CN108991430A - 一种嫩菱茎休闲食品的加工方法 - Google Patents
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Abstract
本发明涉及农产品加工技术领域,尤其是一种嫩菱茎休闲食品的加工方法,包括嫩菱茎采集、菱茎初加工和菱茎深加工等步骤,在每年3‑4月份嫩菱茎集中采收季节收集、贮存嫩菱茎半成品,并逐步进行加工,制作成具有独特风味的休闲食品,既解决了嫩菱茎季节性供应的和贮存的技术难题,又为人们长年提供风味独特的嫩菱茎食品,提高菱资源利用价值。
Description
技术领域
本发明涉及农产品加工技术领域,尤其是一种嫩菱茎休闲食品的加工方法。
背景技术
菱大量生长在湖泊池沼之中,依靠种子自然繁植,生长茂盛,过分密集堆叠生长常常影响水质。菱嫩茎叶是优质水生蔬菜,可炒食、宜凉拌,风味极佳,南方水乡渔民尤喜食之。中医认为,菱茎味甘性凉,具有清热解毒之功效。但嫩菱茎生长及采收季节集中在每年的3-4月份,菱茎老熟后苦涩味重,不宜食用。每年3-4月份,菱种发芽后,在浮叶出水散开生长之前,嫩菱茎格外嫩脆,无根须,单宁含量少,不苦涩,品质最好,适于食用。新鲜嫩菱茎不易贮存,除3、4月份外,人们难以吃到嫩菱茎食品。
目前,嫩菱茎的主要食用方法是炒食或凉拌,急需开发嫩菱茎预包装食品解决嫩菱茎食品的季节性供应和贮存难题,满足人们长年对嫩菱茎食品的需求。
发明内容
为解决嫩菱茎季节性供应的技术问题,本发明提供一种嫩菱茎休闲食品的加工方法,在每年3-4月份嫩菱茎集中采收季节收集、贮存嫩菱茎半成品,并逐步进行加工,制作成休闲食品,既解决了嫩菱茎季节性供应的和贮存的技术难题,又为人们长年提供风味独特的嫩菱茎食品,提高菱资源利用价值。
本发明通过以下技术方案得以实现:
一种嫩菱茎休闲食品的加工方法,包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于0.5%-1%的淡盐水中,防止嫩菱茎中单宁氧化变色影响产品外观和口感;
(2)菱茎初加工:取冷藏的嫩菱茎切成长30-50厘米的菱段,加入5-10倍重量水的沸水锅中,打散焯水1-5分钟,迅速捞出,入流动冷水冷却至25℃以下; 防止菱茎老化并钝化菱茎中的酶类;
(3)深加工:取菱茎半成品解冻或者复水后漂洗干净,控水;加配料腌制后,入蒸屉在105℃-110℃水蒸汽中蒸煮3-5分钟,冷却;切3-5厘米茎段,加调味料拌匀,60℃-65℃热风干燥30-60分钟至茎段干爽;计量,真空包装。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(1)中采集的嫩菱茎加盐水密封保藏在冷藏库中,可供长年加工,解决嫩菱茎季节性供应的技术问题。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(2)中焯水时在水中加入水重0.1%-0.5%的氯化钙、0.01%-0.1%抗坏血酸钠和0.2%-0.5%的柠檬酸。防止嫩菱茎在加工过程中变软脱皮,进一步阻止菱茎在加工过程中氧化变褐,增加成品的弹性。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(2)中所得的焯水菱茎冷却后,密封大包装抽真空冷藏、速冻或者脱水干制得菱茎半成品备用。更加容易贮存,便于深加工。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中配料包括:以100重量份菱茎半成品计,蔗糖5-10,食盐0.5-1,柠檬酸0.01-0.05,香辛料0.5-2。优选的配料配方为:以100重量份菱茎半成品计,蔗糖10,食盐1,柠檬酸0.02,香辛料浸提浓缩液0.5;所述香辛料包括辣椒、花椒、八角、薄荷叶、香叶和陈皮,浸提用水比为1:5,浓缩比为2:1。根据不同消费群体的口味偏好调整腌制配料配方,满足不同消费者的消费需求。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中配料腌制的温度10℃-15℃,腌制时间为12-24小时。防止腌制过程中腐败变质,保证食品安全。
本发明的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中调味料配方为:以100重量份菱茎半成品计,蒜粉1-5,麻油5-10,呈味氨基酸0.01-0.05。优选的调味料配方为:以100重量份菱茎半成品计,蒜粉1,麻油10,鸡精0.05,烧烤香精0.01。在烘干前调味,进一步增味提香,突出特色,提高产品质量和经济效益。
本发明的菱茎半成品还可以单独或者作为配料通过腌制、发酵、泡制或者其他加工方法加工成其他风味菱茎食品。
具体实施方式
下面通过具体实施例对本发明进一步说明。
实施例1:
一种嫩菱茎休闲食品的加工方法,包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于0.5%的淡盐水中,防止嫩菱茎中单宁氧化变色影响产品外观和口感;
(2)菱茎初加工:取冷藏的嫩菱茎切成长50厘米的菱段,加入5倍重量水的沸水锅中,打散焯水5分钟,迅速捞出,入流动冷水冷却至25℃以下; 防止菱茎老化并钝化菱茎中的酶类;
