CN109463675A - 一种苦菜调味食品加工方法 - Google Patents
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Abstract
本发明公开了一种苦菜调味食品加工方法,主要包括以下步骤:对苦菜进行人工挑选,除去苦菜中的杂质;挑选出无病虫、无腐烂的苦菜;对挑选出的苦菜进行冲洗,冲洗后再进行淋洗;将清洗后的苦菜进行烫漂;将烫漂好的苦菜捞出并进行冷却;将冷却后的苦菜进行脱水;将脱水后的苦菜切成段;给切段后的苦菜拌入混合调味料,混合调味料包括柠檬酸;将拌料好的苦菜计量装袋;将装袋的苦菜抽真空并封口;将封装好的苦菜在常压沸水中杀菌。本发明加工过程采用加酸降低苦菜的PH值,结合使用防腐剂和常压沸水短时间杀菌,保持了苦菜的营养和功能成分。漂烫工序消除了苦菜的苦涩味,本发明的食品食用方便,加工简单,不含亚硝酸盐等有害物质,有利于身体健康。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种苦菜调味食品加工方法。
背景技术
苦菜性平味甘微苦,有清热解毒、消肿散结及催乳作用。久服,安心益气、轻身、耐老。苦菜主要生长在荒野和河滩中,含特有的蒲公英醇、胡萝卜素等多种营养健康的活性成份,是一种营养健康的绿色无污染的野生菜。
现有技术中对新鲜蔬菜及野菜的加工方法多采用腌制的方法,一般是采用121℃、30分钟的高压杀菌方法来保证产品能长期贮存,将苦菜腌制后,苦菜原有的营养成份会流失,且腌制后的苦菜内含有对人体有害的亚硝酸盐。现有技术的杀菌强度往往使蔬菜营养和功能成分严重破坏,质地软烂,适口性差。
发明内容
针对现有技术,本发明要解决的技术问题是提供一种避免腌制且能保留其营养成份,有利于人体健康的苦菜鲜味食品加工方法。
为解决上述问题,本发明通过以下方案予以实现:
一种苦菜调味食品加工方法,包括以下步骤:
步骤S1)准备好苦菜;
步骤S2)除杂:将步骤S1)准备好的苦菜进行人工挑选,除去苦菜中的杂质;
步骤S3)挑选:从步骤S2)除杂的苦菜中,挑选出无病虫、无腐烂的苦菜;
步骤S4)清洗:将步骤S3)挑选出的苦菜进行冲洗,冲洗后再进行淋洗;
步骤S5)烫漂:将步骤S4)清洗后的苦菜进行烫漂;
步骤S6)冷却:将步骤S5)烫漂好的苦菜捞出并进行冷却;
步骤S7)脱水:将步骤S6)冷却后的苦菜进行脱水;
步骤S8)切段:将步骤S7)脱水后的苦菜切成段;
步骤S9)拌料:给步骤S8)切段后的苦菜拌入混合调味料,混合调味料包括柠檬酸;
步骤S10)装袋:将步骤S9)拌料好的苦菜计量装袋;
步骤S11)密封:将步骤S10)装袋的苦菜抽真空并封口;
步骤S12)杀菌:将步骤S11)封装好的苦菜在常压沸水中杀菌。
进一步地,所述步骤S4)中,用气泡冲洗机对苦菜进行冲洗,冲洗时间为5至10分钟,淋洗时间为5至10分钟。
进一步地,所述步骤S5)中,将苦菜放入夹层锅内进行烫漂,烫漂的温度控制在80摄氏度至100摄氏度之间,漂烫时间为5至8分钟。
进一步地,所述步骤S6)中,冷却温度控制在零摄氏度至零上5摄氏度之间。
进一步地,所述步骤S7)中,脱水后苦菜的水分含量为40%至50%。
进一步地,所述步骤S9)中,所述混合调味料组分为:食盐25克、食用油60克、香油35克、味精20克、柠檬酸20克、白砂糖40克、苯甲酸钠1.3克、D-异抗坏血酸钠0.5克、呈味核苷酸二钠0.1克。
进一步地,所述步骤S12)中,杀菌时间为10分钟。
与现有技术相比,本发明至少具有以下有益效果:本发明加工过程采用加酸降低苦菜的PH值,结合使用防腐剂和常压沸水短时间杀菌(100℃、10分钟)。因现有技术中杀菌需要在高压下121℃进行30分钟,本发明在切段后的苦菜中拌入柠檬酸,可以在常压下用100℃的温度杀菌10分钟,杀菌时苦菜所处的温度低,杀菌时间短,因此不仅能较好地保持了苦菜的营养和功能成分,而且产品脆度、口感好,保质期大大延长。
现有苦菜产品制作方法中要有添加剂防腐剂,本发明通过加入有柠檬酸,在通过高温消毒后使得加工得到的产品具有非常好的杀菌效果,不用加入防腐剂,具有更好的食用性。
通过本发明食品加工方法制得的苦菜即食食品,保留了苦菜原有的营养成分,且漂烫工序和加入的酸性消除了苦菜的苦涩味,本发明的食品食用方便,加工简单,且不含有亚硝酸盐等有害物质,有利于人们身体健康。
进一步地,本发明所用调味品主要为食用油、柠檬酸、食盐、白糖、味精、香料,且经过杀菌处理,食用安全性好。
具体实施方式
下面结合具体实施方式,对本发明作进一步地解释说明。
