CN107660743A - A kind of processing method of convenient and instant shortcake dish - Google Patents

A kind of processing method of convenient and instant shortcake dish Download PDF

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Publication number
CN107660743A
CN107660743A CN201711117271.5A CN201711117271A CN107660743A CN 107660743 A CN107660743 A CN 107660743A CN 201711117271 A CN201711117271 A CN 201711117271A CN 107660743 A CN107660743 A CN 107660743A
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CN
China
Prior art keywords
soy sauce
tangle
sea
seasoning
lotus rhizome
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711117271.5A
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Chinese (zh)
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段双燕
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段双燕
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Priority to CN201711117271.5A priority Critical patent/CN107660743A/en
Publication of CN107660743A publication Critical patent/CN107660743A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of processing method of convenient and instant shortcake dish.The major ingredient of instant crisp dish is lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, and seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger or also has sugar;The mass ratio of major ingredient and seasoning is 100:3~6;The lotus rhizome of pretreatment, sea-tangle, streaky pork and rutabaga pickles are put into pot in the lump, add water to heat, seasoning is added, then boils 20 30min in 120 140 DEG C, 30 60min are boiled with soft fire then at 90 100 DEG C;Cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, is dispensed, is sealed and produce.Product produced by the present invention is soft tasty, instant bagged, conveniently, safely.

Description

A kind of processing method of convenient and instant shortcake dish
Technical field
The present invention relates to a kind of processing method of convenient and instant shortcake dish.
Background technology
With the quickening of people's rhythm of life, ready-to-eat food and dish generally receive an acclaim.Instant bagged dish in supermarket Meat and fish dishes mainly has an each place pickles and crisp fish, barbecue etc., local pickles for example hot pickled mustard tube, fiddlehead, sea-tangle, undaria pinnitafida, asparagus, dried mushroom, Lotus root piece, almond etc..These be pickless make one go on a tour easy to carry, easy to use, light taste, fresh perfume (or spice).But current Also lack all kinds of vegetables mixtures and vegetables and the kind of meat mixture in cooked dishes.People's various tastes and nutrition can not be met Demand.
The content of the invention
In view of the deficienciess of the prior art, the present invention provides a kind of processing method of convenient and instant shortcake dish.Using meat and vegetables The food materials of collocation, by easily cooking processing technology, finished product sealing is distributed into convenient and instant shortcake dish.
Term is explained:
Salted vegetables pimple, refer to the leaf mustard after the taste substance pickling with pickling spices such as salt;There is stronger saline taste, can preserve for a long time, It can eat raw or cooking.It is commercially available.
Technical scheme is as follows:
A kind of processing method of convenient and instant shortcake dish, raw material divide major ingredient and the part of seasoning two, and wherein major ingredient is lotus rhizome, sea-tangle, five Flower meat, salted vegetables pimple, seasoning are soy sauce, Chinese prickly ash, anise, cassia bark, ginger, and optionally seasoning is also sugared;Major ingredient and seasoning Mass ratio is 100:3~6 ;
Procedure of processing is as follows:
(1)Major ingredient pre-processes:Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into rhombus or square Piece, streaky pork clean section or block;From centre, cutting is two halves to rutabaga pickles, then is cut into slices, subsequently into 50-90 DEG C of hot water Middle immersion 20-40min.
(2)By step(1)Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main Material, heat 150-160 DEG C and keep boiling 1-2min;Seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger are added, optionally It is additionally added sugar;Then it is cooled to 120-140 DEG C and boils 20-30min, continues to be cooled to 90-100 DEG C being boiled with soft fire 30-60min, During being boiled with soft fire, suitably add boiling water and avoid dry pot.
(3)After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is .
, according to the invention it is preferred to described major ingredient in, lotus rhizome:Sea-tangle:Streaky pork:The mass ratio of salted vegetables pimple is 2 ~ 4 :2 :0.5~1:1.
, according to the invention it is preferred to the seasoning in, soy sauce:Chinese prickly ash:It is anistree:Cassia bark:The mass ratio of ginger is(10~ 20):1:(1~1.5):(0.15~0.5):(3~5).If sugaring, sugared dosage is identical with ginger dosage.
, according to the invention it is preferred to the soy sauce made soy sauce for Normal juice, or preferably dark soy sauce and light soy sauce 1:1 ~ 2 mixing.
The present invention processing method, major ingredient can be put into pot stir mixing after boil, can also by salted vegetables pimple, lotus rhizome, Streaky pork, sea-tangle put cooking layer by layer successively.
Lotus rhizome, sea-tangle, salted vegetables pimple are soft tasty in finished product produced by the present invention, and streaky pork is crisp rotten fragrant and sweet oiliness, as Instant crisp dish packs, and can supply supermarket, and the instant crisp dish is easy to carry as instant food, instant bagged.The present invention's Instant crisp dish is packed, and refrigerator preservation is must be placed in after opening bag.Open bag once eat finish preferably.
Dispensing of the present invention is succinct, especially to rutabaga pickles hot-water soak in processing method, to remove a small amount of nitrous therein Hydrochlorate, because salt content is higher in rutabaga pickles, invention is consolidated without adding salt again.The present invention the preferred dark soy sauce of seasoning soy sauce with The combination of light soy sauce, the paste flavor of existing dark soy sauce is strong and has the delicious of light soy sauce.The present invention is not added with bacteriostatic agent, preservative, is a kind of peace Trust pollution-free food entirely.
Embodiment
The present invention is further illustrated with reference to embodiment, but does not limit the present invention.Soy sauce in embodiment is Hai Tian Board dark soy sauce and light soy sauce 1:1 mixing.
Embodiment 1:
First, crisp dish dispensing:
Major ingredient be lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, mass ratio 2:2 :0.5 :1.
Seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger, mass ratio 15:1:1.5:0.5:4.
The mass ratio of major ingredient and seasoning is 100:4.
2nd, procedure of processing is as follows:
(1)Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into losenges, and streaky pork is cleaned and cuts 1- 2cm sheet;From centre, cutting is two halves to rutabaga pickles, then is cut into slices, subsequently into soaking 30min in 90 DEG C of hot water.
(2)By step(1)Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main Material, heat 150-160 DEG C and keep boiling 1-2min;Seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger are added, is then cooled 30min is boiled to 120-140 DEG C, continues to be cooled to 90-100 DEG C being boiled with soft fire 50min, during being boiled with soft fire, suitably adds boiling water Avoid dry pot.
(3)After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is .
Embodiment 2.
First, crisp dish dispensing:
Major ingredient be lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, mass ratio 3:2 :1 :1.
Seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger, sugar, mass ratio 12:1:1:0.2:3:3.
The mass ratio of major ingredient and seasoning is 100:4.
2nd, procedure of processing is as follows:
(1)Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 2cm, sea-tangle, which is cleaned, is cut into square plate, and streaky pork cleans stripping and slicing;Lump From centre, cutting is two halves to carbuncle salted vegetables, then is cut into slices, subsequently into soaking 35min in 80 DEG C of hot water.
(2)By step(1)Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main Material, heat 150-160 DEG C and keep boiling 1-2min;Seasoning soy sauce, Chinese prickly ash, anise, cassia bark, ginger and sugar are added, is then dropped Temperature boils 30min to 120-140 DEG C, continues to be cooled to 90-100 DEG C being boiled with soft fire 50min, during being boiled with soft fire, suitably adds out Water avoids dry pot.
(3)After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is .

