CN109170493A - 一种花椒的油淋保鲜法 - Google Patents
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Abstract
本发明公开了一种花椒的油淋保鲜法，涉及花椒的保鲜加工领域。该方法包括的步骤有：⑴采摘花椒；⑵鲜花椒预处理；⑶油淋鲜花椒。本发明选用优质的大红袍鲜花椒，经按穗采摘后立即冷水清洗，清洗干净的同时迅速降低花椒籽温度；在真空冷冻干燥时采用低工作压力、适当的冷冻温度，并在真空冷冻干燥前进行保护剂预处理，既缩短了干燥时间，又不至于影响花椒原有色泽、形状与风味；选用菜籽油加热至合适的温度，对鲜花椒进行轻微的翻炸处理，最后将炸过花椒的菜籽油淋入装有花椒的贮存瓶中，使花椒与菜籽油一起保存，保存的花椒和菜籽油能够直接用于凉拌凉菜、凉面等食品。
Description
技术领域
本发明属于农产品保鲜领域，尤其涉及花椒的保鲜加工工艺，具体是一种花椒的油淋保鲜法。
背景技术
花椒是一种我国的传统调味品，为四川菜使用最多的调料，常用于配制卤汤、腌制食品或炖制肉类，有去膻增味作用，亦为“五香粉”原料之一，具有麻辣芳香气味。采摘的新鲜花椒香味浓郁、色泽鲜亮而深受消费者的青睐，但由于花椒鲜果组织非常柔嫩，表面没有明显的保护结构，采摘后常温下三至五天内，其含有的水分和芳香挥发油成分就会大量散失，香味变淡，色泽变深，风味劣变，导致难以作为鲜花椒商品出售。因此，除花椒采摘期有少量鲜花椒面市外，绝大部分花椒仅能以干品面市。
近年来，随着人们生活水平的不断提高，市场对鲜花椒的需求量不断增加。为延长鲜花椒的保鲜期，有人曾尝试采用低温冷库和气调贮藏库对鲜花椒进行贮藏保鲜。低温冷藏方式所需设备简单，投资少，但存在贮藏期短，花椒霉烂损失严重问题。气调贮藏方式能在适宜低温条件下，通过改变贮藏环境气体成分、相对湿度，创造出鲜花椒贮藏较佳环境，显著延长鲜花椒的贮藏期，但存在设备投资大、贮藏空间大、对贮藏空间的气体成分及其配比、温度、湿度等关键技术难以做到精确调控、管理复杂等问题。
发明内容
本发明的目的是提供一种花椒的油淋保鲜法，该方法将花椒保存于食用植物油中，能够直接用于凉拌凉菜、凉面等食品。
为了达到上述目的，本发明采用以下技术方案。
一种花椒的油淋保鲜法，包括以下步骤：
⑴采摘花椒
选择花椒树上颜色变红的果穗，一朵一朵的采摘，采摘回来的鲜花椒及时用4～8℃的冷水冲洗干净；
⑵鲜花椒预处理
阴凉处平铺洗净的鲜花椒，厚度0.5～2cm，喷洒保护剂，立即进行真空冷冻干燥处理；其中，所述保护剂的组分为柠檬酸钠0.1～0.3％、酵母提取物0.01～0.03％、茶多酚0.1～0.3％和余量的70％乙醇，上述百分数为质量百分数；所述真空冷冻干燥处理是在真空冷冻干燥机中先急速冷却，冷冻温度为-20～-25℃，冷冻时间为5～10min，铺盘厚度2～4cm，然后在真空度40～60Pa、冷阱温度-30～-40℃条件下干燥1～5h；
⑶油淋鲜花椒
将食用植物油加热至120℃，关火，晾10-90s，将步骤⑴得到的鲜花椒加入食用植物油中，轻轻翻炸至花椒粒开口，捞出花椒粒，将炸过的花椒粒加入贮存瓶中，加入量为贮存瓶容积的1/3，待炸过花椒粒的食用植物油油温冷却至常温后加入装有花椒的贮存瓶中，加满后密封，使花椒和油一起保存。
优选的，所述花椒树为大红袍花椒树。
优选的，所述食用植物油为菜籽油。
本发明的有益技术效果在于：本发明选用优质的大红袍鲜花椒，经按穗采摘后立即冷水清洗，清洗干净的同时迅速降低花椒籽温度；在真空冷冻干燥时采用低工作压力、适当的冷冻温度，并在真空冷冻干燥前进行保护剂预处理，既缩短了干燥时间，又不至于影响花椒原有色泽、形状与风味；选用菜籽油加热至合适的温度，对鲜花椒进行轻微的翻炸处理，最后将炸过花椒的菜籽油淋入装有花椒的贮存瓶中，使花椒与菜籽油一起保存，保存的花椒和菜籽油能够直接用于凉拌凉菜、凉面等食品。
具体实施方式
下面将结合本发明具体实施例，对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
实施例1
一种花椒的油淋保鲜法，包括以下步骤：
⑴采摘花椒
选择大红袍花椒树上颜色变红的果穗，一朵一朵的采摘，采摘回来的鲜花椒及时用4℃的冷水冲洗干净；
