CN110179105A - A kind of freeze-drying dish and preparation method thereof - Google Patents
A kind of freeze-drying dish and preparation method thereof Download PDFInfo
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- CN110179105A CN110179105A CN201910055533.2A CN201910055533A CN110179105A CN 110179105 A CN110179105 A CN 110179105A CN 201910055533 A CN201910055533 A CN 201910055533A CN 110179105 A CN110179105 A CN 110179105A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 235000015067 sauces Nutrition 0.000 claims abstract description 50
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
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- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 15
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of freeze-drying dish and preparation method thereof, and it includes following components that dish is lyophilized by weight: 1500-1900 parts of water, 500-600 parts of meat, 200-260 parts of romaine lettuce, 100-130 parts of mushroom, 100-170 parts of seafood mushroom, 40-80 parts of ginger, 10-25 parts of chive, 95-120 parts of oyster sauce, 5-25 parts of soy sauce, 95-120 parts of hoisin sauce, 115-125 parts of roast pork sauce, 60-100 parts of salt, 10-35 parts of white pepper powder, 10-30 parts of black pepper.The invention also discloses the preparation methods of freeze-drying dish.Freeze-drying dish of the invention has the characteristics that long shelf-life, storage convenient transportation, nutritive value is high and is easy to absorb.
Description
Technical field
The present invention relates to a kind of freeze-drying dish, and the invention further relates to a kind of methods for preparing above-mentioned freeze-drying dish, belong to food
Product manufacture field.
Background technique
With rapid development of economy, the continuous improvement of living standards of the people, the continuous quickening and tourist industry of work rhythm
Fast development, industrialized quick-freezing cooked dish product comes into being.Quick-freezing cooked dish by its safety, nutrition, health,
It is convenient, quality is stable, captures fast-food market rapidly without the features such as kitchen, become the hot spot of demand.
Its unbalanced nutrition of arranging in pairs or groups of existing quick-frozen dish is not high, is unfavorable for absorbing, and the shelf-life is short, stores transport not
It is convenient.
So existing freeze-drying dish needs to be further improved.
Summary of the invention
Place that purpose of the invention is to overcome the shortcomings in the prior art provides a kind of long shelf-life, storage transport
Freeze-drying dish that is convenient, nutritive value height and be easy to absorb.
Correspondingly, another object of the present invention provides a kind of method for preparing above-mentioned freeze-drying dish, this method, processing side
Just, strong operability, it is easy to accomplish industrialized production.
For dish is lyophilized, in order to achieve the above object, the present invention uses following scheme:
1. a kind of freeze-drying dish, it is characterised in that by weight include following components:
1500-1900 parts of water, 500-600 parts of meat, 200-260 parts of romaine lettuce, 100-130 parts of mushroom, seafood mushroom 100-170
Part, 40-80 parts of ginger, 10-25 parts of chive, 95-120 parts of oyster sauce, 5-25 parts of soy sauce, 95-120 parts of hoisin sauce, roast pork sauce 115-
125 parts, 60-100 parts of salt, 10-35 parts of white pepper powder, 10-30 parts of black pepper.
By weight include following components as the improvement of present invention freeze-drying dish:
1600-1700 parts of water, 530-550 parts of meat, 220-240 parts of romaine lettuce, 115-120 parts of mushroom, seafood mushroom 110-160
Part, 50-70 parts of ginger, 15-20 parts of chive, 105-110 parts of oyster sauce, 10-20 parts of soy sauce, 105-110 parts of hoisin sauce, roast pork sauce
125-135 parts, 70-90 parts of salt, 15-30 parts of white pepper powder, 15-25 parts of black pepper.
Seafood mushroom belongs to the raw bacterium of low form grass or the raw whiterot fungi of wood, has very high nutritive value and medical value, color are clean
White, bacterial context is plump, delicate mouthfeel, fragrant, delicious flavour.The Amino Acids in Proteins A wide selection of colours and designs of seafood mushroom, including 8 kinds
Essential amino acid also contains several polysaccharide bodies, and the hot water and extractive with organic solvent of fructification, which have, removes human body freedom
The effect of base, thus often feeding seafood mushroom have anticancer, anti-cancer, improve immunity, it is pre- it is anti-aging, extend the service life the effect of.It is a kind of
Edible mushroom with very high nutritive value and medical value.
