CN103859344A - Chinese cooked wheaten food cuisine and preparation method thereof - Google Patents
Chinese cooked wheaten food cuisine and preparation method thereof Download PDFInfo
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- CN103859344A CN103859344A CN201410126036.4A CN201410126036A CN103859344A CN 103859344 A CN103859344 A CN 103859344A CN 201410126036 A CN201410126036 A CN 201410126036A CN 103859344 A CN103859344 A CN 103859344A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to the field of food, and in particular relates to Chinese cooked wheaten food cuisine. The Chinese cooked wheaten food cuisine is characterized by being prepared by extraction on tomato dices, tomato sauce, water, edible oil, edible salt, rock candy, beef dices, chicken dices and the like in base oil, frying and fragrance enhancement of main materials, vacuum back pressure mixing, preheating, filling and sealing and cooling in a three-stage gradient manner. A grading sterilization technology, a vacuum back pressure regulation technology and a three-stage gradient cooling technology are adopted; the tomatoes, the beef and the chicken which particularly meet the taste of Chinese people are used as the main materials, and shallots, gingers, garlic, onion, caraway, pepper, anise, chili, the edible oil and the like which are popular are used as auxiliary materials; the main materials and the auxiliary materials are reasonably matched; part of the main materials are treated by adopting a conventional frying technology, so that a product tastes good, smells good and has the bright color, and a product is a dish which is rich in nutrition and has the unique flavor; the Chinese cooked wheaten food cuisine can be added into cooked wheaten food, is uniformly stirred and eaten after being opened without adding any other auxiliary materials and is convenient to eat; the habits of Chinese people fond of frying food with the edible oil are met, and a requirement of a Chinese dish on the smell and the tastiness is completely met.
Description
Technical field
The present invention relates to field of food, specifically a kind of Chinese style wheaten food cooking and preparation method thereof.
Background technology
China was the native place of noodle product, and according to Historical Data Data About, noodle product starts from the Eastern Han Dynasty, apart from the history of modern existing more than 1000 year.The noodles of China approximately have kind more than 400 according to statistics, and as famous noodles in a simple sauce, fried bean sauce, Chinese-style Spaghetti, Yi Fumian, Sichuan noodles, noodle served with thick gravy, noodles with minced pork and winter bamboo shoots, fried flour, plande noodles, hand-pulled noodles etc., processing method difference, comes in every shape, taste difference.Which kind of noodle all has match with it seasoning matter and condiment, has formed thus and has been rich in region feature, unique flavor. bright and colourful Chinese wheaten food.If left condiment and seasoning matter, then noodles smooth, chewiness are also difficult to cause people's appetite, say nothing of and become delicious enjoyment.
The most of flavor pack for convenience of face of existing wheaten food class cooking on market, taste is Western-style, as products such as pasta tartar sauces.Small part all exists taste single for the cooking of Chinese broad masses' wheaten food custom design, and nutrition is single, edible inconvenient, also needs to add a lot of other auxiliary materials and can make delicious wheaten food, as thick soup treasured, five-spice powder etc.Chinese are accustomed to containing in wheaten food edible oil, also to add vegetables, green onion, ginger, garlic, meat etc., adopt the mode of cooking that food is boiled, the products taste uniqueness of making like this, fragrance is full, look good, smell good and taste good, meet especially Chinese eating habit, this series products is still in the blank stage in the market.Unstable product quality between the traditional cooking mode of China exists batch, batch output is few, cannot realize large-scale production, the shortcomings such as stir-frying-technology complexity.Show according to investigation: in the market still without any a possessed above meet Chinese's eating habit element and can realize scale of mass production, stay-in-grade wheaten food class flavoring products, this does not meet, and modern pursues fast, the demand of nutrition, delicious wheaten food.
Summary of the invention
The present invention is directed to the problems referred to above that on market, existing flavoring exists, provide one to look good, smell good and taste good, instant, open add in noodles instant, without adding any other auxiliary material, the meeting that Chinese eat that cooking custom and production technology are simple, steady quality, can realize Chinese style wheaten food cooking of large-scale production and preparation method thereof of nutrition delicious food.
