Meal and preparation method thereof conveniently mixed by peeled shrimpTechnical field
The present invention relates to food technology field, be specifically related to a kind of peeled shrimp and conveniently mix meal and preparation method thereof.
Background technology
Along with people's rhythm of life is constantly accelerated, the production of instant food is developed rapidly, and corn convenience food is newlyThe food industry in century occupies critical role.Corn instant food is the food made for primary raw material with corn, and it includesBread, cookies, puffed food, instant noodles, instant-rice, convenient rice flour noodles etc..Wherein, instant-rice also referred to as cooks rice quickly, and it isOn the basis of modernization science and technology, a kind of novel foodstuff given birth to for adapting to the application of people's living needs.
Such as, applicant the fragrant beyond the Great Wall Muslims ' instant rice produced, the inside is furnished with green vegetable bun, rice bag, heating bag and water,Heating bag generates heat after contacting with water, after utilizing water vapour that the rice in the dish in green vegetable bun, rice bag is heated, and just can be squareJust have reeky food.Above-mentioned instant-rice considers viscosity and the water absorption of rice self, in order to ensure rice, dishTaste and mouthfeel unaffected, can only be by the two separately packaging.In prior art, do not see and rice and dish are mixed oneStore as instant-rice after Qiing and sell.
Summary of the invention
In view of this, it is necessary to provide a kind of rice is mixed with dish together with peeled shrimp conveniently mix meal.
There is a need to provide a kind of peeled shrimp conveniently to mix meal preparation method.
Meal conveniently mixed by a kind of peeled shrimp, prepares in the following manner: pickled by peeled shrimp flavouring agent, the cunning stir-fry of reusable heatTo obtain peeled shrimp fourth；
Dice after carrot cleaning to obtain vegetable stuffing；
Being cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae cleaning, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud, by Herba Alii fistulosi after Bulbus Allii and Jiang QingxiAfter silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, white sugar, Fructus Capsici powder, monosodium glutamate, perfume (or spice)Pungent material, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soup juice；
By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；
Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protectingHolding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；
Rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product peeled shrimp thoroughly conveniently mixesMeal；
Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5Minute, temperature is 70～85 DEG C；
The semi-finished product peeled shrimp steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtainMeal conveniently mixed by finished product peeled shrimp.
Meal preparation method conveniently mixed by a kind of peeled shrimp, comprises the steps:
Being pickled by peeled shrimp flavouring agent, the cunning stir-fry of reusable heat is to obtain peeled shrimp fourth；
Dice after carrot cleaning to obtain vegetable stuffing；
Being cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae cleaning, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud, by Herba Alii fistulosi after Bulbus Allii and Jiang QingxiAfter silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, white sugar, Fructus Capsici powder, monosodium glutamate, perfume (or spice)Pungent material, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soup juice；
By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；
Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protectingHolding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；
Rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product peeled shrimp thoroughly conveniently mixesMeal；
Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5Minute, temperature is 70～85 DEG C；
The semi-finished product peeled shrimp steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtainMeal conveniently mixed by finished product peeled shrimp.
Above-mentioned peeled shrimp is conveniently mixed in meal and preparation method thereof, adds and is equivalent to raw rice amount 0.60～the pure water of 0.90 times,Carrying out negative pressure to precook, so that the basic ripening of the grain of rice keep its type complete, wherein, vacuum is 0.02 MPa～0.06MPa, temperature is 70～85 DEG C, and the time is 5～10 minutes, the rice after negative pressure is precooked break up after with fragrant shrimp soup juice, peeled shrimp fourth,Vegetable stuffing is mixed in proportion, mixes thoroughly, rice when so ensure that rice and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing mix and blendThere is not breakage and rice intergranular adhesion in grain；Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steam 3 minutes～5 minutes, to ensure that decoction can penetrate in cooked rice grains uniformly, ensure rice simultaneouslyGrain, be fluffy between vegetable stuffing and peeled shrimp, and then raising peeled shrimp conveniently mixes sense organ and the Cooking Quality of meal.
Detailed description of the invention
The peeled shrimp that the present invention provides conveniently is mixed meal and is steamed by twice negative pressure, conveniently mixes sense organ and the food of meal improving peeled shrimpFlavor quality.Introducing peeled shrimp in detail below and conveniently mix the preparation method of meal, this peeled shrimp is conveniently mixed the preparation method of meal and is included walking as followsRapid:
Step S100, pickles peeled shrimp flavouring agent, and the cunning stir-fry of reusable heat is to obtain peeled shrimp fourth.Step S100 will be particularly as follows: will freezePeeled shrimp adds the flavouring agent such as Sal, monosodium glutamate after cleaning and pickles 15～45 minutes；When oil temperature rises to 150 DEG C～170 DEG C, put into shrimpCore carries out sliding stir-fry, and is stirred continuously with chopsticks, prevents adhesion, after the whole variable color of peeled shrimp, pulls out and drains peeled shrimp fourth.
