CN107981307A - A kind of production method of spontaneous heating clear soup small fire flavoring food - Google Patents
A kind of production method of spontaneous heating clear soup small fire flavoring food Download PDFInfo
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- CN107981307A CN107981307A CN201711208831.8A CN201711208831A CN107981307A CN 107981307 A CN107981307 A CN 107981307A CN 201711208831 A CN201711208831 A CN 201711208831A CN 107981307 A CN107981307 A CN 107981307A
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- fishbone
- chafing dish
- bag
- dish bottom
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- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000010438 heat treatment Methods 0.000 title claims abstract description 21
- 230000002269 spontaneous effect Effects 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 25
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 25
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 24
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 210000002318 cardia Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- 239000012141 concentrate Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000011511 Diospyros Nutrition 0.000 claims description 4
- 244000236655 Diospyros kaki Species 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013410 fast food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract 3
- 229930003231 vitamin Natural products 0.000 abstract 3
- 235000013343 vitamin Nutrition 0.000 abstract 3
- 239000011782 vitamin Substances 0.000 abstract 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 3
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 238000001035 drying Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production method of spontaneous heating clear soup small fire flavoring food, including spontaneous heating bag and chafing dish bottom flavorings bag, the raw material of the chafing dish bottom flavorings bag includes following component in parts by weight：30 50 parts of Fishbone, 69 parts of fresh food bacterium, 24 parts of fresh garlic, 13 parts of ginger splices, 0.1 0.3 parts of radix glycyrrhizae, 0.1 0.3 parts of dried orange peel, 0.1 0.2 parts of galingal, 1 12 parts of new fresh tomato, 0.1 0.3 parts of rosemary, 0.1 0.2 parts of cloves, 24 parts of lemon, 0.3 0.5 parts of Cardia Salt, 12 parts of fermented glutinous rice.Present invention also offers the preparation method of the chafing dish bottom flavorings bag, this method can improve the vitamin content and nutritive value of the chafing dish bottom flavorings bag.The present invention can meet the needs of light taste crowd, while remain the nutrition of food, improve vitamin content, meet vitamin requirement and nutritional need of the person sponging on an aristocrat for fast food cutlery box based food.
Description
Technical field
The present invention relates to from food production field, and more particularly to a kind of making side of spontaneous heating clear soup small fire flavoring food
Method.
Background technology
With the development of the social economy, people's living standard is improved, self-heating food also obtains largely promoting and fortune
With.Self-heating food can be under any environmental condition, without any culinary art heating tool, you can be able to eat warm-served food rapidly.With certainly
The development of hot food technology, self-heating chafing dish come into being, but the spices used during existing chafing dish bottom flavorings frying usually contains
The spice that the unsuitable child such as illiciumverum, cassia bark, pregnant woman or old man eat, and it is unfavorable for people by the way that some can be added in bottom material
The materials of body health, therefore the problem of how overcome the deficiencies in the prior art is current instant food technical field urgent need to resolve.
The content of the invention
In order to solve the above technical problems, The present invention provides a kind of light taste, be adapted to pregnant woman, child and old man or
The production method of the spontaneous heating clear soup small fire flavoring food of patients.
The present invention is solved its technical problem and is realized using following technical scheme：A kind of spontaneous heating clear soup small dish bottom
The production method of material, including spontaneous heating bag and chafing dish bottom flavorings bag, the raw material of the chafing dish bottom flavorings bag are included in parts by weight
Following component：30-50 parts of Fishbone, 6-9 parts of fresh food bacterium, 2-4 parts of fresh garlic, 1-3 parts of ginger splices, radix glycyrrhizae 0.1-0.3
Part, 0.1-0.3 parts of dried orange peel, 0.1-0.2 parts of galingal, fresh tomato 1-12 parts new, 0.1-0.3 parts of rosemary, cloves 0.1-0.2
Part, 2-4 parts of lemon, 0.3-0.5 parts of Cardia Salt, 1-2 parts of fermented glutinous rice；
The preparation method of the chafing dish bottom flavorings bag includes：
Step (1), Fishbone is crushed to powdered, is then placed in the water that quality is 3.5-4 times of Fishbone quality, together
When, into water add quality be Fishbone 0.15%-0.25% papain, after at 59-62.5 DEG C ultrasound enzymolysis
21-27min, the afterwards enzyme deactivation at 90-95 DEG C, filtering, filtrate are concentrated into the 9-11% of Chicken and fish bone weight, obtain Fishbone enzyme
Solve liquid；
Step (2), by clean up it is new eat tomato powder raw and be broken to particle diameter be less than 1mm, be then soaked in 0.85- in water
10.9h, the ultrasound 25-29min at 35-39 DEG C, filtering, filtrate are concentrated into the 12-14% of new fresh tomato weight, obtain western red
Persimmon concentrate；
Step (3), is crushed to particle diameter no more than after 2.5mm, it is 6.5-7.5% to be dried to moisture content, is obtained by fresh garlic
To garlic dried product；Lemon juicing is made to obtain lemon juice；
Step (4), 110-149 mesh is crushed to by radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves and ginger splices together, then will
It is added in lemon juice, is heated to flowing back, and flow back 0.34-0.49h afterwards, and centrifugation, goes to precipitate, obtain separating liquid；
Step (5), after Fishbone enzymolysis liquid, tomato concentrate, separating liquid, garlic dried product and Cardia Salt are mixed,
Obtain chafing dish bottom flavorings bag.
