CN107751879A - 一种芥菜干的制作方法 - Google Patents
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- 235000010460 mustard Nutrition 0.000 title claims abstract description 12
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Classifications
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/22—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
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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
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明涉及一种芥菜干的制作方法，包括如下的步骤：(1)将芥菜进行挑选，清洗干净，去除枯黄菜叶；(2)热蒸；(3)烘晒脱水；(4)熏硫；(5)回软：熏硫的芥菜还需入缸回软5天～7天，使芥菜的含水量保持均衡；(6)包装：芥菜包装采用塑料复合膜袋，用真空密封，保证产品质量。本发明制作的芥菜干不易发生霉变和变质现象，食用方便，口感及风味甜鲜，辛辣味强，清凉爽口，有咀嚼感，能开胃健脾，增强食欲，具有一定的保健作用，低盐低糖，保质期较长。
Description
技术领域
本发明涉及农产品加工领域，具体涉及一种芥菜干的制作方法。
背景技术
芥菜具有一定药理和食疗价值，作为具有营养价值和保健作用的蔬菜越来越受到人们的喜欢，但存在的问题同其他蔬菜一样，难以长期储藏。一方面，时间较长时，水分蒸发，内部空洞，食用起来口感较差；另一方面，易发生霉变、引起变质现象。此外传统腌渍工艺常造成芥菜营养成分的流失及脱盐废水对环境的污染。因此，研制一种保存时间长，不破坏营养价值，同时，还能保持其原有风味、口感佳、辛辣味强、对环境污染轻的芥菜加工方法具有重要的现实意义。
发明内容
综上所述，本发明所要解决的技术问题是提供一种芥菜干的制作方法。
本发明解决上述技术问题的技术方案如下：一种芥菜干的制作方法，包括如下的步骤：
(1)将芥菜进行挑选，清洗干净，去除枯黄菜叶；
(2)热蒸：将芥菜先大火热蒸，使酶类受热变性，抑制其活性；再将芥菜放置笼屉上，先用大火将水烧开，然后迅速上笼，待冒出蒸气后改用文火再蒸10分钟出笼；蒸好后放置在通风荫凉处自然冷却；
(3)烘晒脱水：在空旷处设支架，将冷却了的芥菜放置于竹帘上均匀摊摆，由太阳光曝晒，芥菜经2个～3个晴天即可晒干；
(4)熏硫：脱水干燥后的芥菜喷水使其回潮，然后置于晾盘上再放在熏硫室内支架上；将烧红的铁板放入熏硫室中央，随即撒上硫磺粉，使其充分地燃烧并产生烟雾，密闭门窗；
(5)回软：熏硫的芥菜入缸回软5天～7天，使芥菜的含水量保持均衡；
(6)包装：芥菜包装采用塑料复合膜袋，用真空密封，保证产品质量。
本发明的有益效果是：本发明制作的芥菜干不易发生霉变和变质现象，食用方便，口感及风味甜鲜，辛辣味强，清凉爽口，有咀嚼感，能开胃健脾，增强食欲，具有一定的保健作用，低盐低糖，保质期较长。
在上述技术方案的基础上，本发明还可以做如下改进：
进一步，步骤(2)中冷却和晾芥菜时间4小时即可转入烘晒。
进一步，步骤(4)中熏硫时间3小时～5小时。
具体实施方式
以下结合具体例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
一种芥菜干的制作方法，包括如下的步骤：
(1)将芥菜进行挑选，清洗干净，去除枯黄菜叶；
(2)热蒸：将芥菜先大火热蒸，使酶类受热变性，抑制其活性；将芥菜放置笼屉上，先用大火将水烧开，然后迅速上笼，待冒出蒸气后改用文火再蒸10分钟即可出笼；蒸好后放置在通风荫凉处自然冷却，冷却和晾芥菜时间4小时即可转入烘晒；
(3)烘晒脱水：在空旷处设支架，将冷却了的芥菜放置于竹帘上均匀摊摆，由太阳光曝晒，芥菜经2个～3个晴天即可晒干；
(4)熏硫：脱水干燥后的芥菜喷一些水使其回潮，然后放置晾盘上再放在熏硫室内支架上；将烧红的铁板放入熏硫室中央，随即撒上硫磺粉，使其充分地燃烧并产生烟雾，密闭门窗，熏硫时间3小时～5小时；
(5)回软：熏硫的芥菜还需入缸回软5天～7天，使芥菜的含水量保持均衡；
(6)包装：芥菜包装采用塑料复合膜袋，用真空密封，保证产品质量。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种芥菜干的制作方法，其特征在于，包括如下的步骤：
(1)将芥菜进行挑选，清洗干净，去除枯黄菜叶；
(2)热蒸：将芥菜先大火热蒸，使酶类受热变性，抑制其活性；再将芥菜放置笼屉上，先用大火将水烧开，然后迅速上笼，待冒出蒸气后改用文火再蒸10分钟出笼；蒸好后放置在通风荫凉处自然冷却；
(3)烘晒脱水：在空旷处设支架，将冷却了的芥菜放置于竹帘上均匀摊摆，由太阳光曝晒，芥菜经2个～3个晴天即可晒干；
(4)熏硫：脱水干燥后的芥菜喷水使其回潮，然后置于晾盘上再放在熏硫室内支架上；将烧红的铁板放入熏硫室中央，随即撒上硫磺粉，使其充分地燃烧并产生烟雾，密闭门窗；
(5)回软：熏硫的芥菜入缸回软5天～7天，使芥菜的含水量保持均衡；
(6)包装：芥菜包装采用塑料复合膜袋，用真空密封，保证产品质量。
2.根据权利要求1所述的芥菜干的制作方法，其特征在于，步骤(2)中冷却和晾芥菜时间4小时即可转入烘晒。
3.根据权利要求1所述的芥菜干的制作方法，其特征在于，步骤(4)中熏硫时间3小时～5小时。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207038A (zh) * | 2014-06-30 | 2014-12-17 | 尹大建 | 干芥菜的加工方法 |
| CN105581292A (zh) * | 2016-01-11 | 2016-05-18 | 汪珍乐 | 一种芥菜干加工工艺 |
| CN106213354A (zh) * | 2016-08-05 | 2016-12-14 | 刘亚平 | 一种水东芥菜干的加工方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207038A (zh) * | 2014-06-30 | 2014-12-17 | 尹大建 | 干芥菜的加工方法 |
| CN105581292A (zh) * | 2016-01-11 | 2016-05-18 | 汪珍乐 | 一种芥菜干加工工艺 |
| CN106213354A (zh) * | 2016-08-05 | 2016-12-14 | 刘亚平 | 一种水东芥菜干的加工方法 |
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