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Meal manufacturing technology capable of recycling food production material

A technology of material circulation and production technology, applied in food preparation, food science, application, etc., can solve problems such as incomplete utilization of food raw materials, unsatisfactory food taste, loss of vegetable nutrients, etc., to achieve good taste, long heating time, The effect of avoiding the loss of nutrients

Active Publication Date: 2012-07-18
裴玉秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Thirdly, the traditional cooking method takes too long to process vegetables and the temperature is too high, resulting in the loss of vegetable nutrients
[0006] Finally, in the traditional way of cooking dishes, a large amount of food waste will be generated, including the part that is discarded due to incomplete utilization of food raw materials, and the part that is thrown away when the food taste does not meet the requirements

Method used

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  • Meal manufacturing technology capable of recycling food production material
  • Meal manufacturing technology capable of recycling food production material
  • Meal manufacturing technology capable of recycling food production material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The making of embodiment 1 vegetable meals

[0035] 1. Winter melon slices

[0036] After washing the wax gourd, peel and remove the seeds, cut into slices 0.2-0.3mm thick and 4-5mm long, boil the broth, put the wax gourd slices, add vegetables at a volume ratio of wax gourd to broth of 1:3, and keep the system The temperature is 85-90°C, cook for 1 minute, take out the wax gourd slices, control the soup, and serve.

[0037] The density of the broth is 0.95-0.99g / ml, the pH value is 6.5-7.1; the salt content is preferably 1.5wt%; the sugar content is 4wt%.

[0038] 2. Rapeseed

[0039] Clean the rapeseed, remove yellow leaves and rotten leaves, cut the rapeseed into 6mm long sections, boil the broth, put the rapeseed in, add vegetables at a volume ratio of vegetables to broth of 1:4, and keep the system temperature not less than 85°C, cook for 10 seconds, take out the rapeseed, control the soup, and serve.

[0040] The density of the broth is 0.96-0.99g / ml, the pH val...

Embodiment 2

[0045] Embodiment 2: the preparation of half meat dish

[0046] 1. Processing of carrot shreds

[0047] After cleaning the carrots, peel them, cut them into 0.4mm wide, 0.4mm thick, and 4-5mm long strips, boil the broth, put in the shredded carrots, add the vegetables at a volume ratio of carrots to broth of 1:4, and keep the system The temperature is 85-90°C. After cooking for 30 seconds, take out the shredded carrots, control the soup, and transfer to the semi-finished product area;

[0048] 2. Processing of shredded pork

[0049] After the pork is cleaned, peeled, cut into 0.5mm wide, 0.5mm thick, 4~5mm long silk, add water at 4°C~10°C at a ratio of 10:3 by weight, add water for 3 times, and add salt , the percentage by weight of adding table salt is 1.2%, stir until the meat completely absorbs the water; then add eggs and dry starch according to the weight ratio of meat, eggs, and dry starch in a ratio of 100:2.5:1.5, and stir evenly; Add edible oil to the meat accordin...

Embodiment 3

[0053] Embodiment 3: the preparation of meat dish

[0054] The first heating: wash the beef, cut it into 4-5cm square pieces, boil the blanched vegetable soup, add meat raw materials and heat for 2 minutes, then take out the meat and go to the semi-finished product area;

[0055] The second heating: purify the remaining soup after the first heating, adjust the Ph value to 4, add the beef after the first heating after boiling, and heat for 1 hour.

[0056] Purification process: Boil the broth, turn to low heat, pour in the meat dregs that have been mixed with salt, stir vigorously, and add water to form a fine slurry, then turn to high heat, boil and let stand for 8 to 12 hours; take out the upper clear soup for later use, and the bottom layer Transfer material to waste container. Meat dregs are fine minced meat, which are prepared from industrially processed meat waste.

[0057] The yield rate of beef stew is 74%.

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Abstract

The invention relates to a meal manufacturing technology, in particular to the meal manufacturing technology capable of recycling food production material. The manufacturing technology comprises preparation technologies of vegetables, semi-meat diet and meat diet; the preparation technology of vegetable diet comprises the steps as follows: the vegetables are taken in a classified manner, vegetable trimming, cleaning and vegetable cutting are carried out, and then soup-stock cooking and seasoning are carried out, and then the vegetable diet is obtained; the preparation technology of the semi-meat diet comprises the steps as follows: meat material in the semi-meat diet is processed and then is fried or processed through soup-stock cooking, cooked meat is mixed with the vegetables and then is seasoned, and the semi-meat diet is obtained finally; the preparation technology of the meat diet comprises the steps as follows: meat is stewed through soup-stock that cooks the vegetables after being processed, and then the meat diet is obtained; the density of soup-stock ranges from 0.93 to 0.99 g / ml, the pH value ranges from 6.0 to 8.0; the salt content ranges from 1.0 to 2.0wt percent; and the sugar content ranges from 3 to 6wt percent. The meal manufacturing technology can achieve industrialization and standardized production; and in addition, prepared dishes achieve forming rate, richnutrition and low oil content.

Description

technical field [0001] The invention relates to a meal production process, in particular to a meal production process in which food production materials are recycled. Background technique [0002] At present, in the canteens of government agencies and schools, as well as some large-scale fast food production enterprises, the dishes in Chinese food generally adopt the method of frying quickly in a big pot, and this processing method has many disadvantages. [0003] First of all, the taste of food cannot be controlled. As we all know, the taste of a dish after cooking is directly related to the chef's skill level and operating habits. The same dish tastes different if it is made by different chefs. A chef makes different tastes at different times and conditions. This has caused the food tastes of the canteens of government agencies, enterprises and institutions, and student nutritional meal companies to be inconsistent. Sometimes a dish is delicious and the supply exceeds dem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/20A23L1/311A23L1/39A23L19/00A23L11/00A23L13/10A23L23/00
Inventor 裴玉秀
Owner 裴玉秀
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