CN101647545A - Preparation method of instant seasoning bud seedling dishes - Google Patents
Preparation method of instant seasoning bud seedling dishes Download PDFInfo
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- CN101647545A CN101647545A CN200910164294A CN200910164294A CN101647545A CN 101647545 A CN101647545 A CN 101647545A CN 200910164294 A CN200910164294 A CN 200910164294A CN 200910164294 A CN200910164294 A CN 200910164294A CN 101647545 A CN101647545 A CN 101647545A
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Abstract
The invention discloses a preparation method of instant seasoning bud seedling dishes, comprising the steps: selecting varieties of raw materials of bud seedling dishes including a single variety or amixed variety; removing impurities; cleaning; scalding and removing water; seasoning; weighing and packaging; sterilizing and removing water; testing and boxing to obtain a bud seedling dish packagedfood. The bud seedling dish packaged food can be stored at normal temperature, is diverse in verity and taste, can be sold in various food shopkeepers, easily bought by consumers and can be eaten asa dish or leisure food after the package of the bought bud seedling dish packaged food is torn.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of preparation method of instant seasoning bud seedling dishes.
Background technology
It is vegetable seeds or its nutrient reservoir official that bud seedling dish is commonly called as " bud dish ", under dark condition or under the illumination condition direct growth go out can be edible tender shoots, the bud seedling, gemmule, children's tip, children's stem, bud seedling dish is nutritious, vegetable seeds or its nutrient reservoir official sprout the back nutritive value and rise, have indispensable several amino acids of human body and mineral matter, unique flavor, quality is tender, excellent taste, delicate fragrance is tender and crisp agreeable to the taste, be loved by the people, be the common vegetables on people's dining table, its typical case is represented as moyashi, mung bean sprouts, black bean sprout, the red bean bud, pea sprouting, broad bean sprout, the peanut bud, but the channel that they enter the human foods chain now is the retail shop or the retailer of form with raw vegetable fresh cabinet and the market of farm produce in the supermarket to be located to sell, by the restaurant, the dining room, the restaurant, after the procurement staff of snack bar and family buys with the fresh vegetables form, it is edible to be made as dish, there is not to be fit to the modern of fast pace work life, buy back unlatching packing and promptly can be used as vegetable or the edible instant type bud seedling dish product of leisure food, can't satisfy the demand of the convenient and swift edible bud seedling dish of people.
Goal of the invention
The objective of the invention is to prepare a kind of bud seedling dish raw material of selecting multiple kind for use, independent kind or bulk variety, modulate multiple flavor type respectively, through packaging sterilizing, can preserve by normal temperature, can sell at various food retailer place, the consumer is easy to buy, and buys back unlatching packing and promptly can be used as vegetable or the edible bud seedling green vegetable bun dress food of leisure food.
Summary of the invention
The objective of the invention is to realize by the following method:
Production craft step of the present invention is: the selection of bud seedling dish, impurity elimination cleaning, blanching are anhydrated, the modulation of flavor type, weighing and bagging, sterilization dewater, chemically examine vanning.
Each step of production technology of the present invention requires as follows:
Bud seedling dish is selected: the selected bud seedling dish of the present invention is to utilize vegetable seeds or its nutrient reservoir official, under dark condition or under the illumination condition direct growth go out can be edible tender shoots, the bud seedling, gemmule, children's tip, children's stem, in any, two kinds, two or more any combinations, preferred plant seed direct growth go out can be edible tender shoots or bud seedling, it is moyashi, mung bean sprouts, the green soya bean bud, black bean sprout, the red bean bud, little bean sprouts, the red bean bud, assorted bean sprouts, pea sprouting, broad bean sprout, hyacinth bean sprout, the kidney bean bud, the cowpea bud, the dragon bean sprouts, the peanut bud, Chinese toon bud, radish bud, the buckwheat bud, the water spinach bud, the clover bud, the rape bud, wheat malt, the pumpkin bud, certain herbaceous plants with big flowers melon seeds bud, watermelon seed bud, wax gourd seed bud, the cucumber seed bud, the sesame bud, the Chinese prickly ash bud, the capsicum bud, the cabbage mustard bud, the mustard bud, yearning between lovers bean sprouts seedling, sunflower seeds bud seedling, matrimony vine bud seedling, pine willow buddings seedling, purple perilla bud seedling, in any, two kinds, two or more any combinations;
Impurity elimination is cleaned: the bud seedling dish of selecting is removed the kind skin and the impurity that can not eat, clean up, the bud seedling dish that optionally will be longer than 15cm is cut to below the length 15cm;
