CN108902859A - A kind of preparation process that Cantonese stews - Google Patents

A kind of preparation process that Cantonese stews Download PDF

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Publication number
CN108902859A
CN108902859A CN201810792594.2A CN201810792594A CN108902859A CN 108902859 A CN108902859 A CN 108902859A CN 201810792594 A CN201810792594 A CN 201810792594A CN 108902859 A CN108902859 A CN 108902859A
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China
Prior art keywords
cantonese
stews
preparation process
water
major ingredient
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CN201810792594.2A
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Chinese (zh)
Inventor
刘冬梅
郑时艳
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Dongguan Yujia Food Technology Co Ltd
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Dongguan Yujia Food Technology Co Ltd
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Priority to CN201810792594.2A priority Critical patent/CN108902859A/en
Publication of CN108902859A publication Critical patent/CN108902859A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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

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  • 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)

Abstract

The invention discloses a kind of preparation processes that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation process that the Cantonese stews include the following steps：S1, major ingredient is chosen, is pre-processed, it is spare；S2, auxiliary material is chosen, is pre-processed, it is spare；S3, major ingredient and auxiliary material are subjected to solid content quantitative package；S4, addition water quantitative package, sealing obtain packaging soup stock；S5, to packaging soup stock stew and sterilization operation；S6, the packaging soup stock after sterilization operation is cooled down, obtains Cantonese and stews finished product；S7, finished product room temperature that Cantonese stews storage observation, check packaging.Cantonese prepared by the present invention stews in the case where being fully sealed, and the nutritional ingredient of food materials will not be lost as moisture evaporates, and all raw materials retain within a package genuinely, and nutritive value is high, thick taste.Cantonese of the invention, which stews, to be easily absorbed by the human body, in good taste, easy for carrying and eating, wide application of the crowd.

