CN106722831A - Asparagus lettuce jam product and preparation method thereof - Google Patents
Asparagus lettuce jam product and preparation method thereof Download PDFInfo
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- CN106722831A CN106722831A CN201710008368.6A CN201710008368A CN106722831A CN 106722831 A CN106722831 A CN 106722831A CN 201710008368 A CN201710008368 A CN 201710008368A CN 106722831 A CN106722831 A CN 106722831A
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- 244000046738 asparagus lettuce Species 0.000 title claims abstract description 88
- 235000006705 asparagus lettuce Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 241000234282 Allium Species 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000020636 oyster Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000000047 product Substances 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 235000013409 condiments Nutrition 0.000 claims description 13
- 241000205585 Aquilegia canadensis Species 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 12
- 239000009636 Huang Qi Substances 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 12
- 235000008708 Morus alba Nutrition 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 229920001542 oligosaccharide Polymers 0.000 claims description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims description 12
- 241000718543 Ormosia krugii Species 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 235000012976 tarts Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000003797 essential amino acid Substances 0.000 abstract description 3
- 235000020776 essential amino acid Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 241000207961 Sesamum Species 0.000 description 11
- 241001092040 Crataegus Species 0.000 description 10
- 235000019631 acid taste sensations Nutrition 0.000 description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 239000005864 Sulphur Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of asparagus lettuce jam product, it is made up of the raw material of following weight portion：100 130 parts of asparagus lettuce, 20 30 parts of peeled shrimp, 20 30 parts of green onion, 10 20 parts of garlic, 5 15 parts of five-spice powder, 5 15 parts of chilli powder, 5 15 parts of zanthoxylum powder, 10 25 parts of sesame, 5 15 parts of oyster sauce, 10 40 parts of vegetable oil, 5 15 parts of vinegar, 5 15 parts of white granulated sugar, 100 150 parts of crispness retaining agent, 100 150 parts of leavening.The invention also discloses a kind of preparation method of asparagus lettuce jam product.Asparagus lettuce jam product of the invention is salt-free curing food, crispy and delicious, rich in calcareous, essential amino acid and dietary fiber, is of high nutritive value；Low manufacture cost, it is safe and efficient, for the deep processing of asparagus lettuce provides wide prospect.
Description
Technical field
The present invention relates to jam product technical field, more particularly to a kind of asparagus lettuce jam product and preparation method thereof.
Background technology
Asparagus lettuce is composite family, belongs to annual or biennial herbaceous plant, Mediterranean is originated in, about in seven beginnings of the century, through west
Sub- incoming China, various regions are generally cultivated.Due to the continuous improvement of living standard, people to the requirement eaten also more and more higher, not only
Satisfy, that more to be eaten is good, eats healthy, not only including looking good, smell good and taste good required by traditional food, in the life increasingly accelerated
Movable joint is played down, is easy to carry and preservation, one of requirement also as current vegetable, especially for matching somebody with somebody for auxiliary flavoring properties
Dish, but because many fresh vegetables and fruits storage times are limited, so, its to pickle into jam product in the way of eat, consumption can be met
The demand of person, meanwhile, also expand the market space of product, more results can be brought for asparagus lettuce plantation peasant.But due to tradition
Pickling process use high salt, salt content is between 15-20%, and mouthfeel is too salty, be unfavorable for human body health, make production and
Sale is all restricted, it is impossible to largely enter market.High salt curing food does not meet curing food trend from now on, and Low-salinity or salt-free
Curing food is by leading asparagus lettuce curing food market position.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of asparagus lettuce jam product and preparation method thereof, this
The asparagus lettuce jam product of invention is salt-free curing food, crispy and delicious, rich in calcareous, essential amino acid and dietary fiber, nutritive value
It is high.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of asparagus lettuce jam product, is made up of the raw material of following weight portion：
Asparagus lettuce 100-130 parts, peeled shrimp 20-30 parts, green onion 20-30 parts, garlic 10-20 parts, five-spice powder 5-15 parts, chilli powder 5-
15 parts, zanthoxylum powder 5-15 parts, sesame 10-25 parts, oyster sauce 5-15 parts, vegetable oil 10-40 parts, vinegar 5-15 parts, white granulated sugar 5-15 parts,
Crispness retaining agent 100-150 parts, leavening 100-150 parts.
