CN105918990A - Preparation method of bellamya quadrata and duck feet sapo - Google Patents
Preparation method of bellamya quadrata and duck feet sapo Download PDFInfo
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- CN105918990A CN105918990A CN201610278079.3A CN201610278079A CN105918990A CN 105918990 A CN105918990 A CN 105918990A CN 201610278079 A CN201610278079 A CN 201610278079A CN 105918990 A CN105918990 A CN 105918990A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to the field of food processing and discloses bellamya quadrata and duck feet sapo which can be preserved for a long term, are convenient for consumption, delicious in tastes, and rich in nutrition, and have a unique Liuzhou flavor and a preparation method thereof. The method includes the preparation methods of a bellamya quadrata bag, a duck foot bag, a pig foot bag, a quail egg bag, a tofu strip bag, a rice noodle bag, a sour bamboo shoot bag, a sour ginger bag, a chili oil bag, a peanut bag, and a bellamya quadrata soup bag. Rice noodle bag and the accessory material bags are prepared by packaging using steaming bags resistant to a high temperature of 121 DEG C and with structures of three layers of different materials, and sterilizing. The preparation method solves the shortages that the bellamya quadrata and duck feet sapo cannot be stored for a long term under normal temperature conditions, are poor in taste stability, and cannot be in a large-scale industrial production, and can effectively maintain the unique delicious taste and fragrant and spicy taste of the bellamya quadrata and duck feet sapo. The bellamya quadrata and duck feet sapo are suitable for home use and travel, can be carried along, and are convenient, hygienic and nutritional. The preparation method prolongs the shelf life of the products to 6 months, the raw material quantification is convenient for product quality control, and the bellamya quadrata and duck feet sapo have application prospects of industrial mass production.
Description
Technical field
The present invention relates to food processing technology field, the manufacture method of a kind of Bellamya quadrata duck foot pot.
Background technology
Stone spiral shell is nutritious local flavor cuisines, and meat is sharp and clear, delicious fragrant and sweet, containing nutrient substance such as protein, has stomach invigorating, rush
Effect that feed is intended to.I is boiled soup and is become cyan soup sweet, big the stir-frying and eating of thumb.Bellamya quadrata duck foot pot is the famous characteristic in Liuzhou
Snack, stews for Bellamya quadrata duck foot, and spiral shell soup is most important, the Bellamya quadrata that q.s is many, adds the stewed of enough time and boils, Bellamya quadrata sky
So fresh and sweet just can discharge.Make at the end of the Bellamya quadrata soup of this pot of natural deliciousness afterwards, long-time stewing food materials so that Bellamya quadrata soup
Delicate flavour be totally immersed in food materials, giving off a strong fragrance and tasty.Ready-made Bellamya quadrata duck foot pot is contained in marmite, and " colourful " seems full
Full to the brim.Red is a thick layer of chilli oil, and blue or green is garlic sprouts, and yellow is duck foot, and black is Bellamya quadrata, the most purpuric fresh
Dehydration Folium Perillae.The tasty of Bellamya quadrata duck foot pot it is critical only that Bellamya quadrata soup, and soup stock is typically by Bellamya quadrata meat, anise, Flos Caryophylli etc. more than ten
The configuration of kind of natural perfume material forms, and various spice has a strict ratio, many lacked taste all can be different.Due to various places
Processing technology thereof is different, and each food materials preprocessing processing method is unreasonable, not only affects color, smell and taste, and affects nutritional labeling
Preserve and provide.But because of local distinctive screw and soup stock, the difference of garnishes processing technology, Bellamya quadrata duck foot pot is general to be all particular about now
Do and now eat and ultrashort delicious Liuzhou Bellamya quadrata duck foot pot that seldom can have orthodox school in other places of general Bellamya quadrata shelf-life.So needing
Various food materials of stewing Bellamya quadrata duck foot carry out the reasonably combined and rational allocation of Bellamya quadrata soup stock dispensing, it is thus achieved that giving off a strong fragrance is good to eat, and can grow
Phase preserves, and meets the cuisines demand of broad masses, is of high nutritive value simultaneously, it is possible to large-scale production is processed.
Summary of the invention:
The present invention provide a kind of good taste, extend the shelf life and carry, practical and convenient Bellamya quadrata duck foot pot manufacture method, be suitable for
Travelling is carried with at home, convenient, healthy, nutrition.In order to solve the problems referred to above, the technical solution adopted in the present invention is:
The manufacture method of this Bellamya quadrata duck foot pot, detailed description of the invention such as following steps:
Step one, the making of Bellamya quadrata:
Use the raw material of following mass fraction: stone spiral shell (50000-60000 part), Oleum Arachidis hypogaeae semen (400-500 part), Herba Alii fistulosi (400-500
Part), Rhizoma Zingiberis Recens (100-150 part), acid Radix Crotalariae szemoensis (250-300 part), chilli (150-200 part), fermented bean curd (250-300 part), purple
Soviet Union's (50-70 part)
A1, selected Liujiang river big coccolith spiral shell, injected clear water bubble is supported and within 3-4 days, is removed mud, cleans, truncates, and boiled boiling water pours Bellamya quadrata into
Pick up after boiling 5-7 minute, obtain preliminary working Bellamya quadrata.Then with Oleum Arachidis hypogaeae semen, preliminary working Bellamya quadrata quick-fried Herba Alii fistulosi, Rhizoma Zingiberis Recens, acid Radix Crotalariae szemoensis, chilli,
Pouring fermented bean curd, Folium Perillae into, little fire is boiled in a covered pot over a slow fire to tasty.Pull out, drain, cool down, be dehydrated.Further dewatering process is: dehydration
Concrete steps: first 160-180 DEG C keeps 2 hours, then be adjusted to 120-130 DEG C 3 hours, be finally adjusted to 80-100 DEG C 1 hour.
B1, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress；
C1, carry out microwave disinfection through microwave disinfection equipment.
Stone Luo Pao supports and can effectively go to desilt taste abnormal flavour, and Bellamya quadrata grows in water, cold, and Folium Perillae energy cold relieving, spiral shell of arranging in pairs or groups
Snail is just right, sterilizes again, make Bellamya quadrata to preserve for a long time, and keep spiral shell to greatest extent after strict dewatering process dehydration
The original taste of silk.
