CN111328961A - Preparation method of instant convenient stewed dish - Google Patents
Preparation method of instant convenient stewed dish Download PDFInfo
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- 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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Abstract
A preparation method of instant convenient stewed dishes comprises the following technical steps: (1) treating Sparassis crispa, (2) cleaning animal-derived food materials to remove fishy smell, (3) decocting thick soup, (4) preparing auxiliary material mixed powder, (5) mixing soup materials, (6) mixing solid materials, and (7) canning and sterilizing, wherein the shelf life of the prepared instant stewed dish is more than 18 months; after the pot is opened, the stewed dishes are taken out and can be eaten after being simply heated.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of instant convenient stewed dishes.
Background
Stewed dishes generally refer to a cooking method of Chinese dishes. In terms of food materials, a food material used in the "braising" technique should be preprocessed such as meat which is not easily cooked, and the preprocessed food material is cooked together with a fast-cooked food material such as green vegetables in a pot, so that the technique capable of quickly cooking the food is called braising.
The mixed stewed food is a famous traditional food in China and is prepared by adopting a stewed method for cooking. The dish has the advantages of being 'miscellaneous', old in land and water for animals and plants, high-grade, common, meat, vegetable and mixed meat and vegetable, various, full of limes and enamels, soft, tender, crisp and smooth in texture, and beautiful in color, fragrance and taste, and is a food favorite by people no matter high-grade feast or common catering.
Sparassis crispa, a thick handle of Sparassis crispa, a branch end of Sparassis crispa, a cauliflower and the like, the Sparassis crispa has a medium-large shape and a meat quality, is provided with a plurality of branches, is provided with countless zigzag petals at the branch end, is similar to a huge Sparassis crispa in shape, is crisp and tender in meat quality, is pleasant in flavor, is unique in flavor and good in taste, is recognized as 'precious products in bacteria' by domestic and foreign food households, has the nobility of Sparassis crispa as compared with Cordyceps sinensis, Morchella esculenta, Sparassis crispa and the like, is rich in nutrition and has the effects of improving the immunity of organisms and preventing and resisting cancers, according to the data analysis of a nutrition research center, each 100 g of Sparassis crispa contains β -glucan which is up to 43.6g and is 3-4 times higher than that of lucid ganoderma and Agaricus blazei, can be said that β -glucan contained in Sparassis crispa is a β is a bioactive substance, and has the functions of regulating the liver, resisting blood fat, resisting inflammation, resisting viruses, resisting oxidation and reducing blood sugar, reducing radiation, reducing blood fat and reducing dreamys and.
Disclosure of Invention
The invention aims to provide a method for preparing instant convenient stewed dishes.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing instant convenient stewed dishes comprises the following steps:
step 1: cleaning fresh sparassis crispa, and mixing the sparassis crispa and purified water according to the mass ratio of 1: 2.5-5.0; then, carrying out high-frequency pulse electric field treatment on the mixture of the sparassis crispa and water;
step 2: placing the mixture treated by the high-frequency pulse electric field into a stainless steel hot extraction device with a steam condensation collection device, extracting for 25-30min at the temperature of 60-65 ℃, filtering by using a 100-mesh 150-mesh screen after extraction is finished, and respectively collecting filtrate and filter residue for later use;
and step 3: mixing the filter residue with purified water at a mass ratio of 1: 2.5-3.0, placing the mixed solution in a stainless steel hot extraction device with a steam condensation collection device, heating to boil, decocting for 45-60min under boiling state, filtering the obtained decoction with a 60-100 mesh filter screen, and collecting the filtrate to obtain a fungus soup for later use;
and 4, step 4: mixing 40-50 parts by weight of white-strip hen, 30-40 parts by weight of streaky pork, 20-30 parts by weight of pig leg bone and 10-15 parts by weight of chicken feet to obtain animal source food material; cleaning animal source food materials, mixing with purified water at a mass ratio of 1:2.5-5.0, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 60-75min under boiling state; after the decoction is finished, filtering the decoction by using a 60-80 mesh screen, and collecting filtrate to obtain thick soup for later use;
and 5: uniformly mixing 50-60 parts by weight of salt, 8-15 parts by weight of carotene and 30-40 parts by weight of chicken powder seasoning to obtain auxiliary material mixed powder for later use;
step 6: mixing 15-18 parts by weight of filtrate, 35-45 parts by weight of fungus soup, 35-45 parts by weight of thick soup and 1.5-3.0 parts by weight of auxiliary material mixed powder to obtain soup;
and 7: uniformly mixing 30-35 parts by weight of shredded chicken, 20-30 parts by weight of shark's fin, 3-5 parts by weight of dried scallop, 10-15 parts by weight of snail meat, 15-20 parts by weight of tendon, 15-20 parts by weight of pigeon egg and 5-10 parts by weight of sparassis crispa to obtain a solid material for later use;
and 8: adding solid materials into a packaging container, wherein the mass ratio of the solid materials to the packaging container is 48-53g:100 ml; then filling the soup bases into the packaging container, then putting the packaging container into an environment with vacuum gauge pressure of-0.09 to-0.10 MPa for exhausting for 3 to 5min, and then finishing the tank body sealing; sterilizing the sealed packaging container at the high temperature of 121-127 ℃ for 20min, and immediately cooling to 40-50 ℃ to obtain the instant convenient stewed dish product.
