CN104381925A - 一种薄荷干烤笋的制作方法 - 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- 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
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Abstract
本发明提供一种薄荷干烤笋的制作方法,通过煮,腌制,薄荷烘烤,制作出来的即食笋干,薄荷味浓郁,鲜香麻辣,口感浓香,色泽光亮特点。笋通过冷水煮沸,笋中的纤维被软化,再经过小火的烘烤,将纤维进一步软化,使用薄荷叶进行烘烤,使得薄荷香味融入竹笋之中,更加浓香,最后混入调味油中,将竹笋纤维进一步软化,纤维入口咀嚼更可口,调味油的鲜香麻辣进一步入味,可谓老少皆宜。
Description
技术领域
本发明涉及一种即食包装食物,尤其涉及一种即食薄荷干烤笋的制作方法。
背景技术
即食食品是现代生活方式产物,是指不需要加工处理,打开包装(或散装)可直接入口食用的一类食品。
笋,在我国自古被当作“菜中珍品”,在营养上,过去有不少人认为,笋味道虽然鲜美,但是没有什么营养,有的甚至认为“吃一餐笋要刮三天油”。这种认识是不准确的。其实,竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含干物质9.79g、蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多;而且竹笋的蛋白质比较优越,人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸,以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸,都有一定的含量,为优良的保健蔬菜。
中医认为笋味甘、微寒,无毒。在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效。犹其是江浙民间以虫蛀之笋供药用,名“虫笋”,为有效之利尿药,适用于浮肿、腹水、脚气足肿、急性肾炎浮肿、喘咳,糖尿病、消渴烦热等,嫩竹叶、竹茹、竹沥均作药用。笋还具有低脂肪、低糖、多纤维的特点,食用笋不仅能促进肠道蠕动,帮助消化,去积食,防便秘,并有预防大肠癌的功效。笋含脂肪、淀粉很少,属天然低脂、低热量食品,是肥胖者减肥的佳品。养生学家认为,竹林丛生之地的人们多长寿,且极少患高血压,这与经常吃笋有一定关系。
薄荷是中国常用中药,幼嫩茎尖可作菜食,全草又可入药,治感冒发热喉痛,头痛,目赤痛,肌肉疼痛,皮肤风疹搔痒,麻疹不透等症,此外对痈、疽、疥、癣、漆疮亦有效。薄荷含有薄荷醇,该物质可清新口气并具有多种药性,可缓解腹痛、胆囊问题如痉挛,还具有防腐杀菌、利尿、化痰、健胃和助消化等功效。大量食用薄荷可导致失眠,但小剂量食用却有助于睡眠。
现有市面上并无一种薄荷味的烤笋食品,本发明则提供了一款便捷的薄荷味烤笋。
发明内容
本发明提供了一种薄荷干烤笋的制作方法,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗;
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却;
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃白酒20-30克,食用盐60-90克,生姜汁100-180克,鸡精10-15克,食用醋50-60克,白糖50-60克;所述食用醋与白糖比例为1:1;
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶500-600克,洋葱200-300克,茴香20-40克,茉莉50-70克;
E,将烘烤后的笋放凉,然后与调味油混合,所述调味油包括食用油200-300克,食用盐10-20克,辣椒50-70克,花椒30-40克,薄荷油10-15克,山胡椒30-40克,鸡精10-15克,大蒜100-120克,香桂叶20-30克;
F,分袋包装,每袋笋与油的重量组合为3:1。
作为优选,步骤E中的调味油,是在加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
作为优选,调味油包括食用油200克,食用盐10克,辣椒50克,花椒30克,薄荷油10克,山胡椒30克,鸡精10克,大蒜100克,香桂叶20克。
作为优选,调味油包括食用油250克,食用盐15克,辣椒60克,花椒35克,薄荷油13克,山胡椒35克,鸡精13克,大蒜110克,香桂叶25克。
作为优选,腌制调料包括37℃白酒20克,食用盐60克,生姜汁100克,鸡精10克,食用醋50克,白糖50克。
作为优选,烘烤料包括薄荷叶500克,洋葱200克,茴香20克,茉莉50克。
作为优选,腌制调料包括37℃白酒25克,食用盐65克,生姜汁150克,鸡精10克,食用醋55克,白糖55克。
作为优选,烘烤料包括薄荷叶550克,洋葱250克,茴香30克,茉莉50克。
作为优选,腌制调料包括37℃白酒30克,食用盐90克,生姜汁180克,鸡精10克,食用醋60克,白糖60克。
作为优选,烘烤料包括薄荷叶600克,洋葱300克,茴香40克,茉莉70克。
如上所述,按照本发明的薄荷干烤笋的制作方法制作出来的即食烤笋,薄荷味浓郁,鲜香麻辣,口感浓香,色泽光亮特点。笋通过冷水煮沸,笋中的纤维被软化,再经过小火的烘 烤,将纤维进一步软化,使用薄荷叶进行烘烤,使得薄荷香味融入竹笋之中,更加浓香,最后混入调味油中,将竹笋纤维进一步软化,纤维入口咀嚼更可口,调味油的鲜香麻辣进一步入味,可谓老少皆宜。不仅没有笋本身的泥腥味和粗糙感,更具有独特的薄荷风味,更使笋具有清热、利尿、健胃和助消化等功效,对人体健康也很有益。而且薄荷本身具有防腐杀菌的功能,这样炸、烤后的竹笋不需要额外添加防腐,更有利于健康。
具体实施方式
下面结合具体实施方式,对本发明加以进一步说明:
实施例1
一种薄荷干烤笋的制作方法,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗。
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却。
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃白酒20克,食用盐60克,生姜汁100克,鸡精10克,食用醋50克,白糖50克。
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶500克,洋葱200克,茴香20克,茉莉50克。
E,将烘烤后的笋放凉,然后与调味油混合,调味油包括食用油200克,食用盐10克,辣椒50克,花椒30克,薄荷油10克,山胡椒30克,鸡精10克,大蒜100克,香桂叶20克。制作过程:加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
F,分袋包装,每袋笋与油的重量组合为3:1。分解称重、装袋:将竹笋根据产品订单要求,用电子天平称重;用塑料袋密封包装。所述的塑料袋经托盘消毒处理、紫外线杀菌、打印生产日期。
