CN103621956A - 一种保鲜苔干及其制作方法 - Google Patents
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000004806 packaging method and process Methods 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 17
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 12
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- 238000002360 preparation method Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明属于食品保鲜领域,具体涉及一种保鲜苔干及其制作方法。一种保鲜苔干的制作方法,包括以下步骤:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡,取出,将水沥干,装入包装袋;c、向包装袋中灌入D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入热水中浸泡;e、将步骤d处理好的苔干包装袋取出,放入循环冷水中处理,将水沥干即可。一种保鲜苔干,使用上述方法制得。本发明通过采用盐水浸泡的方式,在杀死细菌的同时将苔干中的水分可以保留在苔干内,而且采用对人体无害的D-异VC钠作为防腐、固色的成分,可以防止腌制品中致癌物质亚硝胺的形成,提高了苔干的食用安全。
Description
技术领域
本发明属于食品保鲜领域,具体涉及一种保鲜苔干及其制作方法。
背景技术
苔干又名贡菜、响菜、山蜇菜,莴苣属。色泽鲜绿、质地爽口、味若海蜇,食用价值极高。安徽的名贵特产,其栽培史见于秦,迄今两千二百多年,是一种纯天然的绿色高档脱水蔬菜。清乾隆年间曾进贡朝廷,后年年进贡朝廷,故称之为“贡菜”。因其食之有声音,清脆爽口,六十年代被周恩来总理形象地称之为“响菜”,亦称之为“山蜇菜”。苔干的制作方法:腌制苔干,略晒去一些水分之后,用刀横切成条或粒状,再让烈日晒至半干,放进木桶,逐层敷盐,压上大石头,经过一夜之后,将其苦涩汁水沥出,再稍晾干,即可进行腌制。腌制时将芥菜放入木桶或瓷盆中。边揉边加上食盐、白糖、黄酒,不断揉搓,再伴以香豉或南姜末,即可入瓮密封,让其慢慢渗透腐熟,经过一两个月即可食用。其色味浓香,入口酥脆、咸甜适宜。但是使用大量盐腌制腌制周期长,营养成分流失严重,腌制过程中容易出现亚硝酸等致癌物,而且不能保持苔干原有的颜色,同时不能长期保存。现在为了长期保存往往加入防腐剂和色素,但是会对人体造成伤害。
发明内容
为解决现有技术的上述不足,本发明提供了一种保鲜苔干的腌制方法,不仅腌制周期短,而且能很好地保持苔干的颜色和口感。
本发明通过以下技术方案实现:
一种保鲜苔干的制作方法,包括以下步骤:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡6-10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入1-8%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入70-90℃的水中浸泡10-30min;e、将步骤d处理好的苔干包装袋取出,放入温度为10-20℃的循环冷水中处理10-20min,将水沥干即可。
一种保鲜苔干,使用如下方法制作:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡6-10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入1-8%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入70-90℃的水中浸泡10-30min;e、将步骤d处理好的苔干包装袋取出,放入温度为10-20℃的循环冷水中处理10-20min,将水沥干即可。
本发明的产品可以开袋即食,也可以采用烹炒等其他方法食用。
步骤a中还可以把苔干切成所需的其他形状。
D-异VC钠是一种新型生物型食品抗氧、防腐保鲜助色剂。能防止腌制品中致癌物质- 亚硝胺的形成,根除食品饮料的变色、异味和混浊等不良现象。广泛用于肉类、鱼类、蔬菜、水果、酒类、饮料及罐头食品的防腐保鲜助色。主要以大米为主要原料,采用微生物发酵生产获得产品,对人体无害。
本发明的有益效果是:通过采用盐水浸泡的方式,在杀死细菌的同时将苔干中的水分可以保留在苔干内,而且采用对人体无害的D-异VC钠作为防腐、固色的成分,可以防止腌制品中致癌物质亚硝胺的形成,提高了苔干的食用安全,而且本发明的方法缩短了腌制周期,产品便于保存和运输。
具体实施方式
实施例1
一种保鲜苔干的制作方法,包括以下步骤:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡8h,取出,将水沥干,装入包装袋;c、向包装袋中灌入7%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入80℃的水中浸泡10min;e、将步骤d处理好的苔干包装袋取出,放入温度为10℃的循环冷水中处理10min,将水沥干即可。
一种保鲜苔干,使用如下方法制作:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡8h,取出,将水沥干,装入包装袋;c、向包装袋中灌入7%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入85℃的水中浸泡10min;e、将步骤d处理好的苔干包装袋取出,放入温度为10℃的循环冷水中处理10min,将水沥干即可。
