CN105146441A - 一种风味瓠瓜条的制作方法 - Google Patents
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- 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
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Abstract
本发明公开了一种风味瓠瓜条的制作方法,属于食品加工技术领域。其特征在于,采用原料预处理→盐渍→沥盐卤→摊晒→撒粉→腌渍的主要方法步骤。本发明制作工艺简单,制得的产品营养丰富、口感香酥清脆,微带苦味,具有瓠瓜特有的清香风味;本产品有利于增强机体免疫功能,达到利水消肿,止咳除烦的功效。加工方法简单,易于实施,是一种老少皆宜、绿色健康食品。
Description
技术领域
本发明涉及一种食品的制作方法,尤其是涉及一种风味瓠瓜条的制作方法。
背景技术
瓠子为葫芦科,别名:甘瓠、甜瓠,果实粗细匀称而呈圆柱状,直或稍弓曲,绿白色,果肉白色,果实嫩时柔软多汁,可作蔬菜。瓠子性平,味甘淡,具有利水消肿,止咳除烦,通淋散结的功效。
现代科学表明:瓠子蛋白质和多种微量元素,有助于增强机体免疫功能;同时,瓠子中含有丰富的维生素C,能促进抗体的合成,提高机体抗病毒能力。从瓠子中可以分离出两种胰蛋白酶抑制剂,对胰蛋白酶有抑制作用,从而起到降糖的效果。且胡萝卜素在瓠子在含量较多,食后可阻止人体致癌物质的合成,从而减少癌细胞的形成,降低了人体癌症的发病率。
瓠瓜是季节性蔬菜,含水量高,不易贮藏,主要用作蔬菜食用,瓠瓜经深加工的产品较少,利用鲜瓠瓜制作风味瓠瓜条,产品营养丰富,食用、贮藏方便,可增加农产品的附加值。
发明内容
本发明提供一种营养丰富、食用方便的风味瓠瓜条的制作方法,解决瓠瓜原料不易贮藏、深加工产品种类较少的问题,提高了产品附加值。
本发明采取的技术方案是:
一种风味瓠瓜条的制作方法,采用原料预处理→盐渍→沥盐卤→摊晒→撒粉→腌渍的主要方法步骤,具体如下:
(1)原料预处理:选用较为成熟的瓠瓜,将其洗净,去蒂,纵剖两片,挖去瓤和籽;
(2)盐渍:将盐倒在瓜料上,盐渍1-2天,其间翻拌4-6次,使瓜腌渍均匀;
(3)沥盐卤:将腌好的瓜条出缸,沥干盐水;
(4)摊晒:将瓜条放在洁净的竹席上摊开,进行晒制,当晒成七成干时,便可收起;
(5)撒粉:在晒干的瓜条上撒上适量甘草液、椒盐、五香粉、肉豆蔻粉和酱油,拌匀装缸、密封;
(6)腌渍:腌渍5-7天后便可开坛食用了。
有益效果:本发明制作工艺简单,制得的产品营养丰富、口感香酥清脆,微带苦味,具有瓠瓜特有的清香风味;本产品有利于增强机体免疫功能,达到利水消肿,止咳除烦的功效。加工方法简单,易于实施,是一种老少皆宜、绿色健康食品。
具体实施方式
实施例1:
一种风味瓠瓜条的制作方法,具体操作方法如下:
(1)原料预处理:选用较为成熟的瓠瓜、黄瓜,将其洗净,去蒂,纵剖两片,挖去瓤和籽;
(2)盐渍:将盐倒在瓜料上,盐渍2-3天,其间翻拌4次,使瓜腌渍均匀;
(3)沥盐卤:将腌好的瓜条出缸,沥干盐水;
(4)摊晒:将瓜条放在洁净的竹席上摊开,进行晒制,当晒成八成干时,便可收起;
(5)撒粉:在晒干的瓜条上撒上适量丁香粉、绵白糖和甘草粉,拌匀装缸、密封;
(6)腌渍:腌渍22天后便可开坛食用了。
实施例2:
一种风味瓠瓜条的制作方法,具体操作方法如下:
(1)原料预处理:选用较为成熟的瓠瓜、金瓜、佛手瓜,将其洗净,去蒂,纵剖两片,挖去瓤和籽;
(2)盐渍:将盐倒在瓜料上,盐渍6-7天,其间翻拌5-7次,使瓜腌渍均匀;
(3)沥盐卤:将腌好的瓜条出缸,沥干盐水;
(4)摊晒:将瓜条放在洁净的竹席上摊开,进行晒制,当晒成七成干时,便可收起;
(5)撒粉:在晒干的瓜条上撒上适量蛋白粉、胡椒粉和甘草粉,拌匀装缸、密封;
(6)腌渍:腌渍8天后便可开坛食用了。
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)
1.一种风味瓠瓜条的制作方法,其特征在于,采用原料预处理→盐渍→沥盐卤→摊晒→撒粉→腌渍的主要方法步骤:
(1)原料预处理:选用较为成熟的瓠瓜,将其洗净,去蒂,纵剖两片,挖去瓤和籽;
(2)盐渍:将盐倒在瓜料上,盐渍1-2天,其间翻拌4-6次,使瓜腌渍均匀;
(3)沥盐卤:将腌好的瓜条出缸,沥干盐水;
(4)摊晒:将瓜条放在洁净的竹席上摊开,进行晒制,当晒成七成干时,便可收起;
(5)撒粉:在晒干的瓜条上撒上适量甘草液、椒盐、五香粉、肉豆蔻粉和酱油,拌匀装缸、密封;
(6)腌渍:腌渍5-7天后便可开坛食用了。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307204A (zh) * | 2016-08-02 | 2017-01-11 | 陈光涛 | 一种金银花风味冬瓜的制备方法 |
CN109770304A (zh) * | 2019-03-18 | 2019-05-21 | 甘肃省农业科学院蔬菜研究所 | 一种利用厚皮甜瓜尾瓜制备腌制瓜条的方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307204A (zh) * | 2016-08-02 | 2017-01-11 | 陈光涛 | 一种金银花风味冬瓜的制备方法 |
CN109770304A (zh) * | 2019-03-18 | 2019-05-21 | 甘肃省农业科学院蔬菜研究所 | 一种利用厚皮甜瓜尾瓜制备腌制瓜条的方法 |
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