CN103960664A - 一种竹荪红螺罐头及其加工方法 - Google Patents
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Abstract
本发明公开了一种竹荪红螺罐头及其加工方法,其中竹荪红螺罐头包括固体和汤汁,其特征在于,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪20~30份、白芝麻仁3~5份、花生仁碎末5~10份、精盐4~6份、料酒1~3份、白砂糖3~5份、花椒0.2~0.5份、茴香0.1~0.4份、琼脂1~5份及其中药成份。本发明的竹荪红螺罐头,加入了中药成份,并且配比合理,使竹荪红螺罐头的营养价值更加丰富,滋补作用更强。
Description
技术领域
本发明涉及一种罐头,具体涉及一种竹荪红螺罐头及其加工方法。
背景技术
竹荪营养丰富,名列“四珍”(竹荪、猴头、香菇、银耳)之首。它具有延长汤羹等食品存放时间、保持菜肴鲜味不腐不馊的奇特功能,一向被帝王列为御膳,现在则是国宴中不可缺少的一味山珍。红螺肉含丰富的蛋白质,无机盐及多种维生素,性味甘凉,具有清热明目等作用,配以山珍之晶竹荪,不仅味鲜美,而且营养价值也很高。此汤含有较高的蛋白质、碳水化事物,以及人体所必需的多种氨基酸。红螺肉食疗作用与功效:具有养肝明目、滋肾补中的功效。治疗脾胃虚弱、神经,衰弱、两目昏花、视物不清等症,因此竹荪红螺汤是一道非常滋补的药膳,具有十分丰富的营养价值。目前对于竹荪田螺罐头的研究还鲜为人知。
发明内容
本发明的竹荪红螺罐头,加入了中药成份,并且配比合理,使竹荪红螺罐头的营养价值更加丰富,滋补作用更强。
为解决上述技术问题,本发明采用的一个技术方案是:
一种竹荪红螺罐头,包括固体和汤汁,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪20~30份、白芝麻仁3~5份、花生仁碎末5~10份、精盐4~6份、料酒1~3份、白砂糖3~5份、花椒0.2~0.5份、茴香0.1~0.4份、香叶0.05~0.1份、山奈0.05~0.08份、白芷0.05~0.1份、草果0.03~0.06份、黄芪0.5~1份、党参0.5~1份、枸杞0.5~1份、绞股蓝0.01~0.05份、银杏根0.1~0.3份、琼脂1~5份。
上述的竹荪和红螺的重量比为:1:3~5。
上述竹荪红螺罐头的制备方法,包括以下步骤:
(1)预处理:选料、清洗,将红螺肉取出;
(2)红螺肉的腌制:将取出的红螺肉加入适量精盐、白砂糖、复合维生素、鸡精进行混合腌制30~60分钟;
(3)红螺肉的热加工:将步骤(2)中腌制好的红螺肉,放入水中进行加热30~60min;
(4)汤液的的熬制:将清洗好的竹荪放入水中,加入料酒、白砂糖进行加热,将花椒、茴香、香叶、山奈、白芷、草果、黄芪、党参、枸杞、绞股蓝、银杏根用纱布包扎后投入开锅后的水中,加热30min后加入精盐,小火熬制1~2小时;
(5)加热完毕后,分别取出料包和竹荪,加入白芝麻仁、花生仁碎末,汤汁冷却后加入琼脂,搅拌均匀;
(6)装罐:将步骤(3)所述热加工得到的红螺肉和步骤(4)中的竹荪定量装入经清洗、消毒过的玻璃瓶中,加入汤液,将其放在排气箱中进行排气,当罐内中心温度达80℃左右时,即用封罐机进行封口,再将罐头在高压锅中进行杀菌,此后用热水分段冷却即成。
本发明的有益效果是:
将红螺做成罐头,可以方便携带;竹荪和红螺在一起食用,营养价值丰富。并且在汤汁中加入了中药成份,健脾养胃,滋补作用更强,并且本发明科学配比,味道鲜美。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种竹荪红螺罐头,包括固体和汤汁,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪20份、白芝麻仁3份、花生仁碎末5份、精盐4份、料酒1份、白砂糖3份、花椒0.2份、茴香0.1份、香叶0.05份、山奈0.05份、白芷0.05份、草果0.03份、黄芪0.5份、党参0.5份、枸杞0.5份、绞股蓝0.01份、银杏根0.1份、琼脂1份。
上述的竹荪和红螺的重量比为:1:3。
上述竹荪红螺罐头的制备方法,包括以下步骤:
(1)预处理:选料、清洗,将红螺肉取出;
(2)红螺肉的腌制:将取出的红螺肉加入适量精盐、白砂糖、复合维生素、鸡精进行混合腌制30~60分钟;
(3)红螺肉的热加工:将步骤(2)中腌制好的红螺肉,放入水中进行加热30~60min;
(4)汤液的的熬制:将清洗好的竹荪放入水中,加入料酒、白砂糖进行加热,将花椒、茴香、香叶、山奈、白芷、草果、黄芪、党参、枸杞、绞股蓝、银杏根用纱布包扎后投入开锅后的水中,加热30min后加入精盐,小火熬制1~2小时;
(5)加热完毕后,分别取出料包和竹荪,加入白芝麻仁、花生仁碎末,汤汁冷却后加入琼脂,搅拌均匀。
(6)装罐:将步骤(3)所述热加工得到的红螺肉和步骤(4)中的竹荪定量装入经清洗、消毒过的玻璃瓶中,加入汤液,将其放在排气箱中进行排气,当罐内中心温度达
80℃左右时,即用封罐机进行封口,再将罐头在高压锅中进行杀菌,此后用热水分段冷却即成。
实施例2
一种竹荪红螺罐头,包括固体和汤汁,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪25份、白芝麻仁4份、花生仁碎末7份、精盐5份、料酒2份、白砂糖4份、花椒0.3份、茴香0.3份、香叶0.07份、山奈0.06份、白芷0.06份、草果0.05份、黄芪0.7份、党参0.7份、枸杞0.8份、绞股蓝0.04份、银杏根0.2份、琼脂3份。
上述的竹荪和红螺的重量比为:1:4。
步骤同实施例1。
实施例3
一种竹荪红螺罐头,包括固体和汤汁,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪30份、白芝麻仁5份、花生仁碎末10份、精盐6份、料酒3份、白砂糖5份、花椒0.5份、茴香0.4份、香叶0.1份、山奈0.08份、白芷0.1份、草果0.06份、黄芪1份、党参1份、枸杞1份、绞股蓝0.05份、银杏根0.3份、琼脂5份。
上述的竹荪和红螺的重量比为:1:5。
步骤同实施例1。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (3)
1.一种竹荪红螺罐头,包括固体和汤汁,其特征在于,固体包括竹荪和红螺,汤汁包括以下质量份的原料:竹荪20~30份、白芝麻仁3~5份、花生仁碎末5~10份、精盐4~6份、料酒1~3份、白砂糖3~5份、花椒0.2~0.5份、茴香0.1~0.4份、香叶0.05~0.1份、山奈0.05~0.08份、白芷0.05~0.1份、草果0.03~0.06份、黄芪0.5~1份、党参0.5~1份、枸杞0.5~1份、绞股蓝0.01~0.05份、银杏根0.1~0.3份、琼脂1~5份。
2.根据权利要求1所述的竹荪红螺罐头,所述的竹荪和红螺的重量比为:1:3~5。
3.一种如权利要求1所述竹荪红螺罐头的加工方法,其特征在于包括以下步骤:
(1)预处理:选料、清洗,将红螺肉取出;
(2)红螺肉的腌制:将取出的红螺肉加入适量精盐、白砂糖、复合维生素、鸡精进行混合腌制30~60分钟;
(3)红螺肉的热加工:将步骤(2)中腌制好的红螺肉,放入水中进行加热30~60min;
(4)汤液的的熬制:将清洗好的竹荪放入水中,加入料酒、白砂糖进行加热,将花椒、茴香、香叶、山奈、白芷、草果、黄芪、党参、枸杞、绞股蓝、银杏根用纱布包扎后投入开锅后的水中,加热30min后加入精盐,小火熬制1~2小时;
(5)加热完毕后,分别取出料包和竹荪,加入白芝麻仁、花生仁碎末,汤汁冷却后加入琼脂,搅拌均匀;
(6)装罐:将步骤(3)所述热加工得到的红螺肉和步骤(4)中的竹荪定量装入经清洗、消毒过的玻璃瓶中,加入汤液,将其放在排气箱中进行排气,当罐内中心温度达
80℃左右时,即用封罐机进行封口,再将罐头在高压锅中进行杀菌,此后用热水分段冷却即成。
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Cited By (2)
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CN104705708A (zh) * | 2015-04-09 | 2015-06-17 | 王振祥 | 一种对糖尿病人有食疗作用的螺肉丸子 |
CN108850920A (zh) * | 2018-06-19 | 2018-11-23 | 邓煜 | 一种参芪橄榄罐头及其制备方法 |
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