CN105876716A - Fotiaoqiang and method for producing same - Google Patents
Fotiaoqiang and method for producing same Download PDFInfo
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- CN105876716A CN105876716A CN201610272229.XA CN201610272229A CN105876716A CN 105876716 A CN105876716 A CN 105876716A CN 201610272229 A CN201610272229 A CN 201610272229A CN 105876716 A CN105876716 A CN 105876716A
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- jumping over
- sus domestica
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 22
- 210000004317 gizzard Anatomy 0.000 claims abstract description 19
- 210000002435 tendon Anatomy 0.000 claims abstract description 19
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 18
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 18
- 235000020637 scallop Nutrition 0.000 claims abstract description 18
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- 235000020997 lean meat Nutrition 0.000 claims abstract description 13
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 12
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 10
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 10
- 235000013364 duck meat Nutrition 0.000 claims abstract description 10
- 230000009191 jumping Effects 0.000 claims description 57
- 239000000463 material Substances 0.000 claims description 50
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 44
- 235000013547 stew Nutrition 0.000 claims description 39
- 238000009835 boiling Methods 0.000 claims description 24
- 241001465754 Metazoa Species 0.000 claims description 18
- 102000002322 Egg Proteins Human genes 0.000 claims description 17
- 108010000912 Egg Proteins Proteins 0.000 claims description 17
- 241000237509 Patinopecten sp. Species 0.000 claims description 17
- 210000004681 ovum Anatomy 0.000 claims description 17
- 240000000599 Lentinula edodes Species 0.000 claims description 16
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 16
- 241000208340 Araliaceae Species 0.000 claims description 14
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 14
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 14
- 235000008434 ginseng Nutrition 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 208000020442 loss of weight Diseases 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract 2
- 241000251730 Chondrichthyes Species 0.000 abstract 1
- 241000251511 Holothuroidea Species 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 241000286209 Phasianidae Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 description 13
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 239000010409 thin film Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides instant Fotiaoqiang with thick soup and tasty stewing soup bases. The instant Fotiaoqiang comprises, by weight, 150-200 parts of soup-stock and 50-100 parts of the stewing soup bases. The soup-stock comprises, by weight, 5.5-7.5 parts of pigskin, 3-4 parts of pork bones, 5-6 parts of lean meat, 4-5 parts of chicken skeletons, 200-300 parts of water, 0.02-0.04 part of edible salt, 0.08-0.1 part of crystal sugar, 0.1-0.2 part of chicken powder and 2-3 parts of yellow rice wine; the stewing soup bases comprise ball sea cucumber, tendons, dried scallops, shark fin, duck gizzards, pig stomachs, flower mushroom, pleurotus eryngii, abalone, pork ribs, quail eggs, duck meat and chicken. The invention further provides a method for producing the instant Fotiaoqiang. The instant Fotiaoqiang and the method have the advantages that the soup-stock and the stewing soup bases are respectively processed and then are mixed with one another, cans are filled with the soup-stock and the stewing soup bases, the soup-stock and the stewing soup bases are cooked after the cans are sealed, accordingly, the soup-stock is thick, the stewing soup bases are sufficiently tasty, and the instant Fotiaoqiang can be eaten immediately after the cans are opened.
Description
Technical field
The present invention relates to food processing field, specifically Buddha jumping over the wall and production method thereof.
Background technology
Buddha jumping over the wall are Foochow tradition famous dishes together with one-hundred-year history, need higher culinary art skill.2002
Year is it has been reported that have Buddha jumping over the wall batch production product on the market, but does not the most become famous, and mostly existing product is wine
Shop puts on short allowance with the form of specialty, and it makes the culinary art experience all the year round still relying on local hotel famous cook.Cause
This, the way that Buddha jumping over the wall dispensing is particular about, cumbersome and empirical formula are leading makes this product at present not have
The condition of standby industrialized production.