本发明的一种苦菜调味食品加工方法,包括以下步骤:
步骤S1)准备好苦菜;
步骤S2)除杂:将步骤S1)准备好的苦菜进行人工挑选,除去苦菜中的大杂质;
步骤S3)挑选:从步骤S2)除杂的苦菜中,挑选出无病虫、无腐烂的完好的苦菜;
步骤S4)清洗:将步骤S3)挑选的苦菜送入气泡冲洗机进行冲洗,冲洗时间为5至10分钟,冲洗后再进行淋洗,淋洗时间为5至10分钟;
步骤S5)烫漂:将步骤S4)清洗后的苦菜放入夹层锅内进行烫漂,烫漂的温度控制在80摄氏度至100摄氏度之间,漂烫时间为5至8分钟,烫漂的目的在于苦菜的护色;
步骤S6)冷却:采用提升漏斗将步骤S5)烫漂好的苦菜捞出并倒入冷却槽内进行冷却,冷却槽内装有冷水,冷水的温度控制在零摄氏度至零上5摄氏度之间;
步骤S7)脱水:将步骤S6)苦菜进行脱水,使冷却后的苦菜的水分含量为40%至50%;
步骤S8)切段:将步骤S7)控水后的苦菜切成段;
步骤S9)拌料:给步骤S8)切段后的苦菜拌入混合调味料,混合调味料包括食盐25克、食用油60克、香油35克、柠檬酸20克、味精20克、白砂糖40克、苯甲酸钠1.3克、D-异抗坏血酸钠0.5克、呈味核苷酸二钠0.1克;
步骤S10)装袋:将步骤S9)拌料好的苦菜计量装袋;
步骤S11)密封:将步骤S10)装袋的苦菜放入真空机内进行抽真空并封口;
步骤S12)杀菌:将步骤S11)封装好的苦菜在常压沸水中杀菌10分钟;
最后,将杀菌好的袋装苦菜进行降温冷却后装箱。
苦菜的生长季节性强,食用期短,需加工后才能较长时间上市,目前市场销售的苦菜产品主要有干制苦菜、清水袋装苦菜,这些初级加工产品虽然能够延长上市时间、产生一定的经济效益,但食用不方便,且附加值极低。与市售苦菜产品相比,本发明方法加工的产品具有以下特点:
1.保藏性好。经过采用综合杀菌的方法,杀灭和抑制包装袋内的有害微生物,保质期较长,常温下一般保质期达6个月以上。
2.食用方便。本产品打开包装即可直接食用,不需要加热或调味。
3.安全性好。本产品所用调味品主要为食用油、柠檬酸、食盐、白糖、味精、香料,且经过杀菌处理,食用安全性好。
4.贮运方便。本产品可在常温下久藏或流通,无需低温保存,且体积小、包装柔软,携带方便。
Claims (7)
1.一种苦菜调味食品加工方法,其特征在于,包括以下步骤:
步骤S1)准备好苦菜;
步骤S2)除杂:将步骤S1)准备好的苦菜进行人工挑选,除去苦菜中的杂质;
步骤S3)挑选:从步骤S2)除杂的苦菜中,挑选出无病虫、无腐烂的苦菜;
步骤S4)清洗:将步骤S3)挑选出的苦菜进行冲洗,冲洗后再进行淋洗;
步骤S5)烫漂:将步骤S4)清洗后的苦菜进行烫漂;
步骤S6)冷却:将步骤S5)烫漂好的苦菜捞出并进行冷却;
步骤S7)脱水:将步骤S6)冷却后的苦菜进行脱水;
步骤S8)切段:将步骤S7)脱水后的苦菜切成段;
步骤S9)拌料:给步骤S8)切段后的苦菜拌入混合调味料,混合调味料包括柠檬酸;
步骤S10)装袋:将步骤S9)拌料好的苦菜计量装袋;
步骤S11)密封:将步骤S10)装袋的苦菜抽真空并封口;
步骤S12)杀菌:将步骤S11)封装好的苦菜在常压沸水中杀菌。
2.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S4)中,用气泡冲洗机对苦菜进行冲洗,冲洗时间为5至10分钟,淋洗时间为5至10分钟。
3.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S5)中,将苦菜放入夹层锅内进行烫漂,烫漂的温度控制在80摄氏度至100摄氏度之间,漂烫时间为5至8分钟。
4.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S6)中,冷却温度控制在零摄氏度至零上5摄氏度之间。
5.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S7)中,脱水后苦菜的水分含量为40%至50%。
6.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S9)中,所述混合调味料组分为:食盐25克、食用油60克、香油35克、味精20克、柠檬酸20克、白砂糖40克、苯甲酸钠1.3克、D-异抗坏血酸钠0.5克、呈味核苷酸二钠0.1克。
7.根据权利要求1所述的一种苦菜调味食品加工方法,其特征在于,所述步骤S12)中,杀菌时间为10分钟。
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