CN114794384A - Bean dreg prefabricated dish and preparation method thereof - Google Patents
Bean dreg prefabricated dish and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L15/00—Egg 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bean dreg prefabricated dish which comprises the following components, by weight, 150 parts of wet bean dreg, 150 parts of eggs, 20 parts of carrots, 20 parts of green linear peppers, 10-20 parts of garlic sprouts, 15-20 parts of green beans, 0-8 parts of millet peppers, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen spices and 1 part of spare rib flavor king. The invention does not need to carry out special treatment on the wet bean dregs, does not need expensive production and processing equipment, and has the advantages of simplicity, convenience, practicability, strong operability, convenient eating and low cost.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for processing and making a prefabricated dish by utilizing wet bean dregs.
Background
The bean dregs are the by-products of bean products such as bean curd, soybean milk and the like. The dry bean dregs contains about 50% of dietary fiber and 20% of protein, and also contains bioactive components such as soybean isoflavone, and has high nutritive and health-care values. Researches find that the bean dregs have various physiological functions of reducing blood sugar and blood fat, losing weight, resisting oxidation and the like, and have good prevention effect on chronic diseases such as diabetes, coronary heart disease, constipation, colon cancer and the like.
About 1.2 kg of wet okara are produced per 1 kg of soybeans processed. China is a large country for producing and consuming bean products, and about 2000 million tons of wet bean dregs are produced every year. However, the wet soybean dregs contain about 80% of water and are rich in nutrients, so that the wet soybean dregs are easy to decay. At present, bean product enterprises in China have low development and utilization rate of bean dregs, most of the bean products are treated as feeds or wastes, and the bean products are wasted and pollute the environment. Therefore, how to change the bean dregs into valuables is an important way for improving the economic benefits of bean product enterprises in China.
At present, many reports on the development and utilization of the bean dregs exist, such as extracting and preparing dietary fiber from the bean dregs, preparing seasonings such as soy sauce by fermenting the bean dregs, adding the bean dregs into flour products such as noodles, bread, steamed bread and biscuits or meat products such as ham sausages and minced fillet to improve the nutritional value of the products, preparing environment-friendly materials by using the bean dregs, and the like, but the technologies are really put into practical application. The reason is that the wet bean dregs have high water content, are difficult to store and transport and are difficult to realize centralized development and utilization. And the bean dregs have high viscosity, are difficult to dry and have higher drying cost. Therefore, it is still necessary and urgent to develop a simple, convenient, economical and applicable method for developing and utilizing bean dregs.
The prefabricated dishes are generally products which are prepared by taking agricultural, livestock, poultry and aquatic products as raw materials, properly processing, storing, circulating or selling in a packaging or bulk mode under the conditions of refrigeration, freezing or normal temperature, and can be directly eaten or only need to be simply processed before being eaten. With the accelerated pace of life, the development of the prefabricated dish products is more and more rapid. However, the development of the prepared dishes still has many problems, such as unbalanced nutrition, non-compliance with health concept, and the like, such as high oil, high salt, high protein, and the like, so the development of delicious, nutrient and safe prepared dishes is helpful for the benign development of the industry.
Disclosure of Invention
The invention aims to provide a method for preparing a pre-prepared dish by taking bean dregs as a main raw material. According to the invention, by selecting the ingredients, the ingredients such as carrot, green pepper, garlic sprout, green bean, capsicum frutescens and the like are combined with the bean dregs, so that the dish is more abundant and comprehensive in nutrition, colorful in color and luster, pleasant in flavor and taste, and the beany flavor of the bean dregs is covered; by wrapping the bean dregs with the egg liquid, the technical problems that the bean dregs are easy to stick to a pan and have rough mouthfeel when being fried are solved; by blanching treatment, oxidase in the vegetables is passivated, attractive color and good crispness of the vegetables are kept, and loss of heat-sensitive nutritional ingredients is reduced; by controlling the frying temperature and feeding in batches, the problem that the mouthfeel is dry and hard due to rapid water loss of the bean dregs during frying can be prevented, and the nutrition loss of ingredients is reduced.
