CN102106542A - Mountain celery kettle rice - Google Patents
Mountain celery kettle rice Download PDFInfo
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- CN102106542A CN102106542A CN2011100319634A CN201110031963A CN102106542A CN 102106542 A CN102106542 A CN 102106542A CN 2011100319634 A CN2011100319634 A CN 2011100319634A CN 201110031963 A CN201110031963 A CN 201110031963A CN 102106542 A CN102106542 A CN 102106542A
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Abstract
The invention provides mountain celery kettle rice, which comprises raw materials, auxiliary materials and additives, wherein the mountain celery kettle rice comprises the following raw materials in part by mass: 5.5 to 7.5 parts of mountain celery, 5.5 to 7.5 parts of potato, 5.5 to 7.5 parts of carrot, 4 to 6 parts of agaric, 2.5 to 4.5 parts of fern, 2.5 to 4.5 parts of thin bamboo shoot and 0.5 to 2.5 parts of konjac; and the mountain celery kettle rice comprises the following auxiliary materials and additives in part by mass: 6 to 8 parts of soy sauce, 0.5 to 1.8 parts of skipjack juice, 0.3 to 1.5 parts of sodium glutamate, 0.3 to 1.5 parts of salt, 0.1 to 1 part of granulated sugar, 0.05 to 0.2 part of pH regulator and 50 to 60 parts of water. The mountain celery kettle rice has low calorie and high nutritional value, and is green and nutritional health food. The invention also provides a production process for the mountain celery kettle rice, which comprises raw material preparation, mixing, stirring, bagging, seasoning, detection, sterilization and packing. The production process is simple, has low production cost and is convenient for large-scale production.
Description
Technical field
The present invention relates to the fast-food field, the mountain dish still meal that a kind of nutritive value of more specifically saying so is higher.
Background technology
Along with city life rhythm is accelerated, instant food progresses in people's the diet, is subjected to working clan and student's favor especially deeply.Investigation finds that the frequency of every month edible fast food of nearly seventy percent consumer more has every month edible 5-10 fast food of consumer of 20% between 1-5 time.
Though instant food has conveniently, advantage rapidly, many fast-foods are but arranged, as food such as instant noodles, almost without any nutrition, taste is often also heavier simultaneously, the content of salt may be higher, though there is the part fast-food that certain nutrition also is provided, as hamburger, food such as fried chicken, contain a large amount of protein, carbohydrate and calcium, but, cause obesity easily owing to contain a large amount of heats, special in the working clan under the tension pressure, if the nutrition arrangement of untimely change diet, the generation that gives rise to diseases easily contains certain anticorrisive agent in present many instant foods simultaneously, easily human body is worked the mischief a kind of green, the instant food of nutrition seems more and more important.
Summary of the invention
A kind of mountain provided by the invention dish still meal, its purpose are the shortcoming that overcomes existing fast-food heat height, be of low nutritive value.
Technical scheme provided by the invention is as follows:
A kind of mountain dish still meal, comprise raw material, auxiliary material and additive, these raw material comprise according to the mass component ratio: yamazeri 5.5-7.5 part, the climing 5.5-7.5 part of taro, carrot 5.5-7.5 part, auricularia auriculajudae 4-6 part, fiddlehead 2.5-4.5 part, thin bamboo 2.5-4.5 part, konjaku 0.5-2.5 part, described auxiliary material and additive comprise according to the mass component ratio: soy sauce 6-8 part, wooden fish juice 0.5-1.8 part, sodium glutamate 0.3-1.5 part, salt 0.3-1.5 part, granulated sugar 0.1-1 part, PH adjust agent 0.05-0.2 part, water 50-60 part.
Described auxiliary material and additive also comprise vitamin C 0.01-0.1 part.
6.75 parts of described yamazeris, climing 6.75 parts of taro, 6.75 parts in carrot, 5.06 parts in auricularia auriculajudae, 3.3 parts of fiddleheads, 3.34 parts in thin bamboo, 1.54 parts of konjakus, 7.3 parts in soy sauce, 1.3 parts in wooden fish juice, 0.9 part of sodium glutamate, 0.9 part of salt, 0.5 part of granulated sugar, 0.05 part of vitamin C, PH adjust 0.1 part of agent, 55.46 parts in water.
