CN103478657A - 一种薤白休闲食品及其生产方法 - Google Patents
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- 241000304531 Allium macrostemon Species 0.000 title claims abstract description 85
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- 238000010411 cooking Methods 0.000 claims abstract description 8
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
Abstract
本发明公开的一种薤白休闲食品及其生产方法,其特征是选择肉质脆酥、饱满,色白且大小均匀的新鲜薤白,削去根须及叶茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;置入蒸煮锅内常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,自然冷却后,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液后,用浓度为60%(VOL)的优质白酒洗去醉制薤白表皮残留的醉液,沥去余酒,置阴凉干燥通风处晾至醉制薤白表面充分干爽后,经包装、杀菌即制得成品。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种薤白休闲食品及其生产方法。
背景技术
薤白为百合科植物薤Allium chintngt G·Don的鲜茎,又称藠头、藠子、薤白头、荠头、野蒜等。多年生宿根草本,人工多为2年生栽培,状似大蒜,但不分瓣,以鳞茎蒸透或置沸水中烫透晒干入药,食用多以经腌制品或炒菜或煮熟食用,薤白口感脆嫩酸甜并略带辣口,十分爽口。薤白质地洁白,口感脆嫩,营养丰富,不仅是一道美味的食品,且还具有很好医疗应用价值和功效,具中华人民共和国药典介绍:薤白辛散苦降,温通滑利,善散阴寒之凝滞,通胸阳之壅结,为治胸痹之要药,适用于寒痰阴滞、胸阳不振所致的胸痹症;现代药理研究薤白具有扩张血管、抗心肌缺血、抗血栓形成、调脂、抗氧化等作用(中华人民共和国药典·临床用药须知,中药饮片卷,2010年版第615,617页)。作为食用,现有技术中有将薤白腌制成咸藠头,辣味藠头,酱渍藠头,糖醋藠头,藠头泡酸菜等,中国专利(CN101926446A)公开了一种“低盐腌制发酵藠头及其加工方法”、CN102511758A公开了“一种藠头的加工方法”、CN102266027A公开了一种“甜藠头罐头的制作方法”,200710078349.7公开了“一种辣椒泡藠头及其制备方法”,201210582271.3公开了“一种香辣藠头黑咸菜的制备方法”,201210582207.5公开了“一种生物发酵黑藠头及其制备方法”,从现有公开的技术中可以看出,大多开发产品都作为佐餐用小菜或烹调用料,将薤白开发为一种休闲性食品的产品还很少,罐头食品人们携带不方便,中国专利201210582340.0公开的“一种发酵黑藠头食品及其制备方法”,产品比较单调,不能给适宜更多口味需求的人们提供更多地选择。能将薤白这一具有保健功能和滋养功效的产品制备成更具有特色风味的休闲食品,以满足不同口味饮食习惯的人们的需求是本发明的目的所在。
发明内容
本发明的目的是区别于现有技术,将薤白制备成一种口味甘甜,柔软可口,筋道醇和的休闲型食品,使人们对食用薤白制品有更多的选择,增添人们的食用乐趣和喜食性,使更多的大众能够得益于薤白的滋养功效。
本发明的目的是提供一种薤白休闲食品。
本发明的另一目的还在于提供一种薤白休闲食品的生产方法。
为实现上述目的,本发明采用的技术方案是:
一种薤白休闲食品,其特征在于:
首先选择肉质脆酥、饱满,色白且大小均匀的新鲜薤白,削去根须及叶茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;置入蒸煮锅内常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,自然冷却后,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液后,用浓度为60%(VOL)的优质白酒洗去醉制薤白表皮残留的醉液,沥去余酒,置阴凉干燥通风处晾至醉制薤白表面充分干爽后,经包装、杀菌即制得成品。
上述所述的醉液,是由以下方法制得的:
取白砂糖150g,果葡糖浆150g,加水1000g,置入不锈钢锅内,加热至沸10分钟后,改文火熬制成糖浆,使糖浆定容在500g,移离火源,待糖浆温度下降至50℃时,加入柠檬皮汁200g和含有酒精浓度为60%(VOL)的优质酱香型白酒300g,充分搅拌均匀,制成醉液1000g,备用。
上述所述的柠檬皮汁,是由以下方法制得:
选择新鲜良好、成熟适度、表面光泽、无病虫害的柠檬果实,用削皮刀削取果皮,洗净,沥干水分后,切成丁,将切丁后的柠檬皮放入胶体磨中,同时加入柠檬皮1倍量的水(重量比)用胶体磨磨浆,过滤,得到柠檬皮汁,备用。
