CN105410698A - Preparation method of kitchen soup and aluminum plastic bag used by kitchen soup - Google Patents
Preparation method of kitchen soup and aluminum plastic bag used by kitchen soup Download PDFInfo
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- CN105410698A CN105410698A CN201510801642.6A CN201510801642A CN105410698A CN 105410698 A CN105410698 A CN 105410698A CN 201510801642 A CN201510801642 A CN 201510801642A CN 105410698 A CN105410698 A CN 105410698A
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- plastic bag
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D31/00—Bags or like containers made of paper and having structural provision for thickness of contents
- B65D31/04—Bags or like containers made of paper and having structural provision for thickness of contents with multiple walls
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a preparation method of kitchen soup, and relates to the field of soup. The preparation method of the kitchen soup comprises the following steps: a, blanching or flashing the meat, filling the meat, ingredients and water into a high temperature-resistant aluminum plastic bag, and carrying out vacuum sealing; b, putting the aluminum plastic bag in a water bath at 85-100 DEG C to stew at a constant temperature until the food is cooked and cooling to store, or putting the aluminum plastic bag in a steam environment at 100-121 DEG C to stew at a constant temperature until the food is cooked and cooling to store. According to the preparation method of the kitchen soup, the adsorption of bacteria in the preparation process can be effectively reduced and the residual bacteria can be thoroughly killed. The invention furthermore provides the kitchen soup prepared by utilizing the method and the aluminum plastic bag used in the preparation process.
Description
Technical field
The present invention relates to Tang Pin field, in particular to the aluminium plastic bag of the preparation method of a kitchen soup and a kitchen soup, use.
Background technology
Chinese family is all particular about benefit body of eating soup, but under the life of present fast pace, people have no time to boil Tang Pin substantially, so packed soup just arises at the historic moment.Existing packed soup is all boiled by cauldron, then utilizes liquid filling machine to pour into packing soup product.Tang Pin, in pouring process, can, through the filling pipeline of too much bar, also can expose in atmosphere frequently, nano-bacteria in pipeline and in air is just easy invades soup product in this process, as staphylococcus aureus, so, Tang Pin is just easily contaminated in pouring process, subsidiary bacterium.Even if later-stage utilization inert gas eliminates the air in the packing of product, but also sterilization is not carried out to soup itself, even if or the later stage by thermophilic digestion, sterilization has been carried out to soup, but in such cases, digestion time is short, then in soup, the microorganism of heatproof still exists, and digestion time is long, the taste of the soup product after boiling will change, and mouthfeel is poor.In addition, the soup product that cauldron boils lay particular emphasis on from the thinking of industrialization angle, and cannot meet the requirement of the careful quality of Chinese style soup product, the mouthfeel of finished product is not good yet.And after boiling, meat wherein and vegetables have been stewed all into slag, cannot sort out packing, cause existing packed soup to can't see products material, the requirement of consumer to raw material visuality cannot have been met.
Summary of the invention
In view of this, the invention provides the aluminium plastic bag of the preparation method of a kitchen soup and a kitchen soup, use, to improve in existing packed soup manufacturing process, easily produce bacterium and reluctant problem.
For achieving the above object, the invention provides following technical scheme:
The preparation method of one kitchen soup, comprises the following steps:
A. first by meat blanching or flash distillation, then itself and batching, water are loaded in resistant to elevated temperatures aluminium plastic bag, vacuumize sealing;
B. the water-bath constant temperature described aluminium plastic bag being put into 85 ~ 100 DEG C is stewed and is boiled to ripe, then cooling preservation; Or the steam ambient constant temperature described aluminium plastic bag being put into 100 ~ 121 DEG C is stewed and is boiled to ripe, then cooling preservation.
