CN106135616A - 一种芦笋蜜脯的制作方法 - Google Patents
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Classifications
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- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
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- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
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Abstract
本发明公开了一种芦笋蜜脯的制作方法，属于食品加工领域。其特征在于：采用选料→预处理→预煮→糖渍→糖煮→糖炸→挑砂→烘制→包装为加工工艺流程。有益效果：本发明产品表面干燥微有糖霜，外香脆内松软，酸甜爽口，采用低糖腌渍，再加入姜汁入味，口感香甜不油腻，更符合大众的口味；本产品富含蛋白质、维生素、氨基酸等多种营养物质，膳食纤维柔软可口，能增进食欲、帮助消化，有助于增强机体的免疫功能和提高防病抗病能力，具有开胃健脾、软化血管、减肥瘦身和防癌抗癌的功效，操作简单，便于携带。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种芦笋蜜脯的制作方法 。
背景技术
芦笋，又名石刁柏，天门冬科属多年生草本植物，其嫩茎可作蔬菜食用。芦笋嫩茎中含有丰富的蛋白质、维生素、矿物质和人体所需的微量元素等，另外芦笋中含有特有的天门冬酰胺，及多种甾体皂甙物质，对心血管病、水肿、膀胱炎、白血病均有疗效，也有抗癌的效果，因此长期食用芦笋有益脾胃，对人体许多疾病有很好的治疗效果。芦笋因其供食用的嫩茎，形似芦苇的嫩芽和芦笋，故中国已有很多人习惯将石刁柏称为芦笋。芦笋枝叶呈须状，又称其为“龙须菜”、“猪尾巴”、“蚂蚁杆”、“狼尾巴根”。
芦笋有鲜美芳香的风味，膳食纤维柔软可口，能增进食欲，帮助消化。现代营养学分析，芦笋的蛋白质组成具有人体所必需的各种氨基酸，含量比例恰当，无机盐元素中有较多的硒、钼、镁、锰等微量元素，还含有大量以天门冬酰胺为主体的非蛋白质含氮物质和天门冬氮酸。同时芦笋所含多种维生素和微量元素的质量优于普通蔬菜，营养学家和素食界人士均认为它是健康食品和全面的抗癌食品。用芦笋治淋巴腺癌、膀胱癌、肺癌、肾结石和皮肤癌有极好的疗效。对其它癌症、白血症等，也有很好效果。国际癌症病友协会研究认为，芦笋可以使细胞生长正常化，具有防止癌细胞扩散的功能。
将芦笋加工成芦笋蜜脯，提高了芦笋原料的经济价值和营养价值，同时也为芦笋的深加工和产品增值开辟了新途径。
发明内容
本发明的目的是提供一种芦笋蜜脯的制作方法，为芦笋的深加工和产品增值开辟了新途径，进而促进我国的经济发展。
本发明解决其技术问题所采取的技术方案是：
一种芦笋蜜脯的制作方法 ，其特征在于：采用选料→预处理→预煮→糖渍→糖煮→糖炸→挑砂→烘制→包装为加工工艺流程，具体操作步骤为：
1）选料：选择发育良好、成熟、无伤坏、变质的芦笋作原料；
（2）预处理：将选好的芦笋洗净，去皮，切成长4.5cm、宽1.5cm、厚0.7cm的长条，再放入由0.45%苹果酸和0.3%抗坏血酸按2:1比例配制而成的护色溶液中，护色处理25分钟，然后用清水漂洗、沥干；
（3）预煮：锅内放入清水，加入有机酸调整pH值为5-6，加热煮沸，再倒入护色后的芦笋条，煮沸15分钟，捞出，投入冷水中浸凉，烘干；
