CN1116498A - Method for producing semifinished dish in practical recipes - Google Patents
Method for producing semifinished dish in practical recipes Download PDFInfo
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- CN1116498A CN1116498A CN94108089A CN94108089A CN1116498A CN 1116498 A CN1116498 A CN 1116498A CN 94108089 A CN94108089 A CN 94108089A CN 94108089 A CN94108089 A CN 94108089A CN 1116498 A CN1116498 A CN 1116498A
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Abstract
The method for producing semi-finished dish features that based on cookbook, different raw materials whose quality and quantities refer to the instructions in cookbook are mixed together for convenience and better taste.
Description
The present invention is the production method of exploitation and processing semifinished dish in practical recipes.
Traditional menu is the literature record that dish is manufactured, and people are handed down dish by it.Partly to become dish be to adapt to that people's rhythm of life is accelerated and the food of new varieties fast and easily that produces to product.Since the purchasing of raw materials, reasons such as cooking skill and operating experience shortage.The restriction ordinary people can not effectively make required dish by menu.And semifinished dish does not possess the cooking function that instructs of menu.Have only both are combined cleverly, just can reach simple, convenient, fast, can guarantee the high-quality of dish again, promptly have practicality.
The half-finished development approach of practical recipes: with the requirement to dish quality and quantity in the menu is standard, based on the process of eating and making dish in withered, simplifies and reforms, and be equipped with special-purpose seasoning instrument and come perfect.(application in addition)
As everyone knows, general menu and practical operation program should be 1. raw material processing, and mainly finger is processed into certain shape such as fourth, silk, sheet or the like with cutter with Cooking Materials.2. pickle: i.e. seasoning before the cooking and starching hung and stuck with paste 3. preliminary treatment: the part dish needs preliminary heat treated such as some raw material explode earlier, boils before the formal cooking.4. garnish food: the per pass dish all has fixing material matching scheme, as major ingredient XX gram, and auxiliary material XX gram ... 5. cooking method refers to fry, the operation sequence and the step of culinary art such as quick-fried, burning.6. seasoning, determine in the cooking taste flavouring kind and quantity down, restrain as salt 1 ... 7. oily temperature, oil mass, quantity when using oil to do heat medium during the cooking and temperature be the duration and degree of heating 8., uses the fiery time and the size of firepower during the cooking.9. points for attention: the item of noting during cooking operation or avoiding.As seasoning after cooking, have to add some flavouring after the part dish maturation again, also have in addition and do that borrowing rises and send out as send out sea cucumber etc. and purpose compound flavour enhancer such as beef fillet juice etc., because of it is included in raw material processing and the seasoning to replenish the deficiency of taste, ignore and do not remember, need propose man-hour but add.
The process of the present invention's exploitation: one dish at first processed raw material and pickle, and whether needs are mended ripe processing of step to some raw material according to dish, are contained in the container by the garnishes standard again, promptly become semifinished dish.This purpose is to simplify the operation.Then with the operation sequence of cooking methods and step, flavouring kind and the warm duration and degree of heating of quantity oil, points for attention, being write as menu specification (promptly changing its precedence by actual conditions) and lump together with semifinished dish according to adapting to requirement that household equipment condition, personnel's technology, operation ring increase, is the literal guiding function that utilizes menu.In addition, some dish needs some complicated flavouring that are of little use, and arranging in pairs or groups according to quantity after should making provides.Be that example specifies now with " fish-flavoured shredded pork ".
Menu " fish-flavoured shredded pork "
Major ingredient: fertile three thin seven porks, 200 grams.Batching: winter bamboo shoot 50 grams, water-swollen auricularia 25 grams.Small powder: green onion 25 grams, ginger 10 grams, garlic 15 grams, condiment Sichuan pickling pepper 25 grams, salt 1 gram, monosodium glutamate 1 gram, sugar 15 grams, vinegar 5 grams, soy sauce 10 grams, starch 2.5 grams, soup or water 50 grams.Vegetable oil 100 grams.
1) pork is cut into long 0.6 centimetre, 0.3 centimetre thick silk, auricularia auriculajudae, winter bamboo shoot are cut into silk, green onion, ginger, garlic simple stage property, and pickling pepper minces.
2) putting a little salt, starch and water in the shredded meat trembles even.
3) sugar, vinegar, saline taste, soy sauce, starch, soup are put into bowl, convert a bowl Gorgon euryale.
4) pot is put on the very hot oven, and following rusting heat is put into shredded meat, fries and looses, following pickling pepper.The ginger garlic is fried out fragrance, puts into winter bamboo shoot silk, auricularia auriculajudae silk again, cooks into a bowl Gorgon euryale, chopped spring onion, and the top stir-fries to spare and gets final product.