Further, to the bottom material bag by carrying out irradiation sterilization after being vacuum-packed, the irradiation sterilization is with 60Coradiation
Sterilizing, intensity is 1.3~1.4mev, and the time is 25~60min.
Compared with prior art, the beneficial effects of the invention are as follows：
Soup bottom is made using Fishbone as raw material in the present invention, in preparation process, is digested, obtained using papain
The amino acid of a large amount of needed by human body, meanwhile, the content of fat and protein is greatly reduced, avoids eater to using chafing dish
Obesogenous worry can excessively be led；To avoid the discomfort of mouthfeel, using lemon juice to radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves
Extracted with ginger splices, 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, old
Skin, rosemary and the fragrance of cloves so that it is excellent to finally obtain product mouthfeel, and without slag；Moreover, find under study for action, directly
Carried using the taste of lemon juice refluxing extraction than first with water, the mouthfeel for adding lemon juice wants excellent more；The present invention is with western red
Tomato concentrate is made in persimmon, improves the ascorbic content of bottom material, meets dimension of the person sponging on an aristocrat for fast food cutlery box based food
Raw element demand and nutritional need, have catered to the eating requirements of light taste people.
Embodiment
To make the purpose, technical scheme and advantage of the application clearer, the application is made further specifically below
Bright, the schematic description and description of the application is used to explain the application, does not form the improper restriction to the application.
Embodiment 1
A kind of production method of spontaneous heating clear soup small fire flavoring food of the present embodiment, including spontaneous heating bag and chafing dish bottom flavorings
Bag, the raw material of chafing dish bottom flavorings bag include following component in parts by weight：It is 30 parts of Fishbone, 6 parts of fresh food bacterium, fresh
2 parts of garlic, 1 part of ginger splices, 0.1 part of radix glycyrrhizae, 0.1 part of dried orange peel, 0.1 part of galingal, 1 part of new fresh tomato, 0.1 part of rosemary, cloves
0.1 part, 2 parts of lemon, 0.3 part of Cardia Salt, 1 part of fermented glutinous rice.
The preparation method of chafing dish bottom flavorings bag includes：
Step (1), Fishbone is crushed to powdered, and for 0.25mm, to be then placed in quality be Fishbone quality to its particle diameter
In 3.5 times of water, meanwhile, the papain that quality is Fishbone 0.15% is added into water, after ultrasonic enzyme at 59 DEG C
21min is solved, the enzyme deactivation at 90 DEG C afterwards is filtered, and filtrate is concentrated into the 9% of Chicken and fish bone weight, obtains Fishbone enzymolysis liquid；
Step (2), by clean up it is new eat tomato powder raw and be broken to particle diameter 0.5mm, be then soaked in 0.85h in water,
The ultrasound 25min at 35 DEG C, filtering, filtrate are concentrated into the 12% of new fresh tomato weight, obtain tomato concentrate；
Step (3), after fresh garlic is crushed to particle diameter 2.4mm, it is 6.5% to be dried to moisture content, and it is drying to obtain garlic
Product；Lemon juicing is made to obtain lemon juice；
Step (4), is crushed to 110 mesh by radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves and ginger splices, is then added together
Enter into lemon juice, be heated to flowing back, flow back 0.34h afterwards, and centrifugation, goes to precipitate, obtain separating liquid；
Step (5), after Fishbone enzymolysis liquid, tomato concentrate, separating liquid, garlic dried product and Cardia Salt are mixed,
Obtain chafing dish bottom flavorings bag.
