CN101283788A - Nutrient fast food and its processing method - Google Patents
Nutrient fast food and its processing method Download PDFInfo
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- CN101283788A CN101283788A CNA2008100278238A CN200810027823A CN101283788A CN 101283788 A CN101283788 A CN 101283788A CN A2008100278238 A CNA2008100278238 A CN A2008100278238A CN 200810027823 A CN200810027823 A CN 200810027823A CN 101283788 A CN101283788 A CN 101283788A
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Abstract
The invention discloses a nutritional fast food and the processing method thereof, and belongs to the food technology field. The fast food comprises vacuum-packaged rice 150 to 175 g, cooked cucumber 30 to 35 g, cooked carrot 30 to 35 g, cooked cabbage 30 to 35 g, cooked egg 9 to 10 g, cooked beef 15 to 17 g, cooked chicken leg or cooked quail 30 to 35 g, and cooked dry bean curd 6 to 7 g. The processing method comprises the following steps: (1) preparation of rice; (2) preparation of cooked vegetable; (3) preparation of cooked egg; (4) preparation of cooked beef; (5) preparation of cooked chicken leg or cooked quail and (6) preparation of cooked dry bean curd. The nutritional fast food of the invention has the advantages of reasonable arrangement and rich nutrition, and is suitable for the eating habit of the majority of people.
Description
Technical field
The present invention relates to food, more particularly, it relates to a kind of nutrient fast-food, the invention still further relates to the processing method of this nutrient fast-food.
Background technology
Traditional fast food is based on wheaten food, and as goods such as various instant noodles, Bread and Pastries or congee classes, but rare rice series products not too is fit to Chinese eating habit; For this reason, each inventor has carried out research in depth to this, develop various fast foods, to satisfy compatriots' diet needs as far as possible, though a lot of related art scheme is arranged, all because scheme is unreasonable, does not also have good product to appear on the market so far.
As Chinese patent application CN200410027018.7 (publication number CN1689435A, open day 2005.11.02) disclosed " a kind of balanced nutrients fruit coarse food grain fast-food meal ", utilize maize pulp, soybean, apple, pumpkin, five kinds of food of potato to constitute, lack animal protein and fat, not too be fit to normal person's demand.
Chinese patent application CN200710189620.4 (publication number CN101124964 and for example, open day 2008.02.20) disclosed a kind of " assort nutritious rice ", by being total to boiling, rice, wheat benevolence, millet, husked kaoliang, barley benevolence, buckwheat benevolence, oat benevolence becomes, picture congee also is not suitable for most of people's normal diet custom unlike meal.
Chinese patent ZL95111977.X (publication number CN1145736A for another example, an open day 1997.03.26) " processing method of instant rice " that discloses, through cleaning the back as in the iron ware in 0.8: 1 ratio with water and rice as in the steam box, in 185～195 ℃ of temperature, after boiling 7～8 maturations rice placed on 3～5 ℃ cooling bed, in 5～8 ℃ of temperature, cool off, send into then in 45～55 ℃ of temperature and dry, making its moisture content is 13～13.5%, oven dry rice temperature is reduced in the vegetable oil of sending into 130～150 ℃ of temperature after 15～18 ℃ fried, added Rice ﹠ peanut milk again, clamp dog, drying and packaging becomes bag; There is the processing technology complexity and lacks supporting dish, also be difficult to form fast food.
Other technical scheme such as Chinese patent application CN200410087688.8 (publication number CN1613360A, open day 2005.05.11) " fast food kedgeree and manufacture method " disclosed, it is the ripe rice that contains livestock and poultry and aquatic product, dish class, seaweeds and mushroom class nutritional labeling, its rice with respect to 100 parts, the umber of used auxiliary material is as follows: 5～15 parts of livestock and poultry and aquatic products, 10～20 parts of dish classes, 0～5 part of seaweeds, 0～5 part of mushroom class; The parts by weight of used condiment are as follows: 0.2～0.8 part of salt, 0.1～0.4 part of monosodium glutamate, 5～15 parts of granulated sugar, 0～0.4 part in soy sauce, 0～0.4 part of cooking wine, 0～0.4 part of paprika, 0～0.4 part of ground pepper, place water to boil 5～30 minutes aquatic products and fowl poultry kind or seaweeds during making, get soup juice and add condiment, stir evenly; It is the soup juice of its 0.9～1.2 times of weight that the rice of handling is placed, and adds livestock and poultry meat again, adds the beans in mushroom class, rhizome dish and the fruit bud after boiling with big fire, stewing to well-done; Leaf vegetables and fruit and vegetable are added in the stewing ripe rice, and this scheme is mixed rice with respectively planting vegetables, and is unfavorable for preserving and edible.Also has Chinese patent application CN200410081638.9 (publication number CN1631222A, open day 2005.06.29) disclosed " a kind of Chinese fast food diet and preparation method thereof ", be by rice or coarse cereals and meat, egg, vegetables, the rice dumpling that auxiliary materials such as aquatic products and condiment process and by livestock and poultry meat, bone, aquatic products, the fruits and vegetables class, the steamed dumping that tealeaves and flavouring are made is formed, but the rice dumpling group formed by the bulk meal section of disjunction more than at least 2 of rice dumpling wherein, or combine for the little rice dumpling of difformity and taste, have by minced meat on rice dumpling group surface, starch, albumen, dish, fruit, integument and separation layer that the pastel of making Deng the seasoning of adding soup-stock forms, rice dumpling and steamed dumping make up respectively and are placed in the packing container.This food separates fast-food meal with traditional food also very big difference, equally not too is fit to the eating habit of China.
