CN107125605A - Practical edible materials and preparation method thereof and eating method - Google Patents
Practical edible materials and preparation method thereof and eating method Download PDFInfo
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- CN107125605A CN107125605A CN201710353754.9A CN201710353754A CN107125605A CN 107125605 A CN107125605 A CN 107125605A CN 201710353754 A CN201710353754 A CN 201710353754A CN 107125605 A CN107125605 A CN 107125605A
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Abstract
The present invention relates to a kind of edible materials and preparation method thereof and eating method, preparation method comprises the following steps：Fresh food materials are cleaned up, the food materials after being cleaned up；Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Food materials stripping and slicing and/or section after disinfecting, are then placed within packing box；The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze.The present invention is by former food materials by airtight package after cleaning, sterilization preservative treatment, and safety and sanitation, green and healthy, eater can directly open packaging, and culinary art of then cooking, you can edible is convenient time saving, it is to avoid the cumbersome arduous process of eater's wash vegetables garnishes；Also, the edible materials that the present invention is provided can directly be provided in life supermarket, convenience store, cell brand shop and network shop, applied widely, with good commercial value.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of practical edible materials and preparation method thereof and edible side
Method.
Background technology
The food materials (such as vegetables, meat, seafood etc.) that present people eat, first choice is fresh food materials certainly, but fresh
Food materials have its limitation, such as are bought vegetables from supermarket and food market relatively time-consuming, and oneself to clean, cumbersome；Secondly, newly
Eat material raw and be difficult to ensure and deposit, the holding time is shorter, in some special industry fields, crewman on such as oceangoing voyage wheel and it is long-term in the wild
The personnel of work, can not just eat food materials.Current existing two methods can increase the holding time of food materials, and one kind is by inciting somebody to action
Food materials add substantial amounts of salt, sugar and other preservatives and pickled, and can so increase its holding time, but this food pickled
The nutritive value of material has been destroyed, and long-term consumption even can be harmful；Also one kind is dehydrated by food materials, to food materials
Drying and dewatering processing is carried out, obtains being dehydrated food materials, this dehydration food materials can be preserved for a long time, but its nutriture value value difference, and mouthfeel
It is not good, and need to be soaked with clear water when edible, the time is long.Therefore, it is also desirable to new edible materials are developed, it is existing to avoid
There is defect present in technology.
The content of the invention
For defect of the prior art, present invention aims at provide a kind of practical edible materials and preparation method thereof
With eating method, former food materials are passed through into airtight package, safety and sanitation, green and healthy, eater after cleaning, sterilization preservative treatment
Packaging can be directly opened, culinary art of then cooking, you can edible, it is convenient time saving, it is to avoid the cumbersome of eater's wash vegetables garnishes is worked hard
Process, extends the shelf lives of food materials.
To achieve the above object, the technical scheme that provides of the present invention is：
In a first aspect, the invention provides a kind of preparation method of edible materials, comprising the following steps：S1：Will be fresh
Food materials are cleaned up, the food materials after being cleaned up；S2：Food materials after cleaning up are carried out disinfection processing, are sterilized
Food materials after processing；S3：Food materials stripping and slicing and/or section after disinfecting, are then placed within packing box；S4：It will be equipped with
The packing box sealing of food materials sterilizes, then deepfreeze.It should be noted that on packing box, cooking methods, battalion can be printed
Value, taboo item and corresponding food materials composition are supported, so as to solve the problem of young man will not cook.
In the further embodiment of the present invention, in S3, in addition to step dispensing and sauce being placed in packing box
Suddenly.It should be noted that dispensing and sauce can select commercially available, the dispensing and sauce of different taste can be selected according to demand
Material, dispensing can also select the dispensing that the present invention is provided；In each packing box, the amount of dispensing and sauce can also be entered according to demand
Row regulation.