It is preferred that described asparagus lettuce jam product, is made up of the raw material of following weight portion：110 parts of asparagus lettuce, 25 parts of peeled shrimp, green onion
25 parts, 15 parts of garlic, 8 parts of five-spice powder, 10 parts of chilli powder, 8 parts of zanthoxylum powder, 15 parts of sesame, 8 parts of oyster sauce, 30 parts of vegetable oil, vinegar 8
Part, 8 parts of white granulated sugar, 120 parts of crispness retaining agent, 110 parts of leavening.
It is preferred that the crispness retaining agent is mixed by the raw material of following weight portion：Sodium glutamate 5-10 parts, calcium lactate 5-10
Part, calcium chloride 5-10 parts, calcium sulfate 5-10 parts, water 100-120 parts.
It is preferred that the leavening is made up of following raw material：Lemon 15-35 parts, Radix Astragali 5-10 parts, hawthorn 5-10
Part, honeysuckle 5-10 parts, Canton love-pea vine 1-5 parts, mulberry leaf 1-5 parts, honey 1-5 parts, oligosaccharides 1-5 parts, dry ferment 0.1-0.5 parts；Institute
The preparation method for stating leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 10-15 times of water in 4-6h is soaked under 100 DEG C of water temperatures, is filtered
Slagging-off, obtains filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 5-6 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form acid
Taste, obtains final product the leavening.
It is preferred that the vegetable oil is olive oil, corn oil or soybean oil.
Present invention also offers the preparation method of described asparagus lettuce jam product, comprise the steps of：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1-2cm；
(2) asparagus lettuce fourth that will be cut is put into low temperature immersion 5-8h in crispness retaining agent, pulls out, then is soaked in water after 0.5-1h,
Take out, rinsed 2-3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35-40 DEG C, dries 2-5h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, sealed pickling 3-5 days,
The asparagus lettuce for obtaining pickling is standby；
(5) it is in hot pot that vegetable oil is boiled, then it is put into peeled shrimp, green onion, garlic, sesame in proportion, fried 0.5-2min,
Surplus stock is placed into, after continuing fried 0.2-0.5min, 25-30 DEG C is cooled to, condiment is obtained standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
It is preferred that in step (2), the low temperature is 5-10 DEG C.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) present invention can carry out color protection, natural in color, and keep asparagus lettuce mouthfeel using the immersion of crispness retaining agent low temperature to asparagus lettuce
It is crispy and delicious.
(2) present invention pickles asparagus lettuce using ferment, be it is salt-free pickle method, it pickles method fermenting speed with respect to salt dehydration
Hurry up, fermentation time it is short, the resting period is long, and inhibits the generation of inferior ammonium nitrate, edible safety health.
(3) present invention pickles the asparagus lettuce jam product that the asparagus lettuce for obtaining is mixed through condiment, and dark reddish brown is pure, high crisp, is rich in
Calcareous, essential amino acid and dietary fiber, are of high nutritive value.
(4) asparagus lettuce jam product of the invention is pickled for pure natural, and low manufacture cost is safe and efficient, is the deep processing of asparagus lettuce
There is provided wide prospect.
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also be realized even without these specific details of the invention
These aspects.
Embodiment 1
A kind of asparagus lettuce jam product, is made up of the raw material of following weight portion：
100 parts of asparagus lettuce, 30 parts of peeled shrimp, 20 parts of green onion, 20 parts of garlic, 5 parts of five-spice powder, 15 parts of chilli powder, 5 parts of zanthoxylum powder, sesame
25 parts of fiber crops, 5 parts of oyster sauce, 40 parts of olive oil, 5 parts of vinegar, 15 parts of white granulated sugar, 100 parts of crispness retaining agent, 100 parts of leavening.
Crispness retaining agent is mixed by the raw material of following weight portion：5 parts of sodium glutamate, 10 parts of calcium lactate, 5 parts of calcium chloride, sulphur
10 parts of sour calcium, 100 parts of water.
