CN105341285A - 一种糖醋木耳脯的加工方法 - Google Patents
一种糖醋木耳脯的加工方法 Download PDFInfo
- Publication number
- CN105341285A CN105341285A CN201510669313.0A CN201510669313A CN105341285A CN 105341285 A CN105341285 A CN 105341285A CN 201510669313 A CN201510669313 A CN 201510669313A CN 105341285 A CN105341285 A CN 105341285A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- sugar
- vinegar
- raw material
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 35
- 239000000052 vinegar Substances 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000007598 dipping method Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000013036 cure process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 235000015177 dried meat Nutrition 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 4
- 231100000252 nontoxic Toxicity 0.000 claims description 4
- 230000003000 nontoxic effect Effects 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 208000034189 Sclerosis Diseases 0.000 claims description 2
- 229910052736 halogen Inorganic materials 0.000 claims description 2
- 150000002367 halogens Chemical class 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000000341 volatile oil Substances 0.000 claims description 2
- 241001149430 Auricularia auricula-judae Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 208000007536 Thrombosis Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 244000028550 Auricularia auricula Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种糖醋木耳脯的加工方法,属于食品加工领域。其特征在于:采用原料选择→清洗切条→烫漂→硬化→糖醋卤浸渍→压缸→包装的加工工艺流程。有益效果:本发明是以黑木耳为主要原料,产品风味独特,营养丰富,不仅营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。同时本方法操作简单、易于实现。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种糖醋木耳脯的加工方法。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
新鲜的黑木耳不易贮藏,且营养价值高,用于加工成糖醋黑木耳可实现对黑木耳原料的综合利用,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黑木耳不易贮藏的问题,提供一种糖醋木耳脯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种糖醋木耳脯的加工方法,其特征在于:采用原料选择→清洗切条→烫漂→硬化→糖醋卤浸渍→压缸→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:挑选新鲜、脆嫩、无虫蛀、无病症的黑木耳作原料;
(2)清洗、切条:用清水洗净,去除杂质,切条备用;
(3)烫漂:将黑木耳置不锈钢锅中,加水、0.2%苹果酸、0.18%柠檬酸和5%蜂蜜,浸泡25分钟,然后捞出投入冷水中冷却;
(4)硬化处理:将冷却后的黑木耳用0.23%氯化钙水溶液浸泡,硬化处理1-2小时,再用清水洗净并沥去余水备用;
(5)糖醋液浸渍:将米醋煮沸,加入50%的蛋白糖及少量的金银花粉、白芦根粉,不断搅拌,使其完全溶化,并加入1%的食盐,适量的红橘精油和淀粉糖浆,搅拌均匀后进行冷却;将糖醋液注入缸中,投入黑木耳,置阴凉处,浸渍30-35天,浸渍8天后,每6天翻黑木耳1次,使黑木耳上下浸渍均匀;
(6)包装:将成品捞出,用无毒塑料袋包装密封,即可出售。
有益效果:本发明是以黑木耳为主要原料,产品风味独特,营养丰富,不仅营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。同时本方法操作简单、易于实现。
具体实施方式
实施例1:
一种糖醋木耳脯的加工方法,具体操作步骤为:
(1)原料选择:挑选新鲜、幼嫩、无虫蛀、无病症的黑木耳、金耳、桂花耳作原料;
(2)清洗、切条:用清水洗净,去除杂质,切条备用;
(3)烫漂:将原料置不锈钢锅中,加水煮制,加入0.18%柠檬酸和维生素C浸泡20分钟,然后捞出投入冷水中冷却;
(4)硬化处理:将冷却后的原料用0.21%氯化钙水溶液浸泡,硬化处理35分钟,再用清水洗净并沥去余水备用;
(5)糖醋液浸渍:将醋液煮沸,加入45%的麦芽糖及少量的柠檬汁、菱角粉,不断搅拌,使其完全溶化,并加入5%的食盐,搅拌均匀后进行冷却;将糖醋液注入缸中,投入原料,置阴凉处,浸渍12-15天,浸渍4天后,每2天翻原料1次,使黑木耳上下浸渍均匀;
(6)包装:将成品捞出,用无毒塑料袋包装密封,即可出售。
实施例2:
一种糖醋木耳脯的加工方法,具体操作步骤为:
(1)原料选择:挑选新鲜、幼嫩、无虫蛀、无病症的黑木耳作原料;
(2)清洗、切条:用清水洗净,去除杂质,切条备用;
(3)烫漂:将黑木耳置不锈钢锅中,加水煮制,再加入0.12%柠檬酸和0.26%苹果酸,浸泡28分钟,然后捞出投入冷水中冷却;
