CN101066144A - Instant freeze dried hot and spicy food and its production process - Google Patents
Instant freeze dried hot and spicy food and its production process Download PDFInfo
- Publication number
- CN101066144A CN101066144A CNA200710011607XA CN200710011607A CN101066144A CN 101066144 A CN101066144 A CN 101066144A CN A200710011607X A CNA200710011607X A CN A200710011607XA CN 200710011607 A CN200710011607 A CN 200710011607A CN 101066144 A CN101066144 A CN 101066144A
- Authority
- CN
- China
- Prior art keywords
- food
- major ingredient
- mushroom
- sauce
- bean
- Prior art date
Links
- 235000021259 spicy food Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 claims abstract description 130
- 235000015067 sauces Nutrition 0.000 claims abstract description 48
- 239000011901 water Substances 0.000 claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000000843 powders Substances 0.000 claims abstract description 14
- 239000006072 pastes Substances 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 240000003670 Sesamum indicum Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound 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Abstract
Description
Technical field
The present invention relates to a kind of instant food and preparation method thereof, particularly a kind of composition of instant freeze dried hot and spicy food and fresh-keeping to major ingredient food.
Background technology
Quickening along with the improving constantly of rapid economic development, living standards of the people, rhythm of life.People's life style and consumption structure are also changing, aspect diet, people increase day by day to the demand of the instant food of quick, nutrition, health, instant food has and saves time, save trouble, volume is little, fuel saving, be convenient to eat, carry and plurality of advantages such as preservation, for the allegro live and work of people brought greatly convenient.At present, instant food is constantly brought forth new ideas.Except cheap, convenient, health, nutrition, mouthfeel also are the key factors that the consumer considers, instant food just constantly changes along with people's changes in demand, improves and innovates.Pouring type instant noodles, convenient rice, instant gruel are arranged in the instant food, make things convenient for steamed bun, leisure food, microwave food and frozen food etc.
In the pouring type instant food, most typical instant food is instant noodles, instant noodles are combined foods, major ingredient food and auxiliary material food are arranged in the instant noodles combined food, major ingredient food is the noodles pieces, the fresh-keeping of major ingredient food is with fried ripe noodles piece, auxiliary material food is flavouring, flavouring can have multiple, as sauce, oil, the spicy seasoning material, dehydrated vegetables etc., sauce are the compositions of seasoning spice, and different flavouring is contained in respectively in the sealed package and makes the sauce bag, the oil bag, spicy seasoning material package and dehydrated vegetables bag, major ingredient food and different condiment package are in a sealed package, when edible, unpack, the combined food of instant noodles is placed in the same container, brew with boiling water, the short time (after a few minutes) is an edible.
Spicy soup is a kind of delicious snack of Sichuan, spicy soup heat, fiber crops, peppery, fragrant, and excellent taste is subjected to liking of various places consumer deeply.The preparation method of traditional spicy soup is that the major ingredient food of the appropriate size of putting on bamboo let that is cut into the ripe and suitable food of easy blanching is put in the pot that the red soup of boiling is housed, and rinses and dips in some condiment again after picking up after a few minutes, and the butter of spicy soup desired taste are arranged in red soup and the condiment, bean paste sauce, beef, sesame peanut butter, capsicum, ginger, garlic, pericarpium zanthoxyli, flavouring such as numb green pepper, flavouring is attached on the major ingredient food, becomes the spicy soup food of local flavor.In the non-staple food in the daily life, some non-staple food are arranged, just can ripe eating through hot water (as the hot water more than 70 ℃) (as time) blanching in short-term with a few minutes, these non-staple food all are used for the major ingredient food as chafing dish or spicy soup, these non-staple food can be called through hot water blanching in short-term with regard to the ripe food of eating of energy, bigger for size, the non-staple food that is not suitable for blanching and food will be cut into the appropriate size of the ripe and suitable food of easy blanching as last in blanching, major ingredient food in the above-mentioned spicy soup is that select for use just can the ripe food of eating through hot water blanching in short-term, and is cut into the appropriate size of the ripe and suitable food of easy blanching.Select the free degree of major ingredient food variety in the spicy soup bigger, in the non-staple food of daily life, having much just can the ripe food of eating through hot water blanching in short-term, as fresh base of leaf class vegetables, bean product, edible mushroom, bean vermicelli, sea-tangle silk etc. can be as the major ingredient food of spicy soup, it is also bigger to make in the major ingredient food of spicy soup between the various major ingredient food free degree of weight ratio, promptly press people's hobby and needs, weight ratio can be any ratio, just can the ripe fresh base of leaf class vegetables that eat through hot water blanching in short-term, the kind of bean product and edible mushroom is also many, the free degree of selecting is bigger, and weight ratio can be any ratio.In the prior art, do not make the instant spicy soup of instant food, the main difficult point of spicy soup easy to make is the processing and antistaling of major ingredient food, and the major ingredient food fresh keeping is bad, not only makes the instant spicy soup product be difficult for storage, also greatly influences the local flavor of spicy soup.At present, eating spicy soup food also must be that the special fixing occasion of red slaughterhouse and flavouring is being arranged, and not only time-consuming, bothersome, spicy soup food also inconvenience carries.
