CN102429238A - Method for preparing last-dried food of meat with multiple tastes - Google Patents
Method for preparing last-dried food of meat with multiple tastes Download PDFInfo
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- CN102429238A CN102429238A CN2011103250861A CN201110325086A CN102429238A CN 102429238 A CN102429238 A CN 102429238A CN 2011103250861 A CN2011103250861 A CN 2011103250861A CN 201110325086 A CN201110325086 A CN 201110325086A CN 102429238 A CN102429238 A CN 102429238A
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Abstract
A method for preparing last-dried food of meat with multiple tastes comprises the following steps of: a, carefully selecting one or more than two following raw materials: one or more than two meats, one or more than two edible fungus, and one or more than two fresh vegetables; putting the raw materials after being cleaned and cut into a container; adding soup-stock, or chicken soup or bone soup; putting one or more than two seasonings; heating and steaming; b, quickly freezing, wherein the temperature is 20 DEG C below zero to 55 DEG C below zero; c, freezing at low temperature, de-watering and drying, which is to put the raw material to a drying machine to de-water so that the water content reduces below 5%, wherein the vacuum degree of the drying room is 0.8-1.2 MMHG, the temperature of a normal heating plate is 120 DEG C to 40 DEG C, the central temperature of the raw material is 20 DEG C below zero to 55 DEG C below zero, and the time for freezing and drying is 20-30 hours; and d, packaging. The product prepared by the method for preparing last-dried food of meat with multiple tastes is a food which has high nutritive value, multiple trace elements and mineral matters and does not have any additive.
Description
Invention field
The present invention relates to a kind of food, refer in particular to the preparation method of the meat lyophilized fresh-keeping foodstuff of one kind of multiple tastes.
Background technology
As the saying goes " bread is the staff of life, and food is with An Weixian ".But in recent years; In China the food security incident has taken place in frequent succession but: " clenbuterol hydrochloride ", " tonyred ", " dyeing steamed bun ", " plasticiser ", " waste oil ", " major part doll ", " melamine problem milk powder " ... It brings harm for consumer's healthy and life security, has caused abominable social influence.These have all caused the uneasy and panic of people, also make people pay attention to the safety food problem more.
" Guangming Daily " published the article (by Yan Shenghe arrangement and translation) of a piece " about thinking of food additives " being write by Mr. department of Japanese's peace portion on July 5th, 2011.The author once was japanese food additive expert, was devoted to propagate healthy diet at present.He writes: " reader who much is concerned about food security read " food truth revealed secrets " and " truth two " these two books that I write; know that I once was called as the god of food additives; but because seeing that daughter eats is developed by oneself, used the ball that useless meat and 30 multiple additives process and was determined to resign and discloses the story of food truth to the public.”
" the food additives kind of Japan increases year by year, and I have 1350 kinds of food additives when before 5 years, writing " food truth revealed secrets " book, have been increased to kind more than 1500 now.This and liberalization of trade have much relations, and some additive is legal in Europe, if do not admit just can not be from a lot of food of European import in Japan.The food additives of China also can get more and more.But we also not exclusively understand food additives for health effects.Just see that through regular meeting certain food additives are banned use of suddenly, this rises relevant because find it with cancered probability often.”
" why I will disclose the truth of food additives to the public, and appealing people particularly children avoid the edible food that contains food additives as far as possible." " food additives itself are poisonous, harmful, and food additives are often abused by producer when making food now, the also too much edible without thinking this food of consumer.I it is said once that packed meal soon expired or just expired in the supermarket and rice dumpling are fed in a pig farm and gave conceived sow, as a result a week later sow begin to become fat, a large amount of phenomenons that miscarriage and stillbirth occur after three months unusually.Though can not conclude with food in additive relevant, this fact is God-awful.Human when detecting food additives, do experiment with animal usually, but who does not know after food additives that tens kinds, hundreds of kind are processed with chemical material get into human body what kind of reaction to take place.Secondly, food additives have been benumbed children's the sense of taste, let their sugar, oil and the salt of Excessive Intake unawares, and the result suffers from various diseases.”
