阅读说明：本技术 一种熏肉土豆速食食品配方及其制备方法 (Smoked meat and potato instant food formula and preparation method thereof ) 是由 陈正培 李旺昆 熊建文 蔡锦源 崔娜 于 2020-05-22 设计创作，主要内容包括：本发明属于农产品加工技术领域,涉及一种熏肉土豆速食食品配方及其制备方法,其原料按重量份数计,包括以下组份：熏肉100～150份、干土豆80～120份、花生油20～30份、生抽6～10份、食盐3～6份、蒜3～5份、香葱2～5份、香菜1～3份以及鸡精1～2份；本发明以熏肉和干土豆为原料,通过辅料进行调和,荤素搭配,食用方便,口感佳,其中熏肉补充蛋白质和油脂,土豆补充淀粉,食盐补充矿物质元素,花生油补充油脂,香菜和香葱补充纤维素和矿物质元素,营养均衡,是一种绿色的健康食品,对人体身体健康有益。(The invention belongs to the technical field of agricultural product processing, and relates to a smoked meat and potato fast food formula and a preparation method thereof, wherein the smoked meat and potato fast food comprises the following raw materials in parts by weight: 100-150 parts of smoked meat, 80-120 parts of dried potatoes, 20-30 parts of peanut oil, 6-10 parts of light soy sauce, 3-6 parts of salt, 3-5 parts of garlic, 2-5 parts of chives, 1-3 parts of caraway and 1-2 parts of chicken essence; the smoked meat and the dried potatoes are used as raw materials and are blended through auxiliary materials, so that the meat and the vegetables are matched, the smoked meat is convenient to eat and has good mouthfeel, the smoked meat is supplemented with protein and oil, the potatoes are supplemented with starch, the salt is supplemented with mineral elements, the peanut oil is supplemented with oil, and the caraway and the chive are supplemented with cellulose and mineral elements, so that the nutrition is balanced, and the smoked meat is a green healthy food and is beneficial to the health of a human body.)

1. The fast food formula with smoked meat and potatoes is characterized in that: comprises main materials and auxiliary materials.

2. The bacon-potato instant food formulation of claim 1, wherein: the main material comprises the following components in parts by weight:

100-150 parts of smoked meat

80-120 parts of dried potatoes.

3. The bacon-potato instant food formulation of claim 1, wherein: the auxiliary materials comprise the following components in parts by weight:

20-30 parts of peanut oil, 6-10 parts of light soy sauce, 3-6 parts of salt, 3-5 parts of garlic, 2-5 parts of chive, 1-3 parts of caraway and 1-2 parts of chicken essence.

4. The bacon-potato instant food formulation of claim 2 wherein: the raw material of the smoked streaky pork is smoked streaky pork, and the fat-lean ratio of the smoked streaky pork is 1: 2.

5. A preparation method of a smoked meat and potato instant food is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: preparation of smoked meat bag

A1: selecting smoked streaky pork, burning skin with naked fire until bubbling, cleaning the skin until the skin turns brown and soft, and cutting off brown part on the surface layer. Putting cold water into the pot, boiling for 15-20 minutes, taking out, draining, and slicing to obtain primary processed smoked meat slices;

b1, taking the smoked meat in parts by weight, and packaging by adopting three layers of cooking bags with different material structures and high temperature resistance reaching 121 ℃;

c1, performing microwave sterilization by microwave sterilization equipment;

step two: making of potato chips

A2: selecting fresh potatoes, peeling, slicing, adding 3500-4000 parts of water, 1800-2000 parts of potato slices and 10-15 parts of salt into a pot, and boiling for 2-5 minutes. Fishing out the potato slices and drying at 70-80 ℃. Taking dried potato slices, soaking the potato slices in boiling water for 10-15 minutes, taking out the potato slices, and draining;

b2, taking the potato chips in parts by weight, and sub-packaging the potato chips by adopting three layers of cooking bags with different material structures, wherein the three layers of cooking bags are resistant to high temperature of 121 ℃;

c2, performing microwave sterilization by microwave sterilization equipment;