（4）糖渍：先用蔗糖配制出26％的糖液，再将鲜生姜捣碎制成姜泥，加入，调制成糖姜汁；再将芦笋条放入糖姜汁中浸泡5-6天，浸渍时，每天把糖姜汁倒入锅中浓缩一次，直至糖浓度达65%时停止；然后加入0.36%玫瑰香精、3%丁香和12%蜂蜜，搅拌均匀，继续糖渍6-8天；
（5）糖煮：将糖液倒入锅中煮沸，倒入芦笋条，煮沸后维持65分钟，然后将芦笋条连同糖液一起倒入浸缸中，浸泡5天；
（6）糖炸：捞出芦笋条，沥干糖液，再将糖液于锅中加热，调整糖液浓度至78%，煮沸后，倒入芦笋条，保持文火沸煮25分钟，待芦笋条完全炸成白色、糖液呈粘稠状时，加入少许防腐剂，即可出锅；糖炸后，使芦笋条膨松，增加口感；
（7）挑砂：炸好出锅的芦笋条立即入盘，开动吹风机进行冷却，并不断加以翻动，待芦笋条表面出现糖霜、不粘手即可；
（8）烘制：将芦笋条摊于烘盘上，在70℃的条件下干燥，直至芦笋条含水量达12%即可；
（9）包装：包装后密封，采用高温瞬时灭菌，即为成品。
有益效果：本发明产品表面干燥微有糖霜，外香脆内松软，酸甜爽口，采用低糖腌渍，再加入姜汁入味，口感香甜不油腻，更符合大众的口味；本产品富含蛋白质、维生素、氨基酸等多种营养物质，膳食纤维柔软可口，能增进食欲、帮助消化，有助于增强机体的免疫功能和提高防病抗病能力，具有开胃健脾、软化血管、减肥瘦身和防癌抗癌的功效，操作简单，便于携带。
具体实施方式
实施例1：
一种芦笋蜜脯的制作方法 ，具体操作步骤为：
（1）选料：选择发育良好、成熟、无伤坏、变质的芦笋作原料；
（2）预处理：将选好的芦笋洗净，去皮，切成长3cm、宽1.5cm、厚0.8cm的长条，再放入由0.5%苹果酸和0.25%抗坏血酸等比例配制而成的护色溶液中，护色处理35分钟，然后用清水漂洗、沥干；
（3）预煮：锅内放入清水，加入柠檬酸调整pH值为4-5，加热煮沸，再倒入护色后的芦笋条，煮沸12分钟，捞出，投入冷水中浸凉，烘干；
（4）糖渍：分三次加糖腌渍：第一次，将芦笋条倒入盆内，加入15%的蛋白糖，搅匀，装入浸缸中，腌渍20小时；第二次，加入23%的蛋白糖，继续腌渍24小时；第三次，加入35%的蛋白糖，继续腌渍22小时，捞出，沥干糖液，准备糖煮；采用3次加糖，低糖腌渍，使芦笋条能够充分吸收糖液，甜而不腻，提高产品的口感；
（5）糖煮：将糖液倒入锅中煮沸，加入适量的君迁子汁，再倒入芦笋条，煮沸后维持20分钟，然后将芦笋条连同糖液一起倒入浸缸中，浸泡4天；
（6）糖炸：捞出芦笋条，沥干糖液，再将糖液于锅中加热，调整糖液浓度至70%，煮沸后，倒入芦笋条，保持文火沸煮35分钟，待芦笋条完全炸成白色、糖液呈粘稠状时，加入少许苯甲酸钠，即可出锅；糖炸后，使芦笋条膨松，增加口感；
（7）挑砂：炸好出锅的芦笋条立即入盘，开动吹风机进行冷却，并不断加以翻动，待芦笋条表面出现糖霜、不粘手即可；
（8）烘制：将芦笋条摊于烘盘上，在65℃的条件下微波干燥，直至芦笋条含水量达25%即可；
（9）包装：包装后密封，采用高温瞬时灭菌，即为成品。
实施例2：
一种芦笋蜜脯的制作方法 ，具体操作步骤为：
（1）选料：选择发育良好、成熟、无伤坏、变质的芦笋作原料；
（2）预处理：将选好的芦笋洗净，去皮，切成长4.5cm、宽1.5cm、厚0.7cm的长条，再放入由0.45%苹果酸和0.3%抗坏血酸按2:1比例配制而成的护色溶液中，护色处理25分钟，然后用清水漂洗、沥干；
（3）预煮：锅内放入清水，加入有机酸调整pH值为5-6，加热煮沸，再倒入护色后的芦笋条，煮沸15分钟，捞出，投入冷水中浸凉，烘干；
