CN103976412A - 一种白果罐头及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种白果罐头及其加工方法,其特征在于,包括腌制的白果和汤汁,腌制白果专门熬制的浓汤由以下重量比的成份加工而成:水250份、精盐7~9份、生抽5~7份、白砂糖3~5份、料酒3~4份、生姜2~4份、大葱5~8份、肉蔻0.2~0.4份、陈皮0.4~0.6份、花椒0.5~0.7份、茴香0.3~0.5份、香叶0.05~0.07份、复合维生素0.1~0.3份、鸡精0.2~0.3份、三七0.5~1份、枸杞子0.2~0.4份;罐头中的汤汁由以下重量比的成份组成:白果浓汤100份、淀粉1~2份、琼脂1~3份;白果和汤料的重量比为3∶2,利用本发明加工的白果,味道鲜美,并且保留了白果的营养元素,便于保存,并且感觉不到白果本身具有的苦味。
Description
技术领域
本发明涉及一种罐头,具体涉及一种白果罐头及其加工方法。
背景技术
白果又称银杏、公孙树子,个如杏核大小色洁白如玉,其味甘、苦、涩,可润肺,定喘,涩精,止带,寒热皆宜。主治喘咳痰多、赤白带下、小便白浊、小便频数、遗尿等症,过食易引起腹泄,一般人均可食用,特别适宜尿频者、体虚白带的女性。白果是营养丰富的高级滋补品,含有粗蛋白、粗脂肪、还原糖、核蛋白、矿物质、粗纤维及多种维生素等成份。据科学得出结论:每100g鲜白果中含蛋白质13.2g,碳水化合物72.6g,脂肪1.3g,且含有维生素C、核黄素、胡萝卜素、及钙、磷、铁、硒、钾、镁等多种微量元素,8种氨基酸,具有很高的食用价值、药用价值、保健价值,对人类健康有神奇的功效,白果不能生食,熟食不能过量,食时应去除绿色的胚,目前白果罐头一般加工成酸甜口的,这对于人们的健康不利,尤其对于一些喜爱白果的老人,更喜欢一些不添加糖的食品。
发明内容
本发明主要解决的技术问题是提供一种白果罐头及其加工方法,利用本发明加工的白果,咸味,味道鲜美,并且保留了白果的营养元素,便于保存,并且感觉不到白果本身具有的苦味。
为解决上述技术问题,本发明采用的一个技术方案是:
一种白果罐头,包括腌制的白果和汤汁,腌制白果专门熬制的浓汤由以下重量比的成份加工而成:水250份、精盐7~9份、生抽5~7份、白砂糖3~5份、料酒3~4份、生姜2~4份、大葱5~8份、肉蔻0.2~0.4份、陈皮0.4~0.6份、花椒0.5~0.7份、茴香0.3~0.5份、香叶0.05~0.07份、复合维生素0.1~0.3份、鸡精0.2~0.3份、三七0.5~1份、枸杞子0.2~0.4份;每100份白果加入按照上述比例加工而成的浓汤腌制;罐头中的汤汁由以下重量比的成份组成:白果浓汤100份、淀粉1~2份、琼脂1~3份;白果和汤料的重量比为3:2。
上述白果罐头的加工方法,包括以下步骤:
(1)挑选颗粒饱满的白果烘干,使其含水分约35~38%(带壳计),烘后进行去壳处理,然后再去除白果内膜;
(2)白果盐水预煮:去衣后的果肉于2%盐水中煮沸8分钟,清水淘洗,去衣及碎肉;
(3)汤料熬制:将水、精盐、生抽、白砂糖、料酒、生姜、大葱、肉蔻、陈皮、花椒、茴香、香叶、三七、枸杞子按照所述的比例进行配比,小火慢熬1~2个小时,在熬制结束前10分钟加入所述比例的复合维生素和鸡精。
(4)然后再在汤料中加入所述比例的淀粉和琼脂,调制汤料的粘稠度。
(5)装罐:将白果加入汤料中,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。
本发明的汤料配比合理,加工成的白果口味鲜美,便于携带,并且具有一定的补益作用。
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
一种白果罐头,包括腌制的白果和汤汁,腌制白果专门熬制的浓汤由以下重量比的成份加工而成:水250份、精盐7份、生抽5份、白砂糖3份、料酒3份、生姜2份、大葱5份、肉蔻0.2份、陈皮0.4份、花椒0.5份、茴香0.3份、香叶0.05份、复合维生素0.1份、鸡精0.2份、三七0.5份、枸杞子0.2份;每100份白果加入按照上述比例加工而成的浓汤腌制;罐头中的汤汁由以下重量比的成份组成:白果浓汤100份、淀粉1份、琼脂3份;白果和汤料的重量比为3:2。
上述白果罐头的加工方法,包括以下步骤:
(1)挑选颗粒饱满的白果烘干,使其含水分约35~38%(带壳计),烘后进行去壳处理,然后再去除白果内膜;
(2)白果盐水预煮:去衣后的果肉于2%盐水中煮沸8分钟,清水淘洗,去衣及碎肉;
(3)汤料熬制:将水、精盐、生抽、白砂糖、料酒、生姜、大葱、肉蔻、陈皮、花椒、茴香、香叶、三七、枸杞子按照所述的比例进行配比,小火慢熬1~2个小时,在熬制结束前10分钟加入所述比例的复合维生素和鸡精。
(4)然后再在汤料中加入所述比例的淀粉和琼脂,调制汤料的粘稠度。
(5)装罐:将白果加入汤料中,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
一种白果罐头,包括腌制的白果和汤汁,腌制白果专门熬制的浓汤由以下重量比的成份加工而成:水250份、精盐9份、生抽7份、白砂糖5份、料酒4份、生姜4份、大葱8份、肉蔻0.4份、陈皮0.6份、花椒0.7份、茴香0.5份、香叶0.07份、复合维生素0.3份、鸡精0.3份、三七1份、枸杞子0.4份;每100份白果加入按照上述比例加工而成的浓汤腌制;罐头中的汤汁由以下重量比的成份组成:白果浓汤100份、淀粉2份、琼脂1份;白果和汤料的重量比为3:2。
白果加工步骤同实施例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 (2)
1.一种白果罐头,其特征在于,包括腌制的白果和汤汁,腌制白果专门熬制的浓汤由以下重量比的成份加工而成:水250份、精盐7~9份、生抽5~7份、白砂糖3~5份、料酒3~4份、生姜2~4份、大葱5~8份、肉蔻0.2~0.4份、陈皮0.4~0.6份、花椒0.5~0.7份、茴香0.3~0.5份、香叶0.05~0.07份、复合维生素0.1~0.3份、鸡精0.2~0.3份、三七0.5~1份、枸杞子0.2~0.4份;每100份白果加入按照上述比例加工而成的浓汤腌制;罐头中的汤汁由以下重量比的成份组成:白果浓汤100份、淀粉1~2份、琼脂1~3份;白果和汤料的重量比为3:2。
2.一种如权利要求1所述白果罐头的加工方法,其特征在于包括以下步骤:
(1)挑选颗粒饱满的白果烘干,使其含水分约35~38%(带壳计),烘后进行去壳处理,然后再去除白果内膜;
(2)白果盐水预煮:去衣后的果肉于2%盐水中煮沸8分钟,清水淘洗,去衣及碎肉;
(3)汤料熬制:将水、精盐、生抽、白砂糖、料酒、生姜、大葱、肉蔻、陈皮、花椒、茴香、香叶、三七、枸杞子按照所述的比例进行配比,小火慢熬1~2个小时,并且在熬制过程中不断的加水,在熬制结束前10分钟加入所述比例的复合维生素和鸡精;
(4)然后再在汤料中加入所述比例的淀粉和琼脂,调制汤料的粘稠度;
(5)装罐:将白果加入汤料中,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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