CN115669886A - Fish-flavored eggplant quick-frozen cuisine bag and processing method thereof - Google Patents
Fish-flavored eggplant quick-frozen cuisine bag and processing method thereof Download PDFInfo
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- CN115669886A CN115669886A CN202211342460.3A CN202211342460A CN115669886A CN 115669886 A CN115669886 A CN 115669886A CN 202211342460 A CN202211342460 A CN 202211342460A CN 115669886 A CN115669886 A CN 115669886A
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- fish
- eggplant
- flavored
- eggplants
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- 244000061458 Solanum melongena Species 0.000 title claims abstract description 90
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 90
- 238000003672 processing method Methods 0.000 title claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 21
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 18
- 240000006677 Vicia faba Species 0.000 claims abstract description 11
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 8
- 241000234314 Zingiber Species 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000013410 fast food Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a quick-frozen material sorting bag for fish-flavored eggplants, which is prepared from the following materials: the invention relates to a seasoning juice for eggplant, pork, green pepper, red pepper, ginger, garlic, broad bean paste and seasoning juice, wherein the ratio of the eggplant to the pork to the green pepper to the seasoning juice is 30%, the ratio of the pork to the green pepper to the red pepper to the seasoning juice is 5%, the ratio of the red pepper to the seasoning juice to the ginger to the garlic to the broad bean paste is 4%, and the seasoning juice comprises the following beneficial effects: in the processing process, most of the soup of the fish-flavored eggplant is filtered and is separately packaged with other parts of the fish-flavored eggplant, so that the amount of the soup can be added according to the taste of the fish-flavored eggplant when the fish-flavored eggplant is eaten, and the phenomenon that the taste of the packaged fish-flavored eggplant is heavy and the eating of a user is influenced due to the fact that too much soup is absorbed by the eggplant and meat is avoided.
Description
Technical Field
The invention relates to a quick-frozen material bag, in particular to a fish-flavored eggplant quick-frozen material bag and a processing method thereof, belonging to the technical field of food processing.
Background
The material management bag, also called as a seasoning bag, is a preprocessed cooking food and can be classified into frozen material management bags, normal-temperature material management bags and the like according to different processing modes. The frozen food bag is prepared by properly processing various Chinese and western dishes, staple food and other foods, then putting the processed foods into a special boiling-resistant microwave-resistant PET bag, and sealing the bag hermetically, and has the advantages of convenience in reprocessing, quickness in serving and the like. In addition, the appearance of the products of the food bag has great significance for the standardization of fast food, the realization of kitchens without open fire in cities and the satisfaction of the daily diet and nutrition balance of fast food families, and the fish-flavored eggplants are a dish frequently eaten by people and sometimes can be made into quick-frozen food bag.
At present, when the fish-flavored eggplant is cooked, all things of the fish-flavored eggplant are uniformly packaged in the same specially-made boiling-resistant microwave-controllable PET bag, and the eggplant and meat of the fish-flavored eggplant are soaked in the cooking liquor, so that the eggplant and the meat can absorb a lot of cooking liquor, and a user can eat the fish-flavored eggplant and meat with heavy taste, and the fish-flavored eggplant and meat cannot be conveniently eaten by the user with light taste.
Disclosure of Invention
The invention aims to solve the technical problems that all the components of a fish-flavored eggplant are uniformly packaged in the same special cooking-resistant microwave-resistant PET bag when the fish-flavored eggplant is made at present, and the eggplant and meat of the fish-flavored eggplant are soaked in cooking liquor, so that the eggplant and the meat can absorb a large amount of cooking liquor, and the taste of the eggplant and the meat is heavy and the fish-flavored eggplant quick-frozen cooking bag is inconvenient for a user to eat, and provides a fish-flavored eggplant quick-frozen cooking bag and a processing method thereof, so that the problems are solved.
In order to achieve the purpose, the invention provides the following technical scheme: a quick-frozen material management bag for fish-flavored eggplants is prepared from the following materials:
the eggplant, pork, green pepper, red pepper, ginger, garlic, broad bean paste and the seasoning juice are mixed according to the proportion of 30 percent of eggplant, 5 percent of pork, 4 percent of green pepper, 4 percent of red pepper, 1 percent of ginger, 2 percent of garlic, 4 percent of broad bean paste and 50 percent of seasoning juice.
As a preferable technical scheme of the invention, the seasoning juice is prepared by mixing salt, starch, vinegar, sugar, soy sauce, cooking wine and water, and the proportion of the seasoning juice is 5% of salt, 10% of starch, 20% of vinegar, 5% of sugar, 10% of soy sauce, 10% of cooking wine and 40% of water.
A processing method of quick-frozen material management bags for fish-flavored eggplants comprises the following steps:
step one, material pretreatment;
step two, stir-frying the materials;
and step three, food packaging treatment.
