CN106509608A - 一种加料嫩玉米罐头的制作方法 - Google Patents
一种加料嫩玉米罐头的制作方法 Download PDFInfo
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Abstract
本发明涉及一种加料嫩玉米罐头的制作方法,农业加工技术领域,在于解决嫩玉米食品转变为可储存的罐头产品问题,其特征是按下面的原料及制作方法得到:一、所用的原料:鲜嫩的玉米,鲜嫩豇豆,香菇、马蹄子、糯米以及调味料;二、将鲜嫩豇豆、马蹄子和香菇切成颗粒状;三、将糯米与适量水煮熟成饭、将淀粉与水调成淀粉糊;四、将生姜压榨出生姜汁;五、将嫩玉米在锅内先烧开后倒入鲜豇豆、香菇、马蹄子颗粒、糯米饭;又尽快烧开1~1.5分钟;六、倒入淀粉糊、鲜生姜、食用碘盐、味精、醋精、冰糖边加热边搅拌至烧开约1~2分钟成为混合灭菌熟料;七、将混合灭菌熟料快速降温至10℃~40℃后加入适量山犁酸钾0.5%搅拌均匀;八、装入灭菌罐头盒密封。
Description
技术领域
本发明涉及以玉米作主要原料的罐头制作方法,属于农业加工技术领域。
背景技术
玉米(拉丁学名:Zea mays L.)是禾本科玉米属一年生草本植物。别名:玉蜀黍、棒子、包谷、包米、玉茭、苞米、珍珠米、苞芦、大芦粟,潮汕话称幼米仁,粤语称为粟米,闽南语称作番麦。 秆直立,通常不分枝,基部各节具气生支柱根。叶鞘具横脉;叶舌膜质,叶片扁平宽大,线状披针形,基部圆形呈耳状,无毛或具疵柔毛,中脉粗壮。颖果球形或扁球形,成熟后露出颖片和稃片之外,其大小随生长条件不同产生差异。雌雄同株异花,花果期秋季。 玉米在我国的栽培历史大约有470多年。目前我国播种面积在3亿亩左右,仅次于稻、麦,在粮食作物中居第三位,在世界上仅次于美国。全世界热带和温带地区广泛种植,为一重要谷物。味道香甜,可做各式菜肴,如玉米烙。也是工业酒精和烧酒的主要原料。
玉米原产地在拉丁美洲的 墨西哥和秘鲁一带,人类栽培玉米的历史大约有七千多 年,从野生状态改造成栽培类型约四、五千年。玉米的起源问题是个有争议的问题。因为一直未找到玉米的野生祖先。1954年 巴洪的报道,揭露了一点秘密。在墨西哥城的70米以下的岩芯中(据判断约为八万年以前地层),发现了九千年前的玉米花粉化石。另外还发现了约七千年前的玉米果穗标本。这个玉米果穗,穗长3.5厘米,’穗粗0.7厘米,轴色和粒色为淡褐色,籽粒有黍粒大小,粒行整齐,齿窝很深,两个籽粒平行地连在一起,两排平行籽粒之间,有一较宽的间隙。据此发现,可认为玉米的祖先是一种野生玉米,且可断定玉米起源于拉丁美洲的可能性很大。
玉米起源于美洲大陆,原产地是墨西哥或中美洲。 哥伦布发现新大陆后,把玉米带到了 西班牙,随着世界航海业的发展,玉米逐渐传到了世界各地,并成为最重要的粮食作物之一。近来有的国家把玉米奉为“国宝”。玉米是世界上分布最广的作物之一,从北纬58度到南纬35—40度的地区均有大量栽培。
占玉米总消费的比重大约在5%左右,但是随着时代的发展,这个比例有逐步降低的趋势。在“玉米的故乡”墨西哥,“国菜”玉米饼的年消耗量达到1200万吨之多;在发达国家和地区,玉米也被作为补充人体所必需的铁、镁等矿物质的来源为人们广泛食用;在某些贫困国家和地区,玉米依然是人们廉价的果腹之物。
玉米用作饲料、食物和工业原料,在许多地区作为主要食物,但营养价值低于其他谷物,蛋白质含量也低,并缺乏菸草酸,若以玉米为主要食物则易患糙皮病。玉米的谷蛋白质低,不适于制做面包。在拉丁美洲,玉米广泛用作不发酵的玉米饼。
玉米虽然营养价值低于其他谷物,但是玉米里面可以提出异麦芽低聚糖,异麦芽低聚糖是益生元里最优异的,益生元是益生菌的粮食,对人体的益生菌繁殖有着密切的关系,从而对肠道菌群达到平衡状态,使得肠道健康。
发明内容
玉米在成果初期为鲜嫩期,这时的玉米含糖分和蛋白质量最高,食用鲜甜无比,深受有们喜爱,但由于玉米生长期短,玉米鲜嫩期更短,人们能欣赏其美味的时间不多。为了人们能随时食用欣赏鲜嫩玉米而不受玉米季节的影响,本人发明了一种玉米罐头的制作方法,这种方法制作出的玉米罐头能保持嫩玉米的鲜嫩、脆甜的特性。
