CN106235128A - A kind of method of stew in soy sauce Rhizoma Nelumbinis - Google Patents
A kind of method of stew in soy sauce Rhizoma Nelumbinis Download PDFInfo
- Publication number
- CN106235128A CN106235128A CN201610611226.4A CN201610611226A CN106235128A CN 106235128 A CN106235128 A CN 106235128A CN 201610611226 A CN201610611226 A CN 201610611226A CN 106235128 A CN106235128 A CN 106235128A
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- China
- Prior art keywords
- rhizoma nelumbinis
- soy sauce
- stew
- salt
- rhizoma
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 32
- 235000013547 stew Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims description 28
- 229910052736 halogen Inorganic materials 0.000 claims description 19
- 150000002367 halogens Chemical class 0.000 claims description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 239000004223 monosodium glutamate Substances 0.000 claims description 17
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004108 freeze drying Methods 0.000 claims description 12
- 235000020997 lean meat Nutrition 0.000 claims description 8
- 238000004513 sizing Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 240000008574 Capsicum frutescens Species 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001364 upper extremity Anatomy 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001047 pyretic effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3205—Separate rigid or semi-rigid containers joined to each other at their external surfaces
- B65D81/3211—Separate rigid or semi-rigid containers joined to each other at their external surfaces coaxially and provided with means facilitating admixture
-
- 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
Abstract
A kind of method that the invention discloses stew in soy sauce Rhizoma Nelumbinis, it comprises the steps: step one, and lotus root washing is the most standby；Step 2, prepares salt, and big fire is boiled；Step 3, pours into Rhizoma Nelumbinis in salt, boils and changes little fire when again seething with excitement to salt, until Rhizoma Nelumbinis is tasty；Step 4, takes out cool section of drying in the air, and quick-freezing is shaped；Step 5, vacuum freeze-drying；Step 6, prepares flavouring juice；Step 7, by the mounted box together with flavouring juice of the Rhizoma Nelumbinis after lyophilizing, and described flavouring juice separates in box mutually with the Rhizoma Nelumbinis after described lyophilizing.Use the Rhizoma Nelumbinis of this method stew in soy sauce, delicious flavour, excellent taste, be convenient for carrying, it is possible to longer-term storage.
Description
Technical field
The invention belongs to food processing field, a kind of method of stew in soy sauce Rhizoma Nelumbinis.
Background technology
Raw Rhizoma Nelumbinis sweet in the mouth, cold in nature, enter the heart, spleen, stomach warp；Have heat clearing away, promote the production of body fluid, removing heat from blood, dissipating blood stasis, spleen reinforcing, appetizing, the merit of antidiarrheal
Effect；Cure mainly calentura excessive thirst, haematemesis, epistaxis, pyretic stranguria.Ripe Rhizoma Nelumbinis is warm in nature, sweet in the mouth；There is stomach reinforcing spleen invigorating, tonification of nourishing blood, granulation promoting, antidiarrheal
Effect of merit；Cure mainly cough due to lung-heat, irritated thirsty, diarrhea due to hypofunction of the spleen, inappetence and various blood disorder.Raw Rhizoma Nelumbinis prepared food be applicable to fry,
Stew, fried, halogen and do the dispensing of dish, wherein, halogen Rhizoma Nelumbinis delicious flavour, excellent taste, deeply liked by numerous persons sponging on an aristocrat.
Halogen Rhizoma Nelumbinis seldom has finished product to sell, and is the most all oneself stew in soy sauce of being in, i.e. does instant.The marinating method of Rhizoma Nelumbinis typically wraps
Include following a few step: (1) prepares salt one tank；(2) Rhizoma Nelumbinis cuts two, cuts into the section of about 15cm, cleans standby；(3) take
One big marmite, pours salt into, and big fire descends Rhizoma Nelumbinis to break after boiling；(4) close the lid, boil to changing little fire when again seething with excitement, then boil 15-
20min；(5) good for halogen Rhizoma Nelumbinis is taken out, be placed in dish dry in the air cool；(6) cut into pieces after cooling；(7) by hot pepper sauce,
Vinegar, salt furnishing flavouring juice；(8) flavouring juice is poured on Rhizoma Nelumbinis slice, mixes thoroughly and sprinkle Herba Coriandri.Oneself stew in soy sauce safety and Health, but
Being that preparation process too bothers for a fast food person sponging on an aristocrat, and the handicraft of different people is different, the taste that halogen goes out also varies.
