CN111728033A - Yangzhou dry silk production process - Google Patents
Yangzhou dry silk production process Download PDFInfo
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- CN111728033A CN111728033A CN202010192767.4A CN202010192767A CN111728033A CN 111728033 A CN111728033 A CN 111728033A CN 202010192767 A CN202010192767 A CN 202010192767A CN 111728033 A CN111728033 A CN 111728033A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
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- 238000000034 method Methods 0.000 claims abstract 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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
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- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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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- A23L13/50—Poultry products, e.g. poultry sausages
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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
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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
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- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention provides a Yangzhou dried tobacco production process, and relates to the technical field of food processing. A Yangzhou dry silk production process comprises the following steps: (1) selecting materials; (2) shredding and blanching; (3) stir-frying ingredients; (4) stewing the main materials; (5) and (5) packaging separately. According to the invention, dishes with different tastes are obtained by different types and proportions of main ingredients in the stir-frying ingredient process, and are flavored by the solen razor clam, and the seafood is flavored; boiling the crisp food shreds together to make the dish dry, fragrant and refreshing; crab spawn and golden soup are used, and the delicate flavor is strong; the wild vegetables are used, so that the dish is delicate and emerald green, has harmonious color and is enhanced in color and fragrance; the dry fried ingredients, the dried bean curd strips and the chicken shred main ingredients are separately packaged by a purchaser according to personal preference, the quality guarantee period is prolonged, the main ingredients and the ingredients are mixed according to different proportions, and the dried bean curd strips and the chicken shred main ingredients can be used after being boiled by adding water or being brewed by hot water, so that the seasoning is more convenient.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a Yangzhou dried tobacco production process.
Background
The Yangzhou dried shreds are also named as ' chicken-fire-cooked dried shreds ', ' hot-dried shreds ', ' big-cooked dried shreds in the north and Yangzhou special famous vegetables, belonging to Huaiyang vegetables. The home dish takes the dried bean curd cooked shredded chicken as the main food material, and has delicious taste and rich nutritive value. Yangzhou shredded tobacco is not only good for the whole country, but also is reputed as east Asia name food by foreign guests.
In the prior art, Yangzhou dried shreds are basically transported in a mode of refrigeration and bagging after being cooked, the taste of the whole dish is determined before bagging, the personal taste preference of customers cannot be met, and the whole dish is packaged, so that more water is contained and the quality guarantee period is shorter.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a Yangzhou dry silk production process.
In order to achieve the purpose, the invention provides the following technical scheme: a Yangzhou dry silk production process comprises the following steps:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pot, pouring 2-3L of purified water, fully decocting for 20 minutes with strong fire, fishing out the dried ingredients with a strainer, airing, and fully drying to leave only soup;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
Preferably, in the step (3), the ingredients are prepared as follows: 200g of solen, 100g of shelled shrimps, 50g of chicken liver, 20g of shredded ham, 60g of shredded winter bamboo shoot, 20g of pea seedling which is boiled in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste of the solen is changed into a taste, and the seafood taste is doubled.
Preferably, in the step (3), the ingredients are prepared as follows: 200g of crisp eel shreds, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the taste of the dish is cooked by the crisp eel shreds, so that the dish is dry, fragrant and refreshing.
Preferably, in the step (3), the ingredients are prepared as follows: 150g of crab spawn, 100g of shrimp meat, 50g of chicken liver, 20g of ham shred, 60g of winter bamboo shoot shred, 20g of pea seedling which is put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence, 100g of lard, golden soup and strong delicate flavor.
Preferably, in the step (3), the ingredients are prepared as follows: 300g of wild vegetables, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the wild vegetables are colored, the dish is delicate and emerald green, harmonious in color and fragrant in color.
Preferably, in the step (4), the mass ratio of the bean curd shreds to the chicken shreds is 2:1, and the total mass is preferably just immersed in the soup in the step (3).