Leavening is made up of following raw material：15 parts of lemon, 10 parts of the Radix Astragali, 5 parts of hawthorn, 10 parts of honeysuckle, chicken bone
1 part of grass, 5 parts of mulberry leaf, 1 part of honey, 5 parts of oligosaccharides, 0.1 part of dry ferment；The preparation method of the leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 10 times of water in soaking 4h under 100 DEG C of water temperatures, filter cleaner,
Obtain filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 5 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form acid
Taste, obtains final product the leavening.
A kind of preparation method of asparagus lettuce jam product, comprises the steps of：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1cm；
(2) asparagus lettuce fourth that will be cut soaks 8h in being put into crispness retaining agent under conditions of 5 DEG C, pulls out, then be soaked in water
After 0.5h, take out, rinsed 3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35 DEG C, dries 5h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, and sealed pickling 3 days is obtained
It is standby to the asparagus lettuce pickled；
(5) it is in hot pot that olive oil is boiled, peeled shrimp, green onion, garlic, sesame, fried 2min are then put into proportion, then are put
Enter surplus stock, after continuing fried 0.2min, be cooled to 30 DEG C, obtain condiment standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
Embodiment 2
A kind of asparagus lettuce jam product, is made up of the raw material of following weight portion：
130 parts of asparagus lettuce, 20 parts of peeled shrimp, 30 parts of green onion, 10 parts of garlic, 15 parts of five-spice powder, 5 parts of chilli powder, 15 parts of zanthoxylum powder, sesame
10 parts of fiber crops, 15 parts of oyster sauce, 10 parts of corn oil, 15 parts of vinegar, 5 parts of white granulated sugar, 150 parts of crispness retaining agent, 150 parts of leavening.
Crispness retaining agent is mixed by the raw material of following weight portion：10 parts of sodium glutamate, 5 parts of calcium lactate, 10 parts of calcium chloride, sulphur
5 parts of sour calcium, 120 parts of water.
Leavening is made up of following raw material：35 parts of lemon, 5 parts of the Radix Astragali, 10 parts of hawthorn, 5 parts of honeysuckle, Canton love-pea vine
5 parts, 1 part of mulberry leaf, 5 parts of honey, 1 part of oligosaccharides, 0.5 part of dry ferment；The preparation method of the leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 10 times of water in soaking 4h under 100 DEG C of water temperatures, filter cleaner,
Obtain filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 5 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form acid
Taste, obtains final product the leavening.
A kind of preparation method of asparagus lettuce jam product, comprises the steps of：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1cm；
(2) asparagus lettuce fourth that will be cut soaks 8h in being put into crispness retaining agent under conditions of 5 DEG C, pulls out, then be soaked in water
After 0.5h, take out, rinsed 3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35 DEG C, dries 5h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, and sealed pickling 3 days is obtained
It is standby to the asparagus lettuce pickled；
(5) it is in hot pot that corn oil is boiled, peeled shrimp, green onion, garlic, sesame, fried 2min are then put into proportion, then are put
Enter surplus stock, after continuing fried 0.2min, be cooled to 30 DEG C, obtain condiment standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
Embodiment 3
A kind of asparagus lettuce jam product, is made up of the raw material of following weight portion：
110 parts of asparagus lettuce, 25 parts of peeled shrimp, 25 parts of green onion, 15 parts of garlic, 8 parts of five-spice powder, 10 parts of chilli powder, 8 parts of zanthoxylum powder, sesame
15 parts of fiber crops, 8 parts of oyster sauce, 30 parts of soybean oil, 8 parts of vinegar, 8 parts of white granulated sugar, 120 parts of crispness retaining agent, 110 parts of leavening.
Crispness retaining agent is mixed by the raw material of following weight portion：10 parts of sodium glutamate, 5 parts of calcium lactate, 10 parts of calcium chloride, sulphur
5 parts of sour calcium, 120 parts of water.