Description

A kind of preparation process that Cantonese stews
Technical field
The present invention relates to food processing technology field more particularly to a kind of preparation processes that Cantonese stews.
Background technique
《Interior warp》It says, heat originating in the south, heat fostering fire, fire producing bitter taste, bitter taste nourishing the heart.Guangdong weather is throughout the year damp and hot, the moisture ratio of body It is easier to be lost, long-term life is here, be easy interior heat of getting angry, then locals gathers materials on the spot, with soup solution hot summer weather wet poison, Baoshang It is thus evolved afterwards, becomes the symbol of Guangdong cooking culture." no dish would rather be eaten, not edible no soup ", for Cantonese, Stewing is the tonic health secret recipe of In Guangdong Province, usually will be various with pressure cooker, vacuum kettle, electronic ceramic pot, steel pot or watt pot etc. Veterinary antibiotics, meat or Chinese medicine are endured a few hours and are formed, and have skin care, shield heart, improving eyesight and other effects.
But as modern metropolitan cities the accelerating rhythm of life, people's lives pressure constantly increase, Soup of the Day is usually needed It takes hours and stews into slowly, take hours to stew and obviously do not meet the rhythm of life of busy city white collar.In addition, one As stew during the stewing process, the part nutritional ingredient of food materials can be evaporated with moisture, and soup and meat it is not easy to maintain and It carries.
Based on this, the present invention proposes a kind of suitable industrialized production and Cantonese in good taste, nutritional ingredient is genuine is stewed The preparation process of soup.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of suitable industrialized production proposed And the preparation process that Cantonese in good taste, that nutritional ingredient is genuine stews.
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；
S2, auxiliary material is chosen, is pre-processed, it is spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；
S5, to packaging soup stock stew and sterilization operation；
S6, the packaging soup stock after sterilization operation is cooled down, obtains Cantonese and stews finished product；
S7, finished product room temperature that Cantonese stews storage observation, check packaging.
Preferably, in the step S1, major ingredient be fowl meat, aquatic products, fruits and vegetables or mushroom in any one or Several mixing.
Fowl meat is quail, Gallus domesticlus brisson, chicken, duck, pigeon, francolin, chicken feet, pig bone, chop, pig exhibition, lean meat, pork, pig Foot, pig lung, pork tripe, pigtail, Pigs Hearts, acttle show, tripe, sirloin, calf intestinal, ox large intestine, beef liver, cattle heart, ox lung, mutton, mutton chop, Sheep tripe, sheep liver, the sheep heart, sheep lung, any one or a few the mixing in sheep intestines.
Aquatic products be fish, abalone, sea cucumber, crab meat, as pull out freshwater mussel, sea whelk, flower glue, sea cucumber, fish-bone, inkfish, squid, octopus, Any one or a few mixing in soft-shelled turtle.
Fruits and vegetables are green turnip, carrot, white radishes, pumpkin, cucumber, balsam pear, wax gourd, potato, tomato, onion, capsicum, lotus Lotus root, celery, cabbage, brandy, Chinese cabbage, section melon, celery, milk Chinese cabbage, Chinese cabbage is dry, sugarcane, pyrus nivalis, coconut meat, apple, pawpaw, Durian, "Hami" melon, any one or a few the mixing in horseshoe.
Mushroom is dried mushroom, bolete, agrocybe, grey mushroom (abalonelike), elegant precious mushroom, seafood mushroom, Hericium erinaceus, Agricus blazei, matsutake, perfume (or spice) Mushroom, white mushroom, Pleurotus eryngii, agaric, coprinus comatus, needle mushroom, any one or a few the mixing in dictyophora phalloidea.
Preferably, the auxiliary material be pueraria lobata, dried longan pulp, Chinese yam, fructus lycii, tremella, jujube, orange peel, fig, lotus seeds, It is lily, almond, precious jade column, radix polygonati officinalis, Poria cocos, semen coicis, Chinese yam, dried scallop, Hylocereus undatus, cow gram, Siraitia grosvenorii, Gorgon fruit, fructus cannabis, white Fruit, hawthorn, tsaoko, pueraria root powder, bamboo cane, radix bardanae, radix fici simplicissimae, thallus laminariae, Pachyrhizua angulatus, ginseng, melon of putting the palms together before one, candied date, Chinese chestnut, flower Life, walnut, corn, corn flour, soya bean, kelp, hyacinth bean, mung bean, semen sojae atricolor, pickled radiss, bacon, egg, Egg-white, cream, beans Corruption, bean curd stick, salted vegetables, rde bean, seaweed, dateplum persimmon, any one or a few the mixing in chick-pea.
Preferably, in the step S1, major ingredient is fowl meat, and the pretreatment is：Fowl meat is successively gone Fat, fleshing muscle, cleaning and pelletizing operation, boil winged water.
Preferably, it in the step S2, pre-processes and is drained for cleaning.
Preferably, it in the step S3, is packed using food-grade high-temperature retort bag.
Preferably, in the step S4, water is soup stock water；The preparation process of the soup stock water is as follows：By with fowl meat Isolated skeleton carries out flying water processing, then plus after boiling boiling, 2~5h of smothered with, after filtering be seasoned after soup to get Soup stock water.The seasoning is using ginger, catsup, green onion, pepper, sugar, soy sauce, spice, Shaoxing rice wine, edible corn starch, wood Sweet potato starch, vinegar, sesame oil, any one or a few the mixing in edible salt.
It preferably, further include step S6a before step S7 after the step S6：The Cantonese finished product that stews is sampled It checks.The inspection requires to carry out according to commercial sterilization.
Preferably, in the step S5, sterilizing time is 20~30 minutes, and sterilization temperature is 121 DEG C~122 DEG C.
Preferably, in the step S6,65~75 DEG C are cooled to；In the step S7, room temperature store observing time be 7~ 10 days.Check packaging, it is various abnormal without flatulence, gas leakage etc., it is perfect, it can outbound.
Compared with prior art, beneficial effects of the present invention are：
1, the Cantonese of the preparation process that Cantonese stews, preparation stew in the case where being fully sealed, the nutrition of food materials at Dividing will not be lost as moisture evaporates, and all raw materials retain within a package genuinely, and nutritive value is high, thick taste；