Blanching is anhydrated: the bud seedling dish of impurity elimination cleaning carries out blanching, select scalding or steam blanched for use, the scalding puts into hot water between 90 ℃ to 100 ℃ with bud seedling dish, time between the blanching 0.1min to 5min (and optionally adds " the food additives use sanitary standard " that meets country's promulgation in blanching water, current standard is GB2760-2007, food additives in the affiliated food classificating requirement scope, with blanching water physical quality is benchmark＜100% 〉, add the salt between 0.3% to 3%, citric acid between 0.03% to 2%, acetate between 0.03% to 2%, disodium ethylene diamine tetraacetate between 0.003% to 0.025%, vitamin C between 0.05% to 0.5%, sulfur dioxide between 0.001% to 0.005% or potassium metabisulfite＜sodium〉or sodium sulfite or sodium hydrogensulfite or Hydros), with the bud seedling dish after the blanching pull out airing to normal temperature or put into normal-temperature water cool to normal temperature (and optionally in normal-temperature water, with the normal-temperature water physical quality is benchmark＜100% 〉, add the calcium chloride between 0.03% to 2%, leave standstill the time between the 10min to 300min after putting into bud seedling dish, do not distinguish the flavor of to there being chlorine with the clear water rinsing in the back), pull out with the dustpan drop and go or centrifuge is sloughed surface moisture, steam blanched is that water is heated up is high-temperature steam more than 105 ℃, bud seedling dish is placed on more than 105 ℃ in the high-temperature steam time between the heating 0.1min to 10min, airing is to normal temperature then, goes or centrifuge is sloughed surface moisture with the dustpan drop;
The modulation of flavor type: the modulation of flavor type is divided into system flavor type and the infusion flavor type mixed, mix system flavor type and be in drop removes or slough the bud seedling dish of surperficial moisture content and add various flavorings, mix and make original flavor, fruity, sweet taste, sour-sweet flavor, saline taste, sweet saline taste, the sesame oil flavor, the scallion oil flavor, green pepper fiber crops flavor, garlic taste, the ginger smell of vinegar, the mustard flavor, the mustard pungent, the spicy flavor of mustard, the spicy tart flavour of mustard, the horseradish flavor, spiced flavor, flavor with sweet and sour flavor, bubble green pepper flavor, the rod chilli flavor, millet green pepper flavor, curried flavor, fragrant pungent, spicy flavor, spicy tart flavour, spicy sweet tart flavour, the barbecue flavor, the chafing dish flavor, flavor braised in soy sauce, boil in water for a while, then dress with soy, vinegar, etc. fragrance, sauce fragrance, capital sauce flavor, the sesame paste flavor, the leek flavor, the leek flavor, bacterium oil flavor, bacterium fragrance, fermented soya beans, salted or other wise juice flavor, or in above various flavor types, add chicken more respectively, duck, pig, ox, sheep, seafood flavor essence, modulate flavor type with various meat fragrant breeze flavors, in any flavor type, and weighing adds " the food additives use sanitary standard " that meets country's promulgation, current standard is GB2760-2007, the kind of affiliated food classificating requirement and the anticorrisive agent in the amount ranges, sweetener, spice, acidity regulator, antioxidant, color stabilizer, stabilizing agent, increase crisp dose, the moisture content protective agent, colouring agent, mix uniform, infusion flavor type is to add the bubble rod chilli in water, bubble millet green pepper, the bubble pimiento, in any or combination and flavoring and meet " the food additives use sanitary standard " of country's promulgation, current standard is GB2760-2007, the kind of affiliated food classificating requirement and the anticorrisive agent in the amount ranges, sweetener, spice, acidity regulator, antioxidant, color stabilizer, stabilizing agent, increase crisp dose, the moisture content protective agent, food additives such as colouring agent boil bubble green pepper water, the cold of drying in the air, drop is removed or sloughs the bud seedling dish of surperficial moisture content and put into bubble green pepper water, time between the infusion 60min to 1200min, pull draining out;
Weighing and bagging: the bud seedling dish of flavor type modulation by product specification weight requirement weighing after, take vacuum bag vacuum packaging, vial Vacuum Package, plastic cup (bowl) Vacuum Package, in any packaged;
Sterilization dewaters: will be the bud seedling dish of weighing and bagging put into the water of (between preferred 85 ℃ to 95 ℃) between 65 ℃ to 100 ℃, flood time pasteurization between the 1min to 30min fully, dry then or dry up the outer moisture content of packing material with air drier;
Chemical examination vanning: the bud seedling dish product that dewaters of will sterilizing is by existing national standard: GB2760-2007 " food additives use sanitary standard ", SB/T10439-2007 " catsup and pickled vegetables ", GB2714-2003 " catsup and pickled vegetables sanitary standard " chemical examination of sample, and casing in qualified back is normal temperature preservation finished product.
