CN108523047A - 一种脱水胡萝卜的加工方法 - Google Patents
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Abstract
本发明公开了一种脱水胡萝卜的加工方法，制作方法包括如下步骤：挑选胡萝卜，表面光滑、纹理细致、大小一致、并剔除胡萝卜上的稻草、金属物；将挑选过的胡萝卜进行清洗，在0.48Mpa压力蒸气中经过40‑60s进行加热去皮切丁：均采用不锈钢专用刀具操作，速度要快，防止原料长时间暴露在空气中，切丁的长为2‑3mm、宽为2‑3mm、厚为1‑2mm；本发明中在漂烫时使用盐水，从而避免胡萝卜氧化，从而保持胡萝卜的颜色和味道，本发明制得脱水胡萝卜丁，色泽与营养成分均有效保持的同时，方便储存及食用，解决季节限制问题，而且在干燥同时喷洒营养保健成分，使得有效吸收，增加了营养保健价值。
Description
技术领域
本发明涉及蔬菜脱水领域，尤其涉及一种脱水胡萝卜的加工方法。
背景技术
胡萝卜别名黄萝卜、丁香萝卜、葫芦菔金，又被称为胡芦菔、红菜头、黄萝卜等；其肉质根富含蔗糖、葡萄糖、淀粉、胡萝卜素以及钾、钙、磷等。每100克鲜重含1.67～12.1毫克胡萝卜素，含量高于番茄的5～7倍，食用后经肠胃消化分解成维生素A，能防治夜盲症和呼吸道疾病。可：炒食、煮食、生吃、酱渍、腌制等。耐贮藏。萝卜含有丰富的胡萝卜素，居常见水果蔬菜之首。长期食用有养颜、不易感冒、健美和抗癌作用，而且尤对眼睛有益。近年来根据国际市场对脱水胡萝卜片的要求呈现逐年上升的趋势，脱水胡萝卜能够长期保存的干制蔬菜；食用时只需要用水泡即可。现有的脱水胡萝卜在制作中，由于漂烫和烘干工艺的高温，其颜色和口味会发生变化，跟新鲜胡萝卜相差甚远。
发明内容
鉴于此，本发明提供了一种脱水胡萝卜的加工方法， 制作方法包括如下步骤：
步骤一：挑选胡萝卜，表面光滑、纹理细致、大小一致、并剔除胡萝卜上的稻草、金属物；
步骤二：将挑选过的胡萝卜进行清洗，在0.48Mpa压力蒸气中经过40-60s进行加热去皮切丁：均采用不锈钢专用刀具操作，速度要快，防止原料长时间暴露在空气中，切丁的长为2-3mm、宽为2-3mm、厚为1-2mm；
步骤三：将步骤二所得的胡萝卜丁加热95到100℃的盐水漂烫1-3 min；
步骤四：在震动沥水机上进行震动沥水，除去表面水滴；
步骤五：放入仓内进行冻结，温度在零下40-45℃左右，冻结时间一般需2h，使物料的中心温度在共晶点以下；
步骤六；在保持4MPa真空度和温度55-65℃下，脱水至水分为3％以下
步骤七：当仓内真空度恢复接近大气压时打开仓门，开始出仓，出仓后将胡萝卜立即放入无菌室内，进行无菌包装。
对本发明的进一步描述，所述步骤一中采用清洗器和人工选别进行去除杂物。
对本发明的进一步描述，所述步骤七为无菌的真空包装。
采用上述技术方案，具有如下有益效果：
本发明中在漂烫时使用盐水，从而避免胡萝卜氧化，从而保持胡萝卜的颜色和味道，本发明制得脱水胡萝卜丁，色泽与营养成分均有效保持的同时，方便储存及食用，解决季节限制问题，而且在干燥同时喷洒营养保健成分，使得有效吸收，增加了营养保健价值。
具体实施方式
实施例1：一种烧烤调味料，由下列质量份数的成分组成：花椒1kg、蒜片0.3kg、大料1.2kg、香叶0.5kg、干姜1.5kg、草果0.4kg、白胡椒1.5kg、桂皮0.6kg、茴香0.4kg、丁香0.4kg、香菜籽0.5kg、沙仁0.5kg、肉蔻0.6kg、绿茶0.2kg、甘草0.3kg、白子0.1kg、鸡精0.8kg、味精1.5kg、麻辣鲜0.3kg、十三香0.045kg、核苷酸二钠0.06kg、中草药粉1.5kg与咖喱粉0.5kg，制作方法包括如下步骤：（1）将花椒1kg、蒜片0.3kg、大料1.2kg、香叶0.