CN110403142A - A kind of portable milk tea hand handle meat - Google Patents
A kind of portable milk tea hand handle meat Download PDFInfo
- Publication number
- CN110403142A CN110403142A CN201910492364.9A CN201910492364A CN110403142A CN 110403142 A CN110403142 A CN 110403142A CN 201910492364 A CN201910492364 A CN 201910492364A CN 110403142 A CN110403142 A CN 110403142A
- Authority
- CN
- China
- Prior art keywords
- milk
- hand handle
- meat
- packaging
- milk tea
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
Abstract
The invention discloses a kind of production methods of portable milk tea hand handle meat, comprising the following steps: step 1, fresh meat packaging make the fresh meat traditional cooking methods of cattle and sheep and the vacuum packaging that sterilizes；Step 2, ingredient packaging, by after slice dried milk cake, parched rice, instant milk tea powder or caffein and fresh milk, carry out quantify sterilization packaging；Step 3 packs fried fruit or really bar；Step 4, it is self-contained, the loadings such as packaged hand handle meat, milk tea powder or caffein powder and fresh milk, dried milk cake item, parched rice, really bar are facilitated in paper bowl or bag and are packed.The present invention fills milk tea hand handle pork pies to form portable flavor breakfast, so that the case where being not in mixing between various raw materials, and it can be adjusted according to personal appetite demand, milk tea hand handle meat is the amount of a people, meets the needs of using, so that Mongols compatriot, which goes on business, still can easily taste traditional cuisines in local.
Description
Technical field
The present invention relates to milk tea hand handle meat technical field more particularly to a kind of production sides of portable milk tea hand handle meat
Method.
Background technique
Hand handle meat is that Mongolia is national to be most liked to be also most common traditional cuisines over the past thousands of years, while being also Mongolian herdsman
Common good merchantable brand of receiving guests.Here traditional eating method of Pastoral Areas herdsman can trace back to ancient times.According to bright " smooth custom note food
With " in record: " its meat is all half-mature, resistance to hungry with half-mature person and support people." for the angle of nutrition, meat is boiled basic half
Ripe, the vitamin that absorbs from green grass of preservation animal and other nutritions, such words people after consumption can as far as possible
It can be absorbed into the nutritional ingredient of initial stage.The mutton for usually doing hand handle meat herds on grassland, often eats wild fragrant-flowered garlic, open country
The sheep of green onion, their meat flavour are the most delicious.After carrying out, during the feast, everybody respectively hold Mongolian knife cut a bulk ofly eat or
It is eaten with tearing, so being known as " hand handle meat ".
Mongols's tradition cuisines milk tea hand handle meat is Mongols compatriot cuisines indispensable daily, however cannot carry but to
People brings great puzzlement.The milk tea hand handle meat good reputation of drifting fragrance all over the world, however can only can just eat to obtain in dining room or family, Mongolia
Race compatriot just has no idea to taste the cuisines in local whenever going on business, in order to allow the people throughout the country or even under whole day to have
The cuisines of the Mongols-milk tea hand handle meat, today, we have invented a kind of portable milk tea hand handle meat.
Summary of the invention
The purpose of the present invention is to solve in the prior art not Portable belt the problem of, and propose one kind it is portable
The production method of milk tea hand handle meat.
To achieve the goals above, present invention employs following technical solutions: a kind of portable milk tea hand handle meat
Production method, comprising the following steps:
Step 1: fresh meat packaging
The fresh meat traditional cooking methods of cattle and sheep are made, then the hand handle meat of fresh perfume is quantitatively packed into vacuum nitrogen
Or sterilization packaging is carried out in vacuum bag；
Step 2: ingredient packaging
Dried milk cake is cut into inch strips, sheet, dried milk cake item, piece are subjected to quantitative vacuum nitrogen or vacuum packaging sterilizes, will be fried
Rice quantitative package, by instant milk tea powder or caffein and fresh milk quantitative package；
Step 3: auxiliary material packaging
Fried fruit or really bar are subjected to vacuum nitrogen gas or vacuum packaging；
Step 4: self-contained
The loadings such as packaged hand handle meat, milk tea powder or caffein powder and fresh milk, dried milk cake item, parched rice, really bar are facilitated into paper
It is packed in bowl or bag.
