CN1282529A - Dewatered snack of mutton soup-roasted bun mixture and its preparing process - Google Patents
Dewatered snack of mutton soup-roasted bun mixture and its preparing process Download PDFInfo
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- CN1282529A CN1282529A CN00117823A CN00117823A CN1282529A CN 1282529 A CN1282529 A CN 1282529A CN 00117823 A CN00117823 A CN 00117823A CN 00117823 A CN00117823 A CN 00117823A CN 1282529 A CN1282529 A CN 1282529A
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Abstract
A dewatered snack of mutton soup-roasted bun mixture is prepared through breaking dry roasted bun, vacuum freeze-drying mutton slices, vacuum freeze-drying concentrated mutton soup, vacuum freeze-drying additives, proportioning, vacuum packaging, and loading in a big bag or container. Its advantages include unique taste, high recoverability, long storage period and convenient for eating.
Description
The invention belongs to the preparation field of fast food, be specifically related to a kind of dewatered snack of mutton soup-roasted bun mixture and production technology thereof.
In recent years, along with the quickening of fast development of national economy and people's rhythm of life, fast food correspondingly, instant food fast development.Bread soaked with mutton is as a kind of traditional properties snack that enjoys high reputation in NORTHWEST CHINA area, also cook for immediate consumption from the restaurant, develop into and be easy to carry and edible fast convenience type mutton soup-roasted bun mixture, as: " convenience type ox; mutton soup-roasted bun mixture and manufacture craft thereof " (the CN 1132034A) that China's patent is announced, though having solved bread soaked with mutton, this patent application develops this problem to the fast food transition, but on manufacture craft, still come with some shortcomings: as the steamed bun cake, in the sliced meat manufacture craft, it mainly is slaking, stripping and slicing (sheet), sterilization, vacuum-packed, do not have the vacuum freeze-dehydrating operation, soup stock is again the inspissated juice form.Like this, rehydration is just relatively poor relatively when edible, the time of guaranteeing the quality is just shorter relatively, thereby has influence on freshness, trophism and original color, the shape of bread soaked with mutton fast food.
The object of the present invention is to provide a kind of rehydration performance good, keep the dewatered snack of mutton soup-roasted bun mixture and the production technology thereof of original food freshness, trophism and the distinctive color of traditional bread soaked with mutton, shape to greatest extent.
For achieving the above object, the technical scheme that the present invention takes is: a kind of dewatered snack of mutton soup-roasted bun mixture production technology comprises drying steamed bun piece operation; Vacuum freeze-drying sliced mutton production process; Vacuum freeze-drying concentrates Normal juice soup stock production process; Vacuum freeze-drying garnishes production process and clustered operation is characterized in that:
(1) drying steamed bread piece operation
3 parts of (unit of weight, as follows) sound flours, 0.5 part of fermentation face drawn with 3 parts of water be mixed into dough, after the question handler fermentation, add 0.05-0.1 part dietary alkali face, be modulated into fermented dough through abundant tumbling; Be modulated into non-fermented dough with 3 parts of sound flours and 3 parts of water mixing tumblings in addition; Again fermented dough and non-fermented dough are mixed in 1: 1 ratio, through fully making the thick pancake of about 1cm after the tumbling modulation evenly, and entirely be placed on pancake in the baking tray, baking tray is placed in the baking oven after baking maturation under the 170-180 ℃ of condition, send on the broken steamed bun machine and pancake to be cut into the square blockage of about 0.5cm and to be loaded in the baking tray, again baking tray is sent into baking oven and continued baking for inherent about 140-150 ℃, until the water content of little steamed bun piece below 5%, and cooling under aseptic condition, metering, Vacuum Package, make the steamed bread piece bag
(2) vacuum freeze-drying sliced mutton operation
(1) get fresh clean mutton of 10-15 part and the fresh clean sheep rib of 10-15 part, gigot bone, place in the jacketed pan, and in pot, add 80-100 part water logging bubble for a moment, with atmosphere that jacketed pan is boiled, beat supernatant floating foam while burning; Take by weighing anise (big fragrant), each 0.4 part in Chinese prickly ash, 0.15 part of fennel seeds, cassia bark, each 0.2 part in ginger, tsaoko, dried galingal, Chinese cassia tree, the meat bandit, Sha Ren, cloves, the brigand, Gui Ding, black pepper, 0.04 part of each 0.05 part of white pepper and dried orange peel, a ditty material gauze bag of tightening mouth will be put into behind the above-mentioned material mixing, and seasoning bag gone into pot, taking by weighing 1-2 part again contains iodine refined salt and evenly is spread in the pot, use stingy slowly boiling instead and boil this moment, treating meat boils to 8-9 when ripe, it is pulled out, remove the grease on the mutton piece while hot, sarolemma, the muscle tendon reaches the not broken bone of Ex-all, treat the shaping sabot of meat cooling back and send into quick freezing repository, freeze fixed-type back at mutton and take out, on meat block slicing machine, mutton is cut into the thick sliced mutton of 0.5cm, under germ-free condition, sliced mutton is measured sabot, and charging tray is contained in as ready on the material frame
