CN105054138A - 一种龙须菜沙拉及其制备方法 - Google Patents
一种龙须菜沙拉及其制备方法 Download PDFInfo
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Abstract
本发明属于食品加工技术领域,具体涉及一种龙须菜沙拉及其制备方法。本发明的龙须菜沙拉,包括下述重量份数的原料:龙须菜4-15、水1-3、芝麻0.1-0.4、味精0.02-0.08、精盐0.05-0.2、龙须菜多糖0.05-0.15、辣椒粉0.2-1.2、胡椒粉0.1-0.6、奶粉0.5-4、柠檬汁0.5-2、苹果汁0.2-2、料酒0.2-1.2、食用胶0.02-0.05、橄榄油0.05-0.2、乳化剂0.5-3、改性淀粉0.05-0.3。本发明的有益效果在于,采用本发明的方法制备得到的龙须菜沙拉,其口感好,开袋即食,营养价值高,最突出的特点是无腥味,解决了龙须菜本身让人难以接受的腥味问题。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种龙须菜沙拉及其制备方法。
背景技术
沙拉作为一种西式餐点中的调味类小点,随着制作原料的日益扩大和制作方法的家庭化,品种越来越繁多。新鲜的生菜、水煮的蔬菜、鱼类、肉类,当然更多的是水果,都可以成为色拉的主料。即使是同一种主料及几种配料,稍加变化,比如切法及配料程序的改变,也会变成另一种沙拉。沙拉是用各种凉透的熟料或是可以直接食用的生料加工成较小的形状后,再加入调味品或浇上各种冷沙司或冷调味汁拌制而成的。沙拉的原料选择范围很广,各种蔬菜、水果、海鲜、禽蛋、肉类等均可用于沙拉的制作。但要求原料新鲜细嫩,符合卫生要求。沙拉大都具有色泽鲜艳、外形美观、鲜嫩爽口、解腻开胃的特点。常见的沙拉有各种水果沙拉、蔬菜沙拉、肉类沙拉,而龙须菜沙拉并不多见,龙须菜生产沙拉最受局限性的是其本身的腥味让消费者难以接受,如果能解决龙须菜的腥味问题,利用其本身的脆性,将其制作为沙拉,不仅营养丰富,能为食用人群提供普通沙拉所提供不了的龙须菜多糖及其它的抗癌物质等。
龙须菜含蛋白质(60%),主要由异亮氨酸(isoleucine),亮氨酸(leucine),赖氨酸(lysine),蛋氨酸(methionine),苯丙氨酸(phenylalanine),苏氨酸(threonine),色氨酸(tryptophane),缬氨酸(valine)等组成。此外,还含脂肪,碳水化合物,叶绿素,类胡萝卜素,藻青素,维生素(vitamin)A、B1、B2、B6、B12、E,烟酸(nicotinicacid),肌酸(creatine),γ-亚麻酸(γ-linolenicacid),泛酸钙,叶酸(folicacid)及钙,铁,锌,镁等。
其保健功效如下:
降低胆固醇
胆固醇降低可以有效的预防心脏病和中风疾病的发作,龙须菜里的Y—亚麻酸可以降低人体所含的胆固醇,从而可以有效降低高血压和预防心脏病减低胆固醇。
调节血糖
龙须菜含营养丰富,是碱性食品,能给人体补充营养又可改变酸性体质,调整新陈代谢活动。与琼珍灵芝搭配食用,可以调节血糖,对糖尿病病情的稳定有显著效果。
增强免疫系统
龙须菜内所含有的天然藻蓝蛋白,可以增强人体细胞的免疫功能,从而提高我们身体的免疫能力和抗病能力。
保护肠胃
大部分胃病患者均属胃酸过多,导致胃炎、胃溃疡等疾病,而龙须菜是碱性食品,龙须菜内含有很高的植物性蛋白质以及丰富的叶绿素、β-胡萝卜素等,这些营养物质对胃酸中和及胃肠道粘膜修复、再生和正常分泌功能极为有效,特别适用于肠胃患者。
治疗贫血症
缺铁性贫血是非常普遍的一个现象,而龙须菜含有极为丰富的铁质和叶绿素,这些营养元素可以有效改善人体贫血的状况。
药理作用
1.抗辐射损伤作用:放射照射前、后给小鼠口服龙须菜,均能提高小鼠存活率。
2.抗菌作用:钝顶龙须菜对革兰阳性菌有抑菌作用,含脂质和三萜类化合物的钝顶龙须菜的乙醇提取物抑菌活性最强,含甾醇的提取物也有抑菌作用,但作用较弱。钝顶龙须菜对革兰阴性菌无抑制作用。
3.抗癌作用:龙须菜对短期一次注射和长期多次注射1,2-二甲肼诱导的NIH小鼠和标准差大鼠大肠变性隐窝的形成有抑制作用。
4.光敏作用:用含0.25mg/ml的藻蓝蛋白(藻青素)处理培养的小鼠骨髓瘤细胞,再经514nm激光辐照300J/cm2,发现癌细胞存活率仅15%;而单纯采用激光辐照或藻蓝蛋白处理,细胞存活率为69%和71%。
