CN103549515A - 一种冻干鲜贝冬瓜汤料的制备方法 - Google Patents
一种冻干鲜贝冬瓜汤料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种冻干鲜贝冬瓜汤料的制备方法,它采用的主要原料按重量份配比为:其配方及重量配比为:鲜贝肉13~23份,冬瓜37~47份,香菇9~19份,香菜1~5份,食盐1~3份,白砂糖1~3份,鸡精1~3份,胡椒粉1~3份,姜粉0.2~0.5份,料酒0.4~0.7份,质量浓度为10%的淀粉浆10~20份,麦芽糊精1~5份,羧甲基纤维素钠0.2~0.5份。将原料经过前处理、预熟、配料、冻结、真空冷冻干燥等工序而制成,解决了鲜贝肉和冬瓜预熟、鲜贝冬瓜汤配方和冻干过程的技术参数问题,冻干后的鲜贝冬瓜汤复水率达95%以上,即冲水即喝汤,营养均衡,色香味俱全,口感好,该汤料中含有多种营养物质,对人类的健康有着十分积极的作用,同时具有一定的食疗作用。
Description
技术领域
本发明涉及方便汤料产品的加工领域,具体是一种冻干鲜贝冬瓜汤料的制备方法。
背景技术
汤是世界各地饮食中重要的组成部分,它有丰富的营养,能增进食欲,中国古代有“宁可食无肉,不可食无汤”之说。加工一份营养丰富、风味可口的汤相当费时,现代家庭常较难承受,特别在经济发达国家尤其如此。因此,实施制汤逐步被即食性汤所取代,尤其是对于那些从事野外作业、远洋、作战、旅游、上班等一族人群,均需大量消费冲泡方便富有营养的即食汤料。冻干方便汤料比其他工艺制成的方便汤料在于,不添加任何保鲜剂和防腐剂,是低热量、安全、快捷、美味的新产品,符合当今方便、健康、绿色、功能食品的消费趋势,更容易受到消费者的推崇。
(一)现有申请的冻干汤料专利部分如下:
1、“一种食用菌方便汤的工业化生产方法”(申请号:200910222641.0)本发明提供一种食用菌方便汤的工业化生产方法,其包括,前处理工序、漂烫冷却工序、配料工序、速冻工序、真空冷冻干燥工序。它通过控制工艺参数以及工艺流程,确立了冻干菌汤产品的最佳工业化生产方法,解决了食用菌产品菌片悬浮不均匀,冻干水分难控制的工艺技术问题,为食用菌加工领域提供了一种新的工业化加工方法,提高了食用菌栽培产业的经济效益。利用该方法可以 大规模高效地生产风味鲜美、食用方便且不含过多油料的高营养方便汤。
2、“一种海鲜汤料”(申请号:201110178107.1),该汤料包含以下重量份的材料:虾仁1-3粒,胡萝卜1-3份,洋葱2-4份,蟹肉棒2-4份,鱿鱼1-3份,香菜1.5份,食盐1.1份,虾味素0.2份,鸡精0.5份,鸡蛋4份,胡椒0.05份,玉米淀粉0.7份,海鲜抽提物0.8份,干贝抽提物0.2份,生姜0.2份,水解植物蛋白质0.16份,葡萄糖0.5份,麦芽糊精0.9份,该汤料还包括紫苏油0.03份。该本发明海鲜汤营养均衡,色香味俱全,口感好,该汤料中含有多种营养物质,对人类的健康有着十分积极的作用和辅助治疗的效果,汤料中的a-亚麻酸,属于不饱和脂肪酸,有助于降低血脂,降低血压抗凝溶栓,改善心脑血管,降低总胆固醇浓度,预防心血管疾病,抑制心肌梗塞及脑梗塞的发生,预防及抑制肿瘤的形成,汤料中还富含丰富的钙、磷、铁、镁等微量元素,能很好的保护心脏,有利于骨骼的强劲和造血,具有降糖防癌的作用。
