CN105166745A - 一种螺丝菜桔梗复合脯的加工方法 - Google Patents
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Abstract
本发明公开了一种螺丝菜桔梗复合脯的加工方法,属于食品加工领域。其特征在于:采用螺丝菜5kg,桔梗3kg,胡萝卜汁2kg,椰子肉0.42g,蔗糖10kg,蜂蜜0.8kg,苹果酸35g,增稠剂0.7kg,苯甲酸钠适量,其加工工艺流程为原料挑选→清洗→修整去皮→蒸熟→打浆→配料→浓缩→摊片→烘干→造型→包装。有益效果:本发明产品口感酥脆,果香味浓郁,甜度适宜,具有螺丝菜和桔梗特有的风味;本产品酸甜适度,营养丰富,具有疏风清热、活血祛瘀、解毒消肿、润肺益肾、滋阴补血、补中益气等多种有益功效,是一种绿色健康、老少皆宜的滋补养生的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种螺丝菜桔梗复合脯的加工方法。
背景技术
螺丝菜,又名藕、宝塔菜,为唇形科草石蚕的块茎,多年生草本植物。块茎肉质脆嫩,可制蜜饯、酱渍、腌渍品,十分可口。食用时,多以凉拌为主,还可加工成咸菜、罐头、甜果,是驰名中外的“八宝菜”、“什锦菜”之一,属扬州罐藏螺丝菜是酱菜之上品。螺丝菜食药兼用,性味、甘平,具有疏风清热、活血祛瘀、解毒消肿、润肺益肾、滋阴补血、补中益气、强身的功效;还可治疗感冒发热、咳嗽、黄疸、气喘、肺虚咳喘、肾虚腰痛、淋巴结核、肺结核、咯血等病症;尤其适合风热感冒、虚劳咳嗽、小儿疳积、肺炎患者食用,同时黄疸、气喘、肺虚、肾虚腰痛、淋巴结核、肺结核、咯血等病症患者也可多食。地上部茎叶还有治疗风湿性关节炎、肝炎、毒蛇咬伤和散瘀止痛等作用。
螺丝菜的营养价值高,目前市场上的螺丝菜大多用于加工成酱菜或罐头,既丧失了螺丝菜原有的味道,也造成了营养成分的流失,用于加工成螺丝菜桔梗复合脯可实现对螺丝菜原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是针对现有市场的空缺和消费需求问题,提供一种螺丝菜桔梗复合脯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种螺丝菜桔梗复合脯的加工方法,其特征在于:采用螺丝菜5kg,桔梗3kg,胡萝卜汁2kg,椰子肉0.42g,蔗糖10kg,蜂蜜0.8kg,苹果酸35g,增稠剂0.7kg,苯甲酸钠适量,其加工工艺流程为原料挑选→清洗→修整去皮→蒸熟→打浆→配料→浓缩→摊片→烘干→造型→包装,具体操作步骤为:
(1)原料挑选:选用无病虫害、无机械损伤的新鲜螺丝菜;选用新鲜、无机械损伤的桔梗;
(2)清洗、去皮:用流动水将螺丝菜、桔梗充分刷洗干净,然后分别用擦皮机去皮;
(3)蒸熟:把螺丝菜、桔梗放在蒸锅中蒸熟,不留硬心;
(4)打浆:分别将蒸熟的螺丝菜、桔梗破碎成小块,加入胡萝卜汁、椰子肉,然后用打浆机打成浆备用;
(5)浓缩:将所有原料混合浓缩,直至可溶性固形物达55%以上出锅;
(6)摊片、烘干:将浓缩好的混合料在钢化玻璃上摊成0.8cm厚的片,送入干燥室用75℃的热风连续干燥12h;
(7)造型:将烘干的复合片依个人喜好切成不同的造型,撒上适量的蛋白糖粉;
(8)包装:按一定重量装入食品袋内储存、出售。
有益效果:本发明产品口感酥脆,果香味浓郁,甜度适宜,具有螺丝菜和桔梗特有的风味;本产品酸甜适度,营养丰富,具有疏风清热、活血祛瘀、解毒消肿、润肺益肾、滋阴补血、补中益气等多种有益功效,是一种绿色健康、老少皆宜的滋补养生的保健食品。