The preferable technical scheme is as follows: the process conditions of the high-frequency pulse electric field treatment are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 3.5-4.5KHz, and the processing time is 120-.
The preferable technical scheme is as follows: in the step 2, in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25-35KHz, and the power density is 0.35-0.45w/cm2。
The preferable technical scheme is as follows: the chicken powder seasoning meets the SB/T10415 standard.
The preferable technical scheme is as follows: the shredded chicken, the vegetarian wing, the dried scallop, the snail meat, the tendon, the pigeon egg and the sparassis crispa are all cooked products.
The preferable technical scheme is as follows: the packaging container is a metal can or a bowl.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the invention develops a preparation method of instant convenient stewed dishes, which adds Sparassis crispa on the basis of the traditional stewed dishes, innovates a cooking method and a filling sterilization method, prepares the instant convenient stewed dishes and provides technical support for the central kitchen production and the industrial production of the stewed dishes.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of instant convenient stewed dish
A preparation method of instant convenient stewed dish comprises the following technical steps.
(1) Sparassis crispa treatment
Firstly, high-frequency pulse electric field treatment. Cleaning fresh Sparassis crispa with food-grade purified water; mixing sparassis crispa and food-grade purified water according to the mass ratio of 1: 4; treating the mixture of the sparassis crispa and water by adopting a high-frequency pulse electric field, wherein the treatment process conditions are as follows: the electric field intensity is 50kV/cm, the pulse frequency is 4KHz, and the processing time is 160 s.
And secondly, ultrasonic-assisted low-temperature extraction. Placing the mixture treated by the high-frequency pulse electric field into a stainless steel heat extraction device with a steam condensation and collection device, keeping the temperature at 62 ℃, and extracting for 27 min; in the extraction process, the material is placed in an ultrasonic environment with an ultrasonic frequency of 30KHz and a power density of 0.4w/cm2. After extraction, filtering the mixed solution by a 120-mesh screen, and respectively collecting filtrate and filter residue for later use.
And thirdly, decocting the fungus soup. Mixing the filter residue with food-grade purified water at a mass ratio of 1:2.8, placing the mixed solution in a stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 50min under heat preservation; filtering the decoction with 80 mesh filter screen, and collecting filtrate to obtain fungus soup for use.
(2) Animal-derived food material cleaning and fishy smell removing
Taking 45 parts by weight of white-strip hen, 35 parts by weight of streaky pork, 25 parts by weight of pig leg bone and 12 parts by weight of chicken feet as animal-derived food materials. Putting the animal source food materials into a cleaning pool or a cleaning basin, and injecting food-grade purified water to ensure that the water completely submerges the animal source food materials; in the cleaning process, the food-grade purified water used for cleaning flows at a constant speed, the water temperature is 20 ℃, and the water flow is 20 times of the mass of the animal-derived food materials per hour; meanwhile, an ultrasonic generator is placed in the cleaning pool, ultrasonic treatment is started once every 6min, the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Each treatment time is 1.7 min; the cleaning time is 40 min.
