CN113397117A - Preparation method of convenient instant cold-eaten food - Google Patents

Preparation method of convenient instant cold-eaten food Download PDF

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Publication number
CN113397117A
CN113397117A CN202110739978.XA CN202110739978A CN113397117A CN 113397117 A CN113397117 A CN 113397117A CN 202110739978 A CN202110739978 A CN 202110739978A CN 113397117 A CN113397117 A CN 113397117A
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China
Prior art keywords
mass
parts
bag
food
heating
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CN202110739978.XA
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Chinese (zh)
Inventor
廖云健
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Sichuan Haobuddy Food Co ltd
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Sichuan Haobuddy Food Co ltd
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Priority to CN202110739978.XA priority Critical patent/CN113397117A/en
Publication of CN113397117A publication Critical patent/CN113397117A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a preparation method of convenient and instant cold-eaten food, which comprises a drinking water bag, a food base material bag, a meat bag, a vegetable bag and a food box; the food box comprises a box body and a box cover covering the box body; the food base material bag is prepared from the following raw materials in parts by mass: 20-22 parts by mass of edible salt; 15-17 parts by mass of monosodium glutamate; 20-22 parts by mass of white granulated sugar; 15-17 parts by mass of chicken essence; 10-12 parts by mass of edible essence; 30-35 parts by mass of salad oil; 1-3 parts by mass of yeast extract; 6-8 parts by mass of maltodextrin; 8-10 parts by mass of hydrolyzed protein; 10-12 parts by mass of shallots; 8-10 parts by mass of ginger; 8-10 parts by mass of garlic. The invention aims to solve the problems that in the prior art, the hot pot can be eaten after the heating time is required from the preparation to the eating and the food is cooled to the temperature suitable for entrance, the eating time is long, and the requirement of convenience of people is difficult to meet.

Description

Preparation method of convenient instant cold-eaten food
Technical Field
The invention relates to the technical field of cold-eaten food, in particular to a preparation method of convenient and instant cold-eaten food.
Background
At present, with the pace of life of people quickening, the time from the preparation to the eating of the traditional chafing dish is longer, and consumers often need to purchase and prepare soup auxiliary materials such as oil, chicken essence, monosodium glutamate and the like additionally during eating, so that the chafing dish is very inconvenient and difficult to meet the requirements of people on the safety and convenience of the dining.
In the prior art, in order to solve the above problems, the chinese patent with the publication number "CN 107668637A" discloses a self-heating micro chafing dish and a preparation method thereof, wherein in the using process, food needs to be heated; that is, after water is added into the heating bag special for food, the heating bag immediately generates heat, and the heat and the steam heat the inner box food for about 13-20 minutes. However, the self-heating micro chafing dish in the prior art still needs to wait for heating time (13-20 minutes) from preparation to eating, and the self-heating micro chafing dish can be eaten only after the heating food is cooled to a temperature suitable for entrance, so that the self-heating micro chafing dish is very inconvenient and has long waiting time for eating in the era with fast pace of life at present, and the requirement of convenience of people is difficult to meet.
In conclusion, the chafing dish in the prior art still needs to wait for the heating time and wait for the temperature of food to be suitable for entrance from the preparation to the eating, and is very inconvenient and long in waiting time for eating in the era with fast pace of life at present, so that the requirement of convenience of people is difficult to meet.
Disclosure of Invention
The invention aims to provide a preparation method of convenient and instant cold-eaten food, and aims to solve the problems that in the prior art, a hot pot still needs to wait for heating time from preparation to eating and the food is cooled to a temperature suitable for entrance, so that the hot pot can be eaten, and in the era with fast pace of life, the hot pot is very inconvenient, has long waiting time and is difficult to meet the requirements of people on convenience.
The embodiment of the invention is realized by the following technical scheme:
a preparation method of convenient instant cold food comprises drinking water bag, food base material bag, meat bag, vegetable bag and food box; the food box comprises a box body and a box cover covering the box body; the food base material bag, the meat bag, the vegetable bag and the drinking water bag are sealed into bags and are arranged in the food box from bottom to top;
the food base material bag is prepared from the following raw materials in parts by mass:
20-22 parts by mass of edible salt; 15-17 parts by mass of monosodium glutamate; 20-22 parts by mass of white granulated sugar; 15-17 parts by mass of chicken essence; 10-12 parts by mass of edible essence; 30-35 parts by mass of salad oil; 1-3 parts by mass of yeast extract; 6-8 parts by mass of maltodextrin; 8-10 parts by mass of hydrolyzed protein; 10-12 parts by mass of shallots; 8-10 parts by mass of ginger; 8-10 parts by mass of garlic;
the meat package is prepared from the following raw materials in parts by mass:
350-400 parts by mass of edible meat; 15-17 parts by mass of edible salt; 15-17 parts by mass of white granulated sugar; 50-60 parts by mass of edible vegetable oil; 0.05-0.06 parts by mass of nisin; 0.06-0.07 parts by mass of D-sodium erythorbate; 0.04-0.05 parts by mass of sodium glutamate;
the dish bag is prepared from the following raw materials in parts by mass:
30-40 parts by mass of potatoes; 25-35 parts by mass of lotus roots; 35-45 parts by mass of bamboo shoots; 20-30 parts by mass of kelp; 15-25 parts by mass of agaric; 15-17 parts by mass of edible salt; 0.05-0.06 parts by mass of nisin; 0.05-0.06 parts by mass of citric acid; 0.04-0.05 part by mass of potassium sorbate; 0.04-0.05 part by mass of sodium dehydroacetate.
