CN102793228A - Dish convenient for freeze drying - Google Patents
Dish convenient for freeze drying Download PDFInfo
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- CN102793228A CN102793228A CN2012103230824A CN201210323082A CN102793228A CN 102793228 A CN102793228 A CN 102793228A CN 2012103230824 A CN2012103230824 A CN 2012103230824A CN 201210323082 A CN201210323082 A CN 201210323082A CN 102793228 A CN102793228 A CN 102793228A
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Abstract
The invention discloses a dish convenient for freeze drying. The dish convenient for freeze drying is prepared by pig trotters, dressed chicken, chicken feet, mushrooms, tremella, dry diced scallop, abalone and a condiment through steps of cooking soup, treating solid materials, boxing, freezing and dewatering. The dish convenient for freeze drying has the advantages of abundant nutrition, low cost, and convenience for quick eating, carrying, transportation and storage; and after re-watering, the color, the smell and the taste are close to the conventional sea food and poultry.
Description
Technical field
The present invention relates to a kind of instant food, especially a kind of lyophilized instant dish.
Background technology
" Buddha jumping over the wall " are claimed again " the good fortune longevity is complete ", and Foochow tradition famous dish is the famous dish of the complete works of one collection all kinds of delicacies, enjoys high reputation at home and abroad, and is cooked " the chief dish " that the boundary classifies the Fujian menu as by various places, so far the history in existing over one hundred year.After traditional " Buddha jumping over the wall " are processed modulation respectively by 30 plurality of raw materials and auxiliary material; The system of simmering in the altar is put in layering, and not only raw material is difficult for getting all the ready, and manufacture craft is also very complicated; Amateur top chef can't make this dish, and its price neither ordinary consumer can bear.The quickening of Along with people's growth in the living standard and rhythm of life presses for a kind of cheaply on the market, instant is no lack of delicious convenience " Buddha jumping over the wall " product again.
Summary of the invention
The technical problem that invention will solve: the technical problem that the present invention will solve provides a kind of lyophilized instant dish; This lyophilized instant dish has nutritious, with low cost; Convenient instant, carry, the advantage of transportation, convenient storage; After the rehydration, its color is all approaching with tradition " Buddha jumping over the wall ".
The technical scheme that the technical solution problem is taked: a kind of lyophilized instant dish, said lyophilized instant dish is prepared by pig's feet, chicken, killed or stripped feather off, shank, mushroom, white fungus, dried scallop fourth, abalone and flavoring according to the following steps:
1) Baoshang
Pig's feet is divided into same chicken, killed or stripped feather off behind the fritter, shank together with flowing flushing with clean water more than 12 hours, during thoroughly no oil bloom, finishes to wash in the water after to be cleaned;
Add clear water and heating in the pot, treat to put into when water temperature reaches more than 80 ℃ flushing good chicken, pig's feet, shank, keep water temperature, beat floating foam, boiled 40 minutes;
Chicken, pig's feet, shank that the preceding step boiled are pulled out, are put into pressure cooker, add clear water and carry out high pressure cooking, treat the automatic vent valve exhaust after, keep the pot temperature, continue heating 1 hour, finish high pressure cooking;
Chicken in the pressure cooker, pig's feet, shank and soup moved in the slaughterhouse together continues infusion more than 2 hours, treat that meat is thoroughly well-done and break away from bone, the filtering decorating film, meat soup is subsequent use;
2) solid material is handled
Mushroom is removed root, put into boiling water after the cleaning, boil and pulled out in 30 minutes, it is subsequent use to get ripe mushroom;
White fungus is put into 70 ℃ of hot water, soaked 30 minutes, remove root, it is subsequent use to get the rehydration white fungus;
Abalone cleaning, boiling water are boiled the fritter that (time) is ripe, shell, be cut into 3cm * 3cm, and it is subsequent use to get the abalone fourth;
Dried scallop fourth is cleaned up with clear water, and it is subsequent use to get the scallop fourth;
3) dress box
Get in the hamper of packing into after flavoring, meat soup, ripe mushroom, rehydration white fungus, abalone fourth, scallop fourth mix;
4) freeze
The hamper of preceding step charged is put into refrigerator tray, and it is freezing to send into the tunnel, must freeze cake;
5) dehydration
To freeze cake and put into the vacuum storehouse that vacuum is lower than 100Pa and dehydrated 28 hours, treat the cake water content less than 3% o'clock, finish dry, lyophilized instant dish piece.
