CN111329001A - Instant dish of fish-flavored shredded meat and dried eggs and production method thereof - Google Patents
Instant dish of fish-flavored shredded meat and dried eggs and production method thereof Download PDFInfo
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- 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
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- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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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- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a fish-flavored shredded meat and dried egg instant dish and a production method thereof, wherein the fish-flavored shredded meat and dried egg instant dish comprises the following raw materials in parts by weight: 1.7-2.2 parts of table salt, 0.1-0.15 part of black pepper powder, 3-5 parts of cooking wine, 16-23 parts of starch, 1-1.5 parts of chicken essence, 0.5-0.8 part of ginger powder, 4-6 parts of table vinegar, 3-5 parts of soy sauce, 15-20 parts of egg white, 40-50 parts of lean meat, 30-40 parts of agaric, 30-40 parts of clear water shredded bamboo shoots, 30-40 parts of carrot, 100-150 parts of dried egg, 10-15 parts of broad bean paste, 6-8 parts of white sugar and 20-30 parts of water. The instant dish containing the shredded fish meat and the dried egg has the advantages of convenience for eating, instant eating by microwave, normal-temperature storage and long shelf life.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a fish-flavored shredded meat and dried egg instant dish and a production method thereof.
Background
The shredded pork with fish flavor is a common Sichuan dish, is popular because the dish has fish flavor, is usually sold as the food or frozen at present, is not easy to circulate, is sold with a small amount of instant rice, is usually sterilized at high temperature, is darker in color and luster, is soft and soft in taste, and is not sold. Most of the meat in the shredded fish-flavor pork is pork, the pork is high in price, and part of people do not eat the pork, so that the sale of the shredded fish-flavor pork is limited. The high-temperature sterilization has the advantages that the sterilization value of the normal-temperature dishes is improved, and the microbial safety of the dishes is guaranteed, however, the longer the high-temperature time of more than 100 ℃, the larger the cooking value of the dishes is, the larger the cooking value is, and the more unfavorable the color and taste of the dishes are kept.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for preparing a fish-flavored dried meat and dried egg convenient dish aiming at the defects in the prior art, the prepared fish-flavored dried meat, dried egg and convenient dish has the taste similar to fish-flavored dried meat, is yellow brown in color, has carrot and black fungus interspersed, has strong fish flavor, has the taste of tender dried egg, is not easy to deteriorate after being stored at normal temperature, and is convenient to eat.
The technical scheme adopted by the invention for solving the problems is as follows:
an instant dish of fish-flavored shredded pork and dried eggs is composed of the following raw materials in parts by weight: 1.7-2.2 parts of table salt, 0.1-0.15 part of black pepper powder, 3-5 parts of cooking wine, 16-23 parts of starch, 1-1.5 parts of chicken essence, 0.5-0.8 part of ginger powder, 4-6 parts of table vinegar, 3-5 parts of soy sauce, 15-20 parts of egg white, 40-50 parts of lean meat, 30-40 parts of agaric, 30-40 parts of carrot, 30-40 parts of clear water bamboo shoot shreds, 100-150 parts of dried egg, 10-15 parts of broad bean paste, 6-8 parts of white sugar and 20-30 parts of water.
In order to simplify the production steps, part of dishes are pre-cured in the pretreatment, and then are directly cured by a sterilization process, preferably, the production method sequentially comprises the following steps:
1) pretreating raw materials, soaking dried Auricularia, cutting into 2mm wide filament, blanching for 1min, and sieving with ice water; cutting carrot into 2mm by 2mm fine shreds, blanching for 1min, and sieving with ice water; cutting lean meat into 2mm filaments for later use; cutting the dried egg into 1mm by 1mm filaments for later use; draining water from the shredded bamboo shoots, soaking the shredded bamboo shoots in clear water for 15-20 min, blanching the shredded bamboo shoots in boiling water for 1min, and then passing the shredded bamboo shoots through ice water for later use;
2) adding 1.2-1.5 parts of table salt, 0.1-0.15 part of black pepper powder, 3-5 parts of cooking wine, 6-8 parts of starch, 1-1.5 parts of chicken essence, 0.5-0.8 part of ginger powder, 4-6 parts of table vinegar, 3-5 parts of soy sauce and 15-20 parts of egg white into 40-50 parts of shredded pork, and frying after pickling to obtain seasoned shredded pork;
3) adding 30-40 parts of shredded agaric, 30-40 parts of shredded carrot, 30-40 parts of shredded bamboo shoot, 100-150 parts of shredded dried egg, 10-15 parts of thick broad-bean sauce, 6-8 parts of white sugar, 0.5-0.7 part of salt, 10-15 parts of starch and 20-30 parts of water into the seasoned shredded meat obtained in the step 2), and uniformly mixing to obtain premixed dried shredded meat and dried egg;
4) bagging the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), sterilizing and cooling to obtain the convenient dish of the fish-flavored shredded meat and eggs.
