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Fast food rocessing method for fresh chilled vegetables by microwave curing

A technology of microwave curing and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high nutrition loss and high risk of fast food safety, etc., achieve short curing time, reduce vitamin loss, and not easy to change color Effect

Inactive Publication Date: 2013-01-02
深圳市慈浩餐饮科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method of fast food has a great safety risk. Due to the use of heat chain distribution, vegetables are stored at high temperatures for a long time, and the color of vegetables will turn yellow, odorless and tasteless, and more nutrients will be lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] a. Cleaning of raw materials: remove impurities, wash and cut 5kg lettuce into 5cm sections;

[0047] b. Sauce: Pour 50g of salad oil into a frying pan and heat it up, add 15g of chopped scallions and sauté for 8 seconds, remove the scallions, then add 18g of garlic and sauté for 8 seconds, then add 45g of salt , 25g of sugar, 50g of raw flour, 25g of monosodium glutamate and 35g of sesame oil, burn for 10-15 seconds, add 1kg of water and boil for 5 minutes to make 1kg of seasoning water;

[0048] c. Overwater: Under the water temperature of 120°C, soak the lettuce cut in step a for 3 seconds and remove;

[0049]d. Pour the juice: put the lettuce soaked in step c into a plate, and immediately pour 1kg of the seasoning water cooked in step b and mix until evenly;

[0050] e. Cooling: Use the cooling system to quickly reduce the temperature of the lettuce to 5°C within 20 minutes of pouring the juiced vegetables in step d;

[0051] f. Packing: Cool the lettuce processed...

Embodiment 2

[0055] a. Raw material cleaning: remove impurities, clean and cut 5kg beans into 5cm sections;

[0056] b. Sauce: Pour 45g of salad oil into a frying pan and heat it up, add 10g of chopped shallots and sauté for 5 seconds, remove the shallots, then add 15g of garlic and saute for 5 seconds, then add 50g of salt , 30g of sugar, 55g of raw flour, 20g of monosodium glutamate and 30g of sesame oil are fired for 15 seconds, then add 1kg of water and boil for 8 minutes to make 1kg of seasoning water;

[0057] c. Overwater: Under the water temperature of 120°C, soak the cut beans in step a for 5 seconds and remove;

[0058] d. Pour the sauce: put the watered green beans in step c into a plate, and immediately pour 1kg of sauce water fired in step b and mix until even;

[0059] e. Cooling: Use the cooling system to quickly lower the temperature of the beans to 5°C within 20 minutes of the juiced vegetables in step d;

[0060] f. Packing: cool the beans processed in step e to 1-5°C i...

Embodiment 3

[0064] a. Raw material cleaning: remove impurities, clean and cut 5kg of cabbage into small pieces of 5cm;

[0065] b. Sauce: Pour 55g of salad oil into a frying pan and heat it up, add 20g of chopped scallions and sauté for 10 seconds, remove the scallions, then add 20g of garlic and sauté for 10 seconds, then add 48g of salt , 25g of sugar, 45g of raw flour, 23g of monosodium glutamate and 40g of sesame oil are fired for 8 seconds, then add 1kg of water and boil for 2 minutes to make 1kg of seasoning water;

[0066] c. Overwater: Under the water temperature of 120°C, soak the cabbage cut in step a for 5 seconds and remove;

[0067] d. Pour the juice: put the cabbage that has been watered in step c into a plate, and immediately pour 1kg of the seasoning water cooked in step b and mix until even;

[0068] e. Cooling: Use the cooling system to quickly reduce the temperature of the cabbage to 5°C within 20 minutes of pouring the juiced vegetables in step d;

[0069] f. Packing...

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PUM

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Abstract

The invention discloses a fast food rocessing method for fresh chilled vegetables by microwave curing. The method comprises the following steps of: a, cleaning raw materials, b, cooking sauce, c, treating by boiled water, d, pouring sauce, e, cooling, f, subpackaging, g, refrigerating and transporting, and h, curing by microwave: cooking for 18s to 22s by the microwave at the cooking temperature of 92 DEG C to 98 DEG C by using a microwave oven. The fast food rocessing method for fresh chilled vegetables by microwave curing, provided by the invention, has the advantages that the microwave cooking speed is high, the cooking efficiency is high, the vegetable is unlikely to turn yellow, the color of the fast food is bright, the pleasant taste of the vegetable is maintained, the taste is authentic, and only a small part of nutrition is lost.

Description

technical field [0001] The invention relates to a fast food processing method, in particular to a microwave ripening fast food processing method for cold and fresh vegetables. Background technique [0002] Current vegetables seldom appear in fast food, especially in distribution fast food, and vegetables only appear in fast food restaurants that are fried and sold now. Vegetables are an indispensable food in people's daily life. Now fast-food vegetables are first mechanically and automatically cooked leafy vegetables to 10 maturity, and then kept warm and sold directly when they are sold or supplied. For example, most of the nutritious meals for primary and middle school students and the catering for office staff canteens are now adopted in this way. The advantage of this method is that it is relatively fast and can provide hundreds or thousands of meals in a short period of time. However, this method of fast food has a great safety risk. Due to the use of heat chain dist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 梁球胜
Owner 深圳市慈浩餐饮科技有限公司
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