CN108651909A - A kind of processing method of delicious instant dried lactuca - Google Patents
A kind of processing method of delicious instant dried lactuca Download PDFInfo
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- CN108651909A CN108651909A CN201810337612.8A CN201810337612A CN108651909A CN 108651909 A CN108651909 A CN 108651909A CN 201810337612 A CN201810337612 A CN 201810337612A CN 108651909 A CN108651909 A CN 108651909A
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- CN
- China
- Prior art keywords
- dried lactuca
- processing method
- delicious
- lactuca
- instant dried
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention relates to a kind of processing methods of delicious instant dried lactuca, it is characterised in that impregnates hot water temperature and time by adjusting, reduces dried lactuca absorbent time, improves production efficiency；By reducing product pH-value, enzymatic browning is reduced, dried lactuca quality and nutritive value are improved, improves consumption, increases palatability.It is open instant, nutrition is delicious.
Description
Technical field
The present invention relates to dried lactuca manufacture fields, relate generally to a kind of processing method of delicious instant dried lactuca.
Background technology
Green or absinthe-green dried product are made at item, drying or drying and dewatering through digging skin, drawing dish for dried lactuca.But dried lactuca
Either in process, or in links such as storage, sale there is browning, influence product quality and commodity valence
Value.Especially in process such as because the cloudy day can not dry or furnace drying method is improper, can because of brown stain especially enzymatic browning,
Cause serious product quality problem.Enzymatic browning is mainly by polyphenol oxidase catalyzed caused.Jasmine etc. is opened to exist《Dried lactuca polyphenol
The enzymatic property of oxidizing ferment is studied》In the enzymatic property of dried lactuca polyphenol oxidase is studied, for science control dried lactuca add
Enzymatic browning in work, storage, sales process provides theoretical foundation.
Invention content
The present invention improves dried lactuca quality and nutritive value, improves food to reduce the enzymatic browning of dried lactuca polyphenol oxidase
With property, increases palatability, a kind of processing method of delicious instant dried lactuca is provided.
A kind of processing method of delicious instant dried lactuca, it is characterised in that be made of the following steps：
1）, selection without going mouldy dried lactuca, and it is foxy to reject wherein color and luster dimness, with the spacing segment of 5-8cm, screens out disintegrating slag,
It is dipped in 60-65 DEG C of hot water, while 0.1-0.15%CaCl2 is added and fully dissolves, impregnate 50-60 minutes, pull dried lactuca drip out
Water；
2）, by step 1 gains be added 2.5-3% edible salt, 0.2-0.23% lemon juices, 10-12% sucrose, stir evenly,
It is 60-65 minutes marinated in 4-6 DEG C, it steams 15-20 minutes, is cooled to room temperature after taking-up；
3）, step 2 gains are stirred 0.2-0.23% potassium sorbates, 0.3-0.35% lemon yellows, 0.5-0.6% solid sauce are added
Oil stirs evenly, and is 10-15% in 45-50 DEG C of airing to moisture, vacuum packet is carried out in -0.08--0.09 MPa pressure
Dress is finished product after 90-95 DEG C of heating sterilizes 20-25 minutes, is cooling.
It is an advantage of the invention that：
A kind of processing method of delicious instant dried lactuca of the present invention impregnates hot water temperature and time by adjusting, reduces dried lactuca and inhales
The water time improves production efficiency；Product pH-value is reduced by lemon juice, the enzymatic browning of dried lactuca polyphenol oxidase is reduced, carries
High dried lactuca quality and nutritive value improve consumption, increase palatability；By marinated enhancing flavor, mouthfeel is promoted；And pass through state
Finished product moisture, vacuum packaging, heating sterilization are adjusted, living contaminants are avoided, reduces rotten, effective Shelf-life.
Specific implementation mode
It is further illustrated the present invention below by specific embodiment.
Embodiment one
A kind of processing method of delicious instant dried lactuca, it is characterised in that be made of the following steps：
1）, selection without going mouldy dried lactuca, and it is foxy to reject wherein color and luster dimness, with the spacing segment of 5cm, screens out disintegrating slag, soaks
In 60 DEG C of hot water, while 0.1%CaCl2 is added and fully dissolves, impregnates 60 minutes, pull dried lactuca draining out；
2）, step 1 gains are added 2.5% edible salt, 0.2% lemon juice, 10% sucrose, stir evenly, in 4 DEG C marinated 60
Minute, it steams 15 minutes, is cooled to room temperature after taking-up；
3）, step 2 gains are stirred 0.2% potassium sorbate is added, 0.3% lemon yellow, 0.5% solidified soy sauce stir evenly, in 45
DEG C airing to moisture is 15%, is vacuum-packed in -0.08MPa pressure, in 95 DEG C of heating sterilizations 20 minutes, after cooling
As finished product.
