CN114586958A - 即食螺蛳粉及其加工方法 - Google Patents
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Abstract
本发明公开一种即食螺蛳粉及其加工方法,通过将螺蛳粉的粉条、干料和配菜干燥处理并分开包装,同时制作即食的汤料包和汤剂包,可进行长期保存。此外在食用过程中加入汤剂包还可起到一定的降火的功效。此外汤料包中加入了花椒起到增香增麻的作用,丰富了螺蛳粉的口味。
Description
技术领域
本发明涉及食品领域,特别涉及一种即食螺蛳粉及其加工方法。
背景技术
地道的柳州螺蛳粉都会带着一股浓浓的奇葩的“臭”味,这股“臭”味来源于螺蛳粉里的酸笋,它是新鲜笋经工艺发酵后酸化而成的,其味道让许多人“退避三舍”,但懂得欣赏它的内涵的人,就会知道,它是香而不腐的,闻之开胃,想之流涎,吃之打滚。
现有的螺蛳粉一般只能现做现吃,无法长期保存的问题。
发明内容
本发明的主要目的是提出一种即食螺蛳粉及其加工方法,旨在解决现有技术中螺蛳粉只能现做现吃不能长期保存的问题。
为实现上述目的,本发明提出一种即食螺蛳粉,所述螺蛳粉包括粉包、汤料包、干料包、配菜包和汤剂包,所述粉料包包括干粉条,所述汤料包包括螺蛳汤底、所述干料包包括花生、腐竹、蔬菜干,所述配菜包包括酸笋、酸豆角、木耳丝,所述汤剂包包括中药汤剂。
在一实施例中,所述螺蛳汤底按重量份计由以下原料组成:螺蛳肉20-30 份、筒骨10-20份、香菇丁6-15份、食用油15-25份、大蒜1-5份、生姜1-6 份、豆瓣酱2-5份、香叶1-3份、食用盐3-6份、陈醋5-8份、生抽5-8份、花椒10-12份、香油5-7份、泡椒5-10份和饮用水300-400份。
在一实施例中,所述中药汤剂按重量份计由以下原料组成:菊花2-5份、甘草2-5份、荷叶3-4份、金银花1-3份、陈皮1-4份、薄荷1-2份、罗汉果 1-2份和饮用水300-350份。
在一实施例中,所述干料包按重量份计由以下原料组成:青菜2-4份、酸萝卜2-8份、香葱2-4份、花生4-8份和腐竹5-9份。
本发明还提出一种即食螺蛳粉加工方法,用于制作上述的即食螺蛳粉,其特征在于,包括以下步骤:
螺蛳汤底的制作:
将吐泥处理后的螺蛳去尾煮熟,随后取出螺蛳肉;
将食用油倒入锅中烧热,随后加入大蒜、生姜、花椒、豆瓣酱、泡椒和香叶爆香;
在锅中加入螺蛳肉、香菇丁翻炒6-8分钟后,加入食用盐、陈醋、生抽调味制成炒料;
将筒骨放入另一锅中,加入清水、生姜、大葱以及料酒熬煮5~8小时,煮开撇去浮沫,随后过滤获取筒骨汤;
将筒骨汤中加入炒料,并将炒料内的风味煮入筒骨汤中即可。
在一实施例中,即食螺蛳粉加工方法包括以下步骤:
中药汤剂制作:
将菊花、甘草、荷叶、金银花、陈皮、薄荷、罗汉果洗净并投入锅中,加入和饮用水煮开后熬煮30-50分钟,随后将药材滤除,获得中药汤剂。
在一实施例中,即食螺蛳粉加工方法包括以下步骤:
干料包制作:
将青菜、酸萝卜和香葱洗净沥干水分,并放入风干机中加热烘干水分;
将花生和腐竹放色拉油中炸熟,随后捞出控油;
将干燥后的青菜、酸萝卜、香葱、花生和腐竹装袋即可。
本发明通过将螺蛳粉的粉条、干料和配菜干燥处理并分开包装,同时制作即食的汤料包和汤剂包,可进行长期保存。此外在食用过程中加入汤剂包还可起到一定的降火的功效。此外汤料包中加入了花椒起到增香增麻的作用,丰富了螺蛳粉的口味。
具体实施方式
下面将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的一部分实施例,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。
