CN103621953A - 一种梅菜粉 - Google Patents
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Classifications
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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
- 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
本发明公开了一种梅菜粉,是以腌制过的梅菜为原料,将其烹炒熟后进一步粉碎,或先将其打浆,匀浆后再进行喷雾干燥而成的粉末状颗粒。本发明将腌制后的梅菜加工成粉末状颗粒,能很好的保留梅菜的沉香味道及其中的糖类、蛋白质、维生素、氨基酸及微量元素,在烹饪时可直接加入菜肴中用以调味,替代少量的氯化钠,烹饪菜肴时无需加入味精或鸡精,即可获得咸鲜美味的口感;梅菜粉可直接用于制作传统的梅菜系列菜肴,获得梅菜风味;还可以将梅菜粉直接冲调成梅菜汁,具有淡淡的咸味,具有良好的保健效果,或是辅以酸甜类的果汁饮用,具有丰富的口感,且使用方便。
Description
技术领域
本发明涉及一种蔬菜粉,具体是一种梅菜粉,属于食品加工技术领域。
背景技术
蔬菜粉是由脱水蔬菜延伸发展而来。新鲜蔬菜加工成蔬菜粉的优点是:水分含量低,可以延长贮藏期,降低贮藏、运输、包装等费用;蔬菜粉加工原料利用率高,特别是对原料的大小、形状没有严格要求,拓宽了蔬菜的应用范围。研究表明,蔬菜粉几乎能应用到食品加工的各个领域,可用于提高食品的营养成分,并改善其色泽和风味等,并且可以取代当今社会人造色素的使用,对我们广大消费者的健康带来了保障。
专利ZL93115790.0公开了一种用新鲜水果或者蔬菜制取水果粉或者蔬菜粉的方法,该方法包括:经预选的新鲜水果或者蔬菜,通过清洗机清洗干净,之后进入破碎打浆工序制成泥状浆,分离出渣子得到浆液,浆液通过卧式复辊干燥机干燥成粉。专利ZL200410043679.9 公开了一种微胶囊营养蔬菜粉的制作方法,是将蔬菜原料经过灭酶、榨汁、高压均质破碎、真空浓缩、喷雾造粒、冷冻干燥、包装制得产品,该产品采用微胶囊包埋技术,有效的保持了天然蔬菜中的的营养成分、生物活性和食品的色香味等。
梅菜是广东惠州的特产,梅菜与芥菜属同一种类,外形相似,因其对气候的要求较严,一般只在秋后入冬时分种植,收成后用盐经特别的工艺腌制而成,是国内少有的一个蔬菜品种之一。腌制好的梅菜外观黄中带青,有少量盐分析出,手感柔软,有浓郁的梅菜沉香味道,清脆爽口,梅菜不寒、不燥、不湿、不热,不仅可独成一味菜,又可以把作配料制成梅菜蒸猪肉、梅菜蒸牛肉、梅菜蒸鲜鱼等菜肴。据报道,梅菜含糖5.7%、蛋白质5.6%、并含有多种维生素、17种氨基酸及锌、镁、钾等7种人体所需的微量元素,具有消滞健胃、隆脂、降压等保健功效,并获美国食口管理局认可,被定为“天然健康食品”。
随着人们生活水平的提高和技术进步,研制出了一些梅菜的加工食品。例如:专利申请201010240656.2公开了一种即食梅菜,该方法是将十字花科芸薹属的大叶芥菜为主要原料进行预处理,然后腌制、转池、晾晒、脆化、纯种乳酸菌发酵、除亚硝酸盐、包装、灭菌,最后得到。虽然该方法是一种成本低、工艺较为简单的加工即食梅菜的方法,但是其加工过程还是使用了人工添加剂。申请号:201210081583.6,名称“梅菜酥饼及其制作方法”的申请公开了一种梅菜酥饼及其制作方法,梅菜酥饼的制作方法为:先将梅菜洗净、切丝后低温烘干,再加入香草粉、辣肉松调味,备用;将低筋面粉中依次加入吉士粉、白砂糖,再加入酥油、猪油,搅拌均匀;将混合均匀的梅菜丝加入到粉料中,搅拌均匀成型烘烤,其所述梅菜酥饼首创以梅菜作为酥饼原料,并加入香草粉、辣肉松调味,以酥软面料混合、烘烤制成。专利ZL201210069132.0公开了一种梅菜扣肉调理包的配方及其加工工艺,所述配方由以下重量份数的原料制成:猪五花肉8~15份、大豆油 0.5~1.5份、姜0.1~0.3份、葱0.2~0.8份、黄酒0.2~0.9份、老抽2~3份、生抽0.1~0.5份、白砂糖3.5~4.5份、梅干菜40~45份、 味精0.5~1.5份、鸡精0.6~1.5份、盐0.2~0.8份、淀粉 0.5~1份、水1~3份;其加工工艺包括以下步骤:猪肉加工工艺;梅菜加工工艺;包装;预冷、速冻。上述的这些梅菜加工得到的产品体现了人们对传统地方特色食品的重视,并不断的实现其工业化,增加便利性。
未见有一种以腌制过的梅菜为原料制备梅菜粉。
发明内容
本发明目的在于针对现有技术的不足,提供一种梅菜粉,该梅菜粉能很好的保留梅菜的沉香味道及其中的糖类、蛋白质、维生素、氨基酸及微量元素,在烹饪时可直接加入菜肴中用以调味,还可以直接冲调成梅菜汁,使用方便。
为解决上述问题,本发明所采用的技术方案是:一种梅菜粉,是以腌制过的梅菜为原料,将其烹炒熟后进一步粉碎,或先将其打浆,匀浆后再进行喷雾干燥而成的粉末状颗粒。
所述腌制过的梅菜原料在炒制或打浆前经过如下预处理:将腌制后的梅菜,以清水冲洗2-3遍,以清水浸泡1-2小时,再以清水搓洗2-3遍至品尝仍有淡淡咸味,然后拧干。
所述烹炒的条件为:采用滚筒翻炒或在90-100℃高温下快速翻炒,直至其水分含量为5-9%。
所述打浆前,梅菜原料经过预处理后,先在蒸汽中,蒸煮3-5分钟,再进行打浆。
所述打浆按以下方法进行:将蒸熟的梅菜用匀浆机打浆,用8目~20目滤布过滤,再以转速2000r/min~5000r/min离心分离其中的大分子悬浮物质,然后经高温瞬时杀菌。
所述喷雾干燥采用常规方法,制备成10-16目的粉末状颗粒。
本发明制得的梅菜粉用以烹制菜肴时调味或直接冲调成汁。
本发明相对于现有技术的有益效果是:将腌制后的梅菜加工成粉末状颗粒,能很好的保留梅菜的沉香味道及其中的糖类、蛋白质、维生素、氨基酸及微量元素,在烹饪时可直接加入菜肴中用以调味,替代少量的氯化钠,烹饪菜肴时无需加入味精或鸡精,即可获得咸鲜美味的口感;梅菜粉可直接用于制作传统的梅菜系列菜肴,获得梅菜风味;还可以将梅菜粉直接冲调成梅菜汁,具有淡淡的咸味,具有良好的保健效果,或是辅以酸甜类的果汁饮用,具有丰富的口感,且使用方便。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1 采用如下步骤制备本发明的梅菜粉:将腌制后的梅菜,以清水冲洗2-3遍,以清水浸泡2小时,再以清水搓洗2遍至品尝仍有淡淡咸味,然后拧干;采用滚筒翻炒或在90℃高温下快速翻炒,直至其水分含量为9%;采用粉碎机粉碎,制粒机制粒,在55-60℃,干燥时间20min的条件下干燥至颗粒水分在5%,然后过16目筛整粒,包装,即可。
实施例2 采用如下步骤制备本发明的梅菜粉:将腌制后的梅菜,以清水冲洗2-3遍,以清水浸泡1小时,再以清水搓洗3遍至品尝仍有淡淡咸味,然后拧干;采用滚筒翻炒或在100℃高温下快速翻炒,直至其水分含量为5%;采用粉碎机粉碎,制粒机制粒,在60-65℃,干燥时间10min的条件下干燥至颗粒水分在3%,然后过16目筛整粒,包装,即可。
实施例3采用如下步骤制备本发明的梅菜粉:将腌制后的梅菜,以清水冲洗3遍,以清水浸泡2小时,再以清水搓洗3遍,然后拧干;在蒸汽中,蒸煮3分钟,再按以下方法进行打浆:将蒸熟的梅菜用匀浆机打浆,用20目滤布过滤,再以转速4000r/min离心分离其中的大分子悬浮物质,然后经高温瞬时杀菌,获得浆料,采用常规喷雾干燥工艺进行制粒,过16目筛,制得。
实施例4采用如下步骤制备本发明的梅菜粉:将腌制后的梅菜,以清水冲洗2遍,以清水浸泡1.5小时,再以清水搓洗2遍,然后拧干;在蒸汽中,蒸煮5分钟,再按以下方法进行打浆:将蒸熟的梅菜用匀浆机打浆,用8目滤布过滤,再以转速5000r/min离心分离其中的大分子悬浮物质,然后经高温瞬时杀菌,获得浆料,采用常规喷雾干燥工艺进行制粒,过10目筛,制得。
实施例5采用如下步骤制备本发明的梅菜粉:将腌制后的梅菜,以清水冲洗2遍,以清水浸泡1小时,再以清水搓洗2遍至品尝仍有淡淡咸味,然后拧干;在蒸汽中,蒸煮4分钟,再按以下方法进行打浆:将蒸熟的梅菜用匀浆机打浆,用10目滤布过滤,再以转速2000r/min离心分离其中的大分子悬浮物质,然后经高温瞬时杀菌,获得浆料,采用常规喷雾干燥工艺进行制粒,过16目筛,制得。
Claims (7)
1.一种梅菜粉,其特征在于:是以腌制过的梅菜为原料,将其烹炒熟后进一步粉碎,或先将其打浆,匀浆后再进行喷雾干燥而成的粉末状颗粒。
2. 根据权利要求1所述的梅菜粉,其特征在于:所述腌制过的梅菜原料在炒制或打浆前经过如下预处理:将腌制后的梅菜,以清水冲洗2-3遍,以清水浸泡1-2小时,再以清水搓洗2-3遍至品尝仍有淡淡咸味,然后拧干。
3.根据权利要求1所述的梅菜粉,其特征在于:所述烹炒的条件为:采用滚筒翻炒或在90-100℃高温下快速翻炒,直至其水分含量为5-9%。
4.根据权利要求1所述的梅菜粉,其特征在于:所述打浆前,梅菜原料经过预处理后,先在蒸汽中,蒸煮3-5分钟,再进行打浆。
5.根据权利要求4所述的梅菜粉,其特征在于:所述打浆按以下方法进行:将蒸熟的梅菜用匀浆机打浆,用8目~20目滤布过滤,再以转速2000r/min~5000r/min离心分离其中的大分子悬浮物质,然后经高温瞬时杀菌。
6.根据权利要求1所述的梅菜粉,其特征在于:所述喷雾干燥采用常规方法,制备成10-16目的粉末状颗粒。
7.根据权利要求1所述的梅菜粉,其特征在于:制得的梅菜粉用以烹制菜肴时调味或直接冲调成汁。
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