As improvement of the present invention: in step 1), pig's feet, chicken, killed or stripped feather off, shank are 3000:5000:3000 according to the preorder weight part ratio.
In step 3), flavoring, meat soup, ripe mushroom, rehydration white fungus, abalone fourth, scallop fourth according to the preorder weight part ratio are: 10:250:25:27:4:3.
In step 3), said flavoring is mixed by consumption oil, soy sauce, chicken powder, chicken extract, salt.
Consumption oil, soy sauce, chicken powder, chicken extract, salt according to the preorder weight part ratio are in the flavoring: 1:2:1:3:3.
As further improvement of the present invention:
In step 4), solidification point is-30 ℃, freeze-off time 5 hours.
In step 5), the vacuum drying curve is: arrived 60 degree in 30 minutes, kept 210 minutes, arrival in 90 minutes 85 degree kept 240 minutes, arrived 70 degree maintenances 540 minutes, arrived 50 degree and keep delivering from godown in 270 minutes in 180 minutes in 120 minutes.
Beneficial effect: lyophilized instant dish of the present invention is owing to adopted first preparation meat soup; Again flavoring, ripe mushroom, rehydration white fungus, abalone fourth, scallop fourth are mixed the dress box with meat soup; Freeze then, vacuum drying more at last production technology is produced the lyophilized instant dish, and making lyophilized instant dish of the present invention brew with boiling water is edible; Have nutritious, with low cost; Convenient instant, carry, the advantage of transportation, convenient storage, after the rehydration, its color is all approaching with tradition " Buddha jumping over the wall "; Owing to reasonably define the composition and the cooperation ratio of each raw material and flavoring; Make lyophilized instant dish of the present invention color to greatest extent with the tradition " Buddha jumping over the wall " approaching in; Raw material and production cost have been reduced; Be more suitable in industrialized mass, make this cuisines be more suitable for popular fast food consumption; Owing to reasonably define temperature and the vacuum drying curve that freezes, make lyophilized instant dish of the present invention keep eating raw the nutrition and the color of dish to greatest extent, the mouthfeel after the rehydration with eat dish raw and do not have obvious difference.
The specific embodiment
Do further explain in the face of technical scheme of the present invention down
Embodiment 1
A kind of lyophilized instant dish, said lyophilized instant dish is prepared by pig's feet, chicken, killed or stripped feather off, shank, mushroom, white fungus, dried scallop fourth, abalone and flavoring according to the following steps:
1) Baoshang
Get pig's feet 3kg, chicken, killed or stripped feather off 5 kg, shank 3 kg, pig's feet is divided into same chicken, killed or stripped feather off behind the fritter, shank together with flowing flushing with clean water more than 12 hours, during thoroughly no oil bloom, finish to wash in the water after to be cleaned;
Add clear water and heating in the pot, treat to put into when water temperature reaches more than 80 ℃ flushing good chicken, pig's feet, shank, keep water temperature, beat floating foam, boiled 40 minutes;
Chicken, pig's feet, shank that the preceding step boiled are pulled out, are put into pressure cooker, add clear water and carry out high pressure cooking, treat the automatic vent valve exhaust after, keep the pot temperature, continue heating 1 hour, finish high pressure cooking;
Chicken in the pressure cooker, pig's feet, shank and soup are moved in the slaughterhouse together, add water 20kg, continue infusion more than 2 hours, treat that meat is thoroughly well-done and break away from bone, the filtering decorating film, meat soup 10kg is subsequent use.
2) solid material is handled
Mushroom is removed root, put into boiling water after the cleaning, boil and pulled out in 30 minutes, it is subsequent use to get ripe mushroom;
White fungus is put into 70 ℃ of hot water, soaked 30 minutes, remove root, it is subsequent use to get the rehydration white fungus;
Abalone cleaning, boiling water are boiled the fritter that (time) is ripe, shell, be cut into 3cm * 3cm, and it is subsequent use to get the abalone fourth;
Dried scallop fourth is cleaned up with clear water, and it is subsequent use to get the scallop fourth.
