CN112493429A - Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof - Google Patents
Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof Download PDFInfo
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- CN112493429A CN112493429A CN201910868497.1A CN201910868497A CN112493429A CN 112493429 A CN112493429 A CN 112493429A CN 201910868497 A CN201910868497 A CN 201910868497A CN 112493429 A CN112493429 A CN 112493429A
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Images
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
- A23L19/01—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
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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
Abstract
The invention discloses brewing type high-fiber low-calorie instant cauliflower rice and a preparation method thereof. The brewing type high-fiber low-calorie instant cauliflower rice provided by the invention comprises a cauliflower rice body, a seasoning powder bag and an oil bag, wherein the cauliflower rice body comprises 25.7 wt% of FD freeze-dried dehydrated cauliflower, 28.6 wt% of FD freeze-dried meat blocks and 45.7 wt% of AD hot air dried vegetables, the nutrition collocation is balanced, the taste and the color are rich, the cauliflower, the meat blocks and the vegetables are prepared by using the cauliflower as a main raw material and combining the FD freeze-drying technology and the AD hot air drying technology, the whole product contains very high dietary fibers and very low calorie, the original nutritional ingredients of the vegetables are reserved to the greatest extent, and the instant cauliflower rice can be used by diabetics, is unique in flavor and has a wide market prospect. The preparation method of the brewing type high-fiber low-calorie instant cauliflower rice provided by the invention is reasonable in process, and the prepared brewing type high-fiber low-calorie instant cauliflower rice is balanced in nutrition collocation, high in dietary fiber and low in calorie.
Description
Technical Field
The invention relates to the technical field of instant food, in particular to brewing type high-fiber low-calorie instant cauliflower rice and a preparation method thereof.
Background
The instant food can be prepared in advance or eaten at present, and is prepared into a semi-finished product or a finished product, and then is frozen, and the instant food is processed simply when used and can be eaten at any time and any place. For example, the prior common instant noodles, beef jerky, canned fruits and vegetables, canned meat, various beverages, instant rice flour, lotus root starch, rice noodles, black sesame porridge, oat porridge, frozen dumplings, frozen noodles, frozen dumplings and the like have various varieties and different flavors, are popular and are foods with strong popularization.
At present, instant noodles or instant rice is popular among instant foods, but the traditional instant rice in the market often has the characteristics of high calorie, high fat and high carbohydrate, so that the calorie and the carbohydrate which are taken by people every day are far higher than the requirements.
Disclosure of Invention
The invention provides brewing type high-fiber low-calorie instant cauliflower rice and a preparation method thereof, and aims to solve the problem that the calorie and the carbohydrate which are taken by people every day are far higher than the requirements because the traditional instant rice has the characteristics of high calorie, high fat and high carbohydrate.
In a first aspect, the present invention provides a brewed high-fiber low-calorie instant cauliflower rice, comprising: the vegetable and flower rice comprises a vegetable and flower rice body, a seasoning powder bag and an oil material bag, wherein the vegetable and flower rice body comprises the following components in percentage by weight:
25.7 wt% of FD freeze-dried dehydrated cauliflower, 28.6 wt% of FD freeze-dried meat cubes and 45.7 wt% of AD hot-air dried vegetables.
With reference to the first aspect, in a first implementable manner of the first aspect, the FD lyophilized meat pieces are chicken or beef;
the AD hot air dried vegetable comprises 38.4 wt% of cauliflower, 2.9 wt% of pumpkin, 2.9 wt% of red pepper and 1.5 wt% of mushroom.
With reference to the first aspect, in a second enablement manner of the first aspect, the spice powder package is a curry-flavored spice powder package that includes edible salt, curry powder, resistant dextrin, mogroside, yeast extract, onion, garlic, and edible mushrooms;
or the seasoning powder bag is a black pepper-flavor seasoning powder bag, and the black pepper-flavor seasoning powder bag contains edible salt, momordica grosvenori sugar, pepper, garlic, yeast extract, Chinese cabbage fine powder, onion and pepper;
the oil material bag is black garlic oil, the black garlic oil comprises lard, fermented black garlic and vitamin E, and the lard is edible lard containing butyl hydroxy anisole and dibutyl hydroxy toluene;
or the oil bag is chili oil, the chili oil comprises lard, chili powder, garlic, ginger, edible salt, disodium 5' -ribonucleotide and vitamin E, and the lard is edible lard containing butyl hydroxy anisol and dibutyl hydroxy toluene.
