CN107095221A - 一种青萝卜干加工方法 - Google Patents
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Abstract
本发明涉及一种青萝卜干加工方法,该方法包括以下步骤:选料切片,选取新鲜的青萝卜用清水洗净后沥干;浸泡软化:将切片后的青萝卜放入浓度为15%的盐水中浸泡24‑36小时;待青萝卜软化脱水器进行脱水;制作拌料,按照重量份取新鲜辣椒4‑6份、八角2‑5份、鲜蒜3‑8份、八角4‑6份、香椿1‑3份、食盐8‑13份、鲜姜10‑20份、胡油10‑15份和1000份的水混合后浸泡12小时;将脱水后的青萝卜放入腌制液中浸泡腌制48‑72小时,再用大火煮沸10分钟,转小火熬煮直到干锅;再将萝卜放入烘干室内烘烤后灭菌装袋既得青萝卜干成品。
Description
【技术领域】
本发明涉及食品加工技术领域,具体指一种青萝卜干加工方法。
【背景技术】
我国是农业大国,农产品品种众多,产量大,除少量产品在当季食用外,大部分需要贮藏后慢慢食用。一旦贮藏管理不善就会变坏,给种植者带来损失,因而一般将不能在当季食用的农产品进行加工后贮藏,以便延长保质期,保持口味。萝卜是一种常见的农产品,其味微辛,生食熟食均可。萝卜含芥子油、淀粉酶和粗纤维,具有促进消化,增强食欲,加快胃肠蠕动和止咳化痰的作用,可以治疗或辅助治疗多种疾病,是食疗的佳品。为了将萝卜长久贮藏,一般将萝卜制成青萝卜干,青萝卜干是很多人喜欢的爽口下饭小菜,现有的青萝卜干一般是将萝卜切成条后,晾干或泡制成酸的青萝卜干,有些进行腌制后脱水烘干,做成青萝卜干。现有的青萝卜干的加工方法制作工序繁琐,且经多次浸泡过滤和多次烘烤会导致营养成分的流失。
【发明内容】
本发明旨在提供一种制作工序简洁,口味独特,营养的青萝卜干加工方法。技术方案如下:
A、选料及处理:选择新鲜的青萝卜,将青萝卜用清水洗净并沥干;将沥干后的青萝卜切成片状;
B、浸泡软化:将切片后的青萝卜放入浓度为15%的盐水中浸泡24-36小时;待青萝卜软化后用脱水器进行脱水,脱水后青萝卜的含水率为20%-30%;
C、拌料的制作:按照重量份取新鲜辣椒4-6份、八角2-5份、鲜蒜3-8份、八角4-6份、
香椿1-3份、食盐8-13份、鲜姜10-20份、胡油10-15份和1000份的水混合后浸泡12小时;
D、浸泡腌制:按照重量份将2份脱水后的青萝卜放入1份调制好的拌料中腌制48-72小时,再用大火煮沸10分钟,转小火熬煮直到干锅;
E、烘烤收味:将腌制后的青萝卜放入烘干室内烘烤,烘烤温度为60℃-70℃,烘烤时间为1小时得到青萝卜干;
F、将烘烤后的青萝卜干进行灭菌处理后装袋即得青萝卜干成品。
B步骤所述的脱水后青萝卜的含水率为20%-25%。
C步骤所述的蒜米的重量份为7-9份,鲜姜的重量份为15-20份,香叶为4-5份。
D步骤所述的腌制时间为50-60小时。
E步骤所述的烘烤温度为65℃-68℃。
本发明的有益之处在于:制作工艺简洁,能将萝卜的营养锁住;利用本发明的方法加工得到的青萝卜干不仅味道醇香且能长时间保存。
【具体实施方式】
下面结合实施了对本发明作进一步的说明。
实施例1
一种青萝卜干加工方法,包括如下步骤:
A、选料及处理:选择新鲜的青萝卜,将青萝卜用清水洗净并沥干;将沥干后的青萝卜切成片状;
B、浸泡软化:将切片后的青萝卜放入浓度为15%的盐水中浸泡24小时;待青萝卜软化后用脱水器的方法进行脱水,脱水后青萝卜的含水率为20%;
