CN114009709A - 一种藤椒风味即食菜肴及其制备方法 - Google Patents
一种藤椒风味即食菜肴及其制备方法 Download PDFInfo
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- CN114009709A CN114009709A CN202111287419.6A CN202111287419A CN114009709A CN 114009709 A CN114009709 A CN 114009709A CN 202111287419 A CN202111287419 A CN 202111287419A CN 114009709 A CN114009709 A CN 114009709A
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Abstract
本发明提供一种藤椒风味即食菜肴及其制备方法,涉及食品加工领域。该即食菜肴由牛肉膨化球、猪肉膨化球、蔬菜膨化球、藤椒味微胶囊构成。本发明采用超声辅助滚揉技术、膨化技术和微胶囊技术,将肉和蔬菜组合膨化,所得的产品为口感酥脆、微麻的藤椒风味即食菜肴。本发明所制得的产品提供了一种传统菜肴新的加工方式及呈现形式—即食休闲,且具有藤椒风味,富含易于消化吸收的蛋白质和膳食纤维,有营养美味、休闲方便等特点。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种藤椒风味即食菜肴及其制备方法。
背景技术
中国是世界上最大的肉类生产国,2020年肉类产量高达7639万吨,其中猪肉产量4113万吨,牛肉产量672万吨。猪肉作为我国第一大肉类食品,营养丰富,猪肉中的氨基酸被誉为“理想蛋白”,其构成比是人体最易吸收的组成比例,有益于人身体发育和成长。猪肉中富含磷、铁、等多种人体所需常量元素,与骨和牙齿的健康以及神经肌肉的兴奋性息息相关。此外,猪肉中还有丰富的B族维生素和优质脂肪,是人体营养物质的主要来源,有利于保持人体的营养摄入并增强机体的抗病免疫力。
牛肉是我国第二大肉类食品,销量仅次于猪肉,是人类日常膳食中的重要组成部分。牛肉是一种高蛋白质、低脂肪、低胆固醇的食品,还含有丰富的矿物质和维生素。蛋白质是牛肉中的主要营养成分,高达20.2mg/g。牛肉中含有人体必需氨基酸,其种类与比例合理且接近人体需要,能提高机体抗病性能。牛肉中还含有丰富的维生素A、维生素B1、维生素B6、维生素B12等。因此,牛肉是一种健康的绿色食品,也是食疗佳品,适合生长发育、身体虚弱以及健身运动的人群食用。
藤椒为我国特有的中药材和食用香辛料,是一种药食同源的植物。藤椒含有多种化学成分,主要包括生物碱类化合物、挥发油、酰胺类化合物、香豆素类化合物、木质素类化合物、脂肪酸等,具有抗肿瘤、解痉镇痛、杀菌消炎等作用,有益于人的身体健康。藤椒具有浓郁的麻香味,多直接食用或以调料入味,在显著压制肉腥味的同时,还可以提高肉制品的口感与风味。
近几年即食方便食品的市场不断扩大,但目前市面上的大多数菜肴的食用形式还停留在上桌即食或者是预制菜等方式,食用形式单一,且携带不便捷。藤椒风味的食品也因为藤椒油易挥发的原因而不麻不香,缺乏了藤椒的特有风味。本发明所制得的产品突破了原有菜肴的加工及食用方式,方便且有营养,可作为休闲食品食用,推动了中式菜肴工业化的发展。
发明内容
本发明的目的在于解决上述现有技术存在的缺陷,提供一种营养丰富、方便即食的藤椒风味即食菜肴及其制备方法。
为实现上述目的,本发明采用的技术方案是:
一种藤椒风味即食菜肴的制备方法,包括:
制备牛肉膨化球:
(1)将重量份为20份、肥瘦比例为2:8的牛肉进行清洗;