" why current food additives can propagate its belief on a large scale relevant with the progress of science and technology on the one hand.Originally be the useless meat that can only be used for making pet food, add that various additives can become the meat ball of bright and new delicious food afterwards unexpectedly.Use various food additives, do not need any fruit and bone just can modulate taste fruit juice true to nature and bone soup, this can't but be ' strength of science and technology '." visible, food additives have related to the big problem of food security.
In current advanced economy society, people's work, study, life are in anxiety, busy fast pace state often, people can not remove to cook food with a lot of time, therefore food have been proposed nutrition, quick and easy requirement.
Food industry is human life industry, is the eternal industry that does not wane.Food industry is the mainstay industry of China's national economy.Along with the continuous development of China's national economy, the raising of living standards of the people, the food consumption total amount will constantly increase.
The history of development of food industry can be divided into four-stage substantially:
The first generation is to be the main stage with the can: tinned food; Let people can taste cuisines all over the world, but, make that the nutrient loss of food is many owing to soaking for a long time and pickling; And be added with a large amount of anticorrisive agents, also there are problems such as storage;
The second generation is the stage with the freezing master of being of quick-frozen: freeze frozen food, its benefit is a long shelf-life, and food is not perishable, and composition also is not easy loss, but the cost of transportation and storage is too high;
The third generation is to be the main stage with the instant food: instant food, its benefit are that people can enjoy delicious food immediately, but some instant food; Because some businessman are in order to earn more profit; If excessive use additive often edible, will cause infringement in various degree to human body.
Therefore, people are seeking a kind ofly need not refrigerate long preservation at normal temperatures, edible efficient and convenient, pollution-free, additive-free, the minimum green health food of nutrition loss.
The 4th generation safety food, be master's safety food with freeze-drying (freeze drying) technology promptly: it will bring the life and the health of low-carbon (LC) to people, will challenge additive, pigment, will be the revolution of food industry.If people often eat pollution-free food, if things go on like this, the industrial pollution that then just makes those produce various additives, pigment is fewer and feweri, and the ecological environment of the earth just can not destroyed so.The protection environment is we mankind's a responsibility.
Technology contents
The objective of the invention is to overcome the deficiency in the background technology and the preparation method of the meat lyophilized fresh-keeping foodstuff of one kind of multiple tastes is provided; The product of this method preparation is a kind ofly to be of high nutritive value, to have various trace elements, mineral matter, and does not contain any additives food.
Technical scheme of the present invention is:
The preparation method of the meat lyophilized fresh-keeping foodstuff of one kind of multiple tastes, it comprises:
A kind of or more than two kinds, it comprises in a, the selected at least following raw material:
A kind of or more than two kinds in the meat, comprising: beef, pork, mutton, venison, donkey meat, chicken, duck, teal etc.;
A kind of or more than two kinds in the edible fungi, comprising: straw mushroom, mushroom, dried mushroom, mushroom, coprinus comatus, grey mushroom (abalonelike); White fungus, black fungus; Glossy ganoderma, Cordyceps sinensis, matsutake etc.;
A kind of or more than two kinds in the fresh vegetables, comprising: carrot, ternip, tomato, celery, potato, onion, holy girl fruit, Chinese cabbage, fresh kidney beans, tomato, spinach, winter bamboo shoot, Chinese yam etc.;
Raw material is cleaned, after stripping and slicing handles, puts into container;
Add soup-stock, or chicken soup or bone soup etc.;
And it is a kind of or more than two kinds to put into flavouring: comprising: vinegar, salt, pepper, catsup etc.;
Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Wherein, described quick freezing temperature is preferably :-45 ℃; Described freeze-drying time is preferably: 25 hours.
