CN105146429A - 一种蒜香速冻苔干及其制备方法 - Google Patents
一种蒜香速冻苔干及其制备方法 Download PDFInfo
- Publication number
- CN105146429A CN105146429A CN201510493143.5A CN201510493143A CN105146429A CN 105146429 A CN105146429 A CN 105146429A CN 201510493143 A CN201510493143 A CN 201510493143A CN 105146429 A CN105146429 A CN 105146429A
- Authority
- CN
- China
- Prior art keywords
- quick
- frozen
- garlic
- inlactuca
- angustata
- 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.)
- Withdrawn
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 19
- 235000004611 garlic Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 239000010231 banlangen Substances 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 241000237502 Ostreidae Species 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241001529821 Agastache Species 0.000 claims description 6
- 241000245665 Taraxacum Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000527 sonication Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 102000003992 Peroxidases Human genes 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 2
- 230000003405 preventing effect Effects 0.000 abstract description 2
- 239000011800 void material Substances 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 240000004510 Agastache rugosa Species 0.000 abstract 1
- 235000010686 Agastache rugosa Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000012460 protein solution Substances 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 238000002604 ultrasonography Methods 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
本发明公开了一种蒜香速冻苔干,由下列重量份的原料制成:苔干200-210、生牦10-11、大蒜8-9、柴胡3-4、藿香叶1-2、蒲公英3-4、板蓝根2-3、乳清蛋白适量。本发明在速冻前采用超声波处理,可钝化过氧化物酶,且因其产生空穴效应,形成超声波速冻快速跨越最大冰晶形成带,缩短冻结时间,且本发明在冻结前经乳清蛋白溶液浸泡,在表面形成一层膜,可减少在速冻及贮藏过程中营养物质的流失,此外,本发明还含有多种中药成分,具有预防感冒的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蒜香速冻苔干及其制备方法。
背景技术
食品冷冻保存是一种高效的食品保存方法,它既能保持高质量的食品,又不会使食品受到污染。但新鲜果蔬一般不宜直接冷藏,因为速冻过程并不能杀灭原料中微生物及钝化内源酶,各种酶类作用会使果蔬在冷藏过程中品质变劣,严重影响果蔬的风味、色泽和营养价值,降低可食用性。传统漂烫工艺虽然能将酶钝化,但由于传统漂烫工艺对果蔬热处理极易过度,使果蔬中营养物质损失严重。因此,如何灭酶并最大限度保持果蔬的色、香、味等品质成为亟待解决的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蒜香速冻苔干及其制备方法。
本发明是通过以下技术方案实现的:
一种蒜香速冻苔干,由下列重量份的原料制成:
苔干200-210、生牦10-11、大蒜8-9、柴胡3-4、藿香叶1-2、蒲公英3-4、板蓝根2-3、乳清蛋白适量。
所述的蒜香速冻苔干的制备方法,包括以下步骤:
(1)将柴胡、藿香叶、蒲公英、板蓝根加8-9倍的水文火煎煮40-50分钟,过滤除渣,收集滤液;
(2)将生蚝、大蒜、橄榄油混合入锅,大火炒香,然后加入4-5倍的水大火煮沸,过滤除渣,所得滤液与步骤(1)所得物料混合均匀;
(3)将豌豆荚洗净,于步骤(2)所得物料中浸泡20-25分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4-15℃,冲冷时间为8-12min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在-35至-32℃下冷冻8-15分钟,包装,即得。
本发明的优点是:本发明在速冻前采用超声波处理,可钝化过氧化物酶,且因其产生空穴效应,形成超声波速冻快速跨越最大冰晶形成带,缩短冻结时间,且本发明在冻结前经乳清蛋白溶液浸泡,在表面形成一层膜,可减少在速冻及贮藏过程中营养物质的流失,此外,本发明还含有多种中药成分,具有预防感冒的功效。
具体实施方式
一种蒜香速冻苔干,由下列重量份(千克)的原料制成:
苔干200、生牦10、大蒜8、柴胡3、藿香叶1、蒲公英3、板蓝根2、乳清蛋白适量。
所述的蒜香速冻苔干的制备方法,包括以下步骤:
(1)将柴胡、藿香叶、蒲公英、板蓝根加8倍的水文火煎煮40分钟,过滤除渣,收集滤液;
