CN105325505A - Total nutrient convenient lunch bag for field travel survival people and preparation method for same - Google Patents

Abstract

The embodiment of the invention discloses a total nutrient convenient lunch bag for field travel survival people. The total nutrient convenient lunch bag is characterized by even nutrient match and comprises five-cereal high-fiber compressed biscuits, fruit protein composite solid beverages and spiced beef. The lunch bag can be divided into woman lunch bags and man lunch bags. The total nutrient convenient lunch bag comprises the following raw material according to weight: the five-cereal high-fiber compressed biscuits having 320 to 420g, the fruit protein composite solid beverages having 10 to 15g and the spiced beef having 55 to 75g; the five-cereal high-fiber compressed biscuits are formed by two bags of spinach-taste biscuits and two bags of carrot-taste biscuits; each bag of spinach-taste biscuit weighs 80 to 105g; each bag of carrot-taste biscuit weighs 80 to 105g; and the fruit protein composite solid beverages is pumpkin taste or strawberry taste. The embodiment of the invention further discloses a preparation method for the total nutrient convenient lunch bag for field travel survival people; and the preparation method is characterized by simple method and easy operation.

Description

Tourism field survivorship person full nutritious instant lunch bag and preparation method thereof

Technical field

The present invention relates to a kind of instant natrient food field, particularly relate to a kind of tourism field survivorship person full nutritious instant lunch bag and preparation method thereof.

Background technology

Modern society, increasing people walk out door, carry out the tours in the field such as mountain-climbing pleasure trip on foot, amusement of riding movable, but traditional outdoor food, mostly only considered convenience and do not consider that the equilibrium of various nutrient is arranged in pairs or groups, after people are edible for a long time, easily cause malnutrition, hypoimmunity, the problem such as constipation.

Balance is rationally the core of nutrition.The collocation of nutritious food, be exactly the needs according to people's health, according to the content of food Middle nutrition element, design collocation various kinds of foods, human body is made to take in the nutrients such as enough energy, carbohydrate, fat, proteins,vitamins,minerals, dietary fiber, prevent again various nutrient excessive, reach balanced diet.

Ship biscuit, instant noodles, ham sausage, can etc. are the food that tour in the field Survivor often eats, but, the various nutrients that these instant food can not provide enough human bodies to need, or occur the situation of energy surplus, the unbalanced diet of nutrition brings great harm can to traveller's health.

There is correlative study instant natrient food at present, if patent publication No. is CN1947528, name is called that a kind of super-nutrition instant ship-biscuit for military-use, patent publication No. are CN103070343A, name is called functional five cereals nutrient meal bag, patent publication No. is 101904503A, name is called five-element nutritional diet etc., the mostly just staple food of fortification or the diatery supplement of extra-nutrition in prior art are not all that tour in the field Survivor designs balanced diet balanced in nutrition from the angle of nutrient diet.

Summary of the invention

Technical problem to be solved by this invention is, provides a kind of tourism field survivorship person full nutritious instant lunch bag, has the advantages that nutrient collocation is balanced.

In order to solve the problems of the technologies described above, embodiments provide a kind of tourism field survivorship person full nutritious instant lunch bag, comprising five cereals high microsteping ship biscuit, fruit protein compound solid beverage and spiced beef.

For the improvement of technique scheme, comprise man's lunch bag and Ms's lunch bag.

For the further improvement of technique scheme, raw material consists of according to weight: five cereals high microsteping ship biscuit 320 ~ 420g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 55 ~ 75g;

Wherein said five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, the every block 80 ~ 105g of described spinach taste; The every block 80 ~ 105g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage;

The formula of described five cereals high microsteping ship biscuit calculates according to percentage by weight and comprises: wheat flour 30%, corn flour 3 ~ 3.5%, millet powder 3 ~ 3.5%, sorghum flour 3 ~ 3.5%, oatmeal 3 ~ 3.5%, soy meal 3 ~ 3.5%, milk powder 3 ~ 3.5%, white sesameseed 0.6 ~ 1.2%, palm oil 14 ~ 16%, soft white sugar 9 ~ 10%, salt 1 ~ 1.2%, sodium bicarbonate 0.24 ~ 0.3%, carbonic hydroammonium 0.15 ~ 0.21%, butylated hydroxy anisole 0.009%, lecithin 0.121%, spinach powder or carrot meal 10 ~ 12%, oligomeric maltose 5 ~ 6%, konjaku flour 3 ~ 6%, composite mineral matter 0.2%, B B-complex 0.05%,

The formula of the fruit protein compound solid beverage of described pumpkin taste comprises: crushed pumpkin, soya-bean milk and addition; Wherein the volume ratio of crushed pumpkin and soya-bean milk is 1:1, and addition, to account for the mass fraction percentage calculation of whole composition, is specially 6.2 ~ 7.2%; And the white granulated sugar in addition is 5.8-7.0%, citric acid is 0.15 ~ 0.25%, guar gum 0.02 ~ 0.04%, sodium carboxymethylcellulose are 0.07 ~ 0.09%, benzoic acid is 0.01 ~ 0.02%;

The formula of the fruit protein compound solid beverage of described strawberry flavor comprises: strawberry juice, milk and addition, wherein the ratio of strawberry juice and milk volume is 1:1, addition is to account for the mass fraction percentage calculation of whole composition, be specially 5.0 ~ 6.0%, the white granulated sugar wherein in addition is 4.5 ~ 5.8%, sodium carboxymethylcellulose is 0.15 ~ 0.25%, monoglyceride is 0.1 ~ 0.3%, benzoic acid is 0.01 ~ 0.02%;

The raw material of described spiced beef comprises according to weight: beef 50kg, yellow bean sauce 4.5 ~ 5.5kg, salt 1.4 ~ 1.5kg, cooking wine 480 ~ 520ml, cloves 140 ~ 160g, cardamom 70 ~ 80g, fructus amomi 70 ~ 80g, Chinese cassia tree 90 ~ 110g, the root of Dahurain angelica 70 ~ 80g, anistree 120 ~ 130g, Chinese prickly ash 90 ~ 110g, basyleave 35 ~ 45g.

