CN106376937A - Fotiaoqiang frozen conditioning bag and processing process thereof - Google Patents
Fotiaoqiang frozen conditioning bag and processing process thereof Download PDFInfo
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Abstract
The invention discloses a fotiaoqiang frozen conditioning bag and a processing process thereof, wherein the recipe comprises the following ingredients: 25 to 32 parts of beef tendons, 25 to 35 parts of sea cucumbers, 8 to 14 parts of abalones, 18 to 24 parts of fish maws, 18 to 24 parts of sliced conchs, 13 to 18 parts of pleurotus eryngii, 12 to 16 parts of winter bamboo shoots, 8 to 12 parts of dried scallop meat, 8 to 10 parts of quail eggs, 4 to 5 parts of yellow rice wine and 95 to 105 parts of safflower puree; the processing process is also disclosed. The fotiaoqiang frozen conditioning bag has the advantages that the processing process is scientific and reasonable; the industrial production is realized; the processing process is easy to master; the product quality of the obtained frozen conditioning bag is stable; the shelf life at normal temperature is long; after being bought by consumers, the food is cooked after stewing for 10 to 15 minutes in the frozen state; the eating is convenient and fast; the taste is delicious; the fragrance is durable; the taste enjoyment degree is higher than that of a traditional method; in addition, the product has high nutrition value; after the product is often eaten, the body immunity can be improved; the sleeping is improved; the sub-health status is further improved.
Description
Technical field
The present invention relates to food processing technology field, particularly to a kind of Buddha jumping over the wall freezing conditioning bag and its processing technology.
Background technology
Buddha jumping over the wall, also known as full altar perfume, Fu Shou are complete, are the local famous dishes of Fujian Foochow, belong to Fujian cuisine system.Pass on from one to another, it is clear
Sent out by Foochow Ju Chun garden restaurant boss Zheng Chun between road light-year and to develop.Buddha jumping over the wall are rich in nutrition, can promote to develop, beauty treatment,
Anti-aging, strengthen immunity, is good merchantable brand of nourishing.
Previous Buddha jumping over the wall are all some traditional handicraft snack ways, and the process that on the one hand boils is numerous and diverse, another aspect way
Differ, quality taste is not easy to hold, and the manufacturing conditions of traditional Buddha jumping over the wall soup differ, and usually rely on producer for many years
Experience, therefore personnel cost are higher, and meanwhile, the manufacture craft of Buddha jumping over the wall is sufficiently complex, and tinning, the difference of the duration and degree of heating easily make product matter
Amount is unstable, and need to boil 18 more than h, both expends fuel, and not environmentally, taste is not easy to hold.Fabrication cycle length, people
Power consume that big, operation is lack of standardization and process not environmentally the shortcomings of, lead to product to exist quality is unstable, yield is few, price is high and
Shelf-life short etc. not enough it is difficult to realize industrialization；In addition, making by hand, region has very big limitation, is difficult to promote and sells.
Content of the invention
In order to solve the above problems, the invention provides a kind of Buddha jumping over the wall freezing conditioning bag and its processing technology.
In order to achieve the above object, the invention provides a kind of Buddha jumping over the wall freezing conditioning bag, wherein, former in described formula
Material and its parts by weight are：25 ~ 32 parts of Cowhells, 25 ~ 35 parts of sea cucumber, 8 ~ 14 parts of abalone, 18 ~ 24 parts of fish maw, conch piece 18 ~ 24
Part, 13 ~ 18 parts of pleurotus eryngii, 12 ~ 16 parts of winter bamboo shoot, 8 ~ 12 parts of dried scallop, 8 ~ 10 parts of quail egg, 4 ~ 5 parts of yellow rice wine, safflower thick soup 95 ~
105 parts.
