CN107223918A - A kind of self-heating chafing dish vegetables and preparation method thereof - Google Patents

A kind of self-heating chafing dish vegetables and preparation method thereof Download PDF

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Publication number
CN107223918A
CN107223918A CN201710404298.6A CN201710404298A CN107223918A CN 107223918 A CN107223918 A CN 107223918A CN 201710404298 A CN201710404298 A CN 201710404298A CN 107223918 A CN107223918 A CN 107223918A
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Prior art keywords
fiddlehead
agaric
potato
blanching
bamboo shoots
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Pending
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CN201710404298.6A
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Chinese (zh)
Inventor
罗遵荣
曾正元
董小雄
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SICHUAN MANJIANGHONG FOOD TECHNOLOGY Co Ltd
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SICHUAN MANJIANGHONG FOOD TECHNOLOGY Co Ltd
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Priority to CN201710404298.6A priority Critical patent/CN107223918A/en
Publication of CN107223918A publication Critical patent/CN107223918A/en
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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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The present invention relates to food technology field, more particularly to a kind of self-heating chafing dish vegetables and preparation method thereof, it is made up of following raw material：Lotus rhizome, potato, bamboo shoots, agaric, fiddlehead, dehydroactic acid sodium, D ascorbic acid, calcium chloride and citric acid, the self-heating chafing dish vegetables that the present invention is prepared can effectively keep the water content in vegetables, avoid the loss of nutriment and the brown stain of vegetables and softening, mouthfeel is still tender and crisp after prolonged preservation, and preparation method is simple and reliable.