For the further improvement of technique scheme, the raw material of described man's lunch bag consists of according to weight: five cereals high microsteping ship biscuit 380 ~ 420g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 65 ~ 75g;

Described five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, wherein the every block 95 ~ 105g of spinach taste; The every block 95 ~ 105g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage.

For the further improvement of technique scheme, the raw material of described Ms's lunch bag consists of according to weight: five cereals high microsteping ship biscuit 320 ~ 360g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 55 ~ 65g;

Described five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, wherein the every block 80 ~ 90g of spinach taste; The every block 80 ~ 90g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage.

Correspondingly, the embodiment of the present invention additionally provides the preparation method of a kind of field survivorship person that travels full nutritious instant lunch bag, and have simple, the easy-operating feature of preparation method, it comprises the following steps:

Preparation five cereals high microsteping ship biscuit;

Prepare fruit protein compound solid beverage;

Prepare spiced beef;

Pack;

The preparation of above three kinds of components can be carried out separately, in no particular order order.

For the improvement of technique scheme, the preparation process of described five cereals high microsteping ship biscuit is as follows:

Select raw material that is fresh, high-quality, and be mixed into five cereals powder, its Raw only comprises corn, millet, Chinese sorghum, oat, soybean and flour, and described corn, millet, Chinese sorghum, oat and soybean pulverizing are 80 orders, and it is 100 orders that flour is pulverized;

Palm oil is melted, allows itself and soft white sugar, salt, water, raising agent, butylated hydroxy anisole mix and blend be emulsion;

Emulsion is added in the mixture of described five cereals powder and milk powder and carries out rapid stirring, temperature temperature control to 22 ~ 28 DEG C, then add white sesameseed and stir, obtain dough, this dough with hold agglomerating, loose one's grip and can scatter for good;

Described dough is developed and printed and is shaped to biscuit;

Biscuit after shaping is baked into shortbread type biscuit, and baking temperature is 240 ~ 245 DEG C, and the time of baking is 3min ~ 4min;

By shortbread type biscuit cooling, fragmentation;

Adopt emulsification method by after fully emulsified for the palm oil of the aqueous solution and thawing that are dissolved with B B-complex, then itself and lecithin, spinach powder or carrot meal, oligomeric maltose are added together with konjaku flour the shortbread type biscuit after fragmentation broken in, formation mixture;

Described mixture is entered mold forming.

For the further improvement of technique scheme, in described fruit protein compound solid beverage, the preparation process of pumpkin flavor beverage is as follows:

The preparation of crushed pumpkin: select without the pumpkin rotted, nothing is rotten, after cleaning, peeling, flesh, seed.Pretreated pumpkin is cut into the thick green tea produced in Anhui Province of 1 ~ 2cm, weighs with electronic scale, be that 0.1% sodium pyrophosphate solution soaks 3 ~ 5min with mass fraction, then use clear water rinsing 5 ~ 10min.Then pumpkin slice is put into the boiling of electrothermal boiling case, make the slaking of melon meat, soften, and make enzyme deactivation, temperature 100 DEG C.The beater that pumpkin slice after shortening is placed in mesh size≤0.08mm is pulled an oar, makes crushed pumpkin.The ratio of powder-beta-dextrin by volume 1:25 is joined in crushed pumpkin.In crushed pumpkin, add citric acid pH is adjusted to 3.8, and then the cellulase adding 0.02% carries out enzyme digestion reaction.Finally crushed pumpkin good for enzymolysis is filtered, remove filter residue, for subsequent use;

The preparation of soya-bean milk: soybean, after classifying screen screening, removes broken beans and impurity etc., then through hand picking, removing erosion beans, assorted beans, scab beans and the beans etc. that go mouldy.Then dry 15min for 120 DEG C, enter peeling machine decortication.Soybean after the decortication water that by volume material-water ratio 1:8 adds 80 DEG C is roughly ground, then squeezes in colloid mill through pump and refine, and makes soya-bean milk refinement.In centrifuge, carry out screenings separation, obtain soya-bean milk, for subsequent use;

Mixing: by crushed pumpkin and soya-bean milk according to the volume mixture of 1:1, simultaneously the auxiliary materials such as white granulated sugar, citric acid, stabilizing agent are dropped into blend tank, rotating speed 36rmin together ^-1, stir 10min and make it fully mix, obtain mixed liquor;

Homogeneous process: mixed liquor is heated to 60 ~ 70 DEG C, with high pressure homogenizer homogeneous under 20 ~ 25MPa pressure, makes feed liquid particle diameter reach less than 10 μm;

Degassed: described feed liquid to be placed in vacuum degassing machine degassed, its vacuum 0.65 ~ 0.75MPa, 90 ~ 95 DEG C, 10 ~ 15min;

Concentrated: the feed liquid after degassed to be put into concentration pan and is concentrated into solid content, make solid content reach 25%;

Dry: described solid content is put into Pressuresprayingdrier and carries out drying, charging is dense is 25%, feeding temperature 45 ~ 50 DEG C, EAT 160 ~ 170 DEG C, leaving air temp 60 ~ 68 DEG C;

Packaging: after dried powder is carried out sieving process with 80 mesh sieves, be packaged into and often wrap 10 ~ 15g.

For the further improvement of technique scheme, in described fruit protein compound solid beverage, the preparation process of strawberry flavor beverage is as follows:

The preparation of strawberry slurry: select fresh, ripe appropriateness, grass bright in colour poison, removing petiole and impurity, rinse twice with clear water, drain.Strawberry after cleaning fragmentation carries out 10 ~ 11min heat treatment in 60 ~ 70 DEG C of hot water, then carries out making beating process with beater to strawberry, and filters, removing filter residue, obtain strawberry slurry;

Mixing: by strawberry slurry with milk according to the volume mixture of 1:1, then white granulated sugar, sodium carboxymethylcellulose, benzoic acid are added wherein, stir, obtain mixed liquor;

Homogeneous process: mixed liquor is adopted twice homogenization process, obtain homogenizing fluid.First time homogenization pressure 16.4MPa, second time homogenization pressure 11.8MPa, homogenizing temperature are all 60 DEG C;

Sterilization: by described homogenizing fluid in 121 DEG C, 5 ~ 10 seconds ultra high temperature short time sterilizations.Or adopt 76 DEG C, sterilization 15 ~ 20 minutes.