The patent of invention of Application No. 201410144595.8 discloses the processing method of a kind of Buddha jumping over the wall major ingredient,
With dry Carnis Haliotidis, Ligamentum cervi and drying calipash as raw material, by raw material preparation, raw material cleans, thermostatted water is sent out, in advance
Boil and the step such as autoclave sterilization, prepare Buddha jumping over the wall major ingredient or compounding, canned with decoction further, prepare
Buddha jumping over the wall tinned food.In said method, major ingredient only has Carnis Haliotidis, Ligamentum cervi and calipash, and nutritional labeling is the most single
One, and mouthfeel is the thinest；Cannot accomplish that can opening is instant, it is still desirable to carry out later stage allotment simultaneously；Even if
It is processed after mixing with decoction, the most genuine Buddha jumping over the wall obtained.
Summary of the invention
The technical problem to be solved is: provide the instant Buddhist that a kind of decoction is thick, the material that stews is tasty
Jump wall and production method thereof.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is: Buddha jumping over the wall, including following weight
The raw material of amount part is prepared from: soup 150～200 parts and 50～100 parts of the material that stews；
Described soup includes that the raw material of following weight portion is prepared from: Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts,
Lean meat 5～6 parts, Os Gallus domesticus 4～5 parts, water 200～300 parts, edible salt 0.02～0.04 part, crystal sugar 0.08～0.1
Part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts；
The described material that stews include ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii,
Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat and Carnis Gallus domesticus.
Another technical scheme that the present invention provides is: the production method of Buddha jumping over the wall, comprises the steps:
Step 1, by weight by Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts, lean meat 5～6 parts, Os Gallus domesticus 4～5
Part is put in boiled water and is pulled out after boiling, material of must stewing soup；
Step 2, by stewing soup, material adds water with the weight ratio 17.5～22.5: 200～300 of water in material of stewing soup, and boils
Adding a cover continuation heating 2.5～4.5 hours after boiling, to pot, decoction loss of weight 20%～50%, takes decoction；
Step 3, by weight following raw material is mixed: decoction 150～170 parts, edible salt 0.02～0.04 part,
Crystal sugar 0.08～0.1 part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts, add a cover after boiling and simmer 8～15min,
Obtain soup；
Step 4, by ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis,
Mixing after the boiling respectively of Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus, must stew material；
Tinning sealing, steaming and decocting in 70～80 DEG C of environment after step 5, will stew material and soup mixing
15～40min, obtain Buddha jumping over the wall finished product.
Having the beneficial effects that of the Buddha jumping over the wall that the production method of Buddha jumping over the wall of the present invention obtains: by Corii Sus domestica, cylinder bone,
After decoction edible salt, crystal sugar, chicken powder and yellow rice wine after lean meat and Os Gallus domesticus infusion is seasoned, can obtain
To the soup of mellow in taste, and the material that stews can be removed raw meat；By ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck
What gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus obtained after boiling stewes
Soup stock, summarizes all kinds of delicacies so that Buddha jumping over the wall taste is more various；After soup mixes boiling with the material that stews,
Decoction is more thick, stew material the most tasty so that the Buddha jumping over the wall tube head made can opening instant,
Without carrying out later stage allotment；Carry out cold storage again after the Buddha jumping over the wall finished product quick-freezing obtained, Buddha jumping over the wall can be greatly prolonged
Shelf life.
Detailed description of the invention
By describing the technology contents of the present invention in detail, being realized purpose and effect, give below in conjunction with embodiment
With explanation.
The design of most critical of the present invention is: by soup with stew material respectively processing after mix, fill, sealed cans
After carry out boiling so that soup is more thick, stew material the most tasty, can opening i.e. edible.