Summary of the invention
The objective of the invention is in order to overcome above-mentioned deficiency the preparation method of the instant freeze dried hot and spicy food that propose a kind of local flavor that can keep spicy soup preferably, is easy to carry, saves time when eating, saves trouble.
The present invention is achieved using the following method.
The invention scheme of instant freeze dried hot and spicy food is: with cryodesiccated method the major ingredient food that is used to make spicy soup is carried out processing and antistaling, with sauce bag and the synthetic instant freeze dried hot and spicy food of flavouring package.
The product of realizing the foregoing invention scheme is: instant freeze dried hot and spicy food is a combined food, the spicy soup combined food has and is contained in a major ingredient food and the auxiliary material food in the sealed package, major ingredient food be use through hot water blanching in short-term just can the ripe food of eating after the superheated water blanching food that obtains of freeze drying again, auxiliary material food has sauce and flavouring, sauce and flavouring all are compositions, the constituent of sauce and the weight portion of each constituent are butter 30, bean paste sauce 30, beef 10, sesame peanut butter 1, chilli powder 0.5, ginger 0.3, garlic 0.1, pericarpium zanthoxyli 0.05, fiber crops green pepper 0.04, the constituent of flavouring and the weight portion of each constituent are salt 10, monosodium glutamate 0.5, chilli powder 0.3, major ingredient food, sauce and flavouring are contained in respectively in the sealed package, and the weight of major ingredient food is 35 grams～50 grams, major ingredient food, weight ratio between sauce and the flavouring is 1: 1～1.2: 0.25～0.35.
The preparation method of instant freeze dried hot and spicy food has the following steps:
1. get butter 30 by weight, bean paste sauce 30, beef 10, sesame peanut butter 1, chilli powder 0.5, ginger 0.3, garlic 0.1, pericarpium zanthoxyli 0.05, numb green pepper 0.04 is put into pot and fries into sauce, the metering pack of sauce cooling back, obtains the sauce bag;
2. get salt 10 by weight, monosodium glutamate 0.5, chilli powder 0.3 is mixed into flavouring, flavouring metering pack, obtains the seasoning bag;
3. get the major ingredient raw-food material, the major ingredient raw-food material is one or more in hot water blanching in short-term just can the ripe food of eating;
4. water cleans the major ingredient raw-food material, and the major ingredient raw-food material of large-size is cut into the appropriate size of the ripe and suitable food of easy blanching, obtains major ingredient raw-food material after the cutting;
5. be major ingredient raw-food material after the cutting blanching (5～15) minute in 70 ℃～100 ℃ the hot water in temperature, obtain blanching major ingredient raw-food material;
6. drop goes out the attached water in the blanching major ingredient raw-food material, and the blanching major ingredient raw-food material that the drop water purification divides is put into freeze tunnel, freezes under the condition of-45 ℃ of temperature 3～4 hours, obtains freezing the major ingredient raw-food material;
7. put into freeze drying equipment (freeze-drying cabin) freezing the major ingredient raw-food material, configure freeze-drying curve, carry out freeze drying, cryodesiccated condition is: 70～100 ℃ of temperature, and vacuum 100Pa after freezing the freeze-drying of major ingredient raw-food material, obtains major ingredient food;
8. major ingredient food metering pack, obtain the major ingredient food product packets;
9. major ingredient food product packets, sauce bag and seasoning are sealed and be contained in the packing, allow major ingredient food, the sauce in the sauce bag and the weight ratio between the flavouring in the seasoning bag in the major ingredient food product packets be 1: 1～1.2: 0.25～0.35, obtain instant freeze dried hot and spicy food.
