CN110583962A - 一种煮制食品及其制作工艺 - Google Patents
一种煮制食品及其制作工艺 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
一种煮制食品及其制作工艺，它涉及蔬果条加工技术领域，具体涉及一种煮制食品及其制作工艺。一种煮制食品，它由以下原料组成：主料（一种或多种）、鸡蛋、食用植物油、淀粉、白砂糖、奶粉、食用盐、调味料、食品添加剂。采用上述技术方案后，本发明有益效果为：它的味道清香，具有蔬菜的香味，制作精良，切口整齐，大小一致，有嚼劲，具有饱腹感，易煮熟，弹性大，口感顺滑多样，市面上的产品都有添加面粉，本产品不添加面粉、糯米粉、豆粉、米粉,针对中国人体质进行配方研制开发。
Description
技术领域
本发明涉及面条加工技术领域，具体涉及一种煮制食品及其制作工艺。
背景技术
面条起源于中国，已有四千多年的制作食用历史。面条是一种制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品，早已为世界人民所接受与喜爱。
面条一种用谷物或豆类的面粉加水磨成面团，之后或者压或擀制或抻成片再切或压，或者使用搓、拉、捏等手段，制成条状（或窄或宽，或扁或圆）或小片状，最后经煮、炒、烩、炸而成的一种食品。花样繁多，品种多样。地方特色极其丰富，又如庆祝生日时吃的长寿面以及国外的香浓意大利面等。好吃的面条几乎都是温和而筋道的，将面食的风味发展到极致。
各地特色面食有武汉的热干面、内蒙古的焖面、山西的刀削面、栲栳栳，北京的炸酱面、兰州拉面、重庆的重庆小面、上海的阳春面、高邮的酱油面（又称高邮阳春面）襄阳牛肉面、扬州阳春面、扬州炒面、东北的冷面、保定的大慈阁素面、陕西油泼面、河南的烩面、捞面、麻鸭面、饸烙面、广东的云吞面、福建的沙县拌面、漳州卤面、莆田卤面、厦门沙茶面、四川的担担面、铺盖面，岐山和新野的臊子面，贵阳的肠旺面，阜阳格拉条，涡阳干扣面，等等。
目前的面条的口感较为单一，不够顺滑，弹性较差。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种煮制食品及其制作工艺，它的味道清香，具有蔬菜的香味，制作精良，切口整齐，大小一致，有嚼劲，具有饱腹感，易煮熟，弹性大，口感顺滑多样。
为实现上述目的，本发明采用以下技术方案是：
一种煮制食品，它由以下重量份数的原料组成：
主料（一种或多种）5-10份、鸡蛋50-100份、食用植物油200-400份、淀粉5-10份、白砂糖3-6份、奶粉10-50份、食用盐1-2份、味精0.8-1.6份、调味料2-4份、食品添加剂；所述的主料包食药同补类粉或粒、蔬菜类粉或粒和水果类粉或粒里面的一种或多种，所述的调味料包含八角、花椒、干姜、沙姜、良姜、胡椒、茴香、丁香、豆蔻、肉蔻、草蔻、肉桂、桂皮、砂仁、当归、党参、甘草、白芷、香茅、草果、排草、紫草、荜拨、栀子、木香、甘菘、香附、陈皮：枸杞、孜然、百里香、甘椒、芹菜籽、辣椒、葛缕子、芫荽籽、红辣椒粉、孜然芹、莳萝、甜辣椒粉。食品添加剂：谷氨酸钠、碳酸氢钠、碳酸氢铵、特丁基对苯二酚、碳酸钙、膨松剂、卡拉胶、黄原胶、瓜尔豆胶、琼脂、食用明胶、海藻酸钠、刺槐豆胶、魔芋胶里面的一种或多种。鸡蛋有时加有时不加。
