CN110236090A - It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof - Google Patents
It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof Download PDFInfo
- Publication number
- CN110236090A CN110236090A CN201910514743.3A CN201910514743A CN110236090A CN 110236090 A CN110236090 A CN 110236090A CN 201910514743 A CN201910514743 A CN 201910514743A CN 110236090 A CN110236090 A CN 110236090A
- Authority
- CN
- China
- Prior art keywords
- chicken
- freeze
- soup
- parts
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 69
- 235000014347 soups Nutrition 0.000 title claims abstract description 57
- 238000004108 freeze drying Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000013339 cereals Nutrition 0.000 claims abstract description 41
- 241000209140 Triticum Species 0.000 claims abstract description 39
- 235000021307 Triticum Nutrition 0.000 claims abstract description 39
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 19
- 240000000467 Carum carvi Species 0.000 claims abstract description 19
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 244000203593 Piper nigrum Species 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 63
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 235000013409 condiments Nutrition 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 235000013882 gravy Nutrition 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 235000013547 stew Nutrition 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 206010049244 Ankyloglossia congenital Diseases 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 4
- 244000062241 Kaempferia galanga Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 241000209490 Nymphaea Species 0.000 claims description 4
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 229910052736 halogen Inorganic materials 0.000 claims description 4
- 150000002367 halogens Chemical class 0.000 claims description 4
- 238000001746 injection moulding Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- -1 muscle Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000003507 refrigerant Substances 0.000 claims description 4
- 230000008439 repair process Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 239000006072 paste Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 241000234282 Allium Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 244000071969 Plumeria obtusa Species 0.000 description 2
- 235000013087 Plumeria rubra Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L15/00—Egg products; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Facilitate freeze-drying chicken crushed grain soup and preparation method thereof the invention discloses a kind of.The invention is made of chicken, egg liquid, water, wheat kernel rice, dehydration caraway, flour, edible salt, white pepper powder, monosodium glutamate, paste chicken essence according to certain weight proportion.The present invention is handled concentration crushed grain soup using Freeze Drying Technique, after crushed grain soup freezes through (- 35 DEG C, 6h) of pre-freeze, is put into freeze dryer and is dried according to its lyophilized technique curve, until moisture content is lower than 5%.Product facilitates freeze-drying chicken crushed grain soup, using Shandong Province's local characteristic cuisines --- and crushed grain soup is added chicken silk, in conjunction with the flavor of the thick and egg flower soup of congee, while reducing the loss of nutritional ingredient work in-process as prototype, also with the health-care effect of splendid strengthening spleen and nourishing stomach.In addition, application method of the invention is simple, opens bag and be subject to boiling water and brew 5 minutes, it can be served, and the shelf-life is longer, used as needed.
Description
Technical field
Facilitate freeze-drying chicken crushed grain soup and preparation method thereof the present invention relates to a kind of.
Background technique
Crushed grain, also known as " meat congee " are a kind of traditional famous-eat of Linyi, with a long history, the deep happiness by local people
Love.As the representative of Shandong snack, crushed grain soup is mainly made of raw materials such as chicken silk, frangipanis, wheat kernel rice, and selected raw material all has
Shandong local characteristic, taste is salty fresh pure, embodies the special favor of Shandong cuisine.
The fast pace of society is higher and higher for the diversity requirements of instant food, and instant noodles sluggish market facilitates egg flower
The positive low-key of soup food is much more popular.Egg flower soup mellowness warm stomach, heat and salt content are lower, but compared to instant noodles, egg flower soup are facilitated to fill
Famine is weaker.Crushed grain soup, which can be fabricated to, facilitates egg flower soup food, but its ingredient is more abundant, and soup matter is more thick, taste more alcohol
It is thick.Compared to the mode that traditional stand is now sold, batch production processing does not need prolonged soup bottom tanning and processing technology more
Cost can be greatly reduced in maturation；Crushed grain soup is fabricated to and facilitates egg flower soup food that taste deliciousness is made to be not required to limit stand in the morning,
Whenever and wherever possible, experience giving off a strong fragrance.