A kind of Chinese style wheaten food cooking, it is characterized in that, containing tomato fourth 16-24 part, catsup 20-30 part, water 15-25 part, edible oil 6-10 part, edible salt 3-9 part, rock sugar 2-6 part, citric acid 0.1-0.5 part, yeast extract 0.2-0.8 part, monosodium glutamate 6-10 part, I+G0.3-0.5 part, green onion 0.1-0.3 part, ginger 0.05-0.1 part, garlic 0.1-0.6 part, onion 0.2-0.7 part, caraway 1-4 part, Chinese prickly ash 0.1-0.5 part, anistree 0.02-0.06 part, capsicum 0.4-0.8 part, diced beef 3-9 part, diced chicken meat 5-12 part, be prepared from through conventional method or the specific preparation method of the present invention.
Described catsup is that BRIX reading is the concentrated tomato paste of 28%-30%, and tomato crushing process comprises cold fragmentation and heat is broken, the concentrated tomato paste that preferred cold crushing process is produced; Described tomato fourth is the tomato fourth that fresh tomato is cut into dicer, does not add any other material; Described green onion, ginger, garlic, onion, caraway, capsicum are the fresh vegetables of buying in market and make through cleaning to dice into about 3mm, and capsicum variety is preferably red fragrant flower capsicum; Described yeast extract is chosen as Angel flavor type yeast extract; Described Chinese prickly ash, anistree for buying conventional flavoring in market; Described diced beef, diced chicken meat are that the fresh meat bought is diced or chilled meat is diced after thawing and made.
Further, the preferred content of each formula is: be prepared from by 8 parts of 19 parts of tomato fourths, 24 parts of catsup, 20 parts, water, 8 parts of edible oils, 5 parts of edible salts, 4.6 parts, rock sugar, 0.4 part of citric acid, 0.46 part of yeast extract, 7 parts of monosodium glutamates, I+G0.35 part, 0.25 part of green onion, 0.08 part of ginger, 0.4 part of garlic, 0.4 part of onion, 2 parts, caraway, 0.3 part, Chinese prickly ash, anistree 0.03 part, 0.5 part, capsicum, 6 parts of diced beef, diced chicken meat.
A preparation method for Chinese style wheaten food cooking, is characterized in that, process is following steps:
One, the extraction of end oil: with edible oil, green onion, ginger, garlic, onion, caraway, Chinese prickly ash, anise, capsicum are added to the slaking of extraction heat and oil in Full-automatic circulation electric heating fryer, oil temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add end oil, tomato fourth, diced beef, diced chicken meat, the rock sugar that step 1 extracts to carry out frying Titian in electric heating frying pot, constantly stir in frying process, controlling temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: major ingredient, catsup, water, edible salt, citric acid, yeast extract, monosodium glutamate, I+G, tomato fourth that add step 2 in vacuum preparing boiler in, frying is good, open agitating device, open vavuum pump, when vacuum is 0.06-0.08MPa in pot, start heating, be heated to 50-60 degree Celsius, heat time is 5-10 minute, observes in preparing boiler material seethe with excitement be vacuum allotment terminal completely from visual Jing Kou; Open step-down button, pot inner pressure to be deployed reverts to be opened supercharging button after normal atmosphere (An) and carries out back-pressure allotment, pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure is opened vavuum pump again after having allocated, keep completing for 5-10 minute vacuum back-pressure allotment operation when vacuum is 0.06-0.08MPa in pot.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, while requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Six, three grades of gradients are cooling: product good filling and sealing is passed through to 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench successively, and product is cooled to 25 degrees Celsius through three grades of gradient cooling systems and forms below the present invention.
