CN107343598A - 袋装螺蛳粉的制作方法 - Google Patents
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- 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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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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Abstract
本发明公开了一种袋装螺蛳粉的制作方法，涉及食品技术领域，包括充氮气包装的米线块和至少包括氮气包装的第一调料包，第二调料包和第三调料包。与现有技术相比，本发明制作的袋装螺蛳粉解决了保质期短的问题。
Description
技术领域
本发明涉及食品技术领域，尤其是一种袋装的螺蛳粉的制作方法。
背景技术
袋装螺蛳粉因为方便携带，即冲即食而颇受欢迎，申请号为201610676463 .9的专利申请公开了一种袋装螺蛳粉，其通过杀菌后真空包装制得，这种方式制得的袋装螺蛳粉保质期一般为三个月；然而三个月的保质期对于批量生产的袋装螺蛳粉而言，较为短暂，往往还没有销售完就已经到了保质期，到了保质期的袋装螺蛳粉只能报废，因此由于保质期过短而导致经济效益较低。
发明内容
本发明所要解决的技术问题是提供一种袋装螺蛳粉的制作方法，它可以解决保质期过短的问题。
为了解决上述问题，本发明所采用的技术方案是：这种袋装螺蛳粉的制作方法，包括充氮气包装的米线块和至少包括充氮气包装的第一调料包，第二调料包和第三调料包，所述第一调料包由以下重量份原材料制成：大蒜5份~8份，花生油15份~20份，紫苏叶1份~2份，芥菜籽油2份~3份，芝麻油2份~5份，辣椒5份~10份；其制作方法包括以下步骤：A1.所述大蒜打碎成蒜蓉；B1.提取紫苏叶的汁液；C1.将所述花生油放入锅中煮至100℃~110℃，将所述蒜蓉，所述汁液，所述芥菜籽油，所述芝麻油，所述辣椒放入到所述锅中爆炒5分钟~10分钟，静置过滤，滤出油状物，将所述油状物冷却后，将油状物装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第一调料包；所述第二调料包由以下重量份原材料制成：豆角5份~8份，酸竹笋5份~8份，木耳3份~5份，桂皮1份~2份，百里香1份~2份；其制作方法包括以下步骤：A2.将所述豆角、酸竹笋、木耳加入桂皮和百里香，炒熟；B2.放入适量盐，得到配菜；C2.将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第二调料包；所述第三调料包由以下重量份原材料制成：花生米5份~8份，腐竹5份~8份，葱花1份~2份，茶多酚1份~2份，花生油3份~6份；其制作方法包括以下步骤：A3.将所述花生米加入所述花生油，中火炒10分钟~15分钟；B3.将所述豆腐皮和葱花真空风干，所述风干温度为100℃~150℃；C3.将所述腐竹和葱花冷却20℃~25℃，加入步骤A3后的花生米，加入所有茶多酚，将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第三调料包，即制得。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
在米线块和调料包内充入氮气可以起到防腐的作用，第一调料包加入紫苏叶汁液、油菜籽油可以延长第一调料包的保质期；第二调料包内加入桂皮和百里香，可以延长第二调料包的保质期；第三调料包内加入茶多酚，可以延长第三调料包的保质期；这种方法制作处理的袋装螺蛳粉的保质期可以保质四个月至六个月。
具体实施方式
以下具体实施例对本发明作进一步详述：
实施例1：
这种袋装螺蛳粉的制作方法，包括充氮气包装的米线块和至少包括充氮气包装的第一调料包，第二调料包和第三调料包，述第一调料包由以下重量份原材料制成：大蒜5份，花生油15份，紫苏叶1份，芥菜籽油2份，芝麻油2份，辣椒5份；其制作方法包括以下步骤：A1.所述大蒜打碎成蒜蓉；B1.提取紫苏叶的汁液；C1.将所述花生油放入锅中煮至90℃，将所述蒜蓉，所述汁液，所述芥菜籽油，所述芝麻油，所述辣椒放入到所述锅中爆炒5分钟，静置过滤，滤出油状物，将所述油状物冷却后，将油状物装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第一调料包；所述第二调料包由以下重量份原材料制成：豆角5份，酸竹笋5份，木耳3份，桂皮1份，百里香1份；其制作方法包括以下步骤：A2.将所述豆角、酸竹笋、木耳加入桂皮和百里香，炒熟；B2.放入适量盐，得到配菜；C2.将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第二调料包；所述第三调料包由以下重量份原材料制成：花生米5份，腐竹5份，葱花1份，茶多酚1份，花生油3份；其制作方法包括以下步骤：A3.将所述花生米加入所述花生油，中火炒10分钟；B3.将所述豆腐皮和葱花真空风干，所述风干温度为100℃；C3.将所述腐竹和葱花冷却20℃，加入步骤A3后的花生米，加入所有茶多酚，将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第三调料包，即制得。
