CN107334117A - A kind of spontaneous heating edible fungi chafing dish and preparation method thereof - Google Patents
A kind of spontaneous heating edible fungi chafing dish and preparation method thereof Download PDFInfo
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- CN107334117A CN107334117A CN201710587637.9A CN201710587637A CN107334117A CN 107334117 A CN107334117 A CN 107334117A CN 201710587637 A CN201710587637 A CN 201710587637A CN 107334117 A CN107334117 A CN 107334117A
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 48
- 230000002269 spontaneous effect Effects 0.000 title claims abstract description 48
- 241000233866 Fungi Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 63
- 235000013305 food Nutrition 0.000 claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000012149 noodles Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims description 46
- 210000000988 bone and bone Anatomy 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 34
- 239000000047 product Substances 0.000 claims description 33
- 235000005979 Citrus limon Nutrition 0.000 claims description 31
- 244000131522 Citrus pyriformis Species 0.000 claims description 31
- 240000002234 Allium sativum Species 0.000 claims description 21
- 235000004611 garlic Nutrition 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 235000013717 Houttuynia Nutrition 0.000 claims description 14
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- 239000004365 Protease Substances 0.000 claims description 12
- 108090000526 Papain Proteins 0.000 claims description 11
- 229940055729 papain Drugs 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
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- 229940088598 enzyme Drugs 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 claims description 10
- 238000002604 ultrasonography Methods 0.000 claims description 10
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 7
- 229910021536 Zeolite Inorganic materials 0.000 claims description 7
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 7
- 239000002808 molecular sieve Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
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- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 7
- 239000010457 zeolite Substances 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 210000002318 cardia Anatomy 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 claims description 6
- 229910052939 potassium sulfate Inorganic materials 0.000 claims description 6
- 235000011151 potassium sulphates Nutrition 0.000 claims description 6
- JYLNVJYYQQXNEK-UHFFFAOYSA-N 3-amino-2-(4-chlorophenyl)-1-propanesulfonic acid Chemical compound OS(=O)(=O)CC(CN)C1=CC=C(Cl)C=C1 JYLNVJYYQQXNEK-UHFFFAOYSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012774 insulation material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 5
- 241000221987 Russula Species 0.000 claims description 3
- 241000609666 Tuber aestivum Species 0.000 claims description 3
- 229920002521 macromolecule Polymers 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
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- 230000000694 effects Effects 0.000 abstract description 4
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- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 6
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- 238000000034 method Methods 0.000 description 5
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- 238000010411 cooking Methods 0.000 description 4
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- 241000121220 Tricholoma matsutake Species 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
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- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
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- 229920002567 Chondroitin Polymers 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
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- 235000012976 tarts Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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Classifications
-
- 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
- A23L23/00—Soups; Sauces; 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
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3484—Packages having self-contained heating means, e.g. heating generated by the reaction of two chemicals
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
- C09K5/16—Materials undergoing chemical reactions when used
- C09K5/18—Non-reversible chemical reactions
-
- 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
Abstract
The present invention relates to a kind of spontaneous heating edible fungi chafing dish and preparation method thereof, belong to instant food technical field.The spontaneous heating edible fungi chafing dish includes outter box, in addition to inner box, inner box are socketed on outter box, and the bottom wall of inner box forms a cavity with outter box bottom；Mushroom hot-pot flavoring food bag is provided with inner box；Spontaneous heating material bag is provided with the cavities；Also include one or more of combinations in vegetables bag, meat material bag and rice noodles bag.It can automatically heat the heat foods in inner box are cooked in use, inner box outer box are separately added into appropriate cold water.Spontaneous heating edible fungi chafing dish of the present invention contains cancer-resisting substance, can improve immunity, adjusts blood fat, anti-aging, has certain effects of beautification and nourishing face, have good health-care efficacy, application easy to spread.
Description
Technical field
The invention belongs to instant food technical field, and in particular to a kind of spontaneous heating edible fungi chafing dish and its preparation side
Method.