When edible, open the instant freeze dried hot and spicy food packing respectively, major ingredient food product packets, sauce bag and seasoning bag are placed on use hot-water soak in the container, after a few minutes, stir, major ingredient food is tasty and revert to former state, i.e. edible.
The present invention produces the instant food of spicy soup with commercial run, product is easy to carry, save time when eating, save trouble, product of the present invention is to adopt advanced freeze-drying method that major ingredient food is done fresh-keeping processing, cryodesiccated major ingredient food can keep the activity of major ingredient food to a certain extent, when the major ingredient food of spicy soup after hydro-thermal is soaked, major ingredient food can recover former state, the major ingredient food of spicy soup can either be stored for a long time, can keep the local flavor of spicy soup again.
Below in conjunction with embodiment, the present invention is further described.
The specific embodiment
Embodiment 1
Instant freeze dried hot and spicy food is a combined food, the spicy soup combined food is contained in major ingredient food and auxiliary material food in the sealed package, major ingredient food has fresh base of leaf class vegetables, bright sea-tangle silk, bean vermicelli and the solid block bean product food that obtains of freeze drying again after the superheated water blanching, fresh base of leaf class vegetables have spinach, rape and caraway, bean product are bean curd, fresh spinach before blanching and the freeze drying, fresh rape, fresh caraway, bright sea-tangle silk, the weight ratio of bean vermicelli and bean curd is: 5: 5: 2: 8: 10: 5, auxiliary material food is sauce and flavouring, sauce and flavouring all are compositions, the constituent of sauce and the weight portion of each constituent are butter 30, bean paste sauce 30, beef 10, sesame peanut butter 1, chilli powder 0.5, ginger 0.3, garlic 0.1, pericarpium zanthoxyli 0.05, fiber crops green pepper 0.04, the constituent of flavouring and the weight portion of each constituent are salt 10, monosodium glutamate 0.5, chilli powder 0.3, major ingredient food, sauce and flavouring are contained in respectively in the sealed package, the weight of major ingredient food is 35 grams～50 grams, major ingredient food, weight ratio between sauce and the flavouring is 1: 1～1.2: 0.25～0.35.
Fresh base of leaf class vegetables have spinach, rape and caraway among the embodiment 1, and the weight ratio of spinach, rape and caraway is: 5: 5: 2.Fresh base of leaf class vegetables also can have one or more in pakchoi, rape, crowndaisy chrysanthemum, celery and the cabbage, in instant freeze dried hot and spicy food, select for use the free degree of kind of fresh base of leaf class vegetables bigger, the free degree of the weight ratio of various fresh base of leaf class vegetables is also bigger, can be any ratio.
Bean product among the embodiment 1 in the major ingredient raw-food material are bean curd, solid block bean product in the major ingredient raw-food material also can be one or more in dried bean curd, dried bean curd, the skin of soya-bean milk, bean curd stick and the bean curd puff, the free degree of the weight ratio of bean product in the major ingredient raw-food material is also bigger, can be any ratio.
The major ingredient raw-food material has fresh base of leaf class vegetables, bean vermicelli, bean product and bright sea-tangle silk among the embodiment 1, also edible mushroom can be arranged in the major ingredient food, edible mushroom also be a kind of just can the ripe food of eating through hot water blanching in short-term, edible mushroom can have one or more in bright mushroom, hazel mushroom, pholiota nameko, mushroom, Asparagus, flat mushroom, tea tree mushroom, Ji mushroom, flower mushroom and the Hericium erinaceus, the free degree of the weight ratio of edible mushroom in the major ingredient raw-food material is also bigger, can be any ratio.
The size of above-mentioned major ingredient raw-food material can satisfy the appropriate size of the ripe and suitable food of easy blanching basically, bigger to size in the major ingredient raw-food material, the major ingredient raw-food material that is not suitable for blanching and food will be cut into the appropriate size of the ripe and suitable food of easy blanching before blanching, wherein fresh base of leaf class vegetables can be raw footages, former width, also can be cut into is the length of half, the width of half, edible mushroom can be a raw footage, can be cut into 2～10 millimeters sheet for relatively large edible mushroom, the solid block bean product can be cut into the piece of 20～100 millimeters of 20～100 millimeters width of length, 100～300 millimeters of the length of bean vermicelli, 100～300 millimeters of bright sea-tangle filament lengths, wide 5～20 millimeters.
