CN112352936A - 一种速冻笋干及其制作方法 - Google Patents
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Abstract
本发明公开一种速冻笋干及其制作方法,包括合理配比笋干、牛肉、干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花等原料,通过1)选材;2)去壳;3)预煮;4)切片;5)混合;6)冷却;7)包装步骤得到速冻笋干,本发明保留笋干菜肴传统制作工艺,将其开发成标准化生产的速冻笋干具有色泽美观、味道鲜爽、质脆易嚼、口感好、营养价值丰富的特点,而且符合并优于国家有关笋干的技术指标;另一方面本发明购买回家后,无需剪开内包装袋,可直接放入微波炉、蒸锅或沸水中加热,而后拆袋装盘,即可食用,方便卫生。
Description
技术领域
本发明涉及食品及加工技术领域,更具体地说,本发明涉及一种速冻笋干及其制作方法。
背景技术
笋干不仅辅佐名菜,而且有相当的营养和药用价值。竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含干物质9.79g、蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多;而且竹笋的蛋白质比较优越,人体必需的赖氨酸、色氨酸、苏氨酸、苯丙氨酸,以及在蛋白质代谢过程中占有重要地位的谷氨酸和有维持蛋白质构型作用的胱氨酸,都有一定的含量,为优良的保健蔬菜。据医家研究,由于笋干含有多种维生素和纤维素,发胖的人吃笋之后,也可促进消化,是肥胖者减肥的佳品。养生学家认为,竹林丛生之地的人们多长寿,且极少患高血压,这与经常吃笋有一定关系。竹笋性味甘寒,还具有解暑热、清脏腑、消积食、生津开胃、滋阴益血、化痰、去烦、利尿等功能,也是一款绿色无公害的保健食品。笋干的营养含量据南京林产化工研究所测定,笋含有糖类2-4%,脂肪类0.2-0.3%,蛋白质2.5-3%,并含有胱氨酸、谷氨酸等18种氨基酸和多种维生素,以及磷,钙等人体所需的营养成分。但是现在市面上的笋干,因为添加剂多或者是风干工序没处理好,导致竹笋丧失了原来的鲜味和脆感;而市面上的熟笋口味单一,难以满足人们的需求。
发明内容
为了解决前述技术问题,本发明所要解决的技术问题之一是提供一种速冻笋干;本发明所要解决的技术问题还在于提供一种速冻笋干的制作方法。。
为了解决上述技术问题,本发明采用的技术方案是:
一种速冻笋干,其特征在于:它由以下份量的原料组成:笋干10-15份、牛肉5-8份、干木耳1-2份、盐0.1-0.2份、料酒0.1-0.3份、糖0.05-0.01份、生抽0.05-0.1份、蒜0.05份、0.05-0.1份花椒、葱花0.01-0.05份。
优选的,本发明中速冻笋干的原料重量组成为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
根据本发明的另一个方面,本发明提供一种速冻笋干的制作方法,包括以下步骤:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为90-100℃,15-20min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖20-25min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
优选的是,所述速冻笋干的制作方法,其中步骤2)中浸泡时间1-3h。
优选的是,所述速冻笋干的制作方法,其中步骤3)蒸煮温度以100℃,蒸煮时间20分钟为宜。
竹笋含有较多的草酸,需要焯一下水去除这些草酸,会影响人体对钙质的吸收,因此鲜笋用废水焯一段时间后,可以使鲜笋中的大部分草酸分解,这样不但不会影响钙质吸收,还会除去涩味,提高口感,而且在竹笋的进一步加工过程中,进一步使草酸分解。
优选的是,所述速冻笋干的制作方法,其中步骤4)中将笋干切成宽2cm×长4cm×厚1cm的笋干片。
本发明的有益效果:本发明保留笋干菜肴传统制作工艺,将其开发成标准化生产的速冻笋干具有色泽美观、味道鲜爽、质脆易嚼、口感好、营养价值丰富的特点,而且符合并优于国家有关笋干的技术指标;另一方面本发明购买回家后,无需剪开内包装袋,可直接放入微波炉、蒸锅或沸水中加热,而后拆袋装盘,即可食用,方便卫生。
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
本发明提供一种速冻笋干,制作方法包括以下步骤:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为100℃,20min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖25min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
其中上述各组分原料份数比为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
实施例2
本发明提供一种速冻笋干,制作方法包括以下步骤:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为90℃,15min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖20min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
其中上述各组分原料份数比为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
实施例3
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为95℃,18min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖23min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
其中上述各组分原料份数比为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
对比1:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为80℃,12min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖15min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
其中上述各组分原料份数比为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
对比例2:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为100℃,25min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖30min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
其中上述各组分原料份数比为:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
上述发明实施例和对比例中所制得的速冻笋干中不添加任何防腐剂和色素,保持独特香味的同时,对人体健康更为有利。
对上述实施例1-3和对比例1-2的口味进行测试,其中实施例1的口味优于实施例2-3,而实施例2-3的口味要优于对比例1-2,至此,通过本发明技术得到的速冻笋干的口味要更好。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种速冻笋干,其特征在于:它由以下份量的原料组成:笋干10-15份、牛肉5-8份、干木耳1-2份、盐0.1-0.2份、料酒0.1-0.3份、糖0.05-0.01份、生抽0.05-0.1份、蒜0.05份、0.05-0.1份花椒、葱花0.01-0.05份。
2.根据权利要求1所述的一种速冻笋干,其特征在于:它由以下重量的原料组成:笋干12份、牛肉6份、干木耳1.5份、盐0.15份、料酒0.2份、糖0.08份、生抽0.08份、蒜0.05份、0.08份花椒、葱花0.03份。
3.一种速冻笋干的制作方法,其特征在于:它包含以下步骤:
1)选材:选择无虫害、新鲜娇嫩、无腐烂霉变、较完整的竹笋为原料,长度在20cm以上;
2)去壳:将竹笋剥去笋壳,去掉不可食用部分,然后将选择出来的竹笋放置在淡盐水中浸泡清洗,清洗过后的竹笋再用清水冲洗干净;
3)预煮:对上述清洗好的竹笋进行蒸煮,温度为90-100℃,15-20min,冷却至常温;
4)切片:将步骤3)的笋干切成笋干片;
5)混合:将牛肉洗净、沥干、油炸、切块、红烧,加入步骤4)中的笋干片及干木耳、盐、料酒、糖、生抽、蒜、花椒、葱花翻炒后,加水焖炖20-25min;
6)冷却:将步骤5)中的笋干片自然冷却;
7)包装:选取2-3片笋干进行真空包装,然后将真空包装笋干片投入速冻槽冷浸速冻,装箱,放入冷库中贮存。
4.根据权利要求3所述的一种速冻笋干的制作方法,其特征在于:所述步骤2)中浸泡时间1-3h。
5.根据权利要求3所述的一种速冻笋干的制作方法,其特征在于:所述步骤3)蒸煮温度以100℃,蒸煮时间20分钟为宜。
6.根据权利要求3所述的一种速冻笋干的制作方法,其特征在于:所述步骤4)中将笋干切成宽2cm×长4cm×厚1cm的笋干片。
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