CN105361099A - Seasoning packet for enabling stir-fried seasoning in oil pan to generate fragrance - Google Patents
Seasoning packet for enabling stir-fried seasoning in oil pan to generate fragrance Download PDFInfo
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- CN105361099A CN105361099A CN201510942529.XA CN201510942529A CN105361099A CN 105361099 A CN105361099 A CN 105361099A CN 201510942529 A CN201510942529 A CN 201510942529A CN 105361099 A CN105361099 A CN 105361099A
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- flavor pack
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- fried pot
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Abstract
The invention provides a seasoning packet for enabling stir-fried seasoning in an oil pan to generate fragrance, and a preparation method of the seasoning packet, relates to the technical field of food processing, and provides the seasoning packet for enabling the stir-fried seasoning in the oil pan to generate fragrance, which can be used after being taken out of a pack. Through the adoption of the seasoning packet, more convenience is provided for the cooking of families. A user can discretionarily match and select the seasoning packet according to the taste, and the taste is rich and diversified. The seasoning packet is produced in small package, so that the problems that seasoning packets produced in large package are inconvenient to use and secondary pollution is caused by that the seasoning packets in large package are not used completely and unused seasoning packets are not preserved properly are solved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of quick-fried pot flavor pack and preparation method thereof.
Background technology
Make cooking or when cooking soup, we usually need " quick-fried pot ", also cry " boiling in water for a while, then dress with soy, vinegar, etc. pot " or " fryers ", exactly before putting into major ingredient, first the end oil cauldron that chopped spring onion, shredded ginger, garlic clove or the dulcet flavouring of other tools put into burning hot is blasted fragrance.Make delicious dish, quick-fried pot is absolutely necessary step, the condiment requirement of often frequent a large amount of use when quick-fried pot condiment is people's cooking dishes, particularly cook Chinese style dish, but all to repeat to prepare quick-fried pot condiment used trouble very before each cooking, and quick-fried pot condiment preparation sometimes is incomplete or unreasonable, also taste and the quality of vegetable can be had a strong impact on, along with the continuous more new change of rhythm of life, the convenience of food, security is day by day subject to consumer and pays close attention to, in prior art can the flavoring of suitability for industrialized production a lot, but being used for the condiment of quick-fried pot specially does not but have, be difficult to meet people taste and convenient in higher requirement.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned deficiency of the prior art, provide a kind of can open bag and quick-fried pot flavor pack, it is characterized in that, comprise: the little flavor pack of various dressing ingredients needed for the quick-fried pot of single, again described little flavor pack 3-20 package is dressed up large flavor pack set, different component is carried out by selecting different flavouring, the little flavor pack of various tastes can be produced, consumption when the quick-fried pot of single refers to that daily single fries about 200-600 gram dish quick-fried pot, the weight range of general little flavor pack is 5-60 gram.
In addition, in order to adapt to the change of individual requirement and vegetable kind, quick-fried pot flavor pack, single class flavouring can also be fried the amount of this flavouring needed for a dish according to daily single to encapsulate little flavor pack, then this for multiple types little flavor pack is carried out mixing large packaging, form flavor pack set, facilitate user's choice for use; Can also pack wrapping greatly with this little flavor pack of kind more, forming the set of single variety flavor pack, adapting to the preference of user.The weight range of the little flavor pack of single class flavouring is now at 2-30 gram.
Further, the flavouring in flavor pack can from following flavouring choice for use: green onion, ginger, garlic, onion, little chive, fermented soya bean, chilli, spiceleaf, Chinese prickly ash, anise, pepper, fennel seeds, chrysanthemum, rosemary, Jasmine, dry haw flakes, dry peeled shrimp, dried small shrimp, bacterium mushroom, chopped chilli, tea, cumin, dried orange peel, crab goods etc.
The preparation method of quick-fried pot flavor pack: general quick-fried pot flavor pack flavouring used comprises two classes, drysaltery flavouring and fresh vegetable class flavouring, drysaltery flavouring comprises: chilli, Chinese prickly ash, anistree, pepper, the daily flavouring stored with dried food and nuts state such as fennel seeds, fresh vegetable class flavouring comprises: green onion, ginger, the daily flavouring existing with fresh state or sell such as garlic, the processing and treating method of two class flavouring is different, after various flavouring being carried out respectively processing process, again finished various flavouring is deployed into once the little flavor pack of quick-fried pot consumption according to certain component, or will the large flavor pack set of so little condiment encapsulating dress composition be wrapped further more, again or, by the various flavouring after processing process, the consumption of this flavouring is used according to the quick-fried pot of single, carry out respectively being packaged into various little flavor pack, or the little flavor pack of multiple types carried out being assembled into flavor pack set further, or the little flavor pack of many bags single class is carried out the set of encapsulation composition flavor pack.
