Premade Guangdong dish and preparation process thereof
Through the production process of Huguo pre-made vegetables, including raw material pretreatment, cooking and preservation steps, the problems of Huguo cuisine being prepared and ready-made, short shelf life and difficulty in industrial production are solved, and the effects of retaining texture, unchanging flavor and long-term preservation are achieved.
Patent Information
- Application Number
- CN202510592278.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-09
- Publication Date
- 2025-06-20
AI Technical Summary
Hunting the national cuisine is made and eaten with the experience of chefs, and its shelf life is short, making it difficult to achieve industrial production. The existing pre-made vegetable processing technology cannot effectively solve the problems of its texture retention, flavor reduction and long-term preservation.
The production process of Huguo pre-made vegetables is adopted, including raw material pretreatment, preparation of straw mushroom juice, cooking and packaging and preservation steps of Huguo cuisine. The specific steps include blanching sweet potato leaves and chicken, crushing and filtering, mixing a specific proportion of filter juice and filter residue for firing, and extending the consumption time through pasteurization and quick freezing and preservation techniques.
It has achieved the quality and texture preservation of Huguo cuisine, unchanged flavor and long-term preservation of long-term freshness, reduced the dependence on artificial experience, and is suitable for large-scale processing, solving the industrial production problems of Huguo cuisine.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and particularly to Huguocai prefabricated dishes and their production processes. Background Art
[0002] Huguocai is a traditional Chaoshan dish, mainly made of sweet potato leaves, straw mushrooms, high soup, etc. It needs to be made and eaten immediately, and has problems such as relying on the experience of chefs, short shelf life, and difficulty in industrial production. In the existing prefabricated dish processing technology, there is no effective solution for the texture retention, flavor restoration, and long-term preservation of Huguocai. Summary of the Invention
[0003] Aiming at the above-mentioned technical deficiencies, the purpose of the present invention is to provide Huguocai prefabricated dishes and their production processes to solve the problems mentioned in the background art.
[0004] To solve the above technical problems, the present invention adopts the following technical solutions: The present invention provides a production process for Huguocai prefabricated dishes, including the following steps:
[0005] S1. Raw material pretreatment:
[0006] (1) Remove the veins from 500 g of sweet potato leaves, wash them, put them into 1750 ml of boiling water, add 3.5 g of baking soda, blanch for 3 minutes, fish them out, wash them 4 times with clean water, mix the sweet potato leaves with high soup in a mass ratio of 1:1, crush for 20 - 30 seconds, and filter through a 200-mesh filter to obtain the filtrate and filter residue;
[0007] (2) Remove the veins from 400 g of chicken, cut it into pieces, marinate with 8 g of baking soda for 20 minutes, wash it 4 times and blanch it, mix the chicken pieces with high soup in a mass ratio of 1:1, crush for 20 - 30 seconds, and filter through a 200-mesh filter to obtain the filtrate and filter residue;
[0008] S2. Preparation of straw mushroom original juice:
[0009] Wash 50 g of straw mushrooms, add 25 g of chicken fat, 12.5 g of ham, 50 ml of high soup and 6 g of salt, mix and steam for 20 minutes, remove the straw mushrooms and ham, and reserve the original juice for later use;
[0010] S3. Cooking of Huguocai:
[0011] (1) Heat the wok, stir-fry the filtrate of sweet potato leaves obtained in step (1) of step S1 with one-third of the filter residue of sweet potato leaves, add the original juice in step S2 and 200 ml of high soup for cooking, add water starch for thickening after boiling, and cook for 2 - 3 minutes until the juice is collected;
[0012] (2) Mix the filtrate of chicken obtained in step (2) of step S1 with one-third of the filter residue of chicken, add 12 g of chicken fat, 6 g of salt and 100 ml of high soup for cooking, add water starch for thickening after boiling, and cook for 3 - 5 minutes until the juice is collected;
[0013] S4, Packaging and Preservation:
[0014] Pack the Guohuo vegetables obtained in step S3 into packaging bags. After pasteurization, quickly freeze and preserve them in a refrigerator at -18°C.
[0015] Preferably, the high - soup is chicken soup.
[0016] Preferably, the chicken fat is obtained by stir - frying the chicken skin in a hot pan for later use.
[0017] Preferably, in step S3, the starch solution in step (1) is prepared by mixing 20 g of starch with 250 ml of water.
[0018] Preferably, in step S3, the starch solution in step (2) is prepared by mixing 24 g of starch with 150 ml of water.
[0019] Preferably, the pasteurization temperature is 65°C - 70°C, and the sterilization time is 15 minutes.
[0020] The pre - prepared Guohuo vegetables of the present invention are obtained through the above process.
[0021] The beneficial effects of the present invention are as follows:
[0022] For the Guohuo vegetables prepared by the present invention, after the raw materials are crushed and filtered through a 200 - mesh sieve, the obtained filtrate and filter residue are mixed in a specific ratio. After being cooked separately, the delicate texture and traditional flavor of the Guohuo vegetables are retained.
[0023] For the Guohuo vegetables prepared by the present invention, through the combination of pasteurization and quick - freezing process, the edible time of the Guohuo vegetables is extended. The Guohuo vegetables stored for a long time can still retain their texture, flavor, and long - term freshness.
[0024] For the Guohuo vegetables prepared by the present invention, the standardized and industrial production of Guohuo vegetables is realized, reducing the dependence on manual experience, and is suitable for large - scale processing of pre - prepared Guohuo vegetables. Specific Embodiments
[0025] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.
