CN112741267A - Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof - Google Patents

Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof Download PDF

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Publication number
CN112741267A
CN112741267A CN202110238253.2A CN202110238253A CN112741267A CN 112741267 A CN112741267 A CN 112741267A CN 202110238253 A CN202110238253 A CN 202110238253A CN 112741267 A CN112741267 A CN 112741267A
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parts
powder
vegetable
bag
heating
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Chinese (zh)
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包爱明
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Guizhou Nanshanpo Food Processing Co ltd
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Guizhou Nanshanpo Food Processing Co ltd
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses dehydrated vegetable nutritional self-heating mixing powder which comprises the following raw materials in parts by weight: vegetable bag: 10-16 parts of cabbage, 8-14 parts of ivy, 6-10 parts of carrot, 4-8 parts of cucumber and 1-2 parts of shallot; wrapping vermicelli: 12-18 parts of rice flour, 10-16 parts of wheat flour, 6-12 parts of glutinous rice flour, 6-10 parts of konjac flour, 4-8 parts of sweet potato flour, 4-8 parts of pumpkin flour and 1-3 parts of edible salt; a soup seasoning bag, a sauce bag and a heating bag. The dehydrated vegetable nutritional self-heating powder can well keep the nutrient elements of vegetables from losing, especially keep the elements such as vitamin A, vitamin B2, B3, B6, B12, vitamin c, vitamin E and the like in the vegetables, and meet the requirements of people on the elements; the protein, unsaturated fat, probiotics and enzyme in the vegetables can be well guaranteed not to be damaged, and the requirements of people on the vegetable intake can be well met.

Description

Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof
Technical Field
The invention relates to the technical field of self-heating powder mixing processing, in particular to dehydrated vegetable nutrition self-heating powder mixing and a preparation process thereof.
Background
Along with the rapid development of economy in China, the pace of life and work of people is accelerated, the eating habits of the public are gradually changed, many modern people tend to consume the convenience brought by convenient food, and particularly, the activities such as field exploration, tourism, army, police and the like are more convenient and rapid to execute tasks. Self-heating rice, self-heating chafing dish, self-heating vermicelli, self-heating noodles, self-heating snail powder and self-heating cold dish. The self-heating food has the advantages that the self-heating food can be eaten after being eaten for about ten minutes by tearing the outer package without using boiled water or thermal power, pouring the pure water drum carried in the self-heating food on the heating bag, automatically mixing the water and the heating bag for heating, and steaming rice and dishes. At present, self-heating food is numerous and numerous, and is not exhaustive. However, there are very few vegetables in self-heating food, and the absorption of people on the food nutrition structure is not achieved. Although fried vegetables are also directly added, the fried vegetables are stored after being heated at high temperature, and then are heated again, so that the loss of nutrient elements of the vegetables is caused, particularly, the loss of vitamin A, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin c and vitamin E is almost left, protein, unsaturated fat, probiotics and enzyme in the vegetables can be damaged, the requirement of people on the intake of the vegetables cannot be met, and the requirement of healthy delicious food cannot be met. In addition, the self-heating food has few varieties of matched foods, is lack of nutrient substances, can not meet the daily nutrient substance intake requirement of people, can not meet the requirement of people on high-quality nutrient foods, and also can not meet the requirement of people on delicious foods at present. In addition, the taste is thin and tedious, and the demand of fresh taste food for physical and mental fatigue of people after external activities such as field exploration, travel and the like is not considered.
Disclosure of Invention
The invention mainly aims to solve the defects and provides the dehydrated vegetable nutrient self-heating mixed flour which can better keep the nutrient elements of vegetables and meet the requirements of people on high-quality and high-quality foods and the preparation process thereof.
The dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: vegetable bag, vermicelli bag, soup seasoning bag, sauce bag and heating bag.
Further, the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw materials in parts by weight:
vegetable bag: 10-16 parts of cabbage, 8-14 parts of ivy, 6-10 parts of carrot, 4-8 parts of cucumber and 1-2 parts of shallot;
wrapping vermicelli: 12-18 parts of rice flour, 10-16 parts of wheat flour, 6-12 parts of glutinous rice flour, 6-10 parts of konjac flour, 4-8 parts of sweet potato flour, 4-8 parts of pumpkin flour and 1-3 parts of edible salt; the soup seasoning packet comprises: 2-6 parts of sweet osmanthus powder, 2-6 parts of jasmine powder, 2-6 parts of chrysanthemum powder, 8-14 parts of tomatoes, 1-3 parts of fresh red peppers, 1-2 parts of lemons, 2-5 parts of carrots, 2-5 parts of crystal pears, 3-6 parts of roxburgh roses, 1-3.5 parts of edible salt and 0.6-1.8 parts of lactic acid bacteria;
sauce bag: 10-16 parts of poultry and animal meat, 4-8 parts of non-transgenic soybean oil, 2-4 parts of pepper, 1-4 parts of yeast extract, 1-3.5 parts of thick broad-bean sauce, 1-3 parts of peanut, 1-3 parts of edible salt, 0.3-0.6 part of white sesame, 0.2-0.5 part of ginger, 0.2-0.5 part of garlic, 0.1-0.4 part of pepper, 0.1-0.4 part of cassia bark, 0.1-0.4 part of common fennel, 0.1-0.4 part of clove, 0.1-0.4 part of liquorice, 0.1-0.4 part of white pepper, 0.1-0.4 part of coriander seed and 0.1-0.4 part of thyme powder.
