CN107232377A - A kind of preparation method of the sweet dried meat of wild rice stem - Google Patents
A kind of preparation method of the sweet dried meat of wild rice stem Download PDFInfo
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- CN107232377A CN107232377A CN201710393329.2A CN201710393329A CN107232377A CN 107232377 A CN107232377 A CN 107232377A CN 201710393329 A CN201710393329 A CN 201710393329A CN 107232377 A CN107232377 A CN 107232377A
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- wild rice
- rice stem
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- sweet
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- 241000746966 Zizania Species 0.000 title claims abstract description 71
- 235000002636 Zizania aquatica Nutrition 0.000 title claims abstract description 70
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000009923 sugaring Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 4
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 239000004571 lime Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000171 quenching effect Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 244000025254 Cannabis sativa Species 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000006506 Brasenia schreberi Nutrition 0.000 description 1
- 244000267222 Brasenia schreberi Species 0.000 description 1
- 244000183914 Dianthus superbus Species 0.000 description 1
- 235000013535 Dianthus superbus Nutrition 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method of the sweet dried meat of wild rice stem, belong to food processing field.It is characterized in that：Using sorting, → cleaning → cuts → precooked → → candy → processing process packed of liming → sugar leaching.Beneficial effect：Product transparent flexible of the present invention, fragrant and sweet agreeable to the taste rich in toughness, meat exquisiteness is tender and crisp, nutritious with the sweet local flavor of wild rice stem delicate fragrance；This product is not only tasty, nutritious, supplemented with the nutriment of needed by human body, has effects that clearing heat and detoxicating, defaecation of quenching one's thirst, healthy and strong body, beauty treatment, fat reduction, is the health preserving health-care food of a kind of low sugar, low fat.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of the sweet dried meat of wild rice stem.
Background technology
Wild rice stem also known as hay root, wild rice wild rice stem, hay dish, wormwood artemisia bar etc., are grass family water plant, are grown in lakes and marhshes paddy field, point
All parts of the country are distributed in, are many using southern each province.The edible wild rice stem of China is with a long history, just on the books before more than 2000 years,《You
It is refined to release grass》Middle note has " fringed pink like native bacterium, in raw wild rice grass ", and " wild rice grass " therein is wild rice stem now.Wild rice stem is that China is peculiar
Aquatic vegetable, be of high nutritive value, delicious flavour is always listed as the big famous dish in the south of the River three with perch, water shield.Wild rice stem energy heat-clearing solution
Poison, defaecation of quenching one's thirst, there is higher medical value.Wild rice stem is sweet cold, and property is slided and sharp, can diuresis dispel water, auxiliary treatment four limbs edema,
The diseases such as difficult urination, but can clear heat solution it is tired and quench the thirst, summer is edible particularly suitable, can clearing away heat and loosing the bowels, relieving restlessness relieves the effect of alcohol, moreover it is possible to release
Wine poison, controls and drunk does not wake up.Wild rice stem can supplement the nutriment of human body containing more carbohydrate, protein, fat etc., have
There is healthy and strong body.Wild rice stem heat is low, moisture is high, and satiety is tended to have after food, the fat-reducing good merchantable brand liked as people, wild rice stem
In can remove internal active oxygen containing beans alcohol, suppress tyrosinase activity, so as to prevent melanin from generating, it can also soften
The cuticula of skin surface, makes skin lubrication fine and smooth.
The growth cycle of wild rice stem is short, and not storage endurance, and the synthesis to wild rice stem raw material can be realized for being processed into the sweet dried meat of wild rice stem
Utilize, be easy to storage, improve its economic value and nutritive value.