Beneficial effect of the present invention:
1, select the tomato that meets especially Chinese taste, beef, chicken is major ingredient, be aided with green onion, ginger, garlic, onion, caraway, Chinese prickly ash, anistree, capsicum, edible wet goods auxiliary material popular loved by all, reasonably combined, product is by taking traditional stir-frying-technology processing section major ingredient to make product expression for looking good, smell good and taste good, product is become nutritious, the cooking of special taste, without add any other auxiliary material open can add in wheaten food, mix thoroughly edible, instant, meet Chinese and liked the custom with edible oil frying food, ideally present the requirement of Chinese meal to color, smell and taste, fill up the market vacancy, there is the wide market space.
2, production technology of the present invention combines the technique of traditional cooking technique and modern large-scale production flavoring effectively, frying Titian-vacuum back-pressure allotment-preheating-filling and sealing-tri-grade gradient process for cooling of the extraction-major ingredient of end oil has been proposed first, realize product large-scale production, solve the quality that traditional small-scale frying flavoring brings unstable, complex manufacturing, problem that can not large-scale production, realize the combination of Chinese traditional dining culture and modern production technique, realize the standardization suitability for industrialized production of Chinese meal, this technique is not only applicable to the production of product of the present invention, and be applicable to the production of most of Chinese style cooking, there is wide market application foreground.
3, the present invention adopts classification process for sterilizing first.Existing process for sterilizing is single sterilization method, tradition contains the most of high temperature high pressure sterilizing technique that adopts of meat flavoring, small part product adopts radiation sterilizing technique, tradition slant acidity product is as employing normal pressure and temperature process for sterilizing such as catsup, the present invention organically combines 2 kinds of process for sterilizing, adopt classification process for sterilizing, the major ingredient beef of high-temperature sterilization will be needed, chicken etc. carry out high-temperature sterilization in frying Titian process, batching without high temperature sterilization is adopted to traditional can flavoring series products normal temperature process for sterilizing at preheating procedure, the classification process for sterilizing that the present invention adopts is the combination to traditional handicraft, also be the to succeed and develop to traditional handicraft, challenge to existing process for sterilizing especially, classification process for sterilizing is not only applicable to the present invention, and flavoring and the tin product of combination that be applicable to most of meat and vegetables, widen the standardization channel of Chinese meal, also increased the kind of Chinese meal, can provide the more various Chinese style cooking of polychrome fragrance for Chinese consumers in general.
4, the present invention adopts vacuum back-pressure allocating technology, adopt vacuum back-pressure allocating technology to have following outstanding advantages: degassing performance, de-bubble performance that (1) is good, at vacuum back-pressure allocation process, vacuum, high pressure, three allocation processes of vacuum have completed material the process of degassed de-bubble in stirring allotment, accelerate the speed of allotment operation, reduce degassed production process, reduced labour intensity.(2) product has unique composite flavor, and product special flavour third dimension is strong, and mouthfeel does not separate, and local flavor is thick and heavy and full.Its principle is by Vacuum Concentration Titian process, high pressure further mix dispose procedure, vacuum concentrated Titian process implementation for the second time for the first time, contrast traditional simple dispensing mode that is finished product that mixes that various components are carried out, vacuum back-pressure allocating technology has been realized the process that the mouthfeel of product and local flavor are recombinated by 3 steps, greatly widen the scope that supplementary material is chosen, also the mouthfeel and the local flavor that have promoted significantly product, have broad application prospects.
5, the present invention adopts three grades of gradient process for cooling, adopt three grades of gradient process for cooling to have following advantage: (1) has reduced rear sterilization process, because three grades of gradient process for cooling can be cooled to product center temperature below 25 degrees Celsius at short notice, the time that product is stopped in the bread worm section of 30-37 degree Celsius of this bacterium the best shortens greatly, even if thereby having reduced rear sterilization process also can guarantee that the microbiological indicator of product is qualified and guarantee that product has the stable shelf-life.(2) adopt three grades of gradient process for cooling nutritional labeling in retained product to greatest extent, hydrophily and active material, and improve the dispersive property of product, having avoided product suddenly to enter by hot environment the nutritional labeling that low temperature environment brings decomposes, the generation of the phenomenons such as hydrophily and active material and other component separation, through studying and experimental results demonstrate, adopt three grades of gradient process for cooling can avoid product suddenly to enter low temperature environment acutely expand with heat and contract with cold brought moisture and the drawback of other separating substances by hot environment, guarantee that products taste solid is full.(3) adopt three grades of gradient process for cooling can avoid product moment to enter by hot environment the packaging material Quality Down problem that low temperature environment brings, and then avoided the product quality accident therefore bringing.For composite soft packaging product, adopt three grades of gradient process for cooling to avoid product moment to enter by hot environment the composite soft packaging surface PE layer that low temperature environment brings and internal layer pet layer is aging and the generation of the problem such as composite bed separation; For glass bottle product, adopt three grades of gradient process for cooling to avoid product moment to enter by hot environment the vial Crushing Problem that low temperature environment brings, reduce production cost, reduce work workload.
