CN107467575A - 一种口感脆嫩的即食麻竹笋 - Google Patents
一种口感脆嫩的即食麻竹笋 Download PDFInfo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 84
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 84
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 84
- 239000011425 bamboo Substances 0.000 title claims abstract description 84
- 244000092524 Sinocalamus latiflorus Species 0.000 title claims abstract description 70
- 235000015874 Sinocalamus latiflorus Nutrition 0.000 title claims abstract description 70
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 83
- 238000000034 method Methods 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
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- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 9
- 235000001667 Vitex agnus castus Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 238000007781 pre-processing Methods 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 239000002285 corn oil Substances 0.000 claims abstract description 8
- 235000005687 corn oil Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000341 volatile oil Substances 0.000 claims abstract description 8
- 244000063464 Vitex agnus-castus Species 0.000 claims abstract 2
- 238000010792 warming Methods 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 3
- 239000005864 Sulphur Substances 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
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- 210000000936 intestine Anatomy 0.000 abstract description 3
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- 239000003921 oil Substances 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 3
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- 238000009413 insulation Methods 0.000 description 2
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋100‑120份，二荆条12‑20份，食盐10‑16份，料酒15‑25份，迷迭香4‑8份，乳酸4‑8份，花椒油8‑12份，玉米油4‑8份。预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡，降温，保温，升温，保温，过滤，风干得到预处理麻竹笋。本发明口感脆嫩，彻底去除苦涩味，无油水分离现象，不含硫磺、色素等有害物质，具有低脂肪、低糖、多纤维的特点，并可促进肠道蠕动，帮助消化，还可去积食、防便秘，是一种健康安全的食品。
Description
技术领域
本发明涉及即食麻竹笋技术领域，尤其涉及一种口感脆嫩的即食麻竹笋。
背景技术
麻竹笋是竹的幼芽，人类可以食用的麻竹笋有毛麻竹笋、淡麻竹笋、麻竹笋、慈麻竹笋等80多种，麻竹笋经加工，可制成干笋、笋衣、笋丝、腌笋、酸笋、笋脯等。
麻竹笋笋体洁白粗大，笋味鲜美，品质上等，笋味具“嫩、脆、香、甜”四大特点，采用麻竹笋笋体加工，口感爽脆，但具有浓重的苦涩味，亟待解决。
发明内容
基于背景技术存在的技术问题，本发明提出了一种口感脆嫩的即食麻竹笋，口感脆嫩，彻底去除苦涩味，无油水分离现象，不含硫磺、色素等有害物质，具有低脂肪、低糖、多纤维的特点，并可促进肠道蠕动，帮助消化，还可去积食、防便秘，是一种健康安全的食品。
本发明提出的一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋100-120份，二荆条12-20份，食盐10-16份，料酒15-25份，迷迭香4-8份，乳酸4-8份，花椒油8-12份，玉米油4-8份。
优选地，预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡，降温，保温，升温，保温，过滤，风干得到预处理麻竹笋。
优选地，预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡8-12h，从室温以5-9℃/min的速度降温至-5～-9℃，保温15-25min，以8-12℃/min的速度升温至50-60℃，保温70-90min，过滤，风干得到预处理麻竹笋。
