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Cooking method for deep-frozen pot-cooked dish

A cooking method and deep freezing pot technology, which are applied in food preservation, 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, reducing oil fume pollution, and protecting nutrition

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

[0023] Example 1 Boiled dried shredded silk

[0024] Raw materials: Taizhou dried shreds, small shrimps, ham, chicken shreds, winter bamboo shoots, ginger shreds, salt, chicken broth, soybean oil.

[0025] A cooking method for boiling dry silk in a deep-frozen pot, the steps are as follows:

[0026] 1), first wash and cut the main and auxiliary materials;

[0027] 2) Blanch the main ingredient Taizhou dry silk in hot water at 90°C for 2 minutes;

[0028] 3) Blanch the auxiliary ingredients shrimp, ham, shredded chicken, and winter bamboo shoots in hot water at 90°C;

[0029] 4) Put the main and auxiliary materials into the deep freeze pot, and add water, shredded ginger, salt, chicken broth, soybean oil;

[0030] 5) Transfer the deep freezer to the pre-cooling cabin, and lower the temperature to 5°C within 120 minutes for variable temperature pre-cooling;

[0031] 6) Take the deep freezing pot out of the pre-cooling cabin, put it into the deep freezing cabin, and carry ou...

Embodiment 2

[0034] Example 2 boiled eel slices

[0035] Raw materials: eel slices, soybean sprouts, lettuce, dried chili, onion, ginger, garlic, salt, boiled ingredients, rapeseed oil, coriander powder, red oil, pepper oil.

[0036] A cooking method for boiled eel slices in deep freezing pot, the steps are as follows:

[0037] 1) Slice the main ingredient eel slices, wash the auxiliary ingredients lettuce and soybean sprouts;

[0038] 2) Blanch the eel slices as the main ingredient at a temperature of 90°C for 2 minutes;

[0039] 3) Blanch the auxiliary materials lettuce and soybean sprouts at a temperature of 94°C;

[0040] 4) Stir-fried dried chilies, green onions, ginger, and garlic with rapeseed oil, then added salt and boiled ingredients to make stewed soup, put lettuce and soybean sprouts into the deep freeze pot and added stewed soup, put eel slices on the side On top, drizzle with red oil and pepper oil;

[0041] 5) Transfer the deep freezer to the pre-cooling cabin, and red...

Embodiment 3

[0045] Example 3 Vegetable skin belly

[0046] Raw materials: Shuifapi belly, green vegetables, salt, onion, ginger, thick soup, rapeseed oil.

[0047] A kind of cooking method of deep-frozen pot cabbage tripe, its steps are as follows:

[0048] 1) Cut the main material belly into diamond-shaped pieces, and the auxiliary material green vegetables into sections;

[0049] 2) The main ingredient, belly, is blanched in hot water at 90°C;

[0050] 3) The vegetable as an auxiliary material is oiled in oil at 120°C for 2 minutes;

[0051] 4) Put the belly as the main ingredient and green vegetables as the auxiliary ingredient into a deep-frozen pot, add green onions, ginger, oil, salt and thick soup;

[0052] 5) Transfer the deep freezer to the pre-cooling cabin, and lower the temperature to 10°C within 10 minutes for variable temperature pre-cooling;

[0053] 6) Transfer the deep freezing pot into the deep freezing cabin, and carry out deep freezing at a temperature of -60°C f...

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Abstract

The invention discloses a cooking method for a deep-frozen pot-cooked dish. The cooking method comprises the following steps: (1) cleaning, chopping and distributing main materials and auxiliary materials of the dish according to a menu; (2) performing blanching and oil treatment on the main materials; (3) performing blanching and oil treatment on the auxiliary materials; (4) adding the main materials and the auxiliary materials into a deep-frozen pot, and adding a certain amount of water and / or seasonings; (5) transferring the deep-frozen pot into precooling equipment, reducing the temperature to 0-10 DEG C in 10-120min for variable-temperature precooling treatment; (6) transferring the deep-frozen pot into deep freezing equipment, and performing deep freezing for 30 to 100 minutes under the temperature of 60 DEG C; (7) storing the frozen deep-frozen pot in a refrigerator at the temperature of -10 to -18 DEG C; (8) when the dish is eaten, placing the deep-frozen pot into an electric pot heater or onto an induction cooker, and boiling for 3 to 30 minutes under the temperature of 100 to 500 DEG C to obtain the dish. According to the cooling method, standardized and mechanized cooking of cooked dish is realized in a manner of loading raw materials of the dish with a single pot.

Description

technical field [0001] The invention relates to a cooking method of Chinese dishes, in particular to a method for realizing standardized and mechanized cooking 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, Chinese food is still in a low-l...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/01A23L3/36A23L19/00A23L5/10
CPCA23L3/36A23L5/11A23L5/13A23L19/00
Inventor 刘振海
Owner 刘振海
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