Further, the preparation of the food base material bag comprises the following steps:
b1: introducing 30-35 parts by mass of salad oil into an iron pan;
b2: putting 10-12 parts by mass of shallot, 8-10 parts by mass of ginger and 8-10 parts by mass of garlic into hot oil for frying;
b3, pouring 10-12 parts by mass of drinking water into the hot oil for heating;
b4: putting 20-22 parts by mass of edible salt, 15-17 parts by mass of monosodium glutamate, 20-22 parts by mass of white granulated sugar, 15-17 parts by mass of chicken essence, 10-12 parts by mass of edible essence and 6-8 parts by mass of maltodextrin into an iron pot, heating, decocting and stirring;
b5: putting 1-3 parts by mass of yeast extract into an iron pan, heating, decocting and stirring;
b6: putting 8-10 parts by mass of hydrolyzed protein into an iron pan, and stopping heating and preserving heat for reaction.
Further, the heating temperature in the step B1 is 190-200 ℃;
b2, frying for 5-6 min at 160-165 deg.C, and taking out;
the heating temperature in the step B3 is 100-110 ℃, and the heating time is 1-2 min;
the heating temperature in the step B4 is 90-100 ℃, and the heating and stewing time is 2-3 min;
the heating temperature in the step B5 is 90-100 ℃, and the heating and stewing time is 1-2 min;
the heat preservation temperature in the step B6 is 115-120 ℃, the environmental pressure is 0.1-0.3 MPa, and the reaction time is 3-4 h.
Further, after the step B6, the method further includes:
b7: standing and cooling for 25-30 h;
b8: cutting and packaging to prepare the food base material bag.
Further, the preparation of the meat package comprises the following steps:
c1: pouring 10-12 parts by mass of drinking water into an iron pan, and heating until boiling;
c2: adding 350-400 parts by mass of edible meat into hot water, and cooking for 1-2 min;
c3: adding 15-17 parts by mass of edible salt, 15-17 parts by mass of white granulated sugar and 50-60 parts by mass of edible plants into hot water, heating and cooking, and stirring for 5-6 min;
c4: and after turning off the fire, fully dissolving 0.05-0.06 part by mass of nisin, 0.06-0.07 part by mass of D-sodium erythorbate and 0.04-0.05 part by mass of sodium glutamate in water, and then adding the solution into an iron pan for stirring.
Further, after the step C4, the method further includes:
c5: standing and cooling for 25-30 h;
c6: and cutting and packaging to prepare the meat bag.
Further, the preparation of the dish pack comprises the following steps:
d1: cleaning 30-40 parts by mass of potatoes, 25-35 parts by mass of lotus roots, 35-45 parts by mass of bamboo shoots, 20-30 parts by mass of kelp and 15-25 parts by mass of agaric, and slicing;
d2: pouring 50-60 parts by mass of drinking water into an iron pan, and heating until boiling;
d3: d1, introducing the materials cut into slices in the step D1 into hot water to be boiled for 3-5 min;
d4: adding 15-17 parts by mass of edible salt into hot water and stirring;
d5: after the fire is turned off, 0.05-0.06 parts by mass of nisin, 0.05-0.06 parts by mass of citric acid, 0.04-0.05 parts by mass of potassium sorbate and 0.04-0.05 parts by mass of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring.
Further, after the step D5, the method further includes:
d6: standing and cooling for 25-30 h;
d7: cutting and packaging to prepare the dish bag.
Further, the method also comprises the following preparation steps:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
An instant cold-eaten food, which is obtained by the preparation method of the instant cold-eaten food according to any one of the above items.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
the invention has reasonable design, can directly open and stir the drinking water bag, the food base material bag, the meat bag and the vegetable bag for eating without heating the food in the box; so set up, the user need not wait for the heating time, can eat food very fast, satisfies the demand of people's convenience. In addition, the invention comprises a drinking water bag, a food base material bag, a meat bag and a vegetable bag; the meat bag provides meat food which can be tripe, beef, pork, chicken, duck meat and the like and provides protein required by human body; the vegetable bag provides vegetable vegetables, wherein the vegetable vegetables can be potatoes, lotus roots, bamboo shoots, agaric, carrots and the like, and provide various vitamins, mineral substances and other nutrient substances required by a human body. Therefore, the meat and vegetables are matched, so that the nutritional substances such as protein, fat, mineral substances, A vitamins, B vitamins, cholesterol, various vitamins, mineral substances and the like required by a human body are provided, the strength of the human body is supplemented, and the health is realized and the nutrition is provided.