Above-mentioned major ingredient raw-food material has fresh base of leaf class vegetables, edible mushroom, bean vermicelli, solid block bean product and bright sea-tangle silk, and the free degree of the weight ratio between fresh base of leaf class vegetables, edible mushroom, bean vermicelli, bean product and the bright sea-tangle silk is also bigger, can be any ratio.
Embodiment 2
The preparation method of instant freeze dried hot and spicy food has the following steps:
1. get butter 30 by weight, bean paste sauce 30, beef 10, sesame peanut butter 1, chilli powder 0.5, ginger 0.3, garlic 0.1, pericarpium zanthoxyli 0.05, numb green pepper 0.04 is put into pot and fries into sauce, the metering pack of sauce cooling back, obtains the sauce bag;
2. get salt 10 by weight, monosodium glutamate 0.5, chilli powder 0.3 is mixed into flavouring, flavouring metering pack, obtains the seasoning bag;
3. get the major ingredient raw-food material, the major ingredient raw-food material is fresh spinach, fresh rape, fresh caraway, bright sea-tangle silk, bean vermicelli and bean curd, and the weight ratio of fresh spinach, fresh rape, fresh caraway, sea-tangle silk, bean vermicelli and bean curd is: 5: 5: 2: 8: 10: 5;
4. water cleans the major ingredient raw-food material, and the major ingredient raw-food material of large-size is cut into the appropriate size of the ripe and suitable food of easy blanching, obtains major ingredient raw-food material after the cutting;
5. be major ingredient raw-food material after the cutting blanching 10 minutes in 80 ℃ the hot water in temperature, obtain blanching major ingredient raw-food material;
6. drop goes out the attached water in the blanching major ingredient raw-food material, and the blanching major ingredient raw-food material that the drop water purification divides is put into freeze tunnel, freezes 3.5 hours under the condition of-45 ℃ of temperature, obtains freezing the major ingredient raw-food material;
7. put into freeze drying equipment (freeze-drying cabin) freezing the major ingredient raw-food material, configure freeze-drying curve, carry out freeze drying, cryodesiccated condition is: 80 ℃ of temperature, and vacuum 100Pa after freezing the freeze-drying of major ingredient raw-food material, obtains major ingredient food;
8. major ingredient food metering pack, the weight of every bag of major ingredient food is 35 grams～50 grams, obtains the major ingredient food product packets;
9. major ingredient food product packets, sauce bag and seasoning are sealed and be contained in the packing, allow major ingredient food, the sauce in the sauce bag and the weight ratio between the flavouring in the seasoning bag in the major ingredient food product packets be 1: 1～1.2: 0.25～0.35 to obtain instant freeze dried hot and spicy food.
Fresh base of leaf class vegetables have spinach, rape and caraway among the embodiment 2, and the weight ratio of spinach, rape and caraway is: 5: 5: 2.Fresh base of leaf class vegetables also can have one or more in pakchoi, rape, crowndaisy chrysanthemum, celery and the cabbage, in instant freeze dried hot and spicy food, select for use the free degree of kind of fresh base of leaf class vegetables bigger, the free degree of the weight ratio of various fresh base of leaf class vegetables is also bigger, can be any ratio.
Solid block bean product among the embodiment 2 in the major ingredient raw-food material are bean curd, solid block bean product in the major ingredient raw-food material also can be one or more in dried bean curd, dried bean curd, the skin of soya-bean milk, bean curd stick and the bean curd puff, the free degree of the weight ratio of bean product in the major ingredient raw-food material is also bigger, can be any ratio.
The major ingredient raw-food material has fresh base of leaf class vegetables, bean vermicelli, bean product and bright sea-tangle silk among the embodiment 2, also edible mushroom can be arranged in the major ingredient food, edible mushroom also be a kind of just can the ripe food of eating through hot water blanching in short-term, edible mushroom can have one or more in bright mushroom, hazel mushroom, pholiota nameko, mushroom, Asparagus, flat mushroom, tea tree mushroom, Ji mushroom, flower mushroom and the Hericium erinaceus, the free degree of the weight ratio of edible mushroom in the major ingredient raw-food material is also bigger, can be any ratio.
100～300 millimeters of bright sea-tangle filament lengths among the embodiment 2 in the major ingredient raw-food material, wide 5～20 millimeters.
