CN105249336A - 一种袋装即食营养白萝卜片的加工方法 - Google Patents
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Abstract
一种袋装即食营养白萝卜片的加工方法,步骤为:1)选择新鲜白萝卜为原料,洗净泥沙,在开水中烫3-5分钟;2)将烫好的白萝卜取出冷凉,切成圆形的白萝卜片,将白萝卜片放入45-50℃的温水中浸泡20-30分钟;3)将浸泡完成的白萝卜片,摆放在不锈钢托盘上,送入冷冻设备,在零下12℃的温度条件下冷冻40-50分钟,得到白萝卜冻干片;4)将白萝卜冻干片取出,放入糖浆中并进行搅拌,然后将沾有糖浆的白萝卜冻干片放入淀粉中拌一下,完成后送入竹蒸笼一片片摆放整齐;5)将竹蒸笼送入蒸锅,利用蒸汽蒸30-40分钟,温度在90-110℃;6)将蒸好的白萝卜片送入烘干机中进行烘干,烘干温度控制在55-60℃,至水分含量在13%以内,得到即食白萝卜片,包装即可。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种袋装即食营养白萝卜片的加工方法。
背景技术
白萝卜是萝卜的一种,同青萝卜、水萝卜、心里美等均为十字花科萝卜属,是一种营养价值较高、价格便宜的植物性食物,民间自古就流传着“冬吃萝卜夏吃姜,不劳医生开处方”之谚语,现代也有人称萝卜为“土人参”,本草纲目称之为“蔬中最有利者”,它既可用于制作菜肴,炒、煮、凉拌等俱佳;又可当作水果生吃、榨汁饮用,味道鲜美。白萝卜在临床实践中有一定的药用价值,萝卜味甘、辛、性凉,入肺、胃、肺、大肠经,具有清热生津、凉血止血、下气宽中、消食化滞、开胃健脾、顺气化痰的功效;软化血管:常吃萝卜可降低血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆石症等疾病;补钙,白萝卜是人体补充钙的最佳来源之一。白萝卜是寒凉蔬菜,阴盛偏寒体质、脾胃虚寒不宜食,白萝卜生吃可清热生津,凉血止血,化痰止咳。
白萝卜的传统食用方法主要是腌制和鲜食,商品的经济效益不能得到最大化,也不能满足市场对各种营养休闲食品的需求。
发明内容
本发明所要解决的技术问题在于提供一种方法简单,味道好的袋装即食营养白萝卜片的加工方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种袋装即食营养白萝卜片的加工方法,包括以下方法步骤,
1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料,洗净泥沙,在开水中烫3-5分钟,在烫的同时在开水中滴加香醋,每500ml开水中滴加香醋10ml,以去除白萝卜皮的青涩味;
2)将步骤1)中烫好的白萝卜取出冷凉,切成圆形的白萝卜片,厚度控制在0.3-0.5cm,将切好的白萝卜片放入45-50℃的温水中浸泡20-30分钟,每500ml温水中加入有白葡萄酒20ml、食盐30g、紫甘薯花青素15g、白醋15ml、绿茶10g、玉米肽5g;进一步消除萝卜的气味,更加符合大众口味;
3)将步骤2)中浸泡完成的白萝卜片,摆放在不锈钢托盘上,送入冷冻设备,在零下12℃的温度条件下冷冻40-50分钟,得到白萝卜冻干片;
4)将步骤3)中的白萝卜冻干片取出,放入糖浆中并进行搅拌,使白萝卜冻干片表面沾上糖浆,然后将沾有糖浆的白萝卜冻干片放入外拌粉料或淀粉中拌一下,使表面再裹上外拌粉料或淀粉,完成后送入竹蒸笼一片片摆放整齐;