Step S101, obtains vegetable stuffing by dicing after carrot cleaning.The size of vegetable stuffing is 0.5cm～1.5cm.
Step S102, is cut into Herba Alii fistulosi silk, diced shape after Bulbus Allii Cepae cleaning, breaks into Bulbus Allii after Bulbus Allii and Jiang Qingxi after being cleaned by Herba Alii fistulosiMud and Rhizoma Zingiberis Recens mud, after Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying are gone out fragrance, add Sal, soy sauce, white sugar, pepperyGreen pepper powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soupJuice.Step S102 is particularly as follows: by non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Alliis, be cut into Herba Alii fistulosi after being cleaned by Herba Alii fistulosiSilk, diced shape after Bulbus Allii Cepae cleaning, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weigh up standby in proportion；Pot heating is putEnter vegetable oil, when oil temperature rises to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add foodSalt, soy sauce, white sugar, Fructus Capsici powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot certainlySo cooling is to obtain fragrant shrimp soup juice.
Step S103, by cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin.StepRapid S103 particularly as follows: by cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 40Minute～90 minutes, until rice pellets is all become opaque from cutin.Water temperature high soak time is short, the low soak time of water temperatureLong.
Step S104, adds and is equivalent to raw rice amount 0.60～the pure water of 0.90 times, carries out negative pressure and precooks, so that the grain of riceBasic ripening also keeps its type complete, and wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, the timeIt it is 5～10 minutes.
Step S105, the rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing are mixed in proportion, mix acquisition half thoroughlyMeal conveniently mixed by finished product peeled shrimp.
Step S106, conveniently mixes semi-finished product peeled shrimp meal and carries out negative pressure and steam, and vacuum is 0.01 MPa～0.02MPa,Steaming 3 minutes～5 minutes, temperature is 70～85 DEG C.
Step S107, conveniently mixes the semi-finished product peeled shrimp steamed through negative pressure meal and quantitatively loads high-temperature retort bag, and aerofluxus is sealedMouth sterilizing conveniently mix meal to obtain finished product peeled shrimp.Step S107 is particularly as follows: the semi-finished product peeled shrimp that will steam through negative pressure facilitatesMix meal and quantitatively load high-temperature retort bag, seal after aerofluxus；Packaged retort pouch is put into retorts and carries out sterilizing to obtain intoMeal conveniently mixed by product peeled shrimp, and wherein, sterilization conditions is temperature 105 DEG C～121 DEG C, and time span is 25 minutes～35 minutes.
Above-mentioned peeled shrimp is conveniently mixed in meal and preparation method thereof, adds and is equivalent to raw rice amount 0.60～the pure water of 0.90 times,Carrying out negative pressure to precook, so that the basic ripening of the grain of rice keep its type complete, wherein, vacuum is 0.02 MPa～0.06MPa, temperature is 70～85 DEG C, and the time is 5～10 minutes, the rice after negative pressure is precooked break up after with fragrant shrimp soup juice, peeled shrimp fourth,Vegetable stuffing is mixed in proportion, mixes thoroughly, rice when so ensure that rice and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing mix and blendThere is not breakage and rice intergranular adhesion in grain；Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steam 3 minutes～5 minutes, to ensure that decoction can penetrate in cooked rice grains uniformly, ensure rice simultaneouslyGrain, be fluffy between vegetable stuffing and peeled shrimp, and then raising peeled shrimp conveniently mixes sense organ and the Cooking Quality of meal.
Embodiment 1
The preparation method of meal conveniently mixed by a kind of peeled shrimp, comprises the steps:
The raw material of the following amount of preparation: rice 30.0, water 18.95, vegetable oil 4.74, peeled shrimp 1.9, Bulbus Allii Cepae 1.9,Radix Dauci Sativae 1.58, Herba Alii fistulosi 1.58, Fried Shrimps in Hot Spicy Sauce sauce 0.95, Bulbus Allii 0.63, Rhizoma Zingiberis Recens 0.63, edible salt 0.32, white sugar0.10, Fructus Capsici powder 0.10, soy sauce 0.09, monosodium glutamate 0.03, spice 0.03, white pepper powder 0.01；
Add the flavouring agent such as Sal, monosodium glutamate after being cleaned by frozen skinless shrimp and pickle 15 minutes；
When oil temperature rises to 150 DEG C～170 DEG C, put into peeled shrimp and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat shrimpAfter the whole variable color of core, pull out and drain peeled shrimp fourth；
The Fang Ding of 0.5cm will be cut into obtain vegetable stuffing after carrot cleaning；
By non-edible parts such as peeling, root such as Bulbus Allii Cepae, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Alliis, being cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, Bulbus Allii Cepae cleans rear cutoutCheng Dingzhuan, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature liter are put in pot heatingDuring to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, white sugar, pepperyGreen pepper powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soupJuice, is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Pot is heatedPut into vegetable oil, when oil temperature rises to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add foodSalt, soy sauce, white sugar, Fructus Capsici powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot certainlySo cooling is to obtain fragrant shrimp soup juice；
By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 40 minutes, directlyOpaque is all become to rice pellets from cutin；
Add the pure water being equivalent to raw rice amount 0.60 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grainType is complete, and wherein, vacuum is 0.02 MPa, and temperature is 85 DEG C, and the time is 5 minutes；
Rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product peeled shrimp thoroughly conveniently mixesMeal；
Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa, steams 3 minutes, and temperature is 85 DEG C；
The semi-finished product peeled shrimp steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；
Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product peeled shrimp conveniently mix meal, wherein, sterilization conditions isTemperature 105 DEG C, time span is 35 minutes.
