CN102894295B - Processing process of delicious instant-boiled dried vermicelli - Google Patents
Processing process of delicious instant-boiled dried vermicelli Download PDFInfo
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- CN102894295B CN102894295B CN2012104110641A CN201210411064A CN102894295B CN 102894295 B CN102894295 B CN 102894295B CN 2012104110641 A CN2012104110641 A CN 2012104110641A CN 201210411064 A CN201210411064 A CN 201210411064A CN 102894295 B CN102894295 B CN 102894295B
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Abstract
The invention discloses a processing process of delicious instant-boiled dried vermicelli, and relating to the technical field of processing of traveling foods which are healthy, delicious and convenient to eat. The process comprises the following steps of: producing the dried vermicelli; producing a first ingredient; producing a second ingredient; producing seasoning; preparing sesame oil; and loading and refrigerating. A product provided by the invention is convenient to transport, store and carry and is beneficial to taste at other places. When the dried vermicelli is eaten, the dried vermicelli is only required to be poured into a bowl or a pot, the bagged ingredient 1 is poured into the bowl or the pot, the dried vermicelli is boiled twice by using boiled water, after the water is drained, the bottled seasoning and the bagged sesame oil are added, and finally the content of the bagged ingredient 2 is scattered on the vermicelli to obtain a bowl of delicious Yangzhou boiled dried vermicelli with attractive color and fragrance.
Description
Technical field
The present invention relates to travel food processing technique field health delicious, instant edible.
Background technology
Bean product are the green health food that people like, and the delicious dry silk in Yangzhou has become to raise more with its cheap, easy making, an acquisition person sponging on an aristocrats' good in color, smell and taste favor the cuisines that must put when the guest has dinner.
Owing to only having the special dry vermicelli in Yangzhou to split the delicious condiment that the shredded dried bean curd of cutting out adds secret, just make the dry silk in Yangzhou so good in color, smell and taste.But the shredded dried bean curd shelf-life is extremely short, so only have the people in Yangzhou just can taste these local cuisines, can't makes it go on all parts of the country and like these cuisines people's dining table or when tourism to carry edible.
Summary of the invention
The present invention seeks to propose a kind of processing technology that is convenient for carrying, has the dry silk of fresh-keeping convenient and delicious of long period.
The present invention includes preparing process and the equipped refrigeration technique of shredded dried bean curd production technology, the first batching production technology, the second batching production technology, condiment production technology, sesame oil;
Described shredded dried bean curd production technology comprises the following steps:
1) shredded dried bean curd is split and is cut: dry vermicelli is split to be whittled into length be that 35mm, width are that 2mm, thickness are the thread shredded dried bean curd of 2mm;
2) scald system: thread shredded dried bean curd is sub-packed in punnet, in salt water, scalds and make after 2 ± 1 minutes from salt water, taking out the punnet of built-in thread shredded dried bean curd;
3) drain cooling: the punnet of built-in thread shredded dried bean curd is air-cooled rapidly, make thread shredded dried bean curd drain well and make the temperature of thread shredded dried bean curd be down to 3 ± 0.5 ℃;
4) pack is bled: thread shredded dried bean curd is carried out to vacuum packaging, form packed shredded dried bean curd;
Described the first batching production technology comprises: fresh ginger silk, fresh hot red pepper silk, boiling water are steeped to Shrimps and the fresh coriander of sending out, or Shrimps and fresh garlic sprouts section that fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out mix the final vacuum packing, form packed batching one;
Described second the batching production technology comprise: by fire fry out fragrant loose seed or the fire fry out fragrant grating peanut benevolence or dried meat floss or the vacuum packaging of dried pork slice silk, form packed batching two;
Described condiment production technology comprises: by soy sauce and Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko, buckle benevolence, ginger, shallot, monosodium glutamate, white sugar and water, after slow fire boils, get the liquid boiled, cooling, sub-bottle packs, and forms bottled condiment;
The preparing process of described sesame oil comprises: by the sesame oil bag distribution packaging, form packed sesame oil;
Described equipped refrigeration technique comprises: by described packed shredded dried bean curd, packed batching one, packed batching two, bottled condiment and packed sesame oil pack encapsulation, then send in refrigerator and refrigerate.