According to the scheme, the blanching temperature in the step 1) is above 85 ℃, and the temperature of ice water is below 10 ℃.
According to the scheme, in the step 2), the time for pickling the lean meat is 40-60 min, the oil passing temperature is 170-190 ℃, and the oil passing time is 50-60 s. The lean meat can be pork lean meat or chicken breast meat.
According to the scheme, in the step 4), the sterilization condition is 90-95 ℃, the temperature is kept for about 25min, then the temperature is raised to about 121 ℃, and the temperature is kept for about 15 min. The central temperature of the dried fish-flavored shredded meat and eggs can be guaranteed to rise to the set temperature by keeping the temperature of 90-95 ℃ for 25min, the cooking value is reduced as far as possible, the influence on the appearance and the taste of the dried fish-flavored shredded meat and eggs is reduced, the sterilization effect is guaranteed on the premise that the central temperature reaches the set value by keeping the temperature of the dried fish-flavored shredded meat and eggs constant for 15min at the temperature of about 121 ℃, the sterilization strength is guaranteed by combining the two, the sterilization is avoided, and the appearance and the taste of the dried fish-flavored shredded meat and eggs are protected.
The obtained instant dish of the shredded pork and the dried egg with the fish fragrance is stored at normal temperature, has the quality guarantee period of 300 days, is convenient to eat and is ready to eat by microwave.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention provides a convenient dish of fish-flavored shredded meat and dried egg, which has the overall taste similar to that of the fried fish-flavored shredded meat, is yellow brown in color, is interspersed with carrots, black fungus and the like, has strong fish flavor, is sour, sweet and delicious, has the tender taste of dried egg, is not easy to deteriorate after being stored at normal temperature, is convenient to eat and has long shelf life; the dried egg has elastic taste, and the elasticity of the dried egg is not affected after sterilization, so that the dried egg can be added into the shredded pork with fish flavor to partially replace the shredded pork, so that the taste of the dish is better.
2. The invention provides a preparation process of a convenient dish of dried fish-flavored shredded pork and eggs, which comprises the steps of soaking and shredding dried edible fungus, blanching in water, shredding carrot, pickling and frying lean meat, shredding dried eggs, uniformly mixing with auxiliary materials, edible fungus shreds, carrot shreds and shredded meat, bagging, sterilizing and cooling to obtain the convenient dish of the dried fish-flavored shredded pork and eggs. The agaric, the carrot and the carrot are cut into shreds and then blanched for 60-90 s, unpleasant smell of the raw materials is removed, semi-curing is not soft, and subsequent processes are simplified; the shredded pork needs to be pre-pickled to remove the fishy smell of the pork, and is wrapped with starch and blanched with oil for 50-60 s for curing, so that a layer of protective film is formed on the surface of the shredded pork, more water is locked, and the shredded pork keeps tender.
3. According to the invention, pre-curing treatment is adopted on the pretreatment to simplify the subsequent steps, and the subsequent sterilization process is utilized to directly cure; meanwhile, the sterilization process is optimized, the traditional one-step high-temperature long-time sterilization method is changed, two-stage sterilization is adopted, the sterilization effect of the dishes can meet the requirement, the microorganisms are qualified, the sterilization time of the dishes at high temperature can be reduced, the cooking value is reduced, the color and the luster are more attractive, the taste is crisp, and the dishes are not soft and soft.
