CN102871054B - Manufacture process for grilled pork and pig bone noodle - Google Patents
Manufacture process for grilled pork and pig bone noodle Download PDFInfo
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- CN102871054B CN102871054B CN2012104142727A CN201210414272A CN102871054B CN 102871054 B CN102871054 B CN 102871054B CN 2012104142727 A CN2012104142727 A CN 2012104142727A CN 201210414272 A CN201210414272 A CN 201210414272A CN 102871054 B CN102871054 B CN 102871054B
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Abstract
The invention discloses a manufacture process for grilled pork and pig bone noodle. The manufacture process comprises manufacturing a bone soup package, a noodle package, a grilled pork package and a vegetable package, and finally placing the above package combination in a special bowl to obtain non-fried instant noodle. The manufacture process has the advantages that the manufacture process is convenient, rapid, simple and feasible, the processed non-fried instant noodle is green and healthy, rich in nutrition, natural, and suitable for various groups of people to eat.
Description
Technical field
The present invention relates to a kind of making food technique, specifically a kind of manufacture craft of roast pork pork pig surface of bone.
Background technology
Instant noodles claim again bubble face, cup face, are a kind of flour-made foods that can eat fast that is blanched by hot water.At present, the instant noodles great majority on market are fried instant noodle, and fried instant noodle belongs to high heat, low nutrition efficient and convenient, and except the difference on flavoring, the processing technology of its face piece and mouthfeel are extremely similar.Therefore, along with people are more and more higher to the requirement of food, the popularity of fried instant noodle reduces gradually, and non-fried instant noodle, slowly replace the occupation rate of market of fried instant noodle because of reasons such as its special mouthfeel, green healths, be subject to consumers in general's welcome.
Summary of the invention
The manufacture craft that the purpose of this invention is to provide a kind of roast pork pork pig surface of bone of green health.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of manufacture craft that facilitates roast pork pork pig surface of bone is characterized in that: comprise following five large steps:
(1) bone steamed dumping: described bone soup formula is according to the weight portion meter: 10 parts of porks, 30 parts, pig bone, 0.4 part of salt, 0.5 part, ginger, 0.6 part of onion, 0.5 part of rice green onion, 58 parts, water, with pork in above-mentioned formula and pig bone, add its flavoring, boil 8 hours under 70-80 ℃, filter and remove residual bone, seasoning, with every bag of vacuum packaging of every 100g, stand-by after quick-frozen;
(2) noodles bag: described noodle production formula is as follows according to the weight portion meter: 72 parts of wheat flours, 2 parts, egg white, 0.4 part of salt, 0.5 part, ancient first powder, 0.1 part of acidity regulator, 0.01 part of tackifier, 24.99 parts, water mixes above-mentioned formula, in the vacuum dough mixing machine and face, prolong pressure through multiple tracks, make noodles, with every part of metering of 300g, with boiling water boiling 8min, change quick-frozen in base box after well-done over to, then the piecemeal packing;
(3) roast pork pork pies: described skewer-roasted pork composition of raw materials is counted by weight: 66 parts of porks, 0.4 part of phosphate, 1.2 parts of soybean protein isolates, 0.4 part of monosodium glutamate, 1.1 parts of salt, 1.3 parts of granulated sugar, 0.6 part of honey, 29 parts, water, pork is added batching vacuum machine tumbling 120min, pickle 12h at pre-freezer, cotton thread is rolled moulding, be long column shape, every 700g, temperature boiling 45min with 100 ℃, roast again its surface and bake golden yellow spot, one every bag, add the 50g sauce, vacuum packaging, 80 ℃ of lower water-bath boiling 2h, little freezing to the degree of can cutting into slices, be cut into the 4mm thin slice, the 10g/ sheet, 5 every bag of vacuum packagings,-35 ℃ of lower quick-frozens,
(4) vegetables bag: described parts by weight of raw materials is as follows: 100 parts of broccoli, and 0.8 part of salt, 100 parts, water is cleaned broccoli, tear piece, every 6-10g adds entry with salt, poach 2-3min at the temperature of 100 ℃, be placed in 5 ℃ of pre-freezer precoolings, every 50g product pack, quick-frozen;
(5) packaging technology: be placed in special bowl successively the sealing packing according to above-mentioned packaged noodles bag, bone steamed dumping, roast pork pork pies, vegetables bag.