(3) Stock decoction
Taking out the cleaned animal-derived food materials from a cleaning pool, mixing the animal-derived food materials with food-grade purified water according to the mass ratio of 1:3, placing the mixture into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating the mixture to boiling, and preserving heat and decocting for 70 min; after the boiling is finished, filtering the materials by a 70-mesh screen, and collecting filtrate to obtain thick soup for later use.
(4) Preparing the mixed powder of the auxiliary materials
Mixing 55 parts by weight of salt, 10 parts by weight of carotene and 35 parts by weight of chicken powder seasoning to obtain auxiliary material mixed powder for later use.
The chicken powder seasoning meets the requirements of SB/T10415.
(5) Soup blend
Mixing 17 parts by weight of the filtrate in the step (1), 40 parts by weight of the fungus soup in the step (1), 40 parts by weight of the thick soup in the step (3) and 2 parts by weight of the mixed powder of the auxiliary materials, and putting the mixture into an ultrasonic environment, wherein the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Treating for 4-5min to obtainAnd (5) preparing soup bases.
(6) Mixing of solid materials
Uniformly mixing 32 parts by weight of shredded chicken, 25 parts by weight of shark's fin, 4 parts by weight of dried scallop, 12 parts by weight of snail meat, 17 parts by weight of tendon, 17 parts by weight of pigeon egg and 8 parts by weight of sparassis crispa to obtain a solid material for later use. The chicken silks, the vegetarian shark fins, the dried scallops, the snail meat, the tendons, the pigeon eggs and the sparassis crispa are subjected to cooking treatment such as steaming, boiling and the like before being mixed and boiled.
(7) Canning and sterilizing
The packaging material is a food-grade metal bowl or a metal can, and the empty food-grade metal bowl or metal can is sterilized by hot water at 90-95 ℃ after being cleaned and is drained for later use; the volume of the food-grade metal bowl or metal tank is 150-350 ml; the cover of the food-grade metal bowl or the metal can is a food-grade metal cover.
The canning mode is that the solid material in the step (6) is added into the empty can bowl according to the numerical ratio of the solid material in the step (6) to the volume of the empty can bowl, namely 50g:100 ml; after the solid materials are filled, the pot is filled with the soup material (5); and (3) placing the loaded tank body into a vacuum gauge pressure environment of-0.09 to-0.10 MPa for exhausting for 3 to 5min, and then finishing the tank body sealing cover, wherein the sealing cover mode is a gland cover.
The sterilization mode is that the pot and the bowl which are sealed are sterilized for 20min at the high temperature of 121-.
The instant convenient stewed dish has a shelf life of more than 18 months; after the pot is opened, the stewed dishes are taken out and can be eaten after being simply heated.
Example 2: preparation method of instant convenient stewed dish
A method for preparing instant convenient stewed dishes comprises the following steps:
step 1: cleaning fresh sparassis crispa, and then mixing the sparassis crispa with purified water according to the mass ratio of 1: 2.5; then, carrying out high-frequency pulse electric field treatment on the mixture of the sparassis crispa and water;
step 2: placing the mixture treated by the high-frequency pulse electric field into a stainless steel hot extraction device with a steam condensation collection device, extracting for 25min at the temperature of 60 ℃, filtering by using a 100-mesh screen after extraction is finished, and respectively collecting filtrate and filter residue for later use;
and step 3: mixing the filter residue with purified water according to a mass ratio of 1:2.5, placing the mixed solution into a stainless steel hot extraction device with a steam condensation collection device, heating to boil, decocting for 45min under a boiling state, filtering the obtained decoction with a 60-mesh filter screen, and collecting the filtrate to obtain a fungus soup for later use;
and 4, step 4: mixing 40 parts by weight of white-strip hen, 30 parts by weight of streaky pork, 20 parts by weight of pig leg bone and 10 parts by weight of chicken feet to obtain an animal-derived food material; cleaning animal source food materials, mixing with purified water at a mass ratio of 1:2.5, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 60min under boiling state; after the boiling is finished, filtering the mixture by using a 60-mesh screen, and collecting filtrate to obtain thick soup for later use;
and 5: uniformly mixing 50 parts by weight of salt, 8 parts by weight of carotene and 30 parts by weight of chicken powder seasoning to obtain auxiliary material mixed powder for later use;
step 6: mixing 15 parts by weight of the filtrate, 35 parts by weight of the fungus soup, 35 parts by weight of the thick soup and 1.5 parts by weight of the auxiliary material mixed powder to obtain a soup material;
and 7: uniformly mixing 30 parts by weight of shredded chicken, 20 parts by weight of shark's fin, 3 parts by weight of dried scallop, 10 parts by weight of snail meat, 15 parts by weight of tendon, 15 parts by weight of pigeon egg and 5 parts by weight of sparassis crispa to obtain a solid material for later use;
and 8: adding solid materials into a packaging container, wherein the mass ratio of the solid materials to the packaging container is 48g:100 ml; then filling the soup bases into the packaging container, then putting the packaging container into a vacuum gauge pressure environment of-0.09 MPa for exhausting for 3min, and then finishing the tank body sealing; sterilizing the sealed packaging container at 121 deg.C for 20min, and immediately cooling to 40 deg.C to obtain instant stewed food product.