Drawings
FIG. 1 shows the appearance of the instant dish of fish-flavored shredded meat, dried egg and prepared in example 1.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
Example 1
A method for preparing an instant dish of shredded fish, dried egg and meat comprises the following steps:
1) pretreating raw materials, namely soaking dried agaric, cutting into 7-8 cm long and 2mm wide filaments, blanching for 1min, and passing through ice water for later use; cutting radix Dauci Sativae into 2cm × 2mm fine filaments, blanching for 1min, and sieving with ice water; cutting chicken breast into 1cm × 2mm shreds for use; cutting the dried egg into 6cm by 1mm filaments for later use; draining water from the shredded bamboo shoots, soaking the shredded bamboo shoots in clear water for 15-20 min, blanching the shredded bamboo shoots in boiling water for 1min, and then passing the shredded bamboo shoots through ice water for later use;
2) adding 1.2 parts of table salt, 0.1 part of black pepper powder, 3 parts of cooking wine, 6 parts of starch, 1 part of chicken essence, 0.5 part of ginger powder, 4 parts of vinegar, 3 parts of soy sauce and 15 parts of egg white into 40 parts of shredded chicken breast meat, pickling for 50min, and frying at 170 ℃ for 50-60 s to obtain seasoned shredded meat;
3) adding 30 parts of shredded agaric, 30 parts of shredded carrot, 30 parts of shredded bamboo shoot, 100 parts of shredded dried egg, 10 parts of thick broad-bean sauce, 6 parts of white sugar, 0.5 part of salt, 10 parts of starch and 20 parts of water into the seasoned shredded meat obtained in the step 2), and uniformly mixing to obtain premixed dried shredded meat with fish fragrance;
4) bagging the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), sterilizing at 90-95 ℃ for 25min, heating to 121 ℃, keeping the temperature for 15min, and cooling to obtain the convenient dish of the fish-flavored shredded meat and eggs.
As shown in figure 1, the instant dish of the fish-flavored shredded meat and dried egg is bright in color matching, the soup is yellow brown, the carrot is attractive in color, and the shredded bamboo shoots, the agaric, the shredded meat and the dried egg are matched and well-arranged. After tasting, the shredded bamboo shoots are crisp and tasty, the dried eggs have enough elasticity, the agaric is chewy, the shredded meat is tender, the carrot is moderate in hardness, the whole taste is fresh, fragrant, sour, sweet and delicious, the fish flavor is strong, and the taste is good.
Example 2
A method for preparing an instant dish of shredded fish, dried egg and meat comprises the following steps:
1) pretreating raw materials, namely soaking dried agaric, cutting into 7-8 cm long and 2mm wide filaments, blanching for 1min, and passing through ice water for later use; cutting radix Dauci Sativae into 2cm × 2mm fine filaments, blanching for 1min, and sieving with ice water; cutting chicken breast into 1cm × 2mm shreds for use; cutting the dried egg into 6cm by 1mm filaments for later use; draining water from the shredded bamboo shoots, soaking the shredded bamboo shoots in clear water for 15-20 min, blanching the shredded bamboo shoots in boiling water for 1min, and then passing the shredded bamboo shoots through ice water for later use;
2) adding 1.3 parts of table salt, 0.12 part of black pepper powder, 4 parts of cooking wine, 7 parts of starch, 1.2 parts of chicken essence, 0.6 part of ginger powder, 5 parts of table vinegar, 4 parts of soy sauce and 18 parts of egg white into 45 parts of shredded chicken breast meat, pickling for 40min, and frying at 190 ℃ for 50-60 s to obtain seasoned shredded meat;
3) adding 35 parts of shredded agaric, 35 parts of shredded carrot, 120 parts of dried egg slices, 12 parts of thick broad-bean sauce, 7 parts of white sugar, 0.6 part of salt, 12 parts of starch and 25 parts of water into the seasoned shredded meat obtained in the step 2), and uniformly mixing to obtain premixed dried fish-flavored shredded meat and dried egg;
4) bagging the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), sterilizing at 90-95 ℃ for 25min, heating to 121 ℃, keeping the temperature for 15min, and cooling to obtain the convenient dish of the fish-flavored shredded meat and eggs.