In a second aspect, the present invention provides a method for preparing the above-mentioned brewing type high-fiber low-calorie instant cauliflower rice, comprising the steps of preparing AD hot air-dried vegetables and preparing FD freeze-dried dehydrated cauliflower;
wherein the step of preparing the AD hot-air dried vegetables comprises:
selecting hot air dried vegetable raw materials, removing insect-infected parts, rotten parts and shriveled parts, selecting out hot air dried vegetable raw materials which do not accord with maturity, removing seeds and pulp of melons, washing other types of vegetables by using clear water, and then putting the melons in a shade for airing;
the cleaned hot air dried vegetable raw materials are respectively cut into slices, shreds, strips and blocks according to the product requirements, and when the vegetable raw materials are pre-boiled, the vegetable raw materials are different, so that the vegetable raw materials which are easy to be thoroughly boiled are scalded in boiling water, and the vegetable raw materials which are difficult to be thoroughly boiled are boiled in the boiling water for a preset time;
cooling the hot air dried vegetable raw material to quickly reduce the temperature to normal temperature, draining water after cooling, spreading out, airing and baking in a preparation tray;
determining different temperatures, times, colors and water contents during drying according to different varieties of the hot-air-dried vegetable raw materials, and drying the hot-air-dried vegetable raw materials obtained in the step three in a drying room;
packaging the dried dehydrated vegetables in plastic bags, sealing and boxing;
wherein the step of preparing the FD freeze-dried dehydrated cauliflower comprises:
collecting freeze-dried dehydrated vegetable raw materials, wherein the yellow and rotten parts of the leaf vegetable raw materials are manually selected, and the rotten parts of the root vegetable raw materials are manually selected;
removing soil and impurities on the surface of the freeze-dried dehydrated vegetable raw material, and removing pesticide residues;
peeling root vegetables;
cutting the hot air dried vegetable raw material into a preset shape, and soaking the cut vegetable which is easy to brown into a color protection liquid;
blanching the hot air dried vegetable raw material which is cut into a preset shape;
cooling the hot air dried vegetable raw material after blanching;
after cooling, draining the hot air dried vegetable raw material;
freezing the drained hot air dried vegetable raw material;
vacuum drying the frozen hot-air dried vegetable raw material;
sorting the hot air dried vegetable raw materials after vacuum drying, removing impurities and other foreign products, accurately weighing according to the packaging requirements, bagging and sealing;
packaging the hot air dried vegetable raw materials after being bagged.
With reference to the second aspect, in a first implementation manner of the second aspect, in the step of boiling in boiling water for a preset time, which is not easy to boil thoroughly, the water temperature is above 150 ℃, the blanching time is 2-4 minutes, and the leaf vegetables are not blanched;
cooling the hot-air dried vegetable raw material to quickly reduce the temperature to normal temperature, draining water after cooling, spreading the vegetable raw material for drying in the sun after draining water, baking the vegetable raw material in a preparation tray, reducing the temperature of the hot-air dried vegetable raw material to normal temperature by adopting a cold water showering mode, and draining water by adopting a centrifugal machine or a manual method;
and in the step of drying the hot air dried vegetable raw material obtained in the step three in a drying room, drying by adopting countercurrent blast in a simple drying room, or drying in a drying room with two layers of double tunnels and combined countercurrent and clockwise, or drying by utilizing a box type stainless steel hot air dryer.
With reference to the second aspect, in a second implementable manner of the second aspect, when the box-type stainless steel hot air dryer is used for drying, the drying temperature ranges from 65 ℃ to 85 ℃;
drying by adopting countercurrent blast in a simple drying room, or when drying in a drying room with two layers of double tunnels and combined countercurrent and forward flow, uniformly spreading the hot-air dried vegetable raw materials in a plate, then placing the plate on a preset drying rack, keeping the room temperature at 50 ℃, and continuously turning over the plate to accelerate drying, wherein the drying time is 5 hours;
with reference to the second aspect, in a third implementable manner of the second aspect, in the step of collecting the freeze-dried dehydrated vegetable raw material, the leaf vegetables should not exceed 24 hours from harvest to processing;
in the step of removing pesticide residues, 1.55 to 1 percent of hydrochloric acid solution, or 0.05 to 0.1 percent of potassium permanganate, or 600 mg/kg of bleaching powder is used for soaking for a plurality of minutes for sterilization, and then the rinsing is carried out by clean water;
in the step of peeling the root vegetables, chemical alkali liquor is used for peeling, manual peeling or mechanical peeling, and the peeled root vegetables are put into clear water or color protection liquid.
