CN116725144A - 一种中低温烹饪预制西餐及其制备方法和烹饪方法 - Google Patents

一种中低温烹饪预制西餐及其制备方法和烹饪方法 Download PDF

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CN116725144A
CN116725144A CN202310543373.2A CN202310543373A CN116725144A CN 116725144 A CN116725144 A CN 116725144A CN 202310543373 A CN202310543373 A CN 202310543373A CN 116725144 A CN116725144 A CN 116725144A
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岳国贸
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Abstract

本发明公开了一种中低温烹饪预制西餐及其制备方法和烹饪方法，属于食品制作领域，包括主料、调味料和辅料，称取原料后洗净晾干，分别按照主料、调味料和辅料进行真空包装后即得，将主料和调味料混合后加工，再加入辅料即得。本发明将西餐菜品结构进行重组，利用食物的营养素重组配方和流程，实现了西餐的预制，用真空包装肉类、海鲜、蔬菜、调味料，真空包装减少氧气接触，在保质期内用该中低温烹饪工艺实现烤、煮、炒，在十分钟以内完成出品，最大程度保留菜品的新鲜及口感，解决了西餐无法实现预制的技术难题，进一步的，利用现代城市成熟便利的快递和配送服务，可实现产品的现切现配，最大程度保留食材的新鲜。

