CN104026610A - Production process of pork liver with pickled pepper - Google Patents
Production process of pork liver with pickled pepper Download PDFInfo
- Publication number
- CN104026610A CN104026610A CN201410298025.4A CN201410298025A CN104026610A CN 104026610 A CN104026610 A CN 104026610A CN 201410298025 A CN201410298025 A CN 201410298025A CN 104026610 A CN104026610 A CN 104026610A
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- pork liver
- hot pepper
- add
- bubble hot
- frying
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention relates to the technical field of catering foods and particularly relates to a production process of pork liver with pickled pepper. The invention discloses a brand new process subverting the conventional Sichuan dish making method on a series of links from raw material treatment, production and processing, storage and transportation to microwave making and the like. In order to achieve the aim, the technical scheme is adopted as follows: the production process of pork liver with pickled pepper comprises the steps of (1) pretreating; (2) frying pickled pepper sauce; (3) packaging pickled pepper sauce and putting pickled pepper sauce into storage; (4) blending; (5) packaging; (6) putting into storage; (7) distributing to storefronts in a cold storage way; (8) carrying out microwave sale.
Description
One, technical field
The present invention relates to dining food technical field, be specifically related to a kind of production technology of steeping green pepper pork liver.
Two, background technology
Sichuan cuisine is as the Chinese one tradition style of cooking, liked by increasing people, but want to have authentic Sichuan cuisine, just must go to restaurant, but the fast pace of the modern life does not allow us to take a long time in restaurant consumption, thus want to eat authentic Sichuan cuisine be many times expected unreachable.
In the modern life, the more young man ability of cooking that cooks does not have substantially, so if under allegro life, can be able to eat easily and efficiently orthodox school, genuine Sichuan cuisine should be the thing that part is enjoyed very much.If also can present the various types of firm frying like restaurant delicious Sichuan cuisine a pleasure especially out when can receiving relatives and friends at home in addition.
Three, summary of the invention
The present invention is in order to solve the weak point in above-mentioned background technology, a kind of production technology of steeping green pepper pork liver is provided, and a series of link that is transported to microwave making etc. from raw material processing, production and processing, storage has been set forth a kind of brand-new technique of overturning the method that conventional Sichuan cuisine makes.
For achieving the above object, the technical solution used in the present invention is: a kind of production technology of steeping green pepper pork liver, is characterized in that: described production craft step is:
1) pre-treatment
A, pork liver freezing microtome section, pickle, lubricating oil
A, freezing microtome section: the piece that pork liver is trimmed to high 4cm, wide 2cm is placed in solid disc, putting into deep freezer, to be refrigerated to central inner temperature be-2 ~-4 DEG C; The thickness of chipper is adjusted to 0.2cm, then by the pork liver having frozen, neatly puts in chipper, its cutting is to the sheet of 4*2*0.2cm, the pork liver plate cutting is placed in to white plastic box, thaw;
B, pickle: after the pork liver cutting is thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, in pork liver, add salt, composite phosphate, stir clockwise and all dissolve to it, then in pork liver, add cooking wine and 0-5 DEG C of frozen water, after continuing to be stirred to clockwise moisture content free in dish and to be absorbed by pork liver completely, envelope preservative film is put into the freezer of 0-4 DEG C and is pickled 1-1.5 hour;
C, lubricating oil:
Before the pork liver lubricating oil of pickling, add converted starch to stir;
Gas-fired boiler is put after pot, in gas-fired boiler, add ready-mixed oil, rise to after 125-130 DEG C until oil temperature, change moderate heat into, a small amount of pork liver plate of pickling of repeatedly pouring into, in pot, stir gently with Zhao large bamboo hat with a conical crown and broad brim, guarantee that pork liver plate lubricating oil is heated evenly and in the form of sheets, the surperficial maroon of pork liver plate of slide, mouthfeel is soft, do not stick and do not lump, the pork liver plate of having slided is dragged in clean Stainless steel basin, to go to packaging cool to below 20 DEG C, for subsequent use;
B, auricularia auriculajudae section
Auricularia auriculajudae is put in clean container, add again the emerge in worm water 10 ~ 12 hours of 20-30 DEG C by weight the ratio of water: auricularia auriculajudae=10:1, then salvage out with Zhao large bamboo hat with a conical crown and broad brim and put in pail dustpan, control solid carbon dioxide divides, unedible auricularia auriculajudae root part is removed, and it is for subsequent use to be divided into the auricularia auriculajudae piece of about 3cm*3cm left and right;
C, the segment of bubble hot pepper
Take the packaging bag of bubble hot pepper apart, the moisture in control unlap bag, the bubble hot pepper that control solid carbon dioxide is divided cuts into the bubble hot pepper section of 3cm, packs in white plastic box, for subsequent use.