With reference to the second aspect, in a fourth implementation manner of the second aspect, in the step of blanching the cut hot-air-dried vegetable raw material into a preset shape, hot water is used for blanching, the water temperature varies with vegetable varieties, and the water temperature is above 100 ℃;
after cooling, in the step of draining the hot air dried vegetable raw material, a centrifugal throwing type is adopted, and in the step of freezing the drained hot air dried vegetable raw material, the freezing temperature is below minus 30 ℃.
With reference to the second aspect, in a fifth implementation manner of the second aspect, in the step of vacuum drying the frozen hot-air dried vegetable raw material, the pre-frozen vegetable is placed in a vacuum container, the pressure in a window is reduced to be below a triple point by a vacuum system, and a heating system supplies heat to the material to gradually evaporate moisture of the material until the drying is finished.
With reference to the second aspect, in a sixth implementation manner of the second aspect, in the step of packaging the hot-air dried vegetable raw material after entering the bag, the vegetable raw material is vacuum-packaged by using a double-layer plastic bag and is packaged by filling nitrogen.
The invention has the following beneficial effects:
the brewing type high-fiber low-calorie convenient cauliflower rice provided by the invention comprises a cauliflower rice body, a seasoning powder bag and an oil material bag, wherein the cauliflower rice body comprises 25.7 wt% of FD freeze-dried dehydrated cauliflower, 28.6 wt% of FD freeze-dried meat blocks and 45.7 wt% of AD hot air dried vegetables, the nutrition collocation is balanced, the taste and the color are rich, the cauliflower, the meat blocks and the vegetables are prepared by using the cauliflower as a main raw material and combining the FD freeze-drying technology and the AD hot air drying technology, the whole product contains very high dietary fiber and very low calorie, the original nutritional ingredients of the vegetables are reserved to the greatest extent, the product can be used by diabetics, the flavor is unique, and the market prospect is wide. The preparation method of the brewing type high-fiber low-calorie instant cauliflower rice provided by the invention is reasonable in process, and the prepared brewing type high-fiber low-calorie instant cauliflower rice is balanced in nutrition collocation and rich in taste and color.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a flow chart of the preparation of AD hot air dried vegetables in the preparation method of the brewing type high-fiber low-calorie instant rice with cauliflower provided by the embodiment of the present invention.
Fig. 2 is a flow chart of the FD freeze-dried dehydrated cauliflower preparation method in the embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The technical solutions provided by the embodiments of the present invention are described in detail below with reference to the accompanying drawings.
First, the present invention provides a brewing type high fiber low calorie instant cauliflower rice, comprising: the vegetable and flower rice comprises a vegetable and flower rice body, a seasoning powder bag and an oil material bag, wherein the vegetable and flower rice body comprises the following components in percentage by weight:
25.7 wt% of FD freeze-dried dehydrated cauliflower, 28.6 wt% of FD freeze-dried meat cubes and 45.7 wt% of AD hot-air dried vegetables.
Specifically, the FD freeze-dried meat blocks are chicken or beef, and the AD hot-air dried vegetables comprise 38.4 wt% of cauliflower, 2.9 wt% of pumpkin, 2.9 wt% of red pepper and 1.5 wt% of mushroom.
The seasoning powder bag is a curry-flavored seasoning powder bag, and the seasoning powder bag comprises edible salt, curry powder, resistant dextrin, momordica grosvenori sugar, yeast extract, onion, garlic and edible fungi; or the seasoning powder bag is a black pepper-flavor seasoning powder bag, and the black pepper-flavor seasoning powder bag contains edible salt, momordica grosvenori sugar, pepper, garlic, yeast extract, Chinese cabbage fine powder, onion and pepper.