And in order to achieve the above object, the invention also discloses Buddha jumping over the wall freezing conditioning bag processing technology include following
Step：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water and soak 20-24 hour, deionized water weight：Abalone weight=1:1, then take running water
Boiled by abalone submergence and soak 10-12h, ionized water and running water soak and are repeated twice respectively, then abalone are put into cold water
Middle heating, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 100 DEG C -110 DEG C steaming 5-6h of preservative film, stand-by；
Water in baste：Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 160-200%；
2. putting into fish maw in 95-100 DEG C of oil temperature, soak 15-20 minute to deliquescing, then be warming up to 125-130 DEG C maintains 3-5 to divide
Clock, pulls out, while hot with scissors be cut into head, in, three sections of tail, put in 125-130 DEG C of oil temperature insulation；An oil cauldron is separately taken to be warming up to
185-190 DEG C, fish maw is put in 20-30 minute in oil, then pulls bath out and rush 5-6 hour, then be cut into 3*4cm block, add low
Gluten flour stirs soft 3-5 minute, and the oil in fish maw is absorbed in flour, and stirring is gently rubbed 5 minutes, then running water flushing
1.5-2 hour, fish maw cleaned standby seam, fish maw yield is 500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 20-24 hour with running water；Sea cucumber is pulled out and puts in 95-100 DEG C of hot water, after big fire is boiled, close
Fire；Change a water every 10-12 hour, boiled once repeat 3-4 time, the sea cucumber having sent out cut open from bottom knife, wash away interior
Dirty and impurity, puts into heating in cold water, and water is opened afterwash and pulled out, adds baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=
1000：8：2：The baste submergence that 1 ratio prepares, 95-100 DEG C of steaming 20-25 minute, in baste, then soak 1- again
1.5 hours, sea cucumber yield was 150%-180%；
4. beef tendon cold water is steeped 20-24 hour, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：
Ginger：Yellow rice wine=1000：1000：30-50：35-50:25-30 adds in bucket, 95-100 DEG C of steaming 3-4 hour, pulls out and is cut into 5cm section,
It is subsequently adding baste to soak, water pressed by baste：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 95-100 DEG C is steamed 20-25 and divides
Clock, then soaks 1 hour in baste again, and beef tendon yield is 250%；
5. conch piece running water is soaked 20-24 hour, then pull out and put into cold water submergence in pot, pull out after boiling, by conch
Piece：Water：Green onion：Ginger：Yellow rice wine=1000：1000：40-50：35-50：25-30 adds in bucket, 95-100 DEG C of steaming 0.5-1 hour, is cut into
2.5cm*3cm block, by water：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 95-100 DEG C of steaming 20-25 minute, then adjusting
1-1.5 hour is soaked again, conch piece yield is 125% in taste juice；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000:200-250:100-110:100-110:The ratio of 450-500 adds in pot
Steam 0.5-1 hour, pull out standby, dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 220-230 DEG C of oil temperature is exploded 10-15 second to golden yellow and pulled stand-by, quail egg out
Yield is 100%；
8. pleurotus eryngii cold water is cooked and boil 10-15 minute, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster
Oil：Salt：Sugar：Monosodium glutamate=800：1300-1500：8-10：15-20：8-10：2-4：1-2, big fire is boiled to turn small fire 0.5-1 hour,
Close fire and be immersed in 3-4 hour inside thick gravy, be then cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 0.5-1 hour, and cold water rushes 0.5-1 hour, pulls out
Centre is cut open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 95-100 DEG C of steaming 1-1.5 hour, drag for
Go out to be cut into the sheet of 0.5cm, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield is 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1-1.5:50 ratio, puts in basin, covers preservative film, 95-100 DEG C of steaming 40-50min, will hide
Safflower is pulled out and is abandoned, and it is standby to obtain safflower water, and yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3-4 hour, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200:10-13:3-5:0.8-1:10-12:7-10
Ratio put in pot, big fire is boiled, add converted starch:Water=70-80:140-150 thickening soup, closes fire after thickening soup is good, is cooled to
It is standby that room temperature obtains soup, and soup yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 250-
260g, is somewhat vented, envelope, mouth, arranges smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 30 DEG C～-40 DEG C, when
Between in 40-60min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtain Buddha jumping over the wall freezing conditioning bag.
The invention has the beneficial effects as follows：The Buddha jumping over the wall freezing conditioning bag processing technology of the present invention is scientific and reasonable, realizes industry
Metaplasia is produced, and processing technology is easy to grasp；The freezing conditioning obtaining is contracted for fixed output quotas, and quality is stable, and normal temperature shelf lives are long, delicious in taste,
Consumer has bought boiling 10-15 minute under rear freezing state can be ripe, convenient edible, delicious flavour, lasting fragrance, and taste is subject to
Expenditure is higher than traditional method and other products similar；And this product, is of high nutritive value, often eats and can improve immunity of organism
Power, improves sub-health state.
Specific embodiment
In order to further illustrate, enumerate specific embodiment and illustrate.
Embodiment 1
The invention provides a kind of Buddha jumping over the wall freezing conditioning bag, wherein, the raw material in formula and its parts by weight are：Cowhells
27.8g, sea cucumber 27.8g, abalone 8.89g, fish maw 20g, conch piece 20g, pleurotus eryngii 14.4g, winter bamboo shoot 13.3g, dried scallop 8.89g,
Quail egg 8.89g, yellow rice wine 4.4g, safflower thick soup 105.63g.
