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Method for manufacturing per-seasoning red pond hotpot

A production method and pre-conditioning technology, applied in the food field, can solve the problems of inconvenient use and achieve the effects of improving fresh flavor, reducing juice volume, and facilitating packaging, storage and transportation

Inactive Publication Date: 2012-09-19
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, no meat is added to the existing hot pot ingredients, and additional meat needs to be added when eating, which is not very convenient to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Processing of Livestock and Poultry Meat

[0026] (1) Take the bone-in rabbit meat, cut it into long strips, put it into the marinade, stir well to make it evenly mixed, and then put it in the cold storage for 1 day at 4°C. The marinade is prepared by The marinade is made by adding water, the weight ratio of the marinade to water is 1:2, and the components of the marinade are calculated according to the weight of the livestock and poultry meat: salt 2.5%, sodium isovitamin C 1%, sodium nitrite 0.2﹪, liquor 1﹪;

[0027] (2) Add water 1.5 times the weight of rabbit meat into the cooking pot, heat until the water boils, put the marinated meat and cook for 10 minutes, remove the foam while cooking;

[0028] (3) Take out the boiled meat, cut into small pieces after cooling, then put it into a fryer and fry it with vegetables until the surface is golden in color, cool it for later use;

[0029] Bone soup preparation: Take chicken bones accounting for 6% of the weight of rab...

Embodiment 2

[0037] Processing of Livestock and Poultry Meat

[0038] (1) Take the bone-in duck meat, cut it into long strips, put it into the marinade, stir well to make it evenly mixed, and then put it into the cold storage for 2 days at 4°C. The marinade is prepared by The marinade is made by adding water. The weight ratio of the marinade to water is 1:2. The components of the marinade are calculated according to the weight of the livestock and poultry meat: salt 2%, sodium isovitamin C 1%, sodium nitrite 0.15﹪, liquor 1﹪;

[0039] (2) Add water 1.5 times the weight of duck meat into the cooking pot, heat until the water boils, put the marinated meat pieces and cook for 15 minutes, and remove the foam while cooking;

[0040] (3) Take out the boiled meat, cut into small pieces after cooling, and then put it into a fryer and fry it with soybean oil until the surface is golden in color, and cool it for later use;

[0041] Bone soup preparation: take chicken bones, 1% rabbit bones and 2% ...

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PUM

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Abstract

The invention discloses a method for manufacturing per-seasoning red pond hotpot. The process procedures comprise preserving and frying meat of livestocks, making bone soup, extracting spice liquid, seasoning soup base, concentrating soup, packing and the like. The invention develops the per-seasoning red pond hotpot which contains meat of livestocks, has delicious soup and tender meat, and is convenient for storage and transportation and solves the problem that the conventional bagged hotpot ingredients are difficult in fresh keeping and quality guaranteeing, and are inconvenient to eat.

Description

technical field [0001] The invention relates to a method for making pre-conditioned red soup hot pot, which belongs to the field of food. Background technique [0002] Hot pot is a traditional famous food in my country. According to its taste, it can be divided into red soup (spicy) and white soup (umami). The bagged chafing dish material sold on the market is based on base material at present, and this base material is only flavoring and seasoning after frying with oil, and bone broth or broth needs to be added during use. All do not add meat in the existing chafing dish material in addition, also need to match meat in addition when eating, use not too convenient. Contents of the invention [0003] The object of the present invention is to provide a method for making a pre-conditioned red soup hot pot with bone broth and meat. The pre-conditioned red soup hot pot produced by the method is not only fresh and tender, but also convenient for storage and transportation. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/226A23L23/00A23L27/20
Inventor 王卫张崟荣新富彭祥东
Owner CHENGDU UNIV
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