CN104116062A - 一种佛手瓜保健脯的制作方法 - Google Patents
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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
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- 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
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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
本发明公开了一种佛手瓜保健脯的制作方法,属于食品加工领域。其特征在于:采用原料选择—洗涤—晾干—盐渍—分次揉搓—晒软—整形分级—拌料—包装—成品的加工工艺流程。有益效果:本发明产品呈腊黄色,宛如佛掌,清甜爽脆、可口,具有佛手瓜清甜的风味;本产品不仅有利于增强人体抵抗力,还有扩张血管、降压之功能,是心脏病和高血压病患者的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种佛手瓜保健脯的制作方法。
背景技术
佛手瓜,又名隼人瓜、安南瓜、寿瓜,是一种葫芦科佛手瓜属植物。果实梨形,有明显的5条纵沟,瓜顶有一条缝合线。果色由绿色至乳白色,果肉乳白色,一个果实内只具一枚种子,果肉与种皮紧密贴合,不易分离;种子扁平,纺锤形;种皮肉质膜状,不具备控制种子内失水的功能。当种子剥离果实后,极易失水干瘪而丧失生活力,种子无休眠期,成熟后如不及时采收,种子在瓜中就会很快萌发,这一现象称“胎萌”,是佛手瓜的一大特点。
佛手瓜的作用:1.增强人体抵抗力:佛手瓜在瓜类蔬菜中营养全面丰富,常食可以增强人体抵抗疾病的能力;2降血压:经常吃佛手瓜可利尿排钠,有扩张血管、降压之功能,是心脏病和高血压病患者的保健蔬菜;3.提高智力:佛多瓜含有丰富的锌,可以提高智力。
佛手瓜通常鲜食,水分易流失,不耐贮藏,用于加工成佛手瓜保健脯可实现对佛手瓜原料的综合利用,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决佛手瓜不耐贮藏问题,提供一种佛手瓜保健脯的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种佛手瓜保健脯的制作方法,其特征在于:采用原料选择—洗涤—晾干—盐渍—分次揉搓—晒软—整形分级—拌料—包装—成品的加工工艺流程,具体操作步骤为:
A、用软刷子将果实表面的尘污洗涮干净,然后将整个果实纵切成两半,摊置在竹筛上,晒4—5天;
B、待果实失水、肉质变的略变软时放入大盆中,加入为原料重10%的盐量,分两次加盐;首次加入为原料重7%的盐,第二次加入为原料重3%的盐,边加盐边揉搓,使果实与食盐充分接触;
C、将揉搓后的果实装入干净的瓦缸内,略加压实,缸面加入少量食盐腌制;
D、3—4天后从缸中取出,将其晒软,晚上收入盆中,加入3%的盐,揉搓后装入麻袋中,上压5—12千克的石块;首次加石块宜轻,使瓜汁缓缓渗出,不可重压,以免瓜肉破伤,到第2、3次加压时,石块可以重些;
E、 再过3—4天,天气晴朗、有阳光时,将瓜肉摊晒在竹筛上,如此反复2—3次,待果肉软化,手抓住果实的一端向上扳动,略有弹性感时,即可将瓜块按形状和大小整形分级;
F、 在晒第三次时,可拌入配料:蒜头、糖、酒、八角、茴香、生姜;
G、拌入配料后即可装入瓦缸中,充分压实,缸面撒上少许食盐封口,可较长时间保藏,以待食用、销售。
有益效果:本发明产品呈腊黄色,宛如佛掌,清甜爽脆、可口,具有佛手瓜清甜的风味;本产品不仅有利于增强人体抵抗力,还有扩张血管、降压之功能,是心脏病和高血压病患者的保健食品。
具体实施方式
实施例1:
一种佛手瓜保健脯的制作方法,具体操作步骤为:
A、用软刷子将果实表面的尘污洗涮干净,然后将整个果实纵切成两半,摊置在竹筛上,晒4—5天;
B、待果实失水、肉质变的略变软时放入大盆中,加入为原料重10%的盐量,分两次加盐;首次加入为原料重7%的盐,第二次加入为原料重3%的盐,边加盐边揉搓,使果实与食盐充分接触;
C、将揉搓后的果实装入干净的瓦缸内,略加压实,缸面加入少量食盐腌制;
D、3—4天后从缸中取出,将其晒软,晚上收入盆中,加入3%的盐,揉搓后装入麻袋中,上压5—12千克的石块;首次加石块宜轻,使瓜汁缓缓渗出,不可重压,以免瓜肉破伤,到第2、3次加压时,石块可以重些;