Dry: the homogenizing fluid after sterilization is carried out spraying dry, and wherein EAT is 180 DEG C, and air mass flow is 50mL/min;

Packaging: the powder obtained by spraying dry is packaged into and often wraps 10 ~ 15g after carrying out sieving process with 80 mesh sieves.

For the further improvement of technique scheme, the preparation process of described spiced beef:

Select the high quality beef meeting hygienic requirements: removing impurity, blood stains etc., be cut into the square cube meat of 450-550g, then rinse well with clear water, control clean watery blood;

Prepare sauce liquid: in order to water and the yellow bean sauce mix of beef 6cm can be flooded, residue of soya is pulled out, boils 1h with very hot oven, skim floating sauce foam, for subsequent use;

Will control water after beef, by different parts and meat always tender, put into pot respectively.Then the sauce liquid pouring cooking wine into and mix up, then drop into surplus stock;

With big fire boiling 3.5 ~ 4.5 hours, cube meat is held out one by one;

After ready-made for boiling spiced beef cooling, cut into 65 ~ 75g and 55 ~ 65g amount.

Implement the embodiment of the present invention, there is following beneficial effect:

Ship biscuit in described tourism field survivorship person full nutritious instant lunch bag and spiced beef instant bagged, fruit protein compound solid beverage brewed in hot water and edible, instant is quick, meets the requirement of traveller to instant food; Are all independent packagings, easy to carry, storage is convenient; Carry out rational meals collocation according to DRIs (2000 editions), Chinese residents Diet pagoda (2007 editions) and Chinese food component list (2004 editions), nutrition is more comprehensive, balanced; Preparation method is simple, is applicable to suitability for industrialized production.

Detailed description of the invention

Describe the present invention in detail with specific embodiment below, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.

Embodiment 1:

Present embodiment discloses a kind of tourism field survivorship person full nutritious instant lunch bag and preparation method thereof.

Wherein, described tourism field survivorship person full nutritious instant lunch handbag draws together five cereals high microsteping ship biscuit, fruit protein compound solid beverage and spiced beef, and it is divided into man's lunch bag and Ms's lunch bag, and the present embodiment is man's lunch bag.

Its raw material consists of according to weight: five cereals high microsteping ship biscuit 400g, fruit protein compound solid beverage 10g, spiced beef 70g;

Wherein said five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, and wherein every each 100g of block, can pack and become a bag, i.e. wherein two pieces of spinach tastes, two pieces of carrot tastes; Also can pack and become two bags, namely two pieces of spinach tastes are a bag, and two pieces of carrot tastes are a bag; Can also one piece of spinach taste, one piece of carrot taste be a bag;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage, and the present embodiment is pumpkin flavor beverage, comprising: crushed pumpkin, soya-bean milk and addition; Described addition comprises white granulated sugar, citric acid, guar gum, sodium carboxymethylcellulose (CMC) and benzoic acid, and wherein the volume ratio of crushed pumpkin and soya-bean milk is 1:1, and addition, to account for the mass fraction percentage calculation of whole composition, is specially 6.5%; And the white granulated sugar in addition is 6.2%, citric acid is 0.18%, guar gum 0.03%, sodium carboxymethylcellulose are 0.08%, benzoic acid is 0.01%;

The formula of described five cereals high microsteping ship biscuit calculates according to percentage by weight and comprises: wheat flour 30%, corn flour 3.4%, millet powder 3.2%, sorghum flour 3.3%, oatmeal 3.2%, soy meal 3.3%, milk powder 3.2%, white sesameseed 1%, palm oil 16%, soft white sugar 9.7%, salt 1.1%, sodium bicarbonate 0.27%, carbonic hydroammonium 0.2%, butylated hydroxy anisole 0.009%, lecithin 0.121%, spinach powder or carrot meal 11%, oligomeric maltose 5.5%, konjaku flour 5.25%, composite mineral matter 0.2%, B B-complex 0.05%;

The raw material of described spiced beef comprises according to weight: beef 50kg, yellow bean sauce 5kg, salt 1.45kg, cooking wine 500ml, cloves 150g, cardamom 75g, fructus amomi 75g, Chinese cassia tree 100g, root of Dahurain angelica 75g, anistree 125g, Chinese prickly ash 100g, basyleave 40g.

The preparation method of described tourism field survivorship person full nutritious instant lunch bag is as follows:

Preparation five cereals high microsteping ship biscuit:

(1) select raw material that is fresh, high-quality, and be mixed into five cereals powder, its Raw only comprises corn, millet, Chinese sorghum, oat, soybean and flour, and described corn, millet, Chinese sorghum, oat and soybean pulverizing are 80 orders, and it is 100 orders that flour is pulverized;

(2) palm oil is melted, allow itself and soft white sugar, salt, water, raising agent, butylated hydroxy anisole mix and blend be emulsion;

(3) emulsion is added in the mixture of described five cereals powder and milk powder and carries out rapid stirring, temperature temperature control to 25 DEG C, then adds white sesameseed and stirs, obtain dough, this dough with hold agglomerating, loose one's grip and can scatter for good;

(4) described dough is developed and printed be shaped to biscuit;

(5) biscuit after shaping is baked into shortbread type biscuit, baking temperature is 242 DEG C, and the time of baking is 3min;

(6) by shortbread type biscuit cooling, fragmentation;

(7) adopt emulsification method by after fully emulsified for the palm oil of the aqueous solution and thawing that are dissolved with B B-complex, again itself and lecithin, spinach powder or carrot meal, oligomeric maltose are added together with konjaku flour the shortbread type biscuit after fragmentation broken in, formed mixture;

(8) described mixture is entered mold forming.The specification of mould is 8cm × 8cm, high 2.8cm, every block 100g, every four packaged bags (two pieces of spinach-flavoreds, two pieces of carrot tastes).