step three: production of peanut oil bag

A3: taking 20-30 parts of peanut oil;

b3, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c3, performing microwave sterilization by microwave sterilization equipment;

step four: preparation of garlic bun

A4: removing skin thickness of Bulbus Allii, chopping into Bulbus Allii with machine, and freeze drying;

b4, taking the garlic in parts by weight, and sub-packaging by adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃;

c4, performing microwave sterilization by microwave sterilization equipment;

step five: preparation of coriander and chive steamed stuffed bun

A5: taking the small chives, cleaning, cutting into 3-5 mm, and freeze-drying. Cleaning caraway, cutting into 5-8 mm, and freeze-drying;

b5, taking the scallion and the caraway in parts by weight, and packaging the scallion and the caraway by adopting three layers of cooking bags with different material structures and high temperature resistance reaching 121 ℃;

c5, performing microwave sterilization by microwave sterilization equipment;

step six: making of light soy sauce bag

A6: taking 6-10 parts of light soy sauce;

b6, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c6, performing microwave sterilization by microwave sterilization equipment;

step seven: preparation of salt bag

A7: taking 3-6 parts of salt;

b7, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c7, performing microwave sterilization by microwave sterilization equipment;

step eight: preparation of chicken essence

A8: taking 1-2 parts of chicken essence;

b8, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c8, performing microwave sterilization by microwave sterilization equipment;

step nine: and (3) respectively packaging the smoked meat bags, the potato slices, the peanut oil bags, the garlic bags, the caraway and onion bags, the light soy sauce bags, the chicken essence bags and the salt bags obtained in the step (a) into a packaging container, and sealing the packaging container to obtain the smoked meat and potato fast food.

6. The method of preparing a bacon-potato fast food as claimed in claim 5, wherein the method comprises the steps of: the eating method of the smoked meat potato fast food comprises the following steps:

opening a packaging container, taking out the smoked meat bag, the potato chip bag, the peanut oil bag, the garlic bag, the caraway onion bag, the light soy sauce bag, the chicken essence bag and the salt bag, preheating the pot, opening the peanut oil bag, pouring peanut oil into the preheating pot, sequentially adding the smoked meat, the potato chip, the salt, the light soy sauce, the caraway onion, the garlic and the chicken essence into the pot, and uniformly stir-frying for eating.

Technical Field

The invention relates to the technical field of agricultural product processing, in particular to a smoked meat and potato instant food formula and a preparation method thereof.

Background

In society with faster and faster pace of life, instant food is very popular, and the instant food covers various fields of snacks, non-staple foods and staple foods. According to the food types and the dietary habits of Chinese people, the food can be divided into the following three types, 1, fast food, namely instant food comprising staple food and non-staple food; 2. instant food means partially or completely processed and cooked, and can be eaten only by slightly processing or not processing before eating; 3. snack food refers to snack-type instant food in the conventional sense.

Green, natural, three-low instant newer generation products have been increasingly produced on dining tables, such as instant waxy corn, low-oil instant noodles, instant corn gruel, and the like. As long as the types and the amount of the foods are selected according to respective nutritional requirements and certain nutritional criteria are followed, the health can still be obtained from the instant food.

People can select various foods according to the nutritional requirements of human bodies every day, and balanced diet can be realized through reasonable selection. The balance principle is more important in the healthy life of the fast food family, particularly, meat and vegetables are matched, and thick and thin foods are matched, so that foods rich in vitamins and cellulose are supplemented. Therefore, a smoked meat and potato instant food formula and a preparation method thereof are provided.

Disclosure of Invention

The invention aims to provide a smoked meat and potato instant food formula and a preparation method thereof, and aims to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a smoked meat and potato instant food formula comprises a main material and an auxiliary material.

Preferably, the main materials comprise the following components in parts by weight:

100-150 parts of smoked meat

80-120 parts of dried potatoes.

Preferably, the auxiliary materials comprise the following components in parts by weight:

20-30 parts of peanut oil, 6-10 parts of light soy sauce, 3-6 parts of salt, 3-5 parts of garlic, 2-5 parts of chive, 1-3 parts of caraway and 1-2 parts of chicken essence.

