CN104719792A - Preparation method of instant spicy hotpot - Google Patents
Preparation method of instant spicy hotpot Download PDFInfo
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- CN104719792A CN104719792A CN201510142475.9A CN201510142475A CN104719792A CN 104719792 A CN104719792 A CN 104719792A CN 201510142475 A CN201510142475 A CN 201510142475A CN 104719792 A CN104719792 A CN 104719792A
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Abstract
The invention relates to a food processing method and particularly relates to a preparation method of an instant spicy hotpot. The preparation method comprises the following steps: sequentially arranging and washing food materials, blanching the food materials in boiling water added with common salt, pre-freezing in a refrigerator at the temperature of -20 DEG C for 3h, freezing at the temperature of -80 DEG C for 12h, drying in a vacuum freeze-drying machine for 12-24h, packaging into a food material pack and preparing an instant spicy hotpot finished product from a sauce pack and the food material pack. According to the preparation method of the instant spicy hotpot, provided by the invention, the pretreatment processes of vegetables, including washing, cutting, blanching, cooling and the like, are basic operations. After pretreatment, the product after cooling needs to be put into the low-temperature freezing refrigerator for freezing, and the way of drying by the vacuum freeze-drying machine is finally applied, so that safety and sanitation of foods are ensured; and the spicy hotpot prepared by the preparation method provided by the invention is convenient to eat immediately, convenient, fast, safe and sanitary.
Description
Technical field
The present invention relates to a kind of food-processing method, be specially the preparation method conveniently emitting dish.
Background technology
Emit the bottom of a pan of dish meticulously to be boiled by tens kinds of rare spices, soup stock is with many animals bone for raw material, then with pure vegetable and animals oils green flavouring, absolutely not additive, green health, has embodied the marrow of Sichuan cuisine largely.Streets and lanes, Sichuan all continue to bring out and emit dish, substantially adapt to proprietary hobby, and define the cultural features of self uniqueness.On taste, national market accepts river taste all very much, is pursued definitely very much; Consumption on, emit dish and chafing dish dish cheap and tasty especially.Emit dish cheap, spicy fresh perfume (or spice), not only satisfies craving but also go with rice, and guest not only can get according to the hobby optional point of oneself, and etc. dish emit good after, arbitrarily can also add seasoning matter according to the taste weight of oneself.
Along with the continuous progress of science and technology, the development of society, the continuous quickening of rhythm of life, people more and more pay attention to efficiency, being full of today of our life at various fast food, instant food, will conveniently emitting dish industrialization to introduce to the market, will be the another ticbit by everybody favor undoubtedly.Meanwhile, in order to publicize and develop the long history culture in Sichuan, characteristic nutrition is delicious again, and to emit dish settled be first-selected.
Summary of the invention
For above-mentioned technical problem, the invention provides the convenient of a kind of suitability for industrialized production and emit dish.
Concrete technical scheme is:
Conveniently emit the preparation method of dish, comprise the following steps:
(1) food materials arrange, and vegetables are cut into slices after selecting cleaning, and dried food and nuts food materials carry out arrangement cleaning after soaking;
(2) food materials arranged drain moisture after quick-boiling in boiling water and scalding, and add salt in boiling water;
Poured in boiling water by above-mentioned food materials to quick-boil to pull out for boiling hot about 5 minutes and drain away the water, food materials: water weight ratio is 1:5, adds salt in boiling water, salt addition is 0.1% of boiling water and food materials gross weight;
(3) food materials drained are put into dish evenly to spread out, put into-20 DEG C of refrigerator pre-freezes after covering preservative film 3 hours, then put into-80 DEG C of temperature freezing 12 hours, finally food materials are put into the dry 12-24 hour of vacuum freeze drier;
(4) packaging is carried out to food materials and form food materials bag;
(5) choose auxiliary and condiment and select impurity elimination, cleaning and dewatering, chopping, with the auxiliary and condiment that stirs fry in oil, then cool fast, be automatically packaged into sauce packet, form with food materials bag and conveniently emit dish finished product.
The preparation method conveniently emitting dish provided of the present invention, adopts vegetable cleaning, cutting, quick-boils the pretreatment such as boiling hot, cooling and be all fundamental operation.After the pre-treatment, cooled product need be put into cryogenic freezing refrigerator freezing, finally use the mode of vacuum freeze drier drying again, guarantee food safety and sanitation, what the method was obtained emits dish, is convenient to eat immediately, convenient and swift, safety and sanitation.
