CN113647613A - Mashed garlic vermicelli suitable for tin foil barbecue - Google Patents
Mashed garlic vermicelli suitable for tin foil barbecue Download PDFInfo
- Publication number
- CN113647613A CN113647613A CN202110748862.2A CN202110748862A CN113647613A CN 113647613 A CN113647613 A CN 113647613A CN 202110748862 A CN202110748862 A CN 202110748862A CN 113647613 A CN113647613 A CN 113647613A
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- CN
- China
- Prior art keywords
- vermicelli
- garlic
- weight
- accounting
- water
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- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 37
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 15
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 36
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000008415 Lactuca sativa Species 0.000 claims description 12
- 235000012045 salad Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000002955 isolation Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021398 garlic paste Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940099259 vaseline Drugs 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to instant food, in particular to minced garlic vermicelli suitable for tin foil barbecue, which comprises vermicelli bags and a material bag, and is different from the prior art in that the vermicelli bags contain undried vermicelli or soaked and softened vermicelli; the material package includes mashed garlic material package, and the transportation adopts cold chain transportation. Compared with the prior art, the vermicelli reduces the freeze-drying process, and has the characteristics of softness, toughness, Q elasticity and no addition. People can conveniently roast vermicelli at any time and any place, and the delicious tinfoil roasted vermicelli is eaten, thereby enriching the life of people.
Description
Technical Field
The invention relates to an instant food, in particular to mashed garlic vermicelli suitable for tin foil barbecue.
Background
The tinfoil roasted vermicelli originates from the night market of vaseline food, has a history of nearly two decades, and is a special snack in the local. The tin paper baked vermicelli is prepared by selecting raw materials, and roasting high-grade Longkou vermicelli, squid, scallop, fresh shrimps and the like together with special sauce. The small dish of vermicelli soup contains the delicious seafood, and people can cook the delicious seafood without exclamation by drinking one mouthful of soup, sucking one mouthful of vermicelli and biting one piece of seafood.
However, no instant barbecue vermicelli which can be conveniently eaten like instant noodles is available at present, and the instant barbecue vermicelli needs to be soaked and softened in advance, which brings great inconvenience to people. The minced garlic is the best matching of the barbecue vermicelli, and the current seasoning packet is generally freeze-dried minced garlic or garlic slices, so that the flavor is not good enough.
Disclosure of Invention
In order to overcome one of the defects of the existing instant vermicelli, the invention discloses minced garlic vermicelli suitable for tin foil barbecue, which adopts the technical scheme that:
the minced garlic vermicelli suitable for tin foil barbecue comprises a vermicelli package and a material package, and is characterized in that: the vermicelli bag contains undried vermicelli or soaked and softened vermicelli; the material package includes mashed garlic material package, and the transportation adopts cold chain transportation.
Furthermore, the production flow of the undried vermicelli comprises the processes of starch raw material preheating, spiral stirring, vacuum feeding, constant-temperature storage/stirring, scraper plate blanking forming and steam curing which are the same as those of the conventional vermicelli production, except that the low-temperature drying process is not carried out after the steam curing, but the transverse cutting, metering, bagging and sealing are carried out immediately after the cured vermicelli passes through cold water, and the packaging bag is at least a double-layer composite film for water and gas isolation.
Furthermore, the production process of the soaked and softened vermicelli comprises the steps of draining the dried vermicelli after soaking the vermicelli in water, transversely cutting, metering, bagging and sealing, wherein the packaging bag is at least a double-layer composite film for resisting water and air.
Further, the production process of the minced garlic sauce packet comprises the following steps:
1) peeling fresh garlic, and placing into a container;
2) heating salad oil to 160 ℃, pouring hot pepper seeds accounting for 0.5 percent of the weight of the salad oil, spicy pepper accounting for 0.1 percent of the weight of the salad oil and aniseed accounting for 0.2 percent of the weight of the salad oil, fishing out the hot pepper seeds, the spicy pepper and the aniseed, and cooling the oil to normal temperature;
3) pouring the oil obtained in the step 2) into the container obtained in the step 1), wherein the weight of the oil is 65% of the weight of the garlic, adding salt accounting for 2% of the weight of the garlic and white granulated sugar accounting for 0.5% of the weight of the garlic, and crushing the garlic into particles with the diameter of 1.5-2mm in the container in a chopping mode without smashing;
4) after fully stirring into slurry, metering, bagging and sealing, wherein the packaging bag is at least a double-layer composite film for water and gas isolation.
Compared with the prior art, the vermicelli reduces the freeze-drying process, and has the characteristics of softness, toughness, Q elasticity and no addition; the minced garlic sauce produced by the oil bath method has the characteristics of aromatic flavor, no oxidation and white color; people can conveniently roast vermicelli at any time and any place, and the delicious tinfoil roasted vermicelli is eaten, thereby enriching the life of people.
Detailed Description
The minced garlic vermicelli suitable for tin foil barbecue comprises vermicelli bags and material bags, wherein undried vermicelli is arranged in each vermicelli bag, each material bag comprises a minced garlic material bag, and cold chain transportation is adopted in transportation.
