CN107712729A - 一种紫苏杨桃片的制备方法 - Google Patents
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种紫苏杨桃片的制备方法,属于食品加工技术领域。以重量份数计,本发明所述紫苏杨桃片由以下原料制备而得:烘干的杨桃片10‑15份、紫苏2‑4份、蒜头1‑2份、姜片2‑4份、红辣椒1‑3份、食用油2‑4份、食用盐0.3‑1份、蜂蜜0.5‑1份。本发明所制备的紫苏杨桃片能够保持杨桃和紫苏原有的营养成分和浓郁香味,经热水、冰水的双重浸泡具有爽脆的口感,同时去除了杨桃的涩味,能够刺激食欲,使得使用者胃口大开。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种紫苏杨桃片的制备方法。
背景技术
杨桃果实一般生于老枝枝旁或落叶后叶腋,未熟时绿色或淡绿色,熟时黄绿色至鲜黄色,李时珍形容为:“其色青黄润绿”,很是贴切。杨桃果实形状特殊,浆果卵形至长椭球形,淡绿色或蜡黄色,有时带暗红色。果子成五角星形。皮薄如膜,肉脆滑汁多,甜酸可口。除含糖10%外,还含有丰富的维生素A和C。杨桃的营养价值高,含有对人体健康有益的多种成分如:蛋白质、脂肪、糖和枸橡酸,还有多种维生素和矿物质,果实好芳香清甜。可加工成蜜饯,果汁能促进食欲,帮助消化、治疗胃病、黄疸、卉痢、皮肤病的功效。杨桃的药用价值也高,尤其鲜果含糖量非常丰富,成分包括蔗糖、果糖、葡萄糖,还有苹果酸、柠檬酸、草酸、多種维他命、微量脂肪及蛋白质等,對人体有助消化、滋养和保健功能,是非常受欢迎的水果,除肾病患者应忌口外,一般民从可安心食用!
紫苏,别名:桂荏、白苏、赤苏等;为唇形科一年生草本植物。具有特异的芳香,叶片多皱缩卷曲,完整者展平后呈卵圆形,长4-11cm,宽2.5-9cm,先端长尖或急尖,基部圆形或宽楔形,边缘具圆锯齿,两面紫色或上面绿色,下表面有多数凹点状腺鳞,叶柄长2-5cm,紫色或紫绿色,质脆。嫩枝紫绿色,断面中部有髓,气清香,味微辛。紫苏在中国种植应用约有近2000年的历史,主要用于药用、油用、香料、食用等方面,其叶(苏叶)、梗(苏梗)、果(苏子)均可入药,嫩叶可生食、作汤,茎叶可淹渍。近代,紫苏因其特有的活性物质及营养成分,成为一种倍受世界关注的多用途植物,经济价值很高。俄罗斯、日本、韩国、美国、加拿大等国对紫苏属植物进行了大量的商业性栽种,开发出了食用油、药品、淹渍品、化妆品等几十种紫苏产品。
发明内容
针对杨桃及紫苏的食用特点,本发明提供了一种紫苏杨桃片的制备方法。
具体的,本发明所述紫苏杨桃片的制备方法,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.1-0.3cm的五角星状的杨桃片;
(3)将杨桃片直接放入80-90℃的热水中浸泡4-6min,然后取出立即放入0℃的冰水中浸泡6-8min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在40-60℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片10-15份、紫苏2-4份、蒜头1-2份、姜片2-4份、红辣椒1-3份、食用油2-4份、食用盐0.3-1份、蜂蜜0.5-1份;
(6)将烘干的杨桃片10-15份、食用盐0.3-1份、蜂蜜0.5-1份混匀,放置3-4h,得腌料;
(7)将食用油2-4份加热至滚,加入蒜头1-2份、姜片2-4份、红辣椒1-3份,拌炒10-15s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入2-4份紫苏,拌匀,即得。
作为本发明的进一步说明,所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条。
作为本发明的进一步说明,所述苏叶和苏梗的质量比为1:1。
作为本发明的进一步说明,所述紫苏杨桃片由以下重量份数的原料制备而得:烘干的杨桃片12份、紫苏3份、蒜头1.5份、姜片3份、红辣椒2份、食用油3份、食用盐0.5份、蜂蜜0.8份。
本发明所制备的紫苏杨桃片能够保持杨桃和紫苏原有的营养成分和浓郁香味,经热水、冰水的双重浸泡具有爽脆的口感,同时去除了杨桃的涩味,能够刺激食欲,使得使用者胃口大开。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明,本实施例仅是对本发明作更清楚的说明,而不是对本发明的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
实施例1
一种紫苏杨桃片的制备方法,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.2cm的五角星状的杨桃片;
(3)将杨桃片直接放入85℃的热水中浸泡5min,然后取出立即放入0℃的冰水中浸泡7min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在50℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片12份、紫苏(所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条;所述苏叶和苏梗的质量比为1:1)3份、蒜头1.5份、姜片3份、红辣椒2份、食用油3份、食用盐0.5份、蜂蜜0.8份;
(6)将烘干的杨桃片12份、食用盐0.5份、蜂蜜0.8份混匀,放置3h,得腌料;
