CN104397610A - Microwave freezing steamed vegetable and production method thereof - Google Patents
Microwave freezing steamed vegetable and production method thereof Download PDFInfo
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- CN104397610A CN104397610A CN201410557735.4A CN201410557735A CN104397610A CN 104397610 A CN104397610 A CN 104397610A CN 201410557735 A CN201410557735 A CN 201410557735A CN 104397610 A CN104397610 A CN 104397610A
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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
Abstract
The present invention discloses a microwave freezing steamed vegetable and a production method thereof. The microwave freezing steamed vegetable comprises a steamed vegetable bag and a seasoning bag, wherein vegetables, flour, potato modified starch, trehalose, vegetable oil, sucrose ester, edible salt, microcrystalline cellulose and other raw materials are mixed and then are subjected to steaming and rapid-freezing packaging to obtain the steamed vegetable bag, soy sauce, garlic, chili oil, monosodium glutamate, edible salt, sesame oil, white granulated sugar and vinegar are mixed and then are subjected to rapid-freezing packaging to obtain the seasoning bag, and the steamed vegetable bag and the seasoning bag are packaged to obtain the freezing steamed vegetable. According to the present invention, the microwave freezing steamed vegetable has characteristics of proper raw material ration, reasonable production method, rich nutrition and rich cellulose, and is suitable for cardiovascular and cerebrovascular disease patients; with application of the method of the present invention to prepare the steamed vegetable, the operation is simple and convenient, the product quality is stable, the standardization is easy to achieve, and the method is suitable for large-scale popularization and application; and the steamed vegetable prepared through the method can be used for home cooking and can further be used in the fast food shop, and can meet the requirement of the people with the fast-paced life.
Description
Technical field
The present invention relates to a kind of suitability for industrialized production and steam the method for dish, especially a kind of can the frozen steamed dish and preparation method thereof of microwave, belong to food processing technology field.
Background technology
The food that Zheng Caishi China Shanxi, Henan, Hebei Deng Di family are common, in Shanxi also referred to as dialling rotten son or ancient thunder.Steaming dish is cook after mix with flour by vegetables, and it is edible to add the flavorings such as garlic juice, capsicum, salt and monosodium glutamate, also can cook rear stir fry in oil with plant after eat.Steam the original shape, Normal juice, the original flavor that maintain dish, compared with cooking methods such as frying, explode, decoct, contained by the dish be steamed out, grease is few, and can preserve the various nutrients of dish to a great extent, more meets the requirement of health diet.Steam vegetable species edible in dish more, have the various edible wild herbs such as potato, fresh kidney beans, cabbage, carrot and elm money, sophora flower, purslane.Vegetables, edible wild herbs are all containing abundant vitamin, and this is that the healthy institute of the person is indispensable.Cellulose in vegetables can also dredge enteron aisle, makes it keep clean unimpeded.Concerning common people, eat the probability that vegetables can prevent from reducing obesity, diabetes, cardiovascular and cerebrovascular diseases morbidity more.Concerning diabetes patient, that just can be said not only nutrition but also cure the disease.
Although steaming dish is popular one cuisines liked, few of change for a long time, the food being directly subordinate to family manufacture, does not have perfect industrialized product; And tradition steams dish inconvenient eating, quality differs, and the shelf-life is short; In the production of current commercial, steam dish easily lump, taste is deteriorated.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of microwave freezing and steaming dish and preparation method thereof, it can suitability for industrialized production, long shelf-life, and after making tradition steam dish industrialization easily the problem such as caking and taste variation be resolved.
The present invention in order to the technical scheme solving its technical problem and adopt is: a kind of microwave freezing steams dish, be made up of steaming green vegetable bun and seasoning bag, described steaming green vegetable bun raw material by weight, comprise: vegetables 100 parts, flour 30-50 part, modified potato starch 1-3 part, trehalose 1-4 part, vegetable oil 5-10 part, sucrose ester 1-3 part, salt 0.5-1 part and microcrystalline cellulose 0. 05-0.1 part; Described seasoning bag raw material by weight, comprising: 100 parts, soy sauce, garlic 7-12 part, chilli oil 5-10 part, monosodium glutamate 1-5 part, salt 1-3 part, sesame oil 5-10 part, white granulated sugar 0.3-0.8 part and vinegar 0.2-0.6 part.
Further, described seasoning bag by weight, comprising: 100 parts, soy sauce, 8 parts, garlic, chilli oil 6 parts, monosodium glutamate 4 parts, salt 2 parts, sesame oil 7 parts, white granulated sugar 0.5 part and vinegar 0.5 part.