The present invention further embodiment in, in S1, food materials include spinach, romaine lettuce, rape, celery, green pepper, radish,
Onion, three-coloured amaranth, leek, Chinese cabbage, leaf mustard, water spinach, broccoli, sponge gourd, tomato, cucumber, balsam pear, eggplant, fresh kidney beans, potato,
Chinese yam, pachyrhizus, taro, garlic stems, corn, asparagus, mushroom, agaric, flat mushroom, bean sprouts, lotus rhizome, pork, beef, mutton, chicken,
One or more in duck, shrimp, crab, the flesh of fish, oyster and scallop.
In the further embodiment of the present invention, in S1, clean to be cleaned using cleaning fluid, the raw material of cleaning fluid
Component by weight percentage, including：Ethanol 1.0%~1.5%, Tea Saponin 5.0%~10.0%, sodium chloride 1.2%~
1.5%th, tocopherol 1.0%~1.5%, essence 0.5%~1.0%, sodium acid carbonate 0.4%~0.6%, APG 1.0%
~2.0%, surplus is water.
In the further embodiment of the present invention, in S2, sterilize to carry out soaking disinfection, soaking disinfection using thimerosal
Time be 20~30min, the raw material components of thimerosal by weight, including：3~6 parts by weight sodium carbonate, 20~30 weight
Part ethanol, 4~8 parts by weight lauryl amidopropyl betaines, 2~3 parts by weight boraxs, 5~7 parts by weight Tea Polyphenols and 1~2 weight
Measure part sodium benzoate.
In the further embodiment of the present invention, in S4, sterilize and sterilized for high temperature, short time, sterilising temp is 80~100
DEG C, sterilization time is 70~100s；The temperature of low-temperature preservation is -4~0 DEG C.
The present invention further embodiment in, the raw material components of dispensing by weight, including：The weight of ginger 1~6
Part, the parts by weight of fennel 1~5, the parts by weight of garlic 1~4, the parts by weight of cassia bark 2~4, the parts by weight of salt 6~10, the weight of dried orange peel 5~10
Part, the parts by weight of matrimony vine 6~10, the parts by weight of ginseng 3~5, the parts by weight of Asian puccoon 1~3, the parts by weight of the root of kudzu vine 10~12, the weight of the root of herbaceous peony 5~7
Measure part, the parts by weight of sealwort 3~6 and windproof 4~9 parts by weight.
In the further embodiment of the present invention, preparation of batch method comprises the following steps：S101：By ginger, fennel
Fragrant, garlic and cassia bark are crushed, and then add salt, are well mixed；S102：Other surplus stock components are put into volume fraction is
In 30%~36% ethanol water, after 2~5h of immersion, then 90~100 DEG C of 120~140min of heating filter, collect filter
Liquid；Filtrate is concentrated, 25 DEG C is obtained and determines the concentrate that lower relative density is 1.2~1.25；Wherein, the quality of ethanol water
Ratio with the gross mass of all raw material components is (10~15):1；S103：The obtained products of S101 and concentrate are mixed equal
It is even, obtain dispensing.
Second aspect, the present invention also protects the edible materials that the preparation method of above-mentioned edible materials is prepared.
The third aspect, the present invention also protects the eating method of edible materials, comprises the following steps：It will be equipped with the packaging of food materials
Material mixing in box is uniform, then 90~100 DEG C of 5~10min of heating, you can edible.It should be noted that the present invention is only carried
A kind of eating method is supplied, certainly, eater can carry out the processing of different modes according to itself hobby, can also select basis
The cooking methods provided on packing box are cooked, and the amount processed every time can be selected according to demand.