5)将步骤4)中装有白萝卜冻干片的竹蒸笼送入蒸锅,利用蒸汽蒸30-40分钟,温度在90-110℃为佳,起到熟化、定型作用,使浆料、粉料能够和白萝卜片很好的结合在一起,达到入味目的;
6)将步骤5)中蒸好的白萝卜片送入烘干机中进行烘干,烘干温度控制在55-60℃,至水分含量在13%以内,得到即食白萝卜片,包装即可。
所述外拌粉料是由以下重量的组分混合而成:膨化小麦粉500g、芝麻叶粉500g、五味子籽粉50g、枣核粉50g、紫苏籽粉50g、紫薯粉100g、秋葵籽粉50g、玉米肽20g、白蘑菇粉30g、丁香提取物15g、油菜花提取物15g、黄精多糖10g、抹茶40g、脱脂奶粉100g、碱化可可粉80g、杨梅粉40g、酒糟粉30g、蛋黄粉30g;
所述糖浆是由以下重量的组分制成:水3000g、白砂糖3000g、麦芽糖浆1000g、碘盐100g、黄精多糖20g、代可可脂80g、食用葡萄糖80g、薄荷粉50g、桔皮粉100g、全脂乳粉150g、特丁基对苯二酚5g、粳米粉100g、桃花提取物20g、百合提取物20g、辣椒叶提取物20g;熬制时,先加入水、白砂糖、麦芽糖浆溶解,溶糖完全后再加碘盐、黄精多糖、代可可脂、食用葡萄糖、薄荷粉、桔皮粉、全脂乳粉、特丁基对苯二酚、粳米粉、桃花提取物、百合提取物和辣椒叶提取物。
本发明的有益效果是:本发明加工的白萝卜片不仅保持白萝卜的营养成分,同时又富有自然的清香,可使白萝卜的口味更加多样,营养丰富,从而增加消费者对白萝卜的喜爱程度,进一步提高白萝卜的经济价值。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种袋装即食营养白萝卜片的加工方法,包括以下方法步骤,
1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料,洗净泥沙,在开水中烫3-5分钟,在烫的同时在开水中滴加香醋,每500ml开水中滴加香醋10ml,以去除白萝卜皮的青涩味;
2)将步骤1)中烫好的白萝卜取出冷凉,切成圆形的白萝卜片,厚度控制在0.3-0.5cm,将切好的白萝卜片放入45-50℃的温水中浸泡20-30分钟,每500ml温水中加入有白葡萄酒20ml、食盐30g、紫甘薯花青素15g、白醋15ml、绿茶10g、玉米肽5g;进一步消除萝卜的气味,更加符合大众口味;
3)将步骤2)中浸泡完成的白萝卜片,摆放在不锈钢托盘上,送入冷冻设备,在零下12℃的温度条件下冷冻40-50分钟,得到白萝卜冻干片;
4)将步骤3)中的白萝卜冻干片取出,放入糖浆中并进行搅拌,使白萝卜冻干片表面沾上糖浆,然后将沾有糖浆的白萝卜冻干片放入淀粉中拌一下,使表面再裹上淀粉,完成后送入竹蒸笼一片片摆放整齐;
5)将步骤4)中的竹蒸笼送入蒸锅,利用蒸汽蒸30-40分钟,温度在90-110℃为佳,起到熟化、定型作用,使浆料、粉料能够和白萝卜片很好的结合在一起,达到入味目的;
6)将步骤5)中蒸好的白萝卜片送入烘干机中进行烘干,烘干温度控制在55-60℃,至水分含量在13%以内,得到即食白萝卜片,包装即可。
实施例2
一种袋装即食营养白萝卜片的加工方法,包括以下方法步骤,
1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料,洗净泥沙,在开水中烫3-5分钟,在烫的同时在开水中滴加香醋,每500ml开水中滴加香醋10ml,以去除白萝卜皮的青涩味;
2)将步骤1)中烫好的白萝卜取出冷凉,切成圆形的白萝卜片,厚度控制在0.3-0.5cm,将切好的白萝卜片放入45-50℃的温水中浸泡20-30分钟,每500ml温水中加入有白葡萄酒20ml、食盐30g、紫甘薯花青素15g、白醋15ml、绿茶10g、玉米肽5g;进一步消除萝卜的气味,更加符合大众口味;
