CN114982921A - 一种速冻素馅食品的保鲜加工工艺 - Google Patents
一种速冻素馅食品的保鲜加工工艺 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
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- A23L15/00—Egg products; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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Abstract
本发明公开了一种速冻素馅食品的保鲜加工工艺，用于解决现有的速冻素馅不能形成工业化生产的问题，具体公开了速冻韭菜鸡蛋馅的保鲜加工过程和速冻香菇青菜馅的保鲜加工过程。本发明用低温速冻的方式、不破坏营养结构组织的条件下保持素馅的真实口感。
Description
技术领域
本发明属于速冻食品加工技术领域，具体涉及一种速冻素馅食品的保鲜加工工艺。
背景技术
由于蔬菜有季节性和不耐储存的特点，使蔬菜的口感极易发生改变，所以速冻素馅食品的保鲜技术应运而生，它以用低温速冻的方式、不破坏营养结构组织的条件下保持素馅的真实口感。速冻素馅食品以新鲜的食材经特有的加工方式得到。
发明内容
本发明解决的技术问题是提供了一种速冻素馅食品的保鲜加工工艺，用于解决现有的速冻素馅不能形成工业化生产的问题。
本发明为解决上述技术问题采用如下技术方案，一种速冻韭菜鸡蛋馅的制作方法，其特征在于：该速冻韭菜鸡蛋馅的原料组分包括韭菜50-55重量份、炒鸡蛋25-30重量份、湿粉条13-17重量份、食盐0.6-1.3重量份、味精0.2-0.6重量份、鸡精0.2-0.6重量份、白砂糖0.6-1重量份、香油4-7重量份；
所述速冻韭菜鸡蛋馅的具体制作过程为：
步骤S1：新鲜韭菜经清洗去除异物、沥水、切段备用；蛋液经炒制之后冷却备用；粉条自来水浸泡6-12小时无硬芯、切成5-8mm的段备用；
步骤2：将步骤S1中的韭菜段和油料倒入拌馅锅中搅拌，均匀后倒入处理好的粉条、冷却至室温的炒鸡蛋、小料，再次搅拌均匀即可使用；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30°C速冻隧道速冻至产品中心温度-18°C以下，包装入-18°C冷库储存即可。
一种速冻香菇青菜馅的制作方法，其特征在于：该速冻香菇青菜馅的原料组分包括上海青38-45重量份、香菇16-20重量份、炒鸡蛋8-13重量份、大葱5-10重量份、木耳5-10重量份、姜1-3重量份、油料8-13重量份、食盐1-2重量份、味精1-2重量份、白砂糖0.4-1重量份、淀粉2-5重量份、酿制酱油1-3重量份、蚝油0.5-1重量份；
所述速冻速冻香菇青菜馅的具体制作过程为：
步骤S1：新鲜上海青清洗、挑拣后经95℃以上的沸水漂烫30-120秒，迅速捞出置于自来水（或冰水）中，切丁、脱水备用；香菇浸泡6-12小时至无硬芯，脱水后切丁备用；新鲜鸡蛋去壳后炒制、冷却备用；大葱清洗、切段、切丁备用；木耳经清水浸泡6-12小时，除去杂质和异物、切丁后备用；
步骤2：处理过的菜类、油料、小料倒入拌馅锅中搅拌均匀即可；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30°C速冻隧道速冻至产品中心温度-18°C以下，包装入-18°C冷库储存即可。
本发明与现有技术相比具有以下有益效果：本发明用低温速冻的方式、不破坏营养结构组织的条件下保持素馅的真实口感。
具体实施方式
以下通过实施例对本发明的上述内容做进一步详细说明，但不应该将此理解为本发明上述主题的范围仅限于以下的实施例，凡基于本发明上述内容实现的技术均属于本发明的范围。
实施例1
速冻韭菜鸡蛋馅的保鲜加工过程中速冻韭菜鸡蛋馅的原料组分包括韭菜50-55重量份、炒鸡蛋25-30重量份、湿粉条13-17重量份、食盐0.6-1.3重量份、味精0.2-0.6重量份、鸡精0.2-0.6重量份、白砂糖0.6-1重量份、香油4-7重量份；
所述速冻韭菜鸡蛋馅的具体制作过程为：
步骤S1：新鲜韭菜经清洗去除异物、沥水、切段备用；蛋液经炒制之后冷却备用；粉条自来水浸泡6-12小时无硬芯、切成5-8mm的段备用；