5.对免疫系统的作用:龙须菜多糖可使小鼠的血清溶血素提高39.5%-98.0%,腹腔巨噬细胞的吞噬率提高32.5%-51.5%,吞噬指数提高0.9-1.8倍,T淋巴细胞数提高46.8%-87.7%,脾脏白髓淋巴细胞排列密集,红髓内巨噬细胞明显增多,酸性α-乙酸萘酯酯酶(ANAE)阳性淋巴细胞增加7.3%-12.8%。
6.降低胆固醇:将30位高胆固醇、轻度高血脂的男性,分为两组,A组每日服龙须菜4.2g,持续8星期,血清总胆固醇在4星期内从6.3mmol/L(244mg/dl)降至6.1mmol/L(233mg/dl),降幅达4.5%。B组服4星期便停止,总血清胆固醇降低,后恢复到最初的水平。低密度脂蛋白胆固醇在4星期内显着降低达6.1%,原来高胆固醇水平的人,血清胆固醇降幅更大。
7.对胃的保护作用:钝顶龙须菜灌胃250-500mg/kg,对吲哚美辛(消炎痛)型、无水乙醇型实验性大鼠胃溃疡模型有明显保护作用;可降低幽门结扎型大鼠溃疡模型的发生率和减少溃疡数,对胃液分泌也有一定的抑制作用;可加速慢性醋酸型大鼠胃溃疡的愈合。
因此,需要充分利用龙须菜的特性,将其生产为能直接食用的且无腥味的、口感好的食品。
发明内容
为了解决上述的技术问题,本发明提供了一种口感脆、无腥味而且营养丰富均衡的龙须菜沙拉;
本发明还提供了上述的沙拉的制备方法。
本发明的龙须菜沙拉,包括下述重量份数的原料:
龙须菜4-15水1-3
芝麻0.1-0.4味精0.02-0.08
精盐0.05-0.2龙须菜多糖0.05-0.15
辣椒粉0.2-1.2胡椒粉0.1-0.6
奶粉0.5-4柠檬汁0.5-2
苹果汁0.2-2料酒0.2-1.2
食用胶0.02-0.05橄榄油0.05-0.2。
优选的,本发明的龙须菜沙拉,包括下述重量份数的原料:
龙须菜4-12水1-2
芝麻0.1-0.3味精0.02-0.06
精盐0.06-0.12龙须菜多糖0.06-0.12
辣椒粉0.3-1.0胡椒粉0.1-0.5
奶粉0.6-2.5柠檬汁0.6-1.2
苹果汁0.2-1.6料酒0.3-1.0
卡拉胶0.02-0.04橄榄油0.05-0.16。
更优选的,本发明的龙须菜沙拉包括下述重量份数的原料:
龙须菜9水1.5
芝麻0.2味精0.04
精盐0.09龙须菜多糖0.08
辣椒粉0.6胡椒粉0.3
奶粉1.5柠檬汁0.8
苹果汁0.6料酒0.6
卡拉胶0.03橄榄油0.12。
上述的食用胶为卡拉胶、黄原胶、瓜尔豆胶、羧甲基纤维素钠或魔芋胶中的至少一种;
上述的龙须菜多糖的提取方法如下:
将新鲜的龙须菜洗净,切段至3-5cm,加入龙须菜重量1-6倍的水,升温至45-55℃,调节pH值为4.5-6,加入占龙须菜重量2-4%的纤维素酶和占龙须菜重量1-3%的木聚糖酶,置于超声波容器中酶解30-50min;超声波频率为12kHz;
再加入占龙须菜重量1-3%的果胶酶,调节pH值为6.8-7.2,在45-55℃下,超声波频率为12kHz下酶解30-50min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心15-30min,收集上清液,并冷冻干燥,得龙须菜多糖。
本发明的龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.02-0.08份味精、0.05-0.2份精盐、0.05-0.15份龙须菜多糖、0.5-4份奶粉、0.02-0.05份卡拉胶溶于1-3份的水中,再加入0.5-2份柠檬汁、0.2-2份苹果汁、0.2-1.2份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜4-15份,洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
或者是取步骤(1)中龙须菜4-15份,用80-95℃的水烫2-6min,取出控水后再洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻1-3小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
优选的,一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.04份味精、0.09份精盐、0.08份龙须菜多糖、1.5份奶粉、0.03份卡拉胶溶于1.5份的水中,再加入0.8份柠檬汁、0.6份苹果汁、0.6份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