Step 2, the making of duck foot
Use the raw material of following mass fraction: yellow belt leather duck foot (14000-16000 part), soybean oil (4000-6000 part),
Water (50000-70000 part), husky Rhizoma Zingiberis Recens (50-70 part), anistree (40-50 part), dry green pepper (50-70 part), Herba Pelargonii Graveolentis (15-25
Part), Flos Caryophylli (15-25 part), Fructus Amomi Rotundus (15-25 part), Cortex cinnamomi japonici (Ramulus Cinnamomi) (15-25 part), Fructus Momordicae (10-30 part), Herba Cymbopogonis Citrari (40-60
Part), broad bean paste (450-550 part).
A2. duck foot is cleaned, fried the cleaned soybean oil that duck foot addition oil temperature is 180-220 DEG C is carried out, explode to duck foot floating
Go out pasta to pull out.Then in pot inject 130 jin of water, add fried good duck foot, Sha Jiang, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli,
The little fire of Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste slow halogen 30-40 minute, tasty, with dark soy sauce paint, pull out, dewatering,
Cooling.
B2. the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses Double-layer water bath
Retorting process 25～35 minutes (temperature controls at 120 DEG C ± 3 DEG C).
Duck foot first fried stewing again, the epidermis burnt odor exploded is the most tasty and soft rotten；Rationally, fragrance is dense in the preparation collocation of material juice,
, it is possible to the perfume (or spice) being greatly improved meat is tender, and delicious taste.
Step 3, the making of pig's feet:
Use the raw material of following mass fraction: pig foreleg (60000-70000 part), put into husky Rhizoma Zingiberis Recens (230-250 part), anistree
(170-190 part), dry green pepper (230-250 part), Herba Pelargonii Graveolentis (70-90 part), Flos Caryophylli (70-90 part), Fructus Amomi Rotundus (17-23 part),
Cortex cinnamomi japonici (Ramulus Cinnamomi) (110-130 part), Fructus Momordicae (70-90 part), Herba Cymbopogonis Citrari (180-220 part), broad bean paste (1800-2200 part), life
Rhizoma Zingiberis Recens (350-450 part), dark soy sauce (2000-2100) part.
A3, by pig foreleg unhairing, cleaning, stripping and slicing, use soy bean fried 20-25 minute, pull out and add appropriate water, put into
Sha Jiang, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste, Rhizoma Zingiberis Recens, the slow halogen of little fire
(30-40) minute；Add dark soy sauce colouring, pull out, dewatering, cooling.
B3, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 25-35 minute (temperature controls at 120 DEG C ± 3 DEG C).
Use that soy bean fried to obtain color and luster more golden yellow, the pig's feet that abnormal smells from the patient is more pure and fresh, rationally, fragrance is dense in the preparation collocation of material juice,
The tender sweet-smelling of perfume (or spice) of meat, and delicious taste can be greatly improved.
Step 4, the making of Ovum Coturnicis japonicae:
Use the raw material of following mass fraction: Ovum Coturnicis japonicae (4500-5500 part), anistree (4-7 part), Cortex cinnamomi japonici (Ramulus Cinnamomi) (4-6 part), food
With salt (15-25 part)
A4, Ovum Coturnicis japonicae is put in hot water and boils, shell, add appropriate water, put into anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), edible salt, little
The slow halogen of fire 30 minutes.
B4, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 10-15 minute (temperature controls at 100 DEG C ± 3 DEG C).
Step 5, the making of bean curd bar:
A5, selection bean curd bar carry out processed
B5, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 10-20 minute (temperature controls at 90 DEG C-100 DEG C).
Step 6, quality of rice noodles make:
Select local rice, through eluriating-soak-mill oar-steamings powder-tabletting (wire squeeze)-multiple steam-cool down-
It is dried-packaging-finished product, uses the retort pouch of 121 DEG C of reaching a high temperature, utilize fully-automatic packaging bag to carry out subpackage, sterilization.
Sterilization uses Double-layer water bath retorting process 10-15 minute (temperature controls at 100 DEG C ± 3 DEG C).
Step 7, the making of Bellamya quadrata soup:
Use the raw material of following weight fraction:
Fresh and alive Bellamya quadrata (4000-6000 part), Os Sus domestica (4000-6000 part), Os Bovis seu Bubali (500-1500 part), old duck
(1000-1500), chicken feet (400-600 part), dry scallop (45-55 part), dry sandworm (45-55 part), husky Rhizoma Zingiberis Recens (90-110 part),
Anistree (35-45 part), Fructus Tsaoko (18-22 part), Pericarpium Citri Reticulatae (18-22 part), Pericarpium Citri junoris (35-44 part), Fructus Momordicae (10-15),
Fructus Foeniculi (8-12 part), Fructus Anisi Stellati (8-12 part), Radix Glycyrrhizae (8-12 part), Herba Cymbopogonis Citrari (8-12 part), dry and soft (8-12 part), sand
Core (8-12 part), Fructus Amomi Rotundus (4-6 part), dry green pepper (18-22 part), Pericarpium Zanthoxyli (28-32 part), dry south Rhizoma Zingiberis Recens (450-550 part), old
Rhizoma Zingiberis Recens (450-550 part), water (50000 parts).
A6, adding above-mentioned raw materials in pot, carry out 5-6 hour boil, after the concentration of 2 hours, the amount being concentrated into soup is about
50k part is advisable
B6, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
C6, through microwave disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent merit
Rate :≤105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect.
Various spice have a strict ratio, many lacked taste all can be different, the screw soup stock boiled out through the method is not only
Can highlight the distinctive taste of screw, soup stock giving off a strong fragrance, rich in taste enjoy endless aftertastes, and nutritious.
Step 8, the making of acid Radix Crotalariae szemoensis:
Use the raw material of following weight fraction: bamboo sprout (4500-5500 part) that traditional handicraft is pickled, salt (100-115 part), vinegar
(150-170 part), monosodium glutamate (3-5 part), Fructus Capsici powder (18-20 part), oil (100-115 part).
