CN114376183A - 一种多种口味的即食酸菜的制备方法 - Google Patents
一种多种口味的即食酸菜的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种多种口味即食酸菜的制备方法,属于酸菜制作技术领域,过程包括:对预先腌制好的酸菜进行挑选、切丝,在0‑10℃下冰水浴脱酸,同时,加入碳酸氢钙和磷酸二氢钾混合液,浸泡10‑15min捞出,清洗2‑3次后控干水分备用;根据需要,制备多种口味的调味汁;将调味汁与脱酸处理的酸菜丝按0.5:1‑1:1质量比充分搅拌混匀,并进行微波漂烫处理20‑30s,漂烫后将酸菜置于低温冰箱中冷却、浸味;加调味料加热炒制,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面;真空密封包装;并辐照杀菌,得成品。本发明的酸菜可以制备成多种口味,且硬度、脆度适宜,开袋即食,适应了不同消费者的需要。
Description
技术领域
本发明涉及酸菜加工技术领域,更具体地说是涉及一种多种口味的即食酸菜的制备方法。
背景技术
酸菜是一种传统的发酵蔬菜食品,由白菜经过乳酸菌发酵制成,白菜在发酵过程中不仅保留了原有的营养成分维生素C、膳食纤维等,而且在发酵过程中产生有机酸、醇、氨基酸等物质,形成了酸菜独特的鲜酸风味。发酵酸菜具有清凉爽口、生津止渴、开胃及调节人体肠道微生态、降低胆固醇等生理功能。
在中国东北地区,家庭里常通过炖煮的方法来烹饪酸菜,一般用猪肉或脊骨炖煮酸菜,烹饪出的酸菜鲜酸爽口深受东北人民的喜爱。市面上出售的酸菜多为半成品,在开袋即食方面存在着一定的市场空白,而且家庭做酸菜通常会经过长时间的炖煮,存在酸菜变软,口感不佳,抗氧化物质流失等问题。同时东北酸菜具有特殊的酸鲜风味不一定能受到普遍大众的喜欢,有一定市场局限性。
因此,如何提供一种具有多种口味、开袋即食的酸菜是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此,本发明提供了多种口味的经过微波漂烫预熟处理的即食酸菜,保留了酸菜爽脆的口感,在不添加化学合成类抗氧化剂的基础上减少了酸菜的抗氧化活性的损失,适应了不同人群的口感的需要。
为了实现上述目的,本发明采用如下技术方案:
一种具有多种口味的即食酸菜的制备方法,包括下述步骤:
1)挑选脱酸:对预先腌制好的酸菜进行挑选、切丝,然后在0-10℃下进行冰水浴,同时,向冰水浴装置中加入质量分数为0.3%-0.5%的碳酸氢钙和0.1-0.2%磷酸二氢钾混合液,浸泡10-15min捞出,用水清洗2-3次后控干水分备用;
2)制备调味汁:根据需要,制备多种口味的调味汁;
3)预熟处理:将调味汁与步骤1)中脱酸处理的酸菜丝按0.5:1-1:1质量比充分搅拌混匀,并进行微波漂烫处理20-30s,漂烫后将酸菜置于低温冰箱中迅速冷却至0-5℃,在低温下浸味6-8h,保证酸菜丝脆度在21-23N之间;
4)炒制:将浸味后的酸菜丝加调味料加热炒制,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面即可;
5)包装:真空密封包装;
6)辐照杀菌:将密封包装好的酸菜辐照杀菌,得成品。
作为上述技术方案优选的技术方案,步骤1)中,所述挑选为选择色泽鲜艳,无腐烂的酸菜。
作为上述技术方案优选的技术方案,步骤1)中,所述切丝为切成宽为3-5mm,长为4-5cm的长条丝状。
作为上述技术方案优选的技术方案,步骤2)中,所述调味汁包括海鲜味调味汁和麻酱火锅味调味汁。
作为上述技术方案优选的技术方案,所述海鲜味调味汁的制备方法包括:
(1)将容器加热至90-100℃,将10-20份质量比为1:1的大豆油与玉米油倒入容器中,加热至160-180℃,然后加入2-3份蒜片,2-3份葱段,加热至蒜片和葱段表面呈金黄色,依次加入700-800份纯净水,10-15份猪肉粉,1-2份白胡椒粉,1-2份丁香,1-2份砂仁,1-2份白果,1-2份八角熬煮6-8min后关火,得汤汁;
(2)按照(80-100):(10-20):(1-2):(0.5-1):(2-3)的质量比将汤汁、海鲜粉、食盐、海藻酸钠、食用淀粉依次加入到另一容器中,熬煮10-12min至汤汁呈浓稠状态,关火,加入0.1-0.2份5’-呈味核苷酸、0.05-0.1份琥珀酸二钠、0.1-0.2份茶多酚和0.2-0.3份的复合维生素,得海鲜味调味汁;其中,所述复合微生素包括:维生素C和维生素E,质量比为2:1。
