CN102823899A - Industrial production and market popularization of Pucheng yan-balls - Google Patents
Industrial production and market popularization of Pucheng yan-balls Download PDFInfo
- Publication number
- CN102823899A CN102823899A CN2012101769816A CN201210176981A CN102823899A CN 102823899 A CN102823899 A CN 102823899A CN 2012101769816 A CN2012101769816 A CN 2012101769816A CN 201210176981 A CN201210176981 A CN 201210176981A CN 102823899 A CN102823899 A CN 102823899A
- Authority
- CN
- China
- Prior art keywords
- pucheng
- faric
- swallow
- ball
- yan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses an industrial production and market popularization method of Pucheng yan-balls. The method enables a process of a traditional local food to be changed by a process using one large-width stuffing covering strip to cover a stuffing, and just made and un-cooked Pucheng yan-balls to undergo quick-frozen treatment (or quick-frozen packaging), refrigerated storage and selling to realize the industrial production and market popularization of Pucheng yan-balls, wherein the traditional local food is Pucheng yan-balls in Pucheng County in Fujian Province and uses several (commonly 3-5) elongated stuffing covering strips to cover the stuffing.
Description
Technical field
The present invention relates to a kind of suitability for industrialized production and marketing method of local tradition food.
Background technology
Pucheng swallow ball be Pucheng County area, Fujian Province widely known, be suitable for people of all ages, the local cuisines of dark ace-high tradition; But small and exquisite so at present tasty food only in Fujian Province Pucheng County within the border for people are known, the individual making of family and eating; Known by broad masses of the people through suitability for industrialized production and marketing and eat and can not look like other similar food (like boiled dumpling, steamed stuffed bun, steamed stuffed bun by small bamboo food steamer or the like), this can't but be a kind of greatest loss and sorry.
Summary of the invention
Be only limited in Fujian Province Pucheng County and know for people within the border in order to overcome present Pucheng swallow ball; Family is individual to make and edible deficiency; The present invention provides the suitability for industrialized production and the marketing method of a kind of Pucheng swallow ball; Not only can realize the suitability for industrialized production of Pucheng swallow ball, and can realize the marketing of Pucheng swallow ball.
The technical solution adopted for the present invention to solve the technical problems is: change traditional Pucheng swallow ball with several (general 3-5 bar) elongated faric faric methods for bigger faric of width faric (size of width is with the shape and big or small and the same being as the criterion of traditional Pucheng swallow ball of the Pucheng swallow ball that contracts out); Faric the making prescription with the filling material is identical with faric making prescription and the manufacture craft with the filling material of traditional Pucheng swallow ball with manufacture craft simultaneously, does not change; Simultaneously, boil (steamings) ripe Pucheng swallow ball and carry out quick-frozen processing (or quick-frozen packing) and keep in cold storage just wrapping also heating, so that long term storage and long-distance transport.
What specify is that faric making prescription and the manufacture craft with the filling material of traditional Pucheng swallow ball is described below respectively.Faric making prescription and the manufacture craft of tradition Pucheng swallow ball are: sweet potato powder, be aqueous egg and drinking water after smashing and mix a little edible oil and edible salt of back adding with certain proportion; Take out pot after then putting into this aqueous mixture pot is little and fry in shallow oil flakiness shape solids; Be cut into the elongated bar of a rule to it with cutter---this be faric of traditional Pucheng swallow ball (obvious; Produce bigger faric of width, only need to be cut into faric width more greatly with cutter get final product).The making prescription and the manufacture craft of the filling material of tradition Pucheng swallow ball are: a certain proportion of mixture that mixes a little green onion garlic grain of back adding, a little edible oil and edible salt, a little flavoring of pork (thin pork or streaky pork) grain and taro grain; Wherein the taro grain is a traditional proportioning, in actual conditions, can look delicious food and whether change the granular batching of other vegetarian diet class into.More than ratio and none fixed value of batching in two places described " certain proportion ", can whether use the method for experiment definite according to delicious food.
The invention has the beneficial effects as follows: not only can realize the suitability for industrialized production of Pucheng swallow ball, and can realize the marketing of Pucheng swallow ball.
The specific embodiment
At first, produce width bigger faric and filling material according to faric making prescription and manufacture craft of Pucheng swallow ball with the filling material.
Then, once faric with bigger faric of this width of producing, produce (promptly also do not boil (steaming) ripe) Pucheng swallow ball of the shape life the same with traditional Pucheng swallow ball with size.
Then, carry out quick-frozen to (promptly also do not boil (steaming) ripe) Pucheng swallow ball of these lifes of just having made immediately and handle (or quick-frozen packing) and keep in cold storage, so that long term storage and long-distance transport.