所述的蔬菜类粉或粒包含蔬菜类：白菜粉或粒、油菜粉或粒、韭菜粉或粒、菠菜粉或粒、空心菜粉或粒、西兰花粉或粒、圆白菜粉或粒、小白菜粉或粒、绿豆芽粉或粒、生菜粉或粒、芦笋粉或粒、鱼腥草粉或粒、莴笋粉或粒、芹菜粉或粒、荠菜粉或粒、黄花菜粉或粒、紫甘蓝粉或粒、马齿苋粉或粒、香椿粉或粒、香菜粉或粒、芥菜粉或粒、芹菜叶粉或粒、黄豆芽粉或粒、茼蒿粉或粒、茴香粉或粒、木耳菜粉或粒、大葱粉或粒、酸白菜粉或粒、芥蓝粉或粒、娃娃菜粉或粒、九层塔粉或粒、蕨菜粉或粒、西芹粉或粒、苜蓿粉或粒、苤蓝粉或粒、蒜苔粉或粒、豌豆苗粉或粒、莼菜粉或粒、甜菜根粉或粒、苋菜粉或粒、韭黄粉或粒、豌豆尖粉或粒、马兰粉或粒、水芹菜粉或粒、番薯叶粉或粒、油麦菜粉或粒、冬寒菜粉或粒、萝卜缨粉或粒、油菜心粉或粒、小葱粉或粒、芝麻叶粉或粒、竹叶菜粉或粒、薇菜粉或粒、牛皮菜粉或粒、大白菜粉或粒、螺丝菜粉或粒、葱白粉或粒、豆瓣菜粉或粒、野苋菜粉或粒、小蒜粉或粒、辣白菜粉或粒、韭苔粉或粒、香芹粉或粒、孢子甘蓝粉或粒、清明菜粉或粒、蒜黄粉或粒、苣荬菜粉或粒、蒲菜粉或粒、莴苣粉或粒、野韭菜粉或粒、野葱粉或粒、白菜薹粉或粒、油菜薹粉或粒、蒌蒿粉或粒、灰条菜粉或粒、紫菜薹粉或粒、辣根粉或粒、牛蒡叶粉或粒、乌菜粉或粒、榆钱粉或粒、冲菜粉或粒、掐不齐粉或粒、小叶芥菜粉或粒、葡萄叶粉或粒、海芥兰粉或粒、韭葱粉或粒、荞菜粉或粒青葱粉或粒、甜菜叶粉或粒、野苣粉或粒、红菊苣粉或粒、大蓟粉或粒、槐树芽粉或粒、蒜白粉或粒、薰衣草粉或粒、泥胡菜粉或粒、雪菜粉或粒、芥兰粉或粒、根茎类 粉或粒、胡萝卜粉或粒、白萝卜粉或粒、洋葱粉或粒、莲藕粉或粒、竹笋粉或粒、芋头粉或粒、魔芋粉或粒、藕粉粉或粒、荸荠粉或粒、百合粉或粒、姜粉或粒、红萝卜粉或粒、甘薯粉或粒、春笋粉或粒、冬笋粉或粒、水萝卜粉或粒、玉兰片粉或粒、青萝卜粉或粒、慈姑粉或粒、笋干粉或粒、萝卜粉或粒、芥菜头粉或粒、木薯粉或粒、大蒜粉或粒、青蒜粉或粒、子姜粉或粒、荸荠粉或粒、洋姜粉或粒、心里美萝卜粉或粒、甘薯粉粉或粒、豆薯粉或粒、葛根粉或粒、地笋粉或粒、荠菜根粉或粒、芜菁粉或粒、干菜笋粉或粒、甘薯片粉或粒、黑芥粉或粒、意大利红洋葱粉或粒、芹黄粉或粒、紫薯粉或粒、扁尖粉或粒、南瓜粉或粒、黄瓜粉或粒、苦瓜粉或粒、冬瓜粉或粒、丝瓜粉或粒、茄子粉或粒、番茄粉或粒、豇豆粉或粒、青椒粉或粒、辣椒粉或粒、菜花粉或粒、豌豆粉或粒、蚕豆粉或粒、茭白粉或粒、西葫芦粉或粒、毛豆粉或粒、扁豆粉或粒、四季豆粉或粒、秋葵粉或粒、芸豆粉或粒、柿子椒粉或粒、刀豆粉或粒、葫芦粉或粒、菱角粉或粒、节瓜粉或粒、菜瓜粉或粒、樱桃番茄粉或粒、青尖椒粉或粒、菱角粉或粒、瓠瓜粉或粒、豌豆淀粉或粒、红尖椒粉或粒、干葫芦条粉或粒、四棱豆粉或粒、杭椒粉或粒、冬瓜籽粉或粒、荷兰豆粉或粒、小米椒粉或粒、香菇粉或粒、平菇粉或粒、银耳粉或粒、木耳粉或粒、金针菇粉或粒、口蘑粉或粒、蘑菇粉或粒、猴头菇粉或粒、竹荪粉或粒、发菜粉或粒、杏鲍菇粉或粒、草菇粉或粒、红菇粉或粒、干香菇粉或粒、滑子菇粉或粒、花菇粉或粒、石耳粉或粒、白灵菇粉或粒、鹿角菜粉或粒、羊肚菌粉或粒、松蘑粉或粒、鸡枞粉或粒、蟹味菇粉或粒、柳松茸粉或粒、凤尾菇粉或粒、葛仙米粉或粒、牛肝菌粉或粒、黄耳粉或粒、鸡腿菇粉或粒、干巴菌粉或粒、榛蘑粉或粒、白菌粉或粒、灰树花粉或粒、榆黄蘑粉或粒、白参菌粉或粒、鸡油菌粉或粒、羊栖菜粉或粒、青头菌粉或粒、罐装金针菇、栽培洋菇粉或粒、茶树菇粉或粒、姬松茸粉或粒、白玉菇粉或粒、玫瑰花粉或粒、菊花粉或粒、韭菜花粉或粒、桂花粉或粒、贡菊粉或粒，蔬菜类粉或粒可包含其中的一种或多种。