D, the section of blue or green bamboo shoot
Remove root and the leaf of blue or green bamboo shoot, wipe off after blue or green bamboo shoot skin with beam knife, blue or green bamboo shoot are cut into the sheet of 2cm*2cm, and put in white plastic box, add the ready-mixed oil of weight 1 ~ 3% to mix oil sealing thoroughly, for subsequent use;
E, garlic bolt segment
Garlic bolt is removed to root and exocuticle can not use part, clean up and its cutting is to the long sheet of 2cm adds 1 ~ 3% ready-mixed oil of weight to mix oil sealing thoroughly, for subsequent use;
The strand system of F, thick broad-bean sauce
Thick broad-bean sauce is put into the small size grate of meat grinder and rub, pack in clean white plastic box, proceed between the frying of rear kitchen;
The strand system of G, bubble hot pepper
Take the packaging bag of bubble hot pepper apart, the moisture in control unlap bag, puts into the small size grate of meat grinder by bubble hot pepper and rubs, and packs in clean white plastic box, proceeds between the frying of rear kitchen;
2) bubble hot pepper sauce frying
Frying pan control solid carbon dioxide divides, open combustion gas and put pot, big fire heating, after pot burning heat is put, add ready-mixed oil, continue heating, in the time that oil temperature rises to 140 DEG C, add thick broad-bean sauce, the bubble hot pepper moderate heat frying that makes of strand 10 minutes, treat that thick broad-bean sauce, bubble hot pepper fry fragrant, and add clear water after frying out the color of glow, after boiled, add chicken monosodium glutamate, white sugar and pepper powder stir close fire take the dish out of the pot, proceeded to make-up room cool to below 20 DEG C, for subsequent use;
3) packaging, the warehouse-in of bubble hot pepper sauce
The cool bubble hot pepper sauce of putting after above-mentioned frying is distributed into bag, and sealing is tight, and then pack into and leak warehouse-in in eye basket, under 0-4 DEG C of freezer stores, 10 days shelf-lifves;
4) botargo
The cool pork liver plate of putting, auricularia auriculajudae sheet, bubble hot pepper section, blue or green bamboo shoot sheet and garlic bolt section and the good bubble hot pepper sauce packet of above-mentioned frying are poured in two roller stuffing mixers and are stirred;
5) packaging
Guarantee that make-up room temperature, lower than below 10 DEG C, packs the vegetable of mixing in special box into, 150g/ part ± 5g, builds lid;
6) warehouse-in stores
Vegetable be will package and preparation warehouse-in in revealing eye basket, 0-4 DEG C of refrigerated storage, 5 days shelf-lifves put.
7) cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C;
By the box-packed bubble green pepper pork liver dispensing StoreFront of making, StoreFront is stored in the cold storage refrigerator of 0-4 DEG C;
8) microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Compared with prior art, the present invention has advantage and effect are as follows:
1, in the pickling of pork liver, added composite phosphate, composite phosphate is being widely used improving aspect muscle protein water-retaining property and gel strength.It has remarkable impact to the water-retaining property of meat albumen (protein extracting from meat).In improving meat matter structure, also improved the yield of product, from industrialization angle, it has just reduced the cost of product;
2, pickle before lubricating oil, in pork liver, add converted starch, converted starch is the starch through modification on the basis of ative starch, it is also widely used at field of food, its interpolation has better increased the freeze-thaw stability of meat products, make meat products better show himself original local flavor and texture aspect processing, storage, its interpolation is safe and reliable, devoid of risk;
3, the lubricating oil processing of pork liver, oil temperature is controlled at 125-130 DEG C, and this technique is at the industrial low temperature lubricating oil that is referred to as, and it has better kept Fresh & Tender in Texture and lubricated mouthfeel, has better kept the nutrition of meat self not suffer a loss;
4, in the processing of vegetable, in the processing of blue or green bamboo shoot sheet, garlic bolt section, after cutting, all there is the oil sealing processing of 1 ~ 3% ready-mixed oil, oil sealing processing is in order better to keep the color of vegetables, the impact that nutrition is not subject to cutting, not oxidated, better keep its fresh mouthfeel;
5, being arranged on below 10 DEG C of pack environment, and transportation environment, storage condition to be arranged on 0-4 DEG C be also in order better to keep original fresh, the nutrition of vegetable, meat and quality constant under low temperature environment, farthest to keep its original local flavor and nutrition;
6, microwave treatment has strict firepower and the restriction of time, is also the data regulation drawing through test of many times, under the processing of this firepower and time, makes vegetable at utmost keep down original nutrition not suffer a loss, and also has best mouthfeel and local flavor;
Technique of the present invention, from industrialized angle, can produce in factory the delicious food bubble green pepper pork liver that we can only have in restaurant at ordinary times on a large scale.The production technology of this wave-wave dish-bubble green pepper pork liver is particular about processing and the making of products material, not suffer a loss in order to ensure the fresh and nutrition of product Raw, when product comes out to client and eats from produce in factory, the color and luster of vegetables is still equally fresh that the firm frying in same restaurant takes the dish out of the pot, the mouthfeel of meat products is also delicious, fresh and tender simultaneously, makes final finished product convenient, fast and delicious and deposit.
Under controlled condition, carry out production and processing and the making of scale, make the delicious vegetable that can only have in hotel traditionally, can be convenient, fast, science, nutrition be presented on client in face of.
Product of the present invention and the existing maximum difference that facilitates product commercially available on train, aircraft are: commercially available prod is the finished product processing completely, and food materials are shortenings, microwave-oven-heating when edible, and micro-wave oven only plays heat effect.And product of the present invention according to its processing step and process parameters design be a kind of semi-finished product of processing, micro-wave oven play simultaneously cooking and heat effect.This difference just makes the vegetable that two kinds of processing methods make be essentially different aspect local flavor and mouthfeel, and being just equivalent to existing commercially available prod is by edible leftovers heating, and product of the present invention is similar instant tableside cooking, and both taste difference are well imagined.
Four, detailed description of the invention:
The technological process of production
Step
1, pre-treatment
(1) pork liver freezing microtome section, pickle, lubricating oil
1. freezing microtome section: pork liver is trimmed to the long piece being determined by pork liver size of high 4cm, wide 2cm and is placed in solid disc, putting into deep freezer, to be refrigerated to temperature be-2 ~-4 DEG C; The thickness of chipper is adjusted to 0.2cm, then by the meat having frozen, neatly puts in chipper, its cutting is to the sheet of 4*2*0.2cm, the pork liver plate cutting is placed in to white plastic box, thaw.
2. pickle: after the sliced meat that cut are thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, water adds cooking wine by salt, composite phosphate after dissolving, pour in pork liver plate, then stir adds clear water to stir to the freezer of putting into 0-4 DEG C after water is absorbed completely to pickle after 1-1.5 hour, lubricating oil processing.
