CN106360447A - 羊栖菜即食食品及其制作方法、包装盒 - Google Patents
羊栖菜即食食品及其制作方法、包装盒 Download PDFInfo
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- CN106360447A CN106360447A CN201610763372.9A CN201610763372A CN106360447A CN 106360447 A CN106360447 A CN 106360447A CN 201610763372 A CN201610763372 A CN 201610763372A CN 106360447 A CN106360447 A CN 106360447A
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- sargassum fusiforme
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- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims abstract description 16
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 16
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/02—Internal fittings
- B65D25/04—Partitions
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3216—Rigid containers disposed one within the other
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供羊栖菜即食食品,包括羊栖菜、牛油果、抹茶粉和水果泥,重量比为羊栖菜30‑35份、牛油果10‑15份、抹茶粉5‑6份和水果泥15‑20份、乳酸钙0.03‑0.05份、乳酸亚铁0.006‑00.1份、乳酸锌0.003‑0.007份。本发明的有益效果在于:羊栖菜与牛油果混合成分相互促进,易于人体的营养吸收,具有良好的美容效果;羊栖菜香脆可口、保留产品的风味及营养,延长产品保质期。
Description
技术领域
本发明属于水产品加工技术领域,具体涉及一种充分利用羊栖菜的羊栖菜即食食品及其制作方法。
背景技术
羊栖菜属褐藻门、圆子纲、墨角藻目、马尾藻科、马尾藻属。藻体黄褐色,肥厚多汁,高15 ~ 40 厘米,可达2 米以上。叶状体的变异很大,形状很多。生长在低潮带岩石上,多分布我国沿海,北起辽东半岛,南至雷州半岛均有分布,其中浙江沿海最多。羊栖菜被公认为是当今最有食用价值的海洋藻类,是婴幼儿和老年人理想的天然佳品。日本称其为“长寿菜”,每年大量从我国进口。研究发现羊栖菜含有人体所需的18 种重要氨基酸( 包括8 种人体不能合成的必需氨基酸)、丰富的多糖、食物纤维素、B 族维生素、褐藻酸、甘露醇及人体必须的矿物质和微量元素。其多糖具有抗肿瘤作用,有促进造血功能和增强免疫功能的功效,防止血栓形成,降低胆固醇和防止高血压;食物纤维素对大便秘结有明显疗效,可有效地防止肛肠疾病的发生,对高血压、大肠癌、贫血、骨质疏松、糖尿病、肥胖症、动脉硬化有特殊疗效;而其所含丰富的钙、碘、铁、钾、锌等,更是人们强身健体的必需物质;羊栖菜的含碘量很高,能预防缺碘而引起的甲状腺肿大及儿童智力低下,痴呆等症的发生;由于羊栖菜所含的热量较低,为此还是一种极好的低热减肥食品。羊栖菜是珍贵的海洋藻类植物,《本草纲目》等药典均有记载,并作为药物使用至今。随着人们生活水平的提高,羊栖菜作为一种新兴的保健食品已逐渐被人们所认识,羊栖菜食品与现代人崇尚自然的潮流和人们膳食结构回归植物型食品的趋势相一致,具有良好的开发前景和广阔的市场,其食用和药用价值,越来越受到人们的重视。
发明内容
本发明针对以上问题,提供一种充分利用羊栖菜的羊栖菜即食食品及其制作方法。
本发明的发明目的通过以下方案实现:羊栖菜即食食品,包括羊栖菜、牛油果、抹茶粉和水果泥,重量比为羊栖菜30-35份、牛油果10-15份、抹茶粉5-6份和水果泥15-20份、乳酸钙0.03-0.05份、乳酸亚铁0.006-00.1份、乳酸锌0.003-0.007份。
进一步地,还包括蜂蜜0.4-0.5份、白糖1-2 份、蛋黄粉2-3份。
羊栖菜即食食品的制作方法:
第一步:将羊栖菜清洗:分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在70~90℃水浴中灭酶14~16min;
