CN109805316A - A kind of fast food containing green vegetables to supply water without the external world - Google Patents

Abstract

The invention discloses a kind of fast foods containing green vegetables to supply water without the external world, are related to food processing technology field, including the staple food, diatery supplement and tableware individually packed；The staple food is instant food and the solidliquid mixture that supplement is mixed to form with water；The diatery supplement is freeze-drying green vegetables.Existing staple food has diatery supplement freeze-dried vegetable again in fast food of the invention, and contains the required water of freeze-dried vegetable rehydration in staple food, has a style of one's own, can be directly appended to freeze-dried vegetable when edible to carry out rehydration in staple food, supplies water without extraneous, convenient.Carry fast food of the invention, go on business, travel, climb the mountain etc. on the way and operation on the sea, work overtime work etc. are any supply water without the external world in the case where, both staple food full of nutrition had been had, delicious and tasty green vegetables are enjoyed again, a variety of nutrition, vitamin, microelement, biotin, minerals etc. are obtained, human health is conducive to.

Description

A kind of fast food containing green vegetables to supply water without the external world

Technical field

The present invention relates to food processing technology field more particularly to a kind of convenience containing green vegetables to supply water without the external world Meal.

Background technique

Eating is thing that people must repeatedly face daily, not only can solve it is hungry, pinch take energy, but also directly affect The health of people.Modern society people activity is more, work section gather it is fast, be pressed for time, self seldom having time purchase rice, purchase dish Three meals in a day, which are in, cooks.Some mornings at will have some, or buy in passing outside a bit, and a bit, dinner is bought a bit for Chinese meal outsourcing Or do self a bit, in most cases, the food bought outside not only not comprehensive nutrition, unbalanced same, and also health is also difficult to protect Card, it is often more important that go on business on the way, tourism on the way, work overtime work, field work starvation when, cannot especially obtained from the external world In the case where water, eats a little bread, cake, biscuit, instant noodles, facilitates the food such as meal, ham sausage, chocolate, milk, cheese, take the photograph A little protein, fat, carbohydrate are taken, and is eaten less than green vegetables, multivitamin in green vegetables, micro- can not be obtained Secondary element, biotin, minerals, cellulose etc., influence health.

In order to solve the problems, such as to have green vegetable in fast food, people have carried out a large amount of research, and Chinese invention patent " subtracts Fertile food compositions " (107950875 A of CN), the composition of disclosed diet food composition is with preparation method: will centainly compare Mixed-powder is made in cereal, beans, vegetables, edible mushroom, tea seed and the honeysuckle of example, is brewed when edible with boiled water.The weight-reducing canteen There is vegetable powder in product, can have some vegetables when edible, but the problem is that: it has to obtain from the external world when (1) eating Boiled water is obtained, inconvenience is eaten.(2) it is low to be absorbed degree for vegetable nutrient: vegetables are directly to be heated dry, are sought in drying process Support that loss is more, and the vegetable powder close structure after drying, quality are hard, rehydration difficulty, beneficiating ingredient is few and is difficult to be absorbed.

Chinese invention patent " production method of freeze-dried vegetable piece " (1718093 A of CN), disclosed freeze-dried vegetable piece processing Method and step is: vegetables → freeze-drying → slice → seasoning → booth piece → vacuum freezedrying → packaging.The invention has the advantages that (1) it maintains the natural colored of product, reduce the loss of vegetable nutrient；(2) seasoning is used, various tastes can be made Vegetables.The disadvantage is that: (1) vegetables at low temperature handled, and is unsuitable for needing the vegetables of high-temperature process, such as spinach, leaf mustard, bamboo shoots, hay White, green soy bean, semen viciae fabae, Kidney bean, inclined beans, kidney bean etc.；(2) water need to be obtained from the external world when eating, eats inconvenience.

Although existing fast food packet on the market is all containing dry green vegetables, water will be obtained from the external world can just be eaten With it is inconvenient to eat.

Summary of the invention

Technical problems based on background technology, the invention proposes it is a kind of without the external world supply water containing green vegetables Fast food overcomes the existing instant noodles containing vegetables, fast food powder needs to obtain boiled water from the external world and dish matter is hard, rehydration The shortcomings that time is long, nutrition difficulty absorbs, poor taste.

It is proposed by the present invention it is a kind of without the external world supply water the fast food containing green vegetables, including individually pack staple food, Diatery supplement and tableware；

The staple food is instant food and the solidliquid mixture that supplement is mixed to form with water；

The diatery supplement is freeze-drying green vegetables.

Preferably, the viscosity of liquid phase is≤0.005Pas in the staple food, and surface tension is≤0.076N/m.Pass through control The parameter of liquid phase in staple food processed, so that freeze-dried vegetable has good rehydration wherein.

Preferably, the weight ratio of supplement water and diatery supplement is 4-20:1, preferably 5-8:1 in the staple food.