Prepare the fruit protein compound solid beverage of pumpkin taste, specifically comprise the following steps:

(1) preparation of crushed pumpkin: select without the pumpkin rotted, nothing is rotten, after cleaning, peeling, flesh, seed.Pretreated pumpkin is cut into the thick green tea produced in Anhui Province of 2cm, weighs with electronic scale, be that 0.1% sodium pyrophosphate solution soaks 4min with mass fraction, then use clear water rinsing 8min.The object using described sodium pyrophosphate to soak prevents brown stain, complexing metal and anti-oxidant.Then pumpkin slice is put into the boiling of electrothermal boiling case, make the slaking of melon meat, soften, and make enzyme deactivation, temperature 100 DEG C.The beater that pumpkin slice after shortening is placed in mesh size≤0.08mm is pulled an oar, makes crushed pumpkin.Join in crushed pumpkin by the ratio of powder-beta-dextrin 1:25 by volume, this object covers the astringent taste of crushed pumpkin.In crushed pumpkin, add citric acid pH is adjusted to 3.8, and then the cellulase adding 0.02% carries out enzyme digestion reaction.Finally crushed pumpkin good for enzymolysis is filtered, remove filter residue, for subsequent use;

(2) preparation of soya-bean milk: soybean, after classifying screen screening, removes broken beans and impurity etc., then through hand picking, removing erosion beans, assorted beans, scab beans and the beans etc. that go mouldy.Then dry 15min for 120 DEG C, enter peeling machine decortication.Soybean after the decortication water that by volume material-water ratio 1:8 adds 80 DEG C is roughly ground, then squeezes in colloid mill through pump and refine, and makes soya-bean milk refinement.In centrifuge, carry out screenings separation, obtain soya-bean milk, for subsequent use;

(3) mix: by crushed pumpkin and soya-bean milk according to the volume mixture of 1:1, the auxiliary materials such as white granulated sugar, citric acid, stabilizing agent are dropped into blend tank, rotating speed 36rmin together simultaneously ^-1, stir 10min and make it fully mix, obtain mixed liquor;

(4) homogeneous process: mixed liquor is heated to 65 DEG C, with high pressure homogenizer homogeneous under 23MPa pressure, makes feed liquid particle diameter reach less than 10 μm;

(5) degassed: described feed liquid to be placed in vacuum degassing machine degassed, to remove beverage offensive odour, its vacuum is 0.7MPa, and temperature controls at 92 DEG C, and the time is 12min;

(6) concentrated: the feed liquid after degassed to be put into concentration pan and is concentrated into solid content, make solid content reach 25%;

(7) dry: described solid content is put into Pressuresprayingdrier and carries out drying, charging is dense is 25%, feeding temperature 48 DEG C, EAT 165 DEG C, leaving air temp 64 DEG C;

(8) pack: after dried powder 80 mesh sieves are carried out sieving processing, be packaged into and often wrap 12g.

The making of spiced beef, specifically comprises the following steps:

(1) select the high quality beef meeting hygienic requirements: removing impurity, blood stains etc., be cut into the square cube meat of 500g, then rinse well with clear water, control clean watery blood;

(2) sauce liquid is prepared: with a certain amount of water (be suitable so that beef 6cm can be flooded) and yellow bean sauce mix, residue of soya is pulled out, boils 1h with very hot oven, skim floating sauce foam, for subsequent use;

(3) will control water after beef, by different parts and meat always tender, put into pot respectively.Usually connective tissue is the more and meat that meat is tough and tensile (more difficult boil) is placed on bottom, and what the few and meat of connective tissue was tenderer is placed on upper strata, the sauce liquid then poured cooking wine into He mix up, then drops into surplus stock;

(4) with big fire boiling 4 hours, in boiling process, offscum is skimmed in time.For making the even boiling of cube meat, every 1h, pot 1 time, then add appropriate long-used soup and salt, cube meat must be submerged in soup.Use little fire again instead and simmer 3.5h, various flavoring is evenly infiltrated in meat.The duration and degree of heating of mulling should rest in soup juice and boil but the degree can not washing noodle soup floating oil reservoir open.Cube meat should be kept when taking the dish out of the pot complete, cube meat is held out one by one;

(5) by after ready-made for boiling spiced beef cooling, 70g amount is cut into, then vacuum bagging.

Embodiment 2:

The present embodiment and embodiment 1 difference are only: described tourism field survivorship person full nutritious instant lunch bag is Ms's lunch bag, then different on raw material composition, preparation method is the same, and its concrete raw material consists of according to weight: five cereals high microsteping ship biscuit 340g, fruit protein compound solid beverage 10g, spiced beef 50g;

Wherein said five cereals high microsteping ship biscuit comprises a bag spinach taste and a bag carrot taste, often wraps each 170g; In step (8) simultaneously in its process of preparation, the specification of mould is 8cm × 8cm, high 2.4cm, every block 85g, every four packaged bags (two pieces of spinach-flavoreds, two pieces of carrot tastes one wrap).

Embodiment 3:

The present embodiment and embodiment 1 difference are only: the fruit protein compound solid beverage of described tourism field survivorship person full nutritious instant lunch bag China is strawberry flavor, therefore strawberry flavor fruit protein compound solid beverage comprises: strawberry juice, milk and addition, wherein the ratio of strawberry juice and milk volume is 1:1, addition is to account for the mass fraction percentage calculation of whole composition, be specially 5.5%, the white granulated sugar wherein in addition is 5.1%, sodium carboxymethylcellulose is 0.20%, monoglyceride is 0.19%, benzoic acid is 0.01%;

Its preparation method concrete steps are as follows:

(1) preparation of strawberry slurry: select fresh, ripe appropriateness, grass bright in colour poison, removing petiole and impurity, rinse twice with clear water, drain.Strawberry is suitably broken, can crushing juice rate be improved.Strawberry after cleaning fragmentation carries out 10min heat treatment in 65 DEG C of hot water, with the activity of inhibitory enzyme, reduces the adhesion of colloid, reduces vitamin C loss, improves crushing juice rate.Then with beater, making beating process is carried out to strawberry, and filter, removing filter residue, obtain strawberry slurry;

(2) mix: by strawberry slurry with milk according to the volume mixture of 1:1, then white granulated sugar, sodium carboxymethylcellulose, benzoic acid are added wherein, stir, obtain mixed liquor;

(3) homogeneous process: mixed liquor is adopted twice homogenization process, obtain homogenizing fluid, the object of operation like this makes product stability better exactly.First time homogenization pressure 16.4MPa, second time homogenization pressure 11.8MPa, homogenizing temperature are all 60 DEG C;

(4) sterilization: by described homogenizing fluid in 76 DEG C, sterilization 18 minutes.

