CN107811239A - A kind of instant Laoshan celery preparation method of spicy - Google Patents
A kind of instant Laoshan celery preparation method of spicy Download PDFInfo
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- CN107811239A CN107811239A CN201711061125.5A CN201711061125A CN107811239A CN 107811239 A CN107811239 A CN 107811239A CN 201711061125 A CN201711061125 A CN 201711061125A CN 107811239 A CN107811239 A CN 107811239A
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- laoshan celery
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- celery
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 128
- 235000010591 Appio Nutrition 0.000 title claims abstract description 128
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 127
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 238000012545 processing Methods 0.000 claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 10
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
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- 239000004615 ingredient Substances 0.000 claims abstract description 9
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 6
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- 102000030523 Catechol oxidase Human genes 0.000 claims 1
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Classifications
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/159—Apparatus for preserving using solids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
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- 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
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Abstract
The invention discloses a kind of preparation method of the instant Laoshan celery product of spicy.Belong to food processing technology field.The present invention use Laoshan celery for raw material by stock, microwave composite ultraphonic ripple destroy the enzyme treatment, protect green lands, protect the procedure of processings such as crisp processing, dispensing, vacuum packaging, autoclaving to the fresh Laoshan celery progress deep processing, process a kind of instant Laoshan celery product of spicy.It is a kind of spicy moderate that the present invention selects classical dispensing redistribution to develop, suitable for people of all ages, makes us the new Laoshan celery product with unique sensory experience.Wherein Laoshan celery 100；The auxiliary material of the instant Laoshan celery product of spicy is configured according to the raw material of following weight fraction：Capsicum 7 10, numb green pepper 11 14, Chinese prickly ash 45, garlic 35, edible oil 39 43, sugar 57, salt 1.5 2, monosodium glutamate 0.5 0.7, five-spice powder 0.1 0.3.Product is packed using novel microwave combination ultrasonic wave enzyme deactivation technology and using the packaging bag with Nobiletin and the fresh-keeping coating of citric acid in process so that product is at utmost keeping the original nutritional ingredient of Laoshan celery, prevents ingredients from lossing.
Description
Technical field
A kind of instant Laoshan celery preparation method of spicy, belongs to food processing technology field.
Background technology
Laoshan celery is abounded with Northeast Area of China, is mainly grown in remote mountains and grassland, belongs to pollution-free food.In the celery of the Laoshan
Rich in amino acid, vitamin and mineral, phenols, umbelliferone, tonka-bean class compound are specifically contained in the celery of the Laoshan.This
A little biological active matter confrontation human bodies have fabulous anti-inflammation, antioxidation.According to《Traditional Chinese medicine is complete works of》Record, eat Laoshan celery
Hyperglycaemia, high fat of blood, hypertension, cardiovascular and cancer chemotherapy can be treated, often the edible rehabilitation contributed to after chemotherapy.
Because Laoshan celery has seasonal and not easy to maintain restrictive factor, therefore currently on the market based on the celery of the Laoshan
The product of material is seldom, and existing product form is mainly salt solution flexible package class product, and ready-to-eat food class product is few.Pickling
Class Laoshan celery product processing technique falls behind relatively, and can influence original mouthfeel and flavor after being pickled, and can cause nutritional ingredient stream
Lose, the adverse effect that content of nitrite increases.Class Laoshan celery product is pickled, it is not readily portable with edible, two are needed after purchase
Secondary processing ability edible.For Laoshan celery process technology is backward, product category lacks, be inconvenient to eat the features such as, develop one
The instant Laoshan celery product that kind process technology is advanced, is easy to carry and eats is one of emphasis of present wild vegetables secondary industry.
The content of the invention
The present invention seeks to, develop it is a kind of be both easy to carry and ate, and containing the special mouthfeel of Laoshan celery and flavor
Instant product, and optimize crucial processing technology on the basis of spicy formulating, replace tradition to salt down with modern science and technology technology
Stain technique, extends raw material fresh keeping time and shelf life, the nutritional ingredient and quality loss rate for making product minimize.