3. lubricating oil: add converted starch to stir before the pork liver lubricating oil of pickling;
Gas-fired boiler is put after pot, in gas-fired boiler, add ready-mixed oil, rise to after 125-130 DEG C until oil temperature, change moderate heat into, a small amount of pork liver plate of pickling of repeatedly pouring into, in pot, stir gently with Zhao large bamboo hat with a conical crown and broad brim, guarantee that pork liver plate lubricating oil is heated evenly and in the form of sheets, the surperficial maroon of pork liver plate of slide, mouthfeel is soft, do not stick and do not lump, the pork liver plate of having slided is dragged in clean Stainless steel basin, to go to packaging cool to below 20 DEG C, for subsequent use;
(2) auricularia auriculajudae section is put into auricularia auriculajudae in clean container, again by water: the weight ratio of auricularia auriculajudae=10:1 adds normal-temperature water (20-30 DEG C) to soak 10 ~ 12 hours, then salvaged out with Zhao large bamboo hat with a conical crown and broad brim and put in pail dustpan, control solid carbon dioxide divides, unedible auricularia auriculajudae root part is removed, and it is for subsequent use to be divided into the auricularia auriculajudae piece of about 3cm*3cm left and right;
(3) bubble hot pepper section is taken the packaging bag of bubble hot pepper apart, the moisture in control unlap bag.The bubble hot pepper that control solid carbon dioxide is divided cuts into the bubble green pepper section of 3cm, packs in white plastic box, for subsequent use.
(4) blue or green bamboo shoot sheet is removed root and the leaf of blue or green bamboo shoot, wipes off after blue or green bamboo shoot skin with beam knife, blue or green bamboo shoot is cut into the sheet of 2cm*2cm, and puts in white plastic box, adds the ready-mixed oil of weight 1 ~ 3% to mix oil sealing thoroughly, for subsequent use.Note: oil sealing ready-mixed oil used is answered peculiar smell can not be to use.
For subsequent use.
(5) garlic bolt section is removed root by garlic bolt and exocuticle can not use part, cleans up its cutting is to the long sheet of 2cm adds 1 ~ 3% ready-mixed oil of weight to mix oil sealing thoroughly, for subsequent use.Note: oil sealing ready-mixed oil used is answered peculiar smell can not be to use.
(6) the strand system of thick broad-bean sauce is put into the small size grate of meat grinder by thick broad-bean sauce and is rubbed, and packs in clean white plastic box, proceeds between the frying of rear kitchen.
(7) the strand system of bubble hot pepper is taken the packaging bag of bubble hot pepper apart, and the moisture in control unlap bag, puts into the small size grate of meat grinder by bubble hot pepper and rub, and packs in clean white plastic box, proceeds between the frying of rear kitchen.
2, bubble hot pepper sauce frying
Frying pan control solid carbon dioxide divides, open combustion gas and put pot, big fire heating, after pot burning heat is put, add ready-mixed oil, continue heating, in the time that oil temperature rises to 140 DEG C, add thick broad-bean sauce, the bubble hot pepper moderate heat frying that makes of strand 10 minutes, treat that thick broad-bean sauce, bubble hot pepper fry fragrant, and add clear water after frying out the color of glow, after boiled, add chicken monosodium glutamate, white sugar and pepper powder stir close fire take the dish out of the pot, proceeded to make-up room cool to below 20 DEG C, for subsequent use;
3, packaging, the warehouse-in of bubble hot pepper sauce
The cool bubble hot pepper sauce of putting after above-mentioned frying is distributed into bag, and sealing is tight, and then pack into and leak warehouse-in in eye basket, under 0-4 DEG C of freezer stores, 10 days shelf-lifves.
4, botargo
The cool pork liver plate of putting, auricularia auriculajudae sheet, bubble hot pepper section, blue or green bamboo shoot sheet and garlic bolt section, bubble hot pepper sauce packet are poured in two roller stuffing mixers and are stirred.
