CN108354122A - A kind of combustion face and its production method - Google Patents
A kind of combustion face and its production method Download PDFInfo
- Publication number
- CN108354122A CN108354122A CN201810167975.1A CN201810167975A CN108354122A CN 108354122 A CN108354122 A CN 108354122A CN 201810167975 A CN201810167975 A CN 201810167975A CN 108354122 A CN108354122 A CN 108354122A
- Authority
- CN
- China
- Prior art keywords
- parts
- packet
- sauce
- oil
- flour cake
- Prior art date
- 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
Links
- 238000002485 combustion reaction Methods 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 claims abstract description 76
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 31
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 31
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 14
- 238000012856 packing Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 37
- 235000019198 oils Nutrition 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 29
- 244000291564 Allium cepa Species 0.000 claims description 21
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 19
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 239000004223 monosodium glutamate Substances 0.000 claims description 17
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 241001499808 Allium atrorubens Species 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000238557 Decapoda Species 0.000 claims description 4
- 241000237509 Patinopecten sp. Species 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000020637 scallop Nutrition 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 244000062250 Kaempferia rotunda Species 0.000 claims description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- 238000007792 addition Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 241000234314 Zingiber Species 0.000 description 8
- 239000002985 plastic film Substances 0.000 description 6
- 229920006255 plastic film Polymers 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 210000004907 gland Anatomy 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000010673 savory oil Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000011888 snacks 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of combustion face and its production method, the combustion face includes：Flour cake, sauce packet, seasoning sesame oil packet and peanut packet；The production method in the combustion face：Including step：1) flour cake is produced；2) sauce packet is produced；3) seasoning sesame oil packet is produced；4) peanut packet is produced；5) outer packing process；The combustion face is delicious and full of nutrition, convenient fast ripe.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of combustion face and its production method.
Background technology
Most characteristic one of the characteristic tradition name snack in Yibin Prefecture of the Sichuan Province Ran Mianshi.Original name chats mansion combustion face, is once called as oil
Face, because its oil weight is anhydrous, igniting is fired, therefore named combustion face.It is major ingredient that item is selected in combustion face, tool broken for auxiliary material with bean sprout and peanut
It is savory to assail the nostrils, delicious tasty and refreshing feature.At present combustion face edible way on the market be it is edible before need to add boiling to ripe noodles
It is pulled out after change, auxiliary material mixing, the characteristics of it is long that there are cooking times, inconvenient eating is added.
Mostly dried noodles, dried noodles need boiling water that could eat, inconvenient eating, and broken strip, drafting phenomenon are will appear after rehydration,
Influence its consumption.
Invention content
In view of this, this application provides a kind of combustion face and its production method, the combustion face is delicious and full of nutrition, eats
It is convenient fast ripe.
In order to solve the above technical problems, technical solution provided by the invention is a kind of combustion face, including：Flour cake, sauce packet, tune
Savory oil packet and peanut packet.
Preferably, flavored oils' packet is red oil packet, and the sauce packet is combustion flour paste packet, XO sauce bags, green onion perfume (or spice) sauce bag or beans
Fermented soya beans, salted or other wise sauce bag.
Preferably, in parts by weight, the combustion flour paste packet raw material includes：25~30 parts of bean sprout, 30~35 parts of rapeseed oil, pig
15~18 parts of meat, 5~8 parts of capsicum, 2~3 parts of pickling pepper, 2~3 parts of thick broad-bean sauce, 1~2 part of old ginger steep 1~2 part of ginger, monosodium glutamate 1
~2 parts, 1~2 part of edible salt.
Preferably, in parts by weight, the XO sauce packets raw material includes：35~38 parts of rapeseed oil, 18~21 parts of bamboo shoots,
15~18 parts of meat of ham, 6~10 parts of dried scallop, 5~8 parts of dried shrimp, 3~5 parts of capsicum, 2~3 parts of mushroom, 1~2 part of XO sauce, monosodium glutamate 1
~1.5 parts.
