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A production method and dry pot technology, applied in food science, food preservation, application, etc., can solve the problems of dishes with insufficient flavor, easy to lose color, bad smell, etc., to achieve delicious taste, low moisture content, and prevent browning Effect
Pending Publication Date: 2021-06-11
NINGXIA ZHONGHANG ZHENGFEI SAIWAIXIANG HALAL FOOD CO LTD
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Problems solved by technology
Self-heating hot pot not only has the convenience of convenience food, but also has the delicious taste of hot pot. However, the dishes tend to lose color an
Method used
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[0023] Example 1
[0024] A method of making a spicy dry pot is included in the following steps:
[0025] Pretreatment of dishes: gold mushroom, yam, chicken leg mushroom, lotus root alone, 焯 water, submerged into cold water, vegetarian belly, fungus, separately into cold water;
[0026] Extravascularization of dishes: adding a predetermined proportion of vegetables after the above-mentioned dish, refrigerated, predetermined temperature environments, to prevent plant oil to penetrate and attach it to the surface of the dish;
[0027] Ofless dishes are mixed: in the abutment environment, the above-mentioned dishes after mixing the oil will be used in a predetermined amount to obtain a tasteless dish;
[0028] Ofless dishes are seasonal: add a predetermined amount of spicy sauce to the tasteless dishes, stir evenly to obtain dishes;
[0029] Entering dishes bag seal: put the taste dishes into the bag, vacuum to get a semi-finished product;
[0030] High temperature and high pressure...
Example Embodiment
[0039] Example 2
[0040] A method of making a spicy dry pot is included in the following steps:
[0041] Pretreatment of dishes: gold mushroom, yam, chicken leg mushroom, lotus root alone, 焯 water, submerged into cold water, vegetarian belly, fungus, separately into cold water;
[0042] Extravascularization of dishes: adding a predetermined proportion of vegetables after the above-mentioned dish, refrigerated, predetermined temperature environments, to prevent plant oil to penetrate and attach it to the surface of the dish;
[0043] Ofless dishes are mixed: in the abutment environment, the above-mentioned dishes after mixing the oil will be used in a predetermined amount to obtain a tasteless dish;
[0044] Ofless dishes are seasonal: add a predetermined amount of spicy sauce to the tasteless dishes, stir evenly to obtain dishes;
[0045] Entering dishes bag seal: put the taste dishes into the bag, vacuum to get a semi-finished product;
[0046] High temperature and high pressure...
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Abstract
The invention relates to the technical field of instant food, in particular to a making method of spicy dry pot dish. The preparation method of the spicy dry pot dish comprises the following steps: pre-treating dishes, namely blanching the dishes or not blanching the dishes; performing anti-oxidation treatment on the dishes, namely adding vegetable oil in a preset proportion into the drained dishes in the anaerobic environment, and refrigerating in a preset temperature environment; uniformly mixing the odorless dishes: weighing the dishes according to a preset amount, and mixing to obtain the odorless dishes; seasoning the odorless dishes: adding a preset amount of hot and spicy sauce into the odorless dishes, and uniformly stirring; bagging and sealing the tasty dishes: putting the tasty dishes into packaging bags, and vacuumizing to obtain semi-finished products of the tasty dishes; and high-temperature and high-pressure sterilization: performing high-temperature and high-pressure sterilization on the tasty dish semi-finished product to obtain the finished dish. According to the making method of the spicy dry pot dish, the dish is effectively prevented from browning, the color of the sterilized dish is brightened, the taste is better. Meanwhile, the unpleasant odor of mushroom food materials in the dish after cooking is overcome.
Description
technical field [0001] The invention relates to the technical field of self-heating food, in particular to a method for preparing spicy dry pot dishes. Background technique [0002] Chinese traditional fast food continues in the blood of national culture with its unique charm. Our instant food also has strong national characteristics. With the development of the prepared food industry, "self-heating" food has developed rapidly, especially self-heating hot pot. Self-heating hot pot not only has the convenience of convenience food, but also has the delicious taste of hot pot. However, the dishes tend to lose color and brown during the processing process. Mushroom ingredients have a bad smell after cooking, making the overall taste of the dishes not pure enough. fragrant. Contents of the invention [0003] In view of this, it is necessary to provide a preparation method of spicy dry pot dishes. [0004] A kind of preparation method of spicy dry pot dish, comprises the step...
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Application Information
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