优选地，预处理麻竹笋采用如下工艺制备：按重量份将70-80份麻竹笋送入100份水中浸泡8-12h，从室温以5-9℃/min的速度降温至-5～-9℃，保温15-25min，以8-12℃/min的速度升温至50-60℃，保温70-90min，过滤，风干得到预处理麻竹笋。
本发明将麻竹笋在水中浸泡，麻竹笋内外含水量均匀，通过快速降温、升温处理，在保证麻竹笋营养物质的前提下，内部苦涩味去除彻底，保证麻竹笋的鲜度和口感的脆度；再配合二荆条、食盐、料酒、迷迭香、花椒、乳酸可充分浸入麻竹笋内部，经过风干后，不仅保质期长，而且具有适当的爽脆度，口感极好，并大大延长了鲜笋的保质期，并对人体安全无害，适于大规模推广。
本发明由于采用上述技术方案，其工艺简单，生产方便，口感柔软又有韧性，口感脆嫩，无油水分离现象，不含硫磺、色素等有害物质，所得即食麻竹笋具有独特的口感，具有低脂肪、低糖、多纤维的特点，并可促进肠道蠕动，帮助消化，还可去积食、防便秘，是一种健康安全的食品，不添加任何的防腐剂。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋100份，二荆条20份，食盐10份，料酒25份，迷迭香4份，乳酸8份，花椒油8份，玉米油8份。
实施例2
一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋120份，二荆条12份，食盐16份，料酒15份，迷迭香8份，乳酸4份，花椒油12份，玉米油4份。
预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡，降温，保温，升温，保温，过滤，风干得到预处理麻竹笋。
实施例3
一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋105份，二荆条18份，食盐12份，料酒22份，迷迭香5份，乳酸7份，花椒油9份，玉米油7份。
预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡10h，从室温以7℃/min的速度降温至-7℃，保温20min，以10℃/min的速度升温至55℃，保温80min，过滤，风干得到预处理麻竹笋。
实施例4
一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋115份，二荆条14份，食盐14份，料酒18份，迷迭香7份，乳酸5份，花椒油11份，玉米油5份。
预处理麻竹笋采用如下工艺制备：按重量份将70份麻竹笋送入100份水中浸泡12h，从室温以5℃/min的速度降温至-9℃，保温15min，以12℃/min的速度升温至50℃，保温90min，过滤，风干得到预处理麻竹笋。
实施例5
一种口感脆嫩的即食麻竹笋，其原料按重量份包括：预处理麻竹笋110份，二荆条16份，食盐13份，料酒20份，迷迭香6份，乳酸6份，花椒油10份，玉米油6份。
预处理麻竹笋采用如下工艺制备：按重量份将80份麻竹笋送入100份水中浸泡8h，从室温以9℃/min的速度降温至-5℃，保温25min，以8℃/min的速度升温至60℃，保温70min，过滤，风干得到预处理麻竹笋。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种口感脆嫩的即食麻竹笋，其特征在于，其原料按重量份包括：预处理麻竹笋100-120份，二荆条12-20份，食盐10-16份，料酒15-25份，迷迭香4-8份，乳酸4-8份，花椒油8-12份，玉米油4-8份。
2.根据权利要求1所述口感脆嫩的即食麻竹笋，其特征在于，预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡，降温，保温，升温，保温，过滤，风干得到预处理麻竹笋。
3.根据权利要求1或2所述口感脆嫩的即食麻竹笋，其特征在于，预处理麻竹笋采用如下工艺制备：将麻竹笋送入水中浸泡8-12h，从室温以5-9℃/min的速度降温至-5～-9℃，保温15-25min，以8-12℃/min的速度升温至50-60℃，保温70-90min，过滤，风干得到预处理麻竹笋。
4.根据权利要求1-3任一项所述口感脆嫩的即食麻竹笋，其特征在于，预处理麻竹笋采用如下工艺制备：按重量份将70-80份麻竹笋送入100份水中浸泡8-12h，从室温以5-9℃/min的速度降温至-5～-9℃，保温15-25min，以8-12℃/min的速度升温至50-60℃，保温70-90min，过滤，风干得到预处理麻竹笋。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404812A (zh) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | 麻辣味竹笋及其制备方法 |
| CN106107949A (zh) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | 一种伞菌类食用菌即食制品及其制备工艺 |
| CN106360509A (zh) * | 2016-11-08 | 2017-02-01 | 黄钰雪 | 一种麻竹笋的加工方法 |
| CN106722467A (zh) * | 2016-12-07 | 2017-05-31 | 宜宾市林业科学研究院（宜宾市林业科学技术推广站） | 麻竹笋片加工生产工艺 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404812A (zh) * | 2013-09-02 | 2013-11-27 | 四川省威远泉威食品有限责任公司 | 麻辣味竹笋及其制备方法 |
| CN106107949A (zh) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | 一种伞菌类食用菌即食制品及其制备工艺 |
| CN106360509A (zh) * | 2016-11-08 | 2017-02-01 | 黄钰雪 | 一种麻竹笋的加工方法 |
| CN106722467A (zh) * | 2016-12-07 | 2017-05-31 | 宜宾市林业科学研究院（宜宾市林业科学技术推广站） | 麻竹笋片加工生产工艺 |
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