CN107259435A - One kind conveniently emits dish and preparation method thereof - Google Patents

One kind conveniently emits dish and preparation method thereof Download PDF

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Publication number
CN107259435A
CN107259435A CN201710621532.0A CN201710621532A CN107259435A CN 107259435 A CN107259435 A CN 107259435A CN 201710621532 A CN201710621532 A CN 201710621532A CN 107259435 A CN107259435 A CN 107259435A
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CN
China
Prior art keywords
parts
bag
dish
conveniently
portions
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Application number
CN201710621532.0A
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Chinese (zh)
Inventor
赵刚
秦天福
徐静
何连勇
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四川白家食品产业有限公司
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Priority to CN201710621532.0A priority Critical patent/CN107259435A/en
Publication of CN107259435A publication Critical patent/CN107259435A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

Dish and preparation method thereof is conveniently emitted the invention discloses one kind, is made up of it is characterized in that this conveniently emits dish flavor pack, food materials bag, muffin.Dish is conveniently emitted in the present invention, spicy fresh fragrant, taste enriches, and easy to carry, edible way is simple, and after food materials are specially treated, nutritional ingredient, color and luster and mouthfeel are remained to greatest extent, nutritious, retains local flavor and characteristic that tradition emits dish.

Description

One kind conveniently emits dish and preparation method thereof

Technical field

Present invention design food processing field, relates generally to one kind and conveniently emits dish and preparation method thereof.

Background technology

Dish is emitted as the common traditional snack in Sichuan, delicious and fragrant taste, with its peculiar flavour.Emit the selection meat and vegetables of vegetable edible material , it is common such as hair tripe, beef, pork, agaric, duck blood, konjaku, chafing dish powder, lotus root piece, potato, green bamboo shoots, mushroom, mushroom, gold Pin mushroom, Chinese cabbage, caraway etc., customer can select various food according to the hobby of itself and be arranged in pairs or groups, while oneself can also be helped The selection of material.But general restaurant-quality emits that dish manufacturing process is cumbersome, the activity duration is long, soup pot bottom seasoning, and the seasoning of condiment is complicated;Food materials All it is fresh food materials, it is necessary to be cooked to eat, it is extremely inconvenient.Meanwhile, it is emitting for " thousand one pot of people " formula that tradition, which emits dish, Dish bed material, all seasonings ceaselessly infusion in soup is short then two days one day, it is long then one week, What is more, bed material from boil just from Only it is that soup amount has been lacked and added again not change, it is extremely unhealthy.

CN103919075A disclose one kind conveniently emits dish and preparation method and application, it is characterised in that including flavoring bag, Concentrated bone soup bag and food materials bag, percentage by weight is 22-26: 5-8: 75-80, conveniently emitting dish small volume, being easy in its invention Carry and preserve, it is time saving when using, save trouble and with spicy fresh fragrant characteristic, but in process to not having in the processing of vegetables Color protection protects crisp technique, can produce certain influence to the eating mouth feel of product.CN104719792A discloses the preparation for conveniently emitting dish Method, food materials, which are sequentially passed through, to be arranged cleaning, boiling hot, -20 DEG C of refrigerator pre-freezes 3 hours, -80 DEG C of freezings is quick-boiled in the boiling water for adding salt 12 hours, dry 12-24 hour in vacuum freeze drier, be packaged into food materials packet procedures, sauce packet and food materials bag composition side Just dish finished product is emitted, its vegetables is that its mouthfeel for brewing rear food materials may be more difficult to be dried in vacuo obtained dehydration-type food materials bag Reach original fresh state.

Based on above-mentioned analysis, a kind of spicy fresh fragrant, taste enriches, and easy to carry, edible way is simple, and food materials are through special place After reason, nutritional ingredient, color and luster and mouthfeel are remained to greatest extent, it is nutritious, retain local flavor and characteristic that tradition emits dish, i.e., The dish that conveniently emits for making to remain to keep after long-time storage food materials fresh taste is that current industry is badly in need of.

The content of the invention

In view of above-mentioned deficiency, easy to carry present invention aims at providing a kind of spicy fresh fragrant, taste to enrich, side is eaten Formula is simple, and after food materials are specially treated, nutritional ingredient, color and luster and mouthfeel are remained to greatest extent, nutritious, retains tradition The local flavor and characteristic of dish are emitted, even across remaining to keep food materials fresh taste conveniently to emit dish and its preparation side after long-time storage Method.

