CN103504232A - Preparation of convenient instant cold sauce-dressed carrot - Google Patents
Preparation of convenient instant cold sauce-dressed carrot Download PDFInfo
- Publication number
- CN103504232A CN103504232A CN201210210234.XA CN201210210234A CN103504232A CN 103504232 A CN103504232 A CN 103504232A CN 201210210234 A CN201210210234 A CN 201210210234A CN 103504232 A CN103504232 A CN 103504232A
- Authority
- CN
- China
- Prior art keywords
- carrot
- blue
- dressed
- clean
- green pimiento
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 34
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 34
- 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
- 235000015067 sauces Nutrition 0.000 claims description 9
- 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
- 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
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 229940126904 hypoglycaemic agent Drugs 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to preparation of convenient instant cold sauce-dressed carrot. The preparation method of the convenient instant cold sauce-dressed carrot comprises the following steps: cleaning by a container appliance, picking up impurities from raw and auxiliary materials and sorting, chopping pedicels and removing petioles of the raw and auxiliary materials, cleaning the raw and auxiliary materials, shredding and slicing the raw and auxiliary materials, stirring and mixing the materials, and packaging in a vacuum mode to obtain the instant cold sauce-dressed carrot which is convenient to eat. The process is simple, the instant cold sauce-dressed carrot is convenient to eat, and the obtained product is neat and attractive in appearance, easy to store, delicious in taste, and long in aftertaste, and has a good health-care function.
Description
Technical field
The present invention relates to the cold and dressed with sauce goods of a kind of convenient and instant, relate in particular to the preparation method that facilitates carrot.
Background technology
Cold and dressed with sauce carrot is one home cooking that people often eat, and carrot has liver-benefiting eye-brightening, the wide intestines of sharp diaphragm, invigorating the spleen except effects such as infantile malnutrition due to digestive disturbances or intestinalparasites, enhancing immunity, hypoglycemics, so cold and dressed with sauce carrot is subject to liking of people deeply in addition.
Yet, along with social development, the quickening of people's rhythm of life, the socialization of family cooking, increasing for the demand of convenient and instant food.Therefore, cold and dressed with sauce carrot is made to appetizing instant fast food, meet surely consumers in general's demand.
Summary of the invention
The present invention is studied the processing technology of the cold and dressed with sauce carrot of convenient and instant and formula, has successfully developed the cold and dressed with sauce carrot food of the convenient and instant daily life of a family of applicable suitability for industrialized production.
The development of the cold and dressed with sauce carrot of a kind of convenient and instant of the present invention, comprises the following steps:
(1) container tool cleans: the container tools such as the basin that stainless steel is with cover and cutter clean with cleaning agent, then rinses standby with clear water;
(2) supplementary material is picked up assorted selecting: fresh free of contamination carrot and the blue or green pimiento of plucking or buy are first selected to (removing foreign material, rotten variable color and knife wound worm food);
(3) handle is plucked in supplementary material peeling: carrot is peelled off Lao Pi, and blue or green pimiento plucks carpopodium;
(4) supplementary material cleans: with clear water, clean respectively carrot and blue or green pimiento;
(5) supplementary material chopping stripping and slicing: clean carrot and blue or green pimiento are cut into slices with straight knife, and then change cutter carrot is cut into crin or fritter, blue or green pimiento is cut into filament standby;
(6) spice: carrot, blue or green pimiento are packed in clean basin with cover, then evenly sprinkle soy sauce, mature vinegar, refined salt, sesame oil, add a cover and turn.
(7) vacuum packaging: pack vacuum packaging polybag into chopsticks or clip, then vacuum packaging on vacuum packing machine.
The present invention now compares and has the following advantages with family:
1, because the present invention has carried out repeatedly washing to supplementary material, guaranteed the sanitation and hygiene of product, the trouble of having avoided family to clean, has reduced or remitted the labour intensity that family is cleaned.
2, because the present invention has all carried out strict cleaning treatment to used supplementary material and container tool, also can produce at dust proof workshops such as GMP in addition, guaranteed the long preservation of product and edible convenience.
3, because the supplementary materials such as carrot used in the present invention, blue or green pimiento, soy sauce, mature vinegar, sesame oil, salt all have certain sterilization and anticorrosion effect, and the water activity of product and pH very low, guaranteed local flavor and the long-term storage property of product.
4, simple, the unique flavor of technique of the present invention, instant.
