CN102283405A - Cooking method of shrimp meat chicken tofu - Google Patents
Cooking method of shrimp meat chicken tofu Download PDFInfo
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- CN102283405A CN102283405A CN2011102503887A CN201110250388A CN102283405A CN 102283405 A CN102283405 A CN 102283405A CN 2011102503887 A CN2011102503887 A CN 2011102503887A CN 201110250388 A CN201110250388 A CN 201110250388A CN 102283405 A CN102283405 A CN 102283405A
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Abstract
The invention discloses a cooking method of shrimp meat chicken tofu. Chicken tofu is greased, egg white and starch are blended into pulp, shrimp meat is soaked with the pulp and is greased, the chicken tofu, the shrimp meat and sauce are mixed uniformly and are put into a high-temperature cooking bag, then the bag is vacuumized, filled with nitrogen with the purity of 99.99%, and sealed, the packaged cooking bag is put into a sterilization pot for regulating multi-stage sterilization, and then the shrimp meat chicken tofu is made. The invention is based on catering shrimp meat chicken tofu, the traditional catering technology and the food engineering technology are organically combined, and after industrialized production, the shrimp meat chicken tofu does not contain any chemical additive or preservative, and has the quality guarantee period of one year under normal temperature. With the regulation of multi-stage moderate sterilization, the nutrients and the taste of the shrimp meat chicken tofu do not lose, and the shrimp meat chicken tofu is instant, convenient and sanitary. The shrimp meat chicken tofu is convenient to eat, is fresh, is stored at normal temperature, and can be eaten after being heated for 3-6 minutes by microwave or steamed for 6-10 minutes.
Description
Technical field
The present invention relates to a kind of preparation method with peeled shrimp chicken bean curd of instant, fresh-keeping, delicious, nutrition.
Background technology
Existing peeled shrimp chicken bean curd dish is more, but the edible fixed-sites such as some restaurants and family that only are confined to bring very big inconvenience for rhythm of life consumer fast, that go out.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of peeled shrimp chicken bean curd, this method is instant, fresh-keeping, delicious, nutrition.
Technical scheme of the present invention is: a kind of preparation method of peeled shrimp chicken bean curd, and its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 200-300, peeled shrimp 80-120, the clear 10-15 of egg, starch 5-8, salad oil 40-60, green onion end 4-6, salt 3-4, cooking wine 4-6, soy sauce 1-3, white pepper powder 1-2, chicken clear soup 50-60;
(2) chicken bean curd is cut into 2-2.5CM fourth shape, puts into the oil temperature and be 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into oily temperature 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 170-190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 25-30 minute to 20-30 ℃, make peeled shrimp chicken bean curd.
The raw material of preferred preparation peeled shrimp chicken bean curd by following parts by weight in the described step (1): chicken bean curd 250, peeled shrimp 100, egg are clear 12, starch 6, salad oil 50, green onion end 5, salt 3.3, cooking wine 5, soy sauce 2, white pepper powder 1.5, chicken clear soup 55.
The invention has the beneficial effects as follows: the present invention organically combines prior restaurant technology and Food Engineering Development based on food and drink peeled shrimp chicken bean curd, through suitability for industrialized production, does not contain any chemical addition agent and anticorrisive agent, 1 year following shelf-life of normal temperature.The sterilization of conditioning multistage had both guaranteed that the nutrition of peeled shrimp chicken bean curd itself, delicious food did not run off, and was instant again, convenient, healthy.Instant of the present invention, fresh-keeping, normal temperature storage, heating using microwave 3-6 minute or steam heating 6-10 minute, i.e. edible.
The specific embodiment
Embodiment 1
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 250 kg, peeled shrimp 100 kg, clear 12 kg of egg, starch 6 kg, salad oil 50 kg, green onion end 5 kg, salt 3.3 kg, cooking wine 5 kg, soy sauce 2 kg, white pepper powder 1.5 kg, chicken clear soup 55 kg;
(2) chicken bean curd is cut into 2-2.5CM fourth shape, puts into the oil temperature and be 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into oily temperature 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 170-190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 25-30 minute to 20-30 ℃, make peeled shrimp chicken bean curd.
Embodiment 2
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 200 kg, peeled shrimp 80 kg, clear 10 kg of egg, starch 5 kg, salad oil 40 kg, green onion end 4 kg, salt 3 kg, cooking wine 4 kg, soy sauce 1 kg, white pepper powder 1 kg, chicken clear soup 50 kg;
(2) chicken bean curd is cut into 2CM fourth shape, putting into oily temperature is 160 ℃ of electric frying pan lubricating oil, and the time is 0.5 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into oily temperature 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5 minute, pulls out to drench and does, naturally cooling;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 170 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 30 minutes to 20 ℃, make peeled shrimp chicken bean curd.
Embodiment 3
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 300 kg, peeled shrimp 120 kg, clear 15 kg of egg, starch 8 kg, salad oil 60 kg, green onion end 6 kg, salt 4 kg, cooking wine 6 kg, soy sauce 3 kg, white pepper powder 2 kg, chicken clear soup 60 kg;
(2) chicken bean curd is cut into 2.5CM fourth shape, putting into oily temperature is 180 ℃ of electric frying pan lubricating oil, and the time is 1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into 180 ℃ of electric frying pan lubricating oil of oil temperature, the time is 1 minute, pulls out to drench and does, and cools off naturally;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 30 minutes to 30 ℃, make peeled shrimp chicken bean curd.