Background technology
Chafing dish, Gu claim " antique custard ", sent when food puts into boiling water " thud " gain the name sound, it is China's original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.According to textual criticism, there is a chafing dish the Warring States Period, when people using terrine as pot, arrive
Song Dynasty, the eating method of chafing dish among the people very common, Southern Song Dynasty's woods flood《Mountain man supplies clearly》In recipe, just there is same friend's blocked shot
Introduce.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty, chafing dish not only in prevalence among the people, and into
One famous " Imperial cuisine ", materials are the games such as pheasant.
Chafing dish in general, be using pot as utensil, it is boiled with water or soup with thermal source enamelware pot, to rinse the cooking side of cooking food
Formula, while it is also referred to as the pan used in this cooking method.Its characteristic is to be eaten when boiling, or pot has heat insulation effect in itself,
Food is still steaming hot when eating, the unification of soup thing.There is similar cooking all over the world, but mainly especially contained in East Asia place
OK.Chafing dish, which is now eaten, now to scald, peppery salty fresh, oily but not greasy, sudden and violent dropping sweat, merry and lively pole, Xie Yu dehumidifying, modern suitable for the weather in mountains and rivers
Dual-broth hot pot is developed into, spicy light out of the ordinary, each takes what he needs, suitable for all ages, to the good merchantable brand in winter.
Typical chafing dish food materials include various meats, seafood, greengrocery, soybean product, mushroom, egg products etc.,
Put it into the clear water boiled or the special soup-stock the bottom of a pan cook by scalding after eat.Some eating methods can also dip in flavoring and eat together.
Instant food, also referred to as Handy food, refer to and be made up using grains such as rice, face, coarse cereals of main Raw material processing, it is most of
It is to have already passed through primary processing finished product, only need to simply cooks and can be used as the easy, easy to carry with eating of staple food, easily
In storage the features such as food manufacturing.Modern instant food has noodles, instant noodles, quick-freezing dumpling, bacon, compacted ration etc..
At present, spontaneous heating chafing dish is a kind of emerging instant food, but at present, spontaneous heating chafing dish uses quick lime mostly
It is used as exothermic mixture, but the problems such as low caloric value, pollution environment, packaging volume is big, packing instructions are high is present using quick lime.
And iron powder is used in the spontaneous hot system of reducing agent, usually to use sodium chloride, although sodium chloride can extend the heat accumulation time,
Pollution to environment salinization is big, and the easy moisture absorption.In addition, many spontaneous heating materials can produce hydrogen, potential safety hazard be present.
Because traditional chafing dish soup bottom is formed by vegetable oil and fragrance material frying, so, edible when, warp
The slag of various spices can be often had, mouthfeel discomfort is made one, is also in this way, being typically due to the volume of chafing dish more for spontaneous heating chafing dish
It is small（The instant food that one eats）So that the experience degree of client is worse.
As expert rectifies name for convenience of food in Chinese instant food conference, instant food breaks away from junk food increasingly
Reputation, so it is necessary to develop more healthy, science spontaneous heating chafing dish.Adopted during existing chafing dish bottom flavorings frying
Spices usually contains the spice of the unsuitable pregnant woman such as anise, cassia bark, and by the way that some can be added not in bed material
Beneficial to the materials of health, therefore how overcome the deficiencies in the prior art is current instant food technical field urgent need to resolve
Problem.
The content of the invention
The invention aims to solve the deficiencies in the prior art, there is provided a kind of spontaneous heating edible fungi chafing dish and its system
Preparation Method, the spontaneous heating edible fungi chafing dish contain cancer-resisting substance, can improve immunity, adjust blood fat, anti-aging, have one
Fixed effects of beautification and nourishing face, there is good health-care efficacy, application easy to spread.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of spontaneous heating edible fungi chafing dish, including outter box, in addition to inner box, inner box are socketed on outter box, and interior
The bottom wall of box body forms a cavity with outter box bottom；Mushroom hot-pot flavoring food bag is provided with inner box；Set in the cavities
There is spontaneous heating material bag；
Described spontaneous heating material bag includes following component in parts by weight：Reduced iron powder 40-50 parts, silicon powder 6-8
Part, zeolite molecular sieve 3-5 parts, manganese dioxide 15-17 parts, sodium permanganate 8-13 parts, anhydrous potassium sulfate 7-10 parts, macromolecule water uptake
Resin 2-4 parts；
The raw material of described mushroom hot-pot flavoring food bag includes following component in parts by weight：It is chicken bone 30-50 parts, new
Fresh edible mushroom 6-9 parts, fresh garlic 2-4 parts, radix glycyrrhizae 0.1-0.3 parts, dried orange peel 0.1-0.3 parts, galingal 0.1-0.2 parts, fresh fish
Raw meat grass 1-1.5 parts, rosemary 0.1-0.3 parts, cloves 0.1-0.2 parts, lemon 2-4 parts, Cardia Salt 0.3-0.5 parts.