Traditional crushed grain soup manufacture craft is many and diverse and on the market temporarily without prepackaged food, for convenient for edible, this product this product is with chicken
Shredded meat, frangipanis, wheat kernel rice are primary raw material, and egg flower, wheat kernel and the chicken silk through stew in soy sauce are lyophilized into together with concentration original soup
One entirety, to facilitate box to pack, brewed in hot water when eating is convenient and efficient.Crushed grain soup is full of nutrition, and taste is mellow, warp
Technologic improvement breaches the problem difficult by propagation caused by complex process after being fabricated to instant food, has wide market empty
Between.
Summary of the invention
Aiming at the problems existing in the prior art, the present invention provides a kind of production technology of fast food chicken crushed grain soup, the party
The fast food crushed grain soup rich in nutrition content of method preparation, boiling water brew after five minutes that it can be served, and mouthfeel is thick, and taste is mellow.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
A kind of to facilitate freeze-drying chicken crushed grain soup, it is to be made of raw material from the following weight: 80-100 parts of chicken, egg liquid 400-
500 parts, it is 250-300 parts of water, 40-50 parts of wheat kernel rice, caraway 5-10 parts of dehydration, 100-200 parts of flour, 10-20 parts of edible salt, white
20-40 parts of pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of paste chicken essence；
Preferably, the above-mentioned freeze-drying chicken crushed grain soup that facilitates is to be made of raw material from the following weight: 100 parts of chicken, egg liquid 500
Part, 300 parts of water, 50 parts of wheat kernel rice, dehydration 10 parts of caraway, 150 parts of flour, 20 parts of edible salt, 30 parts of white pepper powder, monosodium glutamate 15
Part, 180 parts of paste chicken essence.
The above-mentioned preparation method for facilitating freeze-drying chicken crushed grain soup, it the following steps are included:
(1) concentration original soup production:
1. sauce makes: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water
Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool
It is spare；
2. egg flower is processed: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking
Broken shell, frenulum, membrane of yolk etc.；The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower
It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made；
3. original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly；
(2) wheat kernel makes:
1. wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected,
Weed out remaining wheat shell, flowing water cleaning；
2. cooking: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe
Wheat kernel after system drains excessive moisture, and surface is dried up；
(3) chicken makes:
1. chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly
Water rinsing removes watery blood, dirt, is cut into filament after draining；
2. the modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each
25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g),
Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel
250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g)；Spice and condiment wash removal of impurities with flowing water
After matter, it is bundled into spice bag, condiment packet respectively with clean gauze；A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into
Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet；
3. stew in soy sauce: taking pot, thick gravy is added and boils to boiling, places into chicken silk, change and turn to be boiled with soft fire restriction and stop working after ten minutes, then soak
Bubble can be pulled out for 30 minutes, drain away the water；
(4) production of block is lyophilized:
1. injection molding: equivalent concentration original soup being poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway,
Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet；
2. pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, library temperature is kept for -35 DEG C, pre-freeze 3-8h；
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance
The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C
Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains
Expect that the moisture content of block is lower than 5 %；
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag；
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters
In Bedpan；
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product
Cake.
Application method of the invention is as follows: chicken crushed grain soup freeze-drying block being poured into and is facilitated in box, is brewed with 400-500mL boiling water
It can be served after five minutes, and flavor is fine and smooth, and mouthfeel is full, can help, enhancing satiety edible with steamed bun piece, sesame seed cake or deep-fried twisted dough sticks etc..
The beneficial effects of the present invention are: the allegro modern life, the instant food of convenient and delicious is for welcomed by the people.
