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Cooked food film and making process thereof

A production process and cooked food technology, applied in the direction of food ingredients as color, food ingredients as antimicrobial preservation, food science, etc., can solve problems such as dull luster, juice loss, rapid growth of microorganisms, etc., to achieve simple and convenient production process, avoid Effects of rapid growth and improvement of color vision

Inactive Publication Date: 2021-12-03
北京吉龙鑫源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The cooked food products on the market are often dull in luster, which seriously affects the sensory quality of the cooked food products. It cannot attract more consumers from the appearance, and it is easy to cause the loss of juice and the rapid growth of microorganisms during the sales process, resulting in quality deterioration. question

Method used

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  • Cooked food film and making process thereof
  • Cooked food film and making process thereof
  • Cooked food film and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A cooked food film, which is made through the following steps:

[0034]Soup: 1.4g Luo Han Guo, 2.6g cloves, 0.7g tangerine peel, 1.0g ginger, 1.0g fragrant fruit, 1.1g nutmeg, 1.2g star anise, 1.0g grass fruit, 0.5g fragrant leaves, 1.0g amomum, kaempferen 0.7g, Angelica dahurica 0.7g, Baikou 1.0g, Caokou 0.7g, cumin 1.5g, cinnamon 1.5g, Biba 0.8g, red branch 0.3g, dried chili 1.5g, Huadiao wine 20g, Nanrui 30g, straw mushroom 45g of sauce, 5g of dark soy sauce, 20g of light soy sauce, 1.5g of ginger, 30g of carrot, 17g of green onion and 8g of garlic are made into soup according to the recipe;

[0035] Boil the juice: add 3000g of water to the pot, add the soup prepared above after boiling, and boil for 35 minutes;

[0036] Dissolve gelatin: Soak 350g of gelatin in 150g of cold water, absorb water and swell for 1.8 hours, then put it into the reaction kettle together with water, keep the temperature at 63°C, and keep stirring until there are no lumps of gel particles,...

Embodiment 2

[0039] A cooked food film, which is made through the following steps:

[0040] Soup: 1.8g Luo Han Guo, 2.8g cloves, 1.0g tangerine peel, 1.4g ginger, 1.4g fragrant fruit, 1.4g nutmeg, 1.8g star anise, 1.3g grass fruit, 0.8g fragrant leaves, 1.4g amomum, kaempferen 1.0g, Angelica dahurica 1.0g, Baikou 1.3g, Caokou 1.0g, Fennel 1.8g, Cinnamon bark 1.8g, Biba 1.0g, Red branch 0.6g, Dried chili 1.8g, Huadiao wine 17g, Southern milk juice 28g, Straw mushroom 40g of sauce, 4g of dark soy sauce, 16g of light soy sauce, 1.3g of ginger, 28g of carrot, 17g of green onion and 5g of garlic are made into soup according to the recipe;

[0041] Boil the juice: add 3100g of water to the pot, add the soup prepared above after boiling, and boil for 40 minutes;

[0042] Dissolving gelatin: Soak 355g of gelatin in 160g of cold water, absorb water and swell for 1.4h, then put it into the reaction kettle together with water, keep the temperature at 65°C, and keep stirring until there are no lumps ...

Embodiment 3

[0045] A cooked food film, which is made through the following steps:

[0046] Soup: 1.1g Luo Han Guo, 2.2g cloves, 0.5g tangerine peel, 0.9g ginger, 0.7g fragrant fruit, 0.9g nutmeg, 1.1g star anise, 0.9g grass fruit, 0.4g fragrant leaves, 0.6g amomum, kaempferen 0.6g, Angelica dahurica 0.5g, Baikou 0.7g, Caokou 0.5g, cumin 1.1g, cinnamon 1.2g, Biba 0.5g, red branch 0.2g, dried chili 1.3g, Huadiao wine 23g, Nanrui 33g, straw mushroom 47g of sauce, 7g of dark soy sauce, 25g of light soy sauce, 1.8g of ginger, 33g of carrot, 20g of green onion and 10g of garlic are made into soup according to the recipe;

[0047] Boil the juice: add 2800g of water to the pot, add the soup prepared above after boiling, and simmer for 30 minutes;

[0048] Dissolving gelatin: Soak 345g of gelatin in 155g of cold water, absorb water and swell for 1.2h, then put it into the reaction kettle together with water, keep the temperature at 60°C, and keep stirring until there are no lumps of gel particles...

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Abstract

The invention provides a cooked food film and a making process thereof, and relates to the field of food processing. The cooked food film comprises the following raw materials in parts by weight: 340-360 parts of a film-forming agent, 5-10 parts of edible oil, 5-10 parts of honey, 20-30 parts of braised soy sauce, 15-30 parts of a spice bag, 15-25 parts of yellow rice wine, 25-35 parts of fermented red bean curd juice, 40-50 parts of straw mushroom sauce, 3-8 parts of dark soy sauce, 10-30 parts of light soy sauce, 1.0-2.0 parts of fresh ginger, 25-35 parts of carrots, 15-25 parts of green Chinese onions, 4-12 parts of garlic and 2800-3200 parts of water. The cooked food film prepared by the making process disclosed by the invention is colloidal, and wraps the surface of a cooked food product, so that the moisture of juice is effectively locked, the effects of preserving moisture and heat are achieved, the color sense effect of the cooked food product can also be improved, and the fresh and tender degree, the mouth feel and the fragrance of the cooked food product are further improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cooked food film and a manufacturing process thereof. Background technique [0002] Cooked food is a dish made from processed or blanched raw materials through prepared marinade, red oil cold salad, smoked roast, fried, etc. Generally, it can be divided into three types: braised vegetables, cold dishes, and spicy fried dishes. kind. Cooked food products are deeply loved by consumers because of their convenience, rich aroma and unique flavor. [0003] Traditional cooked food products mostly use various seasonings and make juices to pour or stir with the dishes, and cooked food products are often not packaged, and are mainly sold in bulk fresh products, consumers can intuitively feel its color Therefore, cooked food products have higher requirements for storage environment and surface gloss. [0004] The cooked food products on the market are often dull in luster, which seriousl...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23B4/10
CPCA23L13/428A23L13/42A23B4/10A23V2002/00A23V2200/04A23V2200/10A23V2250/5432
Inventor 王文增周天斌
Owner 北京吉龙鑫源食品有限公司
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