C、拌料的制作:按照重量份取新鲜红辣椒5份、八角2份、蒜米7份、八角4份、香叶4份、食盐8份、鲜姜15份、胡油10份和1000份的水混合后浸泡12小时;
D、浸泡腌制:按照重量份将2份脱水后的青萝卜放入1份调制好的拌料中腌制50小时,再用大火煮沸10分钟,转小火熬煮直到干锅;
E、烘烤收味:将腌制后的青萝卜放入烘干室内烘烤,烘烤温度为65℃,烘烤时间为1小时得到青萝卜干;
F、将烘烤后的青萝卜干进行灭菌处理后装袋即得青萝卜干成品。
实施例2
一种青萝卜干加工方法,包括如下步骤:
A、选料及处理:选择新鲜的青萝卜,将青萝卜用清水洗净并沥干;将沥干后的青萝卜切成片状;
B、浸泡软化:将切片后的青萝卜放入浓度为15%的盐水中浸泡36小时;待青萝卜软化后用脱水器的方法进行脱水,脱水后青萝卜的含水率为23%;
C、拌料的制作:按照重量份取新鲜红辣椒7份、八角4份、蒜米8份、八角5份、香叶5份、食盐10份、鲜姜17份、胡油12份和1000份的水混合后浸泡12小时;
D、浸泡腌制:按照重量份将2份脱水后的青萝卜放入1份调制好的拌料中腌制55小时,再用大火煮沸10分钟,转小火熬煮直到干锅;
E、烘烤收味:将腌制后的青萝卜放入烘干室内烘烤,烘烤温度为67℃,烘烤时间为1小时得到青萝卜干;
F、将烘烤后的青萝卜干进行灭菌处理后装袋即得青萝卜干成品。
Claims (4)
1.一种青萝卜干加工方法,其特征在于:包括如下步骤:
A、选料及处理:选择新鲜的青萝卜,将青萝卜用清水洗净并沥干;将沥干后的青萝卜切成片状;
B、浸泡软化:将切片后的青萝卜放入浓度为15%的盐水中浸泡24-36小时;待青萝卜软化后用脱水器的方法进行脱水,脱水后青萝卜的含水率为20%-30%;
C、拌料的制作:按照重量份取新鲜辣椒4-6份、八角2-5份、鲜蒜3-8份、八角4-6份、香椿1-3份、食盐8-13份、鲜姜10-20份、胡油10-15份和1000份的水混合后浸泡12小时;
D、浸泡腌制:按照重量份将2份脱水后的青萝卜放入1份调制好的拌料中腌制48-72小时,再用大火煮沸10分钟,转小火熬煮直到干锅;
E、烘烤收味:将腌制后的青萝卜放入烘干室内烘烤,烘烤温度为60℃-70℃,烘烤时间为1小时得到青萝卜干;
F、将烘烤后的青萝卜干进行灭菌处理后装袋即得青萝卜干成品。
2.如权利要求1所述的青萝卜干加工方法,其特征在于:B步骤所述的脱水后青萝卜的含水率为20%-25%。
3.如权利要求1所述的青萝卜干加工方法,其特征在于:D步骤所述的腌制时间为50-60小时。
4.如权利要求1所述的青萝卜干加工方法,其特征在于:E步骤所述的烘烤温度为65℃-68℃。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107751898A (zh) * | 2017-10-26 | 2018-03-06 | 桂林市味美园餐饮管理有限公司 | 一种萝卜干的加工方法 |
CN107997064A (zh) * | 2017-11-30 | 2018-05-08 | 杨子艺 | 一种腌制小菜 |
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CN107751898A (zh) * | 2017-10-26 | 2018-03-06 | 桂林市味美园餐饮管理有限公司 | 一种萝卜干的加工方法 |
CN107997064A (zh) * | 2017-11-30 | 2018-05-08 | 杨子艺 | 一种腌制小菜 |
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