CN106983097A - A kind of preparation method of convenient dish - Google Patents
A kind of preparation method of convenient dish Download PDFInfo
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- CN106983097A CN106983097A CN201710345919.8A CN201710345919A CN106983097A CN 106983097 A CN106983097 A CN 106983097A CN 201710345919 A CN201710345919 A CN 201710345919A CN 106983097 A CN106983097 A CN 106983097A
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- peeled shrimp
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 241000238557 Decapoda Species 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 16
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 241000237502 Ostreidae Species 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims abstract description 11
- 235000020636 oyster Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 10
- 239000001254 oxidized starch Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 17
- 240000008067 Cucumis sativus Species 0.000 claims description 15
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 15
- 244000000626 Daucus carota Species 0.000 claims description 15
- 235000002767 Daucus carota Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 230000002421 anti-septic effect Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 210000000936 intestine Anatomy 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000571 coke Substances 0.000 claims description 5
- 238000002845 discoloration Methods 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 claims description 2
- 239000002574 poison Substances 0.000 claims description 2
- 231100000614 poison Toxicity 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 4
- 239000012528 membrane Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 241000234282 Allium Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000010411 cooking Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000011265 semifinished product Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000012054 meals Nutrition 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of preparation method of convenient dish, primary raw material has：Peeled shrimp, cashew nut, diced chicken meat, seasoning dip material, big green onion end, salad oil, salt, white granulated sugar, monosodium glutamate, oyster sauce, cornstarch, water.The present invention merges new vacuum stirring, by membrane technology, the connected applications of Western-style Canning Technique；Vacuum stirring ensure that product is not polluted by microorganism in external environment in process, be conducive to the long-term preservation of product；By, for application, by film component sodium citrate, sodium acid carbonate, oxidized starch, salt, by adjusting the acid-base value of meat, playing good antibacterial, Water-saving effect by membrane technology；Sterilization processing is carried out to each operation, the step of being described according to claims, the process so handled, the nutrition of product is ensure that as far as possible, next to that compared with similar products, both technical products can largely shorten sterilization intensity, or without sterilization processing, to ensure the more preferable mouthfeel of product and nutrition.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of convenient dish.
Background technology
Now, with the continuous improvement of food industrialization degree, the standardization of Chinese meal dish and the consumption concept of health, day
Benefit turns into the important topic of current food industry research, by experimental exploring, by development innovation, can solve some problems,
With traditional seasoning and cooking skill, Western-style food processing skill is merged, can both realize that dish was standardized, it is fixed to realize again
Amount standard.But the nutrition of product is pursued, a kind of even more embodiment of consumers in general's values.
Some existing freezing instant products, raw material is oxidizable during storage, and the moisture in raw material is not easy to protect
Hold, nutrition leak is serious, far can not meet demand of the people to nutrition.
The content of the invention
The invention provides a kind of preparation method of convenient dish, the moisture discord mouthfeel in raw material can be kept, it is this
New-type convenient dish, it is long with shelf life, it is easy to the advantage of storage.
Realize the technical scheme is that：A kind of preparation method of convenient dish, step is as follows：
（1）Major ingredient is prepared according to following parts by weight：400~420 parts of peeled shrimp, 180~200 parts of cashew nut, 170~180 parts of diced chicken meat,
10-20 parts of cucumber, 10-20 parts of carrot；The flavoring of peeled shrimp is prepared according to following parts by weight：1-2 parts of salt, 1-2 parts of monosodium glutamate,