Detailed Description
In the description of the present invention, it should be further noted that unless otherwise explicitly stated or limited, the terms "disposed," "mounted," "connected," and "connected" should be interpreted broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The invention provides a preparation method of convenient and instant cold-eaten food, aiming at solving the problems that in the prior art, a hot pot can be eaten only after the time of heating and the time of cooling the food to a temperature suitable for entrance are needed from the preparation to the eating, and in the era with fast pace of life at present, the hot pot is very inconvenient, the time of waiting for eating is long, and the requirements of people on convenience are difficult to meet.
A preparation method of convenient instant cold food comprises drinking water bag, food base material bag, meat bag, vegetable bag and food box; wherein, the food box comprises a box body and a box cover covering the box body; the food base material bag, the meat bag, the vegetable bag and the drinking water bag are sealed into bags and are sequentially arranged in the food box from bottom to top.
The preparation method comprises the following preparation steps:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
Specifically, the food base material bag is prepared from the following raw materials in parts by mass:
20-22 parts by mass of edible salt;
15-17 parts by mass of monosodium glutamate;
20-22 parts by mass of white granulated sugar;
15-17 parts by mass of chicken essence;
10-12 parts by mass of edible essence;
30-35 parts by mass of salad oil;
1-3 parts by mass of yeast extract;
6-8 parts by mass of maltodextrin;
8-10 parts by mass of hydrolyzed protein;
10-12 parts by mass of shallots;
8-10 parts by mass of ginger;
8-10 parts by mass of garlic.
Specifically, the meat package is prepared from the following raw materials in parts by mass: 350-400 parts by mass of edible meat;
15-17 parts by mass of edible salt;
15-17 parts by mass of white granulated sugar;
50-60 parts by mass of edible vegetable oil;
0.05-0.06 parts by mass of nisin;
0.06-0.07 parts by mass of D-sodium erythorbate;
0.04-0.05 parts by mass of sodium glutamate;
specifically, the dish bag is prepared from the following raw materials in parts by mass: 30-40 parts by mass of potatoes;
25-35 parts by mass of lotus roots;
35-45 parts by mass of bamboo shoots;
20-30 parts by mass of kelp;
15-25 parts by mass of agaric;
15-17 parts by mass of edible salt;
0.05-0.06 parts by mass of nisin;
0.05-0.06 parts by mass of citric acid;
0.04-0.05 parts by mass of potassium sorbate;
0.04-0.05 part by mass of sodium dehydroacetate.
By applying the technical scheme of the embodiment, when the food box is used, a user can directly open the drinking water bag, the food base material bag, the meat bag and the vegetable bag and place the drinking water bag, the food base material bag, the meat bag and the vegetable bag into the box body, and then the drinking water bag, the food base material bag, the meat bag and the vegetable bag can be eaten after being stirred. Therefore, the drinking water bag, the food base material bag, the meat bag and the vegetable bag can be eaten after being opened and stirred directly without heating the food in the box; so set up, the user need not wait for the heating time, can eat food very fast, satisfies the demand of people's convenience.
The two food additives, namely potassium sorbate and nisin, can fully exert the preservative effect in an acidic environment, but the preservative effects of the potassium sorbate and the nisin are reduced in a neutral or alkaline environment; therefore, the pH value of the vegetable bag is adjusted to 5.8 (slightly acidic) by adding the citric acid, so that the potassium sorbate and the nisin can be ensured to exert the maximum preservative effect, and the growth and the propagation of microorganisms can be inhibited under the slightly acidic environment, thereby achieving two purposes.
In the embodiment, the invention comprises a drinking water bag, a food base material bag, a meat bag and a vegetable bag; the meat bag provides meat food which can be tripe, beef, pork, chicken, duck meat and the like and provides protein required by human body; the vegetable bag provides vegetable vegetables, wherein the vegetable vegetables can be potatoes, lotus roots, bamboo shoots, agaric, carrots and the like, and provide various vitamins, mineral substances and other nutrient substances required by a human body. Therefore, the meat and vegetables are matched, so that the nutritional substances such as protein, fat, mineral substances, A vitamins, B vitamins, cholesterol, various vitamins, mineral substances and the like required by a human body are provided, the strength of the human body is supplemented, and the health is realized and the nutrition is provided.
