CN108618024A - 甜菜型开袋即食食品及其制备方法 - Google Patents

甜菜型开袋即食食品及其制备方法 Download PDF

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CN108618024A
CN108618024A CN201711158638.8A CN201711158638A CN108618024A CN 108618024 A CN108618024 A CN 108618024A CN 201711158638 A CN201711158638 A CN 201711158638A CN 108618024 A CN108618024 A CN 108618024A
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冯生财
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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
    • 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
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals 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
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及含有以甜菜为主料的速食食品及其加工工艺，特别是甜菜型开袋即食食品及其制备方法；食品包括60质量单位的甜菜、20质量单位的食用面粉、5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐；方法为：步骤①、将甜菜切成丝状体；步骤②、将面粉与甜菜搅拌均匀后，置于蒸笼内汽蒸30‑60分钟；步骤③、将百合科葱属草本植物可食用部分、香辛料、食用草本植物油脂、食用碘盐与被蒸熟的熟料搅拌均匀后，依次经蒸汽杀菌及摊铺冷却后，真空包装。本发明使以甜菜为主的开袋即食食品得以工业化生产，为弥补开袋即食市场贡献一种口味别致、新颖的食用选择种类。

Description

甜菜型开袋即食食品及其制备方法
技术领域
本发明涉及含有以甜菜为主料的速食食品及其加工工艺，特别是甜菜型开袋即食食品及其制备方法。
背景技术
现有的开袋即食食品种类丰富，但以甜菜为主料的爽口速食食品几乎未有市售。
发明内容
本发明的目的在于提供一种甜菜型开袋即食食品及其制备方法，使以甜菜为主的开袋即食食品得以工业化生产，为弥补开袋即食市场贡献一种口味别致、新颖的食用选择种类。
本发明的目的是这样实现的：一种甜菜型开袋即食食品，包括60质量单位的甜菜、20质量单位的食用面粉、5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐；甜菜由甜萝卜、红甜萝卜和胡萝卜三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；百合科葱属草本植物可食用部分由大葱、洋葱和香葱可食用部分三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；香辛料为花椒粉和八角粉两者当中的任意一者或该两者以任意质量比例相均混成的组合物构成。
本发明的目的是这样实现的：一种制备甜菜型开袋即食食品的方法，步骤①、将60质量单位的甜菜切成丝状体；步骤②、将20质量单位的面粉与呈丝状体的甜菜搅拌均匀后，置于蒸笼内汽蒸30-60分钟而成被蒸熟的熟料；步骤③、将5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐与被蒸熟的熟料搅拌均匀后，依次经蒸汽杀菌及摊铺冷却后，真空包装即可制得甜菜型开袋即食食品。
本发明配方全为纯天然食料，简单、易得，食用起来具有香、甜与辣的口感，由于本发明配方掺有食用草本植物油脂和香辛料且为真空包装，在短期内难于滋生微生物而腐败，所以其配方保质期较长，其制备方法易于工业化。综上所述，本发明使以甜菜为主的开袋即食食品得以工业化生产，为弥补开袋即食市场贡献一种口味别致、新颖的零食种类。
具体实施方式
一种甜菜型开袋即食食品，包括60质量单位的甜菜、20质量单位的食用面粉、5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐；甜菜由甜萝卜、红甜萝卜和胡萝卜三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；百合科葱属草本植物可食用部分由大葱、洋葱和香葱可食用部分三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；香辛料为花椒粉和八角粉两者当中的任意一者或该两者以任意质量比例相均混成的组合物构成。
还包括1-3质量单位的辅料；辅料为红小豆粉和玫瑰花瓣粉两者以任意质量比例相均混成的组合物构成。
一种制备甜菜型开袋即食食品的方法，步骤①、将60质量单位的甜菜切成丝状体；步骤②、将20质量单位的面粉与呈丝状体的甜菜搅拌均匀后，置于蒸笼内汽蒸30-60分钟而成被蒸熟的熟料；步骤③、将5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐与被蒸熟的熟料搅拌均匀后，依次经蒸汽杀菌及摊铺冷却后，真空包装即可制得甜菜型开袋即食食品。
呈丝状体的甜菜宽度和/或长度为0.1—10毫米。
还包括1-3质量单位的辅料，辅料为红小豆（赤豆）粉和玫瑰花瓣粉（玫瑰粉）两者以任意质量比例相均混成的组合物构成；在步骤③中，将1-3质量单位的辅料、5质量单位的百合科葱属草本植物可食用部分、10质量单位的食用草本植物油脂、3质量单位的香辛料、2质量单位的食用碘盐与熟透的主料搅拌均匀。