0.1-0.5 parts of white pepper powder；
（2）The flavoring of peeled shrimp and peeled shrimp are mixed thoroughly, oil is drawn in 140~150 DEG C of oil afterwards, takes the dish out of the pot and drain after discoloration；In advance
It is cooled to 0~7 DEG C；Cashew nut is fried to coke yellow in 160~170 DEG C of oil and pulled out；Cucumber and carrot are rinsed well, are cut afterwards
Fourth, blanching 20-30s is cooled down in boiling water；
（3）By step（2）Cashew nut after peeled shrimp, frying and diced chicken meat after middle precooling is well mixed, is killed in microwave disinfection device
Bacterium 30-50s obtains mixing major ingredient；
（4）Prepared according to following parts by weight by film raw material：0.3~0.4 part of sodium citrate, 0.2~0.3 part of sodium acid carbonate, oxidation
0.1~0.2 part of starch, 0.1~0.2 part of salt, 8~10 parts of water；Sodium citrate, sodium acid carbonate, salt are mixed, while stirring
Water is added, is stirred after being well mixed with mixer, oxidized starch is added, until completely dissolved, 40-50 DEG C of holding 4- is heated to
5min, is cooled to 0-4 DEG C afterwards and obtains by coating solution in advance；
（5）By step（3）Mixing major ingredient after middle sterilization is added to step（4）In by coating solution, dragged for after dipping 3-5min
Go out；
（6）Seasoning dip material is prepared according to following parts by weight：1~2 part of bruised ginger, 1~2 part of big green onion end, 4~5 parts of salad oil, salt
6~8 parts, 6~8 parts of white granulated sugar, 3~4 parts of monosodium glutamate, 2~3 parts of oyster sauce, 1~2 part of cornstarch, 40~45 parts of water；Seasoning dip
The way of material is as follows：2/3 water, salt, taste are added after adding bruised ginger, big green onion end, frying 10-15s into 100-110 DEG C of oil
Essence, white granulated sugar and oyster sauce, are heated to after 95-100 DEG C keeping 1min, keeping temperature is constant to add cornstarch and remaining water stirring
Uniformly, it is cooled to 0-7 DEG C in advance afterwards and obtains seasoning dip material；
（7）By step（5）Mixing major ingredient, cucumber, carrot and step after dipping（6）Obtained seasoning dip material stirs,
It is using vacuum filling machine that its is filling enter in casing, casing two ends are cleaned after sealing, then casing is put into antiseptic solution and disappeared
Poison, intestines body core temperature more than 75 DEG C after cooling down, after cooling pack.
The step（7）It is middle mixing major ingredient and seasoning dip material mass ratio be（8-9）:1.
The step（7）Middle antiseptic solution is the liquor natrii hypochloritis that concentration is 10ppm, sterilizes 10-15min.
The step（7）The middle quick-frozen 50~60min of casing, intestines body core temperature reaches to be packed after -18 DEG C.
The beneficial effects of the invention are as follows：The present invention merges new vacuum stirring, envelope skill on the basis of traditional dish
Art, Western-style Canning Technique；Vacuum stirring ensure that product is not polluted by microorganism in external environment in process, have
Beneficial to the long-term preservation of product；By by the application of membrane technology, by film component sodium citrate, sodium acid carbonate, oxidized starch, food
Salt, by adjusting the acid-base value of meat, plays good antibacterial, Water-saving effect, sterilization intensity is relative to be mitigated, vegetable entirety mouthfeel and
Taste is more preferable, more convenient for popular culinary art consumption concept；Sterilization processing is carried out to each operation, product is ensure that as far as possible
Nutrition, next to that compared with similar products, both technical products can largely shorten sterilization intensity, or not
Sterilization processing is carried out, to ensure the more preferable mouthfeel of product and nutrition.This technology product is that one kind is suitable for family cooking, is fitted again
Together in the semi-finished instant dish meat and fish dishes product in Chinese fast food shop, with the potentiality advantage that can be developed.Dish supplementary material is added
Hot shortening or not shortening, a technology of resulting a dish finished product or semi-finished product.Use made by this technology
Taste, mouthfeel are more preferably enriched, shelf-life relatively common packaging vegetable, with more preferable shelf life, and gained finished product is shortening dish
Meat and fish dishes, as long as microwave heating is just edible；Not semi-finished product of shortening, one comes after product thaws completely to boil across being packaged in boiled water pot
System heating, adds and is eaten after garnishes are fried again can thaw again after.