3、“一种西红柿鸡蛋汤料”(申请号:201110178242.6),该汤包含以下重量份的材料:西红柿11-13份,鸡蛋4-6份,西红柿酱1-2份,食盐1.1份,鸡精0.8份,葱1.2份,水解植物蛋白质0.25份,胡椒0.02份,玉米淀粉0.85份,麦芽糊精0.9份,生姜0.16份,柠檬酸0.02份,葡萄糖1.14份,该汤料还包括紫苏油0.03份。该汤料营养均衡,色香味俱全,口感好,该汤含有多种营养物质,对人类的健康有着十分积极的作用和辅助治疗的效果,汤中的a-亚麻酸,属于不饱和脂肪酸,有助于降低血脂,改善心脑血管,降低总胆固醇浓度,抑制心肌梗塞及脑梗塞的发生,预防及抑制肿瘤的形成,汤料中还含有丰富的番茄红素,具有独特的抗氧化能力,阻止癌变进程,此汤具有紫云润燥,养心安神,延年益寿之功,营养价值高,将西红柿和鸡蛋的营 养价值完美的搭配在一起。
4、“一种冻干汤料的制备方法”(申请号:201310202747.0),它属于冷冻升华干燥加工蔬菜蛋花汤料技术领域。与现行冻干块状汤料不同,该发明的块状汤料生产过程中无需使用模具将蔬菜和蛋花单独进行前处理再和用调味料熬制的芡汁混合后不再敷模直接铺盘,上架子车,预冻凝固,切割成块,速冻后冻干而成汤料块。通过该方法制作的汤料经过试验及大生产实际应用的数据测算,相应冻干成本能够降低20%以上。
(二)冻干汤料文献部份报道
1、王玉川;冻干速溶汤块的研制[J];食品科技;2005年07期
它主要研制一种新型冻干速溶汤块,介绍生产工艺过程、工艺特点及产品质量的主要影响因素。以新鲜鸡蛋和蔬菜等为主要原料,采用冻干技术精心加工制备的速溶汤块新品,具有营养丰富、风味独特、品质优良、方便快捷、货架期长、运输贮藏方便等特点。
2、黄松连;冻干速溶菠菜蛋花汤工艺研究[J];《科技促进发展》;2010年第8期
该文介绍冻干速溶菠菜蛋花的生产工艺流程,操作要点,制定冻干速溶菠菜蛋花汤的冻干曲线和时序时要确定的数据,干燥过程媒体温度和真空度制定依据。
3、李桂芬;冻干香菜牛肉汤料的加工技术;《农村实用科技信息》;2010年第11期
该文介绍了冻干香菜牛肉汤料的功效与特点,阐述了冻干香菜牛肉汤料的加工工艺流程及操作要点,提出了冻干香菜牛肉汤料的产品质量标准。
4、张玉斌等;浓缩牦牛骨汤真空冷冻干燥工艺试验研究[J];食品工业科 技;2012年16期
该文介绍了以牦牛骨为原料,采用高压结合常压文火煮制工艺经真空减压浓缩生产浓缩牦牛骨汤,再经真空冷冻干燥技术制成具特色的速溶复合牛骨汤料产品,研究了预冻温度、真空度、冷冻干燥时间、物料厚度等因素对浓缩牦牛骨汤真空冷冻工艺的影响。采用单因素及正交试验,以干品率为依据,结合浓缩牛骨冻干汤料复水后感官质量评分筛选出最佳冻干工艺条件,即:物料厚度3mm、真空度30Pa、冷冻干燥时间6h、预冻温度-30℃。对浓缩牛骨真空冻干汤料产品复水冲调特性、微观表面形貌、风味成分分析结果表明,产品性能稳定,感官品质和风味好。
目前尚未见有用鲜贝肉、冬瓜、香菇等制成冻干鲜贝冬瓜汤的记载。
发明内容
本发明所要解决的技术问题是提供一种冻干鲜贝冬瓜汤料的制备方法,使日常需要进行繁锁亨饪才能食用的鲜贝冬瓜汤,能够直接冲水食用,快捷方便,其营养均衡,色香味俱全,口感好,该汤料中含有多种营养物质,对人类的健康有着十分积极的作用,同时一定的食疗作用。
本发明以如下技术方案解决上述技术问题:
本发明一种冻干鲜贝冬瓜汤料的制备方法,它采用的主要原料按重量份配比为:鲜贝肉13~23份,冬瓜37~47份,香菇9~19份,香菜1~5份,食盐1~3份,白砂糖1~3份,鸡精1~3份,胡椒粉1~3份,姜粉0.2~0.5份,料酒0.4~0.7份,质量浓度为10%的淀粉浆10~20份,麦芽糊精1~5份,羧甲基纤维素钠0.2~0.5份。
制备工艺是:
1)将物料混合均匀,浸渍5分钟;
2)入模:将混匀后的配料注入模具中;
3)预冻:在速冻库-11℃~-20℃冷冻3~5小时;
4)脱模:在-5℃~-10℃环境下将汤料从模具中脱出;
5)冻结:脱模后的汤料在速冻库-30℃~-35℃冷冻3~5小时;
