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Preparation method of set meal box capable of being stored at normal temperature

A technology of room temperature preservation and box lunch, applied in the fields of food preservation, food science, application, etc., can solve the problems of short preservation period, unsuitable for room temperature preservation, loss of nutrients, etc., and achieve the effect of being convenient to carry and saving container and packaging materials.

Pending Publication Date: 2021-06-01
上海瑞凯伊德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These kinds of set meals have a short storage period and are not suitable for storage at room temperature. When eating, the taste is very different from that of the freshly cooked dishes, and a lot of nutrients are also lost.

Method used

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  • Preparation method of set meal box capable of being stored at normal temperature
  • Preparation method of set meal box capable of being stored at normal temperature
  • Preparation method of set meal box capable of being stored at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1. Preparation of rice set meal with preserved vegetables and braised pork

[0048] Packing ratio:

[0049]

[0050] 1.1 Production of the main dish: pickled pork with pickled vegetables:

[0051] 1.1.1 Pork belly processing

[0052] (1) Choose refined pork belly with a fat-to-lean ratio of 3:7 (the total thickness of the fat does not exceed 2cm), cut into 5-6cm wide and 0.8cm thick meat pieces, and set aside.

[0053] (2) Put water in the pot, put the meat pieces into the pot, and start to heat the cold water. At most, 150kg of raw materials will be discharged from each pot, and the floating foam will be removed. After the meat pieces are completely cooked, remove them and put them in the turnover basket for later use .

[0054] 1.1.2 Dried plums and bamboo shoots

[0055] (1) Dried plum vegetables processing

[0056] Select high-quality dried plum vegetables, pick them out, remove inedible impurities, then soak them in clean water for 1-3 hours, then w...

Embodiment 2

[0117] Embodiment 2. Braised beef set noodles making

[0118] Packing ratio:

[0119]

[0120] 2.1 The main dish - braised beef production:

[0121] 2.1.1 Raw material handling:

[0122] (1) Onion treatment: remove the old bark, rhizomes, shriveled parts, spots, rot and other parts, then clean them, cut them into 2-3cm onion slices, and set aside.

[0123] (2) Ginger: Wash it separately, remove the unusable part, and grind it into 0.2-0.3cm-sized powder with a slicer.

[0124] (3) Peeled garlic heads: Wash them and grind them into 0.2-0.3cm-sized pieces with a meat grinder.

[0125] (4) Treatment of potatoes: wash and remove soil, peel, cut into hob blocks with a length of about 1.5-1.8cm and a weight of about 7g / piece, soak the cut potatoes in water. The maximum water output from the potatoes is 60kg each time. Put 1.5 times the water of the potatoes in the steam pot. After the water boils, pour the potato pieces into the pot. After boiling again, keep it for 3 minutes...

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PUM

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Abstract

The invention discloses a preparation method of a set meal capable of being stored at normal temperature, and the method comprises the steps of staple food preparation, dish preparation, meat and vegetable mixing, subpackaging, sterilization, inspection and the like, wherein 1--4 dishes and staple food rice (or noodles) are contained in the same multi-cell food-grade plastic container. Different dishes and each grid of staple food are independently separated, and the container is sealed by a food-grade film, so that the staple food and each dish are independently packaged in one container. Staple food and different dishes cannot be mixed together or tainted by other odors, and the container is convenient to carry, and container packaging materials are saved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a normal-temperature-preservable set meal box. Background technique [0002] The main and non-staple food package lunches currently on the market are cold chain (0--10°C shelf life 36--96 hours); the second is hot-chain (60°C for 4 hours); the third is staple food (rice or noodles) and Dishes (single variety) are individually packaged soft canned products that can be stored at room temperature. These kinds of set meals have a short storage period and are not suitable for storage at room temperature. When eating, the taste is very different from that of the freshly cooked dishes, and a lot of nutrients are also lost. Contents of the invention [0003] The technical problem to be solved by the present invention is that, by adopting a special production and sterilization process, the unique taste, taste and nutritional components of sta...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L7/113A23L19/00A23L13/10A23L3/00A23L3/015A23L13/50A23L19/10A23L15/00A23L11/00
CPCA23L7/117A23L7/113A23L19/01A23L13/10A23L3/00A23L3/0155A23L13/50A23L19/10A23L15/30A23L11/03
Inventor 沈士秀石茂占
Owner 上海瑞凯伊德食品有限公司
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