CN111728166A - 一种即食香辣脆藕丁及其制备方法 - Google Patents
一种即食香辣脆藕丁及其制备方法 Download PDFInfo
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- CN111728166A CN111728166A CN202010631213.XA CN202010631213A CN111728166A CN 111728166 A CN111728166 A CN 111728166A CN 202010631213 A CN202010631213 A CN 202010631213A CN 111728166 A CN111728166 A CN 111728166A
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提出了一种即食香辣脆藕丁,由以下原料制备而成:莲藕、蒜苗、蛹虫草、鱼腥草、白果、甘草、枸杞子、乌梅、木瓜、香辛料、维生素、矿物质;所述香辛料由以下原料制备而成:大葱、砂仁、生姜、草果、山奈、酸枣、八角、辣椒、桂皮、花椒、大蒜子、小茴香、紫苏。本发明所述的浸泡法操作简单,可将脱出的淀粉回收利用,且在加工过程中未使用添加剂或化学试剂,工艺环保,绿色健康。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种即食香辣脆藕丁及其制备方法。
背景技术
莲藕(Nelumbo nucifera Gaertn L),为睡莲科多年生大型宿根水生草本植物,其肉质洁白、口感脆甜,深受人们的喜爱。莲藕的主要成分为淀粉和水分,在100g新鲜莲藕中,约含有淀粉10-20g,水分75-85g,此外,还含有丰富的碳水化合物、维生素、矿物质、多酚类化合物等功效成分,据文献报道,整藕中多酚类物质含量约为3.2g/kg(干重),高于葡萄、银杏等植物中此类物质的含量,每100g鲜藕中约含钙35.5mg、磷27.9mg、钾185mg,还含有镁、锌、铁等微量元素。
我国是莲藕生产大国,在南方各省尤其长江流域一带莲藕种植面积较广,近年来我国莲藕的产量逐年上升。莲藕作为一种蔬菜,水分含量较高,采收后不易保存,这是目前制约莲藕产业发展的一大因素。当前我国莲藕制品主要集中于盐渍藕、冰冻藕等初级加工产品,莲藕的深加工产品较少。
现有的即食香辣脆藕丁通常脆度低、口感不佳,究其原因是由于藕片中淀粉含量较高,产品在储藏过程中淀粉极易发生老化,使得硬度逐渐变大,脆度降低,严重影响产品的感官品质。
发明内容
本发明的目的在于提出一种即食香辣脆藕丁及其制备方法,采用浸泡法脱了藕片中约80%的淀粉,不仅解决了即食莲藕脆片在保存过程中因淀粉老化而影响口感的问题,还极大的提高的原料的利用率。
本发明的技术方案是这样实现的:
本发明提供一种即食香辣脆藕丁,由以下原料制备而成:莲藕、蒜苗、蛹虫草、鱼腥草、白果、甘草、枸杞子、乌梅、木瓜、香辛料、维生素、矿物质;
所述香辛料由以下原料制备而成:大葱、砂仁、生姜、草果、山奈、酸枣、八角、辣椒、桂皮、花椒、大蒜子、小茴香、紫苏。
作为本发明的进一步改进,由以下原料按重量份制备而成:莲藕200-400份、蒜苗15-30份、蛹虫草10-20份、鱼腥草5-15份、白果1-5份、甘草1-3份、枸杞子2-5份、乌梅2-5份、木瓜1-5份、香辛料10-20份、维生素0.5-1份、矿物质0.01-0.1份;
所述香辛料由以下原料按重量份制备而成:大葱10-20份、砂仁5-10份、生姜3-7份、草果1-5份、山奈1-5份、酸枣2-5份、八角1-4份、辣椒5-10份、桂皮5-15份、花椒1-5份、大蒜子7-12份、小茴香1-5份、紫苏1-4份。
作为本发明的进一步改进,由以下原料按重量份制备而成:莲藕250-350份、蒜苗17-25份、蛹虫草12-18份、鱼腥草7-12份、白果2-4份、甘草1.5-2.5份、枸杞子2-4份、乌梅3-5份、木瓜2-4份、香辛料12-18份、维生素0.6-0.8份、矿物质0.02-0.08份;
