阅读说明：本技术 一种能量预制沙拉及其制作方法 (Energy prefabricated salad and manufacturing method thereof ) 是由 李保国 胡叶静 罗权权 于 2021-07-09 设计创作，主要内容包括：本发明属于预制食品技术领域,提供了一种能量预制沙拉及其制作方法,能量预制沙拉含鸡胸肉、多种新鲜果蔬,可满足多数人群食用,且能够提供均衡的营养以及较高能量,口感丰富适宜食用。能量预制沙拉的制作方法通过对蔬菜进行预处理得到备用蔬菜,对藜麦进行处理得到备用藜麦,对熟鸡胸肉进行预处理后得到备用熟鸡胸肉,并将外包装杀菌后的沙拉酱与备用蔬菜、备用藜麦以及备用熟鸡胸肉在0℃-4℃的温度条件下包装在一起,该方法加工步骤简单,制作的能量预制沙拉中对鲜切蔬菜杀菌效果较好,能够达到商业无菌状态,且保证蔬菜等食材原有的营养品质,能量预制沙拉产品保鲜期长,并延长贮藏期,打破了餐饮店等的制售局限,拓宽销售渠道,降低成本。(The invention belongs to the technical field of prepared foods, and provides an energy prepared salad and a preparation method thereof. The preparation method of the energy prefabricated salad comprises the steps of pretreating vegetables to obtain spare vegetables, treating chenopodium quinoa to obtain spare chenopodium quinoa, pretreating the breast meat of cooked chicken to obtain spare cooked chicken breast meat, and packaging the salad sauce subjected to external package sterilization with the spare vegetables, the spare chenopodium quinoa and the spare cooked chicken breast meat at the temperature of 0-4 ℃.)

1. An energy prefabricated salad, characterized by comprising the following components:

90g of lettuce, 10g of roxburgh red lettuce, 6g of carrot shreds, 5g of purple cabbage, 10g of yellow sweet pepper shreds, 10g of red sweet pepper shreds, 60g of smoked chicken breast, 10g of quinoa and 15g of salad sauce.

2. The energy prefabricated salad according to claim 1, characterized in that:

wherein the energy of the energy prefabricated salad is 360kJ/100g, the protein is 13g/100g, and the fat is 2.1g/100 g.

3. The energy prefabricated salad according to claim 1, characterized in that:

wherein the storage temperature of the energy prefabricated salad is 4 ℃, and the shelf life is 144 h.

4. The manufacturing method of the energy prefabricated salad is characterized by comprising the following steps:

step S1, preprocessing the lettuce bulbs, the romaine green lettuce, the romaine red lettuce, the carrots, the purple cabbage, the yellow sweet peppers and the red sweet peppers to obtain standby vegetables;

step S2, steaming chenopodium quinoa to obtain standby chenopodium quinoa;

step S3, pretreating the cooked chicken breast to obtain standby cooked chicken breast;

step S4, sterilizing the outer package of salad dressing;

step S5, packaging the standby vegetables, the standby quinoa, the standby cooked chicken breast and the salad sauce sterilized by external packaging together at the temperature of 0-4 ℃ to obtain energy prefabricated salad,

wherein the energy pre-made salad is the energy pre-made salad according to any one of claims 1-3.

5. The method of making an energy prefabricated salad according to claim 4, wherein:

the pretreatment method of the lettuce, the roxburgh red lettuce, the carrot and the purple cabbage comprises the following steps:

the cut lettuce bulbs, the roxburgh lettuce, the roxburgh red lettuce, the carrot and the purple cabbage are sterilized by sodium hypochlorite of 200mg/L for 5min and subacid electrolyzed water of 50mg/L for a period of time in sequence, and then are dehydrated by a vegetable dehydrator for 400r/min for a period of time,

the pretreatment method of the yellow sweet pepper and the red sweet pepper comprises the following steps:

blanching the yellow sweet pepper and the red sweet pepper.