一种加料嫩玉米罐头的制作方法是按下面的原料及制作方法得到:一、所用的原料:鲜嫩的玉米60~70份,鲜嫩豇豆20~30份,香菇8~10份、马蹄子15~20份、糯米10~15份、淀粉3~5份、鲜生姜6~8份、食用碘盐0.8~0.9份、味精0.3~0.5份、醋精2~3份、冰糖2~3份、山犁酸钾0.5%;二、将鲜嫩豇豆切成0.3~0.6厘米小段、将马蹄子和香菇切跺碎成直径小于0.4的颗粒状备用;三、将糯米与适量水煮熟成饭备用、将淀粉与水调成淀粉糊备用;四、将生姜洗净压榨出生姜汁备用;五、将嫩玉米倒进锅内加入适量的水烧开约30秒后倒入鲜豇豆、香菇、马蹄子颗粒、糯米饭后加大火尽快烧开1~1.5分钟;六、倒入淀粉糊、鲜生姜、食用碘盐、味精、醋精、冰糖边加热边搅拌至烧开约1~2分钟成为混合灭菌熟料;七、将混合灭菌熟料快速降温至10℃~40℃后加入适量山犁酸钾0.5%搅拌均匀;八、装入灭菌罐头盒密封。
一种加料嫩玉米罐头的制作方法主要原料为鲜嫩玉米粒,含糖分和蛋白质量最高,食用鲜甜、脆爽,为人们所喜爱。但嫩玉米不宜久煮,以免烂化而失去脆甜度。
豇豆含有丰富的优质蛋白蛋、碳水化合物及多种维生素、微量元素如:烟酸、维生素B1、B2,鲜嫩豇豆含抗坏血酸22毫克%等,可补充机体的多种营养素。其中所含B族维生素能维持正常的消化腺分泌和胃肠道蠕动的功能,抑制胆碱酶活性,可帮助消化,增进食欲。豇豆中所含维C能促进抗体的合成,提高机体抗病毒的作用。豇豆中的磷脂还有促进胰岛素分泌,参加糖代谢的作用,是糖尿病人的理想食品。豇豆刚煮熟能保持脆甜度,加入醋精酸化后其脆甜度更加明显。
香菇,又名花菇、猴头菇、香蕈、香信、香菌、冬菇、香菰,为侧耳科植物香蕈的子实体。香菇是世界第二大食用菌,也是我国特产之一,在民间素有“山珍”之称。它是一种生长在木材上的真菌。味道鲜美,香气沁人,营养丰富。香菇富含维生素B群、铁、钾、维生素D原(经日晒后转成维生素D)、味甘,性平。主治食欲减退,少气乏力。 香菇素有"山珍之王"之称,是高蛋白、低脂肪的营养保健食品。中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究,香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高,对防治佝偻病有效;香菇多糖(β~1,3葡聚糖)能增强细胞免疫能力,从而抑制癌细胞的生长;香菇含有六大酶类的40多种酶,可以纠正人体酶缺乏症;香菇中的脂肪所含脂肪酸,对人体降低血脂有益。 香菇--真菌皇后。香菇,又称香蕈、冬菇,是一种生长在木材上的真菌类。由于它味道较香,香气宜人,营养丰富,不但位列草菇、平菇、白蘑菇之上,而且素有“真菌皇后”之誉。
马蹄是春季时令水果,也是一种可口的菜食两用的农产品,可口又可防便秘 如今,大家都讲究吃时令水果,因为应季的水果口味最是香甜可口,而马蹄正是冬春季挖出贩卖的水果之一。马蹄用于罐头食品,主要是其含果糖量很高,并且能保持脆甜和纯白。
糯米(Glutinous rice)是糯稻脱壳的米,在中国南方称为糯米,而北方则多称为江米。糯米是制造粘性小吃,如粽、八宝粥、各式甜品的主要原料,糯米也是酿造醪糟(甜米酒)的主要原料。糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用 。糯米是一种温和的滋补品,有补虚、补血、健脾暖胃、止汗等作用。本发明中加入糯米作为原料,使这种玉米罐头能体现出脆中有软的口感。
一种加料嫩玉米罐头的制作方法的有益效果是:一种加料嫩玉米罐头的制作方法以鲜嫩玉米作为主原料,还配以鲜嫩豇豆、香菇、马蹄子、糯米等作为辅料,使这种玉米罐头鲜甜、酸脆、香爽、滑嫩,别具一格。
具体实施方式