需要说明,若本发明实施例中有涉及方向性指示,诸如上、下、左、右、前、后……,则该方向性指示仅用于解释在某一特定姿态,如果该特定姿态发生改变时,则该方向性指示也相应地随之改变。
另外,若本发明实施例中有涉及“第一”、“第二”等的描述,则该“第一”、“第二”等的描述仅用于描述目的,而不能理解为指示或暗示其相对重要性或者隐含指明所指示的技术特征的数量。由此,限定有“第一”、“第二”的特征可以明示或者隐含地包括至少一个该特征。另外,若全文中出现的“和/或”的含义为,包括三个并列的方案,以“A和/或B”为例,包括A方案,或B方案,或A和 B同时满足的方案。另外,各个实施例之间的技术方案可以相互结合,但是必须是以本领域普通技术人员能够实现为基础,当技术方案的结合出现相互矛盾或无法实现时应当认为这种技术方案的结合不存在,也不在本发明要求的保护范围之内。
本发明提出一种即食螺蛳粉,所述螺蛳粉包括粉包、汤料包、干料包、配菜包和汤剂包,所述粉料包包括干粉条,所述汤料包包括螺蛳汤底,所述干料包包括花生、腐竹、蔬菜干,所述配菜包包括酸笋、酸豆角、木耳丝,所述汤剂包包括中药汤剂。本发明通过将螺蛳粉的粉条、干料和配菜干燥处理并分开包装,同时制作即食的汤料包和汤剂包,可进行长期保存。此外在食用过程中加入汤剂包还可起到一定的降火的功效。此外汤料包中加入了花椒起到增香增麻的作用,丰富了螺蛳粉的口味。
在一实施例中,所述螺蛳汤底按重量份计由以下原料组成:螺蛳肉20份、筒骨10份、香菇丁6份、食用油1份、大蒜1份、生姜1份、豆瓣酱2份、香叶1份、食用盐3份、陈醋5份、生抽5份、花椒10份、香油5份、泡椒 5份和饮用水300份。
在一实施例中,所述螺蛳汤底按重量份计由以下原料组成:螺蛳肉30份、筒骨20份、香菇丁15份、食用油25份、大蒜5份、生姜6份、豆瓣酱5份、香叶3份、食用盐6份、陈醋8份、生抽8份、花椒12份、香油7份、泡椒 10份和饮用水400份。
在一实施例中,所述螺蛳汤底按重量份计由以下原料组成:螺蛳肉25份、筒骨15份、香菇丁10份、食用油20份、大蒜4份、生姜4份、豆瓣酱4份、香叶2份、食用盐5份、陈醋6份、生抽6份、花椒11份、香油6份、泡椒8份和饮用水350份。
在本实施例中,可利上述三种配方来制作螺蛳汤底具体包括以下步骤:将吐泥处理后的螺蛳去尾煮熟,随后取出螺蛳肉;将食用油倒入锅中烧热,随后加入大蒜、生姜、花椒、豆瓣酱、泡椒和香叶爆香;在锅中加入螺蛳肉、香菇丁翻炒6-8分钟后,加入食用盐、陈醋、生抽调味制成炒料;将筒骨放入另一锅中,加入清水、生姜、大葱以及料酒熬煮5~8小时,煮开撇去浮沫,随后过滤获取筒骨汤;将筒骨汤中加入炒料,并将炒料内的风味煮入筒骨汤中即可。上述汤底在加工完成后可进行冷却装袋,完成封袋后进行高温灭菌即可。
在一实施例中,所述中药汤剂按重量份计由以下原料组成:菊花2份、甘草2份、荷叶3份、金银花1份、陈皮1份、薄荷1份、罗汉果1份和饮用水300份。
在一实施例中,所述中药汤剂按重量份计由以下原料组成:菊花2-5份、甘草2-5份、荷叶3-4份、金银花1-3份、陈皮1-4份、薄荷1-2份、罗汉果 1-2份和饮用水300-350份。
在一实施例中,所述中药汤剂按重量份计由以下原料组成:菊花2-5份、甘草2-5份、荷叶3-4份、金银花1-3份、陈皮1-4份、薄荷1-2份、罗汉果 1-2份和饮用水300-350份。
