CN106261844A - The scale processing technology of portable lotus carp and mutton soup - Google Patents

Abstract

The scale processing technology of portable lotus carp and mutton soup, including: major ingredient: new lotus leaf, fresh fish, fresh mutton；Adjuvant: soy sauce, Oyster sauce, Sal, white sugar, spice, cooking wine, Herba Alii fistulosi Sucus Zingberis, vegetable oil；It is characterized in that: 1) by new lotus leaf clear water outwash, it is cut into 15 cm square standby.2) fresh fish is slaughtered and is scaled, and moisture is dried in clean stripping and slicing, and Sal, white sugar, monosodium glutamate, Oyster sauce, soy sauce are modulated into fried fish tartar souce dip, the fried Huang of plant.3) cooking wine, Herba Alii fistulosi end, bruised ginger, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, fresh hen egg, flour, starch are modulated the Carnis caprae seu ovis condiment that salts down；4) fresh mutton cleans stripping and slicing, puts in condiment and salts down half an hour；5) Folium Nelumbinis is set level, put one piece of fish block exploded, put one piece of Carnis caprae seu ovis salted down again, put in order, then add the decoction of some butcher's meats, then wrap up with Folium Nelumbinis, fasten high temperature steaming with clean cotton thread；6) retorts high temperature sterilize is vacuum-packed.Open bag i.e. to use or edible after heating, be convenient for carrying.

Description

The scale processing technology of portable lotus carp and mutton soup

Technical field

The present invention relates to a kind of making food, be exactly the scale system disclosing a kind of portable lotus carp and mutton soup Make technique.

Background technology

Along with improving constantly of people's living standard, out on tours, field encampment etc. are movable increasing, the most in recent years Carrying out various lager-scale social event the most gradually causes people to pay close attention to, big assembly, athletic meeting, collective's trip etc., simultaneously along with environment Continuous deterioration, natural disaster also emerges in an endless stream, and earthquake, flood, snow disaster, mud-rock flow etc. bring not only to the lives and properties of people Massive losses, threatens the life of the mankind, and the people simultaneously survived by sheer good luck also brings threat greatly, famine, cold, disease Sick etc..In crisis of survival like this, diet conveniently become extremely prominent primary demand, that is, want under existence Come, it is necessary to afford to eat hot rice and dish in time.In face of natural disaster, food seems and is even more important.Current various food beautiful jade is full Mesh, instant noodles, bread, cookies, compression beef, ship biscuit etc. are various can be with long-term storage, food products market the most easy to carry It is seen everywhere in upper, supermarket, even if the camping and field trining of army, also can bring the instant food such as various canned food, solid food, these foods The most easy to carry, it is not required to heating the most edible.This based food brings the biggest really for people in some special cases Convenient.If but it being eaten for a long time these food, the physiological function to people is also a kind of challenge, that is, can produce and be weary of sense, Homely food in daily life can be produced yearning greatly.If pot luck green vegetable bun is dressed up be convenient for carrying, edible convenient Instant food, even and if in the wild or under special environment, also can be able to eat steaming hot dish as at home time edible, fixed Can be liked by people.