5kg、干姜1.5kg、草果0.4kg、白胡椒1.5kg、桂皮0.6kg、茴香0.4kg、丁香0.4kg、香菜籽0.5kg、沙仁0.5kg、肉蔻0.6kg、绿茶0.2kg、甘草0.3kg、白子0.1kg、鸡精0.8kg、味精1.5kg与核苷酸二钠0.06kg，分别研磨成粉；（2）将步骤（1）各种研磨成粉后的粉状物混合，加入麻辣鲜0.3kg、十三香0.045kg、中草药粉1.5kg与咖喱粉0.5kg，搅拌均匀；（3）分袋包装，即的，所述步骤（2）中所得的混合物在80-85℃下烘干，然后取出。
实施例2：一种烧烤调味料，由下列质量份数的成分组成：花椒1.6kg、蒜片0.4kg、大料1.6kg、香叶0.6kg、干姜1.7kg、草果0.6kg、白胡椒2kg、桂皮0.8kg、茴香0.7kg、丁香0.8kg、香菜籽0.9kg、沙仁0.7kg、肉蔻0.7kg、绿茶0.6kg、甘草0.6kg、白子0.2kg、鸡精1.2kg、味精2.5kg、麻辣鲜0.35kg、十三香0.05kg、核苷酸二钠0.1kg、中草药粉2kg与咖喱粉0.8kg，制作方法包括如下步骤：
（1）将花椒1.6kg、蒜片0.4kg、大料1.6kg、香叶0.6kg、干姜1.7kg、草果0.6kg、白胡椒2kg、桂皮0.8kg、茴香0.7kg、丁香0.8kg、香菜籽0.9kg、沙仁0.7kg、肉蔻0.7kg、绿茶0.6kg、甘草0.6kg、白子0.2kg、鸡精1.2kg、味精2.5kg与核苷酸二钠0.1kg，分别研磨成粉；
（2）将步骤（1）各种研磨成粉后的粉状物混合，加入麻辣鲜0.35kg、十三香0.05kg、中草药粉2kg与咖喱粉0.8kg，搅拌均匀；
（3）分袋包装，即的，所述步骤（2）中所得的混合物在80-90℃下烘干，然后取出。
本发明中选用多种原料搭配中药材制作而成的调味料，具有香味浓烈、营养丰富、调味功能强的特点，而且具有一定的健脾开胃的功效；使用时能耐受高温烹调，可有效的去除各种肉类、鱼类、海鲜类、蔬菜类、素食类等食材的腥膻味、异味，适用于制作各种烧烤食品。而且其保质期长，不含任何化学添加剂，烧烤各种食材时只需用其进行调味，无需再使用其它的调味料，是一种科学、健康、安全的烧烤调味料。
以上描述了本发明的基本原理和主要特征，本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内，发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1. 一种脱水胡萝卜的加工方法， 其特征在于，制作方法包括如下步骤：
步骤一：挑选胡萝卜，表面光滑、纹理细致、大小一致、并剔除胡萝卜上的稻草、金属物；
步骤二：将挑选过的胡萝卜进行清洗，在0.48Mpa压力蒸气中经过40-60s进行加热去皮切丁：均采用不锈钢专用刀具操作，速度要快，防止原料长时间暴露在空气中，切丁的长为2-3mm、宽为2-3mm、厚为1-2mm；
步骤三：将步骤二所得的胡萝卜丁加热95到100℃的盐水漂烫1-3 min；
步骤四：在震动沥水机上进行震动沥水，除去表面水滴；
步骤五：放入仓内进行冻结，温度在零下40-45℃左右，冻结时间一般需2h，使物料的中心温度在共晶点以下；
步骤六；在保持4MPa真空度和温度55-65℃下，脱水至水分为3％以下
步骤七：当仓内真空度恢复接近大气压时打开仓门，开始出仓，出仓后将胡萝卜立即放入无菌室内，进行无菌包装。
2. 根据权利要求1所述的一种脱水胡萝卜的加工方法， 其特征在于，所述步骤一中采用清洗器和人工选别进行去除杂物。
3. 根据权利要求1所述的一种脱水胡萝卜的加工方法， 其特征在于，所述步骤七为无菌的真空包装。
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