Embodiment
Embodiment 1
The preparation method of convenient dish in the present embodiment, step is as follows：
（1）Major ingredient is prepared according to following parts by weight：400 parts of peeled shrimp, 180 parts of cashew nut, 170 parts of diced chicken meat, cucumber 10, carrot 10；
The flavoring of peeled shrimp is prepared according to following parts by weight：Salt 1, monosodium glutamate 1,0.1 part of white pepper powder；
（2）The flavoring of peeled shrimp and peeled shrimp are mixed thoroughly, oil is drawn in 140 DEG C of oil afterwards, takes the dish out of the pot and drain after discoloration；It is cooled to 0 in advance
~7 DEG C；Cashew nut is fried to coke yellow in 160 DEG C of oil and pulled out；Cucumber and carrot are rinsed well, are diced afterwards, in boiling water
Blanching 20s is cooled down；
（3）By step（2）Cashew nut after peeled shrimp, frying and diced chicken meat after middle precooling is well mixed, is killed in microwave disinfection device
Bacterium 30s obtains mixing major ingredient；
（4）Prepared according to following parts by weight by film raw material：0.3 part of sodium citrate, 0.2 part of sodium acid carbonate, 0.1 part of oxidized starch,
0.1 part of salt, 8 parts of water；Sodium citrate, sodium acid carbonate, salt are mixed, water is added while stirring, with stirring after being well mixed
Machine is stirred, and adds oxidized starch, until completely dissolved, is heated to 40 DEG C of holding 4min, being cooled to 0-4 DEG C in advance afterwards, to obtain envelope molten
Liquid；
（5）By step（3）Mixing major ingredient after middle sterilization is added to step（4）In by coating solution, pulled out after dipping 3min；
（6）Seasoning dip material is prepared according to following parts by weight：1 part of bruised ginger, 1 part of big green onion end, 4 parts of salad oil, 6 parts of salt, white sand
6 parts of sugar, 3 parts of monosodium glutamate, 2 parts of oyster sauce, 1 part of cornstarch, 40 parts of water；The way of seasoning dip material is as follows：Add into 100 DEG C of oil
2/3 water, salt, monosodium glutamate, white granulated sugar and oyster sauce are added after entering bruised ginger, big green onion end, frying 10s, 1min is kept after being heated to 95 DEG C,
Constant cornstarch and the remaining water of adding of keeping temperature stirs, it is cooled to 0-7 DEG C in advance afterwards and obtains seasoning dip material；
（7）By step（5）Mixing major ingredient, cucumber, carrot and step after dipping（6）Obtained seasoning dip material is in mass ratio
For 8:1 is stirred, using vacuum filling machine that its is filling enter in casing, and casing two ends are cleaned after sealing, then casing are put
Enter in antiseptic solution sterilize, intestines body core temperature more than 75 DEG C after cooling down, after cooling packaging.
The step（7）Middle antiseptic solution is the liquor natrii hypochloritis that concentration is 10ppm, sterilizes 10min.
Production is semi-finished product：By step（7）The middle quick-frozen 50min of casing, intestines body core temperature reaches to be wrapped after -18 DEG C
Dress.Product can be placed directly in water and thawed when edible, according to the method for family cooking, put a little oil in frying pan, will half into
Dish addition is savored, can be stir-fried with green vegetables to ripe, the sabot that takes the dish out of the pot is instant.
Embodiment 2
The preparation method of convenient dish in the present embodiment, step is as follows：
（1）Major ingredient is prepared according to following parts by weight：410 parts of peeled shrimp, 190 parts of cashew nut, 175 parts of diced chicken meat, 15 parts of cucumber, carrot
15 parts；The flavoring of peeled shrimp is prepared according to following parts by weight：1.5 parts of salt, 1.5 parts of monosodium glutamate, 0.3 part of white pepper powder；
（2）The flavoring of peeled shrimp and peeled shrimp are mixed thoroughly, oil is drawn in 145 DEG C of oil afterwards, takes the dish out of the pot and drain after discoloration；It is cooled to 0 in advance
~7 DEG C；Cashew nut is fried to coke yellow in 165 DEG C of oil and pulled out；Cucumber and carrot are rinsed well, are diced afterwards, in boiling water
Blanching 25s is cooled down；
（3）By step（2）Cashew nut after peeled shrimp, frying and diced chicken meat after middle precooling is well mixed, is killed in microwave disinfection device
Bacterium 40s obtains mixing major ingredient；
（4）Prepared according to following parts by weight by film raw material：0.35 part of sodium citrate, 0.25 part of sodium acid carbonate, oxidized starch 0.15
Part, 0.15 part of salt, 9 parts of water；Sodium citrate, sodium acid carbonate, salt are mixed, water is added while stirring, is used after being well mixed
Mixer is stirred, and adds oxidized starch, until completely dissolved, is heated to 45 DEG C of holding 4.5min, is cooled to 0-4 DEG C in advance afterwards and obtains
By coating solution；
（5）By step（3）Mixing major ingredient after middle sterilization is added to step（4）In by coating solution, pulled out after dipping 4min；
（6）Seasoning dip material is prepared according to following parts by weight：1.5 parts of bruised ginger, 1.5 parts of big green onion end, 4.5 parts of salad oil, salt 7
Part, 7 parts of white granulated sugar, 3.5 parts of monosodium glutamate, 2.5 parts of oyster sauce, 1.5 parts of cornstarch, 43 parts of water；The way of seasoning dip material is as follows：To
2/3 water, salt, monosodium glutamate, white granulated sugar and oyster sauce are added after adding bruised ginger, big green onion end, frying 15s in 105 DEG C of oil, 98 are heated to
1min is kept after DEG C, constant cornstarch and the remaining water of adding of keeping temperature stirs, and being cooled to 0-7 DEG C in advance afterwards obtains seasoning
Dip material；
（7）By step（5）Mixing major ingredient, cucumber, carrot and step after dipping（6）Obtained seasoning dip material is in mass ratio
For 8.5:1 stirs, using vacuum filling machine that its is filling enter in casing, casing two ends is cleaned after sealing, then by casing
Be put into antiseptic solution sterilization, intestines body core temperature more than 75 DEG C after cooling down, after cooling packaging.
