Instant peony Yancai and preparation method thereof

A technology of peony and jelly, which is applied in food science, food preservation, food drying, etc., can solve the problems of time-consuming, etc., and achieve the effect of reducing drying time, rich in nutrients, easy to carry and exported

Pending Publication Date: 2020-10-13
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only overcomes the time-consuming shortcomings of the traditional nine-steaming and nine-drying, but also microwave vacuum freeze-drying has the advantages of short time-consuming and fast drying speed, and the original color, aroma and taste of the material are well preserved through microwave vacuum freeze-drying. , developed a nutritious, easy to carry, convenient to eat, and can be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An instant peony-jerk-dried dish based on microwave vacuum freeze-drying, the peony-jerk-dried dish is composed of raw materials in the following proportions: 65% of the main ingredient package, 21% of the sauce package, 5% of the powder package, and 9% of the vegetable package. The main ingredient package includes: 43 parts of shredded white radish, 15 parts of shredded carrot, 14 parts of shredded chicken, 12 parts of shredded bamboo shoot, 10 parts of shredded cucumber, 9 parts of shredded ham, 9 parts of shredded mushroom, 9 parts of shredded squid; Including: 5 parts of edible oil, 2 parts of sesame oil, 5 parts of vinegar, 1 part of cooking wine, 0.7 parts of light soy sauce, 2 parts of pepper powder, 2 parts of ginger powder, 2 parts of table salt, 2 parts of star anise powder, 30 parts of black chicken soup; The package includes: 1.5 parts of edible refined salt, 0.4 parts of white pepper powder, 0.3 parts of pepper powder, 0.2 parts of monosodium glutamate, and ...

Embodiment 2

[0037] An instant peony-jerk-dried dish based on microwave vacuum freeze-drying, the peony-jerk-dried dish is composed of the following proportions of raw materials: 64% of the main ingredient package, 20% of the sauce package, 6% of the powder package, and 10% of the vegetable package. The main ingredient package includes: 40 parts of shredded white radish, 13 parts of shredded carrot, 12 parts of shredded chicken, 10 parts of shredded bamboo shoots, 8 parts of shredded cucumber, 7 parts of shredded ham, 7 parts of shredded mushroom, 7 parts of shredded squid; Including: 4.5 parts of edible oil, 1.5 parts of sesame oil, 4 parts of vinegar, 0.7 parts of cooking wine, 0.6 parts of soy sauce, 1.5 parts of pepper powder, 1.5 parts of ginger powder, 1.5 parts of table salt, 1.5 parts of star anise powder, 28 parts of black chicken soup; The package includes: 1.7 parts of edible refined salt, 0.5 parts of white pepper powder, 0.4 parts of pepper powder, 0.3 parts of monosodium gluta...

Embodiment 3

[0046] An instant peony-jerk-dried dish based on microwave vacuum freeze-drying, the peony-jerk-dried dish is composed of raw materials in the following proportions: 63% of the main ingredient package, 19% of the sauce package, 7% of the powder package, and 11% of the vegetable package. The main ingredient package includes: 37 parts of shredded white radish, 11 parts of shredded carrot, 11 parts of shredded chicken, 8 parts of shredded bamboo shoot, 6 parts of shredded cucumber, 5 parts of shredded ham, 5 parts of shredded mushroom, 5 parts of shredded squid; : Including 4 parts of edible oil, 1 part of sesame oil, 3 parts of vinegar, 0.5 part of cooking wine, 0.5 part of light soy sauce, 1 part of pepper powder, 1 part of ginger powder, 1 part of table salt, 1 part of star anise powder, 26 parts of black-bone chicken soup; The package includes: 2 parts of edible refined salt, 0.6 parts of white pepper powder, 0.5 parts of pepper powder, 0.4 parts of monosodium glutamate, and 2...

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PUM

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Abstract

The invention relates to instant peony Yancai and a preparation method thereof, and belongs to the field of food processing. The instant peony Yancai comprises a main material bag and an auxiliary material bag, wherein the auxiliary material bag comprises a sauce bag, a powder bag and a vegetable bag. The preparation method comprises the following steps of weighing raw materials of the main material bag and the auxiliary material bag, drying the raw materials of the main material bag and the vegetable bag, performing sterilization and performing packaging. According to the instant peony Yancaidisclosed by the invention, broad sale of Luoyang peony Yancai is realized, the economy of Luoyang is promoted, and the defect that conventional peony Yancai is long in steaming time, long in dryingtime and high in cost is overcome; a microwave vacuum freeze drying technology is used for performing dehydration treatment on the raw materials, so that the quality of the raw materials after rehydration is improved, the original color is maintained, the energy consumption is reduced, and the production cost is saved; and in addition, the peony Yancai is delicious in taste, sour, sweet and smoothin mouth feel, convenient to carry, convenient and instant, and long in storage life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant peony jelly dish and a preparation method thereof. Background technique [0002] Peony jelly, also known as Luoyang jelly or fake jelly, is a delicacy with local characteristics in western Henan. It is a unique traditional dish in Luoyang, Henan. It has always been listed as the first dish in Luoyang water banquet. The advantage is that the ordinary white radish is steamed nine times and dried nine times to make the taste of bird's nest. It tastes delicious, smooth and palatable, but peony jelly is only sold in a few restaurants in Luoyang, which is very limited and inconvenient. Carrying and exporting limit the commercial value of peony jelly. [0003] In the prior art, it takes a long time to dry the shredded white radish naturally, which will cause the color and nutrients of the shredded white radish to lose during the drying process. And the e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L31/00A23L17/50A23L13/50A23L13/10A23L27/00A23L5/40A23L5/10A23L3/44A23L3/40
CPCA23L19/03A23L19/10A23L31/00A23L13/50A23L13/10A23L17/50A23L27/00A23L5/15A23L5/17A23L5/10A23L5/40A23L3/40A23L3/44A23V2002/00A23V2300/10A23V2300/20A23V2200/30
Inventor 任广跃刘盼盼段续张迎敏张萌
Owner HENAN UNIV OF SCI & TECH
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