CN104366329A - 一种香辣蒜苔的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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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Abstract
本发明公开了一种香辣蒜苔的制作方法，属于食品加工领域。其特征在于：采用蒜苔5kg，食用精盐450g，白糖80g，五香粉42g，朝天椒28g，料酒30g，胡椒粉15g，凉开水适量为原料，其加工工艺流程为选料→整理清洗→切段烫漂→脱水干燥→浸渍调味→包装。有益效果：本发明产品香辣爽口，口感脆嫩、且带有弹性，具有蒜苔特有的清甜风味，营养丰富；本产品不仅富含多种营养成分，有助于增强机体的免疫功能，还具有降低血脂、杀菌护肝、预防流感和防癌抗癌的功效，是一种绿色健康、营养美味的风味食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种香辣蒜苔的制作方法。
背景技术
蒜苔，又称蒜毫，是从抽苔大蒜中抽出的花茎，深受人们欢迎的蔬菜之一。蒜苔具有多种营养功效，是很好的功能保健蔬菜。蒜苔含有糖类、粗纤维、胡萝卜素、维生素A、维生素B2、维生素C、尼克酸、钙、磷、等成分，其中含有的粗纤维，可预防便秘。蒜苔中含有丰富的维生素C，具有明显的降血脂及预防冠心病和动脉硬化的作用，并可防止血栓的形成。它能保护肝脏，诱导肝细胞脱毒酶的活性，可以阻断亚硝胺致癌物质的合成，从而预防癌症的发生。蒜苔含有辣素，其杀菌能力可达到青霉素的十分之一，对病原菌和寄生虫都有良好的杀灭作用，可以起到预防流感，防止伤口感染和驱虫的功效。
蒜苔通常鲜食，不易贮藏，用于加工成香辣蒜苔可实现对蒜苔的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决蒜苔不易贮藏的问题，提供一种香辣蒜苔的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种香辣蒜苔的制作方法，其特征在于：采用蒜苔5kg，食用精盐450g，白糖80g，五香粉42g，朝天椒28g，料酒30g，胡椒粉15g，其加工工艺流程为选料→整理清洗→切段烫漂→脱水干燥→浸渍调味→包装，具体操作步骤为：
（1）选料：挑选出粗细均匀、品质脆嫩、颜色鲜绿的蒜苔为原料；
（2）整理清洗：将蒜苔用清水冲洗1-3次，再用0.08%KMnO4溶液洗去残留农药，沥干待用；
（3）切段烫漂：用不锈钢刀将蒜苔切成4-6cm小段，去除尖头部分，然后放入100℃热水中烫漂1-2分钟；
（4）脱水干燥：烫漂后的蒜苔经冷却后送至烘房，烘房温度为65℃，直至菜体明显***、含水量在22-25％即可；
（5）浸渍调味：先将朝天椒切碎后水煮12分钟，再加入白糖、食用精盐、五香粉，溶化后加入胡椒粉、料酒，搅匀即可，将脱水蒜苔放入调味液中浸泡5-7天；
（6）包装：将蒜苔取出沥水，送入82℃烘房烘至含水量达14-18%，再定量真空包装即可。
有益效果：本发明产品香辣爽口，口感脆嫩、且带有弹性，具有蒜苔特有的清甜风味，营养丰富；本产品不仅富含多种营养成分，有助于增强机体的免疫功能，还具有降低血脂、杀菌护肝、预防流感和防癌抗癌的功效，是一种绿色健康、营养美味的风味食品。
具体实施方式
实施例1：
一种香辣蒜苔的制作方法，具体操作步骤为：
（1）选料：挑选出粗细均匀、品质脆嫩、颜色鲜绿的蒜苔为原料；
（2）整理清洗：将蒜苔用清水冲洗4次，再用0.12%KMnO4溶液洗去残留农药，沥干待用；
（3）切段烫漂：用不锈钢刀将蒜苔切成3cm小段，去除尖头部分，然后放入95℃热水中烫漂3分钟；
（4）脱水干燥：烫漂后的蒜苔经冷却后送至烘房，烘房温度为70℃，直至菜体明显***、含水量在28％即可；
（5）浸渍调味：先将海天椒切碎后水煮25分钟，再加入蔗糖、盐、花椒、五香粉，溶化后加入黑胡椒、桂皮、料酒，搅匀即可，将脱水蒜苔放入调味液中浸泡12天；
（6）包装：将蒜苔取出沥水，送入80℃烘房烘至含水量达35%，再定量真空包装即可。
实施例2：
一种香辣蒜苔的制作方法，具体操作步骤为：
（1）选料：挑选出粗细均匀、品质脆嫩、颜色鲜绿的蒜苔为原料；
（2）整理清洗：将蒜苔用清水冲洗5-6次，再用0.23%KMnO4溶液洗去残留农药，沥干待用；
（3）切段烫漂：用不锈钢刀将蒜苔切成2-3cm小段，去除尖头部分，然后放入105℃热水中烫漂45秒；
（4）脱水干燥：烫漂后的蒜苔经冷却后送至烘房，烘房温度为78℃，直至菜体明显***、含水量在18-20％即可；
（5）浸渍调味：先将辣椒切碎后水煮12分钟，再加入白糖、盐、芝麻粉，溶化后加入孜然粉、花椒、味精和料酒，搅匀即可，将脱水蒜苔放入调味液中浸泡10天；
（6）包装：将蒜苔取出沥水，送入80℃烘房烘至含水量达16%，再定量真空包装即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种香辣蒜苔的制作方法，其特征在于：采用蒜苔5kg，食用精盐450g，白糖80g，五香粉42g，朝天椒28g，料酒30g，胡椒粉15g，其加工工艺流程为选料→整理清洗→切段烫漂→脱水干燥→浸渍调味→包装，具体操作步骤为：
（1）选料：挑选出粗细均匀、品质脆嫩、颜色鲜绿的蒜苔为原料；
（2）整理清洗：将蒜苔用清水冲洗1-3次，再用0.08%KMnO4溶液洗去残留农药，沥干待用；
（3）切段烫漂：用不锈钢刀将蒜苔切成4-6cm小段，去除尖头部分，然后放入100℃热水中烫漂1-2分钟；
（4）脱水干燥：烫漂后的蒜苔经冷却后送至烘房，烘房温度为65℃，直至菜体明显***、含水量在22-25％即可；
（5）浸渍调味：先将朝天椒切碎后水煮12分钟，再加入白糖、食用精盐、五香粉，溶化后加入胡椒粉、料酒，搅匀即可，将脱水蒜苔放入调味液中浸泡5-7天；
（6）包装：将蒜苔取出沥水，送入82℃烘房烘至含水量达14-18%，再定量真空包装即可。
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| CN106942672A (zh) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | 一种香辣贡菜及其制备方法 |
| CN109275890A (zh) * | 2018-11-29 | 2019-01-29 | 张国朋 | 一种蒜苔酱及其制备工艺 |
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| Title |
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| 鹤丰县高山蔬菜研究所，等: "《山地稀特蔬菜栽培与加工》", 31 January 2007 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942672A (zh) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | 一种香辣贡菜及其制备方法 |
| CN109275890A (zh) * | 2018-11-29 | 2019-01-29 | 张国朋 | 一种蒜苔酱及其制备工艺 |
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