CN105077094A - Preparation method of ready-to-eat asparagus - Google Patents
Preparation method of ready-to-eat asparagus Download PDFInfo
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- CN105077094A CN105077094A CN201510413599.6A CN201510413599A CN105077094A CN 105077094 A CN105077094 A CN 105077094A CN 201510413599 A CN201510413599 A CN 201510413599A CN 105077094 A CN105077094 A CN 105077094A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 9
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
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Classifications
-
- 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
The invention belongs to the technical field of food processing, and relates to ready-to-eat asparagus which is rich in nutrition and is prepared by scientifically processing fresh asparagus, and a preparation method of the ready-to-eat asparagus. The ready-to-eat asparagus is prepared through the following steps of firstly selecting the fresh asparagus, cleaning the selected fresh asparagus with a sodium chloride aqueous solution, putting the cleaned asparagus into ethanol water, soaking the cleaned asparagus in the ethanol water, cutting the asparagus which is soaked in the ethanol water into asparagus segments, cooking the asparagus segments, cooling the cooked asparagus segments, scooping out the cooled asparagus segments, and naturally airing the scooped asparagus segments; then mixing honey, white vinegar, Jimo rice wine, clam oil, table salt and fresh corn juice so as to obtain a mixed solution, cleaning fresh fennel, fresh mint leaves and fresh rose flowers, putting the cleaned fresh fennel, the cleaned fresh mint leaves and the cleaned fresh rose flowers into the mixed solution, sealing and preserving the mixed solution, the fresh fennel, the fresh mint leaves and the fresh rose flowers, and filtering out solids so as to obtain sauce liquid for standby application; then putting the asparagus into the sauce liquid, sealing the asparagus and the sauce liquid, soaking the asparagus in the sauce liquid, and preserving the asparagus in the sauce liquid so as to obtain preserved asparagus; and then sterilizing and disinfecting the preserved asparagus, weighing the disinfected preserved asparagus, loading the weighed preserved asparagus into bags, and sealing the bags in a vacuum sealing manner so as to obtain the product of the ready-to-eat asparagus. The preparation method is simple, the processing cost is low, the nutrient value of the product is high, and the ready-to-eat asparagus is convenient to eat and environmentally-friendly.
Description
Technical field:
The invention belongs to food processing technology field, relate to a kind of preparation method of instant asparagus, utilize new fresh asparagus to make nutritious convenience type instant product through scientific disposal.
Background technology:
Asparagus is a kind of nutritious vegetables, be called as one of large famous dish in the world ten, there is the laudatory title of the king of vegetables in the international market, asparagus is rich in several amino acids, protein and vitamin, asparagine particularly in asparagus and trace elements of selenium, molybdenum, chromium, manganese etc., there is adjustment organism metabolism, improve effect of body immunity.The health of asparagus to human body has multiple efficacies: one is that dry health of dispelling gives protection against cancer again; Two is the lipopenicillinases again of protection blood vessel, asparagus has the feature of low sugar, low fat, high-cellulose, also containing abundant trace element, although its protein content is not high, but composition of amino acid is suitable, hyperlipemia and cardiovascular and cerebrovascular disease can be prevented so often edible; Three is that tasty and refreshing solution is greasy loses weight again, and asparagus also has warm stomach, wide intestines, moistening lung, cough-relieving, diuresis various functions.The edible part of asparagus is tender stem, the fresher protein be rich in of asparagus spear, vitamin and mineral matter element etc. are abundanter, although edible asparagus has many benefits to human body, but asparagus tip-growth power is luxuriant, just must when morning twilight be still weak time gathering in the place of production, harvesting has just emitted unearthed asparagus at night, action also wants fast, not so sunlight is seen, asparagus is risked one's life and grows, soon aging, old mouthfeel is just poor, and the asparagus of gathering not easily stores, if eat again after three days, macronutrient will be lost, this becomes the direct obstacle giving full play to asparagus nutritive value.In the prior art, application number is the preparation method that the Chinese patent of CN201410773686.8 discloses a kind of instant asparagus, solve the trouble that fresh vegetables not easily stores, but taste is single, can not meet the requirement of other tastes of people.Seek to utilize Ji Me Lao Jiu and acetic acid etc. to make mixed liquor, add peppermint and fennel taste, then be prepared into nutritious, special taste, health care is also easy to carry, and the technical scheme of ready-to-eat food edible at any time there is not yet report.
