NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM
发明人:
TSENG, YU HSIU,曾裕琇,曾裕琇,LEE, BOR HON,李柏宏,李柏宏,OU, CHAN YIN,欧展吟,歐展吟
申请号：
TW102148116
公开号：
TW201524377A
申请日:
2013.12.25
申请国别(地区):
TW
年份:
2015
代理人:
摘要：
The present invention is method for processing ingredients comprises ingredient sealing processing and aging processing.The ingredient sealng processing means adding seasoning in bag which mixed with ferment fungus or enzyme liquid.For different ingredient, seasoning or ferment fungus or enzyme liquid changes accordingly.According to the degree of fermentation that ingredient need to vacuum and seal bag.After ingredient sealing processing, the next step is aging processing.The aging processing will heat sealed bag in low temperature.After heating, the sealed bag will be packaged.The present invention is convenient and can shorten the time for cooking.本發明係有關一種食材加工處理方法,其方法步驟主要係包括食材封裝處理與熟成處理所構成,其中,該食材封裝處理主要係在於袋體內添加發酵菌體或酵素液及調味料,並且依該食材的不同而添加不同的發酵菌體或酵素液及調味料,接著再依照各食材欲達到的發酵程度不同將袋體抽取不同的真空度並進行密封真空袋,而密封真空袋完成之後則送至熟成處理,其熟成處理係將密封之袋體以低溫加熱方式進行加熱,加熱完成後則可包裝成品包,其欲醃漬食材係藉由袋體內的氣體與發酵菌體或酵素液及調味料進行發酵反應,當袋體內發酵菌體或酵素液發酵完成之後,其醃漬食材則可停滯於一程度之發酵,進而達到控制發酵程度與口味,藉之,該結構可增加烹飪上之便利性與節省烹飪時間之功效,進而提升其實用價值。1‧‧‧食材封裝處理11‧‧‧清洗食材12‧‧‧裁切食材13‧‧‧置入袋體14‧‧‧添加發酵菌體或酵素液及調味料15‧‧‧密封真空袋2‧‧‧熟成處理21‧‧‧低溫加熱22‧‧‧包裝成品包