Example 3
A method for preparing an instant dish of shredded fish, dried egg and meat comprises the following steps:
1) pretreating raw materials, namely soaking dried agaric, cutting into 7-8 cm long and 2mm wide filaments, blanching for 1min, and passing through ice water for later use; cutting radix Dauci Sativae into 2cm × 2mm fine filaments, blanching for 1min, and sieving with ice water; cutting chicken breast into 1cm × 2mm shreds for use; cutting the dried egg into 6cm by 1mm filaments for later use; draining water from the shredded bamboo shoots, soaking the shredded bamboo shoots in clear water for 15-20 min, blanching the shredded bamboo shoots in boiling water for 1min, and then passing the shredded bamboo shoots through ice water for later use;
2) adding 1.5 parts of table salt, 0.15 part of black pepper powder, 5 parts of cooking wine, 8 parts of starch, 1.5 parts of chicken essence, 0.8 part of ginger powder, 6 parts of table vinegar, 5 parts of soy sauce and 20 parts of egg white into 50 parts of shredded pork, pickling for 60min, and frying at 180 ℃ for 50-60 s to obtain seasoned shredded pork;
3) adding 40 parts of shredded agaric, 40 parts of shredded carrot, 150 parts of dried egg slices, 15 parts of thick broad-bean sauce, 8 parts of white sugar, 0.7 part of salt, 15 parts of starch and 30 parts of water into the seasoned shredded meat obtained in the step 2), and uniformly mixing to obtain premixed dried fish-flavored shredded meat and dried egg;
4) bagging the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), sterilizing at 90-95 ℃ for 25min, heating to 121 ℃, keeping the temperature for 15min, and cooling to obtain the convenient dish of the fish-flavored shredded meat and eggs.
Comparative example 1
Comparative example 1 differs from example 2 in that: and 4) bagging and sterilizing the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), keeping the temperature for 30min under the sterilization condition of 121 ℃, and cooling to obtain the instant dish of the premixed dried fish-flavored shredded meat and eggs.
The dried fish-flavored shredded meat and eggs obtained in the comparative example 1 are brown in color, dark in color, soft and soft in taste and bad in appearance due to long sterilization time. The dried fish-flavored shredded meat and eggs obtained in the embodiment 2 of the invention are yellow brown in color, are interspersed with carrots and black fungus, have strong fish flavor and tender shredded meat, and have the tender mouthfeel of the dried eggs.
Comparative example 2
Comparative example 2 differs from example 2 in that: blanching Auricularia, radix Dauci Sativae and bamboo shoot, directly mixing with pickled shredded meat, parching to half done, adding dried egg, flavoring, pre-aging, cooling, bagging, sterilizing, and aging.
In comparative example 2, the traditional curing method is adopted, so that the processing steps are complicated, the duration and degree of heating are not easy to control, and the products in different batches have larger color difference. The shredded pork and dried egg obtained in the embodiment 2 of the invention has stable color, luster, taste and the like, and is easy to ensure the quality of different batches in batch production.
Comparative example 3
Comparative example 3 differs from example 2 in that: in the step 2), the steps of pickling and oiling the chicken breast are omitted, and the chicken breast is directly cut into thin threads and then is uniformly mixed with other auxiliary materials.
The dried fish-flavored shredded meat and eggs obtained in the comparative example 3 have white color, irregular shape, sticky condition and relatively mild taste because the chicken breast meat is not cured and oiled, so that the taste, the appearance and the like of the dried fish-flavored shredded meat and eggs obtained in the comparative example 3 are all different from those of the example 2.
Comparative evaluation
The dried fish-flavored shredded meat and eggs prepared in the examples 1-3 and the dried fish-flavored shredded meat and eggs prepared in the comparative examples 1-3 are distributed to consumers for a trial eating test and are compared. The test method for the test eating comprises the following steps: the age of a tested population is 18-60 years, the number of people is 2000, and the people are half of men and women, test fish-flavored shredded pork and egg jerky is distributed to each evaluator for trial eating, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts an average score, and the evaluation standard is shown in table 1. The results of the test-eating evaluation score are shown in Table 2, and the total score is 100.