Preferably, in parts by weight, the green onion perfume (or spice) sauce bag raw material includes：30~35 parts of rapeseed oil, 25~28 parts of onion, greatly
20~25 parts of green onion, 20~25 parts of red onion, 16~20 parts of pork, 1~2 part of monosodium glutamate, 2~3 parts of edible salt, scallion oil essence 3~5
Part.
Preferably, in parts by weight, the fermented soya bean sauce bag raw material includes：35~40 parts of rapeseed oil, fermentation black curded beans 25~
28 parts, 4~6 parts of chilli, 15~18 parts of pork, 1.5~2 parts of edible salt, 1~2 part of monosodium glutamate, 1~2 part of garlic, fermented soya bean essence
0.5~1 part.
Preferably, the sauce packet is combustion flour paste packet.
Preferably, the flour cake connects bag and weighs 73~75g/ bags, and the sauce packet connects bag and weighs 49~51g/ bags, the tune
Taste oil packet connects that bag weighs 8~9g/ bags and the peanut packet connects bag and weighs 12~13g/ bags.
Preferably, the combustion face is that bowl fills product.
Preferably, the combustion face further includes：Fork.
The present invention also provides a kind of production methods in combustion face, include the following steps：
1) flour cake is produced：Flour cake raw material is taken to mix, knead dough is rolled, boiling, heated-air drying, and packaging obtains the flour cake；
In parts by weight, the flour cake raw material includes：50~60 parts of wheat flour, 2~3 parts of egg white, 1~2 part of edible oil, acetate form sediment
2~3 parts of powder, 0.07~0.09 part of sodium carbonate, 30~33 parts of water, 0.008~0.01 part of tert-butylhydroquinone；
2) sauce packet is produced：It takes sauce packet raw material to mix, cooks, pack, heat-sealing, sterilization cleaning, drying obtain the sauce
Material packet, the sauce packet are combustion flour paste packet, XO sauce bags, green onion perfume (or spice) sauce bag or fermented soya bean sauce bag；
In parts by weight, the combustion flour paste packet raw material includes：25~30 parts of bean sprout, 30~35 parts of rapeseed oil, pork 15~
18 parts, 5~8 parts of capsicum, 2~3 parts of pickling pepper, 2~3 parts of thick broad-bean sauce, 1~2 part of old ginger, 1~2 part of ginger of bubble, 1~2 part of monosodium glutamate,
1~2 part of edible salt；
In parts by weight, the XO sauce packets raw material includes：35~38 parts of rapeseed oil, 18~21 parts of bamboo shoots, meat of ham
15~18 parts, 6~10 parts of dried scallop, 5~8 parts of dried shrimp, 3~5 parts of capsicum, 2~3 parts of mushroom, 1~2 part of XO sauce, monosodium glutamate 1~1.5
Part；
In parts by weight, the green onion perfume (or spice) sauce bag raw material includes：30~35 parts of rapeseed oil, 25~28 parts of onion, shallot 20~
25 parts, 20~25 parts of red onion, 16~20 parts of pork, 1~2 part of monosodium glutamate, 2~3 parts of edible salt, 3~5 parts of scallion oil essence；
In parts by weight, the fermented soya bean sauce bag raw material includes：35~40 parts of rapeseed oil, 25~28 parts of black curded beans of fermentation are done
4~6 parts of capsicum, 15~18 parts of pork, 1.5~2 parts of edible salt, 1~2 part of monosodium glutamate, 1~2 part of garlic, fermented soya bean essence 0.5~1
Part；
3) seasoning sesame oil packet is produced, the seasoning sesame oil packet is red oil packet；
4) peanut packet is produced：Peanut is peeled through frying, is crushed, and is sieved, and is toasted, and packaging obtains the peanut packet；
5) outer packing：The flour cake, the sauce packet, the seasoning sesame oil packet and the peanut packet are subjected to outer packing group
Dress.
