Sparerib taste laver soup material processing method

The present invention relates to a sparerib taste laver soup material processing method, and belongs to the technical field of food preparation. The sparerib taste laver soup material processing method comprises: 1) material preparation; 2) steam explosion; 3) oil-frying; 4) drying by baking; 5) mix...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	ZHAO DEKUAN
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a sparerib taste laver soup material processing method, and belongs to the technical field of food preparation. The sparerib taste laver soup material processing method comprises: 1) material preparation; 2) steam explosion; 3) oil-frying; 4) drying by baking; 5) mixing; and 6) packaging. According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a cooking time and reduce energy consumption by about 80%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose, dissolve amylopectin, and provide characteristics of good taste and easy absorption; and a lot of time and energy sources are saved, and material processing continuity is achieved.