A7, bamboo sprout go end to end, select the most tender and crisp part, clean, shredding, add flavouring agent salt, vinegar, monosodium glutamate, Fructus Capsici powder,
Oil is fried 8-12 minute again, cooling.
B7, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 9, the making of acid Rhizoma Zingiberis Recens:
Use the raw material of following weight fraction: Dioscorea zingiberensis (900-1100 part), Capsicum frutescens L．Var．1o m Bail (450-550 part), use Sal (70-90
Part), rice vinegar (250-350 part).
A8, by after Dioscorea zingiberensis and Capsicum frutescens L．Var．1o m Bail wash clean, add Sal, rice vinegar is pickled 3 hours, then cut into slices
B8, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 10, the making of chilli oil:
Use the raw material of following weight fraction:
Soybean oil (55000-66000 part), Fructus Capsici (2800-3200 part) in the high Fructus Capsici in Sichuan (1800-2200 part), Guizhou,
The micro-Fructus Capsici in Yunnan (1800-2200 part), according to pro rate；Add Flos Caryophylli (45-55 part), husky Rhizoma Zingiberis Recens (80-120 part), sand
Core (180-220 part), Fructus Tsaoko (90-110 part), Pericarpium Citri Reticulatae (45-55 part), Fructus Foeniculi (38-42 part), Fructus Anisi Stellati (28-32
Part), Fructus Amomi Rotundus (18-22 part), Bulbus Allii Cepae (800-1200 part), old ginger (800-1200 part), Herba Alii fistulosi (1800-2200 part), little
Herba Alii fistulosi (1800-2200 part), Pericarpium Zanthoxyli (90-110 part), Fructus Piperis (90-110 part)
Making step:
A9, above-mentioned raw materials is put into a pot big fire boil 25-35 minute, turn a little fire and endure 4-5 hour.Finally carry out cooling down, sinking
Form sediment, filter.
B9, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Chilli oil unique formula is arranged in pairs or groups with Bellamya quadrata soup stock so that Bellamya quadrata duck foot pot overall taste is more rich, according to Southwest University etc.
" the peppery scale of stone column Fructus Capsici and series converted products thereof fixed and hotness ratings " project that unit undertakes Fructus Capsici be divided into micro-peppery, in peppery,
High peppery and the pepperyyest grade, uses the Fructus Capsici mixing of different peppery degree that the peppery degree of chilli oil can be made more to have levels, produces more preferable mouthfeel.
Step 11, the making of Semen arachidis hypogaeae:
Use the raw material of following weight fraction: Semen arachidis hypogaeae (25-30 part), soybean oil (30-40 part)
A5, Semen arachidis hypogaeae is put in pot, explode 10～15 minutes with the little fire of Oleum Arachidis hypogaeae semen, pick up cooling
B5, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 12,
By one bag of Bellamya quadrata bag, one bag of duck foot bag, one bag of pig's feet bag, one bag of Ovum Coturnicis japonicae bag, a bag beancurd bar bag, one bag of rice flour bag,
One bag of sour Radix Crotalariae szemoensis bag, one bag of sour Jiang Bao, one bag of chilli oil bag, one bag of Semen arachidis hypogaeae bag, one bag of Bellamya quadrata steamed dumping, put into a packing container,
Sealed package and get final product.
Only need to be Bellamya quadrata bag, one bag of duck foot bag, one bag of pig's feet bag, one bag of Ovum Coturnicis japonicae bag, a bag beancurd bar bag, one bag of rice time edible
Powder bag, one bag of sour Radix Crotalariae szemoensis bag, one bag of sour Jiang Bao, one bag of chilli oil bag, one bag of Semen arachidis hypogaeae bag, one bag of Bellamya quadrata steamed dumping add in pot and add
20 minutes i.e. edible Bellamya quadrata duck foot pot to center delicious and nourishing stewed by the little fire of appropriate water.
Present invention have the advantage that
1. the shelf-life making Bellamya quadrata extended to 6 months from several days, had captured Bellamya quadrata shelf-life short difficulty.
2. Bellamya quadrata duck foot pot is through the culinary art of slow fire, and dense Bellamya quadrata soup infiltration duck foot is " all tastes completely, fresh perfume (or spice) with this soup of pig's feet
Hot ", wherein duck foot, pig's feet have fully absorbed the delicate flavour of Bellamya quadrata, and mouthfeel perfume (or spice) is sliding, and the crisp mouth of Bellamya quadrata, bean curd bar has been stained with decoction and has been entered very much
Taste, mixes elaborate dispensing, and one to eat be the freshest perfume (or spice), it is ensured that traditional mouthfeel of Bellamya quadrata duck foot and taste.
3. it is convenient for carrying, conveniently boils,.
Maintaining the color of original material the most to greatest extent, soup stock giving off a strong fragrance, rich in taste enjoy endless aftertastes, nutritious.
The collocation of the most each material is rationally
Detailed description of the invention:
Embodiment 1.
A1, selected Liujiang river big coccolith spiral shell, injected clear water bubble is supported and within 4 days, is removed mud, cleans, truncates, and boiled boiling water is poured Bellamya quadrata into and boiled 7
Pick up after minute, obtain preliminary working Bellamya quadrata.Then with Oleum Arachidis hypogaeae semen, preliminary working Bellamya quadrata quick-fried Herba Alii fistulosi, Rhizoma Zingiberis Recens, acid Radix Crotalariae szemoensis, chilli, fall
Entering fermented bean curd, Folium Perillae, little fire is boiled in a covered pot over a slow fire to tasty.Pull out, drain, cool down, be dehydrated.Screw dehydration concrete steps: first 180 DEG C of guarantors
Hold 2 hours, then be adjusted to 130 DEG C 3 hours, be finally adjusted to 100 DEG C 1 hour.
B1, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress,
C1, through disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent merit
Rate :≤105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect.