Leavening is made up of following raw material：35 parts of lemon, 5 parts of the Radix Astragali, 10 parts of hawthorn, 5 parts of honeysuckle, Canton love-pea vine
5 parts, 1 part of mulberry leaf, 5 parts of honey, 1 part of oligosaccharides, 0.5 part of dry ferment；The preparation method of the leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 15 times of water in soaking 6h under 100 DEG C of water temperatures, filter cleaner,
Obtain filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 6 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form acid
Taste, obtains final product the leavening.
A kind of preparation method of asparagus lettuce jam product, comprises the steps of：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1cm；
(2) asparagus lettuce fourth that will be cut soaks 8h in being put into crispness retaining agent under conditions of 5 DEG C, pulls out, then be soaked in water
After 0.5h, take out, rinsed 3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35 DEG C, dries 5h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, and sealed pickling 3 days is obtained
It is standby to the asparagus lettuce pickled；
(5) it is in hot pot that soybean oil is boiled, peeled shrimp, green onion, garlic, sesame, fried 2min are then put into proportion, then are put
Enter surplus stock, after continuing fried 0.2min, be cooled to 30 DEG C, obtain condiment standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
Embodiment 4
A kind of asparagus lettuce jam product, is made up of the raw material of following weight portion：
110 parts of asparagus lettuce, 25 parts of peeled shrimp, 25 parts of green onion, 15 parts of garlic, 8 parts of five-spice powder, 10 parts of chilli powder, 8 parts of zanthoxylum powder, sesame
15 parts of fiber crops, 8 parts of oyster sauce, 30 parts of corn oil, 8 parts of vinegar, 8 parts of white granulated sugar, 120 parts of crispness retaining agent, 110 parts of leavening.
Crispness retaining agent is mixed by the raw material of following weight portion：8 parts of sodium glutamate, 8 parts of calcium lactate, 7 parts of calcium chloride, sulfuric acid
6 parts of calcium, 110 parts of water.
Leavening is made up of following raw material：25 parts of lemon, 8 parts of the Radix Astragali, 6 parts of hawthorn, 6 parts of honeysuckle, Canton love-pea vine 3
Part, 2 parts of mulberry leaf, 3 parts of honey, 3 parts of oligosaccharides, 0.3 part of dry ferment；The preparation method of the leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 13 times of water in soaking 5h under 100 DEG C of water temperatures, filter cleaner,
Obtain filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 6 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form acid
Taste, obtains final product the leavening.
A kind of preparation method of asparagus lettuce jam product, comprises the steps of：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1cm；
(2) asparagus lettuce fourth that will be cut soaks 7h in being put into crispness retaining agent under conditions of 8 DEG C, pulls out, then be soaked in water
After 0.5h, take out, rinsed 3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35 DEG C, dries 4h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, and sealed pickling 4 days is obtained
It is standby to the asparagus lettuce pickled；
(5) it is in hot pot that corn oil is boiled, peeled shrimp, green onion, garlic, sesame, fried 1min are then put into proportion, then are put
Enter surplus stock, after continuing fried 0.4min, be cooled to 28 DEG C, obtain condiment standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of asparagus lettuce jam product, it is characterised in that：It is made up of the raw material of following weight portion：
Asparagus lettuce 100-130 parts, peeled shrimp 20-30 parts, green onion 20-30 parts, garlic 10-20 parts, five-spice powder 5-15 parts, chilli powder 5-15
Part, zanthoxylum powder 5-15 parts, sesame 10-25 parts, oyster sauce 5-15 parts, vegetable oil 10-40 parts, vinegar 5-15 parts, white granulated sugar 5-15 parts, guarantor
Crisp dose 100-150 parts, leavening 100-150 parts.
2. asparagus lettuce jam product according to claim 1, it is characterised in that：It is made up of the raw material of following weight portion：Asparagus lettuce 110
Part, 25 parts of peeled shrimp, 25 parts of green onion, 15 parts of garlic, 8 parts of five-spice powder, 10 parts of chilli powder, 8 parts of zanthoxylum powder, 15 parts of sesame, 8 parts of oyster sauce,
30 parts of vegetable oil, 8 parts of vinegar, 8 parts of white granulated sugar, 120 parts of crispness retaining agent, 110 parts of leavening.
