CN107836700A - 一种马蹄笋酱的制备方法 - Google Patents
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Abstract
本发明公开了一种马蹄笋酱的制备方法,属于食品加工制备技术领域。所述马蹄笋酱的制备方法,包括以下步骤:清洗、预处理、干燥、调配熬制和灭菌包装等步骤。本发明的马蹄笋酱的制备方法,制作工艺简单,不添加任何食品添加剂,制得的笋酱口感脆甜、酱香味浓郁,老少皆宜,是一款风味独特的下饭酱菜。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种马蹄笋酱的制备方法。
背景技术
竹笋采收后笋体极易老化,若采收期过于集中,运输及销售不及时,易导致竹笋失去食用价值。目前,针对竹笋市场四季的需求,现有技术通常将新鲜竹笋加工成笋干和笋酱罐头,其制作过程中造成竹笋营养成分大量丢失。因此,已有研究者采用腌制的方法制备具有不同口感和风味的竹笋。
马蹄竹又称绿竹,禾本科簌竹属,为合轴型丛生竹的笋用竹,因笋形极似马蹄,俗称马蹄笋。马蹄竹笋肉莹白,鲜嫩清脆,清甜美味,营养丰富,是夏秋时节上等蔬菜。马蹄笋为笋中珍品,其壳薄肉厚,粗壮洁白,质地脆嫩,清甜爽口,营养丰富,性清凉。据研究报道,其粗纤维、可溶性糖、蛋白质等有机物、多种维生素以及磷、铁、钙、抗坏血酸等含量均高于其它笋类,富含人体必须的18种氨基酸,具有明目开窍,凉血解毒和降压降脂,去积食,防便秘,利尿,减肥,滋阴养颜防衰老,清暑解热之功效,是理想的保健佳品和纯天然绿色食品。由于笋期限制,很多喜食马蹄笋的人们在冬春季吃不到。
然而目前对马蹄笋酱的制备工艺的研究较少,如何研制出保留原汁原味、口感脆甜的马蹄笋酱,满足人们的需求显得极为迫切。
发明内容
本发明目的在于提供一种马蹄笋酱的制备方法,制作工艺简单,不添加任何食品添加剂,制得的笋酱口感脆甜、酱香味浓郁,老少皆宜,是一款风味独特的下饭酱菜。
本发明是通过以下技术方案实现的:
一种马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%-0.05%的食醋浸泡笋丁2-5min,然后用0.08%-0.1%NaCl和CaCl2混合溶液进行预煮杀青3-5min以备用;
(3)干燥:将杀青后的笋丁进行微波干燥以备用;
(4)调配熬制:将食用植物油倒入锅中加热,油温达到80-105℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒5-10min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩,制得笋酱;
(5)灭菌包装:将笋酱灌装密封灭菌即可得到成品马蹄笋酱。
优选地,所述NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1-0.3:1的重量份配比制成。
优选地,所述步骤(3)中微波干燥功率为0.7kW/kg-0.8kW/kg,干燥时间为35-60min。
优选地,所述步骤(4)中的食用植物油经过花椒、姜丝、蒜泥、八角、茴香、甘草翻炒过油。
优选地,所述翻炒油温为70-100℃,翻炒时间3-5min。
优选地,所述步骤(4)熬制时间为15-22min。
优选地,所述步骤(5)中灭菌时间为60-70min,灭菌温度121-123℃,压力0.18-0.20MPa。
本发明与现有技术对比的有益效果包括:
(1)本发明先采用食醋处理鲜笋,接着用NaCl和CaCl2混合溶液预煮杀青,这种预处理的方法,可以使笋酱保持原来的色泽和脆性。
(2)本发明的马蹄笋酱,利用微波干燥工艺对笋丁进行干燥,在降低笋丁含水量的同时,减少霉坏变质,还能较好保持笋干的营养成分。
(3)本发明的马蹄笋酱的制备方法,制作工艺简单,不添加任何食品添加剂,制得的笋酱口感脆甜、酱香味浓郁,老少皆宜,是一款风味独特的下饭酱菜。
一、具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。应该强调的是,下述说明仅仅是示例性的,而不是为了限制本发明的范围及其应用。
实施例1
一种马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%食醋浸泡笋丁5min,然后用0.08%NaCl和CaCl2混合溶液进行预煮杀青5min以备用;
(3)干燥:将杀青后的笋丁在0.7kW/kg的功率下进行微波干燥60min,以备用;
(4)调配熬制:在食用植物油中加入花椒、姜丝、蒜泥、八角、茴香、甘草然后在70℃下翻炒5min,过滤后倒入锅中加热,当油温达到80℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒10min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩22min,制得笋酱;
(5)灭菌包装:将笋酱灌装密封,并在121℃,压力0.20MPa下,灭菌70min,即可得到成品马蹄笋酱。
步骤(2)中的NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1:1的重量份配比制成。
实施例2
一种马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.03%的食醋浸泡笋丁4min,然后用0.09%NaCl和CaCl2混合溶液进行预煮杀青4min以备用;
(3)干燥:将杀青后的笋丁在0.77kW/kg的功率下进行微波干燥48min,以备用;