(5) dry: the homogenizing fluid after sterilization is carried out spraying dry, and wherein EAT is 180 DEG C, and air mass flow is 50mL/min;

(6) pack: after the powder obtained by spraying dry 80 mesh sieves carry out sieving and process, be packaged into and often wrap 10g.

Embodiment 4:

The difference of the present embodiment and embodiment 3 is only: described tourism field survivorship person full nutritious instant lunch bag is Ms's lunch bag, then different on raw material composition, preparation method is the same, and its concrete raw material consists of according to weight: five cereals high microsteping ship biscuit 360g, fruit protein compound solid beverage 10g, spiced beef 60g;

Wherein said five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, each 90g of every block;

Embodiment 5:

The present embodiment and embodiment 1 difference are only: the component in described tourism field survivorship person full nutritious instant lunch bag and preparation parameter change to some extent, specific as follows:

Its raw material consists of according to weight: five cereals high microsteping ship biscuit 420g, fruit protein compound solid beverage 12g, spiced beef 75g;

Wherein said five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, each 105g of every block;

The formula of described pumpkin taste fruit protein compound solid beverage comprises: crushed pumpkin, soya-bean milk and addition; Wherein the volume ratio of crushed pumpkin and soya-bean milk is 1:1, and addition, to account for the mass fraction percentage calculation of whole composition, is specially 7%; And the white granulated sugar in addition is 6.7%, citric acid is 0.18%, guar gum 0.02%, sodium carboxymethylcellulose are 0.08%, benzoic acid is 0.02%;

The formula of described five cereals high microsteping ship biscuit calculates according to percentage by weight and comprises: wheat flour 30%, corn flour 3.5%, millet powder 3.5%, sorghum flour 3%, oatmeal 3%, soy meal 3.5%, milk powder 3%, white sesameseed 1%, palm oil 16%, soft white sugar 9%, salt 1%, sodium bicarbonate 0.27%, carbonic hydroammonium 0.15%, butylated hydroxy anisole 0.009%, lecithin 0.121%, spinach powder or carrot meal 12%, oligomeric maltose 5%, konjaku flour 5.7%, composite mineral matter 0.2%, B B-complex 0.05%;

The raw material of described spiced beef comprises according to weight: beef 50kg, yellow bean sauce 4.8kg, salt 1.4kg, cooking wine 480ml, cloves 140g, cardamom 70g, fructus amomi 70g, Chinese cassia tree 90g, root of Dahurain angelica 70g, anistree 120g, Chinese prickly ash 90g, basyleave 35g

The preparation method of described tourism field survivorship person full nutritious instant lunch bag is as follows:

Preparation five cereals high microsteping ship biscuit:

(1) select raw material that is fresh, high-quality, and be mixed into five cereals powder, its Raw only comprises corn, millet, Chinese sorghum, oat, soybean and flour, and described corn, millet, Chinese sorghum, oat and soybean pulverizing are 80 orders, and it is 100 orders that flour is pulverized;

(2) palm oil is melted, allow itself and soft white sugar, salt, water, raising agent, butylated hydroxy anisole mix and blend be emulsion;

(3) emulsion is added in the mixture of described five cereals powder and milk powder and carries out rapid stirring, temperature temperature control to 26 DEG C, then adds white sesameseed and stirs, obtain dough, this dough with hold agglomerating, loose one's grip and can scatter for good;

(4) described dough is developed and printed be shaped to biscuit;

(5) biscuit after shaping is baked into shortbread type biscuit, baking temperature is 240 DEG C, and the time of baking is 4min;

(6) by shortbread type biscuit cooling, fragmentation;

(7) adopt emulsification method by after fully emulsified for the palm oil of the aqueous solution and thawing that are dissolved with B B-complex, again itself and lecithin, spinach powder or carrot meal, oligomeric maltose are added together with konjaku flour the shortbread type biscuit after fragmentation broken in, formed mixture;

(8) described mixture is entered mold forming.The specification of mould is 8cm × 8cm, high 2.8cm, every block 100g, every four packaged bags (two pieces of spinach-flavoreds, two pieces of carrot tastes).

Prepare the fruit protein compound solid beverage of pumpkin taste, specifically comprise the following steps:

(1) preparation of crushed pumpkin: select without the pumpkin rotted, nothing is rotten, after cleaning, peeling, flesh, seed.Pretreated pumpkin is cut into the thick green tea produced in Anhui Province of 1cm, weighs with electronic scale, be that 0.1% sodium pyrophosphate solution soaks 3min with mass fraction, then use clear water rinsing 6min.The object using described sodium pyrophosphate to soak prevents brown stain, complexing metal and anti-oxidant.Then pumpkin slice is put into the boiling of electrothermal boiling case, make the slaking of melon meat, soften, and make enzyme deactivation, temperature 100 DEG C.The beater that pumpkin slice after shortening is placed in mesh size≤0.08mm is pulled an oar, makes crushed pumpkin.Join in crushed pumpkin by the ratio of powder-beta-dextrin 1:25 by volume, this object covers the astringent taste of crushed pumpkin.In crushed pumpkin, add citric acid pH is adjusted to 3.8, and then the cellulase adding 0.02% carries out enzyme digestion reaction.Finally crushed pumpkin good for enzymolysis is filtered, remove filter residue, for subsequent use;

(2) preparation of soya-bean milk: soybean, after classifying screen screening, removes broken beans and impurity etc., then through hand picking, removing erosion beans, assorted beans, scab beans and the beans etc. that go mouldy.Then dry 15min for 120 DEG C, enter peeling machine decortication.Soybean after the decortication water that by volume material-water ratio 1:8 adds 80 DEG C is roughly ground, then squeezes in colloid mill through pump and refine, and makes soya-bean milk refinement.In centrifuge, carry out screenings separation, obtain soya-bean milk, for subsequent use;

(3) mix: by crushed pumpkin and soya-bean milk according to the volume mixture of 1:1, the auxiliary materials such as white granulated sugar, citric acid, stabilizing agent are dropped into blend tank, rotating speed 36rmin together simultaneously ^-1, stir 10min and make it fully mix, obtain mixed liquor;

(4) homogeneous process: mixed liquor is heated to 60 DEG C, with high pressure homogenizer homogeneous under 25MPa pressure, makes feed liquid particle diameter reach less than 10 μm;

(5) degassed: described feed liquid to be placed in vacuum degassing machine degassed, to remove beverage offensive odour, its vacuum is 0.65MPa, and temperature controls at 90 DEG C, and the time is 15min;

(6) concentrated: the feed liquid after degassed to be put into concentration pan and is concentrated into solid content, make solid content reach 25%;

(7) dry: described solid content is put into Pressuresprayingdrier and carries out drying, charging is dense is 25%, feeding temperature 45 DEG C, EAT 160 DEG C, leaving air temp 60 DEG C;

(8) pack: after dried powder 80 mesh sieves are carried out sieving processing, be packaged into and often wrap 12g.

