CN113142521A - Production method of spiral shell rice noodle vegetable bag - Google Patents
Production method of spiral shell rice noodle vegetable bag Download PDFInfo
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- CN113142521A CN113142521A CN202110551177.0A CN202110551177A CN113142521A CN 113142521 A CN113142521 A CN 113142521A CN 202110551177 A CN202110551177 A CN 202110551177A CN 113142521 A CN113142521 A CN 113142521A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 98
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 235000012149 noodles Nutrition 0.000 title claims abstract description 15
- 238000003958 fumigation Methods 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 21
- 235000012046 side dish Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 238000007605 air drying Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 5
- 241000237858 Gastropoda Species 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 235000011293 Brassica napus Nutrition 0.000 claims description 8
- 240000008100 Brassica rapa Species 0.000 claims description 8
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 8
- 241000756137 Hemerocallis Species 0.000 claims description 8
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 241001127714 Amomum Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000008744 Brassica perviridis Nutrition 0.000 description 1
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 239000008932 jinhong Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
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- 235000020232 peanut Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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 a production method of a spiral shell rice noodle and vegetable bag, which comprises the steps of vegetable screening, ozone fumigation, cooking, drying, ultraviolet sterilization and the like. Firstly, selecting high-quality vegetables, cutting into a plurality of sections or blocks, then cleaning with water, and then air-drying at room temperature; then, carrying out ozone fumigation on the vegetables, then cooking under the pressure of 0.4-0.5 MPa, then air-drying at the temperature of 50-60 ℃, then carrying out microwave drying at the temperature of 80-100 ℃ for 10-15 min to obtain the vegetables with the water content of 3-5%, then rapidly cooling the vegetables to room temperature, carrying out ultraviolet sterilization, then carrying out vacuum packaging on the vegetables to obtain a side dish bag, then carrying out ultraviolet sterilization on the side dish bag, standing for 24 hours, and then sending to a warehouse for storage. The invention has simple process and convenient operation, and solves the problems of short shelf life and easy loss of nutrient components of the existing side dish packet.
Description
Technical Field
The invention belongs to the technical field of production and processing of snails powder burdening bags, and particularly relates to a production method of snails powder burdening bags.
Background
The snail rice noodles are famous snacks with the most local characteristics in Liuzhou, and are unique except for freshness, sourness, coolness, scalding and spicy taste. It is made up by using the special soft, tough and tasty rice flour of Liuzhou, adding the auxiliary materials of sour bamboo shoot, peanut, fried bean curd stick, day lily, dried turnip and fresh and tender green vegetable, and strong and moderate sour-hot taste and soup for cooking and cooking snail. The side dish of the spiral shell powder comprises pickled Chinese cabbage, lettuce, dried turnip, black fungus, day lily, tsaoko amomum fruit, fennel, bay leaf, chopped green onion and the like. With the continuous development of the production process of the prepackaged spiral shell rice noodles, the spiral shell rice noodles which are put into the packaging bag finally jump out of Liuzhou, get on various large electric business platforms, and are delivered to consumers all over the country by a logistics network. The snails powder becomes new Jinhong in the network by riding the Dongfeng of the network, the sales volume increases year by year, and the output value of the bagged snails powder exceeds 30 hundred million yuan. However, the side dish bag packaged by the dried turnips, the agaric, the daylily and the like has some defects, because the raw materials are in a high-humidity environment, harmful strains such as mould and the like are easily introduced in the production process, the quality guarantee period of the side dish is shortened, the dried side dish has poor taste, and the loss of nutrient components is large.
Disclosure of Invention
Aiming at the defects, the invention discloses a production method of a snails powder side dish bag, which solves the problems of short quality guarantee period and easy loss of nutrient components of the existing side dish bag.