In the production method of above-mentioned portable milk tea hand handle meat, the instant milk tea powder is traditional black brick tea system
Powder, the instant tea powder were packed into tea filter bag and were dispensed, so that main food materials are with the indispensability in the traditional breakfast of Mongolia
Raw material.
In the production method of above-mentioned portable milk tea hand handle meat, after the dried milk cake is cut, is sliced, need through
It crosses dehydration, drying, cream immersion treatment, then component and carries out vacuum packaging or vacuumizing-inflating packing.
In the production method of above-mentioned portable milk tea hand handle meat, a milk tea hand handle meat is by following quality
The raw material of part is prepared: 1-2 parts of hand handle meat, 1-3 parts of milk tea powder, 2-5 parts of fresh milk, 1-5 parts of dried milk cake item, 1-5
The parched rice of part, 1-3 parts of really bars.
In the production method of above-mentioned portable milk tea hand handle meat, the vacuum, gas flush packaging after vacuum again
It is filled with the mixed gas of nitrogen, carbon dioxide, oxygen pure gas or two to three kinds of gas, nitrogen is inert gas, rises and fills
The effect of filling out makes to keep positive pressure to play a protective effect to food to prevent air outside bag from entering in bag in bag；Its titanium dioxide
Carbon can be dissolved in all kinds of fat or water, draw into acid weaker carbonic acid, there is the activity for inhibiting the microorganisms such as mould, putrefactivebacteria；
Its oxygen has the growth and breeding for inhibiting anaerobic bacteria, keeps the fresh and color of water fruits and vegetables, and high-concentration oxygen can make green meat
Class keeps its cerise.
Compared with prior art, the present invention has the advantages that
1, in the present invention, by by a variety of indispensable raw materials with Mongolian national style of milk tea hand handle meat, by individual
After packing, then packaging is concentrated to form portable flavor breakfast, due to the independent packing of raw material, so that between various raw materials
The case where being not in mixing, and dispensed loading amount can be adjusted according to personal appetite demand, and then realize a milk tea
Hand handle meat is essentially the amount of a people, meets the needs of using, since entire milk tea hand handle meat is by dispensing so that whole be easy to
It carries, and then remote conveying can be met, so that Mongols compatriot, which goes on business, still can easily taste traditional cuisines in local,
It allows throughout the country or even the people under whole day can have cuisines-milk tea hand handle meat of the Mongols, covered so that more people understand
Ancient national style；
2, in the present invention, the packing of all raw material is vacuum packaging or gas flush packaging, and deaeration in condenser is in addition to inhibiting micro-
The growth and breeding of biology are outer, another critical function is to prevent Food Oxidation, a large amount of unsaturated because containing in grease based food
Fatty acid, by oxygen effect and aoxidize, make product off taste, rotten, in addition, oxidation also loses vitamin A and C, food colour
In unstable material by the effect of oxygen, keep color dimmed, deoxygenation can be effectively prevented food spoilage, keep its color and
Nutritive value.
The main function of vacuumizing-inflating packing is guaranteed the quality in addition to function except the had deoxygenation of vacuum packaging, main also resistance to compression,
Choke, it is fresh-keeping the effects of, so that food is kept original color, smell, taste, shape and nutritive value for a long time, food is through true
Pressure is inflated after empty gas flush packaging, in packaging bag and is greater than the outer atmospheric pressure of packaging bag, can be effectively prevented the broken change of food compression
Shape has no effect on packaging bag appearance and printing decoration.
By vacuum-packed packing effect, so that the raw material such as meat and milk tea required for milk tea hand handle meat, in length
In the transport and carrying process of time, it is still able to maintain its good mouthfeel and quality.
Specific embodiment
Following embodiment only exists in illustrative purpose, limits the scope of the invention without being intended to.