(2)将清洗后的牛肉与重量份为1-4份的辅料混合后进行超声辅助滚揉处理;
(3)将滚揉后的牛肉与重量份为2-5份的藤椒调味料混合后斩拌处理成肉糜,斩拌时先加入3-5份冰水,待肉糜温度升至8℃时,再缓慢加入3-4份的冰水;
(4)将1.5-3cm肉糜平铺于蒸盘上蒸20分钟,直至全熟无生味;
(5)将肉糜自然冷却至中心温度不高于20℃,经挤压成均一球形的料胚,控制其直径为3cm;
(6)将料胚间隔置于烤盘上,在微波功率为385W的条件下干燥至其水分含量为30-35%;
(7)干燥后的料胚进行膨化处理,将经膨化的料胚进行在微波功率400W,真空度为-0.08MPa的条件下微波20分钟,制得牛肉膨化球备用;
制备猪肉膨化球:
(1)将重量份为20份、肥瘦比例为3:7的猪肉进行清洗;
(2)将清洗后的猪肉与重量为1-4份的辅料混合后进行超声辅助滚揉处理;
(3)将滚揉后的猪肉与重量份2-5份的藤椒调味料混合后斩拌处理成肉糜,斩拌时先加入3-5份冰水,待肉糜温度升至8℃时,缓慢加入3-4份的冰水;
(4)将肉糜平铺于蒸盘上蒸制20分钟,直至全熟无生味;
(5)将1.5-3cm厚的肉糜自然冷却至中心温度不高于20℃,经挤压成均一球形的料胚,控制其直径为3cm;
(6)将料胚间隔置于烤盘上,在微波功率为385W的条件下干燥至其水分含量为30-35%;
(7)干制后的料胚进行膨化处理,将经膨化的料胚在微波功率400W,真空度-0.08MPa的条件下微波20分钟,制得猪肉膨化球备用;
制备蔬菜膨化球:
(1)将重量份为10份的藕清洗并去皮;
(2)将藕打成藕泥,并加入重量份为0.5-1份的蔬菜调味料混和,得混合藕泥;
(3)将1.5-2cm厚度的混合藕泥平铺于蒸盘上蒸制15分钟,直至全熟无生味;
(4)自然冷却至中心温度不高于20℃,将混合藕泥经机械挤压成均一球形,控制其直径为3cm;
(5)将成形好的料胚间隔置于烤盘上,55℃的烘箱干燥至含水量为30-35%,再在4℃的环境内均湿8-12h;
(6)干燥后的料胚进行膨化处理,在膨化功率为200W,真空度为-0.08MPa的条件下膨化10min,制得蔬菜膨化球备用;
制备藤椒味微胶囊:
(1)将大豆分离蛋白、麦芽糊精、卡拉胶以2-4:1:0.2的比例混合后加入蒸馏水,置于55-65℃的水中加热溶解;
(2)待壁材溶液冷却至室温后,以芯材:壁材1:4-5的比例加入藤椒油;
(3)在组织捣碎机中于8000-11000r/min剪切2-3min,获得混合液;
(4)采用喷雾干燥法对混合液进行干燥及粉末状处理,喷雾干燥进风温度160-180℃,出风温度80-90℃,进料温度60-80℃,进料泵速度13-18r/min,真空度0.3-0.5MPa;
(5)将制得的藤椒味微胶囊包装于PE袋中,PE袋置于食品外包装内。
进一步的,所述牛肉包括但不限于牛后腿肉,牛里脊肉,牛肩肉;所述猪肉包括但不限于臀尖肉、前排肉。
进一步的,所述藤椒调味料包括如下重量份配比的原料:藤椒粉0.2-0.5份、白砂糖0.5-2份、食用盐3-10份、鸡精调味料1.5-5份、味精调味料1-5份;
所述辅料包括如下重量份配比的原料:大豆蛋白1-1.5份、燕麦粉2-4份、聚磷酸盐0.05-0.15份、藜麦粉2-4份、小麦粉2-4份、玉米粉2-4份、糯米粉2-4份;
所述蔬菜调味料包括如下重量份配比的原料:2-4份淀粉、0.01-0.04份姜末、0.01-0.02份葱末、0.02-0.05份盐、0.01-0.03份白胡椒粉、0.01-0.02份味精调味料、0.01-0.02份鸡精调味料、0.02-0.05份抗坏血酸钠、0.02-0.05份柠檬酸。
进一步的,所述藤椒微胶囊包括如下重量份配比的原料:1份藤椒油、8-20份大豆分离蛋白、4-5份麦芽糊精、0.8-1份卡拉胶。