It is citric acid that described PH adjusts agent.
The production technology of above-mentioned mountain dish still meal, it may further comprise the steps:
A, raw material are prepared:
A, yamazeri: the pickled yamazeri of selecting is put into water according to every section 4-5cm segment and is soaked, put into then contain the 0.01-0.1% copper pheophytin, temperature is 80-100 ℃ of water poach 10-20 minute, put into flowing water and cool off, and in flowing water 11-13 hour;
B, taro are climing: the pickled taro of selecting is climing puts into water according to every section 4-5cm segment and soaks, put into then contain the 0.01-0.1% copper pheophytin, temperature is 80-100 ℃ of water poach 10-20 minute, put into flowing water and cool off, and in flowing water 11-13 hour;
C, carrot: the water of putting into that pickled carrot is selected soaks, and puts into temperature then and be 70-100 ℃ water poach 3-8 minute, cools off and put into to contain the water that 0.05-0.2% PH adjusts agent and soak;
D, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain 0.01-0.1% calcium lactate, temperature be 80-100 ℃ water poach 25-35 minute, cool off and put into and contain the water that 0.05-0.2% PH adjusts agent and soak;
E, fiddlehead: put into water according to every section 4-5cm segment and soak with what pickled fiddlehead was selected, put into then that to contain 0.01-0.1% copper pheophytin, temperature be 80-100 ℃ water poach 25-35 minute, cool off and put into and contain the water that 0.05-0.2% PH adjusts agent and soak;
F, thin bamboo: the water of putting into that pickled thin bamboo is selected soaks, and puts into temperature then and be 80-100 ℃ water poach 25-35 minute, cools off and puts into the water that contains 0.05-0.2% PH adjustment agent and soak;
G, konjaku: it is 80-100 ℃ water poach 25-35 minute that konjaku is put into temperature, cools off and put into to contain the water that 0.05-0.2% PH adjusts agent and soak;
B, mixing are stirred: the above-mentioned raw material of making is mixed stirring according to yamazeri 5.5-7.5 part, the climing 5.5-7.5 part of taro, carrot 5.5-7.5 part, auricularia auriculajudae 4-6 part, fiddlehead 2.5-4.5 part, thin bamboo 2.5-4.5 part, konjaku 0.5-2.5 part;
C, seasoning: add flavoring toward mixing in the raw material that stirs, this flavoring comprises that soy sauce 6-8 part, wooden fish juice 0.5-1.8 part, sodium glutamate 0.3-1.5 part, salt 0.3-1.5 part, granulated sugar 0.1-1 part, PH adjust agent 0.05-0.2 part, water 50-60 part.
Contain the vitamin C that all contains 0.01-0.1% in the water that 0.05-0.2% PH adjusts agent in the steps A, the flavoring among the step C also comprises vitamin C 0.01-0.1 part.
The PH adjustment agent that PH in the steps A adjusts among agent and the step C is citric acid.
Comprise also between described step B and the step C that taking by weighing raw material that constant weight stirs packs in the bag, flavoring adds in the mixed material in the bag according to the corresponding proportion adjustment of pack raw material among the described step C.
Also comprise after the described step C with sack seal, to sack visual inspection, metal detection, sterilization after sealing and form finished product, the packaging bag of packing into, vanning, bale packing.
Described sterilization is to be in 80-100 ℃ the water poach 50-70 minute in temperature.
By the above-mentioned description of this invention as can be known, compare with existing technology, the invention has the advantages that: one, the heat of this mountain dish still meal low, delicious, be of high nutritive value, do not contain any harmful preservative, pigment, be the healthy food of green nourishing; Two, this mountain dish still meal production process is simple, production cost is low, be convenient to large-scale production; Three, this mountain dish still meal is edible simple, only needing mountain dish still meal is put into micro-wave oven heating using microwave is edible, simultaneously along with the improving constantly of the continuous quickening of rhythm of life, health of people theory, this mountain dish still meal will be more and more welcome, and market prospects are wide.
