CN111713660A - 一种熏肉土豆速食食品配方及其制备方法 - Google Patents
一种熏肉土豆速食食品配方及其制备方法 Download PDFInfo
- Publication number
- CN111713660A CN111713660A CN202010440269.7A CN202010440269A CN111713660A CN 111713660 A CN111713660 A CN 111713660A CN 202010440269 A CN202010440269 A CN 202010440269A CN 111713660 A CN111713660 A CN 111713660A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato
- microwave sterilization
- bags
- bag
- 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.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 61
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 61
- 235000020994 smoked meat Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims description 30
- 238000009472 formulation Methods 0.000 title claims description 5
- 239000000463 material Substances 0.000 claims abstract description 33
- 240000000467 Carum carvi Species 0.000 claims abstract description 27
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 27
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 27
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 27
- 239000000312 peanut oil Substances 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 235000013410 fast food Nutrition 0.000 claims abstract description 21
- 235000012015 potatoes Nutrition 0.000 claims abstract description 17
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 48
- 238000004659 sterilization and disinfection Methods 0.000 claims description 48
- 238000004806 packaging method and process Methods 0.000 claims description 36
- 238000010411 cooking Methods 0.000 claims description 27
- 239000010410 layer Substances 0.000 claims description 27
- 244000291564 Allium cepa Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 235000013606 potato chips Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000005686 eating Nutrition 0.000 claims description 7
- 244000018436 Coriandrum sativum Species 0.000 claims description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 3
- 206010054786 Skin burning sensation Diseases 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 18
- 235000015241 bacon Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pediatric Medicine (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于农产品加工技术领域,涉及一种熏肉土豆速食食品配方及其制备方法,其原料按重量份数计,包括以下组份:熏肉100~150份、干土豆80~120份、花生油20~30份、生抽6~10份、食盐3~6份、蒜3~5份、香葱2~5份、香菜1~3份以及鸡精1~2份;本发明以熏肉和干土豆为原料,通过辅料进行调和,荤素搭配,食用方便,口感佳,其中熏肉补充蛋白质和油脂,土豆补充淀粉,食盐补充矿物质元素,花生油补充油脂,香菜和香葱补充纤维素和矿物质元素,营养均衡,是一种绿色的健康食品,对人体身体健康有益。
Description
技术领域
本发明涉及农产品加工技术领域,具体领域为一种熏肉土豆速食食品配方及其制备方法。
背景技术
生活节奏愈来愈快的社会,速食食品是颇受欢迎的,速食食品囊括零食、副食、主食的各个领域。根据食物种类及中国人的饮食习惯,可分为以下三种类型:1、快餐食品:包括主食和副食品的方便食品;2、方便食品:指部分或完全加工成熟、食用前只需稍微处理或完全不处理即可食用的;3、休闲食品:常指传统意义上的零食类速食食品。