The invention is realized by adopting the following technical scheme:
a production method of a spiral shell rice noodle and vegetable bag comprises the following steps:
(1) vegetable screening: selecting insects-free and spot-free vegetables, cutting the vegetables into a plurality of sections or blocks, washing the sections or blocks with water for 2-3 times, and then air-drying the sections or blocks at room temperature until the water content is 20-30%;
(2) ozone fumigation: carrying out ozone fumigation on the vegetables treated in the step (1), wherein the concentration of ozone for the ozone fumigation is 300-400 ppm, and the fumigation time is 20-30 min;
(3) and (3) cooking: cooking the vegetables treated in the step (2) under the pressure of 0.4-0.5 MPa for 2-3 min, and then standing for 3-4 h;
(4) drying: air-drying the vegetables treated in the step (3) at 50-60 ℃ for 15-20 min, then carrying out microwave drying at 80-100 ℃ for 10-15 min to obtain the vegetables with the water content of 3-5%, and then rapidly cooling the vegetables to room temperature;
(5) ultraviolet sterilization: performing ultraviolet sterilization on the vegetables obtained by the treatment in the step (4), wherein the ultraviolet sterilization time is 20-30 min, and the irradiation intensity is 140-150 mu w/cm2And then, carrying out vacuum packaging on the vegetables to obtain a side dish bag, carrying out ultraviolet sterilization on the side dish bag for 5-10 min, standing for 24 hours, and then conveying to a warehouse for storage.
Further, the vegetables in the step (1) include, but are not limited to, pickled Chinese cabbage, lettuce, dried turnip, black fungus, day lily and tsaoko amomum fruit.
Further, the density of the vegetable fumigation paving material in the step (2) is 0.6-0.8 g/cm2. The paving density is strictly controlled, because the larger the paving density is, the smaller the evaporation amount of the moisture of the material is, and the drying efficiency is slow.
Further, the cooking temperature in the step (3) is 100-110 ℃. The temperature, pressure and time of cooking are strictly controlled, so that the deterioration or loss of nutritional ingredients of the vegetables caused by long-time cooking is avoided.
Further, in the step (4), the vegetables are cooled to 40-50 ℃ at a cooling speed of 2-3 ℃/min, and then are placed at a temperature of 5-10 ℃ for rapid cooling.
Further, the microwave power of the microwave drying in the step (4) is 600-800W.
Further, in the step (5), the power of an ultraviolet light source for ultraviolet sterilization is 10-20 Kw, and the paving density of the vegetables is 1.2-1.5 g/cm2. The spreading density is controlled, so that the uniform irradiation of ultraviolet rays on the konjac pieces is guaranteed, and the ultraviolet irradiation effect is improved.
Compared with the prior art, the technical scheme has the following beneficial effects:
the vegetable bag is treated by adopting a dual sterilization method of ozone fumigation and ultraviolet sterilization, so that bacteria in vegetables can be effectively killed, and the quality guarantee period of the vegetable bag is prolonged; simultaneously in vegetables drying process, adopt hot-blast air-dry and microwave drying's drying method that combines together earlier for the material is heated evenly, adopts hot-blast air-dry mode earlier moreover, avoids the moisture evaporation of vegetables too fast, and the nutrition loss is too much, then adopts microwave drying's mode can shorten drying time, improves drying efficiency. The method has the advantages of simple process, convenient operation and strong controllability, and is suitable for large-scale and automatic production of the snail rice noodles.
Drawings
FIG. 1 is a process flow chart of the production method of the spiral shell rice noodle and vegetable bag.
Detailed Description
The invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto. The specific experimental conditions and methods not indicated in the following examples are generally conventional means well known to those skilled in the art.
Example 1:
a production method of a spiral shell rice noodle and vegetable bag comprises the following steps:
(1) vegetable screening: selecting insects-free and spot-free vegetables, cutting the vegetables into a plurality of sections or blocks, washing the sections or blocks with water for 2-3 times, and then air-drying the sections or blocks at room temperature until the water content is 20-30%; the vegetables include, but are not limited to, pickled Chinese cabbage, lettuce, dried turnip, black fungus, day lily and tsaoko cardamon;
(2) ozone fumigation: carrying out ozone fumigation on the vegetables treated in the step (1), wherein the concentration of ozone for the ozone fumigation is 300-400 ppm, and the fumigation time is 20-30 min; the density of the vegetable fumigation paving material is 0.6-0.8 g/cm2；
(3) And (3) cooking: steaming the vegetables treated in the step (2) at the pressure of 0.4-0.5 MPa and the temperature of 100-110 ℃, wherein the steaming time is 2-3 min, and then standing for 3-4 h; (ii) a
(4) Drying: air-drying the vegetables processed in the step (3) for 15-20 min at the temperature of 50-60 ℃, then carrying out microwave drying for 10-15 min at the temperature of 80-100 ℃ and the microwave power of 600-800W to obtain the vegetables with the water content of 3-5%, then cooling the vegetables to 40-50 ℃ at the cooling speed of 2-3 ℃/min, and then rapidly cooling at the temperature of 5-10 ℃;
(5) ultraviolet killing deviceBacteria: performing ultraviolet sterilization on the vegetables obtained by the treatment in the step (4), wherein the ultraviolet sterilization time is 20-30 min, and the irradiation intensity is 140-150 mu w/cm2The ultraviolet source power for ultraviolet sterilization is 10-20 Kw, and the spreading density of the vegetables is 1.2-1.5 g/cm2And then, carrying out vacuum packaging on the vegetables to obtain a side dish bag, carrying out ultraviolet sterilization on the side dish bag for 5-10 min, standing for 24 hours, and then conveying to a warehouse for storage.