作为上述技术方案优选的技术方案,所述麻酱火锅味调味汁的制备过程如下:
(1)将容器加热至90-100℃,将10-20份质量比为1:1的大豆油与玉米油倒入反映容器中,加热至160-180℃,加入2-3份蒜片,2-3份葱段,加热至表面呈金黄色,依次加入700-800份纯净水、10-15份猪肉粉、1-2份白胡椒粉、1-2份丁香、1-2份砂仁、1-2份白果、1-2份八角熬煮6-8min,关火加入0.1-0.2份5’-呈味核苷酸、0.05-0.1份琥珀酸二钠、0.1-0.2份茶多酚和0.2-0.3份的复合维生素,得汤汁;所述复合维生素包括:维生素C和维生素E,质量比为2:1;
(2)取汤汁按照(80-100):(20-30):(0.5-1):(1-2):(1-2)的质量比将汤汁、芝麻酱、食盐、腐乳、韭菜花放在搅拌仪器中相互调和,至调味汁完全混匀且具有一定流动性,得麻酱火锅味调味汁。
作为上述技术方案优选的技术方案,步骤3)中,微波功率在600-900w之间。
作为上述技术方案优选的技术方案,步骤4)中,调味料包括下述重量份的原料:10-15份的花生碎、10-15份的白芝麻、5-10份的黄豆粉、2-3份的白砂糖、2-3份的孜然粉、1-2份的蒜粉。
作为上述技术方案优选的技术方案,步骤4)中,加热炒制的具体过程包括:将浸味后的酸菜丝铺于传送带上,在传送带上方放置震动撒料装置,随着传送带的运输将调味料通过装置震动均匀撒在酸菜丝上,传送带后接加热炒制装置,使传动带上的酸菜落入炒制装置中,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面即可,其中,所述加热炒制的温度为250-300℃,炒制时间为3-5分钟。
作为上述技术方案优选的技术方案,步骤5)中,所述杀菌环境温度为在10-25℃,2.0-5.0kGy辐照剂量下60Co辐照杀菌。
经由上述技术方案可知,与现有技术相比,本发明达到的技术效果是:
1)本发明采用碳酸氢钙溶液浸泡、微波漂烫、高压灭菌等方法,不仅提高了酸菜产品的脆度,尽量减少酸菜在加工过程中变软,口感变差等影响产品感官性状的现象发生,而且在酸菜加工过程中添加了茶多酚,维生素C,维生素E等抗氧化活性物质,弥补了在加工过程中酸菜的抗氧化活性的损失,尽可能保留了发酵酸菜的营养品质。
2)本发明产品丰富了市场上酸菜产品的风味种类,丰富市场多样性,从而刺激消费同时让更多地方的人体验东北酸菜的魅力。
具体实施方式
下面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。
本发明实施例提供了海鲜味酸菜和麻酱火锅味酸菜得制备方法。
实施例1
制备海鲜味即食酸菜:
1)挑选脱酸:选择合适大小,无病虫害,无腐烂的酸菜切成宽为3mm,长度在4cm之间的长条丝状,将切好的酸菜丝浸泡在具有控温提醒的冰水浴装置中,控制冰水浴温度在5℃,向装置中加入0.3%的碳酸氢钙,0.1%磷酸二氢钾,水浴10min后捞出,用水清洗2次后控干水分备用;
2)制备海鲜味调味汁:
将反映容器加热至90℃,将10份质量比为1:1的大豆油与玉米油倒入反映容器中,加热至160℃,加入2份蒜片,2份葱段加热至表面呈金黄色,后依次加入700份纯净水,10份猪肉粉,1份白胡椒粉,1份丁香,1份砂仁,1份白果,1份八角熬煮6min后关火;取汤汁按照80:10:1:0.5:2的质量比将汤汁、海鲜粉、食盐、海藻酸钠、食用淀粉依次加入到反应容器中,熬煮10min至汤汁呈浓稠状态;关火加入0.1份5’-呈味核苷酸,0.05份琥珀酸二钠,0.1份茶多酚和0.2份的复合维生素(维生素C:维生素E为2:1);
3)预熟处理:将调味汁与1)中准备好的酸菜丝充分混合后,放入非金属容器中进行微波漂烫处理,设置微波功率在600w,漂烫时间控制在30s,漂烫后将酸菜置于低温冰箱中迅速冷却至0℃,在低温下浸味6h,保证酸菜丝脆度在21N;
