CN103907977B - A kind of freeze-drying spinach-egg flower soup and production technology thereof - Google Patents
A kind of freeze-drying spinach-egg flower soup and production technology thereof Download PDFInfo
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- CN103907977B CN103907977B CN201410111530.3A CN201410111530A CN103907977B CN 103907977 B CN103907977 B CN 103907977B CN 201410111530 A CN201410111530 A CN 201410111530A CN 103907977 B CN103907977 B CN 103907977B
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- spinach
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
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- 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
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention belongs to food processing technology field, particularly a kind of freeze-drying spinach-egg flower soup and production technology thereof.This freeze-drying spinach-egg flower soup, with spinach, egg, carrot, mushroom, edible salt, milt, monosodium glutamate, potato fecula and white pepper for raw material, choose according to certain weight proportion, through cleaning, sterilization, rinsing, cutting, blanching, cooling, sterilization, rinsing, drain, stirring of beating eggs, boiled egg flower, mixing, paving dish, quick-frozen, freeze-drying and discharging obtain.The invention has the beneficial effects as follows: wash i.e. edible open with hot water, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.
Description
(1) technical field
The invention belongs to food processing technology field, particularly a kind of freeze-drying spinach-egg flower soup and production technology thereof.
(2) background technology
Spinach contains abundant Alphalin, Vitamin C and mineral matter, and especially Alphalin, Vitamin C content are the hats of all greengroceries, can stop blooding and enrich blood to treat anaemia.Spinach-egg flower soup is the common dish of one on common people's dining table, but its comparison bothers, and especially the making of egg flower, is not more that general house person holds wield skill.Along with the quickening of modern's rhythm of life, convenient instant food is more and more subject to the favor of people, that market just can make in the urgent need to a kind of people not needing to possess certain cooking level, delicious food, spinach-egg flower soup easily.
(3) summary of the invention
The present invention in order to make up the deficiencies in the prior art, provide a kind of nutritious, can namely steep instant, lightweight, be easy to carry, long shelf-life, taste are good, the simple freeze-drying spinach-egg flower soup of technique and production technology thereof.
The present invention is achieved through the following technical solutions:
A kind of freeze-drying spinach-egg flower soup, it is characterized in that: be made up of the raw material of following parts by weight: spinach 12 ~ 18 parts, 48 ~ 54 parts, egg, 7 ~ 9 parts, carrot, 7 ~ 9 parts, mushroom, edible salt 4.5 ~ 5.5 parts, milt 3 ~ 4 parts, monosodium glutamate 3 ~ 4 parts, potato fecula 5.2 ~ 6 parts, white pepper 0.3 ~ 0.5 part.
Preferably, be made up of the raw material of following parts by weight: spinach 15 parts, 51 parts, egg, 8 parts, carrot, 8 parts, mushroom, edible salt 5 parts, milt 3.5 parts, monosodium glutamate 3.5 parts, potato fecula 5.6 parts, white pepper 0.4 part.
A production technology for freeze-drying spinach-egg flower soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: mushroom removes root, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion be taken out, and pick egg, rejects in egg the egg having breakage, peculiar smell and variable color, picks fresh, free of contamination spinach;
(2), cleaning: clean spinach, carrot and mushroom with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface;
(3), sterilize: the clorox of the spinach after cleaning, carrot and mushroom 200PPM soaks 5 ~ 7 minutes;
(4), rinsing: with circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(5), cutting: spinach is cut to the segment of 20 ~ 25mm along stalk direction, and every leaf spinach stays stalk to be 30-40mm and will be cut into the section that require length the same as dish leaf, carrot is cut to the thin slice of 10mm × 10mm × 1 ~ 2mm, and mushroom is cut to the thin slice of long 25mm × thick 1-2mm;
(6), blanching: in the hot water by spinach section blanching 5 ~ 10 seconds, mushroom blanching 50 ~ 80 seconds, carrot blanching 80 ~ 120 seconds;
(7), cool: the spinach section after blanching, mushroom pieces, carrot slice cool down in circulating water;
(8), sterilize: soak with the clorox of 150PPM the dish grain cut for 5 ~ 7 minutes;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds potato fecula molten in advance and constantly stirs after opening, then add egg liquid while stirring, and egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer;
(13), mixing: by handle well mushroom, carrot, edible salt, milt, monosodium glutamate, white pepper and spinach added together, then add egg flower stir;
(14), paving dish: the Tonga of being weighed in pallet, the quality of paving dish is at 48 ~ 50 grams of every lattice;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the material that prefreezing is good is pushed in freeze dryer, and point 9 stages heat, and heat 25 hours, vacuum is set as 30 ~ 60Pa, and freeze drying box flaggy temperature is set to 20 ~ 115 DEG C.
(17), discharging: take out product, be put into rapidly on package post and pack.
Preferably, in step (3), 6 minutes are soaked with the clorox of 200PPM.