The making of spiced beef, specifically comprises the following steps:

(1) select the high quality beef meeting hygienic requirements: removing impurity, blood stains etc., be cut into the square cube meat of 500g, then rinse well with clear water, control clean watery blood;

(2) sauce liquid is prepared: with a certain amount of water (be suitable so that beef 6cm can be flooded) and yellow bean sauce mix, residue of soya is pulled out, boils 1h with very hot oven, skim floating sauce foam, for subsequent use;

(3) will control water after beef, by different parts and meat always tender, put into pot respectively.Usually connective tissue is the more and meat that meat is tough and tensile (more difficult boil) is placed on bottom, and what the few and meat of connective tissue was tenderer is placed on upper strata, the sauce liquid then poured cooking wine into He mix up, then drops into surplus stock;

(4) with big fire boiling 4.5 hours, in boiling process, offscum is skimmed in time.For making the even boiling of cube meat, every 1h, pot 1 time, then add appropriate long-used soup and salt, cube meat must be submerged in soup.Use little fire again instead and simmer 3.5h, various flavoring is evenly infiltrated in meat.The duration and degree of heating of mulling should rest in soup juice and boil but the degree can not washing noodle soup floating oil reservoir open.Cube meat should be kept when taking the dish out of the pot complete, cube meat is held out one by one;

(5) by after ready-made for boiling spiced beef cooling, 75g amount is cut into, then vacuum bagging.

The present invention recommends according to DRIs (2000 editions), and heavy physical male sex energy on the one of growing up is 3200kcal, and heavy physical women energy on the one of growing up is 2700kcal; Lunch energy calculates by 40% of energy on the one; Recommend according to Chinese Soclety of Nutrition, adult's energy supply accounts for 55% ~ 65% with carbohydrate, and fat accounts for 20% ~ 30%, and protein accounts for 10% ~ 15% and is advisable.This facilitates the determination of lunch bag energy, the determination of food species and quantity, according to Chinese residents Diet pagoda (2007 editions) and Chinese food component list (2004 editions).

Following scheme provides 60% of energy, 25%, 15% to calculate (referring to table 1) according to carbohydrate, fat and protein respectively.

Table 1 is traveled field survivorship person's lunch energy and three large production capacity nutrient demand amounts

Sex	Energy requirement amount (kcal) on the one	Lunch energy requirement amount (kcal)	Lunch carbohydrate demand (g)	Lunch fat requirements amount (g)	Lunch Optimum dietary protein level (g)
						Man	3200	1280	176	42.7	48
Ms	2700	1080	148.5	36	40.5

The present invention is according to tourism field survivorship person nutrient demand feature, provides a kind of tourism field survivorship person full nutritious instant lunch bag.Described tourism field survivorship person full nutritious instant lunch bag is divided into man to wrap and woman style bag, forms by five cereals high microsteping ship biscuit, fruit protein compound solid beverage bag and spiced beef bag three part.Described five cereals high microsteping ship biscuit, fruit protein compound solid beverage bag and spiced beef bag can separate independent packaging, also independently can pack rear three and put together and be packaged into man's lunch bag or Ms's lunch bag.Ship biscuit can spinach-flavored and each one of carrot taste, also can make each two.

Described five cereals high microsteping ship biscuit belongs to instant staple food, the carbohydrate mainly providing human body to need and fat.Above-mentioned major ingredient is five cereals, meet nutritious food to the diversified requirement of food, in coarse cereals, vitamin, mineral matter, dietary fiber content enrich, very applicable tourism and field survivorship person eat, in example, ship biscuit five cereals comprise wheat flour, corn flour, millet powder, sorghum flour, oatmeal, can change other five cereals powder during operation into.Fruit protein compound solid beverage and spiced beef belong to non-staple foodstuff, mainly provide protein, fat, vitamin, mineral matter etc., have both added kind and the content of various nutrient, and enriched again kind and the local flavor of food.Spiced beef can change pork, mutton etc. into.

For formula and the Chinese food component list (2004 editions) of the embodiment of the present invention 1 and embodiment 2, calculate the content of various nutrient in ship biscuit, solid beverage and spiced beef.By calculating, in ship biscuit, the content of various nutrient is in table 2.

The content of various nutrient in table 2 ship biscuit, solid beverage and spiced beef

Product category	Edible part	Energy (kcal)	Moisture (g)	Carbohydrate (g)	Fat (g)	Protein (g)
							Ship biscuit	100	365.8	5.4	43.7	15.3	6.3
Solid beverage	100	226.1	15.2	50.6	0.6	2.9
							Spiced beef	100	246	50.7	3.2	11.9	31.4

According to the demand of carbohydrate, determine the weight of ship biscuit and solid beverage, in man's lunch bag, the weight of ship biscuit is defined as 400g, solid beverage weight is defined as 10g, in Ms's lunch bag ship biscuit weight is defined as 340g, solid beverage weight determines 10g.According to the demand of protein (removing protein portion in ship biscuit), determine the weight of spiced beef, in man's lunch bag, the weight of spiced beef is defined as 70g, Ms's quantity of spiced beef in bag of eating is defined as 60g.The content of energy, carbohydrate, fat and protein that the nutrient content associative list 2 in this embodiment 1 and embodiment 2 calculates all meets the requirement of table 1.