Embodiment 2:
The preparation method of meal conveniently mixed by a kind of peeled shrimp, comprises the steps:
The raw material of the following amount of preparation: rice 30.0, water 18.95, vegetable oil 4.74, peeled shrimp 1.9, Bulbus Allii Cepae 1.9,Radix Dauci Sativae 1.58, Herba Alii fistulosi 1.58, Fried Shrimps in Hot Spicy Sauce sauce 0.95, Bulbus Allii 0.63, Rhizoma Zingiberis Recens 0.63, edible salt 0.32, white sugar0.10, Fructus Capsici powder 0.10, soy sauce 0.09, monosodium glutamate 0.03, spice 0.03, white pepper powder 0.01；
Add the flavouring agent such as Sal, monosodium glutamate after being cleaned by frozen skinless shrimp and pickle 15 minutes；
When oil temperature rises to 150 DEG C～170 DEG C, put into peeled shrimp and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat shrimpAfter the whole variable color of core, pull out and drain peeled shrimp fourth；
It is cut into the Fang Ding of 1.5cm to obtain vegetable stuffing after Radix Dauci Sativae, cleaning；
By non-edible parts such as peeling, root such as Bulbus Allii Cepae, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Alliis, being cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, Bulbus Allii Cepae cleans rear cutoutCheng Dingzhuan, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature liter are put in pot heatingDuring to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, white sugar, pepperyGreen pepper powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soupJuice；
By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 90 minutes, untilRice pellets is all become opaque from cutin；
Add the pure water being equivalent to raw rice amount 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grainType is complete, and wherein, vacuum is 0.06 MPa, and temperature is 70 DEG C, and the time is 10 minutes；
Rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product peeled shrimp thoroughly conveniently mixesMeal；
Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.02MPa, steams 5 minutes, and temperature is 70 DEG C；
The semi-finished product peeled shrimp steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；
Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product peeled shrimp conveniently mix meal, wherein, sterilization conditions isTemperature 121 DEG C, time span is 25 minutes.
Embodiment 3:
The preparation method of meal conveniently mixed by a kind of peeled shrimp, comprises the steps:
The raw material of the following amount of preparation: rice 30.0, water 18.95, vegetable oil 4.74, peeled shrimp 1.9, Bulbus Allii Cepae 1.9,Radix Dauci Sativae 1.58, Herba Alii fistulosi 1.58, Fried Shrimps in Hot Spicy Sauce sauce 0.95, Bulbus Allii 0.63, Rhizoma Zingiberis Recens 0.63, edible salt 0.32, white sugar0.10, Fructus Capsici powder 0.10, soy sauce 0.09, monosodium glutamate 0.03, spice 0.03, white pepper powder 0.01；
After frozen skinless shrimp is cleaned, add the flavouring agent such as Sal, monosodium glutamate and pickle 15 minutes；
When oil temperature rises to 150 DEG C～170 DEG C, put into peeled shrimp and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat shrimpAfter the whole variable color of core, pull out and drain peeled shrimp fourth；
The Fang Ding of 1.0cm will be cut into obtain vegetable stuffing after carrot cleaning；
By non-edible parts such as peeling, root such as Bulbus Allii Cepae, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Alliis, being cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, Bulbus Allii Cepae cleans rear cutoutCheng Dingzhuan, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature liter are put in pot heatingDuring to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, white sugar, pepperyGreen pepper powder, monosodium glutamate, spice, white pepper powder, Fried Shrimps in Hot Spicy Sauce beans add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain fragrant shrimp soupJuice；
By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 65 minutes, untilRice pellets is all become opaque from cutin；
Add the pure water being equivalent to raw rice amount 0.75 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grainType is complete, and wherein, vacuum is 0.04 MPa, and temperature is 80 DEG C, and the time is 7 minutes；
Rice after breaing up and fragrant shrimp soup juice, peeled shrimp fourth, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product peeled shrimp thoroughly conveniently mixesMeal；
Semi-finished product peeled shrimp conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.015 MPa, steams 4 minutes, and temperature is 80℃；
The semi-finished product peeled shrimp steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；
Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product peeled shrimp conveniently mix meal, wherein, sterilization conditions isTemperature 115 DEG C, time span is 30 minutes.