The specific embodiment
A preparation method that facilitates Hot and Sour Pig Tripe Shreds, comprises the following steps:
(1) container tool cleans: the container tools such as the basin that stainless steel is with cover and cutter clean 1-3 time with the cleaning agent of 0.1-2.0%, more standby with 2-5 times of clear water flushing 1-4 time;
(2) supplementary material is picked up assorted selecting: fresh free of contamination carrot and the blue or green pimiento of plucking or buy are first selected to (removing foreign material, rotten variable color and knife wound worm food);
(3) handle is plucked in supplementary material peeling: carrot is peelled off 1-3 layer Lao Pi, and blue or green pimiento plucks carpopodium;
(4) supplementary material cleans: with 2-5 times of clear water, clean respectively carrot and blue or green pimiento 1-4 time;
(5) supplementary material chopping stripping and slicing: clean carrot and blue or green pimiento are cut into slices with straight knife, and then change cutter carrot is cut into crin or fritter (long 1-8cm, wide 0.2-5cm), blue or green pimiento is cut into filament (long 1-8cm, wide 0.2-5cm) standby;
(6) spice: according to carrot 500g, blue or green pimiento 100-300g packs in clean basin with cover, then evenly sprinkles soy sauce 5-20ml, mature vinegar 5-20ml, refined salt 10-40g, sesame oil 50-200ml, adds a cover and turns 2-10min.
(7) vacuum packaging: pack vacuum packaging polybag into chopsticks or clip, every bag of 50-500g, then vacuum packaging on vacuum packing machine.
Claims (2)
1. a development for the cold and dressed with sauce carrot of convenient and instant, comprises the following steps:
Container tool cleans: the container tools such as the basin that stainless steel is with cover and cutter clean 1-3 time with the cleaning agent of 0.1-2.0%, more standby with 2-5 times of clear water flushing 1-4 time;
Supplementary material is picked up assorted selecting: fresh free of contamination carrot and the blue or green pimiento of plucking or buy are first selected to (removing foreign material, rotten variable color and knife wound worm food);
Handle is plucked in supplementary material peeling: carrot prune head and root, and blue or green pimiento plucks carpopodium;
Supplementary material cleans: with 2-5 times of clear water, clean respectively carrot and blue or green pimiento 1-4 time;
Supplementary material chopping stripping and slicing: clean carrot and blue or green pimiento are cut into slices with straight knife, and then change cutter carrot is cut into crin or fritter (long 1-8cm, wide 0.2-5cm), blue or green pimiento is cut into filament (long 1-8cm, wide 0.2-5cm) standby;
Spice: according to carrot 500g, blue or green pimiento 100-300g packs in clean basin with cover, then evenly sprinkles soy sauce 5-20ml, mature vinegar 5-20ml, refined salt 10-40g, sesame oil 50-200ml, adds a cover and turns 2-10min.
2. vacuum packaging: pack vacuum packaging polybag into chopsticks or clip, every bag of 50-500g, then vacuum packaging on vacuum packing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210210234.XA CN103504232A (en) | 2012-06-26 | 2012-06-26 | Preparation of convenient instant cold sauce-dressed carrot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210210234.XA CN103504232A (en) | 2012-06-26 | 2012-06-26 | Preparation of convenient instant cold sauce-dressed carrot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504232A true CN103504232A (en) | 2014-01-15 |
Family
ID=49888087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210210234.XA Pending CN103504232A (en) | 2012-06-26 | 2012-06-26 | Preparation of convenient instant cold sauce-dressed carrot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504232A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1027838B1 (en) * | 2019-12-09 | 2021-07-08 | Dv Fresh Bvba | Method for preparing a packaged carrot salad |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253758A (en) * | 1993-03-03 | 1994-09-13 | Asahi Denka Kogyo Kk | Allergen-reduced grain preparation product, its production, and processed food containing the same |
| CN101361552A (en) * | 2008-09-11 | 2009-02-11 | 杜述岭 | Making method of stir-fried Chinese potato |
| CN102488168A (en) * | 2011-12-09 | 2012-06-13 | 席跃久 | Pickled cabbage water pickled sour radish |
-
2012
- 2012-06-26 CN CN201210210234.XA patent/CN103504232A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253758A (en) * | 1993-03-03 | 1994-09-13 | Asahi Denka Kogyo Kk | Allergen-reduced grain preparation product, its production, and processed food containing the same |
| CN101361552A (en) * | 2008-09-11 | 2009-02-11 | 杜述岭 | Making method of stir-fried Chinese potato |
| CN102488168A (en) * | 2011-12-09 | 2012-06-13 | 席跃久 | Pickled cabbage water pickled sour radish |
Non-Patent Citations (2)
| Title |
|---|
| 中国烹饪协会美食营养专业委员会: "《精选家常凉菜拌菜1088例》", 31 January 2010 * |
| 赵保利: "《生活小窍门实用大全集》", 31 August 2011 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1027838B1 (en) * | 2019-12-09 | 2021-07-08 | Dv Fresh Bvba | Method for preparing a packaged carrot salad |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140115 |