It should be noted that the drinking water bag, the food base material bag, the meat bag, the vegetable bag and the food box in the food box are placed in sequence, namely, the food base material bag, the meat bag, the vegetable bag and the drinking water bag are placed from bottom to top in sequence. Therefore, the drinking water bag is placed at the uppermost part and cannot be extruded by other bags, and the phenomenon that drinking water flows out due to damage caused by extrusion under stress in the transportation or storage process is avoided.
In this embodiment, the preparation of the food base packet comprises the following steps:
b1: introducing 30-35 parts by mass of salad oil into an iron pan;
b2: putting 10-12 parts by mass of shallot, 8-10 parts by mass of ginger and 8-10 parts by mass of garlic into hot oil for frying;
b3, pouring 10-12 parts by mass of drinking water into the hot oil for heating;
b4: putting 20-22 parts by mass of edible salt, 15-17 parts by mass of monosodium glutamate, 20-22 parts by mass of white granulated sugar, 15-17 parts by mass of chicken essence, 10-12 parts by mass of edible essence and 6-8 parts by mass of maltodextrin into an iron pot, heating, decocting and stirring;
b5: putting 1-3 parts by mass of yeast extract into an iron pan, heating, decocting and stirring;
b6: putting 8-10 parts by mass of hydrolyzed protein into an iron pan, and stopping heating and preserving heat for reaction;
b7: standing and cooling for 25-30 h;
b8: cutting and packaging to prepare the food base material bag.
Wherein the heating temperature in the step B1 is 190-200 ℃;
b2, frying for 5-6 min at 160-165 deg.C, and taking out;
the heating temperature in the step B3 is 100-110 ℃, and the heating time is 1-2 min;
the heating temperature in the step B4 is 90-100 ℃, and the heating and stewing time is 2-3 min;
the heating temperature in the step B5 is 90-100 ℃, and the heating and stewing time is 1-2 min;
the heat preservation temperature in the step B6 is 115-120 ℃, the environmental pressure is 0.1-0.3 MPa, and the reaction time is 3-4 h.
In this example, the preparation of the meat pack includes the following steps:
c1: pouring 10-12 parts by mass of drinking water into an iron pan, and heating until boiling;
c2: adding 350-400 parts by mass of edible meat into hot water, and cooking for 1-2 min;
c3: adding 15-17 parts by mass of edible salt, 15-17 parts by mass of white granulated sugar and 50-60 parts by mass of edible plants into hot water, heating and cooking, and stirring for 5-6 min;
c4: after fire is turned off, 0.05-0.06 part by mass of nisin, 0.06-0.07 part by mass of D-sodium erythorbate and 0.04-0.05 part by mass of sodium glutamate are fully dissolved by water and then added into an iron pan for stirring;
c5: standing and cooling for 25-30 h;
c6: and cutting and packaging to prepare the meat bag.
In this embodiment, the preparation of the dish pack comprises the following steps:
d1: cleaning 30-40 parts by mass of potatoes, 25-35 parts by mass of lotus roots, 35-45 parts by mass of bamboo shoots, 20-30 parts by mass of kelp and 15-25 parts by mass of agaric, and slicing;
d2: pouring 50-60 parts by mass of drinking water into an iron pan, and heating until boiling;
d3: d1, introducing the materials cut into slices in the step D1 into hot water to be boiled for 3-5 min;
d4: adding 15-17 parts by mass of edible salt into hot water and stirring;
d5: after fire is shut off, 0.05-0.06 parts by mass of nisin, 0.05-0.06 parts by mass of citric acid, 0.04-0.05 parts by mass of potassium sorbate and 0.04-0.05 parts by mass of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring;
d6: standing and cooling for 25-30 h;
d7: cutting and packaging to prepare the dish bag.
Finally, the instant cold-eaten food can be prepared according to the preparation method.
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:
the invention can directly open and stir the drinking water bag, the food base material bag, the meat bag and the vegetable bag for eating without heating the food in the box; so set up, the user need not wait for the heating time, can eat food very fast, satisfies the demand of people's convenience. In addition, the invention comprises a drinking water bag, a food base material bag, a meat bag and a vegetable bag; the meat bag provides meat food which can be tripe, beef, pork, chicken, duck meat and the like and provides protein required by human body; the vegetable bag provides vegetable vegetables, wherein the vegetable vegetables can be potatoes, lotus roots, bamboo shoots, agaric, carrots and the like, and provide various vitamins, mineral substances and other nutrient substances required by a human body. Therefore, the meat and vegetables are matched, so that the nutritional substances such as protein, fat, mineral substances, A vitamins, B vitamins, cholesterol, various vitamins, mineral substances and the like required by a human body are provided, the strength of the human body is supplemented, and the health is realized and the nutrition is provided.
