CN104621472A - Brewing chafing dish and preparation method thereof - Google Patents
Brewing chafing dish and preparation method thereof Download PDFInfo
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- CN104621472A CN104621472A CN201510111379.8A CN201510111379A CN104621472A CN 104621472 A CN104621472 A CN 104621472A CN 201510111379 A CN201510111379 A CN 201510111379A CN 104621472 A CN104621472 A CN 104621472A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention provides a brewing chafing dish and preparation method thereof, belonging to the technical field of food. The brewing chafing dish comprises the following raw materials in parts by weight: 14-16 parts of dried noodles, 14-16 parts of rice flour, 18-22 parts of cooked dumplings, 90-110 parts of side dishes, 36-44 parts of cooked meat, 18-22 parts of seasonings, 36-44 parts of soup bases and 60-80 parts of sauce. Compared with the prior art, the instant brewing chafing dish has the advantages that a great amount of nutrients for can be supplemented for a human body, and the brewing chafing dish also contain a certain amount of cooked meat which can provide a great amount of protein for people; in addition, the brewing chafing dish contain seasonings, soup bases and sauce of set weight, so that the brewing chafing dish is endowed with better mouth feeling.
Description
Technical field
The present invention relates to food technology field, brew chafing dish and preparation method thereof in particular to one.
Background technology
Bubble face is a kind of a kind of instant food extensively edible by people.In bubble face, usually with the addition of various food additives, meanwhile, its staple food composition is the face or bean vermicelli of drying, hardly containing vegetables.
Because composition contained in bubble face is single, generally comprise the green vegetable bun that a flavor pack, sauce bag and dish content are little, its nutrition is single, can not meet human nutrition demand.Secondly, many containing various anticorrisive agent or food additives in a lot of bubble face, damage health.
Along with improving constantly of people's living standard, to the nutrition of food and healthy demand also more and more higher, and the nutrition had based on bubble face is single, inharmonious, to shortcomings such as health are harmful; Not popular to people, therefore, provide a kind of new comprehensive nutrition balanced, the good instant food of taste is the technical problem that people continue to solve.
In view of this, special proposition the present invention.
Summary of the invention
The object of the present invention is to provide one to brew chafing dish, this brews chafing dish and contains the staple foods such as dried noodle, ground rice and boiled dumpling, also containing the composition such as a large amount of garnishes and meat; There is comprehensive nutrition equilibrium, and the effect that taste is good.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The invention provides one and brew chafing dish, according to weight parts, its material component comprises:
Dried noodle 14-16 part, ground rice 14-16 part, shortening boiled dumpling 18-22 part, garnishes 90-110 part, cold cuts 36-44 part, flavoring 18-22 part, soup stock 36-44 part, sauce 60-80 part.
Provided by the inventionly thisly brew chafing dish, it contains the staple foods such as dried noodle, ground rice and shortening boiled dumpling, and the content of garnishes is high, but also containing cold cuts, soup stock and sauce, has enriched the nutrition and mouthfeel that brew chafing dish greatly.In edible process, after all raw materials being brewed several minutes with appropriate water.Compared with prior art, this fast food provided by the invention brews chafing dish, and the vegetable content contained by it is high, therefore can supplement a large amount of nutrition of human body, and it contains certain cold cuts, can be the protein that human body provides a large amount of; Meanwhile, because this brews the flavoring, soup stock, sauce etc. containing set weight in chafing dish; Imparting brews chafing dish preferably mouthfeel.
Optionally, described garnishes comprise:
One or more in Chinese cabbage, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd, romaine lettuce.
Optionally, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd and romaine lettuce form.
Optionally, described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal.
Optionally, described flavoring comprises one or more in salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder.
Optionally, aquatic products meat 18-22 part is also comprised.
Optionally, described aquatic products meat comprises one or more in crucian, grass carp, carp, river prawn, scallop.
Optionally, described sauce comprises two or more in sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic, mushed scallion ginger.
The described preparation method brewing chafing dish, comprises the following steps:
1), garnishes are utilized soup for chafing dish boiling, oven dry and sterilization final vacuum packaging; Obtain garnishes bag:
2), by fresh meat soup for chafing dish boil, sterilizing after vacuum packaging, obtain cold cuts bag;
3), chafing dish bottom flavorings is added water after carry out boiling concentrated, then carry out packaging sterilizing, obtain soup stock bag;
4), rear sterilizing will be packed, and obtain sauce packet, by flavoring package, obtain flavoring bag;
5), by dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag, soup stock bag, sauce packet and flavoring bag carry out vacuum packaging, obtain brewing chafing dish.