There are three features for heretofore described instant food: first is that direct-edible；Second is that not Xiang Shuizhong releaser Matter, or only discharge few quantity of material；Third is that shape is constant with size, or only slight changeization, three features are meant that:

It is direct-edible: to be not required to process before edible, dining is convenient.By not directly edible food materials and/or can be straight when manufacture It connects edible food materials and is processed as direct-edible food；

Not Xiang Shuizhong h substance, or only discharge few quantity of material: instant food is dipped in Free water, not Xiang Shuizhong H substance, or few quantity of material is only discharged, the physical property and function of water are almost unchanged, to the infiltration rehydration energy of freeze-dried vegetable Power is almost unchanged；If Xiang Shuizhong h substance, the physical properties such as freezing point, mobility, the wetability of water change therewith, to jelly The infiltration rehydration ability of dry vegetables also changes therewith；If discharged into water hydrophily or water-soluble high-molecular substance or thickening, When thickening, density substance, then the freezing point of water improves, viscosity increases, surface tension rises, mobility reduces, to freeze-dried vegetable Infiltration rehydration ability decline, when serious, at room temperature present frozen glue shape, be similar to jelly, lose the infiltration to freeze-dried vegetable The ability of rehydration.Therefore, instant food not Xiang Shuizhong h substance or only discharge few quantity of material be the present invention beneficial to effect One of the important technology feature that fruit is achieved.Make instant food not Xiang Shuizhong h substance, or only discharges minute quantity The manufacture of substance, instant food uses one of following three kinds of schemes or a variety of:

(1) not containing water-soluble, hydrophily, the food materials for easily overflowing substance are selected, do not generate these objects in processing, transporting procedures Matter；

(2) when contain in food materials water solubility, hydrophily, easily overflow substance when, remove these substances in process；

(3) containing water solubility, hydrophily, easily spilling substance in food materials, when removing the quality for influencing food, in process Inside solidified food and surface, is allowed to be entered in water by surface from inside to surface migration；Or it is eaten in solid The surface of object forms fine and close film and it is prevented to enter in water.

Shape is constant with size, or only minor change: food deformation, fragmentation influence the flowing of Free water in staple food Property, and then influence infiltration to freeze-dried vegetable, rehydration speed；In addition, food fragmentation, if internal have water-soluble, easy overflow Substance, then the performance of Free water in freedom of entry water, can be influenced and then influence infiltration to freeze-dried vegetable, rehydration ability.Cause This, will give food certain intensity, avoid deformation, fragmentation.

The property of instant food is related to many factors such as type and quantity, manufacturing method and the technique of food materials, i.e., Three features of food food are that substance and manufacturing technology optimize compound result.

Preferably, the raw material of the instant food includes meat, eggs, fish, cereals, melon and fruit class, Homonemeae One of or it is a variety of.

Wherein meat includes: beef, beef tendon, tripe, beef liver, cow tongue, ox large intestine, cattle heart, pork, pork tripe, pig ear, pig Hoof, pig tongue, chitling, pork liver, pig kidney, Pigs Hearts, mutton, sheep tripe, Yangshe, sheep kidney, the sheep heart, donkey meat, horseflesh, dog meats, bactrian camel meat, rabbit Meat, chicken, chicken feet, chicken gizzard, chicken gizzard, heart, turkey meat, Livers, turkey gizzard, duck, duck pawl, duck liver, duck's gizzard, the duck heart, goose Meat, goose-claw nails, foie gras, goose gizzard, the goose heart, pigeon meat, quail meat etc.；

Eggs: egg, duck's egg, goose egg, pigeon eggs, quail egg etc.；

Fish: fish, shrimp, crab, shellfish, jellyfish, sea cucumber etc.；

Cereals: rice, taste rice, black rice, glutinous rice, corn, husked kaoliang, millet, barley, wheat, oat, buckwheat, Huang Beans, semen sojae atricolor, green soya bean, red bean, pea, mung bean, numb beans, kidney bean, hyacinth bean, cow gram, cowpea, semen viciae fabae, sword bean, bean curd, dried bean curd, beans Rotten volume, the skin of soya-bean milk, a thousand sheets, fried bean curd, bean curd stick, branch bamboo, steamed bean curd roll, plain large intestine, vegetarian ham, steamed gluten, rice cake, noodles, cool braised noodle, the water surface Muscle, fried gluten puff, musculus cutaneus, cool skin, bean sheet jelly, bean vermicelli, vermicelli, fried rice noodles, dumplings, rice dumpling etc..

Melon and fruit class: phonetic melon, pawpaw, pumpkin, platinum melon, honey dew melon, jujube, longan, lichee, fructus lycii, gingko, cashew nut, Portugal are breathed out Grape, apricot, peach, apple, pears, red fruit, Malus spectabilis, Chinese pear-leaved crabapple, plum, plum, orange, citrus, shaddock, lemon, pineapple, mango, panax ginseng fruit, perfume (or spice) Any of several broadleaf plants, fibert, chestnut, peanut, sesame, sunflower seeds kernel, lotus seeds, walnut kernel, almond, SEMEN PINI KORAIENSIS, pumpkin seeds benevolence, water caltrop kernel, adlay Rice, Semen Euryales, water chestnut, lotus root, radish, carrot, potato, sweet potato, Chinese yam, taro etc..

Mushroom: mushroom, needle mushroom, mushroom, straw mushroom, agaric, tremella, oyster mushroom, red mushroom, lichens, dried mushroom, Hericium erinaceus, Yellow mushroom Agaricus bisporus, loose mushroom, sheep tripe mushroom, kelp, is delivered vegetables, seaweed, green moss etc..

Preferably, the instant food is using one in halogen method, cooking method, stir-fry method, steaming method, decoction, fried method, roasting method Kind or more than one method, which are cooked, to be obtained.

Can add flavouring or food additives in cooking process, effect be abundant nutrition, improve color, smell, Taste and mouthfeel, wherein flavouring includes but is not limited to vinegar, sugar, sauce, soy sauce, capsicum, Capsaicin, salt, green onion, garlic, white wine, Huang One of wine, beer, illiciumverum, pepper, Chinese prickly ash etc. are a variety of, the food additives include but is not limited to food grade lactic acid, One of citric acid, tartaric acid, sorbic acid, sweetener, monosodium glutamate, sapn, tween, alkyl glycosides etc. are a variety of.

In cooking methods the characteristics of various methods and application is as follows:

Halogen method, cooking method: make can dissolve in food, the ingredient that easily overflows enters in soup and/or halogen material in, after discarding soup, system There is no substance outflows in product.Meat, egg, shellfish food materials can be processed with the method.

