CN111194889A - 一种萝卜干的加工方法 - Google Patents
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Abstract
一种萝卜干的加工方法，包括选料清洗、软化处理、切块烘烤、浸泡腌渍、烘烤收味、混合拌料、包装灭菌共七道工序；其有益效果是首先将整个萝卜进行了软化处理，使萝卜内的水分大量流出，空出了可吸收腌渍液的空间，但同时保留了萝卜内的营养成分；再将萝卜切块后进行单层烘烤，使萝卜块内部进一步空出可吸收腌渍液的空间，而内部的营养成分不会流失；然后在腌渍液内浸泡，使萝卜块内的空间充分吸收腌渍液，然后放入烘烤房内进行烘烤收味，使腌渍液中的味料充分收入到萝卜块内部，然后再与调味料混合，这样做出的萝卜干不仅色泽金黄、而且脆嫩鲜香，而且营养成分完整，风味深入萝卜块内部，味道经久不散，大大提高了色香味品质。
Description
技术领域
本发明属于农产品加工技术领域，特别是一种萝卜干的加工方法。
背景技术
我国是农业大国，农产品品种众多，产量大，除少量产品在当季食用外，大部分需要贮藏后慢慢食用。一旦贮藏管理不善就会变坏，给种植者带来损失，因而一般将不能在当季食用的农产品进行加工后贮藏，以便延长保质期，保持口味。
萝卜是一种常见的农产品，其味辛辣，生食熟食均可。萝卜含芥子油、淀粉酶和粗纤维，具有促进消化，增强食欲，加快胃肠蠕动和止咳化痰的作用，可以治疗或辅助治疗多种疾病，是食疗的佳品。
为了将萝卜长久贮藏，一般将萝卜制成萝卜干，萝卜干是很多人喜欢的爽口下饭小菜，现有的萝卜干一般是将萝卜切成条后，晾干或泡制成酸的萝卜干，有些进行腌制后脱水烘干，做成萝卜干食品。
专利申请号011073810公开了一种干香萝卜的制作方法及干香萝卜干，该方法通过将萝卜用盐淹制、切丝、再浸泡、清洗、切碎、再用调味料熬制做成。这样的方法在切丝后浸泡、清洗，会使萝卜丝中的营养成分严重流失，也会失去萝卜原有的风味。
专利号2008102371918公布了一种萝卜干食品制作方法，该方法是将萝卜切条、风干、腌制、浸泡、压榨脱水脱盐、拌料，再包装杀菌做成。这样的方法在切条风干后进行腌制，可以使萝卜中的营养成分在风干时附着在萝卜条内部，但是其浸泡后的压榨工序仍然会使萝卜条内部的营养成分和腌制味严重流失，这样不仅失去萝卜原有的风味，还会降低腌制味的口感。
发明内容
本发明所要解决的技术问题是：针对现有技术的不足，采用一种在加工工艺全程保证萝卜中的营养成分不流失，腌制味料也不流失的方法，以确保萝卜干原有的营养成分和腌制味口感，提高萝卜干的品质。
为解决上述技术问题，本发明所采用的技术方案是一种萝卜干的加工方法，包括选料清洗、软化处理、切块烘烤、浸泡腌渍、烘烤收味、混合拌料、包装灭菌共七道工序，其特征在于具体方法如下。
⑴选料清洗：选择海拔1600m以上山地生长的白萝卜，选取形状规则、直径在55-85mm的新鲜萝卜，将萝卜表面清洗干净，取出沥干。
⑵软化处理：将沥干后的白萝卜放入到重量浓度为10%的盐水中浸泡48-72小时，得到软化后的白萝卜。
⑶切块烘烤：将软化后的萝卜切分成块状、条状或片状，然后均匀、单层无重叠铺放在不锈钢盘内，放入托盘车推入烘烤房内，在100℃下烘烤55-65分钟，得到萝卜干初坯块。
