CN107440050A - 一种甜辣番茄味油炸板栗块的制备方法 - Google Patents
一种甜辣番茄味油炸板栗块的制备方法 Download PDFInfo
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Abstract
本发明公开了一种甜辣番茄味油炸板栗块的制备方法，将辣椒去柄清洗后进行热烫后剁碎，与食用盐、葡萄糖一起进行粉碎，加入番茄酱混合后，低温发酵后与其他调味辅料混合后得调味料，之后将板栗放贮藏去壳、去衣后泡水切块，与调味料共煮，制备面衣将板栗块包裹面衣后，进行油炸脱油后，冷却包装，既得所述的甜辣番茄味油炸板栗块。本发明制备的板栗块不仅营养丰富，美味可口、风味独特，对人体具有极大的好处，且保存时间长，产品形状完整。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种甜辣番茄味油炸板栗块的制备方法。
背景技术
辣椒是新疆农业的红色产业之一，种植历史悠久，属茄科植物。茄科类蔬类含有丰富的维生素，矿物质，有机酸和碳水化合物、蛋白质等。辣椒含维生素C最高。在蔬菜中居首位。在蔬菜中，每百克含VC100 mg 以上的只有辣椒。在所有水果中，也只有沙田柚和鲜枣等能与辣椒相媲美。所以经常吃辣椒可作为VC缺乏症的食疗之用。
番茄中含有大量的维生素C，有生沣止渴，健胃消食，凉血平肝，清热解毒，降低血压之功效，对高血压、肾脏病人有良好的辅助治疗作用；番茄红素含有对心血管具有保护作用的维生素和矿物质元素，能减少心脏病的发作。传统番茄制品主要有番茄酱、整番茄罐头、番茄沙司、番茄汁、番茄饮料、番茄脯和番茄软糖等。随着科学技术的发展，又有许多新的番茄制品被开发出来，如番茄红素、番茄膳食纤维、番茄籽蛋白和番茄籽油等。而番茄酱仍是最主要的番茄制品
板栗俗称栗子，又名锥栗、瑰栗、毛栗、风栗，属山毛榉科，其除含有丰富的淀粉、蛋白质、脂肪外，还含有多种维生素及钙、磷、铁、锌、钨等微量元素，因而具有重要的营养保健及药理作用，有益气补血、补肾厚肠、调脾养肝等食疗作用。尽管板栗的营养和药用价值很高，但传统的加工方法过于简单粗犷，市面上的板栗仍以鲜销、糖炒板栗、板栗罐头为主，导致优质的板栗资源没能得到充分合理的利用。目前，由于国内贮藏保鲜板栗的设施及技术还很难满足其需要，使板栗采收后腐烂变质严重。油炸膨化产品在风味和色泽上有优势，同时赋予板栗良好的酥脆性，因此油炸膨化产品可用作生产膨化食品。
发明内容
本发明提供一种甜辣番茄味油炸板栗块的制备方法，本发明制备的板栗块不仅营养丰富，美味可口、风味独特，对人体具有极大的好处，且保存时间长，产品形状完整。
本发明是通过以下技术方案实现的：
一种甜辣番茄味油炸板栗块的制备方法，其特征在于，包括以下步骤：
（1）甜辣番茄酱的制备
将5-15重量份辣椒，人工去柄，用的双氧水清洗后用流动水清水，70-80℃热水中浸烫2-3分钟后，去籽剁碎，放入2-5重量份食用盐与5-8重量份葡萄糖进行粉碎5-10分钟后，与5-8重量份的番茄酱进行混合后，密封后阴凉处低温发酵4-5天，待用；
（2）调味料的制备
将步骤（1）所得物中加入0.05-0.1重量份苯甲酸钠、0.1-0.2重量份的柠檬酸、2-3重量份胡椒混合均匀后，待用；
（3）板栗仁冷藏切块与共煮
将25-30重量份的筛选后的板栗放置在冷库中低温贮藏15-35天后，将板栗从冷库中取出，去皮去壳后，浸泡在水中8-12小时，然后将板栗仁进行切块，加入20-30重量份步骤（2）所得的物料中进行煮制15-25分钟后，静置放置12-36小时后，待用；
（4）面衣制备与包裹
将5-15重量份面粉、2-3重量份淀粉、2-3重量份面包粉、1-2泡打粉与剩余步骤（2）所得调料加入10-20重量份水进行搅拌均匀后，将步骤（3）所得的板栗切块加入后，保证板栗切块外表与面衣全部接触，浸没5-10s，后缓慢取出，包裹面衣后，待用；
（5）油炸与脱油
将步骤（4）所得板栗块在真空度为的条件下，进行真空油炸，油温度为170-190℃油炸50-80s，油炸完毕，将油炸篮提升，进行离心脱油，冷却后进行充氮包装，既得所述的甜辣番茄味油炸板栗块。
所述筛选的标准处理为新鲜饱满，色泽白而光亮，无霉点、虫蛀。
所述去皮去壳为将板栗置于沸水中热烫后捞出后用刀切开，并将板栗肉置于冷水中，冷却后去壳。
本发明的优点是：