进一步的,所述藤椒调味料包括:藤椒粉0.2份、白砂糖1份、食用盐6份、鸡精调味料2.5份、味精调味料2份;辅料包括:大豆蛋白1.5份、燕麦粉4份、聚磷酸盐0.1份;
所述蔬菜调味料包括:淀粉2份、0.03份姜末、0.01份葱末、0.05份盐、0.01份白胡椒粉、0.01份味精调味料、0.02份鸡精调味料、0.02份抗坏血酸钠、0.02份柠檬酸;
所述藤椒微胶囊包括:1份藤椒油、8份大豆分离蛋白、4份麦芽糊精、0.8份卡拉胶。
进一步的,所述聚磷酸盐包括六偏磷酸钠、三聚磷酸钠、焦磷酸钠中的一种或者几种。
进一步的,所述超声辅助滚揉处理包括:
制得的辅料与牛肉/猪肉以液料比:6-15:20-40混合;
于温度25℃、超声频率20kHz,功率200-700W下超声处理15-20min;
再在0.03-0.06MPa、15-20r/min条件下真空滚揉30-50min。
进一步的,所述膨化处理包选自真空油炸膨化、微波-压差膨化、气流膨化中任意一种。
进一步的,所述真空油炸膨化包括:
-18℃下冷冻18-24h;
随后85-90℃、0.06-0.08MPa下真空油炸20-25min;
0.08-0.15MPa下膨化25-35min至含水率5%-8%。
进一步的,所述微波-压差膨化包括:500-700W膨化60-80s;以及550W-750W膨化55-75s。
进一步的,所述气流膨化包括:
牛肉膨化球和猪肉膨化球以40℃热风预干燥至含水量为10%-30%;
调节膨化温度100-120℃,真空罐压力降至-0.1MPa时,停滞5-15min膨化。
本发明还公开了一种根据上述任一制备方法制得的藤椒风味即食菜肴。
本发明的有益技术效果是:现代菜肴的食用方式大多停留在传统烹调和预制菜上面,能够即开即食、方便携带的产品在市场上少见。本发明将传统菜肴与现代工艺相结合,制得一种食用方便的菜肴膨化丸,突破了原有菜肴的食用方式,开袋即食、携带便捷。在材料上将肉类与大豆蛋白和燕麦粉组合并膨化,不仅能够改善膨化丸的口感,还能增加蛋白质和膳食纤维的含量,有效提高产品的营养价值。现在市面上的多数膨化食品为油炸膨化或挤压膨化,与它们相比真空油炸膨化/微波-压差膨化/气流膨化制得的产品气孔更加均匀,膨化度更高,口感也更好。由于藤椒油易挥发,风味易散失,因此本发明使用微胶囊包埋技术将藤椒油的风味锁在微胶囊粉末中,吃的时候将微胶囊调味包洒在膨化丸上混合均匀,便能感受到藤椒芳香与爽麻口感。
具体实施方式
下面将结合本发明实施例,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作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。
实施例1
(1)将重量份为20份的牛肉和重量份为20份的猪肉去除筋膜后清洗;
(2)清洗后的牛肉、猪肉与分别与重量份为2份的辅料以液料比10:30混合,在0.03-0.06MPa、15-20r/min条件下滚揉30-50min;
(3)滚揉后的牛肉、猪肉分别与重量份为3份的藤椒调味料混合后进行斩拌处理,斩拌时先加入3份冰水,待肉糜温度升至8℃时,缓慢加入4份的冰水;
(4)将肉糜自然冷却至中心温度不高于20℃,经挤压成均一球形的料胚,控制其直径为3cm;
(5)将料胚间隔置于烤盘上,在微波功率为385W的条件下干燥至其水分含量为30-35%;
(6)通过真空油炸膨化技术将牛肉膨化球和猪肉膨化球膨化,将牛肉膨化球和猪肉膨化球铺于硅胶垫上,放入-18℃冷冻室中冷冻24h,于油炸真空度0.06-0.08MPa,85-90℃真空油炸20min,真空脱油5min。再于膨化上限真空度0.15MPa,膨化下限真空度0.08MPa,膨化时间30min,至含水率为5%-8%,制得藤椒风味膨化牛肉膨化球和猪肉膨化球。