Further, the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw materials in parts by weight:
vegetable bag: 10 parts of cabbage, 8 parts of dried ballonflower, 6 parts of carrot, 4 parts of cucumber and 1 part of shallot;
wrapping vermicelli: 12 parts of rice flour, 10 parts of wheat flour, 6 parts of glutinous rice flour, 6 parts of konjac flour, 4 parts of sweet potato flour, 4 parts of pumpkin flour and 1 part of edible salt;
the soup seasoning packet comprises: 2 parts of sweet osmanthus powder, 2 parts of jasmine powder, 2 parts of chrysanthemum powder, 8 parts of tomatoes, 1 part of fresh red peppers, 1 part of lemons, 2 parts of red radishes, 2 parts of crystal pears, 3 parts of roxburgh roses, 1 part of edible salt and 0.6 part of lactic acid bacteria;
sauce bag: 10 parts of poultry and animal meat, 4 parts of non-transgenic soybean oil, 2 parts of hot pepper, 1 part of yeast extract, 1 part of broad bean paste, 1 part of peanut, 1 part of edible salt, 0.3 part of white sesame, 0.2 part of ginger, 0.2 part of garlic, 0.1 part of pepper, 0.1 part of cassia bark, 0.1 part of fennel, 0.1 part of clove, 0.1 part of liquorice, 0.1 part of white pepper, 0.1 part of coriander seed and 0.1 part of thyme powder.
Further, the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw materials in parts by weight:
vegetable bag: 12 parts of cabbage, 10 parts of dried ballonflower, 8 parts of carrot, 5 parts of cucumber and 1.2 parts of shallot;
wrapping vermicelli: 14 parts of rice flour, 12 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of konjac flour, 5 parts of sweet potato flour, 5 parts of pumpkin flour and 2 parts of edible salt;
the soup seasoning packet comprises: 3 parts of sweet osmanthus powder, 3 parts of jasmine powder, 3 parts of chrysanthemum powder, 10 parts of tomatoes, 2 parts of fresh red peppers, 1.2 parts of lemons, 2.5 parts of red radishes, 3 parts of crystal pears, 4 parts of roxburgh roses, 2.5 parts of edible salt and 1 part of lactic acid bacteria;
sauce bag: 12 parts of poultry and animal meat, 5 parts of non-transgenic soybean oil, 2.5 parts of hot pepper, 2.5 parts of yeast extract, 2 parts of thick broad-bean sauce, 1.5 parts of peanut, 1.5 parts of edible salt, 0.4 part of white sesame, 0.3 part of ginger, 0.3 part of garlic, 0.2 part of pepper, 0.2 part of cassia bark, 0.2 part of common fennel, 0.2 part of clove, 0.2 part of liquorice, 0.2 part of white pepper, 0.2 part of coriander seed and 0.2 part of thyme powder.
Further, the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw materials in parts by weight:
vegetable bag: 14 parts of cabbage, 12 parts of dried ballonflower, 9 parts of carrot, 6 parts of cucumber and 2 parts of shallot;
wrapping vermicelli: 16 parts of rice flour, 14 parts of wheat flour, 10 parts of glutinous rice flour, 9 parts of konjac flour, 7 parts of sweet potato powder, 7 parts of pumpkin powder and 2.5 parts of edible salt;
the soup seasoning packet comprises: 5 parts of sweet osmanthus powder, 5 parts of jasmine powder, 4 parts of chrysanthemum powder, 12 parts of tomatoes, 2.5 parts of fresh red peppers, 2 parts of lemons, 4 parts of red radishes, 4 parts of crystal pears, 4 parts of roxburgh roses, 3 parts of edible salt and 1.2 parts of lactic acid bacteria;
sauce bag: 14 parts of poultry and animal meat, 7 parts of non-transgenic soybean oil, 3.5 parts of hot pepper, 3 parts of yeast extract, 3 parts of broad bean paste, 2.5 parts of peanut, 3 parts of edible salt, 0.5 part of white sesame, 0.4 part of ginger, 0.4 part of garlic, 0.3 part of pepper, 0.3 part of cassia bark, 0.3 part of fennel, 0.3 part of clove, 0.3 part of liquorice, 0.3 part of white pepper, 0.3 part of coriander seed and 0.3 part of thyme powder.
