CN1698466A - Processing method of instant dish - Google Patents
Processing method of instant dish Download PDFInfo
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- CN1698466A CN1698466A CNA2005100126161A CN200510012616A CN1698466A CN 1698466 A CN1698466 A CN 1698466A CN A2005100126161 A CNA2005100126161 A CN A2005100126161A CN 200510012616 A CN200510012616 A CN 200510012616A CN 1698466 A CN1698466 A CN 1698466A
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Abstract
Disclosed is a processing method of instant dish which comprises removing roots of the vegetable and washing, cutting into small segments, charging right amount of condiments and mixing homogeneously, vacuum-packing with optical recombination packaging bag, heating rapidly with microwave oven and cooling down quickly. The obtained product contains no preservative agent, and can be made into various tastes as required.
Description
Technical field
The invention belongs to field of vegetable deep-processing, relate to a kind of processing technology of quick dish, specifically a kind ofly promptly open the instant processing method that makes things convenient for dish.
Background technology
Vegetables contain the indispensable vitamin of human body, cellulose, and it more and more is subjected to modern's favor because of low-heat, low sugar, fat free characteristics simultaneously.Vegetable deep-processing mainly is divided into two classes at present: the one, to pack with preservative film after the clean vegetables, and sell in the supermarket, and to improve Vegetable Preservation phase and added value, this plants vegetables and generally also must reprocess; The 2nd, be processed into pickles or salted vegetables, common plastics bag packing, this food is easy to use, long shelf-life, but the general taste of this based food is heavier, contains a large amount of harmful nitrite, therefore can not eat more, singly be used to go with rice or bread, can not guarantee that human body every day is to vitamin and cellulosic demand.
Summary of the invention
The technical problem to be solved in the present invention just provides a kind of processing method that makes things convenient for dish, the convenient vegetable kind of the convenient and swift characteristics of similar instant noodles can be provided by this method, its existing instant noodles is promptly opened instant characteristics (but not needing boiling water), also be rich in the indispensable vitamin of human body, cellulose, while low-heat, low sugar, low fat, multiple tastes and light agreeable to the taste is at home, the vegetable that makes things convenient under the situation of cooking that is not suitable for doing it yourself such as especially travel, go on business.
It is to be achieved by following technical scheme that the present invention will solve above-mentioned technical problem: a kind of processing method that makes things convenient for dish makes by following step:
A. fresh vegetables is removed coring, assorted leaf, the residual base of a fruit, be cut into segment after cleaning, standby;
B. above-mentioned vegetables section is placed centimetre uncovered vessel, add 5-10 gram condiment, stir according to the every hectogram vegetables of taste;
C. the above-mentioned vegetables section that is added with condiment is carried out vacuum packaging with the lucifuge combined package bag;
D. the vegetables after will packing with micro-wave oven were heated to 75-85 ℃ in 1 minute, take out back water-cooled or air-cooled to normal temperature.
Above-mentioned condiment be in salt, monosodium glutamate, light-coloured vinegar, pepper powder, white sugar, scallion oil or the chilli oil a kind of, two or more.
Described one bag of per 200 gram of dish that make things convenient for.
The above-mentioned processing method that makes things convenient for dish provided by the present invention, can obtain quick vegetable convenient and healthy, nutrient health, because of it is applicable to various vegetables, and can be processed into acid, multiple local flavor such as sweet, numb, peppery, so can not only satisfy the needs of human nutrition equilibrium, can satisfy different tastes simultaneously and select.Adopt microwave technology to solve sterilization fresh-keeping problem and the problem of guaranteeing the quality in the storage life in the vegetables process, technology is reliable, and energy consumption is low.This method adopts packing back sterilization process earlier, has avoided the expensive of sterile working, realizes that low energy is efficient.Whole in addition process is not added any anticorrisive agent, and storage life can reach more than 2 months.
During operation, soft vegetables are selected than low heating-up temperature, than short heat time heating time; On the contrary, the hard vegetable temperature wants height, time to grow.
The present invention also can join the vegetables section that processes even with the ripe flavouring materials of preparing burden such as shelled peanut of prior boiling, again packing, microwave disinfection.
Method provided by the present invention can adopt the multistation vacuum packing machine when packing, its production efficiency can satisfy the needs of large-scale production.
Method provided by the present invention adopts microwave that food is carried out sterilization.Microwave disinfection has the following advantages:
1. the time is short, speed is fast: conventional heat sterilization is by modes such as heat conduction, convection current or radiation heat to be reached inside from food surface, often needs long period inside just can reach temperature.Microwave utilizes its transmission effect, with the acting in conjunction of fuel factor and non-thermal effect, makes the kill bacteria that equably, promptly heats up inside and outside the article that are heated.Processing time is shortened greatly, under high power density intensity, even as long as can reach promising result in several seconds to tens of seconds.
2. cold sterilization, keep the nutrition of vegetables: being rapidly heated and the biochemical action of non-thermal effect of microwave heating effect, advanced by force sterilizing function.Compare conventional heat sterilization and in lower humidity, short time, just can obtain the deinsectization bactericidal effect, general sterilization temperature is at 75-85 ℃, the peculiar processing mode of processing time 3-5 minute microwave can keep the more effective ingredient of vegetables, keeps local flavors such as original color, shape.As adopt conventional heating power to handle vitamin C that vegetables keep at 46-50%, and microwave treatment can reach 60-90%, remains on 58% as routine heating pork liver vitamin A, and heating using microwave then can reach 84%.