Described drying means also can adopt common drying or vacuum drying method.
The invention has the advantages that: the product of the present invention preparation is a kind ofly to be of high nutritive value, to have various trace elements, mineral matter, and does not contain the food of any additives.Because product of the present invention is produced under low temperature and vacuum condition, so this food has fine qualities, its shape, look, flavor, nutritional labeling are all identical basically with the aquatic foods article.As long as when edible this food is added water, in 5-15 minute, will restore and be FF, taste is stablized, and juice is dense delicious.This frozen dried food is not wanted refrigerating equipment, as long as after packing, and just long term storage, transportation and sale at normal temperatures.Under the state of sealing, frozen dried food can be preserved 2-3 and never degenerate.Product of the present invention is a food green, convenient, that help keeping healthy, and it meets the development trend of world's food industries " green, convenient, health care ", and market and domestic market have good prospect abroad.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1:
The preparation method of the freeze dried and antistaled food of a kind of beef broth, it comprises:
A, selected raw material comprise: fresh beef 60-100g, straw mushroom 50-100g, bei-tofu 30-50g, carrot 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 2:
The preparation method of the freeze dried and antistaled food of a kind of Russian beef soup, it comprises:
A, selected raw material comprise: fresh sirloin 50-100g, carrot 30-60g, celery 20-50g, potato 20-50g, onion 10-30g, holy girl fruit 20-50g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, catsup; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 3:
The preparation method of the freeze dried and antistaled food of a kind of Cowhells soup, it comprises:
A, selected raw material comprise: fresh Cowhells 120-150g, bright dried mushroom 50-100g, matsutake 20-50g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, white sugar, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 4:
The preparation method of the freeze dried and antistaled food of a kind of oxtail soup, it comprises:
A, selected raw material comprise: fresh oxtail 80-100g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, straw mushroom 100-150g, Cowhells 15-20g, matrimony vine 1-5g, white fungus 1-5g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, white sugar; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 5:
The preparation method of the freeze dried and antistaled food of a kind of vinegar-pepper custard, it comprises:
A, selected raw material comprise: ham 30-40g, winter bamboo shoot 70-80g, auricularia auriculajudae 40-50g, bei-tofu 30-40g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; Add egg; And it is some to put into flavouring: comprising: vinegar, salt, pepper, fecula; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 6:
The preparation method of the freeze dried and antistaled food of a kind of venison custard, it comprises:
A, selected raw material comprise: fresh venison 50-90g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, mushroom 100-150g, carrot 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 7:
The preparation method of the freeze dried and antistaled food of a kind of mutton soup, it comprises:
A, selected raw material comprise: new fresh mutton 80-100g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, straw mushroom 100-150g, matrimony vine 1-5g, white fungus 1-5g, ternip 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: salt, white sugar, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 8:
The preparation method of the freeze dried and antistaled food of a kind of glossy ganoderma squab custard, it comprises:
A, selected raw material comprise: glossy ganoderma 20-40g, squab 100-130g, date 10-20g, matrimony vine 5-10g, clean, after stripping and slicing handles, put into container; Add chicken soup or bone soup 200-250g; And it is some to put into flavouring: comprise ginger, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Embodiment 9:
The preparation method of the freeze dried and antistaled food of a kind of Chinese caterpillar fungus teal custard, it comprises:
A, selected raw material comprise: Chinese caterpillar fungus 1-10g, teal 100-150g, Chinese yam 20-50g, matrimony vine 5-10g, clean, after stripping and slicing handles, put into container; Add chicken soup or bone soup 200-250g; And it is some to put into flavouring: comprise ginger, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
Wherein, described quick freezing temperature is preferably :-45 ℃; Described freeze-drying time is preferably: 25 hours.
Described drying means also can adopt common drying or vacuum drying method.