5, packaging
Guarantee that make-up room temperature, lower than below 10 DEG C, packs the vegetable of mixing in special box into, 150g/ part ± 5g, builds lid;
6, warehouse-in stores
Vegetable be will package and preparation warehouse-in in revealing eye basket, 0-4 DEG C of freezer storage, 5 days shelf-lifves put.
7, cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C
By the box-packed bubble green pepper pork liver dispensing StoreFront of making, StoreFront is stored in the cold storage refrigerator of 0-4 DEG C;
8, microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Through test of many times and contrast and improvement, after the present invention succeeds in developing, we are dropped into batch production, 500 parts of finished products are made, and it is done to customer input feedback at the existing StoreFront of our company respectively, do respectively suggestion feedback tune from nutrition, collocation, mouthfeel, apparent condition and the handled easily aspect of product poor, full marks arrange 10 points, result shows that 85% people marks 10 points, 8% people marks 9 points, other people marks more than 7 points, and we think that most people are better to the evaluation of this product, relatively accreditation.In addition we also organized 20 people from more welcome restaurant, market, Xi'an random point this kind of vegetable and our product of batch production carried out Blind Test, have especially majority to think that our product color is vivid, nutrition is delicious, mouthfeel is fabulous.
Claims (1)
1. a production technology of steeping green pepper pork liver, is characterized in that: described production craft step is:
1) pre-treatment
A, pork liver freezing microtome section, pickle, lubricating oil
A, freezing microtome section: the piece that pork liver is trimmed to high 4cm, wide 2cm is placed in solid disc, putting into deep freezer, to be refrigerated to central inner temperature be-2 ~-4 DEG C; The thickness of chipper is adjusted to 0.2cm, then by the pork liver having frozen, neatly puts in chipper, its cutting is to the sheet of 4*2*0.2cm, the pork liver plate cutting is placed in to white plastic box, thaw;
B, pickle: after the pork liver cutting is thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, in pork liver, add salt, composite phosphate, stir clockwise and all dissolve to it, then in pork liver, add cooking wine and 0-5 DEG C of frozen water, after continuing to be stirred to clockwise moisture content free in dish and to be absorbed by pork liver completely, envelope preservative film is put into the freezer of 0-4 DEG C and is pickled 1-1.5 hour;
C, lubricating oil:
Before the pork liver lubricating oil of pickling, add converted starch to stir;
Gas-fired boiler is put after pot, in gas-fired boiler, add ready-mixed oil, rise to after 125-130 DEG C until oil temperature, change moderate heat into, a small amount of pork liver plate of pickling of repeatedly pouring into, in pot, stir gently with Zhao large bamboo hat with a conical crown and broad brim, guarantee that pork liver plate lubricating oil is heated evenly and in the form of sheets, the surperficial maroon of pork liver plate of slide, mouthfeel is soft, do not stick and do not lump, the pork liver plate of having slided is dragged in clean Stainless steel basin, to go to packaging cool to below 20 DEG C, for subsequent use;
B, auricularia auriculajudae section
Auricularia auriculajudae is put in clean container, add again the emerge in worm water 10 ~ 12 hours of 20-30 DEG C by weight the ratio of water: auricularia auriculajudae=10:1, then salvage out with Zhao large bamboo hat with a conical crown and broad brim and put in pail dustpan, control solid carbon dioxide divides, unedible auricularia auriculajudae root part is removed, and it is for subsequent use to be divided into the auricularia auriculajudae piece of about 3cm*3cm left and right;
C, the segment of bubble hot pepper
Take the packaging bag of bubble hot pepper apart, the moisture in control unlap bag, the bubble hot pepper that control solid carbon dioxide is divided cuts into the bubble hot pepper section of 3cm, packs in white plastic box, for subsequent use;
D, the section of blue or green bamboo shoot