The oil material bag is black garlic oil, the black garlic oil comprises lard, fermented black garlic and vitamin E, and the lard is edible lard containing butyl hydroxy anisol and dibutyl hydroxy toluene. Or the oil bag is chili oil, the chili oil comprises lard, chili powder, garlic, ginger, edible salt, disodium 5' -ribonucleotide and vitamin E, and the lard is edible lard containing butyl hydroxy anisol and dibutyl hydroxy toluene.
According to the embodiment, the brewing type high-fiber low-calorie instant cauliflower rice provided by the invention is balanced in nutrition collocation and rich in taste and color, the cauliflower, the meat and the vegetables are prepared by using the cauliflower as a main raw material and combining the FD freeze drying technology and the AD hot air drying technology, the whole product contains very high dietary fiber and very low calorie, the original nutritional ingredients of the vegetables are reserved to the greatest extent, the product can be used by diabetics, the flavor is unique, and the brewing type high-fiber low-calorie instant cauliflower rice has a wide market prospect.
The invention also provides a preparation method of the brewing type high-fiber low-calorie instant cauliflower rice, which comprises the steps of preparing AD hot air dried vegetables and preparing FD freeze-dried dehydrated cauliflower;
referring to fig. 1, the step of preparing the AD hot-air dried vegetables includes:
s101, selecting hot air drying vegetable raw materials, removing hot air drying vegetable raw materials with a pest part, a rotting part and a shriveled part, selecting hot air drying vegetable raw materials which do not accord with maturity, removing seeds and pulp of melons, washing other types of vegetables with clear water, and then putting the melons in a shade for drying.
And S102, respectively cutting the cleaned hot air dried vegetable raw materials into slices, shreds, strips and blocks according to the product requirements, and blanching the vegetable raw materials in boiling water which is easy to be thoroughly cooked and boiling the vegetable raw materials in the boiling water which is difficult to be thoroughly cooked for a preset time due to different vegetable raw materials.
And step S103, cooling the hot air dried vegetable raw material to quickly cool the vegetable raw material to normal temperature, draining water after cooling, spreading the vegetable raw material for cooling and drying in the sun after draining water, and baking the vegetable raw material in a preparation tray.
And S104, determining different temperatures, times, colors and moisture contents during drying according to different varieties of the hot air dried vegetable raw materials, and drying the hot air dried vegetable raw materials obtained in the third step in a drying room.
And S105, packaging the dried dehydrated vegetables in plastic bags, sealing and boxing.
Specific examples of preparing AD hot air-dried vegetables are described in detail below, and specifically include:
a. selecting raw materials. Selecting a vegetable variety with rich meat quality, strictly selecting excellent and inferior vegetables before dehydration, and removing the parts with diseases, pests, rot and shrivelled parts. The ripeness degree should be preferably eight, the vegetables with excessive ripeness or not ripeness should be selected, except removing seeds and pulp of the melon, the other vegetables can be washed with clear water, and then dried in the shade, but not in the sun.
b. Cutting and blanching. And respectively cutting the cleaned raw materials into shapes of slices, threads, strips, blocks and the like according to the requirements of products. When pre-boiling, the raw materials are different, the raw materials are blanched in boiling water which is easy to be thoroughly boiled, the raw materials are slightly boiled in boiling water (the water temperature is generally more than 150 ℃) which is difficult to be thoroughly boiled for a moment, and the blanching time is generally 2-4 minutes. The leaf vegetables are preferably not blanched.
c. And cooling and draining. The precooked vegetables should be immediately cooled (usually by cold water showering) to quickly cool them to room temperature. After cooling, in order to shorten the drying time, a centrifuge can be used for throwing water, or a simple manual method can be used for pressing and draining, after the water is drained, the product can be spread for slightly drying in the sun, and then the product is baked in a preparation tray.
d. And (5) drying. Different temperatures, times, colors and moisture contents during drying are determined according to different varieties. Drying is generally carried out in a drying room. There are roughly three types of drying rooms: the first simple drying room adopts countercurrent blast drying; the second is a drying room combining two layers of double tunnels and forward and reverse flow; the third is a box type stainless steel hot air dryer, the drying temperature range is 65-85 ℃, the drying is carried out at different temperatures, and the temperature is gradually reduced. When the first and second drying rooms are adopted, the vegetables are uniformly spread in the plate and then put on a preset drying rack, the room temperature is kept at about 50 ℃, meanwhile, the vegetables are continuously turned over to accelerate drying, and the drying time is about 5 hours generally.
e. Sorting and packaging. The dehydrated vegetables can be subpackaged in plastic bags after being checked to meet the requirement of food hygiene law, sealed and boxed, and then are marketed.