The invention relates to a bean dreg prefabricated dish which comprises the following components, by weight, 150 parts of wet bean dregs, 150 parts of eggs, 20 parts of carrots, 20 parts of green cayenne peppers, 10-20 parts of garlic sprouts, 15-20 parts of green beans, 0-8 parts of millet peppers, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen spices, and 1 part of spare rib flavor king (such as Shuanghui spare rib meat flavor king seasoning and Shentian spare rib flavor king seasoning).
The process flow of the five-color bean dreg pre-prepared dish is that the raw materials are weighed and pretreated → the spice oil is decocted → the bean dreg is pretreated → the vegetables are blanched → the bean dreg is fried → the mixed frying → the cooling → the packaging → the freezing preservation.
The preparation method of the bean dreg prefabricated dish comprises the following specific steps of (1) cleaning fresh carrots, cutting the fresh carrots into cubes of about 0.6 cm for later use, cleaning green linear peppers, cutting the green linear peppers into small sections of about 0.5 cm for later use, cleaning fresh garlic sprouts, cutting the fresh garlic sprouts into small sections of about 0.6 cm for later use, cleaning green beans, cleaning millet peppers, cutting the small peppers into small sections of about 0.3 cm for later use, peeling gingers, cutting the ginger into small cubes of about 0.2 cm (namely ginger rice), cleaning green Chinese onions, cutting the green Chinese onions into large sections of about 3 cm, draining water for later use, peeling the outer thin skins of the onions, cleaning, cutting the large blocks, draining water for later use, removing impurities of the caraway, cleaning and draining the water for later use; (2) pouring 1000 g of soybean oil into a wok, putting 100 g of scallion segments, 100 g of onions, 50 g of ginger slices and 50 g of caraway, continuously decocting with slow fire, adding spices when scallion leaves are softened, slowly stirring with a wok during the decoction, taking out all solids before the scallion leaves are dark green and zoom, cooling to obtain spice oil, and filling the spice oil into a clean container for later use; (3) weighing fresh wet bean dregs or frozen wet bean dregs after unfreezing, putting the bean dregs into a stainless steel basin, adding fresh eggs, and fully stirring to enable egg liquid to be uniformly coated on the surfaces of bean dreg particles; (4) putting the cut green side dish into boiling water with salt, and blanching for 30 seconds; (5) adding 15 g of spice oil into a frying pan, starting a small fire, adding the bean dregs wrapped by the egg liquid when the oil temperature is raised to about 80 ℃, and turning over without stopping using a frying pan to prevent the pan from being stuck; (6) adding diced carrots, blanched green chili rings, green beans, garlic sprouts and capsicum frutescens after the bean dregs are fried to be golden yellow and the ginger rice is added to fry out fragrance, adding seasonings such as salt, chicken essence, thirteen spices and pork rib flavor king, and uniformly frying and taking out; (7) cooling the fried bean dreg dish at room temperature or mechanically cooling the fried bean dreg dish, weighing the bean dreg dish and subpackaging the bean dreg dish into a packaging box; (8) pre-cooling the packaged product, freezing at-18 deg.C, and reheating with microwave oven for several minutes before eating.
The components of the spice are as follows: 1 star anise, 10 grams of pepper, 1 cassia bark, 10 grams of fennel, 1 cardamom, 1 nutmeg, 3 myrcia, 1 clove and 2 angelica roots.