For further understanding of the present invention, the following examples are provided to illustrate the preparation method of a convenient instant cold-eaten food, and the scope of the present invention is not limited by the following examples.
Example 1:
the food base material bag comprises the following raw materials in parts by mass:
20 parts by mass of edible salt; 15 parts by mass of monosodium glutamate; 20 parts by mass of white granulated sugar; 15 parts by mass of chicken essence; 10 parts by mass of edible essence; 30 parts by mass of salad oil; 1 part by mass of yeast extract; 6 parts by mass of maltodextrin; 8 parts by mass of hydrolyzed protein; 10 parts by mass of shallot; 8 parts by mass of ginger; 8 parts by mass of garlic.
The meat package comprises the following raw materials in parts by mass:
350 parts by mass of edible meat; 15 parts by mass of edible salt; 15 parts by mass of white granulated sugar; 50 parts by mass of edible vegetable oil; 0.05 parts by mass of nisin; 0.06 part by mass of sodium D-erythorbate; 0.04 parts by mass of sodium glutamate.
The dish bag comprises the following raw materials in parts by mass:
30 parts by mass of potatoes; 25 parts by mass of lotus roots; 35 parts by mass of bamboo shoots; 20 parts by mass of kelp; 15 parts by mass of agaric; 15 parts by mass of edible salt; 0.05 parts by mass of nisin; 0.05 parts by mass of citric acid; 0.04 parts by mass of potassium sorbate; 0.04 parts by mass of sodium dehydroacetate.
The preparation process comprises the following steps:
1. preparing a food base material bag:
b1: 30 parts by mass of salad oil are taken and introduced into an iron pan; the heating temperature is 190 ℃;
b2: putting 10 parts by mass of shallot, 8 parts by mass of ginger and 8 parts by mass of garlic into hot oil for frying; heating to 160 deg.C, frying for 5min, and taking out;
b3, pouring 10 parts by mass of drinking water into the hot oil for heating; heating at 100 deg.C for 1 min;
b4: putting 20 parts by mass of edible salt, 15 parts by mass of monosodium glutamate, 20 parts by mass of white granulated sugar, 15 parts by mass of chicken essence, 10 parts by mass of edible essence and 6 parts by mass of maltodextrin into an iron pan, heating, cooking and stirring; heating at 90 deg.C for 2 min;
b5: putting 1 part by mass of yeast extract into an iron pan, heating, decocting and stirring; heating at 90 deg.C for 1 min;
b6: putting 8 parts by mass of hydrolyzed protein into an iron pan, and stopping fire and carrying out heat preservation reaction; the heat preservation temperature is 115 ℃, the environmental pressure is 0.1MPa, and the reaction time is 3 h;
b7: standing and cooling for 25 h;
b8: cutting and packaging to prepare the food base material bag.
2. Preparing a meat package:
c1: pouring 10 parts by mass of drinking water into an iron pan, and heating to boil;
c2: adding 350 parts by mass of edible meat into hot water, and cooking for 1 min;
c3: adding 15 parts by mass of edible salt, 15 parts by mass of white granulated sugar and 50 parts by mass of edible plants into hot water, heating and decocting and stirring for 5 min;
c4: after the fire is turned off, 0.05 part by mass of nisin, 0.06 part by mass of D-sodium erythorbate and 0.04 part by mass of sodium glutamate are fully dissolved by water and then added into an iron pan for stirring;
c5: standing and cooling for 25 h;
c6: and cutting and packaging to prepare the meat bag.
3. Preparing a dish bag:
d1: cleaning 30 parts by mass of potatoes, 25 parts by mass of lotus roots, 35 parts by mass of bamboo shoots, 20 parts by mass of kelp and 15 parts by mass of agaric, and cutting into slices;
d2: pouring 50 parts by mass of drinking water into an iron pan, and heating to boil;
d3: d1, introducing the materials cut into slices into hot water, and cooking for 3 min;
d4: adding 15 parts by mass of edible salt into hot water and stirring;
d5: after the fire is turned off, 0.05 part by mass of nisin, 0.05 part by mass of citric acid, 0.04 part by mass of potassium sorbate and 0.04 part by mass of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring;
d6: standing and cooling for 25 h;
d7: cutting and packaging to prepare the dish bag.
4. The assembled convenient instant cold food:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
Example 2:
the food base material bag comprises the following raw materials in parts by mass:
21 parts by mass of edible salt; 16 parts by mass of monosodium glutamate; 21 parts by mass of white granulated sugar; 16 parts by mass of chicken essence; 11 parts by mass of edible essence; 33 parts by mass of salad oil; 2 parts by mass of yeast extract; 7 parts by mass of maltodextrin; 9 parts by mass of hydrolyzed protein; 11 parts by mass of shallot; 9 parts by mass of ginger; 9 parts by mass of garlic.