Step 2, the making of duck foot
Use the raw material of following mass fraction: yellow belt leather duck foot (16000 parts), soybean oil (6000 parts), water (70000
Part), husky Rhizoma Zingiberis Recens (70 parts), anistree (50 parts), dry green pepper (70 parts), Herba Pelargonii Graveolentis (25 parts), Flos Caryophylli (25 parts), Fructus Amomi Rotundus (25 parts),
Cortex cinnamomi japonici (Ramulus Cinnamomi) (25 parts), Fructus Momordicae (30 parts), Herba Cymbopogonis Citrari (60 parts), broad bean paste (550 parts).
A2. duck foot is cleaned, fried the cleaned soybean oil that duck foot addition oil temperature is 220 DEG C is carried out, explode to duck foot emersion oil
Face is pulled out.Then in pot, inject 130 jin of water, add fried good duck foot, Sha Jiang, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli, bean
Cool, the slow halogen of the little fire of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste 40 minutes, tasty, paint with dark soy sauce, pull out, dewatering, cold
But.
B2. the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses Double-layer water bath
Retorting process 35 minutes (temperature controls at 117 DEG C).
Step 3, the making of pig's feet:
Use the raw material of following mass fraction: pig foreleg (70000 parts), put into husky Rhizoma Zingiberis Recens (250 parts), anistree (190 parts), dry
Green pepper (250 parts), Herba Pelargonii Graveolentis (90 parts), Flos Caryophylli (90 parts), Fructus Amomi Rotundus (23 parts), Cortex cinnamomi japonici (Ramulus Cinnamomi) (130 parts), Fructus Momordicae (90 parts),
Herba Cymbopogonis Citrari (220 parts), broad bean paste (2200 parts), Rhizoma Zingiberis Recens (450 parts), dark soy sauce (2100) part.
A3, by pig foreleg unhairing, cleaning, stripping and slicing, use soy bean fried 25 minutes, pull out and add appropriate water, put into husky Rhizoma Zingiberis Recens,
Green pepper anistree, dry, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste, Rhizoma Zingiberis Recens, the slow halogen of little fire (40)
Minute；Add dark soy sauce colouring, pull out, dewatering, cooling.
B3, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 35 minutes (temperature controls at 117 DEG C).
Step 4, the making of Ovum Coturnicis japonicae:
Use the raw material of following mass fraction: Ovum Coturnicis japonicae (5500 parts), anistree (7 parts), Cortex cinnamomi japonici (Ramulus Cinnamomi) (6 parts), edible salt (25
Part)
A4, Ovum Coturnicis japonicae is put in hot water and boils, shell, add appropriate water, put into anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), edible salt, little
The slow halogen of fire 30 minutes.
B4, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 15 minutes (temperature controls at 97 DEG C).
Step 5, the making of bean curd bar:
A5, selection bean curd bar carry out processed
B5, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.Sterilization uses double-layered water bath
Formula retorting process 20 minutes (temperature controls at 90 DEG C).
Step 6, quality of rice noodles make:
Select local rice, through eluriating-soak-mill oar-steamings powder-tabletting (wire squeeze)-multiple steam-cool down-
It is dried-packaging-finished product, uses the retort pouch of 121 DEG C of reaching a high temperature, utilize fully-automatic packaging bag to carry out subpackage, sterilization.
Step 7, the making of Bellamya quadrata soup:
Use the raw material of following weight fraction:
Fresh and alive Bellamya quadrata (6000 parts), Os Sus domestica (6000 parts), Os Bovis seu Bubali (1500 parts), old duck (1500 parts), chicken feet (600
Part), dry scallop (55 parts), dry sandworm (55 parts), husky Rhizoma Zingiberis Recens (110 parts), anistree (35-45 part), Fructus Tsaoko (18-22 part), Fructus Citri tangerinae
Skin (18-22 part), Pericarpium Citri junoris (35-44 part), Fructus Momordicae (15 parts), Fructus Foeniculi (12 parts), Fructus Anisi Stellati (12 parts), Radix Glycyrrhizae (12
Part), Herba Cymbopogonis Citrari (12 parts), dry and soft (12 parts), Sha Ren (12 parts), Fructus Amomi Rotundus (6 parts), dry green pepper (122 parts), Pericarpium Zanthoxyli (32 parts),
Dry south Rhizoma Zingiberis Recens (550 parts), old ginger (550 parts), water (50000 parts).
A6, adding above-mentioned raw materials in pot, carry out 5-6 hour boil, after the concentration of 2 hours, the amount being concentrated into soup is about
50k part is advisable
B6, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
C6, through disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent energy:
≤ 105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect.
Step 8, the making of acid Radix Crotalariae szemoensis:
Use the raw material of following weight fraction: bamboo sprout (5500 parts) that traditional handicraft is pickled, salt (115 parts), vinegar (170 parts),
Monosodium glutamate (5 parts), Fructus Capsici powder (20 parts), oil (115 parts).
A7, bamboo sprout go end to end, select the most tender and crisp part, clean, shredding, add flavouring agent salt, vinegar, monosodium glutamate, Fructus Capsici powder,
Oil is fried 8-12 minute again, cooling.
B7, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 9, the making of acid Rhizoma Zingiberis Recens:
Use the raw material of following weight fraction: Dioscorea zingiberensis (1100 parts), Capsicum frutescens L．Var．1o m Bail (550 parts), use Sal (90 parts), rice vinegar (350
Part).
A8, by after Dioscorea zingiberensis and Capsicum frutescens L．Var．1o m Bail wash clean, add Sal, rice vinegar is pickled 3 hours, then cut into slices
B8, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 10, the making of chilli oil:
Use the raw material of following weight fraction:
Soybean oil (66000 parts), Fructus Capsici (3200 parts), the micro-Fructus Capsici in Yunnan (2200 in the high Fructus Capsici (2200 parts) in Sichuan, Guizhou
Part), according to pro rate.Add Flos Caryophylli (55 parts), husky Rhizoma Zingiberis Recens (120 parts), Sha Ren (220 parts), Fructus Tsaoko (110 parts), Fructus Citri tangerinae
Skin (55 parts), Fructus Foeniculi (42 parts), Fructus Anisi Stellati (32 parts), Fructus Amomi Rotundus (22 parts), Bulbus Allii Cepae (1200 parts), old ginger (1200
Part), Herba Alii fistulosi (2200 parts), Herba Alii fistulosi (2200 parts), Pericarpium Zanthoxyli (110 parts), Fructus Piperis (110 parts)
Making step:
A9, above-mentioned raw materials is put into a pot big fire boil 35 minutes, turn a little fire and endure 5 hours.Finally carry out cooling down, sinking
Form sediment, filter.