The processing technology of Buddha jumping over the wall freezing conditioning bag comprises the following steps：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water to soak 20 hours, deionized water weight：Abalone weight=1:1, then take running water to burn
Open abalone submergence and soak 10h, ionized water and running water soak and be repeated twice respectively, then put into abalone in cold water and add
Heat, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 100 DEG C of steaming 5h of preservative film, stand-by；Water in baste：
Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 160%；
2. fish maw is put in 95 DEG C of oil temperatures, soak 15 minutes to deliquescing, then be warming up to 125 DEG C and maintain 3 minutes, pull out, while hot
With scissors be cut into head, in, three sections of tail, put in 125 DEG C of oil temperatures insulation；Separately take an oil cauldron to be warming up to 185 DEG C, fish maw is put in oil
In 20 minutes, then pull bath punching 5 hours out, then be cut into 3*4cm block, add Self- raising flour to stir soft 3 minutes, by fish maw
Oil be absorbed in flour, stirring gently rubs 5 minutes, and then running water rinses 1.5 hours, fish maw cleaned standby seam, and fish maw yield is
500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 20 hours with running water；Sea cucumber is pulled out and puts in 95 DEG C of hot water, after big fire is boiled, Guan Huo；Every
Change within 10 hours a water, boiled be once repeated 3 times, the sea cucumber having sent out is cut open from bottom knife, washes away internal organ and impurity, put
Enter heating in cold water, water is opened afterwash and pulled out, add baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=1000：8：2：1 ratio
The baste submergence that example prepares, 95 DEG C are steamed 20 minutes, then soak in baste 1 hour again, and sea cucumber yield is 150%；
4. beef tendon cold water is steeped 20 hours, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：Ginger：Yellow
Wine=1000：1000：30：35:25 add in bucket, and 95 DEG C are steamed 3 hours, pull out and are cut into 5cm section, are subsequently adding baste and soak, adjust
Taste juice presses water：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 95 DEG C are steamed 20 minutes, then soak in baste 1 hour again,
Beef tendon yield is 250%；
5. conch piece running water is soaked 20-24 hour, then pull out and put into cold water submergence in pot, pull out after boiling, by conch
Piece：Water：Green onion：Ginger：Yellow rice wine=1000：1000：40：35：25 add in bucket, and 95 DEG C are steamed 0.5 hour, are cut into 2.5cm*3cm block, press
Water：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 95 DEG C are steamed 20 minutes, then soak in baste 1 hour again, sea
Sea whelk yield is 125%；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000:200:100:100:450 ratio adds in pot steams 0.5 hour, pulls out standby
With dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 220 DEG C of oil temperatures are exploded and pulled out to golden yellow within 10 seconds stand-by, and quail egg yield is
100%；
8. pleurotus eryngii cold water is cooked and boil 10 minutes, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster sauce：
Salt：Sugar：Monosodium glutamate=800：1300：8：15：8：2：1, big fire is boiled to turn small fire 0.5 hour, closes fire and is immersed in 3 hours inside thick gravy,
Then it is cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 0.5 hour, and cold water rushes 0.5 hour, pulls centre out
Cut open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 95 DEG C are steamed 1 hour, pull out and are cut into 0.5cm
Sheet, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield be 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1:50 ratio, puts in basin, covers preservative film, 95 DEG C of steaming 40min, safflower is pulled out and abandons
With it is standby to obtain safflower water, and yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3 hours, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200:10:3:0.8:10:7 ratio puts into pot
In, big fire is boiled, adds converted starch:Water=70:140 thickening soup, close fire after thickening soup is good, are cooled to room temperature standby, the soup that obtains soup
Yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 250g, slightly
Micro- exhaust, envelope, mouth, arrange smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 30 DEG C, the time exists
1. 40min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtains Buddha jumping over the wall freezing conditioning bag.
Embodiment 2
The invention provides a kind of Buddha jumping over the wall freezing conditioning bag, wherein, the raw material in formula and its parts by weight are：Cowhells
28.2g, sea cucumber 30.8g, abalone 12.3g, fish maw 21.2g, conch piece 21.2g, pleurotus eryngii 15.9g, winter bamboo shoot 14.1g, dried scallop
10.6g, quail egg 8.8g, yellow rice wine 4.4g, safflower thick soup 92.5g.