6)真空冷冻干燥:将冻结后的汤料送入真空冷冻干燥仓,冷肼温度-35℃~-45℃,真空度80~90Pa,加热板温度按以下进行:100℃±5维持4~6小时→90℃±5维持4~6小时→80℃±5维持4~6小时→70℃±5维持4~6小时→60℃±5维持4~6小时→50℃±5维持3~5小时;
7)出仓包装:在相对湿度40%±5、温度≤30℃环境下出仓,每块汤料用铝箔袋或真空袋独立包装。
所述原料中鲜贝肉处理是:取蛤蜊鲜贝肉,挑去异物,洗净,投入沸水中2~5分钟至熟捞起沥水,切成5~10mm。
所述原料中冬瓜的处理是:将冬瓜去皮去核,洗净,切成5mm×5mm×5mm丁,于水温为95℃下漂烫2分钟,快速水冷,沥干水。
所述原料中香菇的处理是:将香菇洗净,切成5mm×5mm×5mm丁,于水温为95℃下漂烫2分钟,快速水冷,沥干水。
所述原料中香菜的处理是:将香菜洗净,切成5~7mm。
所述原料中质量浓度为10%的淀粉浆的制备方法是:用煮鲜贝肉的水加入淀粉调成质量浓度为10%的淀粉浆。
所述入模时,每个模具注入量为40~200克。
本发明方法通过对各物料进行切分预熟,拌入规定调味料,混匀后注模,预冻后脱模,进行速冻,再按研究确定的技术参数进行真空冷冻干燥,出仓包装。本发明解决了鲜贝肉、冬瓜和香菇预熟、鲜贝冬瓜汤配方和冻干过程的技 术参数问题,冻干后的鲜贝冬瓜汤保持原有的香味、风味和营养成分,复水率达95%以上,能够即冲水即喝汤,海鲜味浓郁,味道甚佳。
具体实施方式
下面对本发明采用的主要原料的食疗作用进行说明:
鲜贝肉:【成分】鲜贝肉为被称为“天下第一鲜”、“百味之冠”的蛤蜊之肉,其肉质鲜美无比,营养全面,每100克含有蛋白质10.8克、脂肪1.6克、碳水化合物4.6克、铁14.2毫克、钙37毫克、磷82毫克、维生素A400国际单位、多种氨基酸和牛磺酸等多种成分,还含有一种蛤素,有抑制肿瘤生长的抗癌作用,低热能、高蛋白、少脂肪,能防治中老年人慢性病。
【药理作用】蛤蜊味咸性寒,有滋阴润燥、利尿消肿、软坚散结作用。《本草经疏》中记载“蛤蜊其性滋润而助津液,故能润五脏、止消渴,开胃也。咸能入血软坚,故主妇人血块及老癖为寒热也。”动物实验证明,蛤蜊对小鼠的肉瘤和腹水瘤都有抑制作用和缓解作用。
【食疗作用】现代医学证明,蛤蜊肉炖熟食用,一日三次可治糖尿病;蛤蜊肉和韭菜经常食用,可治疗阴虚所致的口喝、干咳、心烦、手足心热等症。常食对甲状腺肿大、黄疸、小便不畅、腹胀等症也有疗效。
冬瓜:【性味】凉,甘淡。
【功用】清热化痰.除烦止渴。有利水消痰、清热解毒的功效。湿热体质者若有水肿、胀满、痰多、暑热烦闷、消渴、湿疹、疖肿等均可食用,并可解酒。
【成分】每100g鲜冬瓜中含有蛋白质0.3g,碳水化合物1.8g克,膳食纤维0.9g,钾65mg,钠0.2mg,磷14mg,镁5mg,铁0.1mg,抗坏血酸27mg,维生素E0.02mg,核黄素0.01mg,硫胺素0.01mg,尼克酸0.2mg。研究表明, 冬瓜维生素中以抗坏血酸、硫胺素、核黄素及尼克酸含量较高,具防治癌症效果的维生素B1,在冬瓜子中含量相当丰富;矿质元素有钾、钠、钙、铁、锌、铜、磷、硒等8种,其中含钾量显著高于含钠量,属典型的高钾低钠型蔬菜,对需进食低钠盐食物的肾脏病、高血压、浮肿病患者大有益处,其中元素硒还具有抗癌等多种功能;含有除色氨酸外的8种人体必需氨基酸,谷氨酸和天门冬氨酸含量较高,还含有鸟氨酸和Y-氨基丁酸以及儿童特需的组氨酸;冬瓜不含脂肪,膳食纤维高达0.8%,营养丰富而且结构合理,营养质量指数计算表明,冬瓜为有益健康的优质食物。
【药理作用】冬瓜中的不少化学成份具有显著的生理活性。冬瓜果肉含有腺嘌呤、β-谷甾醇、羽扇豆醇、十三烷醇、甘露醇、鼠李糖、葫芦素β等多种功能性成份。冬瓜瓤含葫芦巴碱(tfigonelline)、组氨酸、腺嘌呤、维生素B1、C、E等。