The present invention provides a kind of Buddha jumping over the wall, and the raw material including following weight portion is prepared from: soup 150～200
Part and 50～100 parts of the material that stews；
Described soup includes that the raw material of following weight portion is prepared from: Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts,
Lean meat 5～6 parts, Os Gallus domesticus 4～5 parts, water 200～300 parts, edible salt 0.02～0.04 part, crystal sugar 0.08～0.1
Part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts；
The described material that stews include ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii,
Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat and Carnis Gallus domesticus.
Knowable to foregoing description, the beneficial effects of the present invention is: by Corii Sus domestica, cylinder bone, lean meat and Os Gallus domesticus
After decoction edible salt, crystal sugar, chicken powder and yellow rice wine after infusion is seasoned, available mellow in taste
Soup, and the material that stews can be removed raw meat；The material that stews summarizes all kinds of delicacies so that Buddha jumping over the wall taste is more
Various；After soup mixes boiling with the material that stews, decoction is more thick, and the material that stews is the most tasty so that make
Buddha jumping over the wall tube head out can opening instant, it is not necessary to carry out later stage allotment.
Further, every 50～100 grams of material that stew include the animal limb tendons 1 piece, 2, dry scallop, 5 grams of Fin Mustetus manazo, ball
Join 1 piece, Carnis Haliotidis 1, Ovum Coturnicis japonicae 1, Lentinus Edodes 1, Pleurotus eryngii 1, Gaster Sus domestica 1 piece, duck's gizzard 2
Block.
Another technical scheme that the present invention provides is: the production method of Buddha jumping over the wall, comprises the steps:
Step 1, by weight by Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts, lean meat 5～6 parts, Os Gallus domesticus 4～5
Part is put in boiled water and is pulled out after boiling, material of must stewing soup；
Step 2, by stewing soup, material adds water with the weight ratio 17.5～22.5: 200～300 of water in material of stewing soup, and boils
Adding a cover continuation heating 2.5～4.5 hours after boiling, to pot, decoction loss of weight 20%～50%, takes decoction；
Step 3, by weight following raw material is mixed: decoction 150～170 parts, edible salt 0.02～0.04 part,
Crystal sugar 0.08～0.1 part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts, add a cover after boiling and simmer 8～15min,
Obtain soup；
Step 4, by ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis,
Mixing after the boiling respectively of Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus, must stew material；
Tinning sealing, steaming and decocting in 70～80 DEG C of environment after step 5, will stew material and soup mixing
15～40min, obtain Buddha jumping over the wall finished product.
Knowable to foregoing description, the beneficial effects of the present invention is: by Corii Sus domestica, cylinder bone, lean meat and Os Gallus domesticus
After decoction edible salt, crystal sugar, chicken powder and yellow rice wine after infusion is seasoned, available mellow in taste
Soup, and the material that stews can be removed raw meat；By ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, flower
What mushroom, Pleurotus eryngii, Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus obtained after boiling stew material, summarizes
All kinds of delicacies so that Buddha jumping over the wall taste is more various；After soup mixes boiling with the material that stews, decoction more enriching
Thick, stew material the most tasty so that the Buddha jumping over the wall tube head made can opening instant, it is not necessary to after carrying out
Phase is allocated；Carry out cold storage again after the Buddha jumping over the wall finished product quick-freezing obtained, the shelf life of Buddha jumping over the wall can be greatly prolonged.
Further, Buddha jumping over the wall finished product is placed in-40～-30 DEG C of environment in quick-freezing, until in Buddha jumping over the wall finished product
The heart carries out cold storage behind temperature≤-18 DEG C.
Seen from the above description, the Buddha jumping over the wall finished product quick-freezing that airtight heating obtains is laggard to central temperature≤-18 DEG C
Row cold storage, it is not necessary to add preservative, the shelf life of Buddha jumping over the wall can be greatly prolonged, really allow consumer realize
" want to eat and just eat ", can opening heating i.e. edible, eliminate the trouble of processing of doing it yourself, also substantially increase
The speed of serving in hotel.