The processing technology of Buddha jumping over the wall freezing conditioning bag comprises the following steps：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water to soak 24 hours, deionized water weight：Abalone weight=1:1, then take running water to burn
Open abalone submergence and soak 12h, ionized water and running water soak and be repeated twice respectively, then put into abalone in cold water and add
Heat, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 110 DEG C of steaming 6h of preservative film, stand-by；Water in baste：
Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 200%；
2. fish maw is put in 100 DEG C of oil temperatures, soak 20 minutes to deliquescing, then be warming up to 130 DEG C and maintain 5 minutes, pull out, while hot
With scissors be cut into head, in, three sections of tail, put in 130 DEG C of oil temperatures insulation；Separately take an oil cauldron to be warming up to 190 DEG C, fish maw is put in oil
In 30 minutes, then pull bath punching 6 hours out, then be cut into 3*4cm block, add Self- raising flour to stir soft 5 minutes, by fish maw
Oil be absorbed in flour, stirring gently rubs 5 minutes, and then running water rinses 2 hours, fish maw cleaned standby seam, and fish maw yield is
500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 24 hours with running water；Sea cucumber is pulled out and puts in 100 DEG C of hot water, after big fire is boiled, Guan Huo；Every
Change within 12 hours a water, boiled be once repeated 4 times, the sea cucumber having sent out is cut open from bottom knife, washes away internal organ and impurity, put
Enter heating in cold water, water is opened afterwash and pulled out, add baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=1000：8：2：1 ratio
The baste submergence that example prepares, 100 DEG C are steamed 25 minutes, then soak in baste 1.5 hours again, and sea cucumber yield is 180%；
4. beef tendon cold water is steeped 24 hours, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：Ginger：Yellow
Wine=1000：1000：50：50:30 add in bucket, and 100 DEG C are steamed 4 hours, pull out and are cut into 5cm section, are subsequently adding baste and soak,
Water pressed by baste：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 100 DEG C are steamed 25 minutes, then soak 1 in baste less
When, beef tendon yield is 250%；
5. conch piece running water is soaked 24 hours, then pull out and put into cold water submergence in pot, pull out after boiling, by conch piece：
Water：Green onion：Ginger：Yellow rice wine=1000：1000：50：50：30 add in bucket, and 100 DEG C are steamed 1 hour, are cut into 2.5cm*3cm block, by water：
Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 100 DEG C are steamed 25 minutes, then soak in baste 1.5 hours again, sea
Sea whelk yield is 125%；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000: 250:100:100:500 ratio adds in pot steams 0.5 hour, pulls out
Standby, dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 230 DEG C of oil temperatures are exploded and pulled out to golden yellow within 15 seconds stand-by, and quail egg yield is
100%；
8. pleurotus eryngii cold water is cooked and boil 15 minutes, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster sauce：
Salt：Sugar：Monosodium glutamate=800：1500：10：20：8：4：2, big fire is boiled to turn small fire 0.5 hour, and closing fire, to be immersed in inside thick gravy 4 little
When, then it is cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 1 hour, and cold water rushes 0.5 hour, pulls centre out and cuts open
Open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 100 DEG C are steamed 1 hour, pull out and are cut into 0.5cm
Sheet, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield be 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1:50 ratio, puts in basin, covers preservative film, 100 DEG C of steaming 40-50min, and safflower is pulled out
Abandon, it is standby to obtain safflower water, yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3 hours, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200:10:3:0.8:10:7 ratio puts into pot
In, big fire is boiled, adds converted starch:Water=72:144 thickening soup, close fire after thickening soup is good, are cooled to room temperature standby, the soup that obtains soup
Yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 260g, slightly
Micro- exhaust, envelope, mouth, arrange smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 40 DEG C, the time exists
2. 60min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtains Buddha jumping over the wall freezing conditioning bag.
Embodiment 3
The invention provides a kind of Buddha jumping over the wall freezing conditioning bag, wherein, the raw material in formula and its parts by weight are：Cowhells
29.6g, sea cucumber 29.6g, abalone 9.9g, fish maw 19.7g, conch piece 19.7g, pleurotus eryngii 14.8g, winter bamboo shoot 14.8g, dried scallop
9.9g, quail egg 8.9g, yellow rice wine 4.4g, safflower thick soup 98.7g.
