CN107259451A - 一种多味竹笋南瓜藤及其制作方法 - Google Patents
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Abstract
一种多味竹笋南瓜藤及其制作方法,由鲜南瓜藤、嫩竹笋、萝卜、嫩黄瓜、浸味料和腌制料组成,通过原料预处理、氽烫、冷却、干燥、浸味、调味腌制、包装而成。本发明产品营养全面,味道丰富、口感爽脆鲜美,还能改善胃口,增强食欲。该产品组分简单,原料易得,生产工艺简单,市场前景良好。
Description
技术领域
本发明涉及食品加工技术领域,具体的涉及到一种多味竹笋南瓜藤及其制作方法。
背景技术
南瓜藤,是南瓜植株的嫩藤,其含有丰富的胡萝卜素,粗纤维素等营养成分,是一年生蔓生草本,茎条达2-5m。《本草再新》上指出南瓜藤具有“平肝和胃,通经络,利血脉,滋肾水。治肝风,和血养血,调经理气,兼去诸风”的功效。
竹笋在中国自古被当作“菜中珍品”。竹笋是中国传统佳肴,味香质脆,食用和栽培历史极为悠久。《诗经》中就有“加豆之实,笋菹鱼醢”、“其籁伊何,惟笋及蒲”等诗句,表明了人民食用竹笋有2500年以至3000年的历史。中医认为竹笋味甘、微寒,无毒。在药用上具有清热化痰、益气和胃、治消渴、利水道、利膈爽胃等功效。竹笋还具有低脂肪、低糖、多纤维的特点,食用竹笋不仅能促进肠道蠕动,帮助消化,去积食,防便秘,并有预防大肠癌的功效。
萝卜作为一种常见的蔬菜,其种子、鲜根、枯根、叶皆可入药,萝卜具有止渴、助消化,枯根利二便的作用。
目前市场上的南瓜藤大多用来炒食,为此,本发明将南瓜藤与竹笋、萝卜和黄瓜进行配比并通过一系列独特的工艺,制得多味竹笋南瓜藤,不仅能提高胃口、增强食欲,还拥有爽脆鲜美的独特口感。
发明内容
本发明针对上述问题,提供了一种多味竹笋南瓜藤及其制作方法,该产品营养全面,味道丰富、口感爽脆鲜美,还能改善胃口,增强食欲。
为实现上述目的,本发明的技术方案如下:
一种多味竹笋南瓜藤及其制作方法,按重量组分计包括:主原料:鲜南瓜藤130-150份、嫩竹笋15-25份、萝卜15-25份、嫩黄瓜15-25份;浸味料:食醋30-50份、白砂糖50-70份、食盐40-50份;腌制料:食盐14-20份、白砂糖12-16份、味精3-5份、辣椒粉4-6份、花椒2-4份、生姜2-3份、大蒜1-2份、植物油6-8份。
作为优选的,原料组合由以下重量的原料组成:主原料:鲜南瓜藤140份、嫩竹笋20份、萝卜20份、嫩黄瓜20份;浸味料:食醋40份、白砂糖60份、食盐45份;腌制料:食盐17份、白砂糖14份、味精4份、辣椒粉5份、花椒3份、生姜2.5份、大蒜1.5份、植物油7份。
一种多味竹笋南瓜藤及其制作方法,该方法步骤如下:
1)原料预处理:将鲜嫩的南瓜藤去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮;再将南瓜藤和洗净后的嫩竹笋、萝卜、嫩黄瓜分别用刀切成长2-4厘米宽0.5-1.5厘米的条状;
2)汆烫:将切条后的原料放入沸水中氽烫60-120秒;
3)冷却、干燥:将氽烫后的原料捞起,迅速置3-10℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤等物料置鼓风干燥机中室温下干燥至其在手里挤压时无水分溢出即可,再置干净容器中备用;
4)浸味:将干燥后的南瓜藤等物料用浸味料浸泡4-6小时,其间每1小时翻倒一次,使其与浸液混合均匀,结束后再将其含有的液体挤干;
5) 调味腌制:将配好的腌制料倒入装有南瓜藤等物料的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制16-18天;
6) 包装:将调味腌制好的南瓜藤等物料进行常规定量真空包装即得多味竹笋南瓜藤成品。
本发明的有益效果:
本发明产品将南瓜藤和竹笋、萝卜、黄瓜通过科学配比和加工,得到的产品营养全面,味道丰富、口感爽脆鲜美,还能改善胃口,增强食欲;同时产品组分简单,原料易得,生产工艺简单,市场前景良好。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面进一步阐述本发明。
实施例1,采用下述方式配制:
一种多味竹笋南瓜藤及其制作方法,按重量组分计包括:主原料:鲜南瓜藤140份、嫩竹笋20份、萝卜20份、嫩黄瓜20份;浸味料:食醋40份、白砂糖60份、食盐45份;腌制料:食盐17份、白砂糖14份、味精4份、辣椒粉5份、花椒3份、生姜2.5份、大蒜1.5份、植物油7份。
一种多味竹笋南瓜藤及其制作方法,方法步骤如下:
1)原料预处理:将鲜嫩的南瓜藤去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮;再将南瓜藤和洗净后的嫩竹笋、萝卜、嫩黄瓜分别用刀切成长3厘米宽1厘米的条状;
