CN107307335A - A kind of processing method of Buddha jumping over the wall major ingredient - Google Patents
A kind of processing method of Buddha jumping over the wall major ingredient Download PDFInfo
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- CN107307335A CN107307335A CN201710462314.7A CN201710462314A CN107307335A CN 107307335 A CN107307335 A CN 107307335A CN 201710462314 A CN201710462314 A CN 201710462314A CN 107307335 A CN107307335 A CN 107307335A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of Buddha jumping over the wall major ingredient, the material processing of the present invention is simple compared with traditional handicraft, it is convenient, and process can realize temp-controlling and time-controlling by machinery, help to maintain product quality stable, it is suitable for industrialized production, with the dry abalone handled well, the tendons of beef, mutton or pork and drying fish-skin are raw material, sent out after cleaning using thermostatted water, precook, Buddha jumping over the wall major ingredient prepared by the techniques such as autoclave sterilization can save the pre-treatment step of major ingredient in Buddha jumping over the wall manufacturing process, can directly it be cooked after dismounting, the Production Time of Buddha jumping over the wall is saved, large-scale industrialized production can be achieved, and Buddha jumping over the wall major ingredient produced by the present invention is compounded with soup, boil, obtained Buddha jumping over the wall tinned food has close organoleptic quality after heating with Buddha jumping over the wall made from traditional handicraft after canned, product is nutritious, color, smell and taste are all good, and compared with tradition cooks obtained Buddha jumping over the wall product, the long period can be stored.
Description
Technical field
The present invention relates to a kind of food processing field, specifically a kind of processing method of Buddha jumping over the wall major ingredient.
Background technology
Buddha jumping over the wall are to adjust Foochow famous dish with one-hundred-year history, and original name Fu Shou is complete, during because there is the men of literature and writing to taste the dish,
Cry of certain animals of composing poem is praised：" altar plays meat or fish and fragrance spread neighbours, and Buddhist, which is heard, abandons buddhist jump wall ", change is renamed as Buddha jumping over the wall, the culinary art skill of traditional Buddha jumping over the wall
Very exquisite, " making of ' Ju Chun gardens ' Buddha jumping over the wall " ranks the national non-material cultural heritage register of second batch, and the road famous dish is also more
Secondary to be seen in high-level culinary art skill contest at home and abroad, illustrate traditional Buddha jumping over the wall makes the higher culinary art skill of needs；
It has been reported that having Buddha jumping over the wall batch production product on the market, but do not become famous so far, existing product is mostly within 2002
Hotel puts on short allowance in specialty form, and it makes the culinary art experience all the year round for still relying on local hotel famous cook, and therefore, Buddha jumping over the wall are matched somebody with somebody
Material is particular about, cumbersome and the leading way of empirical formula cause the current product not possess the condition of industrialized production also.
The content of the invention
It is an object of the invention to provide a kind of processing method of Buddha jumping over the wall major ingredient, to solve to propose in above-mentioned background technology
The problem of.
To achieve the above object, the present invention provides following technical scheme：
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, selection color is bright, translucent, the dry and comfortable no impurity taste tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt
Thing, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish-skin of saline taste, and the tendons of beef, mutton or pork and drying fish-skin are carried out
Cutting, it is stand-by；
(2) raw material is cleaned：Ready raw material is placed in warm water and cleaned 4-6 times, dust, the hair on raw material surface is washed away
The impurity such as hair, sandy soil；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then container filled with water is positioned over thermostat water bath
In enter water-filling hair；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water and precooks；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in vertical steam sterilizer
Autoclave sterilization is carried out, Buddha jumping over the wall major ingredient is made；
(6) soup prepared is loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, small fire infusion 10h is used in big fire after boiling, then
Add chicken powder, salt and sugar to be seasoned, let cool and load can to room temperature, can is put into steamer, thermophilic digestion sterilization
Natural cooling after 10min, sealing, produces Buddha jumping over the wall tinned food.
It is used as further scheme of the invention：The specification of dry abalone is 10 ± 2g/ in the step (1), tendons of beef, mutton or pork cutting
Length is 2-3cm, and tendons of beef, mutton or pork weight is 18-22g, and fish-skin weight is 12-16g.
It is used as further scheme of the invention：The bath temperature that thermostatted water is sent out in the step (3) is 35-45 DEG C, water hair
Time is 10-16h.
It is used as further scheme of the invention：Raw material precooks the time for 8-20min in the step (4).
It is used as further scheme of the invention：The autoclaved condition of step (5) high temperature is sterilizing at 121 DEG C
10-16min。
It is used as further scheme of the invention：Soup includes chicken soup, duck soup, bone soup and clear soup in the step (6).
