荠菜干制工艺和即食汤配方的探索

Exploration of the shepherd′s-purse drying technology and its instant soup recipe

研究了荠菜的干制工艺并初步探索形成了荠菜即食汤配方.实验所得到的荠菜干制的最佳条件是烫漂温度85℃,烫漂时间30s,柠檬酸浓度0.5%,干燥方式为微波干燥,100℃,1.5min,荠菜即食汤的最佳配方为菜包最佳配比为香菜0.4g,葱花0.6g,胡萝卜1.0g,豆腐干1.5g;料包配比为食盐1.0g,花椒粉0.4g,香菇粉0.6g,味精0.6g.

The drying technology of Shepherd′spurse was explored,and its instant soup recipe were preliminarily optimized.The best condition of blanching temperature and time was 85 ℃.and 30 s,respectively.The concentration of citric acid was 0.5%.The method of drying was microwave drying with 100 ℃ and 1.5 min.The best recipe of shepherd′spurse soup was the mix of vegetables package with dried parsley 0.4 g,dried onion 0.6 g,dried carrot 1.0 g,the oilboiled tofu 1.5g,while the spice package ratio was salt 1.0 g,pepper powder 0.4 g,shiitake powder 0.6 g,MSG 0.6 g.