CN105266086A - 一种调味萝卜脯的制作方法 - Google Patents
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Abstract
本发明公开了一种调味萝卜脯的制作方法,属于食品加工领域。其特征在于:采用萝卜30kg,椒盐600g,五香粉200g,酱油100g,米醋50g,料酒80g,黑芝麻油150g,蛋白100g,红辣椒丝50g,花椒油20g,味精70g为配方,其加工工艺流程为选取萝卜→清洗去皮→浸泡→切丝→调煮→包装→杀菌。有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有萝卜的脆嫩风味;本产品富含维生素C、蛋白质和淀粉酶等多种营养物质,可以增进食欲、帮助消化,有利于促进人体的新陈代谢,增强人体免疫功能,具有降低血脂、软化血管、稳定血压和防癌抗癌的功效。食用方便,老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种调味萝卜脯的制作方法。
背景技术
萝卜,根茎类蔬菜,又名莱菔、水萝卜,根肉质,长圆形、球形或圆锥形,原产我国,品种极多,有绿皮、红皮和白皮的。具有多种菜用和药用价值。萝卜的主要成分有蛋白质、糖类、B族维生素和大量的维生素C,以及铁、钙、磷和纤维、芥子油和淀粉酶。据科学测定,萝卜的维生素C含量比苹果、梨等水果高近10倍。萝卜性凉,味辛、甘,具有消积滞、化痰清热、下气宽中、解毒之功效。“冬吃萝卜夏吃姜,一年四季保安康”,萝卜的营养价值自古以来就被广泛肯定,所含的多种营养成分能增强人体的免疫力。萝卜是地道的保健食品,能促进新陈代谢、增进食欲、帮助消化,可以化积滞,用于食积胀满、痰咳失音、吐血、消喝、痢疾、头痛、排尿不利等症状;萝卜含有能诱导人体自身产生干扰素的多种微量元素,对防癌,抗癌有重要意义。萝卜中的芥子油和膳食纤维可促进胃肠蠕动,有助于体内废物的排出。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。
新鲜的萝卜不易贮藏,用于加工成调味萝卜脯可实现对萝卜原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决萝卜不易贮藏的问题,提供一种调味萝卜脯的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种调味萝卜脯的制作方法,其特征在于:采用萝卜30kg,椒盐600g,五香粉200g,酱油100g,米醋50g,料酒80g,黑芝麻油150g,蛋白100g,红辣椒丝50g,花椒油20g,味精70g为配方,其加工工艺流程为选取萝卜→清洗去皮→浸泡→切丝→调煮→包装→杀菌,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜萝卜,用清水洗后去皮,切成3.5-4.7cm的丝条,沥水后备用;
(2)调煮:先将黑芝麻油烧热,依次加入配方调料,烧开后再加入萝卜丝,边加热边搅拌煮55分钟,再加入适量的柠檬香精和麦芽酚,熬至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为1.08-1.42MPa,165℃,保压30分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存22天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有萝卜的脆嫩风味;本产品富含维生素C、蛋白质和淀粉酶等多种营养物质,可以增进食欲、帮助消化,有利于促进人体的新陈代谢,增强人体免疫功能,具有降低血脂、软化血管、稳定血压和防癌抗癌的功效。食用方便,老少皆宜。
具体实施方式
实施例1:
一种调味萝卜脯的制作方法,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜萝卜、胡萝卜,用清水洗后去皮,切成4.5cm的丝条,沥水后备用;
(2)调煮:先将大豆油烧热,依次加入配方调料,烧开后再加入萝卜丝,边加热边搅拌煮45分钟,至汤汁近干状,撒上适量的孜然粉,即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为0.5-0.6MPa,150℃,保压25分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存6-7天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
实施例2:
一种调味萝卜脯的制作方法,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜萝卜、山药,用清水洗后去皮,切成2.5-3cm的丝条,沥水后备用;
(2)调煮:先将花生油烧热,依次加入配方调料,烧开后再加入萝卜丝,边加热边搅拌煮35分钟,至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为0.35-0.45MPa,136℃,保压45分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存8-12天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
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)
1.一种调味萝卜脯的制作方法,其特征在于:采用萝卜30kg,椒盐600g,五香粉200g,酱油100g,米醋50g,料酒80g,黑芝麻油150g,蛋白100g,红辣椒丝50g,花椒油20g,味精70g为配方,其加工工艺流程为选取萝卜→清洗去皮→浸泡→切丝→调煮→包装→杀菌,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜萝卜,用清水洗后去皮,切成3.5-4.7cm的丝条,沥水后备用;
(2)调煮:先将黑芝麻油烧热,依次加入配方调料,烧开后再加入萝卜丝,边加热边搅拌煮55分钟,再加入适量的柠檬香精和麦芽酚,熬至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为1.08-1.42MPa,165℃,保压30分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存22天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
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CN105918953A (zh) * | 2016-04-29 | 2016-09-07 | 河南省鑫龙农副产品有限公司 | 一种风味萝卜丝的制备方法 |
CN108651925A (zh) * | 2018-05-16 | 2018-10-16 | 桂林电子科技大学 | 风味独特的水晶萝卜酱腌菜及其制备方法 |
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CN104095217A (zh) * | 2014-06-20 | 2014-10-15 | 陶峰 | 一种平菇罐头的制作方法 |
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