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发明授权
CN103610004B 一种即食型紫苏调味菜及其制备方法 有权

一种即食型紫苏调味菜及其制备方法
摘要：
本发明公开了一种即食型紫苏调味菜及其制备方法，包括此种即食型紫苏调味菜原料制成：紫苏叶80-85，蒜头5-10，食盐3-5，酱油2-3，蔗糖0.5-2。此种即食型紫苏调味菜的制备方法：1)、原料采收；2)、清洗；3)、热烫；4)切碎；5)、混料调味；6)、密封渍制：将搅拌均匀的原料放进容器中渍腌制60-90天。本方法操作简单，生产成本低，生产出的产品在腌制和装瓶出厂均无须添加防腐剂，耐贮藏，便于食用携带，深受广大群众的喜爱。
摘要（英）：

The invention discloses a ready-to-eat perilla seasoning dish and a preparation method of the ready-to-eat perilla seasoning dish. The ready-to-eat perilla seasoning dish is prepared from the raw materials in parts by weight: 80-85 parts of perilla leaves, 5-10 parts of garlic bulbs, 3-5 parts of edible salt, 2-3 parts of soybean sauce and 0.5-2 parts of saccharose. The preparation method of the ready-to-eat perilla seasoning dish comprises the steps of (1) raw material picking; (2) cleaning; (3) blanching; (4) chopping; (5) blending and seasoning; and (6) sealed pickling: putting the uniformly stirred raw materials into a container for pickling for 60-90 days. The method disclosed by the invention is easy to operate and low in production cost; a preservative does not need to be added into a prepared product during pickling, bottling and delivery; the product can be stored for a long time, is convenient to eat and carry and is deeply favored by people.

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