CN105124450A - 一种麻辣仙人掌丝的制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种麻辣仙人掌丝的制作工艺,属于食品加工领域。其特征在于:采用鲜仙人掌、辣椒粉、花椒粉、丁香、黑胡椒、子姜、蒜末、洋葱、味精、椒盐、大豆油、麻油为配方,其加工工艺流程为选取鲜仙人掌→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→包装→杀菌。有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有仙人掌鲜香的风味;本产品不仅营养均衡,富含维生素和矿物质,不但可以清热解毒,还能促进人体的新陈代谢,具有明显的降压、降脂、降血糖的功效,是一种营养健康、低脂低糖的营养食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种麻辣仙人掌丝的制作工艺。
背景技术
仙人掌,别名为仙巴掌、仙人扇、霸王树,常生长于沙漠等干燥环境中,为多肉植物的一类,有“多浆植物宝库”之称。仙人掌不但可以清热解毒,散瘀消肿,健胃止痛,镇咳,而且用于胃、十二指肠溃疡,急性痢疾,咳嗽;外用治流行性腮腺炎,乳腺炎,痈疖肿毒,痔疮,蛇咬伤,烧烫伤有特效。近年来,许多国家已开始用仙人掌治疗动脉硬化、糖尿病和肥胖病,并且取得了很好的效果!依据科学鉴定,仙人掌所含的维生素能抑制脂肪和胆固醇的吸收,并可以减缓对葡萄糖的摄取。食用仙人掌的营养十分丰富,它含有大量的维生素和矿物质,具有降血糖、降血脂、降血压的功效,食用仙人掌的嫩茎可以当做蔬菜食用,果实则是一种口感清甜的水果,老茎还可加工成具有除血脂、降胆固醇等作用的保健品、药品。墨西哥的饼食点心、菜肴脍炙人口,就是用当地的仙人掌科植物的花卉烹制出来的。每天食用一片食用仙人掌,就能消除体内多余的胆固醇、脂肪和糖分,从而抑制动脉硬化和肥胖病,起到行气活血、清热解毒和促进新陈代谢的作用。常食仙人掌,可以避免人体内积累过多的葡萄糖,有一定的降糖作用。特别是对非胰岛素依赖型糖尿病患者,能有效地降低血糖,改善体内利用胰岛素的效能,促使葡萄糖从血液进入人体细胞,并转化为脂肪式能量。仙人掌含有较多的营养成分,又是低脂肪、低糖食品,对于人体健康非常有利,是控制糖尿病病情的理想食物。
新鲜的仙人掌可以加工成糕点、菜肴,是一种新型的降压食品,用于加工成一种麻辣仙人掌丝可实现对仙人掌原料的综合利用,且便于储存,提高其经济价值,同时也为仙人掌的深加工提供一条新途径。
发明内容
本发明的目的是提供一种麻辣仙人掌营养脯的加工方法,制得的成品营养均衡,具有明显的降压、降脂、降血糖的功效,是控制糖尿病病情的理想食物。
本发明解决其技术问题所采取的技术方案是:
一种麻辣仙人掌丝的制作工艺,其特征在于:采用鲜仙人掌、辣椒粉、花椒粉、丁香、黑胡椒、子姜、蒜末、洋葱、味精、椒盐、大豆油、麻油为配方,其加工工艺流程为选取鲜仙人掌→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→包装→杀菌,具体操作步骤为:
(1)原料处理:选用肉质脆嫩、无病虫害的仙人掌茎作原料,清洗干净,并用刨刀刨去外表的刺和青皮;
(2)切丝:将仙人掌切成粗细均匀、形状一致的丝状;
(3)焯水:切好的仙人掌丝置于水中煮沸,时间为2-3分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟大豆油,加鲜子姜末,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压100℃蒸汽杀菌18min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有仙人掌鲜香的风味;本产品不仅营养均衡,富含维生素和矿物质,不但可以清热解毒,还能促进人体的新陈代谢,具有明显的降压、降脂、降血糖的功效,是一种营养健康、低脂低糖的营养食品。
具体实施方式
实施例1:
一种麻辣仙人掌丝的制作工艺,具体操作步骤为:
(1)原料处理:选用肉质脆嫩、无病虫害的仙人掌茎作原料,清洗干净,并用刨刀刨去外表的刺和青皮;
(2)切丝:将仙人掌切成粗细均匀、形状一致的丝状;
(3)焯水:切好的仙人掌丝置于水中煮沸,时间为5分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟植物油,加鲜生姜、胡椒粉,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压120℃蒸汽杀菌10min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
实施例2:
一种麻辣仙人掌丝的制作工艺,具体操作步骤为:
(1)原料处理:选用肉质脆嫩、无病虫害的仙人掌茎作原料,清洗干净,并用刨刀刨去外表的刺和青皮;将胡萝卜洗净,用刨丝机制成细丝;
(2)切丝:将仙人掌切成粗细均匀、形状一致的丝状;
(3)焯水:切好的仙人掌丝和胡萝卜置于水中煮沸,时间为12分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟芝麻油,加鲜生姜、料酒、米醋,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压98℃蒸汽杀菌30min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
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)
1.一种麻辣仙人掌丝的制作工艺,其特征在于:采用鲜仙人掌、辣椒粉、花椒粉、丁香、黑胡椒、子姜、蒜末、洋葱、味精、椒盐、大豆油、麻油为配方,其加工工艺流程为选取鲜仙人掌→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→包装→杀菌,具体操作步骤为:
(1)原料处理:选用肉质脆嫩、无病虫害的仙人掌茎作原料,清洗干净,并用刨刀刨去外表的刺和青皮;
(2)切丝:将仙人掌切成粗细均匀、形状一致的丝状;
(3)焯水:切好的仙人掌丝置于水中煮沸,时间为2-3分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟大豆油,加鲜子姜末,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压100℃蒸汽杀菌18min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
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CN108208816A (zh) * | 2018-02-07 | 2018-06-29 | 习水红四渡仙人掌产业有限公司 | 一种具有保健功能的仙人掌食品及其制备方法 |
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