步骤2：将步骤S1中的韭菜段和油料倒入拌馅锅中搅拌，均匀后倒入处理好的粉条、冷却至室温的炒鸡蛋、小料，再次搅拌均匀即可使用；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30℃速冻隧道速冻至产品中心温度-18℃以下，包装入-18℃冷库储存即可。
实施例2
速冻香菇青菜馅的保鲜加工过程中速冻香菇青菜馅的原料组分包括上海青38-45重量份、香菇16-20重量份、炒鸡蛋8-13重量份、大葱5-10重量份、木耳5-10重量份、姜1-3重量份、油料8-13重量份、食盐1-2重量份、味精1-2重量份、白砂糖0.4-1重量份、淀粉2-5重量份、酿制酱油1-3重量份、蚝油0.5-1重量份；
所述速冻速冻香菇青菜馅的具体制作过程为：
步骤S1：新鲜上海青清洗、挑拣后经95℃以上的沸水漂烫30-120秒，迅速捞出置于自来水（或冰水）中，切丁、脱水备用；香菇浸泡6-12小时至无硬芯，脱水后切丁备用；新鲜鸡蛋去壳后炒制、冷却备用；大葱清洗、切段、切丁备用；木耳经清水浸泡6-12小时，除去杂质和异物、切丁后备用；
步骤2：处理过的菜类、油料、小料倒入拌馅锅中搅拌均匀即可；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30°C速冻隧道速冻至产品中心温度-18°C以下，包装入-18°C冷库储存即可。
以上显示和描述了本发明的基本原理，主要特征和优点，在不脱离本发明精神和范围的前提下，本发明还有各种变化和改进，这些变化和改进都落入要求保护的本发明的范围。
Claims (1)
1.一种速冻素馅食品的保鲜加工工艺，其特征在于：
速冻韭菜鸡蛋馅的保鲜加工过程中速冻韭菜鸡蛋馅的原料组分包括韭菜50-55重量份、炒鸡蛋25-30重量份、湿粉条13-17重量份、食盐0.6-1.3重量份、味精0.2-0.6重量份、鸡精0.2-0.6重量份、白砂糖0.6-1重量份、香油4-7重量份；
所述速冻韭菜鸡蛋馅的具体制作过程为：
步骤S1：新鲜韭菜经清洗去除异物、沥水、切段备用；蛋液经炒制之后冷却备用；粉条自来水浸泡6-12小时无硬芯、切成5-8mm的段备用；
步骤2：将步骤S1中的韭菜段和油料倒入拌馅锅中搅拌，均匀后倒入处理好的粉条、冷却至室温的炒鸡蛋、小料，再次搅拌均匀即可使用；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30℃速冻隧道速冻至产品中心温度-18℃以下，包装入-18℃冷库储存即可；
速冻香菇青菜馅的保鲜加工过程中速冻香菇青菜馅的原料组分包括上海青38-45重量份、香菇16-20重量份、炒鸡蛋8-13重量份、大葱5-10重量份、木耳5-10重量份、姜1-3重量份、油料8-13重量份、食盐1-2重量份、味精1-2重量份、白砂糖0.4-1重量份、淀粉2-5重量份、酿制酱油1-3重量份、蚝油0.5-1重量份；
所述速冻速冻香菇青菜馅的具体制作过程为：
步骤S1：新鲜上海青清洗、挑拣后经95℃以上的沸水漂烫30-120秒，迅速捞出置于自来水（或冰水）中，切丁、脱水备用；香菇浸泡6-12小时至无硬芯，脱水后切丁备用；新鲜鸡蛋去壳后炒制、冷却备用；大葱清洗、切段、切丁备用；木耳经清水浸泡6-12小时，除去杂质和异物、切丁后备用；
步骤2：处理过的菜类、油料、小料倒入拌馅锅中搅拌均匀即可；
步骤3：拌好的馅料用面团包裹，擀制成所需的大小放入托盘中经-40~-30°C速冻隧道速冻至产品中心温度-18°C以下，包装入-18°C冷库储存即可。
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| CN108419988A (zh) * | 2018-03-27 | 2018-08-21 | 新乡富元食品有限公司 | 一种速冻牛肉馅饼的制作方法 |
| CN109938299A (zh) * | 2017-12-20 | 2019-06-28 | 烟台峰高生物科技有限公司 | 一种胡萝卜木耳饺子的制作方法 |
| CN112205572A (zh) * | 2020-10-23 | 2021-01-12 | 武汉良之隆食材股份有限公司 | 一种冷冻鸡蛋粉丝肉末包及其加工工艺 |
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