Referring to fig. 2, the step of preparing the FD freeze-dried dehydrated cauliflower includes:
step S201, collecting freeze-dried and dehydrated vegetable raw materials, wherein yellowing and rotting parts of the leaf vegetable raw materials are manually selected, and rotting parts of the root vegetable raw materials are manually selected.
Step S202, removing soil and impurities on the surface of the freeze-dried and dehydrated vegetable raw material, and removing pesticide residues.
Step S203, peeling the root vegetables.
Step S204, cutting the hot air dried vegetable raw material into a preset shape, and soaking the cut vegetable which is easy to brown into a color protection liquid.
And S205, blanching the hot air dried vegetable raw material which is cut into the preset shape.
And step S206, cooling the hot air dried vegetable raw material after blanching.
And step S207, after cooling, draining the hot-air dried vegetable raw material.
And S208, freezing the drained hot-air dried vegetable raw material.
Step S209, vacuum drying the frozen hot-air dried vegetable material.
And step S210, sorting the hot air dried vegetable raw materials after vacuum drying, removing impurities and other foreign products, accurately weighing according to the packaging requirements, bagging and sealing.
And step S211, packaging the hot air dried vegetable raw materials after the bag is placed.
Specific examples of the preparation of FD freeze-dried dehydrated cauliflower are described in detail below, and specifically include:
a. selecting raw materials. Selecting yellow and rotten parts manually from the leaf vegetables within 24 hours from harvesting to processing; manually selecting the rotten parts of the root vegetables and grading.
b. And (5) cleaning. Removing soil and other impurities on the surface of the vegetables. In order to remove pesticide residues, 1.55 to 1 percent hydrochloric acid solution or 0.05 to 0.1 percent potassium permanganate or 600 mg/kg bleaching powder is generally used for soaking for a plurality of minutes for sterilization and then is rinsed by clean water.
c. And (5) peeling. Root vegetables should be peeled. The consumption rate of chemical alkali liquor peeling raw materials is low, but the export products generally require manual peeling or mechanical peeling, and the peeled raw materials must be immediately put into clear water or color protection liquid to prevent browning.
d. And (5) cutting and forming. The vegetables are cut into certain shapes (granules and slices), and the cut vegetables which are easy to brown are immersed in the color protection liquid.
e. And (6) blanching. Hot water is generally adopted for blanching, the water temperature is changed along with the variety of vegetables and is generally more than 100 ℃; the time varies from a few seconds to a few minutes.
f. And (6) cooling. Immediately after blanching, the product should be cooled (water-cooled or ice-cooled), and the shorter the cooling time, the better.
g. And (6) draining. After cooling, some water drops are retained on the surface of the vegetables, which is not favorable for freezing, and the frozen vegetables are easy to be agglomerated, which is not favorable for next vacuum drying. The method generally adopts a centrifugal drying method.
h. And (4) freezing. The drained materials are quickly and quickly frozen, the freezing temperature is generally below-30 ℃, and the method is ready for next vacuum drying.
i. And (5) drying in vacuum. The vegetables after pre-freezing are put into a vacuum container, the pressure in a window is reduced to be below a three-phase point by virtue of a vacuum system, and a heating system supplies heat to the materials to gradually evaporate the moisture of the materials until the moisture is dried to a moisture end point.
j. And (6) sorting and metering. And immediately sorting the freeze-dried product, removing impurities and other foreign products, accurately weighing according to the packaging requirement, bagging and sealing.
k. And (6) packaging. Vacuum packaging with double-layer plastic bag. The product can be packaged by filling nitrogen because of oxidation browning, and the packaged product is put into an outer carton for warehousing and storage.