Preferably, in step (5), spinach is cut to the segment of 22mm length and width, and stay stalk 35mm, carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and mushroom is cut to the thin slice of long 25mm × thick 1.5mm.
Preferably, in step (6), spinach section blanching 8 seconds, mushroom blanching 65 seconds, carrot blanching 100 seconds.
Preferably, in step (8), 6 minutes are soaked with the clorox of 150PPM.
Preferably, in step (14), the quality of paving dish is at 49 grams of every lattice.
Preferably, in step (17), pack environment temperature controls at 20 ~ 25 DEG C, and ambient humidity controls below 20%.
Preferably, in step (17), pack environment temperature controls at 22 DEG C.
After the freeze-drying of this product, average every block focuses on 7.9 ~ 8.14 grams, and largest block weight is at 8.8 grams, and smallest blocks weight is at 7.2 grams; Require that product is not crisp, can pack, moisture is 1% ~ 3.3%; Product rehydration is fast, dissolves after adding water at once, after the dissolved in boiled water of about 280 milliliters, and delicious flavour, moderately salted.
The invention has the beneficial effects as follows: wash i.e. edible open with hot water, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.
(4) accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Accompanying drawing 1 is production technological process of the present invention;
Accompanying drawing 2 is freeze-dry process step parameter figure of the present invention;
(5) detailed description of the invention
Embodiment 1:
Pulp furnish: spinach 12kg, egg 48kg, carrot 7kg, mushroom 7kg, edible salt 4.5kg, milt 3kg, monosodium glutamate 3kg, potato fecula 5.2kg, white pepper 0.3kg.
Preparation method:
Select spinach to obstruct shorter spinach, with turnip with red inside, radish decaptitates, and will rot, color spot and the taking-up of insect pest damaged portion, and select bacteria cover diameter at the fresh little mushroom of 4 ~ 5 centimetres, mushroom removes root, and egg is picked, and has the egg of breakage, peculiar smell and variable color in rejecting egg.Clean spinach, carrot and mushroom with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface, the clorox of the spinach after cleaning, carrot and mushroom 200PPM soaks 6 minutes, because vegetables and eggs products surface have been easy to microbial reproduction.With circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect.Spinach is cut to the segment of the 22mm along stalk direction, and every leaf spinach stays stalk for 35mm and will be cut into the section that require length the same as dish leaf, carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, mushroom is cut to the thin slice of long 25mm × thick 1.5mm, in the hot water by spinach section blanching 8 seconds, mushroom blanching 65 seconds, carrot blanching 100 seconds, cools down the spinach section after blanching, mushroom pieces, carrot slice in circulating water.Soak the dish grain cut for 6 minutes with the clorox of 150PPM, with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect, get rid of all raw material surface moistures with drum centrifuge.Egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring, quantitative water is added in steam-jacked kettle, the amount added water controls as the ratio of starch solution can be made to be 2%, water is opened rear temperature and is controlled 98 DEG C, adds starch molten in advance and constantly stirs, then add egg liquid while stirring, egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer.By handle well mushroom, carrot, edible salt, milt, monosodium glutamate, white pepper and spinach added together, then add egg flower stir, be like this in order to avoid egg flower stir too broken; The Tonga of being weighed in pallet, the quality of paving dish is at 49 grams of every lattice, and whole by doctor blade, straight uniform; Adopt quick freezing, the ice crystal of formation is little, little to the cellular damage of material, and after freeze-drying, rehydration is good, and quality of material is good, but distillation is slower.Slow freezing, the ice crystal of formation is comparatively large, and the passage that the space after distillation is linked to be is larger, be convenient to the effusion of moisture, rate of sublimation is fast, but after freeze-drying, rehydration is slow, take middling speed freezing method, quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours.The material that prefreezing is good is pushed in freeze dryer, according to carrying out heating freeze-drying to material as shown in Figure 2.Finally, from testing machine, take out product, be put into rapidly on package post and pack, and pack environment temperature is controlled at about 22 DEG C, ambient humidity controls below 20%.
Embodiment 2:
Pulp furnish: spinach 18kg, egg 54kg, carrot 9kg, mushroom 9kg, edible salt 5.5kg, milt 4kg, monosodium glutamate 4kg, potato fecula 6kg, white pepper 0.5kg.
Preparation method:
With embodiment 1.
Embodiment 3:
Pulp furnish: spinach 15kg, egg 51kg, carrot 8kg, mushroom 8kg, edible salt 5kg, milt 3.5kg, monosodium glutamate 3.5kg, potato fecula 5.6kg, white pepper 0.4kg.
Preparation method:
With embodiment 1.