或者是取步骤(1)中龙须菜9份,用90℃的水烫2-6min,取出控水后再洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
作为本发明的一种改进,龙须菜沙拉的制备方法还可以是下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.02-0.08份味精、0.05-0.2份精盐、0.05-0.15份龙须菜多糖、0.5-4份奶粉、0.02-0.05份卡拉胶溶于1-3份的水中,再加入0.5-2份柠檬汁、0.2-2份苹果汁、0.2-1.2份料酒、0.5-2.8份乳化剂、0.05-0.25份改性淀粉;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜4-15份,洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
或者是取步骤(1)中龙须菜4-15份,用80-95℃的水烫2-6min,取出控水后再洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻1-3小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
优选的,上述的乳化剂为蔗糖单月桂酸酯、蔗糖二硬脂酸酯、山梨醇酐单油酸酯、山梨醇酐单硬脂酸酯、山梨醇酐酐三油酸酯、乙二醇单硬脂酸酯、硬脂酰乳酸钙、大豆磷脂中的至少一种。
本发明的有益效果在于,采用本发明的方法制备得到的龙须菜沙拉,其口感好,开袋即食,营养价值高,最突出的特点是无腥味,解决了龙须菜本身让人难以接受的腥味问题。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明,以便本领域的技术人员更了解本发明,但并不因此限制本发明。
实施例1
一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜梗丝经脱盐清洗后控水备用;
(2)取0.04份味精、0.09份精盐、0.08份龙须菜多糖、1.5份奶粉、0.03份卡拉胶溶于1.5份的水中,再加入0.8份柠檬汁、0.6份苹果汁、0.6份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
上述的龙须菜多糖的制备方法如下:
将新鲜的龙须菜洗净,切段至4cm左右,加入龙须菜重量5倍的水,升温至50℃,调节pH值为5.5左右,加入占龙须菜重量3%的纤维素酶和占龙须菜重量2%的木聚糖酶,置于超声波容器中酶解40min;超声波频率为12kHz;
再加入占龙须菜重量2%的果胶酶,调节pH值为7.0左右,在50℃下,超声波频率为12kHz下酶解40min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心20min,收集上清液,并冷冻干燥,得龙须菜多糖。
对比例1
将实施例1中的龙须菜多糖替换为普通白砂糖、去掉柠檬汁、苹果汁;其余完全相同;
对比例2
将实施例1中的龙须菜多糖替换为普通白砂糖;其余完全相同;
对比:口感脆嫩指数分别为:表示,+越多,口感越好;
腥味指数+表示,+越多,表示腥味越重;
比较实施例1与对比例1-2,结果如下:
从以上的对比中可以看出,龙须菜多糖、柠檬汁、苹果汁的加入有利于改善沙拉的口感,而且还能达到去除腥味的目的。
实施例2
一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜梗丝经脱盐清洗后控水备用;
(2)取0.04份味精、0.09份精盐、0.08份龙须菜多糖、1.5份奶粉、0.03份卡拉胶溶于1.5份的水中,再加入0.8份柠檬汁、0.6份苹果汁、0.6份料酒、2.5份蔗糖单月桂酸酯、0.1份改性淀粉;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,用90℃的水烫2-6min,取出控水后再洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