The technical scheme that the present invention is provided, with following beneficial effect：(1) present invention by former food materials by cleaning, disappearing
Airtight package after malicious preservative treatment, consumer can directly open packaging, culinary art of then cooking, you can edible, convenient time saving, keep away
Exempt from the cumbersome arduous process of eater's wash vegetables garnishes；(2) the edible materials safety and sanitation that the present invention is provided, green and healthy do not add
Low-temperature preservation after adding preservative agent, airtight package, on the premise of ensureing that nutritional ingredient is not suffered a loss, extends the shelf life；(3) this hair
The edible materials of bright offer, can print cooking methods, nutritive value, taboo item and corresponding food materials composition on packing box
Deng, so that the problem of young man does not know how to cook is solved, and it is convenient and swift, good experience effect can be brought to eater；
(4) edible materials that the present invention is provided, can directly enter marketing in life supermarket, convenience store, cell brand shop and network shop
Offer is provided, it is applied widely, with wide commercial value.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described.Implement below
Example is only used for clearly illustrating technical scheme, therefore is intended only as example, and can not limit this hair with this
Bright protection domain.
Experimental method in following embodiments, is conventional method unless otherwise specified.Examination used in following embodiments
Material is tested, is to be commercially available from regular shops unless otherwise specified.Quantitative test in following examples, is respectively provided with three
Secondary to repeat to test, data are the average value or mean+SD of three repetition experiments.
The present invention provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include spinach, romaine lettuce,
Rape, celery, green pepper, radish, onion, three-coloured amaranth, leek, Chinese cabbage, leaf mustard, water spinach, broccoli, sponge gourd, tomato, cucumber, hardship
Melon, eggplant, fresh kidney beans, potato, Chinese yam, pachyrhizus, taro, garlic stems, corn, asparagus, mushroom, agaric, flat mushroom, bean sprouts, lotus rhizome, pig
One or more in meat, beef, mutton, chicken, duck, shrimp, crab, the flesh of fish, oyster and scallop；Clean to use cleaning fluid
Cleaned, the raw material components of cleaning fluid by weight percentage, including：Ethanol 1.0%~1.5%, Tea Saponin 5.0%~
10.0%th, sodium chloride 1.2%~1.5%, tocopherol 1.0%~1.5%, essence 0.5%~1.0%, sodium acid carbonate 0.4%~
0.6%th, APG 1.0%~2.0%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Soaking disinfection is carried out with thimerosal, the time of soaking disinfection is 20~30min, and the raw material components of thimerosal by weight, are wrapped
Include：3~6 parts by weight sodium carbonate, 20~30 parts by weight of ethanol, 4~8 parts by weight lauryl amidopropyl betaines, 2~3 weight
Part borax, 5~7 parts by weight Tea Polyphenols and 1~2 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
Raw material components by weight, including：The parts by weight of ginger 1~6, the parts by weight of fennel 1~5, the parts by weight of garlic 1~4, cassia bark 2
~4 parts by weight, the parts by weight of salt 6~10, the parts by weight of dried orange peel 5~10, the parts by weight of matrimony vine 6~10, the parts by weight of ginseng 3~5, Asian puccoon
1~3 parts by weight, the parts by weight of the root of kudzu vine 10~12, the parts by weight of the root of herbaceous peony 5~7, the parts by weight of sealwort 3~6 and windproof 4~9 parts by weight；Match somebody with somebody
The preparation method of material comprises the following steps：S101：Ginger, fennel, garlic and cassia bark are crushed, salt is then added, mixing is equal
It is even；S102：Other surplus stock components are put into the ethanol water that volume fraction is 30%~36%, after 2~5h of immersion,
90~100 DEG C of 120~140min of heating, then filter, collect filtrate；Filtrate is concentrated, 25 DEG C is obtained and determines lower relative density
For 1.2~1.25 concentrate；Wherein, the ratio of the gross mass of the quality of ethanol water and all raw material components for (10~
15):1；S103：The obtained products of S101 and concentrate are well mixed, dispensing is obtained.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 80~100 DEG C, and sterilization time is 70~100s；The temperature of low-temperature preservation is -4~0 DEG C.
In addition, present invention also offers a kind of eating method of edible materials, comprising the following steps：It will be equipped with the bag of food materials
Material mixing in mounted box is uniform, then 90~100 DEG C of 5~10min of heating, you can edible.