第二步:将羊栖菜与鱼骨汤加入到高压锅中蒸煮,羊栖菜与鱼骨汤的比例为1:5-20,蒸煮至高压锅响起停火;
第三步:将高压锅内的羊栖菜取出备用;
第四步:第三步得到的羊栖菜与牛油果、抹茶粉、水果泥、蜂蜜、白糖、蛋黄粉、乳酸钙、乳酸亚铁和乳酸锌混合搅拌成糊;
第五步:将第四步得到的糊置于冷冻室中冷冻得到羊栖菜冻,冷冻室的温度为-10~10℃;
第六步:将第五步得到的羊栖菜冻切成块状,真空包装。
进一步地,分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在80℃水浴中灭酶15min。
进一步地,羊栖菜真空斩拌、牛油果真空斩拌、水果泥真空斩拌,羊栖菜、牛油果与水果泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料;包括抹茶粉、蜂蜜、白糖、蛋黄粉、酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机,辅料与纯净水重量比1:3~5 ;水果泥及羊栖菜、牛油果粒径小于90μm。
进一步地,鱼骨汤的制作步骤是:(1) 将漂洗、沥干后的鳕鱼鱼骨通过绞骨机进行粗粉碎,然后加入鱼骨重量60%~70%的冰水,利用胶体磨将鱼骨研磨至110 目~170 目,得到鳕鱼颗粒,整个粉碎研磨过程控制温度在5~8℃;(2) 将鱼骨颗粒、新鲜番茄果实切片、生姜、陈皮、桂皮、八角、花椒、枸杞、当归、红枣,水加入到高压锅内,高温高压蒸煮40min~ 60min,蒸煮温度为120℃~150℃,蒸煮压力为0.3MPa ~ 0.5MPa ;(3) 将蒸煮后的料液采用30目~50 目的筛网过滤得到鱼骨汤。
进一步地,水果泥中还包括占水果泥总重量3~5% 的芒果泥,包括胡萝卜、苹果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
进一步地,水果泥中还包括占水果泥总重量3~5% 的南瓜泥,包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
进一步地,乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃,接入黑曲霉菌和德氏乳酸杆菌,发酵得到代谢产物乳酸,再加水稀释得到稀乳酸液,然后用碳酸钙中和稀乳酸液,再将溶液蒸发而制得;乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应,经过滤、洗涤、干燥制得;乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应,过滤蒸发结晶而得乳酸亚铁,硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2 :1,在45~50℃和Ph 值2.5 ~ 3.0 条件下反应40~50min 制得。
用以盛装羊栖菜即食食品的包装盒,包括上端面开口的盒体和盖体,盒体内设有腔室,腔室壁上设有若干滑槽,若干隔板由上至下插入到滑槽内将腔室分隔为若干用于盛装咸味羊栖菜牛油果冻的空腔,且每个用于盛装咸味羊栖菜牛油果冻的空腔的空腔壁上都设有通孔,通孔内套设调味料壳,壳体朝向通孔外侧面为软质层,壳体朝向通孔内侧面为开口,壳体内设有调味包,调味包的一端穿过开口位于空腔内,且位于开口外的调味包上设有用以破裂的划痕,盖体盖在盒体的开口面,并与盒体扣合。
本发明的有益效果在于:羊栖菜与牛油果混合成分相互促进,易于人体的营养吸收,具有良好的美容效果;羊栖菜香脆可口、保留产品的风味及营养,延长产品保质期。
附图说明
图1 为本发明包装盒的结构示意图。
具体实施方式
以下结合具体实施例及附图对本发明作进一步说明:
实施例1、附图1,本发明:羊栖菜即食食品,包括羊栖菜、牛油果、抹茶粉和水果泥,重量比为羊栖菜30-35份、牛油果10-15份、抹茶粉5-6份和水果泥15-20份、乳酸钙0.03-0.05份、乳酸亚铁0.006-00.1份、乳酸锌0.003-0.007份。
羊栖菜即食食品,还包括蜂蜜0.4-0.5份、白糖1-2 份、蛋黄粉2-3份。
羊栖菜即食食品的制作方法:
第一步:将羊栖菜清洗:分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在70~90℃水浴中灭酶14~16min;
第二步:将羊栖菜与鱼骨汤加入到高压锅中蒸煮,羊栖菜与鱼骨汤的比例为1:5-20,蒸煮至高压锅响起停火;
第三步:将高压锅内的羊栖菜取出备用;
第四步:第三步得到的羊栖菜与牛油果、抹茶粉、水果泥、蜂蜜、白糖、蛋黄粉、乳酸钙、乳酸亚铁和乳酸锌混合搅拌成糊;