Further, the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw materials in parts by weight:
vegetable bag: 16 parts of cabbage, 14 parts of dried ballonflower, 10 parts of carrot, 8 parts of cucumber and 2 parts of shallot;
wrapping vermicelli: 18 parts of rice flour, 16 parts of wheat flour, 12 parts of glutinous rice flour, 10 parts of konjac flour, 8 parts of sweet potato flour, 8 parts of pumpkin flour and 3 parts of edible salt;
the soup seasoning packet comprises: 6 parts of sweet osmanthus powder, 6 parts of jasmine powder, 6 parts of chrysanthemum powder, 14 parts of tomatoes, 3 parts of fresh red peppers, 2 parts of lemons, 5 parts of carrots, 5 parts of crystal pears, 6 parts of roxburgh roses, 3.5 parts of edible salt and 1.8 parts of lactic acid bacteria;
sauce bag: 16 parts of poultry and animal meat, 8 parts of non-transgenic soybean oil, 4 parts of hot pepper, 4 parts of yeast extract, 3.5 parts of broad bean paste, 3 parts of peanut, 3 parts of edible salt, 0.6 part of white sesame, 0.5 part of ginger, 0.5 part of garlic, 0.4 part of pepper, 0.4 part of cassia bark, 0.4 part of common fennel, 0.4 part of clove, 0.4 part of liquorice, 0.4 part of white pepper, 0.4 part of coriander seed and 0.4 part of thyme powder.
A preparation process of dehydrated vegetable nutritional self-heating mixed flour comprises the following steps:
(1) the vegetable bag is prepared:
(1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag;
(1.2) carrying out ozone sterilization on the cleaned vegetable raw material, wherein the ozone sterilization temperature is maintained at 18-26 ℃, the humidity is maintained at 75-85%, the ozone concentration is maintained at 0.2-0.8 ppm, and the ozone sterilization time is 30-35 minutes;
(1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%;
(1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished;
(1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 20-25 ℃, the humidity is maintained at 70-75%, the ozone concentration is maintained at 0.3-0.5 ppm, and the ozone sterilization time is 20-25 minutes;
(1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after vacuum packaging, wherein the pasteurization temperature is 62-75 ℃, and the pasteurization time is 30-32 minutes;
(2) making vermicelli bags:
(2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough;
(2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets;
(2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm;
(2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing;
(3) preparing a soup seasoning packet:
(3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use;
(3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days;
(3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days;
(3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging;
(4) making a sauce bag:
(4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag;
(4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag;
(4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use;
(4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes;
(4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging;
(5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
Further, the preparation process of the dehydrated vegetable nutrient self-heating mixed flour comprises the following steps:
(1) the vegetable bag is prepared:
(1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes.
Further, the preparation process of the dehydrated vegetable nutrient self-heating mixed flour comprises the following steps:
(1) the vegetable bag is prepared:
(1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after the green removing, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes.
Further, the preparation process of the dehydrated vegetable nutrient self-heating mixed flour comprises the following steps:
(1) the vegetable bag is prepared:
(1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes.