B9, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress.
Step 11, the making of Semen arachidis hypogaeae:
Use the raw material of following weight fraction: Semen arachidis hypogaeae (30 parts), soybean oil (40 parts)
A5, Semen arachidis hypogaeae is put in pot, explode 10～15 minutes with the little fire of Oleum Arachidis hypogaeae semen, pick up cooling
B5, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
Step 12,
By one bag of Bellamya quadrata bag, one bag of duck foot bag, one bag of pig's feet bag, one bag of Ovum Coturnicis japonicae bag, a bag beancurd bar bag, one bag of rice flour bag,
One bag of sour Radix Crotalariae szemoensis bag, one bag of sour Jiang Bao, one bag of chilli oil bag, one bag of Semen arachidis hypogaeae bag, one bag of Bellamya quadrata steamed dumping, put into a packing container,
Sealed package and get final product.
Embodiment 2
Step one, the making of Bellamya quadrata:
Use the raw material of following mass fraction: stone spiral shell (50000 parts), Oleum Arachidis hypogaeae semen (400 parts), Herba Alii fistulosi (400 parts), Rhizoma Zingiberis Recens (100
Part), acid Radix Crotalariae szemoensis (250 parts), chilli (150 parts), fermented bean curd (250 parts), Folium Perillae (50 parts)
A1, selected Liujiang river big coccolith spiral shell, injected clear water bubble is supported and within 3 days, is removed mud, cleans, truncates, and boiled boiling water is poured Bellamya quadrata into and boiled 5
Pick up after minute, obtain preliminary working Bellamya quadrata.Then with Oleum Arachidis hypogaeae semen, preliminary working Bellamya quadrata quick-fried Herba Alii fistulosi, Rhizoma Zingiberis Recens, acid Radix Crotalariae szemoensis, chilli, fall
Entering fermented bean curd, Folium Perillae, little fire is boiled in a covered pot over a slow fire to tasty.Pull out, drain, cool down, be dehydrated.Further dewatering process is: dewatering tool
Body step: first 160 DEG C keep 2 hours, then are adjusted to 120 DEG C 3 hours, are finally adjusted to 80 DEG C 1 hour.
B1, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress,
C1, through disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent merit
Rate :≤105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect.
Stone Luo Pao supports and can effectively go to desilt taste abnormal flavour, and Bellamya quadrata grows in water, cold, and Folium Perillae energy cold relieving, spiral shell of arranging in pairs or groups
Snail is just right, sterilizes again, make Bellamya quadrata to preserve for a long time, and keep spiral shell to greatest extent after strict dewatering process dehydration
The original taste of silk.
Step 2, the making of duck foot
Use the raw material of following mass fraction: yellow belt leather duck foot (14000 parts), soybean oil (40000 parts), water (50000
Part), husky Rhizoma Zingiberis Recens (50 parts), anistree (40 parts), dry green pepper (50 parts), Herba Pelargonii Graveolentis (15 parts), Flos Caryophylli (15 parts), Fructus Amomi Rotundus (15 parts),
Cortex cinnamomi japonici (Ramulus Cinnamomi) (15 parts), Fructus Momordicae (10 parts), Herba Cymbopogonis Citrari (40 parts), broad bean paste (450 parts).
A2. duck foot is cleaned, fried the cleaned soybean oil that duck foot addition oil temperature is 180 DEG C is carried out, explode to duck foot emersion oil
Face is pulled out.Then in pot, inject 130 jin of water, add fried good duck foot, Sha Jiang, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli, bean
Cool, the slow halogen of the little fire of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste 30 minutes, tasty, paint with dark soy sauce, pull out, dewatering, cold
But.
B2. the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to sterilize after carrying out subpackage dress.Sterilization uses bilayer
Water-bath type retorting process 25 minutes (temperature controls at 123 DEG C).
Step 3, the making of pig's feet:
Use the raw material of following mass fraction: pig foreleg (60000 parts), put into husky Rhizoma Zingiberis Recens (230 parts), anistree (170 parts), dry
Green pepper (230 parts), Herba Pelargonii Graveolentis (70 parts), Flos Caryophylli (70 parts), Fructus Amomi Rotundus (17 parts), Cortex cinnamomi japonici (Ramulus Cinnamomi) (110 parts), Fructus Momordicae (70 parts),
Herba Cymbopogonis Citrari (180 parts), broad bean paste (1800 parts), Rhizoma Zingiberis Recens (350 parts), dark soy sauce (2000) part.
A3, by pig foreleg unhairing, cleaning, stripping and slicing, use soy bean fried 20 minutes, pull out and add appropriate water, put into husky Rhizoma Zingiberis Recens,
Green pepper anistree, dry, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste, Rhizoma Zingiberis Recens, the slow halogen of little fire (30)
Minute；Add dark soy sauce colouring, pull out, dewatering, cooling.
B3, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.Sterilization uses double
Layer water-bath type retorting process 25 minutes (temperature controls at 123 DEG C).
Step 4, the making of Ovum Coturnicis japonicae:
Use the raw material of following mass fraction: Ovum Coturnicis japonicae (4500 parts), anistree (4 parts), Cortex cinnamomi japonici (Ramulus Cinnamomi) (4 parts), edible salt (15
Part)
A4, Ovum Coturnicis japonicae is put in hot water and boils, shell, add appropriate water, put into anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), edible salt, little
The slow halogen of fire 30 minutes.
B4, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.Sterilization uses double
Layer water-bath type retorting process 10 minutes (temperature controls at 103 DEG C).
Step 5, the making of bean curd bar:
A5, selection bean curd bar carry out processed
B5, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.Sterilization uses double
Layer water-bath type retorting process 10-20 minute (temperature controls at 90 DEG C-100 DEG C).