Embodiment
A kind of production method of portable milk tea hand handle meat, including following packaging step and eating method:
Step 1: fresh meat packaging
The fresh meat traditional cooking methods of cattle and sheep are made, then the hand handle meat of fresh perfume is quantitatively packed into vacuum nitrogen
Or sterilization packaging is carried out in vacuum bag；
Step 2: ingredient packaging
Dried milk cake is cut into inch strips, sheet, dried milk cake item, piece are subjected to quantitative vacuum nitrogen or vacuum packaging sterilizes, will be fried
Rice quantitative package, by instant milk tea powder or caffein and fresh milk quantitative package；
Step 3: auxiliary material packaging
Fried fruit or really bar are subjected to vacuum nitrogen gas or vacuum packaging；
Step 4: self-contained
The loadings such as packaged hand handle meat, milk tea powder or caffein powder and fresh milk, dried milk cake item, parched rice, really bar are facilitated into paper
It is packed in bowl or bag；
Eating method:
Hand handle meat, milk tea powder or caffein powder and fresh milk, dried milk cake item, parched rice etc. are poured into bowl, 750 milliliters of boiling is added
Water brew 5 minutes.
Instant milk tea powder is traditional black brick tea powder, and instant tea powder was packed into tea filter bag and is dispensed, so that main food materials
It is to guarantee to make breakfast with Mongolian national style with the indispensable raw material in the traditional breakfast of Mongolia.
After dried milk cake is cut, is sliced, need to by dehydration, drying, cream immersion treatment, then component carry out vacuum packaging or
Vacuumizing-inflating packing.
A milk tea hand handle meat is prepared by the raw material of following mass parts: 1 part of hand handle meat, 3 parts of milk tea powder,
3 parts of fresh milk, 4 parts of dried milk cake item, 5 parts of parched rice, 3 parts of really bars.
Vacuum, gas flush packaging are re-filled with nitrogen, carbon dioxide, oxygen pure gas or two to three kinds of gas after vacuum
Mixed gas, nitrogen are inert gases, play packing action, make to keep positive pressure in bag, right to prevent air outside bag from entering in bag
Food plays a protective effect；Its carbon dioxide can be dissolved in all kinds of fat or water, draw into acid weaker carbonic acid, there is inhibition
The activity of the microorganisms such as mould, putrefactivebacteria；Its oxygen has the growth and breeding for inhibiting anaerobic bacteria, keeps the new of water fruits and vegetables
Fresh and color, high-concentration oxygen can make fresh meat keep its cerise.
For deaeration in condenser other than the growth and breeding that inhibit microorganism, another critical function is to prevent Food Oxidation, because
Contain a large amount of unsaturated fatty acids in grease based food, by oxygen effect and aoxidize, make product off taste, rotten, in addition, oxidation is also
Lose vitamin A and C, the unstable material in food colour is kept color dimmed by the effect of oxygen.So deoxygenation can be effective
Ground prevents food spoilage, keeps its color and nutritive value.
The main function of vacuumizing-inflating packing is guaranteed the quality in addition to function except the had deoxygenation of vacuum packaging, main also resistance to compression,
Choke, it is fresh-keeping the effects of, so that food is kept original color, smell, taste, shape and nutritive value for a long time.In addition, having perhaps
More food are not suitable for that vacuumizing-inflating packing must be used using vacuum packaging.It is variable such as crisp friable food product, easily agglomeration food
Shape walks oil food, there is sharp corners or the higher food etc. that can puncture packaging bag of hardness.Food is after vacuumizing-inflating packing, packaging
Inflation pressure is greater than the outer atmospheric pressure of packaging bag in bag, can be effectively prevented food compression breaking deformation and have no effect on outside packaging bag
It sees and printing is decorate.
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 (5)
1. a kind of production method of portable milk tea hand handle meat, which comprises the following steps:
Step 1: fresh meat packaging
The fresh meat traditional cooking methods of cattle and sheep are made, then the hand handle meat of fresh perfume is quantitatively packed into vacuum nitrogen or true
Sterilization packaging is carried out in empty bag；
Step 2: ingredient packaging
Dried milk cake is cut into inch strips, sheet, dried milk cake item, piece are subjected to quantitative vacuum nitrogen or vacuum packaging sterilizes, parched rice is determined
Amount packaging, by instant milk tea powder or caffein and fresh milk quantitative package；
Step 3: auxiliary material packaging
Fried fruit or really bar are subjected to vacuum nitrogen gas or vacuum packaging；
Step 4: self-contained
By the loadings such as packaged hand handle meat, milk tea powder or caffein powder and fresh milk, dried milk cake item, parched rice, really bar facilitate paper bowl or
It is packed in bag.
2. a kind of production method of portable milk tea hand handle meat according to claim 1, which is characterized in that the speed
Molten milk tea powder is traditional black brick tea powder, and the instant tea powder was packed into tea filter bag and is dispensed, so that main food materials are tool
There is the indispensable raw material in Mongolian traditional breakfast.
