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Instant food product producing process

A food and baking technology, applied in food preparation, food science, application, etc., can solve the problem of destroying nutrients and achieve the effect of pure taste, moderate water content, and easy to carry

Active Publication Date: 2005-04-27
夏威夷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Because the present invention uses reflected infrared rays to quickly reach the center point of the product for baking, it solves the traditional technical defects and gets rid of the defect of destroying nutritional components caused by high-temperature sterilization in the traditional process, so that various seasoning components pickled Fully blend with raw materials

Method used

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  • Instant food product producing process

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Embodiment Construction

[0008] Specific embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0009] The present invention is composed of processes such as raw material thawing and cleaning, seasoning, stirring, pickling, shaping, drying, baking, vacuum packaging, quality inspection, etc., wherein the ingredients and ratio of the seasoning used in the seasoning process are: white sugar 2-5 1-2 parts of salt, 1-3 parts of pepper essence, 1.5-3 parts of monosodium glutamate, 0.5-1 part of chicken essence, 0.1-0.5 parts of pepper, 0.1-0.5 parts of fennel, 0.01-0.05 parts of cinnamon, 0.1-0.1- 0.15 parts; the pickling time used in the pickling process is 22-25 hours, and the temperature is controlled at 0-5°C; the drying time in the drying process is 18-24 hours, and the temperature is controlled at 50-70°C; The baking time in the procedure is 25-35 minutes, and the temperature is controlled at 155-165°C. The roasting process uses reflect...

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PUM

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Abstract

The present invention relates to food production, and is especially instant food producing process. The production process includes defrosting material; adding seasonings comprising sugar, salt, chili powder, sodium glutamate, chicken bouillon, pricklyash, aniseed, cassia bark and nitrite; pickling at 0-5 deg.c for 22-25 hr; settling; stoving at 50-70 deg.c for 18-24 hr; roasting at 155-165 deg.c for 25-35 min; vacuum packing; and other steps. The production process can maintain the nutritive components without damage and loss, and the instant food product has proper water content, pure taste, long preservation period and other advantages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making instant food. Background technique [0002] At present, the production of ready-to-eat food usually uses traditional techniques such as sauce, stew, roasting, and frying. Although it brings convenience to people, the technology itself has the following defects: one is the high proportion of moisture; Three months; third, due to high-temperature sterilization, the meat quality has changed, the nutrients have been damaged, and the taste is poor. Contents of the invention [0003] Purpose of the present invention provides a kind of method of making instant food that overcomes above-mentioned defective just. [0004] The technical solution of the present invention is realized through the following approaches. It is composed of processes such as raw material thawing and cleaning, seasoning, stirring, pickling, shaping, drying, baking, vacuum packaging, quality inspect...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L5/10
Inventor 金爱国
Owner 夏威夷
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