实施例1。一种加料嫩玉米罐头的制作方法制作一盒罐头是按下面的原料及制作方法得到:一、所用的原料:鲜嫩的玉米60克,鲜嫩豇豆20克,香菇8克、马蹄子15克、糯米10克、淀粉3克、鲜生姜6克、食用碘盐0.8克、味精0.3克、醋精2克、冰糖2克、山犁酸钾0.5%;二、将鲜嫩豇豆切成0.3~0.6厘米小段、将马蹄子和香菇切跺碎成直径小于0.4的颗粒状备用;三、将糯米与适量水煮熟成饭备用、将淀粉与水调成淀粉糊备用;四、将生姜洗净压榨出生姜汁备用;五、将嫩玉米倒进锅内加入适量的水烧开约30秒后倒入鲜豇豆、香菇、马蹄子颗粒、糯米饭后加大火尽快烧开1~1.5分钟;六、倒入淀粉糊、鲜生姜、食用碘盐、味精、醋精、冰糖边加热边搅拌至烧开约1~2分钟成为混合灭菌熟料;七、将混合灭菌熟料快速降温至10℃~40℃后加入适量山犁酸钾0.5%搅拌均匀;八、装入灭菌罐头盒密封。
实施例2。一种加料嫩玉米罐头的制作方法制作一盒罐头是按下面的原料及制作方法得到:一、所用的原料:鲜嫩的玉米70克,鲜嫩豇豆30克,香菇10克、马蹄子20克、糯米15克、淀粉5克、鲜生姜8克、食用碘盐0.9克、味精0.5克、醋精3克、冰糖3克、山犁酸钾0.5%、辣椒粉1克;二、将鲜嫩豇豆切成0.3~0.6厘米小段、将马蹄子和香菇切跺碎成直径小于0.4的颗粒状备用;三、将糯米与适量水煮熟成饭备用、将淀粉与水调成淀粉糊备用;四、将生姜洗净压榨出生姜汁备用;五、将嫩玉米倒进锅内加入适量的水烧开约30秒后倒入鲜豇豆、香菇、马蹄子颗粒、糯米饭后加大火尽快烧开1~1.5分钟;六、倒入淀粉糊、鲜生姜、食用碘盐、味精、醋精、冰糖、辣椒粉边加热边搅拌至烧开约1~2分钟成为混合灭菌熟料;七、将混合灭菌熟料快速降温至10℃~40℃后加入适量山犁酸钾0.5%搅拌均匀;八、装入灭菌罐头盒密封。
Claims (1)
1.一种加料嫩玉米罐头的制作方法,其特征是按下面的原料及制作方法得到:一、所用的原料:鲜嫩的玉米60~70份,鲜嫩豇豆20~30份,香菇8~10份、马蹄子15~20份、糯米10~15份、淀粉3~5份、鲜生姜6~8份、食用碘盐0.8~0.9份、味精0.3~0.5份、醋精2~3份、冰糖2~3份、山犁酸钾0.5%;二、将鲜嫩豇豆切成0.3~0.6厘米小段、将马蹄子和香菇切跺碎成直径小于0.4的颗粒状备用;三、将糯米与适量水煮熟成饭备用、将淀粉与水调成淀粉糊备用;四、将生姜洗净压榨出生姜汁备用;五、将嫩玉米倒进锅内加入适量的水烧开约30秒后倒入鲜豇豆、香菇、马蹄子颗粒、糯米饭后加大火尽快烧开1~1.5分钟;六、倒入淀粉糊、鲜生姜、食用碘盐、味精、醋精、冰糖边加热边搅拌至烧开约1~2分钟成为混合灭菌熟料;七、将混合灭菌熟料快速降温至10℃~40℃后加入适量山犁酸钾0.5%搅拌均匀;八、装入灭菌罐头盒密封。
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CN102067906A (zh) * | 2009-11-20 | 2011-05-25 | 陈作权 | 甜玉米罐头及生产工艺 |
CN103284054A (zh) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | 一种甜玉米罐头的制备方法 |
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CN101019663A (zh) * | 2007-03-23 | 2007-08-22 | 刘春燕 | 一种海参粥罐头及其制备方法 |
CN102067906A (zh) * | 2009-11-20 | 2011-05-25 | 陈作权 | 甜玉米罐头及生产工艺 |
CN103284054A (zh) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | 一种甜玉米罐头的制备方法 |
CN105942164A (zh) * | 2016-05-25 | 2016-09-21 | 揭阳市骏佳实业有限公司 | 一种甜玉米罐头及生产工艺 |
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