Fotiaoqiang frozen conditioning bag and processing process thereof

Abstract

The invention discloses a fotiaoqiang frozen conditioning bag and a processing process thereof, wherein the recipe comprises the following ingredients: 25 to 32 parts of beef tendons, 25 to 35 parts of sea cucumbers, 8 to 14 parts of abalones, 18 to 24 parts of fish maws, 18 to 24 parts of sliced conchs, 13 to 18 parts of pleurotus eryngii, 12 to 16 parts of winter bamboo shoots, 8 to 12 parts of dried scallop meat, 8 to 10 parts of quail eggs, 4 to 5 parts of yellow rice wine and 95 to 105 parts of safflower puree; the processing process is also disclosed. The fotiaoqiang frozen conditioning bag has the advantages that the processing process is scientific and reasonable; the industrial production is realized; the processing process is easy to master; the product quality of the obtained frozen conditioning bag is stable; the shelf life at normal temperature is long; after being bought by consumers, the food is cooked after stewing for 10 to 15 minutes in the frozen state; the eating is convenient and fast; the taste is delicious; the fragrance is durable; the taste enjoyment degree is higher than that of a traditional method; in addition, the product has high nutrition value; after the product is often eaten, the body immunity can be improved; the sleeping is improved; the sub-health status is further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Fotiaoqiang frozen conditioning bag and its processing technology. Background technique [0002] Buddha Tiaoqiang, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote growth, beautify, delay aging, and enhance immunity. It is a good tonic. [0003] The early Buddha Tiaoqiang soups were all traditional craft snacks. On the one hand, the cooking process was complicated, and on the other hand, the methods were different, and the quality and taste were not easy to grasp. Moreover, the production conditions of the traditional Buddha Tiaoqiang soup were different, usually relying on the producers’ y...

AI Technical Summary

Problems solved by technology

[0003] The early Buddha Tiaoqiang soups were all traditional craft snacks. On the one hand, the cooking process was complicated, and on the other hand, the methods were different, and the quality and taste were not easy to grasp. Moreover, the production conditions of the traditional Buddha Tiaoqiang soup were different, usually relying on the producers’ years of experience. Therefore, the cost of personnel is high. At the same time, the production process of Fotiaoqiang is very complicated. The difference in canning and heating can easily make the product quality unstable, and it needs to be boiled for more than 18 hours, which consumes fuel, is not environmentally friendly, and the taste is not easy to grasp.

Shortcomings such as long production cycle, large manpower consumption, irregular operation and unenvironmental process lead to unstable quality, low output, high price and short shelf life of products, making it difficult to realize industrialization; in addition, manual production has a lot of regional characteristics Big limitations, not easy to promote and sell