本发明所述的一种薤白休闲食品的生产方法,其特征在于,它包括以下顺序步骤:
(1)原料处理 选择肉质脆嫩、饱满,色白且大小均匀的新鲜薤白,削去根须及叶茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;
(2)蒸煮 将沥干水分的薤白,置入蒸煮锅内,常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,让其自然冷却;
(3)醉制 将冷却后的薤白,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液;剩下的醉液调配后可继续使用;
(4)晾干 将沥去醉液的醉制薤白,用浓度为60%(VOL)的优质白酒洗去表皮残留的醉液,沥干余酒,置阴凉、干燥通风处晾至醉制薤白表面充分干爽;
(5)包装 将晾至干爽后的醉制薤白经包装、杀菌后制得薤白休闲食品。
有益效果
本发明将薤白蒸煮后能有效地去除其辛辣刺激性味道,再将蒸煮后的薤白采用本发明选用的醉液进行醉制,能进一步提升和改善薤白的口味和品质得到改善,既能使其制成品质地柔软细嫩,醇和甘甜,能使嚼食口感筋道,别具风味,增添了人们的喜食性,增添人们对食用薤白的乐趣,增添了人们对食用薤白的选择性和方便性,产品具有广阔的市场前景。
具体实施方式
柠檬皮汁的制备
选择新鲜良好、成熟适度、表面光泽、无病虫害的柠檬果实,用削皮刀削去果皮,洗净,沥干水分后,切成丁,将切丁后的柠檬皮放入胶体磨中,同时加入柠檬皮1倍量的水(重量比)磨成浆,过滤,制得柠檬皮汁。
实施例2
醉液的制备:
称取白砂糖150g,果葡糖浆150g,加水1000g,置入不锈钢锅后,加热至沸10分钟后,改文火熬制糖浆,使糖浆定容在500g,移离火源,待糖浆温度下降至50℃时,加入实施例1制备的柠檬皮汁200g和含有酒精浓度为60%(VOL)的质酱香型白酒300g,充分搅拌均匀,制成醉液1000g。
实施例3
(1)选择肉质脆嫩、饱满,色白且大小均匀的新鲜薤白,削去根须及口茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;
(2)将沥干水分的薤白,置入蒸煮锅内,常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,让其自然冷却;
(3)取经冷却后的薤白,和实施例2制得的醉液,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液;
(4)将沥去醉液的醉制薤白,用浓度为60%(VOL)的优质白酒洗去表皮残留的醉液,沥干余酒,置阴凉、干燥通风处晾至醉制薤白表面干爽;
(5)将晾至干爽后的醉制薤白采用复合袋真空包装,经100℃、150min杀菌,即得。
Claims (3)
1.一种薤白休闲食品,其特征在于:首先选择肉质脆酥、饱满,色白且大小均匀的新鲜薤白,削去根须及叶茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;置入蒸煮锅内常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,自然冷却后,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液后,用浓度为60%(VOL)的优质白酒洗去醉制薤白表皮残留的醉液,沥去余酒,置阴凉干燥通风处晾至醉制薤白表面充分干爽后,经包装、杀菌即制得成品。
2.如权利要求1所述的薤白休闲食品,其特征在于,所述的醉液是由以下方法制得:取白砂糖150g,果葡糖浆150g,加水1000g,置入不锈钢锅内,加热至沸10分钟后,改文火熬制成糖浆,使糖浆定容在500g,移离火源,待糖浆温度下降至50℃时,加入柠檬皮汁200g和含有酒精浓度为60%(VOL)的优质酱香型白酒300g,充分搅拌均匀,制成醉液1000g;其中所述的柠檬皮汁,由以下方法制得:选择新鲜良好、成熟适度、表面光泽、无病虫害的柠檬果实,用削皮刀削取果皮,洗净,沥干水分后,切成丁,将切丁后的柠檬皮放入胶体磨中,同时加入柠檬皮1倍量的水(重量比)用胶体磨磨浆,过滤,得到柠檬皮汁,备用。
3.一种如权利要求1所述的薤白休闲食品的生产方法,其特征在于,它包括以下顺序步骤:
(1)原料处理 选择肉质脆嫩、饱满,色白且大小均匀的新鲜薤白,削去根须及叶茎,剥去外层老皮,置于清水池中边轻搓边清洗,除去泥沙和皮屑,用水冲洗干净后,捞出,沥干水分;
(2)蒸煮 将沥干水分的薤白,置入蒸煮锅内,常压蒸煮25-35分钟,将薤白蒸透至内无生芯后,取出,让其自然冷却;
(3)醉制 将冷却后的薤白,按薤白与醉液重量比为1:1.2混合装入不锈钢罐中,密闭,于5-10℃环境浸渍25天,其间每隔3天翻动1次,最后取出醉制的薤白,沥去薤白表面附着的醉液;
(4)晾干 将沥去醉液的醉制薤白,用浓度为60%(VOL)的优质白酒洗去表皮残留的醉液,沥干余酒,置阴凉、干燥通风处晾至醉制薤白表面充分干爽;
(5)包装 将晾至干爽后的醉制薤白经包装、杀菌后制得薤白休闲食品。
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