Example 2:
a production method of a spiral shell rice noodle and vegetable bag comprises the following steps:
(1) vegetable screening: selecting insects-free and spot-free vegetables, cutting the vegetables into a plurality of sections or blocks, washing the sections or blocks with water for 2-3 times, and then air-drying the sections or blocks at room temperature until the water content is 20-30%; the vegetables include, but are not limited to, pickled Chinese cabbage, lettuce, dried turnip, black fungus, day lily and tsaoko cardamon;
(2) ozone fumigation: carrying out ozone fumigation on the vegetables treated in the step (1), wherein the concentration of ozone for the ozone fumigation is 300-400 ppm, and the fumigation time is 20-30 min; the density of the vegetable fumigation paving material is 0.6-0.8 g/cm2；
(3) And (3) cooking: steaming the vegetables treated in the step (2) at the pressure of 0.4-0.5 MPa and the temperature of 100-110 ℃, wherein the steaming time is 2-3 min, and then standing for 3-4 h; (ii) a
(4) Drying: air-drying the vegetables processed in the step (3) for 15-20 min at the temperature of 50-60 ℃, then carrying out microwave drying for 10-15 min at the temperature of 80-100 ℃ and the microwave power of 600-800W to obtain the vegetables with the water content of 3-5%, then cooling the vegetables to 40-50 ℃ at the cooling speed of 2-3 ℃/min, and then rapidly cooling at the temperature of 5-10 ℃;
(5) ultraviolet sterilization: performing ultraviolet sterilization on the vegetables obtained by the treatment in the step (4), wherein the ultraviolet sterilization time is 20-30 min, and the irradiation intensity is 140-150 mu w/cm2The ultraviolet source power for ultraviolet sterilization is 10-20 Kw, and the spreading density of the vegetables is 1.2-1.5 g/cm2Then vacuum packaging the vegetables to obtain a side dish bag, and then carrying out ultraviolet sterilization on the side dish bag to 5 to cStanding for 10min, standing for 24 hr, and storing in warehouse.
Example 3:
a production method of a spiral shell rice noodle and vegetable bag comprises the following steps:
(1) vegetable screening: selecting insects-free and spot-free vegetables, cutting the vegetables into a plurality of sections or blocks, washing the sections or blocks with water for 2-3 times, and then air-drying the sections or blocks at room temperature until the water content is 20-30%; the vegetables include, but are not limited to, pickled Chinese cabbage, lettuce, dried turnip, black fungus, day lily and tsaoko cardamon;
(2) ozone fumigation: carrying out ozone fumigation on the vegetables treated in the step (1), wherein the concentration of ozone for the ozone fumigation is 300-400 ppm, and the fumigation time is 20-30 min; the density of the vegetable fumigation paving material is 0.6-0.8 g/cm2；
(3) And (3) cooking: steaming the vegetables treated in the step (2) at the pressure of 0.4-0.5 MPa and the temperature of 100-110 ℃, wherein the steaming time is 2-3 min, and then standing for 3-4 h; (ii) a
(4) Drying: air-drying the vegetables processed in the step (3) for 15-20 min at the temperature of 50-60 ℃, then carrying out microwave drying for 10-15 min at the temperature of 80-100 ℃ and the microwave power of 600-800W to obtain the vegetables with the water content of 3-5%, then cooling the vegetables to 40-50 ℃ at the cooling speed of 2-3 ℃/min, and then rapidly cooling at the temperature of 5-10 ℃;
(5) ultraviolet sterilization: performing ultraviolet sterilization on the vegetables obtained by the treatment in the step (4), wherein the ultraviolet sterilization time is 20-30 min, and the irradiation intensity is 140-150 mu w/cm2The ultraviolet source power for ultraviolet sterilization is 10-20 Kw, and the spreading density of the vegetables is 1.2-1.5 g/cm2And then, carrying out vacuum packaging on the vegetables to obtain a side dish bag, carrying out ultraviolet sterilization on the side dish bag for 5-10 min, standing for 24 hours, and then conveying to a warehouse for storage.