The step（7）Middle antiseptic solution is the liquor natrii hypochloritis that concentration is 10ppm, sterilizes 13min.
Production is semi-finished product：By step（7）The middle quick-frozen 55min of casing, intestines body core temperature reaches to be wrapped after -18 DEG C
Dress.Product can be placed directly in water and thawed when edible, according to the method for family cooking, put a little oil in frying pan, will half into
Dish addition is savored, can be stir-fried with green vegetables to ripe, the sabot that takes the dish out of the pot is instant.
Embodiment 3
The preparation method of convenient dish in the present embodiment, step is as follows：
（1）Major ingredient is prepared according to following parts by weight：420 parts of peeled shrimp, 200 parts of cashew nut, 180 parts of diced chicken meat, 20 parts of cucumber, carrot
20 parts；The flavoring of peeled shrimp is prepared according to following parts by weight：2 parts of salt, 2 parts of monosodium glutamate, 0.5 part of white pepper powder；
（2）The flavoring of peeled shrimp and peeled shrimp are mixed thoroughly, oil is drawn in 150 DEG C of oil afterwards, takes the dish out of the pot and drain after discoloration；It is cooled to 0 in advance
~7 DEG C；Cashew nut is fried to coke yellow in 170 DEG C of oil and pulled out；Cucumber and carrot are rinsed well, are diced afterwards, in boiling water
Blanching 30s is cooled down；
（3）By step（2）Cashew nut after peeled shrimp, frying and diced chicken meat after middle precooling is well mixed, is killed in microwave disinfection device
Bacterium 30-50s obtains mixing major ingredient；
（4）Prepared according to following parts by weight by film raw material：0.4 part of sodium citrate, 0.3 part of sodium acid carbonate, 0.2 part of oxidized starch,
0.2 part of salt, 10 parts of water；Sodium citrate, sodium acid carbonate, salt are mixed, water is added while stirring, with stirring after being well mixed
Machine is stirred, and adds oxidized starch, until completely dissolved, is heated to 50 DEG C of holding 5min, being cooled to 0-4 DEG C in advance afterwards, to obtain envelope molten
Liquid；
（5）By step（3）Mixing major ingredient after middle sterilization is added to step（4）In by coating solution, pulled out after dipping 5min；
（6）Seasoning dip material is prepared according to following parts by weight：2 parts of bruised ginger, 2 parts of big green onion end, 5 parts of salad oil, 8 parts of salt, white sand
8 parts of sugar, 4 parts of monosodium glutamate, 3 parts of oyster sauce, 2 parts of cornstarch, 45 parts of water；The way of seasoning dip material is as follows：Add into 110 DEG C of oil
2/3 water, salt, monosodium glutamate, white granulated sugar and oyster sauce are added after entering bruised ginger, big green onion end, frying 15s, is heated to keeping after 100 DEG C
1min, constant cornstarch and the remaining water of adding of keeping temperature stirs, and is cooled to 0-7 DEG C in advance afterwards and obtains seasoning dip material；
（7）By step（5）Mixing major ingredient, cucumber, carrot and step after dipping（6）Obtained seasoning dip material is in mass ratio
For 9:1 is stirred, using vacuum filling machine that its is filling enter in casing, and casing two ends are cleaned after sealing, then casing are put
Enter in antiseptic solution sterilize, intestines body core temperature more than 75 DEG C after cooling down, after cooling packaging.