The general stew in soy sauce of arranging in pairs or groups with halogen meat of commercially available halogen Rhizoma Nelumbinis.The halogen Rhizoma Nelumbinis such as sold in week coot shop, first cleans Rhizoma Nelumbinis,
Being then placed in the soup that the meats such as duck neck crossed by halogen, salt adding and sugar, big fire is immersed in halogen soup after opening rear boiling with soft fire 20min, one section
Take out section after time to sell.But, no matter be self-made halogen Rhizoma Nelumbinis or commercially available halogen Rhizoma Nelumbinis, all can not long storage time, and
Speckling with various decoction on pot-stewed meat or fowl, it has not been convenient to carry, for a fast food person sponging on an aristocrat, halogen Rhizoma Nelumbinis is the delicious food that can only miss.
How the halogen Rhizoma Nelumbinis of a kind of instant, delicious flavour, excellent taste and safety and Health is provided, is that people need solution badly
Problem certainly.
Summary of the invention
Present invention seek to address that the difficult problem mentioned in background technology, it is provided that a kind of method of stew in soy sauce Rhizoma Nelumbinis, use the party
The Rhizoma Nelumbinis of method stew in soy sauce, delicious flavour, excellent taste, safety and Health, easy to carry and can quickly eat.
In order to achieve the above object, present invention employs following technical scheme:
A kind of method of stew in soy sauce Rhizoma Nelumbinis, comprises the steps: step one, and lotus root washing is clean, is immersed in water standby；Step
Two, prepare salt, big fire is boiled；Step 3, pours into Rhizoma Nelumbinis in salt, boils and changes little fire when again seething with excitement to salt, until lotus
Rhizoma Nelumbinis is tasty；Step 4, takes out cool section of drying in the air, and quick-freezing is shaped；Step 5, vacuum freeze-drying；Step 6, prepares flavouring juice；Step 7,
By the mounted box together with flavouring juice of the Rhizoma Nelumbinis after lyophilizing, and described flavouring juice separates in box mutually with the Rhizoma Nelumbinis after described lyophilizing.
The technical scheme improved as the present invention, described box is solid-liquid subpackage integral box, and it includes upper cartridge body and lower box body,
The lower sidewall of described upper cartridge body is provided with and the female thread of lower box body threaded engagement, and upper cartridge body inside sidewalls is positioned on female thread
Side has collar flange, and air-tightness intercepts catch and is fixed on described collar flange, the roof of upper cartridge body, sidewall and described gas
Close property intercepts catch and is collectively forming airtight chamber resettling, is additionally provided with draw ring, described draw ring between upper cartridge body and lower box body
Be connected to the lower edge of upper cartridge body and be prone to remove from upper cartridge body, described chamber resettling built with the Rhizoma Nelumbinis after lyophilizing, described lower box
Body is equipped with flavouring juice.
As another technical scheme improved of the present invention, in step 2, described salt is mainly with Rhizoma Nelumbinis weight percent
The Pericarpium Zanthoxyli 0.2 ~ 0.4 of ratio, salt 0.6 ~ 1, anise 1 ~ 1.5, Rhizoma Zingiberis Recens 3 ~ 5, Fructus Capsici 0.3 ~ 0.5, lean meat 20 ~ 25, fat meat 10 ~ 15, water
180~220.Preferably, in step 2, described salt is mainly the Pericarpium Zanthoxyli 0.3 with Rhizoma Nelumbinis percentage by weight, salt 0.8, anise
1.2, Rhizoma Zingiberis Recens 4, Fructus Capsici 0.4, lean meat 23, fat meat 12, water 200.
As another technical scheme improved of the present invention, described step 3 also needs put into monosodium glutamate, chicken essence, pot-stewed fowl flavouring
Cream, Carnis Sus domestica cream, 2.5 ~ 3.5h endured slowly by little fire.