在本实施例中,可利上述三种配方来制作螺蛳汤底具体包括以下步骤:将菊花、甘草、荷叶、金银花、陈皮、薄荷、罗汉果洗净并投入锅中,加入和饮用水煮开后熬煮30-50分钟,随后将药材滤除,获得中药汤剂。上述中药汤剂在加工完后可进行冷却装袋,完成封袋后进行高温灭菌即可。
在一实施例中,所述干料包按重量份计由以下原料组成:青菜2-4份、酸萝卜2-8份、香葱2-4份、花生4-8份和腐竹5-9份。
本发明还提出一种即食螺蛳粉加工方法,用于制作上述的即食螺蛳粉,其特征在于,包括以下步骤:将青菜、酸萝卜和香葱洗净沥干水分,并放入风干机中加热烘干水分;将花生和腐竹放色拉油中炸熟,随后捞出控油;将干燥后的青菜、酸萝卜、香葱、花生和腐竹装袋即可。
以上料包、粉包和汤包,在完成空直接装入大的包装袋,封袋后打上生产日期本即成。发明通过将螺蛳粉的粉条、干料和配菜干燥处理并分开包装,同时制作即食的汤料包和汤剂包,可进行长期保存。此外在食用过程中加入汤剂包还可起到一定的降火的功效。此外汤料包中加入了花椒起到增香增麻的作用,丰富了螺蛳粉的口味。
以上所述仅为本发明的可选实施例,并非因此限制本发明的专利范围,凡是在本发明的发明构思下,利用本发明说明书内容所作的等效结构变换,或直接/间接运用在其他相关的技术领域均包括在本发明的专利保护范围内。
Claims (7)
1.一种即食螺蛳粉,其特征在于,所述螺蛳粉包括粉包、汤料包、干料包、配菜包和汤剂包,所述粉料包包括干粉条,所述汤料包包括螺蛳汤底、所述干料包包括花生、腐竹、蔬菜干,所述配菜包包括酸笋、酸豆角、木耳丝、所述汤剂包包括中药汤剂。
2.根据权利要求1所述的即食螺蛳粉,其特征在于,所述螺蛳汤底按重量份计由以下原料组成:螺蛳肉20-30份、筒骨10-20份、香菇丁6-15份、食用油15-25份、大蒜1-5份、生姜1-6份、豆瓣酱2-5份、香叶1-3份、食用盐3-6份、陈醋5-8份、生抽5-8份、花椒10-12份、香油5-7份、泡椒5-10份和饮用水300-400份。
3.根据权利要求1所述的即食螺蛳粉,其特征在于,所述中药汤剂按重量份计由以下原料组成:菊花2-5份、甘草2-5份、荷叶3-4份、金银花1-3份、陈皮1-4份、薄荷1-2份、罗汉果1-2份和饮用水300-350份。
4.根据权利要求1所述的即食螺蛳粉,其特征在于,所述干料包按重量份计由以下原料组成:青菜2-4份、酸萝卜2-8份、香葱2-4份、花生4-8份和腐竹5-9份。
5.一种即食螺蛳粉加工方法,用于制作权利要求1中所述的即食螺蛳粉,其特征在于,包括以下步骤:
螺蛳汤底的制作:
将吐泥处理后的螺蛳去尾煮熟,随后取出螺蛳肉;
将食用油倒入锅中烧热,随后加入大蒜、生姜、花椒、豆瓣酱、泡椒和香叶爆香;
在锅中加入螺蛳肉、香菇丁翻炒6-8分钟后,加入食用盐、陈醋、生抽调味制成炒料;
将筒骨放入另一锅中,加入清水、生姜、大葱以及料酒熬煮5~8小时,煮开撇去浮沫,随后过滤获取筒骨汤;
将筒骨汤中加入炒料,并将炒料内的风味煮入筒骨汤中即可。
6.根据权利要求5所述的即食螺蛳粉加工方法,其特征在于,包括以下步骤:
中药汤剂制作:
将菊花、甘草、荷叶、金银花、陈皮、薄荷、罗汉果洗净并投入锅中,加入和饮用水煮开后熬煮30-50分钟,随后将药材滤除,获得中药汤剂。
7.根据权利要求5所述的即食螺蛳粉加工方法,其特征在于,包括以下步骤:
干料包制作:
将青菜、酸萝卜和香葱洗净沥干水分,并放入风干机中加热烘干水分;
将花生和腐竹放色拉油中炸熟,随后捞出控油;
将干燥后的青菜、酸萝卜、香葱、花生和腐竹装袋即可。
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