The meat package comprises the following raw materials in parts by mass:
380 parts by mass of edible meat; 16 parts by mass of edible salt; 16 parts by mass of white granulated sugar; 55 parts by mass of edible vegetable oil; 0.055 parts by mass of nisin; 0.065 parts by mass of sodium D-erythorbate; 0.045 parts by mass of sodium glutamate; .
The dish bag comprises the following raw materials in parts by mass:
35 parts by mass of potatoes; 30 parts by mass of lotus roots; 40 parts by mass of bamboo shoots; 25 parts by mass of kelp; 20 parts by mass of agaric; 16 parts by mass of edible salt; 0.055 parts by mass of nisin; 0.055 parts by mass of citric acid; 0.045 parts by mass of potassium sorbate; 0.045 parts by mass of sodium dehydroacetate.
The preparation process comprises the following steps:
1. preparing a food base material bag:
b1: introducing 33 parts by mass of salad oil into an iron pan; the heating temperature is 195 ℃;
b2: putting 11 parts by mass of shallot, 9 parts by mass of ginger and 9 parts by mass of garlic into hot oil for frying; heating to 163 deg.C, frying for 5.5min, and taking out;
b3, pouring 11 parts by mass of drinking water into the hot oil for heating; heating at 105 deg.C for 1.5 min;
b4: putting 21 parts by mass of edible salt, 16 parts by mass of monosodium glutamate, 21 parts by mass of white granulated sugar, 16 parts by mass of chicken essence, 11 parts by mass of edible essence and 7 parts by mass of maltodextrin into an iron pan, heating, cooking and stirring; heating at 95 deg.C for 2.5 min;
b5: 2 parts by mass of yeast extract is put into an iron pan, heated, boiled and stirred; heating at 95 deg.C for 1.5 min;
b6: putting 9 parts by mass of hydrolyzed protein into an iron pan, and stopping fire and carrying out heat preservation reaction; the heat preservation temperature is 118 ℃, the environmental pressure is 0.2MPa, and the reaction time is 3.5 h;
b7: standing and cooling for 28 h;
b8: cutting and packaging to prepare the food base material bag.
2. Preparing a meat package:
c1: pouring 11 parts by mass of drinking water into an iron pan, and heating to boil;
c2: adding 380 parts by mass of edible meat into hot water, and cooking for 1.5 min;
c3: adding 16 parts by mass of edible salt, 16 parts by mass of white granulated sugar and 55 parts by mass of edible plants into hot water, heating and decocting, and stirring for 5.5 min;
c4: after the fire is turned off, 0.055 part by mass of nisin, 0.065 part by mass of D-sodium erythorbate and 0.045 part by mass of sodium glutamate are fully dissolved by water and then added into an iron pan to be stirred;
c5: standing and cooling for 28 h;
c6: and cutting and packaging to prepare the meat bag.
3. Preparing a dish bag:
d1: cleaning 35 parts by mass of potatoes, 30 parts by mass of lotus roots, 40 parts by mass of bamboo shoots, 25 parts by mass of kelp and 20 parts by mass of agaric, and slicing;
d2: pouring 55 parts by mass of drinking water into an iron pan, and heating to boil;
d3: d1, putting the material cut into slices into hot water and cooking for 4 min;
d4: adding 16 parts by mass of edible salt into hot water and stirring;
d5: after the fire is turned off, 0.055 part by mass of nisin, 0.055 part by mass of citric acid, 0.045 part by mass of potassium sorbate and 0.045 part by mass of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring;
d6: standing and cooling for 28 h;
d7: cutting and packaging to prepare the dish bag.
4. The assembled convenient instant cold food:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
Example 3:
the food base material bag comprises the following raw materials in parts by mass:
22 parts by mass of edible salt; 17 parts by mass of monosodium glutamate; 22 parts by mass of white granulated sugar; 17 parts by mass of chicken essence; 12 parts by mass of edible essence; 35 parts by mass of salad oil; 3 parts by mass of yeast extract; 8 parts by mass of maltodextrin; 10 parts by mass of a hydrolyzed protein; 12 parts by mass of shallot; 10 parts by mass of ginger; 10 parts by mass of garlic.
The meat package comprises the following raw materials in parts by mass:
400 parts by mass of edible meat; 17 parts by mass of edible salt; 17 parts by mass of white granulated sugar; 60 parts by mass of edible vegetable oil; 0.06 parts by mass of nisin; 0.07 part by mass of sodium D-erythorbate; 0.05 parts by mass of sodium glutamate.
The dish bag comprises the following raw materials in parts by mass:
40 parts by mass of potatoes; 35 parts by mass of lotus roots; 45 parts by mass of bamboo shoots; 30 parts by mass of kelp; 25 parts by mass of agaric; 17 parts by mass of edible salt; 0.06 parts by mass of nisin; 0.06 parts by mass of citric acid; 0.05 parts by mass of potassium sorbate; 0.05 parts by mass of sodium dehydroacetate.