Compared with the prior art, the invention has the beneficial technical effects that: the dehydrated vegetable nutritional self-heating powder can well keep the nutrient elements of vegetables from losing, especially keep the elements such as vitamin A, vitamin B2, B3, B6, B12, vitamin c, vitamin E and the like in the vegetables, and meet the requirements of people on the elements; the protein, unsaturated fat, probiotics and enzyme in the vegetables can be well guaranteed not to be damaged, the requirements of people on the vegetable intake are well met, and the requirements of people on healthy food are met. Moreover, the food varieties can be matched reasonably, the prepared self-heating powder mixing food has rich nutrient substances, the daily nutrient substance intake requirement of people on the self-heating food is well guaranteed, the requirement of people on high-quality and high-quality nutrient food is met, and the requirement of people on delicious food is met. In addition, the dehydrated vegetable nutritional self-heating powder for mixing is reasonable based on the factors of physical and mental fatigue and the like of people after external activities such as field exploration, travel and the like, has pure taste and good mouthfeel, better maintains the original taste and flavor of the powder for mixing, and meets the requirements of people on fresh mouthfeel of the powder for mixing. The dehydrated vegetable nutrition self-heating powder mixing preparation process can start from the characteristics of powder mixing, reasonably allocate various raw materials, scientifically treat vegetables required by powder mixing, well maintain the nutritional value of the vegetables mixed with the powder, ensure the fresh and fragrant taste of the mixed powder, meet the requirements of people on high-quality quick food, and is suitable for popularization and application.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
The dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: the seasoning bag comprises a vegetable bag, a vermicelli bag, a soup seasoning bag, a sauce bag and a heating bag, wherein the raw materials comprise the following components in parts by weight: vegetable bag: 10 parts of cabbage, 8 parts of dried ballonflower, 6 parts of carrot, 4 parts of cucumber and 1 part of shallot; wrapping vermicelli: 12 parts of rice flour, 10 parts of wheat flour, 6 parts of glutinous rice flour, 6 parts of konjac flour, 4 parts of sweet potato flour, 4 parts of pumpkin flour and 1 part of edible salt; the soup seasoning packet comprises: 2 parts of sweet osmanthus powder, 2 parts of jasmine powder, 2 parts of chrysanthemum powder, 8 parts of tomatoes, 1 part of fresh red peppers, 1 part of lemons, 2 parts of red radishes, 2 parts of crystal pears, 3 parts of roxburgh roses, 1 part of edible salt and 0.6 part of lactic acid bacteria; sauce bag: 10 parts of poultry and animal meat, 4 parts of non-transgenic soybean oil, 2 parts of hot pepper, 1 part of yeast extract, 1 part of broad bean paste, 1 part of peanut, 1 part of edible salt, 0.3 part of white sesame, 0.2 part of ginger, 0.2 part of garlic, 0.1 part of pepper, 0.1 part of cassia bark, 0.1 part of fennel, 0.1 part of clove, 0.1 part of liquorice, 0.1 part of white pepper, 0.1 part of coriander seed and 0.1 part of thyme powder.
The preparation process of the dehydrated vegetable nutritional self-heating mixed powder comprises the following steps: (1) the vegetable bag is prepared: (1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag; (1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes; (1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%; (1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished; (1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes; (1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after the vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes; (2) making vermicelli bags: (2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough; (2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets; (2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm; (2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing; (3) preparing a soup seasoning packet: (3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use; (3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days; (3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days; (3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging; (4) making a sauce bag: (4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag; (4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag; (4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use; (4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes; (4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging; (5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
Example 2
The dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: the seasoning bag comprises a vegetable bag, a vermicelli bag, a soup seasoning bag, a sauce bag and a heating bag, wherein the raw materials comprise the following components in parts by weight: vegetable bag: 12 parts of cabbage, 10 parts of dried ballonflower, 8 parts of carrot, 5 parts of cucumber and 1.2 parts of shallot; wrapping vermicelli: 14 parts of rice flour, 12 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of konjac flour, 5 parts of sweet potato flour, 5 parts of pumpkin flour and 2 parts of edible salt; the soup seasoning packet comprises: 3 parts of sweet osmanthus powder, 3 parts of jasmine powder, 3 parts of chrysanthemum powder, 10 parts of tomatoes, 2 parts of fresh red peppers, 1.2 parts of lemons, 2.5 parts of red radishes, 3 parts of crystal pears, 4 parts of roxburgh roses, 2.5 parts of edible salt and 1 part of lactic acid bacteria; sauce bag: 12 parts of poultry and animal meat, 5 parts of non-transgenic soybean oil, 2.5 parts of hot pepper, 2.5 parts of yeast extract, 2 parts of thick broad-bean sauce, 1.5 parts of peanut, 1.5 parts of edible salt, 0.4 part of white sesame, 0.3 part of ginger, 0.3 part of garlic, 0.2 part of pepper, 0.2 part of cassia bark, 0.2 part of common fennel, 0.2 part of clove, 0.2 part of liquorice, 0.2 part of white pepper, 0.2 part of coriander seed and 0.2 part of thyme powder.
