Processing technology of instant spicy water fresh food

Abstract

The invention discloses a processing technology of an instant spicy water fresh food. The technology comprises the following steps: cleaning and disinfecting a fresh water product with a disinfectiondrink, preparing pickled pepper oil, preparing a clear oil hotpot condiment, preparing a lobster sauce, preparing a hot and spicy sauce, frying the fresh water product, pickling the fresh water product with the hot and spicy sauce, performing packaging and refrigerating, and preparing a flavoring bag. The technology has the beneficial effects that the meat moisture of the water fresh product can be kept, so that the taste is fresh and tender; the food is spicy and tasty, and is delicious and tasty; the food can be eaten by opening a bag and mixing the food with seasoning materials after beingheated, and is convenient and trouble-saving; and the food is convenient to carry and can be eaten as a journey meal.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of instant spicy and fresh food. Background technique [0002] With the development of food technology and the acceleration of the pace of society, more and more ready-to-eat foods are demanded by the market. In the process of traveling by plane and train, it can greatly enrich the dining options and needs of passengers. However, most of the ready-to-eat foods are still pasta, especially fresh water. Seafood products are popular ingredients and common delicacies on the dining table. They are usually stir-fried and deep-fried. However, due to the cumbersome processing technology and high requirements for taste control, it is difficult to process them into ready-to-eat foods. The main reason for the above-mentioned problems is that the fresh and tender meat of various fresh seafood or dishes produced by existing techniques is not stable...

AI Technical Summary

Problems solved by technology

Seafood products are widely loved ingredients and are common delicacies on the dining table. They are usually stir-fried and deep-fried. However, due to the cumbersome processing technology and high requirements for taste control, it is difficult to process them into instant foods.

The main reason for the above-mentioned problems is that the fresh and tender meat of various fresh seafood or dishes produced by existing techniques is not stable enough, so the mouthfeel and quality of fresh seafood are unstable, and it is not suitable for large-scale processing. stable ready-to-eat product

[0003] Take spicy crayfish as an example. In the existing crayfish, there are two to three times of repeated cooking for a long time in the cooking process of the general chef, resulting in the dehydration of the crayfish meat due to the long-term cooking of the crayfish at high temperature in the pot. However, the taste is old and chaffy, and the deep-fried sauce is mainly prepared according to the personal taste of the chef. The quality of the spicy effect varies and cannot be recognized by the market. Therefore, it is difficult to become a stable instant spicy crayfish food.