CN112753963A - 一种富含维生素的蔬菜及其制作工艺 - Google Patents
一种富含维生素的蔬菜及其制作工艺 Download PDFInfo
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- CN112753963A CN112753963A CN202011249667.7A CN202011249667A CN112753963A CN 112753963 A CN112753963 A CN 112753963A CN 202011249667 A CN202011249667 A CN 202011249667A CN 112753963 A CN112753963 A CN 112753963A
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- parts
- cabbage
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- okra
- vitamin
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Abstract
本发明公开了一种富含维生素的蔬菜及其制作工艺,属于食品加工领域,包括以下成分的配料:秋葵10份,胡萝卜10份,西蓝花10份,包菜10份,紫甘蓝10份,红薯10份,橄榄油100份,柠檬5份,洋葱10份,甜椒10份,麦芽糖100份,食用盐10份,防腐剂3份,抗氧化剂1份,增香剂1份,增味剂1份,稳定剂1份,营养增强剂1份,通过在蔬菜的表面添加柠檬、营养添加剂,可以大大的提高蔬菜干的维生素C的含量,同时橄榄油和稳定剂可以对蔬菜内部大部分的营养成分进行保留,提高蔬菜干的营养价值,通过加入防腐剂和抗氧化剂大大的而增加蔬菜干的保存时间,通过加入增香剂与增味剂可以提高蔬菜干的客户地体验感,使得销量更好。
Description
技术领域
本发明涉及食品加工领域,更具体地说,涉及一种富含维生素的蔬菜及其制作工艺。
背景技术
脱水蔬菜又称复水菜,是将新鲜蔬菜经过洗涤、烘干等加工制作,脱去蔬菜中大部分水分后而制成的一种干菜。蔬菜原有色泽和营养成分基本保持不变。既易于贮存和运输,又能有效地调节蔬菜生产淡旺季节。食用时只要将其浸入清水中即可复原,并保留蔬菜原来的色泽、营养和风味。脱水蔬菜也被称为复杂的蔬菜,是将新鲜的蔬菜经过洗涤,干燥等处理,去除由水最干菜。原有的色泽和营养蔬菜保持不变。易于储存和运输,并能有效地调节光的季节蔬菜生产。现阶段,脱水蔬菜采用先进的脱水方式,让大家能够同时摄取到膳食纤维和矿物质,并且脱水蔬菜没有亚硝酸盐的危险。新鲜蔬菜充足的时候,自然新鲜蔬菜是最佳选择。每天吃300~500克蔬菜具有多种健康益处。然而有些特殊情况下难以保证蔬菜的供应,这时候蔬菜干是很好的补充。然而脱水蔬菜蔬菜干的膳食纤维损失很少,与水果不同,蔬菜中本来的糖分含量很少,所以干制之后也不用担心糖分的问题而对吃的量“斤斤计较”,蔬菜干可以放心吃。蔬菜脱水造成了不适合微生物生长的环境条件,防止了微生物特别是致病菌的生长繁殖,达到防腐、保鲜的效果,具有质量轻,食用方便,贮存时间长等优点。
不过在干制过程中,难免会造成蔬菜中的维生素C、叶酸、类胡萝卜素、叶绿素等可溶性和不稳定的成分损失大,而热风干燥的产品在维生素、叶绿素、类胡萝卜素等指标上损失程度尤其大一些。
发明内容
1.要解决的技术问题
针对现有技术中存在的问题,本发明的目的在于提供一种富含维生素的蔬菜及其制作工艺,解决了目前蔬菜干维生素含量低的问题。
2.技术方案
为解决上述问题,本发明采用如下的技术方案。
一种富含维生素的蔬菜,包括以下成分的配料:秋葵10-20份,胡萝卜 10-20份,西蓝花10-20份,包菜10-20份,紫甘蓝10-20份,红薯10-20份,橄榄油100-300份,柠檬5-10份,洋葱10-20份,甜椒10-20份,麦芽糖100-300 份,食用盐10-30份,防腐剂3-5份,抗氧化剂1-3份,增香剂1-3份,增味剂1-3份,稳定剂1-3份,营养增强剂1-3份。
进一步的,所述防腐剂的材料为脱氢醋酸钠和山梨酸钾。
进一步的,所述抗氧化剂为虾青素、茶多酚、维生素E、丁基羟基茴香醚、二丁基羟基甲苯和叔丁基对苯二酚。
进一步的,所述增香剂的材料为食用香料与香精。
进一步的,所述增味剂的材料为酵母提取物。
进一步的,所述稳定剂的材料为醋酸酯淀粉。
进一步的,所述营养增强剂的成分为维生素C、维生素E、卵磷脂、维生素A、维生素B1、维生素B2、维生素B6、维生素B12和尼克酸。