It is further preferred that the upper edge of described inner box is stuck on the upper edge of outter box.
It is further preferred that the middle part of described outter box is provided with multiple projections, the bottom edge of inner box is fixed on
In projection.
It is further preferred that described inner box and outter box is made by food-grade insulation material.
It is further preferred that also including vegetables bag and/or meat material bag, described vegetables bag is located in inner box,
Meat material bag is also located in inner box.The present invention is not specifically limited to the material in vegetables bag and meat material bag, can be according to
Adjusted according to client's taste, hobby；It prepares scheme and prepared according to prior art on the market.Can be with the vegetables bag
Including a variety of wild mushrooms or artificial becteriums product.
It is further preferred that also including rice noodles bag, rice noodles bag is also located in inner box.
It is further preferred that the preparation method of described mushroom hot-pot flavoring food is：
Step（1）, chicken bone is crushed to particle diameter and is not more than 2mm, is then placed in the water that quality is 2-3 times of chicken bone quality,
Meanwhile into water add quality be chicken bone 0.1%-0.3% papain, after at 58-63 DEG C ultrasound enzymolysis 20-
28min, the afterwards enzyme deactivation at 90-95 DEG C, filtering, filtrate are concentrated into the 8-12% of chicken bone weight, obtain chicken bone enzymolysis liquid；
Step（2）, the fresh food bacterium powder cleaned up is broken to particle diameter and is less than 1mm, is then soaked in 0.8-1h in water, afterwards
The cellulase that quality is edible mushroom quality 0.2-0.3%, the ultrasonic 20-30min at 32-40 DEG C are added, then is to addition quality
Edible mushroom quality 0.08-0.15% papain, after at 55-60 DEG C ultrasound enzymolysis 20-28min, afterwards in 90-95
Enzyme deactivation at DEG C, filtering, filtrate are concentrated into the 10-15% of fresh food bacterium weight, obtain edible mushroom enzymolysis liquid；
Step（3）, fresh garlic is crushed to particle diameter no more than after 3mm, it is 6-8% to be dried to moisture content, and it is drying to obtain garlic
Product；Fresh herba houttuyniae powder is broken into segment, length is less than 3mm, and it is 6-8% to be dried to moisture content afterwards, obtains cordate houttuynia and does
Product；By lemon juicing, lemon juice is obtained；
Step（4）, radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are crushed to 100-150 mesh together, are then added into lemon
In lemon juice, it is heated to flowing back, flow back 0.3-0.5h afterwards, centrifugation, goes to precipitate, obtains separating liquid；
Step（5）, by chicken bone enzymolysis liquid, edible mushroom enzymolysis liquid, separating liquid, garlic dried product, cordate houttuynia dried product and low sodium
After salt mixing, that is, obtain mushroom hot-pot flavoring food.
It is further preferred that described edible mushroom is a kind of or several in chicken fir, matsutake, bolete, Russula vivesscens (Schaeff.) Franch and truffle
The combination of kind.
The edible mushroom not limited to this of the present invention, can be changed according to the taste of client, such as use mushroom, asparagus,
But the edible mushroom that the present invention uses is preferably the high wild edible fungus of nutritive value.
Spontaneous heating edible fungi chafing dish of the present invention can use lid, then carry out outer packing sealing to whole product,
It can be sealed, be not specifically limited using encapsulant directly on outter box and inner box.