The preferred embodiment is: the process conditions of the high-frequency pulse electric field treatment are as follows: the electric field intensity is 45kV/cm, the pulse frequency is 3.5KHz, and the processing time is 120 s.
The preferred embodiment is: in the step 2, in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25KHz, and the power density is 0.35w/cm2。
The preferred embodiment is: the chicken powder seasoning meets the SB/T10415 standard.
The preferred embodiment is: the shredded chicken, the vegetarian wing, the dried scallop, the snail meat, the tendon, the pigeon egg and the sparassis crispa are all cooked products.
The preferred embodiment is: the packaging container is a metal can or a bowl.
Example 3: preparation method of instant convenient stewed dish
A method for preparing instant convenient stewed dishes comprises the following steps:
step 1: cleaning fresh sparassis crispa, and then mixing the sparassis crispa with purified water according to the mass ratio of 1: 5.0; then, carrying out high-frequency pulse electric field treatment on the mixture of the sparassis crispa and water;
step 2: placing the mixture treated by the high-frequency pulse electric field into a stainless steel hot extraction device with a steam condensation collection device, extracting for 30min at the temperature of 65 ℃, filtering by using a 150-mesh screen after extraction is finished, and respectively collecting filtrate and filter residue for later use;
and step 3: mixing the filter residue with purified water at a mass ratio of 1: 3.0, placing the mixed solution in a stainless steel hot extraction device with a steam condensation collection device, heating to boil, decocting for 60min under boiling state, filtering the obtained decoction with a 100-mesh filter screen, and collecting the filtrate to obtain a fungus soup for later use;
and 4, step 4: mixing 50 parts by weight of white-strip hen, 40 parts by weight of streaky pork, 30 parts by weight of pig leg bone and 15 parts by weight of chicken feet to obtain an animal-derived food material; cleaning animal source food materials, mixing with purified water at a mass ratio of 1: 5.0, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 75min under boiling state; after the boiling is finished, filtering the mixture by using a 80-mesh screen, and collecting filtrate to obtain thick soup for later use;
and 5: uniformly mixing 60 parts by weight of salt, 15 parts by weight of carotene and 40 parts by weight of chicken powder seasoning to obtain auxiliary material mixed powder for later use;
step 6: mixing 18 parts by weight of filtrate, 45 parts by weight of fungus soup, 45 parts by weight of thick soup and 3.0 parts by weight of auxiliary material mixed powder to obtain soup;
and 7: uniformly mixing 35 parts by weight of shredded chicken, 30 parts by weight of shark's fin, 5 parts by weight of dried scallop, 15 parts by weight of snail meat, 20 parts by weight of tendon, 20 parts by weight of pigeon egg and 10 parts by weight of sparassis crispa to obtain a solid material for later use;
and 8: adding solid materials into a packaging container, wherein the mass ratio of the solid materials to the packaging container is 53g:100 ml; then filling the soup bases into the packaging container, then putting the packaging container into a vacuum gauge pressure environment of-0.10 MPa for exhausting for 5min, and then finishing the tank body sealing; sterilizing the sealed packaging container at 127 deg.C for 20min, and immediately cooling to 50 deg.C to obtain instant stewed food product.