Microwave freezing steams a preparation method for dish, comprises the steps:
(1) vegetables pretreatment: vegetables are carried out select, clean, different according to vegetable species, chopping or segment, drain 3 ~ 15min after cleaning;
(2) mix: the flour, modified potato starch, trehalose, sucrose ester, salt and the microcrystalline cellulose that steam in green vegetable bun are mixed, obtains mixed powder;
(3) stir: vegetables are added in mixer and stirs, edible oil is sprayed in vegetables simultaneously, after stirring 2 ~ 5min, by joining in vegetables of gained compound continuous uniform in step (2), and stir;
(4) decatize: adopt steam to steam in step (3) gained mixture, time 20 ~ 40min;
(5) quick-frozen: the product after decatize is taken out, is cooled to less than 10 DEG C immediately after breaing up, then carries out quick-frozen;
(6) pack: adopt carton or plastic casing to carry out being packaged into steaming green vegetable bun the steaming dish after quick-frozen;
(7) garlic is smashed into pieces mud dress, add chilli oil, monosodium glutamate, salt, sesame oil, white granulated sugar and vinegar and stir 10min, then add soy sauce stirring 10min;
(8) mixed material after stirring is packed into seasoning bag, sealing, freezing;
(9) steaming green vegetable bun is loaded in packaging bag together with seasoning bag, sealing, after crossing gold spy, preserve under the cold storage environment of-18 DEG C.
Further, in the steaming green vegetable bun quick-frozen of step (5), quick freezing temperature is less than-32 DEG C, and the time is 20 ~ 30min.
Further, in the refrigerating process of the seasoning bag of step (8), cryogenic temperature is less than-32 DEG C, and the time is 20 ~ 30min.
Further, the weight ratio of described steaming green vegetable bun and seasoning bag is 100:5 ~ 20.
The invention has the beneficial effects as follows: one, pulp furnish is appropriate, method for making is reasonable, farthest maintains the original nutritional labeling of vegetables, is applicable to Patients with geriatric cardiovascular and cerebrovascular diseases and eats; Frozen steamed dish prepared by the method two, utilizing this invention to provide, easy to operate, constant product quality, easily realizes standardization, is applicable to applying on a large scale; Three, the frozen steamed dish instant prepared of this invention, only use defreezing by microwave oven and edible, without the need to loaded down with trivial details decatize and flavoring production process, both can be used for home cooking and eaten, also may be used for fast food restaurant, the demand of present fast pace life crowd can be met.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention will be further elaborated.
embodiment 1
For carrot and ternip:
(1) vegetables pretreatment: carrot, ternip are carried out selecting, cleaning, chopping after peeling, drains 3min after cleaning;
(2) making of flour compound: 30 parts of flour, 3 parts of sucrose esters, 1 part of modified potato starch, 1 part of trehalose, 0.7 portion of salt and 0.05 part of microcrystalline cellulose are mixed, obtains flour compound for subsequent use;
(3) stir: get 50 parts of sliced carrots, 50 parts of ternip silks add in mixer, while stirring the vegetable oil of 10 parts is sprayed in vegetables, after stirring 2min, by joining in vegetables of the flour compound continuous uniform in step (2), and stir;
(4) decatize: adopt steam to steam in step (3) gained mixture, the time is 40min;
(5) quick-frozen: the product after decatize is taken out, is cooled to 10 DEG C immediately after breaing up, then carries out quick-frozen; Quick freezing temperature is-32 DEG C, and the time is 30min;
(6) pack: adopt carton or plastic casing to carry out being packaged into steaming green vegetable bun the steaming dish after quick-frozen;
(7) making of seasoning bag: 8 portions of garlics are smashed into pieces mud dress, adds 6 portions of chilli oils, 4 portions of monosodium glutamates, 2 portions of salt, 7 portions of sesame oil, 0.5 portion of white granulated sugar and 0.5 part of vinegar and stirs 10min, then add soy sauce stirring 10min;
(8) mixed material after stirring is packed into seasoning bag, sealing, freezing, cryogenic temperature is less than-32 DEG C, and the time is 20min;
(9) load in packaging bag by steaming green vegetable bun together with seasoning bag, sealing, after crossing gold spy, preserve under the cold storage environment of-18 DEG C, the weight ratio of steaming green vegetable bun and seasoning bag is 100:10.