In use, inner box is first taken out, mushroom hot-pot flavoring food bag is opened and is put into mushroom hot-pot flavoring food interior
In box body, and appropriate water is added, then add vegetables bag and/or meat material bag, or eater adds oneself preparation
Food materials, spontaneous heating material bag is opened afterwards, spontaneous heating material is put into cavity, add appropriate water, then by inner box
Body is put in again, and outter box and inner box surface lid etc. are built, and spontaneous heating material is carried out to the food in inner box
Heating, according to eater's mouthfeel, eater voluntarily controls the heat time.
Percentage is mass percent to the present invention unless otherwise specified.
It is common commercially available dried product that the present invention, which uses radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves,.
The particle diameter of preferably silicon powder of the invention is less than 100 mesh, and the particle diameter of zeolite molecular sieve is 1.6-2.5mm, and macromolecule is inhaled
The particle diameter of water-resin is less than 100 mesh.
Compared with prior art, its advantage is the present invention：
（1）Meeting of the present invention generally to take chicken is dropped chicken bone as raw material, is made soup bottom, in preparation process, using wood
Melon protease is digested, and obtains the amino acid of a large amount of needed by human body, meanwhile, fatty and protein content is greatly reduced,
Eater is avoided to can excessively lead obesogenous worry using chafing dish；
（2）The present invention is to avoid the discomfort of mouthfeel, and radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are carried using lemon juice
Take, the tart flavour of itself is just combined with the pungent taste of galingal in lemon juice, is aided with the sweetness of radix glycyrrhizae, dried orange peel, rosemary and fourth
Fragrant fragrance so that it is excellent to finally give products taste, and without slag；Moreover, finding under study for action, directly flowed back using lemon juice
The taste ratio of extraction first uses water extraction, and the mouthfeel for adding lemon juice wants excellent more；
（3）The present invention first uses cellulase degradation to the edible mushroom being worth with better nutritivity, afterwards using papain
Enzymolysis, resulting total amino acid content greatly promote, are aided with chicken bone enzymolysis liquid, substantially increase nutritive value, amino acid contains
The chafing dish bottom flavorings product measured than existing spontaneous heating chafing dish on the market improves at least 50%；
（4）The accurate controlled enzymatic hydrolysis time of the invention, retain the ossein in chicken bone as far as possible, while contain in chicken bone enzymolysis liquid
Certain chondroitin, meanwhile, also accurate controlled enzymatic hydrolysis time when edible mushroom digests so that nutriment is molten as far as possible
Go out, not only improve nutritive value, and mouth feel score is above same category product；
（5）Mushroom hot-pot flavoring food of the present invention contains cancer-resisting substance, can improve immunity, adjusts blood fat, anti-aging, has one
Fixed effects of beautification and nourishing face, there is good health-care efficacy, application easy to spread.
（6）The present invention does not contain the spice of the unsuitable pregnant woman such as anise, cassia bark, with lemon juice to radix glycyrrhizae, dried orange peel,
Galingal, rosemary and the extract solution of cloves replace the spice of traditional frying, with chicken bone enzymolysis liquid and edible mushroom enzymolysis liquid
To improve the fresh fragrance of product, while add garlic and cordate houttuynia to render palatable, and lemon juice can compound further excite it is fresh
Fragrance, meanwhile, using Cardia Salt, it largely avoided misgivings of the eater to edible chafing dish product；
（7）Spontaneous heating material of the present invention does not use quick lime and sodium chloride, avoids problem caused by them.It is micro- using silicon
Powder, zeolite molecular sieve, hydroscopic high-molecular resin and anhydrous potassium sulfate joint energy storage so that spontaneous heating material energy persistent fever, make
90 DEG C are down to temperature after 30min, 65 DEG C are down to after 60min.
Brief description of the drawings
Fig. 1 is the structural representation of spontaneous heating edible fungi chafing dish embodiment 1 of the present invention；
Fig. 2 is the structural representation of spontaneous heating edible fungi chafing dish embodiment 1 of the present invention；
Fig. 3 is the structural representation of spontaneous heating edible fungi chafing dish embodiment 1 of the present invention；
Wherein, 1, outter box；2nd, inner box；3rd, lid；4th, it is raised；5th, spontaneous heating material bag；6th, mushroom hot-pot flavoring food bag；7、
Meat material bag；8th, vegetables bag；9th, cavity；10th, rice noodles bag.