它的制作工艺包含以下步骤：
步骤一：进行原辅料的验收，查验供货者的资质及合格证明，并进行感官验收是否包装完好、无污染、色泽、气味正常；
步骤二：将适量的淀粉、鸡蛋、食用植物油、味精、白砂糖进行混合，混合完成后，加入适量的蔬果粉进行再次混合，混合过程中需要搅拌，得到溶液A,取适量的食用盐和纯净水，通过盐水混合器进行混合，混合完成后，得到溶液B，将溶液A和溶液B进行混合，得到溶液C，混合完成后，通过压力泵对溶液C进行输送；
步骤三；取适量的蔬果粉和适量的溶液C进行混合，通过卧式和面机进行和面；
步骤四：和面完成后，通过圆盘熟化机进行熟化；
步骤五：熟化后，经过压面机进行压面；
步骤六：压面结束后，通过挂面刀进行切条；
步骤七：切条完成后，通过剪齐机进行剪齐；
步骤八：剪齐完成后，通过供热风机组进行烘干，烘干分为三步，第一步进行预干燥，温度为25-35℃，湿度为80-85％，第二步主干燥，温度为35-45℃，湿度为75-80％，第三步完成干燥，温度为25-35℃，湿度为80-85％；
步骤九：烘干完成后，通过切面机进行切断；
步骤十：储存箱进行储存；
步骤十一：电子秤进行称量；
步骤十二：人工进行包装；
步骤十三：进行装箱。
所述的步骤十二中，进行包装前需要将不良产品挑出。
淀粉是葡萄糖分子聚合而成的，它是细胞中碳水化合物最普遍的储藏形式。 淀粉在餐饮业中又称芡粉，通式是(C6H10O5)n，水解到二糖阶段为麦芽糖，化学式是C12H22O11，完全水解后得到单糖（葡萄糖），化学式是C6H12O6 。淀粉有直链淀粉和支链淀粉两类。前者为无分支的螺旋结构；后者以24~30个葡萄糖残基以α-1,4-糖苷键首尾相连而成，在支链处为α-1,6-糖苷键。直链淀粉遇碘呈蓝色，支链淀粉遇碘呈紫红色。
植物油是由不饱和脂肪酸和甘油化合而成的化合物，广泛分布于自然界中，是从植物的果实、种子、胚芽中得到的油脂。如花生油、豆油、亚麻油、蓖麻油、菜子油等。植物油的主要成分是直链高级脂肪酸和甘油生成的酯，脂肪酸除软脂酸、硬脂酸和油酸外，还含有多种不饱和酸，如芥酸、桐油酸、蓖麻油酸等。植物油主要含有维生素E、K、钙、铁、磷、钾等矿物质、脂肪酸等。植物油中的脂肪酸能使皮肤滋润有光泽。
采用上述技术方案后，本发明有益效果为：它的味道清香，具有蔬菜的香味，制作精良，切口整齐，大小一致，有嚼劲，具有饱腹感，易煮熟，弹性大，口感顺滑多样。
具体实施方式
实施例1
本具体实施方式采用的技术方案是：一种煮制食品，它由以下重量份数的原料组成：
主料（一种或多种）5份、鸡蛋50份、食用植物油200份、淀粉5份、白砂糖3份、奶粉10份、食用盐1份、调味料2份、食品添加剂；
它的制作工艺包含以下步骤：
步骤一：进行原辅料的验收，查验供货者的资质及合格证明，并进行感官验收是否包装完好、无污染、色泽、气味正常；
步骤二：将适量的淀粉、鸡蛋、植物油、味精、白砂糖进行混合，混合完成后，加入适量的蔬菜浆进行再次混合，混合过程中需要搅拌，得到溶液A,取适量的食用盐和纯净水，通过盐水混合器进行混合，混合完成后，得到溶液B，将溶液A和溶液B进行混合，得到溶液C，混合完成后，通过压力泵对溶液C进行输送；