Steaming method: can make food form firm structure, for by thermoset food materials, such as eggs, dry fish, shellfish, bacterium Class, marine products category food materials and combinations thereof etc., the solidification layer for steaming method product surface, which can effectively stop into, to be distributed；For there is skin The food materials of shell, such as sesame, corn, semen viciae fabae, hyacinth bean, sword bean food materials, steaming product surface has leather shell protective layer, and inner material can not Outflow.

Stir-fry method: foodstuff surface and inside is made to be hardened solidification, substance, which is firmly fixed, to flee；Cereal, dry sugar-preserved gourd, dry fruit Dry stir-fry method can be selected in item, dry French fries etc..Meat can also select stir-fry method, but need to remove the adherency of soup and food surface Object.

Decoction, fried method, roasting method: making the surface of food form fine and close, stable cured layer in food processing process, if Deep processing, the inside of food also form the cured layer of stable structure, these cured layers can effectively prevent internal and surface The outflow of substance, even if there is water-soluble, easily spilling substance that can not enter in water.Meat, eggs, fish, cereals, potato, These methods can be used in food materials such as melon and fruit class and combinations thereof；

Combined method: such as steaming-decoction (decoction after first steaming) steams-fries method, steams and-bake method, decoct and-steam method, fry-steam method, bake-and steam method Deng food therein obtained is fresh and tender, loose, well-done, and there is barrier layer on surface, and will not excessively tighten, be hardened.For volume compared with Big food materials and combinations thereof, using combination and solidification method.

Preferably, freezing point≤0 DEG C of the supplement water, surface tension≤0.076N/m, viscosity≤0.0018Pa s。

Supplement is for freeze-dried vegetable rehydration with water, and the physical property of supplement water directly affects the rehydration of freeze-dried vegetable Speed and reconstitution rate, further say, directly affect beneficial effects of the present invention.The freezing point of water be not higher than 0 DEG C, at 0 DEG C and It is liquid in above winter, freeze-dried vegetable rehydration can be made；If freezing point is high, it is in frozen glue shape when temperature is low, loses infiltration energy Power can not make freeze-dried vegetable rehydration；The surface tension of water is not more than 0.076N/m, small with the contact angle of freeze-dried vegetable, can be quickly Infiltration freeze-dried vegetable is allowed to rapid rehydration, and surface tension is big, and big with the contact angle of freeze-dried vegetable, wetting capacity is weak, rehydration time It is long；The viscosity of water is not more than 0.0018Pas, then good fluidity, can improve multiple from freeze-dried vegetable is flowed rapidly between food Water speed；The weight of water is not less than 3 times of diatery supplement weight, and freeze-dried vegetable can be made to have higher reconstitution rate, convenient for edible；Water Few, reconstitution rate is low, bradymassesis.The weight of supplement water is preferably 4~20 times of diatery supplement weight, more preferably 5~8 times.

Preferably, the supplement water is the cold boiling water of seasoning and/or food additives containing 0~1wt%, mineral spring Water, pure water, any one in distilled water.

In water contain a small amount of seasoning and/or food additives, can improve staple food color and water it is physical Matter and function, a small amount of wine, which is such as added, can reduce the surface tension of water, promote water to the wetting capacity of freeze-dried vegetable；Pole is added The surfactants such as a small amount of sapn, tween, alkyl glycosides can reduce the surface tension, wetting ability and stream of water significantly Dynamic property, greatly promotes the rehydration ability to freeze-dried vegetable.

Preferably, the seasoning be vinegar, sugar, sauce, soy sauce, capsicum, Capsaicin, salt, green onion, garlic, white wine, yellow rice wine, beer, One of illiciumverum, pepper, Chinese prickly ash are a variety of；Preferably, the food additives be food grade lactic acid, citric acid, tartaric acid, One of sorbic acid, sweetener, monosodium glutamate, sapn, tween, alkyl glycosides are a variety of.

Preferably, the staple food prepare it is as follows: the raw material of instant food is cooked, if any soup, discards soup, Then be added supplement water to get.

Preferably, the freeze-dried vegetable is that vegetables directly freezeds is dry or is after pretreatment freeze-dried acquisition again； Preferably, the pretreatment includes blanching color protection, boiling, one of fries or a variety of.

Wherein, the raw material of freeze-dried vegetable includes but is not limited to Chinese cabbage, pakchoi, green vegetables, cabbage, B. campestris L.ssp. Chinensis, rape, flower Dish, broccoli, leaf mustard, spinach, three-coloured amaranth, malva leaf, purslane, Herba Kalimeridis, celery, oenanthe stolonifera, wild rice stem, romaine lettuce, caraway, Tong It is wormwood artemisia, shepherd's purse, asparagus lettuce, asparagus lettuce leaf, water spinach, bamboo shoots, asparagus, lily, day lily, garlic, garlic bolt, shallot, spring onion, onion, sweet Indigo plant, leaf mustard, tomato, eggplant, capsicum, pimento, calabash, cucumber, white melon, snake melon, square melon, chocho, sponge gourd, unripe watermelon, cucurbit, beans Angle, kidney bean, hyacinth bean, sword bean, Peas point, yellow bean sprout, mung bean sprouts, peanut sprout, leek, fragrant-flowered garlic tongue fur, shallot, asparagus, asparagus lettuce, lettuce Lettuce, beet, wild rice stem, Chinese toon bud, gumbo, radish, radish, carrot, carrot tops, kohlrabi etc..