Comparative example 1:
the only difference from the method described in example 1 is that the ozone fumigation step is omitted.
Comparative example 2:
the only difference from the process described in example 1 is that,the density of the vegetable fumigation paving material in the step (2) is 0.3g/cm2。
Comparative example 3:
the only difference from the method described in example 1 is that the vegetable fumigation in step (2) has a spread density of 1.0g/cm2。
Experimental example:
the side dish bags of the spiral shell rice noodles are produced according to the methods of the embodiments 1-3 and the comparative examples 1-3, and then the detection of the side dish bags is carried out according to the method of DBS 45/034-.
TABLE 1 detection results of the dish bag matched with snail rice noodles
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A production method of a spiral shell rice noodle and vegetable bag is characterized in that: the method comprises the following steps:
(1) vegetable screening: selecting insects-free and spot-free vegetables, cutting the vegetables into a plurality of sections or blocks, washing the sections or blocks with water for 2-3 times, and then air-drying the sections or blocks at room temperature until the water content is 20-30%;
(2) ozone fumigation: carrying out ozone fumigation on the vegetables treated in the step (1), wherein the concentration of ozone for the ozone fumigation is 300-400 ppm, and the fumigation time is 20-30 min;
(3) and (3) cooking: cooking the vegetables treated in the step (2) under the pressure of 0.4-0.5 MPa for 2-3 min, and then standing for 3-4 h;
(4) drying: air-drying the vegetables treated in the step (3) at 50-60 ℃ for 15-20 min, then carrying out microwave drying at 80-100 ℃ for 10-15 min to obtain the vegetables with the water content of 3-5%, and then rapidly cooling the vegetables to room temperature;
(5) ultraviolet sterilization: performing ultraviolet sterilization on the vegetables obtained by the treatment in the step (4), wherein the ultraviolet sterilization time is 20-30 min, and the irradiation intensity is 140-150 mu w/cm2And then, carrying out vacuum packaging on the vegetables to obtain a side dish bag, carrying out ultraviolet sterilization on the side dish bag for 5-10 min, standing for 24 hours, and then conveying to a warehouse for storage.
2. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: the vegetables in the step (1) include, but are not limited to, pickled Chinese cabbage, lettuce, dried turnips, black fungus, day lily and tsaoko cardamom.
3. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: the density of the vegetable fumigation paving material in the step (2) is 0.6-0.8 g/cm2。
4. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: the cooking temperature in the step (3) is 100-110 ℃.
5. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: in the step (4), the rapid cooling is that the temperature of the vegetables is reduced to 40-50 ℃ at a speed of 2-3 ℃/min, and then the vegetables are placed at a temperature of 5-10 ℃ for rapid cooling.
6. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: the microwave power for microwave drying in the step (4) is 600-800W.
7. The method for producing the snails powder and vegetable bag according to claim 1, which is characterized in that: the power of an ultraviolet light source for ultraviolet sterilization in the step (5) is 10-20 KwThe spreading density of the vegetable is 1.2-1.5 g/cm2。
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| CN202110551177.0A CN113142521A (en) | 2021-05-20 | 2021-05-20 | Production method of spiral shell rice noodle vegetable bag |
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| CN202110551177.0A CN113142521A (en) | 2021-05-20 | 2021-05-20 | Production method of spiral shell rice noodle vegetable bag |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
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2021
- 2021-05-20 CN CN202110551177.0A patent/CN113142521A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
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Application publication date: 20210723 |