CN106509634A - Preparation method of frozen pepper fragrant meat paste blended noodles - Google Patents
Preparation method of frozen pepper fragrant meat paste blended noodles Download PDFInfo
- Publication number
- CN106509634A CN106509634A CN201510571571.5A CN201510571571A CN106509634A CN 106509634 A CN106509634 A CN 106509634A CN 201510571571 A CN201510571571 A CN 201510571571A CN 106509634 A CN106509634 A CN 106509634A
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- Prior art keywords
- noodles
- preparation
- quick
- frozen
- meat paste
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 235000013372 meat Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 title abstract 10
- 239000006002 Pepper Substances 0.000 title abstract 10
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 10
- 235000017804 Piper guineense Nutrition 0.000 title abstract 10
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 10
- 244000203593 Piper nigrum Species 0.000 title 1
- 239000004033 plastic Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 29
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 29
- 239000002304 perfume Substances 0.000 claims description 29
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 25
- 241000207961 Sesamum Species 0.000 claims description 23
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 23
- 235000014121 butter Nutrition 0.000 claims description 23
- 235000013555 soy sauce Nutrition 0.000 claims description 23
- 235000021189 garnishes Nutrition 0.000 claims description 16
- 235000013527 bean curd Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 9
- 238000010096 film blowing Methods 0.000 abstract 2
- 239000002985 plastic film Substances 0.000 abstract 2
- 229920006255 plastic film Polymers 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000008446 instant noodles Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
The present invention provides a preparation method of frozen pepper fragrant meat paste blended noodles. The preparation method comprises the steps of preparation of quick-frozen round noodle blocks, preparation of accessory ingredient blocks and preparation of pepper fragrant meat paste blended noodle sauce bags. The preparation of the pepper fragrant meat paste blended noodle sauce bags comprises the following steps: 1) raw materials are washed and the washed raw materials are diced; 2) the diced raw materials are blanched; 3) the blanched materials are stir-fried; and 4) the obtained pepper fragrant meat paste sauce through stir-frying is cooled, the cooled pepper fragrant meat paste sauce is packaged using plastic packaging bags, the packaged pepper fragrant meat paste sauce is quick-frozen to prepare the pepper fragrant meat paste blended noodle sauce bags, and the weight of each bag is 25 g. The preparation of the quick-frozen round noodle blocks comprises the following steps: 1) firstly round noodles are put into water with the temperature of 98-100 DEG C; 2) after the round noodles are boiled for 48 seconds, the round noodles are taken out, and then the boiled round noodles are quick-frozen; and 3) then the quick-frozen round noodles are put into plastic boxes prepared by plastic film blowing, and the mass of the round noodles in each of the plastic boxes prepared by plastic film blowing is 220 g. The prepared pepper fragrant meat paste blended noodles by the preparation method of the frozen pepper fragrant meat paste blended noodles are good in mouthfeel and high in nutritional values.
Description
Technical field
The present invention relates to a kind of noodles processing technique, more particularly to a kind of preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc..
Background technology
Instant noodles are to allow noodles shape to fix (general rectangle or circle) by shredding noodles out by steaming and decocting, fried,
Brewed with boiled water before edible, and dissolved in boiled water flavouring agent, and noodles heating is brewed out, at regulation minute (less than 6min)
Interior just edible instant food.Come into large supermarket, it is a feast for the eyes in food special counter various brands instant noodles, have fried instant noodle,
Non-fried instant noodle；There are packed, bowl dress, cup；Also miscellaneous grain crops non-fried instant noodle, maize instant noodles, instant bean vermicelli etc..
Most consumers have appreciated that fried instant noodle belongs to the efficient and convenient food of high heat, low nutrition, moreover fried instant noodle is removed
Have outside larger difference in flavouring agent, face body construction technique and raw material, mouthfeel are homogeneous serious, therefore, consumer is to fried side
Just face generates weary mood.
As rhythm of life accelerates and growth in the living standard, consumer not merely considers the agility of food, and more aspects start
The factors such as concern the healthy, green of food, fashion.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide one kind can be obtained in good taste, nutritive value
The preparation method of the freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. of high green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc..