所述香辛料由以下原料按重量份制备而成:大葱12-18份、砂仁6-9份、生姜4-6份、草果2-4份、山奈2-4份、酸枣3-5份、八角1-3份、辣椒6-9份、桂皮7-12份、花椒2-4份、大蒜子9-11份、小茴香2-4份、紫苏2-4份。
作为本发明的进一步改进,由以下原料按重量份制备而成:莲藕300份、蒜苗20份、蛹虫草15份、鱼腥草10份、白果3份、甘草2份、枸杞子3份、乌梅4份、木瓜3份、香辛料15份、维生素0.7份、矿物质0.05份;
所述香辛料由以下原料按重量份制备而成:大葱15份、砂仁7份、生姜5份、草果3份、山奈3份、酸枣4份、八角2份、辣椒7份、桂皮10份、花椒3份、大蒜子10份、小茴香3份、紫苏3份。
作为本发明的进一步改进,所述香辛料的制备方法如下:将大葱、辣椒切断,生姜切片,草果压破,紫苏、大蒜子切碎,混合翻炒,加入砂仁、山奈、酸枣、八角、桂皮、花椒、小茴香,继续混合翻炒,加入2-3倍重量份的水,煮沸后,过滤,滤液熬制相对密度为1.5-2.5,得到香辛料。
作为本发明的进一步改进,所述维生素包括:β-胡萝卜素、维生素D1、维生素D2、硝酸硫胺素、核黄素、烟酰胺、L-抗坏血酸钠、维生素K2、D-泛酸钙、D-α-生育酚。
作为本发明的进一步改进,所述矿物质包括:乳酸钙、氯化镁、磷酸氢二钾、葡萄糖酸锰、富马酸亚铁、乳酸锌、硫酸铜、富硒酵母。
本发明进一步保护一种如上述即食香辣脆藕丁的制备方法,包括以下步骤:
S1.将莲藕洗净,去皮,切成丁状,放入水中浸泡一夜,去除淀粉,过滤,得到藕丁;
S2.将白果、甘草、枸杞子、乌梅、木瓜洗净,切碎,加5-10倍重量的水煮沸1-3h后,过滤,滤液加热熬制至相对密度为1.5-2,冷却,加入维生素、矿物质,搅拌混合均匀,得到添加料;
S3.将食用油和香辛料混合翻炒至均匀后,加入莲藕、蒜苗、蛹虫草、鱼腥草,继续翻炒至各原料炒熟,加入步骤S1制得的藕丁和步骤S2制得的添加料,翻炒均匀后,关火;
S4.将制得的藕丁灭菌,按重量包装,抽真空,既得。
作为本发明的进一步改进,所述灭菌方法为在105℃高压蒸汽处理1-2min。
作为本发明的进一步改进,所述灭菌方法为在105℃高压蒸汽处理1-2min。
本发明具有如下有益效果:
1.本发明采用浸泡法脱了藕片中约80%的淀粉,不仅解决了即食莲藕脆片在保存过程中因淀粉老化而影响口感的问题,还极大的提高的原料的利用率;
2.本发明将这一高营养价值的蔬菜加工成一种方便即食的休闲食品,便于莲藕的普及和推广。
3.本发明所述的浸泡法操作简单,可将脱出的淀粉回收利用,且在加工过程中未使用添加剂或化学试剂,工艺环保,绿色健康。
具体实施方式
下面将对本发明实施例中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。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
原料组成(重量份):莲藕200份、蒜苗15份、蛹虫草10份、鱼腥草5份、白果1份、甘草1份、枸杞子2份、乌梅2份、木瓜1份、香辛料10份、维生素0.5份、矿物质0.01份。
香辛料由以下原料按重量份制备而成:大葱10份、砂仁5份、生姜3份、草果1份、山奈1份、酸枣2份、八角1份、辣椒5份、桂皮5份、花椒1-5份、大蒜子7份、小茴香1份、紫苏1份。
香辛料的制备方法如下:将大葱、辣椒切断,生姜切片,草果压破,紫苏、大蒜子切碎,混合翻炒,加入砂仁、山奈、酸枣、八角、桂皮、花椒、小茴香,继续混合翻炒,加入2倍重量份的水,煮沸后,过滤,滤液熬制相对密度为1.5,得到香辛料。
维生素包括:β-胡萝卜素、维生素D1、维生素D2、硝酸硫胺素、核黄素、烟酰胺、L-抗坏血酸钠、维生素K2、D-泛酸钙、D-α-生育酚。
矿物质包括:乳酸钙、氯化镁、磷酸氢二钾、葡萄糖酸锰、富马酸亚铁、乳酸锌、硫酸铜、富硒酵母。
即食香辣脆藕丁的制备方法,包括以下步骤:
S1.将莲藕洗净,去皮,切成丁状,放入水中浸泡一夜,去除淀粉,过滤,得到藕丁;