Mushroom is known as the title of the king of mountain delicacy, is the nutritional health food of high protein, low fat.Chinese dynasties physician is to perfume (or spice)
Mushroom has famous discussion.Modern medicine and nutrition deepen continuously research, and the medical value of mushroom is also constantly exploited.In mushroom
Quantitative Determination of Ergosterol is very high, effective to prevention and treatment rickets；Lentinan (β~1,3 glucans) can enhance cell immunocompetent, from
And inhibit the growth of cancer cell；Mushroom contains more than 40 kinds of enzymes of six big enzymes, can correct human chitinase deficiency disease；Rouge in mushroom
It is beneficial to reduce blood lipid to human body for fat institute fatty acids.
As another the improving of present invention freeze-drying dish, the meat be one of chicken, duck, pork, beef or
Two or more mixtures.
Baby is lyophilized to the preparation method of dish, in order to achieve the above object, the present invention uses following scheme, including following step
It is rapid:
A, pre-treatment of raw material step:
Meat is cleaned up with water, the part that can not be eaten is removed, leaves behind muscle；Ginger removes the peel slice after cleaning；It is fragrant
Mushroom cleans slice after removing stalk；Romaine lettuce, seafood mushroom are cut into section after cleaning；Chive is cut into section after removing root after cleaning again；
B, step is cooked:
The meat of formula ratio, ginger slice, chive, white pepper powder, black pepper are sequentially added in pot, then plus suitable quantity of water after endure
1.5-3h is boiled, meat is pulled out, adds after the soy sauce of formula ratio, oyster sauce, hoisin sauce, roast pork sauce, salt and soup is boiled into 20- again
40min is added water in another pot and oyster sauce is added to boil mushroom, pulls out after 25-35min；Water is added in another pot and adds oyster sauce
Seafood mushroom is boiled, is pulled out after 8-12min；Water is added in another pot, is pulled out after scalding 8-12s after boiling；
C, mounted box step:
Meat, mushroom, seafood mushroom, the romaine lettuce being added in step B in packing box add meat soup, package；
D, step of freeze drying:
Packing box in step C is put into freeze dryer be lyophilized it is blocking；
E, sealer step:
Product after the completion of freeze-drying is sealed up into metal film.
A kind of improvement of the preparation method of dish is lyophilized as the present invention, is torn into shredded meat after pulling meat out in step B.
A kind of improvement of the preparation method of dish is lyophilized as the present invention, infusion temperature is 140-160 DEG C in step B.
A kind of improvement of preparation method as present invention freeze-drying dish, be added in packing box in step C 40g shredded meat,
30g mushroom, 30g seafood mushroom, 30g romaine lettuce, add 130g soup.
In conclusion the present invention compared with the existing technology the beneficial effect is that:
1. freeze-drying dish of the invention has used some meats, since the eating habit of Chinese is relatively partial to intake greatly
The carbohydrate of amount, so the protein intake of universal people is all insufficient.The meat that the present invention adds can satisfy state
People is daily for the intake requirement of protein.
2. the present invention can save the color of dish, such as the day of romaine lettuce by Freeze Drying Technique to the maximum extent
Right pigment remains unchanged, and the loss of various aromatic substances may decrease to bottom line；This allows for freeze-drying dish can be maximum
Guarantee to degree its flavor.The preservation being freeze-dried to protein is better than what general freezer saved.It can also save in meat
Nutritional ingredients at different levels can save 90% or more especially to vitamin.It is operated under vacuum and low temperature, the growth of microorganism and enzyme
Effect is suppressed.Thoroughly, dried product is light-weight, small in size for dehydration, and occupied area is few when storage, convenient transportation；Weight saving
Significantly.Since volume reduces, correspondingly packing charges also much less.Rehydration is fast, convenient.Because what dried material contained
Moisture directly evaporates in the frozen state, therefore in the drying process, because operating under vacuum, oxygen is few, therefore, some
Oxidizable substance (such as grease type) is protected.Freeze-drying can exclude the moisture of 95%-99% or more, so that freeze-drying dish
Meat and fish dishes energy long-term preservation and never degenerate.