To be as follows for existing technological deficiency and foregoing invention purpose, the technical solution adopted by the present invention：
The fresh Laoshan celery cleaning removal of impurities of major ingredient is configured the major ingredient of spicy instant product by the raw material of following portions by weight after drying：
Laoshan celery 100；The auxiliary material of the instant Laoshan celery product of spicy is configured according to the raw material of following weight fraction：Capsicum 7-10, numb green pepper
11-14, Chinese prickly ash 4-5, garlic 3-5, edible oil 39-43, sugared 5-7, salt 1.5-2, monosodium glutamate 0.5-0.7, five-spice powder 0.1-0.3.Always
Mountain celery is by protecting green lands, protecting crisp processing, Laoshan celery raw material by stocking up, protecting green lands, protecting crisp handle, at microwave composite ultraphonic ripple enzyme deactivation
Nutritious, spicy fresh fragrant instant Laoshan celery product is obtained after reason, dispensing, vacuum packaging, high pressure steam sterilization.
A kind of preparation method of the instant Laoshan celery product of spicy, step are as follows：
(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening
Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer
Cleaned and dried for the second time.
(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effectiveness
In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten
Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.
(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave
Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its
Middle microwave power is 800w, processing time 50s.
(4) cool down：Laoshan celery is pulled out after destroy the enzyme treatment and is put into cooling bath, is cooled to room temperature.
(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture in 50%-55%.
(6) dispensing：Laoshan celery after draining adds appropriate mix, and is stirred, and makes Laoshan celery fully mixed with dispensing
It is even.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 7-10, numb green pepper 11-
14th, Chinese prickly ash 4-5, garlic 3-5, edible oil 39-43, sugared 5-7, salt 1.5-2, monosodium glutamate 0.5-0.7, five-spice powder 0.1-0.3.
(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing acid coated true of Nobiletin and lemon
In empty package bag, it is vacuum-packed, vacuum 90KPa, time 30s.
(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C,
Time is 15min.
Beneficial effects of the present invention：
A kind of instant Laoshan celery production method of spicy of the present invention, belongs to food processing technology field, by right
A kind of Laoshan celery product for being processed further providing new type of Laoshan celery product.This type product is delicious in taste, is easy to eat
With, be convenient for carrying.The good merchantable brand belonged on person sponging on an aristocrats' dining table.In prepared by the processing of instant wild vegetable, traditional pickling, drift are improved
The mode of scalding, destroy the enzyme treatment is carried out using the method for microwave composite ultraphonic ripple enzyme deactivation, so as to reach the effect for keeping product quality.Together
When according to the special mouthfeel and taste of Laoshan celery, a kind of spicy Laoshan celery formula is worked out, in order to which Laoshan celery is by more people
Receive.In vacuum packaging, Promethean addition Nobiletin and lemon in packaging bag are acid coated, make product be not added with preventing
Under conditions of rotten agent, extend effective period of food quality to greatest extent.
Embodiment
Embodiment 1：Laoshan celery is a kind of with decompression, the wild vegetables of hypoglycemic effect.Enter one with reference to specific embodiment
Step illustrates the instant Laoshan celery production method of spicy.Comprise the following steps：
(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening
Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer
Cleaned and dried for the second time.
(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effectiveness
In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten
Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.
(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave
Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its
Middle microwave power is 800w, processing time 50s.
(4) cool down：Laoshan celery is pulled out and is put into cooling bath, is cooled to room temperature.
(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture 50%.
(6) dispensing：Laoshan celery early processing product is added to appropriate mix, and is stirred, makes Laoshan celery and dispensing abundant
Mix.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 7, numb green pepper 11, flower
Green pepper 4, garlic 3, edible oil 39, sugar 5, salt 1.5, monosodium glutamate 0.5, five-spice powder 0.1.
(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing acid coated true of Nobiletin and lemon
In empty package bag, it is vacuum-packed, vacuum 90KPa, time 30s.