Compared with the prior art, the invention has the beneficial effects that:
(1) the Yangzhou dried shredded chicken is produced through frying different kinds and compounding of main material to obtain cooked food with different tastes; boiling the crisp food shreds together to make the dish dry, fragrant and refreshing; crab spawn and golden soup are used, and the delicate flavor is strong; the wild vegetables are used, so that the dish is delicate and emerald green, has harmonious color and is enhanced in color and fragrance; the tastes of people in the north, south, and north of the world are satisfied by various tastes, and the taste-changing agent is suitable for different tastes in different seasons, so that a purchaser can freely select the taste-changing agent according to personal preference.
(2) The fried and dried ingredients, the dried bean curd strips and the chicken shred main materials are separately packaged, the quality guarantee period of the dried Yangzhou dried shreds is prolonged, and when the Yangzhou dried shreds are eaten, a buyer can mix the main materials and the ingredients according to different proportions according to personal taste, and then the dried Yangzhou dried shreds are boiled by adding water or brewed by hot water, so that the Yangzhou dried shreds can be used more conveniently.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
FIG. 1 is an overall flow chart of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pan, wherein the ingredients are prepared as follows: 200g of solen, 100g of shelled shrimps, 50g of chicken liver, 20g of shredded ham, 60g of shredded winter bamboo shoot, 20g of pea seedlings which are put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste is improved by the solen, the seafood taste is doubled, 2-3L of purified water is poured, the mixture is fully decocted for 20 minutes by strong fire, and the dried mixture is taken out by a strainer, dried and fully dried, and only soup is left;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
Example 2:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pan, wherein the ingredients are prepared as follows: 200g of crispy eel shreds, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste is simultaneously cooked by the crispy eel shreds, so that the dish is dry, fragrant and refreshing, then 2-3L of purified water is poured, the mixture is fully decocted for 20 minutes with strong fire, dried ingredients are fished out by a strainer, and the mixture is dried and fully dried, and only soup is left;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
Example 3:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pan, wherein the ingredients are prepared as follows: 150g of crab spawn, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence, 100g of lard, golden yellow soup and strong delicate flavor, then 2-3L of purified water is poured, the mixture is fully decocted for 20 minutes by strong fire, and the mixture is fished out by a strainer, dried by an auxiliary material, air-dried and fully dried, and only the soup is left;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
Example 4:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pan, wherein the ingredients are prepared as follows: 300g of wild vegetables, 100g of shelled shrimps, 50g of chicken livers, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried hot peppers, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, adding the wild vegetables into the cooked vegetables, adding 2-3L of purified water into the cooked vegetables, fully decocting the cooked vegetables for 20 minutes with intense fire, fishing out the dried ingredients with a strainer, drying the ingredients, and fully drying the ingredients to leave only soup;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
While the foregoing description shows and describes the preferred embodiments of the present invention, it is to be understood that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as described herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A Yangzhou dry silk production process is characterized in that: the method comprises the following steps:
(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;
(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;
(3) stir-frying ingredients: stir-frying the ordered ingredients in a pot, pouring 2-3L of purified water, fully decocting for 20 minutes with strong fire, fishing out the dried ingredients with a strainer, airing, and fully drying to leave only soup;
(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;
(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.
2. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 200g of solen, 100g of shelled shrimps, 50g of chicken liver, 20g of shredded ham, 60g of shredded winter bamboo shoot, 20g of pea seedling which is boiled in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste of the solen is changed into a taste, and the seafood taste is doubled.
3. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 200g of crisp eel shreds, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the taste of the dish is cooked by the crisp eel shreds, so that the dish is dry, fragrant and refreshing.
4. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 150g of crab spawn, 100g of shrimp meat, 50g of chicken liver, 20g of ham shred, 60g of winter bamboo shoot shred, 20g of pea seedling which is put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence, 100g of lard, golden soup and strong delicate flavor.
5. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 300g of wild vegetables, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the wild vegetables are colored, the dish is delicate and emerald green, harmonious in color and fragrant in color.
6. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (4), the mass ratio of the bean curd shreds to the chicken shreds is 2:1, and the total mass is preferably just immersed in the soup in the step (3).
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| CN202010192767.4A CN111728033A (en) | 2020-03-18 | 2020-03-18 | Yangzhou dry silk production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010192767.4A CN111728033A (en) | 2020-03-18 | 2020-03-18 | Yangzhou dry silk production process |
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Application publication date: 20201002 |