The step（7）Middle antiseptic solution is the liquor natrii hypochloritis that concentration is 10ppm, sterilizes 15min.
Production is semi-finished product：By step（7）The middle quick-frozen 60min of casing, intestines body core temperature reaches to be wrapped after -18 DEG C
Dress.Product can be placed directly in water and thawed when edible, according to the method for family cooking, put a little oil in frying pan, will half into
Dish addition is savored, can be stir-fried with green vegetables to ripe, the sabot that takes the dish out of the pot is instant.
Claims (4)
1. a kind of preparation method of convenient dish, it is characterised in that step is as follows：
（1）Major ingredient is prepared according to following parts by weight：400~420 parts of peeled shrimp, 180~200 parts of cashew nut, 170~180 parts of diced chicken meat,
10~20 parts of cucumber, 10~20 parts of carrot；The flavoring of peeled shrimp is prepared according to following parts by weight：1~2 part of salt, monosodium glutamate 1~2
Part, 0.1~0.5 part of white pepper powder；
（2）The flavoring of peeled shrimp and peeled shrimp are mixed thoroughly, oil is drawn in 140~150 DEG C of oil afterwards, takes the dish out of the pot and drain after discoloration；In advance
It is cooled to 0~7 DEG C；Cashew nut is fried to coke yellow in 160~170 DEG C of oil and pulled out；Cucumber and carrot are rinsed well, are cut afterwards
Fourth, blanching 20-30s is cooled down in boiling water；
（3）By step（2）Cashew nut after peeled shrimp, frying and diced chicken meat after middle precooling is well mixed, is killed in microwave disinfection device
Bacterium 30-50s obtains mixing major ingredient；
（4）Prepared according to following parts by weight by film raw material：0.3~0.4 part of sodium citrate, 0.2~0.3 part of sodium acid carbonate, oxidation
0.1~0.2 part of starch, 0.1~0.2 part of salt, 8~10 parts of water；Sodium citrate, sodium acid carbonate, salt are mixed, while stirring
Add water, it is well mixed after stirred with mixer, add oxidized starch, until completely dissolved, be heated to 40~50 DEG C keep 4~
5min, is cooled to 0~4 DEG C and obtains by coating solution in advance afterwards；
（5）By step（3）Mixing major ingredient after middle sterilization is added to step（4）In by coating solution, dragged for after 3~5min of dipping
Go out；
（6）Seasoning dip material is prepared according to following parts by weight：1~2 part of bruised ginger, 1~2 part of big green onion end, 4~5 parts of salad oil, salt
6~8 parts, 6~8 parts of white granulated sugar, 3~4 parts of monosodium glutamate, 2~3 parts of oyster sauce, 1~2 part of cornstarch, 40~45 parts of water；Seasoning dip
The way of material is as follows：Added into 100-110 DEG C of oil and salt, monosodium glutamate, white sand are added after bruised ginger, big green onion end, frying 10-15s
Sugar and oyster sauce and 2/3 water, are heated to after 95~100 DEG C keeping 1min, keeping temperature is constant to add cornstarch and remaining water
Stir, be cooled to 0~7 DEG C in advance afterwards and obtain seasoning dip material；
（7）By cucumber, carrot, step（5）Mixing major ingredient and step after dipping（6）Obtained seasoning dip material stirs,
It is using vacuum filling machine that its is filling enter in casing, casing two ends are cleaned after sealing, then casing is put into antiseptic solution and disappeared
Poison, intestines body core temperature more than 75 DEG C after cooling down, after cooling pack.
2. the preparation method of convenient dish according to claim 1, it is characterised in that：The step（7）Middle mixing major ingredient
Mass ratio with seasoning dip material is（8~9）:1.
3. the preparation method of convenient dish according to claim 1, it is characterised in that：The step（7）Middle antiseptic solution
It is the liquor natrii hypochloritis that concentration is 10ppm, sterilizes 10~15min.
4. the preparation method of convenient dish according to claim 1, it is characterised in that：The step（7）Middle casing is quick-frozen
50~60min, intestines body core temperature reaches to be packed after -18 DEG C.
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| CN201710345919.8A CN106983097A (en) | 2017-05-17 | 2017-05-17 | A kind of preparation method of convenient dish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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