The present invention has the following advantages:
Now cook the fresh vegetables class bud seedling dish of now eating with being confined to after daily the buying, by the fresh-keeping flavoring technology of utilization modern food, make multiple kind flavor type, can preserve by normal temperature, open bag and promptly can be used as vegetable or the edible bud seedling dish product of leisure food, satisfy modern's fast pace work life leisure demand.
Specific embodiment
Below in conjunction with preferred embodiment the present invention is specified, but explanation of the invention should not be limited to the disclosed content of these examples.
Embodiment one: spicy mung bean sprouts
Bud seedling dish is selected: fresh mung bean sprouts 50kg;
Impurity elimination is cleaned: remove residual kind skin and the impurity of mung bean sprouts, clean up;
Blanching is anhydrated: the mung bean sprouts of impurity elimination cleaning is put into the 150kg boiling water that contains salt 1.5kg, citric acid 0.75kg, acetate 0.75kg, disodium ethylene diamine tetraacetate 0.03kg, vitamin C 0.15kg, blanching 1min, pull out and put into the cold of 200kg normal-temperature water, remove surface moisture with the dustpan drop to normal temperature;
Flavor type modulation: in the mung bean sprouts that blanching is anhydrated, put into salt 0.6kg, monosodium glutamate 0.2kg, chickens' extract 0.2kg, 1+G0.004kg, chilli oil 2kg (containing 0.02%TBHQ), Chinese prickly ash oil 0.12kg, acetate 0.01kg, potassium sorbate 0.015kg, mix uniform;
Weighing and bagging: flavor type modulation and the spicy mung bean sprouts that mixes uniform are used the vacuum bag vacuum packaging by every bag of weighing of 0.12kg;
Sterilization dewaters: the water of vacuum-packed spicy mung bean sprouts being put into 3 ℃ in 90 ℃ of soil floods, and pasteurization 5min pulls the back out and dries up surface moisture with hot blast dry bag machine;
Chemical examination vanning: the spicy mung bean sprouts sampling chemical examination qualified back vanning of will sterilizing.
Embodiment two: boil in water for a while, then dress with soy, vinegar, etc. fragrant flower and sprout
Bud seedling dish is selected: new fresh peanut bud 50kg;
Impurity elimination is cleaned: remove residual kind skin and the impurity of peanut bud, clean up;
Blanching is anhydrated: the peanut bud of impurity elimination cleaning is put into the 150kg boiling water that contains salt 3kg, citric acid 1.5kg, disodium ethylene diamine tetraacetate 0.03kg, vitamin C 0.15kg, sodium pyrosulfite 0.0045kg, blanching 2min, pull out and put into the 200kg normal-temperature water that contains 1kg calcium chloride, do not distinguish the flavor of to there being chlorine with the clear water flushing after leaving standstill 60min, slough surface moisture with centrifuge;
Flavor type modulation: in the peanut bud that blanching is anhydrated, put into salt 0.8kg, monosodium glutamate 0.3kg, chickens' extract 0.3kg, I+G0.005kg, boil in water for a while, then dress with soy, vinegar, etc. sesame oil (during 2kg salad rusting to 220 ℃, put into 0.5kg and be cut to chilli joint between the width 0.3cm to 0.6cm, 0.1kg pepper grain, dry in the air to below 50 ℃), citric acid 0.02kg, potassium sorbate 0.015kg, mix uniform;
Weighing and bagging: identical with embodiment one;
Sterilization dewaters: identical with embodiment one;
Chemical examination vanning: identical with embodiment one.
Embodiment three: bubble green pepper moyashi
Bud seedling dish is selected: fresh moyashi 50kg;
Impurity elimination is cleaned: remove residual kind skin and the impurity of moyashi, clean up;
Blanching is anhydrated: the moyashi of impurity elimination cleaning is put into 150kg boiling water blanching 1min, pulls airing out to normal temperature, removes surface moisture with the dustpan drop;
Flavor type modulation: the moyashi that anhydrates of blanching put into the rod chilli that has boiled soaked (water 80kg, bubble rod chilli 6kg, salt 1.6kg, monosodium glutamate 0.4kg, chickens' extract 0.4kg, I+G0.04kg, chicken cream 0.8kg, chicken fat essence 0.08kg, acetate 0.16kg, lactic acid 0.16kg, potassium sorbate 0.04kg, boil boiling 5min after, barrelling dries in the air to normal temperature) infusion 180min, pull out with the dustpan drop and remove surface moisture;
Weighing and bagging: identical with embodiment one;
Sterilization dewaters: identical with embodiment one;
Chemical examination vanning: identical with embodiment one.