3. asparagus lettuce jam product according to claim 1, it is characterised in that：The crispness retaining agent is mixed by the raw material of following weight portion
Conjunction is formed：Sodium glutamate 5-10 parts, calcium lactate 5-10 parts, calcium chloride 5-10 parts, calcium sulfate 5-10 parts, water 100-120 parts.
4. asparagus lettuce jam product according to claim 1, it is characterised in that：The leavening is by following raw material system
Into：Lemon 15-35 parts, Radix Astragali 5-10 parts, hawthorn 5-10 parts, honeysuckle 5-10 parts, Canton love-pea vine 1-5 parts, mulberry leaf 1-5 parts, honey
1-5 parts, oligosaccharides 1-5 parts, dry ferment 0.1-0.5 parts；The preparation method of the leavening is：
(1) Radix Astragali, honeysuckle, Canton love-pea vine and mulberry leaf are added 10-15 times of water in soaking 4-6h under 100 DEG C of water temperatures, filter cleaner,
Obtain filtrate standby；
(2) lemon and hawthorn feeding juice extractor, plus 5-6 times of water are squeezed the juice, is obtained juice standby；
(3) filtrate, juice are mixed, is put into honey, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, form tart flavour, i.e.,
Obtain the leavening.
5. asparagus lettuce jam product according to claim 1, it is characterised in that：The vegetable oil is olive oil, corn oil or big
Soya-bean oil.
6. the preparation method of the asparagus lettuce jam product according to any one of claim 1 to 5, it is characterised in that：By following steps
Composition：
(1) asparagus lettuce of harvesting is cleaned up, is removed the peel, be cut into fourth as 1-2cm；
(2) asparagus lettuce fourth that will be cut is put into low temperature immersion 5-8h in crispness retaining agent, pulls out, then is soaked in water after 0.5-1h, takes out,
Rinsed 2-3 times with water；
(3) after asparagus lettuce fourth that will have been rinsed drains away the water, it is put into the sterile oven that temperature is 35-40 DEG C, dries 2-5h；
(4) asparagus lettuce fourth that will be baked is put into sterilized curing container, then pours into leavening, and sealed pickling 3-5 days is obtained
The asparagus lettuce pickled is standby；
(5) it is in hot pot that vegetable oil is boiled, peeled shrimp, green onion, garlic, sesame, fried 0.5-2min are then put into proportion, then are put
Enter surplus stock, after continuing fried 0.2-0.5min, be cooled to 25-30 DEG C, obtain condiment standby；
(6) asparagus lettuce that will be pickled is well mixed with condiment, and after sterilizing, vacuum packaging obtains final product the asparagus lettuce jam product.
7. the preparation method of asparagus lettuce jam product according to claim 6, it is characterised in that：In step (2), the low temperature is
5-10℃。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851018A (en) * | 2018-07-27 | 2018-11-23 | 徐德邡 | Asparagus lettuce thick chilli sauce and preparation method thereof |
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| CN102551006A (en) * | 2011-12-28 | 2012-07-11 | 吴海芳 | Production method for sour bamboo shoots |
| CN103005343A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of soy-preserved lettuce |
| CN103315250A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-preserving pickled lotus dried-radish |
| CN104855896A (en) * | 2014-02-22 | 2015-08-26 | 牛振侠 | Pickling method of asparagus lettuce |
| CN105124459A (en) * | 2015-09-09 | 2015-12-09 | 张美丽 | Sauced celtuce stems |
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2017
- 2017-01-05 CN CN201710008368.6A patent/CN106722831A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551006A (en) * | 2011-12-28 | 2012-07-11 | 吴海芳 | Production method for sour bamboo shoots |
| CN103005343A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of soy-preserved lettuce |
| CN103315250A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Health-preserving pickled lotus dried-radish |
| CN104855896A (en) * | 2014-02-22 | 2015-08-26 | 牛振侠 | Pickling method of asparagus lettuce |
| CN105124459A (en) * | 2015-09-09 | 2015-12-09 | 张美丽 | Sauced celtuce stems |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108851018A (en) * | 2018-07-27 | 2018-11-23 | 徐德邡 | Asparagus lettuce thick chilli sauce and preparation method thereof |
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