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Meat dish food and manufacture method thereof

A production method and category technology, applied in the field of meat dishes and its production, can solve problems such as losing the characteristics of dishes

Inactive Publication Date: 2011-05-25
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing convenience foods on the market can be eaten directly after processing. Although this is convenient, it loses the characteristics of the dishes, that is, the "color, aroma, taste, and shape" of the dishes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1 Saliva chicken.

[0060] 1. Main ingredients: whole chicken (duck, goose), or chicken (duck, goose) leg meat.

[0061] 2. Accessories: dried bean curd, cooked peanuts, cooked sesame.

[0062] 3. Seasoning: cooking wine, red oil, scallion sauce, soy sauce, salt, sugar, vinegar.

[0063] 4. Processing method 1) Main ingredients: Wash the chicken, cut into large pieces, scald in boiling water for 5 minutes, drain, add 1% salt, 5% cooking wine, 2% ginger juice and 0.5% scallion oil, mix well , Boiled plastic bag quantitative vacuum packaging, put it in 80 ℃ water, heat for 20-30 minutes, remove it, quickly add cold water or ice water to cool down, sterilize, quick-freeze, make the main material package; 2) auxiliary materials: auxiliary material package 1: Dried tofu skin, cut into silk, boil for 10-15 minutes in boiling water, remove and drain, add 1% salt and 5% cooking wine, mix well, vacuum package according to 30% of the main ingredients, sterilize, quick-freeze, an...

Embodiment 2

[0068] Example 2 Gongbao Chicken.

[0069] 1. Main ingredients: chicken breast (duck breast, goose breast, pig, beef, lamb red meat).

[0070] 2. Accessories: cooked peanuts and cooked sesame.

[0071] 3. Seasoning: white sugar, chicken essence, soy sauce, water starch, pepper powder, ginger powder, minced garlic, scallion oil, cooking wine, salt, chili oil.

[0072] 4. Processing method 1) Main ingredients: Wash the chicken breast and dry it with water, cut into small pieces of 1.5cm, add 5% water starch, 5% soy sauce, 5% cooking wine, 2% sugar, 0.5% scallion oil, 2 % Chili oil, 2% chicken essence, 1% pepper powder, 1% ground ginger powder, mix well, marinate for 20 minutes, quantitatively vacuum pack, sterilize, and quick-freeze to make a main ingredient package; 2) Accessories: cooked peanuts and cooked sesame seeds, Mix according to the ratio of 4:1, vacuum package by 10% of the main ingredients, sterilize and quick-freeze, and make auxiliary materials; 3) Seasoning: take the mai...

Embodiment 3

[0077] Example 3 Chicken rice bowl.

[0078] 1. Main ingredient: Chicken breast with skin (skinned chicken thigh).

[0079] 2. Accessories: dried mushrooms, dried bamboo shoots, carrots.

[0080] 3. Seasoning: white sugar, chicken essence, ginger powder, five-spice powder, scallion oil, cooking wine, salt, light soy sauce, sesame oil, oyster sauce, starch.

[0081] 4. Processing method 1) Main ingredients: Debone chicken breast with skin, remove fat, wash, dry water, add 0.5% salt, 3% sugar, 5% chicken essence, 2% ginger powder, 3% five-spice powder, Mix 5% cooking wine and 0.5% scallion oil evenly, marinate for 5-10 hours, fry both sides in an oil pan until golden, use a retort plastic bag (100-150g), vacuum package, sterilize, and quick-freeze to make the main ingredient package; 2) Supplementary materials: soak and send dried mushrooms and dried bamboo shoots for 10-12 hours, wash, squeeze out the water, cut the mushrooms, slice the bamboo shoots, add 0.1% salt, 2% five-spice powd...

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Abstract

The invention discloses a meat dish food and a manufacture method thereof. The meat dish food is made by separately packaging a main material-meat, auxiliary materials-vegetable or mushroom and seasonings and then placing the packaged materials in an outer packaging bag. The manufacture method comprises the following steps: processing the main material, the auxiliary materials, the seasonings and the like into semi-finished products in a factory by a dish cooking method, thus the product is simpler and more convenient for home cooking; and respectively packaging the main material, the auxiliary materials, the seasonings and the like for long-term preservation and market circulation so that the dish food has food properties. The invention has the advantages that the product name adopts the dish name, and the product has the characteristics of the dish such as 'color, flavor, taste, shape and the like'; cooking technologies which are 'complicated and difficult to master' as well as 'various' auxiliary materials and seasonings become 'simpler, more standard and more convenient' by industrial processing and production; and the dish is 'more nutritious and safer' by means of scientific and standard matching and sealed package.

Description

Technical field [0001] The invention relates to the field of food and its processing, in particular to a meat dish food and a preparation method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, the consumption patterns of food in each family are also changing. "Delicious, safe, convenient and nutritious" will be the mainstream of market demand. [0003] The existing convenience foods on the market can be eaten directly after processing. Although this is convenient, it loses the characteristics of the dishes, that is, the "color, fragrance, taste, and shape" of the dishes. Therefore, the present invention provides a dish food. The so-called dish food refers to a certain dish or series of dishes, according to the cooking method and requirements of the dish, the main ingredients, auxiliary materials and seasonings are processed into semi-finished products in the factory, making the home cooking easier and more co...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/315A23L1/212A23L1/28A23L1/22A23L1/36A23L31/00
Inventor 朱蓓薇杨静峰周大勇孙黎明唐越王耀耀张毛毛叶文秀
Owner DALIAN POLYTECHNIC UNIVERSITY
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