Description

一种中低温烹饪预制西餐及其制备方法和烹饪方法
技术领域
本发明涉及一种预制菜及其制备方法和烹饪方法，具体涉及一种中低温烹饪预制西餐及其制备方法和烹饪方法，属于食品制作领域。
背景技术
预制菜肴，又称预制菜，是一个涵盖范围很广的食品品类，其从本质上讲是一类预调理食品。现有的预制菜肴的定义多数是从产品消费场景及其商业化应用的角度出发，描述过于宽泛，缺乏科学的阐述，无法有效地对其核心属性与特点进行提取，亦不利于相关标准的建设。从生产、加工、储运、消费环节涉及的科学与技术角度分析，预制菜肴是以农产品为原料，运用现代标准化流水作业，将菜品原料经过卫生、科学的处理加工后，将处理完成的菜品进行包装，以冷藏或冷冻为主要保存方式，当需要食用时，经过简单的加工后就能直接食用的便捷菜品。
近几年，随着生活节奏的加快，预制菜呈高速增长趋势，但是，预制菜肴在生产中由于经过加工、贮藏和运输等多个环节，一定程度上会影响其品质、营养、新鲜度，使得消费者的接受度降低。预制菜肴原料多样，加工工艺复杂，品质劣变的因素也有所差异。早期的常温预制菜肴由于长时间高温加工导致品质劣变而广受诟病，尤其是罐头食品，虽然其保质期较长，但热加工会产生强烈的蒸煮味，同时叶绿素降解、质地变软、维生素损失、蛋白质变性等问题也较为普遍。冷冻是预制菜肴常见的加工及储藏方式，而制冷过程中如果生成较大冰晶会改变食材原本的质构，复热后出现固液分离等问题。
特别在储藏过程中，对于生鲜类预制菜肴，微生物滋生和酶促褐变易导致品质劣变。与常温储运食品相比，需要冷链储运的食品更容易受到温度、湿度、包装透气性甚至光照强度变化的影响。即便是常温商业无菌食品，其在长期贮藏中的色泽、风味和口感等也会产生累积性变化，大多产品最主要的品质损耗是美拉德反应引发的色泽和风味变化或水分迁移导致的质构变化。此外，消费者贮藏或复热不当，尤其是对成分复杂的预制菜肴，容易造成加热不均匀或过度而使食品干硬和氧化，影响预制菜肴最终呈现的品质。
发明内容
有鉴于此，本发明提供了一种中低温烹饪预制西餐及其制备方法和烹饪方法，用以解决现有技术中存在的上述问题。
为了实现上述目的，本发明采用如下技术方案：
一种中低温烹饪预制西餐，包括主料、调味料和辅料，
所述主料包括质量份如下的原料：黄瓜50-70份、北极甜虾20-30份、苹果干10-30份；
或，牛仔骨150-200份、小土豆50-70份；
或，龙虾肉30-50份、蛤蜊50-100份、小洋葱50-70份、意面100-150份；
或，蛤蜊50-100份、树番茄5-10份、鱼豆腐20-40份；
或，三节翅50-70份、小土豆50-70份、小洋葱50-70份；
或，腊肠40-60份、火腿40-60份、米饭200-500份；
所述调味料包括质量份如下的原料：蛋黄酱30-40份；
或，黑胡椒1-5份、海盐1-5份、辣椒粉2-5份、百里香粉1-3份、橄榄油10-20份；
或，黑胡椒1-5份、海盐1-5份、黄油5-10份、牛奶100-150份、罗勒粉1-3份；
或，冬阴功酱50-60份、椰浆50-60份、咖喱酱30-40份；
或，黑胡椒1-5份、海盐1-5份、百里香粉1-3份、迷迭香粉1-3份、辣椒粉2-5份、奥尔良粉5-8份、橄榄油10-20份；
或，橄榄油10-20份、蒜泥15-20份、番茄酱10-20份、黑胡椒1-5份、海盐1-5份、西芹粉1-3份、卡蒙西塔粉5-10份；
所述辅料包括质量份如下的原料：薄荷2-5份、树莓3-5份、核桃仁20-30份；
或，圣女果10-15份、黄金芽1-5份；
或，薄荷2-5份、白蘑菇10-15份；
或，柠檬3-8份、草菇5-10份；
或，青豆30-50份、柠檬3-8份。
作为优选的方案，所述主料包括质量份如下的原料：黄瓜50份、北极甜虾20份、苹果干10份；
或，牛仔骨200份、小土豆60份；
或，龙虾肉30份、蛤蜊100份、小洋葱60份、意面100份；
或，蛤蜊100份、树番茄10份、鱼豆腐20份；
或，三节翅60份、小土豆60份、小洋葱60份；
或，腊肠40份、火腿40份、米饭500份；
所述调味料包括质量份如下的原料：蛋黄酱30份；
或，黑胡椒2份、海盐2份、辣椒粉2份、百里香粉1份、橄榄油10份；
或，黑胡椒2份、海盐2份、黄油5份、牛奶100份、罗勒粉1份；
或，冬阴功酱60份、椰浆60份、咖喱酱30份；
或，黑胡椒2份、海盐2份、百里香粉1份、迷迭香粉1份、辣椒粉2份、奥尔良粉5份、橄榄油10份；
或，橄榄油10份、蒜泥20份、番茄酱10份、黑胡椒2份、海盐2份、西芹粉1份、卡蒙西塔粉5份；
所述辅料包括质量份如下的原料：薄荷3份、树莓3份、核桃仁30份；
或，圣女果10份、黄金芽2份；
或，薄荷3份、白蘑菇10份；
或，柠檬3份、草菇10份；
或，青豆30份、柠檬3份。
本发明还提供了上述中低温烹饪预制西餐的制备方法：按质量份数称取原料后洗净晾干，分别按照主料、调味料和辅料进行真空包装后即得。
本发明还提供了上述中低温烹饪预制西餐的烹饪方法，将主料和调味料混合后加工，再加入辅料即得；
所述加工为搅拌、烤制和/或炒制烹饪。
进一步，所述烤制为在200℃烤制7-10min；
所述炒制为加水后中火炒制8-10min。
本发明的有益效果在于：本发明将西餐菜品结构进行重组，利用食物的营养素重组配方和流程，实现了西餐的预制，用真空包装肉类、海鲜、蔬菜、调味料，真空包装减少氧气接触，在保质期内用该中低温烹饪工艺实现烤、煮、炒，在十分钟以内完成出品，最大程度保留菜品的新鲜及口感，解决了西餐无法实现预制的技术难题，进一步的，利用现代城市成熟便利的快递和配送服务，可实现产品的现切现配，最大程度保留食材的新鲜。
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。
在以下实施例中，以A包装代指主料，以B包装代指调味料，以C包装代指辅料。
实施例1
中低温烹饪预制西餐，原料如下：
A包装：黄瓜50g、北极甜虾20g、苹果干10g；
B包装：蛋黄酱30g；
C包装：薄荷3g、树莓3g、核桃仁30g；
制作流程为：将A包装的食材和B包装的食材混合搅拌后，将C包装的食材加入进行点缀即得。
实施例2
中低温烹饪预制西餐，原料如下：
A包装：牛仔骨200g、小土豆60g；
B包装：黑胡椒2g、海盐2g、辣椒粉2g、百里香粉1g、橄榄油10g；
C包装：圣女果10g、黄金芽2g；
制作流程为：将A包装的食材和B包装的食材混合搅拌后，放入烤箱中层，200度烤7分钟，将C包装的食材加入进行点缀即得。
实施例3
中低温烹饪预制西餐，原料如下：
A包装：龙虾肉30g、蛤蜊100g、小洋葱60g、意面100g；
B包装：黑胡椒2g、海盐2g、黄油5g、牛奶100g、罗勒粉1g；
C包装：薄荷3g、白蘑菇10g；
制作流程为：将A包装的食材和B包装的食材混合搅拌后放入平底锅中，炒10分钟，全程中火，将C包装的食材加入进行点缀即得。
实施例4
中低温烹饪预制西餐，原料如下：
A包装：蛤蜊100g、树番茄10g、鱼豆腐20g；
B包装：冬阴功酱60g、椰浆60g、咖喱酱30g；
C包装：柠檬3g、草菇10g；
制作流程为：将A包装和B包装的所有食材放入汤锅中，再加750克纯净水，全程中火，一边煮一边用汤勺搅拌，煮开后关火，加入C包装点缀即可。
实施例5
中低温烹饪预制西餐，原料如下：
A包装：三节翅60g、小土豆60g、小洋葱60g；
B包装：黑胡椒2g、海盐2g、百里香粉1g、迷迭香粉1g、辣椒粉2g、奥尔良粉5g、橄榄油10g；
C包装：圣女果10g、黄金芽2g；
制作流程为：将A包装的食材和B包装的食材混合搅拌后，腌制3分钟，放入烤箱中层，200度烤10分钟，将C包装的食材加入进行点缀即得。
实施例6
中低温烹饪预制西餐，原料如下：
A包装：腊肠40g、火腿40g、米饭500g；
B包装：橄榄油10g、蒜泥20g、番茄酱10g、黑胡椒2g、海盐2g、西芹粉1g、卡蒙西塔粉5g；
C包装：青豆30g、柠檬3g；
制作流程为：将A包装的食材和B包装的食材混合搅拌后加入130g水，边炒边搅拌，炒8分钟，全程中火，加入C包装，加盖继续焖2分钟后即可。