Green vegetables preparation method is lyophilized: including but is not limited to directly freezed seasoning, blanching color protection freeze-drying, fry Ripe freeze-drying etc., each method process are as follows:

(1) → quick-frozen → vacuum drying of directly freezed seasoning: i.e. raw material selection → cleaning → cutting → cooling → moisture-proof Packaging etc., specific as follows:

Raw material selection: inferior, rotten vegetables are removed, the parts such as root, stem, the skin for influencing mouthfeel in vegetables are removed；

Cleaning: it is washed, or is first washed with fruits and vegetables detergent, then washed with clear water with clear water；

Cutting: vegetables are cut into the shapes such as block, piece, item, silk, section by the requirement according to the type of vegetables and to shape after processing Shape it is one or more；For certain vegetables or certain needs, vegetables can be non-divided, and such as small shape vegetables can be non-divided.

It is quick-frozen: the vegetables after cutting being put into -30 DEG C~-80 DEG C quick freezing repositories and are freezed 8~24 hours, are made in vegetables Heart temperature is lower than -30 DEG C

Vacuum drying: quick-frozen good vegetables being put into vacuum warehouse and are dried in vacuo 8~30 hours, the absolute pressure in vacuum warehouse Power is 0.1kPa~5kPa, makes water content lower than 3%；

Damp-prrof packing: dried vegetables are packed into moisture-proof packaging box or bag and are sealed to get freeze-drying green vegetables product. For needing long time stored freeze-dried vegetable, irradiation sterilization is carried out again after damp-prrof packing.

Freeze-dried vegetable made of this method, structure are not destroyed, porosity is higher, rehydration is fast, color is green but quality compared with Firmly, mouthfeel is poor.

(2) blanching color protection desivac: i.e. raw material selection → cleaning → cutting → seasoning → blanching color protection → cooling → quick-frozen → vacuum drying → damp-prrof packing etc., specific as follows:

Raw material selection: inferior, rotten vegetables are removed, the parts such as root, stem, the skin for influencing mouthfeel in vegetables are removed；

Cleaning: it is washed, or is first washed with fruits and vegetables detergent, then washed with clear water with clear water；

Cutting: vegetables are cut into the shapes such as block, piece, item, silk, section by the requirement according to the type of vegetables and to shape after processing Shape it is one or more；For certain vegetables or certain needs, vegetables can be non-divided, and such as small shape vegetables can be non-divided.

Seasoning: it is put into water in boiling hot pot or rustless steel container, is wanted according to the type of vegetables and to vegetable taste, mouthfeel It asks, into the water by seasoning and/or food additives, is uniformly mixed；The seasoning includes but is not limited to vinegar, sugar, sauce, sauce Oil, capsicum, Capsaicin, salt, wine etc., the food additives include but is not limited to food grade lactic acid, citric acid, tartaric acid, mountain Pears acid, sweetener, monosodium glutamate, sapn, tween, alkyl glycosides etc..

Blanching color protection: according to the type of vegetables and the requirement to vegetable color, the vegetables segmented are put into 95 DEG C~100 It is scalded 10 seconds~10 minutes in DEG C water seasoned, curing, sterilization, color protection.

Cooling: by the good vegetables of blanching, for quickly cooling to room temperature, cold mode can be cooling with cold water, can also use cold air immediately It is cooling；

It is quick-frozen: vegetables after cooling being put into -30 DEG C~-80 DEG C quick freezing repositories and are freezed 8~24 hours, are made in vegetables Heart temperature is lower than -30 DEG C

Vacuum drying: quick-frozen good vegetables being put into vacuum warehouse and are dried in vacuo 8~30 hours, the absolute pressure in vacuum warehouse Power is 0.1kPa~5kPa, makes water content lower than 3%；

Damp-prrof packing: dried vegetables are packed into moisture-proof packaging box or bag and are sealed to get the green vegetable of flavored freeze-drying Dish product.For needing long time stored freeze-dried vegetable, irradiation sterilization is carried out again after damp-prrof packing.

Seasoning is not added in the water of blanching, then original flavor is made, green vegetables is lyophilized.

Color is green, thin and crisp, delicious, tasty and refreshing fastly, after rehydration for this freeze-dried vegetable rehydration.

(3) finished product vegetable desivac: being first made palatable edible prepared food vegetable for vegetables, then is freeze-dried into freeze-drying vegetable Dish, process are as follows: raw material selection → cleaning → arrangement → cutting → firing → cooling → quick-frozen → vacuum drying → damp-prrof packing etc., It is specific as follows:

Raw material selection: inferior, rotten vegetables are removed, the parts such as root, stem, the skin for influencing mouthfeel in vegetables are removed；

Cleaning: it is washed, or is first washed with fruits and vegetables detergent, then washed with clear water with clear water；

Cutting: vegetables are cut into the shapes such as block, piece, item, silk, section by the requirement according to the type of vegetables and to vegetable shape It is one or more；

It fires: according to vegetable species and the requirement to vegetable quality, vegetables being fired into green, palatable, delicious cooked food；

Cooling: by cooked food, for quickly cooling to room temperature, cold mode can be with water cooling, can also be cooling with cold air immediately；

It is quick-frozen: vegetables after cooling being put into -30 DEG C~-80 DEG C quick freezing repositories and are freezed 8~14 hours, are made in vegetables Heart temperature is lower than -30 DEG C

Vacuum drying: being put into vacuum refrigeration in-bin drying for quick-frozen good vegetables, and drying temperature is -30 DEG C~-80 DEG C, is done Dry absolute pressure is 0.1kPa~5kPa, and drying time is 8~36 hours, makes water content lower than 3%；

Damp-prrof packing: dried vegetables are packed into moisture-proof packaging box or bag and are sealed to get the production of flavored freeze-dried vegetable Product.For needing long time stored freeze-dried vegetable, irradiation sterilization is carried out again after damp-prrof packing.

Color is green, loose, delicious, palatable fastly, after rehydration for this rehydration that plants vegetables.

Further, freeze-drying melon and fruit can be prepared using the preparation method of above-mentioned freeze-drying green vegetables, is used as diatery supplement, enriched Diatery supplement content increases diatery supplement kind.

Packaging: staple food, diatery supplement are attached separately in different sealing containers, and staple food container, diatery supplement container, tableware are loaded on same Become complete meal packet in box or bag.

Eating method: when edible, staple food sealing container and diatery supplement sealing container is opened, diatery supplement is put into the water of staple food and is soaked Bubble 1~15 minute, it is instant after rehydration, while enjoying staple food and green vegetables.

Compared with prior art, the beneficial effects of the present invention are: existing staple food has diatery supplement again in the fast food of the application Freeze-dried vegetable, and contain the required water of freeze-dried vegetable rehydration in staple food, it has a style of one's own, freeze-dried vegetable can directly be added when edible Rehydration is carried out into staple food, is supplied water without extraneous, it is convenient.It is carried out at freeze-drying again in addition, being pre-processed to freeze-dried vegetable Reason can improve the shortcomings that its dish matter is hard, rehydration time is long, nutrition difficulty absorbs, poor taste.Fast food of the invention is carried, Go on business, travel, climb the mountain etc. on the way and operation on the sea, work overtime work etc. are any supply water without the external world in the case where, both had battalion Staple food abundant is supported, and enjoys delicious and tasty green vegetables, obtains a variety of nutrition, vitamin, microelement, biotin, mine Substance etc., is conducive to human health.

Specific embodiment

In the following, technical solution of the present invention is described in detail by specific embodiment.

Embodiment 1

Diatery supplement (1) preparation

Ingredient: 10 kilograms of small shape spinach, 100 grams of ready-mixed oil, appropriate amount of water.

Production: (1) spinach is cleaned up, removing is swum；

(2) it is put into 5 kilograms of tap water in stainless-steel pan, 30 grams of ready-mixed oil are added after boiling, stirs evenly；

(3) it takes 2 kilograms of spinach to be put into blanching in boiling water in pot several times, is stirred while boiling hot, take out, be spread out in after scalding 1 minute On stainless steel sieve, drains and be sent into 10 DEG C of indoor coolings after swimming in time.

(4) after the completion of step (3), then suitable quantity of water and 20 grams of ready-mixed oil are added into pot, take 2 kilograms of spinach to be put into several times Blanching in boiling water, stirs while boiling hot, the spinach cooked by scalding is taken out after 1 minute in pot, is spread out on stainless steel sieve, drains after swimming in time It is sent into 10 DEG C of indoor coolings.

(5) step (4) are repeated, before last 2 kilograms of spinach blanchings, suitable quantity of water and remaining ready-mixed oil is added into pot, has scalded Whole spinach, drain swim after be sent into time 10 DEG C it is indoor cooling.

(6) the ripe spinach that will be cooled to room temperature, which is put into -40 DEG C of quick freezing repositories, to be freezed 8 hours, the central temperature -35 of spinach ℃；

(7) quick-frozen good vegetables are put into vacuum refrigeration in-bin drying, -60 DEG C of drying temperature, dry absolute pressure 1kPa, Drying time 12 hours, dry spinach water content 2.8%；

(8) damp-prrof packing: using polyethylene food bag, by dry spinach by 10 grams/bag, 20 grams/bag, 30 grams/bag of three kinds of rule Lattice are vacuum-packed to get diatery supplement (1).

The freeze-drying spinach green is bright, and color is green, loose, delicious, palatable fastly, after rehydration for rehydration.

Embodiment 2

Diatery supplement (2) preparation

Ingredient: 10 kilograms of Chinese cabbage, 0.5 kilogram of chive, 100 grams of rapeseed oil, appropriate amount of water.

Production: (1) Chinese cabbage, chive are cleaned, removing is swum, and dish item is cut into；

(2) it is put into 5 kilograms of tap water in pot, 30 grams of rapeseed oil are added after boiling, is uniformly mixed；

(3) by Chinese cabbage, chive gradation blanching and cooling.

(4) cooked food that will be cooled to room temperature, which is put into -80 DEG C of quick freezing repositories, to be freezed 14 hours, -73 DEG C of dish central temperature；

(5) quick-frozen good dish is put into vacuum refrigeration in-bin drying, -68 DEG C of drying temperature, dry absolute pressure 2kPa is done 30 hours dry time, dry vegetalbe water content 2.6%；

(6) damp-prrof packing: with aluminum-plastic composite membrane food bag be vacuum-packed dry vegetalbe, packing specification be divided into 10 grams/bag, 20 grams/ Bag, 30 grams/bag three kinds to get diatery supplement (2).

The green white light of the freeze-dried vegetable is bright, and rehydration is fast, loose, fragrant, delicious, palatable.

Embodiment 3

Diatery supplement (3) preparation

Ingredient: 8 kilograms of leek, 2 kilograms of mung bean sprouts, 200 grams of soybean oil, 40 grams of salt, 80 grams of vinegar.

Production: (1) leek, mung bean sprouts are cleaned up, removing is swum, and 4 centimetres of strips are cut into；

(2) first by leek, bean sprouts with oil, salt fry at cooked food, then plus vinegar be uniformly mixed；

(3) it the booth of the cooked food after vinegar will be mixed is immediately fed into 10 DEG C or less interiors after on stainless steel sieve, draining vegetable soup and be cooled to Room temperature；

(4) cooked food after cooling is put into -60 DEG C of quick freezing repositories and is freezed 10 hours, -58 DEG C of dish central temperature

(5) quick-frozen good vegetables are put into vacuum refrigeration in-bin drying, -74 DEG C of drying temperature, dry absolute pressure 0.1kPa, drying time 24 hours, drying vegetables water content 2.4%；

(6) damp-prrof packing: by the vegetables vacuum packaging after freeze-drying in polyethylene food bag, 10 grams/bag of specification, 20 Gram/bag, 30 grams/bag three kinds to get diatery supplement (3).

