CN105146433A - 一种晒制含水菜瓜干的加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种晒制含水菜瓜干的加工工艺,包括原料选取、整形、加工、初晒、腌制、复晒等工序后制得。本发明晒制含水菜瓜干的加工工艺,采用二次晒制,控制水分,更增风味,最大程度保留营养;再盐渍入味同时调配腌制液,增加黄浆水,降低亚硝酸盐含量,食用更加安全,增加食用碱、石灰粉,使得更加脆嫩,增加大麦苗叶、紫云英蜜,增色增香同时促进新陈代谢;还增加中药成分,更具保健功能,色泽青翠,口感香脆,咸甜适口,增进食欲,适合各种人群食用。
Description
技术领域
本发明涉及一种晒制含水菜瓜干的加工工艺,属于食品加工技术领域。
背景技术
菜瓜具有的生津止渴作用已被人们普遍熟知,菜瓜甘寒,瓜肉清甜,是夏季极佳的消暑蔬菜,它含丰富的矿物质钙、磷、铁,还含糖、柠檬酸和少量的维生素A、B族维生素、维生素C等。在炎夏酷暑之季,最适宜用菜瓜凉拌食用。
酸菜是一种独特且具有历史的大众的乳酸发酵蔬菜制品,以乳酸发酵为主、兼有醋酸发酵、酒精发酵等微生物发酵过程,赋予发酵蔬菜制品柔和的酸味,产品爽口、清香的口感,乳酸发酵蔬菜制品既有乳酸发酵的怡人香味,又不失蔬菜的原料鲜香脆嫩的自然风味,这两种风味浑然一体,赋予了蔬菜乳酸制品的独特风味。
乳酸菌是参与人体肠道微生态平衡的主要菌系,食用乳酸菌发酵蔬菜制品,人体除吸收蔬菜营养的的成分外,摄入的乳酸菌菌体及其代谢的有机酸,可促进胃肠道蠕动,帮助消化,防止便秘,同时刺激肠道免疫细胞产生抗体,防制疾病,还具有抑制肠道中腐败细菌的生长和减弱腐败菌在肠道的产毒,防止细胞老化,降低胆固醇,抗肿瘤以及调节人体生理机能等保健和医疗作用。
我国蔬菜资源丰富,酸菜作为一种传统的乳酸发酵蔬菜制品,其汁富含乳酸菌活菌,对其深入研究且开发利用,对人们健康水平、开发蔬菜加工品种、蔬菜原料的综合利用有着积极意义。
发明内容
本发明的目的在于提供一种晒制含水菜瓜干的加工工艺,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种晒制含水菜瓜干的加工工艺,包括以下步骤:
(1)、原料选取、清洗:选取肉质紧实脆嫩,纤维含量相对较少、香味浓郁、无农药残留、无病虫害及疤痕伤口的六安地方“十里香”菜瓜,放入流动的清水中清洗,除去泥沙及污物等,然后捞出,待用;
(2)、整形、加工:把清洗过的原料剖开,除去内瓤,用勺子刮去内膛较软的一小层内膜层,以看到青肉为准,然后再切成3×10cm的长条块状;
(3)、初晒:把切成条块的菜瓜片内膛朝阳放入晒场上暴晒,或放入烘焙室内烘制,到含水量为48-52%;
(4)、腌制:将晒制好的原料称重后放入干净器皿中,加入其重量份5-7%的食盐进行搓揉,倒入预腌池中,踩平铺实,加入配制好的腌制液至淹没菜瓜表面1-2厘米,进行腌制10-12小时;
所述的腌制液由下列原料制成:黄浆水20-30、水80-100、菊花酒8-10、大麦苗叶15-18、雪莲果10-12、食用碱1-2、石灰粉0.5-1、桑寄生1-3、桂木根2-3、相思藤叶2-3、枇杷花2-4、紫云英蜜6-8、桂皮3-4、胡椒3-5、豆蔻2-3、陈皮2-3、排草1-2,将大麦苗叶放入沸水漂制3-5分钟,放入含有0.2-0.4%维生素C的水中冷浸20-30分钟,绞制成末,加入黄浆水胶磨成浆,加入浆液重量份1-2%的柠檬酸,加热至60-65℃保温20-30分钟,过滤去渣,得大麦苗黄浆水;将桑寄生、桂木根、相思藤叶、枇杷花混合粉碎至10-20目,加5-8倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠状,得浓缩液;将雪莲果去皮洗净切块,打制成浆,加入紫云英蜜、菊花酒搅拌均匀,得果蜜酒;将桂皮、胡椒、豆蔻、陈皮、排草混合,在90-95℃下微波烘制出香,粉碎至40-60目,与大麦苗黄浆水、浓缩液、果蜜酒及其他剩余原料搅拌混合,加热至沸,冷却至常温即得;
(5)、复晒:把腌制后的原料捞出,放入干净的器皿上进行暴晒,待含水量降至15-20%,趁热装袋,密封保存即可。
本发明的有益效果:
本发明晒制含水菜瓜干的加工工艺,采用二次晒制,控制水分,更增风味,最大程度保留营养;再盐渍入味同时调配腌制液,增加黄浆水,降低亚硝酸盐含量,食用更加安全,增加食用碱、石灰粉,使得更加脆嫩,增加大麦苗叶、紫云英蜜,增色增香同时促进新陈代谢;还增加中药成分,更具保健功能,色泽青翠,口感香脆,咸甜适口,增进食欲,适合各种人群食用。
具体实施方式
一种晒制含水菜瓜干的加工工艺,包括以下步骤:
(1)、原料选取、清洗:选取肉质紧实脆嫩,纤维含量相对较少、香味浓郁、无农药残留、无病虫害及疤痕伤口的六安地方“十里香”菜瓜,放入流动的清水中清洗,除去泥沙及污物等,然后捞出,待用;
(2)、整形、加工:把清洗过的原料剖开,除去内瓤,用勺子刮去内膛较软的一小层内膜层,以看到青肉为准,然后再切成3×10cm的长条块状;
(3)、初晒:把切成条块的菜瓜片内膛朝阳放入晒场上暴晒,或放入烘焙室内烘制,到含水量为50%;
(4)、腌制:将晒制好的原料称重后放入干净器皿中,加入其重量份5-7%的食盐进行搓揉,倒入预腌池中,踩平铺实,加入配制好的腌制液至淹没菜瓜表面2厘米,进行腌制12小时;
所述的腌制液由下列原料制成:黄浆水30、水100、菊花酒10、大麦苗叶18、雪莲果12、食用碱2、石灰粉0.5、桑寄生2、桂木根3、相思藤叶2、枇杷花3、紫云英蜜8、桂皮4、胡椒5、豆蔻3、陈皮2、排草2,将大麦苗叶放入沸水漂制5分钟,放入含有0.4%维生素C的水中冷浸30分钟,绞制成末,加入黄浆水胶磨成浆,加入浆液重量份2%的柠檬酸,加热至65℃保温30分钟,过滤去渣,得大麦苗黄浆水;将桑寄生、桂木根、相思藤叶、枇杷花混合粉碎至20目,加8倍水煎煮2小时,过滤去渣,滤液浓缩至稠状,得浓缩液;将雪莲果去皮洗净切块,打制成浆,加入紫云英蜜、菊花酒搅拌均匀,得果蜜酒;将桂皮、胡椒、豆蔻、陈皮、排草混合,在95℃下微波烘制出香,粉碎至60目,与大麦苗黄浆水、浓缩液、果蜜酒及其他剩余原料搅拌混合,加热至沸,冷却至常温即得;
(5)、复晒、包装:把腌制后的原料捞出,放入干净的器皿上进行暴晒,待含水量降至20%,趁热装袋,密封保存即可。
Claims (1)
1.一种晒制含水菜瓜干的加工工艺,其特征在于,包括以下步骤:
(1)、原料选取、清洗:选取肉质紧实脆嫩,纤维含量相对较少、香味浓郁、无农药残留、无病虫害及疤痕伤口的六安地方“十里香”菜瓜,放入流动的清水中清洗,除去泥沙及污物等,然后捞出,待用;
(2)、整形、加工:
把清洗过的原料剖开,除去内瓤,用勺子刮去内膛较软的一小层内膜层,以看到青肉为准,然后再切成3×10cm的长条块状;
(3)、初晒:把切成条块的菜瓜片内膛朝阳放入晒场上暴晒,或放入烘焙室内烘制,到含水量为48-52%;
(4)、腌制:将晒制好的原料称重后放入干净器皿中,加入其重量份5-7%的食盐进行搓揉,倒入预腌池中,踩平铺实,加入配制好的腌制液至淹没菜瓜表面1-2厘米,进行腌制10-12小时;
所述的腌制液由下列原料制成:黄浆水20-30、水80-100、菊花酒8-10、大麦苗叶15-18、雪莲果10-12、食用碱1-2、石灰粉0.5-1、桑寄生1-3、桂木根2-3、相思藤叶2-3、枇杷花2-4、紫云英蜜6-8、桂皮3-4、胡椒3-5、豆蔻2-3、陈皮2-3、排草1-2,将大麦苗叶放入沸水漂制3-5分钟,放入含有0.2-0.4%维生素C的水中冷浸20-30分钟,绞制成末,加入黄浆水胶磨成浆,加入浆液重量份1-2%的柠檬酸,加热至60-65℃保温20-30分钟,过滤去渣,得大麦苗黄浆水;将桑寄生、桂木根、相思藤叶、枇杷花混合粉碎至10-20目,加5-8倍水煎煮1-2小时,过滤去渣,滤液浓缩至稠状,得浓缩液;将雪莲果去皮洗净切块,打制成浆,加入紫云英蜜、菊花酒搅拌均匀,得果蜜酒;将桂皮、胡椒、豆蔻、陈皮、排草混合,在90-95℃下微波烘制出香,粉碎至40-60目,与大麦苗黄浆水、浓缩液、果蜜酒及其他剩余原料搅拌混合,加热至沸,冷却至常温即得;
(5)、复晒:把腌制后的原料捞出,放入干净的器皿上进行暴晒,待含水量降至15-20%,趁热装袋,密封保存即可。
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