Step 6, quality of rice noodles make:
Select local rice, through eluriating-soak-mill oar-steamings powder-tabletting (wire squeeze)-multiple steam-cool down-
It is dried-packaging-finished product, uses the retort pouch of 121 DEG C of reaching a high temperature, utilize fully-automatic packaging bag to carry out subpackage, sterilization.
Sterilization uses Double-layer water bath retorting process 10 minutes (temperature controls at 103 DEG C).
Step 7, the making of Bellamya quadrata soup:
Use the raw material of following weight fraction:
Fresh and alive Bellamya quadrata (4000 parts), Os Sus domestica (4000 parts), Os Bovis seu Bubali (500 parts), old duck (1000), chicken feet (400 parts),
Dry scallop (45 parts), dry sandworm (45 parts), husky Rhizoma Zingiberis Recens (90 parts), anistree (35 parts), Fructus Tsaoko (18 parts), Pericarpium Citri Reticulatae (18 parts),
Pericarpium Citri junoris (35 parts), Fructus Momordicae (10), Fructus Foeniculi (8 parts), Fructus Anisi Stellati (8 parts), Radix Glycyrrhizae (8 parts), Herba Cymbopogonis Citrari (8 parts),
Dry and soft (8 parts), Sha Ren (8 parts), Fructus Amomi Rotundus (4 parts), dry green pepper (18 parts), Pericarpium Zanthoxyli (28 parts), dry south Rhizoma Zingiberis Recens (450 parts), old
Rhizoma Zingiberis Recens (450 parts), water (50000 parts).
A6, adding above-mentioned raw materials in pot, carry out 5 hours boil, after the concentration of 2 hours, the amount being concentrated into soup is about 50k
Part is advisable
B6, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
C6, through disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent energy:
≤ 105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect.
Various spice have a strict ratio, many lacked taste all can be different, the screw soup stock boiled out through the method is not only
Can highlight the distinctive taste of screw, soup stock giving off a strong fragrance, rich in taste enjoy endless aftertastes, and nutritious.
Step 8, the making of acid Radix Crotalariae szemoensis:
Use the raw material of following weight fraction: bamboo sprout (4500 parts) that traditional handicraft is pickled, salt (100 parts), vinegar (150 parts),
Monosodium glutamate (3 parts), Fructus Capsici powder (18 parts), oil (100 parts).
A7, bamboo sprout go end to end, select the most tender and crisp part, clean, shredding, add flavouring agent salt, vinegar, monosodium glutamate, Fructus Capsici powder,
Oil is fried 8 minutes again, cooling.
B7, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
Step 9, the making of acid Rhizoma Zingiberis Recens:
Use the raw material of following weight fraction: Dioscorea zingiberensis (900 parts), Capsicum frutescens L．Var．1o m Bail (450 parts), use Sal (70 parts), rice vinegar (250
Part).
A8, by after Dioscorea zingiberensis and Capsicum frutescens L．Var．1o m Bail wash clean, add Sal, rice vinegar is pickled 3 hours, then cut into slices
B8, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
Step 10, the making of chilli oil:
Use the raw material of following weight fraction:
Soybean oil (55000 parts), Fructus Capsici (2800 parts), the micro-Fructus Capsici in Yunnan (1800 in the high Fructus Capsici (1800 parts) in Sichuan, Guizhou
Part), according to pro rate.Add Flos Caryophylli (45 parts), husky Rhizoma Zingiberis Recens (80 parts), Sha Ren (180 parts), Fructus Tsaoko (90 parts), Pericarpium Citri Reticulatae
(45 parts), Fructus Foeniculi (38 parts), Fructus Anisi Stellati (28 parts), Fructus Amomi Rotundus (18 parts), Bulbus Allii Cepae (800 parts), old ginger (800 parts),
Herba Alii fistulosi (1800 parts), Herba Alii fistulosi (1800 parts), Pericarpium Zanthoxyli (90 parts), Fructus Piperis (90 parts)
Making step:
A9, above-mentioned raw materials is put into a pot big fire boil 25 minutes, turn a little fire and endure 4 hours.Finally carry out cooling down, sinking
Form sediment, filter.
B9, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
Step 11, the making of Semen arachidis hypogaeae:
Use the raw material of following weight fraction: Semen arachidis hypogaeae (25 parts), soybean oil (30 parts)
A5, Semen arachidis hypogaeae is put in pot, explode 10 minutes with the little fire of Oleum Arachidis hypogaeae semen, pick up cooling
B5, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize.
Step 12,
By one bag of Bellamya quadrata bag, one bag of duck foot bag, one bag of pig's feet bag, one bag of Ovum Coturnicis japonicae bag, a bag beancurd bar bag, one bag of rice flour bag,
One bag of sour Radix Crotalariae szemoensis bag, one bag of sour Jiang Bao, one bag of chilli oil bag, one bag of Semen arachidis hypogaeae bag, one bag of Bellamya quadrata steamed dumping, put into a packing container,
Sealed package and get final product.