TABLE 1 evaluation table for shredded pork and dried egg
TABLE 2 evaluation results of shredded pork and dried egg
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Color and luster | 22 | 23 | 24 | 14 | 16 | 20 |
| Taste of the product | 23 | 23 | 23 | 18 | 22 | 16 |
| Smell(s) | 22 | 23 | 24 | 22 | 20 | 22 |
| Taste of the product | 23 | 23 | 23 | 23 | 23 | 11 |
| Total score | 90 | 92 | 94 | 77 | 79 | 69 |
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (7)
1. An instant dish of fish-flavored shredded pork and dried eggs is characterized by comprising the following raw materials in parts by weight: 1.7-2.2 parts of table salt, 0.1-0.15 part of black pepper powder, 3-5 parts of cooking wine, 16-23 parts of starch, 1-1.5 parts of chicken essence, 0.5-0.8 part of ginger powder, 4-6 parts of table vinegar, 3-5 parts of soy sauce, 15-20 parts of egg white, 40-50 parts of lean meat, 30-40 parts of agaric, 30-40 parts of carrot, 30-40 parts of clear water bamboo shoot shreds, 100-150 parts of dried egg, 10-15 parts of broad bean paste, 6-8 parts of white sugar and 20-30 parts of water.
2. The production method of the instant dish of fish-flavored shredded meat, dried egg and the like according to claim 1, which is characterized by comprising the following steps:
1) pretreatment of raw materials: cutting Auricularia and radix Dauci Sativae, blanching, and cooling with cold water; cutting lean meat and dried egg into shreds for later use; blanching the clean water bamboo shoot shreds, and supercooling for later use;
2) adding 1.2-1.5 parts of table salt, 0.1-0.15 part of black pepper powder, 3-5 parts of cooking wine, 6-8 parts of starch, 1-1.5 parts of chicken essence, 0.5-0.8 part of ginger powder, 4-6 parts of table vinegar, 3-5 parts of soy sauce and 15-20 parts of egg white into 40-50 parts of shredded pork, and frying after pickling to obtain seasoned shredded pork;
3) adding 30-40 parts of shredded agaric, 30-40 parts of shredded carrot, 30-40 parts of shredded bamboo shoot, 100-150 parts of shredded dried egg, 10-15 parts of thick broad-bean sauce, 6-8 parts of white sugar, 0.5-0.7 part of salt, 10-15 parts of starch and 20-30 parts of water into the seasoned shredded meat obtained in the step 2), and uniformly mixing to obtain premixed dried shredded meat and dried egg;
4) bagging the premixed dried fish-flavored shredded meat and eggs obtained in the step 3), sterilizing and cooling to obtain the convenient dish of the fish-flavored shredded meat and eggs.
3. The method for producing the instant dish of fish-flavored shredded pork and dried egg as claimed in claim 2, wherein in the step 1), the thickness of the shredded agaric, shredded carrot, shredded bamboo shoot and shredded dried egg is preferably 0.8mm by 0.8mm to 2.5mm by 2.5 mm.
4. The production method of the instant dish containing fish-flavor shredded meat, dried egg and fish-flavor shredded meat and dried egg as claimed in claim 2, wherein the blanching time in the step 1) is 60-90 s, and the blanching temperature is above 85 ℃.
5. The method for producing the instant dish containing fish-flavored shredded meat, dried egg and meat according to claim 2, wherein the temperature of the cold water in the step 1) is below 10 ℃.
6. The method for producing the instant dish containing fish-flavored shredded meat, dried eggs and dried eggs as claimed in claim 2, wherein in the step 2), the pickling time is 40-60 min; the oil passing temperature is 170-190 ℃, and the oil passing time is 50-60 s.
7. The production method of the instant dish containing fish-flavor shredded meat and dried egg as claimed in claim 2, wherein in the step 4), the sterilization condition is 90-95 ℃, the temperature is kept constant for 20-30 min, and then the temperature is raised to 115-125 ℃, and the temperature is kept constant for 10-20 min.
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