(7)清洗重量份为10份的藕并去皮;
(8)藕中加入重量份为1份的蔬菜调味料并一起放入果蔬打泥机打成果泥;
(9)干制塑形;
(10)干制后的藕丸进行真空膨化油炸处理,制得膨化藕丸。
(11)将大豆分离蛋白、麦芽糊精、卡拉胶以2:1:0.2的比例混合后加入蒸馏水,置于65℃的水中水浴加热溶解;
(12)壁材溶液冷却至室温后,以芯材壁材以1:5的比例加入藤椒油;
(13)在8000r/min的转速下,剪切2.5min,得到混合液;
(14)采用喷雾干燥法对混合液进行干燥及粉末状处理,喷雾干燥进风温度160℃,出风温度90℃,进料温度60℃,进料泵速度14r/min,真空度0.4MPa;
(15)将制得的藤椒味微胶囊包装于PE袋中,PE袋置于食品外包装内。
本实施例具有以下有益效果:
本实施例富含蛋白质,能增强人体免疫力、提高肝脏的解毒能力,起到护肝的作用,并能加强白细胞的吞噬能力、抗肿瘤的等保健功效。
(1)本实施例中采用真空油炸膨化技术,其工艺流程相对简单,投资成本较小。
(2)本实施例中真空油炸温度为85-90℃,避免了高温氧化等因素对食材营养成分的破坏,能较好地保持了风味和营养价值。
(3)本实施例中由于真空油炸过程中牛肉的细胞间隙中的水分汽化升华,使得食材变得疏松多孔,酥脆可口。
(4)本实施例适口性好,富含蛋白质、膳食纤维,容易消化。
即食菜肴膨化球试验:取即食菜肴膨化球,分别测定其感官指标、理化指标和微生物指标(见表1~3)。
(1)感官评定
对本发明所制得的产品进行气味、口感和色泽三个方面的感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
表1感官指标
表2理化指标分析
项目 | 检测结果 |
蛋白质/(mg/g) | 16.8 |
膳食纤维/(mg/g) | 19.8 |
水分/% | 8 |
能量/% | 50 |
表3微生物指标分析
项目 | 检测结果 |
菌落总数/个/g | 119 |
大肠菌群/MPN/g | 5 |
沙门氏菌 | 无检出 |
实施例2
本实施例与实施例1的区别在于:采用超声辅助滚揉进料法对牛肉和猪肉进行滚揉进料再经步骤(3)-(6)的工序完成。超声辅助滚揉进料包括:清洗后的牛肉、猪肉与分别与重量份为1-4份的辅料以液料比6-15:20-40混合,于温度25℃、超声频率20kHz、功率200-700W下超声处理15-20min,再在0.03-0.06MPa、15-20r/min条件下滚揉30-50min。。
本实施例采用的超声辅助滚揉进料技术,促进物料渗透与扩散的速度,提高效率,并且改善了肉品的嫩度。
即食菜肴膨化球试验:取即食菜肴膨化球,分别测定其感官指标、理化指标和微生物指标(见表4~6)。
感官评定:对本发明所制得的产品进行气味、口感和色泽三个方面的感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
表4实施例2感官指标
表5实施例2理化指标分析
项目 | 检测结果 |
蛋白质/(mg/g) | 16.5 |
膳食纤维/(mg/g) | 19.5 |
水分/% | 8 |
能量/% | 50 |
表6实施例2微生物指标分析
项目 | 检测结果 |
菌落总数/个/g | 120 |
大肠菌群/MPN/g | 6 |
沙门氏菌 | 无检出 |
实施例3
本实施例与实施例1的区别在于:本实施例的膨化技术采用微波-压差膨化,实施例3中将制得料胚置于微波炉中以650W膨化60s后,再700W膨化100s。
本实施例采用的微波-压差膨化技术加热时间短,加热程度均匀,不额外添加油,能较大程度的保持牛肉的口味,也更加的健康。