The specific embodiment
Embodiment one
The production technology of a kind of mountain dish still meal, it may further comprise the steps:
A, raw material are prepared:
A, yamazeri: the pickled yamazeri of selecting is put into water according to every section 4-5cm segment and is soaked, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
B, taro are climing: the pickled taro of selecting is climing puts into water according to every section 4-5cm segment and soaks, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
C, carrot: the water of putting into that pickled carrot is selected soaks, and puts into temperature then and be 85 ℃ water poach 5 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
D, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain 0.05% calcium lactate, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
E, fiddlehead: put into water according to every section 4-5cm segment and soak with what pickled fiddlehead was selected, put into then that to contain 0.05% copper pheophytin, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
F, thin bamboo: the water of putting into that pickled thin bamboo is selected soaks, and puts into temperature then and be 90 ℃ water poach 30 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
G, konjaku: it is 90 ℃ water poach 30 minutes that canned rivieri raw material is put into temperature, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
B, mixing are stirred: the above-mentioned raw material of making is mixed stirring according to yamazeri 5.5Kg, climing 5.5 Kg of taro, carrot 5.5 Kg, auricularia auriculajudae 4 Kg, fiddlehead 2.5 Kg, thin bamboo 2.5Kg, konjaku 0.5 Kg;
C, pack seasoning: with the raw material that the stirs 26g sack of packing into of weighing, and add flavoring in the raw material that stirs in the sack, contain soy sauce 6g, wooden fish juice 0.5g, sodium glutamate 0.3 g, salt 0.3 g, granulated sugar 0.1 g, vitamin C 0.01g, citric acid 0.05 g, water 50g in this flavoring, after the adding flavoring sack is sealed;
D, detection and packing: the sack after will sealing carries out visual inspection, metal detection, after detect finishing sack is put into 90 ℃ water sterilization 60 minutes and is formed finished product, and finished product is packed in the packaging bag, then vanning, bale packing.
Embodiment two
The production technology of a kind of mountain dish still meal, it may further comprise the steps:
A, raw material are prepared:
A, yamazeri: the pickled yamazeri of selecting is put into water according to every section 4-5cm segment and is soaked, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
B, taro are climing: the pickled taro of selecting is climing puts into water according to every section 4-5cm segment and soaks, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
C, carrot: the water of putting into that pickled carrot is selected soaks, and puts into temperature then and be 85 ℃ water poach 5 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
D, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain 0.05% calcium lactate, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
E, fiddlehead: put into water according to every section 4-5cm segment and soak with what pickled fiddlehead was selected, put into then that to contain 0.05% copper pheophytin, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
F, thin bamboo: the water of putting into that pickled thin bamboo is selected soaks, and puts into temperature then and be 90 ℃ water poach 30 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
G, konjaku: it is 90 ℃ water poach 30 minutes that canned rivieri raw material is put into temperature, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
B, mixing are stirred: the above-mentioned raw material of making is mixed stirring according to yamazeri 7.5Kg, climing 7.5 Kg of taro, carrot 7.5 Kg, auricularia auriculajudae 6 Kg, fiddlehead 4.5 Kg, thin bamboo 4.5Kg, konjaku 2.5 Kg;
C, pack seasoning: with the raw material that stirs the weigh 40g and the sack of packing into, and add flavoring in the raw material that stirs in the sack, contain soy sauce 8g, wooden fish juice 1.8g, sodium glutamate 1.5 g, salt 1.5 g, granulated sugar 1 g, vitamin C 0.1g, citric acid 0.2 g, water 60g in this flavoring, after the adding flavoring sack is sealed;
D, detection and packing: the sack after will sealing carries out visual inspection, metal detection, and the water sterilization of after detect finishing sack being put into 90 ℃ formed finished product in 60 minutes, and finished product is packed in the packaging bag, then vanning, bale packing.