Further, equipped with the animal limb tendons 1 piece, 2, dry scallop, Fin Mustetus manazo 5g, ball ginseng 1 in every tank Buddha jumping over the wall finished product
Block, Carnis Haliotidis 1, Ovum Coturnicis japonicae 1, Lentinus Edodes 1, Pleurotus eryngii 1, Gaster Sus domestica 1 piece, duck's gizzard 2 pieces and
Soup 175g.
Seen from the above description, boiling is carried out by after above-mentioned material by a certain percentage fill, the Buddha jumping over the wall obtained
Mellow in taste, flavour are delicious.If the ratio of each material is improper, then decoction very likely becomes bitter.
The Buddha jumping over the wall manufacturing process of the embodiment present invention is as follows:
1, technological process
Neck material unpacks > material finishing of stewing soup > prepared by soup > stew material preparation > quantitative package > and pack thin
Film > constant temperature steaming and decocting > cooling quick-freezing > vanning warehouse-in
2, rule of operation
2.1 neck material unpack: by Corii Sus domestica, cylinder bone, lean meat, Os Gallus domesticus；Duck's gizzard, Gaster Sus domestica, Fin Mustetus manazo, dry scallop, ball
Ginseng, little Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis, Ovum Coturnicis japonicae, the animal limb tendons, Os Sus domestica, half duck, the Carnis Gallus domesticus fortune work warp let-off unpacks
Between send into workshop unpack.
2.2 stew soup expects finishing (preparing by the proportioning of 100 200 grams of Buddha jumping over the wall of tank)
2.2.1 the Corii Sus domestica of 5.5～7.5kg is repaired and remove the Pilus Sus domestica outside Corii Sus domestica and the show condition of inner side, blanching, clean,
Standby.
2.2.2 by 3～4kg cylinder bones, blanching, clean, standby.
2.2.3 by 5～6kg lean meat blanchings, clean, standby.
2.2.4 4～5kg Os Gallus domesticus are cut into by knife fritter, blanching, clean standby.
Prepared by 2.3 soup
2.3.1 ready material of stewing soup is put into jacketed pan, after the water big fire of addition 200～300kg is boiled, adds
Lid is stewed 2.5～4.5 hours, and period need to observe the water in pot, needs to add water time inadequate, stewes the most rotten being intended to shovel
Son is stirred continuously, make Corii Sus domestica complete rotten time, boil to decoction 150～170kg, soup just can take the dish out of the pot.
2.3.2 being filtered with thin strainer by the soup stewed, the soup endured must be milky, rich in colloid
's.By required weight precise.
2.3.3 boiling in pouring load weighted soup into clean jacketed pan, neck goes out to prepare flavouring agent salt
0.02～0.04kg, crystal sugar 0.08～0.1kg, chicken powder 0.1-0.2kg, yellow rice wine 2～3kg is poured in soup, boils
After add a cover stewing 10 minutes.
2.4 stew expects preparation
2.4.1 ball ginseng: ball ginseng is gilled and cleans up, cutter, blanching can be changed.
2.4.2 the animal limb tendons: then the fascia removing the animal limb tendons changes cutter to the animal limb tendons a length of 4.5～5 centimetres, blanching.
2.4.3 dry scallop: dry scallop is cleaned good standby.
2.4.4 Fin Mustetus manazo: Fin Mustetus manazo is cleaned good rear standby.
The least Lentinus Edodes: the mushroom of little Lentinus Edodes is cut off mushroom foot, blanching, decocting in water removes the flavour of mushroom,
Standby.
2.4.6 duck's gizzard: duck's gizzard is changed cutter, one is divided into four, then the duck's gizzard of fritter is repaired neat after, blanching, water
Boil to well-done, standby.
2.4.7 Gaster Sus domestica: blanching after the Gaster Sus domestica that thawed is cleaned, then changed cutter and be divided into the fritter of 3cm*3cm,
Again by its decocting in water to well-done, standby.