Wherein, described five cereals high microsteping ship biscuit is prepared from five cereals, is mainly prepared from by several in the five cereals such as rice, millet, wheat or corn.The nutrition fortifier of soft white sugar, soy meal, milk powder, white sesameseed, peanut, palm oil, B B-complex and composite mineral matter composition is added in described, described nutrition fortifier ensure that the intake of the various vitamin of human body and mineral matter, traveller and field survivorship person can be made to quickly supplement energy, also supplement the protein of needed by human body.The oligomeric maltose added in described can make probio increment in enteron aisle, conditioning enteron aisle.The konjaku flour added can increase the quantity of dietary fiber, Constipation, adjustment blood sugar and reduction cholesterol.Food provided by the invention can ensure several large nutrient configuration such as protein, fat, carbohydrate, vitamin and mineral matter rationally, thus reaches the object of balanced diet.Substantially traveller and field survivorship person is met to the demand of various nutrient.

Above the technical scheme that the embodiment of the present invention provides is described in detail, apply specific case herein to set forth the principle of the embodiment of the present invention and embodiment, the explanation of above embodiment is only applicable to the principle helping to understand the embodiment of the present invention; Meanwhile, for one of ordinary skill in the art, according to the embodiment of the present invention, detailed description of the invention and range of application all will change, and in sum, this description should not be construed as limitation of the present invention.

Claims (10)

1. a tourism field survivorship person full nutritious instant lunch bag, is characterized in that:

Comprise five cereals high microsteping ship biscuit, fruit protein compound solid beverage and spiced beef.

2. tourism field survivorship person according to claim 1 full nutritious instant lunch bag, is characterized in that:

Comprise man's lunch bag and Ms's lunch bag.

3. tourism field survivorship person according to claim 2 full nutritious instant lunch bag, is characterized in that:

Raw material consists of according to weight: five cereals high microsteping ship biscuit 320 ~ 420g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 55 ~ 75g;

Wherein said five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, the every block 80 ~ 105g of described spinach taste; The every block 80 ~ 105g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage;

The formula of described five cereals high microsteping ship biscuit calculates according to percentage by weight and comprises: wheat flour 30%, corn flour 3 ~ 3.5%, millet powder 3 ~ 3.5%, sorghum flour 3 ~ 3.5%, oatmeal 3 ~ 3.5%, soy meal 3 ~ 3.5%, milk powder 3 ~ 3.5%, white sesameseed 0.6 ~ 1.2%, palm oil 14 ~ 16%, soft white sugar 9 ~ 10%, salt 1 ~ 1.2%, sodium bicarbonate 0.24 ~ 0.3%, carbonic hydroammonium 0.15 ~ 0.21%, butylated hydroxy anisole 0.009%, lecithin 0.121%, spinach powder or carrot meal 10 ~ 12%, oligomeric maltose 5 ~ 6%, konjaku flour 3 ~ 6%, composite mineral matter 0.2%, B B-complex 0.05%,

The formula of the fruit protein compound solid beverage of described pumpkin taste comprises: crushed pumpkin, soya-bean milk and addition; Wherein the volume ratio of crushed pumpkin and soya-bean milk is 1:1, and addition, to account for the mass fraction percentage calculation of whole composition, is specially 6.2 ~ 7.2%; And the white granulated sugar in addition is 5.8-7.0%, citric acid is 0.15 ~ 0.25%, guar gum 0.02 ~ 0.04%, sodium carboxymethylcellulose are 0.07 ~ 0.09%, benzoic acid is 0.01 ~ 0.02%;

The formula of the fruit protein compound solid beverage of described strawberry flavor comprises: strawberry juice, milk and addition, wherein the ratio of strawberry juice and milk volume is 1:1, addition is to account for the mass fraction percentage calculation of whole composition, be specially 5.0 ~ 6.0%, the white granulated sugar wherein in addition is 4.5 ~ 5.8%, sodium carboxymethylcellulose is 0.15 ~ 0.25%, monoglyceride is 0.1 ~ 0.3%, benzoic acid is 0.01 ~ 0.02%;

The raw material of described spiced beef comprises according to Weight computation: beef 50kg, yellow bean sauce 4.5 ~ 5.5kg, salt 1.4 ~ 1.5kg, cooking wine 480 ~ 520ml, cloves 140 ~ 160g, cardamom 70 ~ 80g, fructus amomi 70 ~ 80g, Chinese cassia tree 90 ~ 110g, the root of Dahurain angelica 70 ~ 80g, anistree 120 ~ 130g, Chinese prickly ash 90 ~ 110g, basyleave 35 ~ 45g.

4. tourism field survivorship person according to claim 2 full nutritious instant lunch bag, is characterized in that:

The raw material of described man's lunch bag consists of according to weight: five cereals high microsteping ship biscuit 380 ~ 420g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 65 ~ 75g;

Described five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, wherein the every block 95 ~ 105g of spinach taste; The every block 95 ~ 105g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage.

5. tourism field survivorship person according to claim 2 full nutritious instant lunch bag, is characterized in that:

The raw material of described Ms's lunch bag consists of according to weight: five cereals high microsteping ship biscuit 320 ~ 360g, fruit protein compound solid beverage 10 ~ 15g, spiced beef 55 ~ 65g;

Described five cereals high microsteping ship biscuit comprises spinach taste and carrot taste, wherein the every block 80 ~ 90g of spinach taste; The every block 80 ~ 90g of carrot taste;

Described fruit protein compound solid beverage comprises a bag pumpkin flavor beverage or a bag strawberry flavor beverage.

6. a preparation method for the tourism field survivorship person full nutritious instant lunch bag according to claim 1 to 5 any one, is characterized in that, comprise the following steps:

Preparation five cereals high microsteping ship biscuit;

Prepare fruit protein compound solid beverage;

Prepare spiced beef;

Pack;

The preparation of above three kinds of components can be carried out separately, in no particular order order.