2, the preparation process that Cantonese proposed by the present invention stews is applicable in industrialized production, takes not for the difference of raw material Same processing mode, is easily absorbed by the human body with the nutrient enhanced in soup, to improve the taste and nutritive value of meat, is mentioned simultaneously High Cantonese stews shelf-life of product；
3, Cantonese of the invention, which stews, is easily absorbed by the human body, in good taste, easy for carrying and eating, wide application of the crowd.
Specific embodiment
The present invention is further explained in the light of specific embodiments.
Embodiment one
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；Major ingredient be chicken and lean meat, by lean meat carry out fat, fleshing muscle, clearly It washes and pelletizing (about 15g)；Chicken is butchered, removes the peel fat, cuts part after cleaning.By chicken and lean meat, boil 10 minutes or so Fly water.
S2, auxiliary material is chosen, is pre-processed, it is spare；Auxiliary material is radix polygonati officinalis, radix fici simplicissimae, and radix polygonati officinalis and radix fici simplicissimae are cleaned Completely, it drains away the water；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；Water is soup stock water；It is carried out flying water processing by chicken carcasses, Then plus water stewes 4h, is seasoned after obtaining soup after filtering with salt to get soup stock water；
S5, to packaging soup stock stew and sterilization operation, sterilizing time be 25 minutes, sterilization temperature be 121 DEG C；
S6, the packaging soup stock after sterilization operation is cooled down, is cooled to 70 DEG C, obtain Cantonese stewed chicken soup finished product；
S7, the storage of Cantonese stewed chicken soup finished product room temperature is observed 10 days, checks packaging.
Embodiment two
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；Major ingredient is Gallus domesticlus brisson and Hericium erinaceus, and Gallus domesticlus brisson is butchered, is removed the peel Fat cuts part after cleaning, and Gallus domesticlus brisson and Hericium erinaceus are boiled and fly within 10 minutes or so water, spare.
S2, auxiliary material is chosen, is pre-processed, it is spare；Auxiliary material is fig and dried scallop, and fig is cleaned up with dried scallop, It is spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；Water is soup stock water, is carried out flying water processing by chicken carcasses, Then plus water stewes 4h, and soup is obtained after filtering, is seasoned to obtain soup stock water with salt.
S5, to packaging soup stock stew and sterilization operation, sterilizing time be 25 minutes, sterilization temperature be 121 DEG C；
S6, the packaging soup stock after sterilization operation is cooled down, is cooled to 65 DEG C, obtain Cantonese Hericium erinaceus fig dried scallop Gallus domesticlus brisson stews finished product；
S6a, the finished product that stews to Cantonese Hericium erinaceus fig dried scallop Gallus domesticlus brisson are sampled inspection.
S7, finished product room temperature that Cantonese Hericium erinaceus fig dried scallop Gallus domesticlus brisson stews storage observation 10 days, check packaging.
Embodiment three
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；Major ingredient is pig lung, and pig lung is poured water, is cleaned, is boiled 15 minutes Left and right flies water；
S2, auxiliary material is chosen, is pre-processed, it is spare；Auxiliary material is almond, and almond is cleaned up, spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；The water is seasoned through ginger, salt, pepper powder Soup stock water；
S5, to packaging soup stock stew and sterilization operation, sterilizing time be 30 minutes, sterilization temperature be 121 DEG C；
S6, the packaging soup stock after sterilization operation is cooled down, is cooled to 75 DEG C, obtained Cantonese almond pig lung and stew into Product；
S7, finished product room temperature that almond pig lung stews storage observation 10 days, check packaging.
Example IV
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；Major ingredient is pig exhibition, pyrus nivalis, coconut meat, and pig is opened up and carries out fleshing muscle, go Fat, cleaning boil 10 minutes or so and fly water；Pyrus nivalis, coconut meat clean up, spare；
S2, auxiliary material is chosen, is pre-processed, it is spare；Auxiliary material is candied date, and candied date is cleaned up, spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；The water is through ginger, the seasoned soup stock water of salt；
S5, to packaging soup stock stew and sterilization operation, sterilizing time be 28 minutes, sterilization temperature be 121 DEG C；
S6, the packaging soup stock after sterilization operation is cooled down, is cooled to 75 DEG C, obtained Cantonese coconut meat pyrus nivalis candied date and stew pig Open up the finished product that stews；
S7, the stewed pig exhibition of coconut meat pyrus nivalis candied date is stewed the storage of finished product room temperature observation 10 days, checks and packs.
Embodiment five
A kind of preparation process that Cantonese stews, including following raw material：Water, major ingredient, auxiliary material, the preparation work that the Cantonese stews Skill includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；Major ingredient is abalone and matsutake, and abalone removes impurity, after cleaning up Stripping and slicing, matsutake clean up；
S2, auxiliary material is chosen, is pre-processed, it is spare；Auxiliary material is seaweed, is cleaned up spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；Water is the soup after salt, ginger, cooking wine are seasoned Expect water；
S5, to packaging soup stock stew and sterilization operation, sterilizing time be 25 minutes, sterilization temperature be 121 DEG C；
S6, the packaging soup stock after sterilization operation is cooled down, is cooled to 72 DEG C, obtained Cantonese matsutake seaweed and stew Abalone soup Finished product；
S7, Cantonese matsutake seaweed is stewed the storage of Abalone soup finished product room temperature observation 10 days, checks packaging.
The Cantonese of embodiment one~five is stewed and carries out organoleptic requirements and physical and chemical index detection, testing result is as follows：
1 organoleptic requirements of table
Project It is required that
Color Soup stock uniform color, surface are glossy, and soup is relatively transparent
Flavour, smell With the right flavour of raw material and smell, free from extraneous odour
Tissue morphology Soup stock grain block size is uniform
Impurity Without the visible exogenous impurity of twenty-twenty vision
2 physical and chemical index of table
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (10)