As a preferred technical solution of the present invention, the first step includes:
1) Material processing: cleaning eggplant, pork, green pepper, red pepper, ginger and garlic, cutting the eggplant and the pork into a plurality of strip-shaped blocks by using a knife, and cutting the green pepper and the red pepper into shreds;
2) Juice mixing: cutting ginger and garlic, sequentially pouring salt, starch, wine and vinegar, sugar, soy sauce and water into a container, mixing, and mixing to obtain sauce.
As a preferred embodiment of the present invention, the second step includes:
1) Putting the treated eggplants into a pot, carrying out dry frying until the color of the surfaces of the eggplants is deepened and the volume of the eggplants is reduced, and then pouring the eggplants into a container prepared in advance;
2) Cleaning a pot, heating the pot body, removing water attached in the pot, pouring a small amount of oil, pouring minced ginger and garlic into the oil after the oil is hot, frying to generate fragrance, pouring minced green pepper and red pepper into the oil, frying to generate fragrance, pouring minced pork into the oil, frying the pork to be cooked, adding broad bean paste, and pouring the dried and fried eggplant into the pot to be fried;
3) Pouring the prepared seasoning juice into the pot, and continuously stir-frying until the soup is thick and the fish-flavored eggplant is well fried.
As a preferred technical solution of the present invention, the third step includes:
1) And (3) filtering: pouring the fried eggplant with the fish flavor into a filtering device, and filtering most of soup in the eggplant with the fish flavor;
2) Packaging: respectively and equivalently filling the fish-flavored eggplants and the filtered soup into a special boiling-resistant microwaveable PET bag, sealing, and obtaining a fish-flavored eggplants material bag;
3) And (3) storage: and (4) putting the packaged eggplants with the fish flavor and the soup into refrigeration equipment for storage.
As a preferred technical scheme of the invention, the ginger, the garlic, the green pepper and the red pepper which are cut in the second step all slide into the hot oil along the inner wall of the pot body.
Compared with the prior art, the invention has the following beneficial effects: in the processing process, most of the soup of the fish-flavored eggplants is filtered and separately packaged with other parts of the fish-flavored eggplants, so that the amount of the soup can be added according to the taste of the fish-flavored eggplants when the fish-flavored eggplants are eaten, and the phenomenon that the taste of the packaged fish-flavored eggplants is heavy and the eating of a user is influenced due to excessive soup absorbed by the eggplants and meat is avoided.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A quick-frozen material management bag for fish-flavored eggplants is prepared from the following materials:
the eggplant, pork, green pepper, red pepper, ginger, garlic, broad bean paste and the seasoning juice are mixed according to the proportion of 30 percent of eggplant, 5 percent of pork, 4 percent of green pepper, 4 percent of red pepper, 1 percent of ginger, 2 percent of garlic, 4 percent of broad bean paste and 50 percent of seasoning juice.
Wherein the seasoning juice is prepared by mixing salt, starch, vinegar, sugar, soy sauce, cooking wine and water, and the proportion is 5% of salt, 10% of starch, 20% of vinegar, 5% of sugar, 10% of soy sauce, 10% of cooking wine and 40% of water.
A processing method of quick-frozen material management bags of fish-flavored eggplants comprises the following steps:
step one, material pretreatment;
step two, stir-frying the materials;
and step three, food packaging treatment.
Wherein, the first step comprises:
1) Material processing: cleaning eggplant, pork, green pepper, red pepper, ginger and garlic, cutting the eggplant and the pork into a plurality of long strip-shaped blocks by a knife, and cutting the green pepper and the red pepper into shreds;
2) Juice mixing: cutting ginger and garlic, sequentially pouring salt, starch, wine and vinegar, sugar, soy sauce and water into a container, mixing, and mixing to obtain sauce.
Wherein the second step comprises:
1) Putting the treated eggplants into a pot, carrying out dry frying until the color of the surfaces of the eggplants is deepened and the volume of the eggplants is reduced, and then pouring the eggplants into a container prepared in advance;
2) Cleaning a pot, heating the pot body, removing water attached in the pot, pouring a small amount of oil, pouring minced ginger and garlic into the oil after the oil is hot, frying to generate fragrance, pouring minced green pepper and red pepper into the oil, frying to generate fragrance, pouring minced pork into the oil, frying the pork to be cooked, adding broad bean paste, and pouring the dried and fried eggplant into the pot to be fried;
3) Pouring the prepared seasoning juice into the pot, and continuously stir-frying until the soup is thick and the fish-flavored eggplant is well fried.
Wherein the third step comprises:
1) And (3) filtering: pouring the fried eggplant with the fish flavor into a filtering device, and filtering most of soup in the eggplant with the fish flavor;
2) Packaging: respectively and equivalently filling the fish-flavored eggplants and the filtered soup into a special boiling-resistant and microwave-resistant PET bag, sealing, and thus obtaining a fish-flavored eggplants material bag;
3) And (3) storage: and (4) putting the packaged eggplants with the fish flavor and the soup into refrigeration equipment for storage.
