CN103262996A - Five-mesh pot rice - Google Patents
Five-mesh pot rice Download PDFInfo
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- CN103262996A CN103262996A CN2013101976134A CN201310197613A CN103262996A CN 103262996 A CN103262996 A CN 103262996A CN 2013101976134 A CN2013101976134 A CN 2013101976134A CN 201310197613 A CN201310197613 A CN 201310197613A CN 103262996 A CN103262996 A CN 103262996A
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Abstract
The invention provides a production process of five-mesh pot rice. The production process comprises the following steps of: A, preparing raw materials: respectively immersing carrots, lotus roots, bamboo shoots, burdocks and agarics into water and respectively putting the raw materials and konjak into the water to be boiled; after cooling, respectively putting the raw materials into the water containing a PH (Potential of Hydrogen) regulating agent to be immersed; B, mixing and agitating: weighing the processed raw materials in parts by weight: 9-11 parts of the carrots, 9-11 parts of the lotus roots, 4-6 parts of the bamboo shoots, 4-6 parts of the agarics, 2-4 parts of the burdocks and 1-3 parts of the konjak; mixing uniformly to prepare a mixed material; and C, seasoning: adding condiments containing soy sauce, Hon Dashi juice, sodium glutamate, salt, granulated sugar, the PH regulating agent and the water into the mixed material. The five-mesh pot rice disclosed by the invention is low in heat, good in taste and high in nutritive value, does not contain any preservative or pigment, which is harmful to a human body, and is green and nutritional healthy food; and meanwhile, the invention further provides the production process of the five-mesh pot rice and the production process comprises the steps of preparing the raw materials, mixing and agitating the raw materials, and seasoning; and the production process is simple in production process, low in production cost and convenient for large-scale production.
Description
Technical field
The present invention relates to the fast-food field, the five order still meals 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 owing to contain a large amount of heats, cause obesity easily, 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 five order still meals provided by the invention, 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 production technology of five order still meals is characterized in that it may further comprise the steps:
A, raw material are prepared:
A, carrot: pickled carrot is put into water soak, put into temperature after the removal of impurities and be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
B, lotus rhizome: pickled lotus rhizome is put into water soak, put into then that to contain 0.05% Sodium Thiosulfate, 0.05% calgon, temperature be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
C, bamboo shoots: with bamboo shoots sections, put into temperature and be 80-100 ℃ water poach 5-15 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
D, burdock: pickled burdock is put into water soak, put into temperature then and be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
E, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain calcium lactate 0.05%, temperature be 80-100 ℃ water poach 25-35 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
F, konjaku: it is 80-100 ℃ water poach 25-35 minute that konjaku is put into temperature, puts into after the cooling to contain the water that 0.05-0.2% PH adjusts agent and soak;
B, mix to stir: each raw material of above-mentioned processing is got carrot 9-11 part, lotus rhizome 9-11 part, bamboo shoots 4-6 part, burdock 2-4 part, auricularia auriculajudae 4-6 part, konjaku 1-3 part by weight puddle evenly, make compound;
C, seasoning: add flavoring in above-mentioned compound, 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 among the above-mentioned steps A, the flavoring among the described step C also comprises vitamin C 0.01-0.1 part.
The PH adjustment agent that PH among the above-mentioned steps A adjusts among agent and the step C is citric acid.
Another object of the present invention is: a kind of above-mentioned production technology obtain Chinese chestnut still meal.
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 five orders 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 five orders still meal production process is simple, production cost is low, be convenient to large-scale production; Three, this five orders still meal is edible simple, only needing five female still meals are 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 five orders still meal will be more and more welcome, and market prospects are wide.