Preferably, the red oil packet production process is：75~80 parts of rapeseed oil and spice composition Hybrid Heating are taken, is carried out
Oil operation is decocted, is warming up to 150 DEG C, is cooled down after taking out the spice composition after decocting oil, when being cooled to 130~140 DEG C, hot pepper is added
Face stirs evenly, and upper layer hot pepper face is fallen in fishing, drops to 100 DEG C or less the spice compositions being added after the pan-fried oil, and packaging obtains
The red oil packet；In parts by weight, the spice composition includes：Octagonal 3~5 parts, 4~6 parts of kaempferia galamga, 5~8 parts of Chinese prickly ash, grass
3~5 parts of fruit.
Preferably, the production flour cake process is specially：Flour cake raw material is taken to mix, knead dough is rolled into the strip of 2~3mm,
To curing, heated-air drying to moisture is 4~6wt% for 95~100 DEG C of boilings, and packaging obtains the flour cake.
Preferably, the production peanut packet procedures are specially：Peanut stir-fries through frying, and peeling machine is peeled, and crushes, 8
Mesh sieve is toasted, and packaging obtains the peanut packet.
Preferably, the outer packing process is specially：Flour cake, sauce packet, red oil packet and peanut packet are subjected to outer packing group
Dress up bowl dress product.
Preferably, the outer packing process is specially：
Fill bowl：It is put into flour cake, sauce packet, red oil packet, peanut packet and fork in bowl, obtains product after dress bowl；
Gland：Product after the dress bowl is subjected to gland, obtains the product for pressing bowl cover；
Plastic film：The product plastic film for pressing bowl cover is packed, bowl is checked on conveyer belt, and whether direction is anti-, ensures plastic film
Correctly.
Preferably, obtain the flour cake, obtain the sauce packet, obtain the red oil packet, obtain the peanut packet before
Also carried out metal detection.
Compared with prior art, detailed description are as follows by the application：
The present invention provides a kind of combustion face and its production method, the combustion face includes：Flour cake, sauce packet, red oil packet and flower
Raw packet, not only taste is delicious but also full of nutrition, and collocation is reasonable, and the taste of different batches, color and luster, flavor homogeneity are good,
It ensure that quality conformance, it is full of nutrition, it is easy to make, it is fully able to meet consumer demand, and the combustion face is repeatable
Production and can industrialized production, saved a large amount of manpower and material resources, improved production efficiency, the further combustion face is bowl
Fill product, only need flour cake that water for heating is added when edible, after pour out water for heating after, be added sauce packet, seasoning sesame oil packet and
It can be served for peanut packet, convenient fast ripe.Combustion face production method method is simple and convenient to operate, and in process of production, takes flour cake
Raw material mixes, knead dough, calendering, boiling, heated-air drying, and packaging obtains the flour cake, without frying, eats health.Sauce packet makes
Combustion face taste is delicious and full of nutrition and inhibits microbial reproduction well.In addition, obtaining the flour cake, obtaining the sauce
Material packet also carried out the relevant regulations that the combustion face quality that metal detection ensures meets country before obtaining the peanut packet
It is required that.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
A kind of combustion face, including：Flour cake, sauce packet, seasoning sesame oil packet and peanut packet.
Wherein,
Flavored oils' packet is red oil packet；The sauce packet is combustion flour paste packet；
The flour cake connects bag and weighs 73~75g/ bags, the sauce packet connect bag weigh 49~51g/ bags, the flavored oils packet
Even bag weighs 8~9g/ bag and connects bag with the peanut packet and weigh 12~13g/ bags；
In parts by weight, the combustion flour paste packet raw material includes：25~30 parts of bean sprout, 30~35 parts of rapeseed oil, pork 15~
18 parts, 5~8 parts of capsicum, 2~3 parts of pickling pepper, 2~3 parts of thick broad-bean sauce, 1~2 part of old ginger, 1~2 part of ginger of bubble, 1~2 part of monosodium glutamate,
1~2 part of edible salt；
The combustion face is that bowl fills product, and the combustion face further includes：Fork.