(2) quick-frozen will be loaded with the material frame of mutton charging tray, advance a quick freezing repository quick freezing along day rail, at-40 ℃--under 30 ℃ through 1-2 hour with the complete deep colling of sliced mutton
(3) lyophilization is with frozen sliced mutton completely, (dryness storehouse must be carried out adequate preparation in advance: refrigeration to advance dryness storehouse by quick freezing repository along whole of sky rail, heating, vacuum, monitoring etc., accessory system must be in treats open state), behind whole bin warehouse entries, should shut door immediately, make cold-trap be cooled to-35 ℃ rapidly, and startup vacuum unit, strict monitoring temperature of charge is at-30 ℃--vacuum 30-70Pa in 25 ℃ and in the storehouse, can start electrical heating, up to sliced mutton bone dry under vacuum state, material moisture is controlled at below 5%, close refrigeration system and vacuum unit this moment, and inflate when treating inside and outside air pressure balance in dryness storehouse and open door, carries out defrost
(4) the post processing bin that will be fully loaded with dry mutton slice is shifted onto between post processing along the sky rail, unloads the sliced mutton of bone dry, sorts immediately, measures under germ-free condition, and vacuumize and be packaged into mutton sliced meat bag
(3) vacuum freeze-drying concentrates Normal juice mutton soup material process
In above-mentioned system sliced mutton operation, when in jacketed pan, boiling mutton to the 8-9 maturation, mutton is pulled out, break the oil slick that goes to the mutton soup surface, further stew the soup of cooking meat, take out sheep bone and seasoning bag when treating that meat soup is endured to thickness, and mutton soup inserted carry out low-voltage vacuum in the low-voltage vacuum concentration pan and concentrate, get the grease on its top layer while cooling off; Take by weighing 2-3 part maltodextrin simultaneously, treat mutton soup cooling after, slowly add and constantly stir it is dissolved fully, in mutton soup, add a little refined salt again and modulate meticulously; At last with mutton soup under aseptic condition, metering filling is gone into dish and is contained on the material frame, the material frame is sent into the quick freezing repository quick freezing, whole of the material that will freeze fully advances in the preprepared dryness storehouse again, carry out vacuum sublimation and be dried to cellular stock-cube, stock-cube being crushed to the 80-120 order sieves again, and with the ginger splices of vacuum freeze-drying, the garlic sheet sieves equally, again with stock-cube and the ginger splices powder pulverized, garlic sheet powder fully mixes in 8: 1: 1 ratio, and under aseptic condition metering packing immediately, make vacuum freeze-drying and concentrate Normal juice mutton soup material package
(4) vacuum freeze-drying garnishes production process
Be cut into 4-6cm length with shortening and through the fine powder silk of freeze drying, aseptic metering packing becomes the bean vermicelli bag; The broken garlic bolt of vacuum freeze-drying, the broken caraway of vacuum freeze-drying are mixed, and aseptic metering packing becomes the garnishes bag; Refined sheep oil and salad oil modulation is even, and aseptic metering packing becomes auxiliary materials such as bubble steamed bun grease bag and chilli oil bag
(5) clustered operation
Drying steamed bread piece bag, vacuum freeze-drying mutton sliced meat bag, vacuum freeze-drying are concentrated Normal juice mutton soup material package, drying bean vermicelli bag, vacuum freeze-drying garnishes bag, bubble steamed bun grease bag and chilli oil bag etc. be fitted in a disposable food bag or the food containers, encapsulation gets product
A kind of food according to above-mentioned explained hereafter is the vacuum freeze-dehydrating snack of mutton soup-roasted bun mixture of convenience type, health-care nutritive, it comprises that drying steamed bread piece, vacuum freeze-drying mutton sliced meat, vacuum freeze-drying concentrate Normal juice mutton soup stock, drying bean vermicelli, vacuum freeze-drying garnishes, bubble steamed bun grease and capsicum wet goods, are fitted in a disposable food bag or the food containers.
When edible, only need each master, proportion bag are cut off, vexed soaking got final product in several minutes after inserting container interior boiling a moment simultaneously or pouring boiling water, and its taste has still kept original local flavor of traditional mutton soup-roasted bun mixture.In addition, also can produce the vacuum freeze-dehydrating disposable noodles food of other type according to above-mentioned technology, such as vacuum freeze-dehydrating fast food beef noodle, vacuum freeze-dehydrating fast food instant pastries etc.