2.4.8 Pleurotus eryngii: by whole for Pleurotus eryngii half-and-half segmentation, refinish neat, then to be cut into thickness be 1.1～1,
The fritter of 2 centimetres, decocting in water is to well-done, standby.
2.4.9 Carnis Haliotidis: Carnis Haliotidis is put into blanching in boiling water, pulls shell and the internal organs removing Carnis Haliotidis out, is cleaned
Rear decocting in water is to well-done, standby.
2.4.10 Ovum Coturnicis japonicae: fresh Ovum Coturnicis japonicae is put into after boiling in water by cold water soak, peel off shell, choose
Sort out underproof, standby.
2.4.11 Os Sus domestica: Os Sus domestica is cut into the fritter of 3.5～4.5 length, after blanching, decocting in water is to well-done, standby.
2.4.12 half duck: half duck is cut into the fritter of about 4*4cm, after blanching, decocting in water is to well-done, standby.
2.4.13 Carnis Gallus domesticus: chicken is cut into the fritter of about 4*4cm, after blanching, decocting in water is to well-done, standby.
2.5 quantitative package
2.5.1 the material that stews good for pre-treatment is put into Buddha jumping over the wall tank by packing instructions, add soup, Mei Gefo
The tinning jumping wall canned food requires to be shown in Table 1.
Table 1
| Sequence number | Category | Quantity | Unit |
| 1 | The animal limb tendons | 1 | Block |
| 2 | Dry scallop | 2 | ? |
| 3 | Fin Mustetus manazo | 5 | Gram |
| 4 | Ball is joined | 1 | Block |
| 5 | Carnis Haliotidis | 1 | Only |
| 6 | Ovum Coturnicis japonicae | 1 | ? |
| 7 | Little Lentinus Edodes | 1 | Piece |
| 8 | Pleurotus eryngii | 2 | Block |
| 9 | Gaster Sus domestica | 1 | Block |
| 10 | Duck's gizzard | 2 | Block |
| 11 | Soup | 175 | Gram |
It is of course also possible to there is the packaging of other specifications, every tank comprises soup 150～200 parts and the material 50～100 that stews
Part.
2.6 packing film
2.6.1 load weighted Buddha jumping over the wall are closed the lid, whole tank Buddha jumping over the wall thin film is packed, by thin film in difference
Orientation wear several aperture.
2.6.2 with hand seamer, film seal is sealed, seal twice more, and thin film is adjusted neat.
2.7 constant temperature steaming and decoctings
2.7.1 altar neat being placed on vehicle frame of perfume (or spice) Buddha jumping over the wall packed for sealing.
2.7.2, vehicle frame moves in steam box 70-80 degree Celsius steam 15-40 minute.
2.8 cooling quick-freezings
2.8.1 well-done Buddha jumping over the wall are removed, and neatly put in vehicle frame is moved to quick freezing repository.
2.8.2 the Buddha jumping over the wall moving into quick freezing repository require in subzero less than 30 degree quick-freezings so that it is central temperature is less than
Can pack for-18 DEG C, need quick-freezing 2 days.
2.9 vanning warehouse-ins
2.9.1 the specification requirement of altar perfume (or spice) Buddha jumping over the wall is pressed little canned for 250 grams/tank * 20 tank, 1.25 kilograms of big tank/
Tank * 4 tank is packed.
2.9.2 warehousing quantity has been checked in warehouse, records warehousing quantity, carries out sign.
2.9.3 altar perfume (or spice) Buddha jumping over the wall are neatly deposited in the placement location specified.
