CN103099242A - Large-scale making process of portable lotus carp and mutton soup - Google Patents

Abstract

The invention discloses a large-scale making process of a portable lotus carp and mutton soup comprising main materials and auxiliary materials, wherein the main materials include fresh lotus leaves, fresh carp and fresh mutton, and the auxiliary materials include soy sauce, table salt, cane sugar, spices, cooking wine, scallion and ginger juice and vegetable oil. The large-scale making process is characterized by comprising the following steps of: (1) cleaning the fresh lotus leaves by using clear water, and cutting the fresh lotus leaves to be 15cm in size for later use; (2) killing the fresh crap, scaling, cleaning, slicing, drying to remove water, blending the table salt, the cane sugar, gourmet powder, oyster sauce and soy sauce to form a fried fish dipping sauce, and frying the plant oil to be yellow; (3) blending the cooking wine, chopped scallion and ginger, anise, pepper, fennel, fresh eggs and flour to form a condiment for pickling mutton; (4) cleaning the fresh mutton, slicing, and placing the mutton slices into the condiment to pickle for half an hour; (5) keeping the lotus leaves flat, placing a fried fish block and a piece of pickled mutton in order, then, adding some cooking liquor for pickling the mutton, packaging by using the lotus leaves, tying by using a clean cotton thread and digesting at high temperature; and (6) carrying out high temperature sterilization in a sterilization pot and vacuum package. The portable lotus carp and mutton soup is convenient to carry and can be eaten after the package is opened or heated.

Description

The scale manufacture craft of portable lotus sweetfish sheep aquatic foods

Technical field

The present invention relates to a kind of making food, is exactly the scale manufacture craft that discloses a kind of portable lotus sweetfish sheep aquatic foods.

Background technology

Along with improving constantly of people's living standard, out on tours, field encampment etc. are movable increasing, especially in recent years various large-scale social activitieies cause gradually that also people pay close attention to, big assembly, athletic meeting, collective's trip etc., while is along with the continuous deterioration of environment, natural calamity also emerges in an endless stream, earthquake, flood, snow disaster, mud-rock flow etc. bring massive losses not only for people's lives and properties, threatening the people that the mankind's life Tong Shi Give survives by sheer good luck also to bring great threat, famine, cold, disease etc.In suchlike existence crisis, diet conveniently become very outstanding primary demand, that wants to survive exactly, must in time afford to eat hot rice and dish.In face of natural calamity, food seems and is even more important.Present various food is a feast for the eyes, instant noodles, bread, biscuit, compression beef, ship biscuit etc. various can long-term storage, again on food products market easy to carry, be seen everywhere in the supermarket, even the camping and field trining of army, also can be with the instant food such as various cans, solid food, these foods are mostly easy to carry, need not heat directly edible.In the situation that some special these based foods have brought convenience for people really.If but edible these food for a long time are also a kind of challenges to people's physiological function, that can produce exactly is weary of sense, can produce great yearning to the homely food in daily life.If the pot luck green vegetable bun is dressed up be convenient for carrying, edible instant food easily, even and in the open air or under particular surroundings, also can be able to eat steaming hot dish as staying at home when edible, surely can be subject to liking of people.

Summary of the invention

The scale manufacture craft of portable lotus sweetfish sheep aquatic foods provides a kind of homely dish large-scale production has been become portable processing technology for convenience food, mainly comprises: major ingredient new lotus leaf, fresh fish, fresh mutton; Auxiliary material soy sauce, salt, sucrose, spice, cooking wine, green onion ginger juice, vegetable oil; It is characterized in that: 1) new lotus leaf is used the clear water outwash, be cut into 15 centimetres of left and right square standby.2) fresh fish is slaughtered, scales, is cleaned stripping and slicing, dries moisture, salt 1-5%, sucrose 1-15%, monosodium glutamate 0.5-5%, oyster sauce 10-30%, soy sauce 10-30% is modulated into fried fish tartar souce dips in material, with the fried Huang of plant.3) with cooking wine 10-30%, green onion last 1-15%, bruised ginger 1-15%, anistree 0.5-5%, Chinese prickly ash 0.5-5%, fennel seeds 0.5-5%, fresh hen egg 0.5-30%, flour 0.5-15% modulates the mutton seasoning matter that salts down; 4) fresh mutton is cleaned stripping and slicing (the mutton block size is identical with the fish block size), puts into seasoning matter and salts down half an hour; 5) lotus leaf is set level, put a fried good fish piece, put a mutton that salted down again, put in order, then add the soup juice of some butcher's meats, then with the lotus leaf parcel, fasten thermophilic digestion with clean cotton thread; 6) vacuum packaging of retort high-temperature sterilization gets final product.Open bag and namely use or heat rear eating, be convenient for carrying.

The specific embodiment

Below in conjunction with specific embodiment, technical characterictic of the present invention is described further.

With new lotus leaf clear water outwash, be cut into 15 centimetres of left and right square standby; Fresh fish is slaughtered, and scales, and cleans, and is cut into piece, slightly dries surface moisture, dips in and dips in juice, the fried Huang of plant by what soy sauce, salt, sucrose, spice, cooking wine, green onion ginger juice etc. were made into; Fresh mutton is cleaned stripping and slicing (the mutton block size is identical with the fish block size), puts into seasoning matter and salts down half an hour; Lotus leaf is set level, put a fried good fish piece, put a mutton that salted down again, put in order, then add the soup juice of some butcher's meats, then with the lotus leaf parcel, fasten thermophilic digestion, sterilization vacuum packaging with clean cotton thread.

Claims (2)

1. the scale manufacture craft of portable lotus sweetfish sheep aquatic foods, mainly comprise: major ingredient new lotus leaf, fresh fish, fresh mutton; Auxiliary material soy sauce, salt, sucrose, spice, cooking wine, green onion ginger juice, vegetable oil; It is characterized in that: 1) new lotus leaf is used the clear water outwash, be cut into 15 centimetres of left and right square standby; 2) fresh fish is slaughtered, scales, is cleaned stripping and slicing, dries moisture, salt, sucrose, monosodium glutamate, oyster sauce, soy sauce is modulated into fried fish tartar souce dips in material, with the fried Huang of plant; 3) cooking wine, green onion end, bruised ginger, anise, Chinese prickly ash, fennel seeds, fresh hen egg, flour are modulated the mutton seasoning matter that salts down; 4) fresh mutton is cleaned stripping and slicing (the mutton block size is identical with the fish block size), puts into seasoning matter and salts down half an hour; 5) lotus leaf is set level, put a fried good fish piece, put a mutton that salted down again, put in order, then add the soup juice of some butcher's meats, then with the lotus leaf parcel, fasten thermophilic digestion with clean cotton thread; 6) vacuum packaging of retort high-temperature sterilization gets final product.

2. the scale manufacture craft of portable lotus sweetfish sheep aquatic foods according to claim 1 is characterized in that: described fried fish tartar souce dips in the material component and proportioning is: salt 1-5%, sucrose 1-15%, monosodium glutamate 0.5-5%, oyster sauce 10-30%, soy sauce 10-30%; Described mutton seasoning matter component and the proportioning of salting down is: cooking wine 10-30%, green onion end 1-15%, bruised ginger 1-15%, anistree 0.5-5%, Chinese prickly ash 0.5-5%, fennel seeds 0.5-5%, fresh hen egg 0.5-30%, flour 0.5-15%.