CN105105050A - 一种酸甜营养芦笋的加工工艺 - Google Patents
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Abstract
本发明公开了一种酸甜营养芦笋的加工工艺,属于食品加工领域。其特征在于:采用原料选择→清洗→初腌→沥卤→复腌→切分→脱盐→醋渍→糖渍的工艺流程。有益效果:本发明产品色泽光润,脆嫩多汁,酸甜适宜,口感清脆爽口,具有芦笋香甜清脆的风味。本产品富含蛋白质、维生素、氨基酸等多种营养物质,膳食纤维柔软可口,能增进食欲、帮助消化,有助于增强机体的免疫功能和提高防病抗病能力,具有开胃健脾、软化血管、减肥瘦身和防癌抗癌的功效,是一种酸甜适口、绿色健康的养生保健食品。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种酸甜营养芦笋的加工工艺。
背景技术
芦笋,又名石刁柏,天门冬科属多年生草本植物,其嫩茎可作蔬菜食用。芦笋嫩茎中含有丰富的蛋白质、维生素、矿物质和人体所需的微量元素等,另外芦笋中含有特有的天门冬酰胺,及多种甾体皂甙物质,对心血管病、水肿、膀胱炎、白血病均有疗效,也有抗癌的效果,因此长期食用芦笋有益脾胃,对人体许多疾病有很好的治疗效果。芦笋因其供食用的嫩茎,形似芦苇的嫩芽和芦笋,故中国已有很多人习惯将石刁柏称为芦笋。芦笋枝叶呈须状,又称其为“龙须菜”、“猪尾巴”、“蚂蚁杆”、“狼尾巴根”。
芦笋有鲜美芳香的风味,膳食纤维柔软可口,能增进食欲,帮助消化。现代营养学分析,芦笋的蛋白质组成具有人体所必需的各种氨基酸,含量比例恰当,无机盐元素中有较多的硒、钼、镁、锰等微量元素,还含有大量以天门冬酰胺为主体的非蛋白质含氮物质和天门冬氮酸。同时芦笋所含多种维生素和微量元素的质量优于普通蔬菜,营养学家和素食界人士均认为它是健康食品和全面的抗癌食品。用芦笋治淋巴腺癌、膀胱癌、肺癌、肾结石和皮肤癌有极好的疗效。对其它癌症、白血症等,也有很好效果。国际癌症病友协会研究认为,芦笋可以使细胞生长正常化,具有防止癌细胞扩散的功能。
芦笋的生长周期短,且不耐储藏,用于加工成酸甜营养芦笋不仅营养价值含量高,老少皆宜,且有保健之功效,又提高其经济价值。
发明内容
本发明的目的是解决芦笋不易贮存的问题,提供一种酸甜营养芦笋的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种酸甜营养芦笋的加工工艺,其特征在于:采用原料选择→清洗→初腌→沥卤→复腌→切分→脱盐→醋渍→糖渍的加工工艺流程,具体操作步骤为:
(1)原料选择:选形态完整、肉质细嫩、节间短、质量良好的鲜笋为原料;
(2)清洗:用清水洗净芦笋外表的泥土和污物;
(3)初腌、沥卤:将芦笋与椒盐按6∶1的比例,按一层芦笋一层椒盐的顺序装入缸内,在最上面再撒满一层1-2cm厚的椒盐,然后用竹篾盖上,压上重石块,盐腌24h,再将芦笋捞出,装入布袋内,堆叠自压8h,脱出咸水;
(4)复腌:将初腌的芦笋坯与椒盐按8∶1的比例,方法同上,放入坛中进行复腌,腌渍20h后,则制成咸芦笋坯半成品;
(5)切分:将咸芦笋坯从缸中捞出,沥净盐卤后,用刀纵向劈成两半,再切分为长3cm、宽1.5cm的芦笋条;