7. the preparation method of tourism field survivorship person according to claim 6 full nutritious instant lunch bag, is characterized in that:

The preparation process of described five cereals high microsteping ship biscuit is as follows:

Select raw material that is fresh, high-quality, and be mixed into five cereals powder, its Raw only comprises corn, millet, Chinese sorghum, oat, soybean and flour, and described corn, millet, Chinese sorghum, oat and soybean pulverizing are 80 orders, and it is 100 orders that flour is pulverized;

Palm oil is melted, allows itself and soft white sugar, salt, water, raising agent, butylated hydroxy anisole mix and blend be emulsion;

Emulsion is added in the mixture of described five cereals powder and milk powder and carries out rapid stirring, temperature temperature control to 22 ~ 28 DEG C, then add white sesameseed and stir, obtain dough, this dough with hold agglomerating, loose one's grip and can scatter for good;

Described dough is developed and printed and is shaped to biscuit;

Biscuit after shaping is baked into shortbread type biscuit, and baking temperature is 240 ~ 245 DEG C, and the time of baking is 3min ~ 4min;

By shortbread type biscuit cooling, fragmentation;

Adopt emulsification method by after fully emulsified for the palm oil of the aqueous solution and thawing that are dissolved with B B-complex, then itself and lecithin, spinach powder or carrot meal, oligomeric maltose are added together with konjaku flour the shortbread type biscuit after fragmentation broken in, formation mixture;

Described mixture is entered mold forming.

8. the preparation method of tourism field survivorship person according to claim 6 full nutritious instant lunch bag, is characterized in that:

In described fruit protein compound solid beverage, the preparation process of pumpkin flavor beverage is as follows:

The preparation of crushed pumpkin: select without the pumpkin rotted, nothing is rotten, after cleaning, peeling, flesh, seed; Pretreated pumpkin is cut into the thick green tea produced in Anhui Province of 1 ~ 2cm, weighs with electronic scale, be that 0.1% sodium pyrophosphate solution soaks 3 ~ 5min with mass fraction, then use clear water rinsing 5 ~ 10min; Then pumpkin slice is put into the boiling of electrothermal boiling case, make the slaking of melon meat, soften, and make enzyme deactivation, temperature 100 DEG C; The beater that pumpkin slice after shortening is placed in mesh size≤0.08mm is pulled an oar, makes crushed pumpkin; Powder-beta-dextrin is joined in crushed pumpkin in the ratio of 1:25; In crushed pumpkin, add citric acid pH is adjusted to 3.8, and then the cellulase adding 0.02% carries out enzyme digestion reaction; Finally crushed pumpkin good for enzymolysis is filtered, remove filter residue, for subsequent use;

The preparation of soya-bean milk: soybean, after classifying screen screening, removes broken beans and impurity etc., then through hand picking, removing erosion beans, assorted beans, scab beans and the beans etc. that go mouldy; Then dry 15min for 120 DEG C, enter peeling machine decortication; Soybean after the decortication water that by volume material-water ratio 1:8 adds 80 DEG C is roughly ground, then squeezes in colloid mill through pump and refine, and makes soya-bean milk refinement; In centrifuge, carry out screenings separation, obtain soya-bean milk, for subsequent use;

Mixing: by crushed pumpkin and soya-bean milk according to the volume mixture of 1:1, simultaneously the auxiliary materials such as white granulated sugar, citric acid, stabilizing agent are dropped into blend tank, rotating speed 36rmin together ^-1, stir 10min and make it fully mix, obtain mixed liquor;

Homogeneous process: mixed liquor is heated to 60 ~ 70 DEG C, with high pressure homogenizer homogeneous under 20 ~ 25MPa pressure, makes feed liquid particle diameter reach less than 10 μm;

Degassed: described feed liquid to be placed in vacuum degassing machine degassed, its vacuum 0.65 ~ 0.75MPa, 90 ~ 95 DEG C, 10 ~ 15min;

Concentrated: the feed liquid after degassed to be put into concentration pan and is concentrated into solid content, make solid content reach 25%;

Dry: described solid content is put into Pressuresprayingdrier and carries out drying, charging is dense is 25%, feeding temperature 45 ~ 50 DEG C, EAT 160 ~ 170 DEG C, leaving air temp 60 ~ 68 DEG C;

Packaging: after dried powder is carried out sieving process with 80 mesh sieves, be packaged into and often wrap 10 ~ 15g.

9. the preparation method of tourism field survivorship person according to claim 6 full nutritious instant lunch bag, is characterized in that:

In described fruit protein compound solid beverage, the preparation process of strawberry flavor beverage is as follows:

The preparation of strawberry slurry: select fresh, ripe appropriateness, grass bright in colour poison, removing petiole and impurity, rinse twice with clear water, drain;

Strawberry after cleaning fragmentation carries out 10 ~ 11min heat treatment in 60 ~ 70 DEG C of hot water, then carries out making beating process with beater to strawberry, and filters, removing filter residue, obtain strawberry slurry;

Mixing: by strawberry slurry with milk according to the volume mixture of 1:1, then white granulated sugar, sodium carboxymethylcellulose, benzoic acid are added wherein, stir, obtain mixed liquor;

Homogeneous process: mixed liquor is adopted twice homogenization process, obtain homogenizing fluid;

First time homogenization pressure 16.4MPa, second time homogenization pressure 11.8MPa, homogenizing temperature are all 60 DEG C;

Sterilization: by described homogenizing fluid in 121 DEG C, 5 ~ 10 seconds ultra high temperature short time sterilizations;

Or adopt 76 DEG C, sterilization 15 ~ 20 minutes;

Dry: the homogenizing fluid after sterilization is carried out spraying dry, and wherein EAT is 180 DEG C, and air mass flow is 50mL/min;

Packaging: the powder obtained by spraying dry is packaged into and often wraps 10 ~ 15g after carrying out sieving process with 80 mesh sieves.

10. the preparation method of tourism field survivorship person according to claim 6 full nutritious instant lunch bag, is characterized in that:

The preparation process of described spiced beef:

Select the high quality beef meeting hygienic requirements: removing impurity, blood stains etc., be cut into the square cube meat of about 450-500g, then rinse well with clear water, control clean watery blood;

Prepare sauce liquid: in order to water and the yellow bean sauce mix of beef 6cm can be flooded, residue of soya is pulled out, boils 1h with very hot oven, skim floating sauce foam, for subsequent use;

Will control water after beef, by different parts and meat always tender, put into pot respectively;

The sauce liquid pouring cooking wine into and mix up, then drop into surplus stock;

With big fire boiling 3.5 ~ 4.5 hours, cube meat is held out one by one;

After ready-made for boiling spiced beef cooling, cut into 65 ~ 75g and 55 ~ 65g amount.