3. in order to meet requirement of modern's fast pace life to food, the present invention has long shelf-life, storage transporter
Just, nutritive value is high and is easy to the characteristics of absorbing.
4. production method of the invention has strong operability, it is easy to accomplish the characteristics of industrialized production, mechanical batch can be used
The freeze-drying dish for measuring production, greatly increases the production efficiency.
Specific embodiment
The invention will be further described With reference to embodiment:
Embodiment 1
A kind of freeze-drying dish includes following components by weight:
1500 parts of water, 500 parts of meat, 200 parts of romaine lettuce, 100 parts of mushroom, 100 parts of seafood mushroom, 40 parts of ginger, 10 parts of chive, oyster
Oily 95 parts, 5 parts of soy sauce, 95 parts of hoisin sauce, 115-125 parts of roast pork sauce, 60 parts of salt, 10 parts of white pepper powder, 10 parts of black pepper.
Embodiment 2
A kind of freeze-drying dish includes following components by weight:
1900 parts of water, 600 parts of meat, 260 parts of romaine lettuce, 130 parts of mushroom, 170 parts of seafood mushroom, 80 parts of ginger, 25 parts of chive, oyster
Oily 120 parts, 25 parts of soy sauce, 120 parts of hoisin sauce, 125 parts of roast pork sauce, 100 parts of salt, 35 parts of white pepper powder, 30 parts of black pepper.
Embodiment 3
A kind of freeze-drying dish includes following components by weight:
1600 parts of water, 530 parts of meat, 220 parts of romaine lettuce, 115 parts of mushroom, 110 parts of seafood mushroom, 50 parts of ginger, 15 parts of chive, oyster
Oily 105 parts, 10 parts of soy sauce, 105 parts of hoisin sauce, 125 parts of roast pork sauce, 70 parts of salt, 15 parts of white pepper powder, 15 parts of black pepper.
Embodiment 4
A kind of freeze-drying dish includes following components by weight:
1700 parts of water, 550 parts of meat, 240 parts of romaine lettuce, 120 parts of mushroom, 160 parts of seafood mushroom, 70 parts of ginger, 20 parts of chive, oyster
Oily 110 parts, 20 parts of soy sauce, 110 parts of hoisin sauce, 135 parts of roast pork sauce, 90 parts of salt, 30 parts of white pepper powder, 25 parts of black pepper.
Embodiment 5
A kind of freeze-drying dish includes following components by weight:
1650 parts of water, 540 parts of meat, 230 parts of romaine lettuce, 118 parts of mushroom, 130 parts of seafood mushroom, 60 parts of ginger, 18 parts of chive, oyster
Oily 108 parts, 15 parts of soy sauce, 108 parts of hoisin sauce, 130 parts of roast pork sauce, 80 parts of salt, 20 parts of white pepper powder, 20 parts of black pepper.
Freeze-drying dish in embodiment 1-5 can be using any one of embodiment 6-8 preparation:
Embodiment 6
A kind of preparation method that dish is lyophilized, it is characterised in that the following steps are included:
A, pre-treatment of raw material step:
Meat is cleaned up with water, the part that can not be eaten is removed, leaves behind muscle；Ginger removes the peel slice after cleaning；It is fragrant
Mushroom cleans slice after removing stalk；Romaine lettuce, seafood mushroom are cut into section after cleaning；Chive is cut into section after removing root after cleaning again；
B, step is cooked:
The meat of formula ratio, ginger slice, chive, white pepper powder, black pepper are sequentially added in pot, then plus suitable quantity of water after endure
Boil 1.5h, infusion temperature is 140 DEG C, and meat is pulled out, after adding the soy sauce of formula ratio, oyster sauce, hoisin sauce, roast pork sauce, salt
Soup is boiled into 20min again, water is added in another pot, oyster sauce is added to boil mushroom, pulled out after 25min；Water is added in another pot
Add oyster sauce to boil seafood mushroom, is pulled out after 8min；Water is added in another pot, is pulled out after scalding 8s after boiling；After wherein meat is pulled out
It is torn into shredded meat.
C, mounted box step:
Meat, mushroom, seafood mushroom, the romaine lettuce being added in step B in packing box add meat soup, package；
D, step of freeze drying:
Packing box in step C is put into freeze dryer be lyophilized it is blocking；
E, sealer step:
Product after the completion of freeze-drying is sealed up into metal film.