(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C,
Time is 15min.
Embodiment 2：Laoshan celery is a kind of with decompression, the wild vegetables of hypoglycemic effect.Enter one with reference to specific embodiment
Step illustrates the instant Laoshan celery production method of spicy.Comprise the following steps：
(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening
Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer
Cleaned and dried for the second time.
(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effectiveness
In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten
Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.
(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave
Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its
Middle microwave power is 800w, processing time 50s.
(4) cool down：Laoshan celery is pulled out and is put into cooling bath, is cooled to room temperature.
(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture 55%.
(6) dispensing：Laoshan celery early processing product is added to appropriate mix, and is stirred, makes Laoshan celery and dispensing abundant
Mix.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 8, numb green pepper 12, flower
Green pepper 5, garlic 4, edible oil 40, sugar 5.5, salt 1.8, monosodium glutamate 0.6, five-spice powder 0.2.
(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing acid coated true of Nobiletin and lemon
In empty package bag, it is vacuum-packed, vacuum 90KPa, time 30s.
(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C,
Time is 15min.
Embodiment 3：Laoshan celery is a kind of with decompression, the wild vegetables of hypoglycemic effect.Enter one with reference to specific embodiment
Step illustrates the instant Laoshan celery production method of spicy.Comprise the following steps：
(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening
Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer
Cleaned and dried for the second time.
(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effectiveness
In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten
Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.
(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave
Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its
Middle microwave power is 800w, processing time 50s.
(4) cool down：Laoshan celery is pulled out and is put into cooling bath, is cooled to room temperature.
(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture 50%.
(6) dispensing：Laoshan celery early processing product is added to appropriate mix, and is stirred, makes Laoshan celery and dispensing abundant
Mix.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 9, numb green pepper 13, flower
Green pepper 5, garlic 3, edible oil 41, sugar 6, salt 2, monosodium glutamate 0.55, five-spice powder 0.15.
(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing acid coated true of Nobiletin and lemon
In empty package bag, it is vacuum-packed, vacuum 90KPa, time 30s.
(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C,
Time is 15min.
Embodiment 4：Laoshan celery is a kind of with decompression, the wild vegetables of hypoglycemic effect.Enter one with reference to specific embodiment
Step illustrates the instant Laoshan celery production method of spicy.Comprise the following steps：
(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening
Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer
Cleaned and dried for the second time.
(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effectiveness
In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten
Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.
(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave
Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its
Middle microwave power is 800w, processing time 50s.
(4) cool down：Laoshan celery is pulled out and is put into cooling bath, is cooled to room temperature.
(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture 50%.
(6) dispensing：Laoshan celery early processing product is added to appropriate mix, and is stirred, makes Laoshan celery and dispensing abundant
Mix.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 10, numb green pepper 14,
Chinese prickly ash 5, garlic 4, edible oil 42, sugar 6.5, salt 2.3, monosodium glutamate 0.65, five-spice powder 0.25.
(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing acid coated true of Nobiletin and lemon
In empty package bag, it is vacuum-packed, vacuum 90KPa, time 30s.
(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C,
Time is 15min.
Specific embodiment of the present invention is the foregoing is only, but protection scope of the present invention is not limited solely to this.Together
When, any person of ordinary skill in the field can technique according to the invention scheme and its preferred embodiment description, do
Go out various possible equivalent changes or exchange, but all these changes or replacement should all belong to the protection of the claim of the present invention
Scope.