In order to achieve the above object, present invention employs following technical scheme, the consumption of each component of the present invention be also by Inventor carries out largely groping to summarize what is drawn.

One kind conveniently emits dish, is made up of flavor pack, food materials bag and muffin.

Further, the flavor pack is made up of You Bao, sauce halogen bag, powder bag, catsup and pickled vegetables bag.

Further, the making step of the oil bag is as follows, counts by weight ratio:70-85 parts of rapeseed oil heating are gone It is raw, removed slag after adding the quick-fried perfume of 2-5 portions of green onions, 2-5 portions of ginger, 0.5-1.5 portions of garlics, treat that oil temperature is increased to 195 DEG C and adds 1-5 parts of sesames stir-frys System, oil temperature adds 5-15 portions of capsicums when being reduced to 170 DEG C and carries out frying, is subsequently added 3-5 parts of water, 1-3 parts of Zanthoxylum essential oils, 0.5- 1.5 parts of sesame oil, 0.1-0.5 parts of white wine, 0.1-0.5 parts of capsanthins, 1-2.5 parts of capsaicines, 0.5-1.5 parts of spice stirrings are mixed Close, stand filter cleaner, metering packing, every bag of 30-40g after 12h.

Further, the making step of the sauce halogen bag is as follows, counts by weight ratio:30-60 portions of rapeseed oils are heated to Fire cooling 3min is closed after 220 DEG C, 5-10 parts of butter is subsequently added and melts to it, using three-stage stir-frying-technology, control oil temperature reaches During to 120 DEG C, 100 DEG C and 98 DEG C of three stages, 2-8 parts of Pixian bean sauces, 0.5-1 parts of beans are added by the formula rate first stage Fermented soya beans, salted or other wise, 1-3 parts of rock sugar frying 4min, second stage adds 5-15 part capsicum frying 6min, 3-5 portions of ginger of phase III addition, 3-5 parts Garlic, 1-3 part zanthoxylum powder, 3-5 parts of condiment powders, 1-3 parts of white wine frying 5min, be eventually adding 5-8 portions of chickens' extracts, 10-15 parts eat Salt, 0.5-1 part dusty yeast, 1-3 parts of sesame paste, 1-3 parts big bone condensed cream, 0.1-0.5 parts of flavoring essence small fire fryings, it is off the pot after Hot filling, every bag of 30-50g.

Further, the making step of the powder bag is as follows, counts by weight ratio:50-60 parts of edible salt, monosodium glutamate 15- 30 parts, 3-5 parts of yeast extract, 10-15 parts of maltodextrin, 3-5 parts of white granulated sugar, dehydration 1-3 part of ginger powder, be dehydrated 1-3 parts of garlic powder, 0.08-0.10 parts of silica, 1-3 parts of 5 '-the sapidity nucleotide disodium, are uniformly mixed, and measure using mixing screw Packaging, every bag of 10-15g.

Further, the catsup and pickled vegetables bag is made up of the raw material of following weight:It is 20-30 parts of pickling radishes, pickled 20-40 parts of Shredded kelp, pickled root-mustard 10-30 parts, 10-30 parts of bean sprout, bean sprouts 40-60 parts, vacuum packaging, every bag of 15-25g.

Further, the food materials bag is made up of vegetables bag and halogen pork pies.

Further, the making step of the halogen pork pies is as follows, counts by weight ratio:20-30 parts of beef, 25-35 parts Pork, 20-30 portion Fresh Grade Breast, 15-20 parts of hair tripes, 15-20 parts of yellow larynxs thaw, cleaning simultaneously cutting;Then 0.4- is added by formula 0.6 part of tenderizer, 0.05-0.1 parts of composite phosphates(By mass, sodium tripolyphosphate:Calgon:Sodium pyrophosphate=1.5: 2:1), 0.5-1.5 parts of green onions, 0.5-1.5 parts of ginger, 0.5-1.5 parts of pepper powders, 0.1-0.2 parts of casein sodiums, 0.1-0.3 parts of beans Cool powder is pickled, and the time is 4-5h;Subsequent stew in soy sauce 5-10min according to a conventional method;Spiced and stewed food metering is weighed and is vacuum-packed, Every bag of 40-60g;Then halogen pork pies are sterilized, sterilization conditions are 121 DEG C, 10-15min.