Have during the freeze-dried vegetable is green it is white, it is beautiful, rehydration is fast, after rehydration it is loose, beautiful, appetite sense is strong, delicious, palatable.

Embodiment 4

Supplement is prepared with water (1)

Ingredient: 80 grams of vinegar (Shanxi mature vinegar), 30 grams of green onion, 50 grams of ginger, 5 kilograms of tap water.

Production: (1) green onion, Jiang Qing is clean, removing is swum, and is cut into powder；

(2) it is put into 5 kilograms of tap water in pot, vinegar, green onion, ginger are added after boiling, is uniformly mixed, boils and be packed into after five minutes Sealing in the stainless steel sealing container of drain valve is arranged at bottom；

(3) boiling is cooled to room temperature to get supplement water (1).

The supplement is micro- peppery with water acid band, there is aroma, palatable.

Embodiment 5

Supplement is prepared with water (2)

Ingredient: 100 grams of capsicum, 30 grams of green onion, 10 grams of soy sauce, 1 gram, 10 kilograms of tap water of tween (food-grade polysorbate60).

Production: (1) green onion is cleaned up, is cut into powder；

(2) it is put into 10 kilograms of tap water in pot, capsicum, green onion, soy sauce, tween are added after boiling, is uniformly mixed, boils 5 Bottom is packed into after minute sealing in the glass capsulation container of drain valve；

(3) boiling is cooled to room temperature to get supplement water (2).

The supplement is dense with water pungent, paste flavor, contains food grade surfactant, and wetting ability is strong, can make that green vegetables are lyophilized Rapid rehydration.

Embodiment 6

Instant food (1) preparation

Ingredient: 2 kilograms of beef tendon, verdant 2,6, ginger, cooking wine, salt, five-spice powder, dark soy sauce, sesame oil, illiciumverum, fennel, flower Green pepper grain is appropriate.

Way: (1) beef tendon first flies the disconnected blood of water, then heats up water again, is put into beef tendon, is put into onion parts, ginger splices, cooking wine, salt, five Face powder, illiciumverum, fennel, pepper grain, sesame oil and dark soy sauce；

(2) pot cover is covered, high fire is adjusted to 7 one-tenth after water is opened, by firepower, and beef tendon is turned over a body after half an hour and continues to keep same The firepower of sample halogen half an hour again；

(3) beef tendon is taken out, surface adhesion object is removed, is put into cold compartment of refrigerator, is cut into after the cooling receipts of beef tendon are hard, then by it Thin slice obtains instant food (1).

Food halogen method preparation, full of nutrition, sauce thick flavor are salubrious palatable.

Embodiment 7

Instant food (2) preparation

Ingredient: 2 kilograms of pork tripe, 10 grams of ginger, 20 grams of salt, 20 grams of soy sauce.

Way: (1) pork tripe, ginger are cleaned；

(2) pork tripe is cut into large slices, ginger is cut into small pieces；

(3) pork tripe is put into pot, water is added and is allowed to flood pork tripe, ginger is added, covers；

(4) after ebuillition of heated, small fire slightly boiled 2 hours, then plus salt, add soy sauce, stir evenly, burn 0.5 hour；

(5) pork tripe is taken out, with boiled water washing surface oil and bur, stainless steel is set and sieves upper draining, be cooled to room temperature, be cut into Slices of tripe obtains instant food (2).

Food boiling preparation, it is ginger sauce fragrance, full of nutrition, it is in good taste.

Embodiment 8

Instant food (3) preparation

Ingredient: 2 kilograms of chicken, 100 grams of mushroom, 50 grams of ready-mixed oil, 10 grams of salt, 20 grams of soy sauce, it is 4 verdant, 10 grams of ginger.

Way: (1) chicken, mushroom, verdant, ginger are cleaned；

(2) chicken, mushroom are cut into meat cubelets；

(3) verdant, ginger is cut into powder；

(4) it is put into ready-mixed oil in iron pan, seasoning is made with salt, soy sauce, verdant, ginger, chicken, mushroom are fried into perfume (or spice) Mushroom diced chicken, removing discard soup and surface adhesion object, are cooled to room temperature, obtain instant food (3).

The food frying, gives off a strong fragrance, is full of nutrition, delicious and tasty.

Embodiment 9

Instant food (4) preparation

Ingredient: 2 kilograms of chicken tail shrimp, 20 grams of salt, 20 grams of bruised ginger, 50 grams of soy sauce.

Way: (1) shrimp is cleaned；

(2) applied with salt, bruised ginger, soy sauce by 2 kilograms of tail shrimp, it is pickled 1 hour；

It is (3) with stainless pot steamer that shrimp is ripe,

(4) ripe shrimp is taken out, booth is cooled to room temperature on stainless steel sieve, plucks thorn, part shell, obtain instant food (4)。

The food steams, and structural integrity, quality are fresh and tender, full of nutrition, salubrious palatable.

Embodiment 10

Instant food (5) preparation

Ingredient: 2 kilograms of quail egg, 2 grams spiced, 2 grams of illiciumverum, 8 grams of salt, appropriate amount of water.