In sum, the present invention provides Buddha jumping over the wall and the having the beneficial effects that of production method thereof: by Corii Sus domestica,
After decoction edible salt, crystal sugar, chicken powder and yellow rice wine after cylinder bone, lean meat and Os Gallus domesticus infusion is seasoned,
The soup of available mellow in taste, and the material that stews can be removed raw meat；By ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo,
Duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus obtain after boiling
Stew material, summarizes all kinds of delicacies so that Buddha jumping over the wall taste is more various；Soup mixes boiling with the material that stews
After, decoction is more thick, and the material that stews is the most tasty so that the Buddha jumping over the wall tube head made can opening be
Food, it is not necessary to carry out later stage allotment；Carry out cold storage again after the Buddha jumping over the wall finished product quick-freezing obtained, Buddhist can be greatly prolonged
Jump the shelf life of wall.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every profit
The equivalents made by description of the invention content, or directly or indirectly it is used in relevant technical field,
The most in like manner it is included in the scope of patent protection of the present invention.
Claims (5)
1. Buddha jumping over the wall, it is characterised in that: include that the raw material of following weight portion is prepared from: soup 150～200
Part and 50～100 parts of the material that stews；
Described soup includes that the raw material of following weight portion is prepared from: Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts,
Lean meat 5～6 parts, Os Gallus domesticus 4～5 parts, water 200～300 parts, edible salt 0.02～0.04 part, crystal sugar 0.08～0.1
Part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts；
The described material that stews include ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii,
Carnis Haliotidis, Os Sus domestica, Ovum Coturnicis japonicae, duck meat and Carnis Gallus domesticus.
Buddha jumping over the wall the most according to claim 1, it is characterised in that: every 50～100 grams of material that stew wrap
Include the animal limb tendons 1 piece, 2, dry scallop, 5 grams of Fin Mustetus manazo, ball ginseng 1 piece, Carnis Haliotidis 1, Ovum Coturnicis japonicae 1, Lentinus Edodes 1
Piece, Pleurotus eryngii 1, Gaster Sus domestica 1 piece, duck's gizzard 2 pieces.
3. the production method of Buddha jumping over the wall, it is characterised in that: comprise the steps:
Step 1, by weight by Corii Sus domestica 5.5～7.5 part, tin bone 3～4 parts, lean meat 5～6 parts, Os Gallus domesticus 4～5
Part is put in boiled water and is pulled out after boiling, material of must stewing soup；
Step 2, by stewing soup, material adds water with the weight ratio 17.5～22.5: 200～300 of water in material of stewing soup, and boils
Adding a cover continuation heating 2.5～4.5 hours after boiling, to pot, decoction loss of weight 20%～50%, takes decoction；
Step 3, by weight following raw material is mixed: decoction 150～170 parts, edible salt 0.02～0.04 part,
Crystal sugar 0.08～0.1 part, chicken powder 0.1～0.2 part and yellow rice wine 2～3 parts, add a cover after boiling and simmer 8～15min,
Obtain soup；
Step 4, by ball ginseng, the animal limb tendons, dry scallop, Fin Mustetus manazo, duck's gizzard, Gaster Sus domestica, Lentinus Edodes, Pleurotus eryngii, Carnis Haliotidis,
Mixing after the boiling respectively of Os Sus domestica, Ovum Coturnicis japonicae, duck meat, Carnis Gallus domesticus, must stew material；
Tinning sealing, steaming and decocting in 70～80 DEG C of environment after step 5, will stew material and soup mixing
15～40min, obtain Buddha jumping over the wall finished product.
The production method of Buddha jumping over the wall the most according to claim 3, it is characterised in that: by Buddha jumping over the wall finished product
Be placed in-40～-30 DEG C of environment in quick-freezing, until carrying out cold storage behind central temperature≤-18 DEG C of Buddha jumping over the wall finished product.
The production method of Buddha jumping over the wall the most according to claim 3, it is characterised in that: every tank Buddha jumping over the wall become
In product equipped with the animal limb tendons 1 piece, 2, dry scallop, Fin Mustetus manazo 5g, ball join 1 piece, Carnis Haliotidis 1, Ovum Coturnicis japonicae 1,
Lentinus Edodes 1, Pleurotus eryngii 1, Gaster Sus domestica 1 piece, duck's gizzard 2 pieces and soup 175g.