Above-mentioned major ingredient raw-food material has fresh base of leaf class vegetables, edible mushroom, bean vermicelli, bean product and bright sea-tangle silk, and the free degree of the weight ratio between fresh base of leaf class vegetables, edible mushroom, bean vermicelli, bean product and the bright sea-tangle silk is also bigger, can be any ratio.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710011607XA CN101066144A (en) | 2007-06-08 | 2007-06-08 | Instant freeze dried hot and spicy food and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710011607XA CN101066144A (en) | 2007-06-08 | 2007-06-08 | Instant freeze dried hot and spicy food and its production process |
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| Publication Number | Publication Date |
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| CN101066144A true CN101066144A (en) | 2007-11-07 |
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| CNA200710011607XA CN101066144A (en) | 2007-06-08 | 2007-06-08 | Instant freeze dried hot and spicy food and its production process |
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| Country | Link |
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| CN (1) | CN101066144A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861965A (en) * | 2010-03-17 | 2010-10-20 | 杭州捷美特食品有限公司 | Freeze-drying fried vegetable processing technology |
| CN101401660B (en) * | 2008-11-13 | 2011-04-06 | 刘海兵 | Method for making spicy soup |
| CN102258174A (en) * | 2010-05-31 | 2011-11-30 | 涂靖 | Self-service multi-combination instant noodles |
| CN102524812A (en) * | 2011-10-29 | 2012-07-04 | 山东好当家海洋发展股份有限公司 | Freeze-drying duck blood silk noodle food and preparation method thereof |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN102885112A (en) * | 2011-07-21 | 2013-01-23 | 许碰辉 | Frozen fruit and vegetable composite biscuit and manufacturing method thereof |
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
| CN103815324A (en) * | 2014-01-08 | 2014-05-28 | 浙江上品鲜调味品研究院 | Preparation method of convenient special seasoning for bone soup hotpot |
| CN103919075A (en) * | 2014-04-30 | 2014-07-16 | 吴志建 | Convenient hotpots as well as preparation method and application thereof |
| CN104012837A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried instant bean vermicelli and production method thereof |
| CN104382110A (en) * | 2014-11-23 | 2015-03-04 | 相阳 | Method for manufacturing instant food |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN105124505A (en) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | Spicy low-salt condiment sauce and preparation method thereof |
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- 2007-06-08 CN CNA200710011607XA patent/CN101066144A/en not_active Application Discontinuation
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101401660B (en) * | 2008-11-13 | 2011-04-06 | 刘海兵 | Method for making spicy soup |
| CN101861965A (en) * | 2010-03-17 | 2010-10-20 | 杭州捷美特食品有限公司 | Freeze-drying fried vegetable processing technology |
| CN102258174A (en) * | 2010-05-31 | 2011-11-30 | 涂靖 | Self-service multi-combination instant noodles |
| CN102885112A (en) * | 2011-07-21 | 2013-01-23 | 许碰辉 | Frozen fruit and vegetable composite biscuit and manufacturing method thereof |
| CN102885112B (en) * | 2011-07-21 | 2014-06-18 | 许碰辉 | Frozen fruit and vegetable composite biscuit and manufacturing method thereof |
| CN102524812A (en) * | 2011-10-29 | 2012-07-04 | 山东好当家海洋发展股份有限公司 | Freeze-drying duck blood silk noodle food and preparation method thereof |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
| CN104012837A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried instant bean vermicelli and production method thereof |
| CN103815324A (en) * | 2014-01-08 | 2014-05-28 | 浙江上品鲜调味品研究院 | Preparation method of convenient special seasoning for bone soup hotpot |
| CN103815324B (en) * | 2014-01-08 | 2016-03-02 | 浙江上品鲜调味品研究院 | Facilitate the preparation method of the special flavoring of bone soup spicy soup |
| CN103919075B (en) * | 2014-04-30 | 2015-11-18 | 吴志建 | One conveniently emits dish and preparation method and application |
| CN103919075A (en) * | 2014-04-30 | 2014-07-16 | 吴志建 | Convenient hotpots as well as preparation method and application thereof |
| CN104382110A (en) * | 2014-11-23 | 2015-03-04 | 相阳 | Method for manufacturing instant food |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN105124505A (en) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | Spicy low-salt condiment sauce and preparation method thereof |
| CN105212165A (en) * | 2015-08-26 | 2016-01-06 | 颐海（中国）食品有限公司 | A kind of sweet-smelling less salt dips in material and preparation method thereof |
| CN105124505B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of spicy less salt dip and preparation method thereof |
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