Embodiment
With reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright scope.In the examples where no specific technique or condition is specified, according to the technology or condition described by document in the art
Or carried out according to product description.Material therefor or the unreceipted production firm person of equipment, it is that can be obtained by buying
Conventional products.
Embodiment 1
As shown in figure 1, a kind of spontaneous heating edible fungi chafing dish, including outter box 1, in addition to inner box 2, the body of inner box 2 are socketed in
On outter box 1, and the bottom wall of inner box 1 forms a cavity 9 with the bottom of outter box 2；Mushroom hot pot is provided with inner box 1
Bed material bag 6；Spontaneous heating material bag 5 is provided with cavity 9；Described inner box 2 and outter box 1 are by food-grade insulation material system
Into.
Described spontaneous heating material bag includes following component in parts by weight：40 parts of reduced iron powder, silicon powder 6
Part, 3 parts of zeolite molecular sieve, 15 parts of manganese dioxide, 8 parts of sodium permanganate, 7 parts of anhydrous potassium sulfate, 2 parts of hydroscopic high-molecular resin；
The raw material of described mushroom hot-pot flavoring food bag includes following component in parts by weight：It is 30 parts of chicken bone, fresh
6 parts of edible mushroom, 2 parts of fresh garlic, 0.1 part of radix glycyrrhizae, 0.1 part of dried orange peel, 0.1 part of galingal, 1 part of fresh cordate houttuynia, rosemary 0.1
Part, 0.1 part of cloves, 2 parts of lemon, 0.3 part of Cardia Salt.
The upper edge of described inner box is stuck on the upper edge of outter box.
The preparation method of described mushroom hot-pot flavoring food is：
Step（1）, chicken bone is crushed to particle diameter and is not more than 2mm, is then placed in the water that quality is 2 times of chicken bone quality, together
When, into water add quality be chicken bone 0.1% papain, after at 58 DEG C ultrasound enzymolysis 20min, afterwards 90
Enzyme deactivation at DEG C, filtering, filtrate are concentrated into the 8% of chicken bone weight, obtain chicken bone enzymolysis liquid；
Step（2）, the fresh food bacterium powder cleaned up is broken to particle diameter and is less than 1mm, is then soaked in 0.8h in water, Zhi Houtian
Add the cellulase that quality is edible mushroom quality 0.2%, the ultrasonic 20min at 32 DEG C, then to addition quality be edible mushroom quality
0.08% papain, after ultrasound enzymolysis 20min at 55 DEG C, the enzyme deactivation at 90 DEG C afterwards, filtering, filtrate is concentrated into
The 10% of fresh food bacterium weight, obtains edible mushroom enzymolysis liquid；
Step（3）, fresh garlic is crushed to particle diameter no more than after 3mm, it is 6-8% to be dried to moisture content, and it is drying to obtain garlic
Product；Fresh herba houttuyniae powder is broken into segment, length is less than 3mm, and it is 6-8% to be dried to moisture content afterwards, obtains cordate houttuynia and does
Product；By lemon juicing, lemon juice is obtained；
Step（4）, radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are crushed to 100-150 mesh together, are then added into lemon
In lemon juice, it is heated to flowing back, flow back 0.3h afterwards, centrifugation, goes to precipitate, obtains separating liquid；
Step（5）, by chicken bone enzymolysis liquid, edible mushroom enzymolysis liquid, separating liquid, garlic dried product, cordate houttuynia dried product and low sodium
After salt mixing, that is, obtain mushroom hot-pot flavoring food.
Described edible mushroom is chicken fir.
