Sparerib taste laver soup material processing method

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...

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1. Verfasser: ZHAO DEKUAN
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Sprache:eng
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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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creator ZHAO DEKUAN
description 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.
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subjects 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
title Sparerib taste laver soup material processing method
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