Further, sterilized to bottom material bag by carrying out irradiation sterilization, irradiation sterilization after being vacuum-packed with 60Coradiation, intensity
For 1.3mev, time 25min.
Embodiment 2
A kind of production method of spontaneous heating clear soup small fire flavoring food of the present embodiment, including spontaneous heating bag and chafing dish bottom flavorings
Bag, the raw material of chafing dish bottom flavorings bag include following component in parts by weight：It is 50 parts of Fishbone, 9 parts of fresh food bacterium, fresh
4 parts of garlic, 3 parts of ginger splices, 0.3 part of radix glycyrrhizae, 0.3 part of dried orange peel, 0.2 part of galingal, 12 parts of new fresh tomato, 0.3 part of rosemary, cloves
0.2 part, 4 parts of lemon, 0.5 part of Cardia Salt, 2 parts of fermented glutinous rice；
The preparation method of chafing dish bottom flavorings bag includes：
Step (1), Fishbone is crushed to powdered, its particle diameter is 0.2mm, and it is Fishbone quality 4 to be then placed in quality
Times water in, meanwhile, into water add quality be Fishbone 0.25% papain, after at 62.5 DEG C ultrasound enzymolysis
27min, the afterwards enzyme deactivation at 95 DEG C, filtering, filtrate are concentrated into the 11% of Chicken and fish bone weight, obtain Fishbone enzymolysis liquid；
Step (2), by clean up it is new eat tomato powder raw and be broken to particle diameter 0.8mm, be then soaked in 10.9h in water,
The ultrasound 29min at 39 DEG C, filtering, filtrate are concentrated into the 14% of new fresh tomato weight, obtain tomato concentrate；
Step (3), after fresh garlic is crushed to particle diameter 1.8mm, it is 7.5% to be dried to moisture content, and it is drying to obtain garlic
Product；Lemon juicing is made to obtain lemon juice；
Step (4), is crushed to 149 mesh by radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves and ginger splices, is then added together
Enter into lemon juice, be heated to flowing back, flow back 0.49h afterwards, and centrifugation, goes to precipitate, obtain separating liquid；
Step (5), after Fishbone enzymolysis liquid, tomato concentrate, separating liquid, garlic dried product and Cardia Salt are mixed,
Obtain chafing dish bottom flavorings bag.
Further, sterilized to bottom material bag by carrying out irradiation sterilization, irradiation sterilization after being vacuum-packed with 60Coradiation, intensity
For 1.4mev, time 60min.
Embodiment 3
A kind of production method of spontaneous heating clear soup small fire flavoring food of the present embodiment, including spontaneous heating bag and chafing dish bottom flavorings
Bag, the raw material of chafing dish bottom flavorings bag include following component in parts by weight：It is 45 parts of Fishbone, 7 parts of fresh food bacterium, fresh
3 parts of garlic, 2 parts of ginger splices, 0.2 part of radix glycyrrhizae, 0.2 part of dried orange peel, 0.15 part of galingal, 8 parts of new fresh tomato, 0.2 part of rosemary, cloves
0.1-5 parts, 3 parts of lemon, 0.35 part of Cardia Salt, 1.2 parts of fermented glutinous rice；
The preparation method of chafing dish bottom flavorings bag includes：
Step (1), Fishbone is crushed to powdered, its particle diameter is 0.15mm, and it is Fishbone quality to be then placed in quality
In 3.8 times of water, meanwhile, the papain that quality is Fishbone 0.20% is added into water, after ultrasonic at 60.5 DEG C
25min is digested, the enzyme deactivation at 92 DEG C afterwards, is filtered, and filtrate is concentrated into the 10% of Chicken and fish bone weight, obtains Fishbone enzymolysis
Liquid；
Step (2), by clean up it is new eat tomato powder raw and be broken to particle diameter 0.65mm, be then soaked in 10.1h in water,
The ultrasound 227min at 36 DEG C, filtering, filtrate are concentrated into the 13% of new fresh tomato weight, obtain tomato concentrate；
Step (3), after fresh garlic is crushed to particle diameter 1.9mm, it is 7% to be dried to moisture content, obtains garlic dried product；
Lemon juicing is made to obtain lemon juice；
Step (4), is crushed to 126 mesh by radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves and ginger splices, is then added together
Enter into lemon juice, be heated to flowing back, flow back 0.38h afterwards, and centrifugation, goes to precipitate, obtain separating liquid；
Step (5), after Fishbone enzymolysis liquid, tomato concentrate, separating liquid, garlic dried product and Cardia Salt are mixed,
Obtain chafing dish bottom flavorings bag.