The present invention is improved using traditional crushed grain soup as prototype by modernization industrial technology, save to the maximum extent the nutrition of egg flower soup at
When dividing, and facilitating section, the completely new idea of modern people's dietary structure is catered to, being that the life of modern city house is exquisite " balances and seek
The ultimate food of feeding, Science diet ".Often feeding crushed grain soup can keep fit and healthy, and have tonifying middle-Jiao and Qi, middle benefit gas yang-tonifying, invigorating the spleen to human body
Nourishing the stomach, wind-damp dispelling, controls trusted subordinate's crymodynia, the effect of quenching one's thirst of ventilating at beautifying face and moistering lotion.Crushed grain soup heat is drunk, and giving off a strong fragrance assails the nostrils, and smell is tempting, especially
Its morning drinks, and feels more dense；Noon drinks, and can whet the appetite, whet the appetite；The effect of drinking tranquilizing the mind at night.It is eaten after drinking, wine
Awake nourishing the stomach gives you light comfortable feeling.
Compared with prior art, innovative point of the invention has the following advantages that.
The present invention is compared to health care crushed grain seasoning packet, advantage disclosed in Chinese patent (CN106387831A): 1. without
It need to deploy, can directly boiling water be eaten after brewing with bone broth, it is more convenient, deliciousness can be enjoyed whenever and wherever possible；2. using cold
Freeze dry technology, reduces the loss of nutritional ingredient work in-process, can preferably restore the mouthfeel and taste of crushed grain soup；3. by existing
For industrial technology, traditional crushed grain soup is made as Leisure orchards instant food, solves traditional crushed grain soup complex manufacturing technology to a certain extent,
Production Time is long and is difficult to the problem of saving for a long time, is the product of traditional handicraft Yu the ingenious combination of modern industry.
Specific embodiment
Embodiment 1
It is a kind of to facilitate freeze-drying chicken crushed grain soup, including following components: 80 parts of chicken, egg as a kind of implementation method of the invention
400 parts of liquid, 250 parts of water, 40 parts of wheat kernel rice, dehydration 5 parts of caraway, 100 parts of flour, 10 parts of edible salt, 20 parts of white pepper powder, monosodium glutamate
10 parts, 100 parts of paste chicken essence.
In the present invention, the above-mentioned method for facilitating freeze-drying chicken crushed grain soup is prepared, comprising the following steps:
(1) concentration original soup production:
1. sauce makes: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water
Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool
It is spare；
2. egg flower is processed: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking
Broken shell, frenulum, membrane of yolk etc.；The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower
It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made；
3. original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly；
(2) wheat kernel makes:
1. wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected,
Weed out remaining wheat shell, flowing water cleaning；
2. cooking: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe
Wheat kernel after system drains excessive moisture, and surface is dried up；
(3) chicken makes:
1. chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly
Water rinsing removes watery blood, dirt, is cut into filament after draining；
2. the modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each
25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g),
Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel
250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g)；Spice and condiment wash removal of impurities with flowing water
After matter, it is bundled into spice bag, condiment packet respectively with clean gauze；A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into
Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet；
3. stew in soy sauce: taking pot, thick gravy is added and boils to boiling, places into chicken silk, change and turn to be boiled with soft fire restriction and stop working after ten minutes, then soak
Bubble can be pulled out for 30 minutes, drain away the water；
(4) production of block is lyophilized
1. injection molding: equivalent concentration original soup being poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway,
Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet；
2. pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, library temperature is kept for -35 DEG C, pre-freeze 3-8h；
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance
The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C
Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains
Expect that the moisture content of block is lower than 5 %；
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag；
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters
In Bedpan；
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product
Cake.
Embodiment 2
It is a kind of to facilitate freeze-drying chicken crushed grain soup, including following components: 100 parts of chicken, egg as preferred implementation method of the invention
500 parts of liquid, 300 parts of water, 50 parts of wheat kernel rice, dehydration 10 parts of caraway, 150 parts of flour, 20 parts of edible salt, 30 parts of white pepper powder, taste
15 parts, 180 parts of paste chicken essence of essence.