⑵鲜花椒预处理
阴凉处平铺洗净的鲜花椒，厚度1cm，喷洒保护剂，立即进行真空冷冻干燥处理；其中，所述保护剂的组分为柠檬酸钠0.2％、酵母提取物0.02％、茶多酚0.2％和余量的70％乙醇，上述百分数为质量百分数；所述真空冷冻干燥处理是在真空冷冻干燥机中先急速冷却，冷冻温度为-20℃，冷冻时间为10min，铺盘厚度3cm，然后在真空度50Pa、冷阱温度-35℃条件下干燥3h；
⑶油淋鲜花椒
将菜籽油加热至120℃，关火，晾30s，将步骤⑴得到的鲜花椒加入菜籽油中，轻轻翻炸至花椒粒开口，捞出花椒粒，将炸过的花椒粒加入贮存瓶中，加入量为贮存瓶容积的1/3，待炸过花椒粒的菜籽油油温冷却至常温后加入装有花椒的贮存瓶中，加满后密封，使花椒和菜籽油一起保存。
实施例2
一种花椒的油淋保鲜法，包括以下步骤：
⑴采摘花椒
选择大红袍花椒树上颜色变红的果穗，一朵一朵的采摘，采摘回来的鲜花椒及时用8℃的冷水冲洗干净；
⑵鲜花椒预处理
阴凉处平铺洗净的鲜花椒，厚度2cm，喷洒保护剂，立即进行真空冷冻干燥处理；其中，所述保护剂的组分为柠檬酸钠0.3％、酵母提取物0.03％、茶多酚0.3％和余量的70％乙醇，上述百分数为质量百分数；所述真空冷冻干燥处理是在真空冷冻干燥机中先急速冷却，冷冻温度为-25℃，冷冻时间为10min，铺盘厚度4cm，然后在真空度60Pa、冷阱温度-40℃条件下干燥2h；
⑶油淋鲜花椒
将大豆油加热至120℃，关火，晾10-90s，将步骤⑴得到的鲜花椒加入大豆油中，轻轻翻炸至花椒粒开口，捞出花椒粒，将炸过的花椒粒加入贮存瓶中，加入量为贮存瓶容积的1/3，待炸过花椒粒的大豆油油温冷却至常温后加入装有花椒的贮存瓶中，加满后密封，使花椒和大豆油一起保存。
实施例1
一种花椒的油淋保鲜法，包括以下步骤：
⑴采摘花椒
选择八月椒花椒树上颜色变红的果穗，一朵一朵的采摘，采摘回来的鲜花椒及时用6℃的冷水冲洗干净；
⑵鲜花椒预处理
阴凉处平铺洗净的鲜花椒，厚度0.5cm，喷洒保护剂，立即进行真空冷冻干燥处理；其中，所述保护剂的组分为柠檬酸钠0.1％、酵母提取物0.01％、茶多酚0.1％和余量的70％乙醇，上述百分数为质量百分数；所述真空冷冻干燥处理是在真空冷冻干燥机中先急速冷却，冷冻温度为-25℃，冷冻时间为10min，铺盘厚度4cm，然后在真空度60Pa、冷阱温度-40℃条件下干燥2h；
⑶油淋鲜花椒
将橄榄油加热至120℃，关火，晾90s，将步骤⑴得到的鲜花椒加入橄榄油中，轻轻翻炸至花椒粒开口，捞出花椒粒，将炸过的花椒粒加入贮存瓶中，加入量为贮存瓶容积的1/3，待炸过花椒粒的橄榄油油温冷却至常温后加入装有花椒的贮存瓶中，加满后密封，使花椒和橄榄油一起保存。
以上所述仅为本发明的较佳实施例而已，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)
1.一种花椒的油淋保鲜法，其特征在于，包括以下步骤：
⑴采摘花椒
选择花椒树上颜色变红的果穗，一朵一朵的采摘，采摘回来的鲜花椒及时用4～8℃的冷水冲洗干净；
⑵鲜花椒预处理
阴凉处平铺洗净的鲜花椒，厚度0.5～2cm，喷洒保护剂，立即进行真空冷冻干燥处理；其中，所述保护剂的组分为柠檬酸钠0.1～0.3％、酵母提取物0.01～0.03％、茶多酚0.1～0.3％和余量的70％乙醇，上述百分数为质量百分数；所述真空冷冻干燥处理是在真空冷冻干燥机中先急速冷却，冷冻温度为-20～-25℃，冷冻时间为5～10min，铺盘厚度2～4cm，然后在真空度40～60Pa、冷阱温度-30～-40℃条件下干燥1～5h；
⑶油淋鲜花椒
将食用植物油加热至120℃，关火，晾10-90s，将步骤⑴得到的鲜花椒加入食用植物油中，轻轻翻炸至花椒粒开口，捞出花椒粒，将炸过的花椒粒加入贮存瓶中，加入量为贮存瓶容积的1/3，待炸过花椒粒的食用植物油油温冷却至常温后加入装有花椒的贮存瓶中，加满后密封，使花椒和油一起保存。
2.根据权利要求1所述的花椒的油淋保鲜法，其特征在于：所述花椒树为大红袍花椒树。
3.根据权利要求1所述的花椒的油淋保鲜法，其特征在于：所述食用植物油为菜籽油。
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