The production method in above-mentioned combustion face, includes the following steps：
1) flour cake is produced：Flour cake raw material is taken to mix, knead dough is rolled into the strip of 2~3mm, and 95~100 DEG C of boilings are to ripe
Change, heated-air drying to moisture is 4~6wt%, and packaging crosses metal detection, obtains the flour cake；In parts by weight, described
Flour cake raw material includes：50~60 parts of wheat flour, 2~3 parts of egg white, 1~2 part of edible oil, 2~3 parts of acetate starch, sodium carbonate
0.07~0.09 part, 30~33 parts of water, 0.008~0.01 part of tert-butylhydroquinone；
2) sauce packet is produced：It takes sauce packet raw material to mix, cooks, pack, heat-sealing, metal inspection is crossed in sterilization cleaning, drying
It surveys, obtains the sauce packet；The sauce packet is combustion flour paste packet, and in parts by weight, the combustion flour paste packet raw material includes：Bean sprout 25
~30 parts, 30~35 parts of rapeseed oil, 15~18 parts of pork, 5~8 parts of capsicum, 2~3 parts of pickling pepper, 2~3 parts of thick broad-bean sauce, old ginger 1
~2 parts, steep 1~2 part of ginger, 1~2 part of monosodium glutamate, 1~2 part of edible salt；
3) flavor pack is produced, the flavor pack is red oil packet；
4) peanut packet is produced：Peanut stir-fries through frying, and peeling machine is peeled, and crushes, 8 mesh sieve, toasts, packaging, mistake
Metal detection obtains the peanut packet；
5) outer packing：
Fill bowl：Flour cake, bean sprout packet, flavor pack, peanut packet and fork are put into bowl.Obtain dress bowl after product；
Gland：Product after the dress bowl is subjected to gland, obtains the product for pressing bowl cover；
Plastic film：The product plastic film for pressing bowl cover is packed, bowl is checked on conveyer belt, and whether direction is anti-, ensures plastic film
Correctly.
Wherein,
The red oil packet production process is：Take 75~80 parts of rapeseed oil in parts by weight, including：Octagonal 3~5 parts, mountain
How 4~6 parts, 5~8 parts of Chinese prickly ash, the spice composition Hybrid Heating of 3~5 parts of tsaoko, carry out decoct oil operation, be warming up to 150 DEG C,
Cool down after taking out the spice composition after decocting oil, when being cooled to 130~140 DEG C, hot pepper face is added and stirs evenly, upper layer sea is fallen in fishing
Green pepper face, drops to 100 DEG C or less the spice compositions being added after the pan-fried oil, and packaging obtains the red oil packet.
Above-mentioned combustion face taste is delicious and full of nutrition, and collocation is reasonable, and the taste of different batches, color and luster, flavor are equal
One property；Only need flour cake that water for heating is added when edible, after pour out water for heating after, sauce packet, seasoning sesame oil packet and flower is added
It can be served for raw packet, convenient fast ripe.
Embodiment 2
The present embodiment and the sauce packet that differs only in of embodiment 1 are XO sauce bags, in parts by weight, the XO sauces
Packet raw material includes：35~38 parts of rapeseed oil, 18~21 parts of bamboo shoots, 15~18 parts of meat of ham, 6~10 parts of dried scallop, dried shrimp 5~8
Part, 3~5 parts of capsicum, 2~3 parts of mushroom, 1~2 part of XO sauce, 1~1.5 part of monosodium glutamate
Embodiment 3
The present embodiment and the sauce packet that differs only in of embodiment 1 are green onion perfume (or spice) sauce bag, and in parts by weight, the green onion is fragrant
Sauce bag raw material includes：30~35 parts of rapeseed oil, 25~28 parts of onion, 20~25 parts of shallot, 20~25 parts of red onion, pork 16~
20 parts, 1~2 part of monosodium glutamate, 2~3 parts of edible salt, 3~5 parts of scallion oil essence；
Embodiment 4
The present embodiment and the sauce packet that differs only in of embodiment 1 are fermented soya bean sauce bag, in parts by weight, the fermented soya bean
Sauce bag raw material includes：35~40 parts of rapeseed oil, 25~28 portions of black curded beans of fermentation, 15~18 parts of pork, are eaten 4~6 parts of chilli
1.5~2 parts of salt, 1~2 part of monosodium glutamate, 1~2 part of garlic, 0.5~1 part of fermented soya bean essence.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (10)
1. a kind of combustion face, which is characterized in that including：Flour cake, sauce packet, seasoning sesame oil packet and peanut packet.