Practical " fish-flavoured shredded pork " menu semifinished dish is:
The semifinished dish part: 200 gram pork (fertile three thin seven) choppings are pickled, boiled 50 gram winter bamboo shoot, the 25 gram auricularia auriculajudaes of having a shower with boiling water and go in same container with cutting, auricularia auriculajudae is separately singly put, (to meet deep fat quick-fried because of it, easily scalds the people, and it is regular to belong to garnishes) also seal.Mincing pickling pepper 25 grams packs with small plastic bag.Green onion is singly put, and the ginger garlic lumps together also to be packed with small plastic bag.(annotate: small powder is not essential, should indicate kind and general amount when offhand on specification.)
Cooking method specification part:
1) polybag that will adorn pickling pepper, green onion, ginger, garlic is opened.
2) with 1 gram salt, 1 gram monosodium glutamate, 15 gram sugar, 10 gram soy sauce, 5 gram vinegar, starch 2.5 grams, soup or water 50 gram assembly bowl Gorgon euryales.
3) open semi-finished product vegetable green vegetable bun and adorn and prepare an empty bowl.
4) pot is cleaned, be made in and burn heat 50 gram oil down on the very hot oven, shake up and burn heat.Be poured on then in the empty bowl, the cool oil of 50 grams down again is lowered to shredded meat rapidly all over being dissipated to the shredded meat look that turns white, and following pickling pepper, ginger, garlic, stir-fries chilli oil before stewing, behind the following winter bamboo shoot auricularia auriculajudae bowl Gorgon euryale is stirred evenly to be sprinkling upon on the dish, turns over severally down to the starch maturation, and following chopped spring onion turns over even sabot and gets final product.
This example with meat cutting silk, bamboo shoot silk, auricularia auriculajudae silk (former stir-fry processing), shredded meat put salt, water-starch is trembled even (pickling), auricularia auriculajudae, winter bamboo shoot are boiled have a shower (mending ripe processing of step) with boiling water, then it is put according to quantity (garnishes) in the container, pickling pepper is the flavouring that is of little use, and collocation provides according to quantity.This is the semifinished dish part.Rusting heat is poured out down cool oil, is the cooking method of Sichuan oil cauldron for sleeping in, and the cool oil of heat pot can make the shredded meat non-stick pan, and is simple and practical.It is seasoning that following flavouring value volume and range of product is arranged again.Stir-frying that shredded meat turns white before stewing is the identification phenomenon of shredded meat maturation, is experience.Stir evenly bowl Gorgon euryale and prevent that starch is underdone.(because of family's stove power is little, ripe slow) is points for attention.Its order operation cooking method that successively feeds intake.Operating environment, personnel's technology, appointed condition problem that these have taken into full account family make it easy grasp, and be easy and simple to handle.
Like this, these road practical recipes semi-finished product have just developed.
The half-finished technological method for processing of practical recipes: this method is with many kinds raw material, the design of the batch machining of many kinds dish.Property and shape by raw material are divided into following several processing method.Animality material all in one piece (comprising the whole fish of whole chicken etc.) scalds hair → cleaning through slaughtering bloodletting → meat, animality particle (comprising fourth silk sheet of pig, cattle and sheep etc. or the like) through the suitable big or small position of selected (removing manadesma clearly) → select raw material → carry out freezing → with chipper or be processed into the shapes such as fourth silk sheet that different size requires by hand, more than two class raw materials need send into next procedure and pickle, promptly use cooking wine, meat tenderizer, salt, seasoning and starching are hung and are stuck with paste before the cooking that starch etc. carry out, having part material need deliver to the preliminary ripe processing of next process again boils, explode and wait processing, to reach the purpose that shortens the home cooking time.Other dried food and nuts rises and sends out owing to need therefore to combine with fiery.Vegetable raw material is scraped the back, comes of age with cutter fine finishining and shape such as thread levy again through washing to cut to pluck to cut to dig, above-mentioned all raw materials are all delivered to the next procedure garnishes of weighing, standard by different dish is combined together different material according to quantity, be put into and send into the next procedure packed products in the container, dish specification and semifinished dish are wrapped in together, by whether needing to mix the complicated flavouring of an amount of pouch-packaged, (complicated flavouring: the flavouring that refers to be of little use in the family is curried by force, pickling pepper and compound seasoning such as sweet and sour juice, beef fillet juice etc.), after examining difficulty, go into freezer and sell.
Its worker's throttling journey is as follows:
Animal material all in one piece → slaughter → bird meat scalds hair → cleaning A raw material
Animality particle → selected → selection is fit to when position → freezing → planer processing B processing
Vegetable raw material → wash, pluck, cut, scrape → fine finishining C
The preliminary ripe processing of A---→ claim
It is for sale that the storehouse is put in (dried loan rises and sends out) weight → packed products → check
B (pickling)------→ join
C------→ dish
Complicated flavouring processing------→
The present invention should note raw material, the flavouring value volume and range of product of each menu, and cooking operation method etc. all must have a fling at, and checking its accuracy and adaptability, some dish also is not suitable for family and manufactures.