6. The method of making an energy prefabricated salad according to claim 4, wherein:

wherein, the steaming treatment process of the quinoa comprises the following steps:

and (3) placing the quinoa into a dish, covering a preservative film, and steaming for 15min at the temperature of 100 ℃ by using steam to obtain the standby quinoa.

7. The method of making an energy prefabricated salad according to claim 6, wherein:

wherein, after the quinoa is steamed for 15min, the central temperature T is more than 85 ℃.

8. The method of making an energy prefabricated salad according to claim 4, wherein:

wherein the total number of microbial colonies of the energy pre-processed salad is 1.58log CFU g^-1。

Technical Field

The invention belongs to the technical field of prefabricated food, and particularly relates to energy prefabricated salad and a manufacturing method thereof.

Background

The prefabricated salad is popular with consumers, can be used as dinner to provide energy for human bodies, and contains abundant fresh vegetables to supplement vitamins required by the human bodies. However, in the processing process, the prefabricated salad has serious nutrition loss, the microorganism grows and breeds quickly, and the product has short preservation period.

The prepared salad belongs to instant food, and is prepared by taking fresh-cut fruits and vegetables as main raw materials, matching the fresh-cut fruits and vegetables with main food such as cooked meat products and the like, and matching with bean and cereals to form a light food product with low fat, low calorie, less salt and low sugar, and high fiber and nutrition. The pre-made salad formed by combining different raw ingredients is the main choice of consumers as diet, freshness and nutrient components are main factors, and the product quality, shelf life and the purchase demand of the consumers are influenced. At present, salad with different energy contents such as various meats, vegetables, seafood, eggs, dried fruits, mashed potatoes and the like is more and more demanded, and the targeted population is wider. The prefabricated salad is sold in various catering places, convenience stores and the like, consumption of different prefabricated salads by people is greatly promoted by an online platform and an offline platform and the like, chicken and quinoa in the energy prefabricated salads are high-protein food, contain rich vitamins and mineral substances, have high nutritive value, are beneficial to propagation of beneficial flora in human intestinal tracts, improve physiological functions such as immunity and the like, and the energy salads have better development scenes and markets.

Domestic and foreign researches show that unsuitable conditions such as processing, storage and the like of the prefabricated salad can cause bacterial pollution and cause serious food-borne diseases. Fresh-cut fruits and vegetables are main raw materials in the prefabricated salad, occupy a high proportion, and because the fruits and vegetables carry a large number of microorganisms, parasite eggs and chemical pesticides for preventing diseases, the residues of the microorganisms, the parasite eggs and the chemical pesticides all threaten the quality safety of the prefabricated salad. Due to the processing specificity of fruits and vegetables, the fruits and vegetables do not need high-temperature sterilization treatment and cannot meet the commercial aseptic requirement, so that bacterial pollution is possibly caused in the processing and storage processes. Bovo et al found that most of the Salmonella in the prepared salad originated from fresh-cut lettuce, and Streptococcus enteritis was detected in the chicken meatAll the listeria monocytogenes are pathogenic bacteria, and in the quality research of the prefabricated salads, food poisoning is easily caused by the listeria monocytogenes, so the listeria monocytogenes is often used as a research object. The quality of the Italian instant salad sold is detected, and the parasites such as cryptosporidium, toxoplasma, flagellate and the like are found, and the existence of bifidobacteria and the like is detected. In the processing and selling process of the instant salad, Shabir et al studied and analyzed the pollution caused by pathogens; huang researches a salmonella growth model in mashed potato salad, provides risks for evaluation and control, and ensures the quality of products. In the process of Clara et al, lactic acid bacteria, mould and yeast are found, and the total number of bacterial colonies reaches 4.8 logCFU.g^-1. Researches by Walid and the like find that acetic acid and citric acid can generate better antibacterial activity on staphylococcus aureus, salmonella and escherichia coli in the salad. By using an ultrasonic sterilization technology and the application of bactericides such as NaClO, diacetic acid, citric acid and the like, the harm of microbial pathogens, insect eggs and the like in the raw materials can be effectively reduced.