Embodiment 7
A kind of preparation method that dish is lyophilized, it is characterised in that the following steps are included:
A, pre-treatment of raw material step:
Meat is cleaned up with water, the part that can not be eaten is removed, leaves behind muscle；Ginger removes the peel slice after cleaning；It is fragrant
Mushroom cleans slice after removing stalk；Romaine lettuce, seafood mushroom are cut into section after cleaning；Chive is cut into section after removing root after cleaning again；
B, step is cooked:
The meat of formula ratio, ginger slice, chive, white pepper powder, black pepper are sequentially added in pot, then plus suitable quantity of water after endure
Boil 3h, infusion temperature is 160 DEG C, and meat is pulled out, and adding after the soy sauce of formula ratio, oyster sauce, hoisin sauce, roast pork sauce, salt will
Soup boils 40min again, water is added in another pot, oyster sauce is added to boil mushroom, pull out after 35min；Water is added in another pot to add
Oyster sauce boils seafood mushroom, pulls out after 12min；Water is added in another pot, is pulled out after scalding 12s after boiling；After wherein meat is pulled out
It is torn into shredded meat.
C, mounted box step:
Meat, mushroom, seafood mushroom, the romaine lettuce being added in step B in packing box add meat soup, package；
D, step of freeze drying:
Packing box in step C is put into freeze dryer be lyophilized it is blocking；
E, sealer step:
Product after the completion of freeze-drying is sealed up into metal film.
Embodiment 8
A kind of preparation method that dish is lyophilized, it is characterised in that the following steps are included:
A, pre-treatment of raw material step:
Meat is cleaned up with water, the part that can not be eaten is removed, leaves behind muscle；Ginger removes the peel slice after cleaning；It is fragrant
Mushroom cleans slice after removing stalk；Romaine lettuce, seafood mushroom are cut into section after cleaning；Chive is cut into section after removing root after cleaning again；
B, step is cooked:
The meat of formula ratio, ginger slice, chive, white pepper powder, black pepper are sequentially added in pot, then plus suitable quantity of water after endure
Boil 2h, infusion temperature is 150 DEG C, and meat is pulled out, and adding after the soy sauce of formula ratio, oyster sauce, hoisin sauce, roast pork sauce, salt will
Soup boils 20-40min again, water is added in another pot, oyster sauce is added to boil mushroom, pull out after 30min；It is added in another pot
Water adds oyster sauce to boil seafood mushroom, pulls out after 10min；Water is added in another pot, is pulled out after scalding 10s after boiling；Wherein meat is fished out
Shredded meat is torn into after out.
C, mounted box step:
Meat, mushroom, seafood mushroom, the romaine lettuce being added in step B in packing box add meat soup, package；In packing box
Middle addition 40g shredded meat, 30g mushroom, 30g seafood mushroom, 30g romaine lettuce, add 130g soup.
D, step of freeze drying:
Packing box in step C is put into freeze dryer be lyophilized it is blocking；
E, sealer step:
Product after the completion of freeze-drying is sealed up into metal film.
Performance detection:
Fat content measurement
Segmentation extract 7 freeze-drying dish samples, tested according to GB 5009.6-2016, respectively on the day of production,
Preservation is tested after 10 days, 30 days, 60 days, 90 days, and test result see the table below 1.
1 fat content measurement result of table
| Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 | Sample 7 | |
| Production date | 8.14% | 8.11% | 8.15% | 8.12% | 8.14% | 8.13% | 8.15% |
| 10 days | 8.20% | 8.21% | 8.23% | 8.20% | 8.22% | 8.21% | 8.23% |
| 30 days | 8.29% | 8.30% | 8.32% | 8.29% | 8.31% | 8.32% | 8.33% |
| 60 days | 8.37% | 8.39% | 8.40% | 8.36% | 8.38% | 8.40% | 8.41% |
| 90 days | 7.43% | 7.44% | 7.46% | 7.42% | 7.44% | 7.45% | 7.46% |
It can be obtained from the data in table 1,7 samples that comparison segmentation is extracted, the freeze-drying dish of sample 1-7 is with the preservation time
Extension, fat content do not change significantly, stable content.Grease deterioration is the rotten main reason of soup stock, grease
Stability is good, shows that the quality of soup stock is stablized, long shelf-life, storage endurance.