Further, in described step 3, monosodium glutamate, chicken essence, pot-stewed fowl flavouring cream, the consumption of Carnis Sus domestica cream are with Rhizoma Nelumbinis weight hundred
The monosodium glutamate 0.05 ~ 0.1 of proportion by subtraction, chicken essence 0.05 ~ 0.1, pot-stewed fowl flavouring cream 1.5 ~ 2, Carnis Sus domestica cream 3 ~ 4.Preferably, described step 3
In, monosodium glutamate, chicken essence, pot-stewed fowl flavouring cream, the consumption of Carnis Sus domestica cream are the monosodium glutamate 0.06 with Rhizoma Nelumbinis percentage by weight, chicken essence 0.08, halogen
Taste flavouring cream 1.8, Carnis Sus domestica cream 3.5,3h endured slowly by little fire.
Further, described flavouring juice is mainly the water 40 ~ 50 with Rhizoma Nelumbinis percentage by weight, chilli oil 4 ~ 5, soy sauce 2 ~ 4, taste
Essence 0.3 ~ 0.5, white sugar 0.1 ~ 0.5, mashed garlic 2 ~ 4, refined salt 0.3 ~ 0.5, bruised ginger 0.3 ~ 0.5.Preferably, described flavouring juice is predominantly
With the water 45 of Rhizoma Nelumbinis percentage by weight, chilli oil 4.5, soy sauce 3, monosodium glutamate 0.4, white sugar 0.3, mashed garlic 3, refined salt 0.4, bruised ginger 0.4.
Further, in described step 4, quick-freezing setting temperature is-45 DEG C ~-50 DEG C, quick-freezing sizing duration 1.5 ~ 2h, lotus
Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 2cm.Preferably, described quick-freezing setting temperature is-48 DEG C, quick-freezing sizing duration 100min, lotus
Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 1cm.
Further, in described step 5, lyophilization temperature is-25 DEG C ~-35 DEG C, and lyophilization duration is not less than
10h, vacuum 15 ~ 30Pa, Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 2cm.Preferably, described lyophilization temperature is-30 DEG C,
A length of 13h during lyophilization, vacuum is 20Pa, and Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 1cm.
Beneficial effect:
The present invention uses brand-new preparation technology of the package, and overcoming existing stew in soy sauce Rhizoma Nelumbinis can not longer-term storage, the difficulty that is convenient for carrying
Topic.Rhizoma Nelumbinis after stew in soy sauce, after vacuum freeze-drying, can retain nutritional labeling therein and halogen color, moreover it is possible to retains the perfume (or spice) of bittern material
Taste, the Rhizoma Nelumbinis after lyophilizing has loose porous feature, possesses good rehydration.Only need to tear when edible upper cartridge body and under
The draw ring of box body, then proceedes to twist lower box body, makes bursting air-tightness in lower box body top intercept catch, then rocks box body, make
The Rhizoma Nelumbinis after lyophilizing in upper and lower box body is mixed homogeneously with flavouring juice, opens box body and can enjoy cuisines.Rhizoma Nelumbinis after lyophilizing because of
Absorbing flavouring juice, taste is the most delicious, and Rhizoma Nelumbinis also recovers clear and melodious mouthfeel.Additionally, the present invention also changes bittern material in prior art
Feature containing spice, adds lean meat and fat meat in salt, and Rhizoma Nelumbinis is because absorbing the nutrient substance of lean meat and fat meat, not only taste
Road is the most delicious, also has effect of more preferable nourishing YIN and supplementing blood, strengthening the spleen and stomach.The present invention also to salt and the formula of flavouring juice and
Vacuum freeze-drying time and temperature, vacuum have carried out reasonable preparation so that the Rhizoma Nelumbinis finished product that stew in soy sauce obtains taste mouthfeel more preferably,
Taste is more beautiful, the most salty the lightest, is suitable for popular taste requirements.
Accompanying drawing explanation
Fig. 1 is the solid-liquid subpackage integral box structural representation in the present invention；
Fig. 2 is the structural representation of the solid-liquid subpackage integral box in the present invention.
Wherein, 1-upper cartridge body, 2-lower box body, 3-female thread, 4-collar flange, 5-air-tightness stops partition, 6-containing cavity
Room, 7-draw ring, 71-draw ring button, 72-opening, 8-connects post.
Detailed description of the invention
Understand the present invention to make those skilled in the art become apparent from legibly, carry out in detail in conjunction with detailed description of the invention
Describe in detail bright.
The method of the stew in soy sauce Rhizoma Nelumbinis in the present invention, mainly comprises the steps that
Step one, lotus root washing is clean, it is immersed in water standby.