2)汆烫:将切条后的原料放入沸水中氽烫90秒;
3)冷却、干燥:将氽烫后的原料捞起,迅速置6℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤等物料置鼓风干燥机中室温下干燥至其在手里挤压时无水分溢出即可,再置干净容器中备用;
4)浸味:将干燥后的南瓜藤等物料用浸味料浸泡5小时,其间每1小时翻倒一次,使其与浸液混合均匀,结束后再将其含有的液体挤干;
5) 调味腌制:将配好的腌制料倒入装有南瓜藤等物料的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制17天;
6) 包装:将调味腌制好的南瓜藤等物料进行常规定量真空包装即得多味竹笋南瓜藤成品。
实施例2,采用下述方式配制:
一种多味竹笋南瓜藤及其制作方法,按重量组分计包括:主原料:鲜南瓜藤130份、嫩竹笋15份、萝卜15份、嫩黄瓜15份;浸味料:食醋30份、白砂糖50份、食盐40份;腌制料:食盐14份、白砂糖12份、味精3份、辣椒粉4份、花椒2份、生姜2份、大蒜1份、植物油6份。
一种多味竹笋南瓜藤及其制作方法,该方法步骤如下:
1)原料预处理:将鲜嫩的南瓜藤去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮;再将南瓜藤和洗净后的嫩竹笋、萝卜、嫩黄瓜分别用刀切成长4厘米宽1.5厘米的条状;
2)汆烫:将切条后的原料放入沸水中氽烫100秒;
3)冷却、干燥:将氽烫后的原料捞起,迅速置9℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤等物料置鼓风干燥机中室温下干燥至其在手里挤压时无水分溢出即可,再置干净容器中备用;
4)浸味:将干燥后的南瓜藤等物料用浸味料浸泡6小时,其间每1小时翻倒一次,使其与浸液混合均匀,结束后再将其含有的液体挤干;
5) 调味腌制:将配好的腌制料倒入装有南瓜藤等物料的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制18天;
6) 包装:将调味腌制好的南瓜藤等物料进行常规定量真空包装即得多味竹笋南瓜藤成品。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种多味竹笋南瓜藤及其制作方法,其特征在于:按重量组分计包括:主原料:鲜南瓜藤130-150份、嫩竹笋15-25份、萝卜15-25份、嫩黄瓜15-25份;浸味料:食醋30-50份、白砂糖50-70份、食盐40-50份;腌制料:食盐14-20份、白砂糖12-16份、味精3-5份、辣椒粉4-6份、花椒2-4份、生姜2-3份、大蒜1-2份、植物油6-8份。
2.根据权利要求1所述的一种多味竹笋南瓜藤及其制作方法,其特征在于:按重量组分计包括:主原料:鲜南瓜藤140份、嫩竹笋20份、萝卜20份、嫩黄瓜20份;浸味料:食醋40份、白砂糖60份、食盐45份;腌制料:食盐17份、白砂糖14份、味精4份、辣椒粉5份、花椒3份、生姜2.5份、大蒜1.5份、植物油7份。
3.根据权利要求1-2所述的一种多味竹笋南瓜藤及其制作方法,其特征在于:包括以下步骤:
1)原料预处理:将鲜嫩的南瓜藤去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮;再将南瓜藤和洗净后的嫩竹笋、萝卜、嫩黄瓜分别用刀切成长2-4厘米宽0.5-1.5厘米的条状;
2)汆烫:将切条后的原料放入沸水中氽烫60-120秒;
3)冷却、干燥:将氽烫后的原料捞起,迅速置3-10℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤等物料置鼓风干燥机中室温下干燥至其在手里挤压时无水分溢出即可,再置干净容器中备用;
4)浸味:将干燥后的南瓜藤等物料用浸味料浸泡4-6小时,其间每1小时翻倒一次,使其与浸液混合均匀,结束后再将其含有的液体挤干;
5) 调味腌制:将配好的腌制料倒入装有南瓜藤等物料的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制16-18天;
6) 包装:将调味腌制好的南瓜藤等物料进行常规定量真空包装即得多味竹笋南瓜藤成品。
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CN104323179A (zh) * | 2014-10-31 | 2015-02-04 | 重庆市包黑子食品有限公司 | 一种南瓜鲜笋的加工方法 |
CN106107735A (zh) * | 2016-08-04 | 2016-11-16 | 陈光涛 | 一种风味南瓜藤的制备方法 |
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