CN101999697A

CN101999697A - Preparation method of hot pot for instant salty and dried food

Info

Publication number: CN101999697A
Application number: CN2010105394355A
Authority: CN
Inventors: 易开泰; 廖全斌
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-11
Filing date: 2010-11-11
Publication date: 2011-04-06

Abstract

The invention relates to a preparation method of a hot pot for instant salty and dried food. The preparation method comprises the following steps of: cleaning various salty and dried products; cutting the products into regular small pieces, and mixing the small pieces and seasoner and adding water; placing the mixture into a can, and heating; and braising and warming up for sterilization to obtain an instant hot pot. By the method, salty and dried food can be processed into a canned cooked food hot pot and sold in markets to meet the requirements of people in non-productive areas on the salty and dried food; the added values of the products are improved, the quality guarantee periods of the products are long, edible seasons are prolonged, and the products can be instantly eaten conveniently and fast when opened; the products are cooked by high-quality natural mineral water which is rich in various trace elements beneficial to human bodies, and have mellow mouthfeel and unique flavor; hot pot materials are canned and then cooked to avoid secondary contamination to cooked food caused by canning; the hot pot materials are canned, then braised until medium rare, and cooked until well finished, so that the secondary destruction to nutrients in the food can be avoided and the quality guarantee effect is better.

Description

A kind of preparation method of instant wax-made product chafing dish

Technical field

The present invention relates to a kind of preparation method of instant food, particularly a kind of preparation method of instant canned wax-made product chafing dish.

Background technology

Wax-made product is a kind of regionality, seasonal food, its unique flavor, and cooking method and kind are abundant, and bacon chafing dish particularly is because of its delicious soup juice is extensively liked by people.People buy bacon back home oneself processing, but edible preceding processing of wax-made product and cooking more complicated, cooking time is longer, restaurant, hotel particularly, the time of serving is longer, and this not only contradicts with the actual life of high rhythm, and makes other non-producing regions territory people's edible being affected.At present, there is the people that wax-made product is processed into prepared food,, makes the people in non-producing region can enjoy the delicious food of this traditional food through the list marketing of packing back.But these food all are dehydrated food, can not allow people enjoy the soup juice of wax-made product deliciousness.And the soup juice of bacon chafing dish deliciousness can satisfy this demand of people.The processing of food and institute's quality of water have confidential relation, and different local water quality difference is bigger, generally all is to cook with running water, therefore flavours in food products is had bigger influence.General producer becomes tinning again (bag) after the prepared food with food processing, so just unavoidably causes the secondary microbiological contamination of food, and its preservation and effect can be had a greatly reduced quality.The shelf-life of food is relevant with sterilizing efficiency, generally is to carry out high-temperature sterilization, and prepared food carries out high-temperature sterilization, can produce secondary to nutriment in the food and destroy.

Summary of the invention

Technical problem to be solved by this invention provides a kind of preparation method of instant wax-made product chafing dish, the defective of interim processing when this method has overcome existing wax-made product and need eat, enlarge the edible time and the region of wax-made product, also overcome the shortcoming that cured system delicatessen does not have soup juice.

The object of the present invention is achieved like this: a kind of preparation method of instant wax-made product chafing dish may further comprise the steps:

(1) flavoring is prepared: in weight portion, monosodium glutamate 0.05～0.5, ginger 3～10, Chinese prickly ash 0.5～5, cassia bark 1～5, fennel 0.1～1, capsicum 0～10 stripping and slicing are mixed;

(2) cured goods are prepared: various cured goods are cleaned, be divided into the fritter of rule;

(3) cured goods chafing dish preparation: in weight portion, 4.65-21.5 part condiment is mixed, be packaged into flavor pack with wrappage, with 100 parts of cured goods pack into the packing jar, in jar, add mixture weight 1.5-5 water doubly, after the sealed cans stewing boil to food medium rare, the sterilization of heating again, food is well done, the back labelled instant canned wax-made product chafing dish that obtains of cooling.

Described cured goods are selected the cured pork leg, December lamb, cured chop, cured pork or cured chicken or dried duck for use.

Institute's water is to be rich in multiple natural high quality mineral water to human body beneficial's trace element, contains selenium 0.04mg/L in the water, zinc 0.37 mg/L, lithium 0.28 mg/L, strontium 0.31 mg/L.

The described stewing time of boiling is 30 ~ 90 minutes.

It is described that stewing to boil temperature be 80 ℃～100 ℃.

Described sterilising temp is 180 ~ 250 ℃.

Described wrappage is cotton calico or hospital gauze.

