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Convenient Maocai and preparation method thereof

A technology for convenient cooking and cooking, applied in climate change adaptation, food science and other directions, can solve the problems of complex seasoning, long operation time, cumbersome production process, etc., to achieve rich and lasting aroma, easy to carry, rich taste Effect

Inactive Publication Date: 2017-10-20
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of general restaurant-type maocai is cumbersome, the work time is long, the soup pot bottom material, and the seasoning of the seasoning are complicated; the ingredients are all fresh ingredients, which need to be cooked before eating, which is extremely inconvenient
At the same time, the traditional maocai is a "thousand people, one pot" type of maocai base material. All the seasonings are boiled in the soup continuously. I have never changed it, I just added it when the amount of soup was reduced, which is extremely unhealthy
[0003] CN103919075A discloses a convenient steamed dish and its production method and application, which is characterized in that it includes a seasoning package, a concentrated bone soup package and a food material package, and the weight percentage is 22-26:5-8:75-80. Vegetables are small in size, easy to carry and store, save time and trouble in use, and have the characteristics of spicy and delicious flavor, but there is no process of protecting the color and crispness of vegetables during processing, which will have a certain impact on the taste of the product
CN104719792A discloses a preparation method of convenient maocai. The ingredients are sorted and cleaned in sequence, blanched in boiling water with salt, pre-frozen in a refrigerator at -20°C for 3 hours, frozen at -80°C for 12 hours, and dried in a vacuum freeze dryer for 12-24 hours. Hours, packaging into food packs, sauce packs and food packs are combined to facilitate the finished product. The vegetables are dehydrated food packs made by vacuum drying, and the taste of the ingredients may be difficult to reach the original fresh state after brewing.

Method used

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  • Convenient Maocai and preparation method thereof
  • Convenient Maocai and preparation method thereof
  • Convenient Maocai and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Easy to prepare maocai:

[0026] (1) Production of oil bag:

[0027] Heat 82.5kg of rapeseed oil to remove raw material, add 3.5kg of green onions, 3.5kg of ginger, and 1kg of garlic, sauté until fragrant and remove the residue. When the oil temperature rises to 195°C, add 3kg of sesame seeds to stir-fry. When the oil temperature drops to 170°C Add 10kg of pepper for frying, then add 4kg of water, 2kg of pepper oil, 1kg of sesame oil, 0.3kg of white wine, 0.3kg of capsicum red, 1.5kg of capsaicin, and 1kg of spices, stir and mix, let stand for 12 hours, filter and remove slag, measure and pack, 35g per bag.

[0028] (2) Sauce stewed bun production:

[0029]Take 45kg of rapeseed oil and heat it to 220°C, turn off the heat and cool for 3 minutes, then add 7.5kg of butter until it melts, and adopt a three-stage frying process, that is, when the oil temperature reaches 120°C, 100°C and 98°C, three stages, According to the proportion of the formula, add 5kg Pixian bean pa...

Embodiment 2

[0042] Easy to prepare maocai:

[0043] Wherein, the preparation method of the seasoning package and powdered cake raw materials is the same as in Example 1. Braised pork is made from the following raw materials: 20kg of beef, 25kg of pork, 20kg of chicken breast, 15kg of hairy tripe, 15kg of yellow throat, thawed, washed and cut; then add 0.4kg of tender meat powder, 0.05kg of compound phosphate (by mass , sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate = 1.5:2:1), 0.5kg onion, 0.5kg ginger, 0.5kg pepper, 0.1kg sodium caseinate, 0.1kg cardamom powder.

[0044] The vegetable bag is made of the following raw materials: 10kg kelp, 20kg fungus soaked and swelled, washed the sediment, cleaned foreign matter, cut into small pieces, 5kg bamboo shoots, 5kg mushrooms, 5kg potato slices, 10kg lotus root, 20kg sea cabbage, 20kg Lettuce, 15kg root mustard, 4kg salt, 0.1kg citric acid, 0.1kg D-sodium erythorbate, 0.1kg potassium sorbate, 0.1kg sodium dehydroacetat...

Embodiment 4

[0052] This implementation process is different from Example 1 only in the vegetable bag making process: after the kelp and fungus are soaked and swelled, the sediment is washed, the foreign matter is selected, and cut into small pieces. The remaining vegetables are washed with water, peeled and sliced, and removed. Water for later use, put the drained ingredients in 0.2% citric acid solution at 100°C for 120 seconds, soak the blanched vegetables in a solution containing 0.2% calcium chloride, 0.6% citric acid, and 0.12% sodium metabisulfite 30min, remove the clear water, add 9kg salt, 0.5kg citric acid, 0.4kg D-sodium erythorbate, 0.4kg potassium sorbate, 0.5kg dehydroacetate sodium, 0.2kg edetate sodium disodium according to the vegetable package raw material formula , after stirring evenly, the weighed vegetable bag is vacuum-sealed and then sterilized in a water bath at 100°C for 25 minutes; the vegetable bag is cooled in running water in time, and the vegetable bag is obta...

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Abstract

The invention discloses convenient Maocai and a preparation method thereof. The convenient Maocai is characterized in being consisting of seasoning packets, food material packets and pressed powder. The convenient Maocai disclosed by the invention is spicy, fresh and fragrant, rich in taste, convenient to carry and simple in eating manner; and after food materials are specially treated, nutrient components, color and mouth feel are furthest reserved, the convenient Maocai is rich in nutrition, and the flavor and the features of traditional Maocai are reserved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a convenient maocai and a preparation method thereof. Background technique [0002] As a common traditional snack in Sichuan, maocai is delicious and has its own unique flavor. You can choose meat or vegetable ingredients for Maocai, such as tripe, beef, pork, fungus, duck blood, konjac, hot pot noodles, lotus root slices, potatoes, green bamboo shoots, mushrooms, shiitake mushrooms, enoki mushrooms, cabbage, coriander, etc. Customers You can choose a variety of ingredients to match according to your own preferences, and you can also choose your own condiments. However, the production process of general restaurant-type maocai is cumbersome, and the operation time is long, and the seasoning of the soup pot base and seasoning is complicated; the ingredients are all fresh ingredients, which need to be cooked before eating, which is extremely inconvenient. At the same time, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L23/00A23L19/20A23L27/00A23L27/10A23L13/10A23L13/70A23L29/30A23L5/40
CPCA23L5/40A23L13/10A23L13/70A23L19/00A23L19/20A23L23/00A23L27/00A23L27/10A23L29/30Y02A40/90
Inventor 赵刚秦天福徐静何连勇
Owner 四川白家阿宽食品产业股份有限公司
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