4)炒制:将浸味后的酸菜丝平铺于可将多余调味汁渗出的传送带上,在传送带上方放置震动撒料装置,随着传送带的运输将10份的花生碎、10份的白芝麻、5份的黄豆粉、2份的白砂糖、2份的孜然粉、1份的蒜粉混合制成的干调味料。通过装置震动均匀撒在酸菜丝上,传送带后接加热炒制装置设置温度在250℃,炒制时间5min。使传动带上的酸菜落入炒制装置中,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面。
5)真空包装:用真空包装机进行密封包装;
6)辐照杀菌:将密封包装好的酸菜采用60Co辐照技术5.0kGy辐照剂量进行杀菌后即得成品。
实施例2
制备麻酱火锅味即食酸菜
1)挑选脱酸:选择合适大小,无病虫害,无腐烂的酸菜切成宽5mm,长度在5cm之间的长条丝状,将切好的酸菜丝浸泡在具有控温提醒的冰水浴装置中,控制冰水浴温度在10℃,向装置中加入0.5%的碳酸氢钙,0.2%磷酸二氢钾,水浴15min后捞出,用水清洗3次后控干水分备用;
2)制备麻酱火锅味调味汁
将反映容器加热至100℃,将20份质量比为1:1的大豆油与玉米油倒入反映容器中,加热至180℃,加入3份蒜片,3份葱段加热至表面呈金黄色,后依次加入800份纯净水,15份猪肉粉,2份白胡椒粉,2份丁香,2份砂仁,2份白果,2份八角熬煮8min后关火;加入0.2份5’-呈味核苷酸、0.1份琥珀酸二钠、0.2份茶多酚和0.3份的复合维生素(维生素C:维生素E为2:1);取汤汁按照100:30:1:2:2的质量比将汤汁、芝麻酱、食盐、腐乳、韭菜花,放在搅拌仪器中相互调和,至调味汁完全混匀且具有一定流动性;
3)预熟处理:将调味汁与1)中准备好的酸菜丝充分混合后,放入非金属容器中进行微波漂烫处理,设置微波功率在900w,漂烫时间控制在20s,漂烫后将酸菜置于低温冰箱中迅速冷却至5℃,在低温下浸味8h,保证酸菜丝脆度在23N;
4)炒制:将浸味后的酸菜丝平铺于可将多余调味汁渗出的传送带上,在传送带上方放置震动撒料装置,随着传送带的运输将15份的花生碎、15份的白芝麻、10份的黄豆粉、3份的白砂糖、3份的孜然粉、2份的蒜粉混合制成的干调味料。通过装置震动均匀撒在酸菜丝上,传送带后接加热炒制装置设置温度在250℃,炒制时间为4分钟。使传动带上的酸菜落入炒制装置中,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面。
5)真空包装:用真空包装机进行密封包装;
6)辐照杀菌:将密封包装好的酸菜采用60Co辐照技术3.0kGy辐照剂量进行杀菌后即得成品。
实施例3
本实施例与实施例1的区别之处在于:在步骤3)预熟处理中,选择用900W微波加热。
实施例4
本实施例与实施例1的区别之处在于:在步骤2)制备调味汁中,调配麻酱火锅味包装即食酸菜时所用的麻酱时芝麻酱与花生酱比例为2:1调配而成的。
实施例5
本实施例与实施例1的区别之处在于:在步骤4)炒制温度设置在300℃,炒制时间为3分钟。
即食酸菜产后6个月的感官评定
对比例1:与实施例1的区别在于,未经过碳酸氢钙,磷酸二氢钾冰水浴浸泡,直接清洗脱酸。
对比例2:与实施例1的区别在于,通过热水漂烫进行预熟处理。
对比例3:与实施例1的区别在于,未经炒制直接进行包装出售。
即食酸菜的感官评定,见表1;
表1
硬度、脆度的实验
对照组:将酸菜直接进行清洗脱酸。
实验组1:将酸菜在0.3%的碳酸氢钙,0.1%磷酸二氢钾冰水浴中浸泡10min。
实验组2:将酸菜在0.5%的碳酸氢钙,0.2%磷酸二氢钾冰水浴中浸泡10min。
实验组3:将酸菜在0.3%的碳酸氢钙,0.1%磷酸二氢钾冰水浴中浸泡15min。
实验组4:将酸菜在0.5%的碳酸氢钙,0.2%磷酸二氢钾冰水浴中浸泡15min。
结果见表2;
表2
由表2可知,本发明中以碳酸氢钙和磷酸二氢钾进行脱酸处理的方法,较直接脱酸处理,提高了酸菜的硬度和脆度,进而提高了酸菜的适口性。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种多种口味的即食酸菜的制备方法,其特征在于,包括下述步
1)挑选脱酸:对预先腌制好的酸菜进行挑选、切丝,然后在0-10℃下进行冰水浴脱酸,同时,向冰水浴装置中加入质量分数为0.3%-0.5%的碳酸氢钙和0.1-0.2%磷酸二氢钾混合液,浸泡10-15min捞出,用水清洗2-3次后控干水分备用;
2)制备调味汁:根据需要,制备多种口味的调味汁;