In the present invention, the above-mentioned method for facilitating freeze-drying chicken crushed grain soup is prepared, comprising the following steps:
(1) concentration original soup production:
Sauce production: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water
Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool
It is spare；
Egg flower processing: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking
Broken shell, frenulum, membrane of yolk etc.；The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower
It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made；
Original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly；
(2) wheat kernel makes:
Wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected,
Weed out remaining wheat shell, flowing water cleaning；
Cook: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness,
Wheat kernel after shortening drains excessive moisture, and surface is dried up；
(3) chicken makes:
Chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly
Water rinsing removes watery blood, dirt, is cut into filament after draining；
The modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each
25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g),
Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel
250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g)；Spice and condiment wash removal of impurities with flowing water
After matter, it is bundled into spice bag, condiment packet respectively with clean gauze；A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into
Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet；
Stew in soy sauce: taking pot, and thick gravy is added and boils to boiling, places into chicken silk, changes and turns to be boiled with soft fire restriction and stop working after ten minutes, then
Impregnating 30 minutes can pull out, drain away the water；
(4) production of block is lyophilized
Injection molding: equivalent concentration original soup are poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway,
Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet；
Pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, and library temperature is kept for -35 DEG C, pre-freeze 3-8h；
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance
The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C
Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains
Expect that the moisture content of block is lower than 5 %；
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag；
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters
In Bedpan；
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product
Cake.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, such as:
1. changing chicken into other meats: pork, beef, rabbit meat, the flesh of fish, mutton etc.；
2. changing wheat kernel into other cereal: rice, wheat, oat, corn, mung bean etc.；
3. changing caraway into other vegetables: green onion, mushroom, dried bamboo shoots, bean curd, carrot etc.；
These modifications and embellishments are also considered to be within the scope of the present invention.
Claims (2)
1. a kind of facilitate freeze-drying chicken crushed grain soup, which is characterized in that it is to be made of raw material from the following weight: chicken 80-100
Part, 400-500 parts of egg liquid, 250-300 parts of water, 40-50 parts of wheat kernel rice, dehydration caraway 5-10 parts, Self- raising flour 100-200
Part, 10-20 parts of edible salt, 20-40 parts of white pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of paste chicken essence.
2. chicken crushed grain soup and preparation method thereof is lyophilized in a kind of described in claim 1 facilitate, which is characterized in that it includes following step
It is rapid:
(1) concentration original soup production:
Sauce production: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water
Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool
It is spare；
Egg flower processing: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking
Broken shell, frenulum, membrane of yolk etc.；The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower
It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made；
Original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly；
(2) wheat kernel makes:
Wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected,
Weed out remaining wheat shell, flowing water cleaning；
Cook: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe
Wheat kernel after system drains excessive moisture, and surface is dried up；
(3) chicken makes:
Chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly
Water rinsing removes watery blood, dirt, is cut into filament after draining；
The modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each
25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g),
Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel
250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g)；Spice and condiment wash removal of impurities with flowing water
After matter, it is bundled into spice bag, condiment packet respectively with clean gauze；A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into
Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet；
Stew in soy sauce: taking pot, and thick gravy is added and boils to boiling, places into chicken silk, changes and turns to be boiled with soft fire restriction and stop working after ten minutes, then soaks
