CN105341807A - 一种客家酸笋的加工方法 - Google Patents
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Abstract
本发明涉及一种客家酸笋的加工方法，步骤为：将竹笋去皮，洗净，晾晒，切片，备用；取竹笋，加入食盐、生姜、肉桂粉、紫苏粉，花椒粉，辣椒粉，充分搅拌均匀；将混匀后的原料加水和发酵菌，放置发酵3-7天；将发酵后的原料加入白糖，搅拌均匀，加热煮制冷却后包装，巴氏杀菌，即得。采用该种加工方法所制备的客家酸笋，加入肉桂粉和紫苏粉使其风味更独特，腌制后的酸笋清脆爽口，开胃消食，易于携带和储存。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种客家酸笋的加工方法。
背景技术
竹笋，在我国自古被当作“菜中珍品”，竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。多种维生素和胡萝卜素含量比大白菜含量高一倍多。竹笋的蛋白质比较优越，人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸，以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸，都有一定的含量，为优良的保健蔬菜。医认为竹笋味甘、微寒，无毒。在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效。竹笋还具有低脂肪、低糖、多纤维的特点，食用竹笋不仅能促进肠道蠕动，帮助消化，去积食，防便秘，并有预防大肠癌的功效。竹笋含脂肪、淀粉很少，属天然低脂、低热量食品，是肥胖者减肥的佳品。
酸笋是以竹笋为原料经过发酵而制得的一种美味食物，酸笋不仅较好地保留了竹笋的营养成分，而且经过发酵后富含丰富的活性乳酸菌，它可抑制肠道中腐败菌的生长，减弱腐败菌在肠道的产毒作用，并有帮助消化、防止便秘、防止细胞老化、降低胆固醇、抗肿瘤等作用。
酸笋是是两广传统调味佳品，菜肴中加入少量的酸笋，其味浓郁绵长，将竹笋加工成酸笋，将有利于更好的优化竹笋深加工的产业链。
发明内容
本发明的目的是提供一种客家酸笋的加工方法；
本发明的目的是通过下列的技术方案实现的：
本发明所述客家酸笋的加工方法，步骤为：
（1）将竹笋去皮，洗净，晾晒6-8小时，切片，备用；
（2）取切好片后的竹笋10-20份，加入食盐0.3-0.6份、生姜2-4份、肉桂粉1-3份、紫苏粉0.5-1份，花椒粉0.5-1份，辣椒粉0.5-1份，充分搅拌均匀；
（3）将混匀后的原料装入加入水5-18份和发酵菌0.5-1份，发酵3-7天；
（4）将发酵后的原料加入3-5份白糖，搅拌均匀，加热煮制10-20分钟,即得
还包括以下步骤：
（5）冷却后包装，巴氏杀菌，即得。
步骤（4）所述的发酵菌为乳酸菌、保加利亚乳杆菌、德氏乳杆菌和戊糖乳杆菌中的一种或几种。
本发明的有益效果为：
采用本发明所制备的客家酸笋，加入肉桂粉和紫苏粉使其风味更独特，腌制后的酸笋清脆爽口，开胃消食，易于携带和储存。本发明深化了竹笋的深加工方式，对其产业链的持续发展起到促进作用。
具体实施方式
下面通过实施例进一步说明本发明。应该理解的是，本发明的实施例是用于说明本发明而不是对本发明的限制。根据本发明的实质对本发明进行的简单改进都属于本发明要求保护的范围。
实施例1
一种客家酸笋的加工方法，步骤为：
（1）将竹笋去皮，洗净，晾晒6小时，切片，备用；
（2）取切好片后的竹笋10kg，加入食盐0.3kg、生姜2kg、肉桂粉1kg、紫苏粉0.5kg，花椒粉0.5kg，辣椒粉0.5kg，充分搅拌均匀；
（3）将混匀后的原料装入可密封的容器中，加入水5kg、乳酸菌0.2kg、保加利亚乳杆菌0.3kg，放置发酵3天；
（4）将发酵后的原料加入3kg白糖，搅拌均匀，加热煮制10分钟；
（5）冷却后包装，巴氏杀菌，即得。
实施例2
一种客家酸笋的加工方法，步骤为：
（1）将竹笋去皮，洗净，晾晒8小时，切片，备用；
（2）取切好片后的竹笋20kg，加入食盐0.6kg、生姜4kg、肉桂粉3kg、紫苏粉1kg，花椒粉1kg，辣椒粉1kg，充分搅拌均匀；
（3）将混匀后的原料加入水18kg、德氏乳杆菌0.5kg、戊糖乳杆菌0.5kg，放置发酵7天；
（4）将发酵后的原料加入5kg白糖，搅拌均匀，加热煮制20分钟；
（5）冷却后包装，巴氏杀菌，即得。
实施例3
一种客家酸笋的加工方法，步骤为：
（1）将竹笋去皮，洗净，晾晒6小时，切片，备用；
（2）取切好片后的竹笋15kg，加入食盐0.5kg、生姜3kg、肉桂粉2kg、紫苏粉0.8kg，花椒粉0.8kg，辣椒粉0.8kg，充分搅拌均匀；
（3）将混匀后的原料加入水10kg、保加利亚乳杆菌0.3kg、戊糖乳杆菌0.4kg，放置发酵5天；
（4）将发酵后的原料加入4kg白糖，搅拌均匀，加热煮制15分钟；
（5）冷却后包装，巴氏杀菌，即得。
Claims (3)
1.一种客家酸笋的加工方法，其特征在于，所述加工方法步骤为：
（1）将竹笋去皮，洗净，晾晒6-8小时，切片，备用；
（2）取切好片后的竹笋10-20份，加入食盐0.3-0.6份、生姜2-4份、肉桂粉1-3份、紫苏粉0.5-1份，花椒粉0.5-1份，辣椒粉0.5-1份，充分搅拌均匀；
（3）将混匀后的原料加入水5-18份和发酵菌0.5-1份，发酵3-7天；
（4）将发酵后的原料加入3-5份白糖，搅拌均匀，加热煮制10-20分钟，即得。
2.如权利要求1所述的客家酸笋的加工方法，其特征在于，还包括以下步骤：
（5）冷却后包装，巴氏杀菌，即得。
3.如权利要求1所述的客家酸笋的加工方法，其特征在于，步骤（4）所述的发酵菌为乳酸菌、保加利亚乳杆菌、德氏乳杆菌和戊糖乳杆菌中的一种或几种。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165850A (zh) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | 一种螺蛳粉配菜酸笋的腌制方法 |
| CN106722542A (zh) * | 2016-11-22 | 2017-05-31 | 广西大学 | 壮家风味的猫豆酸笋及其制备方法 |
| CN108065171A (zh) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | 一种酸辣马蹄笋酱及其制备方法 |
| CN108902660A (zh) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | 一种鲜椒发酵脆笋及其制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719789A (zh) * | 2013-12-19 | 2014-04-16 | 何芳 | 一种酸竹笋及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719789A (zh) * | 2013-12-19 | 2014-04-16 | 何芳 | 一种酸竹笋及其制备方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106165850A (zh) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | 一种螺蛳粉配菜酸笋的腌制方法 |
| CN106722542A (zh) * | 2016-11-22 | 2017-05-31 | 广西大学 | 壮家风味的猫豆酸笋及其制备方法 |
| CN108065171A (zh) * | 2017-12-15 | 2018-05-25 | 广西岩星农业有限公司 | 一种酸辣马蹄笋酱及其制备方法 |
| CN108902660A (zh) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | 一种鲜椒发酵脆笋及其制备方法 |
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