Claims (3)
1. Bellamya quadrata duck foot pot manufacture method
Step one, the making of Bellamya quadrata:
Use the raw material of following mass fraction: stone spiral shell (50000-60000 part), Oleum Arachidis hypogaeae semen (400-500 part), Herba Alii fistulosi (400-500
Part), Rhizoma Zingiberis Recens (100-150 part), acid Radix Crotalariae szemoensis (250-300 part), chilli (150-200 part), fermented bean curd (250-300 part), purple
Soviet Union's (50-70 part)；
A1, selected Liujiang river big coccolith spiral shell, injected clear water bubble is supported and within 3-4 days, is removed mud, cleans, truncates, and boiled boiling water pours Bellamya quadrata into
Pick up after boiling 5-7 minute, obtain preliminary working Bellamya quadrata；Then with Oleum Arachidis hypogaeae semen, preliminary working Bellamya quadrata quick-fried Herba Alii fistulosi, Rhizoma Zingiberis Recens, acid Radix Crotalariae szemoensis, chilli,
Pouring fermented bean curd, Folium Perillae into, little fire is boiled in a covered pot over a slow fire to tasty；Pull out, drain, cool down, be dehydrated；
B1, the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to carry out subpackage dress,
C1, carry out microwave disinfection through microwave disinfection equipment；
Stone Luo Pao supports and can effectively go to desilt taste abnormal flavour, and Bellamya quadrata grows in water, cold, and Folium Perillae energy cold relieving, spiral shell of arranging in pairs or groups
Snail is just right, sterilizes again, make Bellamya quadrata to preserve for a long time, and keep spiral shell to greatest extent after strict dewatering process dehydration
The original taste of silk；
Step 2, the making of duck foot
Use the raw material of following mass fraction: yellow belt leather duck foot (14000-16000 part), soybean oil (4000-6000 part),
Water (50000-70000 part), husky Rhizoma Zingiberis Recens (50-70 part), anistree (40-50 part), dry green pepper (50-70 part), Herba Pelargonii Graveolentis (15-25
Part), Flos Caryophylli (15-25 part), Fructus Amomi Rotundus (15-25 part), Cortex cinnamomi japonici (Ramulus Cinnamomi) (15-25 part), Fructus Momordicae (10-30 part), Herba Cymbopogonis Citrari (40-60
Part), broad bean paste (450-550 part)；
A2. duck foot is cleaned, fried the cleaned soybean oil that duck foot addition oil temperature is 180-220 DEG C is carried out, explode to duck foot floating
Go out pasta to pull out；Then in pot inject 130 jin of water, add fried good duck foot, Sha Jiang, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli,
The little fire of Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste slow halogen 30-40 minute, tasty, with dark soy sauce paint, pull out, dewatering,
Cooling；
B2. the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures is used to sterilize after carrying out subpackage dress；Sterilization uses bilayer
Water-bath type retorting process 25～35 minutes (temperature controls at 120 DEG C ± 3 DEG C)；
Duck foot first fried stewing again, the epidermis burnt odor exploded is the most tasty and soft rotten；Rationally, fragrance is dense in the preparation collocation of material juice,
, it is possible to the perfume (or spice) being greatly improved meat is tender, and delicious taste；
Step 3, the making of pig's feet:
Use the raw material of following mass fraction: pig foreleg (60000-70000 part), put into husky Rhizoma Zingiberis Recens (230-250 part), anistree
(170-190 part), dry green pepper (230-250 part), Herba Pelargonii Graveolentis (70-90 part), Flos Caryophylli (70-90 part), Fructus Amomi Rotundus (17-23 part),
Cortex cinnamomi japonici (Ramulus Cinnamomi) (110-130 part), Fructus Momordicae (70-90 part), Herba Cymbopogonis Citrari (180-220 part), broad bean paste (1800-2200 part), life
Rhizoma Zingiberis Recens (350-450 part), dark soy sauce (2000-2100) part；
A3, by pig foreleg unhairing, cleaning, stripping and slicing, use soy bean fried 20-25 minute, pull out and add appropriate water, put into sand
Rhizoma Zingiberis Recens, anise, dry green pepper, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Momordicae, Herba Cymbopogonis Citrari, broad bean paste, Rhizoma Zingiberis Recens, the slow halogen of little fire (30-40)
Minute；Add dark soy sauce colouring, pull out, dewatering, cooling；
B3, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；Sterilization uses bilayer
Water-bath type retorting process 25-35 minute (temperature controls at 120 DEG C ± 3 DEG C)；
Use that soy bean fried to obtain color and luster more golden yellow, the pig's feet that abnormal smells from the patient is more pure and fresh, rationally, fragrance is dense in the preparation collocation of material juice,
The tender sweet-smelling of perfume (or spice) of meat, and delicious taste can be greatly improved；
Step 4, the making of Ovum Coturnicis japonicae:
Use the raw material of following mass fraction: Ovum Coturnicis japonicae (4500-5500 part), anistree (4-7 part), Cortex cinnamomi japonici (Ramulus Cinnamomi) (4-6 part), food
With salt (15-25 part)
A4, Ovum Coturnicis japonicae is put in hot water and boils, shell, add appropriate water, put into anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), edible salt, little fire
Slow halogen 30 minutes；
B4, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；Sterilization uses double
Layer water-bath type retorting process 10-15 minute (temperature controls at 100 DEG C ± 3 DEG C)；
Step 5, the making of bean curd bar:
A5, selection bean curd bar carry out processed
B5, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；Sterilization uses double
Layer water-bath type retorting process 10-20 minute (temperature controls at 90 DEG C-100 DEG C)；
Step 6, quality of rice noodles make:
Select local rice, through eluriating-soak-mill oar-steamings powder-tabletting (wire squeeze)-multiple steam-cool down-
It is dried-packaging-finished product, uses the retort pouch of 121 DEG C of reaching a high temperature, utilize fully-automatic packaging bag to carry out subpackage, sterilization；
Sterilization uses Double-layer water bath retorting process 10-15 minute (temperature controls at 00 DEG C ± 3 DEG C)；
Step 7, the making of Bellamya quadrata soup:
Use the raw material of following weight fraction:
Fresh and alive Bellamya quadrata (4000-6000 part), Os Sus domestica (4000-6000 part), Os Bovis seu Bubali (500-1500 part), old duck
(1000-1500), chicken feet (400-600 part), dry scallop (45-55 part), dry sandworm (45-55 part), husky Rhizoma Zingiberis Recens (90-110 part),
Anistree (35-45 part), Fructus Tsaoko (18-22 part), Pericarpium Citri Reticulatae (18-22 part), Pericarpium Citri junoris (35-44 part), Fructus Momordicae (10-15),