Way: (1) quail egg, spices, illiciumverum are cleaned；

(2) it is put into 500 grams of clear water in stainless-steel pan, salt is added and is allowed to dissolve；

(3) it is put into quail egg, spices, illiciumverum, clear water is added to be allowed to flood egg higher than 5 centimetres of egg；

(4) heating is boiled 5 minutes, is cooled to room temperature；

(5) quail egg is taken out, eggshell is sloughed, obtains instant food (5).

Food halogen method preparation, it is structural integrity, aromatic flavour, full of nutrition.

Embodiment 11

Instant food (6) preparation

Ingredient: 3 kilograms of soya bean.

Soya bean: (1) being soaked in water 48 hours by way, changes a water within every 6 hours；

(2) soya bean after immersion is cooked with stainless pot steamer,

(3) full fat soybean is taken out, booth is cooled to room temperature on stainless steel sieve, obtains instant food (6).

The food steams, structural integrity, rich in vegetable protein, full of nutrition.

Embodiment 12

The preparation of instant food (7)-(10)

With the preparation method of embodiment 11,3 kilograms of each dosage of peanut, red bean, corn, Peas, respectively be made food (7), (8)、(9)、(10)。

The food steams, structural integrity, full of nutrition, tasty and refreshing.

Embodiment 13

Instant food (11) preparation

Ingredient: 2 kilograms of Noodle, 20 grams of salt.

Way: (1) being put into 6 kilograms of water, salt into stainless-steel pan, boiled；

(2) it is put into Noodle by several times, boils rear small fire and is allowed to slightly boiled, add cold water several times, until cooked；

(3) ripe face is taken out, is dipped in cold boiling water, is cooled to room temperature, obtain to obtain food (11).

The food cooks, structural integrity, adhesion, smooth.

Embodiment 14

Instant food (12) preparation

Ingredient: 2 kilograms of sesame.

Way: being fried with stainless-steel pan, cooling to get food (12).

The food frying, it is structural integrity, with fragrance striking the nose, full of nutrition.

Embodiment 15

Fast food (I) preparation

(1) 1 150 grams of food, 120 grams of cold boiling water are added into 500mL Mason's tank can, seals, sterilizing, i.e., It obtains staple food (1)；

(2) by staple food (1), (1) 1 bag of diatery supplement (20 grams/bag), in 1 loading polyethylene food bag of plastic fork to get convenient Meal packet (I).

Embodiment 16

Fast food (II) preparation

(1) (2) 100 grams of food, (6) 50 grams of food, food are added into 500mL Mason's tank can (9) 80 grams, (12) 5 grams of food, supplement use (1) 150 gram of water, sealing, sterilize to get staple food (2)；

(2) 1 staple food (2), diatery supplement (1) (20 grams/bag), plastic fork loading polyethylene food bag is interior to get the present invention Fast food packet (II).

Embodiment 17

Fast food (III) preparation

Ingredient: 2 kilograms of pork tripe, 10 grams of ginger, 20 grams of salt, 20 grams of soy sauce.

Way: way (1)~(4) are the same as embodiment 7；

(5) pork tripe is taken out, sets on stainless steel disc, is cooled to room temperature, be cut into slices of tripe, pork tripe soup stays spare in pot；

(6) 100 grams of above-mentioned slices of tripe, 150 grams of pork tripe soup, food (6) 50 are added into 500mL Mason's tank can Gram, (9) 80 grams of food, (12) 5 grams of food, sealing, sterilize to get staple food (3)；

(7) 1 staple food (3), diatery supplement (1) (20 grams/bag), plastic fork loading polyethylene food bag is interior to get the present invention Fast food packet (III).

Embodiment 18

Fast food (IV), (V), (VI) preparation

(1) can 3,500mL Mason's tank are taken, number is respectively a, b, c, and food (7) 50 is added in every bottle Gram, (9) 80 grams of food, (10) 100 grams of food, in a bottles plus supplements in (1) 25 gram of water, b bottle add supplement water In (1) 75 gram, c bottles plus supplement is with (1) 230 gram of water, and sealing sterilizes to get staple food (4), (5), (6)；

(2) polyethylene food bag 3 are taken, is respectively charged into staple food (4), (5), (6), each bag be reloaded into diatery supplement (2) (10 grams/ Bag), plastic fork 1 is only to get fast food packet (IV) of the present invention, (V), (VI).

Embodiment 19

Fast food (VII) preparation

(1) to tank tin can(3) 100 grams of interior addition food, (8) 100 grams of food, Supplement uses (1) 200 gram of water, and sealing sterilizes to get staple food (7)；

It is (2) 1 staple food (7), diatery supplement (3) (30 grams/bag), plastic fork loading cardboard case (110 × 110 × 80mm) is interior, Up to fast food packet (VII) of the present invention.

Embodiment 20

Fast food (VIII) preparation

(1) to tank tin can(4) 100 grams of interior addition food, (9) 50 grams of food, (10) 50 grams of food, supplement use (2) 200 grams of water, and sealing sterilizes to get staple food (8)；

It is (2) 1 staple food (8), diatery supplement (3) (30 grams/bag), plastic fork loading cardboard case (110 × 110 × 80mm) is interior, Up to fast food packet (VIII) of the present invention.

Embodiment 21

Fast food (Ⅸ) preparation

(1) to tank tin can(5) 80 grams of interior addition food, is consolidated (7) 50 grams of food (11) 100 grams of body food, (12) 5 grams of food, supplement use (2) 180 grams of water, and sealing sterilizes to get staple food (9)；

(2) 1 staple food (9), (3) 20 grams of diatery supplement, plastic fork loading cardboard case (110 × 110 × 80mm) is interior to get this Invention.

Embodiment 22

Ingredient: 2 kilograms in pig, 2 kilograms of lotus root, 0.2 kilogram of starch, 10 grams of salt, 50 grams of soy sauce, it is 4 verdant, 10 grams of ginger.