Product of the present invention conveniently transports, preserves and carries, and is beneficial in other places and tastes.When edible, only shredded dried bean curd need be poured in bowl or basin, and pour packed batching one into, with boiling water, scald 2 times, after drain well, then add bottled condiment and packed sesame oil, finally sprinkle packed batching two contents, just become the dry silk in tempting, the appetizing Yangzhou of basin look perfume (or spice).
The present invention is in the shredded dried bean curd production technology, the system of scalding is carried out in salt water in first packing again, can avoid first scalding make packing again cause the shredded dried bean curd scalded and air time of contact oversize and occur that spoiled phenomenon occurs, boiling hot system herein is except burning the yellow swill in shredded dried bean curd, remove beany flavor, make it more delicious beyond, also utilize high temperature salt solution to carry out sterilizing, be conducive to store.
In addition, in shredded dried bean curd production craft step 2) in, in described salt water, the mass percent concentration of salt is 3 ‰.Through test of many times, as too high as the concentration of salt, easily make shredded dried bean curd lose moisture content and shrink, the aperture be covered with on every side can greatly reduce, and the shredded dried bean curd hardening has lost the original local flavor of the dry silk in Yangzhou.And as too low as the concentration of salt, lose again sterilization and drop and gone out the effect that yellow swill is removed beany flavor.Therefore, in salt water, the quality of salt is that 3 ‰ left and right are relatively good than percentage concentration.
In described the first batching production technology, the Shrimps that described fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out and the mixing quality ratio of fresh coriander are 16 ︰ 12 ︰ 5 ︰ 12.Above charge ratio both had been conducive to health, ginger, hot red pepper, first Sui have supplemented the nutritional labeling lacked in the shredded dried bean curd, as Vc, dimension E, iron etc., can promote again the secretion of gastric juice and the wriggling of intestines wall, help digest, promote fatty metabolism, reduce cholesterol, Shrimps, for increasing delicate flavour and calcareous, makes it to become better healthy food.Simultaneously also can increase aesthetic feeling, promote appetite.The shredded ginger of turmeric is arranged on light yellow shredded dried bean curd in basin, and the above has covered emerald green first Sui or garlic sprouts, on top, is scarlet hot red pepper silk, is really the cuisines of a basin beauty, and what make that people see is mouth drooling with greed.
In like manner, in described the first batching production technology, the Shrimps that described fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out and the mixing quality ratio of fresh garlic sprouts section are 16 ︰ 12 ︰ 5 ︰ 12.
In described condiment production technology, in every 1000 milliliters of soy sauce, add ginger 100 grams, shallot 80 grams, monosodium glutamate 40 grams, white sugar 60 grams, Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko and buckle benevolence and add up to 100 grams.Above-mentioned charge ratio is in order to improve health, and increases aesthetic feeling, short its appetite, and this condiment is in order to improve health than also, as ginger, green onion, monosodium glutamate and sugar are in order to make it more delicious.Condiment and sesame oil that appropriate spices cooks out burst out dense fragrance jointly, make this dry silk become look fragrant captivating tastes food.
The specific embodiment
One, produce explanation:
1, shredded dried bean curd production technology:
(1) raw material preparation process: the special dry vermicelli of producing of the non-transgenic soybean that produce in famous processed soybean food station-service northeast, selected Yangzhou.
Illustrate: only have with the shredded dried bean curd that this special dry vermicelli cuts out muscles and bones is just arranged, hundred boil constantly.
(2) shredded dried bean curd is split and is cut operation: meticulously dry vermicelli is split with sharp knife to be whittled into length be that 35mm, width are that 2mm, thickness are the thread shredded dried bean curd of 2mm.
Illustrate: only have with sharp knife and split the shredded dried bean curd of cutting out, be covered with micropore on every side, just can be full of special delicious condiment, make shredded dried bean curd tasty.
(3) in stainless steel wire punnet packing operation: thread shredded dried bean curd is distributed into to 100 * 80 * 50(millimeter by constant weight (general 200 grams)), shredded dried bean curd will be divided neatly, is convenient to draining.Again 10 punnets are lain in the pannier of stainless steel control, do not superpose.