上述的龙须菜多糖的制备方法如下:
将新鲜的龙须菜洗净,切段至4cm左右,加入龙须菜重量5倍的水,升温至50℃,调节pH值为5.5左右,加入占龙须菜重量3%的纤维素酶和占龙须菜重量2%的木聚糖酶,置于超声波容器中酶解40min;超声波频率为12kHz;
再加入占龙须菜重量2%的果胶酶,调节pH值为7.0左右,在50℃下,超声波频率为12kHz下酶解40min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心20min,收集上清液,并冷冻干燥,得龙须菜多糖。
实施例3
一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜梗丝经脱盐清洗后控水备用;
(2)取0.02份味精、0.05份精盐、0.05份龙须菜多糖、0.5份奶粉、0.02份卡拉胶溶于1份的水中,再加入0.5份柠檬汁、0.2份苹果汁、0.2份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,洒上0.2份辣椒粉、0.1份胡椒粉、0.1份芝麻,淋上步骤(2)中的混合液;再淋上0.05份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
上述的龙须菜多糖的制备方法如下:
将新鲜的龙须菜洗净,切段至4cm左右,加入龙须菜重量5倍的水,升温至50℃,调节pH值为5.5左右,加入占龙须菜重量1%的纤维素酶和占龙须菜重量1%的木聚糖酶,置于超声波容器中酶解40min;超声波频率为12kHz;
再加入占龙须菜重量1%的果胶酶,调节pH值为6.8左右,在45℃下,超声波频率为12kHz下酶解40min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心15min,收集上清液,并冷冻干燥,得龙须菜多糖。
实施例4
一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜梗丝经脱盐清洗后控水备用;
(2)取0.08份味精、0.2份精盐、0.15份龙须菜多糖、4份奶粉、0.05份卡拉胶溶于3份的水中,再加入2份柠檬汁、2份苹果汁、1.2份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,用90℃的水烫2-6min,取出控水后再洒上1.2份辣椒粉、0.6份胡椒粉、0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.2份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
上述的龙须菜多糖的制备方法如下:
将新鲜的龙须菜洗净,切段至4cm左右,加入龙须菜重量5倍的水,升温至50℃,调节pH值为5.5左右,加入占龙须菜重量4%的纤维素酶和占龙须菜重量3%的木聚糖酶,置于超声波容器中酶解40min;超声波频率为12kHz;
再加入占龙须菜重量3%的果胶酶,调节pH值为7.0左右,在50℃下,超声波频率为12kHz下酶解40min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心20min,收集上清液,并冷冻干燥,得龙须菜多糖。
Claims (9)
1.一种龙须菜沙拉,包括下述重量份数的原料:
龙须菜4-15水1-3
芝麻0.1-0.4味精0.02-0.08
精盐0.05-0.2龙须菜多糖0.05-0.15
辣椒粉0.2-1.2胡椒粉0.1-0.6
奶粉0.5-4柠檬汁0.5-2
苹果汁0.2-2料酒0.2-1.2
食用胶0.02-0.05橄榄油0.05-0.2。
2.如权利要求1所述的一种龙须菜沙拉,其特征在于,所述的龙须菜沙拉包括下述重量份数的原料:
龙须菜4-12水1-2
芝麻0.1-0.3味精0.02-0.06
精盐0.06-0.12龙须菜多糖0.06-0.12
辣椒粉0.3-1.0胡椒粉0.1-0.5
奶粉0.6-2.5柠檬汁0.6-1.2
苹果汁0.2-1.6料酒0.3-1.0
食用胶0.02-0.04橄榄油0.05-0.16。
3.如权利要求1所述的一种龙须菜沙拉,其特征在于,所述的龙须菜沙拉包括下述重量份数的原料:
龙须菜9水1.5
芝麻0.2味精0.04
精盐0.09龙须菜多糖0.08
辣椒粉0.6胡椒粉0.3