1. a kind of preparation process that Cantonese stews, which is characterized in that including following raw material：Water, major ingredient, auxiliary material, the Cantonese are stewed The preparation process of soup includes the following steps：
S1, major ingredient is chosen, is pre-processed, it is spare；
S2, auxiliary material is chosen, is pre-processed, it is spare；
S3, major ingredient and auxiliary material are subjected to solid content quantitative package；
S4, addition water quantitative package, sealing obtain packaging soup stock；
S5, to packaging soup stock stew and sterilization operation；
S6, the packaging soup stock after sterilization operation is cooled down, obtains Cantonese and stews finished product；
S7, finished product room temperature that Cantonese stews storage observation, check packaging.
2. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that after the step S6, step It further include step S6a before rapid S7：Inspection is sampled to the Cantonese finished product that stews.
3. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that in the step S5, sterilization Time is 20~30 minutes, and sterilization temperature is 121 DEG C~122 DEG C.
4. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that cooling in the step S6 To 65~75 DEG C；In the step S7, room temperature storage observing time is 7~10 days.
5. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that in the step S1, major ingredient For any one or the two or more mixing in fowl meat, aquatic products, fruits and vegetables or mushroom major ingredient.
6. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that in the step S1, major ingredient For fowl meat, the pretreatment is：Fowl meat is successively carried out fat, fleshing muscle, cleaning and pelletizing operation, boil Fly water.
7. the preparation process that a kind of Cantonese according to claim 6 stews, which is characterized in that in the step S4, water is Soup stock water.
8. the preparation process that a kind of Cantonese according to claim 7 stews, which is characterized in that the preparation of the soup stock water Journey is as follows：It is carried out flying water processing by the skeleton separated with fowl meat, then plus after boiling boiling, 2~5h of smothered with, after filtering It is seasoned after soup to get soup stock water.
9. the preparation process that a kind of Cantonese according to claim 1 stews, which is characterized in that in the step S3, use Food-grade high-temperature retort bag is packed.
10. a kind of Cantonese stews, which is characterized in that it is by a kind of system that Cantonese stews described in any one of claim 1-9 Standby technique preparation gained.
CN201810792594.2A 2018-07-18 2018-07-18 A kind of preparation process that Cantonese stews Pending CN108902859A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114468258A (en) * 2021-11-25 2022-05-13 吴奎杰 Method for making nutrient chicken soup
JP7127790B1 (en) * 2021-07-15 2022-08-30 道大 新後 Manufacturing method of soup for mizutaki
CN115067477A (en) * 2022-06-16 2022-09-20 紫金县一方农牧发展有限公司 Five-finger wild peach young pigeon and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1613372A (en) * 2004-12-08 2005-05-11 辛海波 Method for making chafing dish of black rooster
CN101746541A (en) * 2008-12-06 2010-06-23 林智勇 Cantonese-style double-stewed soup and cooking method
CN104872739A (en) * 2015-05-08 2015-09-02 广州禾然源品牌管理有限公司 Preparation method of double-stewed soup without boiling
CN105876716A (en) * 2016-04-28 2016-08-24 莆田市城厢区诚味食品有限公司 Fotiaoqiang and method for producing same
CN106262417A (en) * 2016-08-07 2017-01-04 梁伟池 A kind of instant soup of preventing phlegm from forming and stopping coughing and preparation method thereof
CN106262415A (en) * 2016-08-07 2017-01-04 梁伟池 A kind of instant soup of strengthening the loins and invigorating the kidney and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1613372A (en) * 2004-12-08 2005-05-11 辛海波 Method for making chafing dish of black rooster
CN101746541A (en) * 2008-12-06 2010-06-23 林智勇 Cantonese-style double-stewed soup and cooking method
CN104872739A (en) * 2015-05-08 2015-09-02 广州禾然源品牌管理有限公司 Preparation method of double-stewed soup without boiling
CN105876716A (en) * 2016-04-28 2016-08-24 莆田市城厢区诚味食品有限公司 Fotiaoqiang and method for producing same
CN106262417A (en) * 2016-08-07 2017-01-04 梁伟池 A kind of instant soup of preventing phlegm from forming and stopping coughing and preparation method thereof
CN106262415A (en) * 2016-08-07 2017-01-04 梁伟池 A kind of instant soup of strengthening the loins and invigorating the kidney and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7127790B1 (en) * 2021-07-15 2022-08-30 道大 新後 Manufacturing method of soup for mizutaki
CN114468258A (en) * 2021-11-25 2022-05-13 吴奎杰 Method for making nutrient chicken soup
CN115067477A (en) * 2022-06-16 2022-09-20 紫金县一方农牧发展有限公司 Five-finger wild peach young pigeon and preparation method thereof

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Application publication date: 20181130