(1)丙醇二酸经研究发现,冬瓜中富含丙醇二酸。能有效控制体内的糖类转化为脂肪,防止体内脂肪堆积,还能把肥胖多余的脂肪消耗掉,对防治高血压、动脉粥样硬化、减肥有良好的效果。此外冬瓜的美容功效与它含有大量丙醇二酸也有很大关系;
(2)葫芦巴碱(trigonellinelline)葫卢巴碱主要存在于冬瓜瓤中,它能帮助人体新陈代谢,抑制糖类转化为脂肪也是冬瓜中的减肥降脂功能因子之一;
(3)膳食纤维冬瓜中的膳食纤维含量很高,每100g中含膳食纤维约0.9g。现代医学研究表明膳食纤维含量高的食物对改善血糖水平效果好,人的血糖指数与食物中食物纤维的含量成负相关。另外,膳食纤维还能降低体内胆固醇,降血脂,防止动脉粥样硬化。冬瓜中的粗纤维,能刺激肠道蠕动,使肠道里积 存的致癌物质尽快排泄出去;
(4)冬瓜多糖对冬瓜多糖成份进行分析,红外光谱显示该多糖有892cm~1吸收峰,提示含有β-D-吡喃糖苷键,可能是一活性多糖。分子量约为23000。利用薄层色谱和气相色谱对冬瓜多糖的成份单糖进行了分析,实验结果表明,冬瓜多糖是由鼠李糖、阿拉伯是由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖组成的杂多糖,其百分含量分别为4.7%、6.79%、1.91%、2.02%、6.36%、77.32%。
【食疗作用】
1.利尿消肿冬瓜含维生素C较多,且钾盐含量高,纳盐含量较低,需要补充食物的高血压肾脏病、浮肿病等患者食之,可达到消肿而不伤正气的作用。
2.减肥冬瓜中所含的丙醇二酸,能有效地抑制糖类转化为脂肪,加之冬瓜本身不含脂肪,热量不高,对于防止人体发胖具有重要意义,可以帮助体形健美。
3.清热解暑冬瓜性寒味甘,清热生津,解暑除烦,在夏日服食尤为适宜。
香菇:香菇是世界第二大食用菌,也是我国特产之一,在民间素有“山珍”之称。它是一种生长在木材上的真菌。味道鲜美,香气沁人,营养丰富,素有“植物皇后”美誉。
【成分】每100克食用部分中含水13克、脂肪1.8克、碳水化合物54克、粗纤维7.8克、灰分4.9克、钙124毫克、磷415毫克、铁25.3毫克、维生素B10.07毫克、维生素B21.13毫克、尼克酸18.9毫克。鲜菇除含水85-90%外,固形物中含粗蛋白19.9%,粗脂肪4%,可溶性无氮物质67%,粗纤维7%,灰分3%,香菇含丰富的维生素D原
【药理作用】香菇多糖能提高辅助性T细胞的活力而增强人体体液免疫功 能。大量实践证明,香菇防治癌症的范围广泛,已用于临床治疗。香菇还含有多种维生素、矿物质,对促进人体新陈代谢,提高机体适应力有很大作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘、减肥等。中国不少古籍中记载香菇“益气不饥,治风破血和益胃助食”。民间用来助痘疮、麻疹的诱发,治头痛、头晕。现代研究证明,香菇多糖可调节人体内有免疫功能的T细胞活性,可降低甲基胆蒽诱发肿瘤的能力。香菇对癌细胞有强烈的抑制作用,对小白鼠肉瘤180的抑制率为97.5%,对艾氏癌的抑制率为80%。香菇还含有双链核糖核酸,能诱导产生干扰素,具有抗病毒能力。
香菇含有一种分子量为100万的抗肿瘤成分--香菇多糖,含有降低血脂的成分---香菇太生,香菇腺嘌呤和腺嘌呤的衍生物,香菇还含有抗病毒的成分--干扰素的诱发剂----双链核糖核酸,是不可多得的保健食品之一。香菇中含不饱和脂肪酸甚高,还含有大量的可转变为维生素D的麦角甾醇和菌甾醇,对于增强抗疾病和预防感冒及治疗有良好效果。
经常食用香菇对预防人体,特别是婴儿因缺乏维生素D而引起的血磷、血钙代谢障碍导致的佝偻病有益,可预防人体各种粘膜及皮肤炎病。