Optionally, described boiling specifically comprises: garnishes are put into the soup for chafing dish boiling 1-2 minute that temperature is 150-200 DEG C;
The temperature of described oven dry is 60-120 DEG C;
Described sterilization is ultraviolet sterilization.
Optionally, in step 2) in, boil in the process of fresh meat, the temperature of soup for chafing dish is 250-300 DEG C; And step 2) and step 1) there is no sequencing.
In step 3) in, constantly stir in the process boiled, until cooling packing after being boiled into thick soup, obtain soup stock.
Compared with prior art, beneficial effect of the present invention is:
(1), contained staple food kind is many, comprises face, ground rice and boiled dumpling, while adding nutrition, also improves mouthfeel.
(2), containing a large amount of garnishes, the weight of garnishes is greater than the weight of staple food, can be the vegetable nutrient that human body provides a large amount of, healthy, nutrition.
(3), the flavoring, soup stock, sauce etc. of specified weight number impart this and brew chafing dish preferably mouthfeel, makes the nutrition and the good taste that brew chafing dish.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Provided by the inventionly thisly brew chafing dish, it comprises according to weight parts: dried noodle 14-16 part, ground rice 14-16 part, shortening boiled dumpling 18-22 part, garnishes 90-110 part, cold cuts 36-44 part, flavoring 18-22 part, soup stock 36-44 part, sauce 60-80 part.
Preferably, the kind of garnishes can comprise: one or more in Chinese cabbage, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd, romaine lettuce; And, in order to ensure nutrition and taste, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd and romaine lettuce form.
In addition, for the kind of vegetables, it can also comprise konjaku, kidney bean, moyashi, pea seedlings, dried bean curd, water spinach, Chinese yam, cauliflower, asparagus lettuce, lotus rhizome, wild rice stem, winter bamboo shoot, spring bamboo, dry day lily, water send out sea-tangle etc.For Mycophyta, mushroom, white fungus, dried mushroom, mushroom, flat mushroom etc. can also be comprised.
For cold cuts, be preferably beef and mutton, and being equal in weight of beef and mutton.Based on the consideration of staple food raw material, namely in order to give staple food preferably mouthfeel, for flavoring, it comprises one or more in salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder.
In addition, based on the pursuit to nutrition and mouthfeel, make this brew chafing dish and can also comprise aquatic products meat 18-22 part; Preferably, aquatic products meat comprises one or more (the taking sheet as the best) in crucian, grass carp, carp, river prawn, scallop; Containing a large amount of unrighted acids in aquatic products meat, be especially rich in EPA and DHA; And contain more Cobastab and multiple mineral element in beef and mutton, therefore, after aquatic products meat collocation cold cuts, that makes brews chafing dish, and its nutritive value is higher, and taste is better.In addition, as preferably, in order to matched above-mentioned food materials, sauce comprise in sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic, mushed scallion ginger two or more.
For the preparation method brewing chafing dish, it comprises the following steps:
S1: garnishes are utilized soup for chafing dish boiling, oven dry and sterilization final vacuum packaging; Obtain garnishes bag:
In this step, optionally, described boiling specifically comprises: garnishes are put into the soup for chafing dish boiling 1-2 minute that temperature is 150-200 DEG C;
The temperature of described oven dry is 60-120 DEG C; Described sterilization is ultraviolet sterilization.
The soup for chafing dish of 150-200 DEG C, can realize the effect of scalding vegetables speed, can ensure the original nutrition of vegetables and color and luster.In addition, the temperature of oven dry controls at 60-120 DEG C, and it can reduce the nutritive loss of vegetables as much as possible, and ultraviolet-sterilization is easy to operate, and irradiating angle is many, can realize without dead angle sterilization.
S2: fresh meat soup for chafing dish is boiled, sterilizing after vacuum packaging, obtains cold cuts bag;
S3: carry out boiling concentrated after chafing dish bottom flavorings is added water, then carry out packaging sterilizing, obtain soup stock bag;
S4: sterilizing after packing, obtains sauce packet, by flavoring package, obtain flavoring bag;
S5: dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag, soup stock bag, sauce packet and flavoring bag are carried out vacuum packaging, obtains brewing chafing dish.