一种富含维生素的蔬菜的制作工艺,包括以下步骤:
S1、预处理:首先分别将包菜、紫甘蓝和洋葱的外表面腐烂损坏的位置清理干净,将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯和甜椒无用的根蒂切除,然后将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯、柠檬和甜椒的外表皮使用清水洗干净。
S2、分切:将秋葵切段,每段秋葵的长度为3-5cm,胡萝卜和红薯切片,每片胡萝卜和红薯的厚度为3-5mm,西蓝花、包菜、洋葱、甜椒和紫甘蓝切条,西蓝花、包菜、洋葱、甜椒和紫甘蓝分别切成宽2-4cm、长3-5cm的条。
S3、汆水:首先将清水烧至沸腾,然后将清洗好的柠檬挤出汁液,然后将柠檬汁加入到沸水中,然后将50-150份的橄榄油和8-24份的食用盐加入沸水中,然后将分切好的秋葵加入到沸水中汆汤100-120s,将分切好的胡萝卜、西蓝花、包菜和紫甘蓝加入到沸水中汆汤50-70s,将分切好的红薯、洋葱和甜椒加入到沸水中汆汤20-50s。
S4、冷却:将汆汤后的秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒用凉水冲洗5-10s快速冷却。
S5、浸泡:首先在清水中加入2-6份食用盐、100-300份麦芽糖和1-3份抗氧化剂,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒放入水中浸泡20-40分钟。
S6、二次处理:首先将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒捞出控水,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的分别平铺在网片上,然后将50-150份的橄榄油、 1-3份增香剂和1-3份稳定剂均匀地涂抹在秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的两面。
S7、烘干:将秋葵段和甜椒放入提前预热好的烤箱内,使用180-200℃的温度烘烤15-20分钟,将红薯片、洋葱和胡萝卜片放入60-70℃的烤箱烘烤 5-7小时,将西蓝花、包菜和紫甘蓝放入60-70℃的烤箱热风循环30-50分钟。
S8、混合:将处理完成后的蔬菜干与1-3份增味剂混合。
S9、包装:将1-3份防腐剂使用塑料袋包装完成后与混合完成的蔬菜干添加到食品外包装内,且食品包装袋内填充氮气。
3.有益效果
相比于现有技术,本发明的优点在于:通过在蔬菜的表面添加柠檬、营养添加剂,可以大大的提高蔬菜干的维生素C的含量,同时橄榄油和稳定剂可以对蔬菜内部大部分的营养成分进行保留,提高蔬菜干的营养价值,通过加入防腐剂和抗氧化剂大大的而增加蔬菜干的保存时间,通过加入增香剂与增味剂可以提高蔬菜干的客户地体验感,使得销量更好。
附图说明
图1为本发明的制作工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述;显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
在本发明的描述中,需要说明的是,术语“上”、“下”、“内”、“外”、“顶 /底端”等指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本发明的限制。此外,术语“第一”、“第二”仅用于描述目的,而不能理解为指示或暗示相对重要性。
在本发明的描述中,需要说明的是,除非另有明确的规定和限定,术语“安装”、“设置有”、“套设/接”、“连接”等,应做广义理解,例如“连接”,可以是固定连接,也可以是可拆卸连接,或一体地连接;可以是机械连接,也可以是电连接;可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通。对于本领域的普通技术人员而言,可以具体情况理解上述术语在本发明中的具体含义。
实施例一:
一种富含维生素的蔬菜,包括以下成分的配料:秋葵10份,胡萝卜10 份,西蓝花10份,包菜10份,紫甘蓝10份,红薯10份,橄榄油100份,柠檬5份,洋葱10份,甜椒10份,麦芽糖100份,食用盐10份,防腐剂3 份,抗氧化剂1份,增香剂1份,增味剂1份,稳定剂1份,营养增强剂1 份,其中防腐剂的材料为脱氢醋酸钠和山梨酸钾,抗氧化剂为虾青素、茶多酚、维生素E、丁基羟基茴香醚、二丁基羟基甲苯和叔丁基对苯二酚,增香剂的材料为食用香料与香精,增味剂的材料为酵母提取物,稳定剂的材料为醋酸酯淀粉,营养增强剂的成分为维生素C、维生素E、卵磷脂、维生素A、维生素B1、维生素B2、维生素B6、维生素B12和尼克酸。