Claims (5)

1.一种甜菜型开袋即食食品，其特征在于：包括60质量单位的甜菜、20质量单位的食用面粉、5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐；甜菜由甜萝卜、红甜萝卜和胡萝卜三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；百合科葱属草本植物可食用部分由大葱、洋葱和香葱可食用部分三者当中的任意一者或该三者通过任意组合方式以任意质量比例相均混成的组合物构成；香辛料为花椒粉和八角粉两者当中的任意一者或该两者以任意质量比例相均混成的组合物构成。
2.根据权利要求1所述的甜菜型开袋即食食品，其特征是：还包括1-3质量单位的辅料；辅料为红小豆粉和玫瑰花瓣粉两者以任意质量比例相均混成的组合物构成。
3.一种制备如权利要求1所述的甜菜型开袋即食食品的方法，其特征在于：步骤①、将60质量单位的甜菜切成丝状体；步骤②、将20质量单位的面粉与呈丝状体的甜菜搅拌均匀后，置于蒸笼内汽蒸30-60分钟而成被蒸熟的熟料；步骤③、将5质量单位的百合科葱属草本植物可食用部分、3质量单位的香辛料、10质量单位的食用草本植物油脂、2质量单位的食用碘盐与被蒸熟的熟料搅拌均匀后，依次经蒸汽杀菌及摊铺冷却后，真空包装即可制得甜菜型开袋即食食品。
4.根据权利要求3所述的制备甜菜型开袋即食食品的方法，其特征是：呈丝状体的甜菜宽度和/或长度为0.1—10毫米。
5.根据权利要求3所述的制备甜菜型开袋即食食品的方法，其特征是：还包括1-3质量单位的辅料，辅料为红小豆粉和玫瑰花瓣粉两者以任意质量比例相均混成的组合物构成；在步骤③中，将1-3质量单位的辅料、5质量单位的百合科葱属草本植物可食用部分、10质量单位的食用草本植物油脂、3质量单位的香辛料、2质量单位的食用碘盐与熟透的主料搅拌均匀。
CN201711158638.8A 2017-11-20 2017-11-20 甜菜型开袋即食食品及其制备方法 Pending CN108618024A (zh)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
CN101406275A (zh) * 2008-11-14 2009-04-15 瞿祥碧 胡萝卜卷及其加工方法
CN102805300A (zh) * 2012-07-27 2012-12-05 安徽四海食品有限公司 一种樱花营养保健面条
CN104664264A (zh) * 2013-11-30 2015-06-03 颜洪岭 一种即食萝卜食品的加工方法
CN106136187A (zh) * 2016-06-28 2016-11-23 安徽省茂森食品科技有限公司 一种萝卜休闲食品的腌料方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101406275A (zh) * 2008-11-14 2009-04-15 瞿祥碧 胡萝卜卷及其加工方法
CN102805300A (zh) * 2012-07-27 2012-12-05 安徽四海食品有限公司 一种樱花营养保健面条
CN104664264A (zh) * 2013-11-30 2015-06-03 颜洪岭 一种即食萝卜食品的加工方法
CN106136187A (zh) * 2016-06-28 2016-11-23 安徽省茂森食品科技有限公司 一种萝卜休闲食品的腌料方法

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Application publication date: 20181009