The main innovation of the invention is that: (1) the wet bean dregs are directly utilized for processing, so that the energy consumption and the cost which are greatly increased by carrying out pretreatment such as drying, crushing and the like on the wet bean dregs are avoided, the low-carbon environment-friendly idea is met, and the actual needs of bean product enterprises in China can be met; (2) the bean dregs contain about 80% of water, and are easy to be burnt when being fried. Although the problem that the bean dregs stick to the pot can be solved by increasing the oil consumption, the finished product has dark color and dry taste, and the oil content of the finished product is high, so the health concept is not met. According to the invention, the wet bean dregs are wrapped by the egg liquid, so that the water loss speed in the bean dregs frying process can be slowed down, the bean dregs are softer and softer in taste, the product color can be improved, and the problems that the bean dregs are easy to stick to a pot and the taste is rough are effectively solved; (3) the vegetables such as carrots, green beans, garlic sprouts, green linear peppers, millet peppers and ginger rice are matched with the bean dregs, so that the nutrition, color, flavor and taste of the bean dreg dish can be improved, the unpleasant odor and taste of the bean dregs such as beany flavor can be covered, the nutrition of the product is more comprehensive and balanced, the appearance color and taste are more unique and attractive, and the production of a prefabricated dish product with good color, aroma, taste and shape is facilitated; (4) the problems that bean dregs are easy to stick to a pot, nutritional ingredients of vegetables are easy to lose and the like are effectively solved by controlling the temperature and feeding materials in batches in the frying process; (5) by carrying out blanching treatment on the green vegetables, the attractive color and good crispness of the vegetables are maintained, the loss of thermosensitive nutrient components of the vegetables in the frying process can be reduced, the frying time is shortened, and the production efficiency and the product quality are improved; (6) by decocting the spice oil in advance, the spices and seasonings can be prevented from remaining in the dish product to influence the eating experience of consumers, and meanwhile, the spice oil also endows the product with unique taste and flavor; (7) the carrot, the green bean and the garlic sprout belong to vegetables which are hard in texture and difficult to dehydrate and deform when heated, the tastes of the vegetables are similar to and different from the taste of the bean dregs, and the consumers can be endowed with better chewing experience.
The invention breaks through the traditional concept that the wet bean dregs can not be used for making dishes by carefully selecting ingredients and reasonably processing. The bean dreg prefabricated dish is rich in dietary fiber, protein, vitamin, carotene, chlorophyll, soybean isoflavone, mineral substances and other nutrient substances, has low salt and oil content, good color, aroma and taste, can be stored for a long time under a freezing condition to keep the quality unchanged, is convenient to eat and low in cost, has the effects of preventing obesity, hyperglycemia, hyperlipidemia, constipation and the like after being eaten frequently, is a cheap and fine prefabricated dish product suitable for mass consumption, and is particularly suitable for long-term eating by the old, white-collar women, middle-aged women and other people. The invention does not need to carry out special treatment on the wet bean dregs, does not need expensive production and processing equipment, is simple and easy to operate, has strong operability, and provides a new idea and a new way for the development and utilization of the bean dregs.
Detailed Description
The present invention will be described in detail with reference to examples.
The first embodiment is as follows:
a colorful bean dreg prefabricated dish comprises the following components in parts by mass: 150 parts of wet bean dregs, 100 parts of eggs, 20 parts of carrots, 20 parts of green cayenne pepper, 20 parts of garlic sprouts, 15 parts of green beans, 8 parts of capsicum frutescens, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen-spices and 1 part of Shuanghui brand flavoring for pork rib flavor king.
