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Processing method of convenient and ready-to-eat crisp food

A processing method and pickle technology, which is applied in the field of processing instant crispy vegetables, can solve the problems of lack of vegetables and meat, and can not meet the needs of various tastes and nutrition, and achieve the effect of simple ingredients and rich sauce flavor

Inactive Publication Date: 2013-03-13
任华英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still lack the kind of mixing of various vegetables and vegetables and meat in the present ready-to-eat dish
Unable to meet people's various tastes and nutritional needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Crispy Vegetable Ingredients:

[0021] The main ingredients are lotus root, kelp, pork belly, and pickled vegetables, with a mass ratio of 2:2:0.5:1.

[0022] The condiments are soy sauce, pepper, star anise, cinnamon and ginger, and the mass ratio is 15:1:1.5:0.5:4.

[0023] The mass ratio of main ingredient and condiment is 100:4.

[0024] Second, the processing steps are as follows:

[0025] (1) Wash and peel the lotus root and cut into thick slices with a thickness of 1-2cm, wash and cut the kelp into diamond-shaped slices, wash and cut the pork belly into thick slices of 1-2cm; cut the pickles into two halves from the middle, and then cut Form into pieces, and then soak in hot water at 90°C for 30 minutes.

[0026] (2) Put the lotus root, kelp, pork belly and pimple pickles processed in step (1) together into the pot, add water to submerge the main ingredients, heat at 150-160°C and keep boiling for 1-2 minutes; add seasoning soy sauce, pepper, Star anise, c...

Embodiment 2

[0029] 1. Crispy Vegetable Ingredients:

[0030] The main ingredients are lotus root, kelp, pork belly, and pickled vegetables, with a mass ratio of 3:2:1:1.

[0031] The condiments are soy sauce, Chinese prickly ash, star anise, cinnamon, ginger and sugar, and the mass ratio is 12:1:1:0.2:3:3.

[0032] The mass ratio of main ingredient and condiment is 100:4.

[0033] Second, the processing steps are as follows:

[0034] (1) Wash and peel the lotus root and cut into thick slices with a thickness of 2cm, wash and cut the kelp into square slices, wash and cut the pork belly into pieces; cut the pimple pickles into two halves from the middle, cut into slices, and put them in 80℃ Soak in hot water for 35min.

[0035] (2) Put the lotus root, kelp, pork belly and pimple pickles processed in step (1) together into the pot, add water to submerge the main ingredients, heat at 150-160°C and keep boiling for 1-2 minutes; add seasoning soy sauce, pepper, Star anise, cinnamon, ginger ...

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Abstract

The invention relates to a processing method of convenient and ready-to-eat crisp food. The convenient and ready-to-eat crisp food comprises the following main materials: lotus root, kelp, streaky pork and pickles blocks; and the seasoning includes soy sauce, pickly ash, star anise, cinnamon, ginger or sugar; and the mass ratio of the main materials to the reasoning is of 100: (3 to 6). The processing method comprises the following steps in sequence of: feeding the pre-processed lotus root, kelp, streaky pork and pickles blocks into a pot; adding water, heating, and adding the seasoning; boiling for 20 to 30 minutes at 120 to 140 DEG C; boiling for 30 to 60 minutes by soft fire at 90 to 100 DEG C; picking the cooked lotus root, kelp, streaky pork and pickles blocks; and airing, sub-packaging, and sealing, thus obtaining the convenient and ready-to-eat crisp food. The convenient and ready-to-eat crisp food prepared by the processing method is crisp, soft, delicious, ready to eat when opened, safe and convenient.

Description

technical field [0001] The invention relates to a processing method of instant crisp vegetables. Background technique [0002] Along with the quickening of people's rhythm of life, ready-to-eat food and dishes are generally welcomed. The ready-to-eat dishes in supermarkets mainly include various local side dishes, crispy fish, barbecue, etc. These ready-to-eat side dishes make people travel convenient to carry, easy to use, light in taste, fresh and fragrant. But also lack the kind of mixing of various vegetables and vegetables and meat in present ready-to-eat dishes. Can't satisfy the demand of people's multiple tastes and nutrition. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the invention provides a processing method for instant crispy vegetables. Using ingredients with meat and vegetables, through simple cooking and processing technology, the finished products are sealed and packaged into convenient instant crisp dishes. [0004...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/337A23L1/218A23L19/10A23L17/60A23L19/20
Inventor 任华英
Owner 任华英
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