E、 再过3—4天,天气晴朗、有阳光时,将瓜肉摊晒在竹筛上,如此反复2—3次,待果肉软化,手抓住果实的一端向上扳动,略有弹性感时,即可将瓜块按形状和大小整形分级;
F、 在晒第三次时,拌入配料:五香粉、辣椒、酒、茴香、生姜;
G、拌入配料后即可装入瓦缸中,充分压实,缸面撒上少许食盐封口,可较长时间保藏,以待食用、销售。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种佛手瓜保健脯的制作方法,具体操作步骤为:
A、用软刷子将果实表面的尘污洗涮干净,然后将整个果实纵切成两半,摊置在竹筛上,晒4—5天;
B、待果实失水、肉质变的略变软时放入大盆中,加入为原料重10%的糖,分两次加糖;首次加入为原料重6%的糖,第二次加入为原料重4%的糖,边加糖边揉搓,使果实与糖充分接触;
C、将揉搓后的果实装入干净的瓦缸内,略加压实,缸面加入少量糖蜜制;
D、3—4天后从缸中取出,将其晒软,晚上收入盆中,加入3%的糖,揉搓后装入麻袋中,上压5—12千克的石块;首次加石块宜轻,使瓜汁缓缓渗出,不可重压,以免瓜肉破伤,到第2、3次加压时,石块可以重些;
E、 再过3—4天,天气晴朗、有阳光时,将瓜肉摊晒在竹筛上,如此反复2—3次,待果肉软化,手抓住果实的一端向上扳动,略有弹性感时,即可将瓜块按形状和大小整形分级;
F、 在晒第三次时,可拌入蜂蜜和少许玫瑰香精;
G、拌入配料后即可装入瓦缸中,充分压实,缸面撒上少许糖封口,可较长时间保藏,以待食用、销售。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种佛手瓜保健脯的制作方法,其特征在于:采用原料选择—洗涤—晾干—盐渍—分次揉搓—晒软—整形分级—拌料—包装—成品的加工工艺流程,具体操作步骤为:
A、用软刷子将果实表面的尘污洗涮干净,然后将整个果实纵切成两半,摊置在竹筛上,晒4—5天;
B、待果实失水、肉质变的略变软时放入大盆中,加入为原料重10%的盐量,分两次加盐;首次加入为原料重7%的盐,第二次加入为原料重3%的盐,边加盐边揉搓,使果实与食盐充分接触;
C、将揉搓后的果实装入干净的瓦缸内,略加压实,缸面加入少量食盐腌制;
D、3—4天后从缸中取出,将其晒软,晚上收入盆中,加入3%的盐,揉搓后装入麻袋中,上压5—12千克的石块;首次加石块宜轻,使瓜汁缓缓渗出,不可重压,以免瓜肉破伤,到第2、3次加压时,石块可以重些;
E、 再过3—4天,天气晴朗、有阳光时,将瓜肉摊晒在竹筛上,如此反复2—3次,待果肉软化,手抓住果实的一端向上扳动,略有弹性感时,即可将瓜块按形状和大小整形分级;
F、 在晒第三次时,可拌入配料:蒜头、糖、酒、八角、茴香、生姜;
G、拌入配料后即可装入瓦缸中,充分压实,缸面撒上少许食盐封口,待食用、销售。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1068253A (zh) * | 1991-07-08 | 1993-01-27 | 云南民族学院 | 制作佛手瓜果脯的方法 |
CN101061822A (zh) * | 2006-12-08 | 2007-10-31 | 付东升 | 低糖佛手瓜脯及其制备方法 |
CN103504255A (zh) * | 2013-10-04 | 2014-01-15 | 陶峰 | 一种佛手瓜保健脯的制作方法 |
CN103535673A (zh) * | 2013-10-14 | 2014-01-29 | 彭常龙 | 一种佛手瓜保健脯 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1068253A (zh) * | 1991-07-08 | 1993-01-27 | 云南民族学院 | 制作佛手瓜果脯的方法 |
CN101061822A (zh) * | 2006-12-08 | 2007-10-31 | 付东升 | 低糖佛手瓜脯及其制备方法 |
CN103504255A (zh) * | 2013-10-04 | 2014-01-15 | 陶峰 | 一种佛手瓜保健脯的制作方法 |
CN103535673A (zh) * | 2013-10-14 | 2014-01-29 | 彭常龙 | 一种佛手瓜保健脯 |
Non-Patent Citations (1)
Title |
---|
陈夏娇等: "《蔬菜加工新技术与营销》", 31 January 2012 * |
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