The specific embodiment
Embodiment one
A kind of production technology of five order still meals, it may further comprise the steps:
A, raw material are prepared:
A, carrot: pickled carrot is put into water soaks, put into temperature after the removal of impurities and be 70-100 ℃ water poach 3-8 minute, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, lotus rhizome: pickled lotus rhizome is put into water soak, put into then that to contain 0.05% Sodium Thiosulfate, 0.05% calgon, temperature be 70-100 ℃ water poach 3-8 minute, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
C, bamboo shoots: with bamboo shoots sections, put into temperature and be 80-100 ℃ water poach 5-15 minute, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
D, burdock: pickled burdock is put into water soaks, put into temperature then and be 70-100 ℃ water poach 3-8 minute, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
E, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soaks, put into then that to contain calcium lactate 0.05%, temperature be 80-100 ℃ water poach 25-35 minute, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
F, konjaku: it is 80-100 ℃ water poach 25-35 minute that canned rivieri raw material is put into temperature, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, mixing are stirred: carrot 9Kg, lotus rhizome 9 Kg, bamboo shoots 4 Kg, burdock 2 Kg, auricularia auriculajudae 4 Kg, konjaku 1 Kg that take by weighing above-mentioned processing puddle evenly, make compound;
C, pack seasoning: take by weighing the above-mentioned compound 29g sack of packing into, and add flavoring in the compound 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, and after detect finishing sack to be put into temperature be 90 ℃ water sterilization 60 minutes and form finished product, and finished product is packed in the packaging bag, then vanning, bale packing.
Embodiment two
A kind of production technology of five order still meals, it may further comprise the steps:
A, raw material are prepared:
A, carrot: pickled carrot is put into water soak, putting into temperature after the removal of impurities is 85 ℃ of water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, lotus rhizome: pickled lotus rhizome is put into water soaks, put into then that to contain 0.05% Sodium Thiosulfate, 0.05% calgon, temperature be 85 ℃ water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
C, bamboo shoots: with bamboo shoots sections, put into temperature and be 90 ℃ water poach 10 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
D, burdock: pickled burdock is put into water soaks, put into temperature then and be 85 ℃ water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
E, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soaks, put into then that to contain calcium lactate 0.05%, temperature be 90 ℃ water poach 30 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
F, konjaku: it is 90 ℃ water poach 30 minutes that canned rivieri raw material is put into temperature, put into then after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, mixing are stirred: carrot 11Kg, the lotus rhizome 11Kg, bamboo shoots 6Kg, burdock 4Kg, auricularia auriculajudae 6Kg, the konjaku 3Kg that take by weighing above-mentioned processing puddle evenly, make compound;
C, pack seasoning: take by weighing above-mentioned compound 41g and the sack of packing into, and add flavoring in the compound 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 after detect finishing sack to be put into temperature be 90 ℃ water sterilization 60 minutes and form finished product, and finished product is packed in the packaging bag, then vanning, bale packing.
Embodiment three
A kind of production technology of five order still meals, it may further comprise the steps:
A, raw material are prepared:
A, carrot: pickled carrot is put into water soak, putting into temperature after the removal of impurities is 85 ℃ of water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, lotus rhizome: pickled lotus rhizome is put into water soaks, put into then that to contain 0.05% Sodium Thiosulfate, 0.05% calgon, temperature be 85 ℃ water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
C, bamboo shoots: with bamboo shoots sections, put into temperature and be 90 ℃ water poach 10 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
D, burdock: pickled burdock is put into water soaks, put into temperature then and be 85 ℃ water poach 5 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
E, auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soaks, put into then that to contain calcium lactate 0.05%, temperature be 90 ℃ water poach 30 minutes, put into after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
