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Instant freeze dried hot and spicy food and its production process

A production method and technology of Malatang, applied in the field of composition and preservation of main ingredients, can solve the problems of time-consuming, convenient Malatang products are difficult to store, affect the flavor of Malatang, etc., and achieve the effect of being easy to carry and retaining flavor

Inactive Publication Date: 2007-11-07
NORTH GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no instant Malatang made of instant food. The main difficulty in making instant Malatang is the processing and preservation of the main ingredient food. The freshness of the main ingredient food is not good, which not only makes it difficult to store the instant Malatang product, but also greatly Affect the flavor of Malatang
At present, it is necessary to eat spicy hot food in a special fixed occasion with red soup pot and condiments, which is time-consuming and troublesome, and spicy hot food is also inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Freeze-dried Malatang is a combination food. The Malatang combination food has main ingredients and auxiliary ingredients in a closed package. The main ingredients include fresh leafy and stem vegetables, fresh kelp shreds, vermicelli and solid bean products that are heated in hot water. The food obtained after blanching and then freeze-drying. The fresh leafy and stem vegetables include spinach, rapeseed and coriander, and the soy products are tofu. The weight ratio is: 5: 5: 2: 8: 10: 5, the supplementary food is sauce and condiment, and the sauce and condiment are both compositions, and the components of the sauce and the parts by weight of each component are butter 30, Pi County bean paste 30, beef 10, sesame peanut butter 1, chili powder 0.5, ginger 0.3, garlic 0.1, Sichuan pepper 0.05, pepper 0.04, the components of the seasoning and the weight parts of each component are 10 salt, 0.5 monosodium glutamate, pepper Powder 0.3, the main food, sauce and seasoning are ...

Embodiment 2

[0030] The making method of convenient freeze-dried spicy soup has the following steps:

[0031] 1. Take butter 30, Pixian bean paste 30, beef 10, sesame peanut butter 1, chili powder 0.5, ginger 0.3, garlic 0.1, Sichuan pepper 0.05, pepper 0.04, put them into the pot and stir-fry to make a sauce. After cooling, measure and pack into bags to obtain sauce packets;

[0032]2. Take salt 10, monosodium glutamate 0.5, chili powder 0.3 in parts by weight, mix them evenly to form condiments, measure and pack the condiments into bags, and obtain seasoning packets;

[0033] 3. Get the main ingredient food raw material, the main ingredient food raw material is fresh spinach, fresh rapeseed, fresh coriander, fresh kelp shreds, vermicelli and tofu, and the weight ratio of fresh spinach, fresh rapeseed, fresh coriander, kelp shreds, vermicelli and tofu is: 5:5:2:8:10:5;

[0034] 4. Wash the main food raw materials with water, cut the larger-sized main food raw materials into appropriate ...

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PUM

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Abstract

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

Description

technical field [0001] The invention relates to an instant food and a preparation method thereof, in particular to a composition of an instant freeze-dried spicy hot pot and the freshness preservation of the main food. Background technique [0002] With the rapid development of the economy, the continuous improvement of people's living standards, and the acceleration of the pace of life. People's lifestyle and consumption structure are also changing. In terms of diet, people's demand for fast, nutritious and hygienic convenience food is increasing day by day. Storage and many other advantages bring great convenience to people's fast-paced life and work. At present, convenience food is constantly innovating. In addition to cheapness and convenience, hygiene, nutrition and taste are also important factors for consumers to consider. Convenience food is constantly changing, improving and innovating as people's needs change. There are brewing instant noodles, instant rice, ins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/01A23L1/22A23L1/212A23L1/28A23L1/337A23L1/20A23L1/16A23L31/00
Inventor 金连武
Owner NORTH GREEN FOOD
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