Further, the making step of the vegetables bag is as follows, counts by weight ratio:10-20 portions of sea-tangles, 20-30 parts Agaric immersion cleans silt, selects net foreign matter, cuts shape into pieces after swelling, 5-15 portions of bamboo shoots, 5-10 portions of mushrooms, 5-15 portions of potatoes Piece, 10-20 part lotus rhizome, 20-30 parts of sea lettuces, 20-30 parts of lettuces, 15-25 parts of root mustard clear water are cleaned, and section of peeling is pulled out Drain, be 0.1-0.15% citric acid solution blanching 60s-90s by the above-mentioned concentration for being placed in 95-100 DEG C, be soaked in and contain after pulling out 15-20min is soaked in 0.1-0.15% calcium chloride, 0.3-0.5% citric acids, sodium pyrosulfite 0.02-0.08% solution;Pull out Drain, by vegetables bag formula for raw stock add 4-7 portions of salt, 0.1-0.4 parts of citric acids, 0.1-0.3 parts of D-araboascorbic acid sodium, 0.1-0.3 parts of potassium sorbates, 0.1-0.3 parts of dehydroactic acid sodiums, 0.05-0.1 parts of sodium ethylene diamine tetracetate disodiums, 0.01-0.02 Part sodium pyrosulfite, after stirring, weighs by predetermined weight, every bag of 100-200g;After vegetables bag vacuum sealing after weighing Using low temperature water-bath sterilization mode, sterilization conditions are 80-90 DEG C, maintain 20-30min;Vegetables bag is placed in circulating water in time Cooling, wipes surface moisture away and produces vegetables bag.

Further, the making step of the muffin is as follows, counts by weight ratio:By 20-40 parts of cornstarch, 3-8 Portion tapioca, 10-20 parts of sweet potato starch, 45-50 parts of water, 1-3 parts of palm oils, 1-3 portions of edible salts, 0.1-0.5 parts of guar gums, 0.05-0.15 parts of citric acids, 0.3-0.8 parts of sodium carboxymethylcelluloses, 0.05-0.15 parts of congealed fat mixing, are tuned into pulpous state and stir Uniformly, the bean vermicelli of curing is obtained for the pressurizing unit of 90-100 DEG C of the mm screen clothes containing Φ 0.7 by temperature, bean vermicelli is placed in -5- Freeze 4-6h in 10 DEG C of environment, the bean vermicelli after freezing aging is placed in 30-45 DEG C of clear water immersion 20-30min so that bean vermicelli is scattered, leaching Bright water is removed after bubble quantitatively send under 60-70 DEG C of hot blast and dry to muffin water content 10-12%, then packaging.

The beneficial effects of the present invention are:

(1)The present invention, which conveniently emits dish, to be heated using self-heating meal box device, not only easy to carry, while quick heating food With when edible this conveniently emits dish, it is only necessary to flavor pack, food materials bag are put in the cutlery box for holding food, and self-heating bag is put into In box body, tear water bag and pour into box body, cutlery box is placed on box body, sealing and standing is after 10 minutes.By taking self-heating The pattern of packaging assigns the characteristics of tradition emits convenient, fast dish, fashion, meets the demand of modern fast pace life, and provide A kind of delicious dish class instant food of nutrition.

(2)Flavor pack adds more flavoring ingredients on the flavouring material formula and processing technology that tradition emits dish so that product Mouthfeel time is abundant, gives off a strong fragrance and lasting.In addition, the processing to flavor pack uses multistage processing mode, different condiment substantially Different processing conditions are taken, the flavor components in flavoring are retained to greatest extent, product more taste is assigned.

(3)For emitting vegetable food, mouthfeel, the freshness of vegetables directly affect the edible quality for conveniently emitting dish.Base of the present invention Employ three hierarchical process formula color protections in color protection, the crisp dose of effect and its mechanism of action to vegetables of shield and protect crisp technology, by blanching, Color protection protects the activity that crisp dose of use inhibits enzyme in vegetables in immersion and packaging, reduces the contact with oxygen to realize Vegetables color and luster farthest retains, while metal cation such as calcium ion etc. in crisp dose of shield, can cause between vegetable tissue Gelatinous mass is combined generation rigid structure with free carboxy hinge therein to be maximally maintained the hard of vegetable tissue Degree, based on this, enables to conveniently emit the vegetables in dish and maintains long period natural color and luster and good mouthfeel, increase is edible Person's appetite, assigns the stability of product quality.