香菇中所含香菇太生(lentysin)可预防血管硬化,可降低人的血压,从香菇中还分离出降血清胆固醇的成分(C8H1104N5,C9H1103N5)。
香菇灰分中含有大量钾盐及其它矿质元素,被视为防止酸性食物中毒的理想食品。
为此,以鲜贝肉、冬瓜、香菇为主构成的冻干鲜贝冬瓜汤,不仅具有的浓郁海鲜风味,作为日常即冲即食汤料,营养均衡,色香味俱全,口感好,该汤料中含有多种营养物质,对人类的健康有着十分积极的作用,同时具有一定的 食疗作用。
以下是本发明方法的具体实施例:
实施例1:
1、配方及重量配比为:鲜贝肉23份,冬瓜41.2份,香菇19份,香菜1份,食盐1份,白砂糖1份,鸡精1份,胡椒粉1份,姜粉0.2份,料酒0.4份,质量浓度为10%淀粉浆10份,麦芽糊精1份,羧甲基纤维素钠0.2份。
2、制备方法:
2.1取蛤蜊鲜贝肉,挑去异物,洗净,投入沸水中2分钟至熟捞起沥水,切成5mm。
2.2冬瓜去皮去核,洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.3香菇洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.4香菜洗净,切成5mm。
2.5质量浓度为10%的淀粉浆:将煮鲜贝肉的水加入淀粉配置为质量浓度为10%的淀粉浆。
2.6配料:按配方及重量配比称取各物料,混合均匀,浸渍5分钟。
2.7入模:将混匀后的配料注入模具中,每个模具注入量为40克。
2.8预冻:在速冻库-11℃冷冻5小时。
2.9脱模:在-5℃环境下将汤料从模具中脱出。
2.10冻结:脱模后的汤料在速冻库-30℃冷冻3小时。
2.11真空冷冻干燥:冻结后的汤料送入真空冷冻干燥仓,冷肼温度-35℃,真空度90Pa,加热板温度按以下进行:100℃维持4小时→90℃维持4小时 →80℃维持4小时→70℃维持4小时→60℃维持4小时→50℃维持3小时。
2.12出仓包装:在相对湿度40%、温度30℃环境下出仓,每块汤料用铝箔袋独立包装。
实施例2:
1、配方及重量配比为:鲜贝肉13份,冬瓜40份,香菇9份,香菜2份,食盐3份,白砂糖3份,鸡精2.1份,胡椒粉1.5份,姜粉0.3份,料酒0.6份,质量浓度为10%的淀粉浆20份,麦芽糊精5份,羧甲基纤维素钠0.5份。
2、制备方法:
2.1取蛤蜊鲜贝肉,挑去异物,洗净,投入沸水中5分钟至熟捞起沥水,切成10mm。
2.2冬瓜去皮去核,洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.3香菇洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.4香菜洗净,切成7mm。
2.5质量浓度为10%的淀粉浆:将煮鲜贝肉的水加入淀粉配置为质量浓度为10%的淀粉浆。
2.6配料:按配方及重量配比称取各物料,混合均匀,浸渍5分钟。
2.7入模:将混匀后的配料注入模具中,每个模具注入量为200克。
2.8预冻:在速冻库-20℃冷冻5小时。
2.9脱模:在-10℃环境下将汤料从模具中脱出。
2.10冻结:脱模后的汤料在速冻库-35℃冷冻5小时。
2.11真空冷冻干燥:冻结后的汤料送入真空冷冻干燥仓,冷肼温-45℃, 真空度80Pa,加热板温度按以下进行:105℃维持6小时→95℃维持6小时→85℃维持6小时→75℃维持6小时→65℃维持6小时→55℃维持5小时。
2.12出仓包装:在相对湿度45%、温度30℃环境下出仓,每块汤料用真空袋独立包装。
实施例3:
1、配方及重量配比为:鲜贝肉20份,冬瓜47份,香菇14份,香菜3份,食盐2份,白砂糖2份.鸡精2份,胡椒粉2份,姜粉0.5份,料酒0.7份,质量浓度为10%的淀粉浆10.5份,麦芽糊精3份,羧甲基纤维素钠0.3份。
2、制备方法:
2.1取蛤蜊鲜贝肉,挑去异物,洗净,投入沸水中4分钟至熟捞起沥水,切成8mm。
2.2冬瓜去皮去核,洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.3香菇洗净,切成5×5×5mm丁,漂烫(95℃,2分钟),快速水冷,沥干水。
2.4香菜洗净,切成6mm。
2.5质量浓度为10%的淀粉浆:将煮鲜贝肉的水加入淀粉配置为质量浓度为10%的淀粉浆。
2.6配料:按配方及重量配比称取各物料,混合均匀,浸渍5分钟。
2.7入模:将混匀后的配料注入模具中,每个模具注入量为80克。
2.8预冻:在速冻库-15℃冷冻4小时。
2.9脱模:在-8℃环境下将汤料从模具中脱出。
2.10冻结:脱模后的汤料在速冻库-33℃冷冻4小时。
2.11真空冷冻干燥:将冻结后的汤料送入真空冷冻干燥仓,其工作条件是:冷肼温度-40℃,真空度85Pa,加热板温度按以下进行:95℃维持5小时→85℃维持5小时→75℃维持5小时→65℃维持5小时→50℃维持5小时。
2.12出仓包装:在相对湿度35%、温度25℃环境下出仓,每块汤料用铝箔袋独立包装。
Claims (7)
1.一种冻干鲜贝冬瓜汤料的制备方法,其特征在于,原料配方及重量配比为:鲜贝肉13~23份,冬瓜37~47份,香菇9~19份,香菜1~5份,食盐1~3份,白砂糖1~3份,鸡精1~3份,胡椒粉1~3份,姜粉0.2~0.5份,料酒0.4~0.7份,质量浓度为10%的淀粉浆10~20份,麦芽糊精1~5份,羧甲基纤维素钠0.2~0.5份。
制备工艺是:
1)将物料混合均匀,浸渍5分钟;
2)入模:将混匀后的配料注入模具中;
3)预冻:在速冻库-11℃~-20℃冷冻3~5小时;
4)脱模:在-5℃~-10℃环境下将汤料从模具中脱出;
5)冻结:脱模后的汤料在速冻库-30℃~-35℃冷冻3~5小时;
6)真空冷冻干燥:将冻结后的汤料送入真空冷冻干燥仓,冷肼温度-35℃~-45℃,真空度80~90Pa,加热板温度按以下进行:100℃±5维持4~6小时→90℃±5维持4~6小时→80℃±5维持4~6小时→70℃±5维持4~6小时→60℃±5维持4~6小时→50℃±5维持3~5小时;
7)出仓包装:在相对湿度40%±5、温度≤30℃环境下出仓,每块汤料用铝箔袋或真空袋独立包装。
2.根据权利要求1所述冻干鲜贝冬瓜汤料的制备方法,其特征在于,
所述原料中鲜贝肉处理是:取蛤蜊鲜贝肉,挑去异物,洗净,投入沸水中2~5分钟至熟捞起沥水,切成5~10mm。
3.根据权利要求1所述冻干鲜贝冬瓜汤料的制备方法,其特征在于,
所述原料中冬瓜的处理是:将冬瓜去皮去核,洗净,切成5mm×5mm×5mm丁,于水温为95℃下漂烫2分钟,快速水冷,沥干水。
4.根据权利要求1所述冻干鲜贝冬瓜汤料的制备方法,其特征在于,
所述原料中香菇的处理是:将香菇洗净,切成5mm×5mm×5mm丁,于水温为95℃下漂烫2分钟,快速水冷,沥干水。
5.根据权利要求1所述冻干鲜贝冬瓜汤料的制备方法,其特征在于,
所述原料中香菜的处理是:将香菜洗净,切成5~7mm。
6.根据权利要求1所述冻干鲜贝冬瓜汤料的制备方法,其特征在于,
所述原料中质量浓度为10%的淀粉浆的制备方法是:用煮鲜贝肉的水加入淀粉调成质量浓度为10%的淀粉浆。
7.根据权利要求1至7任一所述的冻干鲜贝冬瓜汤料的制备方法,其特征在于,所述入模时,每个模具注入量为40~200克。
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