The specific embodiment
Set forth manufacturing process of the present invention below in conjunction with concrete embodiment.
Embodiment 1:
In the present embodiment, the deal of each component is: 24 parts of tomato fourths, 20 parts of catsup, 18 parts, water, 10 parts of edible oils, 5.5 parts of edible salts, 3.6 parts, rock sugar, 0.35 part of citric acid, 0.7 part of yeast extract, 6 parts of monosodium glutamates, I+G0.3 part, 0.2 part of green onion, 0.07 part of ginger, 0.4 part of garlic, 0.6 part of onion, 4 parts, caraway, 0.35 part, Chinese prickly ash, 0.05 part of anise, 0.6 part, capsicum, 4 parts of diced beef, 10 parts of diced chicken meats.
Process is following steps:
One, the extraction of end oil: with 8 parts of edible oils, 0.6 part of 0.2 part of green onion, 0.07 part of ginger, 0.4 part of garlic, 0.6 part of onion, 4 parts, caraway, 0.35 part, Chinese prickly ash, anistree 0.05 part, capsicum is added to the slaking of extraction heat and oil in Full-automatic circulation electric heating fryer, oil temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add 3.6 parts, 10 parts of 4 parts of 10 parts of end oil, tomato fourths, diced beef, diced chicken meats, rock sugar that step 1 extracts to carry out frying Titian in electric heating frying pot, in frying process, constantly stir, controlling temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: 14 parts of 6 parts of 0.7 part of 0.35 part of 5.5 parts of 18 parts, 20 parts of major ingredient, catsup, water, edible salts, citric acid, yeast extract, monosodium glutamates, I+G0.3 part, tomato fourths that add step 2 in vacuum preparing boiler in, frying is good, open agitating device, open vavuum pump, when vacuum is 0.06-0.08MPa in pot, start heating, be heated to 50-60 degree Celsius, heat time is 5-10 minute, observes in preparing boiler material seethe with excitement be vacuum allotment terminal completely from visual Jing Kou; Open step-down button, pot inner pressure to be deployed reverts to be opened supercharging button after normal atmosphere (An) and carries out back-pressure allotment, pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure is opened vavuum pump again after having allocated, keep completing for 5 minutes vacuum back-pressure allotment operation when vacuum is 0.06-0.08MPa in pot.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, while requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Six, three grades of gradients are cooling: product good filling and sealing is passed through to 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench successively, and product is cooled to 25 degrees Celsius through three grades of gradient cooling systems and is below the cooking of Chinese style wheaten food.
Embodiment 2:
In the present embodiment, the deal of each component is: 16 parts of tomato fourths, 30 parts of catsup, 25 parts, water, 6 parts of edible oils, 7.5 parts of edible salts, 5.5 parts, rock sugar, 0.4 part of citric acid, 0.6 part of yeast extract, 8 parts of monosodium glutamates, I+G0.4 part, 0.3 part of green onion, 0.1 part of ginger, 0.5 part of garlic, 0.4 part of onion, 2 parts, caraway, 0.1 part, Chinese prickly ash, 0.02 part of anise, 0.4 part, capsicum, 4 parts of diced beef, 5 parts of diced chicken meats.