Claims (10)
1, a kind of preparation method of instant seasoning bud seedling dishes is characterized in that: the selection of bud seedling dish, impurity elimination cleaning, blanching are anhydrated, the modulation of flavor type, weighing and bagging, sterilization dewater, chemically examine vanning.
2, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1, it is characterized in that: bud seedling dish be meant utilize vegetable seeds or its nutrient reservoir official direct growth go out can be edible tender shoots, bud seedling, gemmule, the young tip, young stem, in any, two kinds, two or more any combination.
3, according to the preparation method of claim 1,2 described a kind of instant seasoning bud seedling dishes, it is characterized in that: bud seedling dish be meant the vegetable seeds direct growth go out can be edible tender shoots or bud seedling.
4, according to claim 1, the preparation method of 2 described a kind of instant seasoning bud seedling dishes, it is characterized in that: bud seedling dish is meant moyashi, mung bean sprouts, the green soya bean bud, black bean sprout, the red bean bud, little bean sprouts, the red bean bud, assorted bean sprouts, pea sprouting, broad bean sprout, hyacinth bean sprout, the kidney bean bud, the cowpea bud, the dragon bean sprouts, the peanut bud, Chinese toon bud, radish bud, the buckwheat bud, the water spinach bud, the clover bud, the rape bud, wheat malt, the pumpkin bud, certain herbaceous plants with big flowers melon seeds bud, watermelon seed bud, wax gourd seed bud, the cucumber seed bud, the sesame bud, the Chinese prickly ash bud, the capsicum bud, the cabbage mustard bud, the mustard bud, yearning between lovers bean sprouts seedling, sunflower seeds bud seedling, matrimony vine bud seedling, pine willow buddings seedling, purple perilla bud seedling, in any, two kinds, two or more any combinations.
5, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1 is characterized in that: the scalding is meant bud seedling dish is put into hot water between 90 ℃ to 100 ℃, time between the blanching 0.1min to 5min.
6, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1 is characterized in that: steam blanched is meant bud seedling dish is placed on more than 105 ℃ in the high-temperature steam time between the heating 0.1min to 10min.
7, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1, it is characterized in that: mix system flavor type and be meant in drop removes or slough the bud seedling dish of surface moisture and add various flavorings, mix and make original flavor, fruity, sweet taste, sweet tart flavour, saline taste, sweet saline taste, the sesame oil flavor, the scallion oil flavor, green pepper fiber crops flavor, garlic taste, the ginger smell of vinegar, the mustard flavor, the mustard pungent, the peppery tart flavour of mustard, the spicy tart flavour of mustard, the horseradish flavor, spiced flavor, flavor with sweet and sour flavor, bubble green pepper flavor, the rod chilli flavor, millet green pepper flavor, curried flavor, fragrant pungent, spicy flavor, spicy tart flavour, spicy sweet tart flavour, the barbecue flavor, the chafing dish flavor, flavor braised in soy sauce, boil in water for a while, then dress with soy, vinegar, etc. fragrance, sauce fragrance, capital sauce flavor, the sesame paste flavor, the leek flavor, the leek flavor, bacterium oil flavor, bacterium fragrance, fermented soya beans, salted or other wise juice flavor, or in above various flavor types, add chicken more respectively, duck, pig, ox, sheep, seafood flavor essence, modulate flavor type with various meat fragrant breezes flavor, in any flavor type.
8, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1, it is characterized in that: infusion flavor type is meant in water that any or the combination that add in bubble rod chilli, bubble millet green pepper, the bubble pimiento boil with flavoring and food additives and steeps green pepper water, drop removed or sloughs the bud seedling dish of surperficial moisture content and put into the time between the infusion 60min to 1200min.
9, the preparation method of a kind of instant bud seedling dish according to claim 1 is characterized in that: weighing and bagging is meant that bud seedling dish takes vacuum bag vacuum packaging, vial Vacuum Package, plastic cup (bowl) Vacuum Package, in any packaged.
10, the preparation method of a kind of instant seasoning bud seedling dishes according to claim 1 is characterized in that: sterilization is meant puts into water between 65 ℃ to 100 ℃ with the bud seedling dish of weighing and bagging, floods time pasteurization between the 1min to 30min fully.
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