(7)将食用油3份加热至滚,加入蒜头1.5份、姜片3份、红辣椒2份,拌炒12s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入3份紫苏,拌匀,即得。
实施例2
一种紫苏杨桃片的制备方法,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.1cm的五角星状的杨桃片;
(3)将杨桃片直接放入90℃的热水中浸泡6min,然后取出立即放入0℃的冰水中浸泡6min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在40℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片15份、紫苏(所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条;所述苏叶和苏梗的质量比为1:1)4份、蒜头1份、姜片2份、红辣椒2份、食用油2份、食用盐0.5份、蜂蜜1份;
(6)将烘干的杨桃片15份、食用盐0.5份、蜂蜜1份混匀,放置4h,得腌料;
(7)将食用油2份加热至滚,加入蒜头1份、姜片2份、红辣椒2份,拌炒15s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入4份紫苏,拌匀,即得。
实施例3
一种紫苏杨桃片的制备方法,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.3cm的五角星状的杨桃片;
(3)将杨桃片直接放入80℃的热水中浸泡4min,然后取出立即放入0℃的冰水中浸泡7min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在45℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片10份、紫苏(所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条;所述苏叶和苏梗的质量比为1:1)2份、蒜头2份、姜片2.5份、红辣椒3份、食用油2份、食用盐0.3份、蜂蜜0.5份;
(6)将烘干的杨桃片10份、食用盐0.3份、蜂蜜0.5份混匀,放置4h,得腌料;
(7)将食用油2份加热至滚,加入蒜头2份、姜片2.5份、红辣椒3份,拌炒15s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入2份紫苏,拌匀,即得。
实施例4
一种紫苏杨桃片的制备方法,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.2cm的五角星状的杨桃片;
(3)将杨桃片直接放入90℃的热水中浸泡6min,然后取出立即放入0℃的冰水中浸泡6min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在55℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片13份、紫苏(所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条;所述苏叶和苏梗的质量比为1:1)3份、蒜头1份、姜片4份、红辣椒1份、食用油4份、食用盐0.8份、蜂蜜0.5份;
(6)将烘干的杨桃片13份、食用盐0.8份、蜂蜜0.5份混匀,放置3.5h,得腌料;
(7)将食用油4份加热至滚,加入蒜头1份、姜片4份、红辣椒1份,拌炒12s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入3份紫苏,拌匀,即得。
Claims (4)
1.一种紫苏杨桃片的制备方法,其特征在于,包括以下步骤:
(1)选择未熟度的杨桃,用刀消掉五角硬边,然后用清水清洗干净;
(2)将清洗干净的杨桃切成厚0.1-0.3cm的五角星状的杨桃片;
(3)将杨桃片直接放入80-90℃的热水中浸泡4-6min,然后取出立即放入0℃的冰水中浸泡6-8min;
(4)将经热水、冰水浸泡后的杨桃片取出,放入循环热风干燥机中,在40-60℃条件下烘干至杨桃片含水率为10%以下;
(5)以重量份数计,准备以下原料:烘干的杨桃片10-15份、紫苏2-4份、蒜头1-2份、姜片2-4份、红辣椒1-3份、食用油2-4份、食用盐0.3-1份、蜂蜜0.5-1份;
(6)将烘干的杨桃片10-15份、食用盐0.3-1份、蜂蜜0.5-1份混匀,放置3-4h,得腌料;
(7)将食用油2-4份加热至滚,加入蒜头1-2份、姜片2-4份、红辣椒1-3份,拌炒10-15s,得炒料;
(8)将炒料取出并立即淋到腌料上,并撒入2-4份紫苏,拌匀,即得。
2.根据权利要求1所述紫苏杨桃片的制备方法,其特征在于,所述紫苏由苏叶和苏梗组成,所述苏叶被加工成小于2cm×2cm的碎块,所述苏梗被加工成小于1cm的长条。
3.根据权利要求2所述紫苏杨桃片的制备方法,其特征在于,所述苏叶和苏梗的质量比为1:1。
4.根据权利要求1-3任一所述紫苏杨桃片的制备方法,其特征在于,所述紫苏杨桃片由以下重量份数的原料制备而得:烘干的杨桃片12份、紫苏3份、蒜头1.5份、姜片3份、红辣椒2份、食用油3份、食用盐0.5份、蜂蜜0.8份。
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