Description

A kind of self-heating chafing dish vegetables and preparation method thereof
Technical field
The present invention relates to food technology field, more particularly to a kind of self-heating chafing dish vegetables and preparation method thereof.
Background technology
Chafing dish in general, be using pot as utensil, it is boiled with water or soup with thermal source enamelware pot, to rinse the cooking side of cooking food Formula, while being also referred to as the pan used in this cooking method.Its characteristic is to be eaten when boiling, or pot has heat insulation effect in itself, Food is still steaming hot when eating, the unification of soup thing.Chafing dish, which is now eaten, now to scald, peppery salty fresh, oily but not greasy, sudden and violent dropping sweat, it is merry and lively it Pole, Xie Yu dehumidifying is suitable for all ages suitable for the weather in mountains and rivers, to the good merchantable brand in winter.
Current self-heating chafing dish is constantly popular, and self-heating chafing dish includes spontaneous heating bag, bed material bag, dip bag, Vegetarian Bun (i.e. vegetable Green vegetable bun, including all kinds of vegetables and assist a ruler in governing a country material), meat dish bag, it uses distinctive mode of heating with self-heating chafing dish, carries a non-woven fabrics The spontaneous heating bag of packaging, the heating bag mainly composition such as roasting diatomite, coke blacking, activated carbon salt.
And the vegetable moisture content at present in vegetables bag is few, nutrition leak is excessive, deterioration easily occurs.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of self-heating chafing dish vegetables and preparation method thereof, can be effective The water content in vegetables is kept, it is to avoid the loss of nutriment and the brown stain of vegetables and softening, in prolonged preservation deutostoma Sense is still tender and crisp.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of self-heating chafing dish vegetables, by following parts by weight Raw material is made：
The present invention provides a kind of preparation method of self-heating chafing dish vegetables, it is characterised in that comprise the following steps：
A, pretreatment
It will have no mechanical damage, the lotus rhizome of free from insect pests, potato, bamboo shoots, after agaric cleaning, thinly slice, then carry out clear respectively Wash standby；By the slitting shape of fiddlehead, then carry out cleaning standby；
B, blanching go out enzyme
Calcium chloride is added to the water, calcium chloride solution is made into, add lotus rhizome, potato, bamboo shoots that processing of step A obtains, Agaric carries out blanching with fiddlehead；
C, fresh-keeping liquid immersion
Take dehydroactic acid sodium, D- sodium ascorbates, citric acid soluble in water, obtain fresh-keeping liquid, the control of fresh-keeping liquid pH value exists 3.5-3.6, adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and is soaked；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
As the present invention further preferably, in step, the lotus rhizome thickness is 4mm, and the potato thickness is 2mm, institute Thin slice of the specification of bamboo shoots and agaric for 2cm × 1cm × 3mm is stated, the fiddlehead length is 3cm.
As the present invention further preferably, in stepb, the calcium chloride solution mass fraction is 0.1-0.5%, blanching Go out enzyme temperature control at 95-100 DEG C.
As the present invention further preferably, in stepb, the lotus rhizome and potato blanching time are 15-20s, the bamboo Bamboo shoot, agaric and fiddlehead blanching 20-25s.
As of the invention further preferred, in step C, the soak time control is in 15-20min.
The beneficial effects of the invention are as follows：The water content in vegetables can effectively be kept, it is to avoid the loss of nutriment and The brown stain and softening of vegetables, mouthfeel is still tender and crisp after prolonged preservation, and preparation method is simple and reliable.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit Determine the scope of the present invention.
Embodiment 1
A, pretreatment
It will have no mechanical damage, 5 parts of 5 parts of lotus rhizome, the potato of free from insect pests, 5 parts of bamboo shoots, after the cleaning of 5 parts of agaric, be cut into thin respectively Piece, then carry out cleaning standby；By the slitting shape of fiddlehead, then carry out cleaning standby；Wherein described lotus rhizome thickness is 4mm, described Potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, and the fiddlehead length is 3cm；
B, blanching go out enzyme
By calcium chloride, 0.1 part is added to the water, and is made into calcium chloride solution, add lotus rhizome, potato that processing of step A obtains, Bamboo shoots, agaric and fiddlehead carry out blanching；Wherein described calcium chloride solution mass fraction is 0.1%, and blanching is gone out the temperature control of enzyme At 95 DEG C, the lotus rhizome is 15s, the bamboo shoots, agaric and fiddlehead blanching 20s with the potato blanching time；
C, fresh-keeping liquid immersion
Take 0.3 part of dehydroactic acid sodium, 0.3 part of D- sodium ascorbates, 0.4 part of citric acid soluble in water, obtain fresh-keeping liquid, protect The control of fresh liquid pH value adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and soaked 3.5 Steep 15min；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
Embodiment 2
A, pretreatment
To have no mechanical damage respectively, 7.5 parts of 7.5 parts of lotus rhizome, the potato of free from insect pests, 7.5 parts of bamboo shoots, the cleaning of 7.5 parts of agaric Afterwards, thinly slice, then carry out cleaning standby；By 7.5 parts of slitting shapes of fiddlehead, then carry out cleaning standby, the lotus rhizome thickness For 4mm, the potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, the fiddlehead length Spend for 3cm；
B, blanching go out enzyme
By calcium chloride, 0.2 part is added to the water, and is made into calcium chloride solution, add lotus rhizome, potato that processing of step A obtains, Bamboo shoots, agaric and fiddlehead carry out blanching, and the calcium chloride solution mass fraction is 0.3%, blanching go out enzyme temperature control 98 DEG C, the lotus rhizome is 18s, the bamboo shoots, agaric and fiddlehead blanching 23s with the potato blanching time；
C, fresh-keeping liquid immersion
Take 0.5 part of dehydroactic acid sodium, 0.5 part of D- sodium ascorbates, 0.6 part of citric acid soluble in water, obtain fresh-keeping liquid, protect The control of fresh liquid pH value adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and soaked 3.5 Steep 18min；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
Embodiment 3
A, pretreatment
It will have no mechanical damage, 10 parts of 10 parts of lotus rhizome, the potato of free from insect pests, 10 parts of bamboo shoots, after the cleaning of 10 parts of agaric, cut respectively Flakiness, then carry out cleaning standby；By the slitting shape of fiddlehead, then carry out cleaning standby, wherein the lotus rhizome thickness is 4mm, The potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, and the fiddlehead length is 3cm,；
B, blanching go out enzyme
By calcium chloride, 0.3 part is added to the water, and is made into calcium chloride solution, add lotus rhizome, potato that processing of step A obtains, Bamboo shoots, agaric and fiddlehead carry out blanching, and the calcium chloride solution mass fraction is 0.5%, blanching go out enzyme temperature control 100 DEG C, the lotus rhizome is 20s, the bamboo shoots, agaric and fiddlehead blanching 25s with the potato blanching time；
C, fresh-keeping liquid immersion
Take 0.5 part of dehydroactic acid sodium, 0.5 part of D- sodium ascorbates, 0.6 part of citric acid soluble in water, obtain fresh-keeping liquid, protect The control of fresh liquid pH value adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and soaked 3.6 Steep 20min；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
Embodiment 4
A, pretreatment
It will have no mechanical damage, 6 parts of 6 parts of lotus rhizome, the potato of free from insect pests, 6 parts of bamboo shoots, after the cleaning of 6 parts of agaric, be cut into thin respectively Piece, then carry out cleaning standby；By the slitting shape of fiddlehead, then carry out cleaning standby, wherein the lotus rhizome thickness is 4mm, it is described Potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, and the fiddlehead length is 3cm,；
B, blanching go out enzyme
By calcium chloride, 0.12 part is added to the water, and is made into calcium chloride solution, add lotus rhizome, potato that processing of step A obtains, Bamboo shoots, agaric and fiddlehead carry out blanching, and the calcium chloride solution mass fraction is 0.2%, blanching go out enzyme temperature control 96 DEG C, the lotus rhizome is 16s, the bamboo shoots, agaric and fiddlehead blanching 22s with the potato blanching time；
C, fresh-keeping liquid immersion
Take 0.35 part of dehydroactic acid sodium, 0.35 part of D- sodium ascorbates, 0.45 part of citric acid soluble in water, obtain fresh-keeping Liquid, fresh-keeping liquid pH value control adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and entered 3.5 Row immersion 16min；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
Embodiment 5
A, pretreatment
It will have no mechanical damage, 8 parts of 8 parts of lotus rhizome, the potato of free from insect pests, 8 parts of bamboo shoots, after the cleaning of 8 parts of agaric, be cut into thin respectively Piece, then carry out cleaning standby；By the slitting shape of fiddlehead, then carry out cleaning standby, wherein the lotus rhizome thickness is 4mm, it is described Potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, and the fiddlehead length is 3cm,；
B, blanching go out enzyme
By calcium chloride, 0.25 part is added to the water, and is made into calcium chloride solution, add lotus rhizome, potato that processing of step A obtains, Bamboo shoots, agaric and fiddlehead carry out blanching, and the calcium chloride solution mass fraction is 0.4%, blanching go out enzyme temperature control 98 DEG C, the lotus rhizome is 18s, the bamboo shoots, agaric and fiddlehead blanching 24s with the potato blanching time；
C, fresh-keeping liquid immersion
Take 0.45 part of dehydroactic acid sodium, 0.45 part of D- sodium ascorbates, 0.55 part of citric acid soluble in water, obtain fresh-keeping Liquid, fresh-keeping liquid pH value control adds go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and entered 3.6 Row immersion 18min；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.