The edible materials provided with reference to specific embodiment the present invention are described further.
Embodiment one
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include celery, green pepper,
Radish, broccoli, balsam pear, taro and mushroom；Clean to be cleaned using cleaning fluid, the raw material components by weight hundred of cleaning fluid
Divide than meter, including：Ethanol 1.0%, Tea Saponin 10.0%, sodium chloride 1.2%, tocopherol 1.5%, essence 0.5%, sodium acid carbonate
0.6%th, APG 1.0%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 20min, the raw material components of thimerosal by weight, including：3
Parts by weight sodium carbonate, 30 parts by weight of ethanol, 4 parts by weight lauryl amidopropyl betaines, 3 parts by weight boraxs, 5 parts by weight tea are more
Phenol and 2 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
It is commercially available dispensing with sauce.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 80 DEG C, and sterilization time is 100s；The temperature of low-temperature preservation is -4 DEG C.
Embodiment two
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include rape, green pepper,
Onion, water spinach, sponge gourd, tomato, Chinese yam and lotus rhizome；Clean to be cleaned using cleaning fluid, the raw material components of cleaning fluid
By weight percentage, including：Ethanol 1.5%, Tea Saponin 5.0%, sodium chloride 1.5%, tocopherol 1.0%, essence 1.0%,
Sodium acid carbonate 0.4%, APG 2.0%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 30min, the raw material components of thimerosal by weight, including：6
Parts by weight sodium carbonate, 20 parts by weight of ethanol, 8 parts by weight lauryl amidopropyl betaines, 2 parts by weight boraxs, 7 parts by weight tea are more
Phenol and 1 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
It is commercially available dispensing with sauce.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 100 DEG C, and sterilization time is 70s；The temperature of low-temperature preservation is 0 DEG C.
Embodiment three
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include pineapple fore-telling, balsam pear,
Fresh kidney beans, taro, garlic stems, asparagus, agaric and lotus rhizome；Clean to be cleaned using cleaning fluid, the raw material components of cleaning fluid are pressed
Percentage by weight meter, including：Ethanol 1.2%, Tea Saponin 8.0%, sodium chloride 1.3%, tocopherol 1.2%, essence 0.8%, carbon
Sour hydrogen sodium 0.5%, APG 1.5%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 25min, the raw material components of thimerosal by weight, including：5
Parts by weight sodium carbonate, 25 parts by weight of ethanol, 6 parts by weight lauryl amidopropyl betaines, 2.5 parts by weight boraxs, 6 parts by weight tea
Polyphenol and 1.5 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
It is commercially available dispensing with sauce.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 90 DEG C, and sterilization time is 85s；The temperature of low-temperature preservation is -4 DEG C.
Example IV
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include celery, green pepper,
Radish, broccoli, balsam pear, taro and mushroom；Clean to be cleaned using cleaning fluid, the raw material components by weight hundred of cleaning fluid
Divide than meter, including：Ethanol 1.0%, Tea Saponin 10.0%, sodium chloride 1.2%, tocopherol 1.5%, essence 0.5%, sodium acid carbonate
0.6%th, APG 1.0%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 20min, the raw material components of thimerosal by weight, including：3
Parts by weight sodium carbonate, 30 parts by weight of ethanol, 4 parts by weight lauryl amidopropyl betaines, 3 parts by weight boraxs, 5 parts by weight tea are more
Phenol and 2 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
Raw material components by weight, including：The parts by weight of ginger 1, the parts by weight of fennel 5, the parts by weight of garlic 1, the parts by weight of cassia bark 4, food
The parts by weight of salt 6, the parts by weight of dried orange peel 10, the parts by weight of matrimony vine 6, the parts by weight of ginseng 5, the parts by weight of Asian puccoon 1, the parts by weight of the root of kudzu vine 12, the root of herbaceous peony 5
Parts by weight, the parts by weight of sealwort 6 and windproof 4 parts by weight；Preparation of batch method comprises the following steps：S101：By ginger, fennel,
Garlic and cassia bark are crushed, and then add salt, are well mixed；S102：Other surplus stock components are put into volume fraction is
In 30% ethanol water, after immersion 2h, then 90 DEG C of heating 120min filter, collect filtrate；Filtrate is concentrated, obtained
25 DEG C determine the concentrate that lower relative density is 1.2；Wherein, the quality of ethanol water and the gross mass of all raw material components
Ratio is 10:1；S103：The obtained products of S101 and concentrate are well mixed, dispensing is obtained.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 80 DEG C, and sterilization time is 100s；The temperature of low-temperature preservation is -4 DEG C.
