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Instant packaged Shefan and preparation method thereof

A kind of food and convenient technology, applied in the field of convenient packaging of food and its preparation, can solve the problems of instant enjoyment of food anytime and anywhere, seasonality of ingredients and geographical limitations, unfavorable promotion of food such as food

Inactive Publication Date: 2019-01-15
湖南绚丽新材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present invention provides a method for preparing conveniently packaged social meals, which aims to solve the seasonal and geographical limitations of traditional social meals, which cannot meet people's needs for instant enjoyment of social meals anytime, anywhere, and is also not conducive to social meals Questions about further promotion of gourmet food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh the raw materials (g) according to the following proportion: mugwort 300, shallot 300, bacon 2000, salt 10, glutinous rice 7830.

[0027] In the embodiment of the present invention, after the glutinous rice is weighed, the glutinous rice needs to be soaked in cold water at room temperature for 2 hours, then picked up and drained for use.

[0028] The preparation method is as follows:

[0029] Step 1: Wash the mugwort and shallots and chop them into small pieces about 0.2cm in length;

[0030] Step 2: Wash and cook the bacon and cut into diced bacon with a diameter of about 0.3cm d;

[0031] Step 3. Fry the chopped bacon until the fat extraction rate is 45%~60%, and add the chopped mugwort and shallot for 12~25 minutes, add the salt and mix well to obtain Fry the mixture. Preferably, the diced bacon is fried until the fat extraction rate is about 50%.

[0032] Step 4: Mixing the frying mixture and glutinous rice, steaming, and cooking to obtain the rice.

[0033] Step 5: Aft...

Embodiment 2

[0035] Weigh the raw materials (g) according to the following ratio: mugwort 800, shallot 500, bacon 1800, salt 8, glutinous rice 12432.

[0036] In the embodiment of the present invention, after the glutinous rice is weighed, the glutinous rice needs to be soaked in cold water at room temperature for 2 hours, then picked up and drained for use.

[0037] The preparation method is as follows:

[0038] Step 1: Wash the mugwort and shallots and chop them into small pieces about 0.2cm in length;

[0039] Step 2: Wash and cook the bacon and cut into diced bacon with a diameter of about 0.3cm d;

[0040] Step 3. Fry the chopped bacon until the fat extraction rate is about 45%~60%, add the chopped mugwort and shallot, stir fry for 15 minutes, add the salt and mix well to obtain the fry System mixture. Preferably, the diced bacon is fried until the fat extraction rate is about 50%.

[0041] Step 4: Mixing the frying mixture and glutinous rice, steaming, and cooking to obtain the rice.

[0042] ...

Embodiment 3

[0045] Weigh the raw materials (g) according to the following ratio: mugwort 600, shallot 750, bacon 2200, salt 15, glutinous rice 10695.

[0046] In the embodiment of the present invention, after the glutinous rice is weighed, the glutinous rice needs to be soaked in cold water at room temperature for 3 hours, then picked up and drained for use.

[0047] The preparation method is as follows:

[0048] Step 1: Wash the mugwort and shallots and chop them into small pieces about 0.2cm in length;

[0049] Step 2: Wash and cook the bacon and cut into diced bacon with a diameter of about 0.3cm d;

[0050] Step 3. Fry the chopped bacon until the fat extraction rate is about 45%~60%, add the chopped mugwort and shallot, stir fry for 15 minutes, add the salt and mix well to obtain the fry System mixture. Preferably, the diced bacon is fried until the fat extraction rate is about 50%.

[0051] Step 4: Mixing the frying mixture and glutinous rice, steaming, and cooking to obtain the rice.

[0052]...

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Abstract

The invention is applicable to the technical field of foods, and provides an instant packaged Shefan and a preparation method thereof. The method comprises the following components in parts by weight:300-800 parts of Chinese mugwort leaves, 300-750 parts of shallot, 1800-3000 parts of preserved meat, 8-17 parts of salt, and glutinous rice. The weight ratio of a mixture of the Chinese mugwort leaves, the shallot, the preserved meat and the salt to the glutinous rice is 1:(3-5). The method comprises the following steps: weighing the components according to the formula for later use; cleaning and chopping the Chinese mugwort leaves and the shallot; boiling and dicing the preserved meat; stir-frying the diced preserved meat until the fat leaching rate is 45-60%, adding the Chinese mugwort leaves and the shallot, conducting stir-frying for 12-25min, adding the salt, and conducting uniform stirring to obtain a stir-fried mixture; carrying out mixing steaming on the stir-fried mixture with the glutinous rice to obtain Shefan; and cooling the Shefan to normal temperature, and conducting packaging in bags and sterilization. According to the preparation method of the invention, the selection of food materials is not limited by seasons, the process is simple, and the shelf life of the packaged Shefan is up to 10 months. The Shefan is not sticky in form within the shelf life, good in mouth feel, ready to eat, and very convenient.

Description

Technical field [0001] The invention belongs to the field of food technology, and in particular relates to a convenient packaged meal and a preparation method thereof. Background technique [0002] In the ancient spring and autumn festivals, there were two routine sacrifices to the native gods, called Chunshe and Qiushe. The people not only expressed their good wishes for reducing natural disasters and obtaining a bumper harvest through social activities, but also used entertainment activities. . The customs of Chunshe and Qiushe continue to this day, especially in areas inhabited by ethnic minorities such as the Miao nationality, and people eat communal meals around the social day. [0003] Because of its traditional tone and the wide space for blending the taste of the ingredients, the communal meal is very popular. The ingredients of the social meal can be freely matched according to personal tastes, but if people want to choose some fresh ingredients that need to be available...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L33/10
CPCA23L13/428A23L13/72A23L33/10
Inventor 易宏博
Owner 湖南绚丽新材料科技有限公司
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