Specific embodiments
Below in conjunction with concrete implementation column, the present invention is described in further detail:
(1) vegetables such as fresh, complete potato, lotus root, lettuce, mushroom, carrot, Chinese cabbage are selected, process is removed the peel after cleaning, cut into slices with cutting machine again, skin of beancurd and dried fungus are put into about 65 DEG C of hot water to soak about 20 minutes, select complete auricularia auriculajudae to clean, skin of beancurd is cut into suitable size.
(2) above-mentioned food materials are poured in boiling water quick-boil to pull out for boiling hot about 5 minutes and drain away the water; Food materials: water weight ratio is 1:5, adds refined salt in boiling water, refined salt addition is 0.1% of food materials and water gross weight.
(3) vacuum freeze drying process, the food materials drained are put into dish evenly spread out,-20 DEG C of refrigerator pre-freezes are put into 3 hours after covering preservative film, then take out and put into freezing 12 hours of-80 DEG C of vertical ultra low temperature freezers continuation, be as the criterion with complete deep colling, finally food materials put into the dry 12-24 hour of vacuum freeze drier.
(4) pack, finished product is loaded packaging bag, utilizes plastic film sealing machine to pack food materials.
(5) various auxiliary and condiment is then chosen appropriate, fresh spice is selected impurity elimination, cleaning and dewatering, chopping, metering, mix the oil product measured again to cook and boil sauce, take quick cooling, stir and store, more automatically pack, finally packaged food materials are carried out external packing together with sauce packet, composition conveniently emits dish finished product.
Claims (2)
1. conveniently emit the preparation method of dish, it is characterized in that: comprise the following steps,
(1) food materials arrange, and vegetables cut into slicess arrangements after selecting cleaning, carry out cleaning arrangement after the immersion of dried food and nuts food materials;
(2) food materials arranged drain moisture after quick-boiling in boiling water and scalding, and add salt in boiling water;
(3) food materials drained are put into dish evenly to spread out, put into-20 DEG C of refrigerator pre-freezes after covering preservative film 3 hours, then put into-80 DEG C of temperature freezing 12 hours, finally food materials are put into the dry 12-24 hour of vacuum freeze drier;
(4) packaging is carried out to food materials and form food materials bag;
(5) choose auxiliary and condiment and select impurity elimination, cleaning and dewatering, chopping, with the auxiliary and condiment that stirs fry in oil, then cool fast, be automatically packaged into sauce packet, form with food materials bag and conveniently emit dish finished product.
2. the preparation method conveniently emitting dish according to claim 1, its feature exists: poured in boiling water by above-mentioned food materials to quick-boil to pull out for boiling hot about 5 minutes and drain away the water, food materials: boiling water weight ratio is 1:5, adds salt in boiling water, salt addition is 0.1% of boiling water and food materials gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142475.9A CN104719792A (en) | 2015-03-30 | 2015-03-30 | Preparation method of instant spicy hotpot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142475.9A CN104719792A (en) | 2015-03-30 | 2015-03-30 | Preparation method of instant spicy hotpot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719792A true CN104719792A (en) | 2015-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510142475.9A Pending CN104719792A (en) | 2015-03-30 | 2015-03-30 | Preparation method of instant spicy hotpot |
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| Country | Link |
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| CN (1) | CN104719792A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259435A (en) * | 2017-07-27 | 2017-10-20 | 四川白家食品产业有限公司 | One kind conveniently emits dish and preparation method thereof |
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN103431331A (en) * | 2013-09-12 | 2013-12-11 | 通化百泉参业集团股份有限公司 | Preparation method of actinidia arguta freeze-dried fruit powder |
| CN103549515A (en) * | 2013-11-04 | 2014-02-05 | 广西恩度食品有限公司 | Preparation method of freeze-drying fresh scallop-wax gourd soup base |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
-
2015
- 2015-03-30 CN CN201510142475.9A patent/CN104719792A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN103431331A (en) * | 2013-09-12 | 2013-12-11 | 通化百泉参业集团股份有限公司 | Preparation method of actinidia arguta freeze-dried fruit powder |
| CN103549515A (en) * | 2013-11-04 | 2014-02-05 | 广西恩度食品有限公司 | Preparation method of freeze-drying fresh scallop-wax gourd soup base |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259435A (en) * | 2017-07-27 | 2017-10-20 | 四川白家食品产业有限公司 | One kind conveniently emits dish and preparation method thereof |
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150624 |
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| RJ01 | Rejection of invention patent application after publication |