CN104256406A - 一种扁豆菜干及其制作方法 - Google Patents
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Abstract
本发明公开了一种扁豆菜干及其制作方法， 是用以下重量配比的原料制作而成：扁豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份。经过清洗、晾晒、切丝、煎煮、脱水、除菌等工艺制成。 本发明 采用将扁豆丝放入锅中煮汤时，扁豆丝中留有香菜、青梅、姜、八角茴香、小茴香的清新、淡雅的味道，增加扁豆的香气，使扁豆更加入味，口感更好，味道更鲜。本发明增加了扁豆的食用方法和加工方法，有效增加了扁豆的市场，满足市场需求。
Description
技术领域
本发明涉及食品技术领域，特别是一种扁豆菜干及其制作方法。
背景技术
扁豆的营养成分相当丰富，包括蛋白质、脂肪、糖类、钙、磷、铁、钾及食物纤维、维A原、维生素B1.维生素B2.维C和氰甙、酪氨酸酶等，扁豆衣的B族维生素含量特别丰富。此外，还有磷脂、蔗糖、葡萄糖。
另外扁豆中还含有血球凝集素，这是一种蛋白质类物质，可增加脱氧核糖核酸和核糖核酸的合成，抑制免疫反应和白细胞与淋巴细胞的移动，故能激活肿瘤病人的淋巴细胞产生淋巴毒素，对肌体细胞有非特异性的伤害作用，故有显著的消退肿瘤的作用。肿瘤患者宜常吃扁豆，有一定的辅助食疗功效。扁豆气清香而不串，性温和而色微黄，与脾性最合。
扁豆味甘入脾胃经，是一味补脾而不滋腻，除湿而不燥烈的健脾化湿良药。用于脾虚有湿所致的体倦乏力，食少便溏中泄泻，与人参、白术同用，以加强健脾化湿之力，如参苓白术散。用于妇女脾虚带下、体倦乏力，可与白术、乌贼骨同用。扁豆功能健脾化和中，有利于暑湿邪气的祛除。用于夏伤暑湿，脾胃不和所致的呕吐、泄泻，常与香薷、厚朴等祛暑化湿药同用，以增强疗效，如香薷散。扁豆又可解毒，比如解酒毒，多与葛花、白豆蔻同用。
目前，市场上的扁豆产品多以生品为主，少有菜干制品，不方便保存和携带，无法满足市场需求。
发明内容
本发明的目的在于提供一种具有良好口感，方便保存和携带的一种扁豆菜干及其制作方法。
本发明的目的通过以下技术方案来实现：一种扁豆菜干，其特征在于：是用以下重量配比的原料制作而成：扁豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份。
优选的原料重量配比为：扁豆100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜3份、青梅3份、姜3份、八角茴香3份、小茴香2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的扁豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80-100℃时，将切成丝的扁豆放入锅中煮30-60秒；
步骤3、将然后将煮完的扁豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的扁豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
本发明的有益效果：
本发明中扁豆是人们经常吃的食物，扁豆是甘淡温和的健脾化湿药，他主要用于脾胃虚弱，饮食减少，便溏腹泻等症状，扁豆衣就是扁豆的种皮，性味功用与扁豆类似，只是效力逊于扁豆而已，扁豆花，就是扁豆的花，有化湿解暑之功效。主要用于夏季感受暑湿，发热，心烦，胸闷，吐泻等症状。
本发明采用将扁豆丝放入锅中煮汤时，扁豆丝中留有香菜、青梅、姜、八角茴香、小茴香的清新、淡雅的味道，增加扁豆的香气，使扁豆更加入味，口感更好，味道更鲜。本发明增加了扁豆的食用方法和加工方法，有效增加了扁豆的市场，满足市场需求。
本发明的工艺优点在于：1、选择原料科学，生产工艺先进，味道鲜美、绵甜爽净、余味悠长的优点，方便存放；2、产品纯天然、无毒副作用，不添加香精及防腐剂，保持原料本身的风味和营养成份，易被人体吸收；3、原料来源广泛，加工艺线路短，产品易加工制造。4、自然晾晒后的扁豆，其颜色鲜艳，增加食欲。
具体实施方式
实施例1
一种扁豆菜干，其特征在于：是用以下重量配比的原料制作而成：扁豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份。
优选的原料重量配比为：扁豆100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜3份、青梅3份、姜3份、八角茴香3份、小茴香2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的扁豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80-100℃时，将切成丝的扁豆放入锅中煮30-60秒；
步骤3、将然后将煮完的扁豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的扁豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
Claims (4)
1.一种扁豆菜干，其特征在于：是用以下重量配比的原料制作而成：扁豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份。
2.根据权利要求1所述的一种扁豆菜干，其特征在于：优选的原料重量配比为：扁豆100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜3份、青梅3份、姜3份、八角茴香3份、小茴香2份。
3.根据权利要求1-2所述的一种扁豆菜干的制作方法，其特征在于：其生产方法的步骤为：
步骤1、按重量配比，选取优质的扁豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80-100℃时，将切成丝的扁豆放入锅中煮30-60秒；
步骤3、将然后将煮完的扁豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的扁豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
4.根据权利要求3所述的一种扁豆菜干的制作方法，其特征在于：所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
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| CN107495130A (zh) * | 2017-10-17 | 2017-12-22 | 桐城市天地泰农业科技有限公司 | 一种紫薯风味四季豆菜干 |
| CN107594413A (zh) * | 2017-10-17 | 2018-01-19 | 桐城市天地泰农业科技有限公司 | 一种茉莉花香泡椒扁豆干 |
| CN107751876A (zh) * | 2017-10-30 | 2018-03-06 | 桐城市天地泰农业科技有限公司 | 一种黄花菜菜干及其制作方法 |
| CN107822014A (zh) * | 2017-10-30 | 2018-03-23 | 桐城市天地泰农业科技有限公司 | 一种水果风味菠菜菜干 |
| CN107853628A (zh) * | 2017-10-30 | 2018-03-30 | 桐城市天地泰农业科技有限公司 | 一种薄荷风味茄子菜干 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495130A (zh) * | 2017-10-17 | 2017-12-22 | 桐城市天地泰农业科技有限公司 | 一种紫薯风味四季豆菜干 |
| CN107594413A (zh) * | 2017-10-17 | 2018-01-19 | 桐城市天地泰农业科技有限公司 | 一种茉莉花香泡椒扁豆干 |
| CN107751876A (zh) * | 2017-10-30 | 2018-03-06 | 桐城市天地泰农业科技有限公司 | 一种黄花菜菜干及其制作方法 |
| CN107822014A (zh) * | 2017-10-30 | 2018-03-23 | 桐城市天地泰农业科技有限公司 | 一种水果风味菠菜菜干 |
| CN107853628A (zh) * | 2017-10-30 | 2018-03-30 | 桐城市天地泰农业科技有限公司 | 一种薄荷风味茄子菜干 |
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