The content of the invention
Present invention aim to address wild rice stem not storage endurance the problem of there is provided a kind of preparation method of the sweet dried meat of wild rice stem.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of the sweet dried meat of wild rice stem, it is characterised in that：Using sorting, → cleaning → cuts → precooked → liming → sugar leaching
The processing process of → candy → packaging, concrete operation step is：
（1）Sorting：From form is complete, fine and tender taste, internode be short, the second best in quality wild rice stem is raw material；（2）Cleaning：Use flowing water
Clear water is cleaned, it is to avoid wild rice stem bar fractures；
（3）Slitting：Wild rice stem is cut into long 3cm, thick 0.5cm strip with stainless steel knife；
（4）Precook：The aqueous solution containing 0.12% malic acid is boiled, wild rice stem is put into, boils 10 minutes and pulls out, be put into cold water
Row cooling；
（5）Liming：Wild rice stem is put into 0.05% lime aqueous solution, leaching drift 4 hours carries out cure process, treats that wild rice stem turns yellow, puts
Enter in clear water and rinse 1 hour, drain away the water；
（6）Sugar leaching：In wild rice stem input cylinder, the cold fructose liquid that concentration is 36% will be added, dipping is pulled out after 3 days, draining sugar liquid；Again
It is 50% that liquid glucose is deployed into concentration, impregnates 32 hours, then pours out liquid glucose, be concentrated into sugared concentration up to 58%, wild rice stem is poured into
Boiled in liquid glucose 35 minutes, move into sugaring 24 hours in cylinder；
（7）It is candy：The liquid glucose of bleeding is entered into pot, appropriate brown sugar is added, makes sugared concentration up to 62%, when boiling to temperature up to 100 DEG C, plus
Enter the wild rice stem after sugaring, cook 20 minutes, when wild rice stem bar is translucent shape, take the dish out of the pot draining sugar liquid；
（8）Packaging：Whne wild rice stem bar it is cool to 30 DEG C when, admix robiniae,flos Icing Sugar, weed out unnecessary Icing Sugar, just can pack.
Beneficial effect：Product transparent flexible of the present invention, fragrant and sweet agreeable to the taste rich in toughness, meat exquisiteness is tender and crisp, clear with wild rice stem
Fragrant sweet local flavor, it is nutritious；This product is not only tasty, nutritious, supplemented with the nutrients of needed by human body
Matter, has effects that clearing heat and detoxicating, defaecation of quenching one's thirst, healthy and strong body, beauty treatment, fat reduction, is the health care food of a kind of low sugar, low fat
Product.
Embodiment
Embodiment 1：
A kind of preparation method of the sweet dried meat of wild rice stem, concrete operation step is：
（1）Sorting：From form is complete, fine and tender taste, internode be short, the second best in quality wild rice stem is raw material；（2）Cleaning：Use flowing water
Clear water is cleaned, it is to avoid wild rice stem bar fractures；
（3）Slitting：Wild rice stem is cut into long 6cm, thick 0.8cm strip with stainless steel knife；
（4）Precook：The aqueous solution containing 0.5% citric acid is boiled, wild rice stem is put into, boils 6-7 minutes and pulls out, be put into cold water
Row cooling；
（5）Liming：Wild rice stem is put into 2.5% lime aqueous solution, leaching drift 2-4 hours carries out cure process, treats that wild rice stem turns yellow, puts
Enter in clear water and rinse 5-6 hours, drain away the water；
（6）Sugar leaching：In wild rice stem input cylinder, the cold liquid glucose that concentration is 40% will be added, dipping is pulled out after 3-5 days, draining sugar liquid；Again
It is 50% that liquid glucose is deployed into concentration, impregnates 24 hours, then pours out liquid glucose, be concentrated into sugared concentration up to 68%, wild rice stem is poured into
Boiled in liquid glucose 25-30 minutes, move into sugaring 4-5 days in cylinder；
（7）It is candy：The liquid glucose of bleeding is entered into pot, suitable amount of sucrose is added, makes sugared concentration up to 75%, when boiling to temperature up to 108 DEG C, plus
Enter the wild rice stem after sugaring, cook 60 minutes, when wild rice stem bar is translucent shape, take the dish out of the pot draining sugar liquid；
（8）Packaging：Whne wild rice stem bar it is cool to 28 DEG C when, admix candy sugar powder, weed out unnecessary Icing Sugar, just can pack.