取即食菜肴膨化球,分别测定其感官指标、理化指标和微生物指标(见表7~9)。
感官评定:对本发明所制得的产品进行气味、口感和色泽三个方面的感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
表7实施3感官指标
表8实施例3理化指标分析
项目 | 检测结果 |
蛋白质/(mg/g) | 16.6 |
膳食纤维/(mg/g) | 20.1 |
水分/% | 8 |
能量/% | 50 |
表9实施例3微生物指标分析
项目 | 检测结果 |
菌落总数/个/g | 121 |
大肠菌群/MPN/g | 6 |
沙门氏菌 | 无检出 |
实施例4
本实施例与实施例1的差别在于:膨化技术采用了气流膨化,实施例4中将调味后的料胚装入膨化罐密封。启动空压机,使真空罐内压力降低,打开加热阀门,加热至110℃。当温度稳定时,打开水泵、罗茨泵,当真空罐压力降至-0.1MPa时,停滞5min,打开真空阀门,进行瞬间膨化。
本实施例膨化后的产品,无需油炸,复水性好,更加健康美味;且工艺简便,投资小,加工周期较短,具有环保节能的优点。
即食菜肴膨化球试验
取即食菜肴膨化球,分别测定其感官指标、理化指标和微生物指标(见表10~12)。
感官评定:对本发明所制得的产品进行气味、口感和色泽三个方面的感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
表10实施例4感官指标
表11实施例4理化指标分析
项目 | 检测结果 |
蛋白质/(mg/g) | 16.7 |
膳食纤维/(mg/g) | 20.1 |
水分/% | 7 |
能量/% | 50 |
表12实施例4微生物指标分析
项目 | 检测结果 |
菌落总数/个/g | 122 |
大肠菌群/MPN/g | 5 |
沙门氏菌 | 无检出 |
最后所应说明的是:以上实施例仅用以说明而非限制本发明的技术方案,尽管参照上述实施例对本发明进行了详细说明,本领域的普通技术人员应该理解:依然可以对本发明进行修改或者等同替换,而不脱离本发明的精神和范围的任何修改或局部替换,其均应涵盖在本发明的权利要求范围当中。
Claims (10)
1.一种藤椒风味即食菜肴的制备方法,包括:
制备牛肉膨化球:
(1)将重量份为20份、肥瘦比例为2:8的牛肉进行清洗;
(2)将清洗后的牛肉与重量份为1-4份的辅料混合后进行超声辅助滚揉处理;
(3)将滚揉后的牛肉与重量份为2-5份的藤椒调味料混合后斩拌处理成肉糜,斩拌时先加入3-5份冰水,待肉糜温度升至8℃时,再缓慢加入3-4份的冰水;
(4)将1.5-3cm肉糜平铺于蒸盘上蒸20分钟,直至全熟无生味;
(5)将肉糜自然冷却至中心温度不高于20℃,经挤压成均一球形的料胚,控制其直径为3cm;
(6)将料胚间隔置于烤盘上,在微波功率为385W的条件下干燥至其水分含量为30-35%;
(7)干燥后的料胚进行膨化处理,将经膨化的料胚进行在微波功率400W,真空度为-0.08MPa的条件下微波20分钟再干燥,制得牛肉膨化球备用;
制备猪肉膨化球:
(1)将重量份为20份、肥瘦比例为3:7的猪肉进行清洗;
(2)将清洗后的猪肉与重量为1-4份的辅料混合后进行超声辅助滚揉处理;
(3)将滚揉后的猪肉与重量份2-5份的藤椒调味料混合后斩拌处理成肉糜,斩拌时先加入3-5份冰水,待肉糜温度升至8℃时,缓慢加入3-4份的冰水;
(4)将肉糜平铺于蒸盘上蒸制20分钟,直至全熟无生味;
(5)将1.5-3cm厚的肉糜自然冷却至中心温度不高于20℃,经挤压成均一球形的料胚,控制其直径为3cm;
(6)将料胚间隔置于烤盘上,在微波功率为385W的条件下干燥至其水分含量为30-35%;