Summary of the invention
The technical problem to be solved in the present invention is at the deficiencies in the prior art, provide a kind of balanced in nutrition, food separately packing, be fit to the nutrient fast-food of most of human diets' customs.
Another technical problem that the present invention will solve provides a kind of processing scheme of above-mentioned nutrient fast-food.
Last technical scheme of the present invention is such: a kind of nutrient fast-food is characterized in that being made up of vacuum-packed rice 150～175 grams, ripe cucumber 30～35 grams, ripe carrot 30～35 grams, ripe cabbage 30～35 grams, ripe birds, beasts and eggs 9～10 grams, cooked beef 15～17 grams, ripe chicken leg or ripe quail 30～35 grams, ripe dried bean curd 6～7 grams.
Back of the present invention one technical scheme is such: a kind of processing method of nutrient fast-food comprises the making of (1) rice; (2) making of ripe vegetables; (3) ripe birds, beasts and eggs are made; (4) cooked beef is made; (5) ripe chicken leg or ripe quail are made and (6) ripe dried bean curd making, wherein,
The making of described (1) rice is rice to be cleaned the back be no more than under 20 ℃ the condition immersion in temperature with pure water 24 hours, then the rice that soaks is cleaned and pull airing out to moisture content 13～15%, in the rice of airing, admix the peanut oil of rice weight 1～1.5%, the rice that mixes up is added water steam into rice, again rice is dewatered to moisture content and be lower than 15%, and under 300 ℃ of high temperature, handled 2～3 minutes, be cooled to compression, quantitative vacuum packaging after the room temperature;
The making of described (2) ripe vegetables is after cucumber, carrot, cabbage are cleaned, sterilization is 2～3 minutes under 120～130 ℃ temperature conditions, after the slicing technique arrangement, dewater to moisture content 20～30%, dehydration after after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placing 48 hours, once more after the seasoning after 150～180 ℃ of oven dry quantitative vacuum packaging;
The making of described (3) cooked beef is that sterilization was 2～3 minutes under 120～130 ℃ temperature conditions, adds the flavoring stew in soy sauce and becomes Spiced beef, then with Spiced beef quantitative vacuum packaging after 150～180 ℃ of oven dry after fresh beef was cleaned;
It is to shell after birds, beasts and eggs are boiled that described (4) ripe birds, beasts and eggs are made, and pulls out to epidermis is wrinkling with fresh peanut oil is fried, quantitative vacuum packaging after 150～180 ℃ of oven dry again;
It is with after chicken leg or the quail cleaning that described (5) ripe chicken leg or ripe quail are made, sterilization is 2～3 minutes under 120～130 ℃ temperature conditions, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 12 hours, fried to ripe with fresh peanut oil, and then with ripe chicken leg or ripe quail quantitative vacuum packaging after 150～180 ℃ of oven dry;
The making of described (6) ripe dried bean curd is that bean curd is dewatered to moisture content 20～30%, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 1～2 hour then, and then after 150～180 ℃ of oven dry quantitative vacuum packaging
The present invention compared with prior art has following advantage:
(1) food is separately packed, and meets the most of people's of China eating habit.
(2) comprise the daily needed carbohydrate of human body, animal tallow, animal protein, phytoprotein, vitamin etc. in the fast food, nutrition arrangement is reasonable.
(3) instant, long shelf-life.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but does not constitute any limitation of the invention.
Embodiment 1
Food collocation: rice 150 grams, ripe cucumber 30 grams, ripe carrot 30 grams, ripe cabbage 30 grams, ripe birds, beasts and eggs 9 grams, cooked beef 15 grams, ripe chicken leg 30 grams, ripe dried bean curd 6 grams.
