CN105029264A - 一种清香型竹荪秋葵及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种清香型竹荪秋葵及其制备方法,属于食品加工技术领域。首先将竹荪用水泡,然后将秋葵洗净后对半切开,将新鲜的无花果、山莓、葡萄打成汁备用,调制葛粉浓稠物、混合浓稠物,将锅里放入橄榄油,加入调味料,并加入葛粉浓稠物、混合浓稠物,再加入果汁、蜂乳、竹叶抗氧物、迷迭香提取物得到调味汁,将秋葵刷上调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,装入竹筒里,置于蒸锅内蒸,向蒸好的竹荪上浇调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。本发明制备的清香型竹荪秋葵入口清香爽滑,营养美味,充分利用了竹荪、秋葵、紫薯、山莓和葡萄的药用价值。
Description
技术领域
本发明涉及一种清香型竹荪秋葵及其制备方法,属于食品加工技术领域。
背景技术
随着社会的发展,人们的日常压力不断增大,生活作息和饮食的不规律,引发了一系列疾病;癌症的高发,使人们更加倾向于饮食疗法来防治疾病;秋葵具有促进消化、增强免疫力、防癌抗癌、补钙、美白等功效,但由于烹饪不当,导致营养流失;本发明专利提供的一种清香型竹荪满足了人们的需求,具有绿色营养健康,口感佳,独特的竹子香味,保留了多个有效活性成分,从多个路径协同作用,有防癌抗癌等保健作用;
秋葵又称黄秋葵、羊角豆、毛茄、黄蜀葵、洋辣椒,脆嫩多汁,香味独特,营养价值高,深受广大人们的青睐;秋葵含有果胶、牛乳聚糖等,具有帮助消化、治疗胃炎和胃溃疡、保护皮肤和胃黏膜的功效,被誉为人类最佳的营养保健蔬菜之一,含有钙铁等多种营养成分,能预防贫血,它分泌的黏蛋白有保护胃壁的作用,并促进胃液分泌,提高食欲,改善胃肠道功能;由于秋葵富含锌和硒等微量元素,能增强人体防癌抗癌能力;
无花果又称天生子,性味甘平,具有清热解毒消肿的功效,果实含18种氨基酸,含8种人体必需氨基酸;它具有很高的药用价值,果实中含大量的果胶和维生素,遇水后能吸附肠道的各种有害物质,并迅速排出体外,无花果含有丰富的脂酶、蛋白质分解酶、淀粉酶和氧化酶等酶类,能促进脂肪和蛋白质的降解,有助于消化;无花果中含有佛手柑内脂、补骨酯素等抗癌物质,能抑制癌细胞的蛋白质合成,使癌细胞失去营养物质不能存活,具有明显的防癌、抗癌、增强人体免疫力的作用;
山莓又名树莓、山抛子、牛奶泡、大麦泡、泡儿刺,刺葫芦、高脚波,是蔷薇科悬钩子属植物,具有较好的食用价值、药用价值和营养价值,中医上认为山莓具涩精明目、化痰解毒等功效,现代研究表明山莓富含多种维生素、SOD、花青色、鞣化酸等营养成份和药物成份,在抗菌消炎、消除自由基、防治肿瘤和防癌抗癌等方面具有独特功效;
葡萄的皮和籽中含有一种抗癌物质白藜芦醇,是肿瘤疾病的天然预防剂,可防止健康细胞癌变,同时能抑制癌细胞扩散,葡萄中含类黄酮是一种强力抗氧化剂,能够抗衰老,还含有天然聚合苯酚物质,能与细菌及病毒中的蛋白质化合,使之失去传染疾病能力,对于脊髓灰白质病毒及其它一些病毒有良好杀灭作用,能使人体产生抗体,对神经衰弱和疲劳过度有一定的疗效;花生又称长生果,果实含有儿茶素、赖氨酸、脑磷脂、卵磷脂、微量元素锌,能延缓脑功能衰退、增强记忆、改善血液循环,花生果实中同样含有白藜芦醇,与葡萄起着协同作用,起到预防肿瘤等疾病;