Embodiment five
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include rape, green pepper,
Onion, water spinach, sponge gourd, tomato, Chinese yam and lotus rhizome；Clean to be cleaned using cleaning fluid, the raw material components of cleaning fluid
By weight percentage, including：Ethanol 1.5%, Tea Saponin 5.0%, sodium chloride 1.5%, tocopherol 1.0%, essence 1.0%,
Sodium acid carbonate 0.4%, APG 2.0%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 30min, the raw material components of thimerosal by weight, including：6
Parts by weight sodium carbonate, 20 parts by weight of ethanol, 8 parts by weight lauryl amidopropyl betaines, 2 parts by weight boraxs, 7 parts by weight tea are more
Phenol and 1 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
Raw material components by weight, including：The parts by weight of ginger 6, the parts by weight of fennel 1, the parts by weight of garlic 4, the parts by weight of cassia bark 2, food
The parts by weight of salt 10, the parts by weight of dried orange peel 5, the parts by weight of matrimony vine 10, the parts by weight of ginseng 3, the parts by weight of Asian puccoon 3, the parts by weight of the root of kudzu vine 10, the root of herbaceous peony
7 parts by weight, the parts by weight of sealwort 3 and windproof 9 parts by weight；Preparation of batch method comprises the following steps：S101：By ginger, fennel,
Garlic and cassia bark are crushed, and then add salt, are well mixed；S102：Other surplus stock components are put into volume fraction is
In 36% ethanol water, after immersion 5h, then 100 DEG C of heating 140min filter, collect filtrate；Filtrate is concentrated, obtained
25 DEG C determine the concentrate that lower relative density is 1.25；Wherein, the quality of ethanol water and the gross mass of all raw material components
Ratio be 15:1；S103：The obtained products of S101 and concentrate are well mixed, dispensing is obtained.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 100 DEG C, and sterilization time is 70s；The temperature of low-temperature preservation is 0 DEG C.
Embodiment six
The present embodiment provides a kind of preparation method of edible materials, comprises the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；Wherein, food materials include pineapple fore-telling, balsam pear,
Fresh kidney beans, taro, garlic stems, asparagus, agaric and lotus rhizome；Clean to be cleaned using cleaning fluid, the raw material components of cleaning fluid are pressed
Percentage by weight meter, including：Ethanol 1.2%, Tea Saponin 8.0%, sodium chloride 1.3%, tocopherol 1.2%, essence 0.8%, carbon
Sour hydrogen sodium 0.5%, APG 1.5%, surplus is water.
S2：Food materials after cleaning up are carried out disinfection processing, the food materials after the processing that is sterilized；Wherein, sterilize to adopt
Carry out soaking disinfection with thimerosal, time of soaking disinfection is 25min, the raw material components of thimerosal by weight, including：5
Parts by weight sodium carbonate, 25 parts by weight of ethanol, 6 parts by weight lauryl amidopropyl betaines, 2.5 parts by weight boraxs, 6 parts by weight tea
Polyphenol and 1.5 parts by weight sodium.