The preparation method of the colorful bean dreg prefabricated dish comprises the following steps:
(1) cleaning fresh carrot, cutting into cubes of about 0.6 cm for later use, cleaning green pepper, cutting into small segments of about 0.5 cm for later use, cleaning fresh garlic sprout, cutting into small segments of about 0.6 cm for later use, cleaning green bean, cleaning small peppery, cutting into small segments of about 0.3 cm for later use, peeling ginger, cutting into small cubes of about 0.2 cm (namely ginger rice) for later use, cleaning green Chinese onion, cutting into large segments of about 3 cm, controlling the moisture content for later use, peeling the outer side of onion, cleaning, cutting into large blocks, draining the moisture content for later use, removing impurities from coriander, cleaning, draining the moisture content for later use;
(2) pouring 1000 g of soybean oil into a wok, putting 100 g of scallion segments, 100 g of onions, 50 g of ginger slices and 50 g of caraway, continuously decocting with slow fire, adding spices (1 star anise, 10 g of pepper, 1 cassia bark, 10 g of common fennel, 1 cardamom, 1 nutmeg, 3 bay leaves, 1 clove and 2 angelica dahurica) when scallion leaves are softened, slowly stirring with a frying spoon during the decoction, fishing out all solids before the scallion leaves become dark green and zoom, cooling and putting into a clean container for later use;
(3) weighing 1.5 kg of wet bean dregs, putting the wet bean dregs into a stainless steel basin, adding 1 kg of fresh eggs, and fully stirring to ensure that the egg liquid is uniformly coated on the surfaces of the bean dregs particles;
(4) putting the cut green side dish into boiling water with salt, and blanching for 30 seconds;
(5) adding 150 g of spice oil into a frying pan, starting a small fire, adding the uniformly mixed bean dregs when the oil temperature is raised to about 80 ℃, and turning over without using a frying pan to prevent the pan from being stuck;
(6) after the bean dregs are fried to be golden yellow, 30 g of ginger rice is added to fry out fragrance, 200 g of diced carrot, 200 g of blanched green chili coil, 150 g of green bean, 200 g of garlic sprout, 30 g of millet pepper, 20 g of salt, 10 g of chicken essence, 15 g of thirteen-spices and 10 g of spare rib flavor king are added, and the mixture is uniformly fried and taken out of the pot;
(7) cooling the fried bean dreg dish at room temperature or mechanically cooling the fried bean dreg dish, and then putting the bean dreg dish into a plastic packaging box, wherein each box is filled with 300 g according to the sales requirement;
(8) pre-cooling the packaged product, and freezing at-18 deg.C.
The recommended eating method of the five-color bean dreg prefabricated dish comprises the following steps: and (3) putting the 300 g packaged dish product into a microwave oven, and heating for 5 minutes by using 700W power. If the packaged product mass is less than 300 grams, the microwave heating time can be reduced appropriately.
Example two:
a colorful bean dreg prefabricated dish comprises the following components in parts by mass: 150 parts of wet bean dregs, 150 parts of eggs, 20 parts of carrots, 20 parts of green cayenne pepper, 20 parts of green beans, 10 parts of garlic sprouts, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen spices and 1 part of Shentian pork rib flavor seasoning.
The preparation method of the colorful bean dreg prefabricated dish comprises the following steps:
(1) cleaning fresh carrot, cutting into cubes of about 0.6 cm for later use, cleaning green pepper, cutting into small segments of about 0.5 cm for later use, cleaning fresh garlic sprout, cutting into small segments of about 0.6 cm for later use, cleaning green bean, peeling ginger, cutting into small cubes of about 0.2 cm (namely ginger rice) for later use, cleaning green Chinese onion, cutting into large segments of about 3 cm for later use, removing outer thin skin of onion, cleaning, cutting into large blocks, draining water for later use, removing impurities from caraway, cleaning, draining water for later use;
(2) pouring 1000 g of soybean oil into a wok, putting 100 g of scallion segments, 100 g of onions, 50 g of ginger slices and 50 g of caraway, continuously decocting with slow fire, adding spices (1 star anise, 10 g of pepper, 1 cassia bark, 10 g of common fennel, 1 cardamom, 1 nutmeg, 3 bay leaves, 1 clove and 2 angelica dahurica) when scallion leaves are softened, slowly stirring with a frying spoon during the decoction, fishing out all solids before the scallion leaves become dark green and zoom, cooling and putting into a clean container for later use;
(3) weighing 1.5 kg of wet bean dregs, putting the wet bean dregs into a stainless steel basin, adding 1.5 kg of fresh eggs, and fully stirring to ensure that egg liquid is uniformly coated on the surfaces of bean dreg particles;
(4) putting the cut green side dish into boiling water with salt, and blanching for 30 seconds;
(5) adding 150 g of spice oil into a frying pan, heating with soft fire, adding the uniformly mixed bean dregs when the oil temperature is raised to about 80 ℃, and turning over without stopping using a frying pan to prevent the bean dregs from sticking to the pan;
(6) after the bean dregs are fried to be golden yellow, 30 g of ginger rice is added to fry out fragrance, 200 g of diced carrot, 200 g of blanched green chili coil, 200 g of green bean, 100 g of garlic sprout, 20 g of salt, 10 g of chicken essence, 15 g of thirteen-spices and 10 g of spare rib flavor king are added, and the mixture is uniformly fried and taken out of the pot;
(7) cooling the fried bean dreg dish at room temperature or mechanically cooling the fried bean dreg dish, and then putting the bean dreg dish into a plastic packaging box, wherein each box is 250 g according to the sales requirement;
(8) pre-cooling the packaged product, and freezing at-18 deg.C.