Further, sterilized to bottom material bag by carrying out irradiation sterilization, irradiation sterilization after being vacuum-packed with 60Coradiation, intensity
For 1.35mev, time 48min.
The present embodiment describes more specific and detailed, also gives some advantageous measures of embodiment, still, the implementation
Example and advantageous measure can not be used as limitation of the present invention, when those skilled in the art sees the program, make other
Deformation and the replacement of equivalent arrangements, should all be within protection scope of the present invention.
Claims (2)
1. a kind of production method of spontaneous heating clear soup small fire flavoring food, including spontaneous heating bag and chafing dish bottom flavorings bag, it is characterised in that：
The raw material of the chafing dish bottom flavorings bag includes following component in parts by weight：30-50 parts of Fishbone, fresh food bacterium 6-9
It is part, 2-4 parts of fresh garlic, 1-3 parts of ginger splices, 0.1-0.3 parts of radix glycyrrhizae, 0.1-0.3 parts of dried orange peel, 0.1-0.2 parts of galingal, fresh western red
1-12 parts of persimmon, 0.1-0.3 parts of rosemary, 0.1-0.2 parts of cloves, 2-4 parts of lemon, 0.3-0.5 parts of Cardia Salt, 1-2 parts of fermented glutinous rice；
The preparation method of the chafing dish bottom flavorings bag includes：
Step (1), Fishbone is crushed to powdered, is then placed in the water that quality is 3.5-4 times of Fishbone quality, meanwhile,
Xiang Shuizhong add quality be Fishbone 0.15%-0.25% papain, after at 59-62.5 DEG C ultrasound enzymolysis 21-
27min, the afterwards enzyme deactivation at 90-95 DEG C, filtering, filtrate are concentrated into the 9-11% of Chicken and fish bone weight, obtain Fishbone enzymolysis
Liquid；
Step (2), by clean up it is new eat tomato powder raw and be broken to particle diameter be less than 1mm, be then soaked in 0.85- in water
10.9h, the ultrasound 25-29min at 35-39 DEG C, filtering, filtrate are concentrated into the 12-14% of new fresh tomato weight, obtain western red
Persimmon concentrate；
Step (3), is crushed to particle diameter no more than after 2.5mm, it is 6.5-7.5% to be dried to moisture content, is obtained big by fresh garlic
Garlic dried product；Lemon juicing is made to obtain lemon juice；
Step (4), is crushed to 110-149 mesh by radix glycyrrhizae, dried orange peel, galingal, rosemary, cloves and ginger splices, is then added together
Enter into lemon juice, be heated to flowing back, flow back 0.34-0.49h afterwards, and centrifugation, goes to precipitate, obtain separating liquid；
Step (5), after Fishbone enzymolysis liquid, tomato concentrate, separating liquid, garlic dried product and Cardia Salt are mixed, to obtain the final product
To chafing dish bottom flavorings bag.
2. the production method of spontaneous heating clear soup small fire flavoring food according to claim 1, it is characterised in that：To the bottom material
By carrying out irradiation sterilization after being vacuum-packed, the irradiation sterilization is sterilized bag with 60Coradiation, and intensity is 1.3~1.4mev, the time
For 25~60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711208831.8A CN107981307A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of spontaneous heating clear soup small fire flavoring food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711208831.8A CN107981307A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of spontaneous heating clear soup small fire flavoring food |
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| Publication Number | Publication Date |
|---|---|
| CN107981307A true CN107981307A (en) | 2018-05-04 |
Family
ID=62032275
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711208831.8A Withdrawn CN107981307A (en) | 2017-11-27 | 2017-11-27 | A kind of production method of spontaneous heating clear soup small fire flavoring food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618085A (en) * | 2018-05-14 | 2018-10-09 | 北京麒麟尚品餐饮管理有限公司 | A kind of cray chafing dish soup bottom and preparation method thereof |
-
2017
- 2017-11-27 CN CN201711208831.8A patent/CN107981307A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618085A (en) * | 2018-05-14 | 2018-10-09 | 北京麒麟尚品餐饮管理有限公司 | A kind of cray chafing dish soup bottom and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180504 |
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| WW01 | Invention patent application withdrawn after publication |