The preparation process of the dehydrated vegetable nutritional self-heating mixed powder comprises the following steps: (1) the vegetable bag is prepared: (1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag; (1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes; (1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%; (1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished; (1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes; (1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after the vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes; (2) making vermicelli bags: (2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough; (2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets; (2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm; (2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing; (3) preparing a soup seasoning packet: (3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use; (3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days; (3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days; (3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging; (4) making a sauce bag: (4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag; (4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag; (4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use; (4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes; (4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging; (5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
Example 3
The dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: the seasoning bag comprises a vegetable bag, a vermicelli bag, a soup seasoning bag, a sauce bag and a heating bag, wherein the raw materials comprise the following components in parts by weight: vegetable bag: 14 parts of cabbage, 12 parts of dried ballonflower, 9 parts of carrot, 6 parts of cucumber and 2 parts of shallot; wrapping vermicelli: 16 parts of rice flour, 14 parts of wheat flour, 10 parts of glutinous rice flour, 9 parts of konjac flour, 7 parts of sweet potato powder, 7 parts of pumpkin powder and 2.5 parts of edible salt; the soup seasoning packet comprises: 5 parts of sweet osmanthus powder, 5 parts of jasmine powder, 4 parts of chrysanthemum powder, 12 parts of tomatoes, 2.5 parts of fresh red peppers, 2 parts of lemons, 4 parts of red radishes, 4 parts of crystal pears, 4 parts of roxburgh roses, 3 parts of edible salt and 1.2 parts of lactic acid bacteria;
sauce bag: 14 parts of poultry and animal meat, 7 parts of non-transgenic soybean oil, 3.5 parts of hot pepper, 3 parts of yeast extract, 3 parts of broad bean paste, 2.5 parts of peanut, 3 parts of edible salt, 0.5 part of white sesame, 0.4 part of ginger, 0.4 part of garlic, 0.3 part of pepper, 0.3 part of cassia bark, 0.3 part of fennel, 0.3 part of clove, 0.3 part of liquorice, 0.3 part of white pepper, 0.3 part of coriander seed and 0.3 part of thyme powder.
Example 4
The preparation process of the dehydrated vegetable nutritional self-heating mixed powder comprises the following steps: (1) the vegetable bag is prepared: (1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag; (1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes; (1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%; (1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished; (1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes; (1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after the vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes; (2) making vermicelli bags: (2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough; (2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets; (2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm; (2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing; (3) preparing a soup seasoning packet: (3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use; (3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days; (3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days; (3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging; (4) making a sauce bag: (4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag; (4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag; (4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use; (4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes; (4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging; (5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
The dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: the seasoning bag comprises a vegetable bag, a vermicelli bag, a soup seasoning bag, a sauce bag and a heating bag, wherein the raw materials comprise the following components in parts by weight: vegetable bag: 16 parts of cabbage, 14 parts of dried ballonflower, 10 parts of carrot, 8 parts of cucumber and 2 parts of shallot; wrapping vermicelli: 18 parts of rice flour, 16 parts of wheat flour, 12 parts of glutinous rice flour, 10 parts of konjac flour, 8 parts of sweet potato flour, 8 parts of pumpkin flour and 3 parts of edible salt; the soup seasoning packet comprises: 6 parts of sweet osmanthus powder, 6 parts of jasmine powder, 6 parts of chrysanthemum powder, 14 parts of tomatoes, 3 parts of fresh red peppers, 2 parts of lemons, 5 parts of carrots, 5 parts of crystal pears, 6 parts of roxburgh roses, 3.5 parts of edible salt and 1.8 parts of lactic acid bacteria;
sauce bag: 16 parts of poultry and animal meat, 8 parts of non-transgenic soybean oil, 4 parts of hot pepper, 4 parts of yeast extract, 3.5 parts of broad bean paste, 3 parts of peanut, 3 parts of edible salt, 0.6 part of white sesame, 0.5 part of ginger, 0.5 part of garlic, 0.4 part of pepper, 0.4 part of cassia bark, 0.4 part of common fennel, 0.4 part of clove, 0.4 part of liquorice, 0.4 part of white pepper, 0.4 part of coriander seed and 0.4 part of thyme powder.
The preparation process of the dehydrated vegetable nutritional self-heating mixed powder comprises the following steps: (1) the vegetable bag is prepared: (1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag; (1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes; (1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%; (1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished; (1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes; (1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after the vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes; (2) making vermicelli bags: (2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough; (2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets; (2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm; (2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing; (3) preparing a soup seasoning packet: (3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use; (3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days; (3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days; (3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging; (4) making a sauce bag: (4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag; (4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag; (4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use; (4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes; (4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging; (5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The self-heating dehydrated vegetable nutrition mixing powder is characterized in that: the dehydrated vegetable nutritional self-heating mixed powder comprises the following raw material bags: vegetable bag, vermicelli bag, soup seasoning bag, sauce bag and heating bag.