Therefore, the preparation method of the brewing type high-fiber low-calorie instant cauliflower rice provided by the invention has the advantages that the process is reasonable, the prepared brewing type high-fiber low-calorie instant cauliflower rice is balanced in nutrition collocation and rich in taste and color, the traditional rice or noodles are replaced by the cauliflower to form staple food, and the cauliflower rice contains 10.8g/100g of dietary fibers; and is essentially all plant dietary fiber. In addition, the FD freeze-dried cauliflower, FD freeze-dried meat and AD hot-dried vegetables are combined, and the color, the fragrance, the taste and the shape of the food material and more than 95% of nutritional ingredients can be reserved after rehydration. The invention is convenient for eating and preparing, and does not need to cut the fresh cauliflower into broken rice by users. The boiled water and the seasoning powder are directly added into the cauliflower rice to be brewed for 6-8 minutes, and then the water is filtered, so that the cauliflower rice is edible.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An infusion type high-fiber low-calorie instant cauliflower rice, characterized in that it comprises: the vegetable and flower rice comprises a vegetable and flower rice body, a seasoning powder bag and an oil material bag, wherein the vegetable and flower rice body comprises the following components in percentage by weight:
25.7 wt% of FD freeze-dried dehydrated cauliflower, 28.6 wt% of FD freeze-dried meat cubes and 45.7 wt% of AD hot-air dried vegetables.
2. The brewed high-fiber low-calorie instant rice with cauliflower of claim 1, wherein said FD lyophilized meat pieces are chicken or beef;
the AD hot air dried vegetable comprises 38.4 wt% of cauliflower, 2.9 wt% of pumpkin, 2.9 wt% of red pepper and 1.5 wt% of mushroom.
3. The brewed high-fiber low-calorie instant rice with cauliflower as claimed in claim 1, wherein said flavoring powder pack is a curry-flavored flavoring powder pack, and said flavoring powder pack comprises edible salt, curry powder, resistant dextrin, momordica grosvenori sugar, yeast extract, onion, garlic and edible fungi;
or the seasoning powder bag is a black pepper-flavor seasoning powder bag, and the black pepper-flavor seasoning powder bag contains edible salt, momordica grosvenori sugar, pepper, garlic, yeast extract, Chinese cabbage fine powder, onion and pepper;
the oil material bag is black garlic oil, the black garlic oil comprises lard, fermented black garlic and vitamin E, and the lard is edible lard containing butyl hydroxy anisole and dibutyl hydroxy toluene;
or the oil bag is chili oil, the chili oil comprises lard, chili powder, garlic, ginger, edible salt, disodium 5' -ribonucleotide and vitamin E, and the lard is edible lard containing butyl hydroxy anisol and dibutyl hydroxy toluene.
4. A method for preparing brewed high-fiber low-calorie instant cauliflower rice as claimed in any one of claims 1 to 3, comprising a step of preparing AD hot-air dried vegetables and a step of preparing FD freeze-dried dehydrated cauliflower;
wherein the step of preparing the AD hot-air dried vegetables comprises:
selecting hot air dried vegetable raw materials, removing insect-infected parts, rotten parts and shriveled parts, selecting out hot air dried vegetable raw materials which do not accord with maturity, removing seeds and pulp of melons, washing other types of vegetables by using clear water, and then putting the melons in a shade for airing;
the cleaned hot air dried vegetable raw materials are respectively cut into slices, shreds, strips and blocks according to the product requirements, and when the vegetable raw materials are pre-boiled, the vegetable raw materials are different, so that the vegetable raw materials which are easy to be thoroughly boiled are scalded in boiling water, and the vegetable raw materials which are difficult to be thoroughly boiled are boiled in the boiling water for a preset time;
cooling the hot air dried vegetable raw material to quickly reduce the temperature to normal temperature, draining water after cooling, spreading out, airing and baking in a preparation tray;
determining different temperatures, times, colors and water contents during drying according to different varieties of the hot-air-dried vegetable raw materials, and drying the hot-air-dried vegetable raw materials obtained in the step three in a drying room;
packaging the dried dehydrated vegetables in plastic bags, sealing and boxing;
wherein the step of preparing the FD freeze-dried dehydrated cauliflower comprises:
collecting freeze-dried dehydrated vegetable raw materials, wherein the yellow and rotten parts of the leaf vegetable raw materials are manually selected, and the rotten parts of the root vegetable raw materials are manually selected;
removing soil and impurities on the surface of the freeze-dried dehydrated vegetable raw material, and removing pesticide residues;
peeling root vegetables;
cutting the hot air dried vegetable raw material into a preset shape, and soaking the cut vegetable which is easy to brown into a color protection liquid;
blanching the hot air dried vegetable raw material which is cut into a preset shape;
cooling the hot air dried vegetable raw material after blanching;
after cooling, draining the hot air dried vegetable raw material;
freezing the drained hot air dried vegetable raw material;
vacuum drying the frozen hot-air dried vegetable raw material;
sorting the hot air dried vegetable raw materials after vacuum drying, removing impurities and other foreign products, accurately weighing according to the packaging requirements, bagging and sealing;
packaging the hot air dried vegetable raw materials after being bagged.