Bubble can be pulled out for 30 minutes, drain away the water；
(4) production of block is lyophilized:
Injection molding: equivalent concentration original soup, which are poured into single lattice capacity, is in 60 milliliters of 5*3.2*4cm grid, will dehydration caraway,
Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet；
Pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, and library temperature is kept for -35 DEG C, pre-freeze 3-8h；
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance
The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C
Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains
Expect that the moisture content of block is lower than 5 %；
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag；
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters
In Bedpan；
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product
Cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910514743.3A CN110236090A (en) | 2019-06-14 | 2019-06-14 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910514743.3A CN110236090A (en) | 2019-06-14 | 2019-06-14 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110236090A true CN110236090A (en) | 2019-09-17 |
Family
ID=67887218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910514743.3A Pending CN110236090A (en) | 2019-06-14 | 2019-06-14 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110236090A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838564A (en) * | 2020-06-11 | 2020-10-30 | 广东温氏佳味食品有限公司 | Method for recycling marinated water of sliced boiled chicken |
| CN114223871A (en) * | 2021-12-31 | 2022-03-25 | 山西中医药大学 | Eight-treasure soup freeze-dried block and preparation method thereof |
| US20220351362A1 (en) * | 2021-04-29 | 2022-11-03 | Syscom Inc. | Methods And Apparatus For Detecting Defects For Poultry Piece Grading |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943417A (en) * | 2006-10-18 | 2007-04-11 | 马学亮 | Nutrition health instant rice |
| CN102273676A (en) * | 2011-06-23 | 2011-12-14 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN102630987A (en) * | 2012-05-15 | 2012-08-15 | 徐州工程学院 | Instant soup and preparation method thereof |
| CN103238888A (en) * | 2013-05-28 | 2013-08-14 | 马鞍山沁玖洲食品有限公司 | Preparation method of freeze-dried soup base |
| CN103637282A (en) * | 2013-12-05 | 2014-03-19 | 宿州市海波副食品有限公司 | Instant hen soup |
| CN106136177A (en) * | 2015-09-25 | 2016-11-23 | 烟台大学 | A kind of Sargassum fusiforme (Harv.) Setch instant soup and preparation method thereof |
-
2019
- 2019-06-14 CN CN201910514743.3A patent/CN110236090A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943417A (en) * | 2006-10-18 | 2007-04-11 | 马学亮 | Nutrition health instant rice |
| CN102273676A (en) * | 2011-06-23 | 2011-12-14 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN102630987A (en) * | 2012-05-15 | 2012-08-15 | 徐州工程学院 | Instant soup and preparation method thereof |
| CN103238888A (en) * | 2013-05-28 | 2013-08-14 | 马鞍山沁玖洲食品有限公司 | Preparation method of freeze-dried soup base |
| CN103637282A (en) * | 2013-12-05 | 2014-03-19 | 宿州市海波副食品有限公司 | Instant hen soup |
| CN106136177A (en) * | 2015-09-25 | 2016-11-23 | 烟台大学 | A kind of Sargassum fusiforme (Harv.) Setch instant soup and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林婉玲，等: "均衡营养早餐的研制", 《粮油加工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838564A (en) * | 2020-06-11 | 2020-10-30 | 广东温氏佳味食品有限公司 | Method for recycling marinated water of sliced boiled chicken |
| US20220351362A1 (en) * | 2021-04-29 | 2022-11-03 | Syscom Inc. | Methods And Apparatus For Detecting Defects For Poultry Piece Grading |
| US11599984B2 (en) * | 2021-04-29 | 2023-03-07 | Syscom, Inc. | Methods and apparatus for detecting defects for poultry piece grading |
| CN114223871A (en) * | 2021-12-31 | 2022-03-25 | 山西中医药大学 | Eight-treasure soup freeze-dried block and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101518758B1 (en) | Tteokgalbi steak containing wild plant | |
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN103284228B (en) | Spicy snails and preparation method thereof | |
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| CN110236090A (en) | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| KR101401116B1 (en) | Tender hard-boiled back ribs and method for preparing thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR102084331B1 (en) | Manufacturing method of gochujang having red yeast rice | |
| KR101578795B1 (en) | Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| KR100722006B1 (en) | A method of preparing a frozen 'xiaolongbao' with frozen meat juice, and a frozen 'xiaolongbao' prepared therefrom | |
| KR20150078709A (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| KR100948983B1 (en) | Method of manufacturing abalone and a sesame leaf with soy sauce | |
| KR20190130316A (en) | Tteokgalbi using beef and eel and the manufacturing method thereof | |
| CN108433007A (en) | A kind of processing method of spiral shell meat instant leisure food | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
| KR20090047695A (en) | Method for manufacturing noodles | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN105077366A (en) | Szechuan-flavored fish paste and preparation method thereof | |
| KR102650750B1 (en) | Method for manufacturing grilled sundae and grilled sundae manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190917 |
|
| RJ01 | Rejection of invention patent application after publication |