Summary of the invention:
The object of the invention is to overcome the shortcoming existed in prior art, seek the preparation method designing a kind of secret instant asparagus, not easily store to solve fresh asparagus, problem that inconvenient eating, taste are single, give full play to the health-care effect of fresh asparagus.
To achieve these goals, the preparation technology of the instant asparagus that the present invention relates to comprises asparagus process, sauce liquid configures, asparagus is pickled and finished product packing four steps:
(1) asparagus process: choose the new fresh asparagus that complete stool shape is honest, tender tips of bamboo shoot petal closely, does not open awns, epidermis is vivid, first clean with the sodium-chloride water solution that weight percent concentration is 5-10%, being placed on weight percent concentration is again dipping in the ethanol water of 5-10%, then after carrying out segment by length 20-50mm, put into the water boiling 3-10 minute of 90-100 DEG C, to pull out when asparagus color turns emerald green and to put into the water of 10-15 DEG C immediately excessively cool, pull nature out and dry surperficial moisture content to obtain ripe asparagus for subsequent use;
(2) sauce liquid configuration: first glass or rustless steel container are cleaned and dry, by weight percentage by honey 20-30%, light-coloured vinegar 1-5%, Ji Me Lao Jiu 20-30%, Oleum concha Mactrae 3-5%, salt 5-10%, the rest is fresh corn juice, and total amount is 100%; Be mixed and made into mixed solution in a reservoir; Fresh fennel, fresh mint leaf and fresh-rose are cleaned in clear water nature and dry surperficial moisture content, control temperature is under 5-20 DEG C of condition, fresh fennel, fresh mint leaf and fresh-rose are put into mixed solution sealed pickling 1-2 days, the weight proportion of its mixed solution, fresh fennel, fresh mint leaf and fresh-rose is 7:1:1:1, and then to obtain sauce liquid for subsequent use for elimination solids;
(3) asparagus is pickled: control temperature is under 10-20 DEG C of condition, the ripe asparagus handled well in step (1) is put into the obtained sauce liquid of step (2) by weight 1:2-5 to seal immersion and pickle 10-50 hour, take out asparagus naturally to drain away the water, must asparagus be pickled;
(4) finished product packing: with radiosterilization by obtained for step (3) pickle asparagus sterilizing after, to weigh splitting vacuum sealed package by 50-500g, obtain instant asparagus product, its shelf-life is 30-90 days, time edible, open packaging and edible.
The present invention's Oleum concha Mactrae used is the common Oleum concha Mactrae of the liquid gained after evaporation after getting the colored clam boiling in Huanghai Sea region; Described fresh corn juice be get the iblet boiling of 7-8 maturation ripe after to add water by 1:2-3 weight ratio and grind into the liquid juice that juice removes solids gained more after filtration.
The present invention compared with prior art, selects Ji Me Lao Jiu and acetic acid etc. to make mixed liquor, then adds the taste such as peppermint and fennel, is prepared into nutritious, special taste, health care ready-to-eat food easy to carry; Its preparation method is simple, and processing cost is low, being of high nutritive value of product, instant, environmental friendliness.