包装成品:按产品定单要求称重,进行外包装。
实施例2
一种薄荷干烤笋的制作方法,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗。
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却。
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃白酒25克,食用盐65克,生姜汁150克,鸡精10克,食用醋55克,白糖55克。
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶550 克,洋葱250克,茴香30克,茉莉50克。
E,将烘烤后的笋放凉,然后与调味油混合,调味油包括食用油250克,食用盐15克,辣椒60克,花椒35克,薄荷油13克,山胡椒35克,鸡精13克,大蒜110克,香桂叶25克。制作过程:加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
F,分袋包装,每袋笋与油的重量组合为3:1。分解称重、装袋:将竹笋根据产品订单要求,用电子天平称重;用塑料袋密封包装。所述的塑料袋经托盘消毒处理、紫外线杀菌、打印生产日期。
包装成品:按产品定单要求称重,进行外包装。
实施例3
一种薄荷干烤笋的制作方法,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗。
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却。
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃白酒30克,食用盐90克,生姜汁180克,鸡精10克,食用醋60克,白糖60克。
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶600克,洋葱300克,茴香40克,茉莉70克。
E,将烘烤后的笋放凉,然后与调味油混合,调味油包括食用油250克,食用盐15克,辣椒60克,花椒35克,薄荷油13克,山胡椒35克,鸡精13克,大蒜110克,香桂叶25克。制作过程:加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
F,分袋包装,每袋笋与油的重量组合为3:1。分解称重、装袋:将竹笋根据产品订单要求,用电子天平称重;用塑料袋密封包装。所述的塑料袋经托盘消毒处理、紫外线杀菌、打印生产日期。
包装成品:按产品定单要求称重,进行外包装。
实施例4
一种薄荷干烤笋的制作方法,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗。
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却。
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃ 白酒30克,食用盐90克,生姜汁180克,鸡精10克,食用醋60克,白糖60克。
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶600克,洋葱300克,茴香40克,茉莉70克。
E,将烘烤后的笋放凉,然后与调味油混合,调味油包括食用油200克,食用盐10克,辣椒50克,花椒30克,薄荷油10克,山胡椒30克,鸡精10克,大蒜100克,香桂叶20克。制作过程:加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
F,分袋包装,每袋笋与油的重量组合为3:1。分解称重、装袋:将竹笋根据产品订单要求,用电子天平称重;用塑料袋密封包装。所述的塑料袋经托盘消毒处理、紫外线杀菌、打印生产日期。
包装成品:按产品定单要求称重,进行外包装。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (10)
1.一种薄荷干烤笋的制作方法,其特征在于,包括下述步骤:以1000克鲜笋制作说明,
A,选笋、去壳、清洗;
B,煮笋,通过冷水煮笋,并且在沸水1-2分钟之后,再捞出冷却;
C,腌制,在笋添加腌制调料,在8-10℃环境内腌制100-150分钟,腌制调料包括37℃白酒20-30克,食用盐60-90克,生姜汁100-180克,鸡精10-15克,食用醋50-60克,白糖50-60克;所述食用醋与白糖比例为1:1;
D,烘烤,将腌制好的笋与烘烤料在120-140℃下烘烤40-50分钟,烘烤料包括薄荷叶500-600克,洋葱200-300克,茴香20-40克,茉莉50-70克;
E,将烘烤后的笋放凉,然后与调味油混合,所述调味油包括食用油200-300克,食用盐10-20克,辣椒50-70克,花椒30-40克,薄荷油10-15克,山胡椒30-40克,鸡精10-15克,大蒜100-120克,香桂叶20-30克;
F,分袋包装,每袋笋与油的重量组合为3:1。
2.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述的步骤E中的调味油,是在加热的食用油中先放入食用盐、花椒、山胡椒、香桂叶,搅拌30秒后放入大蒜、鸡精、辣椒,最后放凉后加入薄荷油。
3.根据权利要求2所述的薄荷干烤笋的制作方法,其特征在于,所述调味油包括食用油200克,食用盐10克,辣椒50克,花椒30克,薄荷油10克,山胡椒30克,鸡精10克,大蒜100克,香桂叶20克。
4.根据权利要求2所述的薄荷干烤笋的制作方法,其特征在于,所述调味油包括食用油250克,食用盐15克,辣椒60克,花椒35克,薄荷油13克,山胡椒35克,鸡精13克,大蒜110克,香桂叶25克。
5.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述腌制调料包括37℃白酒20克,食用盐60克,生姜汁100克,鸡精10克,食用醋50克,白糖50克。
6.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述烘烤料包括薄荷叶500克,洋葱200克,茴香20克,茉莉50克。
7.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述腌制调料包括37℃白酒25克,食用盐65克,生姜汁150克,鸡精10克,食用醋55克,白糖55克。
8.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述烘烤料包括薄荷叶550克,洋葱250克,茴香30克,茉莉50克。
9.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述腌制调料包括37℃白酒30克,食用盐90克,生姜汁180克,鸡精10克,食用醋60克,白糖60克。
10.根据权利要求1所述的薄荷干烤笋的制作方法,其特征在于,所述烘烤料包括薄荷叶600克,洋葱300克,茴香40克,茉莉70克。
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