2. The dehydrated vegetable nutritional self-heating breading as claimed in claim 1, further comprising: the dehydrated vegetable nutritional self-heating mixing powder comprises the following raw materials in parts by weight:
vegetable bag: 10-16 parts of cabbage, 8-14 parts of ivy, 6-10 parts of carrot, 4-8 parts of cucumber and 1-2 parts of shallot;
wrapping vermicelli: 12-18 parts of rice flour, 10-16 parts of wheat flour, 6-12 parts of glutinous rice flour, 6-10 parts of konjac flour, 4-8 parts of sweet potato flour, 4-8 parts of pumpkin flour and 1-3 parts of edible salt;
the soup seasoning packet comprises: 2-6 parts of sweet osmanthus powder, 2-6 parts of jasmine powder, 2-6 parts of chrysanthemum powder, 8-14 parts of tomatoes, 1-3 parts of fresh red peppers, 1-2 parts of lemons, 2-5 parts of carrots, 2-5 parts of crystal pears, 3-6 parts of roxburgh roses, 1-3.5 parts of edible salt and 0.6-1.8 parts of lactic acid bacteria;
sauce bag: 10-16 parts of poultry and animal meat, 4-8 parts of non-transgenic soybean oil, 2-4 parts of pepper, 1-4 parts of yeast extract, 1-3.5 parts of thick broad-bean sauce, 1-3 parts of peanut, 1-3 parts of edible salt, 0.3-0.6 part of white sesame, 0.2-0.5 part of ginger, 0.2-0.5 part of garlic, 0.1-0.4 part of pepper, 0.1-0.4 part of cassia bark, 0.1-0.4 part of common fennel, 0.1-0.4 part of clove, 0.1-0.4 part of liquorice, 0.1-0.4 part of white pepper, 0.1-0.4 part of coriander seed and 0.1-0.4 part of thyme powder.
3. The dehydrated vegetable nutritional self-heating breading as claimed in claim 2, wherein: the dehydrated vegetable nutritional self-heating mixing powder comprises the following raw materials in parts by weight:
vegetable bag: 10 parts of cabbage, 8 parts of dried ballonflower, 6 parts of carrot, 4 parts of cucumber and 1 part of shallot;
wrapping vermicelli: 12 parts of rice flour, 10 parts of wheat flour, 6 parts of glutinous rice flour, 6 parts of konjac flour, 4 parts of sweet potato flour, 4 parts of pumpkin flour and 1 part of edible salt;
the soup seasoning packet comprises: 2 parts of sweet osmanthus powder, 2 parts of jasmine powder, 2 parts of chrysanthemum powder, 8 parts of tomatoes, 1 part of fresh red peppers, 1 part of lemons, 2 parts of red radishes, 2 parts of crystal pears, 3 parts of roxburgh roses, 1 part of edible salt and 0.6 part of lactic acid bacteria;
sauce bag: 10 parts of poultry and animal meat, 4 parts of non-transgenic soybean oil, 2 parts of hot pepper, 1 part of yeast extract, 1 part of broad bean paste, 1 part of peanut, 1 part of edible salt, 0.3 part of white sesame, 0.2 part of ginger, 0.2 part of garlic, 0.1 part of pepper, 0.1 part of cassia bark, 0.1 part of fennel, 0.1 part of clove, 0.1 part of liquorice, 0.1 part of white pepper, 0.1 part of coriander seed and 0.1 part of thyme powder.
4. The dehydrated vegetable nutritional self-heating breading as claimed in claim 2, wherein: the dehydrated vegetable nutritional self-heating mixing powder comprises the following raw materials in parts by weight:
vegetable bag: 12 parts of cabbage, 10 parts of dried ballonflower, 8 parts of carrot, 5 parts of cucumber and 1.2 parts of shallot;
wrapping vermicelli: 14 parts of rice flour, 12 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of konjac flour, 5 parts of sweet potato flour, 5 parts of pumpkin flour and 2 parts of edible salt;
the soup seasoning packet comprises: 3 parts of sweet osmanthus powder, 3 parts of jasmine powder, 3 parts of chrysanthemum powder, 10 parts of tomatoes, 2 parts of fresh red peppers, 1.2 parts of lemons, 2.5 parts of red radishes, 3 parts of crystal pears, 4 parts of roxburgh roses, 2.5 parts of edible salt and 1 part of lactic acid bacteria;
sauce bag: 12 parts of poultry and animal meat, 5 parts of non-transgenic soybean oil, 2.5 parts of hot pepper, 2.5 parts of yeast extract, 2 parts of thick broad-bean sauce, 1.5 parts of peanut, 1.5 parts of edible salt, 0.4 part of white sesame, 0.3 part of ginger, 0.3 part of garlic, 0.2 part of pepper, 0.2 part of cassia bark, 0.2 part of common fennel, 0.2 part of clove, 0.2 part of liquorice, 0.2 part of white pepper, 0.2 part of coriander seed and 0.2 part of thyme powder.