Rapid two, prepare salt, big fire is boiled.Described salt is predominantly with Pericarpium Zanthoxyli 0.2 ~ 0.4, the salt of Rhizoma Nelumbinis percentage by weight
0.6 ~ 1, anise 1 ~ 1.5, Rhizoma Zingiberis Recens 3 ~ 5, Fructus Capsici 0.3 ~ 0.5, lean meat 20 ~ 25, fat meat 10 ~ 15, water 180 ~ 220.Preferably, in step
In rapid two, described salt is predominantly with the Pericarpium Zanthoxyli 0.3 of Rhizoma Nelumbinis percentage by weight, salt 0.8, anistree 1.2, Rhizoma Zingiberis Recens 4, Fructus Capsici 0.4, thin
Meat 23, fat meat 12, water 200.The present invention also changes the bittern material feature containing only spice in prior art, adds lean meat in salt
And fat meat, Rhizoma Nelumbinis is because absorbing the nutrient substance of lean meat and fat meat, and not only taste is the most delicious, also has more preferable YIN nourishing and mends
Blood, effect of strengthening the spleen and stomach.The present invention has also carried out reasonable setting to the proportioning of material each in salt so that the finished product finally given
The most salty the lightest, fragrant and oiliness, local flavor is splendid, is suitable for popular taste demand.
Step step 3, pours into Rhizoma Nelumbinis in salt, boils and change little fire when again seething with excitement to salt, until Rhizoma Nelumbinis is tasty.In order to
Making Rhizoma Nelumbinis more delicious, at this in step, also need to put into monosodium glutamate, chicken essence, pot-stewed fowl flavouring cream, Carnis Sus domestica cream, 2.5 ~ 3.5h endured slowly by little fire, with
Guarantee that Rhizoma Nelumbinis is the most tasty.Further, described monosodium glutamate, chicken essence, pot-stewed fowl flavouring cream, the consumption of Carnis Sus domestica cream are with Rhizoma Nelumbinis weight hundred
The monosodium glutamate 0.05 ~ 0.1 of proportion by subtraction, chicken essence 0.05 ~ 0.1, pot-stewed fowl flavouring cream 1.5 ~ 2, Carnis Sus domestica cream 3 ~ 4.Preferably, described monosodium glutamate, chicken
Essence, pot-stewed fowl flavouring cream, the consumption of Carnis Sus domestica cream are the monosodium glutamate 0.06 with Rhizoma Nelumbinis percentage by weight, chicken essence 0.08, pot-stewed fowl flavouring cream
1.8, Carnis Sus domestica cream 3.5,3h endured slowly by little fire.Monosodium glutamate, chicken essence, pot-stewed fowl flavouring cream, the consumption of Carnis Sus domestica cream and halogen are boiled the time by this step
Carry out reasonable setting so that the freshest perfume (or spice) of finished product finally given, mouthfeel is more preferably.
Step 4, takes out cool section of drying in the air, and quick-freezing is shaped.Described Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 2cm, and quick-freezing is shaped
Temperature is-45 DEG C ~-50 DEG C, quick-freezing sizing duration 1.5 ~ 2h.Preferably, described Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 1cm, speed
Freeze setting temperature and be-48 DEG C, quick-freezing sizing duration 100min.Quick-freezing sizing can make Rhizoma Nelumbinis not collapse in dry run, protects
Hold primary morphology.
Step 5, vacuum freeze-drying.When Rhizoma Nelumbinis be cut into lamellar, thickness be 0.5 ~ 2cm time, described lyophilization temperature is-25
DEG C ~-35 DEG C, lyophilization duration is not less than 10h, vacuum 15 ~ 30Pa.Preferably, Rhizoma Nelumbinis being cut into lamellar, thickness is 0.5 ~
1cm, described lyophilization temperature is-30 DEG C, a length of 13h during lyophilization, and vacuum is 20Pa.After vacuum freeze-drying, Rhizoma Nelumbinis is protected
Hold original pattern, also maintained original halogen color pot-stewed fowl and the nutritive value of Rhizoma Nelumbinis, possess porosity characteristic and rehydration,
It is easy to longer-term storage.