具体实施方式
实施例1:
一种螺丝菜桔梗复合脯的加工方法,具体操作步骤为:
(1)原料挑选:选用无病虫害、无机械损伤的新鲜螺丝菜;选用新鲜、无机械损伤的桔梗;
(2)清洗、去皮:用流动水将螺丝菜、桔梗充分刷洗干净,然后分别用去皮机去皮;将南瓜去皮、瓤,洗净后沥水待用;
(3)蒸熟:把螺丝菜、桔梗、南瓜放在蒸锅中蒸熟,不留硬心;
(4)打浆:分别将蒸熟的螺丝菜、桔梗、南瓜破碎成小块,加入苹果汁、苦瓜汁,然后用打浆机打成浆备用;
(5)浓缩:将所有原料混合真空浓缩,直至可溶性固形物达75%以上出锅;
(6)摊片、烘干:将浓缩好的混合料在钢化玻璃上摊成2.8cm厚的片,送入干燥室用65-70℃的热风连续干燥8-10h;
(7)造型:将烘干的复合片依个人喜好切成不同的造型,撒上适量的椒盐、黑胡椒粉;
(8)包装:按一定重量装入食品袋内储存、出售。
实施例2:
一种螺丝菜桔梗复合脯的加工方法,具体操作步骤为:
(1)原料挑选:选用无病虫害、无机械损伤的新鲜螺丝菜;选用新鲜、无机械损伤的桔梗;
(2)清洗、去皮:用流动水将螺丝菜、桔梗充分刷洗干净,然后分别用去皮机去皮;将花生、芸豆、豌豆洗净去除杂质,沥水待用;
(3)蒸熟:把螺丝菜、桔梗、花生、芸豆、豌豆放蒸锅中蒸熟,不留硬心;
(4)打浆:分别将蒸熟的螺丝菜、桔梗破碎成小块,加入花生、芸豆、豌豆,再加入牛奶、香梨汁,然后用打浆机打成浆备用;
(5)浓缩:将所有原料混合浓缩,直至可溶性固形物达50%以上出锅;
(6)摊片、烘干:将浓缩好的混合料在钢化玻璃上摊成3-4cm厚的片,送入干燥室用100℃的热风连续干燥1-2h;
(7)造型:将烘干的复合果片依个人喜好切成不同的造型,撒上适量的金银花粉;
(8)包装:按一定重量装入食品袋内储存、出售。
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)
1.一种螺丝菜桔梗复合脯的加工方法,其特征在于:采用螺丝菜5kg,桔梗3kg,胡萝卜汁2kg,椰子肉0.42g,蔗糖10kg,蜂蜜0.8kg,苹果酸35g,增稠剂0.7kg,苯甲酸钠适量,其加工工艺流程为原料挑选→清洗→修整去皮→蒸熟→打浆→配料→浓缩→摊片→烘干→造型→包装,具体操作步骤为:
(1)原料挑选:选用无病虫害、无机械损伤的新鲜螺丝菜;选用新鲜、无机械损伤的桔梗;
(2)清洗、去皮:用流动水将螺丝菜、桔梗充分刷洗干净,然后分别用擦皮机去皮;
(3)蒸熟:把螺丝菜、桔梗放在蒸锅中蒸熟,不留硬心;
(4)打浆:分别将蒸熟的螺丝菜、桔梗破碎成小块,加入胡萝卜汁、椰子肉,然后用打浆机打成浆备用;
(5)浓缩:将所有原料混合浓缩,直至可溶性固形物达55%以上出锅;
(6)摊片、烘干:将浓缩好的混合料在钢化玻璃上摊成0.8cm厚的片,送入干燥室用75℃的热风连续干燥12h;
(7)造型:将烘干的复合片依个人喜好切成不同的造型,撒上适量的蛋白糖粉;
(8)包装:按一定重量装入食品袋内储存、出售。
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CN105941800A (zh) * | 2016-05-22 | 2016-09-21 | 王伟家 | 一种螺丝菜风味姜糖的加工方法 |
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