Fructus Foeniculi (8-12 part), Fructus Anisi Stellati (8-12 part), Radix Glycyrrhizae (8-12 part), Herba Cymbopogonis Citrari (8-12 part), dry and soft (8-12 part), sand
Core (8-12 part), Fructus Amomi Rotundus (4-6 part), dry green pepper (18-22 part), Pericarpium Zanthoxyli (28-32 part), dry south Rhizoma Zingiberis Recens (450-550 part), old
Rhizoma Zingiberis Recens (450-550 part), water (50000 parts)；
A6, adding above-mentioned raw materials in pot, carry out 5-6 hour boil, after the concentration of 2 hours, the amount being concentrated into soup is about
50k part is advisable
B6, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；
C6, through microwave disinfection equipment microwave disinfection, device parameter: microwave operational frequencies: 2450MHz, power supply input apparent merit
Rate :≤105KVA, specified output microwave power: 70 ± 5%KW, multistage infrared measurement of temperature, automatically control bactericidal effect；
Various spice have a strict ratio, many lacked taste all can be different, the screw soup stock boiled out through the method is not only
Can highlight the distinctive taste of screw, soup stock giving off a strong fragrance, rich in taste enjoy endless aftertastes, and nutritious；
Step 8, the making of acid Radix Crotalariae szemoensis:
Use the raw material of following weight fraction: bamboo sprout (4500-5500 part) that traditional handicraft is pickled, salt (100-115 part), vinegar
(150-170 part), monosodium glutamate (3-5 part), Fructus Capsici powder (18-20 part), oil (100-115 part)；
A7, bamboo sprout go end to end, select the most tender and crisp part, clean, shredding, add flavouring agent salt, vinegar, monosodium glutamate, Fructus Capsici powder,
Oil is fried 8-12 minute again, cooling；
B7, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；
Step 9, the making of acid Rhizoma Zingiberis Recens:
Use the raw material of following weight fraction: Dioscorea zingiberensis (900-1100 part), Capsicum frutescens L．Var．1o m Bail (450-550 part), use Sal (70-90
Part), rice vinegar (250-350 part)；
A8, by after Dioscorea zingiberensis and Capsicum frutescens L．Var．1o m Bail wash clean, add Sal, rice vinegar is pickled 3 hours, then cut into slices
B8, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；
Step 10, the making of chilli oil:
Use the raw material of following weight fraction:
Soybean oil (55000-66000 part), Fructus Capsici (2800-3200 part) in the high Fructus Capsici in Sichuan (1800-2200 part), Guizhou,
The micro-Fructus Capsici in Yunnan (1800-2200 part), according to pro rate；Add Flos Caryophylli (45-55 part), husky Rhizoma Zingiberis Recens (80-120 part), sand
Core (180-220 part), Fructus Tsaoko (90-110 part), Pericarpium Citri Reticulatae (45-55 part), Fructus Foeniculi (38-42 part), Fructus Anisi Stellati (28-32
Part), Fructus Amomi Rotundus (18-22 part), Bulbus Allii Cepae (800-1200 part), old ginger (800-1200 part), Herba Alii fistulosi (1800-2200 part), little
Herba Alii fistulosi (1800-2200 part), Pericarpium Zanthoxyli (90-110 part), Fructus Piperis (90-110 part)
Making step:
A9, above-mentioned raw materials is put into a pot big fire boil 25-35 minute, turn a little fire and endure 4-5 hour；Finally carry out cooling down, sinking
Form sediment, filter；
B9, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；
Chilli oil unique formula is arranged in pairs or groups with Bellamya quadrata soup stock so that Bellamya quadrata duck foot pot overall taste is more rich；
Step 11, the making of Semen arachidis hypogaeae:
Use the raw material of following weight fraction: Semen arachidis hypogaeae (25-30 part), soybean oil (30-40 part)
A5, Semen arachidis hypogaeae is put in pot, explode 10～15 minutes with the little fire of Oleum Arachidis hypogaeae semen, pick up cooling
B5, use the high temperature resistant retort pouch reaching 121 DEG C of three layers of different materials structures to carry out after subpackage dress to sterilize；
Step 12,
By one bag of Bellamya quadrata bag, one bag of duck foot bag, one bag of pig's feet bag, one bag of Ovum Coturnicis japonicae bag, a bag beancurd bar bag, one bag of rice flour bag,
One bag of sour Radix Crotalariae szemoensis bag, one bag of sour Jiang Bao, one bag of chilli oil bag, one bag of Semen arachidis hypogaeae bag, one bag of Bellamya quadrata steamed dumping, put into a packing container,
Sealed package and get final product.
Bellamya quadrata duck foot pot manufacture method the most according to claim 1, it is characterised in that: described step one Bellamya quadrata dewatering is first
160-180 DEG C keeps 2 hours, then is adjusted to 120-130 DEG C 3 hours, be finally adjusted to 80-100 DEG C 1 hour.
Bellamya quadrata duck foot pot manufacture method the most according to claim 1, it is characterised in that: described retort pouch is three-decker, poly-second
Alkene, polyamide, water-soluble resin film.
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| CN108740845A (en) * | 2018-05-08 | 2018-11-06 | 广西觉味之城餐饮管理有限公司 | The production method for packing river snails rice noodle spiral shell meat |
| CN108783286A (en) * | 2018-05-08 | 2018-11-13 | 广西觉味之城餐饮管理有限公司 | A kind of production method of packaging river snails rice noodle spiral shell meat |
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| CN106722637A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of preparation method of river snail duck pin pot |
| CN107307310A (en) * | 2017-07-25 | 2017-11-03 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of spiral shell duck pin |
| CN107348387A (en) * | 2017-07-25 | 2017-11-17 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of lemon duck |
| CN107484973A (en) * | 2017-07-25 | 2017-12-19 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of sour soup pig's feet |
| CN107307413A (en) * | 2017-08-24 | 2017-11-03 | 南宁学院 | A kind of river snail duck pawl pot and preparation method thereof |
| CN109418768A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of production method that spiral shell duck foot stews |
| CN109418779A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of spiral shell duck foot pot |
| CN108618016A (en) * | 2018-05-08 | 2018-10-09 | 广西觉味之城餐饮管理有限公司 | Pack the production method and microwave sterilizing and fresh technique of river snails rice noodle spiral shell meat |
| CN108740845A (en) * | 2018-05-08 | 2018-11-06 | 广西觉味之城餐饮管理有限公司 | The production method for packing river snails rice noodle spiral shell meat |
| CN108783286A (en) * | 2018-05-08 | 2018-11-13 | 广西觉味之城餐饮管理有限公司 | A kind of production method of packaging river snails rice noodle spiral shell meat |
| CN112741277A (en) * | 2021-01-19 | 2021-05-04 | 青海省大通种牛场 | Yak patella food and preparation process and application thereof |
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