embodiment 2
For robiniae,flos:
(1) vegetables pretreatment: selected by robiniae,flos, goes out decontamination, drains 4min after cleaning;
(2) making of flour compound: 40 parts of flour, 3 parts of modified potato starch, 4 parts of trehaloses, 1 portion of salt and 0.1 part of microcrystalline cellulose are mixed, obtains flour compound for subsequent use;
(3) stir: get 100 parts of robiniae,floses and add in mixer, while stirring the vegetable oil of 7 parts is sprayed in vegetables, stir after 2min, the flour compound continuous uniform in step (2) joined in vegetables, stir;
(4) decatize: adopt steam to steam in step (3) gained mixture, time 20min;
(5) quick-frozen: taken out by the product after decatize, be cooled to 8 DEG C immediately after breaing up, then carry out quick-frozen, quick freezing temperature is-34 DEG C, time 25min;
(6) pack: adopt carton or plastic casing to carry out being packaged into steaming green vegetable bun the steaming dish after quick-frozen;
(7) making of seasoning bag: 12 portions of garlics are smashed into pieces mud dress, adds 8 portions of chilli oils, 5 portions of monosodium glutamates, 3 portions of salt, 6 portions of sesame oil, 0.8 portion of white granulated sugar and 0.6 part of vinegar and stirs 10min, then add soy sauce stirring 10min;
(8) mixed material after stirring is packed into seasoning bag, sealing, freezing, cryogenic temperature is less than-32 DEG C, and the time is 20min;
(9) load in packaging bag by steaming green vegetable bun together with seasoning bag, sealing, after crossing gold spy, preserve under the cold storage environment of-18 DEG C, the weight ratio of steaming green vegetable bun and seasoning bag is 100:15.
embodiment 3
For cabbage:
(1) vegetables pretreatment: clean after cabbage being removed crust, chopping, drain 5min after cleaning;
(2) making of flour compound: 50 parts of flour, 2 parts of modified potato starch, 2 parts of trehaloses, 0.8 portion of salt and 0.08 part of microcrystalline cellulose are mixed, obtains flour compound for subsequent use;
(3) stir: get 100 parts of coleslaws and add in mixer, while stirring the vegetable oil of 5 parts is sprayed in vegetables, stir after 2min, the flour compound continuous uniform in step (2) joined in vegetables, stir;
(4) decatize: adopt steam to steam in step (3) gained mixture, time 30min;
(5) quick-frozen: taken out by the product after decatize, be cooled to 10 DEG C immediately after breaing up, then carry out quick-frozen, quick freezing temperature is-36 DEG C, and the time is 20min;
(6) pack: adopt carton or plastic casing to carry out being packaged into steaming green vegetable bun the steaming dish after quick-frozen;
(7) making of seasoning bag: 7 portions of garlics are smashed into pieces mud dress, adds 10 portions of chilli oils, 3 portions of monosodium glutamates, 2 portions of salt, 10 portions of sesame oil, 0.5 portion of white granulated sugar and 0.3 part of vinegar and stirs 10min, then add soy sauce stirring 10min;
(8) mixed material after stirring is packed into seasoning bag, sealing, freezing, cryogenic temperature is less than-32 DEG C, and the time is 20min;
(9) load in packaging bag by steaming green vegetable bun together with seasoning bag, sealing, after crossing gold spy, preserve under the cold storage environment of-18 DEG C, the weight ratio of steaming green vegetable bun and seasoning bag is 100:20.
Claims (6)
1. a microwave freezing steams dish, be made up of steaming green vegetable bun and seasoning bag, it is characterized in that: described steaming green vegetable bun raw material by weight, comprise: vegetables 100 parts, flour 30-50 part, modified potato starch 1-3 part, trehalose 1-4 part, vegetable oil 5-10 part, sucrose ester 1-3 part, salt 0.5-1 part and microcrystalline cellulose 0. 05-0.1 part; Described seasoning bag raw material by weight, comprising: 100 parts, soy sauce, garlic 7-12 part, chilli oil 5-10 part, monosodium glutamate 1-5 part, salt 1-3 part, sesame oil 5-10 part, white granulated sugar 0.3-0.8 part and vinegar 0.2-0.6 part.
2. microwave freezing according to claim 1 steams dish, it is characterized in that: described seasoning bag by weight, comprising: 100 parts, soy sauce, 8 parts, garlic, chilli oil 6 parts, monosodium glutamate 4 parts, salt 2 parts, sesame oil 7 parts, white granulated sugar 0.5 part and vinegar 0.5 part.