Provided by the inventionly thisly brew chafing dish, it contains the staple food compositions such as dried noodle, ground rice and shortening boiled dumpling, simultaneously, the content of garnishes is high, but also containing cold cuts, soup stock and sauce etc., and then enriched the nutrition and mouthfeel that brew chafing dish greatly, in edible process, after all raw materials being brewed several minutes with appropriate boiling water.
Therefore, compared with prior art, this fast food provided by the invention brews chafing dish, and the vegetable content contained by it is high, can supplement the vegetable nutrient that human body is a large amount of, and it contains a certain amount of cold cuts, can be human body and provides a large amount of protein and mineral element; Meanwhile, because this brews flavoring, soup stock, the sauce containing set weight in chafing dish; Imparting brews chafing dish preferably mouthfeel.
In conjunction with above-mentioned content, the present invention has enumerated following specific embodiment to brewing chafing dish and preparation method thereof:
Embodiment 1
What the embodiment of the present invention provided thisly brews chafing dish, and according to weight parts, its material component comprises:
14 parts, dried noodle, 14 parts, ground rice, 18 parts, shortening boiled dumpling, garnishes 90 parts, cold cuts 36 parts, flavoring 18 parts, soup stock 36 parts, sauce 60 parts; Specifically the weight of every part can be 1 gram.
Wherein, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd and romaine lettuce form; Described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal; Described flavoring comprises salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder.
Its preparation method comprises:
Utilized by all garnishes temperature to be the soup for chafing dish boiling of 180 DEG C after 1 minute, 80 DEG C of oven dry, ultraviolet-sterilization final vacuum is packed, and obtains garnishes bag.
Be that the soup for chafing dish of 280 DEG C boils by fresh meat temperature, sterilizing after vacuum packaging, obtains cold cuts bag.
(material-water ratio is 1:2) carries out boiling concentrated after being diluted with water by chafing dish bottom flavorings, then carries out packaging sterilizing, obtains soup stock bag; By sterilizing after sauce packaging, obtain sauce packet, by flavoring package, obtain flavoring bag.
Dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag, soup stock bag, sauce packet and flavoring bag are carried out ultraviolet-sterilization final vacuum packaging, obtains brewing chafing dish.
Embodiment 2
What the embodiment of the present invention provided thisly brews chafing dish, and according to weight parts, its material component comprises:
15 parts, dried noodle, 15 parts, ground rice, 20 parts, shortening boiled dumpling, garnishes 100 parts, cold cuts 40 parts, flavoring 20 parts, soup stock 40 parts, sauce 70 parts, aquatic products meat 20 parts.Specifically the weight of every part can be 1 gram
Wherein, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd and romaine lettuce form; Described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal; Described flavoring comprises salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder; Described aquatic products meat by etc. the crucian of weight, grass carp, carp, river prawn, scallop form; Described sauce comprises sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic and mushed scallion ginger.
Its preparation method comprises:
Utilized by all garnishes temperature to be the soup for chafing dish boiling of 170 DEG C after 1.5 minutes, with the Vegetable drying machine of 15 kilowatts-25 kilowatts 90 DEG C of oven dry, mix after ultraviolet-sterilization, and carry out vacuum packaging, obtain garnishes bag;
Be that the soup for chafing dish of 280 DEG C boils by fresh meat temperature, sterilizing after vacuum packaging, obtains cold cuts bag; And in the same way aquatic products meat is carried out shortening, then slice packaging;
(material-water ratio is 1:1.5) carries out boiling concentrated after being diluted with water by chafing dish bottom flavorings, then carries out packaging sterilizing, obtains soup stock bag; By sterilizing after sauce packaging, obtain sauce packet, by flavoring package, obtain flavoring bag.
Dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag (comprising the aquatic products meat bag of packaging separately), soup stock bag, sauce packet and flavoring bag are carried out ultraviolet-sterilization final vacuum packaging, obtains brewing chafing dish.
Embodiment 3
What the embodiment of the present invention provided thisly brews chafing dish, and according to weight parts, its material component comprises:
16 parts, dried noodle, 16 parts, ground rice, 22 parts, shortening boiled dumpling, garnishes 110 parts, cold cuts 44 parts, flavoring 22 parts, soup stock 44 parts, sauce 80 parts, aquatic products meat 22 parts.Every part of concrete weight can be 1 gram.