Embodiment 2
As shown in Fig. 2 a kind of spontaneous heating edible fungi chafing dish, including outter box 1, in addition to inner box 2, the body of inner box 2 are socketed in
On outter box 1, and the bottom wall of inner box 1 forms a cavity 9 with the bottom of outter box 2；Mushroom hot pot is provided with inner box 1
Bed material bag 6；Spontaneous heating material bag 5 is provided with cavity 9；Described inner box 2 and outter box 1 are by food-grade insulation material system
Into.The middle part of described outter box 1 is provided with multiple raised 3, and the bottom edge of inner box 2 is fixed in projection 4.Also include meat
Material bag 7, described meat material bag 7 are also located in inner box 2.
Described spontaneous heating material bag includes following component in parts by weight：50 parts of reduced iron powder, silicon powder 8
Part, 5 parts of zeolite molecular sieve, 17 parts of manganese dioxide, 13 parts of sodium permanganate, 10 parts of anhydrous potassium sulfate, 4 parts of hydroscopic high-molecular resin；
The raw material of described mushroom hot-pot flavoring food bag includes following component in parts by weight：It is 50 parts of chicken bone, fresh
9 parts of edible mushroom, 4 parts of fresh garlic, 0.3 part of radix glycyrrhizae, 0.3 part of dried orange peel, 0.2 part of galingal, 1.5 parts of fresh cordate houttuynia, rosemary 0.3
Part, 0.2 part of cloves, 4 parts of lemon, 0.5 part of Cardia Salt.
The preparation method of described mushroom hot-pot flavoring food is：
Step（1）, chicken bone is crushed to particle diameter and is not more than 2mm, is then placed in the water that quality is 3 times of chicken bone quality, together
When, into water add quality be chicken bone 0.3% papain, after at 63 DEG C ultrasound enzymolysis 28min, afterwards 95
Enzyme deactivation at DEG C, filtering, filtrate are concentrated into the 12% of chicken bone weight, obtain chicken bone enzymolysis liquid；
Step（2）, the fresh food bacterium powder cleaned up is broken to particle diameter and is less than 1mm, 1h in water is then soaked in, adds afterwards
Quality is the cellulase of edible mushroom quality 0.3%, the ultrasonic 30min at 40 DEG C, then to addition quality be edible mushroom quality
0.15% papain, after ultrasound enzymolysis 28min at 60 DEG C, the enzyme deactivation at 95 DEG C afterwards, filtering, filtrate is concentrated into
The 15% of fresh food bacterium weight, obtains edible mushroom enzymolysis liquid；
Step（3）, fresh garlic is crushed to particle diameter no more than after 3mm, it is 6-8% to be dried to moisture content, and it is drying to obtain garlic
Product；Fresh herba houttuyniae powder is broken into segment, length is less than 3mm, and it is 6-8% to be dried to moisture content afterwards, obtains cordate houttuynia and does
Product；By lemon juicing, lemon juice is obtained；
Step（4）, radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are crushed to 100-150 mesh together, are then added into lemon
In lemon juice, it is heated to flowing back, flow back 0.5h afterwards, centrifugation, goes to precipitate, obtains separating liquid；
Step（5）, by chicken bone enzymolysis liquid, edible mushroom enzymolysis liquid, separating liquid, garlic dried product, cordate houttuynia dried product and low sodium
After salt mixing, that is, obtain mushroom hot-pot flavoring food.
Described edible mushroom is the mixture of chicken fir and matsutake, mass ratio 1：1.
Embodiment 3
As shown in figure 3, a kind of spontaneous heating edible fungi chafing dish, including outter box 1, in addition to inner box 2, the body of inner box 2 are socketed in
On outter box 1, and the bottom wall of inner box 1 forms a cavity 9 with the bottom of outter box 2；Mushroom hot pot is provided with inner box 1
Bed material bag 6；Spontaneous heating material bag 5 is provided with cavity 9；Described inner box 2 and outter box 1 are by food-grade insulation material system
Into.The middle part of described outter box 1 is provided with multiple raised 3, and the bottom edge of inner box 2 is fixed in projection 4.Also include vegetables
Bag 8, meat material bag 7 and rice noodles bag 10, described meat material bag 7 are located in inner box 2, and described vegetables bag 8 is also located at
In inner box 2, rice noodles bag 10 is also located in inner box 2.