2. combustion face according to claim 1, which is characterized in that flavored oils' packet is red oil packet, and the sauce packet is combustion
Flour paste packet, XO sauce bags, green onion perfume (or spice) sauce bag or fermented soya bean sauce bag.
3. combustion face according to claim 1, which is characterized in that the sauce packet is combustion flour paste packet.
4. combustion face according to claim 1, which is characterized in that the flour cake connects bag and weighs 73~75g/ bags, the sauce
Packet even bag weigh 49~51g/ bags, the seasoning sesame oil packet connect bag weigh 8~9g/ bags and the peanut packet connect bag weigh 12~
13g/ bags.
5. combustion face according to claim 1, which is characterized in that the combustion face is that bowl fills product.
6. a kind of production method in combustion face, which is characterized in that include the following steps：
1) flour cake is produced：Flour cake raw material is taken to mix, knead dough is rolled, boiling, heated-air drying, and packaging obtains the flour cake；With weight
Part meter is measured, the flour cake raw material includes：50~60 parts of wheat flour, 2~3 parts of egg white, 1~2 part of edible oil, acetate starch 2
~3 parts, 0.07~0.09 part of sodium carbonate, 30~33 parts of water, 0.008~0.01 part of tert-butylhydroquinone；
2) sauce packet is produced：It takes sauce packet raw material to mix, cooks, pack, heat-sealing, sterilization cleaning, drying obtain the sauce
Packet, the sauce packet are combustion flour paste packet, XO sauce bags, green onion perfume (or spice) sauce bag or fermented soya bean sauce bag；
In parts by weight, the combustion flour paste packet raw material includes：25~30 parts of bean sprout, 30~35 parts of rapeseed oil, 15~18 parts of pork,
5~8 parts of capsicum, 2~3 parts of pickling pepper, 2~3 parts of thick broad-bean sauce, 1~2 part of old ginger steep 1~2 part of ginger, and 1~2 part of monosodium glutamate is eaten
1~2 part of salt；
In parts by weight, the XO sauce packets raw material includes：35~38 parts of rapeseed oil, 18~21 parts of bamboo shoots, meat of ham 15~
18 parts, 6~10 parts of dried scallop, 5~8 parts of dried shrimp, 3~5 parts of capsicum, 2~3 parts of mushroom, 1~2 part of XO sauce, 1~1.5 part of monosodium glutamate；
In parts by weight, the green onion perfume (or spice) sauce bag raw material includes：30~35 parts of rapeseed oil, 25~28 parts of onion, 20~25 parts of shallot,
20~25 parts of red onion, 16~20 parts of pork, 1~2 part of monosodium glutamate, 2~3 parts of edible salt, 3~5 parts of scallion oil essence；
In parts by weight, the fermented soya bean sauce bag raw material includes：35~40 parts of rapeseed oil, 25~28 parts of black curded beans of fermentation, chilli 4
~6 parts, 15~18 parts of pork, 1.5~2 parts of edible salt, 1~2 part of monosodium glutamate, 1~2 part of garlic, 0.5~1 part of fermented soya bean essence；
3) seasoning sesame oil packet is produced, the seasoning sesame oil packet is red oil packet；
4) peanut packet is produced：Peanut is peeled through frying, is crushed, and is sieved, and is toasted, and packaging obtains the peanut packet；
5) outer packing：The flour cake, the sauce packet, the seasoning sesame oil packet and the peanut packet are subjected to outer packing assembling.