The main problems that appear in the current prefabricated salads are that: firstly, the processing of fresh-cut vegetables in the prefabricated salad has specificity and can not reach the commercial sterile state; secondly, the current sterilization method used for the vegetables is improper, has poor effect and damages the nutritional quality; the preservation period of the prefabricated salad product is short, and most prefabricated salad products are only distributed and sold in dining rooms and restaurants at present; fourthly, the joint processing is redundant, and the water resource waste is serious.

Disclosure of Invention

The present invention has been made to solve the above problems, and an object of the present invention is to provide an energy prefabricated salad and a method for manufacturing the same.

The invention provides an energy prefabricated salad, which is characterized by comprising the following components: 90g of lettuce, 10g of roxburgh red lettuce, 6g of carrot shreds, 5g of purple cabbage, 10g of yellow sweet pepper shreds, 10g of red sweet pepper shreds, 60g of smoked chicken breast, 10g of quinoa and 15g of salad sauce.

In the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: wherein the energy of the energy prefabricated salad is 360kJ/100g, the protein is 13g/100g, and the fat is 2.1g/100 g.

In the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: wherein the storage temperature of the energy prefabricated salad is 4 ℃, and the shelf life is 144 h.

The invention provides a method for manufacturing energy prefabricated salad, which is characterized by comprising the following steps: step S1, preprocessing lettuce, green lettuce, red lettuce, carrot, purple cabbage, yellow sweet pepper and red sweet pepper to obtain the standby vegetables; step S2, steaming chenopodium quinoa to obtain standby chenopodium quinoa; step S3, pretreating the cooked chicken breast to obtain standby cooked chicken breast; step S4, sterilizing the outer package of the salad sauce; and step S5, packaging the standby vegetables, the standby quinoa, the standby cooked chicken breast and the sterilized salad sauce with the outer package together at the temperature of 0-4 ℃ to obtain the energy prefabricated salad, wherein the energy prefabricated salad is any one of the energy prefabricated salad.

In the manufacturing method of the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: the pretreatment method of the lettuce, the roxburgh red lettuce, the carrot and the purple cabbage comprises the following steps: the method comprises the following steps of sequentially sterilizing cut lettuce bulbs, Cyperus rotundus L, carrot and purple cabbage for a period of time by 200mg/L sodium hypochlorite for 5min and 50mg/L subacid electrolyzed water, and dehydrating for a period of time by a vegetable dehydrator for 400r/min, wherein the pretreatment method of the yellow sweet pepper and the red sweet pepper comprises the following steps: blanching yellow sweet pepper and red sweet pepper.

In the manufacturing method of the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: wherein, the steaming treatment process of the quinoa comprises the following steps: placing quinoa in a dish, covering with a preservative film, steaming at 100 deg.C for 15min to obtain the final product.

In the manufacturing method of the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: wherein, after the quinoa is steamed for 15min, the central temperature T is more than 85 ℃.

In the manufacturing method of the energy prefabricated salad provided by the invention, the energy prefabricated salad can also have the following characteristics: wherein the energy is preThe total number of microbial colonies for preparing salad is 1.58log CFU g^-1。

Action and Effect of the invention

The energy prefabricated salad contains chicken breast and various fresh fruits and vegetables, can meet the requirements of most people for eating, can provide balanced nutrition and higher energy, and has rich taste and is suitable for eating. According to the method for manufacturing the energy prefabricated salad, vegetables are pretreated to obtain spare vegetables, the chenopodium quinoa is treated to obtain spare quinoa, the breast meat of the cooked chicken is pretreated to obtain spare cooked chicken breast meat, and the salad sauce subjected to outer package sterilization, the spare vegetables, the spare quinoa and the spare cooked chicken breast meat are packaged together at the temperature of 0-4 ℃.

Drawings

Fig. 1 is a flowchart of a method of making a pre-energy salad in an embodiment of the invention.

Detailed Description

In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the following embodiments are specifically described in the following with reference to the accompanying drawings.

