Cooking method of braised dish in deep freezing pot

A cooking method and deep freezing pot technology, which are applied in food freezing, food preparation, food science, etc., can solve the problems of inability to produce extensive and profound Chinese dishes, and achieve the effects of being suitable for popularization, delicious taste, and nutritional protection

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

[0025] Example 1 Yellow Braised Chicken

[0026] Raw materials: three yellow chicken, shiitake mushrooms, fungus, spring bamboo shoots, green onion, sliced ​​ginger, sliced ​​garlic, minced ginger, chopped green onion, star anise, cinnamon, tangerine peel, dried chili, grass fruit, fennel grains, bay leaves, pepper, salt , light soy sauce, dark soy sauce, sugar, cooking wine, water, peanut oil.

[0027] The cooking method steps of this stewed chicken are as follows:

[0028] 1) Remove the head, claws and viscera of the three yellow chickens, wash them with clean water and change the knife, wash the shiitake mushrooms, fungus and spring bamboo shoots and change the knife;

[0029] 2). Blanch the three yellow chickens as the main ingredient in hot water at 85°C for 2 minutes and put them into a deep freeze pot. Blanch the auxiliary ingredients mushrooms, fungus and spring bamboo shoots at 90°C for 2 minutes before putting them into deep freeze pot;

[0030] 3) Add seasoning ...

Embodiment 2

[0037] Example 2 Braised beef with yellow rice

[0038] Raw materials: beef, onion, ginger, star anise, sweet noodle sauce, sugar, salt, dark soy sauce, water, peanut oil, garlic flower.

[0039] The cooking method steps of this stewed beef are as follows:

[0040] 1) Wash the beef as the main ingredient with clean water and change the knife;

[0041] 2) Put the beef as the main ingredient in hot water at 94°C for 2 minutes and put it into a deep freezer;

[0042] 3) Add scallions, ginger, star anise, sweet noodle sauce, sugar, salt, dark soy sauce, water and peanut oil into the deep freeze pot, then put the deep freeze pot into the code flavor cabin, at a temperature of In an environment with a vacuum degree of 0.09MPa at 5°C, the code odor treatment is carried out for 500 minutes;

[0043] 4) Transfer the deep freezer from the flavor chamber to the denaturation chamber at a temperature of 60°C 、 Under the condition of pressure of 0.05MPa, the denaturation treatment tim...

Embodiment 3

[0049] Example 3: Mushrooms in Oyster Sauce

[0050]Raw materials: shiitake mushrooms, fresh shiitake mushrooms, garlic slices, scallions, salt, dark soy sauce, thick soup, oyster sauce, sesame oil, peanut oil.

[0051] The cooking method steps of this oyster sauce mushroom are as follows:

[0052] 1) Wash the mushrooms as the main ingredient and the shiitake mushrooms as the auxiliary ingredient with clean water, and drain the water;

[0053] 2) Blanch the main ingredient, shiitake mushrooms in hot water at 100°C for 2 minutes and put them into a deep freeze pot; put the auxiliary ingredient shiitake mushrooms at a temperature of 90°C for 1 minute before putting them into a deep freeze pot;

[0054] 3) Add garlic slices, scallions, salt, dark soy sauce, thick soup, oyster sauce, and peanut oil into the deep freeze pot, then put the deep freeze pot into the code flavor cabin, at a temperature of 15°C , In an environment with a vacuum degree of 0.01MPa, carry out code odor ...

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PUM

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Abstract

The invention discloses a cooking method of a braised dish in a deep freezing pot. The method comprises the following steps: (1) cleaning and chopping primary and auxiliary materials; (2) blanching the primary materials, and the putting the primary materials into the deep freezing pot; (3) adding quantitative spices to the deep freezing pot, and then feeding the deep freezing pot into pickling equipment to carry out vacuum pickling treatment; (4) after pickling, putting the deep freezing pot into modifying equipment to carry out modifying treatment; (5) transferring the modified deep freezing pot into precooling equipment to carry out variable-temperature precooling treatment; (6) adding one or more of green leafy vegetables, seasoning oil and frying seasoning into the pre-cooled deep freezing pot; (7) transferring the deep freezing pot into deep freezing equipment to deeply freeze the deep freezing pot at the temperature of -60 DEG C; (8) storing the deep-frozen deep freezing pot in a refrigerator; and (9) when the dish is to be taken, putting the deep freezing pot on an electric pot heater or an induction cooker, and boiling at the temperature of 100-500 DEG C to obtain the braised disk. According to the cooking method, standardized and mechanized cooking of the braised dish is achieved in a manner of putting the dish raw materials into the single pot.

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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L5/10
CPCA23L35/00A23L5/10A23V2002/00A23V2300/20
Inventor 刘振海
Owner 刘振海
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