5. The dehydrated vegetable nutritional self-heating breading as claimed in claim 2, wherein: the dehydrated vegetable nutritional self-heating mixing powder comprises the following raw materials in parts by weight:
vegetable bag: 14 parts of cabbage, 12 parts of dried ballonflower, 9 parts of carrot, 6 parts of cucumber and 2 parts of shallot;
wrapping vermicelli: 16 parts of rice flour, 14 parts of wheat flour, 10 parts of glutinous rice flour, 9 parts of konjac flour, 7 parts of sweet potato powder, 7 parts of pumpkin powder and 2.5 parts of edible salt;
the soup seasoning packet comprises: 5 parts of sweet osmanthus powder, 5 parts of jasmine powder, 4 parts of chrysanthemum powder, 12 parts of tomatoes, 2.5 parts of fresh red peppers, 2 parts of lemons, 4 parts of red radishes, 4 parts of crystal pears, 4 parts of roxburgh roses, 3 parts of edible salt and 1.2 parts of lactic acid bacteria;
sauce bag: 14 parts of poultry and animal meat, 7 parts of non-transgenic soybean oil, 3.5 parts of hot pepper, 3 parts of yeast extract, 3 parts of broad bean paste, 2.5 parts of peanut, 3 parts of edible salt, 0.5 part of white sesame, 0.4 part of ginger, 0.4 part of garlic, 0.3 part of pepper, 0.3 part of cassia bark, 0.3 part of fennel, 0.3 part of clove, 0.3 part of liquorice, 0.3 part of white pepper, 0.3 part of coriander seed and 0.3 part of thyme powder.
6. The dehydrated vegetable nutritional self-heating breading as claimed in claim 2, wherein: the dehydrated vegetable nutritional self-heating mixing powder comprises the following raw materials in parts by weight:
vegetable bag: 16 parts of cabbage, 14 parts of dried ballonflower, 10 parts of carrot, 8 parts of cucumber and 2 parts of shallot;
wrapping vermicelli: 18 parts of rice flour, 16 parts of wheat flour, 12 parts of glutinous rice flour, 10 parts of konjac flour, 8 parts of sweet potato flour, 8 parts of pumpkin flour and 3 parts of edible salt;
the soup seasoning packet comprises: 6 parts of sweet osmanthus powder, 6 parts of jasmine powder, 6 parts of chrysanthemum powder, 14 parts of tomatoes, 3 parts of fresh red peppers, 2 parts of lemons, 5 parts of carrots, 5 parts of crystal pears, 6 parts of roxburgh roses, 3.5 parts of edible salt and 1.8 parts of lactic acid bacteria;
sauce bag: 16 parts of poultry and animal meat, 8 parts of non-transgenic soybean oil, 4 parts of hot pepper, 4 parts of yeast extract, 3.5 parts of broad bean paste, 3 parts of peanut, 3 parts of edible salt, 0.6 part of white sesame, 0.5 part of ginger, 0.5 part of garlic, 0.4 part of pepper, 0.4 part of cassia bark, 0.4 part of common fennel, 0.4 part of clove, 0.4 part of liquorice, 0.4 part of white pepper, 0.4 part of coriander seed and 0.4 part of thyme powder.
7. The process for preparing the dehydrated vegetable nutritional self-heating rice noodles according to any one of claims 1 to 6, wherein the process comprises the following steps: the preparation process of the dehydrated vegetable nutritional self-heating mixed powder comprises the following steps:
(1) the vegetable bag is prepared:
(1.1) cleaning the vegetable raw materials according to the parts by weight of the vegetable bag;
(1.2) carrying out ozone sterilization on the cleaned vegetable raw material, wherein the ozone sterilization temperature is maintained at 18-26 ℃, the humidity is maintained at 75-85%, the ozone concentration is maintained at 0.2-0.8 ppm, and the ozone sterilization time is 30-35 minutes;
(1.3) chopping the vegetable raw material sterilized by ozone, drying after chopping, and drying until the water content is less than 36%;
(1.4) carrying out enzyme deactivation on the chopped and dried vegetable raw materials, keeping the enzyme deactivation temperature at 60-80 ℃, keeping the enzyme deactivation humidity at 85-88%, and spreading and drying in the air after the enzyme deactivation is finished;
(1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after enzyme deactivation, wherein the ozone sterilization temperature is maintained at 20-25 ℃, the humidity is maintained at 70-75%, the ozone concentration is maintained at 0.3-0.5 ppm, and the ozone sterilization time is 20-25 minutes;
(1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after vacuum packaging, wherein the pasteurization temperature is 62-75 ℃, and the pasteurization time is 30-32 minutes;
(2) making vermicelli bags:
(2.1) uniformly stirring the vermicelli raw materials with purified water according to the parts by weight of the vermicelli package, putting the mixture into a forming cooking machine, and keeping the temperature of a cooking chamber in the forming cooking machine at 110-112 ℃ to prepare a dough;