一种富含维生素的蔬菜的制作工艺,包括以下步骤:
S1、预处理:首先分别将包菜、紫甘蓝和洋葱的外表面腐烂损坏的位置清理干净,将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯和甜椒无用的根蒂切除,然后将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯、柠檬和甜椒的外表皮使用清水洗干净。
S2、分切:将秋葵切段,每段秋葵的长度为3cm,胡萝卜和红薯切片,每片胡萝卜和红薯的厚度为3mm,西蓝花、包菜、洋葱、甜椒和紫甘蓝切条,西蓝花、包菜、洋葱、甜椒和紫甘蓝分别切成宽2cm、长3cm的条。
S3、汆水:首先将清水烧至沸腾,然后将清洗好的柠檬挤出汁液,然后将柠檬汁加入到沸水中,然后将50份的橄榄油和8份的食用盐加入沸水中,然后将分切好的秋葵加入到沸水中汆汤100s,将分切好的胡萝卜、西蓝花、包菜和紫甘蓝加入到沸水中汆汤50s,将分切好的红薯、洋葱和甜椒加入到沸水中汆汤20s。
S4、冷却:将汆汤后的秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒用凉水冲洗5s快速冷却。
S5、浸泡:首先在清水中加入2份食用盐、100份麦芽糖和1份抗氧化剂,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒放入水中浸泡20分钟。
S6、二次处理:首先将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒捞出控水,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的分别平铺在网片上,然后将50份的橄榄油、1 份增香剂和1份稳定剂均匀地涂抹在秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的两面。
S7、烘干:将秋葵段和甜椒放入提前预热好的烤箱内,使用180℃的温度烘烤15分钟,将红薯片、洋葱和胡萝卜片放入60℃的烤箱烘烤5小时,将西蓝花、包菜和紫甘蓝放入60℃的烤箱热风循环30分钟。
S8、混合:将处理完成后的蔬菜干与1份增味剂混合。
S9、包装:将1份防腐剂使用塑料袋包装完成后与混合完成的蔬菜干添加到食品外包装内,且食品包装袋内填充氮气。
实施例二:
一种富含维生素的蔬菜,包括以下成分的配料:秋葵15份,胡萝卜15 份,西蓝花15份,包菜15份,紫甘蓝15份,红薯15份,橄榄油200份,柠檬7份,洋葱15份,甜椒15份,麦芽糖200份,食用盐20份,防腐剂4 份,抗氧化剂2份,增香剂2份,增味剂2份,稳定剂2份,营养增强剂2 份,其中防腐剂的材料为脱氢醋酸钠和山梨酸钾,抗氧化剂为虾青素、茶多酚、维生素E、丁基羟基茴香醚、二丁基羟基甲苯和叔丁基对苯二酚,增香剂的材料为食用香料与香精,增味剂的材料为酵母提取物,稳定剂的材料为醋酸酯淀粉,营养增强剂的成分为维生素C、维生素E、卵磷脂、维生素A、维生素B1、维生素B2、维生素B6、维生素B12和尼克酸。
一种富含维生素的蔬菜的制作工艺,包括以下步骤:
S1、预处理:首先分别将包菜、紫甘蓝和洋葱的外表面腐烂损坏的位置清理干净,将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯和甜椒无用的根蒂切除,然后将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯、柠檬和甜椒的外表皮使用清水洗干净。
S2、分切:将秋葵切段,每段秋葵的长度为4cm,胡萝卜和红薯切片,每片胡萝卜和红薯的厚度为4mm,西蓝花、包菜、洋葱、甜椒和紫甘蓝切条,西蓝花、包菜、洋葱、甜椒和紫甘蓝分别切成宽3cm、长4cm的条。
S3、汆水:首先将清水烧至沸腾,然后将清洗好的柠檬挤出汁液,然后将柠檬汁加入到沸水中,然后将100份的橄榄油和16份的食用盐加入沸水中,然后将分切好的秋葵加入到沸水中汆汤110s,将分切好的胡萝卜、西蓝花、包菜和紫甘蓝加入到沸水中汆汤60s,将分切好的红薯、洋葱和甜椒加入到沸水中汆汤30s。
S4、冷却:将汆汤后的秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒用凉水冲洗8s快速冷却。
