CN113142558A - Vegetarian abalone and preparation method thereof - Google Patents
Vegetarian abalone and preparation method thereof Download PDFInfo
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- CN113142558A CN113142558A CN202110345322.XA CN202110345322A CN113142558A CN 113142558 A CN113142558 A CN 113142558A CN 202110345322 A CN202110345322 A CN 202110345322A CN 113142558 A CN113142558 A CN 113142558A
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- vegetarian
- abalone
- vegetarian abalone
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 235000014347 soups Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 45
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 239000002184 metal Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003981 vehicle Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000010460 hemp oil Substances 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 239000000828 canola oil Substances 0.000 claims 1
- 235000019519 canola oil Nutrition 0.000 claims 1
- 235000017803 cinnamon Nutrition 0.000 claims 1
- 230000006866 deterioration Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 235000013547 stew Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000000278 Syzygium polyanthum Species 0.000 description 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 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
- 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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of vegetarian abalone preparation, and discloses a vegetarian abalone and a preparation method thereof, wherein the vegetarian abalone comprises the following steps: preparing materials: preparing 0.5kg of vegetarian abalone, 0.5kg of vegetarian tripe, 20g of edible salt, 80g of edible oil, 15g of monosodium glutamate, 10g of white granulated sugar, 1.5g of IG seasoning, 30g of chilli powder, 100g of natural spice and 5g of edible spice for later use; cleaning and unfreezing: and (3) putting the frozen vegetarian abalone and vegetarian tripe into hot water, standing for 5-10 min for unfreezing, and cleaning the unfrozen vegetarian abalone and vegetarian tripe with clear water. Vegetarian abalone prepared by the method can firmly lock the nutrient contents in the vegetarian abalone, and simultaneously adopts big bone thick soup to stew the vegetarian abalone scalding water into flavor, so that the vegetarian abalone is not enough in delicate fragrance, and is fried with various seasonings, so that the vegetarian abalone tastes smooth, is more spicy and delicious, and is packaged by a filling mode, and is more convenient to carry and eat.
Description
Technical Field
The invention relates to the technical field of vegetarian abalone preparation, and particularly relates to vegetarian abalone and a preparation method thereof.
Background
Abalone has many meanings in modern Chinese. The most common is an original marine shellfish belonging to a single-shell mollusk, which has a half-shell, thick, flat and wide shell, and abalone is a traditional famous and precious food material in China and is the first of four major seafood flavors. Is called the "ear of the ocean" by people. And ancient fish salted with salt are two things, namely vegetarian abalone, which is a dish prepared by taking vegetarian dish as a raw material and adding various vegetarian seasonings in a special way as the name suggests, and the dish is very similar to the abalone in aspects of appearance, taste and the like.
However, vegetarian abalone prepared by the existing preparation method is easy to lose the nutritional ingredients in the abalone, is not delicious, and has the phenomena of hard taste, difficulty in tasting and the like. Therefore, the vegetarian abalone and the preparation method thereof are provided by the technical personnel in the field so as to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide vegetarian abalone and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a vegetarian abalone and a preparation method thereof comprise the following steps:
preparing materials: preparing 0.5kg of vegetarian abalone, 0.5kg of vegetarian tripe, 20g of edible salt, 80g of edible oil, 15g of monosodium glutamate, 10g of white granulated sugar, 1.5g of IG seasoning, 30g of chilli powder, 100g of natural spice and 5g of edible spice for later use;
cleaning and unfreezing: placing the frozen vegetarian abalone and vegetarian tripe into hot water, standing for 5-10 min for unfreezing, and cleaning the unfrozen vegetarian abalone and vegetarian tripe with clear water;
mixing materials: pouring edible oil into a pot, pouring the vegetarian abalone and the vegetarian tripe when the oil temperature reaches 60 ℃, then pouring edible salt, monosodium glutamate, white granulated sugar, IG seasoning, chili powder, natural spice and edible spice, and stir-frying;
inner packaging: naturally cooling the stir-fried mixture, putting the mixture into a metal can, and packaging the metal can by an automatic packaging machine;
and (3) sterilization: placing the metal can into a sterilizing pot for sterilization;
and (3) outer packaging: preparing a packaging bag to be packaged, putting the packaging bag into clear water for cleaning, taking out the packaging bag, putting the packaging bag into a dryer for drying, and then sleeving the packaging bag on a sterilized metal can;
boxing: putting the packaged finished product into a packaging box in order, and attaching a product label;
warehousing: and (4) putting the packing box on a transport vehicle, and manually pushing the packing box to a warehouse for warehousing.
