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Method for manufacturing per-seasoning clear pond hotpot

A production method and pre-conditioning technology, which is applied in the food field, can solve the problems of inconvenient packaging and transportation, inconvenient use, and large soup volume, and achieve the effects of shortening the cooking time, making hot pot easy to eat, and reducing the volume of juice

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

At present, the bagged hot pot ingredients sold in the market are mainly red soup hot pot base ingredients, and white soup hot pot ingredients are not convenient for packaging and transportation due to the large volume of soup, so there are few on the market.
In addition, there is no meat and dipping sauce in the existing hot pot ingredients, and additional meat and dipping sauce are needed when eating, which is inconvenient to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Processing of Livestock and Poultry Meat

[0028] (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 2 days at 2°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 0.15﹪, liquor 1﹪;

[0029] (2) Add water that is 1 times the weight of rabbit meat in the cooking pot, heat until the water boils, put the marinated meat and cook for 15 minutes, and remove the foam while cooking;

[0030] (3) Take out the boiled meat, cut it into small pieces after cooling, then put it into a fryer and fry it with lard until the surface is golden in color, filter out the frying oil in time, and cool it for later use;

[0031] Preparation of Compound Spice Liqu...

Embodiment 2

[0041] Processing of Livestock and Poultry Meat

[0042] (1) Take bone-in goose 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 1:1.5. The components of the marinade are calculated according to the weight of the livestock and poultry meat: salt 2.2%, sodium isovitamin C 1%, sodium nitrite 0.15﹪, liquor 1﹪;

[0043] (2) Add water 1.2 times the weight of goose meat into the cooking pot, heat it until the water boils, put the marinated meat pieces and cook for 12 minutes, and remove the foam while cooking;

[0044] (3) Take out the boiled meat, cut it into small pieces after cooling, then put it into a fryer and fry it with lard until the surface is golden in color, filter out the frying oil in time, and cool it for later use;

[0045] Preparation of Compound Spice Liquid ...

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PUM

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Abstract

The invention discloses a method for manufacturing per-seasoning clear pond hotpot. The method comprises the following process procedures: preserving and frying meat of livestocks, making bone soup, extracting spice liquid, clarifying spice liquid, concentrating soup, packing and the like. The invention develops the per-seasoning clear 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 white 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). At present, the bagged hot pot ingredients sold on the market are mainly red soup hot pot base ingredients, and white soup hot pot ingredients are rarely available in the market due to the large volume of soup and inconvenient packaging and transportation. All do not add meat and dipping sauce in the existing chafing dish material in addition, also need add meat and dipping sauce in addition when eating, use inconvenient. Contents of the invention [0003] The purpose of the present invention is to provide a method for making pre-conditioned white soup hot pot with livestock and poultry meat and dipping sauce. The pre-conditioned white soup hot pot soup produced by th...

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 王卫刘达玉龚华斌王永
Owner CHENGDU UNIV
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