Compared with prior art, the beneficial effects of the invention are as follows：The material processing of the present invention is simple compared with traditional handicraft,
It is convenient, and process can realize temp-controlling and time-controlling by machinery, help to maintain product quality stabilization, be suitable for industrial metaplasia
Production, using the dry abalone handled well, the tendons of beef, mutton or pork and drying fish-skin as raw material, using thermostatted water is sent out, precooked, HTHP goes out after cleaning
Buddha jumping over the wall major ingredient prepared by the techniques such as bacterium can save the pre-treatment step of major ingredient in Buddha jumping over the wall manufacturing process, can directly enter after dismounting
Row culinary art, has saved the Production Time of Buddha jumping over the wall, and large-scale industrialized production, and Buddha jumping over the wall major ingredient produced by the present invention can be achieved
Compound, boil with soup, canned rear obtained Buddha jumping over the wall tinned food has after heating with Buddha jumping over the wall made from traditional handicraft
There is close organoleptic quality, product is nutritious, and color, smell and taste are all good, while hobby that can also be according to consumer, adds vinegar,
Consumer demand can be better met, in the case where reducing infusion time (infusion 10h), remain to reach with traditional Buddha jumping over the wall compared with
Sampled for close sense organ, be suitable for family's daily consumption, and compared with tradition cooks obtained Buddha jumping over the wall product, can store up
Deposit the long period.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, for 10 ± 2g/ only, selection color is bright, translucent, dry and comfortable no impurity taste for the specification of dry abalone
The tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish of saline taste
Skin, and the tendons of beef, mutton or pork and drying fish-skin are cut, stand-by, cutting Hind Tendons length is 2cm, and the specification of drying fish-skin is 2cm*
3cm*0.3cm；
(2) raw material is cleaned：Ready raw material is placed in clear water and cleaned, raw material surface dust, hair, sandy soil etc. are washed away
Impurity；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then container filled with water is positioned over 40 DEG C of thermostatted waters
Bath reclaimed water sends out 12h；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water the 15min that precooks；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in 121 DEG C of vertical steams and is gone out
Bacterium device high temperature autoclaving 12min, is made Buddha jumping over the wall major ingredient；
(6) chicken soup prepared and duck soup are loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, small fire infusion is used in big fire after boiling
10h, adds chicken powder, salt and sugar and is seasoned, let cool and load can to room temperature；Can is put into steamer, thermophilic digestion
Natural cooling after 10min is sterilized, sealing produces Buddha jumping over the wall tinned food.
Embodiment 2
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, for 10 ± 2g/ only, selection color is bright, translucent, dry and comfortable no impurity taste for the specification of dry abalone
The tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish of saline taste
Skin, and the tendons of beef, mutton or pork and drying fish-skin are cut, stand-by, cutting Hind Tendons length is 3cm, and the specification of drying fish-skin is 2cm*
3cm*0.6cm；
(2) raw material is cleaned：Ready raw material is placed in clear water and cleaned, raw material surface dust, hair, sandy soil etc. are washed away
Impurity；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then container filled with water is positioned over 45 DEG C of thermostatted waters
Bath reclaimed water sends out 10h；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water the 10min that precooks；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in 121 DEG C of vertical steams and is gone out
Bacterium device high temperature autoclaving 16min, is made Buddha jumping over the wall major ingredient,
(6) chicken soup prepared and duck soup are loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, small fire infusion is used in big fire after boiling
10h, adds chicken powder, salt and sugar and is seasoned, let cool and load can to room temperature；Can is put into steamer, thermophilic digestion
Natural cooling after 10min is sterilized, sealing produces Buddha jumping over the wall tinned food.
Embodiment 3
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, for 10 ± 2g/ only, selection color is bright, translucent, dry and comfortable no impurity taste for the specification of dry abalone
The tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish of saline taste
Skin, and the tendons of beef, mutton or pork and drying fish-skin are cut, stand-by, cutting Hind Tendons length is 3cm, and the specification of drying fish-skin is 2cm*
3cm*0.4cm；
(2) raw material is cleaned：Ready raw material is placed in clear water and cleaned, raw material surface dust, hair, sandy soil etc. are washed away
Impurity；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then container filled with water is positioned over 40 DEG C of thermostatted waters
Bath reclaimed water sends out 16h；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water the 20min that precooks；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in 121 DEG C of vertical steams and is gone out
Bacterium device high temperature autoclaving 12min, is made Buddha jumping over the wall major ingredient；
(6) chicken soup prepared and duck soup are loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, small fire infusion is used in big fire after boiling
10h, adds chicken powder, salt and sugar and is seasoned, let cool and load can to room temperature；Can is put into steamer, thermophilic digestion
Natural cooling after 10min is sterilized, sealing produces Buddha jumping over the wall tinned food.