3) dress box
Get flavorings such as the oily 1g of consumption, soy sauce 2g, chicken powder 1g, chicken extract 3g, salt 3g, in the hamper of packing into after meat soup 250g, ripe mushroom 25g, rehydration white fungus 27g, abalone fourth 4g, scallop fourth 3g mix.
4) freeze
The hamper of preceding step charged is put into refrigerator tray, and it is freezing to send into the tunnel, and solidification point is-30 ℃, and freeze-off time 5 hours must freeze cake.
5) dehydration
To freeze cake and put into the vacuum storehouse that vacuum is lower than 100Pa and dehydrated 28 hours, treat the cake water content, finish dry less than 3% o'clock; Get lyophilized instant dish piece; The vacuum drying curve is: arrived 60 degree in 30 minutes, kept 210 minutes, arrived 85 degree and kept 240 minutes in 90 minutes; Arrived 70 degree in 120 minutes and kept 540 minutes, arrived 50 degree and keep delivering from godown in 270 minutes in 180 minutes.
When lyophilized instant dish of the present invention eats, lyophilized instant dish piece is placed in the container, pours proper amount of boiling water, adding a cover immersion was edible in 5 minutes.
Claims (7)
1. lyophilized instant dish, it is characterized in that: said lyophilized instant dish is prepared by pig's feet, chicken, killed or stripped feather off, shank, mushroom, white fungus, dried scallop fourth, abalone and flavoring according to the following steps:
1) Baoshang
Pig's feet is divided into same chicken, killed or stripped feather off behind the fritter, shank together with flowing flushing with clean water more than 12 hours, during thoroughly no oil bloom, finishes to wash in the water after to be cleaned;
Add clear water and heating in the pot, treat to put into when water temperature reaches more than 80 ℃ flushing good chicken, pig's feet, shank, keep water temperature, beat floating foam, boiled 40 minutes;
Chicken, pig's feet, shank that the preceding step boiled are pulled out, are put into pressure cooker, add clear water and carry out high pressure cooking, treat the automatic vent valve exhaust after, keep the pot temperature, continue heating 1 hour, finish high pressure cooking;
Chicken in the pressure cooker, pig's feet, shank and soup moved in the slaughterhouse together continues infusion more than 2 hours, treat that meat is thoroughly well-done and break away from bone, the filtering decorating film, meat soup is subsequent use;
2) solid material is handled
Mushroom is removed root, put into boiling water after the cleaning, boil and pulled out in 30 minutes, it is subsequent use to get ripe mushroom;
White fungus is put into 70 ℃ of hot water, soaked 30 minutes, remove root, it is subsequent use to get the rehydration white fungus;
Abalone cleaning, boiling water are boiled the fritter that (time) is ripe, shell, be cut into 3cm * 3cm, and it is subsequent use to get the abalone fourth;
Dried scallop fourth is cleaned up with clear water, and it is subsequent use to get the scallop fourth;
3) dress box
Get in the hamper of packing into after flavoring, meat soup, ripe mushroom, rehydration white fungus, abalone fourth, scallop fourth mix;
4) freeze
The hamper of preceding step charged is put into refrigerator tray, and it is freezing to send into the tunnel, must freeze cake;
5) dehydration
To freeze cake and put into the vacuum storehouse that vacuum is lower than 100Pa and dehydrated 28 hours, treat the cake water content less than 3% o'clock, finish dry, lyophilized instant dish piece.
2. lyophilized instant dish according to claim 1 is characterized in that: in step 1), pig's feet, chicken, killed or stripped feather off, shank are 3000:5000:3000 according to the preorder weight part ratio.
3. lyophilized instant dish according to claim 2 is characterized in that: in step 3), flavoring, meat soup, ripe mushroom, rehydration white fungus, abalone fourth, scallop fourth according to the preorder weight part ratio are: 10:250:25:27:4:3.
4. lyophilized instant dish according to claim 3 is characterized in that: in step 3), said flavoring is mixed by consumption oil, soy sauce, chicken powder, chicken extract, salt.