The processing technology of Buddha jumping over the wall freezing conditioning bag comprises the following steps：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water to soak 24 hours, deionized water weight：Abalone weight=1:1, then take running water to burn
Open abalone submergence and soak 12h, ionized water and running water soak and be repeated twice respectively, then put into abalone in cold water and add
Heat, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 100 DEG C of steaming 5-6h of preservative film, stand-by；In baste
Water：Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 200%；
2. fish maw is put in 100 DEG C of oil temperatures, soak 20 minutes to deliquescing, then be warming up to 130 DEG C and maintain 5 minutes, pull out, while hot
With scissors be cut into head, in, three sections of tail, put in 130 DEG C of oil temperatures insulation；Separately take an oil cauldron to be warming up to 190 DEG C, fish maw is put in oil
In 30 minutes, then pull bath punching 6 hours out, then be cut into 3*4cm block, add Self- raising flour to stir soft 5 minutes, by fish maw
Oil be absorbed in flour, stirring gently rubs 5 minutes, and then running water rinses 2 hours, fish maw cleaned standby seam, and fish maw yield is
500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 24 hours with running water；Sea cucumber is pulled out and puts in 100 DEG C of hot water, after big fire is boiled, Guan Huo；Every
Change within 12 hours a water, boiled be once repeated 3 times, the sea cucumber having sent out is cut open from bottom knife, washes away internal organ and impurity, put
Enter heating in cold water, water is opened afterwash and pulled out, add baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=1000：8：2：1 ratio
The baste submergence that example prepares, 100 DEG C are steamed 25 minutes, then soak in baste 1 hour again, and sea cucumber yield is 180%；
4. beef tendon cold water is steeped 24 hours, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：Ginger：Yellow
Wine=1000：1000：50：50:30 add in bucket, and 100 DEG C are steamed 3 hours, pull out and are cut into 5cm section, are subsequently adding baste and soak,
Water pressed by baste：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 100 DEG C are steamed 25 minutes, then soak 1 in baste less
When, beef tendon yield is 250%；
5. conch piece running water is soaked 24 hours, then pull out and put into cold water submergence in pot, pull out after boiling, by conch piece：
Water：Green onion：Ginger：Yellow rice wine=1000：1000：50：50：30 add in bucket, and 100 DEG C are steamed 1 hour, are cut into 2.5cm*3cm block, by water：
Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 100 DEG C are steamed 20 minutes, then soak in baste 1 hour, conch again
Piece yield is 125%；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000: 250:100:100:500 ratio adds in pot steams 1 hour, pulls out standby
With dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 230 DEG C of oil temperatures are exploded and pulled out to golden yellow within 15 seconds stand-by, and quail egg yield is
100%；
8. pleurotus eryngii cold water is cooked and boil 15 minutes, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster sauce：
Salt：Sugar：Monosodium glutamate=800：1500：10：20：10：4：2, big fire is boiled to turn small fire 0.5 hour, and closing fire, to be immersed in inside thick gravy 3 little
When, then it is cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 0.5 hour, and cold water rushes 0.5 hour, pulls centre out
Cut open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 100 DEG C are steamed 1 hour, pull out and are cut into 0.5cm
Sheet, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield be 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1:50 ratio, puts in basin, covers preservative film, 100 DEG C of steaming 40min, and safflower is pulled out
Abandon, it is standby to obtain safflower water, yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3 hours, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200: 13: 5:0.8:12:7 ratio puts into pot
In, big fire is boiled, adds converted starch:Water=72:144 thickening soup, close fire after thickening soup is good, are cooled to room temperature standby, the soup that obtains soup
Yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 260g, slightly
Micro- exhaust, envelope, mouth, arrange smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 35 DEG C, the time exists
3. 60min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtains Buddha jumping over the wall freezing conditioning bag.
Contrast experiment
Experimental technique：
The present embodiment one, the comparison of the present embodiment two, the present embodiment three and traditional-handwork way.
Experimentation：
Respectively using 10 parts of Buddha jumping over the wall freezing bags of each production of 3 kinds of methods of embodiment 1-3, do 10 parts of Buddhists using traditional-handwork way
Jump wall prepared food.
1. Stability Determination:10 parts of Buddha jumping over the wall freezings that the method for the present invention is obtained are contracted for fixed output quotas product, carry out boiling obtain ripe
Food.Then respectively every group of 10 parts of products are taken out 10 aliquots, delimit as one group, totally 4 groups, first group of embodiment 1, second group is real
Apply example 2, the 3rd group of embodiment 3, the 4th group of control group, look for 4 people to be tasted respectively, inquire and record.
2. degree delicious in taste：The freezing bag that Example 1-3 obtains, and traditional Buddha jumping over the wall product, select 4 people respectively
Tasted, degree delicious in taste is divided into excellent 9-10 to divide, and general 5-8 divides, and good 1-4 divides.Mouthfeel is that consumer's judge food is excellent
A bad index.Mouthfeel refers to roast the quality of the product structure of interior embryo and meat particle when edible, has reacted the quality of meat,
Determined by protein structure characteristics various in muscle.Local flavor is also a very crucial factor of meat products, directly affects
Desire to purchase to consumer.Fragrance is also an important indicator, and in edible barbecue product, during bite-actuated wing dumpling, fragrance is also very heavy
Will, Orleans taste is main body local flavor.
