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Production process of brine for fast food

A production process and fast food technology, applied in food science and other directions, can solve problems such as low nutritional value, and achieve the effects of delicious taste, easy purchase of raw materials, and simple production.

Inactive Publication Date: 2019-01-18
湖南湘典食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's daily life rhythm, convenient and quick instant food has become the daily food choice of more consumers, but the current instant food mainly includes instant noodles and noodles, which have low nutritional value and cannot satisfy more consumers As the technology of prefabricated instant dishes matures, more and more consumers prefer to use prefabricated instant dishes as their daily table food choice, and brine is the same seasoning that is necessary in the production process of many dishes. , so it is necessary to innovate and develop a kind of brine suitable for convenient instant dishes

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Below, the present invention will be described in more detail in conjunction with specific embodiments.

[0013] A brine preparation process for convenient instant dishes, characterized by: including water, red oil, vegetable juice, broth, star anise, cinnamon, bay leaves, pepper, licorice, cumin, tangerine peel, nutmeg, kaempferum, grass fruit, nutmeg, Luo Han Guo, male clove, lemongrass, amomum, monosodium glutamate, dark soy sauce, salt, rock sugar, wine, the specific process steps include,

[0014] S1. Preparation of red oil: Put 10kg of vegetable oil into a sandwich pot, clean the onion, cut into pieces, add 200g of sesame oil and 200g of ginger, cook slowly over low heat until the onion on the vegetable oil in the pot turns dark yellow, add dried chili powder, continue After boiling for 1 hour, turn off the heat, wait for the red oil to cool below 50°C, filter out of the pot;

[0015] S2. Vegetable juice preparation: 150 grams each of carrots and celery, 100 gram...

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Abstract

The invention discloses a production process of brine for fast food. The brine for fast food is characterized by being prepared from water, chili oil, vegetable juice, soup stock, star anise, cinnamon, myrcia, Chinese red pepper, liquorice root, fennel, pericarpium citri reticulatae, nutmeg, rhizoma kaempferiae, fructus tsaoko, nutmeg, fructus momordicae, flos caryophylli, lemongrass herb, fructusamomi, monosodium glutamate, dark soy sauce, salt, rock candies and wine. The production process comprises the following concrete steps: S1, preparing the chili oil; S2, preparing vegetable juice; S3, preparing the soup stock; S4, blending to obtain the brine. The production process has the advantages of being easy in purchase of raw materials, simple to prepare and delicious in taste, being suitable for making various types of the fast food, and the like.

Description

technical field [0001] The invention relates to a process for preparing brine for convenient instant vegetables, belonging to the field of prefabricated instant food processing. Background technique [0002] With the acceleration of people's daily life rhythm, convenient and quick instant food has become the daily food choice of more consumers, but the current instant food mainly includes instant noodles and noodles, which have low nutritional value and cannot satisfy more consumers As the technology of prefabricated instant dishes matures, more and more consumers prefer to use prefabricated instant dishes as their daily table food choice, and brine is the same seasoning that is necessary in the production process of many dishes. , so it remains to be innovated and developed a kind of brine that is applicable to instant dishes. Contents of the invention [0003] In view of the above-mentioned technical problems, the purpose of the present invention is to provide a kind of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/14
CPCA23L27/00A23L27/10A23L27/14
Inventor 冯秀娟张鹏飞
Owner 湖南湘典食品有限公司