Process is following steps:
One, the extraction of end oil: with 8 parts of edible oils, 0.4 part of 0.3 part of green onion, 0.1 part of ginger, 0.5 part of garlic, 0.4 part of onion, 2 parts, caraway, 0.1 part, Chinese prickly ash, anistree 0.02 part, capsicum is added to the slaking of extraction heat and oil in Full-automatic circulation electric heating fryer, oil temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add 5.5 parts, 5 parts of 4 parts of 8 parts of end oil, tomato fourths, diced beef, diced chicken meats, rock sugar that step 1 extracts to carry out frying Titian in electric heating frying pot, in frying process, constantly stir, controlling temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: 8 parts of 8 parts of 0.6 part of 0.4 part of 7.5 parts of 25 parts, 30 parts of major ingredient, catsup, water, edible salts, citric acid, yeast extract, monosodium glutamates, I+G0.4 part, tomato fourths that add step 2 in vacuum preparing boiler in, frying is good, open agitating device, open vavuum pump, when vacuum is 0.06-0.08MPa in pot, start heating, be heated to 50-60 degree Celsius, heat time is 5-10 minute, observes in preparing boiler material seethe with excitement be vacuum allotment terminal completely from visual Jing Kou; Open step-down button, pot inner pressure to be deployed reverts to be opened supercharging button after normal atmosphere (An) and carries out back-pressure allotment, pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure is opened vavuum pump again after having allocated, keep completing for 5 minutes vacuum back-pressure allotment operation when vacuum is 0.06-0.08MPa in pot.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, while requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Three grades of gradients are cooling: product good filling and sealing is passed through to 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench successively, and product is cooled to 25 degrees Celsius through three grades of gradient cooling systems and is below the cooking of Chinese style wheaten food.
Embodiment 3:
In the present embodiment, the deal of each component is: 20 parts of tomato fourths, 22 parts of catsup, 15 parts, water, 10 parts of edible oils, 9 parts of edible salts, 6 parts, rock sugar, 0.5 part of citric acid, 0.5 part of yeast extract, 10 parts of monosodium glutamates, I+G0.5 part, 0.1 part of green onion, 0.05 part of ginger, 0.2 part of garlic, 0.6 part of onion, 3 parts, caraway, 0.35 part, Chinese prickly ash, 0.05 part of anise, 0.8 part, capsicum, 4 parts of diced beef, 12 parts of diced chicken meats.
Adopt the technique of embodiment 1 to process.
The Chinese style wheaten food cooking that the present invention produces is used while aiming at family and each large restaurant making wheaten food, and using method is: when making plande noodles etc. have noodle soup food, directly add this product 40-60 gram in bowl, add noodle soup and face, mixing thoroughly is edible; When making noodles served with soy sauce, sesame butter, etc. etc. are eaten without noodle soup, add this product 30-50 gram in bowl, adding wheaten food to mix thoroughly is edible; This product addition can be with individual taste increase and decrease.
What more than record is only the preferred embodiments of the present invention, the interest field that certainly can not limit the present invention with this, and the equivalent variations of therefore doing according to the claims in the present invention, still belongs to the scope that the present invention is contained.
Claims (4)
1. a Chinese style wheaten food cooking, it is characterized in that, contain tomato fourth 16-24 part, catsup 20-30 part, water 15-25 part, edible oil 6-10 part, edible salt 3-9 part, rock sugar 2-6 part, citric acid 0.1-0.5 part, yeast extract 0.2-0.8 part, monosodium glutamate 6-10 part, I+G0.3-0.5 part, green onion 0.1-0.3 part, ginger 0.05-0.1 part, garlic 0.1-0.6 part, onion 0.2-0.7 part, caraway 1-4 part, Chinese prickly ash 0.1-0.5 part, anistree 0.02-0.06 part, capsicum 0.4-0.8 part, diced beef 3-9 part, diced chicken meat 5-12 part.