5. The method for preparing brewed high-fiber low-calorie instant meal with cauliflower as claimed in claim 4, wherein in the step of boiling in boiling water for a preset time, which is not easy to be boiled thoroughly, the water temperature is above 150 ℃, the blanching time is 2-4 minutes, and the leaf vegetables are not blanched;
cooling the hot-air dried vegetable raw material to quickly reduce the temperature to normal temperature, draining water after cooling, spreading the vegetable raw material for drying in the sun after draining water, baking the vegetable raw material in a preparation tray, reducing the temperature of the hot-air dried vegetable raw material to normal temperature by adopting a cold water showering mode, and draining water by adopting a centrifugal machine or a manual method;
and in the step of drying the hot air dried vegetable raw material obtained in the step three in a drying room, drying by adopting countercurrent blast in a simple drying room, or drying in a drying room with two layers of double tunnels and combined countercurrent and clockwise, or drying by utilizing a box type stainless steel hot air dryer.
6. The method for preparing brewed high-fiber low-calorie instant meal with cauliflower as claimed in claim 4, wherein the drying temperature is in the range of 65-85 ℃ when the stainless steel hot air drying machine is used for drying;
the vegetable raw materials are uniformly spread in a plate when being dried in a simple drying room by adopting countercurrent blast drying or in a drying room combining two layers of double tunnels and countercurrent, then the vegetable raw materials are put on a preset drying frame, the room temperature is kept at 50 ℃, and the vegetable raw materials are continuously turned over to accelerate the drying, wherein the drying time is 5 hours.
7. The method for preparing brewed high-fiber low-calorie instant meal with cauliflower as claimed in claim 4, wherein in the step of collecting the freeze-dried dehydrated vegetable material, the leaf vegetables should not exceed 24 hours from harvest to processing;
in the step of removing pesticide residues, 1.55 to 1 percent of hydrochloric acid solution, or 0.05 to 0.1 percent of potassium permanganate, or 600 mg/kg of bleaching powder is used for soaking for a plurality of minutes for sterilization, and then the rinsing is carried out by clean water;
in the step of peeling the root vegetables, chemical alkali liquor is used for peeling, manual peeling or mechanical peeling, and the peeled root vegetables are put into clear water or color protection liquid.
8. The method for preparing brewed high-fiber low-calorie instant meal with cauliflower as claimed in claim 4, wherein in the step of blanching the hot air dried vegetable material cut into a preset shape, hot water is used for blanching, the water temperature varies with the vegetable variety, and the water temperature is above 100 ℃;
after cooling, in the step of draining the hot air dried vegetable raw material, a centrifugal throwing type is adopted, and in the step of freezing the drained hot air dried vegetable raw material, the freezing temperature is below minus 30 ℃.
9. The method for preparing brewed, high-fiber, low-calorie instant meal according to claim 4, wherein in the step of vacuum drying the frozen hot-air dried vegetable material, the pre-frozen vegetable is placed in a vacuum container, the pressure in a window is reduced to a temperature below the triple point by means of a vacuum system, and a heating system supplies heat to the material, so that the moisture of the material is gradually evaporated until the drying is completed.
10. The method for preparing brewed high-fiber low-calorie instant meal with cauliflower as claimed in claim 4, wherein the step of packaging the hot-air dried vegetable material after bagging comprises vacuum packaging with a double-layer plastic bag and nitrogen-filled packaging.
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Application publication date: 20210316 |