The recommended eating method of the five-color bean dreg prefabricated dish comprises the following steps: and (3) putting the packaged dish product into a microwave oven, and heating for 4.5 minutes by using 700W power. If the packaged product mass is less than 250 grams, the microwave heating time can be reduced appropriately.
Example three:
a colorful bean dreg prefabricated dish comprises the following components in parts by mass: 150 parts of wet bean dregs, 120 parts of eggs, 20 parts of carrots, 20 parts of green cayenne pepper, 15 parts of garlic sprouts, 18 parts of green beans, 8 parts of capsicum frutescens, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen-spices and 1 part of Shentian-brand rib-flavor king seasoning.
The preparation method of the colorful bean dreg prefabricated dish comprises the following steps:
(1) cleaning fresh carrot, cutting into cubes of about 0.6 cm for later use, cleaning green pepper, cutting into small segments of about 0.5 cm for later use, cleaning fresh garlic sprout, cutting into small segments of about 0.6 cm for later use, cleaning green bean, cleaning small peppery, cutting into small segments of about 0.3 cm for later use, peeling ginger, cutting into small cubes of about 0.2 cm (namely ginger rice) for later use, cleaning green Chinese onion, cutting into large segments of about 3 cm, controlling the moisture content for later use, peeling the outer side of onion, cleaning, cutting into large blocks, draining the moisture content for later use, removing impurities from coriander, cleaning, draining the moisture content for later use;
(2) pouring 1000 g of soybean oil into a wok, putting 100 g of scallion segments, 100 g of onions, 50 g of ginger slices and 50 g of caraway, continuously decocting with slow fire, adding spices (1 star anise, 10 g of pepper, 1 cassia bark, 10 g of common fennel, 1 cardamom, 1 nutmeg, 3 bay leaves, 1 clove and 2 angelica dahurica) when scallion leaves are softened, slowly stirring with a frying spoon during the decoction, fishing out all solids before the scallion leaves become dark green and zoom, cooling and putting into a clean container for later use;
(3) weighing 1.5 kg of wet bean dregs, putting the wet bean dregs into a stainless steel basin, adding 1.2 kg of fresh eggs, and fully stirring to ensure that the egg liquid is uniformly coated on the surfaces of the bean dregs particles;
(4) putting the cut green side dish into boiling water with salt, and blanching for 30 seconds;
(5) adding 150 g of spice oil into a frying pan, starting a small fire, adding the uniformly mixed bean dregs when the oil temperature is raised to about 80 ℃, and turning over without using a frying pan to prevent the pan from being stuck;
(6) after the bean dregs are fried to be golden yellow, 30 g of ginger rice is added to fry out fragrance, 200 g of diced carrot, 200 g of blanched green chili coil, 150 g of green bean, 150 g of garlic sprout, 80 g of millet pepper, 20 g of salt, 10 g of chicken essence, 15 g of thirteen-spices and 10 g of spare rib flavor king are added, and the mixture is uniformly fried and taken out of the pot;
(7) cooling the fried bean dreg dish at room temperature or mechanically cooling the fried bean dreg dish, and then putting the bean dreg dish into plastic packaging boxes, wherein each box is filled with 150 g of the bean dreg dish according to the sales requirement;
(8) pre-cooling the packaged product, and freezing at-18 deg.C.
The recommended eating method of the five-color bean dreg prefabricated dish comprises the following steps: and (3) putting the packaged dish product into a microwave oven, and heating for 3.5 minutes at the power of 700W. If the packaged product mass is less than 150 grams, the microwave heating time can be reduced appropriately.