For achieving the above object and other related purposes, the present invention provides following technical scheme：
A kind of preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc., including quick-freezing disc block is prepared, garnish food block and green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag；
Prepare green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag to comprise the steps：
1) Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae, and cleaning Carnis Sus domestica is cleaned, the Carnis Sus domestica for cleaning up need to drain away the water；
2) by cleaned Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae are cut to 0.3cm side's fourth respectively；Cleaned Carnis Sus domestica is cut into
After 5cm side's fourth, then the Carnis Sus domestica Fang Ding for cutting is processed into into 0.2cm side's fourth by cutmixer；
3) blanching：After decocting in water boiling, the smoked bean curd for cutting, Radix Dauci Sativae, green soyabeanss input boiling water are all pulled out simultaneously after 1min is boiled
Control water；
4) parch：The Carnis Sus domestica Fang Ding for processing is put in pot, every pot of inventory is 20kg；Stir-fry after Carnis Sus domestica Fang Ding is put into
5min or so is extremely ripe, and the process of stir-frying need to not stop to break up Carnis Sus domestica Fang Ding；After Carnis Sus domestica Fang Ding is fried, according to formula by after blanching
Radix Dauci Sativae Fang Ding, Bulbus Allii Cepae Fang Ding, smoked bean curd Fang Ding, in green soyabeanss Fang Ding input pots, stir prepared green pepper perfume meat mash beans；
5) after green pepper perfume meat mash beans cooling, quick-freezing after being packed with plastic packaging bag, prepared green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag, and often
Bag weight 25g is；
Prepare quick-freezing disc block to comprise the steps：
1), during put into disc, water temperature is：98-100℃；
2) after boiling 48 seconds, pull disc out；Well-done disc is carried out into quick-freezing again；
3) again the good disc of quick-freezing is put in plastic casing made by plastic membrane blowing, and in plastic casing made by each plastic membrane blowing
Disc quality be 220g.
Prepare garnishes block to comprise the steps：
1) first garnishes are placed in a mold；
2) again mould is put in box fridge；After 2h to be frozen, mould is taken out from box fridge；
3) garnishes of in bulk have been frozen in taking out mould, and per block, garnishes are 80g.
As described above, a kind of preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. of the present invention, has the advantages that：
It is not only in good taste using green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. obtained in a kind of above-mentioned preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc., and nutriture value
Value is high.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by disclosed by this specification
Content understand easily the present invention other advantages and effect.The present invention can also be added by specific embodiments different in addition
To implement or apply, the every details in this specification can also be based on different viewpoints and application, in the essence without departing from the present invention
Various modifications and changes are carried out under god.
The present invention provides a kind of preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc., including preparation quick-freezing disc block, garnishes block and green pepper perfume meat
Rong's noodles served with soy sauce, sesame butter, etc. sauce bag.
Prepare green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag to comprise the steps：
1) Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae, and cleaning Carnis Sus domestica is cleaned, the Carnis Sus domestica for cleaning up need to drain away the water；
2) by cleaned Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae are cut to 0.3cm side's fourth respectively；Cleaned Carnis Sus domestica is cut into
After 5cm side's fourth, then the Carnis Sus domestica Fang Ding for cutting is processed into into 0.2cm side's fourth by cutmixer；Note：The Bulbus Allii Cepae that the same day does not cut,
Smoked bean curd, green soyabeanss, Radix Dauci Sativae, and Carnis Sus domestica need to deposit into 0-5 DEG C of freezer preservation, and the holding time was no more than 3 days；Before dicing,
Frozen meat product needs to be placed in tap water at normal temperature and thaws to thawing completely, and about thaw 12h；
3) blanching：After decocting in water boiling, the smoked bean curd for cutting, Radix Dauci Sativae, green soyabeanss input boiling water are all pulled out simultaneously after 1min is boiled
Control water；
4) parch：The Carnis Sus domestica Fang Ding for processing is put in pot, every pot of inventory is 20kg；Stir-fry after Carnis Sus domestica Fang Ding is put into
5min or so is extremely ripe, and the process of stir-frying need to not stop to break up Carnis Sus domestica Fang Ding；After Carnis Sus domestica Fang Ding is fried, according to formula by after blanching
Radix Dauci Sativae Fang Ding, Bulbus Allii Cepae Fang Ding, smoked bean curd Fang Ding, in green soyabeanss Fang Ding input pots, stir prepared green pepper perfume meat mash beans；
5) after green pepper perfume meat mash beans cooling, quick-freezing after being packed with plastic packaging bag, prepared green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag, and often
Bag weight 25g is；
Prepare quick-freezing disc block to comprise the steps：
1), during put into disc, water temperature is：98-100℃；
2) after boiling 48 seconds, pull disc out；Well-done disc is carried out into quick-freezing again；
3) again the good disc of quick-freezing is put in plastic casing made by plastic membrane blowing, and in plastic casing made by each plastic membrane blowing
Disc quality be 220g.The good disc of quick-freezing should be stored in -18 DEG C of environment, and temperature fluctuation is controlled at 2 DEG C, is transported
Cheng Wendu must not be higher than -12 DEG C. must not mix with harmful, poisonous, be corrosive material and other pollutant in storage and transportation
Dress, mixed storage.
Prepare garnishes block to comprise the steps：
1) first garnishes are placed in a mold；
2) again mould is put in box fridge；After 2h to be frozen, mould is taken out from box fridge；
3) garnishes of in bulk have been frozen in taking out mould, and per block, garnishes are 80g.
220g discs are placed in per box green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc., 80g garnishes, bag green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag on disc, is placed.