Way: (1) by pig, lotus root, verdant, ginger clean；

(2) pork, lotus root are twisted into pureed with meat grinder；

(3) verdant, ginger is cut into powder；

(4) after mixing pork mud, lotus root mud, verdant, ginger, salt, soy sauce is added, is uniformly mixed again；

(5) starch is added, is uniformly mixed, pureed cementitious mixtures is made；

(6) said mixture is made to 2 centimetres of diameter of lotus root meatball；

(7) lotus root meatball cooked on food steamer, be cooled to room temperature；

(8) add 200 grams of lotus root meatball, (12) 5 grams of food, supplement water (2) 180 into 500mL Mason's tank can Gram, it seals, sterilizing obtains staple food (10).

(9) by staple food (10), (3) 30 grams of diatery supplement, in 1 loading cardboard case (110 × 110 × 80mm) of plastic fork to get Fast food packet (Ⅹ) of the present invention.

Rehydration test is carried out to fast food obtained in the embodiment of the present invention.

Test procedure: taking the fast food of storage 8 months, dismantles the staple food sealing container of every kind of fast food packet, observes staple food State；Diatery supplement sealing container is dismantled, diatery supplement is put into the supplement water of staple food, rehydration time and state is observed, the results are shown in Table 1。

1 fast food staple food state of table, rehydration situation

Table 1 is shown: (1) in addition to III, No. IV meal wraps, it is 3~10 minutes that the rehydration time of all meal packets is shorter, this hair Supplement water in bright keeps freeze-drying green vegetables rehydration of the invention rapid；

(2) No. III meal packet staple foods are in gelatin, difficult rehydration, the shrivelled shape of freeze-dried vegetable, the reason is that being replaced with the soup for boiling pork tripe Supplement water contains colloid and grease in soup, is allowed to condense at room temperature, shipwreck therein is so that freeze-dried vegetable rehydration.

Density is big in (3) No. IV meal packet staple foods, and water flowing is poor, and at rehydration 10 minutes, freeze-dried vegetable half is unfolded, the reason is that It is few to supplement water consumption, only the 2.5 of freeze-dried vegetable times, caused by freeze-dried vegetable reconstitution rate is low.

Solidliquid mixture is too dilute in (4) No. VI meal packet staple foods, and water flowing is good, too dilute after rehydration, hypervolia when dining, The reason is that supplement water consumption is more, it is 23 times of freeze-dried vegetable.

(5) VII~No. Ⅸ meal packet rehydration times are short, are 3 minutes, the reason is that supplement is spat in water containing surfactant Temperature 60, improves the wetting rehydration ability to freeze-dried vegetable.

Lotus root circle fragmentation in (6) No. Ⅹ meal packet staple foods, is in fragment mixture, water flowing is poor, although containing in supplement water There is surface active agent tween 60, rehydration time also extends, the reason is that caused by prepared food intensity is low.

(7) except III, in addition to number meal packet Ⅹ, in other embodiments in staple food the viscosity of liquid phase≤0.005Pas, surface Power≤0.076N/m.

The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (10)

1. a kind of fast food containing green vegetables to supply water without the external world, which is characterized in that including staple food, the diatery supplement individually packed And tableware；

The staple food is instant food and the solidliquid mixture that supplement is mixed to form with water；

The diatery supplement is freeze-drying green vegetables.

2. the fast food containing green vegetables without extraneous water supply according to claim 1 without external water supply, special Sign is that the viscosity of liquid phase is≤0.005Pas in the staple food, and surface tension is≤0.076N/m.

3. according to claim 1 or 2 without the extraneous fast food containing green vegetables to supply water, which is characterized in that described The weight ratio of supplement water and diatery supplement is 4-20:1, preferably 5-8:1 in staple food.

4. according to claim 1-3 without the extraneous fast food containing green vegetables to supply water, which is characterized in that The raw material of the instant food includes one of meat, eggs, fish, cereals, melon and fruit class, Homonemeae or a variety of.

5. any one of -4 fast food containing green vegetables without extraneous water supply according to claim 1, which is characterized in that described Instant food is using one of halogen method, cooking method, stir-fry method, steaming method, decoction, fried method, roasting method or more than one method It cooks and obtains.

6. according to claim 1-5 without the extraneous fast food containing green vegetables to supply water, which is characterized in that Freezing point≤0 DEG C of the supplement water, surface tension≤0.076N/m, viscosity≤0.0018Pas.

7. according to claim 1-6 without the extraneous fast food containing green vegetables to supply water, which is characterized in that The supplement water is the cold boiling water of seasoning and/or food additives containing 0~1wt%, mineral water, pure water, distilled water In any one.

8. according to claim 7 without the extraneous fast food containing green vegetables to supply water, which is characterized in that the seasoning Material is one of vinegar, sugar, sauce, soy sauce, capsicum, Capsaicin, salt, green onion, garlic, white wine, yellow rice wine, beer, illiciumverum, pepper, Chinese prickly ash Or it is a variety of；Preferably, the food additives are food grade lactic acid, citric acid, tartaric acid, sorbic acid, sweetener, monosodium glutamate, department One of disk, tween, alkyl glycosides are a variety of.

9. according to claim 1-8 without the extraneous fast food containing green vegetables to supply water, which is characterized in that Preparing for the staple food is as follows: the raw material of instant food being cooked, if any soup, discards soup, supplement is then added and uses Water to get.

10. -9 is described in any item without the extraneous fast food containing green vegetables to supply water according to claim 1, feature exists It is that vegetables directly freezed is dry in, the freeze-dried vegetable or is after pretreatment freeze-dried acquisition again；Preferably, described pre- Processing includes blanching color protection, boiling, one of is fried or a variety of.