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Production method of refrigerated Dongpo pork and vegetable bun

A technology of Dongpo meat and vegetable buns and a production method, which is applied in the field of frozen food, can solve the problems of high rent investment and increased costs of fast food restaurants, and achieve the effects of facilitating promotion, reducing expenses, and saving time

Active Publication Date: 2013-12-25
江苏荣泽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, as housing prices rise, fast food restaurants have to invest a lot in rent. If there is a special kitchen, it is necessary to separate the vegetables and meat. The requirements for the kitchen area are relatively high, which will increase the cost invisibly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] A method for making frozen Dongpo meat and vegetable buns is characterized by:

[0027] (1) material preparation

[0028] 4-5 parts by weight of pepper powder, 1-2 parts by weight of star anise, 86-88 parts by weight of light soy sauce, 1-2 parts by weight of pepper, 82-84 parts by weight of oyster sauce, 1-2 parts by weight of cinnamon, 9-11 parts by weight of rock sugar , 1-2 parts by weight of fragrant leaves, 19-21 parts by weight of salt, 3-5 parts by weight of spring onion, 7-9 parts by weight of chicken essence, 3-5 parts by weight of sliced ​​ginger, 47-49 parts by weight of cooking wine, 18-20 parts by weight of pork belly parts by weight, dark soy sauce 14-16 parts by weight, dried tofu 250-260 parts by weight, white sugar 26-28 parts by weight, xanthan gum 11-12 parts by weight, water 2240-2260 parts by weight,

[0029] According to the above formula, weigh the raw and auxiliary materials and seasonings, place them in different bowls, and set aside.

[0030...

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PUM

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Abstract

The invention relates to a production method of a refrigerated Dongpo pork and vegetable bun. The production method comprises the following steps of preparing materials, treating streaky pork, treating dried beancurd, cooking a soup, cooling, bagging, quickly freezing, and putting in a warehouse for refrigerating. The centralized purchasing, unified formula and unified operation are used, and the time, temperature and other specific parameters replace the experience of a chef and the experience of duration of cooking, so that the taste of a product is consistent by the scientific norm so as to facilitate popularization. The delicious food can be eaten by only simple heating, so that the time is saved, and the cost is reduced. In addition, the area of a fast food restaurant kitchen can be saved, and the investment can be reduced. The product is processed by a standardized factory to reach the purpose that the bun has the same flavor in thousands of restaurants, thus the Chinese fast food is conveniently popularized.

Description

technical field [0001] The invention relates to a frozen food, in particular to a method for making frozen Dongpo meat and vegetable buns. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, the traditional consumption pattern based on family self-catering is gradually developing into time-saving and labor-saving social services. Various finished products, semi-finished products, fast food, special flavor food, etc. More and more into the supermarket, become people's daily table food. At present, the standardization of Chinese fast food has always been a technical problem. The taste of a restaurant's dishes is often limited to the level of the chef. At the same time, the randomness of the chef's operation, such as the chef's physical condition, the chef's mood, etc., limit the taste of the dishes. In addition, as housing prices rise, fast food restaurants have to invest a lot in rent. If there is a specia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/314A23L1/317A23L7/10A23L13/40A23L13/60
Inventor 陈书星魏玉驰
Owner 江苏荣泽食品有限公司