S3：Food materials stripping and slicing after disinfecting, is then together placed in packing box with dispensing, sauce；Wherein, dispensing
Raw material components by weight, including：The parts by weight of ginger 4, the parts by weight of fennel 3, the parts by weight of garlic 2, the parts by weight of cassia bark 3, food
The parts by weight of salt 8, the parts by weight of dried orange peel 7, the parts by weight of matrimony vine 8, the parts by weight of ginseng 4, the parts by weight of Asian puccoon 2, the parts by weight of the root of kudzu vine 11, the root of herbaceous peony 6
Parts by weight, the parts by weight of sealwort 5 and windproof 6 parts by weight；Preparation of batch method comprises the following steps：S101：By ginger, fennel,
Garlic and cassia bark are crushed, and then add salt, are well mixed；S102：Other surplus stock components are put into volume fraction is
In 33% ethanol water, after immersion 3h, then 95 DEG C of heating 130min filter, collect filtrate；Filtrate is concentrated, obtained
25 DEG C determine the concentrate that lower relative density is 1.2；Wherein, the quality of ethanol water and the gross mass of all raw material components
Ratio is 12:1；S103：The obtained products of S101 and concentrate are well mixed, dispensing is obtained.
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze；Wherein, sterilize and sterilized for high temperature, short time, gone out
Bacterium temperature is 90 DEG C, and sterilization time is 85s；The temperature of low-temperature preservation is -4 DEG C.
The eating method for the edible materials that the embodiment of the present invention one is prepared to embodiment six, can include following step
Suddenly：The material mixing that will be equipped with the packing box of food materials is uniform, then 100 DEG C of heating 10min, you can edible.Need explanation
It is that this merely provides a kind of eating method, is not the limitation to eating method, certainly, eater can be according to itself love
The processing of different modes is carried out well, can also be selected to be cooked according to the cooking methods provided on packing box, be processed every time
Amount can be selected according to demand.
The edible materials that the embodiment of the present invention one is prepared to embodiment six, by testing come system evaluation, it is imitated
Really.
1st, target of investication and study experience is evaluated
(1) evaluation method：The edible materials prepared using the embodiment of the present invention one to embodiment six enter as evaluation object
Row investigation questionnaire assessment.
(2) evaluation content：The intention of edible materials including being prepared to the embodiment of the present invention one to embodiment six is expired
Meaning degree, outward appearance satisfaction and total satisfactory grade.By the intention satisfaction, outward appearance satisfaction and total satisfactory grade evaluation of edible materials
Be divided into 3 grades (>80 points, 60~80 points,<60 points), estimator is according to corresponding sense for the satisfaction of every effect
Given a mark by the score value of details, then calculate personal total score and every group of average mark, full marks are 100 points.
(3) evaluation result：
This target of investication and study 500 people altogether, includes the crowd of all age group, the wherein ratio of men and women's number is 1:1, adjust
Grind time maintenance 15 days.By the statistical analysis of investigational data, concrete outcome is as shown in table 1 below：
Satisfaction evaluation result statistical form of the target of investication and study of table 1 to edible materials
2nd, quality testing
(1) object is detected：The edible materials product provided using the embodiment of the present invention one to embodiment six is detection object
(2) detection content：
Bacterial index, final edible materials product measures Escherichia coli and Portugal after 0 DEG C is placed 10 days/20 days/30 days
The quantity of grape coccus, is then unqualified (-) more than 10/g for qualified (+) if quantity is less than 10/g；
(3) testing result：
Concrete outcome is as shown in table 2 below.The edible materials provided from result, the embodiment of the present invention one to embodiment six
Product bacterial content is low to be unlikely to deteriorate, after preserving 30 days the Escherichia coli that measure and staphylococcic quantity acceptability limit it
It is interior.