Claims (6)
1. a kind of processing method of delicious instant dried lactuca, it is characterised in that be made of the following steps：
1）, selection without going mouldy dried lactuca, and it is foxy to reject wherein color and luster dimness, with the spacing segment of 5-8cm, screens out disintegrating slag,
It is dipped in hot water, while CaCl2 is added and fully dissolves, impregnate 50-60 minutes, pull dried lactuca draining out；
2）, by step 1 gains be added 2.5-3% edible salt, 0.2-0.23% lemon juices, 10-12% sucrose, stir evenly,
It is pickled, steams 15-20 minutes, be cooled to room temperature after taking-up；
3）, step 2 gains are stirred 0.2-0.23% potassium sorbates, 0.3-0.35% lemon yellows, 0.5-0.6% solid sauce are added
Oil stirs evenly, and carries out airing in 45-50 DEG C, is vacuum-packed in -0.08--0.09 MPa pressure, carries out heating sterilization,
It is finished product after cooling.
2. a kind of processing method of delicious instant dried lactuca according to claim 1, it is characterised in that step 1 hot water temperature is
60-65℃。
3. a kind of processing method of delicious instant dried lactuca according to claim 1, it is characterised in that step 1 CaCl2 additions
Amount is 0.1-0.15%.
4. a kind of processing method of delicious instant dried lactuca according to claim 1, it is characterised in that step 2 curing process
For：It is 60-65 minutes marinated in 4-6 DEG C.
5. a kind of processing method of delicious instant dried lactuca according to claim 1, it is characterised in that step 3, which is dried in the air to moisture, to be contained
Amount is 10-15%.
6. a kind of processing method of delicious instant dried lactuca according to claim 1, it is characterised in that step 3 heats sterilized
Cheng Wei：It is sterilized 20-25 minutes in 90-95 DEG C of heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810337612.8A CN108651909A (en) | 2018-04-16 | 2018-04-16 | A kind of processing method of delicious instant dried lactuca |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810337612.8A CN108651909A (en) | 2018-04-16 | 2018-04-16 | A kind of processing method of delicious instant dried lactuca |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651909A true CN108651909A (en) | 2018-10-16 |
Family
ID=63783515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810337612.8A Pending CN108651909A (en) | 2018-04-16 | 2018-04-16 | A kind of processing method of delicious instant dried lactuca |
Country Status (1)
| Country | Link |
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| CN (1) | CN108651909A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055102A (en) * | 1991-02-27 | 1991-10-09 | 安徽农学院 | Series flavor foods of dried ballonflower |
| CN102813164A (en) * | 2012-08-02 | 2012-12-12 | 左营 | Processing method of flavored Lactuca sativa var. angustata |
| CN103478626A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed wild vegetable crisp chips and processing method thereof |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
| CN107581546A (en) * | 2017-09-19 | 2018-01-16 | 安徽味仙食品有限公司 | A kind of processing method for salting of dried lactuca |
-
2018
- 2018-04-16 CN CN201810337612.8A patent/CN108651909A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055102A (en) * | 1991-02-27 | 1991-10-09 | 安徽农学院 | Series flavor foods of dried ballonflower |
| CN102813164A (en) * | 2012-08-02 | 2012-12-12 | 左营 | Processing method of flavored Lactuca sativa var. angustata |
| CN103478626A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Puffed wild vegetable crisp chips and processing method thereof |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
| CN107581546A (en) * | 2017-09-19 | 2018-01-16 | 安徽味仙食品有限公司 | A kind of processing method for salting of dried lactuca |
Non-Patent Citations (3)
| Title |
|---|
| 张莉等: ""苔干多酚氧化酶的酶学特性研究"", 《食品工业科技》 * |
| 杨德兴主编: "《果品采收贮藏与加工技术》", 30 April 1992, 中国林业出版社 * |
| 江舰等: "风味苔干的研制与应用 ", 《农产品加工(学刊)》 * |
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Application publication date: 20181016 |