CN104172015A - 糯米甜藕加工方法 - Google Patents
糯米甜藕加工方法 Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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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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Abstract
本发明公开了一种糯米甜藕加工方法,通过洗藕、去节、削皮和分段、脱水、配制灌装料、填充灌装料、装袋、蒸煮杀菌和冷却装箱等步骤加工成糯米甜藕,灌装料除了主料糯米和增甜剂白糖外,还包括红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和香料,食材丰富,加工成的糯米藕香甜可口,营养全面;糯米不仅是普通的白糯米,还包括一定的黑糯米,改善了糯米藕的风味。
Description
技术领域
本发明涉及一种莲藕的生产工艺,尤其涉及糯米甜藕加工方法。
背景技术
藕含有淀粉、蛋白质、天门冬素、糖、维生素C和氧化酶等营养成分,每百克藕含水分77.9克、蛋白质1.0克、脂防0.1克、碳水化合物19.8克、粗纤维0.5克、灰分0.7克、钙19毫克、磷51毫克、铁0.5毫克、胡萝卜素0.02毫克、硫胺素0.11毫克、核黄素0.04毫克、尼克酸0.4毫克、抗坏血酸25毫克,热量84千卡,食藕对人体有很大的益处。
糯米甜藕的现有做法一般是在藕孔中放入糯米,然后在冰糖水中将糯米藕煮熟即可食用。这种简单的加工方法,虽然容易制作,但是藕孔中填充的食材只有糯米一种,风味单一,营养成分不足。
发明内容
本发明的目的是为克服目前糯米甜藕加工方法的上述缺点。
为实现上述目的,本发明采用的技术方案如下:
提供一种糯米甜藕加工方法,包括如下步骤:
(1)洗藕:将藕的污泥去除,洗净;
(2)去节:去除每段藕两端的节头,使两端均露出藕孔;
(3)削皮和分段:削去藕的外皮,将藕按一定的长度均匀切成藕段;
(3)脱水:将藕段立起,藕孔朝向地面,脱去藕孔中的水;
(4)配制灌装料:将干净的糯米、红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和香料按质量100:20:20:2:2:2:5:2:1配比,搅拌均匀配制成灌装料;
(5)填充灌装料:将配制好的灌装料填入藕段的藕孔中压实;
(6)装袋:将填入灌装料的藕段入袋包装,包装袋使用真空包装机封边;
(7)蒸煮杀菌:将装袋的藕段放入压力罐中蒸煮100-150分钟,压力罐内的温度控制在100-130℃;
(8)冷却装箱:蒸煮后的袋装藕段自然冷却后装箱。
所述糯米优选为白糯米和黑糯米的混合物,白糯米和黑糯米的质量比为4:1。
所述香料优选为桂花。
所述蒸煮时间优选为120分钟。
所述蒸煮温度优选为120℃。
所述的藕为红藕或白藕。
本发明的灌装料除了主料糯米和增甜剂白糖外,还包括红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和香料,食材丰富,加工成的糯米藕香甜可口,营养全面;糯米不仅是普通的白糯米,还包括一定的黑糯米,改善了糯米藕的风味。
具体实施方式
下面通过实施例对本发明作进一步说明。
实施例1
一种糯米甜藕加工方法,包括如下步骤:
(1)洗藕:将白藕的污泥去除,洗净;
(2)去节:去除每段藕两端的节头,使两端均露出藕孔;
(3)削皮和分段:削去藕的外皮,将藕按一定的长度均匀切成藕段;
(3)脱水:将藕段立起,藕孔朝向地面,脱去藕孔中的水;
(4)配制灌装料:将干净的白糯米、黑糯米、红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和桂花按质量80:20:20:20:2:2:2:5:2:1配比,搅拌均匀配制成灌装料;
(5)填充灌装料:将配制好的灌装料填入藕段的藕孔中压实;
(6)装袋:将填入灌装料的藕段入袋包装,包装袋使用真空包装机封边;
(7)蒸煮杀菌:将装袋的藕段放入压力罐中蒸煮120分钟,压力罐内的温度控制在120℃;
(8)冷却装箱:蒸煮后的袋装藕段自然冷却后装箱。
实施例2
一种糯米甜藕加工方法,包括如下步骤:
(1)洗藕:将红藕的污泥去除,洗净;
(2)去节:去除每段藕两端的节头,使两端均露出藕孔;
(3)削皮和分段:削去藕的外皮,将藕按一定的长度均匀切成藕段;
(3)脱水:将藕段立起,藕孔朝向地面,脱去藕孔中的水;
(4)配制灌装料:将干净的白糯米、黑糯米、红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和桂花按质量80:20:20:20:2:2:2:5:2:1配比,搅拌均匀配制成灌装料;
(5)填充灌装料:将配制好的灌装料填入藕段的藕孔中压实;