It is in sum, not only in good taste using green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. obtained in a kind of above-mentioned preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc.,
And be of high nutritive value.So, the present invention effectively overcomes various shortcoming of the prior art and has high industrial utilization.
The principle and its effect of above-described embodiment only illustrative present invention, it is of the invention not for limiting.It is any to be familiar with this skill
The personage of art all can carry out modifications and changes to above-described embodiment under the spirit and the scope without prejudice to the present invention.Therefore, such as
Those of ordinary skill in the art completed under without departing from disclosed spirit and technological thought all etc.
Effect modifications and changes, should be covered by the claim of the present invention.
Claims (1)
1. a kind of preparation method of freezing green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc., it is characterised in that including preparing quick-freezing disc block, garnishes block and green pepper perfume meat
Rong's noodles served with soy sauce, sesame butter, etc. sauce bag；
Prepare green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag to comprise the steps：
1) Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae, and cleaning Carnis Sus domestica is cleaned, the Carnis Sus domestica for cleaning up need to drain away the water；
2) by cleaned Bulbus Allii Cepae, smoked bean curd, green soyabeanss, Radix Dauci Sativae are cut to 0.3cm side's fourth respectively；Cleaned Carnis Sus domestica is cut into into 5cm
Fang Dinghou, then the Carnis Sus domestica Fang Ding for cutting is processed into into 0.2cm side's fourth by cutmixer；
3) blanching：After decocting in water boiling, by the smoked bean curd for cutting, Radix Dauci Sativae, green soyabeanss input boiling water, all pull out after 1min is boiled and control water；
4) parch：The Carnis Sus domestica Fang Ding for processing is put in pot, every pot of inventory is 20kg；Stir-fry after Carnis Sus domestica Fang Ding is put into 5min
Left and right is to ripe, and the process of stir-frying need to not stop to break up Carnis Sus domestica Fang Ding；After Carnis Sus domestica Fang Ding is fried, according to formula by after blanching
In Radix Dauci Sativae Fang Ding, Bulbus Allii Cepae Fang Ding, smoked bean curd Fang Ding, green soyabeanss Fang Ding input pots, stir prepared green pepper perfume meat mash beans；
5) after green pepper perfume meat mash beans cooling, quick-freezing after being packed with plastic packaging bag is obtained green pepper perfume meat mash noodles served with soy sauce, sesame butter, etc. sauce bag, and per Bao Chong
Measuring 25g is；
Prepare quick-freezing disc block to comprise the steps：
1), during put into disc, water temperature is：98-100℃；
2) after boiling 48 seconds, pull disc out；Well-done disc is carried out into quick-freezing again；
3) again the good disc of quick-freezing is put in plastic casing made by plastic membrane blowing, and the circle in plastic casing made by each plastic membrane blowing
Face quality is 220g.
Prepare garnishes block to comprise the steps：
1) first garnishes are placed in a mold；
2) again mould is put in box fridge；After 2h to be frozen, mould is taken out from box fridge；
3) garnishes of in bulk have been frozen in taking out mould, and per block, garnishes are 80g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571571.5A CN106509634A (en) | 2015-09-09 | 2015-09-09 | Preparation method of frozen pepper fragrant meat paste blended noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571571.5A CN106509634A (en) | 2015-09-09 | 2015-09-09 | Preparation method of frozen pepper fragrant meat paste blended noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509634A true CN106509634A (en) | 2017-03-22 |
Family
ID=58346966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510571571.5A Pending CN106509634A (en) | 2015-09-09 | 2015-09-09 | Preparation method of frozen pepper fragrant meat paste blended noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319504A (en) * | 2017-08-18 | 2017-11-07 | 邱阁玄 | A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft |
| CN115039861A (en) * | 2022-03-29 | 2022-09-13 | 湖南省大豪药业有限责任公司 | Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1488283A (en) * | 2002-10-08 | 2004-04-14 | 张征宇 | Quick-frozen noodles served with soya-bean milk |
| CN1568770A (en) * | 2004-05-09 | 2005-01-26 | 青岛百乐麦食品有限公司 | Method for making Chinese style instant noodle |
| CN103798707A (en) * | 2012-11-07 | 2014-05-21 | 周家欣 | Liquid noodle-mixing seasoning |
-
2015
- 2015-09-09 CN CN201510571571.5A patent/CN106509634A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1488283A (en) * | 2002-10-08 | 2004-04-14 | 张征宇 | Quick-frozen noodles served with soya-bean milk |
| CN1568770A (en) * | 2004-05-09 | 2005-01-26 | 青岛百乐麦食品有限公司 | Method for making Chinese style instant noodle |
| CN103798707A (en) * | 2012-11-07 | 2014-05-21 | 周家欣 | Liquid noodle-mixing seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319504A (en) * | 2017-08-18 | 2017-11-07 | 邱阁玄 | A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft |
| CN115039861A (en) * | 2022-03-29 | 2022-09-13 | 湖南省大豪药业有限责任公司 | Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag |
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Application publication date: 20170322 |