Claims (2)

1. a kind of processing method of instant crisp dish, raw material divides major ingredient and the part of seasoning two, and wherein major ingredient is lotus rhizome, sea-tangle, five flowers Meat, salted vegetables pimple, seasoning are soy sauce, Chinese prickly ash, anise, cassia bark, ginger;The mass ratio of major ingredient and seasoning is 100: 3~6 ;
Procedure of processing is as follows:
(1)Major ingredient pre-processes:Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into rhombus or square Piece, streaky pork clean section or block;From centre, cutting is two halves to salted vegetables pimple, then is cut into slices, subsequently into 50-90 DEG C of hot water Middle immersion 20-40min;
(2)By step(1)Lotus rhizome, sea-tangle, streaky pork and salted vegetables pimple after processing are put into pot in the lump, lotus rhizome:Sea-tangle:Five flowers Meat:The mass ratio of salted vegetables pimple is 2 ~ 4:2:0.5~1:1, add water not have major ingredient, heat 150-160 DEG C and keep boiling 1- 2min ;Add seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger, soy sauce:Chinese prickly ash:It is anistree:Cassia bark:The mass ratio of ginger is(10 ~20):1: (1~1.5): (0.15~0.5): (3~5) ;Then it is cooled to 120-140 DEG C and boils 20-30min, continues to cool 30-60min is boiled with soft fire to 90-100 DEG C, during being boiled with soft fire, boiling water is suitably added and avoids dry pot;The soy sauce is dark soy sauce Soy sauce and light soy sauce 1:1 ~ 2 mixing;
(3)After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and salted vegetables pimple are pulled out, dried in the air cool, dispensed, seal and produce.
2. the processing method of the instant crisp dish according to claim 1, it is characterised in that the soy sauce is Normal juice equipment for making sauce Oil.
CN201711117271.5A 2017-11-14 2017-11-14 A kind of processing method of convenient and instant shortcake dish Pending CN107660743A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711117271.5A CN107660743A (en) 2017-11-14 2017-11-14 A kind of processing method of convenient and instant shortcake dish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711117271.5A CN107660743A (en) 2017-11-14 2017-11-14 A kind of processing method of convenient and instant shortcake dish

Publications (1)

Publication Number Publication Date
CN107660743A true CN107660743A (en) 2018-02-06

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960654A (en) * 2012-12-11 2013-03-13 任华英 Processing method of convenient and ready-to-eat crisp food
CN105231317A (en) * 2015-10-30 2016-01-13 刘毅 Glutinous-rice lotus-root pork ball
CN106071897A (en) * 2016-07-06 2016-11-09 周依宁 A kind of manufacture method of Flos Osmanthi Fragrantis braised pork
CN106136093A (en) * 2016-07-06 2016-11-23 周依宁 A kind of manufacture method of acid Radix Crotalariae szemoensis braised pork

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960654A (en) * 2012-12-11 2013-03-13 任华英 Processing method of convenient and ready-to-eat crisp food
CN105231317A (en) * 2015-10-30 2016-01-13 刘毅 Glutinous-rice lotus-root pork ball
CN106071897A (en) * 2016-07-06 2016-11-09 周依宁 A kind of manufacture method of Flos Osmanthi Fragrantis braised pork
CN106136093A (en) * 2016-07-06 2016-11-23 周依宁 A kind of manufacture method of acid Radix Crotalariae szemoensis braised pork

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Application publication date: 20180206