3. energy savings: micro-wave oven electromagnetic conversion rate height generally more than 70%, is better than electrothermal efficiency; Microwave is directly food to be carried out the conversion of magnetic thermal energy in addition, and itself can not be heated the heating using microwave apparatus, thereby does not have extra heat power consumption, so energy saving, 30-50% can economize on electricity.
4. sterilization uniform and complete: conventional heat sterilization is from material surface, by from outward appearance to inner essence heating gradually of heat conduction, inside and outside have temperature gradient, cause inside and outside bactericidal effect inconsistent, the heated object thick this phenomenon that heals is more given prominence to.Be to keep flavour of food products, shorten the processing time, must improve treatment temperature and exchange reduction in processing time for, this will make the qualities such as color, shape of food surface descend; And the penetrability of microwave makes heated body surface and inner thermally equivalent simultaneously, has guaranteed the inside and outside even sterilization of food.
5. suitable automated production: microwave equipment is easy and simple to handle, does not have thermal inertia, can be according to the manufacturing technique requirent real-time monitoring.
If large batch of suitability for industrialized production, available tunnel type micro wave stove is selected suitable power, so that with the dish Fast Heating.
The present invention is described in further detail below in conjunction with specific embodiment.
The specific embodiment
Embodiment (one)
A kind of processing method that makes things convenient for spinach makes by following step:
A. fresh spinach is removed coring, assorted leaf, be cut into 3-5 centimetre segment after cleaning, standby;
B. above-mentioned vegetables section is placed basin, every hectogram vegetables add 8 grams by the condiment that salt, monosodium glutamate, white sugar (or capsicum, shredded ginger, garlic end) are made into, and stir;
C. the above-mentioned vegetables section that is added with condiment is carried out vacuum packaging with the paper-plastic package bag, one bag of per 200 gram;
D. the vegetables heating after will packing with micro-wave oven 28 seconds makes temperature reach 75 ℃, takes out and be chilled to normal temperature soon in cold water.
Embodiment (two):
A kind of processing method that makes things convenient for celery makes by following step:
A. fresh vegetables is removed coring, leaf, be cut into the segment of about 2-3 centimeter length after cleaning, standby;
B. above-mentioned vegetables section is placed basin, every hectogram vegetables add 10 grams by the condiment that salt, light-coloured vinegar, garlic end etc. are made into, and stir;
C. the above-mentioned vegetables section that is added with condiment is carried out vacuum packaging with the lucifuge combined package bag, one bag of per 200 gram.
D. the vegetables heating after will packing with micro-wave oven 32 seconds makes temperature reach 85 ℃, takes out air-cooled to room temperature.
Claims (3)
1, a kind of processing method that makes things convenient for dish is characterized in that: the described dish that makes things convenient for makes by following step:
A. fresh vegetables is removed coring, assorted leaf, the residual base of a fruit, be cut into segment after cleaning, standby;
B. above-mentioned vegetables section is placed centimetre uncovered vessel, add 5-10 gram condiment, stir according to the every hectogram vegetables of taste;
C. the above-mentioned vegetables section that is added with condiment is carried out vacuum packaging with the lucifuge combined package bag;
D. the vegetables after will packing with micro-wave oven were heated to 75-85 ℃ in 1 minute, take out back water-cooled or air-cooled to normal temperature.
2, the processing method that makes things convenient for dish according to claim 1 is characterized in that: described condiment be in salt, monosodium glutamate, light-coloured vinegar, pepper powder, white sugar, scallion oil or the chilli oil a kind of, two or more.
3, the processing method that makes things convenient for dish according to claim 1 and 2 is characterized in that: described one bag of per 200 gram of dish that make things convenient for.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100126161A CN1698466A (en) | 2005-06-22 | 2005-06-22 | Processing method of instant dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100126161A CN1698466A (en) | 2005-06-22 | 2005-06-22 | Processing method of instant dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1698466A true CN1698466A (en) | 2005-11-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2005100126161A Pending CN1698466A (en) | 2005-06-22 | 2005-06-22 | Processing method of instant dish |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485477B (en) * | 2009-03-03 | 2011-07-20 | 南京农业大学 | Instant type wet flavoring laver product and technique for producing the same |
| CN103719790A (en) * | 2013-12-13 | 2014-04-16 | 宁波宏纬食品有限公司 | Vegetable seasoning bag for miso butter noodles |
| CN106107660A (en) * | 2016-06-28 | 2016-11-16 | 湖南农业大学 | A kind of processing method of instant Radix hemerocalis plicatae |
| CN107125605A (en) * | 2017-05-18 | 2017-09-05 | 黄三江 | Practical edible materials and preparation method thereof and eating method |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
-
2005
- 2005-06-22 CN CNA2005100126161A patent/CN1698466A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485477B (en) * | 2009-03-03 | 2011-07-20 | 南京农业大学 | Instant type wet flavoring laver product and technique for producing the same |
| CN103719790A (en) * | 2013-12-13 | 2014-04-16 | 宁波宏纬食品有限公司 | Vegetable seasoning bag for miso butter noodles |
| CN103719790B (en) * | 2013-12-13 | 2015-05-06 | 宁波宏纬食品有限公司 | Vegetable seasoning bag for miso butter noodles |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
| CN106107660A (en) * | 2016-06-28 | 2016-11-16 | 湖南农业大学 | A kind of processing method of instant Radix hemerocalis plicatae |
| CN107125605A (en) * | 2017-05-18 | 2017-09-05 | 黄三江 | Practical edible materials and preparation method thereof and eating method |
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