CN104366353A - 一种酱糖芋艿的制作方法 - 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
- 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
- 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
- A23L19/03—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
- 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
- A23L19/10—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
- 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
Abstract
本发明公开了一种酱糖芋艿的制作方法,属于食品加工领域。其特征在于:采用预处理→装袋、沥干→酱渍→拌料的加工工艺流程。有益效果:本发明产品香糯味浓,口感细腻、滑嫩,具有芋艿清香甜糯的风味。本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种酱糖芋艿的制作方法。
背景技术
芋艿,俗称芋头、芋子、毛芋,在古时候称蹲鸱,因其外形如鸱鸟下蹲而得名。芋艿为单子叶植物天南星科植物芋的块茎,每年秋冬季成熟上市,为生态绿色食品;其色、香、味俱佳,甜、糯、滑兼有。毛芋芽和毛芋嫩梗经过特殊处理后也可食用,且别有一番风味。芋艿的营养价值极高,块茎中的淀粉含量有70%,既可当粮食,又可做蔬菜,是老幼皆宜的秋补素食一宝。
芋艿具有丰富的营养价值,能增强人体的免疫功能,可作为防治癌瘤的常用药膳主食,特别是在癌症手术或术后放疗、化疗又其康复过程中,具有辅助治疗的作用。芋艿含有一种黏液蛋白,被人体吸收后能产生免疫球蛋白,可提高机体的抵抗力,故中医认为芋艿能解毒,对人体的痈肿毒痛包括癌毒有抑制消解作用,可用来防治肿瘤及淋巴结核等病症。芋艿含有丰富的黏液皂素及多种微量元素,可帮助机体纠正微量元素缺乏导致的生理异常,同时能增进食欲,帮助消化,故中医认为芋艿可补中益气。芋艿为碱性食品,能中和体内积存的酸性物质,调整人体的酸碱平衡,产生美容养颜、乌黑头发的作用,还可用来防治胃酸过多症。
芋艿虽然营养价值高,功效多,但生长周期短,不耐贮存,用于加工酱糖芋艿不仅营养价值含量高,老少皆宜,且有保健之功效,又提高其经济价值。
发明内容
本发明的目的是解决芋艿不耐贮存的问题,提供一种酱糖芋艿的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种酱糖芋艿的制作方法,其特征在于:采用预处理→装袋、沥干→酱渍→拌料的加工工艺流程,具体操作步骤为:
(1)预处理:选用新鲜芋艿,用清水洗净后去皮,再切成8-10mm厚的片状,放入水中浸泡10-12小时,脱去淀粉,期间换4-6次水;
(2)装袋、沥干:将脱去淀粉的芋艿片装入洁净的布袋中,控净浮水,挂袋沥干水分后,直接入酱缸中进行酱渍;
(3)酱渍:每28㎏芋艿片用30㎏黄豆酱浸泡缸内,每天打耙8-9次,使酱袋上下翻动,使芋艿片充分吸收酱汁、入味,经过20-22天即可出缸;
(4)拌料:每28㎏酱芋艿片加入麦芽糖12㎏、饴糖5kg及800克甘草浸膏,先将麦芽糖、饴糖和甘草浸膏在锅中化成糖水,待放凉后,浇在酱芋艿片上即为成品。
有益效果:本发明产品香糯味浓,口感细腻、滑嫩,具有芋艿清香甜糯的风味。本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
具体实施方式
实施例1:
一种酱糖芋艿的制作方法,具体操作步骤为:
(1)预处理:选用新鲜芋艿,用清水洗净后去皮,再切成12mm厚的片状,放入水中浸泡8小时,脱去淀粉,期间换2-4次水;
(2)装袋、沥干:将脱去淀粉的芋艿片装入洁净的布袋中,控净浮水,挂袋沥干水分后,直接入酱缸中进行酱渍;
(3)酱渍:每50㎏芋艿片用甜面酱50㎏浸泡缸内,每天打耙2-4次,使酱袋上下翻动,使芋艿片充分吸收酱汁、入味,经过40-45天即可出缸;
(4)拌料:每50㎏酱芋艿片加入麦芽糖10㎏、冰糖1kg及800克柠檬香精,先将麦芽糖、冰糖和柠檬香精在锅中化成糖水,待放凉后,浇在酱芋艿片上即为成品。
实施例2:
一种酱糖芋艿的制作方法,具体操作步骤为:
(1)预处理:选用新鲜芋艿,用清水洗净后去皮,再切成4-5mm厚的片状,放入水中浸泡6小时,脱去淀粉,期间换2次水;
(2)装袋、沥干:将脱去淀粉的芋艿片装入洁净的布袋中,控净浮水,挂袋沥干水分后,直接入酱缸中进行酱渍;
(3)酱渍:每100㎏芋艿片用豆瓣酱75㎏浸泡缸内,每天打耙10次,使酱袋上下翻动,使芋艿片充分吸收酱汁、入味,经过50-60天即可出缸;
(4)拌料:每100㎏酱芋艿片加入蔗糖15㎏、甜菊糖浆2.5kg及500克话梅香精,先将蔗糖、甜菊糖浆和话梅香精在锅中化成糖水,待放凉后,浇在酱芋艿片上晾干,撒上一层白芝麻即为成品。
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. 一种酱糖芋艿的制作方法,其特征在于:采用预处理→装袋、沥干→酱渍→拌料的加工工艺流程,具体操作步骤为:
(1)预处理:选用新鲜芋艿,用清水洗净后去皮,再切成8-10mm厚的片状,放入水中浸泡10-12小时,脱去淀粉,期间换4-6次水;
(2)装袋、沥干:将脱去淀粉的芋艿片装入洁净的布袋中,控净浮水,挂袋沥干水分后,直接入酱缸中进行酱渍;
(3)酱渍:每28㎏芋艿片用30㎏黄豆酱浸泡缸内,每天打耙8-9次,使酱袋上下翻动,使芋艿片充分吸收酱汁、入味,经过20-22天即可出缸;
(4)拌料:每28㎏酱芋艿片加入麦芽糖12㎏、饴糖5kg及800克甘草浸膏,先将麦芽糖、饴糖和甘草浸膏在锅中化成糖水,待放凉后,浇在酱芋艿片上即为成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104473130A (zh) * | 2014-11-15 | 2015-04-01 | 王林林 | 一种芋艿保健酱的制作方法 |
CN105077080A (zh) * | 2015-08-09 | 2015-11-25 | 胡世龙 | 一种风味酱渍甘薯片的加工方法 |
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CN102106522A (zh) * | 2011-01-17 | 2011-06-29 | 裘忠达 | 一种芋艿食品的加工方法 |
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CN102106522A (zh) * | 2011-01-17 | 2011-06-29 | 裘忠达 | 一种芋艿食品的加工方法 |
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Title |
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曾强: "《花色小食品加工法 修订版(下)》", 31 May 2001, 中国轻工业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104473130A (zh) * | 2014-11-15 | 2015-04-01 | 王林林 | 一种芋艿保健酱的制作方法 |
CN105077080A (zh) * | 2015-08-09 | 2015-11-25 | 胡世龙 | 一种风味酱渍甘薯片的加工方法 |
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