7. the production method described in claim 6, which is characterized in that the red oil packet production process is：Take rapeseed oil 75~80
Part and spice composition Hybrid Heating carry out decocting oil operation, are warming up to 150 DEG C, cool down after the spice composition after the pan-fried oil of taking-up,
When being cooled to 130~140 DEG C, hot pepper face is added and stirs evenly, upper layer hot pepper face is fallen in fishing, drops to described in 100 DEG C or less additions
The spice composition after oil is decocted, packaging obtains the red oil packet；In parts by weight, the spice composition includes：Illiciumverum 3~5
Part, 4~6 parts of kaempferia galamga, 5~8 parts of Chinese prickly ash, 3~5 parts of tsaoko.
8. the production method described in claim 6, which is characterized in that the production flour cake process is specially：Take flour cake raw material mixed
It closes, knead dough, is rolled into the strip of 2~3mm, to curing, heated-air drying to moisture is 4~6wt% for 95~100 DEG C of boilings,
Packaging, obtains the flour cake.
9. the production method described in claim 6, which is characterized in that the outer packing process is specially：By flour cake, sauce packet,
Seasoning sesame oil packet and peanut packet carry out outer packing and are assembled into bowl dress product.
10. the production method described in claim 6, which is characterized in that obtain the flour cake, obtain the sauce packet, obtain institute
State red oil packet, obtain the peanut packet before also carried out metal detection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810167975.1A CN108354122A (en) | 2018-02-28 | 2018-02-28 | A kind of combustion face and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810167975.1A CN108354122A (en) | 2018-02-28 | 2018-02-28 | A kind of combustion face and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108354122A true CN108354122A (en) | 2018-08-03 |
Family
ID=63002854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810167975.1A Pending CN108354122A (en) | 2018-02-28 | 2018-02-28 | A kind of combustion face and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108354122A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101011A (en) * | 2019-05-23 | 2019-08-09 | 四川白家食品产业有限公司 | A kind of Chengdu sugar water face |
| CN110623246A (en) * | 2019-09-16 | 2019-12-31 | 四川徽记食品股份有限公司 | Mushroom aromatic slag flour flavor mixed noodle sauce and preparation method thereof |
-
2018
- 2018-02-28 CN CN201810167975.1A patent/CN108354122A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101011A (en) * | 2019-05-23 | 2019-08-09 | 四川白家食品产业有限公司 | A kind of Chengdu sugar water face |
| CN110623246A (en) * | 2019-09-16 | 2019-12-31 | 四川徽记食品股份有限公司 | Mushroom aromatic slag flour flavor mixed noodle sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101623083A (en) | Preparation method of beef chili paste | |
| CN1194619C (en) | Production method of shortened pepper | |
| RU2345642C2 (en) | Meat sauce for instant food products (versions) and method for its manufacturing (versions) | |
| CN109770331A (en) | Drift sand preserved egg yellow wraps up in sauce and its production method, application | |
| CN103416678A (en) | Ready-to-eat rice vermicelli containing seasoning and processing method thereof | |
| CN106889552A (en) | A kind of beef and mutton chafing dish bottom flavorings and its production technology | |
| CN111449220A (en) | Egg slice and production process thereof | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN108354122A (en) | A kind of combustion face and its production method | |
| CN105077183B (en) | A kind of fresh chilli sauce of spicy flavor | |
| CN101536785A (en) | Instant crispy 16-treasure nutrition powder | |
| CN103549376A (en) | Pickled cabbage sauce and preparation method thereof | |
| CN103393124B (en) | Production method of tea soup series product | |
| CN111700261A (en) | Granular hot and spicy sauce and preparation method thereof | |
| CN102106541B (en) | Bamboo shoot kettle rice | |
| CN108065331A (en) | A kind of processing method of edible paste | |
| CN108338350A (en) | A kind of New Zealand's roast chicken seasoning | |
| CN104366574A (en) | Production formula and production technology of powder coated salangid | |
| CN101099555A (en) | Vegetable cleaning unit seasoning | |
| CN102845704B (en) | Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN110101011A (en) | A kind of Chengdu sugar water face | |
| CN104351591A (en) | Sticky rice filling and product prepared by same | |
| CN104366513A (en) | Production formula and production technology of powder coated meat | |
| CN103932052A (en) | Bean sprout-roasted pork sweet soup balls and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180803 |