步骤三；取适量的蔬果粉和适量的溶液C进行混合，通过卧式和面机进行和面；
步骤四：和面完成后，通过圆盘熟化机进行熟化；
步骤五：熟化后，经过压面机进行压面；
步骤六：压面结束后，通过挂面刀进行切条；
步骤七：切条完成后，通过剪齐机进行剪齐；
步骤八：剪齐完成后，通过供热风机组进行烘干，烘干分为三步，第一步进行预干燥，温度为25-35℃，湿度为80-85％，第二步主干燥，温度为35-45℃，湿度为75-80％，第三步完成干燥，温度为25-35℃，湿度为80-85％；
步骤九：烘干完成后，通过切面机进行切断；
步骤十：储存箱进行储存；
步骤十一：电子秤进行称量；
步骤十二：人工进行包装；
步骤十三：进行装箱。
实施例2
本实施例与实施例1的不同点在于它由以下重量份数的原料组成：主料（一种或多种）6份、鸡蛋60份、食用植物油250份、淀粉6份、白砂糖3.5份、奶粉20份、食用盐1.4份、调味料2.5份、食品添加剂；
其它原料组成、配方工艺均与实施例1相同。
实施例3
本实施例与实施例1的不同点在于它由以下重量份数的原料组成：主料（一种或多种）7份、鸡蛋70份、食用植物油300份、淀粉7份、白砂糖4份、奶粉30份、食用盐1.6份、调味料3份、食品添加剂；
其它原料组成、配方工艺均与实施例1相同。
实施例4
本实施例与实施例1的不同点在于它由以下重量份数的原料组成：主料（一种或多种）8份、鸡蛋80份、食用植物油350份、淀粉8份、白砂糖5份、奶粉40份、食用盐1.8份、调味料3.5份、食品添加剂；
其它原料组成、配方工艺均与实施例1相同。
实施例5
本实施例与实施例1的不同点在于它由以下重量份数的原料组成：主料（一种或多种）10份、鸡蛋100份、食用植物油400份、淀粉10份、白砂糖6份、奶粉50份、食用盐2份、调味料4份、食品添加剂；
其它原料组成、配方工艺均与实施例1相同。
采用上述技术方案后，本发明有益效果为：它的味道清香，具有蔬菜的香味，制作精良，切口整齐，大小一致，有嚼劲，具有饱腹感，易煮熟，弹性大，口感顺滑多样。
以上所述，仅用以说明本发明的技术方案而非限制，本领域普通技术人员对本发明的技术方案所做的其它修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (9)
1.一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）5-10份、鸡蛋50-100份、鱼粉8-10份、食用植物油200-400份、淀粉5-10份、白砂糖3-6份、奶粉10-50份、食用盐1-2份、味精0.8-1.6份、调味料2-4份、所述的主料包含食药同补类粉或粒、蔬菜类粉或粒和水果类粉或粒里面的一种或多种，所述的调味料包含八角、花椒、干姜、沙姜、良姜、胡椒、茴香、丁香、豆蔻、肉蔻、草蔻、肉桂、桂皮、砂仁、当归、党参、甘草、白芷、香茅、草果、排草、紫草、荜拨、栀子、木香、甘菘、香附、陈皮：枸杞、孜然、百里香、甘椒、芹菜籽、辣椒、葛缕子、芫荽籽、红辣椒粉、孜然芹、莳萝、甜辣椒粉；食品添加剂：谷氨酸钠、碳酸氢钠、碳酸氢铵、特丁基对苯二酚、碳酸钙、膨松剂、卡拉胶、黄原胶、瓜尔豆胶、琼脂、食用明胶、海藻酸钠、刺槐豆胶、魔芋胶里面的一种或多种。
