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Formula of food Zhuqianzhu and process

A process and formula technology, applied in the direction of heating preservation of fruits/vegetables, fruit and vegetable preservation, food science, etc., can solve problems such as unhealthy, difficult handling, deterioration and discoloration of ingredients, and achieve the effect of high nutritional value

Pending Publication Date: 2020-06-19
龙游外贸笋厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ingredients in it, and it is difficult to handle when making it. If it is prepared first, it will waste a lot of time, and because of the long time in the process of processing, it is easy to cause deterioration and discoloration of the ingredients, and rush Prepared ingredients can easily introduce unhealthy impurities and freshness cannot be guaranteed

Method used

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  • Formula of food Zhuqianzhu and process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039]A Chikuzen cooking recipe and process, each bag uses 94.7g of burdock, 90.6g of carrot, 74.2g of konjac, 61.8g of lotus root, 57.7g of bamboo shoot, 33g of shiitake mushroom and 115g of filling liquid. The processing process is as follows: raw material selection → storage → first One-day pre-processing → next-day pre-processing → input raw materials → mixing raw materials → draining → weighing → filling and bagging → sterilization → visual inspection → metal detection → packing and storage, the specific operation steps are:

[0040] (1) Raw material selection: choose fresh burdock with skin; fresh carrot with skin; konjac: canned, diced 25mm; lotus root: salted, chopped 6g; bamboo shoots: canned, chopped 5g; shiitake mushroom: dried, whole 1 / 2 cut or 1 / 4 cut;

[0041] (2) Preservation: store above-mentioned burdock root, carrot, konjac diced, lotus root slices, bamboo shoot slices and shiitake mushroom section fresh-keeping with refrigerator, prevent from freezing, konja...

Embodiment 2

[0065] A Chikuzen cooking recipe and process, each bag uses 94.7g of burdock, 90.6g of carrot, 74.2g of konjac, 61.8g of lotus root, 57.7g of bamboo shoot, 33g of shiitake mushroom and 120g of filling liquid. The processing process is as follows: raw material selection → storage → first One-day pre-processing → next-day pre-processing → input raw materials → mixing raw materials → draining → weighing → filling and bagging → sterilization → visual inspection → metal detection → packing and storage, the specific operation steps are:

[0066] (1) Raw material selection: choose fresh burdock with skin; fresh carrot with skin; konjac: canned, diced 25mm; lotus root: salted, chopped 8g; bamboo shoots: canned, chopped 7g; shiitake mushroom: dried, whole 1 / 2 cut or 1 / 4 cut;

[0067] (2) Preservation: store above-mentioned burdock root, carrot, konjac diced, lotus root slices, bamboo shoot slices and shiitake mushroom section fresh-keeping with refrigerator, prevent from freezing, konj...

Embodiment 3

[0091]A Chikuzen boiled recipe and process, each bag uses 94.7g of burdock, 90.6g of carrot, 74.2g of konjac, 61.8g of lotus root, 57.7g of bamboo shoot, 33g of shiitake mushroom and 117.5g of filling liquid. One-day pre-processing → next-day pre-processing → input raw materials → mixing raw materials → draining → weighing → filling and bagging → sterilization → visual inspection → metal detection → packing and storage, the specific operation steps are:

[0092] (1) Raw material selection: choose fresh burdock with skin; fresh carrot with skin; konjac: canned, diced 25mm; lotus root: salted, chopped 7g; bamboo shoots: canned, chopped 6g; shiitake mushroom: dried, whole 1 / 2 cut or 1 / 4 cut;

[0093] (2) Preservation: store above-mentioned burdock root, carrot, konjac diced, lotus root slices, bamboo shoot slices and shiitake mushroom section fresh-keeping with refrigerator, prevent from freezing, konjac normal temperature preservation;

[0094] (3) The first day pre-treatment: ...

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Abstract

The invention discloses a formula of food Zhuqianzhu and a process. Each bag of the food Zhuqianzhu consists of 94.7g of burdock roots, 90.6g of carrots, 74.2g of konjak, 61.8g of lotus roots, 57.7g of bamboo shoots, 33g of shii-take and 115g of a filling liquid. The process of the food Zhuqianzhu comprises the following processing procedures: selecting raw materials, performing preservation, performing pretreatment on a first day, performing pretreatment on a second day, adding the raw materials, mixing the raw materials, draining off water, performing weighing, putting the raw materials intobags, performing sterilization, performing visual inspection on a product, performing metal detection, and performing package preservation. The formula has the technical effects of being rich in nutrition, high in food security grade, convenient and rapid to use and good in fresh keeping effect.

Description

technical field [0001] The invention relates to the technical field of raw material processing of Chikuzen-boiled, in particular to a formula and process of Chikuzen-boiled. Background technique [0002] Chikuzen Boiled is a dish that belongs to home cooking. The main raw material is chicken, and the main ingredients are burdock, carrot, konjac, lotus root, bamboo shoot and shiitake mushroom, etc. It is made by slow-fire stewing. The preparation process is as follows: wash and drain the chicken, cut into bite-sized pieces, marinate with a little mixed cooking juice and set aside; scrape off the skin of the burdock with the back of a knife, cut it obliquely into small pieces, and soak it in vinegar water. Wash and peel the konjac, put it into the pot and cook with a little white rice until it is slightly soft, wash off the white rice grains for later use; wash and peel the carrots, cut them into hob pieces for later use; peel the lotus root, and use a hob Cut into small pie...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L31/00A23L33/10A23L13/50A23L13/40A23B7/154A23B7/157A23B7/005
CPCA23L19/03A23L19/10A23L19/115A23L31/00A23L33/10A23L13/50A23L13/42A23B7/154A23B7/157A23B7/0056
Inventor 陈敏徐华珠
Owner 龙游外贸笋厂有限公司
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