Method for cooking braised vegetables with deep-freezing pot

A cooking method and deep freezing pot technology, which are applied in food freezing, food heat treatment, food preparation, etc., can solve the problems of inability to produce extensive and profound Chinese dishes, and achieve the effects of being suitable for popularization and use, reducing high-temperature harmful substances, and protecting the environment

Inactive Publication Date: 2014-12-10
刘振海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, steamers, hot pots, shabu-shabu, ovens, etc. only show a small range of Chinese cooking in terms of steaming, rinsing, and roasting, and cannot produce extensive and profound Chinese dishes.
It can be said that there is no domestic production method that can make authentic Chinese dishes fast, complete, authentic, standardized and large-scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Mixed seafood stew

[0025] Raw materials: razor clams, clams, fresh shrimp, abalone, Chinese cabbage, soybean sprouts, salt, water.

[0026] A cooking method of assorted seafood stew in a deep-frozen pot, the steps are as follows:

[0027] 1) Wash the main ingredients razor clams, clams, fresh shrimps, and abalone, and wash the auxiliary ingredients Chinese cabbage and soybean sprouts;

[0028] 2) Blanch Chinese cabbage and soybean sprouts as auxiliary materials for 2 minutes at a temperature of 80°C;

[0029] 3) Put the supplementary Chinese cabbage and soybean sprouts on the bottom of the deep-frozen pot, put the main ingredients razor clam, fresh shrimp, and abalone on top, and add salt and water;

[0030] 4) Put the deep freezer into the pre-cooling cabin, and lower the temperature to 10°C within 10 minutes for pre-cooling;

[0031] 5) Take out the deep freezing pot from the pre-cooling cabin, put it into the deep freezing cabin, and carry out deep fr...

Embodiment 2

[0034] Embodiment 2 Jinling head dish

[0035] Raw materials: cooked meat balls, fish balls, cooked shredded chicken, cooked pork chops, skin belly, cooked pork belly, cooked quail eggs, water-fat bamboo shoot tips, water-fat vermicelli, Shanghai cabbage heart, salt, sugar, Huadiao wine, light soy sauce , chicken broth, ginger slices, scallions.

[0036] A kind of cooking method of deep-frozen pot Jinling head dish, its steps are as follows:

[0037] 1) First, wash and cut the main and auxiliary ingredients of the dishes according to the menu;

[0038] 2) Put Shanghai Chinese cabbage in oil at 180°C for 0.5 minutes, put it in ice water and pick it up; blanch the bamboo shoot tips in boiling water at 100°C for 1 minute;

[0039] 3) Put cooked meat balls, fish balls, cooked chicken shreds, cooked pork belly, cooked quail eggs, water-fat bamboo shoots into the deep freeze pot, add salt, sugar, Huadiao wine, raw Pumping, chicken broth, ginger slices, scallions, put the deep f...

Embodiment 3

[0044] Example 3 Oxtail Braised

[0045] Raw materials: oxtail, potatoes, carrots, onions, celery, green onions, ginger, minced garlic, bay leaves, red peppers, sharp peppers, dried chilis, dark soy sauce, Sanwu base, chili powder, salt, rock sugar, bean paste, pepper Flour, tomato paste, water, red oil, peanut oil, butter.

[0046] A kind of cooking method of deep-frozen pot stewed oxtail, its steps are as follows:

[0047] 1) Wash and remove hair from the main ingredient oxtail, soak in clean water for 30 minutes, drain and change the knife, wash the auxiliary ingredients potatoes, carrots, onions and change the knife;

[0048] 2) Oil the supplementary ingredients potatoes, carrots and onions at a temperature of 110°C for 10 minutes, and blanch the main ingredient oxtail at a temperature of 94°C for 2 minutes;

[0049]3) Put the oxtail into the deep freeze pot, then add ginger, celery, bay leaves, hot pepper, dried chili, dark soy sauce, Sanwu base, chili powder, salt, r...

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PUM

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Abstract

The invention discloses a method for cooking braised vegetables with a deep-freezing pot. The method comprises the following steps: (1) washing and cutting main and auxiliary materials of the dish according to a menu; (2) performing blanching or hot oil soaking treatment on the auxiliary materials at the temperature of 80-180 DEG C for 0.5-10 minutes; (3) adding the main and auxiliary materials into the deep-freezing pot, and adding quantitative water and / or spices; (4) putting the deep-freezing pot into precooling equipment, and reducing the temperature to 0-10 DEG C within 10-100 minutes for performing variable temperature precooling treatment; (5) transferring the deep-freezing pot into deep-freezing equipment, and performing deep freezing at the temperature of 60 DEG C below zero for 30-100 minutes; (6) storing the deep-freezing pot in a freezer at the temperature of 10 DEG C below zero to 18 DEG C below zero; and (7) putting the deep-freezing pot on an electric pot heater or an induction cooker during eating, and boiling for 3-30 minutes, thereby obtaining the dish. According to the mode of loading raw materials of the dish in a single pot, standard and mechanical cooking of the braised vegetables is realized.

Description

technical field [0001] The invention relates to a cooking method of braised vegetables, in particular to a method for realizing standardized and mechanized cooking of stewed vegetables through single pot processing. Background technique [0002] Chinese dishes are famous all over the world, but the cooking and processing of Chinese dishes is always done by hand. There are stubborn problems such as slow production speed, high labor intensity, high process consumption, inability to standardize, and large quality fluctuations. It has not been possible to achieve dish standardization and chain operation change. The central kitchens of some large catering companies have solved the standardization of raw materials, primary processing of dishes, and the ratio of main and auxiliary seasonings in the front-end process of Chinese cooking with semi-mechanized methods, but they cannot achieve the most critical standardization of heating and cooking in Chinese dishes. Therefore, Chines...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/48A23L5/10A23L35/00
CPCA23L5/11A23L5/10A23L5/13A23L35/00A23V2002/00A23V2300/20A23V2300/24
Inventor 刘振海
Owner 刘振海
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