3)预熟处理:将调味汁与步骤1)中脱酸处理的酸菜丝按0.5:1-1:1质量比充分搅拌混匀,并进行微波漂烫处理20-30s,漂烫后将酸菜置于低温冰箱中迅速冷却至0-5℃,在低温下浸味6-8h,保证酸菜丝脆度在21-23N之间;
4)炒制:将浸味后的酸菜丝加调味料加热炒制,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面即可;
5)包装:真空密封包装;
6)辐照杀菌:将密封包装好的酸菜辐照杀菌,得成品。
2.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤1)中,所述挑选为选择色泽鲜艳,无腐烂的酸菜。
3.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤1)中,所述切丝为酸菜叶片横向切成宽为3-5mm,长为4-5cm的长条丝状。
4.根据权利要求1所述的一种多种口味的即食酸菜的即食制备方法,其特征在于,步骤2)中,所述调味汁包括海鲜味调味汁和麻酱火锅味调味汁。
5.根据权利要求4所述的一种多种口味的即食酸菜的制备方法,其特征在于,所述海鲜味调味汁的制备方法包括:
(1)将容器加热至90-100℃,将10-20份质量比为1:1的大豆油与玉米油倒入容器中,加热至160-180℃,然后加入2-3份蒜片,2-3份葱段,加热至蒜片和葱段表面呈金黄色,依次加入700-800份纯净水,10-15份猪肉粉,1-2份白胡椒粉,1-2份丁香,1-2份砂仁,1-2份白果,1-2份八角熬煮6-8min后关火,得汤汁;
(2)按照(80-100)∶(10-20)∶(1-2)∶(0.5-1)∶(2-3)的质量比将汤汁、海鲜粉、食盐、海藻酸钠、食用淀粉依次加入到另一容器中,熬煮10-12min至汤汁呈浓稠状态,关火,加入0.1-0.2份5’-呈味核苷酸、0.05-0.1份琥珀酸二钠、0.1-0.2份茶多酚和0.2-0.3份的复合维生素,得海鲜味调味汁;其中,所述复合微生素包括:维生素C和维生素E,质量比为2:1。
6.根据权利要求4所述的一种多种口味的即食酸菜的制备方法,其特征在于,所述麻酱火锅味调味汁的制备过程如下:
(1)将容器加热至90-100℃,将10-20份质量比为1:1的大豆油与玉米油倒入反映容器中,加热至160-180℃,加入2-3份蒜片,2-3份葱段,加热至表面呈金黄色,依次加入700-800份纯净水、10-15份猪肉粉、1-2份白胡椒粉、1-2份丁香、1-2份砂仁、1-2份白果、1-2份八角熬煮6-8min,关火加入0.1-0.2份5’-呈味核苷酸、0.05-0.1份琥珀酸二钠、0.1-0.2份茶多酚和0.2-0.3份的复合维生素,得汤汁;所述复合维生素包括:维生素C和维生素E,质量比为2:1;
(2)取汤汁按照(80-100)∶(20-30)∶(0.5-1)∶(1-2)∶(1-2)的质量比将汤汁、芝麻酱、食盐、腐乳、韭菜花放在搅拌仪器中相互调和,至调味汁完全混匀且具有一定流动性,得麻酱火锅味调味汁。
7.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤3)中,微波功率在600-900w之间。
8.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤4)中,调味料包括下所述重量份的原料:10-15份的花生碎、10-15份的白芝麻、5-10份的黄豆粉、2-3份的白砂糖、2-3份的孜然粉、1-2份的蒜粉。
9.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤4)中,加热炒制的具体过程包括:将浸味后的酸菜丝铺于传送带上,在传送带上方放置震动撒料装置,随着传送带的运输将调味料通过装置震动均匀撒在酸菜丝上,传送带后接加热炒制装置,使传动带上的酸菜落入炒制装置中,炒至酸菜表面水分蒸发,调味料完全附着在酸菜丝表面即可,其中,所述加热炒制的温度为250-300℃,炒制时间为3-5分钟。
10.根据权利要求1所述的一种多种口味的即食酸菜的制备方法,其特征在于,步骤5)中,所述杀菌环境温度为在10-25℃,2.0-5.0kGy辐照剂量下60Co辐照杀菌。
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