Remove root and the leaf of blue or green bamboo shoot, wipe off after blue or green bamboo shoot skin with beam knife, blue or green bamboo shoot are cut into the sheet of 2cm*2cm, and put in white plastic box, add the ready-mixed oil of weight 1 ~ 3% to mix oil sealing thoroughly, for subsequent use;
E, garlic bolt segment
Garlic bolt is removed to root and exocuticle can not use part, clean up and its cutting is to the long sheet of 2cm adds 1 ~ 3% ready-mixed oil of weight to mix oil sealing thoroughly, for subsequent use;
The strand system of F, thick broad-bean sauce
Thick broad-bean sauce is put into the small size grate of meat grinder and rub, pack in clean white plastic box, proceed between the frying of rear kitchen;
The strand system of G, bubble hot pepper
Take the packaging bag of bubble hot pepper apart, the moisture in control unlap bag, puts into the small size grate of meat grinder by bubble hot pepper and rubs, and packs in clean white plastic box, proceeds between the frying of rear kitchen;
2) bubble hot pepper sauce frying
Frying pan control solid carbon dioxide divides, open combustion gas and put pot, big fire heating, after pot burning heat is put, add ready-mixed oil, continue heating, in the time that oil temperature rises to 140 DEG C, add thick broad-bean sauce, the bubble hot pepper moderate heat frying that makes of strand 10 minutes, treat that thick broad-bean sauce, bubble hot pepper fry fragrant, and add clear water after frying out the color of glow, after boiled, add chicken monosodium glutamate, white sugar and pepper powder stir close fire take the dish out of the pot, proceeded to make-up room cool to below 20 DEG C, for subsequent use;
3) packaging, the warehouse-in of bubble hot pepper sauce
The cool bubble hot pepper sauce of putting after above-mentioned frying is distributed into bag, and sealing is tight, and then pack into and leak warehouse-in in eye basket, under 0-4 DEG C of freezer stores, 10 days shelf-lifves;
4) botargo
The cool pork liver plate of putting, auricularia auriculajudae sheet, bubble hot pepper section, blue or green bamboo shoot sheet and garlic bolt section and the good bubble hot pepper sauce packet of above-mentioned frying are poured in two roller stuffing mixers and are stirred;
5) packaging
Guarantee that make-up room temperature, lower than below 10 DEG C, packs the vegetable of mixing in special box into, 150g/ part ± 5g, builds lid;
6) warehouse-in stores
Vegetable be will package and preparation warehouse-in in revealing eye basket, 0-4 DEG C of refrigerated storage, 5 days shelf-lifves put;
7) cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C;
By the box-packed bubble green pepper pork liver dispensing StoreFront of making, StoreFront is stored in the cold storage refrigerator of 0-4 DEG C;
8) microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410298025.4A CN104026610B (en) | 2014-06-27 | 2014-06-27 | A kind of production technology of steeping green pepper pork liver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410298025.4A CN104026610B (en) | 2014-06-27 | 2014-06-27 | A kind of production technology of steeping green pepper pork liver |
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| CN104026610A true CN104026610A (en) | 2014-09-10 |
| CN104026610B CN104026610B (en) | 2016-04-20 |
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| CN201410298025.4A Active CN104026610B (en) | 2014-06-27 | 2014-06-27 | A kind of production technology of steeping green pepper pork liver |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154211A (en) * | 1996-01-11 | 1997-07-16 | 侯国英 | Instant dishes and processing method thereof |
| CN1186627A (en) * | 1998-01-05 | 1998-07-08 | 樊高炳 | Fried pork liver and its producing method |
| CN102090645A (en) * | 2009-12-11 | 2011-06-15 | 府志红 | Pomegranate steamed sheep liver and preparation method thereof |
-
2014
- 2014-06-27 CN CN201410298025.4A patent/CN104026610B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154211A (en) * | 1996-01-11 | 1997-07-16 | 侯国英 | Instant dishes and processing method thereof |
| CN1186627A (en) * | 1998-01-05 | 1998-07-08 | 樊高炳 | Fried pork liver and its producing method |
| CN102090645A (en) * | 2009-12-11 | 2011-06-15 | 府志红 | Pomegranate steamed sheep liver and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN104026610B (en) | 2016-04-20 |
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