竹荪自古被列为“草八珍”之一,是一种寄生的隐花菌类,菌帽深绿色,雪白色菌柄呈圆柱状,粉红色的菌托呈蛋形,菌柄顶端有一洁白的网状裙从菌盖向下展开,顾又称为“雪裙仙子”、“山珍之花”、“菌中皇后”,其香味浓郁,味道鲜美,营养价值丰富,可谓色香味俱全;竹荪所含的多糖是一种具有高活性的大分子物质,在抗肿瘤、抗炎症、调节免疫方面都有一定的保健作用,提高免疫力和抗肿瘤的主要作用机理之一在于其具有一定的清除超氧阴离子自由基作用,竹荪多糖和竹荪中微量元素硒联合作用,对癌细胞具有很强的抑制作用,具有抗肿瘤活性。
发明内容
针对上述现有技术存在的发明和目的,本发明提供一种清香型竹荪秋葵及其制备方法。本发明制备的清香型竹荪秋葵入口清香爽滑,营养美味,充分利用了竹荪、秋葵、紫薯、山莓和葡萄的药用价值,本发明通过以下技术方案实现。
一种清香型竹荪秋葵,包括以下原料组分及各组分重量份数为并由其制备而成:竹荪50~60份、秋葵50~60份、紫薯粉5~10份、葛粉5~10份、花生粉5~10份、玉米粉5~10份、薏米粉5~10份、无花果汁4~6份、山莓汁4~6份、葡萄汁4~6份、蜂乳3~5份、鸡粉1~3份、五香粉1~3份、花椒3~5份、竹叶抗氧物0.4~0.6份、大蒜5~10份、迷迭香提取物0.2~0.3份、生姜5~10份、耗油10~15份、盐1~3份、生抽10~15份、料酒10~15份、香醋20~30份和橄榄油10~20份。
一种清香型竹荪秋葵的制备方法,其具体步骤如下:
(1)备料,备料组分及各组分重量份数为:竹荪50~60份、秋葵50~60份、紫薯粉5~10份、葛粉5~10份、花生粉5~10份、玉米粉5~10份、薏米粉5~10份、无花果汁4~6份、山莓汁4~6份、葡萄汁4~6份、蜂乳3~5份、鸡粉1~3份、五香粉1~3份、花椒3~5份、竹叶抗氧物0.4~0.6份、大蒜5~10份、迷迭香提取物0.2~0.3份、生姜5~10份、耗油10~15份、盐1~3份、生抽10~15份、料酒10~15份、香醋20~30份和橄榄油10~20份;
(2)将竹荪用水泡10分钟,每隔5分钟,用手掌轻压竹荪,把水倒掉,更换一次水,将泡好后的竹荪,用手掌轻压掉多余的水分,取出备用;
(3)秋葵洗净后对半切开,把头部与尾部切掉,备用;
(4)将新鲜的无花果、山莓、葡萄洗净,分别打成汁备用;
(5)将葛粉用等量的水溶解、混匀得到葛粉浓稠物备用;
(6)将紫薯粉、花生粉、玉米粉、薏米粉、鸡粉、五香粉、耗油、香醋、生抽、料酒、盐,混合均匀成混合浓稠物备用;
(7)将锅里放入橄榄油,加热1分钟后放入生姜、大蒜、花椒,煸至出香味,过滤出固态物,向油中加入步骤(5)的葛粉浓稠物和步骤(6)中的混合浓稠物,加热1分钟后,冷却至室温,再加入步骤(4)的无花果汁、山莓汁和葡萄汁以及蜂乳、竹叶抗氧物、迷迭香提取物,搅拌均匀,制得调味汁备用;
(8)向步骤(3)经处理的秋葵外刷上一层步骤(7)的调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,然后将其装入没敲节结那一半的竹筒里,盖上另一半竹片,再用绵线缠绑住,置于蒸锅内蒸10分钟,熄火后剪断棉线取出备用;
(9)向经步骤(8)处理的竹荪上浇步骤(7)得到的调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。
本发明的有益效果是:
(1)本发明合理开发利用了竹荪秋葵,开发了一种风味独特的清香型竹荪秋葵产品及其制作方法,入口清香爽滑,营养美味,充分利用了竹荪、秋葵、紫薯、山莓和葡萄的药用价值;