Relative to prior art, the present invention includes following beneficial effect: the blanching in step a or flash distillation process, the blood stains of meat and the subsidiary bacterium of meat and spore bud can be removed.In step a, after meat, batching, water are loaded aluminium plastic bag, in technological process afterwards, all no longer open aluminium plastic bag, food materials can be sealed up for safekeeping in bag, and final only meeting be opened by consumer.So, just avoid food materials in technological process, repeatedly expose in atmosphere, thus be also attached on food materials with regard to the various bacteria avoided in air, make food materials contaminated, namely avoid the secondary pollution that packing causes.In addition, the material quantity added in advance in each aluminium plastic bag can appropriately adjust according to individual demand.
After food materials pack sealing, just carry out stewing and boil.The heat resistance of aluminium plastic bag is strong, thermal conductivity, and the stewed time of boiling is also long, so on the one hand, the food materials in bag can be boiled in the process gradually, and enter the state of boiling, and finally become Tang Pin.Moreover, the water temperature of aluminium plastic bag outside is higher, even can reach fluidized state, even if but the water of aluminium plastic bag outside reaches boiling, and the water of aluminium plastic bag inside still can not seethe with excitement.Because the condition of water boiling reaches boiling point, and continue to absorb heat, after the water boiling outside bag, now water temperature is set as M, and under the conduction of temperature, the temperature of the water of aluminium plastic bag inside also progressively will be raised to M, and the water now in bag reaches boiling point.Water outside bag can also continue heat absorption when reaching boiling point, so boiling, and the water outside bag is once temperature is more than M, then can automatically and the relatively low water of bag hull-skin temperature carry out temperature exchange, and the water extraction heating load in bag cannot be given again, so the water in bag cannot continue to absorb heat, so, even if the temperature of the water in bag reaches boiling point, also can not seethe with excitement, the state that the soup in bag is just formed " stew for a long time and do not boil ".Aluminium plastic bag being put into steam ambient heats also is herewith principle.And the temperature of the soup product of " stew for a long time do not boil " is very even, can make that nutriment is maximized to be incorporated in soup, ensure the genuineness of food materials, soup product local flavor is mellow soft, more nourishes human body than common stewing, useful body and mind.Person to be consumed takes aluminium plastic bag apart, also can see soup product raw material after buying, and consumer is edible to feel more relieved.
And on the other hand, pass through to stew for a long time and boil, the high temperature continued can kill the bacterium of Tang Pinzhong, even heatproof bacterium, also can bear incessantly the stewed of high temperature and boil, and is killed stewed boiling in process.In addition, in whole operating process, for once bagging process, even if when packing, sack attached to a small amount of microorganism, through high-temperature heating, the steam that water in bag produces also effectively can kill the microorganism of sack, and long high temperature is stewed to boil and also can be played facilitation to the bacterium killing sack.
So, the bacterium that an obtained kitchen soup may contain can effectively be killed fully, for the edible of consumer provides safety guarantee, stops Tang Pin in manufacturing process very easily by the phenomenon of repeated pollution, even carrying out filling and packaging without the need to arranging aseptic, decreasing production cost.When consumer eats, poured out by the soup product in aluminium plastic bag and heat, simple to operate, instant, stores also simple.If be applied to factory dining room or restaurant kitchen, also can simplify soup product Making programme and Production Time, the shelf-life of not selling product can also be extended, for individual food and drink industrial and commercial units, soup product kind can be expanded, fully get ready the goods, and without the need to considering the Cost Problems such as short-term circulation and waste loss.The method effectively improves soup mouthfeel processed and the Tang Pin security of industry now, and step is simple, and adapt to industrial production, improve production efficiency, practicality is high.
Preferably, in the preparation method of an above-mentioned kitchen soup, the blanching method in described step a is: the water described meat being put into 85 ~ 100 DEG C, and blanching 40 ~ 120s, then pulls out; The method of flash distillation is: flash distillation 20 ~ 40s at described meat is put into 100 ~ 121 DEG C.Meat blanching or flash distillation certain hour, some bacterial classifications that can carry it, spore bud carry out sterilization.