This with in family's birthday dinner, birthday party, friend's party and the daily life to high-grade dish, The need of typical local dish, home cooking, herbal cuisine dish are shown development object, as long as it is current to be fit to family Appointed condition is grasped easily, and raw material is easy to get, and cooks dish easily all at the row of exploitation. And process equipment is similar to existing equipment, only need increase packing box, the condiment package container, Packaging machinery and printing description can put into production, are that half of Modern Family's practicality becomes Taste with discrimination dish.
Claims (14)
1, the half-finished production method of practical recipes is characterized in that the form that instructs cooking function and semifinished dish to combine menu.
2, according to the semifinished dish in practical recipes production method of claim 1, it is characterized in that this dishes comprises: be applicable to current household equipment condition in typical local dish, home cooking, high-grade dish, the herbal cuisine dish, grasp easily, raw material is easy to get, and the cooking is all dish easily.
3, according to the production method of the semifinished dish in practical recipes of claim 1, it is held to levy and is that with the requirement to dish quality and quantity in the menu be standard.
4,, it is characterized in that 2. half menu is divided into 1. raw material processing pickles 3. preliminary ripe processing 6. 8. 9. nine steps such as points for attention of the duration and degree of heating of the 7. oily temperature oil mass of flavouring value volume and range of product of cooking method of 4. garnishing food 5. according to claim 1,3 the half-finished production method of practical recipes.
5, according to the production method of claim 1,3,4 semifinished dish in practical recipes, it is characterized in that with in the menu 1. raw material processing 2. pickle and 3. mend ripe processing of step this four procedure of 4. garnishing food and adopt the form of semifinished dish, and put it in the container and package.
6, according to claim 1,3,4 the half-finished production method of practical recipes, it is characterized in that with 5. cooking method 6. the 7. oily temperature oil mass of flavouring value volume and range of product 8. the duration and degree of heating 9. points for attention write as menu and transfer the specification form to provide with semifinished dish.
7,, it is characterized in that the menu specification must be according to family's service condition, technical merit, behaviour make the back order that nine step elder generations of actual conditions change were write and looked to environment now according to the production method of claim 1,3,6 semifinished dish in practical recipes that require.
8, it is characterized in that according to the production method of claim 1,3 semifinished dish in practical recipes some dish uses some be of little use flavouring and complex flavouring to provide with an amount of collocation of dish.
9, according to the production method of claim 1,3,4 semifinished dish in practical recipes, it is characterized in that in the raw material processing animality material all in one piece processing method be slaughter → meat, bird scalds hair → clean → pickle → preliminary ripe processing → garnishes.
10, according to the production method of claim 1,3,4 semifinished dish in practical recipes, it is characterized in that in the raw material processing animality particle processing method be selected → select suitable position → freezing → planer processing → cure → garnishes.
11,, it is characterized in that the vegetable raw material processing method is to wash to pluck to cut shaving plane → fine finishining → garnishes in the raw material processing according to the production method of claim 1,3,4 semifinished dish in practical recipes.
12,, it is characterized in that having a special processing and manufacture purpose compound flavour enhancer and the department of the flavouring that is of little use according to the production method of claim 1,3,4 semifinished dish in practical recipes.
13,, it is characterized in that joining that to adopt be that quantity places it in the container behind the weighing by raw material arranging scheme in the menu according to the production method of claim 1,3,4,9,10,11, the semifinished dish in practical recipes that requires.
14, the exploitation processing method of the practical semifinished dish that require according to claim 1,3,4,8,9,10,11,12,13, it is characterized in that flavouring and the purpose compound flavour enhancer packing and mix the menu specification of being of little use with semifinished dish and needs, it is for sale to go into freezer refrigeration after check.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108089A CN1116498A (en) | 1994-08-10 | 1994-08-10 | Method for producing semifinished dish in practical recipes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108089A CN1116498A (en) | 1994-08-10 | 1994-08-10 | Method for producing semifinished dish in practical recipes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1116498A true CN1116498A (en) | 1996-02-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94108089A Pending CN1116498A (en) | 1994-08-10 | 1994-08-10 | Method for producing semifinished dish in practical recipes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1116498A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007095862A1 (en) * | 2006-02-24 | 2007-08-30 | Mingsen Tan | Convenient frozen dish |
| CN102028271A (en) * | 2010-01-07 | 2011-04-27 | 大连工业大学 | Sea cucumber food and manufacturing method thereof |
| CN102038221A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of boiled fish with Yi nationality pickled cabbage and chili and producing method thereof |
-
1994
- 1994-08-10 CN CN94108089A patent/CN1116498A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007095862A1 (en) * | 2006-02-24 | 2007-08-30 | Mingsen Tan | Convenient frozen dish |
| CN102028271A (en) * | 2010-01-07 | 2011-04-27 | 大连工业大学 | Sea cucumber food and manufacturing method thereof |
| CN102038221A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of boiled fish with Yi nationality pickled cabbage and chili and producing method thereof |
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