Step 6, prepares flavouring juice.Described flavouring juice predominantly with the water 40 ~ 50 of Rhizoma Nelumbinis percentage by weight, chilli oil 4 ~ 5,
Soy sauce 2 ~ 4, monosodium glutamate 0.3 ~ 0.5, white sugar 0.1 ~ 0.5, mashed garlic 2 ~ 4, refined salt 0.3 ~ 0.5, bruised ginger 0.3 ~ 0.5.Preferably, described tune
Material juice predominantly with the water 45 of Rhizoma Nelumbinis percentage by weight, chilli oil 4.5, soy sauce 3, monosodium glutamate 0.4, white sugar 0.3, mashed garlic 3, refined salt 0.4,
Bruised ginger 0.4.Described flavouring juice, together with pot-stewed fowl original in the Rhizoma Nelumbinis of lyophilizing, constitutes the finished product wind of stew in soy sauce Rhizoma Nelumbinis of the present invention
Taste.Due to food materials the most corrupt in flavouring juice, therefore it can also longer-term storage.
Step 7, by the mounted box together with flavouring juice of the Rhizoma Nelumbinis after lyophilizing, and the Rhizoma Nelumbinis after described flavouring juice and described lyophilizing
Box separates mutually.Such as flavouring juice is individually packed, then will be equipped with the packaging bag of flavouring juice together with the Rhizoma Nelumbinis after lyophilizing
Load in disposable packaging box.Open packing box time edible, tear the packaging bag equipped with flavouring juice, flavouring juice is poured into disposably
In packing box, mix thoroughly, i.e. edible.
In the present invention, inventor have developed a kind of preferably container solid-liquid subpackage integral box, as shown in Figure 1.It
Can the Rhizoma Nelumbinis after flavouring juice and lyophilizing be fitted into wherein, only need during use to twist, rock, open, delicious food can be had
Stew in soy sauce Rhizoma Nelumbinis, and the full interest of this edible process.Described solid-liquid subpackage integral box includes upper cartridge body 1 and lower box body 2, described on
The lower sidewall of box body 1 is provided with and the female thread 3 of lower box body 2 threaded engagement, and upper cartridge body 1 inside sidewalls is positioned on female thread 3
Side has collar flange 4, and air-tightness intercepts catch 5 and is fixed on described collar flange 4, the roof of upper cartridge body 1, sidewall and institute
State air-tightness obstruct catch 5 and be collectively forming airtight chamber resettling 6, between upper cartridge body 1 and lower box body 2, be additionally provided with draw ring 7,
Described draw ring 7 is connected to the lower edge of upper cartridge body 1 and is prone to remove from upper cartridge body 1.Specifically, described draw ring 7 is solid by connecting post 8
Being scheduled on the lower edge of upper cartridge body 1, draw ring 7 has opening 72, and the side of opening 72 is provided with draw ring button 71, by tractive draw ring button 71
Make connection post 8 rupture, thus draw ring 7 is removed from upper cartridge body 1, as shown in Figure 2.After described chamber resettling 6 is built with lyophilizing
Rhizoma Nelumbinis, described lower box body 2 is equipped with flavouring juice.Under normality, draw ring 7 is connected on upper cartridge body 1, and the upper limb of lower box body 2 is with airtight
Property intercept between catch 5 there is appropriate interval.When edible, remove draw ring 7, rotate upper cartridge body 1 and make it relative to lower box body 2
Continuing up the motion of lower box body 2 direction, the upper limb of lower box body 2 intercepts catch 5 and contacts and gradually intercept air-tightness with air-tightness
Catch 5 applies to upward pressure, and makes air-tightness intercept catch 5 and ruptures, then shake upper cartridge body 1 and lower box body 2 so that lower box body
Flavouring juice in 2 is mixed in upper cartridge body 1, and flavouring juice immerses in the Rhizoma Nelumbinis of loose porous, and Rhizoma Nelumbinis draws flavouring juice, becomes mouthfeel clear
Crisp, taste also becomes more delicious because of being mixed into of flavouring juice.
The announcement of book and teaching according to the above description, those skilled in the art in the invention can also be to above-mentioned embodiment party
Formula carries out suitable change and amendment.Therefore, the invention is not limited in detailed description of the invention disclosed and described above, to this
Some modifications and changes of invention should also be as falling in the scope of the claims of the present invention.Although additionally, this specification
In employ some specific terms, but these terms are merely for convenience of description, and the present invention does not constitute any restriction.