（4）糖渍：先用蔗糖配制出26％的糖液，再将鲜生姜捣碎制成姜泥，加入，调制成糖姜汁；再将芦笋条放入糖姜汁中浸泡5-6天，浸渍时，每天把糖姜汁倒入锅中浓缩一次，直至糖浓度达65%时停止；然后加入0.36%玫瑰香精、3%丁香和12%蜂蜜，搅拌均匀，继续糖渍6-8天；
（5）糖煮：将糖液倒入锅中煮沸，倒入芦笋条，煮沸后维持65分钟，然后将芦笋条连同糖液一起倒入浸缸中，浸泡5天；
（6）糖炸：捞出芦笋条，沥干糖液，再将糖液于锅中加热，调整糖液浓度至78%，煮沸后，倒入芦笋条，保持文火沸煮25分钟，待芦笋条完全炸成白色、糖液呈粘稠状时，加入少许防腐剂，即可出锅；糖炸后，使芦笋条膨松，增加口感；
（7）挑砂：炸好出锅的芦笋条立即入盘，开动吹风机进行冷却，并不断加以翻动，待芦笋条表面出现糖霜、不粘手即可；
（8）烘制：将芦笋条摊于烘盘上，在70℃的条件下干燥，直至芦笋条含水量达12%即可；
（9）包装：包装后密封，采用高温瞬时灭菌，即为成品。
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)
1.一种芦笋蜜脯的制作方法 ，其特征在于：采用选料→预处理→预煮→糖渍→糖煮→糖炸→挑砂→烘制→包装为加工工艺流程，具体操作步骤为：
（1）选料：选择发育良好、成熟、无伤坏、变质的芦笋作原料；
（2）预处理：将选好的芦笋洗净，去皮，切成长4.5cm、宽1.5cm、厚0.7cm的长条，再放入由0.45%苹果酸和0.3%抗坏血酸按2:1比例配制而成的护色溶液中，护色处理25分钟，然后用清水漂洗、沥干；
（3）预煮：锅内放入清水，加入有机酸调整pH值为5-6，加热煮沸，再倒入护色后的芦笋条，煮沸15分钟，捞出，投入冷水中浸凉，烘干；
（4）糖渍：先用蔗糖配制出26％的糖液，再将鲜生姜捣碎制成姜泥，加入，调制成糖姜汁；再将芦笋条放入糖姜汁中浸泡5-6天，浸渍时，每天把糖姜汁倒入锅中浓缩一次，直至糖浓度达65%时停止；然后加入0.36%玫瑰香精、3%丁香和12%蜂蜜，搅拌均匀，继续糖渍6-8天；
（5）糖煮：将糖液倒入锅中煮沸，倒入芦笋条，煮沸后维持65分钟，然后将芦笋条连同糖液一起倒入浸缸中，浸泡5天；
（6）糖炸：捞出芦笋条，沥干糖液，再将糖液于锅中加热，调整糖液浓度至78%，煮沸后，倒入芦笋条，保持文火沸煮25分钟，待芦笋条完全炸成白色、糖液呈粘稠状时，加入少许防腐剂，即可出锅；糖炸后，使芦笋条膨松，增加口感；
（7）挑砂：炸好出锅的芦笋条立即入盘，开动吹风机进行冷却，并不断加以翻动，待芦笋条表面出现糖霜、不粘手即可；
（8）烘制：将芦笋条摊于烘盘上，在70℃的条件下干燥，直至芦笋条含水量达12%即可；
（9）包装：包装后密封，采用高温瞬时灭菌，即为成品。
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| CN107439772A (zh) * | 2017-08-10 | 2017-12-08 | 巢湖美维食品有限公司 | 一种复合胡萝卜蜜饯果 |
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| CN107319087A (zh) * | 2017-07-24 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | 魔芋脯的制备方法 |
| CN107439772A (zh) * | 2017-08-10 | 2017-12-08 | 巢湖美维食品有限公司 | 一种复合胡萝卜蜜饯果 |
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