Preferably, in the preparation method of an above-mentioned kitchen soup, in described blanching process, also put into ginger splices, the mass ratio of described meat and described ginger splices is 75 ~ 85:0.5 ~ 2.Add the fishy smell that ginger splices effectively can remove meat, smell and the mouthfeel of the kitchen soup that the later stage is obtained are better.
Preferably, in the preparation method of an above-mentioned kitchen soup, the method for described sealing is: utilize heat sealing machine to seal aluminium plastic bag.Heat sealing machine utilizes hot-press sealed method to seal aluminium plastic bag, simple to operate.
Preferably, in the preparation method of an above-mentioned kitchen soup, the water-bath in described step b is stewed the method for boiling and is: erected by described aluminium plastic bag, 2/3 volume of described aluminium plastic bag is submerged in water-bath." erecting " herein, has the meaning of standing being similar to human body, and namely aluminium plastic bag erects is make aluminium plastic bag sack upward, and bag is holded up as human body is stood.Aluminium plastic bag erects, and food materials wherein will be distributed in the bottom of aluminium plastic bag under gravity automatically, and the water logging of outside there has not been the volume of aluminium plastic bag 2/3, and namely outside water has not crossed the middle part of aluminium plastic bag.Food materials in aluminium plastic bag will continue to boil under the heating of the water of outside, so, are convenient to the precipitation of the local flavor of food materials.
Preferably, in the preparation method of an above-mentioned kitchen soup, the cooling means in described step b is: water-cooled.Water-cooled utilizes flowing water to take away heat, lowers the temperature.Flowing water naturally can take away the heat of aluminium plastic bag, so, also little on the impact of the taste of soup product in aluminium plastic bag, while lowering the temperature, the Temperature Distribution in bag also can be made more even to aluminium plastic bag.
Preferably, in the preparation method of an above-mentioned kitchen soup, the store method in described step b is: stored refrigerated at-18 ~ 8 DEG C.The stored refrigerated Keep the quality and freshness being conducive to a kitchen soup.
Preferably, in the preparation method of an above-mentioned kitchen soup, in described step b, stew and boil time preferably 90 ~ 300min.
Present invention also offers a kitchen soup, adopt the preparation method of an above-mentioned kitchen soup to make.The kitchen soup nutrition utilizing this method obtained is preserved comprehensively, and soup product local flavor is mellow soft, and mouthfeel is good, nourishes human body.
Present invention also offers the aluminium plastic bag used in a kind of said method, comprise two-layer food grade plastic thin layer, between described food grade plastic thin layer, be provided with nylon layer, or stackedly between described food grade plastic thin layer be provided with nylon layer and aluminium foil layer.Add nylon layer in aluminium plastic bag, pulling force and the toughness of aluminium plastic bag can have been strengthened, improve wearability and the tensile resistance of aluminium plastic bag, enhance the structure of aluminium plastic bag, avoided stewing at the high temperature continued boiling aluminium plastic bag generation breakage in process.When sealing aluminium plastic bag, heat sealing machine can be utilized to seal, other heat-seal equipments can certainly be selected to seal.
In the present invention, when stewed boiling, carry out in the water that also aluminium plastic bag all can be submerged stewing and boil, or also can only submerge 1/2, concrete operation is still carried out according to actual conditions.
In the present invention, meat can select chicken, duck, pork, mutton, beef etc., and batching comprises cordyceps flower, Radix Codonopsis, red date, matrimony vine, ginger splices, the red sage root, radix polygonati officinalis etc.One kitchen soup can be cordyceps flower stewed chicken soup, three ginseng decoction for invigorating qi, rib soup, the old duck soup of sauerkraut, tomato bouillons etc., and no matter a kitchen soup is any, and wherein the mass ratio of meat, batching, water is 30 ~ 300:6 ~ 75.5:10 ~ 1000.
In the present invention, the specification of the aluminium plastic bag of use does not limit, and the specification of aluminium plastic bag is mainly depending on the component of a kitchen soup.
