CN107343598A - 袋装螺蛳粉的制作方法 - Google Patents
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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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