(2)本发明制作的清香型竹荪秋葵,含有白藜芦醇、竹荪多糖、锌硒等具有一定抗癌活性的物质,从多个途径抑制癌细胞的活性,是防癌抗癌和养生保健人士最佳选择之一;
(3)本发明制作的清香型竹荪秋葵,色香味俱佳,采用纯天然的食物加工而成,绿色健康,食用安全,为秋葵食品提供了一种新的口味;
(4)本发明的原料易得,生产工艺简单,成本低廉,适于工业化生产。
具体实施方式
下面结合具体实施方式,对本发明作进一步说明。
实施例1
该清香型竹荪秋葵,包括以下原料组分及各组分重量份数为并由其制备而成:竹荪50kg、秋葵50kg、紫薯粉5kg、葛粉5kg、花生粉5kg、玉米粉5kg、薏米粉5kg、无花果汁4kg、山莓汁4kg、葡萄汁4kg、蜂乳3kg、鸡粉1kg、五香粉1kg、花椒3kg、竹叶抗氧物0.4kg、大蒜5kg、迷迭香提取物0.2kg、生姜5kg、耗油10kg、盐1kg、生抽10kg、料酒10kg、香醋20kg和橄榄油10kg。
该清香型竹荪秋葵的制备方法,其具体步骤如下:
(1)备料,备料组分及各组分重量份数为:竹荪50kg、秋葵50kg、紫薯粉5kg、葛粉5kg、花生粉5kg、玉米粉5kg、薏米粉5kg、无花果汁4kg、山莓汁4kg、葡萄汁4kg、蜂乳3kg、鸡粉1kg、五香粉1kg、花椒3kg、竹叶抗氧物0.4kg、大蒜5kg、迷迭香提取物0.2kg、生姜5kg、耗油10kg、盐1kg、生抽10kg、料酒10kg、香醋20kg和橄榄油10kg;
(2)将竹荪用水泡10分钟,每隔5分钟,用手掌轻压竹荪,把水倒掉,更换一次水,将泡好后的竹荪,用手掌轻压掉多余的水分,取出备用;
(3)秋葵洗净后对半切开,把头部与尾部切掉,备用;
(4)将新鲜的无花果、山莓、葡萄洗净,分别打成汁备用;
(5)将葛粉用等量的水溶解、混匀得到葛粉浓稠物备用;
(6)将紫薯粉、花生粉、玉米粉、薏米粉、鸡粉、五香粉、耗油、香醋、生抽、料酒、盐,混合均匀成混合浓稠物备用;
(7)将锅里放入橄榄油,加热1分钟后放入生姜、大蒜、花椒,煸至出香味,过滤出固态物,向油中加入步骤(5)的葛粉浓稠物和步骤(6)中的混合浓稠物,加热1分钟后,冷却至室温,再加入步骤(4)的无花果汁、山莓汁和葡萄汁以及蜂乳、竹叶抗氧物、迷迭香提取物,搅拌均匀,制得调味汁备用;
(8)向步骤(3)经处理的秋葵外刷上一层步骤(7)的调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,然后将其装入没敲节结那一半的竹筒里,盖上另一半竹片,再用绵线缠绑住,置于蒸锅内蒸10分钟,熄火后剪断棉线取出备用;
(9)向经步骤(8)处理的竹荪上浇步骤(7)得到的调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。
实施例2
该清香型竹荪秋葵,包括以下原料组分及各组分重量份数为并由其制备而成:竹荪55kg、秋葵55kg、紫薯粉7.5kg、葛粉7.5kg、花生粉7.5kg、玉米粉5kg、薏米粉5kg、无花果汁5kg、山莓汁5kg、葡萄汁5kg、蜂乳4kg、鸡粉2kg、五香粉2kg、花椒4kg、竹叶抗氧物0.5kg、大蒜7.5kg、迷迭香提取物0.25kg、生姜7.5kg、耗油12.5kg、盐2kg、生抽12.5kg、料酒12.5kg、香醋25kg和橄榄油15kg。
该清香型竹荪秋葵的制备方法,其具体步骤如下:
(1)备料,备料组分及各组分重量份数为:竹荪55kg、秋葵55kg、紫薯粉7.5kg、葛粉7.5kg、花生粉7.5kg、玉米粉5kg、薏米粉5kg、无花果汁5kg、山莓汁5kg、葡萄汁5kg、蜂乳4kg、鸡粉2kg、五香粉2kg、花椒4kg、竹叶抗氧物0.5kg、大蒜7.5kg、迷迭香提取物0.25kg、生姜7.5kg、耗油12.5kg、盐2kg、生抽12.5kg、料酒12.5kg、香醋25kg和橄榄油15kg;
(2)将竹荪用水泡10分钟,每隔5分钟,用手掌轻压竹荪,把水倒掉,更换一次水,将泡好后的竹荪,用手掌轻压掉多余的水分,取出备用;
(3)秋葵洗净后对半切开,把头部与尾部切掉,备用;
(4)将新鲜的无花果、山莓、葡萄洗净,分别打成汁备用;
(5)将葛粉用等量的水溶解、混匀得到葛粉浓稠物备用;
(6)将紫薯粉、花生粉、玉米粉、薏米粉、鸡粉、五香粉、耗油、香醋、生抽、料酒、盐,混合均匀成混合浓稠物备用;
(7)将锅里放入橄榄油,加热1分钟后放入生姜、大蒜、花椒,煸至出香味,过滤出固态物,向油中加入步骤(5)的葛粉浓稠物和步骤(6)中的混合浓稠物,加热1分钟后,冷却至室温,再加入步骤(4)的无花果汁、山莓汁和葡萄汁以及蜂乳、竹叶抗氧物、迷迭香提取物,搅拌均匀,制得调味汁备用;
(8)向步骤(3)经处理的秋葵外刷上一层步骤(7)的调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,然后将其装入没敲节结那一半的竹筒里,盖上另一半竹片,再用绵线缠绑住,置于蒸锅内蒸10分钟,熄火后剪断棉线取出备用;
(9)向经步骤(8)处理的竹荪上浇步骤(7)得到的调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。
实施例3
该清香型竹荪秋葵,包括以下原料组分及各组分重量份数为并由其制备而成:竹荪60kg、秋葵60kg、紫薯粉10kg、葛粉10kg、花生粉10kg、玉米粉10kg、薏米粉10kg、无花果汁6kg、山莓汁6kg、葡萄汁6kg、蜂乳5kg、鸡粉3kg、五香粉3kg、花椒5kg、竹叶抗氧物0.6kg、大蒜10kg、迷迭香提取物0.3kg、生姜10kg、耗油15kg、盐3kg、生抽15kg、料酒15kg、香醋30kg和橄榄油20kg。
该清香型竹荪秋葵的制备方法,其具体步骤如下:
(1)备料,备料组分及各组分重量份数为:竹荪60kg、秋葵60kg、紫薯粉10kg、葛粉10kg、花生粉10kg、玉米粉10kg、薏米粉10kg、无花果汁6kg、山莓汁6kg、葡萄汁6kg、蜂乳5kg、鸡粉3kg、五香粉3kg、花椒5kg、竹叶抗氧物0.6kg、大蒜10kg、迷迭香提取物0.3kg、生姜10kg、耗油15kg、盐3kg、生抽15kg、料酒15kg、香醋30kg和橄榄油20kg;
(2)将竹荪用水泡10分钟,每隔5分钟,用手掌轻压竹荪,把水倒掉,更换一次水,将泡好后的竹荪,用手掌轻压掉多余的水分,取出备用;
(3)秋葵洗净后对半切开,把头部与尾部切掉,备用;
(4)将新鲜的无花果、山莓、葡萄洗净,分别打成汁备用;
(5)将葛粉用等量的水溶解、混匀得到葛粉浓稠物备用;
(6)将紫薯粉、花生粉、玉米粉、薏米粉、鸡粉、五香粉、耗油、香醋、生抽、料酒、盐,混合均匀成混合浓稠物备用;