Before meat carries out blanching, preferably stripping and slicing process is carried out to meat, so, contribute to blood stains and ooze out in blanching process, also increase in meat core from the probability carried disease germs and spore bud is killed.Can remove some unwanted parts in dicing process, such as chop just can carry out process of picking a bone, and chicken and duck just can remove head, neck and afterbody.When blanching, meat can be put into, now boiling water defervescence after the water boiling in pot, when the water in pot seethes with excitement again, can meat be pulled out.After pulling meat out, first simply can clear up, clean blood stains, be then placed in the clean vessel of sterilization for subsequent use.
A kitchen soup provided by the invention does not add the food additives such as anticorrisive agent, salt, monosodium glutamate, chicken powder, health-nutrition.In addition, if this kind kitchen soup is used for catering industry, just can provide the soup product of upper health-nutrition for consumer after the heating, so, improve the soup efficiency processed of restaurant kitchen, practicality is high.
In the present invention, a said kitchen soup belongs to packed soup, and a kitchen soup is its title, and its actual form of expression is packed soup.
Compared with prior art, beneficial effect of the present invention is:
(1) can effectively avoid in point process of assembling, a kitchen soup is by bacterium secondary pollution;
(2) sterilization more thoroughly can be carried out to the bacterium that may exist in a kitchen soup, even if adsorbed a small amount of bacterium in unique bagging process once, also can be killed in the high-temperature heating process in later stage;
(3) realize " stew for a long time do not boil ", can make that nutriment is maximized to be incorporated in soup, soup product local flavor is mellow soft.
Accompanying drawing explanation
In order to the clearer explanation embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the schematic diagram of the aluminium plastic bag that the embodiment of the present invention one provides;
Fig. 2 is the schematic diagram of the aluminium plastic bag that the embodiment of the present invention two provides.
Wherein, Reference numeral gathers as follows:
Food grade plastic thin layer 101; Nylon layer 102; Aluminium foil layer 103.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment one
The kitchen soup that embodiments of the invention one provide is cordyceps flower stewed chicken soup, makes primarily of following raw material: hen 40g, cordyceps flower 2g, Radix Codonopsis 2g, matrimony vine 1g, ginger splices 1g, water 200ml.
The preparation method of this kitchen soup, comprises the following steps:
A. first hen is put into the water of 85 DEG C, blanching 120s, then pulls hen out, itself and cordyceps flower, Radix Codonopsis, matrimony vine, ginger splices, water is loaded in resistant to elevated temperatures aluminium plastic bag, vacuumizes sealing;
B. the constant temperature in the water of 85 DEG C that all submerged by aluminium plastic bag is stewed and is boiled 90min, carries out Continuous sterilization simultaneously, finally it naturally is cooled, preservation at-18 DEG C.
The aluminium plastic bag used in the present embodiment is fine aluminium complex pocket, and structure as shown in Figure 1, comprises two-layer food grade plastic thin layer 101, is provided with nylon layer 102 between two-layer food grade plastic thin layer 101.Add nylon layer 102 in aluminium plastic bag, pulling force and the toughness of aluminium plastic bag can have been strengthened, improve wearability and the tensile resistance of aluminium plastic bag, enhance the structure of aluminium plastic bag, avoided stewing at the high temperature continued boiling aluminium plastic bag generation breakage in process.
Embodiment two
The kitchen soup that embodiments of the invention two provide is American ginseng silkie soup, makes primarily of following raw material: black-bone chicken 40g, American ginseng 0.5g, red date 3g, first meat 1g, matrimony vine 1g, ginger splices 1g, water 200ml.
The preparation method of this kitchen soup, comprises the following steps:
A. first black-bone chicken is put into the water of 100 DEG C, adding in addition with the mass ratio of black-bone chicken is the ginger splices of 75:0.5, blanching 40s together, then black-bone chicken is pulled out, ginger splices in itself and American ginseng, red date, first meat, matrimony vine, raw material, water are loaded in resistant to elevated temperatures aluminium plastic bag, vacuumizes rear heat sealing machine and seal;
B. water aluminium plastic bag being put into 100 DEG C erects, and makes 2/3 volume of aluminium plastic bag submerge in boiling water, and constant temperature is stewed and boiled 300min, carry out Continuous sterilization, under then aluminium plastic bag being placed on delivery port, utilize normal temperature flowing water to wash away aluminium plastic bag, it is cooled, under being finally kept at 8 DEG C of conditions.