2, subjective appreciation
It chooses 25 experimenters and subjective appreciation is carried out by 2 index of table to the freeze-drying dish of sample sets 1-7, make even respectively.Its
In every item rating 25 divide, total 100 points.
2 subjective appreciation standard of table
It can be obtained from the data in table 2, the freeze-drying dish product of sample sets 1-7 all has higher sensory evaluation scores, averagely exists
88 points or so, wherein form score highest.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (7)
1. a kind of freeze-drying dish, it is characterised in that by weight include following components:
1500-1900 parts of water, 500-600 parts of meat, 200-260 parts of romaine lettuce, 100-130 parts of mushroom, 100-170 parts of seafood mushroom, life
40-80 parts of ginger, 10-25 parts of chive, 95-120 parts of oyster sauce, 5-25 parts of soy sauce, 95-120 parts of hoisin sauce, 115-125 parts of roast pork sauce,
60-100 parts of salt, 10-35 parts of white pepper powder, 10-30 parts of black pepper.
2. a kind of freeze-drying dish according to claim 1, it is characterised in that by weight include following components:
1600-1700 parts of water, 530-550 parts of meat, 220-240 parts of romaine lettuce, 115-120 parts of mushroom, 110-160 parts of seafood mushroom, life
50-70 parts of ginger, 15-20 parts of chive, 105-110 parts of oyster sauce, 10-20 parts of soy sauce, 105-110 parts of hoisin sauce, roast pork sauce 125-135
Part, 70-90 parts of salt, 15-30 parts of white pepper powder, 15-25 parts of black pepper.
3. a kind of freeze-drying dish according to claim 1 or 2, it is characterised in that the meat is chicken, duck, pork, ox
The mixture of one or more of meat.
4. a kind of preparation method that dish is lyophilized, it is characterised in that the following steps are included:
A, pre-treatment of raw material step:
Meat is cleaned up with water, the part that can not be eaten is removed, leaves behind muscle；Ginger removes the peel slice after cleaning；Mushroom is gone
Slice is cleaned after stalk；Romaine lettuce, seafood mushroom are cut into section after cleaning；Chive is cut into section after removing root after cleaning again；
B, step is cooked:
The meat of formula ratio, ginger slice, chive, white pepper powder, black pepper are sequentially added in pot, then plus suitable quantity of water after infusion
1.5-3h pulls meat out, adds after the soy sauce of formula ratio, oyster sauce, hoisin sauce, roast pork sauce, salt soup boiling 20- again
40min is added water in another pot and oyster sauce is added to boil mushroom, pulls out after 25-35min；Water is added in another pot and adds oyster sauce
Seafood mushroom is boiled, is pulled out after 8-12min；Water is added in another pot, is pulled out after scalding 8-12s after boiling；
C, mounted box step:
Meat, mushroom, seafood mushroom, the romaine lettuce being added in step B in packing box add meat soup, package；
D, step of freeze drying:
Packing box in step C is put into freeze dryer be lyophilized it is blocking；
E, sealer step:
Product after the completion of freeze-drying is sealed up into metal film.
5. a kind of preparation method that dish is lyophilized according to claim 4, it is characterised in that torn after pulling meat out in step B
At shredded meat.
6. a kind of preparation method that dish is lyophilized according to claim 4, it is characterised in that infusion temperature is in step B
140-160℃。
7. a kind of preparation method that dish is lyophilized according to claim 4, it is characterised in that add in packing box in step C
Enter 40g shredded meat, 30g mushroom, 30g seafood mushroom, 30g romaine lettuce, adds 130g soup.
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| CN106261102A (en) * | 2015-05-28 | 2017-01-04 | 朱婷 | A kind of nutritious soup soup stock and preparation method thereof |
| CN108887646A (en) * | 2018-07-23 | 2018-11-27 | 中山洪力健康食品产业研究院有限公司 | A kind of freeze-drying long-boiled soup soup stock and its preparation process |
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| DE102005024409A1 (en) * | 2005-05-27 | 2006-11-30 | VOGELEY GmbH GroßVerbraucher-Service | Age-appropriate freeze-dried food and process for the preparation of this food |
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Application publication date: 20190830 |