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Self-heating type hotpot meat dish and preparation method thereof

A self-heating and hot pot technology, applied in food preservation, meat/fish preservation, food science, etc., can solve problems such as water and oil analysis, affect flavor, reduce product shelf life, etc., and achieve the effect of ensuring quality and unique flavor

Inactive Publication Date: 2017-09-15
SICHUAN MANJIANGHONG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the meat dishes in the self-heating hot pot often have corruption, water and oil separation problems during the preservation process, which reduces the shelf life of the product, causes the product to bulge, and seriously affects the flavor.

Method used

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  • Self-heating type hotpot meat dish and preparation method thereof
  • Self-heating type hotpot meat dish and preparation method thereof
  • Self-heating type hotpot meat dish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A. Thaw

[0027] Thaw 15 parts of beef, 10 parts of chicken breast, 10 parts of duck mushroom liver and 10 parts of pork crispy bones in a refrigerator at 2°C to avoid the growth of microorganisms and keep the protein in the meat tender;

[0028] B. Segmentation

[0029] Cut the beef, chicken breast, duck fungus liver and pork crispy bones thawed in step A into slices or blocks, wash and set aside, cut the beef, chicken breast and duck fungus liver into thin slices of 2mm, and Cut pork bones into 2cm×0.5cm pieces;

[0030] C. Pickled

[0031] Add 2.5 parts of oyster sauce, 0.2 part of cardamom powder, 3 parts of two vitex chili powder, 2 parts of Chinese prickly ash powder, 0.5 part of pepper powder, and 0.5 0.5 part of ginger powder, 0.7 part of edible salt, 0.3 part of white sugar powder, 1.5 part of starch, 0.3 part of tender meat powder, 0.1 part of sodium caseinate, 0.05 part of compound phosphate, and mix well, then add to the tumbler Roll and knead for 30 min...

Embodiment 2

[0035] A. Thaw

[0036] Thaw 17.5 parts of beef, 12.5 parts of chicken breast, 12.5 parts of duck mushroom liver and 12.5 parts of pork crispy bones in a refrigerator at a temperature of 3°C to avoid the growth of microorganisms and keep the protein in the meat tender;

[0037] B. Segmentation

[0038] Cut the beef, chicken breast, duck fungus liver and pig crispy bones thawed in step A into slices or blocks, and wash for later use; the beef, chicken breast and duck fungus liver are cut into thin slices of 2mm, and the Cut pork bones into 2cm×0.5cm pieces;

[0039] C. Pickled

[0040] Add 4 parts of oyster sauce, 0.3 parts of cardamom powder, 3.5 parts of two vitex pepper noodles, 2.25 parts of pepper noodles, 0.6 parts of pepper powder, and 0.6 parts of green onion powder to the beef, chicken breast meat, duck fungus liver and pork crispy bones obtained in step B. 0.6 parts of ginger powder, 0.8 parts of edible salt, 0.4 parts of white sugar powder, 1.65 parts of starch, 0...

Embodiment 3

[0044] A. Thaw

[0045] Thaw 20 parts of beef, 15 parts of chicken breast, 15 parts of duck mushroom liver and 15 parts of pork crispy bones in a refrigerator at 4°C to avoid the growth of microorganisms and keep the protein in the meat tender;

[0046] B. Segmentation

[0047] Cut the beef, chicken breast, duck fungus liver and pork crispy bones thawed in step A into slices or blocks, wash and set aside, cut the beef, chicken breast and duck fungus liver into thin slices of 2mm, and Cut pork bones into 2cm×0.5cm pieces;

[0048] C. Pickled

[0049] Add 3 parts of oyster sauce, 0.4 part of cardamom powder, 4 parts of two vitex pepper noodles, 2.5 parts of pepper noodles, 0.7 parts of pepper powder, and 0.7 parts of green onion powder to the beef, chicken breast meat, duck fungus liver and pork crispy bones obtained in step B. 0.7 parts of ginger powder, 0.9 parts of edible salt, 0.5 parts of white sugar powder, 1.8 parts of starch, 0.5 parts of tender meat powder, 0.3 parts...

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Abstract

The invention relates to the technical field of food, in particular to a self-heating type hotpot meat dish and a preparation method thereof. The self-heating type hotpot meat dish is prepared from raw materials in parts by weight as follows: beef, chicken breast, oyster sauce, ground nutmeg, duck gizzard, pig gristle, Erjingtiao chili powder, Chinese prickly ash powder, pepper powder, shallot powder, ginger powder, edible salt, white sugar powder, starch, tenderizer, casein sodium and compound phosphate. Compared with the prior art, the self-heating type hotpot meat dish has the advantages that the problems of rotting, water and oil separation in the preservation process of meat dishes in meat dish bags of self-heating type hotpots can be solved effectively, the product quality can be guaranteed, and the self-heating type hotpot meat dish has the unique flavor.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a self-heating hot pot meat dish and a preparation method thereof. Background technique [0002] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, sweating profusely, extremely hearty, relieving stagnation and dehumidification, suitable for the climate of mountains and rivers, suitable for all ages, and a good product in winter. [0003] At present, self-heating hot pot is becoming more and more popular. Self-heating hot pot includes self-heating package, base material package, dipp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/20A23L13/50A23L13/40A23B4/023
CPCA23B4/023A23L13/10A23L13/20A23L13/428A23L13/432A23L13/50
Inventor 罗遵荣曾正元董小雄
Owner SICHUAN MANJIANGHONG FOOD TECH
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