The preparation process comprises the following steps:
1. preparing a food base material bag:
b1: introducing 35 parts by mass of salad oil into an iron pan; the heating temperature is 200 ℃;
b2: putting 12 parts by mass of shallot, 10 parts by mass of ginger and 10 parts by mass of garlic into hot oil for frying; heating to 165 deg.C, frying for 6min, and taking out;
b3, pouring 12 parts by mass of drinking water into the hot oil for heating; heating at 110 deg.C for 2 min;
b4: putting 22 parts by mass of edible salt, 17 parts by mass of monosodium glutamate, 22 parts by mass of white granulated sugar, 17 parts by mass of chicken essence, 12 parts by mass of edible essence and 8 parts by mass of maltodextrin into an iron pan, heating, cooking and stirring; heating at 100 deg.C for 3 min;
b5: putting 3 parts by mass of yeast extract into an iron pan, heating, decocting and stirring; heating at 100 deg.C for 2 min;
b6: putting 10 parts by mass of hydrolyzed protein into an iron pan, and stopping fire and carrying out heat preservation reaction; the heat preservation temperature is 120 ℃, the environmental pressure is 0.3MPa, and the reaction time is 4 h;
b7: standing and cooling for 30 h;
b8: cutting and packaging to prepare the food base material bag.
2. Preparing a meat package:
c1: pouring 12 parts by mass of drinking water into an iron pan, and heating to boil;
c2: adding 400 parts by mass of edible meat into hot water, and cooking for 2 min;
c3: adding 17 parts by mass of edible salt, 17 parts by mass of white granulated sugar and 60 parts by mass of edible plants into hot water, heating and decocting and stirring for 6 min;
c4: after fire is turned off, 0.06 part by mass of nisin, 0.07 part by mass of D-sodium erythorbate and 0.05 part by mass of sodium glutamate are fully dissolved by water and then added into an iron pan for stirring;
c5: standing and cooling for 30 h;
c6: and cutting and packaging to prepare the meat bag.
3. Preparing a dish bag:
d1: taking 40 parts by mass of potatoes, 35 parts by mass of lotus roots, 45 parts by mass of bamboo shoots, 30 parts by mass of kelp and 25 parts by mass of agaric, cleaning, and cutting into slices;
d2: pouring 60 parts by mass of drinking water into an iron pan, and heating to boil;
d3: d1, introducing the material cut into slices into hot water, and cooking for 5 min;
d4: adding 17 parts by mass of edible salt into hot water and stirring;
d5: after the fire is turned off, 0.06 mass part of nisin, 0.06 mass part of citric acid, 0.05 mass part of potassium sorbate and 0.05 mass part of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring;
d6: standing and cooling for 30 h;
d7: cutting and packaging to prepare the dish bag.
4. The assembled convenient instant cold food:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A preparation method of convenient instant cold food is characterized in that:
comprises a drinking water bag, a food bottom material bag, a meat bag, a vegetable bag and a food box; the food box comprises a box body and a box cover covering the box body; the food base material bag, the meat bag, the vegetable bag and the drinking water bag are sealed into bags and are arranged in the food box from bottom to top;
the food base material bag is prepared from the following raw materials in parts by mass:
20-22 parts by mass of edible salt; 15-17 parts by mass of monosodium glutamate; 20-22 parts by mass of white granulated sugar; 15-17 parts by mass of chicken essence; 10-12 parts by mass of edible essence; 30-35 parts by mass of salad oil; 1-3 parts by mass of yeast extract; 6-8 parts by mass of maltodextrin; 8-10 parts by mass of hydrolyzed protein; 10-12 parts by mass of shallots; 8-10 parts by mass of ginger; 8-10 parts by mass of garlic;
the meat package is prepared from the following raw materials in parts by mass:
350-400 parts by mass of edible meat; 15-17 parts by mass of edible salt; 15-17 parts by mass of white granulated sugar; 50-60 parts by mass of edible vegetable oil; 0.05-0.06 parts by mass of nisin; 0.06-0.07 parts by mass of D-sodium erythorbate; 0.04-0.05 parts by mass of sodium glutamate;
the dish bag is prepared from the following raw materials in parts by mass:
30-40 parts by mass of potatoes; 25-35 parts by mass of lotus roots; 35-45 parts by mass of bamboo shoots; 20-30 parts by mass of kelp; 15-25 parts by mass of agaric; 15-17 parts by mass of edible salt; 0.05-0.06 parts by mass of nisin; 0.05-0.06 parts by mass of citric acid; 0.04-0.05 parts by mass of potassium sorbate; 0.04-0.05 part by mass of sodium dehydroacetate.