2.一种煮制食品的制备方法，其特征在于它的制作工艺包含以下步骤以下主料暂时叫面团：
步骤一：进行原辅料的验收，查验供货者的资质及合格证明，并进行感官验收是否包装完好、无污染、色泽、气味正常；
步骤二：将适量的淀粉、鸡蛋、植物油、味精、白砂糖进行混合，混合完成后，加入适量的蔬果粉进行再次混合，混合过程中需要搅拌，得到溶液A,取适量的食用盐和纯净水，通过盐水混合器进行混合，混合完成后，得到溶液B，将溶液A和溶液B进行混合，得到溶液C，混合完成后，通过压力泵对溶液C进行输送；
步骤三；取适量的主料粉和适量的溶液C进行混合，通过卧式和面机进行和面；
步骤四：和面完成后，通过圆盘熟化机进行熟化；
步骤五：熟化后，经过压面机进行压面；
步骤六：压面结束后，通过挂面刀进行切条；
步骤七：切条完成后，通过剪齐机进行剪齐；
步骤八：剪齐完成后，通过供热风机组进行烘干，烘干分为三步，第一步进行预干燥，温度为25-35℃，湿度为80-85％，第二步主干燥，温度为35-45℃，湿度为75-80％，第三步完成干燥，温度为25-35℃，湿度为80-85％；
步骤九：烘干完成后，通过切面机进行切断；
步骤十：储存箱进行储存；
步骤十一：电子秤进行称量；
步骤十二：人工进行包装；
步骤十三：进行装箱。
3.根据权利要求1所述的一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）5份、鸡蛋50份、食用植物油200份、淀粉5份、白砂糖3份、奶粉10份、食用盐1份、调味料2份、食品添加剂。
4.根据权利要求1所述的一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）6份、鸡蛋60份、食用植物油250份、淀粉6份、白砂糖3.5份、奶粉20份、食用盐1.4份、调味料2.5份、食品添加剂。
5.根据权利要求1所述的一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）7份、鸡蛋70份、食用植物油300份、淀粉7份、白砂糖4份、奶粉30份、食用盐1.6份、调味料3份、食品添加剂。
6.根据权利要求1所述的一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）8份、鸡蛋80份、食用植物油350份、淀粉8份、白砂糖5份、奶粉40份、食用盐1.8份、调味料3.5份、食品添加剂。
7.根据权利要求1所述的一种煮制食品，其特征在于它由以下重量份数的原料组成：主料（一种或多种）10份、鸡蛋100份、食用植物油400份、淀粉10份、白砂糖6份、奶粉50份、食用盐2份、调味料4份、食品添加剂。
8.根据权利要求2所述的一种煮制食品的制备方法，其特征在于：所述的步骤十二中，进行包装前需要将不良产品挑出。