(7)将锅里放入橄榄油,加热1分钟后放入生姜、大蒜、花椒,煸至出香味,过滤出固态物,向油中加入步骤(5)的葛粉浓稠物和步骤(6)中的混合浓稠物,加热1分钟后,冷却至室温,再加入步骤(4)的无花果汁、山莓汁和葡萄汁以及蜂乳、竹叶抗氧物、迷迭香提取物,搅拌均匀,制得调味汁备用;
(8)向步骤(3)经处理的秋葵外刷上一层步骤(7)的调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,然后将其装入没敲节结那一半的竹筒里,盖上另一半竹片,再用绵线缠绑住,置于蒸锅内蒸10分钟,熄火后剪断棉线取出备用;
(9)向经步骤(8)处理的竹荪上浇步骤(7)得到的调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。
以上对本发明的具体实施方式作了详细说明,但是本发明并不限于上述实施方式,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (2)
1.一种清香型竹荪秋葵,其特征在于:包括以下原料组分及各组分重量份数为并由其制备而成:竹荪50~60份、秋葵50~60份、紫薯粉5~10份、葛粉5~10份、花生粉5~10份、玉米粉5~10份、薏米粉5~10份、无花果汁4~6份、山莓汁4~6份、葡萄汁4~6份、蜂乳3~5份、鸡粉1~3份、五香粉1~3份、花椒3~5份、竹叶抗氧物0.4~0.6份、大蒜5~10份、迷迭香提取物0.2~0.3份、生姜5~10份、耗油10~15份、盐1~3份、生抽10~15份、料酒10~15份、香醋20~30份和橄榄油10~20份。
2.一种根据权利要求1所述的清香型竹荪秋葵的制备方法,其特征在于,具体步骤如下:
(1)备料,备料组分及各组分重量份数为:竹荪50~60份、秋葵50~60份、紫薯粉5~10份、葛粉5~10份、花生粉5~10份、玉米粉5~10份、薏米粉5~10份、无花果汁4~6份、山莓汁4~6份、葡萄汁4~6份、蜂乳3~5份、鸡粉1~3份、五香粉1~3份、花椒3~5份、竹叶抗氧物0.4~0.6份、大蒜5~10份、迷迭香提取物0.2~0.3份、生姜5~10份、耗油10~15份、盐1~3份、生抽10~15份、料酒10~15份、香醋20~30份和橄榄油10~20份;
(2)将竹荪用水泡10分钟,每隔5分钟,用手掌轻压竹荪,把水倒掉,更换一次水,将泡好后的竹荪,用手掌轻压掉多余的水分,取出备用;
(3)秋葵洗净后对半切开,把头部与尾部切掉,备用;
(4)将新鲜的无花果、山莓、葡萄洗净,分别打成汁备用;
(5)将葛粉用等量的水溶解、混匀得到葛粉浓稠物备用;
(6)将紫薯粉、花生粉、玉米粉、薏米粉、鸡粉、五香粉、耗油、香醋、生抽、料酒、盐,混合均匀成混合浓稠物备用;
(7)将锅里放入橄榄油,加热1分钟后放入生姜、大蒜、花椒,煸至出香味,过滤出固态物,向油中加入步骤(5)的葛粉浓稠物和步骤(6)中的混合浓稠物,加热1分钟后,冷却至室温,再加入步骤(4)的无花果汁、山莓汁和葡萄汁以及蜂乳、竹叶抗氧物、迷迭香提取物,搅拌均匀,制得调味汁备用;
(8)向步骤(3)经处理的秋葵外刷上一层步骤(7)的调味汁,把秋葵酿入竹荪里,再给竹荪外侧刷一次调味汁,然后将其装入没敲节结那一半的竹筒里,盖上另一半竹片,再用绵线缠绑住,置于蒸锅内蒸10分钟,熄火后剪断棉线取出备用;
(9)向经步骤(8)处理的竹荪上浇步骤(7)得到的调味汁,高压灭菌,真空包装于0℃下冷藏得到清香型竹荪秋葵。
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