Claims (10)
1. the preparation method of the meat lyophilized fresh-keeping foodstuff of one kind of multiple tastes, it comprises:
A kind of or more than two kinds, it comprises in a, the selected at least following raw material:
A kind of or more than two kinds in the meat, comprising: beef, pork, mutton, venison, donkey meat, chicken, duck, teal;
A kind of or more than two kinds in the edible fungi, comprising: straw mushroom, mushroom, dried mushroom, mushroom, coprinus comatus, grey mushroom (abalonelike); White fungus, black fungus; Glossy ganoderma, Cordyceps sinensis, matsutake;
A kind of or more than two kinds in the fresh vegetables, comprising: carrot, ternip, tomato, celery, potato, onion, holy girl fruit, Chinese cabbage, fresh kidney beans, tomato, spinach, winter bamboo shoot, Chinese yam;
Raw material is cleaned, after stripping and slicing handles, puts into container;
Add soup-stock, or chicken soup or bone soup;
And it is a kind of or more than two kinds to put into flavouring: comprising: vinegar, salt, pepper, catsup;
Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
2. the preparation method of the freeze dried and antistaled food of beef broth, it is characterized in that: it comprises:
A, selected raw material comprise: fresh beef 60-100g, straw mushroom 50-100g, bei-tofu 30-50g, carrot 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
3. the preparation method of the freeze dried and antistaled food of Russian beef soup, it is characterized in that: it comprises:
A, selected raw material comprise: fresh sirloin 50-100g, carrot 30-60g, celery 20-50g, potato 20-50g, onion 10-30g, holy girl fruit 20-50g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, catsup; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
4. the preparation method of the freeze dried and antistaled food of Cowhells soup, it is characterized in that: it comprises:
A, selected raw material comprise: fresh Cowhells 120-150g, bright dried mushroom 50-100g, matsutake 20-50g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, white sugar, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
5. the preparation method of the freeze dried and antistaled food of oxtail soup, it is characterized in that: it comprises:
A, selected raw material comprise: fresh oxtail 80-100g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, straw mushroom 100-150g, Cowhells 15-20g, matrimony vine 1-5g, white fungus 1-5g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, white sugar; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
6. the preparation method of the freeze dried and antistaled food of vinegar-pepper custard, it is characterized in that: it comprises:
A, selected raw material comprise: ham 30-40g, winter bamboo shoot 70-80g, auricularia auriculajudae 40-50g, bei-tofu 30-40g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; Add egg; And it is some to put into flavouring: comprising: vinegar, salt, pepper, fecula; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
7. the preparation method of the freeze dried and antistaled food of venison custard, it is characterized in that: it comprises:
A, selected raw material comprise: fresh venison 50-90g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, mushroom 100-150g, carrot 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: vinegar, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
8. the preparation method of the freeze dried and antistaled food of mutton soup, it is characterized in that: it comprises:
A, selected raw material comprise: new fresh mutton 80-100g, Radix Angelicae Sinensis 1-5g, Radix Codonopsis 4-10g, straw mushroom 100-150g, matrimony vine 1-5g, white fungus 1-5g, ternip 10-30g, clean, after stripping and slicing handles, put into container; It is some to add chicken soup or bone soup; And it is some to put into flavouring: comprising: salt, white sugar, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
9. the preparation method of the freeze dried and antistaled food of glossy ganoderma squab custard, it is characterized in that: it comprises:
A, selected raw material comprise: glossy ganoderma 20-40g, squab 100-130g, date 10-20g, matrimony vine 5-10g, clean, after stripping and slicing handles, put into container; Add chicken soup or bone soup 200-250g; And it is some to put into flavouring: comprise ginger, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
10. the preparation method of the freeze dried and antistaled food of Chinese caterpillar fungus teal custard, it is characterized in that: it comprises:
A, selected raw material comprise: Chinese caterpillar fungus 1-10g, teal 100-150g, Chinese yam 20-50g, matrimony vine 5-10g, clean, after stripping and slicing handles, put into container; Add chicken soup or bone soup 200-250g; And it is some to put into flavouring: comprise ginger, salt, pepper; Carry out hot digestion again; Cook;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-20 ℃～-55 ℃, be not destroyed and do not run off to guarantee original trace element and nutrient;
C, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 120 ℃-40 ℃, the central temperature of raw material is :-20 ℃～-55 ℃; Freeze-drying time is: 20-30 hour;
D, the food that will be prepared into are packed processing, carry out sealed barrier package by demand: comprise box-packed or aluminium-foil paper packed.
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Cited By (15)
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| CN102726780A (en) * | 2012-07-18 | 2012-10-17 | 余贤均 | Production technique and production system of tomato oxtail soup |
| 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 |
| CN103462049A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese yam ginseng pork jerky and preparation method |
| CN103462051A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese-yam lyceum-barbarum pork jerky and preparation method |
| CN103462048A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese-yam lilium-brownie fritillaria-cirrhosa pork jerky and preparation method |
| CN103462052A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Spleen-fortifying dampness-resolving pork jerky and preparation method |
| CN104522698A (en) * | 2015-01-23 | 2015-04-22 | 陆玉龙 | Crystal beef tendon jelly and preparation method thereof |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN107041536A (en) * | 2016-02-06 | 2017-08-15 | 刘振 | Soup-stock ice cube |
| CN107594370A (en) * | 2017-09-19 | 2018-01-19 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented chicken |
| CN107712661A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of pigeon matsutake custard and preparation method thereof |
| CN107801927A (en) * | 2017-09-19 | 2018-03-16 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented duck |
| CN108719436A (en) * | 2018-06-22 | 2018-11-02 | 冯辉军 | A kind of freeze-drying meat gruel and its lossless machining manufacture |
| CN109090205A (en) * | 2018-08-08 | 2018-12-28 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of donkey meat is fresh-keeping and refrigeration transportation method |
| CN111109585A (en) * | 2020-01-14 | 2020-05-08 | 云南德行恒生物科技有限公司 | White ginseng fungus cooked food and production method thereof |
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| CN102726780A (en) * | 2012-07-18 | 2012-10-17 | 余贤均 | Production technique and production system of tomato oxtail soup |
| CN102726780B (en) * | 2012-07-18 | 2013-07-03 | 余贤均 | Production technique and production system of tomato oxtail soup |
| 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 |
| CN103462049A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese yam ginseng pork jerky and preparation method |
| CN103462051A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese-yam lyceum-barbarum pork jerky and preparation method |
| CN103462048A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Chinese-yam lilium-brownie fritillaria-cirrhosa pork jerky and preparation method |
| CN103462052A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Spleen-fortifying dampness-resolving pork jerky and preparation method |
| CN103462051B (en) * | 2013-09-26 | 2014-10-08 | 李良 | Chinese-yam lyceum-barbarum pork jerky and preparation method |
| CN104522698A (en) * | 2015-01-23 | 2015-04-22 | 陆玉龙 | Crystal beef tendon jelly and preparation method thereof |
| CN107041536A (en) * | 2016-02-06 | 2017-08-15 | 刘振 | Soup-stock ice cube |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN107594370A (en) * | 2017-09-19 | 2018-01-19 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented chicken |
| CN107801927A (en) * | 2017-09-19 | 2018-03-16 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented duck |
| CN107712661A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of pigeon matsutake custard and preparation method thereof |
| CN108719436A (en) * | 2018-06-22 | 2018-11-02 | 冯辉军 | A kind of freeze-drying meat gruel and its lossless machining manufacture |
| CN109090205A (en) * | 2018-08-08 | 2018-12-28 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of donkey meat is fresh-keeping and refrigeration transportation method |
| CN111109585A (en) * | 2020-01-14 | 2020-05-08 | 云南德行恒生物科技有限公司 | White ginseng fungus cooked food and production method thereof |
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