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Method for preparing hot water-brewing instant Rouyanpi

A production method and technology of yanpi, applied in the fields of food science, food preservation, application, etc., can solve the problems of easy paste soup, complicated steps, etc., and achieve the effect of slowing down adhesion and product oxidation

Inactive Publication Date: 2019-04-12
福州同利餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially because the shredded swallow skin contains a lot of starch, it is easy to paste the soup when it is cooked, and the soup base needs to use clear soup made from pork bones, and the steps are complicated. As a result, this traditional delicacy in Fuzhou has gradually disappeared among the people.

Method used

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  • Method for preparing hot water-brewing instant Rouyanpi
  • Method for preparing hot water-brewing instant Rouyanpi
  • Method for preparing hot water-brewing instant Rouyanpi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Remove the excess starch on the surface of the swallow skin. Shred the swallow skin to a width of 6cm;

[0031] 2) Inject hot water into the heating tank and boil, add 0.05 wt% edible salt, 0.02 wt% polyglycerol fatty acid ester, and 0.02 wt% vitamin C. Put the stainless steel frame with holes in the boiling water tank, slowly sprinkle the shredded swallow skin into the stainless steel frame, stir while spreading, the boiling water tank needs to keep boiling, and the cooking time is 40s;

[0032] 3) After cooking, put the stainless steel frame with boiled oatmeal shreds obtained in step 2) into the cold water tank as a whole to cool. The cold water tank should be continuously filled with new cold water to prevent the water temperature from rising. Cold water tank control temperature: ≤15°C. At the same time, it is necessary to stir the swallow silk to wash away the matured starch substance attached to the skin, and remove the bonded swallow silk at the same time. T...

Embodiment 2

[0039] 1) Remove the excess starch on the surface of the swallow skin. Shred the swallow skin to a width of 8cm;

[0040] 2) Inject hot water into the heating tank and boil, add 0.08 wt % edible salt, 0.05 wt % polyglycerol fatty acid ester, and 0.03 wt % vitamin C. Put the porous stainless steel frame in the boiling water tank, slowly sprinkle the shredded swallow skin into the stainless steel frame, stir while spreading, the boiling water tank needs to keep boiling, and the cooking time is 55s;

[0041] 3) After cooking, put the stainless steel frame with boiled oatmeal shreds obtained in step 2) into the cold water tank as a whole to cool. The cold water tank should be continuously filled with new cold water to prevent the water temperature from rising. Cold water tank control temperature: ≤15°C. At the same time, it is necessary to stir the swallow silk to wash away the matured starch substance attached to the skin, and remove the bonded swallow silk at the same time. Th...

Embodiment 3

[0049] 1) Remove the excess starch on the surface of the swallow skin. Shred the swallow skin to a width of 10cm;

[0050] 2) Inject hot water into the heating tank and boil, add 0.1 wt % edible salt, 0.08 wt % polyglycerol fatty acid ester, and 0.05 wt % vitamin C. Put the porous stainless steel frame in the boiling water tank, slowly sprinkle the shredded swallow skin into the stainless steel frame, stir while spreading, the boiling water tank needs to keep boiling, and the cooking time is 70s;

[0051] 3) After cooking, put the stainless steel frame with boiled oatmeal shreds obtained in step 2) into the cold water tank as a whole to cool. The cold water tank should be continuously filled with new cold water to prevent the water temperature from rising. Cold water tank control temperature: ≤15°C. At the same time, it is necessary to stir the swallow silk to wash away the matured starch substance attached to the skin, and remove the bonded swallow silk at the same time. Th...

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Abstract

The invention relates to a method for preparing hot water-brewing instant Rouyanpi. The method comprises the following steps: (1) starch removal and shredding; (2) boiling; (3) cooling and soaking; (4) draining; (5) scallion washing and blanching; (6) seasoning liquid preparation; (7) material blending and filling into a mold; (8) standing and freezing; and (9) freeze-drying and bagging. The prepared product has no bad flavor, rehydration speed is fast, the texture is complete after rehydration, no phenomenon of soup burning or agglomeration occurs, and the acid value and peroxide value within6 months of the shelf life are kept within the acceptance index.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of hot water brewing ready-to-eat swallow skin. Background technique [0002] Meat swallow skin is a traditional snack in Fujian Province. It is made of fresh pork hind legs as the main raw material, sweet potato powder as the auxiliary material, and alkali is added, and it is manually beaten into a thin paper shape. [0003] The meat and swallow skin can be cut into cubes and wrapped with meat or other fillings, and can be used after being cooked. You can also shred the meat swallow skin and cook it for consumption. Among them, shredded swallow skin and boiled swallow silk soup is a special traditional snack in Fuzhou. The production technique of Fuzhou Tongli Meat Yan Old Store in Fuzhou was promulgated by the Fujian Provincial Government in 2008, and the Fujian Provincial Department of Culture issued the certificate of "Provincial Intangible Cul...

Claims

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Application Information

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IPC IPC(8): A23L3/44A23L13/10A23L13/40A23L13/60
CPCA23L3/44A23L13/10A23L13/426A23L13/428A23L13/67
Inventor 方榕辉陈燕君李钦陈国苏林祥麟
Owner 福州同利餐饮管理有限公司
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