The preferred embodiment is: the process conditions of the high-frequency pulse electric field treatment are as follows: the electric field intensity is 55kV/cm, the pulse frequency is 4.5KHz, and the processing time is 180 s.
The preferred embodiment is: in the step 2, in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 35KHz, and the power density is 0.45w/cm2。
The preferred embodiment is: the chicken powder seasoning meets the SB/T10415 standard.
The preferred embodiment is: the shredded chicken, the vegetarian wing, the dried scallop, the snail meat, the tendon, the pigeon egg and the sparassis crispa are all cooked products.
The preferred embodiment is: the packaging container is a metal can or a bowl.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (6)
1. A method for preparing instant convenient stewed dishes is characterized in that: comprises the following steps:
step 1: cleaning fresh sparassis crispa, and mixing the sparassis crispa and purified water according to the mass ratio of 1: 2.5-5.0; then, carrying out high-frequency pulse electric field treatment on the mixture of the sparassis crispa and water;
step 2: placing the mixture treated by the high-frequency pulse electric field into a stainless steel hot extraction device with a steam condensation collection device, extracting for 25-30min at the temperature of 60-65 ℃, filtering by using a 100-mesh 150-mesh screen after extraction is finished, and respectively collecting filtrate and filter residue for later use;
and step 3: mixing the filter residue with purified water at a mass ratio of 1: 2.5-3.0, placing the mixed solution in a stainless steel hot extraction device with a steam condensation collection device, heating to boil, decocting for 45-60min under boiling state, filtering the obtained decoction with a 60-100 mesh filter screen, and collecting the filtrate to obtain a fungus soup for later use;
and 4, step 4: mixing 40-50 parts by weight of white-strip hen, 30-40 parts by weight of streaky pork, 20-30 parts by weight of pig leg bone and 10-15 parts by weight of chicken feet to obtain animal source food material; cleaning animal source food materials, mixing with purified water at a mass ratio of 1:2.5-5.0, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 60-75min under boiling state; after the decoction is finished, filtering the decoction by using a 60-80 mesh screen, and collecting filtrate to obtain thick soup for later use;
and 5: uniformly mixing 50-60 parts by weight of salt, 8-15 parts by weight of carotene and 30-40 parts by weight of chicken powder seasoning to obtain auxiliary material mixed powder for later use;
step 6: mixing 15-18 parts by weight of filtrate, 35-45 parts by weight of fungus soup, 35-45 parts by weight of thick soup and 1.5-3.0 parts by weight of auxiliary material mixed powder to obtain soup;
and 7: uniformly mixing 30-35 parts by weight of shredded chicken, 20-30 parts by weight of shark's fin, 3-5 parts by weight of dried scallop, 10-15 parts by weight of snail meat, 15-20 parts by weight of tendon, 15-20 parts by weight of pigeon egg and 5-10 parts by weight of sparassis crispa to obtain a solid material for later use;
and 8: adding solid materials into a packaging container, wherein the mass ratio of the solid materials to the packaging container is 48-53g:100 ml; then filling the soup bases into the packaging container, then putting the packaging container into an environment with vacuum gauge pressure of-0.09 to-0.10 MPa for exhausting for 3 to 5min, and then finishing the tank body sealing; sterilizing the sealed packaging container at the high temperature of 121-127 ℃ for 20min, and immediately cooling to 40-50 ℃ to obtain the instant convenient stewed dish product.
2. The method for preparing instant braising dish according to claim 1, characterized in that: the process conditions of the high-frequency pulse electric field treatment are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 3.5-4.5KHz, and the processing time is 120-.
3. The method for preparing instant braising dish according to claim 1, characterized in that: in the step 2, in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25-35KHz, and the power density is 0.35-0.45w/cm2。
4. The method for preparing instant braising dish according to claim 1, characterized in that: the chicken powder seasoning meets the SB/T10415 standard.
5. The method for preparing instant braising dish according to claim 1, characterized in that: the shredded chicken, the vegetarian wing, the dried scallop, the snail meat, the tendon, the pigeon egg and the sparassis crispa are all cooked products.
6. The method for preparing instant braising dish according to claim 1, characterized in that: the packaging container is a metal can or a bowl.
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