9.根据权利要求1所述的一种煮制食品，其特征在于所述的蔬菜类粉或粒包含蔬菜类：白菜粉或粒、油菜粉或粒、韭菜粉或粒、菠菜粉或粒、空心菜粉或粒、西兰花粉或粒、圆白菜粉或粒、小白菜粉或粒、绿豆芽粉或粒、生菜粉或粒、芦笋粉或粒、鱼腥草粉或粒、莴笋粉或粒、芹菜粉或粒、荠菜粉或粒、黄花菜粉或粒、紫甘蓝粉或粒、马齿苋粉或粒、香椿粉或粒、香菜粉或粒、芥菜粉或粒、芹菜叶粉或粒、黄豆芽粉或粒、茼蒿粉或粒、茴香粉或粒、木耳菜粉或粒、大葱粉或粒、酸白菜粉或粒、芥蓝粉或粒、娃娃菜粉或粒、九层塔粉或粒、蕨菜粉或粒、西芹粉或粒、苜蓿粉或粒、苤蓝粉或粒、蒜苔粉或粒、豌豆苗粉或粒、莼菜粉或粒、甜菜根粉或粒、苋菜粉或粒、韭黄粉或粒、豌豆尖粉或粒、马兰粉或粒、水芹菜粉或粒、番薯叶粉或粒、油麦菜粉或粒、冬寒菜粉或粒、萝卜缨粉或粒、油菜心粉或粒、小葱粉或粒、芝麻叶粉或粒、竹叶菜粉或粒、薇菜粉或粒、牛皮菜粉或粒、大白菜粉或粒、螺丝菜粉或粒、葱白粉或粒、豆瓣菜粉或粒、野苋菜粉或粒、小蒜粉或粒、辣白菜粉或粒、韭苔粉或粒、香芹粉或粒、孢子甘蓝粉或粒、清明菜粉或粒、蒜黄粉或粒、苣荬菜粉或粒、蒲菜粉或粒、莴苣粉或粒、野韭菜粉或粒、野葱粉或粒、白菜薹粉或粒、油菜薹粉或粒、蒌蒿粉或粒、灰条菜粉或粒、紫菜薹粉或粒、辣根粉或粒、牛蒡叶粉或粒、乌菜粉或粒、榆钱粉或粒、冲菜粉或粒、掐不齐粉或粒、小叶芥菜粉或粒、葡萄叶粉或粒、海芥兰粉或粒、韭葱粉或粒、荞菜粉或粒青葱粉或粒、甜菜叶粉或粒、野苣粉或粒、红菊苣粉或粒、大蓟粉或粒、槐树芽粉或粒、蒜白粉或粒、薰衣草粉或粒、泥胡菜粉或粒、雪菜粉或粒、芥兰粉或粒、根茎类粉或粒、胡萝卜粉或粒、白萝卜粉或粒、洋葱粉或粒、莲藕粉或粒、竹笋粉或粒、芋头粉或粒、魔芋粉或粒、藕粉粉或粒、荸荠粉或粒、百合粉或粒、姜粉或粒、红萝卜粉或粒、甘薯粉或粒、春笋粉或粒、冬笋粉或粒、水萝卜粉或粒、玉兰片粉或粒、青萝卜粉或粒、慈姑粉或粒、笋干粉或粒、萝卜粉或粒、芥菜头粉或粒、木薯粉或粒、大蒜粉或粒、青蒜粉或粒、子姜粉或粒、荸荠粉或粒、洋姜粉或粒、心里美萝卜粉或粒、甘薯粉粉或粒、豆薯粉或粒、葛根粉或粒、地笋粉或粒、荠菜根粉或粒、芜菁粉或粒、干菜笋粉或粒、甘薯片粉或粒、黑芥粉或粒、意大利红洋葱粉或粒、芹黄粉或粒、紫薯粉或粒、扁尖粉或粒、南瓜粉或粒、黄瓜粉或粒、苦瓜粉或粒、冬瓜粉或粒、丝瓜粉或粒、茄子粉或粒、番茄粉或粒、豇豆粉或粒、青椒粉或粒、辣椒粉或粒、菜花粉或粒、豌豆粉或粒、蚕豆粉或粒、茭白粉或粒、西葫芦粉或粒、毛豆粉或粒、扁豆粉或粒、四季豆粉或粒、秋葵粉或粒、芸豆粉或粒、柿子椒粉或粒、刀豆粉或粒、葫芦粉或粒、菱角粉或粒、节瓜粉或粒、菜瓜粉或粒、樱桃番茄粉或粒、青尖椒粉或粒、菱角粉或粒、瓠瓜粉或粒、豌豆淀粉或粒、红尖椒粉或粒、干葫芦条粉或粒、四棱豆粉或粒、杭椒粉或粒、冬瓜籽粉或粒、荷兰豆粉或粒、小米椒粉或粒、香菇粉或粒、平菇粉或粒、银耳粉或粒、木耳粉或粒、金针菇粉或粒、口蘑粉或粒、蘑菇粉或粒、猴头菇粉或粒、竹荪粉或粒、发菜粉或粒、杏鲍菇粉或粒、草菇粉或粒、红菇粉或粒、干香菇粉或粒、滑子菇粉或粒、花菇粉或粒、石耳粉或粒、白灵菇粉或粒、鹿角菜粉或粒、羊肚菌粉或粒、松蘑粉或粒、鸡枞粉或粒、蟹味菇粉或粒、柳松茸粉或粒、凤尾菇粉或粒、葛仙米粉或粒、牛肝菌粉或粒、黄耳粉或粒、鸡腿菇粉或粒、干巴菌粉或粒、榛蘑粉或粒、白菌粉或粒、灰树花粉或粒、榆黄蘑粉或粒、白参菌粉或粒、鸡油菌粉或粒、羊栖菜粉或粒、青头菌粉或粒、罐装金针菇、栽培洋菇粉或粒、茶树菇粉或粒、姬松茸粉或粒、白玉菇粉或粒、玫瑰花粉或粒、菊花粉或粒、韭菜花粉或粒、桂花粉或粒、贡菊粉或粒，蔬菜类粉或粒可包含其中的一种或多种。
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