Claims (6)

1. a kind of self-heating chafing dish vegetables, it is characterised in that be made up of following raw material：
2. a kind of preparation method of self-heating chafing dish vegetables, it is characterised in that comprise the following steps：
A, pretreatment
To have no mechanical damage respectively, the lotus rhizome of free from insect pests, potato, bamboo shoots, agaric cleaning after, thinly slice, then carry out cleaning it is standby With；By the slitting shape of fiddlehead, then carry out cleaning standby；
B, blanching go out enzyme
Calcium chloride is added to the water, calcium chloride solution is made into, lotus rhizome, potato, bamboo shoots, agaric that processing of step A obtains is added Blanching is carried out with fiddlehead；
C, fresh-keeping liquid immersion
Take dehydroactic acid sodium, D- sodium ascorbates, citric acid soluble in water, obtain fresh-keeping liquid, fresh-keeping liquid pH value is controlled in 3.5- 3.6, add go out lotus rhizome, potato, bamboo shoots, agaric and fiddlehead that enzyme obtains of blanching in step B and soaked；
D, packaging
Step C is soaked to obtained lotus rhizome, potato, bamboo shoots, agaric and fiddlehead to be weighed, be vacuum-packed, sterilized.
3. a kind of preparation method of self-heating chafing dish vegetables according to claim 2, it is characterised in that in step, described Lotus rhizome thickness is 4mm, and the potato thickness is 2mm, and the specification of the bamboo shoots and agaric is 2cm × 1cm × 3mm thin slice, institute Fiddlehead length is stated for 3cm.
4. a kind of preparation method of self-heating chafing dish vegetables according to claim 2, it is characterised in that in stepb, described Calcium chloride solution mass fraction be 0.1-0.5%, blanching go out enzyme temperature control at 95-100 DEG C.
5. a kind of preparation method of self-heating chafing dish vegetables according to claim 2, it is characterised in that in stepb, described Lotus rhizome is 15-20s, the bamboo shoots, agaric and fiddlehead blanching 20-25s with the potato blanching time.
6. a kind of preparation method of self-heating chafing dish vegetables according to claim 2, it is characterised in that described in step C Soak time is controlled in 15-20min.
CN201710404298.6A 2017-06-01 2017-06-01 A kind of self-heating chafing dish vegetables and preparation method thereof Pending CN107223918A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936527A (en) * 2018-08-27 2018-12-07 固原市新月食品有限公司 A kind of butter small fire pot
CN110338382A (en) * 2019-08-15 2019-10-18 四川江中源食品有限公司 A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production

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CN105557976A (en) * 2016-01-07 2016-05-11 地利营养配餐科技有限公司 Soft sterilization method of mixed fresh cut root vegetables in small packages
CN106819971A (en) * 2016-12-26 2017-06-13 湖北强农食品股份有限公司 A kind of production technology of lotus root bamboo shoot

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CN102461647A (en) * 2011-07-18 2012-05-23 赵英雄 Processing method of potato instant dish
CN105557976A (en) * 2016-01-07 2016-05-11 地利营养配餐科技有限公司 Soft sterilization method of mixed fresh cut root vegetables in small packages
CN106819971A (en) * 2016-12-26 2017-06-13 湖北强农食品股份有限公司 A kind of production technology of lotus root bamboo shoot

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936527A (en) * 2018-08-27 2018-12-07 固原市新月食品有限公司 A kind of butter small fire pot
CN110338382A (en) * 2019-08-15 2019-10-18 四川江中源食品有限公司 A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production

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Application publication date: 20171003