F, konjaku: it is 90 ℃ water poach 30 minutes that canned rivieri raw material is put into temperature, put into then after the cooling contain 0.1% citric acid, 0.05% ascorbic water soaks;
B, mixing are stirred: carrot 10.1Kg, the lotus rhizome 10.1Kg, bamboo shoots 4.8Kg, burdock 3.09Kg, auricularia auriculajudae 5.06Kg, the konjaku 2.1Kg that take by weighing above-mentioned processing puddle evenly, make compound;
C, pack seasoning: take by weighing above-mentioned compound 35.25g and the sack of packing into, and add flavoring in the compound 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 after detect finishing sack to be put into temperature be 90 ℃ water sterilization 60 minutes and form finished product, 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 (4)
1. the production technology of an order still meal is characterized in that it may further comprise the steps:
Raw material is prepared:
Carrot: pickled carrot is put into water soak, put into temperature after the removal of impurities and be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
Lotus rhizome: pickled lotus rhizome is put into water soak, put into then that to contain 0.05% Sodium Thiosulfate, 0.05% calgon, temperature be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
Bamboo shoots: with bamboo shoots sections, put into temperature and be 80-100 ℃ water poach 5-15 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
Burdock: pickled burdock is put into water soak, put into temperature then and be 70-100 ℃ water poach 3-8 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
Auricularia auriculajudae: dry auricularia auriculajudae silk is put into water soak, put into then that to contain calcium lactate 0.05%, temperature be 80-100 ℃ water poach 25-35 minute, put into after the cooling and contain the water that 0.05-0.2% PH adjusts agent and soak;
Konjaku: it is 80-100 ℃ water poach 25-35 minute that konjaku is put into temperature, puts into after the cooling to contain the water that 0.05-0.2% PH adjusts agent and soak;
Mix to stir: each raw material of above-mentioned processing is got carrot 9-11 part, lotus rhizome 9-11 part, bamboo shoots 4-6 part, burdock 2-4 part, auricularia auriculajudae 4-6 part, konjaku 1-3 part by weight puddle evenly, make compound;
Seasoning: add flavoring in above-mentioned compound, 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.
2. the production technology of a kind of five order still meals according to claim 1, it 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 described steps A, the flavoring among the described step C also comprises vitamin C 0.01-0.1 part.
3. the production technology of a kind of five order still meals according to claim 1 and 2 is characterized in that: the PH in the described steps A adjusts PH among agent and the step C and adjusts agent and be citric acid.
4. the Chinese chestnut still meal that obtains of the described production technology of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101976134A CN103262996A (en) | 2013-05-24 | 2013-05-24 | Five-mesh pot rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101976134A CN103262996A (en) | 2013-05-24 | 2013-05-24 | Five-mesh pot rice |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220660A (en) * | 1982-06-17 | 1983-12-22 | Tsukagoshi Shiyotsukin Kenkyusho:Kk | Kama-meshi |
| JP2002354989A (en) * | 2001-03-30 | 2002-12-10 | Sanei Gen Ffi Inc | Boiled and seasoned food and method for preventing boiled and seasoned food from breaking into piece while cooking and hardening |
| JP2005348665A (en) * | 2004-06-11 | 2005-12-22 | Kanebo Ltd | Pasteurized food packaged in hermetically-sealed container, and method for producing the same |
| CN102106541A (en) * | 2011-01-30 | 2011-06-29 | 建瓯绿剑食品有限公司 | Bamboo shoot kettle rice |
| CN102273599A (en) * | 2011-08-28 | 2011-12-14 | 扬州天成食品有限公司 | Boiled mixed vegetable and technology for processing same |
-
2013
- 2013-05-24 CN CN2013101976134A patent/CN103262996A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220660A (en) * | 1982-06-17 | 1983-12-22 | Tsukagoshi Shiyotsukin Kenkyusho:Kk | Kama-meshi |
| JP2002354989A (en) * | 2001-03-30 | 2002-12-10 | Sanei Gen Ffi Inc | Boiled and seasoned food and method for preventing boiled and seasoned food from breaking into piece while cooking and hardening |
| JP2005348665A (en) * | 2004-06-11 | 2005-12-22 | Kanebo Ltd | Pasteurized food packaged in hermetically-sealed container, and method for producing the same |
| CN102106541A (en) * | 2011-01-30 | 2011-06-29 | 建瓯绿剑食品有限公司 | Bamboo shoot kettle rice |
| CN102273599A (en) * | 2011-08-28 | 2011-12-14 | 扬州天成食品有限公司 | Boiled mixed vegetable and technology for processing same |
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Application publication date: 20130828 |