[0026] Embodiment: The present invention provides a production process for pre - prepared Guohuo vegetables, which specifically includes the following steps:
[0027] 1. Remove the veins and wash 500 grams of sweet potato leaves.
[0028] 2. Add 3.5 grams of baking soda to 1750 ml of boiling water, add sweet potato leaves and blanch for three minutes, then remove.
[0029] 3. Wash the blanched sweet potato leaves four times with clean water, add them to a blender at a ratio of 1:1 of sweet potato leaves to high - soup, blend for 20 - 30 s, and then filter through a 200 - mesh strainer. Reserve the filtered juice.
[0030] 4. Wash 50 grams of straw mushrooms, add 25 grams of chicken fat, 12.5 grams of ham, 50 ml of high - soup, and 6 grams of salt, steam for 20 minutes, remove the ham and straw mushrooms, and reserve the original juice.
[0031] 5. Heat a frying pan, stir - fry the filtered juice of sweet potato leaves and one - third of the filtered residue of sweet potato leaves, pour in the original juice from the fourth step, add 200 ml of high - soup, and cook.
[0032] 6. After bringing to a boil, thicken with starch solution (20 grams of starch + 250 ml of water), cook for two to three minutes until the juice is thickened and finished.
[0033] 7. Remove the tendons from 400 grams of chicken, cut into small pieces, marinate with 8 grams of baking soda for 20 minutes, then wash 4 times with clean water. After blanching, add to a blender at a ratio of 1:1 of chicken to high - soup, blend for 20 - 30 s, and then filter through a 200 - mesh strainer. Put the filtered juice and one - third of the filtered residue into a pot, bring to a boil, add 12 grams of chicken fat, 6 grams of salt, 100 ml of high - soup, thicken with starch solution (24 grams of starch + 150 ml of water), and cook for three to five minutes until the juice is thickened and finished.
[0034] 8. Put the cooked Huguo dish into a packaging bag, after pasteurization, put it into a freezer at - 18°C for quick - freezing and preservation. Preferably, the Huguo dishes are packaged and stored separately.
[0035] In this embodiment, the high - soup is made from chicken soup. The chicken fat is obtained by stir - frying chicken skin in a hot pan until the chicken fat is rendered out and reserved.
[0036] Among them, pasteurization is: maintaining the sterilization temperature at 65°C - 70°C for 15 minutes.
[0037] The Huguo dish ready - to - cook food provided by the present invention is prepared by the above process.
[0038] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and its equivalent technologies, the present invention is also intended to include these modifications and variations.
Claims
1. The production process of the pre-prepared Huguocai dish is characterized in that: The following steps are involved: S1. Raw material pretreatment: (1) 500 g of sweet potato leaves were cleaned after removing the tendons, put into 1750 ml of boiling water, and blanched with 3.5 g of baking soda for 3 minutes, picked up and washed with clean water 4 times, the sweet potato leaves were mixed with the broth in a mass ratio of 1:1 and crushed for 20-30 seconds, and filtered through a 200-mesh filter to obtain a filtrate and a filtrate residue; (2) 400 g of chicken was removed of tendons and cut into pieces, marinated with 8 g of baking soda for 20 minutes, washed 4 times and blanched, the chicken pieces were mixed with broth in a mass ratio of 1:1 and crushed for 20-30 seconds, and filtered through a 200-mesh filter to obtain a filtrate and a residue; S2. Preparation of Straw Mushroom Juice: Wash 50g of straw mushrooms and add 25g of chicken fat, 12.5g of ham, 50ml of broth and 6g of salt. Steam the mixture for 20 minutes, remove the straw mushrooms and ham, and keep the original juice for later use. S3. Cooking of national dishes: (1) Heat a wok, stir-fry the sweet potato leaf juice obtained in step (1) of step S1 and one-third of the sweet potato leaf residue, add the original juice in step S2 and 200 ml of broth and cook, add water starch to thicken after boiling, and cook for 2-3 minutes until the juice is collected; (2) Mix the chicken juice obtained in step (2) of step S1 with one third of the chicken residue, add 12 g chicken fat, 6 g salt and 100 ml broth and cook, add starch water to thicken after boiling, and cook for 3-5 minutes until the juice is collected; S4. Packaging and preservation: The huguocai obtained in step S3 is put into a packaging bag, pasteurized, and then put into a refrigerator at -18°C for quick freezing and preservation.
2. The production process of the pre-prepared Huguocai dish according to claim 1, characterized in that: The broth is chicken broth.
3. The prepared dish of Huguocai and its production process as claimed in claim 1, characterized in that: The chicken oil is prepared by stir-frying chicken skin in a hot pan and is ready for use.
4. The prepared dish of Huguocai and its production process as claimed in claim 1, characterized in that: In step S3, the water starch in step (1) is prepared by mixing 20 g of starch with 250 ml of water.
5. The prepared dish of Huguocai and its production process as claimed in claim 1, characterized in that: In step S3, the water starch in step (2) is prepared by mixing 24 g of starch with 150 ml of water.
6. The pre-prepared dish of Huguocai and its production process as claimed in claim 1, characterized in that: The pasteurization temperature is 65° C.-70° C., and the pasteurization time is 15 minutes.
7. The prepared dish of Huguo cuisine is characterized by: The invention is prepared by the process described in any one of claims 1 to 6.