CN105995704A - 一种香酥茄片的制作方法 - Google Patents
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- 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
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Abstract
本发明公开了一种香酥茄片的制作方法,属于食品加工领域。其特征在于:采用新鲜的茄子为原料、辅以适量金荞麦淀粉、椒盐、蛋白糖、五香粉、黑胡椒粉和花椒油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装。有益效果:本发明产品表面口感香酥,色香味俱佳,具有茄子鲜美的风味,本产品富含蛋白质和维生素等多种营养物质,不仅营养丰富,清甜爽口,有助于增强机体的免疫功能,可以促进伤口愈合、防治坏血病,还具有软化血管和防癌抗癌的功效,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,尤其是涉及一种香酥茄片的制作方法。
背景技术
茄,常称茄子,吴越人沿用宋代叫法称为落苏,广东人称为矮瓜,属一年生的草本植物,多生于热带。其结出的果实可以食用,颜色多为紫色和紫黑色,也有淡绿色和白色的品种,形状上也有圆形,椭圆,梨形,大小不一,是一种典型的蔬菜,根据品种的不同,食用方法也多样。
茄的作用:茄子的营养丰富,含有蛋白质、脂肪、碳水化合物、维生素以及钙、磷、铁等多种营养成分,特别是维生素P的含量很高,维生素P能使血管壁保持弹性和生理功能,防止硬化和破裂,常食茄子,有助于防治高血压、冠心病、动脉硬化的一系列病症。此外,茄子还有防治坏血病及促进伤口愈合的功效。茄子还是抗癌强手,其含有龙葵碱,能抑制消化系统肿瘤的增殖,对于防治胃癌有一定效果。
新鲜的茄子不易贮藏,用于加工成香酥茄片可实现对茄子原料的综合利用,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茄子不易贮藏的问题,提供一种香酥茄片的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香酥茄片的制作方法,其特征在于:采用新鲜的茄子为原料、辅以适量金荞麦淀粉、椒盐、蛋白糖、五香粉、黑胡椒粉和花椒油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无杂质、无变质、呈灰白色、具有正常气味的鲜茄子作原料;
(2)清洗:将采摘的茄子除杂、清水洗净,沥干;
(3)热烫:将洗净的茄子放入开水中,加入少许维生素C,浸煮8分钟,捞出,沥干;
(4)脱水:将煮过的茄子放入真空容器中,在3.2MPa真空条件下抽干茄子所含水分;
(5)成型:将脱水后的茄子切成片备用;
(6)混合粉拌制:由金荞麦淀粉、椒盐、蛋白糖、五香粉、黑胡椒粉和花椒油按3∶2∶2∶1∶1∶1的比例配制的混合粉,将茄子片∶混合粉=1∶2的比例,用混合粉均匀地拌好茄子片;
(7)油炸:将拌好混合粉的茄子片放入油温180℃的油锅中炸至黄酥捞起,待其冷却,撒上一层椒盐;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
有益效果:本发明产品表面口感香酥,色香味俱佳,具有茄子鲜美的风味,本产品富含蛋白质和维生素等多种营养物质,不仅营养丰富,清甜爽口,有助于增强机体的免疫功能,可以促进伤口愈合、防治坏血病,还具有软化血管和防癌抗癌的功效,食用方便,老少皆宜。
具体实施方式
实施例1:
一种香酥茄片的制作方法,具体操作步骤为:
(1)选料:选无杂质、无变质、呈灰白色、具有正常气味的鲜茄子作原料;
(2)清洗:将采摘的鲜茄子除杂、清水洗净,沥干;
(3)热烫:将洗净的茄子放入开水中,加入少许柠檬酸,浸煮3-5分钟,捞出,沥干;
(4)脱水:将煮过的茄子放入真空容器中,在1.2-1.5MPa真空条件下抽干茄子所含水分;
(5)成型:将脱水后的茄子切成片备用;
(6)混合粉拌制:由麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉按3∶3∶2∶1∶1的比例配制的混合粉,将茄子片∶混合粉=7∶3的比例,用混合粉均匀地拌好茄子片;
(7)油炸:将拌好混合粉的茄子片放入油温200-220℃的油锅中炸至黄酥捞起,待其冷却,撒上一层黑芝麻;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
实施例2:
一种香酥茄片的制作方法,具体操作步骤为:
(1)选料:选无杂质、无变质、具有正常气味的鲜茄子作原料;
(2)清洗:将采摘的茄子除杂、清水洗净,沥干;
(3)热烫:将洗净的茄子放入开水中,加入少许蜂蜜和苹果酸,浸煮12分钟,捞出,沥干;
(4)脱水:将煮过的茄子放入真空容器中,在1.2-1.5MPa真空条件下抽干茄子所含水分;
(5)成型:将脱水后的茄子切成片备用;
(6)混合粉拌制:由麦芽淀粉、椒盐、冰糖粉、黑胡椒粉、孜然粉按2∶2∶3∶2∶1的比例配制的混合粉,将茄子片∶混合粉=1∶1的比例,用混合粉均匀地拌好茄子片;
(7)油炸:将拌好混合粉的茄子片放入油温260℃的油锅中炸至黄酥捞起,待其冷却,撒上一层芝麻糖粉;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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)
1.一种香酥茄片的制作方法,其特征在于:采用新鲜的茄子为原料、辅以适量金荞麦淀粉、椒盐、蛋白糖、五香粉、黑胡椒粉和花椒油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无杂质、无变质、呈灰白色、具有正常气味的鲜茄子作原料;
(2)清洗:将采摘的茄子除杂、清水洗净,沥干;
(3)热烫:将洗净的茄子放入开水中,加入少许维生素C,浸煮8分钟,捞出,沥干;
(4)脱水:将煮过的茄子放入真空容器中,在3.2MPa真空条件下抽干茄子所含水分;
(5)成型:将脱水后的茄子切成片备用;
(6)混合粉拌制:由金荞麦淀粉、椒盐、蛋白糖、五香粉、黑胡椒粉和花椒油按3∶2∶2∶1∶1∶1的比例配制的混合粉,将茄子片∶混合粉=1∶2的比例,用混合粉均匀地拌好茄子片;
(7)油炸:将拌好混合粉的茄子片放入油温180℃的油锅中炸至黄酥捞起,待其冷却,撒上一层椒盐;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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CN107156804A (zh) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | 鸡油菌片的制作方法 |
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CN1352893A (zh) * | 2000-11-07 | 2002-06-12 | 张国林 | 干茄子方便小食品的制作方法 |
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CN1352893A (zh) * | 2000-11-07 | 2002-06-12 | 张国林 | 干茄子方便小食品的制作方法 |
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董淑炎: "《小食品生产加工7步赢利 蔬菜卷》", 31 January 2009 * |
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