Wherein, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd, romaine lettuce form; Described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal; Described flavoring comprises salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder; Described aquatic products meat by etc. the crucian of weight, grass carp, carp, river prawn, scallop form; Described sauce comprises sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic and mushed scallion ginger.
Its preparation method comprises:
Utilized by all garnishes temperature to be the soup for chafing dish boiling of 180 DEG C after 1.5 minutes, with the Vegetable drying machine of 15 kilowatts-25 kilowatts 70 DEG C of oven dry, mix after ultraviolet-sterilization, and carry out vacuum packaging, obtain garnishes bag;
Be that the soup for chafing dish of 280 DEG C boils by fresh meat temperature, sterilizing after vacuum packaging, obtains cold cuts bag; And in the same way aquatic products meat is carried out shortening, then slice packaging;
(material-water ratio is 1:2) carries out boiling concentrated after being diluted with water by chafing dish bottom flavorings, then carries out packaging sterilizing, obtains soup stock bag; By sterilizing after sauce packaging, obtain sauce packet, by flavoring package, obtain flavoring bag.
Dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag (comprising the aquatic products meat bag of packaging separately), soup stock bag, sauce packet and flavoring bag are carried out ultraviolet-sterilization final vacuum packaging, obtains brewing chafing dish.
Embodiment 4
What the embodiment of the present invention provided thisly brews chafing dish, and according to weight parts, its material component comprises:
15 parts, dried noodle, 15 parts, ground rice, 22 parts, shortening boiled dumpling, garnishes 100 parts, cold cuts 40 parts, flavoring 18 parts, soup stock 40 parts, sauce 70 parts, aquatic products meat 20 parts, shortening quail egg 8 parts, every part of concrete weight is 2 grams.
Wherein, described garnishes by etc. the konjaku of weight, kidney bean, moyashi, pea seedlings, dried bean curd, water spinach, Chinese yam, cauliflower, asparagus lettuce, lotus rhizome form; Described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal; Described flavoring comprises salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder; Described aquatic products meat by etc. the crucian of weight, grass carp, carp, river prawn, scallop form; Described sauce comprises sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic and mushed scallion ginger.
Its preparation method comprises:
Utilized by all garnishes temperature to be the soup for chafing dish boiling of 190 DEG C after 2 minutes, then with the Vegetable drying machine of 15 kilowatts-25 kilowatts 90 DEG C of oven dry, mix after ultraviolet-sterilization, and carry out vacuum packaging, obtain garnishes bag;
Be that the soup for chafing dish of 250 DEG C boils by fresh meat temperature, sterilizing after vacuum packaging, obtains cold cuts bag; And in the same way aquatic products meat is carried out shortening, then slice packaging;
(material-water ratio is 1:2) carries out boiling concentrated after being diluted with water by chafing dish bottom flavorings, then carries out packaging sterilizing, obtains soup stock bag; By sterilizing after sauce packaging, obtain sauce packet, by flavoring package, obtain flavoring bag.
Dried noodle, ground rice, shortening boiled dumpling, garnishes bag, shortening quail egg, cold cuts bag (comprising the aquatic products meat bag of packaging separately), soup stock bag, sauce packet and flavoring bag are carried out ultraviolet-sterilization final vacuum packaging, obtains brewing chafing dish.
Provided by the inventionly thisly brew chafing dish, it contains the staple foods such as dried noodle, ground rice and shortening boiled dumpling, simultaneously, the content of garnishes is very high, and kind collocation is rationally, and, this brews chafing dish also containing cold cuts, soup stock and sauce, has enriched the nutrition and mouthfeel that brew chafing dish greatly.
In edible process, after all raw materials being brewed several minutes with appropriate boiling water.Compared with prior art, this fast food provided by the invention brews chafing dish, and the vegetable content contained by it is high, therefore can supplement a large amount of nutrition of human body, and it contains certain cold cuts and aquatic products, can be the protein that human body provides a large amount of.Meanwhile, because this brews the flavoring, soup stock, sauce etc. containing set weight in chafing dish; Imparting and brew chafing dish preferably mouthfeel, is the green instant food of a kind of health, nutrition.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. brew a chafing dish, it is characterized in that, according to weight parts, its material component comprises:
Dried noodle 14-16 part, ground rice 14-16 part, shortening boiled dumpling 18-22 part, garnishes 90-110 part, cold cuts 36-44 part, flavoring 18-22 part, soup stock 36-44 part, sauce 60-80 part.
