Chongqing style boiled blood curd instant dish package and preparation method thereof

A dish and instant food technology, applied in the field of Maoxuewang instant dish package and its preparation, can solve the problems of cumbersome and complicated process, restricting promotion and development, etc., and achieve the effects of red, bright, hot, tender and fresh taste, appetite promotion, and easy operation

Pending Publication Date: 2021-02-02
四川好夫人食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the acceleration of people's daily life rhythm, convenient and fast food has become the daily food choice of more consumers. Maoxuewang dish is currently mainly sold in the market as Maoxuewang seasoning. The main ingredients still need to be purchased separately for cooking. When making at home, you need to buy a lot of raw materials. The process is cumbersome and complicated, which restricts the Maoxuewang dish to a certain extent. promotion and development of

Method used

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preparation example Construction

[0032] The preparation method of described quick-frozen Maoxuewang instant dish package comprises the following steps:

[0033] S1. Pretreatment of ingredients: Cook the above ingredients separately and change them into knives for later use;

[0034] S2. Stir-fried Maoxuewang seasoning and sauce: 600-800 parts of rapeseed oil, 150-200 parts of edible butter, 100-150 parts of edible lard, 100-150 parts of bean paste, 40-50 parts of ginger 10-30 parts of garlic, stir-fry until the sauce is fragrant, add 130-170 parts of pepper segments, 20-40 parts of Chinese prickly ash and fry until fragrant, then add 4800-5000 parts of the water, 60-100 parts of brewed soy sauce, chicken powder 60-90 parts of seasoning, 40-80 parts of monosodium glutamate, 20-40 parts of white sugar, 150-200 parts of modified starch, 100-130 parts of edible salt, 20-40 parts of rattan pepper oil, 10-15 parts of edible essence for seasoning, Boil it into Maoxuewang seasoning sauce for later use;

[0035] S3....

Embodiment 1

[0041] A Maoxuewang instant dish package, comprising the following raw materials in parts by weight: 180 parts of duck blood, 45 parts of beef heart, 35 parts of fungus, 28 parts of sliced ​​winter bamboo shoots, 45 parts of tripe, and 220 parts of Maoxuewang sauce;

[0042] The preparation method of the quick-frozen Maoxuewang instant dish package comprises the following steps:

[0043]S1. Ingredients pretreatment: slice duck blood, beef heart, fungus, winter bamboo shoots, and tripe in boiled water for a short boil, then cut duck blood into pieces, slice beef heart and tripe, and shred fungus for later use;

[0044] S2. Stir-fried Maoxuewang seasoning and seasoning: use 600 parts of rapeseed oil, 150 parts of edible butter, 100 parts of edible lard, fry 100 parts of bean paste, 40 parts of ginger, and 10 parts of garlic until the sauce is fragrant. Add 130 parts of pepper segments, 20 parts of Chinese prickly ash and stir-fry until fragrant, then add 4800 parts of the water,...

Embodiment 2

[0049] A Maoxuewang instant dish package, comprising the following raw materials in parts by weight: 200 parts of duck blood, 50 parts of beef heart, 40 parts of fungus, 30 parts of sliced ​​winter bamboo shoots, 50 parts of tripe, and 230 parts of Maoxuewang sauce;

[0050] The preparation method of the quick-frozen Maoxuewang instant dish package comprises the following steps:

[0051] S1. Ingredients pretreatment: slice duck blood, beef heart, fungus, winter bamboo shoots, and tripe in boiled water for a short boil, then cut duck blood into pieces, slice beef heart and tripe, and shred fungus for later use;

[0052] S2. Stir-fried Maoxuewang seasoning and seasoning: use 700 parts of rapeseed oil, 180 parts of edible butter, 120 parts of edible lard, fry 120 parts of bean paste, 45 parts of ginger, and 12 parts of garlic until the sauce is fragrant. Add 140 parts of pepper segments, 22 parts of Chinese prickly ash and stir-fry until fragrant, then add 4900 parts of the water...

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PUM

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Abstract

The present invention discloses a Chongqing style boiled blood curd instant dish package and a preparation method thereof, and relates to the technical field of food processing. The Chongqing style boiled blood curd instant dish package comprises the following raw materials in parts by weight: 180-220 parts of duck blood, 45-55 parts of beef heart, 35-50 parts of agaric, 28-36 parts of sliced winter bamboo shoots, 45-55 parts of beef tripe and 220-250 parts of Chongqing style boiled blood curd sauce. The instant dish package is processed by five processes of food material pretreatment, stir-frying of hairy blood hyperactivity seasoning and sauce mixing, packaging according to a proportion, sterilization treatment or quick-freezing treatment and detection. According to the invention, the prepared instant dish is spicy and fragrant, rich in juice and flavor, rich in nutrition, and has a certain health-care effect. Moreover, the instant dish package is adapted to different heating methods. After heating, the form and taste of the materials are kept intact, the blood clots are not easy to generate a honeycomb phenomenon, the duck blood flavor is elastic and smooth, winter bamboo shootsand agaric are refreshing and greasy, the beef heart is soft and glutinous in mouth, and the beef tripe is firm and chewy. The instant dish package has stable flavor and is particularly popular withpeople.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular, the invention relates to a Maoxuewang instant dish package and a preparation method thereof. Background technique [0002] Maoxuewang, also known as "Maoxuewang", is made with duck blood as the main ingredient. The cooking technique is mainly cooking. The taste is spicy and spicy. It originated in Chongqing and is popular in Chongqing and Southwest China. It is a famous traditional dish. , this dish is boiled and eaten immediately, and the main ingredient is hairy tripe, so it gets its name. Maoxuewang is a special dish in Chongqing, and it is also one of the originators of Chongqing cuisine. It has been included in the national standard The Committee's "Chongqing Cuisine Cooking Standard System"; Spicy Temptation has improved and innovated the traditional Maoxuewang, and has continued to carry forward its characteristics of bright red soup, spicy and delicious, and strong ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23D9/007A23D9/013A23L3/36A23L19/00A23L27/10A23L27/20A23L27/50A23L31/00
CPCA23L13/20A23L13/50A23L19/03A23L31/00A23L27/10A23L27/105A23L27/20A23L27/50A23L3/36A23L3/364A23D9/007A23D9/013A23V2002/00A23V2300/20
Inventor 李栋钢刘峰周云坤邹伟
Owner 四川好夫人食品科技有限公司
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