Preferably, during the packing of quick-frozen described in step (2), the soup amount that contains of noodles is 30-40%.
Preferably, described in step (3), the sauce formula is counted with weight portion: 42 parts, soy sauce, 5 parts of flavor quinolines, 5 parts of honey, 2 parts of salt, 14 parts of granulated sugar, 0.4 part of monosodium glutamate, 1.2 parts of caramel, 1.4 parts of spices, 3 parts of ginger juices, 26 parts, water.
Preferably, described in step (5), the mass ratio of noodles bag, bone steamed dumping, roast pork pork pies and vegetables bag is: 6:2:1:1.
The invention has the advantages that: manufacture craft of the present invention is convenient and swift, simple, the non-fried instant noodle of processing, and green health, nutritious, genuine is fit to all kinds of crowds edible.
The specific embodiment
In order to make the public can fully understand technical spirit of the present invention and beneficial effect; the applicant will describe in detail the specific embodiment of the present invention below; but the applicant is not restriction to technical scheme to the description of embodiment, and any changing in the form rather than substance all according to the present invention's design should be considered as protection scope of the present invention.
The present invention relates to a kind of manufacture craft of roast pork pork pig surface of bone, comprise following five large steps:
(1) bone steamed dumping: described bone soup formula is according to weight portion meter (kg): 10 parts of porks, 30 parts, pig bone, 0.4 part of salt, 0.5 part, ginger, 0.6 part of onion, 0.5 part of rice green onion, 58 parts, water, with pork in above-mentioned formula and pig bone, add its flavoring, boil 8 hours under 70-80 ℃, filter and remove residual bone, seasoning, with every bag of vacuum packaging of every 100g, stand-by after quick-frozen;
(2) noodles bag: described noodle production formula is as follows according to weight portion (kg) meter: 72 parts of wheat flours, 2 parts, egg white, 0.4 part of salt, 0.5 part, ancient first powder, 0.1 part of acidity regulator, 0.01 part of tackifier, 24.99 parts, water mixes above-mentioned formula, in the vacuum dough mixing machine and face, prolong pressure through multiple tracks, make noodles, with every part of metering of 300g, with boiling water boiling 8min, change quick-frozen in base box after well-done over to, the soup amount that contains of noodles is 30-40%, then the piecemeal packing;
(3) roast pork pork pies: described skewer-roasted pork composition of raw materials (kg) is by weight counted: 66 parts of porks, 0.4 part of phosphate, 1.2 parts of soybean protein isolates, 0.4 part of monosodium glutamate, 1.1 parts of salt, 1.3 parts of granulated sugar, 0.6 part of honey, 29 parts, water, pork is added batching vacuum machine tumbling 120min, pickle 12h at pre-freezer, cotton thread is rolled moulding, be long column shape, every 700g, temperature boiling 45min with 100 ℃, roast again its surface and bake golden yellow spot, one every bag, add the 50g sauce, vacuum packaging, 80 ℃ of lower water-bath boiling 2h, little freezing to the degree of can cutting into slices, be cut into the 4mm thin slice, the 10g/ sheet, 5 every bag, vacuum packaging, count with weight portion at-35 ℃ of described sauce formulas of lower quick-frozen: 42 parts, soy sauce, 5 parts of flavor quinolines, 5 parts of honey, 2 parts of salt, 14 parts of granulated sugar, 0.4 part of monosodium glutamate, 1.2 parts of caramel, 1.4 parts of spices, 3 parts of ginger juices, 26 parts, water,
(4) vegetables bag: (kg) is as follows for described parts by weight of raw materials: 100 parts of broccoli, and 0.8 part of salt, 100 parts, water is cleaned broccoli, tear piece, every 6-10g adds entry with salt, poach 2-3min at the temperature of 100 ℃, be placed in 5 ℃ of pre-freezer precoolings, every 50g product pack, quick-frozen;
(5) packaging technology: be placed in special bowl successively the sealing packing according to above-mentioned packaged 300g noodles bag, 100g bone steamed dumping, 50g roast pork pork pies, 50g vegetables bag.