(6)脱盐:将切分后的芦笋条放入清水中浸泡10h,中间换4-5次水,待盐度降低后捞出,放入框内,盖上竹篾盖,压上石块,沥去水分,自压脱水需6-8h,中间翻动2-3次,再继续压沥水分;
(7)醋渍:将经脱盐的芦笋条装入缸内,同时灌入50%的米醋、罗汉果汁、丁香和淡竹叶、陈皮,进行浸渍,醋渍30h后将芦笋条捞出,沥去过多的醋液;
(8)糖渍:分两次进行糖渍;
①第一次糖渍:将经醋渍的芦笋条与蔗糖一起进行糖渍,一层芦笋一层糖,下少上多,压紧,盖实;1-2d后,将芦笋条捞出,放入筐中沥净糖液;
②第二次糖渍:将沥出糖液经过滤除去杂物后,放在锅内,加入酸枣汁、玉竹、百合、白术粉、果葡糖浆加热煮沸,再放入芦笋条,改用小火,并不断地搅动,待芦笋条外表晶莹剔透时,立即捞出,摊放在竹席上晾凉,同时将锅内的糖液倒入缸中晾凉后再倒入芦笋条,进行第二次糖渍,3-5d后即为成品。
有益效果:本发明产品色泽光润,脆嫩多汁,酸甜适宜,口感清脆爽口,具有芦笋香甜清脆的风味。本产品富含蛋白质、维生素、氨基酸等多种营养物质,膳食纤维柔软可口,能增进食欲、帮助消化,有助于增强机体的免疫功能和提高防病抗病能力,具有开胃健脾、软化血管、减肥瘦身和防癌抗癌的功效,是一种酸甜适口、绿色健康的养生保健食品。
具体实施方式
实施例1:
一种酸甜营养芦笋的加工工艺,具体操作步骤为:
(1)原料选择:选形态完整、肉质细嫩、节间短、质量良好的鲜笋为原料;
(2)清洗:用清水洗净芦笋外表的泥土和污物;
(3)初腌、沥卤:将芦笋与盐巴按10∶1的比例,按一层芦笋一层盐巴的顺序装入缸内,在最上面再撒满一层3-4cm厚的盐巴,然后用竹篾盖上,压上重石块,盐腌8-10h,再将芦笋捞出,装入布袋内,堆叠自压5h,脱出咸水;
(4)复腌:将初腌的芦笋坯与椒盐按6∶1的比例,方法同上,放入坛中进行复腌,腌渍30-32h后,则制成咸芦笋坯半成品;
(5)切分:将咸芦笋坯从缸中捞出,沥净盐卤后,用刀纵向劈成两半,再切分为长3cm、宽1.5cm的芦笋条;
(6)脱盐:将切分后的芦笋条放入清水中浸泡3-5h,中间换1次水,待盐度降低后捞出,放入框内,盖上竹篾盖,压上石块,沥去水分,自压脱水需10h,中间翻动2-3次,再继续压沥水分;
(7)醋渍:将经脱盐的芦笋条装入缸内,同时灌入40%的米醋、5%的姜汁和少许桑叶、柑皮、丁香,进行浸渍,醋渍1-2d后将芦笋条捞出,沥去过多的醋液;
(8)糖渍:分两次进行糖渍;
①第一次糖渍:将经醋渍的芦笋条与蔗糖一起进行糖渍,一层芦笋一层盐,下少上多,压紧,盖实;4-6d后,将芦笋条捞出,放入筐中沥净糖液;
②第二次糖渍:将沥出糖液经过滤除去杂物后,放在锅内,加入蜂蜜、玫瑰茄汁、柠檬香精及百合粉,加热煮沸,再放入芦笋条,改用小火,并不断地搅动,待芦笋条外表晶莹剔透时,立即捞出,摊放在竹席上晾凉,同时将锅内的糖液倒入缸中晾凉后再倒入芦笋条,进行第二次糖渍,3-5d后即为成品。
实施例2:
一种酸甜营养芦笋的加工工艺,具体操作步骤为:
(1)原料选择:选用个体很小的鲜嫩乳芦笋为原料;
(2)清洗:用清水洗净芦笋外表的泥土和污物;