⑷浸泡腌渍：按照重量份将烘烤后的萝卜初坯块2份放入腌渍液1份中充分拌匀，在3-7℃温度下腌渍36-48小时；其中腌渍液是按照重量份将辣椒25份、花椒10份、八角10份、三奈5份、折耳根10份、小茴香5份、桂皮5份、干姜10份、食盐30份、植物油30份和水2000份混合后浸泡24小时，再用大火烧沸，然后用小火熬煮，直到水分蒸发后总余量为1100-1300份时，熄火冷却再过滤取液得到。
⑸烘烤收味：将腌渍后的萝卜干初坯块连同未被吸收的腌渍液取出，将萝卜块均匀、单层无重叠铺放在不锈钢盘内，放入托盘车推入烘烤房内，在60℃下烘烤110-130分钟，得到萝卜干坯块。
⑹混合拌料：将烘烤收味后的萝卜干坯块与调味料按照重量份比为10:2的比例混合均匀；其中调味料是按照重量份由野山椒3份、炒芝麻1份、花椒油1份混合而成。
⑺包装灭菌：将萝卜干坯块连同调味料共同装入耐高温塑料袋中进行真空包装，然后在100℃的温度下中杀菌10分钟，再取出冷却，检验入库，得到萝卜干成品。
本发明的有益效果是首先将整个萝卜进行了软化处理，使萝卜内的水分大量流出，空出了可吸收腌渍液的空间，但同时保留了萝卜内的营养成分；再将萝卜切块后进行单层烘烤，使萝卜块内部进一步空出可吸收腌渍液的空间，而内部的营养成分不会流失；然后在腌渍液内浸泡，使萝卜块内的空间充分吸收腌渍液，然后放入烘烤房内进行烘烤收味，使腌渍液中的味料充分收入到萝卜块内部，然后再与调味料混合，这样做出的萝卜干不仅色泽金黄、而且脆嫩鲜香，而且营养成分完整，风味深入萝卜块内部，味道经久不散，大大提高了色香味品质。
Claims (1)
1.一种炙一种萝卜干的加工方法，包括选料清洗、软化处理、切块烘烤、浸泡腌渍、烘烤收味、混合拌料、包装灭菌共七道工序，其特征在于具体方法如下：
⑴选料清洗：选择海拔1600m以上山地生长的白萝卜，选取形状规则、直径在55-85mm的新鲜萝卜，将萝卜表面清洗干净，取出沥干；
⑵软化处理：将沥干后的白萝卜放入到重量浓度为10%的盐水中浸泡48-72小时，得到软化后的白萝卜；
⑶切块烘烤：将软化后的萝卜切分成块状、条状或片状，然后均匀、单层无重叠铺放在不锈钢盘内，放入托盘车推入烘烤房内，在100℃下烘烤55-65分钟，得到萝卜干初坯块；
⑷浸泡腌渍：按照重量份将烘烤后的萝卜初坯块2份放入腌渍液1份中充分拌匀，在3-7℃温度下腌渍36-48小时；其中腌渍液是按照重量份将辣椒25份、花椒10份、八角10份、三奈5份、折耳根10份、小茴香5份、桂皮5份、干姜10份、食盐30份、植物油30份和水2000份混合后浸泡24小时，再用大火烧沸，然后用小火熬煮，直到水分蒸发后总余量为1100-1300份时，熄火冷却再过滤取液得到；
⑸烘烤收味：将腌渍后的萝卜干初坯块连同未被吸收的腌渍液取出，将萝卜块均匀、单层无重叠铺放在不锈钢盘内，放入托盘车推入烘烤房内，在60℃下烘烤110-130分钟，得到萝卜干坯块；
⑹混合拌料：将烘烤收味后的萝卜干坯块与调味料按照重量份比为10:2的比例混合均匀；其中调味料是按照重量份由野山椒3份、炒芝麻1份、花椒油1份混合而成；
⑺包装灭菌：将萝卜干坯块连同调味料共同装入耐高温塑料袋中进行真空包装，然后在100℃的温度下中杀菌10分钟，再取出冷却，检验入库，得到萝卜干成品。
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