3. digestion time：The freezing bag of Example 1-3 carries out boiling, records edible digestion time.
4. the mensure of shelf-life：The Buddha jumping over the wall freezing bag that Example 1-3 obtains is positioned over freezing environment and normal temperature environment
Under, measure deteriorating time respectively.
Obtain following result
Table 1
| Group | First group | Second group | 3rd group | 4th group |
| Flavor stability | Taste is stable, unchanged | Taste is stable, unchanged | Taste is stable, unchanged | Taste is stable, unchanged |
| Delicious degree | Excellent 10, in good taste, unique flavor, lasting fragrance | Excellent 10, in good taste, unique flavor, lasting fragrance | Excellent 10, in good taste, unique flavor, lasting fragrance | General 8, in good taste, local flavor is common, and fragrance is short |
| Digestion time | 10 | 11 | 12 | --- |
| The freezing conditions shelf-life | 2 years | 2 years | 2 years | --- |
| Normal temperature condition shelf lives | 5 days | 5 days | 5 days | --- |
By above test it is known that：The present invention, through scientific matching and processing technology, obtains Buddha jumping over the wall freezing bag, product taste
More preferably, quality is more stable, and the freezing conditioning obtaining is contracted for fixed output quotas, and quality is stable, and normal temperature shelf lives are long, delicious in taste, and consumer buys
To under rear freezing state, boiling 10-15 minute can be ripe, convenient edible, delicious flavour, lasting fragrance, and taste by expenditure is higher than
Traditional method and other products similar；And this product, is of high nutritive value, often eats and can improve immunity of organisms, improve
Sub-health state.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (3)
1. a kind of Buddha jumping over the wall freezing conditioning bag is it is characterised in that the raw material in described formula and its parts by weight are：Cowhells 25 ~
32 parts, 25 ~ 35 parts of sea cucumber, 8 ~ 14 parts of abalone, 18 ~ 24 parts of fish maw, 18 ~ 24 parts of conch piece, 13 ~ 18 parts of pleurotus eryngii, winter bamboo shoot 12 ~ 16
Part, 8 ~ 12 parts of dried scallop, 8 ~ 10 parts of quail egg, 4 ~ 5 parts of yellow rice wine, 95 ~ 105 parts of safflower thick soup.
2. Buddha jumping over the wall freezing conditioning bag according to claim 1 is it is characterised in that described processing technology includes following step
Suddenly：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water and soak 20-24 hour, deionized water weight：Abalone weight=1:1, then take running water
Boiled by abalone submergence and soak 10-12h, ionized water and running water soak and are repeated twice respectively, then abalone are put into cold water
Middle heating, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 100 DEG C -110 DEG C steaming 5-6h of preservative film, stand-by；
Water in baste：Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 160-200%；
2. putting into fish maw in 95-100 DEG C of oil temperature, soak 15-20 minute to deliquescing, then be warming up to 125-130 DEG C maintains 3-5 to divide
Clock, pulls out, while hot with scissors be cut into head, in, three sections of tail, put in 125-130 DEG C of oil temperature insulation；An oil cauldron is separately taken to be warming up to
185-190 DEG C, fish maw is put in 20-30 minute in oil, then pulls bath out and rush 5-6 hour, then be cut into 3*4cm block, add low
Gluten flour stirs soft 3-5 minute, and the oil in fish maw is absorbed in flour, and stirring is gently rubbed 5 minutes, then running water flushing
1.5-2 hour, fish maw cleaned standby seam, fish maw yield is 500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 20-24 hour with running water；Sea cucumber is pulled out and puts in 95-100 DEG C of hot water, after big fire is boiled, close
Fire；Change a water every 10-12 hour, boiled once repeat 3-4 time, the sea cucumber having sent out cut open from bottom knife, wash away interior
Dirty and impurity, puts into heating in cold water, and water is opened afterwash and pulled out, adds baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=
1000：8：2：The baste submergence that 1 ratio prepares, 95-100 DEG C of steaming 20-25 minute, in baste, then soak 1- again
1.5 hours, sea cucumber yield was 150%-180%；
4. beef tendon cold water is steeped 20-24 hour, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：
Ginger：Yellow rice wine=1000：1000：30-50：35-50:25-30 adds in bucket, 95-100 DEG C of steaming 3-4 hour, pulls out and is cut into 5cm section,