The aluminium plastic bag used in the present embodiment is complex pocket of aluminizing, and structure as shown in Figure 2, comprises two-layer food grade plastic thin layer 101, stackedly between two-layer food grade plastic thin layer 101 is provided with nylon layer 102 and aluminium foil layer 103.
Embodiment three
The kitchen soup that embodiments of the invention three provide is three ginseng decoction for invigorating qi, makes primarily of following raw material: lean meat 80g, American ginseng 1g, radix pseudostellariae 4g, red sage root 4g, red date 12g, ginger splices 2g, water 400ml.
The preparation method of this kitchen soup, comprises the following steps:
A. first lean meat is put into high pressure flash pot, at 100 DEG C, flash distillation 40s, then takes out lean meat, loads in resistant to elevated temperatures aluminium plastic bag, utilize heat sealing machine to seal after vacuumizing by the ginger splices in itself and American ginseng, radix pseudostellariae, the red sage root, red date, raw material, water;
B. the aluminium plastic bag after sealing is put into the water of 90 DEG C, erect, and make 2/3 volume of aluminium plastic bag submerge in boiling water, constant temperature is stewed and is boiled 200min, carry out Continuous sterilization, under then aluminium plastic bag being placed on delivery port, utilize normal temperature flowing water to wash away aluminium plastic bag, it is cooled, at being finally kept at 3 DEG C.
The aluminium plastic bag used in the present embodiment is complex pocket of aluminizing, and comprises two-layer food grade plastic thin layer, stackedly between two-layer food grade plastic thin layer is provided with nylon layer and aluminium foil layer.
Embodiment four
The kitchen soup that embodiments of the invention four provide is rib soup, makes primarily of following raw material: chop 60g, stem of noble dendrobium 3g, the root of straight ladybell 3g, radix polygonati officinalis 3g, red date 9g, ginger splices 1.5g, water 300ml.
The preparation method of this kitchen soup, comprises the following steps:
A. first chop is put into the water of 98 DEG C, adding in addition with the mass ratio of chop is the ginger splices of 80:1, and blanching 100s, then pulls chop out, ginger splices in itself and the stem of noble dendrobium, the root of straight ladybell, radix polygonati officinalis, red date, raw material, water are loaded in resistant to elevated temperatures aluminium plastic bag, vacuumizes sealing;
B. water aluminium plastic bag being put into 100 DEG C erects, and makes 2/3 volume of aluminium plastic bag submerge in boiling water, and constant temperature is stewed and boiled 280min, carry out Continuous sterilization, under then aluminium plastic bag being placed on delivery port, utilize normal temperature flowing water to wash away the surface of aluminium plastic bag, it is cooled, at being finally kept at-5 DEG C.
The aluminium plastic bag used in the present embodiment is fine aluminium complex pocket, comprises two-layer food grade plastic thin layer, is provided with nylon layer between two-layer food grade plastic thin layer.
Embodiment five
The kitchen soup that embodiments of the invention five provide is the old duck soup of sauerkraut, makes primarily of following raw material: old duck 100g, sauerkraut 45g, shallot 3g, matrimony vine 1.5g, ginger splices 3.5g, water 500ml.
The preparation method of this kitchen soup, comprises the following steps:
A. first old duck is put into high pressure flash pot, flash distillation 20s at 121 DEG C, then takes out old duck, the ginger splices in itself and sauerkraut, shallot, matrimony vine, raw material, water is loaded in resistant to elevated temperatures aluminium plastic bag, vacuumizes rear heat sealing machine and seal;
B. aluminium plastic bag is put into the high pressure steam heating environment of 121 DEG C, constant temperature is stewed and is boiled 180min, carries out Continuous sterilization, is then taken out, make it naturally cool to room temperature, preserves at being finally positioned over-15 DEG C.