Embodiment 2：
A kind of preparation method of the sweet dried meat of wild rice stem, concrete operation step is：
（1）Sorting：From form is complete, fine and tender taste, internode be short, the second best in quality wild rice stem is raw material；（2）Cleaning：Use flowing water
Clear water is cleaned, it is to avoid wild rice stem bar fractures；
（3）Slitting：Wild rice stem is cut into long 5cm, thick 1cm strip with stainless steel knife；
（4）Precook：The aqueous solution containing 0.25% malic acid and 0.3% citric acid is boiled, wild rice stem is put into, boils 8 minutes and pulls out, put
Enter in cold water and cooled down；
（5）Liming：Wild rice stem is put into 5% lime aqueous solution, leaching drift 1-3 hours carries out cure process, treats that wild rice stem turns yellow, is put into
Rinse 6-8 hours, drain away the water in clear water；
（6）Sugar leaching：In wild rice stem input cylinder, the cold liquid glucose that concentration is 55% will be added, dipping is pulled out after 4 days, draining sugar liquid；Again will
It is 68% that liquid glucose, which is deployed into concentration, impregnates 36 hours, then pours out liquid glucose, be concentrated into sugared concentration up to 80%, wild rice stem is poured into sugar
Boiled in liquid 50 minutes, move into sugaring 28 hours in cylinder；
（7）It is candy：The liquid glucose of bleeding is entered into pot, appropriate fructose is added, makes sugared concentration up to 85%, when boiling to temperature up to 98 DEG C, is added
Wild rice stem after sugaring, is cooked 20 minutes, when wild rice stem bar is translucent shape, take the dish out of the pot draining sugar liquid；
（8）Packaging：Whne wild rice stem bar it is cool to 30 DEG C when, admix common yam rhizome powder and powdered sugar, weed out unnecessary Icing Sugar, just can pack.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of the sweet dried meat of wild rice stem, it is characterised in that：Using sorting, → cleaning → cuts → precooked → liming → sugar
→ candy → processing process packed is soaked, concrete operation step is：
（1）Sorting：From form is complete, fine and tender taste, internode be short, the second best in quality wild rice stem is raw material；（2）Cleaning：Use flowing water
Clear water is cleaned, it is to avoid wild rice stem bar fractures；
（3）Slitting：Wild rice stem is cut into long 3cm, thick 0.5cm strip with stainless steel knife；
（4）Precook：The aqueous solution containing 0.12% malic acid is boiled, wild rice stem is put into, boils 10 minutes and pulls out, be put into cold water
Row cooling；
（5）Liming：Wild rice stem is put into 0.05% lime aqueous solution, leaching drift 4 hours carries out cure process, treats that wild rice stem turns yellow, puts
Enter in clear water and rinse 1 hour, drain away the water；
（6）Sugar leaching：In wild rice stem input cylinder, the cold fructose liquid that concentration is 36% will be added, dipping is pulled out after 3 days, draining sugar liquid；Again
It is 50% that liquid glucose is deployed into concentration, impregnates 32 hours, then pours out liquid glucose, be concentrated into sugared concentration up to 58%, wild rice stem is poured into
Boiled in liquid glucose 35 minutes, move into sugaring 24 hours in cylinder；
（7）It is candy：The liquid glucose of bleeding is entered into pot, appropriate brown sugar is added, makes sugared concentration up to 62%, when boiling to temperature up to 100 DEG C, plus
Enter the wild rice stem after sugaring, cook 20 minutes, when wild rice stem bar is translucent shape, take the dish out of the pot draining sugar liquid；
（8）Packaging：Whne wild rice stem bar it is cool to 30 DEG C when, admix robiniae,flos Icing Sugar, weed out unnecessary Icing Sugar, just can pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393329.2A CN107232377A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of the sweet dried meat of wild rice stem |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393329.2A CN107232377A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of the sweet dried meat of wild rice stem |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232377A true CN107232377A (en) | 2017-10-10 |
Family
ID=59985947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710393329.2A Withdrawn CN107232377A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of the sweet dried meat of wild rice stem |
Country Status (1)
| Country | Link |
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| CN (1) | CN107232377A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431253A (en) * | 2014-12-11 | 2015-03-25 | 彭超昀莉 | Preparation method of nutritional candied asparagus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105053481A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Making method of preserved honeydew water bamboos |
| CN105166266A (en) * | 2015-08-11 | 2015-12-23 | 卢国孝 | Processing method for nutritional preserved Zizania latifolia |
-
2017
- 2017-05-27 CN CN201710393329.2A patent/CN107232377A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431253A (en) * | 2014-12-11 | 2015-03-25 | 彭超昀莉 | Preparation method of nutritional candied asparagus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105166266A (en) * | 2015-08-11 | 2015-12-23 | 卢国孝 | Processing method for nutritional preserved Zizania latifolia |
| CN105053481A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Making method of preserved honeydew water bamboos |
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Application publication date: 20171010 |