Embodiment three
The production technology of a kind of mountain dish still meal, it may further comprise the steps:
A, raw material are prepared:
A, yamazeri: the pickled yamazeri of selecting is put into water according to every section 4-5cm segment and is soaked, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
B, taro are climing: the pickled taro of selecting is climing puts into water according to every section 4-5cm segment and soaks, put into then contain 0.05% copper pheophytin, temperature is 90 ℃ of water poach 15 minutes, put into flowing water and cool off, and in flowing water 12 hours;
C, carrot: the water of putting into that pickled carrot is selected soaks, and puts into temperature then and be 85 ℃ water poach 5 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
D, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain 0.05% calcium lactate, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
E, fiddlehead: put into water according to every section 4-5cm segment and soak with what pickled fiddlehead was selected, put into then that to contain 0.05% copper pheophytin, temperature be 90 ℃ water poach 30 minutes, cool off and put into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
F, thin bamboo: the water of putting into that pickled thin bamboo is selected soaks, and puts into temperature then and be 90 ℃ water poach 30 minutes, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
G, konjaku: it is 90 ℃ water poach 30 minutes that canned rivieri raw material is put into temperature, cools off and puts into that to contain 0.1% citric acid, 0.05% vitamin C, pH value be that the water of 4.2-4.5 soaks;
B, mixing are stirred: the above-mentioned raw material of making is mixed stirring according to yamazeri 6.75Kg, the climing 6.75Kg of taro, carrot 6.75Kg, auricularia auriculajudae 5.06Kg, fiddlehead 3.3Kg, thin bamboo 3.34Kg, konjaku 1.54Kg;
C, pack seasoning: with the raw material that stirs the weigh 33.49g and the sack of packing into, and add flavoring in the raw material that stirs in the sack, contain soy sauce 7.3g, wooden fish juice 1.3g, sodium glutamate 0.9 g, salt 0.9g, granulated sugar 0.5g, vitamin C 0.05g, citric acid 0.1 g, water 55.46g in this flavoring, after the adding flavoring sack is sealed;
D, detection and packing: the sack after will sealing carries out visual inspection, metal detection, and the water sterilization of after detect finishing sack being put into 90 ℃ formed finished product in 60 minutes, and finished product is packed in the packaging bag, then vanning, bale packing.
Above-mentioned only is the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (10)
1. mountain dish still meal, it is characterized in that: comprise raw material, auxiliary material and additive, these raw material comprise according to the mass component ratio: yamazeri 5.5-7.5 part, the climing 5.5-7.5 part of taro, carrot 5.5-7.5 part, auricularia auriculajudae 4-6 part, fiddlehead 2.5-4.5 part, thin bamboo 2.5-4.5 part, konjaku 0.5-2.5 part, described auxiliary material and additive comprise according to the mass component ratio: soy sauce 6-8 part, wooden fish juice 0.5-1.8 part, sodium glutamate 0.3-1.5 part, salt 0.3-1.5 part, granulated sugar 0.1-1 part, PH adjust agent 0.05-0.2 part, water 50-60 part.
2. a kind of mountain according to claim 1 dish still meal, it is characterized in that: described auxiliary material and additive also comprise vitamin C 0.01-0.1 part.
3. a kind of mountain according to claim 2 dish still meal is characterized in that: 6.75 parts of described yamazeris, climing 6.75 parts of taro, 6.75 parts in carrot, 5.06 parts in auricularia auriculajudae, 3.3 parts of fiddleheads, 3.34 parts in thin bamboo, konjaku 1.54,7.3 parts in soy sauce, 1.3 parts in wooden fish juice, 0.9 part of sodium glutamate, 0.9 part of salt, 0.5 part of granulated sugar, 0.05 part of vitamin C, PH adjust 0.1 part of agent, 55.46 parts in water.
4. according to claim 1 or 2 or 3 described a kind of mountain dish still meals, it is characterized in that: it is citric acid that described PH adjusts agent.