(3)初腌、沥卤:将芦笋与精盐按5∶1的比例,按一层芦笋一层盐巴的顺序装入缸内,在最上面再撒满一层1-2cm厚的盐巴,然后用竹篾盖上,压上重石块,盐腌4-8h,再将芦笋捞出,装入布袋内,堆叠自压3h,脱出咸水;
(4)复腌:将初腌的芦笋坯与精盐按7∶1的比例,方法同上,放入坛中进行复腌,腌渍28h后,则制成咸芦笋坯半成品;
(5)切分:将咸芦笋坯从缸中捞出,沥净盐卤后,用刀纵向劈成两半,再切分为长5cm、宽1.2cm的芦笋条;
(6)脱盐:将切分后的芦笋条放入清水中浸泡10h,中间换4次水,待盐度降低后捞出,放入框内,盖上竹篾盖,压上石块,沥去水分,自压脱水需8h,中间翻动1次,再继续压沥水分;
(7)醋渍:将经脱盐的芦笋条装入缸内,同时灌入60%的果醋和少许桂皮、干荷叶、甘草,进行浸渍,醋渍22h后将芦笋条捞出,沥去过多的醋液;
(8)糖渍:分两次进行糖渍;
①第一次糖渍:将经醋渍的芦笋条与蛋白糖一起进行糖渍,一层芦笋一层盐,下少上多,压紧,盖实;2-3d后,将芦笋条捞出,放入筐中沥净糖液;
②第二次糖渍:将沥出糖液经过滤除去杂物后,放在锅内,加入醋栗汁、槐花、黄芪粉、丁香和枸杞子,加热煮沸,再放入芦笋条,改用小火,并不断地搅动,待芦笋条外表晶莹剔透时,立即捞出,摊放在竹席上晾凉,同时将锅内的糖液倒入缸中晾凉后再倒入芦笋条,进行第二次糖渍,10d后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种酸甜营养芦笋的加工工艺,其特征在于:采用原料选择→清洗→初腌→沥卤→复腌→切分→脱盐→醋渍→糖渍的加工工艺流程,具体操作步骤为:
(1)原料选择:选形态完整、肉质细嫩、节间短、质量良好的鲜笋为原料;
(2)清洗:用清水洗净芦笋外表的泥土和污物;
(3)初腌、沥卤:将芦笋与椒盐按6∶1的比例,按一层芦笋一层椒盐的顺序装入缸内,在最上面再撒满一层1-2cm厚的椒盐,然后用竹篾盖上,压上重石块,盐腌24h,再将芦笋捞出,装入布袋内,堆叠自压8h,脱出咸水;
(4)复腌:将初腌的芦笋坯与椒盐按8∶1的比例,方法同上,放入坛中进行复腌,腌渍20h后,则制成咸芦笋坯半成品;
(5)切分:将咸芦笋坯从缸中捞出,沥净盐卤后,用刀纵向劈成两半,再切分为长3cm、宽1.5cm的芦笋条;
(6)脱盐:将切分后的芦笋条放入清水中浸泡10h,中间换4-5次水,待盐度降低后捞出,放入框内,盖上竹篾盖,压上石块,沥去水分,自压脱水需6-8h,中间翻动2-3次,再继续压沥水分;
(7)醋渍:将经脱盐的芦笋条装入缸内,同时灌入50%的米醋、罗汉果汁、丁香和淡竹叶、陈皮,进行浸渍,醋渍30h后将芦笋条捞出,沥去过多的醋液;
(8)糖渍:分两次进行糖渍;
①第一次糖渍:将经醋渍的芦笋条与蔗糖一起进行糖渍,一层芦笋一层糖,下少上多,压紧,盖实;1-2d后,将芦笋条捞出,放入筐中沥净糖液;
②第二次糖渍:将沥出糖液经过滤除去杂物后,放在锅内,加入酸枣汁、玉竹、百合、白术粉、果葡糖浆加热煮沸,再放入芦笋条,改用小火,并不断地搅动,待芦笋条外表晶莹剔透时,立即捞出,摊放在竹席上晾凉,同时将锅内的糖液倒入缸中晾凉后再倒入芦笋条,进行第二次糖渍,3-5d后即为成品。
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