Embodiment 4
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 280 kg, peeled shrimp 110 kg, clear 12 kg of egg, starch 7 kg, salad oil 55 kg, green onion end 6 kg, salt 3 kg, cooking wine 6 kg, soy sauce 3 kg, white pepper powder 1 kg, chicken clear soup 58 kg;
(2) chicken bean curd is cut into 2.5CM fourth shape, putting into oily temperature is 170 ℃ of electric frying pan lubricating oil, and the time is 1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into 180 ℃ of electric frying pan lubricating oil of oil temperature, the time is 1 minute, pulls out to drench and does, and cools off naturally;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 180 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 28 minutes to 30 ℃, make peeled shrimp chicken bean curd.
Embodiment 5
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 220 kg, peeled shrimp 90 kg, clear 12 kg of egg, starch 6 kg, salad oil 50 kg, green onion end 5 kg, salt 4 kg, cooking wine 6 kg, soy sauce 3 kg, white pepper powder 2 kg, chicken clear soup 58 kg;
(2) chicken bean curd is cut into 2.5CM fourth shape, putting into oily temperature is 180 ℃ of electric frying pan lubricating oil, and the time is 1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into 170 ℃ of electric frying pan lubricating oil of oil temperature, the time is 1 minute, pulls out to drench and does, and cools off naturally;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 30 minutes to 30 ℃, make peeled shrimp chicken bean curd.
Embodiment 6
A kind of preparation method of peeled shrimp chicken bean curd, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 200-300 kg, peeled shrimp 80-120 kg, the clear 10-15 kg of egg, starch 5-8 kg, salad oil 40-60 kg, green onion end 4-6 kg, salt 3-4 kg, cooking wine 4-6 kg, soy sauce 1-3 kg, white pepper powder 1-2 kg, chicken clear soup 55 kg;
(2) chicken bean curd is cut into 2-2.5CM fourth shape, puts into the oil temperature and be 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into oily temperature 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 170-190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 25-30 minute to 20-30 ℃, make peeled shrimp chicken bean curd.
Chicken bean curd reaches food industry Co., Ltd forever available from the Qixian County, Henan Province.
Claims (2)
1. the preparation method of a peeled shrimp chicken bean curd is characterized in that, its step is as follows:
(1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 200-300, peeled shrimp 80-120, the clear 10-15 of egg, starch 5-8, salad oil 40-60, green onion end 4-6, salt 3-4, cooking wine 4-6, soy sauce 1-3, white pepper powder 1-2, chicken clear soup 50-60;
(2) chicken bean curd is cut into 2-2.5CM fourth shape, puts into the oil temperature and be 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(3) use the cleer and peaceful starch furnishing of egg slurry with the peeled shrimp hanging, the hanging peeled shrimp is put into oily temperature 160-180 ℃ of electric frying pan lubricating oil, the time is 0.5-1 minute, pulls out to drench and does, naturally cooling;
(4) salad oil is put in electric frying pan heating, when oily temperature reaches 170-190 ℃, puts into green onion end stir-fry to little Huang, puts into salt, cooking wine, soy sauce, white pepper powder, chicken clear soup again, and burning boils to soup takes the dish out of the pot, and cools off naturally, makes baste;
(5) chicken bean curd, peeled shrimp and the baste of cooling are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuumized, inflated with nitrogen, nitrogen gas purity 99.99% seals;
(6) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 6 minutes, 110 ℃ 6 minutes, 118 ℃ 8 minutes, cooled off 25-30 minute to 20-30 ℃, make peeled shrimp chicken bean curd.
2. the preparation method of peeled shrimp chicken bean curd according to claim 1 is characterized in that: in the described step (1) by the raw material of the preparation peeled shrimp chicken bean curd of following parts by weight: chicken bean curd 250, peeled shrimp 100, egg are clear 12, starch 6, salad oil 50, green onion end 5, salt 3.3, cooking wine 5, soy sauce 2, white pepper powder 1.5, chicken clear soup 55.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102503887A CN102283405A (en) | 2011-08-29 | 2011-08-29 | Cooking method of shrimp meat chicken tofu |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102503887A CN102283405A (en) | 2011-08-29 | 2011-08-29 | Cooking method of shrimp meat chicken tofu |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2516489C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| RU2516490C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| CN103989049A (en) * | 2014-04-14 | 2014-08-20 | 张金凤 | Specially-made henry steudnera tuber particle delicious-taste shrimp cake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810282A (en) * | 2010-05-06 | 2010-08-25 | 樊胜武 | Preparation method of bean curd dish |
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2011
- 2011-08-29 CN CN2011102503887A patent/CN102283405A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810282A (en) * | 2010-05-06 | 2010-08-25 | 樊胜武 | Preparation method of bean curd dish |
Non-Patent Citations (3)
| Title |
|---|
| 《中国食品》 19920101 周龙兴 炒三虾与三虾豆腐 , 第01期 * |
| 《好家长》 20061015 妈米 虾仁豆腐 , 第20期 * |
| 《美食天下》 20100902 鱼家小厨 虾仁豆腐 http://home.meishichina.com/recipe-8975.html , * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2516489C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| RU2516490C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| CN103989049A (en) * | 2014-04-14 | 2014-08-20 | 张金凤 | Specially-made henry steudnera tuber particle delicious-taste shrimp cake and preparation method thereof |
| CN103989049B (en) * | 2014-04-14 | 2016-02-10 | 张金凤 | Delicious shrimp cake of a kind of special dip and preparation method thereof |
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Application publication date: 20111221 |