Summary of the invention

The scale processing technology of portable lotus carp and mutton soup, it is provided that daily life of a family dish large-scale production is become to be easy to by one The processing technology for convenience food carried, specifically includes that major ingredient new lotus leaf, fresh fish, fresh mutton；Adjuvant soy sauce, Oyster sauce, Sal, White sugar, spice, cooking wine, Herba Alii fistulosi Sucus Zingberis, vegetable oil；It is characterized in that: 1) by new lotus leaf clear water outwash, it is cut into 15 cm Square standby.2) fresh fish is slaughtered, scales, is cleaned stripping and slicing, dries moisture, by Sal 1-6%, white sugar 1-20%, monosodium glutamate 0.5-5%, oyster Oil 10-35%, soy sauce 10-30%, Oyster sauce 5-15% are modulated into fried fish tartar souce dip, with the fried Huang of plant.3) by cooking wine 10-32%, Herba Alii fistulosi end 1-20%, bruised ginger 1-20%, anistree 0.5-6%, Pericarpium Zanthoxyli 0.5-5%, Fructus Foeniculi 0.5-5%, fresh hen egg 0.5-30%, flour 0.5-15%, Starch 0.5-10% modulates the Carnis caprae seu ovis condiment that salts down；4) fresh mutton cleans stripping and slicing (size of mutton chop is identical with fish block size), puts into Condiment salts down half an hour；5) Folium Nelumbinis is set level, put one piece of fish block exploded, put one piece of Carnis caprae seu ovis salted down again, put in order, then add The decoction of some butcher's meats, then wraps up with Folium Nelumbinis, fastens high temperature steaming with clean cotton thread；6) retorts high temperature sterilize vacuum packaging ?.Open bag i.e. to use or edible after heating, be convenient for carrying.

Detailed description of the invention

Below in conjunction with specific embodiment, the technical characteristic of the present invention is described further.

New lotus leaf is used clear water outwash, is cut into 15 cm square standby；Fresh fish is slaughtered, and scales, and cleans, is cut into block, Slightly dry surface moisture, dip in and dipped in juice, vegetable oil by what soy sauce, Oyster sauce, Sal, white sugar, spice, cooking wine, Herba Alii fistulosi Sucus Zingberis etc. were made into Fried Huang；Fresh mutton cleans stripping and slicing (size of mutton chop is identical with fish block size), puts in condiment and salts down half an hour；Folium Nelumbinis is put Flat, put one piece of fish block exploded, put one piece of Carnis caprae seu ovis salted down again, put in order, then add the decoction of some butcher's meats, then use Folium Nelumbinis Parcel, fastens with clean cotton thread, high temperature steaming, sterilizing vacuum packaging.

Claims (2)

1. The scale processing technology of the most portable lotus carp and mutton soup, specifically includes that major ingredient new lotus leaf, fresh fish, fresh mutton；Adjuvant beans Oil, Oyster sauce, Sal, white sugar, spice, cooking wine, Herba Alii fistulosi Sucus Zingberis, vegetable oil；It is characterized in that: 1) by new lotus leaf clear water outwash, It is cut into 15 cm square standby；2) fresh fish is slaughtered, scales, is cleaned stripping and slicing, dries moisture, by Sal, white sugar, monosodium glutamate, oyster Oil, soy sauce are modulated into fried fish tartar souce dip, with the fried Huang of plant；3) by cooking wine, Herba Alii fistulosi end, bruised ginger, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, freshly-slaughtered poultry Egg, flour, starch modulate the Carnis caprae seu ovis condiment that salts down；4) fresh mutton cleans stripping and slicing (size of mutton chop is identical with fish block size), puts Enter in condiment and salt down half an hour；5) Folium Nelumbinis is set level, put one piece of fish block exploded, put one piece of Carnis caprae seu ovis salted down again, put in order, then Add the decoction of some butcher's meats, then wrap up with Folium Nelumbinis, fasten high temperature steaming with clean cotton thread；6) retorts high temperature sterilize vacuum packet Fill.
2. The scale processing technology of portable lotus carp and mutton soup the most according to claim 1, it is characterised in that: described is fried Fish dip component and proportioning be: Sal 1-6%, white sugar 1-20%, monosodium glutamate 0.5-5%, Oyster sauce 10-35%, soy sauce 10-30%, Oyster sauce 5- 15%；Described salt Carnis caprae seu ovis condiment component down and proportioning is: cooking wine 10-32%, Herba Alii fistulosi end 1-20%, bruised ginger 1-20%, anistree 0.5-6%, flower Green pepper 0.5-5%, Fructus Foeniculi 0.5-5%, fresh hen egg 0.5-30%, flour 0.5-15%, starch 0.5-10%.