Dewatered snack of mutton soup-roasted bun mixture provided by the invention and production technology thereof, " the vacuum freeze-dehydrating fast food bread soaked with mutton " that processes by specific vacuum freeze-dehydrating drying process, compare with other drying mode, the vacuum dehydration frozen dried food has its distinctive feature: the structure and the mode of appearance that can keep original material, can not shrink and chap, can not cause the surface sclerosis; The color, shape and the nutritive value that have kept food to greatest extent, steamed bun piece have strong wheat fragrance, garnish food and join meat collocation rationally, the soup stock genuineness; Vacuum freeze-drying food has the same open texture of sponge, the rehydration performance is fabulous, as long as be soaked in water, can return to the original form very soon and form, its profile of food after the rehydration, color and luster, taste all with freeze-drying before indifference almost, promptly kept the freshness of original food to greatest extent; Store long shelf-life, be not subjected to the restriction in season or area; Be easy to carry, transportation, instant.It is convenience type, the health-care nutritive food of enjoying a kind of consumer of confession house, tourism or the spare time of working.
Claims (2)
1, a kind of dewatered snack of mutton soup-roasted bun mixture production technology comprises drying steamed bun piece operation; The sliced mutton production process; Concentrate Normal juice soup stock production process; Garnishes production process and clustered operation is characterized in that:
(1) drying steamed bread piece operation
3 parts of sound flours, 0.5 part of fermentation face drawn with 3 parts of water be mixed into dough, after the question handler fermentation, add 0.05-0.1 part dietary alkali face, be modulated into fermented dough through abundant tumbling; Be modulated into non-fermented dough with 3 parts of sound flours and 3 parts of water mixing tumblings in addition; Again fermented dough and non-fermented dough are mixed in 1: 1 ratio, through fully making the thick pancake of about 1cm after the tumbling modulation evenly, and entirely be placed on pancake in the baking tray, baking tray is placed in the baking oven after baking maturation under the 170-180 ℃ of condition, send on the broken steamed bun machine and pancake to be cut into the square blockage of about 0.5cm and to be loaded in the baking tray, again baking tray is sent into baking oven and continued baking for inherent about 140-150 ℃, until the water content of little steamed bun piece below 5%, and cooling under aseptic condition, metering, Vacuum Package, make the steamed bread piece bag
(2) vacuum freeze-drying sliced mutton operation
(1) get fresh clean mutton of 10-15 part and the fresh clean sheep rib of 10-15 part, gigot bone, place in the jacketed pan, and in pot, add 80-100 part water logging bubble for a moment, with atmosphere that jacketed pan is boiled, beat supernatant floating foam while burning; Take by weighing anise, each 0.4 part in Chinese prickly ash, 0.15 part of fennel seeds, cassia bark, each 0.2 part in ginger, tsaoko, dried galingal, Chinese cassia tree, the meat bandit, Sha Ren, cloves, the brigand, Gui Ding, black pepper, 0.04 part of each 0.05 part of white pepper and dried orange peel, a ditty material gauze bag of tightening mouth will be put into behind the above-mentioned material mixing, and seasoning bag gone into pot, taking by weighing 1-2 part again contains iodine refined salt and evenly is spread in the pot, use stingy slowly boiling instead and boil this moment, treating meat boils to 8-9 when ripe, it is pulled out, remove the grease on the mutton piece while hot, sarolemma, the muscle tendon reaches the not broken bone of Ex-all, treat the shaping sabot of meat cooling back and send into quick freezing repository, freeze fixed-type back at mutton and take out, on meat block slicing machine, mutton is cut into the thick sliced mutton of 0.5cm, under germ-free condition, sliced mutton is measured sabot, and charging tray is contained in as ready on the material frame
(2) quick-frozen will be loaded with the material frame of mutton charging tray, advance a quick freezing repository quick freezing along day rail, at-40 ℃--under 30 ℃ through 1-2 hour with the complete deep colling of sliced mutton
(3) lyophilization is with frozen sliced mutton completely, advance dryness storehouse by quick freezing repository along whole of sky rail, make cold-trap be cooled to-35 ℃ rapidly, and start the vacuum unit, and strict monitoring temperature of charge is at-30 ℃--and vacuum 30-70Pa in 25 ℃ of scopes and the storehouse can start electrical heating up to sliced mutton bone dry under vacuum state, make material moisture below 5%, close refrigeration system and vacuum unit this moment, and inflate when treating inside and outside air pressure balance in dryness storehouse and open door, carries out defrost
(4) the post processing bin that will be fully loaded with dry mutton slice is shifted onto between post processing along the sky rail, unloads the sliced mutton of bone dry, sorts immediately, measures under germ-free condition, and vacuumize and be packaged into mutton sliced meat bag