Illustrate: be convenient to the operation in production process and pass on.
(4) scald operation processed: the stainless steel basket that ten punnets will be housed is put into 3 ‰ boiling hot the system 1 to 3 minute of salt water.
Illustrate: A, burn the yellow swill in shredded dried bean curd, make it more delicious.
B, sterilizing, be conducive to store.
(5) drain refrigerating work procedure: built on stilts Air cooler below stainless steel tube indigo plant is put into rapidly allows shredded dried bean curd drain away the water and is cooled to rapidly 3 ℃ of left and right.
Illustrate: dry up, drain yellow swill, be convenient to after cooling store.
(6) the pack operation of bleeding: will drain, cooling after shredded dried bean curd in each punnet pour in food-packaging bag, send in vacuum packing machine for food, air in evacuable bag, seal sack, treats to be fitted to delicious dry silk with other batching.
Illustrate: be convenient to long period storage shredded dried bean curd and never degenerate.
2, batching production technology:
(1) batching first: formed by shredded ginger 16 grams, coriander 12 grams (or garlic sprouts), hot red pepper silk 12 grams, Shrimps 5 grams.
Selected ginger, coriander (or garlic sprouts), hot red pepper, Shrimps, clean and dry up.Be cut into ginger by knife wide, thick 1 millimeter, length is at the thin shredded ginger of 30-60 millimeter.
Coriander is cut into to the 50-80 millimeters long or garlic sprouts is cut into to 10 millimeters long sections.
By going the seed hot red pepper, be cut into the hot red pepper silk of 2 mm wides, 50-80 millimeters long.
Shrimps is sent out to 10 minutes with the boiling water bubble, and taking-up dries up.
Above-mentioned four kinds of batchings coordinate by right quantity, pack in the food plastic bag, send into food vacuum machine, deflate, and encapsulate stand-by.
Due to people's taste difference, the garlic sprouts coriander of packing into or that pack equal grammes per square metre into is arranged in proportion bag, in flavouring material bag and large food pack, indicate clear.
(2) batching second: selected high-quality loose seed is cleaned and dried up, fry into golden yellow with fire in pot, fry out the tempting fragrance of pinenut.The encapsulation of packing into after cooling in the food plastic bag is stand-by.
In order to adapt to the different taste of different crowd, the loose seed of batching second can change a kind of in the different flavors such as fragrant grating peanut benevolence or refining dried meat floss or dried pork slice silk batching into.
3, condiment production technology:
The soy sauce of brewageing by selected non-transgenic soybean high-quality, add appropriate selected clean Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko, buckle flavouring and the appropriate water such as benevolence, ginger, shallot, monosodium glutamate, white sugar, slow fire meticulously boils and forms, get the liquid be brewed into, and, after making it to be cooled to 5 ℃ of left and right, by 150 milliliters every part, be fed in the food plastic bottle sealing stand-by.
During production, add ginger 100 grams, shallot 80 grams, monosodium glutamate 40 grams, white sugar 60 grams in every 1000 milliliters of soy sauce, Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko and buckle benevolence and add up to 100 grams, appropriate water.
4, the preparing process of sesame oil:
Special dense rich spring sesame oil is produced in Yangzhou, and by 20 milliliters every part, to be filled in the pot foods polybag sealing stand-by.
5, equipped refrigeration technique:
Above-mentioned shredded dried bean curd bag, batching first bag, batching second bag, apothecary jar, each 1, sesame oil bag are packed into and designed exquisite Aluminum-plastic composite bag (18 24 centimetres of cm x) or food plastic basin (18 centimetres of diameters, high 6 centimetres) in, after encapsulation, send in refrigerator and refrigerate, namely made the dry silk in convenient and delicious Yangzhou.
Two, eating method explanation:
Shredded dried bean curd is poured in bowl or basin, and to pour batching A(into be shredded ginger, hot red pepper silk, coriander silk or garlic sprouts, Shrimps), with boiling water, scald 2 times, drain well, pour again condiment and sesame oil into, finally sprinkle the loose seed in batching B, just become the dry silk in tempting, the appetizing Yangzhou of basin look perfume (or spice).