绿色、天然、三低的速食更新换代产品已经越来越多发生在餐桌上,如即食糯玉米、低油方便面、速食玉米粥等。只要按照各自的营养需求选择好食物的种类与数量,遵循一定的营养准则,我们依然能从速食中获得健康。
每天我们都可以根据人身的营养需求选择多种多样的食物,合理的选择就能做到平衡膳食。平衡原则在"速食一族"的健康生活中显得更加重要,具体来说,就是荤素搭配、粗细搭配,注意补充富含维生素和纤维素的食物。为此,我们提出了一种熏肉土豆速食食品配方及其制备方法。
发明内容
本发明的目的在于提供一种熏肉土豆速食食品配方及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种熏肉土豆速食食品配方,包括主料和辅料。
优选的,所述主料按重量份数计,包括以下组份:
熏肉100~150份
干土豆80~120份。
优选的,所述辅料按重量份数计,包括以下组份:
花生油20~30份、生抽6~10份、食盐3~6份、蒜3~5份、香葱2~5份、香菜1~3份以及鸡精1~2份。
优选的,所述熏肉的原料为熏制五花肉,所述熏肉的肥瘦比为1:2。
一种熏肉土豆速食食品的制备方法,包括以下步骤:
步骤一:熏肉包的制作
A1:精选熏制五花肉,明火烧皮至冒泡,洗净肉皮至焦黄松软状,切除表层褐色部分。冷水入锅,煮沸15~20分钟,捞出沥干水后切片,得到初加工熏肉片;
B1、取上述重量份数的熏肉,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C1、经过微波杀菌设备进行微波杀菌;
步骤二:土豆片包的制作
A2:选新鲜土豆,去皮,切片,在锅中加入3500~4000份水,加入1800~2000份土豆片,10~15份食盐,煮沸2~5分钟。捞出土豆片70~80℃烘干。取干土豆片,用沸水浸泡10~15分钟,捞出沥干水分;
B2、取上述重量份数的土豆片,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C2、经过微波杀菌设备进行微波杀菌;
步骤三:花生油包的制作
A3:取花生油20~30份;
B3、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C3、经过微波杀菌设备进行微波杀菌;
步骤四:蒜包的制作
A4:取蒜,去皮厚,用机器剁成蒜,进行冷冻干燥;
B4、取上述重量份数的蒜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C4、经过微波杀菌设备进行微波杀菌;
步骤五:香菜香葱包的制作
A5:取小香葱,洗净后切成3~5mm大小,进行冷冻干燥。取香菜,洗净后,切成5~8mm大小,进行冷冻干燥;
B5、取上述重量份数的香葱和香菜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C5、经过微波杀菌设备进行微波杀菌;
步骤六:生抽包的制作
A6:取生抽6~10份;
B6、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C6、经过微波杀菌设备进行微波杀菌;
步骤七:食盐包的制作
A7:取食盐3~6份;
B7、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C7、经过微波杀菌设备进行微波杀菌;
步骤八:鸡精的制作
A8:取鸡精1~2份;
B8、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C8、经过微波杀菌设备进行微波杀菌;
步骤九:将上述步骤获得的熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包各一包,放入一包装容器内,密封包装容器即得熏肉土豆速食食品。
优选的,所述熏肉土豆速食食品的食用方法:
打开包装容器,将熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包取出,锅进行预热,打开花生油包并将花生油倒入预热锅内,依次将熏肉、土豆片、食盐、生抽、香菜香葱、蒜和鸡精加入锅中,翻炒均匀即可食用。
与现有技术相比,本发明的有益效果是:一种熏肉土豆速食食品配方及其制备方法,本发明以熏肉和干土豆为原料,通过辅料进行调和,荤素搭配,食用方便,口感佳,其中熏肉补充蛋白质和油脂,土豆补充淀粉,食盐补充矿物质元素,花生油补充油脂,香菜和香葱补充纤维素和矿物质元素,营养均衡,是一种绿色的健康食品,对人体身体健康有益。
具体实施方式
下面将结合本发明实施例,对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:一种熏肉土豆速食食品配方,其原料包括下述重量份数的组分:
熏肉100份、干土豆80份、花生油20份、生抽6份、食盐3份、蒜3份、香葱2份、香菜1份以及鸡精1份。
一种熏肉土豆速食食品的制备方法,包括以下步骤:
步骤一:熏肉包的制作
A1:精选熏制五花肉,明火烧皮至冒泡,洗净肉皮至焦黄松软状,切除表层褐色部分。冷水入锅,煮沸15~20分钟,捞出沥干水后切片,得到初加工熏肉片;
B1、取上述重量份数的熏肉,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C1、经过微波杀菌设备进行微波杀菌;
步骤二:土豆片包的制作
A2:选新鲜土豆,去皮,切片,在锅中加入3500~4000份水,加入1800~2000份土豆片,10~15份食盐,煮沸2~5分钟。捞出土豆片70~80℃烘干。取干土豆片,用沸水浸泡10~15分钟,捞出沥干水分;
B2、取上述重量份数的土豆片,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C2、经过微波杀菌设备进行微波杀菌;
步骤三:花生油包的制作
A3:取花生油20份;
B3、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C3、经过微波杀菌设备进行微波杀菌;
步骤四:蒜包的制作
A4:取蒜,去皮厚,用机器剁成蒜,进行冷冻干燥;