The aluminium plastic bag used in the present embodiment is complex pocket of aluminizing, and comprises two-layer food grade plastic thin layer, stackedly between two-layer food grade plastic thin layer is provided with nylon layer and aluminium foil layer.
The kitchen soup that above embodiment obtains all can preserve 2 months at low temperatures.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a kitchen soup, is characterized in that, comprise the following steps:
A. first by meat blanching or flash distillation, then itself and batching, water are loaded in resistant to elevated temperatures aluminium plastic bag, vacuumize sealing;
B. the water-bath constant temperature described aluminium plastic bag being put into 85 ~ 100 DEG C is stewed and is boiled to ripe, then cooling preservation; Or the steam ambient constant temperature described aluminium plastic bag being put into 100 ~ 121 DEG C is stewed and is boiled to ripe, then cooling preservation.
2. the preparation method of a kitchen soup according to claim 1, is characterized in that, the blanching method in described step a is: the water described meat being put into 85 ~ 100 DEG C, and blanching 40 ~ 120s, then pulls out; The method of flash distillation is: flash distillation 20 ~ 40s at described meat is put into 100 ~ 121 DEG C.
3. the preparation method of a kitchen soup according to claim 2, is characterized in that, in described blanching process, also put into ginger splices, and the mass ratio of described meat and described ginger splices is 75 ~ 85:0.5 ~ 2.
4. the preparation method of a kitchen soup according to claim 1, is characterized in that, the method for described sealing is: utilize heat sealing machine to seal aluminium plastic bag.
5. the preparation method of a kitchen soup according to claim 1, is characterized in that, the water-bath in described step b is stewed the method for boiling and is: erected by described aluminium plastic bag, 2/3 volume of described aluminium plastic bag is submerged in water-bath.
6. the preparation method of a kitchen soup according to claim 1, it is characterized in that, the cooling means in described step b is: water-cooled.
7. the preparation method of a kitchen soup according to claim 1, it is characterized in that, the store method in described step b is: stored refrigerated at-18 ~ 8 DEG C.
8. the preparation method of a kitchen soup according to claim 1, is characterized in that, in described step b, stewes and boils time preferably 90 ~ 300min.
9. a kitchen soup, is characterized in that, adopts the preparation method of the kitchen soup described in any one of claim 1 ~ 8 to make.
10. the aluminium plastic bag used in the preparation method of the kitchen soup described in an any one of claim 1 ~ 8, it is characterized in that, comprise two-layer food grade plastic thin layer, be provided with nylon layer between described food grade plastic thin layer, or stackedly between described food grade plastic thin layer be provided with nylon layer and aluminium foil layer.
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| CN201510801642.6A CN105410698A (en) | 2015-11-18 | 2015-11-18 | Preparation method of kitchen soup and aluminum plastic bag used by kitchen soup |
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| CN201510801642.6A CN105410698A (en) | 2015-11-18 | 2015-11-18 | Preparation method of kitchen soup and aluminum plastic bag used by kitchen soup |
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| CN105410698A true CN105410698A (en) | 2016-03-23 |
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| CN102475298A (en) * | 2010-11-30 | 2012-05-30 | 河南省淇县永达食业有限公司 | Manufacture method for stewed chicken in beer |
| CN102228261A (en) * | 2011-07-05 | 2011-11-02 | 蚌埠市安娜食品有限公司 | Method for preparing steamed oxtail in clear soup |
| CN103125953A (en) * | 2013-03-12 | 2013-06-05 | 王家良 | Soup meat product and preparation method thereof |
| CN104068380A (en) * | 2014-06-27 | 2014-10-01 | 宁波秀可食品有限公司 | Preparation method of vacuum-packaged boiled pleurotus eryngii |
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