Preparation method:
(1) making of rice: select for use high quality white rice to clean the back and be no more than under 20 ℃ the condition immersion in temperature with pure water 24 hours, then the rice that soaks is cleaned and pull airing out to moisture content 13%, in the rice of airing, admix the peanut oil of rice weight 1%, the rice that mixes up is added water steam into rice, again rice is dewatered to moisture content and be lower than 15%, and under 300 ℃ of high temperature, handled 2 minutes, be cooled to compression after the room temperature, quantitative vacuum packaging.
(2) making of ripe vegetables: after cucumber, carrot, cabbage cleaning, sterilization is 3 minutes under 120 ℃ temperature conditions, after the slicing technique arrangement, dewater to moisture content 30%, dehydration after after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placing 48 hours, once more after the seasoning after 150 ℃ of oven dry quantitative vacuum packaging.
(3) making of cooked beef: after the fresh beef cleaning, sterilization is 3 minutes under 120 ℃ temperature conditions, adds the flavoring stew in soy sauce and becomes Spiced beef, then with Spiced beef quantitative vacuum packaging after 150 ℃ of oven dry.
(4) ripe birds, beasts and eggs are made: shell after quail egg is boiled, pull out to epidermis is wrinkling with fresh peanut oil is fried, quantitative vacuum packaging after 150 ℃ of oven dry again.
(5) ripe chicken leg is made: be after chicken leg is cleaned, sterilization is 3 minutes under 120 ℃ temperature conditions, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 12 hours, fried extremely ripe with fresh peanut oil, and then with ripe chicken leg quantitative vacuum packaging after 150 ℃ of oven dry;
(6) making of ripe dried bean curd is that bean curd is dewatered to moisture content 30%, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 2 hours then, and then after 150 ℃ of oven dry quantitative vacuum packaging.
Embodiment 2
Food collocation: rice 175 grams, ripe cucumber 35 grams, ripe carrot 35 grams, ripe cabbage 35 grams, ripe birds, beasts and eggs 10 grams, cooked beef 17 grams, ripe quail 35 grams, ripe dried bean curd 7 grams.
Preparation method:
(1) making of rice: select for use high quality white rice to clean the back and be no more than under 20 ℃ the condition immersion in temperature with pure water 24 hours, then the rice that soaks is cleaned and pull airing out to moisture content 15%, in the rice of airing, admix the peanut oil of rice weight 1.5%, the rice that mixes up is added water steam into rice, again rice is dewatered to moisture content and be lower than 15%, and under 300 ℃ of high temperature, handled 3 minutes, be cooled to compression after the room temperature, quantitative vacuum packaging.
(2) making of ripe vegetables: after cucumber, carrot, cabbage cleaning, sterilization is 2 minutes under 130 ℃ temperature conditions, after the slicing technique arrangement, dewater to moisture content 30%, dehydration after after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placing 48 hours, once more after the seasoning after 180 ℃ of oven dry quantitative vacuum packaging.
(3) making of cooked beef: after the fresh beef cleaning, sterilization is 2 minutes under 130 ℃ temperature conditions, adds the flavoring stew in soy sauce and becomes Spiced beef, then with Spiced beef quantitative vacuum packaging after 180 ℃ of oven dry.
(4) ripe birds, beasts and eggs are made: shell after quail egg is boiled, pull out to epidermis is wrinkling with fresh peanut oil is fried, quantitative vacuum packaging after 180 ℃ of oven dry again.
(5) ripe quail is made: be after quail is cleaned, sterilization is 2 minutes under 130 ℃ temperature conditions, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 12 hours, fried extremely ripe with fresh peanut oil, and then with ripe chicken leg quantitative vacuum packaging after 180 ℃ of oven dry;
(6) making of ripe dried bean curd is that bean curd is dewatered to moisture content 20%, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 1 hour then, and then after 180 ℃ of oven dry quantitative vacuum packaging.
Embodiment 3
The food collocation: rice 160 grams, ripe cucumber 30 grams, ripe carrot 30 grams, ripe cabbage 30 grams, ripe birds, beasts and eggs 10 grams, cooked beef 15 grams, ripe quail 35 grams, ripe dried bean curd 7 grams are formed.
Preparation method is with embodiment 2.
When nutrient fast-food of the present invention is specifically edible, after entire package opened, pour in the bowl after the rice packing opened, it is an amount of to add boiling water again, and the boiling water temperature was being soaked more than 80 ℃ 10～15 minutes; Then unnecessary water is poured out, packaged dish is opened one by one put into that bowl is edible to get final product again.
Nutrient fast-food of the present invention is placed half a year under the situation of 25～30 ℃ of room temperatures, do not find the food spoilage situation through opening bag inspection, proves that the effective time of food is longer, can be consumers in general a kind of new fast food is provided.