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| CN106376937A (en) * | 2016-11-03 | 2017-02-08 | 新希望六和股份有限公司 | Fotiaoqiang frozen conditioning bag and processing process thereof |
| CN108902859A (en) * | 2018-07-18 | 2018-11-30 | 东莞市誉嘉食品科技有限公司 | A kind of preparation process that Cantonese stews |
| CN108967939A (en) * | 2018-09-27 | 2018-12-11 | 莆田市城厢区诚味食品有限公司 | A kind of Buddha jumping over the wall Automatic batching equipment and its proportioning process |
| CN110367527A (en) * | 2019-08-19 | 2019-10-25 | 兰陵县清心雅苑餐饮服务管理俱乐部 | A kind of production method of nourishing and health preserving Buddha jumping over the wall |
| CN110754638A (en) * | 2019-10-24 | 2020-02-07 | 大连工业大学 | Preparation method of pre-cooked Fotiaoqiang frozen bag |
| CN111109569A (en) * | 2018-10-31 | 2020-05-08 | 北京京睿农科科技发展有限公司 | Seafood dish and processing method thereof |
| CN111150034A (en) * | 2020-03-04 | 2020-05-15 | 福州聚春园食品股份有限公司 | Fotiaoqiao soup stock and preparation method and application thereof |
| CN111616319A (en) * | 2020-06-09 | 2020-09-04 | 叙江南品牌管理(深圳)有限公司 | Jiangnan Fotiaoqiang and preparation method thereof |
| CN113367297A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Instant Buddha jumping wall and preparation method thereof |
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| CN106376937A (en) * | 2016-11-03 | 2017-02-08 | 新希望六和股份有限公司 | Fotiaoqiang frozen conditioning bag and processing process thereof |
| CN108902859A (en) * | 2018-07-18 | 2018-11-30 | 东莞市誉嘉食品科技有限公司 | A kind of preparation process that Cantonese stews |
| CN108967939A (en) * | 2018-09-27 | 2018-12-11 | 莆田市城厢区诚味食品有限公司 | A kind of Buddha jumping over the wall Automatic batching equipment and its proportioning process |
| CN111109569A (en) * | 2018-10-31 | 2020-05-08 | 北京京睿农科科技发展有限公司 | Seafood dish and processing method thereof |
| CN110367527A (en) * | 2019-08-19 | 2019-10-25 | 兰陵县清心雅苑餐饮服务管理俱乐部 | A kind of production method of nourishing and health preserving Buddha jumping over the wall |
| CN110754638A (en) * | 2019-10-24 | 2020-02-07 | 大连工业大学 | Preparation method of pre-cooked Fotiaoqiang frozen bag |
| CN111150034A (en) * | 2020-03-04 | 2020-05-15 | 福州聚春园食品股份有限公司 | Fotiaoqiao soup stock and preparation method and application thereof |
| CN111616319A (en) * | 2020-06-09 | 2020-09-04 | 叙江南品牌管理(深圳)有限公司 | Jiangnan Fotiaoqiang and preparation method thereof |
| CN113575899A (en) * | 2021-06-21 | 2021-11-02 | 福州聚春园食品股份有限公司 | Golden soup Buddha jumping wall soup stock, golden soup Buddha jumping wall and preparation method thereof |
| CN113575899B (en) * | 2021-06-21 | 2023-10-20 | 福州聚春园食品股份有限公司 | Golden soup Buddha jumping wall stock, golden soup Buddha jumping wall and preparation method thereof |
| CN113367297A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Instant Buddha jumping wall and preparation method thereof |
| CN114391649A (en) * | 2021-12-28 | 2022-04-26 | 宋书旺 | Food formula with nutrition and health efficacy and preparation method |
| CN115251337A (en) * | 2022-06-20 | 2022-11-01 | 福建坤兴绿色食品有限公司 | High-quality balanced nutritional Fotiaoqiang and processing method thereof |
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