(7)干制后的料胚进行膨化处理,将经膨化的料胚在微波功率400W,真空度-0.08MPa的条件下微波20分钟再干燥,制得猪肉膨化球备用;
制备蔬菜膨化球:
(1)将重量份为10份的藕清洗并去皮;
(2)将藕打成藕泥,并加入重量份为0.5-1份的蔬菜调味料混和,得混合藕泥;
(3)将1.5-2cm厚度的混合藕泥平铺于蒸盘上蒸制15分钟,直至全熟无生味;
(4)自然冷却至中心温度不高于20℃,将混合藕泥经机械挤压成均一球形,控制其直径为3cm;
(5)将成形好的料胚间隔置于烤盘上,55℃的烘箱干燥至含水量为30-35%,再在4℃的环境内均湿8-12h;
(6)干燥后的料胚进行膨化处理,在膨化功率为200W,真空度为-0.08MPa的条件下膨化10min,制得蔬菜膨化球备用;
制备藤椒味微胶囊:
(1)将大豆分离蛋白、麦芽糊精、卡拉胶以2-4:1:0.2的比例混合后加入蒸馏水,置于55-65℃的水中加热溶解;
(2)待壁材溶液冷却至室温后,以芯材:壁材1:4-5的比例加入藤椒油;
(3)在组织捣碎机中于8000-11000r/min剪切2-3min,获得混合液;
(4)采用喷雾干燥法对混合液进行干燥及粉末状处理,喷雾干燥进风温度160-180℃,出风温度80-90℃,进料温度60-80℃,进料泵速度13-18r/min,真空度0.3-0.5MPa;
(5)将制得的藤椒味微胶囊包装于PE袋中,PE袋置于食品外包装内。
2.根据权利要求1所述的制备方法,其中:
所述藤椒调味料包括如下重量份配比的原料:藤椒粉0.3份、白砂糖1.5份、食用盐8份、鸡精调味料4份、味精调味料2.5份;
所述辅料包括如下重量份配比的原料:大豆蛋白1.5份、燕麦粉4份、聚磷酸盐0.15份、藜麦粉1.5份、小麦粉1.5份、玉米粉2份、糯米粉2份;
所述蔬菜调味料包括如下重量份配比的原料:4份淀粉、0.03份姜末、0.02份葱末、0.05份盐、0.015份白胡椒粉、0.02份味精调味料、0.02份鸡精调味料、0.05份抗坏血酸钠、0.03份柠檬酸。
3.根据权利要求1所述的制备方法,其中:
所述藤椒微胶囊包括如下重量份配比的原料:1份藤椒油、15份大豆分离蛋白、5份麦芽糊精、0.8份卡拉胶。
4.根据权利要求1所述的制备方法,其中:
所述牛肉膨化丸20份;猪肉膨化丸20份;蔬菜膨化球10份;藤椒味微胶囊3份。
5.根据权利要求1所述的制备方法,其中:
所述超声辅助滚揉处理包括:
制得的辅料与牛肉/猪肉以液料比:6-15:20-40混合;
于温度25℃、超声频率20kHz,功率200-700W下超声处理15-20min;
再在0.03-0.06MPa、15-20r/min条件下真空滚揉30-50min。
6.根据权利要求1所述的制备方法,其中:
所述膨化处理选自真空油炸膨化、微波-压差膨化或气流膨化中任意一种。
7.根据权利要求7所述的制备方法,其中:
所述真空油炸膨化包括:
-18℃下冷冻18-24h;
随后85-90℃、0.06-0.08MPa下真空油炸20-25min;
0.08-0.15MPa下膨化25-35min至含水率5%-8%。
8.根据权利要求7所述的制备方法,其中:
所述微波-压差膨化包括:500-700W膨化60-80s;以及550W-750W膨化55-75s。
9.根据权利要求7所述的制备方法,其中:
所述气流膨化包括:
牛肉膨化球和猪肉膨化球以40℃热风预干燥至含水量为10%-30%;
调节膨化温度100-120℃,真空罐压力降至-0.1MPa时,停滞5-15min膨化。
10.一种根据权利要求1~9所述任一制备方法制得的藤椒风味的即食菜肴。
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