2. according to claim 1ly brew chafing dish, it is characterized in that, described garnishes comprise:
One or more in Chinese cabbage, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd, romaine lettuce.
3. according to claim 2ly brew chafing dish, it is characterized in that, described garnishes by etc. the Chinese cabbage of weight, spinach, cabbage, potato, carrot, mushroom, asparagus, mung bean sprouts, skin of beancurd and romaine lettuce form.
4. according to claim 3ly brew chafing dish, it is characterized in that, described cold cuts comprise beef and mutton, and the parts by weight of beef and mutton are equal.
5. according to claim 1ly brew chafing dish, it is characterized in that, described flavoring comprise in salt, monosodium glutamate, fennel, cinnamomi cortex pulveratus, cumin powder, spicy fresh powder and pepper powder one or more.
6. according to any one of claim 1-5, brew chafing dish, it is characterized in that, also comprise aquatic products meat 18-22 part.
7. according to claim 6ly brew chafing dish, it is characterized in that, described aquatic products meat comprise in crucian, grass carp, carp, river prawn, scallop one or more.
8. according to claim 7ly brew chafing dish, it is characterized in that, described sauce comprise in sesame paste, peanut butter, fragrant peppery chilli oil, mashed garlic, mushed scallion ginger two or more.
9. the preparation method brewing chafing dish according to claim 1, is characterized in that, comprise the following steps:
1), by garnishes utilize soup for chafing dish boiling, oven dry and sterilization final vacuum packaging, obtain garnishes bag;
2), by fresh meat soup for chafing dish boil, sterilizing after vacuum packaging, obtain cold cuts bag;
3), chafing dish bottom flavorings is added water after carry out boiling concentrated, then carry out packaging sterilizing, obtain soup stock bag;
4), by sterilizing after sauce packaging, obtain sauce packet, by flavoring package, obtain flavoring bag;
5), by dried noodle, ground rice, shortening boiled dumpling, garnishes bag, cold cuts bag, soup stock bag, sauce packet and flavoring bag carry out vacuum packaging, obtain brewing chafing dish.
10. preparation method according to claim 9, is characterized in that, in step 1) in:
Described boiling specifically comprises: garnishes are put into the soup for chafing dish boiling 1-2 minute that temperature is 150-200 DEG C;
The temperature of described oven dry is 60-120 DEG C;
Described sterilization is ultraviolet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510111379.8A CN104621472A (en) | 2014-03-17 | 2015-03-13 | Brewing chafing dish and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2014100968949 | 2014-03-17 | ||
| CN201410096894.9A CN103798621A (en) | 2014-03-17 | 2014-03-17 | Brewing hotpot |
| CN201510111379.8A CN104621472A (en) | 2014-03-17 | 2015-03-13 | Brewing chafing dish and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104621472A true CN104621472A (en) | 2015-05-20 |
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| CN201410096894.9A Pending CN103798621A (en) | 2014-03-17 | 2014-03-17 | Brewing hotpot |
| CN201510111379.8A Pending CN104621472A (en) | 2014-03-17 | 2015-03-13 | Brewing chafing dish and preparation method thereof |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410096894.9A Pending CN103798621A (en) | 2014-03-17 | 2014-03-17 | Brewing hotpot |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104869A (en) * | 1994-01-03 | 1995-07-12 | 靳绍平 | Convenient instant-boiling meat and its making method |
| CN1358449A (en) * | 2000-12-09 | 2002-07-17 | 白德军 | Convenient chafing dish |
| CN101133883A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Convenient chafing dish and method for preparing the same |
| CN101756149A (en) * | 2009-12-11 | 2010-06-30 | 刘峙汶 | Hot pot seasoning |
-
2014
- 2014-03-17 CN CN201410096894.9A patent/CN103798621A/en active Pending
-
2015
- 2015-03-13 CN CN201510111379.8A patent/CN104621472A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104869A (en) * | 1994-01-03 | 1995-07-12 | 靳绍平 | Convenient instant-boiling meat and its making method |
| CN1358449A (en) * | 2000-12-09 | 2002-07-17 | 白德军 | Convenient chafing dish |
| CN101133883A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Convenient chafing dish and method for preparing the same |
| CN101756149A (en) * | 2009-12-11 | 2010-06-30 | 刘峙汶 | Hot pot seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103798621A (en) | 2014-05-21 |
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