CN104256627A - 一种豇豆菜干及其制作方法 - Google Patents
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Abstract
本发明公开了一种豇豆菜干及其制作方法， 是用以下重量配比的原料制作而成：豇豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、枸杞2-5份、大枣2-5份、桂圆2-5份、椰果2-5份、白茶1-3份。经过清洗、晾晒、切丝、煎煮、脱水、除菌等工艺制成。 本发明 采用将豇豆丝放入锅中煮汤时，豇豆丝中留有枸杞、大枣、桂圆、椰果、白茶的清新、淡雅的味道，增加豇豆的香气，使豇豆更加入味，口感更好，味道更鲜。本发明增加了豇豆的食用方法和加工方法，有效增加了豇豆的市场，满足市场需求。
Description
技术领域
本发明涉及食品技术领域，特别是一种豇豆菜干及其制作方法。
背景技术
豇豆亦称中国豆或黑眼豆，豆角或长豆角。豆科一年生植物。
据传原产于印度和中东，但很早就栽培于中国。复叶，小叶3枚。花白色、紫色或淡黄色，常成对地或三数著生于细长的序轴柄末端。荚果长，圆柱形。短荚饭豆的荚果长7.5～12.5cm(3～5吋)。尺八豇荚果长20～30cm。美国南部广泛栽培豇豆作为乾草作物、绿肥作物或食用其荚果。属豇豆种中能形成长形豆荚的栽培种，一年生缠绕草本植物。裙带豆。含有各种维生素和矿物质等。嫩豆荚肉质肥厚，炒食脆嫩，也可烫后凉拌或腌泡。豆荚长而像管状，质脆而身软，常见有白豆角和青豆角两种。在选购豆角时，一般以豆条粗细均匀、色泽鲜艳、透明有光泽、子粒饱满的为佳，而有裂口、皮皱的、条过细无子、表皮有虫痕的豆角则不宜购买。豆角营养成份很好，是蔬菜中的肉类。
豇豆含有能促进胰岛素分泌的磷脂，可以参与糖代谢的作用，是糖尿病患者的理想食品。脾胃虚弱、消化不良、食积腹胀、口渴、多尿、妇女带下、肾虚、肾功能衰竭、脚气病、***等病症以及老年人适宜食用。此外，豇豆煮熟再加适量调味品，消化不良者最适宜食用，而且疗效显著。豇豆含丰富维生素B、C和植物蛋白质，能使人头脑宁静.调理消化***,消除胸膈胀满。可防治急性肠胃炎,呕吐腹泻。豇豆性味甘平，健胃补肾，含有易于消化吸收的蛋白质，还含有多种维生素和微量元素等，所含磷脂可促进胰岛素分泌，是糖尿病人的理想食品。有解渴健脾、补肾止泄、益气生津的功效。适用人群一般人群均可食用。尤其适合糖尿病、肾虚、尿频、遗精及一些妇科功能性疾病患者多食；气滞便结者应慎食豇豆。
目前，市场上的豇豆产品多以生品为主，少有菜干制品，不方便保存和携带，无法满足市场需求。
发明内容
本发明的目的在于提供一种具有良好口感，方便保存和携带的一种豇豆菜干及其制作方法。
本发明的目的通过以下技术方案来实现：一种豇豆菜干，其特征在于：是用以下重量配比的原料制作而成：豇豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、枸杞2-5份、大枣2-5份、桂圆2-5份、椰果2-5份、白茶1-3份。
优选的原料重量配比为：豇豆100份、精盐5份、冰糖3份、大料2份、白酒2份、枸杞3份、大枣3份、桂圆3份、椰果3份、白茶2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的豇豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、枸杞、大枣、桂圆、椰果、白茶，加水放入锅中加热至水温在80-100℃时，将切成丝的豇豆放入锅中煮30-60秒；
步骤3、将然后将煮完的豇豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的豇豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
本发明的有益效果：
本发明中豇豆性平、味甘咸，归脾、胃经。具有理中益气、健胃补肾、和五脏、调颜养身、生精髓、止消渴、吐逆泄痢、解毒的功效。
本发明采用将豇豆丝放入锅中煮汤时，豇豆丝中留有枸杞、大枣、桂圆、椰果、白茶的清新、淡雅的味道，增加豇豆的香气，使豇豆更加入味，口感更好，味道更鲜。本发明增加了豇豆的食用方法和加工方法，有效增加了豇豆的市场，满足市场需求。
本发明的工艺优点在于：1、选择原料科学，生产工艺先进，味道鲜美、绵甜爽净、余味悠长的优点，方便存放；2、产品纯天然、无毒副作用，不添加香精及防腐剂，保持原料本身的风味和营养成份，易被人体吸收；3、原料来源广泛，加工艺线路短，产品易加工制造。4、自然晾晒后的豇豆，其颜色鲜艳，增加食欲。
具体实施方式
实施例1
一种豇豆菜干，其特征在于：是用以下重量配比的原料制作而成：豇豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、枸杞2-5份、大枣2-5份、桂圆2-5份、椰果2-5份、白茶1-3份。
优选的原料重量配比为：豇豆100份、精盐5份、冰糖3份、大料2份、白酒2份、枸杞3份、大枣3份、桂圆3份、椰果3份、白茶2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的豇豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、枸杞、大枣、桂圆、椰果、白茶，加水放入锅中加热至水温在80-100℃时，将切成丝的豇豆放入锅中煮30-60秒；
步骤3、将然后将煮完的豇豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的豇豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
Claims (4)
1.一种豇豆菜干，其特征在于：是用以下重量配比的原料制作而成：豇豆80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、枸杞2-5份、大枣2-5份、桂圆2-5份、椰果2-5份、白茶1-3份。
2.根据权利要求1所述的一种豇豆菜干，其特征在于：优选的原料重量配比为：豇豆100份、精盐5份、冰糖3份、大料2份、白酒2份、枸杞3份、大枣3份、桂圆3份、椰果3份、白茶2份。
3.根据权利要求1-2所述的一种豇豆菜干的制作方法，其特征在于：其生产方法的步骤为：
步骤1、按重量配比，选取优质的豇豆，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、枸杞、大枣、桂圆、椰果、白茶，加水放入锅中加热至水温在80-100℃时，将切成丝的豇豆放入锅中煮30-60秒；
步骤3、将然后将煮完的豇豆丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的豇豆丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
4.根据权利要求3所述的一种豇豆菜干的制作方法，其特征在于：所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101744035A (zh) * | 2008-12-11 | 2010-06-23 | 许庆贵 | 一种干豇豆的制作方法 |
| CN103082240A (zh) * | 2011-10-28 | 2013-05-08 | 王跃进 | 一种胡萝卜参的加工方法 |
| CN103141782A (zh) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | 一种保健香蕉干及其制备方法 |
| CN103892222A (zh) * | 2014-04-25 | 2014-07-02 | 蒋华 | 豇豆脱水干制加工工艺 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744035A (zh) * | 2008-12-11 | 2010-06-23 | 许庆贵 | 一种干豇豆的制作方法 |
| CN103082240A (zh) * | 2011-10-28 | 2013-05-08 | 王跃进 | 一种胡萝卜参的加工方法 |
| CN103141782A (zh) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | 一种保健香蕉干及其制备方法 |
| CN103892222A (zh) * | 2014-04-25 | 2014-07-02 | 蒋华 | 豇豆脱水干制加工工艺 |
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Application publication date: 20150107 |