The quality measurements statistical form of the edible materials product of table 2
3rd, health-care effect
With the development of the social economy, the operating pressure of people is increasing, particularly with white collar, often overtime work is gone on business,
Food and drink can not be normally carried out, therefore easily triggers enterogastric diseases.In view of in this respect, the invention provides corresponding edible material
The dispensing of material, on the basis of reasonable diet, comprehensive nutrition, regulation eater's is healthy, prevention and/or treatment intestines and stomach
Situations such as disease.The edible materials (including dispensing) that the embodiment of the present invention one is prepared to embodiment six are cooked respectively
Process, processing method is：By the food materials in packing box, dispensing and sauce, well mixed (mass ratio of food materials, dispensing and sauce is
100:10:3), then 100 DEG C heating 10min, you can, then carry out following experiments.
Test method：Cause rat acute gastritis method to be tested using absolute ethyl alcohol, be specially：Take 180~220g of body weight
SD healthy rats 70, male and female are not limited, fasting 12 hours, are randomly divided into 7 groups, every group 10, one group gavages distilled water 10g/
Kg is as control, and other groups are corresponded to respectively every time to be gavaged the 10g/kg embodiment of the present invention one and prepare and carry out to embodiment six
The edible materials (being well mixed after obtained edible materials are crushed, carry out following gavage) of cooking techniques, it is each in the morning, afternoon and evening daily
Gavage once；After each group last is to food or water 30min, each group rat gavages absolute ethyl alcohol 4ml/kg, after 6 hours, will be each
Group rat is anaesthetized with 20% urethane, and stomach is taken out in then dissection, is cut along greater curvature, using blutpunkte as index, is calculated stomach and is glued
The membrane damage gross area.
Result of the test：The gastric mucosa damage gross area is calculated, the gastric mucosa damage gross area of every group of mouse is calculated into average value,
Obtained concrete outcome is as shown in table 3 below.
Prevention effect of the table 3 to Rat Experimental gastritis
It should be noted that situation about being enumerated to embodiment six except above-described embodiment one, from other raw material components
Proportioning and preparation method thereof parameter is also feasible.
The technical scheme that the present invention is provided, with following beneficial effect：(1) present invention by edible materials by cleaning,
Airtight package after preservative treatment is sterilized, consumer can directly open packaging, culinary art of then cooking, you can edible, it is convenient time saving,
The cumbersome arduous process for avoiding eater's wash vegetables from garnishing food；(2) the edible materials safety and sanitation that the present invention is provided, green and healthy, no
Low-temperature preservation after preservative, airtight package is added, on the premise of ensureing that nutritional ingredient is not suffered a loss, is extended the shelf life；(3) originally
The edible materials provided are provided, cooking methods, nutritive value, taboo item and corresponding food materials group can be printed on packing box
Into etc., so that the problem of young man does not know how to cook is solved, and it is convenient and swift, experience effect well can be brought to eater
Really；(4) edible materials that the present invention is provided, can directly be carried out in life supermarket, convenience store, cell brand shop and network shop
Sale is provided, applied widely, with wide commercial value.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.Unless specifically stated otherwise, otherwise illustrate in these embodiments
Part and relative step, numerical expression and the numerical value of step are not limit the scope of the invention.It is illustrated and described herein
In all examples, unless otherwise prescribed, any occurrence should be construed as merely exemplary, not as limitation, because
This, other examples of exemplary embodiment can have different values.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implies relative importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " the
One ", one or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " are meant that two or more, unless otherwise specifically defined.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among protection scope of the present invention.
Claims (10)
1. a kind of preparation method of edible materials, it is characterised in that comprise the following steps：
S1：Fresh food materials are cleaned up, the food materials after being cleaned up；
S2：Food materials after described clean up are carried out disinfection processing, the food materials after the processing that is sterilized；
S3：The food materials stripping and slicing and/or section after described disinfect are then placed within packing box；
S4：The packing box sealing sterilizing of food materials is will be equipped with, then deepfreeze.
2. the preparation method of edible materials according to claim 1, it is characterised in that：
In the S3, in addition to step dispensing and sauce being placed in packing box.