Wherein the ginger, the garlic, the green pepper and the red pepper cut in the second step all slide into the hot oil along the inner wall of the pot body.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A quick-frozen material sorting bag for fish-flavored eggplants is characterized by being prepared from the following materials:
eggplant, pork, green pepper, red pepper, ginger, garlic, broad bean paste and seasoning juice, wherein the proportion is 30 percent of eggplant, 5 percent of pork, 4 percent of green pepper, 4 percent of red pepper, 1 percent of ginger, 2 percent of garlic, 4 percent of broad bean paste and 50 percent of seasoning juice.
2. The quick-frozen seasoning packet for fish-flavored eggplants as claimed in claim 1, wherein the seasoning juice is prepared by mixing salt, starch, vinegar, sugar, soy sauce, cooking wine and water in a ratio of 5% of salt, 10% of starch, 20% of vinegar, 5% of sugar, 10% of soy sauce, 10% of cooking wine and 40% of water.
3. A processing method for quick-frozen material management of fish-flavored eggplants is characterized by comprising the following steps:
step one, material pretreatment;
step two, stir-frying the materials;
and step three, food packaging treatment.
4. The processing method for quickly frozen material of fish-flavored eggplants as claimed in claim 3, wherein the first step comprises:
1) Material processing: cleaning eggplant, pork, green pepper, red pepper, ginger and garlic, cutting the eggplant and the pork into a plurality of strip-shaped blocks by using a knife, and cutting the green pepper and the red pepper into shreds;
2) Juice mixing: cutting ginger and garlic, sequentially pouring salt, starch, wine and vinegar, sugar, soy sauce and water into a container, mixing, and mixing to obtain sauce.
5. The processing method for quickly frozen material of fish-flavored eggplants as claimed in claim 3, wherein the second step comprises:
1) Putting the treated eggplants into a pot, carrying out dry frying until the color of the surfaces of the eggplants is deepened and the volume of the eggplants is reduced, and then pouring the eggplants into a container prepared in advance;
2) Cleaning a pot, heating the pot body, removing water attached to the pot, pouring a small amount of oil, pouring chopped ginger and garlic into the oil after the oil is hot, frying to generate fragrance, pouring chopped green pepper and red pepper, frying to generate fragrance, pouring chopped pork, frying the pork to be cooked, adding thick broad-bean sauce, and pouring the dried and fried eggplant into the pot for stir-frying;
3) Pouring the prepared seasoning juice into the pot, and continuously stir-frying until the soup is thick and the fish-flavored eggplant is well fried.
6. The processing method of the quick-frozen material seasoning bag for fish-flavored eggplants as claimed in claim 3, wherein the third step comprises:
1) And (3) filtering: pouring the fried eggplant with the fish flavor into a filtering device, and filtering most of soup in the eggplant with the fish flavor;
2) Packaging: respectively and equivalently filling the fish-flavored eggplants and the filtered soup into a special boiling-resistant and microwave-resistant PET bag, sealing, and thus obtaining a fish-flavored eggplants material bag;
3) And (3) storage: and (4) putting the packaged eggplants with the fish flavor and the soup into refrigeration equipment for storage.
7. The processing method of the quick-frozen material seasoning bag with fish flavor and eggplant as claimed in claim 5, wherein the ginger, garlic, green pepper and red pepper cut in the second step all slide into the hot oil along the inner wall of the pot body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211342460.3A CN115669886A (en) | 2022-10-31 | 2022-10-31 | Fish-flavored eggplant quick-frozen cuisine bag and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211342460.3A CN115669886A (en) | 2022-10-31 | 2022-10-31 | Fish-flavored eggplant quick-frozen cuisine bag and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669886A true CN115669886A (en) | 2023-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211342460.3A Pending CN115669886A (en) | 2022-10-31 | 2022-10-31 | Fish-flavored eggplant quick-frozen cuisine bag and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN115669886A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204184746U (en) * | 2014-09-02 | 2015-03-04 | 兴化市盛杰食品有限公司 | A kind of fast food lobster packaging |
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
-
2022
- 2022-10-31 CN CN202211342460.3A patent/CN115669886A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204184746U (en) * | 2014-09-02 | 2015-03-04 | 兴化市盛杰食品有限公司 | A kind of fast food lobster packaging |
| CN107223881A (en) * | 2017-07-21 | 2017-10-03 | 陈伟玲 | A kind of vacuum-packed yellow field braised pork preparation method of instant edible |
Non-Patent Citations (1)
| Title |
|---|
| 谢雨菡，等: "鱼香茄子加工工艺优化", 《食品工业》, vol. 41, no. 1, pages 138 - 142 * |
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