Claims (3)
1. the manufacture craft of a roast pork pork pig surface of bone is characterized in that: comprise following five large steps:
(1) bone steamed dumping: described bone soup formula is according to the weight portion meter: 10 parts of porks, 30 parts, pig bone, 0.4 part of salt, 0.5 part, ginger, 0.6 part of onion, 0.5 part of rice green onion, 58 parts, water, with pork in above-mentioned formula and pig bone, add its flavoring, boil 8 hours under 70-80 ℃, filter and remove residual bone, seasoning, with every bag of vacuum packaging of every 100g, stand-by after quick-frozen;
(2) noodles bag: described noodle production formula is as follows according to the weight portion meter: 72 parts of wheat flours, 2 parts, egg white, 0.4 part of salt, 0.5 part, ancient first powder, 0.1 part of acidity regulator, 0.01 part of tackifier, 24.99 parts, water mixes above-mentioned formula, in the vacuum dough mixing machine and face, prolong pressure through multiple tracks, make noodles, with every part of metering of 300g, with boiling water boiling restriction 8min, change quick-frozen in base box after well-done over to, then the piecemeal packing;
(3) roast pork pork pies: described skewer-roasted pork composition of raw materials is counted by weight: 66 parts of porks, 0.4 part of phosphate, 1.2 parts of soybean protein isolates, 0.4 part of monosodium glutamate, 1.1 parts of salt, 1.3 parts of granulated sugar, 0.6 part of honey, 29 parts, water, pork is added batching vacuum machine tumbling 120min, pickle 12h at pre-freezer, cotton thread is rolled moulding, be long column shape, every 700g, temperature boiling 45min with 100 ℃, roast again its surface and bake golden yellow spot, one every bag, add the 50g sauce, vacuum packaging, 80 ℃ of lower water-bath boiling 2h, little freezing to the degree of can cutting into slices, be cut into the 4mm thin slice, the 10g/ sheet, 5 every bag of vacuum packagings,-35 ℃ of lower quick-frozens, described sauce formula is counted with weight portion: 42 parts, soy sauce, 5 parts of flavor quinolines, 5 parts of honey, 2 parts of salt, 14 parts of granulated sugar, 0.4 part of monosodium glutamate, 1.2 parts of caramel, 1.4 parts of spices, 3 parts of ginger juices, 26 parts, water
(4) vegetables bag: described parts by weight of raw materials is as follows: 100 parts of broccoli, and 0.8 part of salt, 100 parts, water is cleaned broccoli, tear piece, every 6-10g adds entry with salt, poach 2-3min at the temperature of 100 ℃, be placed in 5 ℃ of pre-freezer precoolings, every 50g product pack, quick-frozen;
(5) packaging technology: be placed in special bowl successively the sealing packing according to above-mentioned packaged noodles bag, bone steamed dumping, roast pork pork pies, vegetables bag.
2. the manufacture craft that facilitates roast pork pork pig surface of bone according to claim 1 is characterized in that: during the packing of quick-frozen described in step (2), the soup amount that contains of noodles is 30-40%.
3. the manufacture craft of a kind of roast pork pork pig surface of bone according to claim 1, it is characterized in that: described in step (5), the mass ratio of noodles bag, bone steamed dumping, roast pork pork pies and vegetables bag is: 6:2:1:1.
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| CN2012104142727A CN102871054B (en) | 2012-10-26 | 2012-10-26 | Manufacture process for grilled pork and pig bone noodle |
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| CN2012104142727A CN102871054B (en) | 2012-10-26 | 2012-10-26 | Manufacture process for grilled pork and pig bone noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104996901A (en) * | 2014-04-21 | 2015-10-28 | 宁夏伊味清真食品有限公司 | Halal minced mutton noodle scale production process |
| CN104544272A (en) * | 2015-01-29 | 2015-04-29 | 南宁新食记食品有限公司 | Industrial making method of barbecued pork |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN107223868A (en) * | 2017-06-12 | 2017-10-03 | 刘建华 | Instant bulk fresh meat instant noodles braised in soy sauce |
| CN110720594A (en) * | 2019-11-14 | 2020-01-24 | 江苏长寿集团有限公司 | Processing method of barbecued pork slices |
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| CN101940328A (en) * | 2010-05-24 | 2011-01-12 | 张影 | Proportion and making technology of barbecued pork |
| CN102178171A (en) * | 2011-04-07 | 2011-09-14 | 牛选欣 | Frozen instant noodles and processing method thereof |
| CN102302122B (en) * | 2011-07-28 | 2013-01-30 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN102669557B (en) * | 2012-05-11 | 2013-07-24 | 王万隆 | Quick-frozen fresh-keeping heated-type instant noodles with bone soup and preparation method thereof |
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