(6)装袋:将填入灌装料的藕段入袋包装,包装袋使用真空包装机封边;
(7)蒸煮杀菌:将装袋的藕段放入压力罐中蒸煮100分钟,压力罐内的温度控制在100℃;
(8)冷却装箱:蒸煮后的袋装藕段自然冷却后装箱。
实施例3
一种糯米甜藕加工方法,包括如下步骤:
(1)洗藕:将白藕的污泥去除,洗净;
(2)去节:去除每段藕两端的节头,使两端均露出藕孔;
(3)削皮和分段:削去藕的外皮,将藕按一定的长度均匀切成藕段;
(3)脱水:将藕段立起,藕孔朝向地面,脱去藕孔中的水;
(4)配制灌装料:将干净的白糯米、黑糯米、红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和桂花按质量80:20:20:20:2:2:2:5:2:1配比,搅拌均匀配制成灌装料;
(5)填充灌装料:将配制好的灌装料填入藕段的藕孔中压实;
(6)装袋:将填入灌装料的藕段入袋包装,包装袋使用真空包装机封边;
(7)蒸煮杀菌:将装袋的藕段放入压力罐中蒸煮150分钟,压力罐内的温度控制在130℃;
(8)冷却装箱:蒸煮后的袋装藕段自然冷却后装箱。
Claims (6)
1.一种糯米甜藕加工方法,其特征在于,包括如下步骤:
(1)洗藕:将藕的污泥去除,洗净;
(2)去节:去除每段藕两端的节头,使两端均露出藕孔;
(3)削皮和分段:削去藕的外皮,将藕按一定的长度均匀切成藕段;
(3)脱水:将藕段立起,藕孔朝向地面,脱去藕孔中的水;
(4)配制灌装料:将干净的糯米、红豆、黑豆、芝麻、白糖、蜂蜜、玉米粉、肉末和香料按质量100:20:20:2:2:2:5:2:1配比,搅拌均匀配制成灌装料;
(5)填充灌装料:将配制好的灌装料填入藕段的藕孔中压实;
(6)装袋:将填入灌装料的藕段入袋包装,包装袋使用真空包装机封边;
(7)蒸煮杀菌:将装袋的藕段放入压力罐中蒸煮100-150分钟,压力罐内的温度控制在100-130℃;
(8)冷却装箱:蒸煮后的袋装藕段自然冷却后装箱。
2.根据权利要求1所述的糯米甜藕加工方法,其特征在于,步骤(4)所述糯米为白糯米和黑糯米的混合物,白糯米和黑糯米的质量比为4:1。
3.根据权利要求1所述的糯米甜藕加工方法,其特征在于,步骤(4)所述香料为桂花。
4.根据权利要求1所述的糯米甜藕加工方法,其特征在于,步骤(7)所述蒸煮时间为120分钟。
5.根据权利要求1所述的糯米甜藕加工方法,其特征在于,步骤(7)所述蒸煮温度为120℃。
6.根据权利要求1所述的糯米甜藕加工方法,其特征在于,所述的藕为红藕或白藕。
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104855851A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装黄瓜的制备方法 |
CN104855852A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装香瓜的制备方法 |
CN104855886A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装土豆的制备方法 |
CN106071755A (zh) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | 一种酱香糯米藕的制备方法 |
CN106819990A (zh) * | 2016-12-30 | 2017-06-13 | 三只松鼠股份有限公司 | 一种桂花糯米藕及其制备方法 |
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2014
- 2014-07-22 CN CN201410349448.4A patent/CN104172015A/zh active Pending
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104855851A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装黄瓜的制备方法 |
CN104855852A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装香瓜的制备方法 |
CN104855886A (zh) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种灌装土豆的制备方法 |
CN106071755A (zh) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | 一种酱香糯米藕的制备方法 |
CN106819990A (zh) * | 2016-12-30 | 2017-06-13 | 三只松鼠股份有限公司 | 一种桂花糯米藕及其制备方法 |
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