阅读说明：本技术 一种扬州干丝生产工艺 (Yangzhou dry silk production process ) 是由 龙伟 龙俊 刘维红 陈聪涵 陈宇 于 2020-03-18 设计创作，主要内容包括：本发明提供了一种扬州干丝生产工艺,涉及食品加工技术领域。一种扬州干丝生产工艺,包括以下步骤：(1)选料；(2)切丝焯水；(3)炒配料；(4)炖主料；(5)分开包装。本发明通过炒配料过程中主要配料材料的不同种类及配比,得到不同口味的菜肴,用竹蛏入味,海鲜增味；用脆膳丝同煮,使菜肴干香味爽；用蟹黄,汤汁金黄,鲜味浓重；用野蔬,菜肴娇嫩翠绿,色彩和谐,增色添香；多种口味满足了天南海北人民的口味,且不同季节适用于不同口味,购买者可根据个人爱好自由选择,把炒好干燥后的配料和烘干的豆腐丝以及鸡肉丝主料进行分开包装,延长了保质期,按照不同比例将主料和配料混合,加水煮开或者热水冲泡即可使用,更加便捷。(The invention provides a Yangzhou dried tobacco production process, and relates to the technical field of food processing. A Yangzhou dry silk production process comprises the following steps: (1) selecting materials; (2) shredding and blanching; (3) stir-frying ingredients; (4) stewing the main materials; (5) and (5) packaging separately. According to the invention, dishes with different tastes are obtained by different types and proportions of main ingredients in the stir-frying ingredient process, and are flavored by the solen razor clam, and the seafood is flavored; boiling the crisp food shreds together to make the dish dry, fragrant and refreshing; crab spawn and golden soup are used, and the delicate flavor is strong; the wild vegetables are used, so that the dish is delicate and emerald green, has harmonious color and is enhanced in color and fragrance; the dry fried ingredients, the dried bean curd strips and the chicken shred main ingredients are separately packaged by a purchaser according to personal preference, the quality guarantee period is prolonged, the main ingredients and the ingredients are mixed according to different proportions, and the dried bean curd strips and the chicken shred main ingredients can be used after being boiled by adding water or being brewed by hot water, so that the seasoning is more convenient.)

1. A Yangzhou dry silk production process is characterized in that: the method comprises the following steps:

(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;

(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;

(3) stir-frying ingredients: stir-frying the ordered ingredients in a pot, pouring 2-3L of purified water, fully decocting for 20 minutes with strong fire, fishing out the dried ingredients with a strainer, airing, and fully drying to leave only soup;

(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;

(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.

2. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 200g of solen, 100g of shelled shrimps, 50g of chicken liver, 20g of shredded ham, 60g of shredded winter bamboo shoot, 20g of pea seedling which is boiled in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste of the solen is changed into a taste, and the seafood taste is doubled.

3. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 200g of crisp eel shreds, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the taste of the dish is cooked by the crisp eel shreds, so that the dish is dry, fragrant and refreshing.

4. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 150g of crab spawn, 100g of shrimp meat, 50g of chicken liver, 20g of ham shred, 60g of winter bamboo shoot shred, 20g of pea seedling which is put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence, 100g of lard, golden soup and strong delicate flavor.

5. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (3), the ingredients are prepared as follows: 300g of wild vegetables, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the wild vegetables are colored, the dish is delicate and emerald green, harmonious in color and fragrant in color.

6. The Yangzhou dry silk production process according to claim 1, characterized in that: in the step (4), the mass ratio of the bean curd shreds to the chicken shreds is 2:1, and the total mass is preferably just immersed in the soup in the step (3).

Technical Field

The invention relates to the technical field of food processing, in particular to a Yangzhou dried tobacco production process.

Background

The Yangzhou dried shreds are also named as ' chicken-fire-cooked dried shreds ', ' hot-dried shreds ', ' big-cooked dried shreds in the north and Yangzhou special famous vegetables, belonging to Huaiyang vegetables. The home dish takes the dried bean curd cooked shredded chicken as the main food material, and has delicious taste and rich nutritive value. Yangzhou shredded tobacco is not only good for the whole country, but also is reputed as east Asia name food by foreign guests.

