CN103504229A - 一种方便即食凉拌卷心菜的研制 - Google Patents
一种方便即食凉拌卷心菜的研制 Download PDFInfo
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- CN103504229A CN103504229A CN201210210231.6A CN201210210231A CN103504229A CN 103504229 A CN103504229 A CN 103504229A CN 201210210231 A CN201210210231 A CN 201210210231A CN 103504229 A CN103504229 A CN 103504229A
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- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 26
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 26
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 26
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 239000012459 cleaning agent Substances 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- ZCCUUQDIBDJBTK-UHFFFAOYSA-N psoralen Chemical compound C1=C2OC(=O)C=CC2=CC2=C1OC=C2 ZCCUUQDIBDJBTK-UHFFFAOYSA-N 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- VXGRJERITKFWPL-UHFFFAOYSA-N 4',5'-Dihydropsoralen Natural products C1=C2OC(=O)C=CC2=CC2=C1OCC2 VXGRJERITKFWPL-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种方便即食凉拌卷心菜的研制,其制作方法通过容器具清洗、原辅料捡杂挑选、原辅料剥皮摘柄、原辅料清洗、原辅料切丝切块、拌料、真空包装,得到食用方便即食的凉拌卷心菜。本发明工艺简单、食用方便,所得产品外观整齐美观,易保存,滋味优美,具有很好的保健作用,回味悠长。
Description
技术领域
本发明涉及一种方便即食凉拌制品,尤其涉及方便卷心菜的制作方法。
背景技术
凉拌卷心菜是人们常吃的一道家常菜,另外卷心菜具有补骨髓、润脏腑、益心力、壮筋骨、利脏器、祛结气、清热止痛等作用,所以凉拌卷心菜深受人们的喜欢。
然而,随着社会的发展,人们生活节奏的加快,家庭烹饪的社会化,对于方便即食食品的需求越来越大。因此,将凉拌卷心菜制成美味可口的即食方便食品,定能满足广大消费者的需求。
发明内容
本发明对方便即食凉拌卷心菜的加工工艺和配方进行了研究,成功开发了适合工业化生产的方便即食家常凉拌卷心菜食品。
本发明所述的一种方便即食凉拌卷心菜的研制,包括以下步骤:
(1)容器具清洗:不锈钢带盖的盆及刀等容器具用清洁剂清洗,再用清水冲洗备用;
(2)原辅料捡杂挑选:将采摘或买来的新鲜无污染的卷心菜和青红辣椒先挑选(去掉杂物、腐烂变色及刀伤虫食);
(3)原辅料剥皮摘柄:卷心菜剥去老皮,青红辣椒摘去果柄;
(4)原辅料清洗:用清水分别清洗卷心菜和青红辣椒;
(5)原辅料切丝切块:将洗净的卷心菜和青红辣椒用直刀切成片,然后再改刀将卷心菜切成粗丝或小块,将青红辣椒切成细丝备用;
(6)拌料:把卷心菜、青红辣椒装入洗净的带盖盆中,然后均匀撒上酱油、陈醋、精盐、香油,加盖翻拌。
(7)真空包装:用筷子或夹子装入真空包装塑料袋,然后在真空包装机上真空包装。
本发明与家庭现做相比具有以下优点:
1、由于本发明对原辅料进行了多次洗涤,保证了产品的清洁卫生,避免了家庭清洗的麻烦,减免了家庭清洗的劳动强度。
2、由于本发明对所使用的原辅料和容器具均进行了严格的清洗处理,另外也可在GMP等洁净车间生产,保证了产品的长期保存和食用的方便性。
3、由于本发明所使用的卷心菜、青红辣椒、酱油、陈醋、香油、食盐等原辅料均有一定的杀菌防腐作用,而且产品的水分活度和pH很低,保证了产品的风味和长期贮存性。
4、本发明工艺简单、风味独特、食用方便。
具体实施方式
一种方便酸辣肚丝的制作方法,包括以下步骤:
(1)容器具清洗:不锈钢带盖的盆及刀等容器具用0.1-2.0%的清洁剂清洗1-3次,再用2-5倍清水冲洗1-4次备用;
(2)原辅料捡杂挑选:将采摘或买来的新鲜无污染的卷心菜和青红辣椒先挑选(去掉杂物、腐烂变色及刀伤虫食);
(3)原辅料剥皮摘柄:卷心菜剥去1-3层老皮,青红辣椒摘去果柄;
(4)原辅料清洗:用2-5倍清水分别清洗卷心菜和青红辣椒1-4次;
(5)原辅料切丝切块:将洗净的卷心菜和青红辣椒用直刀切成片,然后再改刀将卷心菜切成粗丝或小块(长1-10cm,宽0.2-5cm),将青红辣椒切成细丝(长1-8cm,宽0.2-5cm)备用;
(6)拌料:按照卷心菜500g,青红辣椒100-300g装入洗净的带盖盆中,然后均匀撒上酱油5-20ml,陈醋5-20ml,精盐0.5-12g,香油5-28ml,白糖0.5-14g,还可加入虾米、香干少量,加盖翻拌2-10min。
(7)真空包装:用筷子或夹子装入真空包装塑料袋,每袋50-500g,然后在真空包装机上真空包装。
Claims (2)
1.一种方便即食凉拌卷心菜的研制,包括以下步骤:
容器具清洗:不锈钢带盖的盆及刀等容器具用0.1-2.0%的清洁剂清洗1-3次,再用2-5倍清水冲洗1-4次备用;
原辅料捡杂挑选:将采摘或买来的新鲜无污染的卷心菜和青红辣椒先挑选(去掉杂物、腐烂变色及刀伤虫食);
原辅料剥皮摘柄:卷心菜剥去1-3层老皮,青红辣椒摘去果柄;
原辅料清洗:用2-5倍清水分别清洗卷心菜和青红辣椒1-4次;
原辅料切丝切块:将洗净的卷心菜和青红辣椒用直刀切成片,然后再改刀将卷心菜切成粗丝或小块(长1-10cm,宽0.2-5cm),将青红辣椒切成细丝(长1-8cm,宽0.2-5cm)备用;
拌料:按照卷心菜500g,青红辣椒100-300g装入洗净的带盖盆中,然后均匀撒上酱油5-20ml,陈醋5-20ml,精盐0.5-12g,香油5-28ml,白糖0.5-14g,还可加入虾米、香干少量,加盖翻拌2-10min。
2.真空包装:用筷子或夹子装入真空包装塑料袋,每袋50-500g,然后用真空包装机上真空包装。
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Citations (1)
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CN1692814A (zh) * | 2004-05-09 | 2005-11-09 | 赵广禄 | 一种泡制脆而爽口菜的方法 |
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CN1692814A (zh) * | 2004-05-09 | 2005-11-09 | 赵广禄 | 一种泡制脆而爽口菜的方法 |
Non-Patent Citations (1)
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赵家: "《家庭速食指南》", 31 January 2003 * |
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