Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Aquatic products processing industry > Aquatic food processing and preservation

HaWan Craft Optimization and the Development of its Dishes

Author WangYiQun
Tutor XuXingLian
School Nanjing Agricultural College
Course Agricultural Extension
Keywords Ha Wan Craft Optimization Cuisine convient dishes
CLC TS254.4
Type Master's thesis
Year 2011
Downloads 16
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Chinese cuisine is the fine culture heritage of our nation. It has a long history, and enjoys high reputation in the world. However, for thousands of years, Chinese cooking is manual operated. Through the form of training an apprentice, the skill is inherited. Today, people pursue simple, rapid, nutritious and healthy food, especially the family cooking, simple and rapid are required more than ever before. To study of standardized recipes of Chinese cuisine, use modern agricultural techniques to keep-freshing, take the main ingredient, bio-products, condiments of the cooking materials individually and quantitatively packaged after finalizing the design, make the convenient family cuisine without initial processing and seasonings, which is the developing trend of Chinese cuisine.This article starts with the technology standardization and the research and development of HaWan dishes, then the research method of food industry is applied to the standardization of Chinese cuisine. Based on the promotion methods of new western fast-food products, HaWan food promotion methods are being disscussed to give birth to the standardization of HaWan cuisine.1. study of HaWan Craft OptimizationThrough a large number of contrast test and orthogonal test, the article considers that the raw materials of HaWan production had better choose roche spermatogenesis, pig-back fat,2-3 kilos of grass fish, fresh CaoJiDan. The best proportion of HaWan production: shrimp 100g, fish 20g, Fat fat30g, egg-white 15g, starch 5%, water 60g, salt 1%, MSG 1%, onion ginger 3g.2. The development of HaWan DishesThe development and research results of HaWan dishes shows that the best way is: shrimp meatball 300g, dehydration 5g, medlar spinach 3g, water 750g (or stock), squeezing soybean oil 15g, salt 3g, white pepper 2g, sugar 1.5g, chicken essence 2g, onion ginger 3g. HaWan need high-temperature cooking bag,dehydration spinach and medlar need to be sealing packed; squeezing soybean oil, salt and white pepper, sugar, chicken essence, onion ginger need to be bagged. The cooking method is:Add water 750g to the pot; put HaWan and condiment, After heating seven minutes, put a vegetable material bag, then heat 3 minutes.

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