At last, handle the Pucheng swallow ball of (or quick-frozen packing) to these through quick-frozens, be transported to various supermarkets, market, market, shop, a kind of as quick-frozen food, the sale of putting on the shelf, thus realized the marketing of Pucheng swallow ball.
Claims (2)
1. the suitability for industrialized production of a Pucheng swallow ball and marketing method; It is characterized in that: change traditional Pucheng swallow ball with several (general 3-5 bar) elongated faric faric methods for bigger faric of width faric (size of width is with the shape and big or small and the same being as the criterion of traditional Pucheng swallow ball of the Pucheng swallow ball that contracts out); Faric the making prescription with the filling material is identical with faric making prescription and the manufacture craft with the filling material of traditional Pucheng swallow ball with manufacture craft simultaneously, does not change.
2. the suitability for industrialized production and the marketing method of Pucheng as claimed in claim 1 swallow ball; It is characterized in that: boil (steamings) ripe Pucheng swallow ball and carry out quick-frozen processing (or quick-frozen packing) and keep in cold storage just wrapping also heating, so that long term storage and long-distance transport.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101769816A CN102823899A (en) | 2012-05-25 | 2012-05-25 | Industrial production and market popularization of Pucheng yan-balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101769816A CN102823899A (en) | 2012-05-25 | 2012-05-25 | Industrial production and market popularization of Pucheng yan-balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102823899A true CN102823899A (en) | 2012-12-19 |
Family
ID=47327369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101769816A Pending CN102823899A (en) | 2012-05-25 | 2012-05-25 | Industrial production and market popularization of Pucheng yan-balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823899A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007110954A (en) * | 2005-10-19 | 2007-05-10 | Q'sai Co Ltd | Method for producing sheet-like egg food |
| CN202172798U (en) * | 2011-06-27 | 2012-03-28 | 福建坤兴海洋生物有限公司 | Production device of court rouyan |
-
2012
- 2012-05-25 CN CN2012101769816A patent/CN102823899A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007110954A (en) * | 2005-10-19 | 2007-05-10 | Q'sai Co Ltd | Method for producing sheet-like egg food |
| CN202172798U (en) * | 2011-06-27 | 2012-03-28 | 福建坤兴海洋生物有限公司 | Production device of court rouyan |
Non-Patent Citations (3)
| Title |
|---|
| 浦城县地方志编纂委员会: "《浦城县志》", 30 September 1994, article "肉燕丸", pages: 1204 * |
| 王海洪: "速冻燕皮海鲜饺子工业化生产的工艺和方法", 《食品科学》, vol. 22, no. 2, 31 December 2001 (2001-12-31), pages 45 - 48 * |
| 黄武，等: "浦城肉燕制作技术", 《福建农业》, no. 11, 31 December 1997 (1997-12-31), pages 15 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100521980C (en) | Pig's feet ginger vinegar tin and production thereof | |
| CN102228199A (en) | Rice dumpling | |
| CN102919693A (en) | Preparation method for waxy rice tea cake | |
| CN102160565B (en) | Sesame slices with various fruit or vegetable flavors and preparing method thereof | |
| CN102630716A (en) | Crab cream spring roll | |
| KR101760703B1 (en) | Manufacturing method of crab jelly | |
| CN105380112A (en) | Oatmeal seasoning packet | |
| CN102630876B (en) | Crab roe rice dumpling | |
| CN103053919B (en) | Method for manufacturing full-mutton dumplings | |
| CN102524748B (en) | Ready-to-eat crab paste and preparation method thereof | |
| Hou | Introduction to Asian noodles | |
| CN102823899A (en) | Industrial production and market popularization of Pucheng yan-balls | |
| KR101536710B1 (en) | Method for producing oyster preserved in honey and oyster preserved in honey produced by the same method | |
| CN105309548A (en) | Raw fruit food taking single raw fruits and vegetables as main materials and making method thereof | |
| CN104366382A (en) | Crisp snake melon production method | |
| CN102715218A (en) | Manufacture method of crab paste moon cake | |
| KR101056660B1 (en) | Method of Making Pizza Tteokbokki Using White Kimchi | |
| KR100612937B1 (en) | Boiled fish paste package edible at a lowered temperature | |
| Jeyakumari et al. | Preparation of value-added products from fish | |
| JPH11262369A (en) | Cooked food using flammulina velutipes as ingredient material, and its production | |
| CN105984646A (en) | Kitchen assisting marinade for noodle type products | |
| ES2238181B1 (en) | Potato and egg foodstuff consists of potato slices treated with vegetable oil and beaten egg | |
| CN104522539A (en) | Manufacturing method for crab-roe sweet dumpling | |
| CN102715597A (en) | Manufacture method of crab cream sunflower seed | |
| CN106509784A (en) | Seafood soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121219 |