< example >

This example details an energy prefabricated salad and method of making the same.

Fig. 1 is a flowchart of a method of making a pre-energy salad in an embodiment of the invention.

As shown in fig. 1, the manufacturing method of the energy prefabricated salad comprises the following steps:

selecting fresh vegetables as main raw materials, cleaning and slicing 90g of lettuce, 10g of roxburgh lettuce and 10g of roxburgh red lettuce, cleaning and shredding 6g of carrot and 5g of purple cabbage, cleaning and shredding 10g of yellow sweet pepper and 10g of red sweet pepper.

Then sterilizing vegetables for one time, and sterilizing shredded lettuce, Cyperus rotundus L, radix Dauci Sativae shred, and purple cabbage shred in 200mg/L sodium hypochlorite for 5 min.

And then, performing secondary sterilization on the vegetables, namely sterilizing the lettuce, the roxburgh red lettuce, the carrot shreds and the purple cabbage shreds by using subacid electrolyzed water of 50mg/L for 2min, draining water, and refrigerating at 4 ℃ for later use.

And putting the yellow sweet pepper shreds and the red sweet pepper shreds into boiled water which is 5 times of the sweet pepper shreds, scalding the boiled water for 10s, taking out the boiled water, draining, bagging the boiled water in a vegetable frame, and cooling the vegetable frame to the central temperature of 0-10 ℃ in vacuum.

Then placing quinoa in a dish, covering with a preservative film, placing into a steam box at 100 deg.C, steaming for 15min, taking out, measuring the central temperature T >85 deg.C, and having no condensate water on the surface.

Placing salad sauce with outer package and cooked chicken breast meat in 200mg/LNaClO outer package, sterilizing for 15min, taking out, cleaning with water, washing, wiping out outer package, naturally thawing cooked chicken breast meat until the center temperature T of food material is less than or equal to 10 deg.C, slicing cooked chicken breast meat into 4 × 3 × 0.4cm, and packaging salad sauce into small boxes of 15 mL.

The core temperature in this example is the temperature measured by inserting a temperature probe into the center of the stack of food products.

And packaging the treated vegetables, the quinoa, the cooked chicken breast and the salad sauce subpackaged into small boxes together to obtain the energy prefabricated salad.

In this example, the environmental cleanliness for packaging, storage and transportation is 100000 grades at a temperature of 4 ℃.

The invention provides an energy prefabricated salad, which comprises:

90g of lettuce, 10g of roxburgh red lettuce, 6g of carrot shreds, 5g of purple cabbage, 10g of yellow sweet pepper shreds, 10g of red sweet pepper shreds, 60g of smoked chicken breast, 10g of quinoa and 15g of salad sauce.

The energy of the energy prefabricated salad is 360kJ/100g, the protein is 13g/100g, the fat is 2.1g/100g, the storage temperature is 4 ℃, the shelf life is 144h, and the total number of microbial coloniesIs 1.58log CFU g^-1。

Effects and effects of the embodiments

The energy prefabricated salad according to the embodiment contains chicken breast and various fresh fruits and vegetables, can meet the requirements of most people for eating, can provide balanced nutrition and higher energy, and is rich in taste and suitable for eating. According to the method for manufacturing the energy prefabricated salad, vegetables are pretreated to obtain spare vegetables, the chenopodium quinoa is treated to obtain spare quinoa, the breast meat of the cooked chicken is pretreated to obtain spare cooked chicken breast meat, and the salad sauce subjected to outer package sterilization, the spare vegetables, the spare quinoa and the spare cooked chicken breast meat are packaged together at the temperature of 0-4 ℃.

In addition, in the embodiment, sodium hypochlorite (NaClO) and subacid electrolyzed water are respectively used as the primary sterilization process and the secondary sterilization process for sterilization treatment, the method is easy to operate, and the used sodium hypochlorite solution and subacid electrolyzed water have no residue and high safety.

The above embodiments are preferred examples of the present invention, and are not intended to limit the scope of the present invention.