Claims (3)
1. a nutrient fast-food is characterized in that being made up of vacuum-packed rice 150～175 grams, ripe cucumber 30～35 grams, ripe carrot 30～35 grams, ripe cabbage 30～35 grams, ripe birds, beasts and eggs 9～10 grams, cooked beef 15～17 grams, ripe chicken leg or ripe quail 30～35 grams, ripe dried bean curd 6～7 grams.
2. according to the described nutrient fast-food of claim 1, it is characterized in that described ripe birds, beasts and eggs are ripe quail egg.
3. the processing method of the described a kind of nutrient fast-food of claim 1 comprises the making of (1) rice; (2) making of ripe vegetables; (3) ripe birds, beasts and eggs are made; (4) cooked beef is made; (5) ripe chicken leg or ripe quail are made and (6) ripe dried bean curd making, it is characterized in that,
The making of described (1) rice is rice to be cleaned the back be no more than under 20 ℃ the condition immersion in temperature with pure water 24 hours, then the rice that soaks is cleaned and pull airing out to moisture content 13～15%, in the rice of airing, admix the peanut oil of rice weight 1～1.5%, the rice that mixes up is added water steam into rice, again rice is dewatered to moisture content and be lower than 15%, and under 300 ℃ of high temperature, handled 2～3 minutes, be cooled to compression, quantitative vacuum packaging after the room temperature;
The making of described (2) ripe vegetables is after cucumber, carrot, cabbage are cleaned, sterilization is 2～3 minutes under 120～130 ℃ temperature conditions, after the slicing technique arrangement, dewater to moisture content 20～30%, dehydration after after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placing 48 hours, once more after the seasoning after 150～180 ℃ of oven dry quantitative vacuum packaging;
The making of described (3) cooked beef is that sterilization was 2～3 minutes under 120～130 ℃ temperature conditions, adds the flavoring stew in soy sauce and becomes Spiced beef, then with Spiced beef quantitative vacuum packaging after 150～180 ℃ of oven dry after fresh beef was cleaned;
It is to shell after birds, beasts and eggs are boiled that described (4) ripe birds, beasts and eggs are made, and pulls out to epidermis is wrinkling with fresh peanut oil is fried, quantitative vacuum packaging after 150～180 ℃ of oven dry again;
It is with after chicken leg or the quail cleaning that described (5) ripe chicken leg or ripe quail are made, sterilization is 2～3 minutes under 120～130 ℃ temperature conditions, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 12 hours, fried to ripe with fresh peanut oil, and then with ripe chicken leg or ripe quail quantitative vacuum packaging after 150～180 ℃ of oven dry;
The making of described (6) ripe dried bean curd is that bean curd is dewatered to moisture content 20～30%, after keeping temperature to be no more than admixing flavoring under 20 ℃ the situation, placed 1～2 hour then, and then after 150～180 ℃ of oven dry quantitative vacuum packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100278238A CN101283788A (en) | 2008-04-30 | 2008-04-30 | Nutrient fast food and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008100278238A CN101283788A (en) | 2008-04-30 | 2008-04-30 | Nutrient fast food and its processing method |
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| CN101283788A true CN101283788A (en) | 2008-10-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356868A (en) * | 2011-09-07 | 2012-02-22 | 邓智广 | Nutritional fast food containing reasonably matched meat and vegetables |
| CN104095221A (en) * | 2013-04-12 | 2014-10-15 | 漯河市亿康工贸有限公司 | Outdoor travel nutritional set meal |
| CN113519773A (en) * | 2021-07-15 | 2021-10-22 | 安徽燕之坊食品有限公司 | Preparation method and process of kidney bean-containing nutritional rice |
| CN114568624A (en) * | 2022-03-03 | 2022-06-03 | 李世良 | Household fast food capable of being eaten conveniently and processing method thereof |
-
2008
- 2008-04-30 CN CNA2008100278238A patent/CN101283788A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356868A (en) * | 2011-09-07 | 2012-02-22 | 邓智广 | Nutritional fast food containing reasonably matched meat and vegetables |
| CN104095221A (en) * | 2013-04-12 | 2014-10-15 | 漯河市亿康工贸有限公司 | Outdoor travel nutritional set meal |
| CN104095221B (en) * | 2013-04-12 | 2016-08-03 | 漯河市亿康工贸有限公司 | Outdoor travel nutrient combo |
| CN113519773A (en) * | 2021-07-15 | 2021-10-22 | 安徽燕之坊食品有限公司 | Preparation method and process of kidney bean-containing nutritional rice |
| CN114568624A (en) * | 2022-03-03 | 2022-06-03 | 李世良 | Household fast food capable of being eaten conveniently and processing method thereof |
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Open date: 20081015 |