CN103549342A - 一种苔干糟制即食品的生产工艺 - Google Patents
一种苔干糟制即食品的生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
本发明具体公开了一种苔干糟制即食品的生产工艺,其特征是采用原料选择及处理--晾晒--风味腌制液配制--腌制--包装、杀菌等步骤,其特色是用酿造红酒的酒糟分别与咸味剂、甜味剂、酸味剂、鲜味剂和天然调味剂浓缩制成腌制料液,与晾晒后的苔干丁或条进行腌制,先用抽真空浸渍继而于低温环境下进行自然浸渍,使得浸渍风味料渗透、入味均匀,菜质表面光洁美观,味藏其中。本发明生产工艺简单、成本低,且绿色环保、清洁卫生,产品营养丰富,食用方便,开袋即食,嚼食响脆有声,吃着香脆,口味醇和鲜美,给人们提供了一种苔干食品新产品,颇受市民欢迎。
Description
技术领域
本发明具体涉及一种苔干糟制即食品的生产工艺。
背景技术
苔干,又称贡菜或响菜,为菊科、莴苣属一年生草本植物蔬菜,苔干含有丰富的营养物质,除含有丰富的蛋白质、氨基酸、果胶、维生素、胡萝卜素以及碳水化合物外,尚含有钙、铁、锌、钾、钠、磷等常量和微量元素。据中国农科院研究的资料显示,苔干具有较高的营养和医疗价值,具有降血压,通经脉,活血健脑、开胸利气、壮筋骨,抗衰老,清热解毒,预防高血压,冠心病等功效。苔干色泽鲜绿、质地爽口、味若海蜇,食用价值极高,苔干食用方法多样,既可凉拌,又可热炒,制成咸、甜、麻辣不同风味均可,苔干食用方便,市场常见有腌制、糖拌、糖醋、麻辣等制成品销售,很受市民欢迎。
随着社会经济的发展,苔干产地产量不断增加,邳州市由于占居适宜苔干种植的地理优势,现已形成6万亩的种植面积,年产量4000吨(干制品),被国家质量监督检验检疫总局2013年第55号令公布邳州苔干地理产品标志。但就苔干的食用方法大都还沿袭古老的糖拌、糖醋拌食的方法,使得这一极具特色的绿色健康蔬菜不能得到普及和/或成为大众化的时尚消费风味食品。
现有技术中大都还是沿袭一种常规的腌制或泡制方法制作稍有口味改变的产品,如中国专利CN1055102A公开的“苔干系列风味食品”,该发明是由苔干、食盐、食糖、调味料调配而成;中国专利CN102100375A公开的“一种快餐绿色鲜苔干菜及调料”是由绿色鲜苔干菜和防腐水剂混合用塑料袋装成一定是小袋做成蔬菜包:食盐、味精、胡椒粉、鸡精粉、白砂糖、山梨酸钾,甜酱、芝麻油做成甜酱包;白醋做成液体包,用时由消费者自行调食;专利CN102813165A公开的“一种风味苔干的趁鲜加工方法”和CN102813164A公开的“一种风味苔干的加工方法”是选用优质苔干为原料切去老残茎叶,清洗干净后,送入冷库-5—-10℃冷藏2-3小时,然后置入-30—-25℃冷藏;加工前取出解冻至-5—-0℃后转入加工,其加工是将苔干送入0—5℃盐纯净水中浸泡30-40分钟,水中通入臭氧鼓泡杀菌抑酶护色,再将苔干切成1-1.5寸长的小段放在腌制液中浸泡1-2小时,然后再沥干腌制液经紫外光消毒10-12分钟,装袋,进行巴氏灭菌制成;CN103070377A公开的“一种泡椒苔干及其加工方法”是将苔干清洗复水、切条、烫漂冷却后,进行浸泡及真空包装、杀菌制成,其中浸泡液含有泡椒10%、食盐3%、白砂糖1.5%、味精0.7%、核苷酸二钠0.1%加水100%熬制而成,再添加醋酸0.1%,乳酸0.1%,柠檬酸0.4%,水溶性辣椒精油0.15%,青花椒精油0.01%,浓香型麻辣精油0.1%。从现有公开的技术中可以看出,均是以苔干为基本原料用不同比例的常规调味料腌制、泡制或混合而制成,产品风味都较为单一,实为现有民间食用苔干的大众化风味。将苔干这一具有地方特色的珍贵蔬菜制备成一种时尚风味别致的高端产品,使这一地域性食品走向千家万户和高档餐饮的餐桌,是苔干产地急需待开发的课题。
发明内容
本发明的目的在于针对现有产品的不足,提供一种最大限度保持苔干固有口感和营养成分的基础上,又添加入特殊风味的香气物质,生产一种具有特殊风味的苔干食品。
本发明的目的在于提供一种苔干糟制即食品的生产工艺。
本发明的目的是通过以下技术方案实现的:
本发明一种苔干糟制即食品的生产工艺,其特征在于,它包括以下工艺步骤:
步骤(一)原料选择及处理
选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长0.5cm的丁或长1-3cm的条,备用;
步骤(二)晾晒
将步骤(一)切成的苔干丁或条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干丁或条物料水分下降至30-35%时收起,备用;
步骤(三)风味腌制液配制
取酿造红酒的酒糟150-200g分别加水5倍、3倍、2倍常温浸泡2h、1.5和1h滤取汁液;再取风味调味剂200-300g加纯净水10倍,常温浸泡5-6h后,加热煮沸1-2h后滤取汁液,将上述汁液合并用500目工业滤布过滤后入锅,温火加热浓缩至1kg,制得风味腌制液,备用;
步骤(四)腌制
将步骤(二)晾晒后的苔干丁或条和步骤(三)制得的风味腌制液按重量比为1:0.8-1.0的比例放入真空釜中,在真空度为0.082-0.086MPa条件下,进行抽真空浸渍90-120min,然后破除真空,再将腌制物料连同腌制料液一并倒入腌制缸中,置于10-15℃环境下,浸渍20天以上,捞出,沥干;
步骤(五)包装、杀菌
将步骤(四)腌制好的苔干丁或条分别采用阻气性、防潮性好的延伸聚丙烯或聚乙烯复合膜,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即制得苔干糟制即食品成品。
上述所述的风味调味剂为咸味剂(包括但不限于食盐、酱油)、甜味剂(包括但不限于白砂糖、红砂糖、饴糖、山梨糖醇、L-阿拉伯糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、甜菊糖苷、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜)、酸味剂(包括但不限于柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋)、鲜味剂(包括但不限于谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、琥珀酸二钠、鸡精)、天然调味剂(包括但不限于花椒、胡椒、八角、姜、葱、大蒜、辣椒、孜然、桂皮、肉桂、芥末、草果、砂仁、肉蔻、良姜、丁香、白芷、小茴香、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、茶花、桃花、三七花、玫瑰花、丁香花和辛香料物质如五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合)。
上述所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶。
上述所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、茶花、桃花、三七花、玫瑰花、丁香花是其干花。
上述所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂及辛香料物质的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过300-500目筛应用。
上述所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂及辛香料物质的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过80-100目筛应用。
本发明的有益效果
本发明采用酿造红酒的酒糟分别与咸味剂、甜味剂、酸味剂、鲜味剂和天然调味剂浓缩制成腌制料液,与处理好经晾晒后的苔干丁或条进行腌制,初步采用抽真空浸渍继而于低温环境下进行自然浸渍,使得浸渍味料渗透、入味均匀、菜质表面光洁美观,味藏其中。本发明方法在保持苔干固有的独特口感和营养成分的同时,添加入了特殊风味的腌制料,使得不同口味需求的人们有着更多的选择,本发明制得的产品食用方便,开袋即食,嚼食响脆有声,吃着香脆,口味醇和鲜美,给人们提供了一种苔干食品新产品,丰富了人们的餐桌,本发明生产工艺简单、成本低,且绿色环保、清洁卫生、产品营养丰富,使用方便,具有较大的推广价值。
具体实施方式
根据本发明结合以下实施例对一种苔干糟制即食品的生产工艺进行详细说明。
实施例1
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长3cm的条,备用;
步骤(二)晾晒 将步骤(一)切好的苔干条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干条物料水分下降至30%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟1.5kg加纯净水7.5kg常温浸泡2h,滤取汁液,糟渣再加纯净水4.5kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水3kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂100目粉(如食盐0.5kg、花椒0.5kg、辣椒1.0kg)2kg加纯净水20kg,常温浸泡6h后,加热煮沸2h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,文火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液10kg混合,放入真空釜中,在真空度为0.082MPa条件下,进行抽真空浸渍120min,然后破除真空,再将苔干条连同腌制料液一并倒入腌制缸中,置于15℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干条采用阻气性、防潮性好的聚乙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
实施例2
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长2cm的条,备用;
步骤(二)晾晒 将步骤(一)切好的苔干条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干条物料水分下降至35%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟2kg加纯净水10kg常温浸泡2h,滤取汁液,糟渣再加纯净水6kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水4kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂300目粉(如食盐1kg、孜然0.5kg、辣椒0.2kg、花椒叶0.3kg、)2kg加纯净水20kg,常温浸泡6h后,加热煮沸2h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,文火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液10kg混合,放入真空釜中,在真空度为0.086MPa条件下,进行抽真空浸渍100min,然后破除真空,再将腌制物料连同腌制料液一并倒入腌制缸中,置于15℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干条采用阻气性、防潮性好的聚乙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
实施例3
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长2.5cm的条,备用;
步骤(二)晾晒 将步骤(一)切成的苔干条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干条物料水分下降至33%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟1.5kg加纯净水7.5kg常温浸泡2h,滤取汁液,糟渣再加纯净水4.5kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水3kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂800目粉(如小茴香0.5kg、荆芥叶0.5kg、白砂糖1kg)2kg和食醋0.8kg,酱油0.2kg加纯净水30kg后常温浸泡5h后,加热煮沸1h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,温火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液10kg混合,放入真空釜中,在真空度为0.085MPa条件下,进行抽真空浸渍90min,然后破除真空,再将腌制物料连同腌制料液一并倒入腌制缸中,置于13℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干条采用阻气性、防潮性好的延伸聚丙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
实施例4
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长0.5cm的丁,备用;
步骤(二)晾晒 将步骤(一)切好的苔干丁,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干丁物料水分下降至30%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟1.8kg加纯净水9kg常温浸泡2h,滤取汁液,糟渣再加纯净水5.4kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水3.6kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂500目粉(如菊花0.5kg、红茶1kg、木糖醇1.5kg)3kg加纯净水30kg,常温浸泡5h后,加热煮沸1.5h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,温火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液10kg混合,放入真空釜中,在真空度为0.084MPa条件下,进行抽真空浸渍110min,然后破除真空,再将腌制物料连同腌制料液一并倒入腌制缸中,置于10℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干丁采用阻气性、防潮性好的聚乙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
实施例5
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长2cm的条,备用;
步骤(二)晾晒 将步骤(一)切成的苔干条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干条物料水分下降至35%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟2kg加纯净水10kg常温浸泡2h,滤取汁液,糟渣再加纯净水6kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水4kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂350目粉(如食盐0.6kg、花椒0.2kg、八角0.2kg、姜0.2kg、桂皮0.2kg、胡椒0.1kg、丁香0.1kg、小茴香0.2kg、陈皮0.4kg、谷氨酸钠0.02kg、肌苷酸钠0.005kg、辣椒0.1kg)2.325kg加纯净水23.25kg,常温浸泡6h后,加热煮沸2h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,文火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液9kg混合,放入真空釜中,在真空度为0.085MPa条件下,进行抽真空浸渍100min,然后破除真空,再将苔干条连同腌制料液一并倒入腌制缸中,置于15℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干条采用阻气性、防潮性好的聚乙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
实施例6
步骤(一)原料选择及处理 选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长2.5cm的条,备用;
步骤(二)晾晒 将步骤(一)切成的苔干条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干条物料水分下降至30%时收起,备用;
步骤(三)风味腌制液配制 取酿造红酒的酒糟1.5kg加纯净水7.5kg常温浸泡2h,滤取汁液,糟渣再加纯净水4.5kg常温浸泡1.5h,滤取汁液,糟渣再加纯净水3kg常温浸泡1h,滤取汁液,合并汁液备用;另取风味调味剂500目粉(如枸杞叶0.5kg、绿茶0.5kg、桂花0.2kg、当归0.5kg、红砂糖1.2kg、柠檬酸0.05kg、食盐0.05kg)3kg加纯净水30kg,常温浸泡5h后,加热煮沸1.5h滤取汁液,将上述二种汁液合并用500目工业滤布过滤后入锅,文火加热浓缩至10kg,制得风味腌制液,备用;
步骤(四)腌制 将步骤(二)晾晒后的苔干条10kg和步骤(三)制得的风味腌制液8kg混合,放入真空釜中,在真空度为0.082MPa条件下,进行抽真空浸渍120min,然后破除真空,再将苔干条连同腌制料液一并倒入腌制缸中,置于10℃环境下,浸渍20天以上,捞出,沥干,备用;
步骤(五)包装、杀菌 将腌制后的苔干条采用阻气性、防潮性好的聚乙烯复合膜袋,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即得成品。
Claims (8)
1.一种苔干糟制即食品的生产工艺,其特征在于,它包括以下工艺步骤:
步骤(一)原料选择及处理
选择市售的优质干燥的苔干细条为原料,剪掉梢及梢以下杆部的干叶,切去根部木质化干基,置于含有重量比为0.25%食盐及0.15%柠檬酸的水溶液中浸泡8-10h后,捞出手工反复揉搓进行换清水搓洗,换水8-10次,每次揉搓不少于20分钟,使苔干的苦涩味质充分洗净,最后再用清洁水漂洗干净,捞出,沥干水分后,用刀切成长0.5cm的丁或长1-3cm的条,备用;
步骤(二)晾晒
将步骤(一)切成的苔干丁或条,摊放在箔席上于通风向阳处晾晒,晾晒期间每隔2小时揉搓1次,当晾晒苔干丁或条物料水分下降至30-35%时收起,备用;
步骤(三)风味腌制液配制
取酿造红酒的酒糟150-200g分别加水5倍、3倍、2倍常温浸泡2h、1.5和1h滤取汁液;再取风味调味剂200-300g加纯净水10倍,常温浸泡5-6h后,加热煮沸1-2h后滤取汁液,将上述汁液合并用500目工业滤布过滤后入锅,温火加热浓缩至1kg,制得风味腌制液,备用;
步骤(四)腌制
将步骤(二)晾晒后的苔干丁或条和步骤(三)制得的风味腌制液按重量比为1:0.8-1.0的比例放入真空釜中,在真空度为0.082-0.086MPa条件下,进行抽真空浸渍90-120min,然后破除真空,再将腌制物料连同腌制料液一并倒入腌制缸中,置于10-15℃环境下,浸渍20天以上,捞出,沥干;
步骤(五)包装、杀菌
将步骤(四)腌制好的苔干丁或条分别采用阻气性、防潮性好的延伸聚丙烯或聚乙烯复合膜,用抽真空密封包装机进行排气真空密封包装后,置于100℃沸水中杀菌20min,取出立即冷却,即制得苔干糟制即食品成品。
2.根据权利要求1所述的一种苔干糟制即食品的生产工艺,其特征在于,所述的风味调味剂为咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂。
3.根据权利要求2所述的一种苔干糟制即食品的生产工艺,其特征在于咸味剂是食盐、酱油,甜味剂是白砂糖、红砂糖、饴糖、山梨糖醇、L-阿拉伯糖、果糖、葡萄糖、菊苣糖、甘草、乳糖醇、甜菊糖苷、三氯蔗糖、木糖醇、麦芽糖醇、蜂蜜,酸味剂是柠檬酸、酒石酸、苹果酸、乳酸、磷酸、富马酸、食醋,鲜味剂是谷氨酸钠、肌苷酸钠、核糖核苷酸钠、鸟苷酸钠、琥珀酸二钠、鸡精,天然调味剂是花椒、胡椒、八角、姜、葱、大蒜、辣椒、孜然、桂皮、肉桂、芥末、草果、砂仁、肉蔻、良姜、丁香、白芷、小茴香、陈皮、当归、紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、红茶、绿茶、乌龙茶、菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、茶花、桃花、三七花、玫瑰花、丁香花、五香粉、咖喱粉、十三香中的一种或两种以及以上任意组合。
4.根据权利要求2或3所述的一种苔干糟制即食品的生产工艺,其特征在于,所述天然调味剂中的紫苏叶、花椒叶、小茴香叶、孜然叶、薄荷叶、荷叶、淡竹叶、菊苣叶、枸杞叶、银杏叶、桑叶、牛至叶、荆芥叶、绿茶是其干叶。
5.根据权利要求2或3所述的一种苔干糟制即食品的生产工艺,其特征在于,所述天然调味剂中的菊花、葛花、沙枣花、桅子花、茉莉花、桂花、刺玫花、茶花、桃花、三七花、玫瑰花、丁香花是其干花。
6.根据权利要求2或3所述的一种苔干糟制即食品的生产工艺,其特征在于,所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过300-500目筛应用。
7.根据权利要求2或3所述的一种苔干糟制即食品的生产工艺,其特征在于,所述的咸味剂、甜味剂、酸味剂、鲜味剂、天然调味剂的一种或两种以及以上任意的组合,除液体物质以外的固体物质,均应粉碎过80-100目筛应用。
8.一种苔干糟制即食品由权利要求1的生产工艺获得。
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CN106174374A (zh) * | 2016-06-27 | 2016-12-07 | 马傲 | 一种调味料的配方及其制作方法 |
CN114532505A (zh) * | 2022-03-16 | 2022-05-27 | 涡阳绿野食品有限公司 | 一种苔干腌制用揉搓装置 |
CN114532505B (zh) * | 2022-03-16 | 2023-09-29 | 涡阳绿野食品有限公司 | 一种苔干腌制用揉搓装置 |
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