The production process of the undried vermicelli comprises the processes of starch raw material preheating, spiral stirring, vacuum feeding, constant-temperature storage/stirring, scraper plate blanking forming and steam curing which are the same as those of the conventional vermicelli production, except that the low-temperature drying process is not carried out after the steam curing, but the cured vermicelli is immediately subjected to transverse cutting, metering, bagging and sealing after passing through cold water, and the packaging bag is at least a double-layer composite film for water and gas isolation.
The production process of the minced garlic material bag comprises the following steps:
1) peeling fresh garlic, and placing into a container;
2) heating salad oil to 160 ℃, pouring hot pepper seeds accounting for 0.5 percent of the weight of the salad oil, spicy pepper accounting for 0.1 percent of the weight of the salad oil and aniseed accounting for 0.2 percent of the weight of the salad oil, fishing out the hot pepper seeds, the spicy pepper and the aniseed, and cooling the oil to normal temperature;
3) pouring the oil obtained in the step 2) into the container obtained in the step 1), wherein the weight of the oil is 65% of the weight of the garlic, adding salt accounting for 2% of the weight of the garlic and white granulated sugar accounting for 0.5% of the weight of the garlic, and crushing the garlic into particles with the diameter of 1.5-2mm in the container in a chopping mode without smashing;
4) after fully stirring into slurry, metering, bagging and sealing, wherein the packaging bag is at least a double-layer composite film for water and gas isolation.
After a consumer purchases the tin paper barbecue vermicelli, the consumer does not need to soak the tin paper barbecue vermicelli with boiled water, directly opens the vermicelli bag to directly pour the fresh vermicelli into the tin paper tray, then opens the garlic paste package and other material packages, squeezes the garlic paste package and other material packages into the tin paper tray, then puts the tin paper tray on a barbecue grill or a barbecue oven to roast, and can enjoy delicious food after a few minutes.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. The minced garlic vermicelli suitable for tin foil barbecue comprises a vermicelli package and a material package, and is characterized in that: the vermicelli bag contains undried vermicelli or soaked and softened vermicelli; the material package includes mashed garlic material package, and the transportation adopts cold chain transportation.
2. The minced garlic vermicelli suitable for tinfoil barbecuing according to claim 1, which is characterized in that: the production process of the undried vermicelli comprises the processes of starch raw material preheating, spiral stirring, vacuum feeding, constant-temperature storage/stirring, scraper plate blanking forming and steam curing which are the same as those of the conventional vermicelli production, except that the low-temperature drying process is not carried out after the steam curing, but the cured vermicelli is immediately subjected to transverse cutting, metering, bagging and sealing after passing through cold water, and the packaging bag is at least a double-layer composite film for water and gas isolation.
3. The minced garlic vermicelli suitable for tinfoil barbecuing according to claim 1, which is characterized in that: the production process of the soaked and softened vermicelli comprises the steps of draining water after the dried vermicelli is soaked in water, transversely cutting, metering, bagging and sealing, wherein the packaging bag is at least a double-layer composite film for resisting water and air.
4. The minced garlic vermicelli suitable for tinfoil barbecuing according to claim 1, which is characterized in that: the production process of the minced garlic material bag comprises the following steps:
1) peeling fresh garlic, and placing into a container;
2) heating salad oil to 160 ℃, pouring hot pepper seeds accounting for 0.5 percent of the weight of the salad oil, spicy pepper accounting for 0.1 percent of the weight of the salad oil and aniseed accounting for 0.2 percent of the weight of the salad oil, fishing out the hot pepper seeds, the spicy pepper and the aniseed, and cooling the oil to normal temperature;
3) pouring the oil obtained in the step 2) into the container obtained in the step 1), wherein the weight of the oil is 65% of the weight of the garlic, adding salt accounting for 2% of the weight of the garlic and white granulated sugar accounting for 0.5% of the weight of the garlic, and crushing the garlic into particles with the diameter of 1.5-2mm in the container in a chopping mode without smashing;
4) after fully stirring into slurry, metering, bagging and sealing, wherein the packaging bag is at least a double-layer composite film for water and gas isolation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110748862.2A CN113647613A (en) | 2021-07-02 | 2021-07-02 | Mashed garlic vermicelli suitable for tin foil barbecue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110748862.2A CN113647613A (en) | 2021-07-02 | 2021-07-02 | Mashed garlic vermicelli suitable for tin foil barbecue |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113647613A true CN113647613A (en) | 2021-11-16 |
Family
ID=78477857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110748862.2A Pending CN113647613A (en) | 2021-07-02 | 2021-07-02 | Mashed garlic vermicelli suitable for tin foil barbecue |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113647613A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN102726766A (en) * | 2011-04-08 | 2012-10-17 | 大连獐子岛渔业集团股份有限公司 | Instant scallop and preparation method thereof |
| CN103190558A (en) * | 2013-04-23 | 2013-07-10 | 南京农业大学 | Instant wet seasoned vermicelli product and production process thereof |
-
2021
- 2021-07-02 CN CN202110748862.2A patent/CN113647613A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN102726766A (en) * | 2011-04-08 | 2012-10-17 | 大连獐子岛渔业集团股份有限公司 | Instant scallop and preparation method thereof |
| CN103190558A (en) * | 2013-04-23 | 2013-07-10 | 南京农业大学 | Instant wet seasoned vermicelli product and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211116 |