3. microwave freezing steams a preparation method for dish as claimed in claim 1 or 2, it is characterized in that: comprise the steps:
(1) vegetables pretreatment: vegetables are carried out select, clean, different according to vegetable species, chopping or segment, drain 3 ~ 15min after cleaning;
(2) mix: the flour, modified potato starch, trehalose, sucrose ester, salt and the microcrystalline cellulose that steam in green vegetable bun are mixed, obtains mixed powder;
(3) stir: vegetables are added in mixer and stirs, edible oil is sprayed in vegetables simultaneously, after stirring 2 ~ 5min, by joining in vegetables of gained compound continuous uniform in step (2), and stir;
(4) decatize: adopt steam to steam in step (3) gained mixture, time 20 ~ 40min;
(5) quick-frozen: the product after decatize is taken out, is cooled to less than 10 DEG C immediately after breaing up, then carries out quick-frozen;
(6) pack: adopt carton or plastic casing to carry out being packaged into steaming green vegetable bun the steaming dish after quick-frozen;
(7) garlic is smashed into pieces mud dress, add chilli oil, monosodium glutamate, salt, sesame oil, white granulated sugar and vinegar and stir 10min, then add soy sauce stirring 10min;
(8) mixed material after stirring is packed into seasoning bag, sealing, freezing;
(9) steaming green vegetable bun is loaded in packaging bag together with seasoning bag, sealing, after crossing gold spy, preserve under the cold storage environment of-18 DEG C.
4. microwave freezing according to claim 3 steams the preparation method of dish, it is characterized in that: in the steaming green vegetable bun quick-frozen of step (5), quick freezing temperature is less than-32 DEG C, and the time is 20 ~ 30min.
5. the microwave freezing according to claim 3 or 4 steams the preparation method of dish, and it is characterized in that: in the refrigerating process of the seasoning bag of step (8), cryogenic temperature is less than-32 DEG C, and the time is 20 ~ 30min.
6. microwave freezing according to claim 1 steams dish, it is characterized in that: the weight ratio of described steaming green vegetable bun and seasoning bag is 100:5 ~ 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557735.4A CN104397610A (en) | 2014-10-21 | 2014-10-21 | Microwave freezing steamed vegetable and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557735.4A CN104397610A (en) | 2014-10-21 | 2014-10-21 | Microwave freezing steamed vegetable and production method thereof |
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| Publication Number | Publication Date |
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| CN104397610A true CN104397610A (en) | 2015-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410557735.4A Pending CN104397610A (en) | 2014-10-21 | 2014-10-21 | Microwave freezing steamed vegetable and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497048A (en) * | 2018-02-08 | 2018-09-07 | 宁波海通食品科技有限公司 | A method of quality-improving after freezing recuperated vegetable is processed again |
| CN114868869A (en) * | 2022-06-17 | 2022-08-09 | 徐克强 | Preparation method of instant flavored steamed vegetables |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079365A (en) * | 1992-06-04 | 1993-12-15 | 宋方璘 | The method for fine finishing of the fast dish of packed Chinese style |
| CN1208573A (en) * | 1997-08-15 | 1999-02-24 | 张朔 | Vagetable contg. dishes for cooking in microwave oven, method for mfg. and cooking therewith |
| CN1757323A (en) * | 2004-10-10 | 2006-04-12 | 刘博海 | Quick-frozen semi-finished dishes, and its prepn. method |
-
2014
- 2014-10-21 CN CN201410557735.4A patent/CN104397610A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079365A (en) * | 1992-06-04 | 1993-12-15 | 宋方璘 | The method for fine finishing of the fast dish of packed Chinese style |
| CN1208573A (en) * | 1997-08-15 | 1999-02-24 | 张朔 | Vagetable contg. dishes for cooking in microwave oven, method for mfg. and cooking therewith |
| CN1757323A (en) * | 2004-10-10 | 2006-04-12 | 刘博海 | Quick-frozen semi-finished dishes, and its prepn. method |
Non-Patent Citations (2)
| Title |
|---|
| 于丽等: "《传统米制品加工技术》", 30 June 2014, 中国纺织出版社 * |
| 犀文图书: "《蔬菜的200道食谱》", 31 January 2013, 浙江科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497048A (en) * | 2018-02-08 | 2018-09-07 | 宁波海通食品科技有限公司 | A method of quality-improving after freezing recuperated vegetable is processed again |
| CN108497048B (en) * | 2018-02-08 | 2021-06-15 | 宁波海通食品科技有限公司 | Method for improving quality of frozen and conditioned vegetables after reprocessing |
| CN114868869A (en) * | 2022-06-17 | 2022-08-09 | 徐克强 | Preparation method of instant flavored steamed vegetables |
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Application publication date: 20150311 |