(4)Vegetables bag uses low temperature water-bath sterilization mode, has been effectively kept the nutritional ingredient in vegetables.

(5)Formula and technique in the present invention is inseparable, mutually collaboration, is an indispensable integrated artistic, only Have under inventive formulation and process conditions, each raw material could be balanced well, the best combination of each raw material is drawn, make final Obtained conveniently to emit that dish is nutritious, fragrance is dense, keeps tradition to emit the local flavor and characteristic of dish.

Embodiment

We will the invention will be further elaborated with reference to embodiment below.

Embodiment 1

Conveniently emit the preparation of dish:

(1)The making of oil bag:

Life is gone into the heating of 82.5kg rapeseed oils, is removed slag after adding 3.5kg portions of green onions, 3.5kg parts of ginger, the quick-fried perfume of 1kg garlics, treats that oil temperature is raised To 195 DEG C of addition 3kg sesame fryings, 10kg capsicums are added when oil temperature is reduced to 170 DEG C and carry out frying, be subsequently added 4kg water, 2kg Zanthoxylum essential oils, 1kg sesame oil, 0.3kg parts of white wine, 0.3kg capsanthins, 1.5kg capsaicines, the stirring mixing of 1kg spices are quiet Put filter cleaner after 12h, metering packing, every bag of 35g.

(2)Sauce halogen packs work:

Take 45kg rapeseed oils to be heated to closing fire cooling 3min after 220 DEG C, 7.5kg butter are subsequently added to its thawing, using three sections Formula stir-frying-technology, i.e., when control oil temperature reaches 120 DEG C, 100 DEG C and 98 DEG C of three stages, added by the formula rate first stage 5kg Pixian bean sauces, 0.75kg fermented soya bean, 2kg rock sugar frying 4min, second stage add 10kg capsicum frying 6min, the 3rd rank Section adds 4kg ginger, 4kg garlics, 2kg zanthoxylum powders, 4kg condiment powders, 2kg white wine frying 5min, be eventually adding 6.5kg chickens' extracts, The big bone condensed cream of 12.5kg edible salts, 0.75 dusty yeast, 2kg sesame paste, 2kg, 0.3kg flavoring essence small fire fryings, it is off the pot after Hot filling, every bag of 40g.

(3)The making of powder bag:

Take edible salt 55kg, monosodium glutamate 22.5kg, yeast extract 4kg, maltodextrin 12.5kg, white granulated sugar 4kg, dehydration ginger powder 2kg, dehydration garlic powder 2kg, silica 0.09kg, 5 '-the sapidity nucleotide disodium 2kg, are uniformly mixed using mixing screw Close, and metering packing, every bag of 12g.

(4)The making of catsup and pickled vegetables bag:

Pickling radishes 25kg, pickled Shredded kelp 30kg, pickled root-mustard 20kg, bean sprout 20kg, bean sprouts 50kg are taken, is vacuum-packed, often Bag 20g.

(6)The making of halogen pork pies:

25kg beef, 30kg porks, 25kg Fresh Grade Breast, 18kg maos of tripes, the yellow larynxs of 18kg are taken to thaw, clean and cutting;Then by matching somebody with somebody Side adds 0.5kg tenderizers, 0.75kg composite phosphates(Composite phosphate is 1.5 by mass ratio:2:1 sodium tripolyphosphate, six Sodium metaphosphate, sodium pyrophosphate composition), 1kg green onions, 1kg ginger, 1kg pepper powders, 0.15kg casein sodiums, 0.4kg nutmegs carry out Pickle, the time is 4.5h;Subsequent stew in soy sauce 7min according to a conventional method;Spiced and stewed food metering is weighed and is vacuum-packed, every bag of 50g;So Halogen pork pies are sterilized afterwards, sterilization conditions are 121 DEG C, 15min.