本发明将辣椒去柄清洗后进行热烫后剁碎，与食用盐、葡萄糖一起进行粉碎，加入番茄酱混合后，低温发酵后与其他调味辅料混合后得调味料，之后将板栗放贮藏去壳、去衣后泡水切块，与调味料共煮，制备面衣将板栗块包裹面衣后，进行油炸脱油后，冷却包装，既得所述的甜辣番茄味油炸板栗块。本发明将辣椒进行热烫具有灭酶灭菌作用，之后加盐糖与番茄酱密封发酵，可以使得原料混合更为均匀，低温发酵效果更好，减少发酵周期，其他物料可以满足不同人群对口味的要求，板栗经过低温贮藏，抑制采后板栗的呼吸速率，同时使得板栗中可溶性糖成分的含量提高，面衣具有一定的黏度，包裹板栗块后可固定油炸后产品最终的形状，并且在油炸糊化过程中膨胀并富有弹性，充氮包装的防潮效果好，且排除空气与水分，使得油炸产品的氧化独小，更稳定的保存。本发明制备的板栗块不仅营养丰富，美味可口、风味独特，对人体具有极大的好处，且保存时间长，产品形状完整。
具体实施方式
一种甜辣番茄味油炸板栗块的制备方法，其特征在于，包括以下步骤：
（1）甜辣番茄酱的制备
将10重量份辣椒，人工去柄，用的双氧水清洗后用流动水清水，75℃热水中浸烫2.5分钟后，去籽剁碎，放入3重量份食用盐与6重量份葡萄糖进行粉碎8分钟后，与6重量份的番茄酱进行混合后，密封后阴凉处低温发酵4天，待用；
（2）调味料的制备
将步骤（1）所得物中加入0.08重量份苯甲酸钠、0.15重量份的柠檬酸、2.5重量份胡椒混合均匀后，待用；
（3）板栗仁冷藏切块与共煮
将28重量份的筛选后的板栗放置在冷库中低温贮藏20天后，将板栗从冷库中取出，去皮去壳后，浸泡在水中10小时，然后将板栗仁进行切块，加入25重量份步骤（2）所得的物料中进行煮制20分钟后，静置放置24小时后，待用；
（4）面衣制备与包裹
将10重量份面粉、2.5重量份淀粉、2.5重量份面包粉、1.5泡打粉与剩余步骤（2）所得调料加入15重量份水进行搅拌均匀后，将步骤（3）所得的板栗切块加入后，保证板栗切块外表与面衣全部接触，浸没8s，后缓慢取出，包裹面衣后，待用；
（5）油炸与脱油
将步骤（4）所得板栗块在真空度为的条件下，进行真空油炸，油温度为180℃油炸60s，油炸完毕，将油炸篮提升，进行离心脱油，冷却后进行充氮包装，既得所述的甜辣番茄味油炸板栗块。
所述筛选的标准处理为新鲜饱满，色泽白而光亮，无霉点、虫蛀。
所述去皮去壳为将板栗置于沸水中热烫后捞出后用刀切开，并将板栗肉置于冷水中，冷却后去壳。
Claims (3)
1.一种甜辣番茄味油炸板栗块的制备方法，其特征在于，包括以下步骤：
(1)甜辣番茄酱的制备
将5-15重量份辣椒，人工去柄，用的双氧水清洗后用流动水清水，70-80℃热水中浸烫2-3分钟后，去籽剁碎，放入2-5重量份食用盐与5-8重量份葡萄糖进行粉碎5-10分钟后，与5-8重量份的番茄酱进行混合后，密封后阴凉处低温发酵4-5天，待用；
（2）调味料的制备
将步骤（1）所得物中加入0.05-0.1重量份苯甲酸钠、0.1-0.2重量份的柠檬酸、2-3重量份胡椒混合均匀后，待用；
（3）板栗仁冷藏切块与共煮
将25-30重量份的筛选后的板栗放置在冷库中低温贮藏15-35天后，将板栗从冷库中取出，去皮去壳后，浸泡在水中8-12小时，然后将板栗仁进行切块，加入20-30重量份步骤（2）所得的物料中进行煮制15-25分钟后，静置放置12-36小时后，待用；
(4)面衣制备与包裹
将5-15重量份面粉、2-3重量份淀粉、2-3重量份面包粉、1-2泡打粉与剩余步骤（2）所得调料加入10-20重量份水进行搅拌均匀后，将步骤（3）所得的板栗切块加入后，保证板栗切块外表与面衣全部接触，浸没5-10s，后缓慢取出，包裹面衣后，待用；
(5)油炸与脱油
将步骤（4）所得板栗块在真空度为的条件下，进行真空油炸，油温度为170-190℃油炸50-80s，油炸完毕，将油炸篮提升，进行离心脱油，冷却后进行充氮包装，既得所述的甜辣番茄味油炸板栗块。
2.根据权利要求1所述的一种甜辣番茄味油炸板栗块的制备方法，其特征在于，所述筛选的标准处理为新鲜饱满，色泽白而光亮，无霉点、虫蛀。
3.根据权利要求1所述的一种甜辣番茄味油炸板栗块的制备方法，其特征在于，所述去皮去壳为将板栗置于沸水中热烫后捞出后用刀切开，并将板栗肉置于冷水中，冷却后去壳。
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