It is subsequently adding baste to soak, water pressed by baste：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 95-100 DEG C is steamed 20-25 and divides
Clock, then soaks 1 hour in baste again, and beef tendon yield is 250%；
5. conch piece running water is soaked 20-24 hour, then pull out and put into cold water submergence in pot, pull out after boiling, by conch
Piece：Water：Green onion：Ginger：Yellow rice wine=1000：1000：40-50：35-50：25-30 adds in bucket, 95-100 DEG C of steaming 0.5-1 hour, is cut into
2.5cm*3cm block, by water：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 95-100 DEG C of steaming 20-25 minute, then adjusting
1-1.5 hour is soaked again, conch piece yield is 125% in taste juice；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000:200-250:100-110:100-110:The ratio of 450-500 adds in pot
Steam 0.5-1 hour, pull out standby, dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 220-230 DEG C of oil temperature is exploded 10-15 second to golden yellow and pulled stand-by, quail egg out
Yield is 100%；
8. pleurotus eryngii cold water is cooked and boil 10-15 minute, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster
Oil：Salt：Sugar：Monosodium glutamate=800：1300-1500：8-10：15-20：8-10：2-4：1-2, big fire is boiled to turn small fire 0.5-1 hour,
Close fire and be immersed in 3-4 hour inside thick gravy, be then cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 0.5-1 hour, and cold water rushes 0.5-1 hour, pulls out
Centre is cut open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 95-100 DEG C of steaming 1-1.5 hour, drag for
Go out to be cut into the sheet of 0.5cm, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield is 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1-1.5:50 ratio, puts in basin, covers preservative film, 95-100 DEG C of steaming 40-50min, will hide
Safflower is pulled out and is abandoned, and it is standby to obtain safflower water, and yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3-4 hour, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200:10-13:3-5:0.8-1:10-12:7-10
Ratio put in pot, big fire is boiled, add converted starch:Water=70-80:140-150 thickening soup, closes fire after thickening soup is good, is cooled to
It is standby that room temperature obtains soup, and soup yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 250-
260g, is somewhat vented, envelope, mouth, arranges smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 30 DEG C～-40 DEG C, when
Between in 40-60min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtain Buddha jumping over the wall freezing conditioning bag.
3. a kind of processing technology of Buddha jumping over the wall freezing conditioning bag according to claim 1 and 2 is it is characterised in that process is：
The first step, pre-treatment of raw material：
1. abalone is put into deionized water and soak 20-24 hour, deionized water weight：Abalone weight=1:1, then take running water
Boiled by abalone submergence and soak 10-12h, ionized water and running water soak and are repeated twice respectively, then abalone are put into cold water
Middle heating, water is opened afterwash and is pulled out, adds baste, with submergence as standard, plus 100 DEG C -110 DEG C steaming 5-6h of preservative film, stand-by；
Water in baste：Salt：Monosodium glutamate：Sugar=1000：8：2：1, after abalone is processed, yield is 160-200%；
2. putting into fish maw in 95-100 DEG C of oil temperature, soak 15-20 minute to deliquescing, then be warming up to 125-130 DEG C maintains 3-5 to divide
Clock, pulls out, while hot with scissors be cut into head, in, three sections of tail, put in 125-130 DEG C of oil temperature insulation；An oil cauldron is separately taken to be warming up to
185-190 DEG C, fish maw is put in 20-30 minute in oil, then pulls bath out and rush 5-6 hour, then be cut into 3*4cm block, add low
Gluten flour stirs soft 3-5 minute, and the oil in fish maw is absorbed in flour, and stirring is gently rubbed 5 minutes, then running water flushing
1.5-2 hour, fish maw cleaned standby seam, fish maw yield is 500%；Fish maw and Self- raising flour are according to 10:1 ratio is mixed；
3. sea cucumber is soaked 20-24 hour with running water；Sea cucumber is pulled out and puts in 95-100 DEG C of hot water, after big fire is boiled, close
Fire；Change a water every 10-12 hour, boiled once repeat 3-4 time, the sea cucumber having sent out cut open from bottom knife, wash away interior
Dirty and impurity, puts into heating in cold water, and water is opened afterwash and pulled out, adds baste to be soaked, by water：Salt：Monosodium glutamate：Sugar=