(4)调配熬制:在食用植物油中加入花椒、姜丝、蒜泥、八角、茴香、甘草然后在88℃下翻炒5min,过滤后倒入锅中加热,当油温达到90℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒8min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩18min,制得笋酱;
(5)灭菌包装:将笋酱灌装密封,在122℃,压力0.19MPa下,灭菌67min,即可得到成品马蹄笋酱。
步骤(2)中的NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1-0.3:1的重量份配比制成。
实施例3
一种马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.04%的食醋浸泡笋丁3min,然后用0.09%NaCl和CaCl2混合溶液进行预煮杀青4min以备用;
(3)干燥:将杀青后的笋丁在0.75kW/kg的功率下进行微波干燥50min,以备用;
(4)调配熬制:在食用植物油中加入花椒、姜丝、蒜泥、八角、茴香、甘草然后在90℃下翻炒4min,过滤后倒入锅中加热,当油温达到95℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒8min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩19min,制得笋酱;
(5)灭菌包装:将笋酱灌装密封,在122℃,压力0.19MPa下,灭菌65min,即可得到成品马蹄笋酱。
步骤(2)中的NaCl和CaCl2混合溶液是NaCl和CaCl2按0.2:1的重量份配比制成。
实施例4
一种马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.05%的食醋浸泡笋丁2min,然后用0.1%NaCl和CaCl2混合溶液进行预煮杀青3min以备用;
(3)干燥:将杀青后的笋丁在0.8kW/kg的功率下进行微波干燥35min,以备用;
(4)调配熬制:在食用植物油中加入花椒、姜丝、蒜泥、八角、茴香、甘草然后在100℃下翻炒3min,过滤后倒入锅中加热,当油温达到105℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒5min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩15min,制得笋酱;
(5)灭菌包装:将笋酱灌装密封,并在123℃,压力0.18MPa下,灭菌60min,即可得到成品马蹄笋酱。
步骤(2)中的NaCl和CaCl2混合溶液是NaCl和CaCl2按0.3:1的重量份配比制成。
二、应用对比试验
为验证本发明的马蹄笋酱制备方法的有益效果,将设置实验组和对照组,实验组1-3采用本发明实施例1-3的马蹄笋酱的制备方法;
对照组1与实验组1不同之处在于,笋丁预处理采用传统方法杀青;
对照组2与实验组1不同之处在于,干燥过程采用热风干燥方法;
对照组3与实验组1不同之处在于,调配过程直接将原料进行混合配制,不经过熬制过程。
具体试验方法为:称取外观良好、品种一样的马蹄鲜笋50千克进行试验,在相同条件下,采用不同的工艺方法制备马蹄笋酱,试验结束后记录各组马蹄笋干的香味、脆性、口感、营养成分(以蛋白质g/100g为计算),记录如下:
由表格数据可知,采用本发明制备得到的马蹄笋酱在香味、脆性、口感、营养成分(以蛋白质g/100g为计算)均优于对照组1-3。本发明对鲜笋的预处理方法,可以有效保持鲜笋脆性,同时利用微波干燥工艺替代传统热风干燥工艺,使制得的笋酱含水量降低适当,再搭配其他配料浓缩熬制,将酱香味融入到笋中,使口感达到最佳,同时让产品在色泽、营养方面都较好保持。
以上内容是结合具体的/优选的实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,其还可以对这些已描述的实施例做出若干替代或变型,而这些替代或变型方式都应当视为属于本发明的保护范围。
Claims (7)
1.一种马蹄笋酱的制备方法,其特征在于,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%-0.05%的食醋浸泡笋丁2-5min,然后用0.08%-0.1%NaCl和CaCl2混合溶液进行预煮杀青3-5min以备用;
(3)干燥:将杀青后的笋丁进行微波干燥以备用;
(4)调配熬制:将食用植物油倒入锅中加热,油温达到80-105℃后,放入干燥后的笋丁,同时加入盐、酱油、耗油、白砂糖、味精和香辛料进行翻炒5-10min,然后出锅转至瓦罐煲中,边搅拌边加入牛肉汁熬制浓缩,制得笋酱;
(5)灭菌包装:将笋酱灌装密封灭菌即可得到成品马蹄笋酱。
2.根据权利要求1中所述的马蹄笋酱的制备方法,其特征在于,所述NaCl和CaCl2混合溶液是NaCl和CaCl2按0.1-0.3:1的重量份配比制成。
3.根据权利要求1中所述的马蹄笋酱的制备方法,其特征在于,所述步骤(3)中微波干燥功率为0.7kW/kg-0.8kW/kg,干燥时间为35-60min。
4.根据权利要求1中所述的马蹄笋酱的制备方法,其特征在于,所述步骤(4)中的食用植物油经过花椒、姜丝、蒜泥、八角、茴香、甘草翻炒过油。
5.根据权利要求4中所述的马蹄笋酱的制备方法,其特征在于,所述翻炒油温为70-100℃,翻炒时间3-5min。
6.根据权利要求1中所述的马蹄笋酱的制备方法,其特征在于,所述步骤(4)熬制时间为15-22min。
7.根据权利要求1中所述的马蹄笋酱的制备方法,其特征在于,所述步骤(5)中灭菌时间为60-70min,灭菌温度121-123℃,压力0.18-0.20MPa。
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