(7)The making of vegetables bag:

Take 15kg sea-tangles, 25kg agarics immersion swell after clean silt, select net foreign matter, cut shape into pieces, take 10kg bamboo shoots, 7.5kg mushrooms, 10kg potato chips, 15kg lotus rhizomes, 25kg sea lettuces, 25kg lettuces, 20kg root mustards clear water are cleaned, and are peeled and are cut Piece, pulls out and drains, and is 0.15% citric acid solution blanching 75s by the above-mentioned concentration for being placed in 100 DEG C, is soaked in after pulling out containing 0.15% 20min is soaked in calcium chloride, 0.4% citric acid, the solution of 0.05% sodium pyrosulfite;Pull out and drain, match somebody with somebody by vegetables bag raw material Side add 5kg salt, 0.25kg citric acids, 0.2kgD- sodium isoascorbates, 0.2kg potassium sorbates, 0.2kg dehydroactic acid sodiums, 0.075kg sodium ethylene diamine tetracetates disodium, 0.015kg sodium pyrosulfites, after stirring, weigh by predetermined weight, every bag 150g;Low temperature water-bath sterilization mode is used after vegetables bag vacuum sealing after weighing, sterilization conditions are 85 DEG C, maintain 25min;Will Vegetables bag is placed in circulating water to be cooled down in time, is wiped surface moisture away and is produced vegetables bag.

(8)The making of muffin:

By 30kg cornstarch, 5kg tapiocas, 15kg sweet potato starch, 50kg water, 2kg palm oils, 2kg edible salts, 0.3kg Guar gum, 0.1kg citric acids, 0.5kg sodium carboxymethylcelluloses, the mixing of 0.1kg congealed fats, are tuned into pulpous state and stir, pass through Temperature obtains the bean vermicelli of curing for the pressurizing unit of 95 DEG C of the mm screen clothes containing Φ 0.7, and bean vermicelli is placed in 0 DEG C of environment and freezes 5h, Bean vermicelli after freezing aging is placed in 40 DEG C of clear water immersion 25min so that bean vermicelli is scattered, and bright water is removed after immersion and quantitatively sends into 65 DEG C Dried under hot blast to muffin water content 11%, then packaging.

(9)50g halogen pork pies constitute food materials bag, 40g sauce halogen bag, 12g powder bag, 20g catsup and pickled vegetables bag composition with 150g vegetables bag Flavor pack;Flavor pack, food materials bag and muffin just constitute and conveniently emit dish, can be packed and be heated using self-heating meal box, no It is only easy to carry, while quick heating is edible, when edible this conveniently emits dish, it is only necessary to be put in flavor pack, food materials bag and hold food In the cutlery box of thing, and self-heating bag is put into box body, tears water bag and pour into box body, cutlery box is placed on box body, sealing and standing After 10 minutes.By taking the pattern from hot packing to assign the characteristics of tradition emits convenient, fast dish, fashion, meet the modern times The demand of fast pace life, and there is provided a kind of delicious dish class instant food of nutrition.

Embodiment 2

Conveniently emit the preparation of dish:

Wherein, flavor pack, muffin former material preparation method for material be the same as Example 1.Halogen meat is made up of following raw material:20kg beef, 25kg porks, 20kg Fresh Grade Breast, 15kg maos of tripes, the yellow larynxs of 15kg thaw, cleaned and cutting;Then 0.4kg soft textives are added by formula Powder, 0.05kg composite phosphates(By mass, sodium tripolyphosphate:Calgon:Sodium pyrophosphate=1.5:2:1), 0.5kg green onions, 0.5kg ginger, 0.5kg pepper powders, 0.1kg casein sodiums, 0.1kg nutmegs.

Vegetables bag is made up of following raw material:10kg sea-tangles, 20kg agarics immersion swell after clean silt, select net foreign matter, Cut shape into pieces, 5kg bamboo shoots, 5kg mushrooms, 5kg potato chips, 10kg lotus rhizomes, 20kg sea lettuces, 20kg lettuces, 15kg root mustards, 4kg salt, 0.1kg citric acids, 0.1kgD- sodium isoascorbates, 0.1kg potassium sorbates, 0.1kg dehydroactic acid sodiums, 0.05kg Sodium ethylene diamine tetracetate disodium, 0.01kg sodium pyrosulfites.

Test example 1

The implementation process is same as Example 1, simply not using the compound solution immersion of calcium chloride, citric acid, sodium pyrosulfite Vegetables.

Test example 2

The implementation process is same as Example 1, and low temperature water dip sterilization simply is replaced with into 121 DEG C of sterilization 20min.