实施例2
一种保鲜苔干的制作方法,包括以下步骤:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入5%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入75℃的水中浸泡30min;e、将步骤d处理好的苔干包装袋取出,放入温度为20℃的循环冷水中处理15min,将水沥干即可。
一种保鲜苔干,使用如下方法制作:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入5%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入75℃的水中浸泡30min;e、将步骤d处理好的苔干包装袋取出,放入温度为20℃的循环冷水中处理15min,将水沥干即可。
Claims (2)
1.一种保鲜苔干的制作方法,其特征在于,包括以下步骤:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡6-10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入1-8%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入70-90℃的水中浸泡10-30min;e、将步骤d处理好的苔干包装袋取出,放入温度为10-20℃的循环冷水中处理10-20min,将水沥干即可。
2.一种保鲜苔干,其特征在于,使用如下方法制作:a、把新鲜苔干剥皮,切成条状;b、将步骤a处理好的苔干放入盐水中浸泡6-10h,取出,将水沥干,装入包装袋;c、向包装袋中灌入1-8%的D-异VC钠溶液,封口;d、将步骤c封口好的苔干包装袋放入70-90℃的水中浸泡10-30min;e、将步骤d处理好的苔干包装袋取出,放入温度为10-20℃的循环冷水中处理10-20min,将水沥干即可。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104351333A (zh) * | 2014-10-29 | 2015-02-18 | 颍上县永祥旱粮研究所 | 一种豆角的保鲜方法 |
CN105028613A (zh) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | 一种贡菜干的制作方法 |
CN107927659A (zh) * | 2017-11-10 | 2018-04-20 | 安徽金龙山葛业有限公司 | 一种竹笋制作笋片的工艺方法 |
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CN1055102A (zh) * | 1991-02-27 | 1991-10-09 | 安徽农学院 | 苔干系列风味食品 |
JPH0965824A (ja) * | 1995-08-28 | 1997-03-11 | Yoneyama Shokuhin Kogyo:Kk | 梅漬け及び梅干しの製造方法 |
CN102144663A (zh) * | 2011-03-11 | 2011-08-10 | 中国农业大学 | 一种鲜切果蔬的非热加工方法 |
CN102813165A (zh) * | 2012-08-02 | 2012-12-12 | 左营 | 一种风味苔干的趁鲜加工方法 |
CN102960665A (zh) * | 2012-12-11 | 2013-03-13 | 西南大学 | 一种透明包装榨菜生产方法 |
KR20130092146A (ko) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | 멜론 피클의 제조방법 |
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2013
- 2013-12-04 CN CN201310640166.5A patent/CN103621956A/zh active Pending
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CN1055102A (zh) * | 1991-02-27 | 1991-10-09 | 安徽农学院 | 苔干系列风味食品 |
JPH0965824A (ja) * | 1995-08-28 | 1997-03-11 | Yoneyama Shokuhin Kogyo:Kk | 梅漬け及び梅干しの製造方法 |
CN102144663A (zh) * | 2011-03-11 | 2011-08-10 | 中国农业大学 | 一种鲜切果蔬的非热加工方法 |
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CN102960665A (zh) * | 2012-12-11 | 2013-03-13 | 西南大学 | 一种透明包装榨菜生产方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104351333A (zh) * | 2014-10-29 | 2015-02-18 | 颍上县永祥旱粮研究所 | 一种豆角的保鲜方法 |
CN105028613A (zh) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | 一种贡菜干的制作方法 |
CN107927659A (zh) * | 2017-11-10 | 2018-04-20 | 安徽金龙山葛业有限公司 | 一种竹笋制作笋片的工艺方法 |
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