Detailed description of the invention:
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
The preparation method of the instant asparagus that the present embodiment relates to comprises asparagus process, sauce liquid configures, asparagus is pickled and finished product packing four steps:
(1) asparagus process: choose the new fresh asparagus that complete stool shape is honest, tender tips of bamboo shoot petal closely, does not open awns, epidermis is vivid, first clean with the sodium-chloride water solution that weight percent concentration is 5%-10%, being placed on weight percent concentration is again dipping in the ethanol water of 5-10%, then after carrying out segment by length 20-50mm, put into the water boiling 3-10 minute of 90-100 DEG C, to pull out when asparagus color turns emerald green and to put into the water of 10-15 DEG C immediately excessively cool, pull nature out and dry surperficial moisture content to obtain ripe asparagus for subsequent use;
(2) sauce liquid configuration: first glass or rustless steel container are cleaned and dry, by weight percentage by honey 20-30%, light-coloured vinegar 1-5%, Ji Me Lao Jiu 20-30%, Oleum concha Mactrae 3-5%, salt 5-10%, the rest is fresh corn juice, and total amount is 100%; Be mixed and made into mixed solution in a reservoir; Fresh fennel, fresh mint leaf and fresh-rose are cleaned in clear water nature and dry surperficial moisture content, control temperature is under 5-20 DEG C of condition, fresh fennel, fresh mint leaf and fresh-rose are put into mixed solution sealed pickling 1-2 days, the weight proportion of its mixed solution, fresh fennel, fresh mint leaf and fresh-rose is 7:1:1:1, and then to obtain sauce liquid for subsequent use for elimination solids;
(3) asparagus is pickled: control temperature is under 10-20 DEG C of condition, the ripe asparagus handled well in step (1) is put into the obtained sauce liquid of step (2) by weight 1:2-5 to seal immersion and pickle 10-50 hour, take out asparagus naturally to drain away the water, must asparagus be pickled;
(4) finished product packing: with radiosterilization by obtained for step (3) pickle asparagus sterilizing after, to weigh splitting vacuum sealed package by 50-500g, obtain instant asparagus product, its shelf-life is 30-90 days, time edible, open packaging and edible.
The present embodiment Oleum concha Mactrae used is the common Oleum concha Mactrae of the liquid gained after evaporation after getting the colored clam boiling in Huanghai Sea region; Described fresh corn juice be get the iblet boiling of 7-8 maturation ripe after to add water by 1:2-3 weight ratio and grind into the liquid juice that juice removes solids gained more after filtration.
Embodiment 2:
The present embodiment makes according to the step of embodiment 1, and in step (2), the weight proportion of each component raw material is: honey 20%, light-coloured vinegar 1%, Ji Me Lao Jiu 20%, Oleum concha Mactrae 3%, and salt 5% the rest is fresh corn juice, and total amount is 100%.
Embodiment 3:
The present embodiment makes according to the step of embodiment 1, and in step (2), the weight proportion of each component raw material is: honey 30%, light-coloured vinegar 2%, Ji Me Lao Jiu 30%, Oleum concha Mactrae 5%, and salt 10% the rest is fresh corn juice, and total amount is 100%.
Embodiment 4:
The present embodiment makes according to the step of embodiment 1, and in step (2), the weight proportion of each component raw material is: honey 25%, light-coloured vinegar 5%, Ji Me Lao Jiu 25%, Oleum concha Mactrae 4%, and salt 7% the rest is fresh corn juice, and total amount is 100%.
Embodiment 5:
Everyone divides equally edible by 50-300 gram of breakfast, lunch and dinner the instant asparagus that any means in embodiment 1-4 obtains by the present embodiment four groups of crowds being 50 people to often group every day, after 3 months, test result is: first group is cardiovascular patient, after edible, increase all to some extent through measuring 45 human heart pulse volume, minute output, cardiac index and ejection rate index, number of incidences also obviously reduces; Second group is the elderly more than 60 years old at the age with constipation puzzlement, and after edible, stool rule is unobstructed, and constipation all obtains alleviation; 3rd group is lumbocrural pain, arthritic, and after edible, pain Tong obviously alleviates; 4th group is the women with insomnia, irregular menstruation, endocrine disturbance, and after edible, sleep quality is all improved, and menstruation trend is normal, and incretion balance and appearance are shone; Show thus, the instant asparagus that the present invention obtains has softening blood vessel, clearing and activating the channels and collaterals, promoting blood circulation and removing blood stasis, beautifying face and moistering lotion, nourishment for vitality, effect of improving the health, delaying senility.