Further, the processing of drysaltery flavouring is fairly simple, and usual procedure of processing comprises: select materials, dry process.
Further, fresh vegetable class flavouring processing and treating method can adopt clean vegetables processing technology to process, and general treatment step comprises: select materials, clean, take off surface moisture, cutting or non-divided, sterilizing, vacuum packaging.
In addition, the processing process of fresh vegetable class flavouring can also adopt following step: select materials, clean, dewater, cutting, dry remove portion of water.
In addition, the processing process of fresh vegetable class flavouring can also adopt and comprise: select materials, adopt freeze-dry process to remove the processing method preparation of 10-50% moisture.
In addition, the processing process of fresh vegetable class flavouring can also adopt following step to comprise: select materials, clean, dewater, cutting, with salt or wine or vinegar etc. carry out pickling, drying drains.
In addition, include the little flavor pack of fresh vegetable class flavouring, generally adopt sterilizing, vacuum packaging process.
The advantage that embodiments of the invention provide is as follows: convenient to use, taste is more rich and varied, collocation can be selected arbitrarily according to the taste of oneself, produce according to inner wrapping, avoid the use inconvenience of large packaging, once eat with user and cannot be used up, occur preserving the problem being not good at causing secondary pollution.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, should be appreciated that specific embodiment described herein only for explaining the present invention, being not intended to limit the present invention.
Embodiment one.
Flavouring green onion to be carried out select materials, cleans, take off moisture, the section of being cut into or thread on surface; Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet or powder; Carry out flavouring garlic to remove the peel the moisture, non-divided or be cut into sheet or powder on surface of selecting materials, clean, take off; By the flavouring after above-mentioned three kinds of processing according to composition weight: green onion 10 grams, ginger 10 grams, after the amount that garlic is 10 grams mixes, low temperature sterilization process, vacuum packet dresses up the little flavor pack of 30 grams, more described little flavor pack 3 is wrapped, and is packaged into flavor pack set.
Embodiment two.
Flavouring green onion to be carried out select materials, cleans, take off moisture, the section of being cut into or thread on surface; Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet, powder; Carry out flavouring garlic to remove the peel the moisture, non-divided or be cut into sheet or powder on surface of selecting materials, clean, take off; By 10 grams of finished onion parts or silk, sterilizing vacuum packet dresses up a kind of little flavor pack, by 10 grams of finished ginger splices or bruised ginger, sterilizing vacuum packet dresses up another kind of little flavor pack, by 10 grams of finished garlic cloves or garlic pieces, sterilizing vacuum packet dresses up a kind of little flavor pack, or again these three kinds of little flavor pack often can be planted the flavor pack set of 3 encapsulatings dress compositions; Also the little flavor pack 3 of green onion can be encapsulated the flavor pack set of dress composition, also the encapsulating of the little flavor pack 3 of ginger can be dressed up a flavor pack set, the encapsulating of the little flavor pack 5 of garlic can also be dressed up a flavor pack set.
Embodiment three.
Undertaken flavouring green onion selecting materials, clean, take off the moisture on surface, the section of being cut into or thread, and the moisture of about 5-20% is removed in drying; Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet or bruised ginger, the moisture of about 5-20% is removed in drying; The peeling of flavouring garlic to be selected materials, cleans, take off the moisture, non-divided or be cut into sheet or powder on surface the drier moisture removing about 5-20%; By selected Chinese prickly ash, dry process, by the flavouring after above-mentioned four kinds of processing according to composition weight: green onion 5 grams, ginger 5 grams, garlic 5 grams, 3 grams, Chinese prickly ash, after mixing, low temperature sterilization process, vacuum packet dresses up a little flavor pack, less flavor pack 3 is wrapped, and is packaged into a flavor pack set.
Embodiment four.