3)将步骤2)中浸泡完成的白萝卜片,摆放在不锈钢托盘上,送入冷冻设备,在零下12℃的温度条件下冷冻40-50分钟,得到白萝卜冻干片;
4)将步骤3)中的白萝卜冻干片取出,放入糖浆中并进行搅拌,使白萝卜冻干片表面沾上糖浆,然后将沾有糖浆的白萝卜冻干片放入外拌粉料中拌一下,使表面再裹上外拌粉料,完成后送入竹蒸笼一片片摆放整齐;
5)将步骤4)中的竹蒸笼送入蒸锅,利用蒸汽蒸30-40分钟,温度在90-110℃为佳,起到熟化、定型作用,使浆料、粉料能够和白萝卜片很好的结合在一起,达到入味目的;
6)将步骤5)中蒸好的白萝卜片送入烘干机中进行烘干,烘干温度控制在55-60℃,至水分含量在12%以内,得到即食白萝卜片,包装即可。
所述外拌粉料是由以下重量的组分混合而成:膨化小麦粉500g、芝麻叶粉500g、五味子籽粉50g、枣核粉50g、紫苏籽粉50g、紫薯粉100g、秋葵籽粉50g、玉米肽20g、白蘑菇粉30g、丁香提取物15g、油菜花提取物15g、黄精多糖10g、抹茶40g、脱脂奶粉100g、碱化可可粉80g、杨梅粉40g、酒糟粉30g、蛋黄粉30g;
所述糖浆是由以下重量的组分制成:水3000g、白砂糖3000g、麦芽糖浆1000g、碘盐100g、黄精多糖20g、代可可脂80g、食用葡萄糖80g、薄荷粉50g、桔皮粉100g、全脂乳粉150g、特丁基对苯二酚5g、粳米粉100g、桃花提取物20g、百合提取物20g、辣椒叶提取物20g;熬制时,先加入水、白砂糖、麦芽糖浆溶解,溶糖完全后再加碘盐、黄精多糖、代可可脂、食用葡萄糖、薄荷粉、桔皮粉、全脂乳粉、特丁基对苯二酚、粳米粉、桃花提取物、百合提取物和辣椒叶提取物。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种袋装即食营养白萝卜片的加工方法,其特征在于,包括以下方法步骤,
1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料,洗净泥沙,在开水中烫3-5分钟,在烫的同时在开水中滴加香醋,每500ml开水中滴加香醋10ml;
2)将步骤1)中烫好的白萝卜取出冷凉,切成圆形的白萝卜片,厚度控制在0.3-0.5cm,将切好的白萝卜片放入45-50℃的温水中浸泡20-30分钟,每500ml温水中加入有白葡萄酒20ml、食盐30g、紫甘薯花青素15g、白醋15ml、绿茶10g、玉米肽5g;
3)将步骤2)中浸泡完成的白萝卜片,摆放在不锈钢托盘上,送入冷冻设备,在零下12℃的温度条件下冷冻40-50分钟,得到白萝卜冻干片;
4)将步骤3)中的白萝卜冻干片取出,放入糖浆中并进行搅拌,使白萝卜冻干片表面沾上糖浆,然后将沾有糖浆的白萝卜冻干片放入外拌粉料或淀粉中拌一下,使表面再裹上外拌粉料或淀粉,完成后送入竹蒸笼一片片摆放整齐;
5)将步骤4)中的竹蒸笼送入蒸锅,利用蒸汽蒸30-40分钟,温度在90-110℃;
6)将步骤5)中蒸好的白萝卜片送入烘干机中进行烘干,烘干温度控制在55-60℃,至水分含量在13%以内,得到即食白萝卜片,包装即可。
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CN106262093A (zh) * | 2016-08-20 | 2017-01-04 | 俞华 | 袋装即食莴笋片的加工方法 |
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