2. Chinese style wheaten food cooking claimed in claim 1, wherein each constituent content is: 19 parts of tomato fourths, 24 parts of catsup, 20 parts, water, 8 parts of edible oils, 5 parts of edible salts, 4.6 parts, rock sugar, 0.4 part of citric acid, 0.46 part of yeast extract, 7 parts of monosodium glutamates, I+G0.35 part, 0.25 part of green onion, 0.08 part of ginger, 0.4 part of garlic, 0.4 part of onion, 2 parts, caraway, 0.3 part, Chinese prickly ash, 0.03 part of anise, 0.5 part, capsicum, 6 parts of diced beef, 8 parts of diced chicken meats.
3. Chinese style wheaten food cooking as claimed in claim 1 or 2, is characterized in that, described catsup is that BRIX reading is the concentrated tomato paste of 28%-30%; Described tomato fourth is the tomato fourth that fresh tomato is cut into dicer, does not add any other material; Described green onion, ginger, garlic, onion, caraway, capsicum are the fresh vegetables of buying in market and make through cleaning to dice, and capsicum is red fragrant flower capsicum; Described yeast extract is Angel flavor type yeast extract; Described Chinese prickly ash, anistree for buying conventional flavoring in market; Described diced beef, diced chicken meat are to dice and make after the chilled meat of purchase thaws.
4. the preparation method of Chinese style wheaten food cooking described in claim 1-3, is characterized in that, process is following steps:
One, the extraction of end oil: with edible oil 6-10 part part, green onion 0.1-0.3 part, ginger 0.05-0.1 part, garlic 0.1-0.6 part, onion 0.2-0.7 part, caraway 1-4 part, Chinese prickly ash 0.1-0.5 part, anistree 0.02-0.06 part, capsicum 0.4-0.8 part are added to the slaking of extraction heat and oil in Full-automatic circulation electric heating fryer, oil temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add end oil, tomato fourth 16-24 part, diced beef 3-9 part, diced chicken meat 5-12 part, rock sugar 2-6 part that step 1 extracts to carry out frying Titian in electric heating frying pot, in frying process, constantly stir, controlling temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: major ingredient, catsup 20-30 part, water 15-25 part, edible salt 3-9 part, citric acid 0.1-0.5 part, yeast extract 0.2-0.8 part, monosodium glutamate 6-10 part, I+G0.3-0.5 part that add step 2 in vacuum preparing boiler in, frying is good, open agitating device, open vavuum pump, when vacuum is 0.06-0.08MPa in pot, start heating, be heated to 50-60 degree Celsius, heat time is 5-10 minute, observes in preparing boiler material seethe with excitement be vacuum allotment terminal completely from visual Jing Kou; Open step-down button, pot inner pressure to be deployed reverts to be opened supercharging button after normal atmosphere (An) and carries out back-pressure allotment, pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure is opened vavuum pump again after having allocated, keep completing for 5 minutes vacuum back-pressure allotment operation when vacuum is 0.06-0.08MPa in pot.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, while requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Six, three grades of gradients are cooling: product good filling and sealing is passed through to 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench successively, and product is cooled to below 25 degrees Celsius through three grades of gradient cooling systems.
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| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN106174418A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of meat pulp braised in soy sauce and preparation method thereof |
| CN106213410A (en) * | 2016-07-22 | 2016-12-14 | 秭归帝元食品罐头股份有限公司 | A kind of Semen Armeniacae Amarum sauce and preparation method thereof |
| CN106509633A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of frozen noodles served with tomato juice and minced chicken meat |
| CN106562387A (en) * | 2016-10-20 | 2017-04-19 | 北京元鲜记食品科技有限公司 | Mushroom sauce and preparation method thereof |
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| CN106509633A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of frozen noodles served with tomato juice and minced chicken meat |
| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN106174418A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of meat pulp braised in soy sauce and preparation method thereof |
| CN106213410A (en) * | 2016-07-22 | 2016-12-14 | 秭归帝元食品罐头股份有限公司 | A kind of Semen Armeniacae Amarum sauce and preparation method thereof |
| CN106562387A (en) * | 2016-10-20 | 2017-04-19 | 北京元鲜记食品科技有限公司 | Mushroom sauce and preparation method thereof |
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