Described spontaneous heating material bag includes following component in parts by weight：45 parts of reduced iron powder, silicon powder 7
Part, 4 parts of zeolite molecular sieve, 16 parts of manganese dioxide, 12 parts of sodium permanganate, 9 parts of anhydrous potassium sulfate, 3 parts of hydroscopic high-molecular resin；
The raw material of described mushroom hot-pot flavoring food bag includes following component in parts by weight：It is 43 parts of chicken bone, fresh
7 parts of edible mushroom, 3 parts of fresh garlic, 0.2 part of radix glycyrrhizae, 0.22 part of dried orange peel, 0.15 part of galingal, 1.3 parts of fresh cordate houttuynia, rosemary
0.48 part, 0.15 part of cloves, 3 parts of lemon, 0.4 part of Cardia Salt.
The preparation method of described mushroom hot-pot flavoring food is：
Step（1）, chicken bone is crushed to particle diameter and is not more than 2mm, is then placed in the water that quality is 2.6 times of chicken bone quality,
Meanwhile into water add quality be chicken bone 0.2% papain, after at 60 DEG C ultrasound enzymolysis 25min, Zhi Hou
Enzyme deactivation at 92 DEG C, filtering, filtrate are concentrated into the 10% of chicken bone weight, obtain chicken bone enzymolysis liquid；
Step（2）, the fresh food bacterium powder cleaned up is broken to particle diameter and is less than 1mm, is then soaked in 0.9h in water, Zhi Houtian
Add the cellulase that quality is edible mushroom quality 0.27%, the ultrasonic 24min at 38 DEG C, then to addition quality be edible mushroom quality
0.10% papain, after ultrasound enzymolysis 24min at 58 DEG C, the enzyme deactivation at 93 DEG C afterwards, filtering, filtrate is concentrated into
The 13% of fresh food bacterium weight, obtains edible mushroom enzymolysis liquid；
Step（3）, fresh garlic is crushed to particle diameter no more than after 3mm, it is 6-8% to be dried to moisture content, and it is drying to obtain garlic
Product；Fresh herba houttuyniae powder is broken into segment, length is less than 3mm, and it is 6-8% to be dried to moisture content afterwards, obtains cordate houttuynia and does
Product；By lemon juicing, lemon juice is obtained；
Step（4）, radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are crushed to 100-150 mesh together, are then added into lemon
In lemon juice, it is heated to flowing back, flow back 0.4h afterwards, centrifugation, goes to precipitate, obtains separating liquid；
Step（5）, by chicken bone enzymolysis liquid, edible mushroom enzymolysis liquid, separating liquid, garlic dried product, cordate houttuynia dried product and low sodium
After salt mixing, that is, obtain mushroom hot-pot flavoring food.
Described edible mushroom is chicken fir, matsutake, bolete, the mixture of Russula vivesscens (Schaeff.) Franch and truffle, mass ratio 1：1：0.5：
0.5：0.2.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of spontaneous heating edible fungi chafing dish, including outter box, it is characterised in that be also socketed in including inner box, inner box
On outter box, and the bottom wall of inner box forms a cavity with outter box bottom；Mushroom chafing dish bottom flavorings bag is provided with inner box；
Spontaneous heating material bag is provided with the cavities；
Described spontaneous heating material bag includes following component in parts by weight：Reduced iron powder 40-50 parts, silicon powder 6-8
Part, zeolite molecular sieve 3-5 parts, manganese dioxide 15-17 parts, sodium permanganate 8-13 parts, anhydrous potassium sulfate 7-10 parts, macromolecule water uptake
Resin 2-4 parts；
The raw material of described mushroom hot-pot flavoring food bag includes following component in parts by weight：It is chicken bone 30-50 parts, new
Fresh edible mushroom 6-9 parts, fresh garlic 2-4 parts, radix glycyrrhizae 0.1-0.3 parts, dried orange peel 0.1-0.3 parts, galingal 0.1-0.2 parts, fresh fish
Raw meat grass 1-1.5 parts, rosemary 0.1-0.3 parts, cloves 0.1-0.2 parts, lemon 2-4 parts, Cardia Salt 0.3-0.5 parts.
2. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that the upper edge card of described inner box
On the upper edge of outter box.
3. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that the middle part of described outter box is provided with
Multiple projections, the bottom edge of inner box are fixed in projection.
4. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that described inner box and outter box is equal
It is made up of food-grade insulation material.
5. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that also including vegetables bag and/or meat
Material bag, described vegetables bag are located in inner box, and meat material bag is also located in inner box.
6. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that also including rice noodles bag, rice noodles bag
In inner box.
7. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that described mushroom hot-pot flavoring food
Preparation method is：
Step（1）, chicken bone is crushed to particle diameter and is not more than 2mm, is then placed in the water that quality is 2-3 times of chicken bone quality,
Meanwhile into water add quality be chicken bone 0.1%-0.3% papain, after at 58-63 DEG C ultrasound enzymolysis 20-
28min, the afterwards enzyme deactivation at 90-95 DEG C, filtering, filtrate are concentrated into the 8-12% of chicken bone weight, obtain chicken bone enzymolysis liquid；
Step（2）, the fresh food bacterium powder cleaned up is broken to particle diameter and is less than 1mm, is then soaked in 0.8-1h in water, afterwards
The cellulase that quality is edible mushroom quality 0.2-0.3%, the ultrasonic 20-30min at 32-40 DEG C are added, then is to addition quality
Edible mushroom quality 0.08-0.15% papain, after at 55-60 DEG C ultrasound enzymolysis 20-28min, afterwards in 90-95
Enzyme deactivation at DEG C, filtering, filtrate are concentrated into the 10-15% of fresh food bacterium weight, obtain edible mushroom enzymolysis liquid；
Step（3）, fresh garlic is crushed to particle diameter no more than after 3mm, it is 6-8% to be dried to moisture content, and it is drying to obtain garlic
Product；Fresh herba houttuyniae powder is broken into segment, length is less than 3mm, and it is 6-8% to be dried to moisture content afterwards, obtains cordate houttuynia and does
Product；By lemon juicing, lemon juice is obtained；
Step（4）, radix glycyrrhizae, dried orange peel, galingal, rosemary and cloves are crushed to 100-150 mesh together, are then added into lemon
In lemon juice, it is heated to flowing back, flow back 0.3-0.5h afterwards, centrifugation, goes to precipitate, obtains separating liquid；
Step（5）, by chicken bone enzymolysis liquid, edible mushroom enzymolysis liquid, separating liquid, garlic dried product, cordate houttuynia dried product and low sodium
After salt mixing, that is, obtain mushroom hot-pot flavoring food.
8. spontaneous heating edible fungi chafing dish according to claim 1, it is characterised in that described edible mushroom is chicken fir, pine
One or more of combination in young pilose antler, bolete, Russula vivesscens (Schaeff.) Franch and truffle.
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| CN109907283A (en) * | 2019-02-18 | 2019-06-21 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient type mushroom containing tea soup-stock small fire pot and its production method |
| CN111846633A (en) * | 2020-07-17 | 2020-10-30 | 武汉世帝牧文化传媒有限公司 | Packing carton generates heat |
| CN112707015A (en) * | 2020-12-22 | 2021-04-27 | 杭州艺福堂茶业有限公司 | Convenient self-heating lotus root starch paste bowl-shaped structure and using method thereof |
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| CN106516443A (en) * | 2017-02-03 | 2017-03-22 | 蒙涛 | Instant chaffy dish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108372980A (en) * | 2018-02-28 | 2018-08-07 | 山东小麦歌环保科技有限公司 | A kind of heat preservation environment protection food package box and its production method |
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| CN111846633A (en) * | 2020-07-17 | 2020-10-30 | 武汉世帝牧文化传媒有限公司 | Packing carton generates heat |
| CN112707015A (en) * | 2020-12-22 | 2021-04-27 | 杭州艺福堂茶业有限公司 | Convenient self-heating lotus root starch paste bowl-shaped structure and using method thereof |
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