Claims (9)
1. a freeze-drying spinach-egg flower soup, it is characterized in that: be made up of the raw material of following parts by weight: spinach 12 ~ 18 parts, 48 ~ 54 parts, egg, 7 ~ 9 parts, carrot, 7 ~ 9 parts, mushroom, edible salt 4.5 ~ 5.5 parts, milt 3 ~ 4 parts, monosodium glutamate 3 ~ 4 parts, potato fecula 5.2 ~ 6 parts, white pepper 0.3 ~ 0.5 part;
Its production technology comprises the following steps:
(1), select, pretreated feedstock: mushroom removes root, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion be taken out, and pick egg, rejects in egg the egg having breakage, peculiar smell and variable color, picks fresh, free of contamination spinach;
(2), cleaning: clean spinach, carrot and mushroom with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface;
(3), sterilize: the clorox of the spinach after cleaning, carrot and mushroom 200PPM soaks 5 ~ 7 minutes;
(4), rinsing: with circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(5), cutting: spinach is cut to the segment of 20 ~ 25mm along stalk direction, and carrot is cut to the thin slice of 10mm × 10mm × 1 ~ 2mm, and mushroom is cut to the thin slice of long 25mm × thick 1-2mm;
(6), blanching: in the hot water by spinach section blanching 5 ~ 10 seconds, mushroom blanching 50 ~ 80 seconds, carrot blanching 80 ~ 120 seconds;
(7), cool: the spinach section after blanching, mushroom pieces, carrot slice cool down in circulating water;
(8), sterilize: soak with the clorox of 150PPM the dish grain cut for 5 ~ 7 minutes;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds potato fecula molten in advance and constantly stirs after opening, then add egg liquid while stirring, and egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer;
(13), mixing: by handle well mushroom, carrot, edible salt, milt, monosodium glutamate, white pepper and spinach added together, then add egg flower stir;
(14), paving dish: the Tonga of being weighed in pallet, the quality of paving dish is at 48 ~ 50 grams of every lattice;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the material that prefreezing is good is pushed in freeze dryer, and point 9 stages heat, and heat 25 hours, vacuum is set as 30 ~ 60Pa, and freeze drying box flaggy temperature is set to 20 ~ 115 DEG C;
(17), discharging: take out product, be put into rapidly on package post and pack.
2. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: be made up of the raw material of following parts by weight: spinach 15 parts, 51 parts, egg, 8 parts, carrot, 8 parts, mushroom, edible salt 5 parts, milt 3.5 parts, monosodium glutamate 3.5 parts, potato fecula 5.6 parts, white pepper 0.4 part.
3. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: in step (3), soaks 6 minutes with the clorox of 200PPM.
4. a kind of freeze-drying spinach-egg flower soup according to claim 1, it is characterized in that: in step (5), spinach is cut to the segment of 22mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, mushroom is cut to the thin slice of long 25mm × thick 1.5mm.
5. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: in step (6), spinach section blanching 8 seconds, mushroom blanching 65 seconds, carrot blanching 100 seconds.
6. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: in step (8), soak 6 minutes with the clorox of 150PPM.
7. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: in step (14), and the quality of paving dish is at 49 grams of every lattice.
8. a kind of freeze-drying spinach-egg flower soup according to claim 1, is characterized in that: in step (17), pack environment temperature controls at 20 ~ 25 DEG C, and ambient humidity controls below 20%.
9. a kind of freeze-drying spinach-egg flower soup according to claim 8, is characterized in that: in step (17), pack environment temperature controls at 22 DEG C.
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| CN201410111530.3A CN103907977B (en) | 2014-03-25 | 2014-03-25 | A kind of freeze-drying spinach-egg flower soup and production technology thereof |
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| CN201410111530.3A CN103907977B (en) | 2014-03-25 | 2014-03-25 | A kind of freeze-drying spinach-egg flower soup and production technology thereof |
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| CN103907977B true CN103907977B (en) | 2016-03-16 |
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| CN104839687B (en) * | 2015-04-16 | 2017-03-15 | 徐州工程学院 | A kind of preparation method of instant complex type sweet corn egg drop soup |
| CN109170758A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | Day lily, vegetables egg flower soup and preparation method thereof |
| CN109170760A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | Day lily vinegar-pepper soup and preparation method thereof |
| CN113357880B (en) * | 2021-05-17 | 2022-11-11 | 云南易门丛山食用菌有限责任公司 | Processing technology of semi-freeze-dried tricholoma matsutake |
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| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
| CN102793231A (en) * | 2012-09-10 | 2012-11-28 | 北方绿色食品股份有限公司 | Convenient spinach-egg flower soup |
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- 2014-03-25 CN CN201410111530.3A patent/CN103907977B/en not_active Expired - Fee Related
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| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
| CN102793231A (en) * | 2012-09-10 | 2012-11-28 | 北方绿色食品股份有限公司 | Convenient spinach-egg flower soup |
| CN103251088A (en) * | 2013-05-28 | 2013-08-21 | 马鞍山沁玖洲食品有限公司 | Freeze-dry process preparation method of bulk vegetable egg flower soup base |
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