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Production technology of salting-fuming or sauce-fuming cooked food in bag

A production process, halogen smoked bagging technology, applied in food preparation, food science, application and other directions, can solve the problems of not being able to eat immediately, without seasoning, etc.

Inactive Publication Date: 2008-03-12
杨跃辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The stewed food or sauced food sold on the market now generally does not have the unique aroma of smoked and preserved food, while ordinary smoked and preserved food is generally raw, without seasoning, and cannot be eaten immediately. It must be seasoned and seasoned. Ingredients and cooked food before eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Cut foods suitable for stewing or sauce (such as beef, dried tofu, boiled and shelled eggs, etc.) into strips or pieces, slices (eggs are not cut) according to the needs of vacuum blister packaging juice), cooked to taste; remove the grease, foam and other impurities floating on the surface of the brine (sauce), remove the brine (sauce) food, string them with stainless steel wires, and hang them in the smoker cage (to ensure For marinated and sauced products, it is better to design a rotating device in the smoker cage to slow down the speed of smoke escape); use fragrant rice paddy with charcoal or electric heating tube to smoke, smoke with slow fire, wait for marinated (sauce) product is yellow and waxy and has a smoky aroma, take it out; remove the stainless steel wire (reusable), and then put the smoked product evenly into the steamer (do not put it too thick, 2-3 layers are the best) It is advisable to steam it with steam for about five minutes to sterilize it, and ...

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PUM

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Abstract

The present invention is production process of bagged cooked food which is made by stewed fumigation or spiced fumigation; the processed food is made into stewed or spiced cooked food with the conventional process and then the food is fumigated; the fumigated food is steamed for more than 2 minute for moistening; and then the product is packed as bagged food through vacuum forming. The instant food made with the present invention of production process has the delicious taste of stewed or spiced food and the unique fragrance of fumigated food; the food not only is sterilized by steaming but also can be kept moist and a taste of proper rigidity; the food is excellent in taste, color and smell.

Description

technical field [0001] The invention relates to a food production process, and further refers to a production process of stewed or sauce-smoked cooked food. Background technique [0002] The stewed food or sauced food sold on the market now generally does not have the unique aroma of smoked and preserved food, while ordinary smoked and preserved food is generally raw, without seasoning, and cannot be eaten immediately. It must be seasoned and seasoned. It can only be eaten after the ingredients are cooked and cooked. The bagged cooked food sold in the shopping malls does not have the unique aroma of smoked food, except for a kind of dried wood smoked incense. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a production process of stewed or sauce-smoked cooked food in bags for the deficiencies in the prior art. The product is ready-to-eat cooked food. The unique aroma of smoked cured food. [0004] One of the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L5/10
Inventor 杨跃辉
Owner 杨跃辉