Test example 3

The implementation process and embodiment 1 are only different in vegetables bag manufacture craft:Sea-tangle, agaric immersion swell after clean silt, Select net foreign matter, cut shape into pieces, remaining vegetables clear water is cleaned, section of peeling, the bright water of removing is standby, and the food materials drained away the water are put In 80 DEG C of 0.08% citric acid solution blanching 50s, the vegetables after blanching be soaked in containing 0.05% calcium chloride, 0.2% citric acid, Soak 10min in the solution of 0.01% sodium pyrosulfite, remove bright water, by vegetables bag formula for raw stock add 2kg salt, 0.05kg citric acids, 0.03kgD- sodium isoascorbates, 0.03kg potassium sorbates, 0.25kg dehydroactic acid sodiums, 0.1kg ethylenediamines Tetraacethyl sodium disodium, after stirring, uses low temperature water-bath sterilization mode, sterilization conditions after the vegetables bag vacuum sealing after weighing For 80 DEG C, 15min is maintained;Vegetables bag is placed in circulating water to be cooled down in time, is wiped surface moisture away and is produced vegetables bag, by predetermined weight Weigh, every bag of 150g.

Embodiment 4

The implementation process and embodiment 1 are only different in vegetables bag manufacture craft:Sea-tangle, agaric immersion swell after clean silt, Select net foreign matter, cut shape into pieces, remaining vegetables clear water is cleaned, section of peeling, the bright water of removing is standby, and the food materials drained away the water are put In 100 DEG C of 0.2% citric acid solution blanching 120s, the vegetables after blanching be soaked in containing 0.2% calcium chloride, 0.6% citric acid, 30min is soaked in the solution of 0.12% sodium pyrosulfite, bright water is removed, 9kg salt, 0.5kg are added by vegetables bag formula for raw stock Citric acid, 0.4kgD- sodium isoascorbates, 0.4kg potassium sorbates, 0.5kg dehydroactic acid sodiums, 0.2kg sodium ethylene diamine tetracetates Disodium, after stirring, uses water dip sterilization mode, sterilization conditions are 100 DEG C, are maintained after the vegetables bag vacuum sealing after weighing 25min;Vegetables bag is placed in circulating water to be cooled down in time, is wiped surface moisture away and is produced vegetables bag, is weighed by predetermined weight, every bag 150g。

Texture testing

By embodiment and test example products obtained therefrom, it is representative to choose bamboo shoots and lotus root piece, using Britain Stable Micro Systes Its hardness of the TA-XT plus instrumental tests of company, takes sample thickness about l cm, and probe MTD is 3 mm, and penetrating speed is 1 mm/s。

Table 1 is it can be seen that protecting crisp technology using the rational three hierarchical process formula color protection in the present invention helps to improve vegetables Hardness so that it has good mouthfeel.

Color difference measurement is tested

By embodiment and test example products obtained therefrom, it is representative to choose bamboo shoots, lotus root piece and lettuce, with Japanese KONICA MINOLTA Company's CM-5 spectrophotometric color measurement instruments determine its chromatic value L*、a*、b*.The Lab colour spaces are exactly any color L*、a*、b*, this 3 Individual numerical value is represented.Wherein L*Brightness is represented, value 0-100, value is bigger, and brightness is bigger;a*There is positive and negative point, just represent redness, The green degree of negative indication;b*There is positive and negative point, just represent yellowing, negative indication indigo plant degree can determine whether difference according to L*, a*, b* value surveyed The difference of color.

From table 2 it can be seen that protecting crisp technique using three stage color protections, and ensure reasonably to use parameter to cause bamboo Bamboo shoot, the bright color of lotus root piece, browning degree are low, while the green color and luster of lettuce can be caused to keep good.It is possible thereby to use this Technology in invention well can ensure that vegetables take care of yourself the color and luster of vegetables.

Sensory evaluation is tested

The sensory evaluation that embodiment and test example products obtained therefrom according to table 1 such as table 2 show.

Table 4 is it can be seen that rational raw material proportioning can cause product special flavour and mouthfeel more preferably, while using three hierarchical process formulas to protect Color, which protects crisp technology, to be helped to improve vegetables color and luster and mouthfeel.