Flavouring green onion to be carried out select materials, cleans, take off moisture, the section of being cut into or thread on surface; Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet or bruised ginger; The peeling of flavouring garlic to be selected materials, cleans, take off the moisture, non-divided or be cut into sheet or powder on surface; By selected Chinese prickly ash, dry process, by selected chilli, dry process, by the flavouring after above-mentioned processing according to composition weight: green onion 5 grams, ginger 5 grams, garlic 5 grams, chilli 8 grams, 3 grams, Chinese prickly ash, after mixing, sterilization treatment, vacuum packet dresses up a little flavor pack, again little flavor pack 5 is wrapped, be packaged into a flavor pack set.
Embodiment five.
Flavouring green onion carried out select materials, clean, cutting, employing freeze-dry process remove 10-50% moisture; Flavouring ginger carried out select materials, clean, be cut into sheet or bruised ginger, adopt freeze-dry process to remove 10-50% moisture; The peeling of flavouring garlic is selected materials, is cleaned, non-divided or be cut into sheet or powder, adopt freeze-dry process to remove 10-50% moisture; Flavouring onion carried out select materials, clean, be cut into sheet or granular, adopt freeze-dry process to remove 10-50% moisture; By selected Chinese prickly ash, dry process; By selected chilli, dry process; The fermented soya bean fermented and the chopped chilli of pickling are drained away the water, by the flavouring after above-mentioned various processing according to composition weight: green onion 5 grams, ginger 5 grams, garlic 5 grams, onion grain 15 grams, 10 grams, fermented soya bean, chopped chilli 15 grams, after mixing, sterilization treatment, vacuum packet dresses up a little flavor pack, less flavor pack 3 is wrapped, and is packaged into a flavor pack set.
Embodiment six.
Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet or bruised ginger; By selected Chinese prickly ash, dry process; By selected anise, dry process; By selected spiceleaf, dry process; By selected chilli, dry process, by the flavouring after above-mentioned processing according to composition weight: ginger 20 grams, anistree 2 grams, 10 grams, Chinese prickly ash, spiceleaf 2 grams, after chilli 10 grams mixes, sterilization treatment, vacuum packet dresses up a little flavor pack, again described little flavor pack 6 is wrapped, be packaged into a flavor pack set.
Embodiment seven.
Flavouring ginger carried out select materials, clean, take off surface moisture, be cut into sheet or bruised ginger, sprinkle salt and pickle or steep a period of time in wine, then drain away the water; Undertaken flavouring garlic selecting materials, clean, take off the moisture, non-divided or be cut into sheet or powder on surface, sprinkles salt and pickle or steep a period of time in wine or vinegar, then drain away the water; Finished ginger is carried out Packs sterilized according to once used amount about about 10 grams and dresses up ditty material bag, can further by the set of little flavor pack 3-20 bag composition flavor pack; Finished garlic is carried out Packs sterilized according to once used amount about about 10 grams and dresses up ditty material bag, can further by the set of little flavor pack 3-20 bag composition flavor pack; All right, finished ginger and each 10 grams of mixing sterilizings of garlic are packaged into little flavor pack, or can further by the set of little flavor pack 3-20 bag composition flavor pack.
Embodiment eight.
By the selective employing of fresh vegetable class flavouring: after the processing technology processing such as clean vegetables processing technology, dry process, freeze-dry process, pickling process, carry out Packs sterilized respectively and dress up the little flavor pack that the quick-fried pot of single uses this flavouring consumption, maybe can by various little flavor pack again component be packaged into flavor pack set; Maybe can by little flavor pack 3-20 bag of the same race for unit be packaged into the flavor pack set of respective kind.
Claims (10)
1. a quick-fried pot flavor pack, is characterized in that, comprising: the little flavor pack of various flavouring composition needed for the quick-fried pot of single, or the flavor pack set of described little flavor pack 3-20 bag composition, and the mass range of described little flavor pack comprises 5-60 gram.
2. a quick-fried pot flavor pack, it is characterized in that, comprise: single flavouring is by the little flavor pack of the amount encapsulation of the quick-fried pot of single this flavouring required, or the flavor pack set of the above little condiment bag composition of kind, or the above flavor pack set with condiment bag composition little described in kind of a bag, the mass range of described little flavor pack comprises 2-30 gram.
3. the quick-fried pot flavor pack of one according to claim 1 and 2, it is characterized in that, described flavouring can be selected in following raw materials according: green onion, ginger, garlic, onion, little chive, fermented soya bean, chilli, spiceleaf, Chinese prickly ash, anise, pepper, fennel seeds, chrysanthemum, rosemary, Jasmine, dry haw flakes, dry peeled shrimp, dried small shrimp, bacterium mushroom, chopped chilli, tea, cumin, dried orange peel, crab goods.