1000：8：2：The baste submergence that 1 ratio prepares, 95-100 DEG C of steaming 20-25 minute, in baste, then soak 1- again
1.5 hours, sea cucumber yield was 150%-180%；
4. beef tendon cold water is steeped 20-24 hour, pull out and put into cold water submergence in pot, pull out after boiling, by the tendons of beef, mutton or pork：Water：Green onion：
Ginger：Yellow rice wine=1000：1000：30-50：35-50:25-30 adds in bucket, 95-100 DEG C of steaming 3-4 hour, pulls out and is cut into 5cm section,
It is subsequently adding baste to soak, water pressed by baste：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio, 95-100 DEG C is steamed 20-25 and divides
Clock, then soaks 1 hour in baste again, and beef tendon yield is 250%；
5. conch piece running water is soaked 20-24 hour, then pull out and put into cold water submergence in pot, pull out after boiling, by conch
Piece：Water：Green onion：Ginger：Yellow rice wine=1000：1000：40-50：35-50：25-30 adds in bucket, 95-100 DEG C of steaming 0.5-1 hour, is cut into
2.5cm*3cm block, by water：Salt：Monosodium glutamate：Sugar=1000:8:2:1 ratio submergence, 95-100 DEG C of steaming 20-25 minute, then adjusting
1-1.5 hour is soaked again, conch piece yield is 125% in taste juice；
6. by dried scallop：Yellow rice wine:Green onion：Ginger：Water=1000:200-250:100-110:100-110:The ratio of 450-500 adds in pot
Steam 0.5-1 hour, pull out standby, dried scallop yield is 200%；
7. by quail egg：Soy sauce=1000：30 mix thoroughly, and 220-230 DEG C of oil temperature is exploded 10-15 second to golden yellow and pulled stand-by, quail egg out
Yield is 100%；
8. pleurotus eryngii cold water is cooked and boil 10-15 minute, add in pot in thick gravy ratio, thick gravy ratio is pleurotus eryngii：Water：Oyster
Oil：Salt：Sugar：Monosodium glutamate=800：1300-1500：8-10：15-20：8-10：2-4：1-2, big fire is boiled to turn small fire 0.5-1 hour,
Close fire and be immersed in 3-4 hour inside thick gravy, be then cut into the block of 2.5cm*4cm, pleurotus eryngii yield is 55%；
9. fresh winter bamboo shoot are cleaned and remove bamboo shoot clothing, put into cold water, big fire is boiled and turned small fire 0.5-1 hour, and cold water rushes 0.5-1 hour, pulls out
Centre is cut open, by water：Salt：Monosodium glutamate：Sugar：Rice=1000：8：2：1：5 ratio submergence winter bamboo shoot, 95-100 DEG C of steaming 1-1.5 hour, drag for
Go out to be cut into the sheet of 0.5cm, every agreement that contracts a film or TV play to an actor or actress 10g, winter bamboo shoot yield is 40%；
Second step, the preparation of safflower water：
Safflower and water are pressed 1-1.5:50 ratio, puts in basin, covers preservative film, 95-100 DEG C of steaming 40-50min, will hide
Safflower is pulled out and is abandoned, and it is standby to obtain safflower water, and yield is 90%；
3rd step, the preparation of thick soup：By water, old hen, chicken feet, chicken frame, hoof according to 100:9:10:10:4.5 ratio is put into
In pot, after big fire is boiled, small fire stews 3-4 hour, and it is standby to obtain soup, and thick soup yield is 60%；
4th step, the preparation of safflower thick soup：
By thick soup, salt, monosodium glutamate, white granulated sugar, safflower water, chicken powder according to 1200:10-13:3-5:0.8-1:10-12:7-10
Ratio put in pot, big fire is boiled, add converted starch:Water=70-80:140-150 thickening soup, closes fire after thickening soup is good, is cooled to
It is standby that room temperature obtains soup, and soup yield is 95%；
5th step, packaging：
The raw material that handle well the first step-the four step and yellow rice wine load in aluminium foil bag in proportion, weight per package 250-
260g, is somewhat vented, envelope, mouth, arranges smooth；
6th step, quick-frozen：
Will（5）Packaged aluminium foil bag is put on tunnel type single-freezing machine guipure, sets quick freezing temperature：- 30 DEG C～-40 DEG C, when
Between in 40-60min so that ＜ -18 DEG C of quick-frozen rear product center temperature, that is, obtain Buddha jumping over the wall freezing conditioning bag.
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| CN111109569A (en) * | 2018-10-31 | 2020-05-08 | 北京京睿农科科技发展有限公司 | Seafood dish and processing method thereof |
| CN111150034A (en) * | 2020-03-04 | 2020-05-15 | 福州聚春园食品股份有限公司 | Fotiaoqiao soup stock and preparation method and application thereof |
| CN111150033A (en) * | 2020-03-04 | 2020-05-15 | 福州聚春园食品股份有限公司 | Preparation method of Fotiaoqiang capable of improving soup-stock permeability |
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Application publication date: 20170208 |