Preferably, the raw material of the smoked streaky pork is smoked streaky pork, and the fat-lean ratio of the smoked streaky pork is 1: 2.

A preparation method of a smoked meat and potato instant food comprises the following steps:

the method comprises the following steps: preparation of smoked meat bag

A1: selecting smoked streaky pork, burning skin with naked fire until bubbling, cleaning the skin until the skin turns brown and soft, and cutting off brown part on the surface layer. Putting cold water into the pot, boiling for 15-20 minutes, taking out, draining, and slicing to obtain primary processed smoked meat slices;

b1, taking the smoked meat in parts by weight, and packaging by adopting three layers of cooking bags with different material structures and high temperature resistance reaching 121 ℃;

c1, performing microwave sterilization by microwave sterilization equipment;

step two: making of potato chips

A2: selecting fresh potatoes, peeling, slicing, adding 3500-4000 parts of water, 1800-2000 parts of potato slices and 10-15 parts of salt into a pot, and boiling for 2-5 minutes. Fishing out the potato slices and drying at 70-80 ℃. Taking dried potato slices, soaking the potato slices in boiling water for 10-15 minutes, taking out the potato slices, and draining;

b2, taking the potato chips in parts by weight, and sub-packaging the potato chips by adopting three layers of cooking bags with different material structures, wherein the three layers of cooking bags are resistant to high temperature of 121 ℃;

c2, performing microwave sterilization by microwave sterilization equipment;

step three: production of peanut oil bag

A3: taking 20-30 parts of peanut oil;

b3, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c3, performing microwave sterilization by microwave sterilization equipment;

step four: preparation of garlic bun

A4: removing skin thickness of Bulbus Allii, chopping into Bulbus Allii with machine, and freeze drying;

b4, taking the garlic in parts by weight, and sub-packaging by adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃;

c4, performing microwave sterilization by microwave sterilization equipment;

step five: preparation of coriander and chive steamed stuffed bun

A5: taking the small chives, cleaning, cutting into 3-5 mm, and freeze-drying. Cleaning caraway, cutting into 5-8 mm, and freeze-drying;

b5, taking the scallion and the caraway in parts by weight, and packaging the scallion and the caraway by adopting three layers of cooking bags with different material structures and high temperature resistance reaching 121 ℃;

c5, performing microwave sterilization by microwave sterilization equipment;

step six: making of light soy sauce bag

A6: taking 6-10 parts of light soy sauce;

b6, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c6, performing microwave sterilization by microwave sterilization equipment;

step seven: preparation of salt bag

A7: taking 3-6 parts of salt;

b7, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c7, performing microwave sterilization by microwave sterilization equipment;

step eight: preparation of chicken essence

A8: taking 1-2 parts of chicken essence;

b8, adopting three layers of cooking bags with different material structures and high temperature resistance up to 121 ℃ for sub-packaging;

c8, performing microwave sterilization by microwave sterilization equipment;

step nine: and (3) respectively packaging the smoked meat bags, the potato slices, the peanut oil bags, the garlic bags, the caraway and onion bags, the light soy sauce bags, the chicken essence bags and the salt bags obtained in the step (a) into a packaging container, and sealing the packaging container to obtain the smoked meat and potato fast food.

Preferably, the eating method of the smoked meat and potato instant food comprises the following steps:

opening a packaging container, taking out the smoked meat bag, the potato chip bag, the peanut oil bag, the garlic bag, the caraway onion bag, the light soy sauce bag, the chicken essence bag and the salt bag, preheating the pot, opening the peanut oil bag, pouring peanut oil into the preheating pot, sequentially adding the smoked meat, the potato chip, the salt, the light soy sauce, the caraway onion, the garlic and the chicken essence into the pot, and uniformly stir-frying for eating.

Compared with the prior art, the invention has the beneficial effects that: the invention relates to a smoked potato fast food formula and a preparation method thereof.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.