3. the preparation method of edible materials according to claim 1, it is characterised in that：
In the S1, the food materials include spinach, romaine lettuce, rape, celery, green pepper, radish, onion, three-coloured amaranth, leek, Chinese cabbage, mustard
Dish, water spinach, broccoli, sponge gourd, tomato, cucumber, balsam pear, eggplant, fresh kidney beans, potato, Chinese yam, pachyrhizus, taro, garlic stems, jade
Rice, asparagus, mushroom, agaric, flat mushroom, bean sprouts, lotus rhizome, pork, beef, mutton, chicken, duck, shrimp, crab, the flesh of fish, oyster
With the one or more in scallop.
4. the preparation method of edible materials according to claim 1, it is characterised in that：
In the S1, the cleaning is to be cleaned using cleaning fluid, the raw material components of the cleaning fluid by weight percentage,
Including：Ethanol 1.0%~1.5%, Tea Saponin 5.0%~10.0%, sodium chloride 1.2%~1.5%, tocopherol 1.0%~
1.5%th, essence 0.5%~1.0%, sodium acid carbonate 0.4%~0.6%, APG 1.0%~2.0%, surplus is water.
5. the preparation method of edible materials according to claim 1, it is characterised in that：
In the S2, the sterilization is to carry out soaking disinfection using thimerosal, and the time of the soaking disinfection is 20~30min,
The raw material components of the thimerosal by weight, including：3~6 parts by weight sodium carbonate, 20~30 parts by weight of ethanol, 4~8 weights
Measure part lauryl amidopropyl betaine, 2~3 parts by weight boraxs, 5~7 parts by weight Tea Polyphenols and 1~2 parts by weight sodium.
6. the preparation method of edible materials according to claim 1, it is characterised in that：
In the S4, the sterilizing is high temperature, short time sterilizing, and sterilising temp is 80~100 DEG C, and sterilization time is 70~100s；Institute
The temperature for stating low-temperature preservation is -4~0 DEG C.
7. the preparation method of edible materials according to claim 2, it is characterised in that：
The raw material components of the dispensing by weight, including：The parts by weight of ginger 1~6, the parts by weight of fennel 1~5, garlic 1~4
Parts by weight, the parts by weight of cassia bark 2~4, the parts by weight of salt 6~10, the parts by weight of dried orange peel 5~10, the parts by weight of matrimony vine 6~10, ginseng 3~
5 parts by weight, the parts by weight of Asian puccoon 1~3, the parts by weight of the root of kudzu vine 10~12, the parts by weight of the root of herbaceous peony 5~7, the parts by weight of sealwort 3~6 and windproof 4
~9 parts by weight.
8. the preparation method of edible materials according to claim 7, it is characterised in that the preparation of batch method includes
Following steps：
S101：Ginger, fennel, garlic and cassia bark are crushed, salt is then added, is well mixed；
S102：Other surplus stock components are put into the ethanol water that volume fraction is 30%~36%, soak 2~5h
Afterwards, 90~100 DEG C of 120~140min of heating, are then filtered, and collect filtrate；The filtrate is concentrated, 25 DEG C is obtained and determines lower phase
To the concentrate that density is 1.2~1.25；Wherein, the ratio of the quality of the ethanol water and the gross mass of all raw material components
It is worth for (10~15):1；
S103：The obtained products of the S101 and the concentrate are well mixed, the dispensing is obtained.
9. the edible materials that the preparation method of the edible materials described in claim any one of 1-8 is prepared.
10. the eating method of the edible materials described in claim 9, it is characterised in that comprise the following steps：
Material mixing in the packing box equipped with food materials is uniform, and then 90~100 DEG C are heated 5~10min, you can food
With.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828563A (en) * | 2017-11-07 | 2018-03-23 | 重庆市盐业（集团）有限公司 | One kind cleaning salt and its preparation and application |
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| CN1698466A (en) * | 2005-06-22 | 2005-11-23 | 金鑫 | Processing method of instant dish |
| CN102648742A (en) * | 2012-05-14 | 2012-08-29 | 李智 | Production method of instant dish |
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Application publication date: 20170905 |