Disclosure of Invention

In order to overcome the problems in the prior art, the invention provides a Yangzhou dry silk production process.

In order to achieve the purpose, the invention provides the following technical scheme: a Yangzhou dry silk production process comprises the following steps:

(1) selecting materials: ordering dried bean curd and chicken on the market as main food materials, ordering shelled shrimps, chicken livers, shredded ham, shredded winter bamboo shoot, pea seedlings which are boiled in water, dried chili, refined salt, white soy sauce, chicken essence, lard, solen, shredded crisp eel, crab spawn and wild vegetables as ingredients;

(2) shredding and blanching: cutting dried bean curd into slices of 2mm, cutting into filaments, scalding in boiling water, stirring with chopsticks to remove bitterness of soybean swill, taking out after 1 minute, standing, draining, cutting chicken into filaments of about 3mm, putting into boiling hot water, taking out after chicken is cooked for seven minutes, draining;

(3) stir-frying ingredients: stir-frying the ordered ingredients in a pot, pouring 2-3L of purified water, fully decocting for 20 minutes with strong fire, fishing out the dried ingredients with a strainer, airing, and fully drying to leave only soup;

(4) stewing the main materials: putting the shredded bean curd, the cut chicken and the shredded bean curd which are cut into shreds, blanched and drained into the soup left by the stir-frying ingredients, decocting for 20-25 minutes, fully flavoring, and drying the shredded bean curd and the shredded chicken;

(5) and (3) packaging separately: fishing out the fried ingredients, bagging the dried ingredients which are fully dried, and bagging the stewed main ingredients which are fished out and dried to obtain the shredded bean curd and the shredded chicken.

Preferably, in the step (3), the ingredients are prepared as follows: 200g of solen, 100g of shelled shrimps, 50g of chicken liver, 20g of shredded ham, 60g of shredded winter bamboo shoot, 20g of pea seedling which is boiled in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, wherein the taste of the solen is changed into a taste, and the seafood taste is doubled.

Preferably, in the step (3), the ingredients are prepared as follows: 200g of crisp eel shreds, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are placed in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the taste of the dish is cooked by the crisp eel shreds, so that the dish is dry, fragrant and refreshing.

Preferably, in the step (3), the ingredients are prepared as follows: 150g of crab spawn, 100g of shrimp meat, 50g of chicken liver, 20g of ham shred, 60g of winter bamboo shoot shred, 20g of pea seedling which is put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence, 100g of lard, golden soup and strong delicate flavor.

Preferably, in the step (3), the ingredients are prepared as follows: 300g of wild vegetables, 100g of shrimp meat, 50g of chicken liver, 20g of ham shreds, 60g of winter bamboo shoot shreds, 20g of pea seedlings which are put in water, 30g of dried chili, 12g of refined salt, 20g of white soy sauce, 40g of chicken essence and 100g of lard, and the wild vegetables are colored, the dish is delicate and emerald green, harmonious in color and fragrant in color.

Preferably, in the step (4), the mass ratio of the bean curd shreds to the chicken shreds is 2:1, and the total mass is preferably just immersed in the soup in the step (3).

Compared with the prior art, the invention has the beneficial effects that:

(1) the Yangzhou dried shredded chicken is produced through frying different kinds and compounding of main material to obtain cooked food with different tastes; boiling the crisp food shreds together to make the dish dry, fragrant and refreshing; crab spawn and golden soup are used, and the delicate flavor is strong; the wild vegetables are used, so that the dish is delicate and emerald green, has harmonious color and is enhanced in color and fragrance; the tastes of people in the north, south, and north of the world are satisfied by various tastes, and the taste-changing agent is suitable for different tastes in different seasons, so that a purchaser can freely select the taste-changing agent according to personal preference.

(2) The fried and dried ingredients, the dried bean curd strips and the chicken shred main materials are separately packaged, the quality guarantee period of the dried Yangzhou dried shreds is prolonged, and when the Yangzhou dried shreds are eaten, a buyer can mix the main materials and the ingredients according to different proportions according to personal taste, and then the dried Yangzhou dried shreds are boiled by adding water or brewed by hot water, so that the Yangzhou dried shreds can be used more conveniently.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.

FIG. 1 is an overall flow chart of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the following drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Referring to fig. 1, the present invention provides a technical solution: