CN104026509A - 焦枣的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明涉及一种焦枣的加工方法，具体包括如下步骤：(1)分选，(2)清洗，(3)杀青，(4)蒸煮，(5)烘干。本发明通过将鲜枣经过热水杀青，保持了枣肉原有色泽并促进形成良好的香气；同时整个加工过程能够有效避免营养物质的流失，最大限度保留枣子的有益成分。本发明的加工方法采用纯自然原料，不使用任何添加剂，所加工的焦枣产品，色泽鲜亮、肉质细腻、枣香浓郁、营养卫生。
Description
技术领域
本发明涉及一种枣的加工方法，尤其是涉及一种焦枣的加工方法。
背景技术
枣自古以来就被列为“五果”（桃、李、梅、杏、枣）之一，历史悠久，枣能够提高人体的免疫力，并可抑制癌细胞；经常食用鲜枣的人很少患胆结石，这是因为枣子中的维生素C含量特别高，使体内多余的胆固醇转变为胆汁酸，胆固醇少了，结石形成的概率也就随之减少；枣子中还含有大量的维生素P，它能减少血管脆性，降低血管通透性，增强维生素C的活性，能对人体的毛细血管起健全作用，因此常吃枣子可以有效地预防和治疗高血压以及心血管疾病；枣中富含钙和铁，对防治骨质疏松有重要作用，中老年人更年期经常会骨质疏松，正在生长发育高峰的青少年和女性容易发生贫血，枣对他们会有十分理想的食疗作用，其效果通常是药物不能比拟的。
枣的品种繁多，加工方法也各异；一般情况下，焦枣的加工方法比较复杂，加工的工序也比较多。
发明内容
本发明目的在于提供一种焦枣的加工方法，该方法生产的焦枣产品色泽鲜亮、肉质细腻、枣香浓郁、营养卫生，满足消费者对于高品质焦枣产品的需求。
为了实现上述目的，本发明提供了如下技术方案：
一种焦枣的加工方法，具体包括如下步骤：
(1)分选：将枣果按照果形的大小分类，并将缺陷果、杂质拣出；
(2)清洗：将分级后的枣果分别放入清水池中清洗，再用流动水冲洗5至8分钟；
(3)杀青：将清洗过的枣果放入温度为65—70℃的热水中反复搅拌2—5分钟，至枣果表皮发黄时捞起，放入篾篓中晾干至枣果呈枣红色，然后放入太阳下微晒3—5个小时至枣果体形变软；
(4)蒸煮：将经过杀青变软的枣果直接下锅蒸煮20—30分钟，然后就锅翻炒直至水分炒干；
(5)烘干：小火慢烤36—48小时，至枣果水分含量小于20%即得焦枣成品。
上述步骤(4)中可用蒸笼将经过杀青变软的枣果蒸煮20—30分钟，然后进入下一步烘干。
上述步骤(5)中用竹炭或木炭炭火烘烤。
本发明的有益效果在于：
l、本发明通过将鲜枣经过热水杀青，保持了枣肉原有色泽并促进形成良好的香气；
2、本发明的加工方法采用纯自然原料，不使用任何添加剂；同时整个加工过程能够有效避免营养物质的流失，最大限度保留枣子的有益成分；
3、本发明的加工方法所加工的焦枣产品，色泽鲜亮、肉质细腻、枣香浓郁、营养卫生。
具体实施方式
下面，结合实施例进一步说明本发明。
本实施例中原料枣果选自池州市贵池区棠溪镇西山村所产冬瓜枣的新鲜熟果，枣果生长期100—110天。
本发明的一种焦枣的加工方法，具体包括如下步骤：
(1)分选：将采摘的枣果按照果形的大小用机械进行分类，分5—6个等级，并将缺陷果、杂质拣出；
(2)清洗：将分级后的枣果分别放入清水池中清洗，再用流动水冲洗5至8分钟；
(3)杀青：将清洗过的枣果放入温度为65—70℃的热水中反复搅拌2—5分钟，至枣果表皮发黄时捞起，放入篾篓中晾干至枣果呈枣红色，然后放入太阳下微晒3—5个小时至枣果体形变软；
(4)蒸煮：将经过杀青变软的枣果直接下锅蒸煮20—30分钟，然后就锅翻炒直至水分炒干；或者用木制蒸笼经过杀青变软的枣果蒸煮20—30分钟，然后进入下一步烘干 ；
(5)烘干：用竹炭或木炭炭火烘烤，小火慢烤36—48小时，至枣果水分含量小于20%即得焦枣成品。
以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围之中。
Claims (3)
1.一种焦枣的加工方法，其特征在于具体包括如下步骤：
(1)分选：将枣果按照果形的大小分类，并将缺陷果、杂质拣出；
(2)清洗：将分级后的枣果分别放入清水池中清洗，再用流动水冲洗5至8分钟；
(3)杀青：将清洗过的枣果放入温度为65—70℃的热水中反复搅拌2—5分钟，至枣果表皮发黄时捞起，放入篾篓中晾干至枣果呈枣红色，然后放入太阳下微晒3—5个小时至枣果体形变软；
(4)蒸煮：将经过杀青变软的枣果直接下锅蒸煮20—30分钟，然后就锅翻炒直至水分炒干；
(5)烘干：小火慢烤36—48小时，至枣果水分含量小于20%即得焦枣成品。
2.如权利要求1所述的一种焦枣的加工方法，其特征在于：所述步骤(4)中可用蒸笼将经过杀青变软的枣果蒸煮20—30分钟，然后进入下一步烘干。
3.如权利要求1所述的一种焦枣的加工方法，其特征在于：所述步骤(5)中用竹炭或木炭炭火烘烤。
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| CN201410276139.9A CN104026509A (zh) | 2014-06-20 | 2014-06-20 | 焦枣的加工方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192208A (zh) * | 2015-10-30 | 2015-12-30 | 樊建生 | 养心焦枣茶及其制作方法 |
| CN108783295A (zh) * | 2018-05-28 | 2018-11-13 | 义乌凌川科技有限公司 | 一种南枣的加工方法 |
| CN108782893A (zh) * | 2018-06-27 | 2018-11-13 | 张磊 | 代茶饮焦酸枣的制备方法 |
-
2014
- 2014-06-20 CN CN201410276139.9A patent/CN104026509A/zh active Pending
Non-Patent Citations (4)
| Title |
|---|
| 倪平: "西山焦枣生产质量控制措施", 《安徽林业科技》 * |
| 李娜: "西山焦枣生物学特性和加工工艺的研究", 《中国优秀硕士学位论文全文数据库》 * |
| 杨新义!贵池市等: "西山焦枣的制作", 《安徽林业》 * |
| 陈贻金等: "焦枣加工技术", 《河南科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192208A (zh) * | 2015-10-30 | 2015-12-30 | 樊建生 | 养心焦枣茶及其制作方法 |
| CN105192208B (zh) * | 2015-10-30 | 2018-10-02 | 樊建生 | 养心焦枣茶及其制作方法 |
| CN108783295A (zh) * | 2018-05-28 | 2018-11-13 | 义乌凌川科技有限公司 | 一种南枣的加工方法 |
| CN108782893A (zh) * | 2018-06-27 | 2018-11-13 | 张磊 | 代茶饮焦酸枣的制备方法 |
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