2. The method for preparing an instant cold-eaten food according to claim 1, wherein the method comprises the following steps: the preparation method of the food base material bag comprises the following steps:
b1: introducing 30-35 parts by mass of salad oil into an iron pan;
b2: putting 10-12 parts by mass of shallot, 8-10 parts by mass of ginger and 8-10 parts by mass of garlic into hot oil for frying;
b3, pouring 10-12 parts by mass of drinking water into the hot oil for heating;
b4: putting 20-22 parts by mass of edible salt, 15-17 parts by mass of monosodium glutamate, 20-22 parts by mass of white granulated sugar, 15-17 parts by mass of chicken essence, 10-12 parts by mass of edible essence and 6-8 parts by mass of maltodextrin into an iron pot, heating, decocting and stirring;
b5: putting 1-3 parts by mass of yeast extract into an iron pan, heating, decocting and stirring;
b6: putting 8-10 parts by mass of hydrolyzed protein into an iron pan, and stopping heating and preserving heat for reaction.
3. The method for preparing an instant cold-eaten food according to claim 2, wherein the method comprises the following steps:
the heating temperature in the step B1 is 190-200 ℃;
b2, frying for 5-6 min at 160-165 deg.C, and taking out;
the heating temperature in the step B3 is 100-110 ℃, and the heating time is 1-2 min;
the heating temperature in the step B4 is 90-100 ℃, and the heating and stewing time is 2-3 min;
the heating temperature in the step B5 is 90-100 ℃, and the heating and stewing time is 1-2 min;
the heat preservation temperature in the step B6 is 115-120 ℃, the environmental pressure is 0.1-0.3 MPa, and the reaction time is 3-4 h.
4. The method for preparing an instant cold-eaten food according to claim 3, wherein the method comprises the following steps: after the step B6, the method further includes:
b7: standing and cooling for 25-30 h;
b8: cutting and packaging to prepare the food base material bag.
5. The method for preparing an instant cold-eaten food according to claim 1, wherein the method comprises the following steps: the preparation method of the meat package comprises the following steps:
c1: pouring 10-12 parts by mass of drinking water into an iron pan, and heating until boiling;
c2: adding 350-400 parts by mass of edible meat into hot water, and cooking for 1-2 min;
c3: adding 15-17 parts by mass of edible salt, 15-17 parts by mass of white granulated sugar and 50-60 parts by mass of edible plants into hot water, heating and cooking, and stirring for 5-6 min;
c4: and after turning off the fire, fully dissolving 0.05-0.06 part by mass of nisin, 0.06-0.07 part by mass of D-sodium erythorbate and 0.04-0.05 part by mass of sodium glutamate in water, and then adding the solution into an iron pan for stirring.
6. The method for preparing an instant cold-eaten food according to claim 5, wherein the method comprises the following steps: after the step C4, the method further includes:
c5: standing and cooling for 25-30 h;
c6: and cutting and packaging to prepare the meat bag.
7. The method for preparing an instant cold-eaten food according to claim 1, wherein the method comprises the following steps: the preparation method of the dish bag comprises the following steps:
d1: cleaning 30-40 parts by mass of potatoes, 25-35 parts by mass of lotus roots, 35-45 parts by mass of bamboo shoots, 20-30 parts by mass of kelp and 15-25 parts by mass of agaric, and slicing;
d2: pouring 50-60 parts by mass of drinking water into an iron pan, and heating until boiling;
d3: d1, introducing the materials cut into slices in the step D1 into hot water to be boiled for 3-5 min;
d4: adding 15-17 parts by mass of edible salt into hot water and stirring;
d5: after the fire is turned off, 0.05-0.06 parts by mass of nisin, 0.05-0.06 parts by mass of citric acid, 0.04-0.05 parts by mass of potassium sorbate and 0.04-0.05 parts by mass of sodium dehydroacetate are fully dissolved by water and then added into an iron pan for stirring.
8. The method for preparing an instant cold-eaten food according to claim 7, wherein the method comprises the following steps: after the step D5, the method further includes:
d6: standing and cooling for 25-30 h;
d7: cutting and packaging to prepare the dish bag.
9. The method for preparing an instant cold-eaten food according to claim 1, wherein the method comprises the following steps: also comprises the following preparation steps:
a1: taking a box body and a box cover;
a2: putting a drinking water bag, a food base material bag, a meat bag and a vegetable bag into the box body;
a3: covering the box cover;
a4: and sealing the covered food.
10. A convenient instant cold food is characterized in that: obtained by a method of preparing a ready-to-eat cold-eaten food product according to any one of the preceding claims 1 to 9.
CN202110739978.XA 2021-06-30 2021-06-30 Preparation method of convenient instant cold-eaten food Pending CN113397117A (en)

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