As a still further scheme of the invention: before the vegetarian abalone is stirred, whether the vegetarian abalone is deteriorated or not is checked, then the vegetarian abalone which is not deteriorated is blanched in water, and the blanched vegetarian abalone is stewed in a big bone soup to be tasty.
As a still further scheme of the invention: the sterilization temperature of the sterilization pot is 116 ℃, and the sterilization time is 25 min.
As a still further scheme of the invention: the edible oil is any one of rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil or soybean oil.
As a still further scheme of the invention: the natural spice is any one of aniseed, cassia bark, bay leaf or dried rose.
As a still further scheme of the invention: the drying steps of the packaging bag are as follows:
A. putting the outer bag of the packaging bag outwards, putting the whole packaging bag into a dryer, baking for 2min at 35 ℃, and taking out;
B. turning the inner bag of the packaging bag outwards, baking the whole bag in a dryer at 30 ℃ for 1min, and taking out.
As a still further scheme of the invention: the natural cooling temperature standard of the mixture in the inner packaging process is as follows: < 10 ℃.
As a still further scheme of the invention: the cleaning time of the packaging bag in the outer package is 2 min.
Compared with the prior art, the invention has the beneficial effects that: vegetarian abalone prepared by the method can firmly lock the nutrient contents in the vegetarian abalone, and simultaneously adopts big bone thick soup to stew the vegetarian abalone scalding water into flavor, so that the vegetarian abalone is not enough in delicate fragrance, and is fried with various seasonings, so that the vegetarian abalone tastes smooth, is more spicy and delicious, and is packaged by a filling mode, and is more convenient to carry and eat.
Detailed Description
In the embodiment of the invention, a vegetarian abalone and a preparation method thereof comprise the following steps:
preparing materials: preparing 0.5kg of vegetarian abalone, 0.5kg of vegetarian tripe, 20g of edible salt, 80g of edible oil, 15g of monosodium glutamate, 10g of white granulated sugar, 1.5g of IG seasoning, 30g of chilli powder, 100g of natural spice and 5g of edible spice for later use;
cleaning and unfreezing: placing the frozen vegetarian abalone and vegetarian tripe into hot water, standing for 5-10 min for unfreezing, and cleaning the unfrozen vegetarian abalone and vegetarian tripe with clear water;
mixing materials: pouring edible oil into a pot, pouring the vegetarian abalone and the vegetarian tripe when the oil temperature reaches 60 ℃, then pouring edible salt, monosodium glutamate, white granulated sugar, IG seasoning, chili powder, natural spice and edible spice, and stir-frying;
inner packaging: naturally cooling the stir-fried mixture, putting the mixture into a metal can, and packaging the metal can by an automatic packaging machine;
and (3) sterilization: placing the metal can into a sterilizing pot for sterilization;
and (3) outer packaging: preparing a packaging bag to be packaged, putting the packaging bag into clear water for cleaning, taking out the packaging bag, putting the packaging bag into a dryer for drying, and then sleeving the packaging bag on a sterilized metal can;
boxing: putting the packaged finished product into a packaging box in order, and attaching a product label;
warehousing: and (4) putting the packing box on a transport vehicle, and manually pushing the packing box to a warehouse for warehousing.
Preferably: before the vegetarian abalone is stirred, whether the vegetarian abalone is deteriorated or not is checked, then the unchangeable vegetarian abalone is blanched, and the blanched vegetarian abalone is stewed to be tasty by using the big bone soup.
Preferably: the sterilizing temperature of the sterilizing pot is 116 deg.C, and the sterilizing time is 25 min.
Preferably: the edible oil is any one of oleum Rapae, oleum Arachidis Hypogaeae, oleum Sesami, oleum Maydis, oleum Olivarum or soybean oil.
Preferably: the natural spice is any one of fructus Anisi Stellati, cortex Cinnamomi Japonici, laurel leaf or dried flos Rosae Rugosae.