(4)硬化处理:将冷却后的黑木耳用0.17%氯化钙水溶液浸泡,硬化处理35分钟,再用清水洗净并沥去余水备用;
(5)糖醋液浸渍:将米醋煮沸,加入45%的白糖,不断搅拌,使其完全溶化,并加入3%的食盐,搅拌均匀后进行冷却;将糖醋液注入缸中,投入黑木耳,置阴凉处,浸渍40-45天,浸渍10天后,每3天翻黑木耳1次,使黑木耳上下浸渍均匀;
(6)包装:将成品捞出,用无毒塑料袋包装密封,即可出售。
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)
1.一种糖醋木耳脯的加工方法,其特征在于:采用原料选择→清洗切条→烫漂→硬化→糖醋卤浸渍→压缸→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:挑选新鲜、脆嫩、无虫蛀、无病症的黑木耳作原料;
(2)清洗、切条:用清水洗净,去除杂质,切条备用;
(3)烫漂:将黑木耳置不锈钢锅中,加水、0.2%苹果酸、0.18%柠檬酸和5%蜂蜜,浸泡25分钟,然后捞出投入冷水中冷却;
(4)硬化处理:将冷却后的黑木耳用0.23%氯化钙水溶液浸泡,硬化处理1-2小时,再用清水洗净并沥去余水备用;
(5)糖醋液浸渍:将米醋煮沸,加入50%的蛋白糖及少量的金银花粉、白芦根粉,不断搅拌,使其完全溶化,并加入1%的食盐,适量的红橘精油和淀粉糖浆,搅拌均匀后进行冷却;将糖醋液注入缸中,投入黑木耳,置阴凉处,浸渍30-35天,浸渍8天后,每6天翻黑木耳1次,使黑木耳上下浸渍均匀;
(6)包装:将成品捞出,用无毒塑料袋包装密封,即可出售。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669313.0A CN105341285A (zh) | 2015-10-18 | 2015-10-18 | 一种糖醋木耳脯的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669313.0A CN105341285A (zh) | 2015-10-18 | 2015-10-18 | 一种糖醋木耳脯的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105341285A true CN105341285A (zh) | 2016-02-24 |
Family
ID=55317569
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510669313.0A Pending CN105341285A (zh) | 2015-10-18 | 2015-10-18 | 一种糖醋木耳脯的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105341285A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994892A (zh) * | 2016-05-24 | 2016-10-12 | 宇琪 | 一种酸甜白茄脯的加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757519A (zh) * | 2015-03-27 | 2015-07-08 | 林静 | 一种糖醋香菇的加工方法 |
CN104783149A (zh) * | 2015-03-27 | 2015-07-22 | 林静 | 一种糖醋羊肚菌的加工方法 |
-
2015
- 2015-10-18 CN CN201510669313.0A patent/CN105341285A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104757519A (zh) * | 2015-03-27 | 2015-07-08 | 林静 | 一种糖醋香菇的加工方法 |
CN104783149A (zh) * | 2015-03-27 | 2015-07-22 | 林静 | 一种糖醋羊肚菌的加工方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105994892A (zh) * | 2016-05-24 | 2016-10-12 | 宇琪 | 一种酸甜白茄脯的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105124103A (zh) | 一种黑木耳蜜饯的制作方法 | |
CN104738291A (zh) | 一种低糖黑木耳蜜饯的制作方法 | |
CN105520081A (zh) | 一种水果养颜鱼丸及其制备方法 | |
CN103652717A (zh) | 一种蕨菜罐头的制作方法 | |
CN103719759A (zh) | 一种香蕉片的制作方法 | |
CN105249066A (zh) | 一种紫菜银耳饮料的制备方法 | |
CN104783149A (zh) | 一种糖醋羊肚菌的加工方法 | |
CN104719583A (zh) | 一种黑木耳保健脯的制作方法 | |
CN104397310A (zh) | 一种玫瑰果的制作方法 | |
CN104381567A (zh) | 一种果味蜜糖藕片的制作方法 | |
CN104705472A (zh) | 杏鲍菇营养保健脯的加工方法 | |
CN105341285A (zh) | 一种糖醋木耳脯的加工方法 | |
CN104365970A (zh) | 一种蜜酥蒜脯的加工工艺 | |
CN104757521A (zh) | 一种糖醋羊肚菌的加工工艺 | |
CN104381565A (zh) | 一种蜜酥蒜脯的加工工艺 | |
CN103734413A (zh) | 一种绿藻茶及其制备方法 | |
CN106036804A (zh) | 一种黑木耳调味罐头的制作方法 | |
CN106035943A (zh) | 一种糖蜜紫薯条的加工方法 | |
CN105982243A (zh) | 一种食用菌降脂鱼丸及其制备方法 | |
CN106070952A (zh) | 一种蜜汁马勃脯的制作方法 | |
CN105230944A (zh) | 一种糖醋花菇的加工方法 | |
CN105795173A (zh) | 一种新鲜草莓酱罐头的制作方法 | |
CN103783460A (zh) | 一种糖醋蒜的制作方法 | |
CN105994874A (zh) | 一种蜜制木耳的制作工艺 | |
CN105124686A (zh) | 一种木耳核桃果仁饮料的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |
|
WD01 | Invention patent application deemed withdrawn after publication |