Claims (10)

1. one kind conveniently emits dish, it is characterised in that this, which conveniently emits dish, is made up of flavor pack, food materials bag, muffin.
2. according to claim 1 conveniently emit dish, it is characterised in that the flavor pack be by You Bao, sauce halogen bag, powder bag, Catsup and pickled vegetables bag is constituted.
3. according to claim 2 conveniently emit dish, it is characterised in that the making step of the oil bag is as follows, by weight Proportioning meter:Life is gone into 70-85 parts of rapeseed oil heating, is removed slag after adding the quick-fried perfume of 2-5 portions of green onions, 2-5 portions of ginger, 0.5-1.5 portions of garlics, treats oil Temperature rise is to 1-5 parts of sesame fryings of 195 DEG C of additions, and oil temperature adds 5-15 portions of capsicums and carries out frying when being reduced to 170 DEG C, subsequent to add Enter 3-5 parts of water, 1-3 parts of Zanthoxylum essential oils, 0.5-1.5 parts of sesame oil, 0.1-0.5 parts of white wine, 0.1-0.5 parts of capsanthins, 1-2.5 parts peppery Green pepper element, 0.5-1.5 parts of spice stirring mixing, stand filter cleaner, metering packing, every bag of 30-40g after 12h.
4. according to claim 2 conveniently emit dish, it is characterised in that the making step of the sauce halogen bag is as follows, by weight Part proportioning meter:30-60 portions of rapeseed oils are heated to closing fire cooling 3min after 220 DEG C, are subsequently added 5-10 parts of butter and melt to it, adopt Three-stage stir-frying-technology is used, when control oil temperature reaches 120 DEG C, 100 DEG C and 98 DEG C of three stages, is added by the formula rate first stage Enter 2-8 parts of Pixian bean sauces, 0.5-1 parts of fermented soya bean, 1-3 parts of rock sugar frying 4min, second stage adds 5-15 parts of capsicum fryings 6min, the phase III adds 3-5 parts of ginger, 3-5 parts of garlics, 1-3 parts of zanthoxylum powders, 3-5 parts of condiment powders, 1-3 parts of white wine frying 5min, Be eventually adding 5-8 portions of chickens' extracts, 10-15 portions of edible salts, 0.5-1 parts of dusty yeasts, 1-3 parts of sesame paste, 1-3 parts big bone condensed cream, 0.1-0.5 parts of flavoring essence small fire fryings, rear hot filling off the pot, every bag of 30-50g.
5. according to claim 2 conveniently emit dish, it is characterised in that the making step of institute's powder bag is as follows, matches somebody with somebody by weight Than meter:It is 50-60 parts of edible salt, 15-30 parts of monosodium glutamate, 3-5 parts of yeast extract, 10-15 parts of maltodextrin, 3-5 parts of white granulated sugar, de- 1-3 parts of water ginger powder, 1-3 parts of garlic powder of dehydration, 0.08-0.10 parts of silica, 1-3 parts of 5 '-the sapidity nucleotide disodium, using spiral Mixer is uniformly mixed, and metering packing, every bag of 10-15g.
6. according to claim 2 conveniently emit dish, it is characterised in that the catsup and pickled vegetables bag is by following weight Raw material is made:20-30 parts of pickling radishes, pickled Shredded kelp 20-40 parts, pickled root-mustard 10-30 parts, 10-30 parts of bean sprout, bean sprouts 40-60 parts, vacuum packaging, every bag of 15-25g.
7. according to claim 1 conveniently emit dish, it is characterised in that the food materials bag is by vegetables bag and halogen pork pies group Into.
8. according to claim 7 conveniently emit dish, it is characterised in that the making step of the halogen pork pies is as follows, by weight Part proportioning meter:20-30 parts of beef, 25-35 parts of porks, 20-30 parts of Fresh Grade Breast, 15-20 parts of hair tripes, 15-20 parts of yellow larynxs thaw, clearly Wash and cutting;Then 0.4-0.6 parts of tenderizers, 0.05-0.1 parts of composite phosphates, 0.5-1.5 parts of green onions, 0.5- are added by formula 1.5 portions of ginger, 0.5-1.5 portions of pepper powders, 0.1-0.2 portions of casein sodiums, 0.1-0.3 portions of nutmegs are pickled, and the time is 4- 5h;Subsequent stew in soy sauce 5-10min according to a conventional method;Spiced and stewed food metering is weighed and is vacuum-packed, every bag of 40-60g;Then to halogen meat Bag is sterilized, and sterilization conditions are 121 DEG C, 10-15min;The making step of the vegetables bag is as