Cooking method of deep-frozen pot-cooked food

A cooking method and technology of deep freezing pot, applied in application, 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 and use, delicious taste, and reducing high-temperature harmful substances

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

[0030] Example 1 Braised pork knuckle in soy sauce

[0031] Raw materials: pork knuckle, peanut oil, rock sugar, Huadiao wine, salt, light soy sauce, dark soy sauce, ginger, onion, star anise, cinnamon, garlic, water-fat soybeans, water.

[0032] A cooking method of deep-frozen pot braised pork knuckle, the steps are as follows:

[0033] 1) Clean the pork knuckle as the main ingredient with clean water and change the knife;

[0034] 2) Put the main ingredient, pork knuckle, in hot water at 94°C for 10 minutes and put it into a deep freezer;

[0035] 3) Put the pork knuckle into the deep freeze pot, add the bottom material (the mass ratio of green onion, ginger and salt is 1:2:0.2) and water, put the deep freeze pot into the denaturation chamber, at a temperature of 125°C and a pressure of Under the condition of 0.05MPa, carry out denaturation treatment for 30min;

[0036] 4) Boil the seasoning peanut oil, rock sugar, Huadiao wine, salt, light soy sauce, dark soy sauce, gin...

Embodiment 2

[0043] Example 2 Braised Beef Brisket in Braised Sauce

[0044] Raw materials: yellow beef, salt, light soy sauce, dark soy sauce, green onion, peanut oil, sugar, Huadiao wine, ginger, onion, garlic, star anise, cinnamon, grass fruit, nutmeg, bay leaf, fennel, bean paste, water.

[0045] A kind of cooking method of deep-frozen pot braised beef brisket, its steps are as follows:

[0046] 1) Wash the beef brisket as the main ingredient with water and change the knife;

[0047] 2) Blanch the beef brisket as the main ingredient in hot water at 85°C for 10 minutes;

[0048]3) Put the beef brisket into the deep freezing pot, add the bottom material (the mass ratio of green onion, ginger and salt is 1:2:0.2) and water, put the deep freezing pot into the denaturation chamber, at a temperature of 100°C and a pressure of Under the condition of 0.05MPa, carry out denaturation treatment for 500min;

[0049] 4) Boil seasoning salt, light soy sauce, dark soy sauce, sugar, Huadiao wine,...

Embodiment 3

[0056] Example 3 Braised old goose in soy sauce

[0057] Raw materials: old goose, salt, sugar, light soy sauce, dark soy sauce, balsamic vinegar, ginger, onion, garlic, garlic flower, star anise, cinnamon, Huadiao wine, peanut oil, water.

[0058] A kind of cooking method of deep-frozen pot braised old goose, its steps are as follows:

[0059] 1), wash the old goose which is the main ingredient, drain and change the knife;

[0060] 2) Blanch the old goose in hot water at 85°C for 2 minutes;

[0061] 3) Put the old goose into the deep freezing pot, add the bottom material (the mass ratio of green onion, ginger and salt is 1:2:0.2) and water, put the deep freezing pot into the denaturation chamber, and put it in the denatured chamber at a temperature of 115°C. Under the pressure of 0.06MPa, carry out denaturation treatment for 60min;

[0062] 4) Boil salt, sugar, light soy sauce, dark soy sauce, balsamic vinegar, ginger, onion, garlic, star anise, cinnamon, Huadiao wine, p...

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PUM

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Abstract

The invention discloses a cooking method of deep-frozen pot-cooked food. The cooking method comprises the following steps: (1) firstly cleaning, cutting and matching major and auxiliary ingredients according to a menu; (2) carrying out blanching or hot oil soaking on the major ingredients; (3) adding the major ingredients, base materials and water into a deep-frozen pot, putting the deep-frozen pot into denaturation equipment, and carrying out denaturation; (4) boiling seasonings to form marinating soup; (5) adding the marinating soup into the primarily denatured main ingredients, putting the deep-frozen pot into sousing equipment, and carrying out vacuum sousing; (6) putting the deep-frozen pot into the denaturation equipment, and carrying out denaturation; (7) transferring the deep-frozen pot subjected to denaturation into precooling equipment, and carrying out temperature-changing precooling; (8) transferring the deep-frozen pot into deep-freezing equipment, and carrying out deep freezing; (9) storing the deep-frozen pot in a refrigerator; and (10) putting the deep-frozen pot on an electric pot heater or an induction cooker so as to obtain the thermally-boiled food ready to eat. According to the cooking method, with a manner that the raw materials of the cooked food are contained in one pot, the standard and mechanical cooking is achieved.

Description

Technical field [0001] The cooking method of the invention involves cooking dishes. Specifically, it is a method of standardizing and mechanized cooking and roasted vegetables through a single pot. Background technique [0002] Chinese dishes are famous in the world, but the cooking processing of Chinese dishes has always been processed by hand. There are stubborn diseases such as slow production speed, high labor intensity, high process consumption, unable to standardize, and large quality fluctuations.change.The methods of semi -mechanized central kitchen in some large catering companies solve the standardization of the pre -culinary process of raw materials, preliminary processing of dishes, and main auxiliary seasonings, but cannot achieve the most critical heating cooking standardization of Chinese dishes.Therefore, Chinese food is still in a low -level state. [0003] With the advancement of modern science and technology, people constantly try to use new technologies and ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L5/10
CPCA23L5/17A23L5/13
Inventor 刘振海
Owner 刘振海
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