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Cooking method of stewed cuisine in deep freeze pot

A cooking method and deep freezing pot technology, applied in the cooking field of simmered dishes, can solve the problems of inability to produce extensive and profound Chinese dishes, and achieve the effects of being suitable for popularization and use, no oil fume pollution, and reducing high-temperature harmful substances

Inactive Publication Date: 2015-01-07
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 Stewed pork ribs with lotus root

[0025] Raw materials: lotus root, pork ribs, green onion, ginger slices, salt, garlic flower, water.

[0026] A cooking method for stewed pork ribs with lotus roots in a deep-frozen pot, the steps are as follows:

[0027] 1) Wash the pork ribs as the main ingredient with clean water and change the knife, wash the lotus root as the auxiliary material, and then peel and change the knife;

[0028] 2) Blanch the ribs as the main ingredient at a temperature of 90°C;

[0029] 3) Put the main ingredients into the deep freeze pot and add scallions, ginger slices, salt, and water, then send the deep freeze pot to the denaturation chamber for 60 minutes of initial denaturation treatment. The temperature in the denaturation chamber is 125°C and the pressure is 0.03 MPa;

[0030] 4) Add the auxiliary materials into the deep freezing pot after the initial denaturation, and put the deep freezing pot into the denaturation chamber for an...

Embodiment 2

[0036] Example 2 Belly wrapped chicken

[0037] Raw materials: pork belly, native chicken, ginger slices, green onion, salt, Codonopsis pilosula, astragalus, medlar, water.

[0038] A cooking method for deep-frozen pan belly chicken, the steps are as follows:

[0039] 1) Remove the head, claws and viscera of the main ingredient native chicken, wash it with clean water and change the knife, wash the pork belly as the auxiliary material and change the knife;

[0040] 2) The main ingredient, native chicken, is blanched or oiled at 85°C for 2 minutes, and the auxiliary pork belly is blanched or oiled at 94°C for 10 minutes;

[0041] 3) Put the main ingredient native chicken into the deep freezing pot and add ginger slices, green onion, salt, Codonopsis pilosula, astragalus, and water, and then send the deep freezing pot into the denaturation chamber for 500 minutes of initial denaturation treatment. The temperature in the denaturation chamber is 80℃, pressure 0.03Mpa;

[0042...

Embodiment 3

[0048] Example 3 Winter melon kelp ribs soup

[0049] Raw materials: pork ribs, wax gourd, water-fat kelp, green onion, ginger, pepper, salt, water.

[0050] A kind of cooking method of winter melon kelp pork ribs soup in deep-frozen pot, its steps are as follows:

[0051] 1) Wash the pork ribs as the main ingredient and change the knife, peel the winter melon as the auxiliary material and remove the pulp, then change the knife, soak the seaweed as the auxiliary material, wash it, and cut it into small diamond-shaped pieces;

[0052]2) The ribs as the main ingredient are blanched or oiled in hot water at 85°C for 5 minutes, the winter melon as the auxiliary ingredient is blanched in hot water at 94°C for 2 minutes, and the kelp as the auxiliary ingredient is blanched in hot water at 94°C for 10 minutes water treatment;

[0053] 3) Put the ribs as the main ingredient into the deep freeze pot and add green onions, ginger, salt, water, and salt, then send the deep freeze pot ...

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PUM

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Abstract

The invention discloses a cooking method of stewed cuisine in a deep freeze pot. The cooking method comprises the following steps: (1) firstly, cleaning and chopping main materials and auxiliary materials of the cuisine according to a menu; (2) carrying out blanching or oil soaking treatment on the main materials; (3) putting the main materials into the deep freeze pot, adding a certain amount of ingredients, and delivering the deep freeze pot into a denaturation device for primary denaturation treatment; (4) adding the auxiliary materials into the deep freeze pot after primary denaturation, putting the deep freeze pot into the denaturation device for secondary denaturation treatment again; (5) taking the deep freeze pot out of the denaturation device, and placing into a precooling device for temperature variation and precooling treatment; (6) adding remnants into the precooled deep freeze pot; (7) transferring the deep freeze pot into a deep freeze device for deep freezing again; (8) putting the deep freeze pot after deep freezing into a refrigerator at the temperature of -10 to -18 DEG C for storage; and (9) when eating, putting the deep freeze pot on an electric pot heater or an induction cooker, and boiling so as to obtain the cuisine. Standard and mechanical cooking of the stewed cuisine is realized by the mode of loading raw materials of the cuisine by one pot.

Description

technical field [0001] The invention relates to a cooking method of simmered dishes, in particular to a method for standardizing and mechanized cooking simmered dishes 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...

Claims

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Application Information

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