实施例2：
这种袋装螺蛳粉的制作方法，包括充氮气包装的米线块和至少包括充氮气包装的第一调料包，第二调料包和第三调料包，述第一调料包由以下重量份原材料制成：大蒜8份，花生油20份，紫苏叶2份，芥菜籽油3份，芝麻油5份，辣椒10份；其制作方法包括以下步骤：A1.所述大蒜打碎成蒜蓉；B1.提取紫苏叶的汁液；C1.将所述花生油放入锅中煮至110℃，将所述蒜蓉，所述汁液，所述芥菜籽油，所述芝麻油，所述辣椒放入到所述锅中爆炒10分钟，静置过滤，滤出油状物，将所述油状物冷却后，将油状物装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第一调料包；所述第二调料包由以下重量份原材料制成：豆角8份，酸竹笋8份，木耳5份，桂皮2份，百里香2份；其制作方法包括以下步骤：A2.将所述豆角、酸竹笋、木耳加入桂皮和百里香，炒熟；B2.放入适量盐，得到配菜；C2.将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第二调料包；所述第三调料包由以下重量份原材料制成：花生米8份，腐竹8份，葱花2份，茶多酚2份，花生油6份；其制作方法包括以下步骤：A3.将所述花生米加入所述花生油，中火炒15分钟；B3.将所述豆腐皮和葱花真空风干，所述风干温度为150℃；C3.将所述腐竹和葱花冷却25℃，加入步骤A3后的花生米，加入所有茶多酚，将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第三调料包，即制得。
实施例3：这种袋装螺蛳粉的制作方法，包括充氮气包装的米线块和至少包括充氮气包装的第一调料包，第二调料包和第三调料包，述第一调料包由以下重量份原材料制成：大蒜7份，花生油17份，紫苏叶1.5份，芥菜籽油2.5份，芝麻油3.5份，辣椒7.5份；其制作方法包括以下步骤：A1.所述大蒜打碎成蒜蓉；B1.提取紫苏叶的汁液；C1.将所述花生油放入锅中煮至105℃，将所述蒜蓉，所述汁液，所述芥菜籽油，所述芝麻油，所述辣椒放入到所述锅中爆炒7分钟，静置过滤，滤出油状物，将所述油状物冷却后，将油状物装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第一调料包；所述第二调料包由以下重量份原材料制成：豆角7份，酸竹笋7份，木耳4份，桂皮1.5份，百里香1.5份；其制作方法包括以下步骤：A2.将所述豆角、酸竹笋、木耳加入桂皮和百里香，炒熟；B2.放入适量盐，得到配菜；C2.将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第二调料包；所述第三调料包由以下重量份原材料制成：花生米7份，腐竹7份，葱花1.5份，茶多酚1.5份，花生油4.5份；其制作方法包括以下步骤：A3.将所述花生米加入所述花生油，中火炒12分钟；B3.将所述豆腐皮和葱花真空风干，所述风干温度为125℃；C3.将所述腐竹和葱花冷却20℃~25℃，加入步骤A3后的花生米，加入所有茶多酚，将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第三调料包，即制得。
Claims (1)
1.一种袋装螺蛳粉的制作方法，其特征在于：包括充氮气包装的米线块和至少包括充氮气包装的第一调料包，第二调料包和第三调料包，所述第一调料包由以下重量份原材料制成：大蒜5份~8份，花生油15份~20份，紫苏叶1份~2份，芥菜籽油2份~3份，芝麻油2份~5份，辣椒5份~10份；其制作方法包括以下步骤：A1.所述大蒜打碎成蒜蓉；B1.提取紫苏叶的汁液；C1.将所述花生油放入锅中煮至100℃~110℃，将所述蒜蓉，所述汁液，所述芥菜籽油，所述芝麻油，所述辣椒放入到所述锅中爆炒5分钟~10分钟，静置过滤，滤出油状物，将所述油状物冷却后，将油状物装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第一调料包；所述第二调料包由以下重量份原材料制成：豆角5份~8份，酸竹笋5份~8份，木耳3份~5份，桂皮1份~2份，百里香1份~2份；其制作方法包括以下步骤：A2.将所述豆角、酸竹笋、木耳加入桂皮和百里香，炒熟；B2.放入适量盐，得到配菜；C2.将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第二调料包；所述第三调料包由以下重量份原材料制成：花生米5份~8份，腐竹5份~8份，葱花1份~2份，茶多酚1份~2份，花生油3份~6份；其制作方法包括以下步骤：A3.将所述花生米加入所述花生油，中火炒10分钟~15分钟；B3.将所述豆腐皮和葱花真空风干，所述风干温度为100℃~150℃；C3.将所述腐竹和葱花冷却20℃~25℃，加入步骤A3后的花生米，加入所有茶多酚，将所述配菜装入包装袋，将所述包装袋的空气取出，再将氮气充入，密封所述包装袋，制得所述第三调料包，即制得。
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