Claims (5)
- A kind of 1. instant Laoshan celery production method of spicy, it is characterised in that：The fresh Laoshan celery of major ingredient is through stock by following The major ingredient of the raw material configuration spicy instant product of parts by weight：Laoshan celery 100；Fiber crops are configured according to the raw material of following weight fraction The auxiliary material of the instant Laoshan celery product of pungent：Capsicum 7-10, numb green pepper 11-14, Chinese prickly ash 4-5, garlic 3-5, edible oil 39-43, sugared 5-7, Salt 1.5-2, monosodium glutamate 0.5-0.7, five-spice powder 0.1-0.3.Laoshan celery raw material by stock up, protect green lands, protecting it is crisp handle, microwave it is compound Nutritious, spicy fresh fragrant instant Laoshan celery is obtained after ultrasonic wave destroy the enzyme treatment, dispensing, vacuum packaging, high pressure steam sterilization Product.
- 2. the preparation method of spicy Laoshan celery instant product according to claim 1, it is characterised in that processing method bag Include following steps：(1) stock up：Fresh Laoshan celery raw material is purchased, is removed with weeds, grit, disease pest, the raw material damaged, by the original after screening Material is tentatively cleaned, and is screened and is classified again after preliminary cleaning, the Laoshan celery being classified after terminating is put into beet washer Cleaned and dried for the second time.(2) protect green lands, protect crisp processing：The Laoshan celery raw material of naturally dry is immersed in containing the mixed solution for protecting green lands and protecting crisp effect In, wherein solution composition is：Concentration is that 1.0g/L ascorbic acid, 1.5g/L chitosan, 1.0g/L calcium chloride are compound molten Liquid, soak time are 20 minutes, and temperature is 30 DEG C, pH value 7, material ratio (solution：Raw material) it is 5:3.(3) microwave combination ultrasonic wave destroy the enzyme treatment：Laoshan celery is placed in microwave combination ultrasonic wave enzyme deactivation device, wherein ultrasonic wave Frequency is 2*105Hz, processing time 60s, Laoshan celery is transferred in microwave device after ultrasonication continues destroy the enzyme treatment, its Middle microwave power is 800w, processing time 50s.(4) cool down：Laoshan celery is pulled out after destroy the enzyme treatment and is put into cooling bath, is cooled to room temperature.(5) drain：The Laoshan celery cooled down is put into de-watering apparatus, makes its moisture in 50%-55%.(6) dispensing：Laoshan celery after draining adds appropriate mix, and is stirred, and makes Laoshan celery fully mixed with dispensing It is even.The formula components of the instant Laoshan celery product of spicy are according to following weight fraction：Laoshan celery 100, capsicum 7-10, numb green pepper 11- 14th, Chinese prickly ash 4-5, garlic 3-5, edible oil 39-43, sugared 5-7, salt 1.5-2, monosodium glutamate 0.5-0.7, five-spice powder 0.1-0.3.(7) it is vacuum-packed：Laoshan celery raw material after dispensing is measured and loaded containing the acid coated vacuum of Nobiletin and lemon In packaging bag, it is vacuum-packed, vacuum 90KPa, time 30s.(8) sterilization treatment：Packaged product is put into high-pressure steam sterilizing pan and sterilized, sterilizing pot temperature is 95 DEG C, Time is 15min.
- 3. the instant Laoshan celery product preparation method of spicy according to claim 1 or 2, it is characterised in that：Spicy is Eat in prepared by Laoshan celery, the mass fraction of each composition of mix used for：Laoshan celery 100, capsicum 7-10, numb green pepper 11-14, Chinese prickly ash 4-5, garlic 3-5, edible oil 39-43, sugared 5-7, salt 1.5-2, monosodium glutamate 0.5-0.7, five-spice powder 0.1-0.3.
- 4. according to claim 1 or the instant Laoshan celery product of described spicy, it is characterised in that：Described Laoshan celery raw material warp After ultrasonic microwave joint destroy the enzyme treatment, the loss of the nutritional ingredients such as protein, vitamin, chlorophyll, dual enzyme deactivation are reduced Processing makes peroxidase, polyphenol oxidase activity be down to 30%, effectively prevent lipid too aoxidize caused by storage period into The change divided.
- 5. according to claim 1 or the instant Laoshan celery product of described spicy, it is characterised in that：Added in vacuum packaging bag Nobiletin and citric acid composite coating are packed.
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