Preferably: the drying steps of the packaging bag are as follows:
A. putting the outer bag of the packaging bag outwards, putting the whole packaging bag into a dryer, baking for 2min at 35 ℃, and taking out;
B. turning the inner bag of the packaging bag outwards, baking the whole bag in a dryer at 30 ℃ for 1min, and taking out.
Preferably: the natural cooling temperature standard of the mixture in the inner packaging process is as follows: < 10 ℃.
Preferably: the cleaning time of the packaging bag in the outer package is 2 min.
Vegetarian abalone prepared by the method can firmly lock the nutrient contents in the vegetarian abalone, and simultaneously adopts big bone thick soup to stew the vegetarian abalone scalding water into flavor, so that the vegetarian abalone is not enough in delicate fragrance, and is fried with various seasonings, so that the vegetarian abalone tastes smooth, is more spicy and delicious, and is packaged by a filling mode, and is more convenient to carry and eat.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (8)
1. A vegetarian abalone and a preparation method thereof are characterized by comprising the following steps:
preparing materials: preparing 0.5kg of vegetarian abalone, 0.5kg of vegetarian tripe, 20g of edible salt, 80g of edible oil, 15g of monosodium glutamate, 10g of white granulated sugar, 1.5g of IG seasoning, 30g of chilli powder, 100g of natural spice and 5g of edible spice for later use;
cleaning and unfreezing: placing the frozen vegetarian abalone and vegetarian tripe into hot water, standing for 5-10 min for unfreezing, and cleaning the unfrozen vegetarian abalone and vegetarian tripe with clear water;
mixing materials: pouring edible oil into a pot, pouring the vegetarian abalone and the vegetarian tripe when the oil temperature reaches 60 ℃, then pouring edible salt, monosodium glutamate, white granulated sugar, IG seasoning, chili powder, natural spice and edible spice, and stir-frying;
inner packaging: naturally cooling the stir-fried mixture, putting the mixture into a metal can, and packaging the metal can by an automatic packaging machine;
and (3) sterilization: placing the metal can into a sterilizing pot for sterilization;
and (3) outer packaging: preparing a packaging bag to be packaged, putting the packaging bag into clear water for cleaning, taking out the packaging bag, putting the packaging bag into a dryer for drying, and then sleeving the packaging bag on a sterilized metal can;
boxing: putting the packaged finished product into a packaging box in order, and attaching a product label;
warehousing: and (4) putting the packing box on a transport vehicle, and manually pushing the packing box to a warehouse for warehousing.
2. The vegetarian abalone and the preparation method thereof according to claim 1, wherein before stirring, the vegetarian abalone is further checked for deterioration, and then the non-deteriorated vegetarian abalone is blanched, and then the blanched vegetarian abalone is stewed with big bone soup.
3. A vegetarian abalone and its preparation method according to claim 1 wherein the sterilization temperature of the sterilization pot is 116 ℃ and the sterilization time is 25 min.
4. A vegetarian abalone and its method of preparation according to claim 1 wherein the edible oil is any one of canola oil, peanut oil, hemp oil, corn oil, olive oil or soybean oil.
5. A vegetarian abalone and its preparation method according to claim 1 wherein the natural spice is any one of aniseed, cinnamon, bay leaves or dried rose.
6. The vegetarian abalone and the preparation method thereof according to claim 1, wherein the drying step of the packaging bag is specifically:
A. putting the outer bag of the packaging bag outwards, putting the whole packaging bag into a dryer, baking for 2min at 35 ℃, and taking out;
B. turning the inner bag of the packaging bag outwards, baking the whole bag in a dryer at 30 ℃ for 1min, and taking out.
7. A vegetarian abalone and its preparation method according to claim 1 where the natural cooling temperature standard of the mix in the inner packaging process is: < 10 ℃.
8. A vegetarian abalone and its preparation method as claimed in claim 1 wherein the wash time of the bag in the outer packaging is 2 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110345322.XA CN113142558A (en) | 2021-03-31 | 2021-03-31 | Vegetarian abalone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110345322.XA CN113142558A (en) | 2021-03-31 | 2021-03-31 | Vegetarian abalone and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142558A true CN113142558A (en) | 2021-07-23 |
Family
ID=76885682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110345322.XA Pending CN113142558A (en) | 2021-03-31 | 2021-03-31 | Vegetarian abalone and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113142558A (en) |
-
2021
- 2021-03-31 CN CN202110345322.XA patent/CN113142558A/en active Pending
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