S5、浸泡:首先在清水中加入4份食用盐、200份麦芽糖和2份抗氧化剂,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒放入水中浸泡30分钟。
S6、二次处理:首先将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒捞出控水,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的分别平铺在网片上,然后将100份的橄榄油、2 份增香剂和2份稳定剂均匀地涂抹在秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的两面。
S7、烘干:将秋葵段和甜椒放入提前预热好的烤箱内,使用190℃的温度烘烤18分钟,将红薯片、洋葱和胡萝卜片放入65℃的烤箱烘烤6小时,将西蓝花、包菜和紫甘蓝放入65℃的烤箱热风循环40分钟。
S8、混合:将处理完成后的蔬菜干与2份增味剂混合。
S9、包装:将2份防腐剂使用塑料袋包装完成后与混合完成的蔬菜干添加到食品外包装内,且食品包装袋内填充氮气。
实施例三:
一种富含维生素的蔬菜,包括以下成分的配料:秋葵20份,胡萝卜20 份,西蓝花20份,包菜20份,紫甘蓝20份,红薯20份,橄榄油300份,柠檬10份,洋葱20份,甜椒20份,麦芽糖300份,食用盐30份,防腐剂5 份,抗氧化剂3份,增香剂3份,增味剂3份,稳定剂3份,营养增强剂3 份,其中防腐剂的材料为脱氢醋酸钠和山梨酸钾,抗氧化剂为虾青素、茶多酚、维生素E、丁基羟基茴香醚、二丁基羟基甲苯和叔丁基对苯二酚,增香剂的材料为食用香料与香精,增味剂的材料为酵母提取物,稳定剂的材料为醋酸酯淀粉,营养增强剂的成分为维生素C、维生素E、卵磷脂、维生素A、维生素B1、维生素B2、维生素B6、维生素B12和尼克酸。
一种富含维生素的蔬菜的制作工艺,包括以下步骤:
S1、预处理:首先分别将包菜、紫甘蓝和洋葱的外表面腐烂损坏的位置清理干净,将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯和甜椒无用的根蒂切除,然后将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯、柠檬和甜椒的外表皮使用清水洗干净。
S2、分切:将秋葵切段,每段秋葵的长度为5cm,胡萝卜和红薯切片,每片胡萝卜和红薯的厚度为5mm,西蓝花、包菜、洋葱、甜椒和紫甘蓝切条,西蓝花、包菜、洋葱、甜椒和紫甘蓝分别切成宽4cm、长5cm的条。
S3、汆水:首先将清水烧至沸腾,然后将清洗好的柠檬挤出汁液,然后将柠檬汁加入到沸水中,然后将150份的橄榄油和24份的食用盐加入沸水中,然后将分切好的秋葵加入到沸水中汆汤120s,将分切好的胡萝卜、西蓝花、包菜和紫甘蓝加入到沸水中汆汤70s,将分切好的红薯、洋葱和甜椒加入到沸水中汆汤50s。
S4、冷却:将汆汤后的秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒用凉水冲洗10s快速冷却。
S5、浸泡:首先在清水中加入6份食用盐、300份麦芽糖和3份抗氧化剂,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒放入水中浸泡40分钟。
S6、二次处理:首先将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒捞出控水,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的分别平铺在网片上,然后将150份的橄榄油、3 份增香剂和3份稳定剂均匀地涂抹在秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的两面。
S7、烘干:将秋葵段和甜椒放入提前预热好的烤箱内,使用200℃的温度烘烤20分钟,将红薯片、洋葱和胡萝卜片放入70℃的烤箱烘烤7小时,将西蓝花、包菜和紫甘蓝放入70℃的烤箱热风循环50分钟。
S8、混合:将处理完成后的蔬菜干与3份增味剂混合。
S9、包装:将3份防腐剂使用塑料袋包装完成后与混合完成的蔬菜干添加到食品外包装内,且食品包装袋内填充氮气。
本发明的原理是:通过在蔬菜的表面添加柠檬、营养添加剂,可以大大的提高蔬菜干的维生素C的含量,同时橄榄油和稳定剂可以对蔬菜内部大部分的营养成分进行保留,提高蔬菜干的营养价值,通过加入防腐剂和抗氧化剂大大的而增加蔬菜干的保存时间,通过加入增香剂与增味剂可以提高蔬菜干的客户地体验感,使得销量更好。