Embodiment 4
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, for 10 ± 2g/ only, selection color is bright, translucent, dry and comfortable no impurity taste for the specification of dry abalone
The tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish of saline taste
Skin, and the tendons of beef, mutton or pork and drying fish-skin are cut, stand-by, cutting Hind Tendons length is 2cm, and the specification of drying fish-skin is 2cm*
3cm*0.6cm；
(2) raw material is cleaned：Ready raw material is placed in clear water and cleaned, raw material surface dust, hair, sandy soil etc. are washed away
Impurity；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then by container filled with water be positioned over 45 DEG C, 40 DEG C,
In 35 DEG C of thermostat water bath, water sends out 12h, 11h, 10.5h respectively；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water precook 16min, 9min, 10min；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in 121 DEG C of vertical steams and is gone out
Bacterium device high temperature autoclaving 10min, is made Buddha jumping over the wall major ingredient；
(6) chicken soup prepared, bone soup and soup-stock are loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, big fire is used after boiling
Small fire infusion 10h, adds chicken powder, salt and sugar and is seasoned, let cool and load can to room temperature, can is put into steamer,
Natural cooling after thermophilic digestion sterilization 10min, sealing produces Buddha jumping over the wall tinned food.
Embodiment 5
A kind of processing method of Buddha jumping over the wall major ingredient, its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, the uniform non-notch in pearl side, marine products taste
It is dense, dulcet dry abalone, for 10 ± 2g/ only, selection color is bright, translucent, dry and comfortable no impurity taste for the specification of dry abalone
The tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, without broken hole, fish-skin is transparent, cortex is abundant, color and luster is white, without the drying fish of saline taste
Skin, and the tendons of beef, mutton or pork and drying fish-skin are cut, stand-by, cutting Hind Tendons length is 2cm, and the specification of drying fish-skin is 2cm*
3cm*0.7cm；
(2) raw material is cleaned：Ready raw material is placed in clear water and cleaned, raw material surface dust, hair, sandy soil etc. are washed away
Impurity；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then by container filled with water be positioned over 45 DEG C, 45 DEG C,
In 40 DEG C of thermostat water bath, water sends out 12h, 10h, 10h respectively；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water precook 16min, 8min, 9min；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in 121 DEG C of vertical steams and is gone out
Bacterium device high temperature autoclaving 11min, is made Buddha jumping over the wall major ingredient；
(6) chicken soup prepared, bone soup and soup-stock are loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, big fire is used after boiling
Small fire infusion 10h, adds chicken powder, salt and sugar and is seasoned, let cool and load can to room temperature, can is put into steamer,
Natural cooling after thermophilic digestion sterilization 10min, sealing produces Buddha jumping over the wall tinned food；
Using commercially available dry abalone, the tendons of beef, mutton or pork and drying fish-skin as raw material, clean, handle, cook (infusion 18h) by traditional handicraft
Into No. 1 Buddha jumping over the wall；Buddha jumping over the wall major ingredient made from case study on implementation 4 is cooked into No. 2 Buddha jumping over the wall by traditional handicraft；By case study on implementation 5
No. 3 Buddha jumping over the wall are made in obtained Buddha jumping over the wall tinned food heating 10min；The sense organ being made up of 10 Food Science professionals is commented
Three road Buddha jumping over the wall are judged by valency group respectively, as a result show that No. 3 Buddha jumping over the wall and No. 1 Buddha jumping over the wall have more close sense
Official's grade, and No. 2 Buddha jumping over the wall are denseer compared with the soup look of No. 1 Buddha jumping over the wall, major ingredient more JUSTSOFT is rotten moderate, under the conditions of identical boil, and adopts
The vegetable mouthfeel prepared with the Buddha jumping over the wall major ingredient of the present invention is more preferably.
