CN104473058A - 一种五香卤制笋豆的制备方法 - Google Patents
一种五香卤制笋豆的制备方法 Download PDFInfo
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- CN104473058A CN104473058A CN201410678691.0A CN201410678691A CN104473058A CN 104473058 A CN104473058 A CN 104473058A CN 201410678691 A CN201410678691 A CN 201410678691A CN 104473058 A CN104473058 A CN 104473058A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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Abstract
本发明公开了一种五香卤制笋豆的制备方法,采用制卤、浸泡、切削、翻炒、调味、杀菌、真空包装等技术,使产品营养更丰富,风味更独特,保质期更长,且保持笋豆营养价值和食用特性,又在产品外观、口感风味等方面均有别于传统的产品,使产品更具风味、口感细腻、食用方便、安全卫生、便于携带和保存,市场竞争力强。
Description
技术领域
本发明涉及食品生产技术领域,特别涉及一种五香卤制笋豆的制备方法。
背景技术
笋豆营养价值丰富,富含蛋白质及矿物元素铁、镁、钼、锰、铜、锌、硒等,以及人体8种必需氨基酸和天门冬氨酸、卵磷脂、可溶性纤维、谷氨酸和微量胆碱等营养物质,能保持血管弹性并健脑,还能利肝并保持精力充沛。另外,还有抗癌和防治骨质疏松的功效,而该类产品由于加工工艺相对简单、同类产品雷同性强、产品缺乏特色、品种稀少,而且产品口感粗糙、味道单一,竞争力低下,市场上缺少新型食品竞争力。
发明内容
本发明的目的在于克服现有品种单调,口感粗糙等不足,提供一种五香卤制笋豆的制备方法,采用制卤、浸泡、切削、翻炒、调味、杀菌、真空包装等技术,使产品营养更丰富,风味更独特,保质期更长,且保持笋豆营养价值和食用特性,又在产品外观、组织状态、口感风味等方面均有别于传统的产品,使产品更具风味,口感细腻,市场竞争力强。
本发明解决其技术问题所采用的技术方案是:一种五香卤制笋豆的制备方法,包括制卤、浸泡、切削、翻炒、调味、杀菌、真空包装等步骤,其特征在于: (1)制卤:香料卤水配方为白芷0.4千克、甘草0.6千克、大料0.5千克、丁香0.6千克、生姜1.2千克、大葱适量、清水150千克,加入上述配料,加热微沸60~90分钟,过滤并调至100千克;(2)浸泡、切削:将黄豆、笋干用卤水泡制24小时,换3次水,把泡好的黄豆捞出沥干水,笋干切成黄豆大小的丁儿;(3)翻炒:将黄豆和笋干放入油锅内翻炒,加入切碎的八角、朝天椒、花椒;(4)调味:将翻炒过的笋豆进行调味处理,所述调味配方为食盐3.6千克、白砂糖1.5千克、黄酒2.4千克、味精1.0千克、香葱适量;(5)杀菌及真空包装:将调配好的笋豆在高压锅内121℃杀菌30—40分钟后,进行包装。
本发明的有益效果是:
本发明选用优质笋豆为主要原料,分割、卤制、加粉、油炸、调味、杀菌、真空包装等技术,将传统笋豆加工技术与现代食品生产技术有效结合,具有风味独特、营养丰富、食用方便、安全卫生、便于携带和保存等特点,有效地提升了产品的技术水平,所得产品从产品外观、组织状态、口感风味等方面均有别于传统的食品,是一种新型的即食类食品。
具体实施方式
一种五香卤制笋豆的制备方法,包括制卤、浸泡、切削、翻炒、调味、杀菌、真空包装等步骤:
(1)制卤:香料卤水配方为白芷0.4千克、甘草0.6千克、大料0.5千克、丁香0.6千克、生姜1.2千克、大葱适量、清水150千克,加入上述配料,加热微沸60~90分钟,过滤并调至100千克;
(2)浸泡、切削:将黄豆、笋干用卤水泡制24小时,换3次水,把泡好的黄豆捞出沥干水,笋干切成黄豆大小的丁儿;
(3)翻炒:将黄豆和笋干放入油锅内翻炒,加入切碎的八角、朝天椒、花椒;
(4)调味:将翻炒过的笋豆进行调味处理,所述调味配方为食盐3.6千克、白砂糖1.5千克、黄酒2.4千克、味精1.0千克、香葱适量;
(5)杀菌及真空包装:将调配好的笋豆在高压锅内121℃杀菌30—40分钟后,进行包装。
Claims (1)
1.一种五香卤制笋豆的制备方法,包括制卤、浸泡、切削、翻炒、调味、杀菌、真空包装等步骤,其特征在于: (1)制卤:香料卤水配方为白芷0.4千克、甘草0.6千克、大料0.5千克、丁香0.6千克、生姜1.2千克、大葱适量、清水150千克,加入上述配料,加热微沸60~90分钟,过滤并调至100千克;(2)浸泡、切削:将黄豆、笋干用卤水泡制24小时,换3次水,把泡好的黄豆捞出沥干水,笋干切成黄豆大小的丁儿;(3)翻炒:将黄豆和笋干放入油锅内翻炒,加入切碎的八角、朝天椒、花椒;(4)调味:将翻炒过的笋豆进行调味处理,所述调味配方为食盐3.6千克、白砂糖1.5千克、黄酒2.4千克、味精1.0千克、香葱适量;(5)杀菌及真空包装:将调配好的笋豆在高压锅内121℃杀菌30—40分钟后,进行包装。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR0158701B1 (ko) * | 1992-05-06 | 1998-11-16 | 김규식 | 인삼납두의 제조방법 |
CN101347214A (zh) * | 2007-07-20 | 2009-01-21 | 郑国海 | 手撕笋加工方法 |
CN103719883A (zh) * | 2012-10-10 | 2014-04-16 | 蔡瑾玒 | 一种牛肉笋干的烹饪方法 |
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- 2014-11-24 CN CN201410678691.0A patent/CN104473058A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR0158701B1 (ko) * | 1992-05-06 | 1998-11-16 | 김규식 | 인삼납두의 제조방법 |
CN101347214A (zh) * | 2007-07-20 | 2009-01-21 | 郑国海 | 手撕笋加工方法 |
CN103719883A (zh) * | 2012-10-10 | 2014-04-16 | 蔡瑾玒 | 一种牛肉笋干的烹饪方法 |
Non-Patent Citations (1)
Title |
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原晓娟,等: "《好想多活50年-风中摇曳的鼠尾草(娟子的健康告白)》", 31 August 2008, 化学工业出版社 * |
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