以上所述,仅为本发明较佳的具体实施方式;但本发明的保护范围并不局限于此。任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其改进构思加以等同替换或改变,都应涵盖在本发明的保护范围内。
Claims (8)
1.一种富含维生素的蔬菜,其特征在于:包括以下成分的配料:秋葵10-20份,胡萝卜10-20份,西蓝花10-20份,包菜10-20份,紫甘蓝10-20份,红薯10-20份,橄榄油100-300份,柠檬5-10份,洋葱10-20份,甜椒10-20份,麦芽糖100-300份,食用盐10-30份,防腐剂3-5份,抗氧化剂1-3份,增香剂1-3份,增味剂1-3份,稳定剂1-3份,营养增强剂1-3份。
2.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述防腐剂的材料为脱氢醋酸钠和山梨酸钾。
3.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述抗氧化剂为虾青素、茶多酚、维生素E、丁基羟基茴香醚、二丁基羟基甲苯和叔丁基对苯二酚。
4.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述增香剂的材料为食用香料与香精。
5.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述增味剂的材料为酵母提取物。
6.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述稳定剂的材料为醋酸酯淀粉。
7.根据权利要求1所述的一种富含维生素的蔬菜,其特征在于:所述营养增强剂的成分为维生素C、维生素E、卵磷脂、维生素A、维生素B1、维生素B2、维生素B6、维生素B12和尼克酸。
8.一种富含维生素的蔬菜的制作工艺,其特征在于:包括以下步骤:
S1、预处理:首先分别将包菜、紫甘蓝和洋葱的外表面腐烂损坏的位置清理干净,将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯和甜椒无用的根蒂切除,然后将秋葵、胡萝卜、西蓝花、包菜、紫甘蓝、红薯、柠檬和甜椒的外表皮使用清水洗干净。
S2、分切:将秋葵切段,每段秋葵的长度为3-5cm,胡萝卜和红薯切片,每片胡萝卜和红薯的厚度为3-5mm,西蓝花、包菜、洋葱、甜椒和紫甘蓝切条,西蓝花、包菜、洋葱、甜椒和紫甘蓝分别切成宽2-4cm、长3-5cm的条。
S3、汆水:首先将清水烧至沸腾,然后将清洗好的柠檬挤出汁液,然后将柠檬汁加入到沸水中,然后将50-150份的橄榄油和8-24份的食用盐加入沸水中,然后将分切好的秋葵加入到沸水中汆汤100-120s,将分切好的胡萝卜、西蓝花、包菜和紫甘蓝加入到沸水中汆汤50-70s,将分切好的红薯、洋葱和甜椒加入到沸水中汆汤20-50s。
S4、冷却:将汆汤后的秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒用凉水冲洗5-10s快速冷却。
S5、浸泡:首先在清水中加入2-6份食用盐、100-300份麦芽糖和1-3份抗氧化剂,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒放入水中浸泡20-40分钟。
S6、二次处理:首先将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒捞出控水,然后将秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的分别平铺在网片上,然后将50-150份的橄榄油、1-3份增香剂和1-3份稳定剂均匀地涂抹在秋葵段、胡萝卜片、西蓝花、包菜、紫甘蓝、红薯片、洋葱和甜椒的两面。
S7、烘干:将秋葵段和甜椒放入提前预热好的烤箱内,使用180-200℃的温度烘烤15-20分钟,将红薯片、洋葱和胡萝卜片放入60-70℃的烤箱烘烤5-7小时,将西蓝花、包菜和紫甘蓝放入60-70℃的烤箱热风循环30-50分钟。
S8、混合:将处理完成后的蔬菜干与1-3份增味剂混合。
S9、包装:将1-3份防腐剂使用塑料袋包装完成后与混合完成的蔬菜干添加到食品外包装内,且食品包装袋内填充氮气。
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