Self-heating barbecue and preparation method thereof

A technology of self-heating and meat dishes, which is applied in the field of self-heating barbecue and its preparation, which can solve the problems of poor taste, inability to bring out the flavor and characteristics of the product, and lack of control and treatment of moisture content, so as to achieve easy portability, avoid excessive taste, Effect of lowering water activity

Inactive Publication Date: 2019-04-16
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the common self-heating series in the market, such as self-heating hot pot, self-heating maocai, self-heating Bobo chicken, etc., must be added with water when eating, and the vegetables and meat are pasteurized or high-temperature and...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Preparation for a self-heating grill

[0047] (1) Prepare the vegetarian dish:

[0048] ①Pretreatment: Pleurotus eryngii, potatoes, and lotus root are sliced ​​for later use, and the pretreated black fungus is for later use. Put them together with Flammulina velutipes in blanching liquid at 80°C for 45 seconds, and then quickly cool them with cold air to obtain pretreated vegetarian dishes. ;

[0049] ② Refining red oil: Heat 10Kg of vegetable oil to 155°C, turn off the heat, add 5Kg of chili powder and stir continuously, add 2.5Kg of pepper powder and 5Kg of spice powder when the temperature drops to 135°C, add 1.5Kg of chili red after cooling, and start the pot. got red oil;

[0050] ③ Mixing material: Weigh 50Kg of Pleurotus eryngii, 50Kg of lotus root, 50Kg of potato, 28Kg of black fungus, 28Kg of Flammulina velutipes after pretreatment according to the formula ratio, add 2.5Kg of edible salt, 2.5Kg of monosodium glutamate, 4Kg of white sugar, and 2.5Kg of chicken...

Embodiment 2

[0068] Preparation for a self-heating grill

[0069] (1) Prepare the vegetarian dish:

[0070] ①Pretreatment: Pleurotus eryngii, potatoes, and lotus root are sliced ​​for later use, and the pretreated black fungus is for later use. Put them together with Flammulina velutipes in blanching liquid at 80°C for 45 seconds, and then quickly cool them with cold air to obtain pretreated vegetarian dishes. ;

[0071] ② Refining red oil: Heat 1Kg of vegetable oil to 150°C, turn off the heat, add 0.5Kg of chili powder and stir continuously, add 0.05Kg of pepper powder and 0.1Kg of spice powder when the temperature drops to 130°C, add 0.1Kg of pepper red after cooling, start Pot, get red oil;

[0072] ③ Mixing material: Weigh the pretreated Pleurotus eryngii 10Kg, lotus root 10Kg, potato 10Kg, black fungus 5Kg, Flammulina velutipes 5Kg according to the formula ratio, add edible salt 0.5Kg, monosodium glutamate 0.2Kg, white sugar 0.1Kg, chicken seasoning 0.05 Kg, citric acid 0.01Kg, pot...

Embodiment 3

[0090] Preparation for a self-heating grill

[0091] (1) Prepare the vegetarian dish:

[0092] ①Pretreatment: Pleurotus eryngii, potatoes, and lotus root are sliced ​​for later use, and the pretreated black fungus is for later use. Put them together with Flammulina velutipes in blanching liquid at 80°C for 45 seconds, and then quickly cool them with cold air to obtain pretreated vegetarian dishes. ;

[0093] ② Refining red oil: Heat up 20Kg of vegetable oil to 160°C, turn off the heat, add 10Kg of chili powder and stir continuously, add 5Kg of pepper powder and 10Kg of spice powder when the temperature drops to 140°C, add 3Kg of chili red after cooling down, and cook to get red Oil;

[0094] ③ Mixing material: Weigh 90Kg of Pleurotus eryngii, 90Kg of lotus root, 90Kg of potato, 50Kg of black fungus, and 50Kg of Flammulina velutipes according to the proportion of the formula, add 5Kg of edible salt, 5Kg of monosodium glutamate, 8Kg of white sugar, 5Kg of chicken essence seaso...

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PUM

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Abstract

The invention discloses a self-heating barbecue and a preparation method thereof. A self-heating device is adopted for packaging. Dishes include a meat dish bun, a vegetarian bun, a barbecue oil bag and a barbecue powder bag. After fresh vegetables and meat products are preprocessed, moisture in the dishes is strictly controlled, the color and luster and taste of a conventional barbecue can be reserved while shelf lives of the dishes are ensured, and batch production is achieved. In addition, compared with the conventional barbecue, the self-heating barbecue avoids Maillard reaction caused bysmudging generated by the contact between foods and open fire and high-temperature baking of meat products, benzopyrene and acrylamide generated during the barbecuing are reduced, and the self-heatingbarbecue is healthier and safer. The self-heating device is adopted for packaging, which not only makes the self-heating barbecue easier to carry and preserve, but also saves time and save trouble during the eating and makes the self-heating barbecue have spicy and fragrant characteristics, and the self-heating barbecue has broad market prospects.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a self-heating barbecue and a preparation method thereof. Background technique [0002] Barbecue may be the most primitive cooking method of human beings. It uses fuel to heat and dry the air, and places the food in the hot dry air at a position closer to the heat source to heat the food. Generally speaking, barbecue is to cook food (mostly meat) on the fire until it is edible, so it is also called barbecue in Taiwan; in modern society, because there are many ways to use fire, barbecue methods are gradually diversified, and development A variety of barbecue grills, barbecue racks, barbecue sauces, etc. In order to make grilled food taste better and increase the appetite of eaters, people use various seasonings to smear or pickle the food to be grilled to make the grilled food more fragrant. [0003] Barbecue is divided into direct roasting and indirect roasting. Direct baki...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/20A23L13/50A23L31/00A23L19/10A23L19/18A23L27/00A23L5/10
CPCA23L5/10A23L5/11A23L5/15A23L13/10A23L13/20A23L13/50A23L19/10A23L19/18A23L27/00A23L31/00A23V2002/00A23V2200/14
Inventor 赵钢陈勇辉徐静秦天福
Owner 四川白家阿宽食品产业股份有限公司
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