B4、取上述重量份数的蒜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C4、经过微波杀菌设备进行微波杀菌;
步骤五:香菜香葱包的制作
A5:取小香葱,洗净后切成3~5mm大小,进行冷冻干燥。取香菜,洗净后,切成5~8mm大小,进行冷冻干燥;
B5、取上述重量份数的香葱和香菜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C5、经过微波杀菌设备进行微波杀菌;
步骤六:生抽包的制作
A6:取生抽6份;
B6、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C6、经过微波杀菌设备进行微波杀菌;
步骤七:食盐包的制作
A7:取食盐3份;
B7、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C7、经过微波杀菌设备进行微波杀菌;
步骤八:鸡精的制作
A8:取鸡精1份;
B8、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C8、经过微波杀菌设备进行微波杀菌;
步骤九:将上述步骤获得的熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包各一包,放入一包装容器内,密封包装容器即得熏肉土豆速食食品。
具体而言,所述熏肉土豆速食食品的食用方法:
打开包装容器,将熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包取出,锅进行预热,打开花生油包并将花生油倒入预热锅内,依次将熏肉、土豆片、食盐、生抽、香菜香葱、蒜和鸡精加入锅中,翻炒均匀即可食用。
实施例2:
熏肉土豆速食食品的制作与实施例1对应相同。
一种熏肉土豆速食食品配方,其原料包括下述重量份数的组分:
熏肉110份、干土豆90份、花生油21份、生抽7份、食盐4份、蒜3份、香葱4份、香菜1份以及鸡精1份。
实施例3:
熏肉土豆速食食品的制作与实施例1对应相同。
一种熏肉土豆速食食品配方,其原料包括下述重量份数的组分:
熏肉130份、干土豆105份、花生油24份、生抽7份、食盐4份、蒜4份、香葱5份、香菜2份以及鸡精1份。
实施例4:
熏肉土豆速食食品的制作与实施例1对应相同。
一种熏肉土豆速食食品配方,其原料包括下述重量份数的组分:
熏肉140份、干土豆115份、花生油26份、生抽8份、食盐5份、蒜5份、香葱4份、香菜3份以及鸡精1份。
实施例5:
熏肉土豆速食食品的制作与实施例1对应相同。
一种熏肉土豆速食食品配方,其原料包括下述重量份数的组分:
熏肉150份、干土豆120份、花生油30份、生抽10份、食盐6份、蒜5份、香葱5份、香菜3份以及鸡精2份。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种熏肉土豆速食食品配方,其特征在于:包括主料和辅料。
2.根据权利要求1所述的一种熏肉土豆速食食品配方,其特征在于:所述主料按重量份数计,包括以下组份:
熏肉100~150份
干土豆80~120份。
3.根据权利要求1所述的一种熏肉土豆速食食品配方,其特征在于:所述辅料按重量份数计,包括以下组份:
花生油20~30份、生抽6~10份、食盐3~6份、蒜3~5份、香葱2~5份、香菜1~3份以及鸡精1~2份。
4.根据权利要求2所述的一种熏肉土豆速食食品配方,其特征在于:所述熏肉的原料为熏制五花肉,所述熏肉的肥瘦比为1:2。
5.一种熏肉土豆速食食品的制备方法,其特征在于:包括以下步骤:
步骤一:熏肉包的制作
A1:精选熏制五花肉,明火烧皮至冒泡,洗净肉皮至焦黄松软状,切除表层褐色部分。冷水入锅,煮沸15~20分钟,捞出沥干水后切片,得到初加工熏肉片;
B1、取上述重量份数的熏肉,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C1、经过微波杀菌设备进行微波杀菌;
步骤二:土豆片包的制作
A2:选新鲜土豆,去皮,切片,在锅中加入3500~4000份水,加入1800~2000份土豆片,10~15份食盐,煮沸2~5分钟。捞出土豆片70~80℃烘干。取干土豆片,用沸水浸泡10~15分钟,捞出沥干水分;
B2、取上述重量份数的土豆片,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C2、经过微波杀菌设备进行微波杀菌;
步骤三:花生油包的制作
A3:取花生油20~30份;
B3、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C3、经过微波杀菌设备进行微波杀菌;
步骤四:蒜包的制作
A4:取蒜,去皮厚,用机器剁成蒜,进行冷冻干燥;
B4、取上述重量份数的蒜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C4、经过微波杀菌设备进行微波杀菌;
步骤五:香菜香葱包的制作
A5:取小香葱,洗净后切成3~5mm大小,进行冷冻干燥。取香菜,洗净后,切成5~8mm大小,进行冷冻干燥;
B5、取上述重量份数的香葱和香菜,采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C5、经过微波杀菌设备进行微波杀菌;
步骤六:生抽包的制作
A6:取生抽6~10份;
B6、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C6、经过微波杀菌设备进行微波杀菌;
步骤七:食盐包的制作
A7:取食盐3~6份;
B7、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C7、经过微波杀菌设备进行微波杀菌;
步骤八:鸡精的制作
A8:取鸡精1~2份;
B8、采用耐高温达到121℃三层不同材料结构的蒸煮袋进行分包装;
C8、经过微波杀菌设备进行微波杀菌;
步骤九:将上述步骤获得的熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包各一包,放入一包装容器内,密封包装容器即得熏肉土豆速食食品。
6.根据权利要求5所述的一种熏肉土豆速食食品的制备方法,其特征在于:所述熏肉土豆速食食品的食用方法:
打开包装容器,将熏肉包、土豆片包、花生油包、蒜包、香菜香葱包、生抽包包、鸡精包以及食盐包取出,锅进行预热,打开花生油包并将花生油倒入预热锅内,依次将熏肉、土豆片、食盐、生抽、香菜香葱、蒜和鸡精加入锅中,翻炒均匀即可食用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010440269.7A CN111713660A (zh) | 2020-05-22 | 2020-05-22 | 一种熏肉土豆速食食品配方及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010440269.7A CN111713660A (zh) | 2020-05-22 | 2020-05-22 | 一种熏肉土豆速食食品配方及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111713660A true CN111713660A (zh) | 2020-09-29 |
Family
ID=72564855
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010440269.7A Pending CN111713660A (zh) | 2020-05-22 | 2020-05-22 | 一种熏肉土豆速食食品配方及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111713660A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103798813A (zh) * | 2012-11-14 | 2014-05-21 | 唐昌犬 | 一种土豆腊肉的加工方法 |
CN105029303A (zh) * | 2015-08-17 | 2015-11-11 | 朱广双 | 一种熏肉口味马铃薯膨化食品的加工工艺 |
CN105918786A (zh) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | 一种螺蛳粉及其制作方法 |
-
2020
- 2020-05-22 CN CN202010440269.7A patent/CN111713660A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103798813A (zh) * | 2012-11-14 | 2014-05-21 | 唐昌犬 | 一种土豆腊肉的加工方法 |
CN105029303A (zh) * | 2015-08-17 | 2015-11-11 | 朱广双 | 一种熏肉口味马铃薯膨化食品的加工工艺 |
CN105918786A (zh) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | 一种螺蛳粉及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100729858B1 (ko) | 만두소 및 이를 이용한 해물만두 제조방법 | |
CN104013015A (zh) | 一种大盘鸡的制作方法 | |
KR20220017224A (ko) | 연어 김밥 및 그 제조방법 | |
CN102302151A (zh) | 一种蔬果营养组合快餐 | |
KR20090031166A (ko) | 고추를 함유한 양념장 및 이의 제조방법 | |
KR101190171B1 (ko) | 고춧가루를 함유한 조미료 조성물 | |
CN1079365A (zh) | 袋装中式快菜的精加工方法 | |
UK | HEALTHY | |
KR20190116763A (ko) | 크림 비스큐 소스를 첨가한 토르텔리니 파스타의 제조방법 | |
CN111713660A (zh) | 一种熏肉土豆速食食品配方及其制备方法 | |
KR20130051341A (ko) | 건조 묵 | |
KR100363263B1 (ko) | 오징어버거용 패티의 제조방법 및 제조된 오징어버거용 패티를 이용한 오징어버거 | |
KR20180083062A (ko) | 즉석요리용 황태순대 볶음의 제조방법 | |
KR20160095940A (ko) | 즉석 냉동 잡채 및 그 제조방법 | |
KR102593061B1 (ko) | 김밥용 닭가슴살 베이스 및 그 제조방법과 이를 이용한 닭가슴살 김밥 및 그 제조방법 | |
KR100370499B1 (ko) | 포장 양념 계육 제조 방법 | |
KR20190083248A (ko) | 볶음용 소스 및 이를 이용하여 제조된 갑오징어명란불고기 | |
KR100515814B1 (ko) | 해물만두 및 그 제조방법 | |
KR102551849B1 (ko) | 토마토 파스타 및 그 제조방법 | |
RU2338392C1 (ru) | Способ получения консервов "салат с птичьей печенкой" | |
RU2305424C1 (ru) | Способ получения консервов "голубцы по-провансальски" | |
KR100515264B1 (ko) | 포장 연채 계육의 제조방법 | |
RU2303895C1 (ru) | Способ производства консервов "лагман из тянутого теста" | |
KR20160145389A (ko) | 붉은 대게 살 크림소스 고로케(김치맛)및 그 제조방법 | |
Öney et al. | Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200929 |
|
RJ01 | Rejection of invention patent application after publication |