It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features related to the embodiments of the present invention described above may be combined with each other as long as they do not conflict with each other. In addition, the above embodiments are only some embodiments of the present invention, and not all embodiments of the present invention are based on the embodiments of the present invention, and those skilled in the art can make no creative effort
All other embodiments obtained on the premise that the invention is protected.
Claims (4)
1. A bean dreg prefabricated dish is characterized in that: the spicy bean curd comprises, by weight, 150 parts of wet bean dregs, 150 parts of eggs 100-one materials, 20 parts of carrots, 20 parts of green cayenne peppers, 10-20 parts of garlic sprouts, 15-20 parts of green beans, 0-8 parts of capsicum frutescens, 3 parts of ginger rice, 15 parts of spice oil, 2 parts of salt, 1 part of chicken essence, 1.5 parts of thirteen spices and 1 part of spare rib flavor king.
2. The method for preparing the pre-prepared bean dregs dish as claimed in claim 1, wherein the method comprises the following steps: the process flow of the five-color bean dreg pre-prepared dish is that the raw materials are weighed and pretreated → the spice oil is decocted → the bean dreg is pretreated → the vegetables are blanched → the bean dreg is fried → the mixed frying → the cooling → the packaging → the freezing preservation.
3. The method for preparing the pre-prepared bean dregs dish as claimed in claim 2, wherein the method comprises the following steps: the preparation method of the bean dreg prefabricated dish comprises the following specific steps of (1) cleaning fresh carrots, cutting the fresh carrots into cubes of about 0.6 cm for later use, cleaning green linear peppers, cutting the green linear peppers into small sections of about 0.5 cm for later use, cleaning fresh garlic sprouts, cutting the fresh garlic sprouts into small sections of about 0.6 cm for later use, cleaning green beans, cleaning millet peppers, cutting the small peppers into small sections of about 0.3 cm for later use, peeling gingers, cutting the gingers into small cubes of about 0.2 cm for later use, cleaning green Chinese onions, cutting the green Chinese onions into large sections of about 3 cm, controlling the water content for later use, peeling the outer thin skins of the onions, cleaning, cutting the onions into large blocks, draining the water content for later use, removing impurities from the coriander, cleaning, and draining the water content for later use; (2) pouring 1000 g of soybean oil into a wok, putting 100 g of scallion segments, 100 g of onions, 50 g of ginger slices and 50 g of caraway, continuously decocting with slow fire, adding spices when scallion leaves are softened, slowly stirring with a wok during the decoction, taking out all solids before the scallion leaves are dark green and zoom, cooling to obtain spice oil, and filling the spice oil into a clean container for later use; (3) weighing fresh wet bean dregs or frozen wet bean dregs after unfreezing, putting the bean dregs into a stainless steel basin, adding fresh eggs, and fully stirring to enable egg liquid to be uniformly coated on the surfaces of bean dreg particles; (4) putting the cut green side dish into boiling water with salt, and blanching for 30 seconds; (5) adding 15 g of spice oil into a frying pan, starting a small fire, adding the bean dregs wrapped by the egg liquid when the oil temperature is raised to about 80 ℃, and turning over without stopping using a frying pan to prevent the pan from being stuck; (6) adding diced carrots, blanched green chili rings, green beans, garlic sprouts and capsicum frutescens after the bean dregs are fried to be golden yellow and the ginger rice is added to fry out fragrance, adding seasonings such as salt, chicken essence, thirteen spices and pork rib flavor king, and uniformly frying and taking out; (7) cooling the fried bean dreg dish at room temperature or mechanically cooling the fried bean dreg dish, weighing the bean dreg dish and subpackaging the bean dreg dish into a packaging box; (8) pre-cooling the packaged product, freezing at-18 deg.C, and reheating with microwave oven for several minutes before eating.
4. The method for preparing the pre-prepared bean dregs dish as claimed in claim 3, wherein the method comprises the following steps: the components of the spice are as follows: 1 star anise, 10 grams of pepper, 1 cassia bark, 10 grams of fennel, 1 cardamom, 1 nutmeg, 3 myrcia, 1 clove and 2 angelica roots.
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