The material processing of the present invention is simple compared with traditional handicraft, conveniently, and process can realize temperature control by machinery
During control, product quality stabilization is helped to maintain, is suitable for industrialized production, with the dry abalone handled well, the tendons of beef, mutton or pork and drying fish-skin
For raw material, send out, precook using thermostatted water after cleaning, Buddha jumping over the wall major ingredient prepared by the technique such as autoclave sterilization can save Buddhist and jump
The pre-treatment step of major ingredient in wall manufacturing process, can directly be cooked after dismounting, save the Production Time of Buddha jumping over the wall, can be real
Existing large-scale industrialized production, and Buddha jumping over the wall major ingredient produced by the present invention is compounded, boiled with soup, canned rear obtained Buddha jumping over the wall
Tinned food has close organoleptic quality after heating with Buddha jumping over the wall made from traditional handicraft, and product is nutritious, and color is fragrant
Taste is all good, while hobby that can also be according to consumer, adds vinegar, can better meet consumer demand, is reducing infusion
In the case of time (infusion 10h), remain to reach and sampled with traditional Buddha jumping over the wall more close sense organ, be suitable for Family Day often to eat
With, and compared with tradition cooks obtained Buddha jumping over the wall product, the long period can be stored.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (6)
1. a kind of processing method of Buddha jumping over the wall major ingredient, it is characterised in that its specific procedure of processing is as follows：
(1) raw material prepares：Selection fish loin circle back of the body thickness is dry and comfortable slight crack, and bottom plate is wealthy, and the uniform non-notch in pearl side, marine products taste is dense, has
The dry abalone of fragrance, selection color is bright, translucent, the dry and comfortable no impurity taste tendons of beef, mutton or pork, and without residual meat, without residual blood, without dirt, nothing
Broken hole, fish-skin are transparent, cortex is abundant, color and luster is white, without the drying fish-skin of saline taste, and the tendons of beef, mutton or pork and drying fish-skin are cut,
It is stand-by；
(2) raw material is cleaned：Ready raw material is placed in warm water and cleaned 4-6 times, the dust, hair, sand on raw material surface is washed away
The impurity such as soil；
(3) thermostatted water is sent out：3 kinds of raw materials are individually placed in container filled with water, then container filled with water is positioned in thermostat water bath
Water-filling is sent out；
(4) precook：Raw material after water is sent out takes out, and is respectively placed in boiling water and precooks；
(5) autoclave sterilization：Raw material after precooking is put into packing container to be sealed in advance, is placed in vertical steam sterilizer and is carried out
Autoclave sterilization, is made Buddha jumping over the wall major ingredient；
(6) soup prepared is loaded into ceramic jar, adds Buddha jumping over the wall major ingredient, big fire is used small fire infusion 10h after boiling, added
Chicken powder, salt and sugar are seasoned, and are let cool and are loaded can to room temperature, and can is put into after steamer, thermophilic digestion sterilization 10min
Natural cooling, sealing, produces Buddha jumping over the wall tinned food.
2. the processing method of Buddha jumping over the wall major ingredient according to claim 1, it is characterised in that dry abalone in the step (1)
Specification for 10 ± 2g/ only, tendons of beef, mutton or pork Cutting Length be 2-3cm, tendons of beef, mutton or pork weight be 18-22g, fish-skin weight be 12-16g.
3. the processing method of Buddha jumping over the wall major ingredient according to claim 1, it is characterised in that thermostatted water in the step (3)
The bath temperature of hair is 35-45 DEG C, and the water hair time is 10-16h.
4. the processing method of Buddha jumping over the wall major ingredient according to claim 1, it is characterised in that raw material is pre- in the step (4)
The time is boiled for 8-20min.
5. the processing method of Buddha jumping over the wall major ingredient according to claim 1, it is characterised in that step (5) high temperature is high
The condition of pressure sterilizing is the 10-16min that sterilized at 121 DEG C.
6. the processing method of Buddha jumping over the wall major ingredient according to claim 1, it is characterised in that soup bag in the step (6)
Include chicken soup, duck soup, bone soup and clear soup.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967939A (en) * | 2018-09-27 | 2018-12-11 | 莆田市城厢区诚味食品有限公司 | A kind of Buddha jumping over the wall Automatic batching equipment and its proportioning process |
| CN109549152A (en) * | 2018-12-19 | 2019-04-02 | 王友红 | A kind of preparation method nourishing Buddha jumping over the wall |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932265A (en) * | 2014-04-11 | 2014-07-23 | 福建佰翔天厨食品有限公司 | Processing method of main ingredient of Fotiaoqiang |
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2017
- 2017-06-19 CN CN201710462314.7A patent/CN107307335A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932265A (en) * | 2014-04-11 | 2014-07-23 | 福建佰翔天厨食品有限公司 | Processing method of main ingredient of Fotiaoqiang |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967939A (en) * | 2018-09-27 | 2018-12-11 | 莆田市城厢区诚味食品有限公司 | A kind of Buddha jumping over the wall Automatic batching equipment and its proportioning process |
| CN109549152A (en) * | 2018-12-19 | 2019-04-02 | 王友红 | A kind of preparation method nourishing Buddha jumping over the wall |
| CN109549152B (en) * | 2018-12-19 | 2022-04-01 | 王友红 | Preparation method of nourishing Fotiaoqiang |
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Application publication date: 20171103 |