(2.2) putting the prepared powder dough into an extruder, carrying out three-time extrusion forming by using the extruder, and cooling after the extrusion forming to prepare powder tablets;
(2.3) shearing the prepared vermicelli by using a shearing machine, wherein the shearing machine is used for shearing vermicelli with the length of 6-8 cm and the width of 1-2 cm;
(2.4) drying the cut vermicelli, sterilizing after drying, and vacuum packaging after sterilizing;
(3) preparing a soup seasoning packet:
(3.1) removing bases and peels of the tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses according to the parts by weight of the soup seasoning packet, cleaning, crushing the cleaned tomatoes, the fresh red peppers, the lemons, the carrots, the crystal pears and the roxburgh roses into soup stock for later use;
(3.2) according to the weight parts of the soup seasoning packet, putting the edible salt and the lactic acid bacteria into the prepared soup seasoning, uniformly stirring, and then putting into an earthen jar for natural fermentation for 20-30 days;
(3.3) putting the sweet osmanthus powder, the jasmine powder and the chrysanthemum powder into the fermented soup base according to the weight parts of the soup base seasoning packet, uniformly stirring, and continuing to naturally ferment for 40-60 days;
(3.4) taking out the fermented soup bases, sterilizing at high temperature, cooling and then carrying out vacuum packaging;
(4) making a sauce bag:
(4.1) beating the poultry and animal meat into meat powder for later use according to the weight part of the sauce bag;
(4.2) peeling, cleaning and crushing the chili, the ginger and the garlic for later use according to the weight parts of the sauce bag;
(4.3) pulverizing the peanuts, the white sesame seeds, the pepper, the cinnamon, the fennel, the clove, the liquorice, the white pepper and the coriander seeds according to the weight parts of the sauce package for later use;
(4.4) putting non-transgenic soybean oil in the weight part of the sauce bag into a pot, heating the oil to 180-DEG C, putting thick broad-bean sauce in the weight part of the sauce bag, and stir-frying until the oil color is red and bright; adding crushed Capsici fructus, rhizoma Zingiberis recens, and Bulbus Allii, and parching; reducing the temperature to 130-160 ℃, adding the minced meat, stir-frying until the minced meat is slightly yellow; adding pulverized semen Arachidis Hypogaeae, semen Sesami Indici, fructus Zanthoxyli, cortex Cinnamomi Japonici, fructus Foeniculi, flos Caryophylli, Glycyrrhrizae radix, fructus Piperis and semen Coriandri, and parching; heating to 160-180 ℃, adding the yeast extract, the edible salt and the thyme powder in parts by weight of the sauce bag, and stir-frying; then keeping the temperature to 145-155 ℃ for 10-20 minutes;
(4.5) cooling the fried sauce, and then carrying out high-temperature sterilization and vacuum packaging;
(5) packaging, inspecting and selling the prepared vegetable bags, vermicelli bags, soup seasoning bags, sauce bags and heating bags.
8. The process of preparing the dehydrated vegetable nutritional self-heating breading as claimed in claim 7, wherein: the steps are as follows:
(1) the vegetable bag is prepared:
(1.2) carrying out ozone sterilization on the cleaned vegetable raw materials, wherein the ozone sterilization temperature is maintained at 22 ℃, the humidity is maintained at 82%, the ozone concentration is maintained at 0.5ppm, and the ozone sterilization time is 30 minutes.
9. The process of preparing the dehydrated vegetable nutritional self-heating breading as claimed in claim 8, wherein: the steps are as follows:
(1) the vegetable bag is prepared:
(1.5) carrying out ozone sterilization on the spread and dried vegetable raw material after the green removing, wherein the ozone sterilization temperature is maintained at 25 ℃, the humidity is maintained at 75%, the ozone concentration is maintained at 0.4ppm, and the ozone sterilization time is 20 minutes.
10. The process of preparing the dehydrated vegetable nutritional self-heating breading as claimed in claim 9, wherein: the steps are as follows:
(1) the vegetable bag is prepared:
(1.6) carrying out vacuum packaging on the vegetable raw material subjected to ozone sterilization, and carrying out pasteurization after vacuum packaging, wherein the pasteurization temperature is 70 ℃, and the pasteurization time is 30 minutes.
CN202110238253.2A 2021-03-04 2021-03-04 Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof Pending CN112741267A (en)

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CN101161104A (en) * 2006-10-15 2008-04-16 孟志广 Convenient food vegetable package
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Application publication date: 20210504