3. a kind of production method of portable milk tea hand handle meat according to claim 1, which is characterized in that the milk
After bean curd is cut, is sliced, vacuum packaging or vacuum gas filling packet need to be carried out by dehydration, drying, cream immersion treatment, then component
Dress.
4. a kind of production method of portable milk tea hand handle meat according to claim 1, which is characterized in that Yi Fensuo
It states milk tea hand handle meat to be prepared by the raw material of following mass parts: 1-2 parts of hand handle meat, 1-3 parts of milk tea powder, 2-5 parts fresh
Milk, 1-5 parts of dried milk cake item, 1-5 parts of parched rice, 1-3 parts of really bars.
5. a kind of production method of portable milk tea hand handle meat according to claim 1, which is characterized in that described true
Empty, gas flush packaging is re-filled with the mixed gas of nitrogen, carbon dioxide, oxygen pure gas or two to three kinds of gas after vacuum,
Its nitrogen is inert gas, plays packing action, makes to keep positive pressure to play food to prevent air outside bag from entering in bag in bag
One protective effect；Its carbon dioxide can be dissolved in all kinds of fat or water, draw into acid weaker carbonic acid, have and inhibit mould, corruption
Lose the activity of the microorganisms such as bacterium；Its oxygen has the growth and breeding for inhibiting anaerobic bacteria, keeps the fresh and color of water fruits and vegetables
Coloured silk, high-concentration oxygen can make fresh meat keep its cerise.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910492364.9A CN110403142A (en) | 2019-06-06 | 2019-06-06 | A kind of portable milk tea hand handle meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910492364.9A CN110403142A (en) | 2019-06-06 | 2019-06-06 | A kind of portable milk tea hand handle meat |
Publications (1)
| Publication Number | Publication Date |
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| CN110403142A true CN110403142A (en) | 2019-11-05 |
Family
ID=68358433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910492364.9A Pending CN110403142A (en) | 2019-06-06 | 2019-06-06 | A kind of portable milk tea hand handle meat |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320398A (en) * | 2000-04-25 | 2001-11-07 | 郝克坚 | National beef and mutton food series |
| CN101019615A (en) * | 2007-03-17 | 2007-08-22 | 徐少东 | Industrial process of pot-stewed meat food |
| JP2012165681A (en) * | 2011-02-14 | 2012-09-06 | Iwatani Suisan:Kk | Seasoned fish meat food product and method for producing the same |
| CN104382100A (en) * | 2014-12-02 | 2015-03-04 | 东莞市荷花食品有限公司 | Processing process for fried capelins |
| CN104489054A (en) * | 2015-01-12 | 2015-04-08 | 马金海 | Vacuum refreshing method of beef and mutton |
| CN107372775A (en) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | A kind of raw pork preservation method |
| CN108354187A (en) * | 2018-02-02 | 2018-08-03 | 石松 | It is a kind of be convenient for carrying and eat tradition Mongolia meal making and its eating method |
-
2019
- 2019-06-06 CN CN201910492364.9A patent/CN110403142A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320398A (en) * | 2000-04-25 | 2001-11-07 | 郝克坚 | National beef and mutton food series |
| CN101019615A (en) * | 2007-03-17 | 2007-08-22 | 徐少东 | Industrial process of pot-stewed meat food |
| JP2012165681A (en) * | 2011-02-14 | 2012-09-06 | Iwatani Suisan:Kk | Seasoned fish meat food product and method for producing the same |
| CN104382100A (en) * | 2014-12-02 | 2015-03-04 | 东莞市荷花食品有限公司 | Processing process for fried capelins |
| CN104489054A (en) * | 2015-01-12 | 2015-04-08 | 马金海 | Vacuum refreshing method of beef and mutton |
| CN107372775A (en) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | A kind of raw pork preservation method |
| CN108354187A (en) * | 2018-02-02 | 2018-08-03 | 石松 | It is a kind of be convenient for carrying and eat tradition Mongolia meal making and its eating method |
Non-Patent Citations (1)
| Title |
|---|
| 何京: "《使用食品气调包装技术四大要素》", 《中国包装》 * |
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Application publication date: 20191105 |