S2.将白果、甘草、枸杞子、乌梅、木瓜洗净,切碎,加5倍重量的水煮沸1h后,过滤,滤液加热熬制至相对密度为1.5,冷却,加入维生素、矿物质,搅拌混合均匀,得到添加料;
S3.将菜籽油和香辛料混合翻炒至均匀后,加入莲藕、蒜苗、蛹虫草、鱼腥草,继续翻炒至各原料炒熟,加入步骤S1制得的藕丁和步骤S2制得的添加料,翻炒均匀后,关火;
S4.将制得的藕丁灭菌,灭菌方法为在105℃高压蒸汽处理1min,按重量包装,抽真空,既得。
实施例2
原料组成(重量份):莲藕400份、蒜苗30份、蛹虫草20份、鱼腥草15份、白果5份、甘草3份、枸杞子5份、乌梅5份、木瓜5份、香辛料20份、维生素1份、矿物质0.1份。
香辛料由以下原料按重量份制备而成:大葱20份、砂仁10份、生姜7份、草果5份、山奈5份、酸枣5份、八角4份、辣椒10份、桂皮15份、花椒5份、大蒜子12份、小茴香5份、紫苏4份。
香辛料的制备方法如下:将大葱、辣椒切断,生姜切片,草果压破,紫苏、大蒜子切碎,混合翻炒,加入砂仁、山奈、酸枣、八角、桂皮、花椒、小茴香,继续混合翻炒,加入3倍重量份的水,煮沸后,过滤,滤液熬制相对密度为2.5,得到香辛料。
维生素包括:β-胡萝卜素、维生素D1、维生素D2、硝酸硫胺素、核黄素、烟酰胺、L-抗坏血酸钠、维生素K2、D-泛酸钙、D-α-生育酚。
矿物质包括:乳酸钙、氯化镁、磷酸氢二钾、葡萄糖酸锰、富马酸亚铁、乳酸锌、硫酸铜、富硒酵母。
即食香辣脆藕丁的制备方法,包括以下步骤:
S1.将莲藕洗净,去皮,切成丁状,放入水中浸泡一夜,去除淀粉,过滤,得到藕丁;
S2.将白果、甘草、枸杞子、乌梅、木瓜洗净,切碎,加10倍重量的水煮沸3h后,过滤,滤液加热熬制至相对密度为2,冷却,加入维生素、矿物质,搅拌混合均匀,得到添加料;
S3.将玉米油和香辛料混合翻炒至均匀后,加入莲藕、蒜苗、蛹虫草、鱼腥草,继续翻炒至各原料炒熟,加入步骤S1制得的藕丁和步骤S2制得的添加料,翻炒均匀后,关火;
S4.将制得的藕丁灭菌,灭菌方法为在105℃高压蒸汽处理2min,按重量包装,抽真空,既得。
实施例3
原料组成(重量份):莲藕300份、蒜苗20份、蛹虫草15份、鱼腥草10份、白果3份、甘草2份、枸杞子3份、乌梅4份、木瓜3份、香辛料15份、维生素0.7份、矿物质0.05份。
香辛料由以下原料按重量份制备而成:大葱15份、砂仁7份、生姜5份、草果3份、山奈3份、酸枣4份、八角2份、辣椒7份、桂皮10份、花椒3份、大蒜子10份、小茴香3份、紫苏3份。
香辛料的制备方法如下:将大葱、辣椒切断,生姜切片,草果压破,紫苏、大蒜子切碎,混合翻炒,加入砂仁、山奈、酸枣、八角、桂皮、花椒、小茴香,继续混合翻炒,加入2.5倍重量份的水,煮沸后,过滤,滤液熬制相对密度为2,得到香辛料。
维生素包括:β-胡萝卜素、维生素D1、维生素D2、硝酸硫胺素、核黄素、烟酰胺、L-抗坏血酸钠、维生素K2、D-泛酸钙、D-α-生育酚。
矿物质包括:乳酸钙、氯化镁、磷酸氢二钾、葡萄糖酸锰、富马酸亚铁、乳酸锌、硫酸铜、富硒酵母。
即食香辣脆藕丁的制备方法,包括以下步骤:
S1.将莲藕洗净,去皮,切成丁状,放入水中浸泡一夜,去除淀粉,过滤,得到藕丁;
S2.将白果、甘草、枸杞子、乌梅、木瓜洗净,切碎,加7倍重量的水煮沸2h后,过滤,滤液加热熬制至相对密度为1.7,冷却,加入维生素、矿物质,搅拌混合均匀,得到添加料;
S3.将大豆油和香辛料混合翻炒至均匀后,加入莲藕、蒜苗、蛹虫草、鱼腥草,继续翻炒至各原料炒熟,加入步骤S1制得的藕丁和步骤S2制得的添加料,翻炒均匀后,关火;
S4.将制得的藕丁灭菌,灭菌方法为在105℃高压蒸汽处理1.5min,按重量包装,抽真空,既得。
与现有技术相比,本发明采用浸泡法脱了藕片中约80%的淀粉,不仅解决了即食莲藕脆片在保存过程中因淀粉老化而影响口感的问题,还极大的提高的原料的利用率;本发明将这一高营养价值的蔬菜加工成一种方便即食的休闲食品,便于莲藕的普及和推广。本发明所述的浸泡法操作简单,可将脱出的淀粉回收利用,且在加工过程中未使用添加剂或化学试剂,工艺环保,绿色健康。