The present invention has following beneficial effect:

(1) improves value-added content of product, brought remarkable economic efficiency can for cured goods producing region;

(2) shelf-life reaches 12 months, has prolonged edible season, can sell to all over the world, promptly opens instant (edible again after also can heating), and is convenient and swift;

(3) adopt and to be rich in multiple high-quality natural mineral water and to cook mouthfeel glycol, unique flavor human body beneficial's trace element (selenium 0.04mg/L, zinc 0.37 mg/L, lithium 0.28 mg/L, strontium 0.31 mg/L etc.);

(4) press different taste and add condiment, satisfy different taste people's demand;

(5) condiment is made flavor pack and cook, more convenient when edible;

(6) will boil again after the tinning of chafing dish material, avoided because of the secondary microbiological contamination of tinning to prepared food;

(7) with stewing earlier boiling after the tinning of chafing dish material, well done to food in sterilization process to medium rare, so just to have avoided the secondary of nutriment in the food is destroyed, preservation and effect is better.

The specific embodiment

Flavoring is prepared:

Flavoring prescription one:

Monosodium glutamate 0.05Kg, ginger 3Kg, Chinese prickly ash 0.53Kg, cassia bark 1Kg, fennel 0.1Kg mixed obtain flavoring.

Flavoring prescription two:

Monosodium glutamate 0.06Kg, ginger 3.5 Kg, Chinese prickly ash 0.6 Kg, cassia bark 1.2 Kg, fennel 0.2 Kg, capsicum 0.8 Kg are mixed and obtain flavoring.

Flavoring prescription three:

Monosodium glutamate 0.2 Kg, ginger 5 Kg, Chinese prickly ash 1.2 Kg, cassia bark 1.6 Kg, fennel 0.3 Kg, capsicum 3 Kg are mixed and obtain flavoring.

Flavoring prescription four:

Monosodium glutamate 0..3 Kg, ginger 6 Kg, Chinese prickly ash 3 Kg, cassia bark 4 Kg, fennel 0.6 Kg, capsicum 4 Kg are mixed and obtain condiment.

Flavoring prescription five:

Monosodium glutamate 0.5 Kg, ginger 10 Kg, Chinese prickly ash 5 Kg, cassia bark 5 Kg, fennel 1 Kg, capsicum 10 Kg are obtained flavoring after mixing.

Instant wax-made product chafing dish preparation:

[example 1] cured pork leg is cleaned and to be boned, and is cut into the square fritter of 2-3cm, gets pack into packing jar of 1kg, with the tinning therewith of 46.5 flavorings, adds natural high quality mineral water 2.5kg, sealed cans, and stewing boiling 80 minutes in about 85 ℃, 230 ℃ of sterilizations 5 minutes.It is edible to open jar, and the cube meat shape is intact, and meat is fresh and crisp, mouthfeel glycol, soup juice deliciousness, long times of aftertaste.It is edible to be fit to the plain taste crowd.

[example 2] got December lamb and cleaned, and is cut into the square fritter of 2-3cm, gets pack into packing jar of 1kg, to contain the 120g flavoring tinning therewith of capsicum, add natural high quality mineral water 1.5kg, sealed cans, stewing boiling 45 minutes in about 95 ℃, 200 ℃ of sterilizations 8 minutes.It is edible to open jar, and the cube meat shape is intact, and meat is fresh and crisp, and mouthfeel is spicy, soup juice deliciousness, long times of aftertaste.It is edible to be fit to the spicy flavor crowd.

[example 3] got cured chop or cured pork and cleaned, and is cut into the square fritter of 4-5cm, gets pack into packing jar of 1kg, with the tinning therewith of 200g flavoring, add natural high quality mineral water 4kg, sealed cans, stewing boiling 30 minutes in about 100 ℃, 180 ℃ of sterilizations 10 minutes.It is edible to open jar, and the cube meat shape is intact, and meat is fresh and crisp, and mouthfeel is little peppery, soup juice deliciousness, long times of aftertaste.It is edible to be fit to homely taste crowd.

[example 4] raw material is selected cured chicken or dried duck for use, and other steps are with [example 3].

Claims

1. the preparation method of an instant wax-made product chafing dish is characterized in that: may further comprise the steps:

2. the preparation method of a kind of instant wax-made product chafing dish according to claim 1 is characterized in that: described cured goods are selected the cured pork leg, December lamb, cured chop, cured pork or cured chicken or dried duck for use.

3. the preparation method of a kind of instant wax-made product chafing dish according to claim 1, it is characterized in that: institute's water is to be rich in multiple natural high quality mineral water to human body beneficial's trace element, contains selenium 0.04mg/L in the water, zinc 0.37 mg/L, lithium 0.28 mg/L, strontium 0.31 mg/L.

4. the preparation method of a kind of instant wax-made product chafing dish according to claim 1 is characterized in that: the described stewing time of boiling is 30 ~ 90 minutes.

5. the preparation method of a kind of instant wax-made product chafing dish according to claim 1 is characterized in that: described stewing to boil temperature be 80 ℃～100 ℃.

6. the preparation method of a kind of instant wax-made product chafing dish according to claim 1 is characterized in that: described sterilising temp is 180 ~ 250 ℃.

7. the preparation method of a kind of instant wax-made product chafing dish according to claim 1 is characterized in that: described wrappage is cotton calico or hospital gauze.