奶粉1.5柠檬汁0.8
苹果汁0.6料酒0.6
食用胶0.03橄榄油0.12。
4.如权利要求1所述的一种龙须菜沙拉,其特征在于,所述的食用胶为卡拉胶、黄原胶、瓜尔豆胶、羧甲基纤维素钠或魔芋胶中的至少一种。
5.如权利要求1所述的一种龙须菜沙拉,其特征在于,所述的龙须菜多糖的提取方法如下:
将新鲜的龙须菜洗净,切段至3-5cm,加入龙须菜重量1-6倍的水,升温至45-55℃,调节pH值为4.5-6,加入占龙须菜重量2-4%的纤维素酶和占龙须菜重量1-3%的木聚糖酶,置于超声波容器中酶解30-50min;超声波频率为12kHz;
再加入占龙须菜重量1-3%的果胶酶,调节pH值为6.8-7.2,在45-55℃下,超声波频率为12kHz下酶解30-50min;再在95℃下灭酶5min,将酶解液在3000r/min的转速下离心15-30min,收集上清液,并冷冻干燥,得龙须菜多糖。
6.如权利要求1-5中任一项所述的一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.02-0.08份味精、0.05-0.2份精盐、0.05-0.15份龙须菜多糖、0.5-4份奶粉、0.02-0.05份卡拉胶溶于1-3份的水中,再加入0.5-2份柠檬汁、0.2-2份苹果汁、0.2-1.2份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜4-15份,洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
或者是取步骤(1)中龙须菜4-15份,用80-95℃的水烫2-6min,取出控水后再洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻1-3小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
7.如权利要求6所述的一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.04份味精、0.09份精盐、0.08份龙须菜多糖、1.5份奶粉、0.03份卡拉胶溶于1.5份的水中,再加入0.8份柠檬汁、0.6份苹果汁、0.6份料酒;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜9份,洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
或者是取步骤(1)中龙须菜9份,用90℃的水烫2-6min,取出控水后再洒上0.6份辣椒粉、0.3份胡椒粉、0.2份芝麻,淋上步骤(2)中的混合液;再淋上0.12份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻2小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
8.一种龙须菜沙拉的制备方法,包括下述的步骤:
(1)取盐渍龙须菜经脱盐清洗后控水备用;
(2)取0.02-0.08份味精、0.05-0.2份精盐、0.05-0.15份龙须菜多糖、0.5-4份奶粉、0.02-0.05份卡拉胶溶于1-3份的水中,再加入0.5-2份柠檬汁、0.2-2份苹果汁、0.2-1.2份料酒、0.5-2.8份乳化剂、0.05-0.25份改性淀粉;搅拌均匀得混合液;
(3)取步骤(1)中龙须菜4-15份,洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
或者是取步骤(1)中龙须菜4-15份,用80-95℃的水烫2-6min,取出控水后再洒上0.2-1.2份辣椒粉、0.1-0.6份胡椒粉、0.1-0.4份芝麻,淋上步骤(2)中的混合液;再淋上0.05-0.2份的橄榄油;
(4)将上述的龙须菜沙拉真空包装,包装后在-30℃下速冻1-3小时,然后再将速冻后的龙须菜沙拉置于-18℃下的条件下保存。
9.如权利要求8所述的一种龙须菜沙拉的制备方法,其特征在于,所述的乳化剂为蔗糖单月桂酸酯、蔗糖二硬脂酸酯、山梨醇酐单油酸酯、山梨醇酐单硬脂酸酯、山梨醇酐酐三油酸酯、乙二醇单硬脂酸酯、硬脂酰乳酸钙、大豆磷脂中的至少一种。
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