Claims (2)
1. a preparation method for instant asparagus, is characterized in that preparation technology comprises asparagus process, sauce liquid configures, asparagus is pickled and finished product packing four steps:
(1) asparagus process: choose the new fresh asparagus that complete stool shape is honest, tender tips of bamboo shoot petal closely, does not open awns, epidermis is vivid, first clean with the sodium-chloride water solution that weight percent concentration is 5-10%, being placed on weight percent concentration is again dipping in the ethanol water of 5-10%, then after carrying out segment by length 20-50mm, put into the water boiling 3-10 minute of 90-100 DEG C, to pull out when asparagus color turns emerald green and to put into the water of 10-15 DEG C immediately excessively cool, pull nature out and dry surperficial moisture content to obtain ripe asparagus for subsequent use;
(2) sauce liquid configuration: first glass or rustless steel container are cleaned and dry, by weight percentage by honey 20-30%, light-coloured vinegar 1-5%, Ji Me Lao Jiu 20-30%, Oleum concha Mactrae 3-5%, salt 5-10%, the rest is fresh corn juice, and total amount is 100%; Be mixed and made into mixed solution in a reservoir; Fresh fennel, fresh mint leaf and fresh-rose are cleaned in clear water nature and dry surperficial moisture content, control temperature is under 5-20 DEG C of condition, fresh fennel, fresh mint leaf and fresh-rose are put into mixed solution sealed pickling 1-2 days, the weight proportion of its mixed solution, fresh fennel, fresh mint leaf and fresh-rose is 7:1:1:1, and then to obtain sauce liquid for subsequent use for elimination solids;
(3) asparagus is pickled: control temperature is under 10-20 DEG C of condition, the ripe asparagus handled well in step (1) is put into the obtained sauce liquid of step (2) by weight 1:2-5 to seal immersion and pickle 10-50 hour, take out asparagus naturally to drain away the water, must asparagus be pickled;
(4) finished product packing: with radiosterilization by obtained for step (3) pickle asparagus sterilizing after, to weigh splitting vacuum sealed package by 50-500g, obtain instant asparagus product, its shelf-life is 30-90 days, opens packaging and edible.
2. the preparation method of instant asparagus according to claim 1, is characterized in that Oleum concha Mactrae used is the common Oleum concha Mactrae of the liquid gained after evaporation after getting the colored clam boiling in Huanghai Sea region; Described fresh corn juice be get the iblet boiling of 7-8 maturation ripe after to add water by 1:2-3 weight ratio and grind into the liquid juice that juice removes solids gained more after filtration.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510413599.6A CN105077094A (en) | 2015-07-14 | 2015-07-14 | Preparation method of ready-to-eat asparagus |
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| CN201510413599.6A CN105077094A (en) | 2015-07-14 | 2015-07-14 | Preparation method of ready-to-eat asparagus |
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| CN201510413599.6A Pending CN105077094A (en) | 2015-07-14 | 2015-07-14 | Preparation method of ready-to-eat asparagus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967966A (en) * | 2018-06-12 | 2018-12-11 | 黔西南州林晨黔农业发展有限公司 | A kind of processing method of anhydrous acid bamboo shoot |
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| Title |
|---|
| 何胜生: "甜玉米乳饮料的制作工艺", 《农产品加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967966A (en) * | 2018-06-12 | 2018-12-11 | 黔西南州林晨黔农业发展有限公司 | A kind of processing method of anhydrous acid bamboo shoot |
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Application publication date: 20151125 |