Making method of spicy dry pot dish

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

Inactive Publication Date: 2021-06-11
NINGXIA ZHONGHANG ZHENGFEI SAIWAIXIANG HALAL FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of spicy dry pot dish comprises the steps:

[0025] Dishes pretreatment: separately blanch Flammulina velutipes, yam, Coprinus comatus, and lotus root, soak them in cold water after blanching, and soak the vegetarian tripe and fungus in cold water separately;

[0026] Anti-oxidation treatment of dishes: add a predetermined proportion of vegetable oil to the above-mentioned dishes after draining, mix well, and refrigerate at a predetermined temperature to make the vegetable oil stably penetrate and adhere to the surface of the dishes;

[0027] Mixing of tasteless dishes: in a dark environment, weigh the above-mentioned dishes mixed with oil according to the predetermined amount, and mix them to obtain tasteless dishes;

[0028] Seasoning of tasteless dishes: add a predetermined amount of spicy sauce to tasteless dishes, and stir well to obtain tasty dishes;

[0029] Packing and sealing delicious dishes: put delicious dishes into packaging ba...

Embodiment 2

[0040] A kind of preparation method of spicy dry pot dish comprises the steps:

[0041] Dishes pretreatment: separately blanch Flammulina velutipes, yam, Coprinus comatus, and lotus root, soak them in cold water after blanching, and soak the vegetarian tripe and fungus in cold water separately;

[0042] Anti-oxidation treatment of dishes: add a predetermined proportion of vegetable oil to the above-mentioned dishes after draining, mix well, and refrigerate at a predetermined temperature to make the vegetable oil stably penetrate and adhere to the surface of the dishes;

[0043] Mixing of tasteless dishes: in a dark environment, weigh the above-mentioned dishes mixed with oil according to the predetermined amount, and mix them to obtain tasteless dishes;

[0044] Seasoning of tasteless dishes: add a predetermined amount of spicy sauce to tasteless dishes, and stir well to obtain tasty dishes;

[0045] Packing and sealing delicious dishes: put delicious dishes into packaging ba...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L19/10A23L27/00A23L27/10A23L3/16A23L3/3445A23L3/3517
CPCA23L31/00A23L19/10A23L27/00A23L27/10A23L27/105A23L3/165A23L3/3445A23L3/3517
Inventor 胡学文邓志军张洁孟庆海
Owner NINGXIA ZHONGHANG ZHENGFEI SAIWAIXIANG HALAL FOOD CO LTD
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