4. a preparation method for quick-fried pot flavor pack, is characterized in that, can select following step: drysaltery flavouring comprises: select materials, dry process; Fresh vegetable class flavouring comprises: select materials, clean, dewater, cutting or non-divided process; Dressing ingredients after various process, sterilizing, quantitative package or sterilizing separately, quantitative package separately.
5. a preparation method for quick-fried pot flavor pack, is characterized in that, can select following step: drysaltery flavouring comprises: select materials, dry process; Fresh vegetable class flavouring comprises: select materials, clean, dewater, cutting, dry process; Dressing ingredients after various process, sterilizing, quantitative package or sterilizing separately, quantitative package separately.
6. a preparation method for quick-fried pot flavor pack, is characterized in that, can select following step: drysaltery flavouring comprises: select materials, dry process, and fresh vegetable class flavouring comprises: select materials, adopt freeze-dry process to remove 10-50% moisture in flavouring; Dressing ingredients after various process, sterilizing, quantitative package or sterilizing separately, quantitative package separately.
7. a preparation method for quick-fried pot flavor pack, is characterized in that, can select following step: drysaltery flavouring comprises: select materials, dry process; Fresh vegetable class flavouring comprises: select materials, clean, dewater, cutting or non-divided, pickle, drain process; Dressing ingredients after various process, sterilizing, quantitative package or sterilizing separately, quantitative package separately.
8. the quick-fried pot flavor pack of one according to claim 1, is characterized in that, following flavouring drawn together by described little condiment handbag: green onion, ginger, garlic.
9. the quick-fried pot flavor pack of one according to claim 1, is characterized in that, following flavouring drawn together by described little condiment handbag: green onion, ginger, garlic, capsicum, Chinese prickly ash.
10. the quick-fried pot flavor pack of one according to claim 1, is characterized in that, following flavouring drawn together by described little condiment handbag: ginger, anise, Chinese prickly ash, spiceleaf, capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510942529.XA CN105361099A (en) | 2015-12-16 | 2015-12-16 | Seasoning packet for enabling stir-fried seasoning in oil pan to generate fragrance |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510942529.XA CN105361099A (en) | 2015-12-16 | 2015-12-16 | Seasoning packet for enabling stir-fried seasoning in oil pan to generate fragrance |
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| CN105361099A true CN105361099A (en) | 2016-03-02 |
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| CN201510942529.XA Pending CN105361099A (en) | 2015-12-16 | 2015-12-16 | Seasoning packet for enabling stir-fried seasoning in oil pan to generate fragrance |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725093A (en) * | 2016-03-11 | 2016-07-06 | 云南农业大学 | Mate for red meat processing and cooking |
| CN107242443A (en) * | 2017-07-19 | 2017-10-13 | 杨滨棋 | The preparation method of packed old friend's powder |
Citations (6)
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| CN1155992A (en) * | 1996-09-23 | 1997-08-06 | 胡承伟 | Convenient seasonings for stirfrying dish |
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101171943A (en) * | 2006-10-31 | 2008-05-07 | 赵树森 | Chopped scallion pieces and ginger edible oil |
| CN101411449A (en) * | 2008-11-14 | 2009-04-22 | 重庆刘一手餐饮管理有限公司 | Bottom flavorings of dry pot and preparation method thereof |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
| CN103932138A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Spice-compounded condiment and preparation method thereof |
-
2015
- 2015-12-16 CN CN201510942529.XA patent/CN105361099A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155992A (en) * | 1996-09-23 | 1997-08-06 | 胡承伟 | Convenient seasonings for stirfrying dish |
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101171943A (en) * | 2006-10-31 | 2008-05-07 | 赵树森 | Chopped scallion pieces and ginger edible oil |
| CN101411449A (en) * | 2008-11-14 | 2009-04-22 | 重庆刘一手餐饮管理有限公司 | Bottom flavorings of dry pot and preparation method thereof |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
| CN103932138A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Spice-compounded condiment and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725093A (en) * | 2016-03-11 | 2016-07-06 | 云南农业大学 | Mate for red meat processing and cooking |
| CN107242443A (en) * | 2017-07-19 | 2017-10-13 | 杨滨棋 | The preparation method of packed old friend's powder |
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Application publication date: 20160302 |
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