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Instant cooked mutton with bun, and its prepn. method

A technology of mutton steamed buns and a production method, which is applied in the directions of food preparation, food preservation, food science, etc., can solve the problems of not being able to become popular, food that can be eaten anytime and anywhere, and cannot be enjoyed, and achieves long-term preservation and expansion of consumption fields. Effect

Inactive Publication Date: 2006-03-15
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mutton steamed bun is a local specialty snack, which can only be eaten in restaurants and restaurants in other regions. It cannot be enjoyed at home or on the way out, and it cannot become a popular food that can be eaten anytime and anywhere

Method used

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  • Instant cooked mutton with bun, and its prepn. method

Examples

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Effect test

Embodiment Construction

[0014] Embodiments of the present invention are as follows:

[0015] (1) Production and serving of mutton steamed buns: Boil mutton bone soup and add a thickener to stir it to make it sticky, boil it, add the ingredients mutton slices, shredded chicken, green vegetables and seasoning green onion, garlic, chicken essence, pepper, eat Oil, etc., then boil and cool, cut the prepared buns into irregular pieces and put them in a container of a certain shape, scoop in the cooled mutton soup until the container is full;

[0016] (2), quick-freezing: put the packed mutton steamed bun into the quick-freezing warehouse for more than 8 hours, so that the center temperature of each entity is lower than -18°C;

[0017] (3) Vacuum dehydration: put the quick-frozen mutton steamed buns into a vacuum chamber with a vacuum degree below 70pa and a cold trap temperature of -45°C for dehydration and drying. The dehydration process is carried out according to

[0018]

[0019] The process curve...

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Abstract

An instant food 'Broken steamed bun immersed in mutton soup' is prepared through cooking, quickly freezing, vacuum dewatering and moisture-proof packing. Its advantages are short time for immersing it in boiling water (3 min) and long storage) time (3 years).

Description

technical field [0001] The invention relates to a mutton steamed bun and a preparation method thereof, in particular to a cooked mutton steamed bun which is dehydrated into a solid state by a freeze vacuum drying technique and can be prepared and eaten immediately, and a production method thereof. Background technique [0002] Mutton steamed bun is a local specialty snack. It can only be eaten in restaurants and restaurants in other regions. It cannot be enjoyed at home or on the way out. It cannot become a popular food that can be eaten anytime and anywhere. Contents of the invention [0003] The purpose of the present invention is to provide a mutton steamed bun that can be brewed and eaten with hot water anytime and anywhere without re-making, more specifically, a cooked steamed bun that is dehydrated into a solid state using freeze-vacuum drying technology and can be ready-to-eat. Mutton steamed bun and its preparation method. [0004] The present invention is accompl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L3/44A23L7/117
Inventor 宋述孝
Owner 宋述孝
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