第五步:将第四步得到的糊置于冷冻室中冷冻得到羊栖菜冻,冷冻室的温度为-10~10℃;
第六步:将第五步得到的羊栖菜冻切成块状,真空包装。
羊栖菜即食食品的制作方法,分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在80℃水浴中灭酶15min。
羊栖菜即食食品的制作方法,将羊栖菜用水浸泡、清洗,沥干;再浸入水中,进行超声处理;超声处理完成后,用水对羊栖菜进行清洗,烘干;所述浸泡的时间为4~5小时;超声处理的频率为50kHz,超声处理的时间为40min ;所述烘干的温度为35~40℃,时间为50-60小时。
羊栖菜即食食品的制作方法,羊栖菜真空斩拌、牛油果真空斩拌、水果泥真空斩拌,羊栖菜、牛油果与水果泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料;包括抹茶粉、蜂蜜、白糖、蛋黄粉、酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机,辅料与纯净水重量比1:3~5 ;水果泥及羊栖菜、牛油果粒径小于90μm。
羊栖菜即食食品的制作方法,鱼骨汤的制作步骤是:(1) 将漂洗、沥干后的鳕鱼鱼骨通过绞骨机进行粗粉碎,然后加入鱼骨重量60%~70%的冰水,利用胶体磨将鱼骨研磨至110 目~170 目,得到鳕鱼颗粒,整个粉碎研磨过程控制温度在5~8℃;(2) 将鱼骨颗粒、新鲜番茄果实切片、生姜、陈皮、桂皮、八角、花椒、枸杞、当归、红枣,水加入到高压锅内,高温高压蒸煮40min ~ 60min,蒸煮温度为120℃~150℃,蒸煮压力为0.3MPa ~ 0.5MPa;(3) 将蒸煮后的料液采用30目~50 目的筛网过滤得到鱼骨汤。
羊栖菜即食食品的制作方法,水果泥中还包括占水果泥总重量3~5% 的芒果泥,包括胡萝卜、苹果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
羊栖菜即食食品的制作方法,水果泥中还包括占水果泥总重量3~5% 的南瓜泥,包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
羊栖菜即食食品的制作方法,乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃,接入黑曲霉菌和德氏乳酸杆菌,发酵得到代谢产物乳酸,再加水稀释得到稀乳酸液,然后用碳酸钙中和稀乳酸液,再将溶液蒸发而制得;乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应,经过滤、洗涤、干燥制得;乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应,过滤蒸发结晶而得乳酸亚铁,硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2 :1,在45~50℃和Ph 值2.5 ~ 3.0 条件下反应40~50min 制得。
请年龄10 岁以下、10-20 岁、20-30 岁、30-40 岁和40 岁以上各20 名,共计100名志愿者品尝本发明实施例1制备得到的羊栖菜即食食品,经统计,志愿者中对羊栖菜即食食品的味道满意度为92%。
实施例2、用以盛装权利要求所述的羊栖菜即食食品的包装盒,包括上端面开口的盒体1和盖体2,盒体1内设有腔室,腔室壁上设有若干滑槽,若干隔板3由上至下插入到滑槽内将腔室分隔为若干用于盛装咸味羊栖菜牛油果冻的空腔,且每个用于盛装羊栖菜牛油果冻的空腔的空腔壁上都设有通孔4,通孔4内套设调味料壳,壳体朝向通孔4外侧面为软质层,壳体朝向通孔4内侧面为开口,壳体内设有调味包,调味包的一端穿过开口位于空腔内,且位于开口外的调味包上设有用以破裂的划痕,盖体盖在盒体的开口面,并与盒体扣合,可以在密封状态下调味,并提供了当调味过重时的挽救手段,拉出隔板增加羊栖菜牛油果冻,就可以重新调味。
虽然本发明已通过参考优选的实施例进行了描述,但是,本领域普通技术人员应当了解,可以不限于上述实施例的描述,在权利要求书的范围内,可作出形式和细节上的各种变化。
Claims (10)
1.羊栖菜即食食品,其特征在于:包括羊栖菜、牛油果、抹茶粉和水果泥,重量比为羊栖菜30-35份、牛油果10-15份、抹茶粉5-6份和水果泥15-20份、乳酸钙0.03-0.05份、乳酸亚铁0.006-00.1份、乳酸锌0.003-0.007份。
2.根据权利要求1所述的羊栖菜即食食品,其特征在于:还包括蜂蜜0.4-0.5份、白糖1-2 份、蛋黄粉2-3份。
3.根据权利要求1所述的羊栖菜即食食品的制作方法,其特征在于:
第一步:将羊栖菜清洗:分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在70~90℃水浴中灭酶14~16min;
第二步:将羊栖菜与鱼骨汤加入到高压锅中蒸煮,羊栖菜与鱼骨汤的比例为1:5-20,蒸煮至高压锅响起停火;
第三步:将高压锅内的羊栖菜取出备用;
第四步:第三步得到的羊栖菜与牛油果、抹茶粉、水果泥、蜂蜜、白糖、蛋黄粉、乳酸钙、乳酸亚铁和乳酸锌混合搅拌成糊;
第五步:将第四步得到的糊置于冷冻室中冷冻得到羊栖菜冻,冷冻室的温度为-10~10℃;
第六步:将第五步得到的羊栖菜冻切成块状,真空包装。
4.根据权利要求3所述的羊栖菜即食食品的制作方法,其特征在于:取第一步分别对羊栖菜酸处理、碱处理、酶处理,再用流动的自来水清洗羊栖菜至其pH7.0,再用蒸馏水冲洗两次;将湿羊栖菜沥至不滴水,再将其放入烧杯中,加入水,用铝箔纸封口防止水分蒸发再经过清洗,所述的酸处理为用盐酸对羊栖菜进行浸泡处理,所述的碱处理为用NaOH 液体对羊栖菜进行浸泡处理,所述的酶处理为通过蛋白酶酶解,酶解后再次清洗,然后在80℃水浴中灭酶15min。
5.根据权利要求3 所述的羊栖菜即食食品的制作方法,其特征在于:羊栖菜真空斩拌、牛油果真空斩拌、水果泥真空斩拌,羊栖菜、牛油果与水果泥混合真空斩拌、在混合真空斩拌过程中喷雾添加辅料;包括抹茶粉、蜂蜜、白糖、蛋黄粉、酸钙粉末、乳酸亚铁粉末及乳酸锌粉末的辅料与纯净水搅拌混合后喷雾注入真空斩拌机,辅料与纯净水重量比1:3~5 ;水果泥及羊栖菜、牛油果粒径小于90μm。
6.根据权利要求3 所述的羊栖菜即食食品的制作方法,其特征在于:鱼骨汤的制作步骤是:(1) 将漂洗、沥干后的鳕鱼鱼骨通过绞骨机进行粗粉碎,然后加入鱼骨重量60%~70%的冰水,利用胶体磨将鱼骨研磨至110 目~170 目,得到鳕鱼颗粒,整个粉碎研磨过程控制温度在5~8℃;(2) 将鱼骨颗粒、新鲜番茄果实切片、生姜、陈皮、桂皮、八角、花椒、枸杞、当归、红枣,水加入到高压锅内,高温高压蒸煮40min ~ 60min,蒸煮温度为120℃~150℃,蒸煮压力为0.3MPa ~ 0.5MPa ;(3) 将蒸煮后的料液采用30目~50 目的筛网过滤得到鱼骨汤。
7.根据权利要求3 所述的羊栖菜即食食品的制作方法,其特征在于:水果泥中还包括占水果泥总重量3~5% 的芒果泥,包括胡萝卜、苹果、甜玉米、猕猴桃及草莓的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
8.根据权利要求3 所述的羊栖菜即食食品的制作方法,其特征在于:水果泥中还包括占水果泥总重量3~5% 的南瓜泥,包括胡萝卜、苹果、芒果、甜玉米、猕猴桃及山楂的果蔬经过清洗、去皮、去籽后送入真空斩拌机中搅拌成水果泥,在真空斩拌过程中还以10~20KPa/分钟的速度抽气降压。
9.根据权利要求3 所述的羊栖菜即食食品的制作方法,其特征在于:乳酸钙粉末由可溶性淀粉加水稀释冷却至50-53℃,接入黑曲霉菌和德氏乳酸杆菌,发酵得到代谢产物乳酸,再加水稀释得到稀乳酸液,然后用碳酸钙中和稀乳酸液,再将溶液蒸发而制得;乳酸锌粉末由乳酸钙溶液与硫酸锌溶液反应,经过滤、洗涤、干燥制得;乳酸亚铁粉末由乳酸钙溶液加硫酸亚铁溶液反应,过滤蒸发结晶而得乳酸亚铁,硫酸亚铁溶液中溶剂水质量与硫酸亚铁质量比为2 :1,在45~50℃和Ph 值2.5 ~ 3.0 条件下反应40~50min 制得。
10.用以盛装权利要求1所述的羊栖菜即食食品的包装盒,其特征在于:包括上端面开口的盒体和盖体,盒体内设有腔室,腔室壁上设有若干滑槽,若干隔板由上至下插入到滑槽内将腔室分隔为若干用于盛装咸味羊栖菜牛油果冻的空腔,且每个用于盛装咸味羊栖菜牛油果冻的空腔的空腔壁上都设有通孔,通孔内套设调味料壳,壳体朝向通孔外侧面为软质层,壳体朝向通孔内侧面为开口,壳体内设有调味包,调味包的一端穿过开口位于空腔内,且位于开口外的调味包上设有用以破裂的划痕,盖体盖在盒体的开口面,并与盒体扣合。
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CN202464426U (zh) * | 2012-01-16 | 2012-10-03 | 浙江顺福印业有限公司 | 食品包装盒 |
CN104172367A (zh) * | 2014-07-04 | 2014-12-03 | 颜贤鹏 | 羊栖菜复合果蔬汁加工方法 |
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CN202464426U (zh) * | 2012-01-16 | 2012-10-03 | 浙江顺福印业有限公司 | 食品包装盒 |
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