Claims (5)

1.一种中低温烹饪预制西餐，其特征在于，包括主料、调味料和辅料，
所述主料包括质量份如下的原料：黄瓜50-70份、北极甜虾20-30份、苹果干10-30份；
或，牛仔骨150-200份、小土豆50-70份；
或，龙虾肉30-50份、蛤蜊50-100份、小洋葱50-70份、意面100-150份；
或，蛤蜊50-100份、树番茄5-10份、鱼豆腐20-40份；
或，三节翅50-70份、小土豆50-70份、小洋葱50-70份；
或，腊肠40-60份、火腿40-60份、米饭200-500份；
所述调味料包括质量份如下的原料：蛋黄酱30-40份；
或，黑胡椒1-5份、海盐1-5份、辣椒粉2-5份、百里香粉1-3份、橄榄油10-20份；
或，黑胡椒1-5份、海盐1-5份、黄油5-10份、牛奶100-150份、罗勒粉1-3份；
或，冬阴功酱50-60份、椰浆50-60份、咖喱酱30-40份；
或，黑胡椒1-5份、海盐1-5份、百里香粉1-3份、迷迭香粉1-3份、辣椒粉2-5份、奥尔良粉5-8份、橄榄油10-20份；
或，橄榄油10-20份、蒜泥15-20份、番茄酱10-20份、黑胡椒1-5份、海盐1-5份、西芹粉1-3份、卡蒙西塔粉5-10份；
所述辅料包括质量份如下的原料：薄荷2-5份、树莓3-5份、核桃仁20-30份；
或，圣女果10-15份、黄金芽1-5份；
或，薄荷2-5份、白蘑菇10-15份；
或，柠檬3-8份、草菇5-10份；
或，青豆30-50份、柠檬3-8份。
2.根据权利要求1所述的中低温烹饪预制西餐，其特征在于，所述主料包括质量份如下的原料：
所述主料包括质量份如下的原料：黄瓜50份、北极甜虾20份、苹果干10份；
或，牛仔骨200份、小土豆60份；
或，龙虾肉30份、蛤蜊100份、小洋葱60份、意面100份；
或，蛤蜊100份、树番茄10份、鱼豆腐20份；
或，三节翅60份、小土豆60份、小洋葱60份；
或，腊肠40份、火腿40份、米饭500份；
所述调味料包括质量份如下的原料：蛋黄酱30份；
或，黑胡椒2份、海盐2份、辣椒粉2份、百里香粉1份、橄榄油10份；
或，黑胡椒2份、海盐2份、黄油5份、牛奶100份、罗勒粉1份；
或，冬阴功酱60份、椰浆60份、咖喱酱30份；
或，黑胡椒2份、海盐2份、百里香粉1份、迷迭香粉1份、辣椒粉2份、奥尔良粉5份、橄榄油10份；
或，橄榄油10份、蒜泥20份、番茄酱10份、黑胡椒2份、海盐2份、西芹粉1份、卡蒙西塔粉5份；
所述辅料包括质量份如下的原料：薄荷3份、树莓3份、核桃仁30份；
或，圣女果10份、黄金芽2份；
或，薄荷3份、白蘑菇10份；
或，柠檬3份、草菇10份；
或，青豆30份、柠檬3份。
3.一种中低温烹饪预制西餐的制备方法，其特征在于，按权利要求1或2中所述的质量份数称取原料后洗净晾干，分别按照主料、调味料和辅料进行真空包装后即得。
4.一种中低温烹饪预制西餐的烹饪方法，其特征在于，将权利要求1或2中所述的主料和调味料混合后加工，再加入辅料即得；
所述加工为搅拌、烤制和/或炒制烹饪。
5.根据权利要求4所述的中低温烹饪预制西餐的烹饪方法，其特征在于，所述烤制为在200℃烤制7-10min；
所述炒制为加水后中火炒制8-10min。
CN202310543373.2A 2023-05-15 2023-05-15 一种中低温烹饪预制西餐及其制备方法和烹饪方法 Pending CN116725144A (zh)

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