(2)将生蚝、大蒜、橄榄油混合入锅,大火炒香,然后加入4倍的水大火煮沸,过滤除渣,所得滤液与步骤(1)所得物料混合均匀;
(3)将豌豆荚洗净,于步骤(2)所得物料中浸泡20分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4℃,冲冷时间为8min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在至℃下冷冻8分钟,包装,即得。
Claims (2)
1.一种蒜香速冻苔干,其特征在于由下列重量份的原料制成:
苔干200-210、生牦10-11、大蒜8-9、柴胡3-4、藿香叶1-2、蒲公英3-4、板蓝根2-3、乳清蛋白适量。
2.根据权利要求1所述的蒜香速冻苔干的制备方法,其特征在于包括以下步骤:
(1)将柴胡、藿香叶、蒲公英、板蓝根加8-9倍的水文火煎煮40-50分钟,过滤除渣,收集滤液;
(2)将生蚝、大蒜、橄榄油混合入锅,大火炒香,然后加入4-5倍的水大火煮沸,过滤除渣,所得滤液与步骤(1)所得物料混合均匀;
(3)将豌豆荚洗净,于步骤(2)所得物料中浸泡20-25分钟,然后取出,进行超声波处理,超声波功率为58W,超声波脉冲值为50%,超声波时间为0.7min,然后将所得物料送入冷水中冷却,水温为4-15℃,冲冷时间为8-12min,再将物料取出,沥去多余水分;
(4)将上述工艺未用到的原料加水配置成浓度为5%的溶液,然后放入步骤(3)所得物料,浸泡5分钟后取出,晾干;
(5)将步骤(4)所得物料装入盘中,在-35至-32℃下冷冻8-15分钟,包装,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510493143.5A CN105146429A (zh) | 2015-08-13 | 2015-08-13 | 一种蒜香速冻苔干及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510493143.5A CN105146429A (zh) | 2015-08-13 | 2015-08-13 | 一种蒜香速冻苔干及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105146429A true CN105146429A (zh) | 2015-12-16 |
Family
ID=54787823
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510493143.5A Withdrawn CN105146429A (zh) | 2015-08-13 | 2015-08-13 | 一种蒜香速冻苔干及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105146429A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108056423A (zh) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | 一种苔干牛肉的加工方法 |
-
2015
- 2015-08-13 CN CN201510493143.5A patent/CN105146429A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108056423A (zh) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | 一种苔干牛肉的加工方法 |
CN113180200A (zh) * | 2017-12-23 | 2021-07-30 | 安徽光正食品有限公司 | 一种苔干牛肉的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101129146B (zh) | 一种脱水果蔬的加工方法 | |
CN103251001B (zh) | 超声波联合处理改善调理食荚豌豆油炸休闲食品品质的方法 | |
CN104366440B (zh) | 一种脱水山胡椒辣椒酱的加工方法 | |
CN107912528A (zh) | 一种冻干水果脆的制备方法 | |
CN111011473A (zh) | 一种速冻毛豆的加工工艺 | |
CN106332947A (zh) | 一种针对常温保存蟹肉制品的多阶段升温温和杀菌方法 | |
CN106387740A (zh) | 一种猕猴桃脆片的加工方法 | |
CN106262120A (zh) | 黄秋葵果即食脆片的制备方法 | |
CN104381423A (zh) | 一种速冻香芹菜的加工方法 | |
CN112137004A (zh) | 一种保鲜藤椒生产工艺 | |
CN108514091A (zh) | 一种vf果蔬脆片的制备方法 | |
CN105146285A (zh) | 一种茶味速冻玉米粒及其制备方法 | |
CN105146429A (zh) | 一种蒜香速冻苔干及其制备方法 | |
CN107668532A (zh) | 一种风味卤肉的加工方法 | |
CN107518326A (zh) | 一种金鲳鱼片的冷冻加工方法 | |
CN113170871A (zh) | 一种薯类制品的加工方法 | |
JPS5867143A (ja) | 根菜類のチルド食品の製法 | |
CN112914062A (zh) | 一种即食冻干黄花菜及其加工方法 | |
JP6051140B2 (ja) | 軟質レトルト大豆の製造方法 | |
CN105105111A (zh) | 一种速冻红薯叶及其制备方法 | |
JPS5867145A (ja) | 白色乃至淡菜色野菜のチルド食品の製法 | |
CN105166723A (zh) | 一种明目速冻豌豆荚及其制备方法 | |
CN105077062A (zh) | 一种润肺速冻香椿及其制备方法 | |
CN1600110A (zh) | 一种枸杞芽速冻菜的加工方法 | |
Devi et al. | Effect of Different Dehydration Methods on Organoleptic Attributes and Quality of Pineapple Candy |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151216 |