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 PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
kilograms
stir
seasoning
kilogram
bamboo shoots
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410678691.0A
Other languages
English (en)
Inventor
郭祥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410678691.0A priority Critical patent/CN104473058A/zh
Publication of CN104473058A publication Critical patent/CN104473058A/zh
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)

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

一种五香卤制笋豆的制备方法
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。
CN201410678691.0A 2014-11-24 2014-11-24 一种五香卤制笋豆的制备方法 Pending CN104473058A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410678691.0A CN104473058A (zh) 2014-11-24 2014-11-24 一种五香卤制笋豆的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410678691.0A CN104473058A (zh) 2014-11-24 2014-11-24 一种五香卤制笋豆的制备方法

Publications (1)

Publication Number Publication Date
CN104473058A true CN104473058A (zh) 2015-04-01

Family

ID=52747780

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410678691.0A Pending CN104473058A (zh) 2014-11-24 2014-11-24 一种五香卤制笋豆的制备方法

Country Status (1)

Country Link
CN (1) CN104473058A (zh)

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Title
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 *

Similar Documents

Publication Publication Date Title
CN102028248B (zh) 清炖牛腩及其制备方法
CN104366571A (zh) 一种五香茶叶蛋的制备方法
CN103300345A (zh) 一种薄荷腐乳银鱼酱及其制备方法
CN103504207A (zh) 饺子的配料及其制作方法
KR102084331B1 (ko) 홍국쌀이 포함된 고추장 소스 제조방법
CN105053965A (zh) 一种麻婆豆腐酱料的制备方法
CN104814416A (zh) 酸辣火锅底料及其制作方法
KR20160038283A (ko) 부대찌개 제조방법
CN103300342A (zh) 一种虎掌菌牛肉酱及其制备方法
CN103230023A (zh) 一种香辣兔肉及其制备方法
KR101703339B1 (ko) 영양 떡볶이 소스 및 그 제조방법, 이를 이용해 제조된 영양 떡볶이
CN104489624A (zh) 一种海鲜酱调味料及其制备方法
CN103300343A (zh) 一种香椿虾米辣酱及其制备方法
CN101336684B (zh) 炸酱速食面
CN104982877A (zh) 一种鲍汁调料配方
CN103876176A (zh) 一种补气养血的猪肝米肠
CN104305166A (zh) 一种香辣茶树菇膨化食品的制作方法
CN104473242A (zh) 一种五香卤制花生的制备方法
CN104366567A (zh) 一种五香卤制兔肉的制备方法
KR20040094043A (ko) 갈비탕 육수 및 갈비찜 및 갈비탕의 제조방법
KR101431811B1 (ko) 야채류 김치 소스의 제조 방법
CN104473058A (zh) 一种五香卤制笋豆的制备方法
CN104783108A (zh) 一种火锅香辣牛肉调味包及其制备方法
CN104473077A (zh) 一种酸辣莴笋片的制作方法
CN105639288A (zh) 一种南瓜粉蒸肉制作方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150401

WD01 Invention patent application deemed withdrawn after publication