Commercial run method for Chinese cuisine

A technology for Chinese dishes and a production method, which is applied in the directions of food preservation, packaging objects under special gas conditions, special packaging objects, etc., can solve the problems of many kinds of raw materials, complicated processing methods of Chinese dishes, unsatisfactory transportation and storage conditions, etc. To achieve the effect of reducing family problems

Inactive Publication Date: 2005-08-03
尹家君
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And you can’t buy Chinese dishes that don’t require much cooking skills and can be made quickly by yourself
[0005] The invention application published earlier: 00134595.8 Convenience Chinese Cuisine introduced a kind of Chinese cuisine that is convenient and can be eaten immediately, but he ignored the emphasis on color, aroma, taste and shape of Chinese cuisine, and the existing transportation, storage conditions can not be met
[0006] Due to the complex processing methods of Chinese dishes and the variety of raw materials required, it is difficult for a person who is short of time or does not know enough cooking skills to make delicious Chinese dishes quickly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Taking the production of 100 servings of fish-flavored shredded pork, each of which can be filled with a plate of a commonly used size in the family, as an example, the specific steps to complete are:

[0023] 1. The factory purchased 3,500 grams of pork, 1,000 grams of Shuifalan slices, 250 grams of Shuifa fungus, and 150 grams of pickled peppers. 30 grams of salt, 50 grams of ginger, 100 grams of garlic, 100 grams of green onion, 500 grams of vegetable oil, 100 grams of soy sauce, 50 grams of vinegar, 150 grams of sugar, 10 grams of monosodium glutamate, 250 grams of soybean powder;

[0024] 2. Screen out the parts that do not meet the edible conditions in the raw materials;

[0025] 3. Sterilize pork, Shuifa blue slices, Shuifa fungus, pickled peppers, ginger, garlic and green onions;

[0026] 4. Cut the pork into shreds about 7 cm long and 0.3 cm thick, cut the orchid slices and fungus into shreds, chop the soaked red pepper finely, chop the ginger and garlic finel...

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PUM

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Abstract

The industrial production process of Chinese cuisine includes the following steps: purchasing material, screening, washing, sterilizing, cutting to form, initial cooking of partial material, bacteria-free vacuum packing and low temperature preservation treatment. After the product is purchased, Chinese dishes with good look, good smell and good taste may be made in short time by the consumer. The present invention makes it possible for no-cook to make genuine Chinese dishes.

Description

technical field [0001] The invention relates to a food preparation method, in particular to an industrial production method of Chinese dishes, and belongs to the technical field of international patent classification A23L "necessities for human life, food, food materials and their processing". Background technique [0002] Chinese cuisine refers to the general term for traditional Chinese cooking methods, which have certain requirements for color, aroma, taste, and shape, and appear in publicly released recipes, or folk conventions, or newly created dishes. Such as: fish-flavored shredded pork, fish with pickled cabbage, Mushu meat, etc. However, it does not include the traditional staple food preparation methods such as rice, noodles, steamed buns, and foods with relatively simple raw materials, and foods that need to be cooked immediately or only slightly after purchase. Foods that can be eaten with simple handling (such as: instant noodles, Yuanxiao, roast duck). It can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L5/00B65D81/20
Inventor 尹家君
Owner 尹家君
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