Claims (4)
1. the processing technology of the dry silk of convenient and delicious, comprise the preparing process of shredded dried bean curd production technology, the first batching production technology, the second batching production technology, condiment production technology, sesame oil and be equipped with refrigeration technique; Described shredded dried bean curd production technology comprises the following steps:
1) shredded dried bean curd is split and is cut: dry vermicelli is split to be whittled into length be that 35mm, width are that 2mm, thickness are the thread shredded dried bean curd of 2mm;
2) scald system;
3) drain cooling: the punnet of built-in thread shredded dried bean curd is air-cooled rapidly, make thread shredded dried bean curd drain well and make the temperature of thread shredded dried bean curd be down to 3 ± 0.5 ℃;
4) pack is bled: thread shredded dried bean curd is carried out to vacuum packaging, form packed shredded dried bean curd;
Described the first batching production technology comprises: fresh ginger silk, fresh hot red pepper silk, boiling water are steeped to Shrimps and the fresh coriander of sending out, or Shrimps and fresh garlic sprouts section that fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out mix the final vacuum packing, form packed batching one;
Described second the batching production technology comprise: by fire fry out fragrant loose seed or the fire fry out fragrant grating peanut benevolence or dried meat floss or the vacuum packaging of dried pork slice silk, form packed batching two;
Described condiment production technology comprises: by soy sauce and Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko, buckle benevolence, ginger, shallot, monosodium glutamate, white sugar and water, after slow fire boils, get the liquid boiled, cooling, sub-bottle packs, and forms bottled condiment;
The preparing process of described sesame oil comprises: by the sesame oil bag distribution packaging, form packed sesame oil;
Described equipped refrigeration technique comprises: by described packed shredded dried bean curd, packed batching one, packed batching two, bottled condiment and packed sesame oil pack encapsulation, then send in refrigerator and refrigerate;
It is characterized in that: described boiling hot when processed, thread shredded dried bean curd is sub-packed in punnet, the system of scalding in salt water after 2 ± 1 minutes from salt water, taking out the punnet of built-in thread shredded dried bean curd; In described salt water, the mass percent concentration of salt is 3 ‰.
2. the processing technology of the dry silk of convenient and delicious according to claim 1, it is characterized in that: in described the first batching production technology, the Shrimps that described fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out and the mixing quality ratio of fresh coriander are 16 ︰ 12 ︰ 5 ︰ 12.
3. the processing technology of the dry silk of convenient and delicious according to claim 1, it is characterized in that: in described the first batching production technology, the Shrimps that described fresh ginger silk, fresh hot red pepper silk, boiling water bubble are sent out and the mixing quality ratio of fresh garlic sprouts section are 16 ︰ 12 ︰ 5 ︰ 12.
4. the processing technology of the dry silk of convenient and delicious according to claim 1, it is characterized in that: in described condiment production technology, in every 1000 milliliters of soy sauce, add ginger 100 grams, shallot 80 grams, monosodium glutamate 40 grams, white sugar 60 grams, Chinese prickly ash, anise, fennel seeds, cassia bark, spiceleaf, tsaoko and buckle benevolence and add up to 100 grams.
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| CN109221441A (en) * | 2018-11-16 | 2019-01-18 | 胡应明 | The dry silk production technology in Yangzhou full of nutrition |
| CN115152941A (en) * | 2022-05-12 | 2022-10-11 | 江苏港湾农业科技集团有限公司 | Pre-conditioning dry silk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1726810A (en) * | 2004-07-30 | 2006-02-01 | 朱成英 | Flavoring for green bean starch sheet in fast food |
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| CN1726810A (en) * | 2004-07-30 | 2006-02-01 | 朱成英 | Flavoring for green bean starch sheet in fast food |
Non-Patent Citations (3)
| Title |
|---|
| 周绍良.扬州饮食点滴.《中国食品》.1986,第34-35页. |
| 扬州饮食点滴;周绍良;《中国食品》;19860731;第34-35页 * |
| 茅建民等.五味烫干丝.《跟名师学做拿手菜》.江苏科学技术出版社,2005,第38页. * |
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