5. lyophilized instant dish according to claim 4 is characterized in that: consumption oil, soy sauce, chicken powder, chicken extract, salt according to the preorder weight part ratio are in the flavoring: 1:2:1:3:3.
6. lyophilized instant dish according to claim 5 is characterized in that: in step 4), solidification point is-30 ℃, freeze-off time 5 hours.
7. according to each described lyophilized instant dish of claim 1 to 6; It is characterized in that: in step 5); The vacuum drying curve is: arrived 60 degree in 30 minutes, kept 210 minutes, arrived 85 degree and kept 240 minutes in 90 minutes; Arrived 70 degree in 120 minutes and kept 540 minutes, arrived 50 degree and keep delivering from godown in 270 minutes in 180 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103230824A CN102793228A (en) | 2012-09-05 | 2012-09-05 | Dish convenient for freeze drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103230824A CN102793228A (en) | 2012-09-05 | 2012-09-05 | Dish convenient for freeze drying |
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| CN102793228A true CN102793228A (en) | 2012-11-28 |
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| CN2012103230824A Pending CN102793228A (en) | 2012-09-05 | 2012-09-05 | Dish convenient for freeze drying |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
| CN103859500A (en) * | 2014-03-10 | 2014-06-18 | 福建佰翔天厨食品有限公司 | Fotiaoqiang soup and preparation method thereof |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN103932265A (en) * | 2014-04-11 | 2014-07-23 | 福建佰翔天厨食品有限公司 | Processing method of main ingredient of Fotiaoqiang |
| CN108719436A (en) * | 2018-06-22 | 2018-11-02 | 冯辉军 | A kind of freeze-drying meat gruel and its lossless machining manufacture |
| CN110179105A (en) * | 2019-01-22 | 2019-08-30 | 中山洪力健康食品产业研究院有限公司 | A kind of freeze-drying dish and preparation method thereof |
| CN111134283A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Freeze-dried instant dish block and preparation method thereof |
| CN111264780A (en) * | 2020-03-30 | 2020-06-12 | 安徽朝廷科技有限公司 | Method for preparing health-preserving mixed stewed dishes |
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| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for preparing instant flavour solid soup material |
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
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| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
| CN102524856A (en) * | 2010-12-16 | 2012-07-04 | 东营市正汉海洋食品有限公司 | Method for producing instinct soup cubes by vacuum freeze-drying technology |
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| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for preparing instant flavour solid soup material |
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| CN102524856A (en) * | 2010-12-16 | 2012-07-04 | 东营市正汉海洋食品有限公司 | Method for producing instinct soup cubes by vacuum freeze-drying technology |
| CN102370176A (en) * | 2011-10-24 | 2012-03-14 | 北京美味珍科技有限公司 | Method for preparing seafood freeze-dried fresh food with varied flavors |
| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN103892337B (en) * | 2012-12-29 | 2016-07-06 | 大连棒棰岛海产股份有限公司 | A kind of Buddha jumping over the wall freeze product |
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
| CN103859500A (en) * | 2014-03-10 | 2014-06-18 | 福建佰翔天厨食品有限公司 | Fotiaoqiang soup and preparation method thereof |
| CN103859500B (en) * | 2014-03-10 | 2016-03-23 | 福建佰翔天厨食品有限公司 | A kind of Buddha jumping over the wall soup juice and preparation method thereof |
| CN103932265A (en) * | 2014-04-11 | 2014-07-23 | 福建佰翔天厨食品有限公司 | Processing method of main ingredient of Fotiaoqiang |
| CN108719436A (en) * | 2018-06-22 | 2018-11-02 | 冯辉军 | A kind of freeze-drying meat gruel and its lossless machining manufacture |
| CN111134283A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Freeze-dried instant dish block and preparation method thereof |
| CN110179105A (en) * | 2019-01-22 | 2019-08-30 | 中山洪力健康食品产业研究院有限公司 | A kind of freeze-drying dish and preparation method thereof |
| CN111264780A (en) * | 2020-03-30 | 2020-06-12 | 安徽朝廷科技有限公司 | Method for preparing health-preserving mixed stewed dishes |
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Application publication date: 20121128 |