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 (10)
1.一种即食香辣脆藕丁,其特征在于,由以下原料制备而成:莲藕、蒜苗、蛹虫草、鱼腥草、白果、甘草、枸杞子、乌梅、木瓜、香辛料、维生素、矿物质;
所述香辛料由以下原料制备而成:大葱、砂仁、生姜、草果、山奈、酸枣、八角、辣椒、桂皮、花椒、大蒜子、小茴香、紫苏。
2.根据权利要求1所述一种即食香辣脆藕丁,其特征在于,由以下原料按重量份制备而成:莲藕200-400份、蒜苗15-30份、蛹虫草10-20份、鱼腥草5-15份、白果1-5份、甘草1-3份、枸杞子2-5份、乌梅2-5份、木瓜1-5份、香辛料10-20份、维生素0.5-1份、矿物质0.01-0.1份;
所述香辛料由以下原料按重量份制备而成:大葱10-20份、砂仁5-10份、生姜3-7份、草果1-5份、山奈1-5份、酸枣2-5份、八角1-4份、辣椒5-10份、桂皮5-15份、花椒1-5份、大蒜子7-12份、小茴香1-5份、紫苏1-4份。
3.根据权利要求2所述一种即食香辣脆藕丁,其特征在于,由以下原料按重量份制备而成:莲藕250-350份、蒜苗17-25份、蛹虫草12-18份、鱼腥草7-12份、白果2-4份、甘草1.5-2.5份、枸杞子2-4份、乌梅3-5份、木瓜2-4份、香辛料12-18份、维生素0.6-0.8份、矿物质0.02-0.08份;
所述香辛料由以下原料按重量份制备而成:大葱12-18份、砂仁6-9份、生姜4-6份、草果2-4份、山奈2-4份、酸枣3-5份、八角1-3份、辣椒6-9份、桂皮7-12份、花椒2-4份、大蒜子9-11份、小茴香2-4份、紫苏2-4份。
4.根据权利要求3所述一种即食香辣脆藕丁,其特征在于,由以下原料按重量份制备而成:莲藕300份、蒜苗20份、蛹虫草15份、鱼腥草10份、白果3份、甘草2份、枸杞子3份、乌梅4份、木瓜3份、香辛料15份、维生素0.7份、矿物质0.05份;
所述香辛料由以下原料按重量份制备而成:大葱15份、砂仁7份、生姜5份、草果3份、山奈3份、酸枣4份、八角2份、辣椒7份、桂皮10份、花椒3份、大蒜子10份、小茴香3份、紫苏3份。
5.根据权利要求1所述一种即食香辣脆藕丁,其特征在于,所述香辛料的制备方法如下:将大葱、辣椒切断,生姜切片,草果压破,紫苏、大蒜子切碎,混合翻炒,加入砂仁、山奈、酸枣、八角、桂皮、花椒、小茴香,继续混合翻炒,加入2-3倍重量份的水,煮沸后,过滤,滤液熬制相对密度为1.5-2.5,得到香辛料。
6.根据权利要求1所述一种即食香辣脆藕丁,其特征在于,所述维生素包括:β-胡萝卜素、维生素D1、维生素D2、硝酸硫胺素、核黄素、烟酰胺、L-抗坏血酸钠、维生素K2、D-泛酸钙、D-α-生育酚。
7.根据权利要求1所述一种即食香辣脆藕丁,其特征在于,所述矿物质包括:乳酸钙、氯化镁、磷酸氢二钾、葡萄糖酸锰、富马酸亚铁、乳酸锌、硫酸铜、富硒酵母。
8.一种如权利要求1-7所述即食香辣脆藕丁的制备方法,其特征在于,包括以下步骤:
S1.将莲藕洗净,去皮,切成丁状,放入水中浸泡一夜,去除淀粉,过滤,得到藕丁;
S2.将白果、甘草、枸杞子、乌梅、木瓜洗净,切碎,加5-10倍重量的水煮沸1-3h后,过滤,滤液加热熬制至相对密度为1.5-2,冷却,加入维生素、矿物质,搅拌混合均匀,得到添加料;
S3.将食用油和香辛料混合翻炒至均匀后,加入莲藕、蒜苗、蛹虫草、鱼腥草,继续翻炒至各原料炒熟,加入步骤S1制得的藕丁和步骤S2制得的添加料,翻炒均匀后,关火;
S4.将制得的藕丁灭菌,按重量包装,抽真空,既得。
9.根据权利要求8所述的制备方法,其特征在于,所述灭菌方法为在105℃高压蒸汽处理1-2min。
10.根据权利要求8所述的制备方法,其特征在于,所述食用油选自大豆油、玉米油、菜籽油中的一种或几种混合。
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