Claims (10)
1. the method for a stew in soy sauce Rhizoma Nelumbinis, it is characterised in that: comprise the steps: step one, lotus root washing is clean, it is immersed in
In water standby；Step 2, prepares salt, and big fire is boiled；Step 3, pours into Rhizoma Nelumbinis in salt, boil to salt again seethe with excitement time
Change little fire, until Rhizoma Nelumbinis is tasty；Step 4, takes out cool section of drying in the air, and quick-freezing is shaped；Step 5, vacuum freeze-drying；Step 6, preparation
Flavouring juice；Step 7, by the mounted box together with flavouring juice of the Rhizoma Nelumbinis after lyophilizing, and the Rhizoma Nelumbinis after described flavouring juice and described lyophilizing exists
Box separates mutually.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1, it is characterised in that: described box is solid-liquid subpackage integral box, it
Including upper cartridge body and lower box body, the lower sidewall of described upper cartridge body is provided with and the female thread of lower box body threaded engagement, upper cartridge body
Inside sidewalls is positioned at above female thread and has collar flange, and air-tightness intercepts catch and is fixed on described collar flange, upper cartridge body
Roof, sidewall and described air-tightness intercept catch and be collectively forming airtight chamber resettling, between upper cartridge body and lower box body
Being additionally provided with draw ring, described draw ring is connected to the lower edge of upper cartridge body and is prone to remove from upper cartridge body, described chamber resettling built with
Rhizoma Nelumbinis after lyophilizing, described lower box body is equipped with flavouring juice.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1 and 2, it is characterised in that: in step 2, described salt is main
For with the Pericarpium Zanthoxyli 0.2 ~ 0.4 of Rhizoma Nelumbinis percentage by weight, salt 0.6 ~ 1, anistree 1 ~ 1.5, Rhizoma Zingiberis Recens 3 ~ 5, Fructus Capsici 0.3 ~ 0.5, lean meat 20 ~
25, fat meat 10 ~ 15, water 180 ~ 220.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1 and 2, it is characterised in that: described step 3 also needs put into taste
Essence, chicken essence, pot-stewed fowl flavouring cream, Carnis Sus domestica cream, 2.5 ~ 3.5h endured slowly by little fire.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 4, it is characterised in that: in described step 3, monosodium glutamate, chicken essence, halogen
Taste flavouring cream, the consumption of Carnis Sus domestica cream are the monosodium glutamate 0.05 ~ 0.1 with Rhizoma Nelumbinis percentage by weight, chicken essence 0.05 ~ 0.1, pot-stewed fowl flavouring cream
1.5 ~ 2, Carnis Sus domestica cream 3 ~ 4.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1 and 2, it is characterised in that: described flavouring juice is mainly with Rhizoma Nelumbinis
The water 40 ~ 50 of percentage by weight, chilli oil 4 ~ 5, soy sauce 2 ~ 4, monosodium glutamate 0.3 ~ 0.5, white sugar 0.1 ~ 0.5, mashed garlic 2 ~ 4, refined salt 0.3 ~
0.5, bruised ginger 0.3 ~ 0.5.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1 and 2, it is characterised in that: in described step 4, quick-freezing sizing temperature
Degree is for-45 DEG C ~-50 DEG C, and quick-freezing sizing duration 1.5 ~ 2h, Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 2cm.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 7, it is characterised in that: described quick-freezing setting temperature is-48 DEG C, speed
Freezing sizing duration 100min, Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 1cm.
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 1 and 2, it is characterised in that: in described step 5, lyophilization temperature
Degree is for-25 DEG C ~-35 DEG C, and lyophilization duration is not less than 10h, vacuum 15 ~ 30Pa, and Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~
2cm。
The method of stew in soy sauce Rhizoma Nelumbinis the most according to claim 9, it is characterised in that: described lyophilization temperature is-30 DEG C,
A length of 13h during lyophilization, vacuum is 20Pa, and Rhizoma Nelumbinis is cut into lamellar, and thickness is 0.5 ~ 1cm.
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| CN114431435A (en) * | 2022-02-18 | 2022-05-06 | 湖北小胡鸭酱卤食品研究院有限公司 | Industrial processing method of marinated lotus roots |
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Application publication date: 20161221 |