5. the production technology of a mountain as claimed in claim 1 dish still meal is characterized in that it may further comprise the steps:
A, raw material are prepared:
A, yamazeri: the pickled yamazeri of selecting is put into water according to every section 4-5cm segment and is soaked, put into then contain the 0.01-0.1% copper pheophytin, temperature is 80-100 ℃ of water poach 10-20 minute, put into flowing water and cool off, and in flowing water 11-13 hour;
B, taro are climing: the pickled taro of selecting is climing puts into water according to every section 4-5cm segment and soaks, put into then contain the 0.01-0.1% copper pheophytin, temperature is 80-100 ℃ of water poach 10-20 minute, put into flowing water and cool off, and in flowing water 11-13 hour;
C, carrot: the water of putting into that pickled carrot is selected soaks, and puts into temperature then and be 70-100 ℃ water poach 3-8 minute, cools off and put into to contain the water that 0.05-0.2% PH adjusts agent and soak;
D, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain 0.01-0.1% calcium lactate, temperature be 80-100 ℃ water poach 25-35 minute, cool off and put into and contain the water that 0.05-0.2% PH adjusts agent and soak;
E, fiddlehead: put into water according to every section 4-5cm segment and soak with what pickled fiddlehead was selected, put into then that to contain 0.01-0.1% copper pheophytin, temperature be 80-100 ℃ water poach 25-35 minute, cool off and put into and contain the water that 0.05-0.2% PH adjusts agent and soak;
F, thin bamboo: the water of putting into that pickled thin bamboo is selected soaks, and puts into temperature then and be 80-100 ℃ water poach 25-35 minute, cools off and puts into the water that contains 0.05-0.2% PH adjustment agent and soak;
G, konjaku: it is 80-100 ℃ water poach 25-35 minute that konjaku is put into temperature, cools off and put into to contain the water that 0.05-0.2% PH adjusts agent and soak;
B, mixing are stirred: the above-mentioned raw material of making is mixed stirring according to yamazeri 5.5-7.5 part, the climing 5.5-7.5 part of taro, carrot 5.5-7.5 part, auricularia auriculajudae 4-6 part, fiddlehead 2.5-4.5 part, thin bamboo 2.5-4.5 part, konjaku 0.5-2.5 part;
C, seasoning: add flavoring toward mixing in the raw material that stirs, this flavoring comprises that soy sauce 6-8 part, wooden fish juice 0.5-1.8 part, sodium glutamate 0.3-1.5 part, salt 0.3-1.5 part, granulated sugar 0.1-1 part, PH adjust agent 0.05-0.2 part, water 50-60 part.
6. the production technology of a kind of mountain according to claim 5 dish still meal is characterized in that: contain the vitamin C that all contains 0.01-0.1% in the water that 0.05-0.2% PH adjusts agent in the steps A, the flavoring among the step C also comprises vitamin C 0.01-0.1 part.
7. according to the production technology of claim 5 or 6 described a kind of mountain dish still meals, it is characterized in that: the PH adjustment agent that the PH in the steps A adjusts among agent and the step C is citric acid.
8. the production technology of a kind of mountain according to claim 5 dish still meal, it is characterized in that: comprise also between described step B and the step C that taking by weighing raw material that constant weight stirs packs in the bag, flavoring adds in the mixed material in the bag according to the corresponding proportion adjustment of pack raw material among the described step C.
9. the production technology of a kind of mountain according to claim 8 dish still meal is characterized in that: also comprise after the described step C with sack seal, to sack visual inspection, metal detection, sterilization after sealing and form finished product, the packaging bag of packing into, vanning, bale packing.
10. the production technology of a kind of mountain according to claim 9 dish still meal is characterized in that: described sterilization is to be in 80-100 ℃ the water poach 50-70 minute in temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100319634A CN102106542A (en) | 2011-01-30 | 2011-01-30 | Mountain celery kettle rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100319634A CN102106542A (en) | 2011-01-30 | 2011-01-30 | Mountain celery kettle rice |
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|---|---|
| CN102106542A true CN102106542A (en) | 2011-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100319634A Pending CN102106542A (en) | 2011-01-30 | 2011-01-30 | Mountain celery kettle rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211210A (en) * | 2013-05-24 | 2013-07-24 | 建瓯绿剑食品有限公司 | Chinese chestnut Kamameshi |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
-
2011
- 2011-01-30 CN CN2011100319634A patent/CN102106542A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211210A (en) * | 2013-05-24 | 2013-07-24 | 建瓯绿剑食品有限公司 | Chinese chestnut Kamameshi |
| CN103211210B (en) * | 2013-05-24 | 2014-01-08 | 建瓯绿剑食品有限公司 | Chinese chestnut Kamameshi |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
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Application publication date: 20110629 |