(3)深加工:取菱茎半成品解冻或者复水后漂洗干净,控水;加配料腌制,腌制的温度10℃-15℃,腌制时间为12小时;配料配方为:以100重量份菱茎半成品计,蔗糖10,食盐1,柠檬酸0.02,香辛料浸提浓缩液0.5;所述香辛料包括辣椒、花椒、八角、薄荷叶、香叶和陈皮,浸提用水比为1:5,浓缩比为2:1;腌制后,入蒸屉在105℃-110℃水蒸汽中蒸煮3-5分钟,冷却;切3厘米茎段,加调味料拌匀,调味料配方为:以100重量份菱茎半成品计,蒜粉1,麻油10,鸡精0.05,烧烤香精0.01;然后放入烘干装置在60℃-65℃热风干燥30分钟至茎段干爽;计量,真空包装。
实施例2:
一种嫩菱茎休闲食品的加工方法,包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于1%的淡盐水中;
(2)菱茎初加工:取冷藏的嫩菱茎切成长30厘米的菱段,加入10倍重量水的沸水锅中,打散焯水3分钟,迅速捞出,入流动冷水冷却至25℃以下;焯水时在水中加入水重0.1%-0.5%的氯化钙、0.01%-0.1%抗坏血酸钠和0.2%-0.5%的柠檬酸;
(3)深加工:取菱茎半成品解冻或者复水后漂洗干净,控水;加配料腌制,腌制的温度10℃-15℃,腌制时间为24小时;配料配方为:以100重量份菱茎半成品计,蔗糖5,食盐1,柠檬酸0.01,香辛料浸提浓缩液15;所述香辛料包括辣椒、花椒、香叶和陈皮,浸提用水比为1:10,浓缩比为3:1;腌制后,入蒸屉在105℃-110℃水蒸汽中蒸煮3-5分钟,冷却;切5厘米茎段,加调味料拌匀,调味料配方为:以100重量份菱茎半成品计,蒜粉2,麻油5,辣椒油0.5,鸡精0.01,食用香草香精0.01;然后放入烘干装置在60℃-65℃热风干燥60分钟至茎段干爽;计量,真空包装。
实施例3:
一种鲜嫩菱茎贮存方法,每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,加1%淡盐水密封保藏在冷藏库中。
实施例4:
一种菱茎半成品加工方法,包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于0.5%的淡盐水中;
(2)菱茎初加工:取冷藏的嫩菱茎切成长50厘米的菱段,加入5倍重量水的沸水锅中,打散焯水5分钟,迅速捞出,入流动冷水冷却至25℃以下; 然后,将焯水冷却的嫩菱茎密封大包装抽真空冷藏、速冻或者脱水干制得菱茎半成品备用。
实施例5:
一种嫩菱茎泡菜的加工方法,包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于0.5%的淡盐水中;
(2)泡制:取出嫩菱茎控水后,添加8%食盐水,配以嫩菱茎重量10%的红辣椒、5%蒜籽、1%生姜,0.5%八角拌匀,装入泡菜坛中,压实,坛口喷洒0.5%50度粮食白酒,腌制1个月即成。
Claims (9)
1.一种嫩菱茎休闲食品的加工方法,其特征在于包括以下步骤:
(1)嫩菱茎采集:每年3-4月份,在自然水域捞取发芽5-15天、嫩芽刚浮出水面的嫩菱茎,去除种菱和嫩叶,取嫩菱茎浸渍于0.5%-1%的淡盐水中;
(2)菱茎初加工:取冷藏的嫩菱茎切成长30-50厘米的菱段,加入5-10倍重量水的沸水锅中,打散焯水1-5分钟,迅速捞出,入流动冷水冷却至25℃以下;
(3)深加工:取菱茎半成品解冻或者复水后漂洗干净,控水;加配料腌制后,入蒸屉在105℃-110℃水蒸汽中蒸煮3-5分钟,冷却;切3-5厘米茎段,加调味料拌匀,60℃-65℃热风干燥30-60分钟至茎段干爽;计量,真空包装。
2.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(1)中采集的嫩菱茎加盐水密封保藏在冷藏库中。
3.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(2)中焯水时在水中加入水重0.1%-0.5%的氯化钙、0.01%-0.1%抗坏血酸钠和0.2%-0.5%的柠檬酸。
4.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(2)中所得的焯水菱茎冷却后,密封大包装抽真空冷藏、速冻或者脱水干制得菱茎半成品备用。
5.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中配料包括:以100重量份菱茎半成品计,蔗糖5-10,食盐0.5-1,柠檬酸0.01-0.05,香辛料0.5-2。
6.如权利要求5所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中配料包括:以100重量份菱茎半成品计,蔗糖10,食盐1,柠檬酸0.02,香辛料浸提浓缩液0.5;所述香辛料包括辣椒、花椒、八角、薄荷叶、香叶和陈皮,浸提用水比为1:5,浓缩比为2:1。
7.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中配料腌制的温度10℃-15℃,腌制时间为12-24小时。
8.如权利要求1所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中调味料配方为:以100重量份菱茎半成品计,蒜粉1-5,麻油5-10,呈味氨基酸0.01-0.05。
9.如权利要求7所述的嫩菱茎休闲食品的加工方法,其特征在于所述步骤(3)中调味料配方为:以100重量份菱茎半成品计,蒜粉1,麻油10,鸡精0.05,烧烤香精0.01。
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