follows, counts by weight ratio: 10-20 parts of sea-tangles, 20-30 parts of agaric immersions clean silt after swelling, select net foreign matter, cut shape into pieces, 5-15 parts of bamboo shoots, 5-10 Part mushroom, 5-15 parts of potato chips, 10-20 parts of lotus rhizomes, 20-30 parts of sea lettuces, 20-30 parts of lettuces, 15-25 parts of root mustard clear water are washed Only, peel section, pull out and drain, be 0.1-0.15% citric acid solution blanchings 60s- by the above-mentioned concentration for being placed in 95-100 DEG C 90s, is soaked in after pulling out in calcium chloride containing 0.1-0.15%, 0.3-0.5% citric acids, sodium pyrosulfite 0.02-0.08% solution Soak 15-20min;Pull out and drain, 4-7 parts of salt, 0.1-0.4 parts of citric acids, 0.1-0.3 are added by vegetables bag formula for raw stock Part D-araboascorbic acid sodium, 0.1-0.3 parts of potassium sorbates, 0.1-0.3 parts of dehydroactic acid sodiums, 0.05-0.1 parts of ethylenediamine tetra-acetic acids Sodium disodium, 0.01-0.02 part sodium pyrosulfite, after stirring, weigh by predetermined weight, every bag of 100-200g;After weighing Low temperature water-bath sterilization mode is used after vegetables bag vacuum sealing, sterilization conditions are 80-90 DEG C, maintain 20-30min;By vegetables bag It is placed in circulating water and cools down in time, wipes surface moisture away and produce vegetables bag;The composite phosphate is by sodium tripolyphosphate, six inclined phosphorus Sour sodium, sodium pyrophosphate press 1.5:2:1 mass ratio is mixed.
9. according to claim 1 conveniently emit dish, it is characterised in that the making step of the muffin is as follows, by weight Proportioning meter:By 20-40 parts of cornstarch, 3-8 portions of tapiocas, 10-20 parts of sweet potato starch, 45-50 parts of water, 1-3 parts of palm oils, 1-3 parts of edible salts, 0.1-0.5 parts of guar gums, 0.05-0.15 parts of citric acids, 0.3-0.8 parts of sodium carboxymethylcelluloses, 0.05- 0.15 part of congealed fat mixing, is tuned into pulpous state and stirs, and is filled by temperature for the extruding of 90-100 DEG C of the mm screen clothes containing Φ 0.7 The bean vermicelli for obtaining curing is put, bean vermicelli is placed in -5-10 DEG C of environment and freezes 4-6h, the bean vermicelli after freezing aging is placed in 30-45 DEG C Clear water immersion 20-30min causes bean vermicelli to disperse, and bright water is removed after immersion and quantitatively sends into dry to muffin under 60-70 DEG C of hot blast contains Water 10-12%, is then packed.
10. a kind of conveniently emit dish according to claim 1-9 is any, it is characterised in that this, which conveniently emits dish, can use self-heating Cutlery box device is heated, not only easy to carry, while quick heating is edible, when edible this conveniently emits dish, it is only necessary to by condiment Bag, food materials bag are put in the cutlery box for holding food, and self-heating bag are put into box body, tear water bag and pour into box body, by cutlery box It is placed on box body, sealing and standing is after 10 minutes.
CN201710621532.0A 2017-07-27 2017-07-27 One kind conveniently emits dish and preparation method thereof CN107259435A (en)

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CN103919075A (en) * 2014-04-30 2014-07-16 吴志建 Convenient hotpots as well as preparation method and application thereof
CN104719792A (en) * 2015-03-30 2015-06-24 四川农业大学 Preparation method of instant spicy hotpot
CN104886512A (en) * 2015-06-01 2015-09-09 统一企业(中国)投资有限公司昆山研究开发中心 Instant crispy and tasty fresh-keeping vegetable and preparation method thereof
CN204861663U (en) * 2015-08-06 2015-12-16 宁夏中航郑飞塞外香清真食品有限公司 Self -heating cutlery box

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Publication number Priority date Publication date Assignee Title
CN103919075A (en) * 2014-04-30 2014-07-16 吴志建 Convenient hotpots as well as preparation method and application thereof
CN104719792A (en) * 2015-03-30 2015-06-24 四川农业大学 Preparation method of instant spicy hotpot
CN104886512A (en) * 2015-06-01 2015-09-09 统一企业(中国)投资有限公司昆山研究开发中心 Instant crispy and tasty fresh-keeping vegetable and preparation method thereof
CN204861663U (en) * 2015-08-06 2015-12-16 宁夏中航郑飞塞外香清真食品有限公司 Self -heating cutlery box

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