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Griddle cooked food formula and processing method thereof

A processing method and dry pot technology, applied in food preparation, food science, application, etc., can solve problems such as aesthetic fatigue, and achieve the effect of choking taste, spicy taste, and crispy taste

Inactive Publication Date: 2010-07-28
邱建忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But also gradually aesthetic fatigue, no longer satisfied with a single food and clothing, the pursuit of color, aroma, taste, but also nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Dry Pot Chicken

[0020] According to the content of the invention, the dry pot bottom material is made into dry pot red oil and boiled dry pot red soup according to the weight ratio, and the specific cooking of the dry pot chicken of the present invention is started:

[0021] (1) Preparation of raw materials:

[0022] 1. Remove the hair, viscera, and head of the fresh three-yellow chicken, wash it, chop it into pieces, take 1000-2000 grams, boil it in 2000-5000 grams of water until it is mature, and set aside.

[0023] 2. Wash 100-200 grams of cauliflower, cut into small florets for later use; 100-20 grams of carrots, 100-200 grams of white radishes, 100-200 grams of green bamboo shoots, peeled, washed, cut into 7 cm long, 0.5 cm wide, 0.5 cm thick strips for later use; 100-200 grams of cucumber cut into long strips, 100-200 grams of konjac cut into 7 cm long, 1 cm wide and 0.5 cm thick slices, take 200 grams for later use;

[0024] 3. Cut 50-100 grams of ...

Embodiment 2

[0028] Example 2: Dried Pot Duck

[0029] According to the content of the invention, the raw materials of the dry pot bottom material are made into dry pot red oil and boiled dry pot red soup according to the weight ratio, and the specific cooking of the dry pot duck of the present invention is started:

[0030] (1) Preparation of raw materials:

[0031] 1. Remove the hair, viscera and head of the fresh meat duck, wash it, chop it into pieces, take 1000-2000 grams, boil it with 2000-5000 grams of water for 7 mature and set aside.

[0032] 2. Wash 100-200 grams of cauliflower, cut into small florets for later use; 100-20 grams of carrots, 100-200 grams of white radishes, 100-200 grams of green bamboo shoots, peeled, washed, cut into 7 cm long, 0.5 cm wide, 0.5 cm thick strips for later use; 100-200 grams of cucumber cut into long strips, 100-200 grams of konjac cut into 7 cm long, 1 cm wide and 0.5 cm thick slices, take 200 grams for later use;

[0033] 3. Cut 50-100 grams of...

Embodiment 3

[0037] Example 3: Dry Pot Ribs

[0038] According to the content of the invention, the raw materials of the dry pot bottom material are made into dry pot red oil and boiled dry pot red soup according to the weight ratio, and the specific cooking of the dry pot ribs of the present invention is started:

[0039] (1) Preparation of raw materials:

[0040] 1. Take 1000-2000 grams of fresh pork ribs (pork chops / lamb chops / steaks), wash them, chop them into small strips, boil them in 2000-5000 grams of water for 7 years and set aside.

[0041] 2. Wash 100-200 grams of cauliflower, cut into small florets for later use; 100-20 grams of carrots, 100-200 grams of white radishes, 100-200 grams of green bamboo shoots, peeled, washed, cut into 7 cm long, 0.5 cm wide, 0.5 cm thick strips for later use; 100-200 grams of cucumber cut into long strips, 100-200 grams of konjac cut into 7 cm long, 1 cm wide and 0.5 cm thick slices, take 200 grams for later use;

[0042] 3. Cut 50-100 grams of ...

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PUM

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Abstract

The invention relates to a griddle cooked food formula and a processing method thereof. The processing method comprises the working procedures of decocting griddle cooked red oil and griddle cooked red soup by backing materials, selecting and preparing main materials, choppering the main materials, cooking and taking out. The griddle cooked takes fish, ducks, chicken and other fresh meat as the main materials, and cauliflower, asparagus lettuce, carrots, white turnips and konyak are auxiliarily used as the base. More than 30 spices such as lard, seed oil, butter, chicken oil, beef tallow, bell pepper, pepper, anise, badiyan cassia, clove, bay leaf, white cardamom and the like and Chinese herbal medicines are utilized as auxiliary materials to be added into a pot for decocting old oil to choke the raw materials, thus having chocking fragrant taste, spicy and hot mouth feel and no nutrition loss.

Description

Technical field [0001] The invention belongs to the technical field of processed fresh meat food, and in particular relates to a dry pot food formula and a processing method thereof. Background technique [0002] The protein content of meat is about 15-24%, so meat is a good source of protein for human beings, and the absorption rate of these proteins is very high, about 87-98% will be absorbed by the human body. In recent years, with the improvement of people's living standards, meat has become more and more common on people's tables. The usual methods are frying, frying, steaming, frying, and boiling, but the taste is always soft and greasy. But gradually I am tired of aesthetics, no longer satisfied with a single food and clothing, and pursue color, aroma, taste, and nutrition. Contents of the invention [0003] The purpose of the present invention is to change the previous method of meat food, and provide a dry pot food formula and a processing method thereof that mak...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/221A23L1/226A23L5/10A23L27/10A23L27/20
Inventor 邱建忠
Owner 邱建忠
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