(3) vacuum freeze-drying concentrates Normal juice mutton soup material process
In above-mentioned system sliced mutton operation, when in jacketed pan, boiling mutton to the 8-9 maturation, mutton is pulled out, break the oil slick that goes to the mutton soup surface, further stew the soup of cooking meat, take out sheep bone and seasoning bag when treating that meat soup is endured to thickness, and mutton soup inserted carry out low-voltage vacuum in the low-voltage vacuum concentration pan and concentrate, get the grease on its top layer while cooling off; Take by weighing 2-3 part maltodextrin simultaneously, treat mutton soup cooling after, slowly add and constantly stir it is dissolved fully, in mutton soup, add a little refined salt again and modulate meticulously; At last with mutton soup under aseptic condition, metering filling is gone into dish and is contained on the material frame, the material frame is sent into the quick freezing repository quick freezing, whole of the material that will freeze fully advances in the preprepared dryness storehouse again, carry out vacuum sublimation and be dried to cellular stock-cube, stock-cube being crushed to the 80-120 order sieves again, and ginger splices, the garlic sheet of vacuum freeze-drying sieved equally, again comminuted solids soup stock and ginger splices powder, garlic sheet powder are fully mixed in 8: 1: 1 ratio, and under aseptic condition metering packing immediately, make vacuum freeze-drying and concentrate Normal juice mutton soup material package
(4) vacuum freeze-drying garnishes production process
Be cut into 4-6cm length with shortening and through the fine powder silk of freeze drying, aseptic metering packing becomes the bean vermicelli bag; Broken garlic bolt, the vacuum of vacuum freeze-drying frozen thousand broken caraway and mix, aseptic metering packing becomes the garnishes bag; Refined sheep oil and salad oil modulation is even, and aseptic metering packing becomes auxiliary materials such as bubble steamed bun grease bag and chilli oil bag
(5) clustered operation
Drying steamed bread piece bag, vacuum freeze-drying mutton sliced meat bag, vacuum freeze-drying are concentrated Normal juice mutton soup material package, drying bean vermicelli bag, vacuum freeze-drying garnishes bag, bubble steamed bun grease bag and chilli oil bag etc. be fitted in a disposable food bag or the food containers, encapsulation gets product.
2, a kind of food of producing according to above-mentioned production technology, it is characterized in that it is the vacuum freeze-dehydrating snack of mutton soup-roasted bun mixture of a kind of convenience type, health-care nutritive, it comprises that drying steamed bread piece, vacuum freeze-drying mutton sliced meat, vacuum freeze-drying concentrate Normal juice mutton soup stock, drying bean vermicelli, vacuum freeze-drying garnishes, bubble steamed bun grease and capsicum wet goods, are fitted in a disposable food bag or the food containers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117823A CN1094731C (en) | 2000-05-22 | 2000-05-22 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117823A CN1094731C (en) | 2000-05-22 | 2000-05-22 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1282529A true CN1282529A (en) | 2001-02-07 |
| CN1094731C CN1094731C (en) | 2002-11-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00117823A Expired - Fee Related CN1094731C (en) | 2000-05-22 | 2000-05-22 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
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| Country | Link |
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| CN (1) | CN1094731C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006072207A1 (en) * | 2005-01-07 | 2006-07-13 | Yuehai Yu | Method and device of producing as well as preserving and transporting for instant food |
| CN100469261C (en) * | 2005-02-02 | 2009-03-18 | 于连富 | Hotpot condiment and its preparation |
| CN102894375A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
| CN111109325A (en) * | 2020-01-21 | 2020-05-08 | 浙江大学 | Morchella low-calorie snack food and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5084606A (en) * | 1990-05-17 | 1992-01-28 | Caterpillar Inc. | Encapsulated heating filament for glow plug |
| CN1132034A (en) * | 1995-03-31 | 1996-10-02 | 关伟立 | Convenient foodstuff of beef and mutton mixed with steamed bun and its prodn. tech |
| CN1164360A (en) * | 1996-05-05 | 1997-11-12 | 张文玖 | Instant food Paomo and its preparing method |
| CN1166287A (en) * | 1997-04-30 | 1997-12-03 | 山东省达瀚实业总公司 | Serial instant soaked flapjack and its production process |
-
2000
- 2000-05-22 CN CN00117823A patent/CN1094731C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006072207A1 (en) * | 2005-01-07 | 2006-07-13 | Yuehai Yu | Method and device of producing as well as preserving and transporting for instant food |
| CN100469261C (en) * | 2005-02-02 | 2009-03-18 | 于连富 | Hotpot condiment and its preparation |
| CN102894375A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103494234B (en) * | 2013-09-04 | 2015-05-13 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
| CN111109325A (en) * | 2020-01-21 | 2020-05-08 | 浙江大学 | Morchella low-calorie snack food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1094731C (en) | 2002-11-27 |
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