CN107751792A - 板栗鲜肉粽的制备方法 - Google Patents
板栗鲜肉粽的制备方法 Download PDFInfo
- Publication number
- CN107751792A CN107751792A CN201710918113.3A CN201710918113A CN107751792A CN 107751792 A CN107751792 A CN 107751792A CN 201710918113 A CN201710918113 A CN 201710918113A CN 107751792 A CN107751792 A CN 107751792A
- Authority
- CN
- China
- Prior art keywords
- rice
- zongzi
- pudding
- chinese chestnut
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 74
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 39
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 240000004957 Castanea mollissima Species 0.000 title claims abstract 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 81
- 235000009566 rice Nutrition 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000009835 boiling Methods 0.000 claims abstract description 14
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 12
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000001632 sodium acetate Substances 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 6
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 9
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 16
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 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 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(e)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 125000003275 alpha amino acid group Chemical group 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 238000007654 immersion Methods 0.000 abstract description 7
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 239000003337 fertilizer Substances 0.000 abstract description 3
- 206010067482 No adverse event Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 72
- 229920003266 Leaf® Polymers 0.000 description 41
- 244000136475 Aleurites moluccana Species 0.000 description 23
- 238000011156 evaluation Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 150000001413 amino acids Chemical group 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 2
- 241001070941 Castanea Species 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FJVAQLJNTSUQPY-CIUDSAMLSA-N Ala-Ala-Lys Chemical compound C[C@H](N)C(=O)N[C@@H](C)C(=O)N[C@H](C(O)=O)CCCCN FJVAQLJNTSUQPY-CIUDSAMLSA-N 0.000 description 1
- QHASENCZLDHBGX-ONGXEEELSA-N Ala-Gly-Phe Chemical compound C[C@H](N)C(=O)NCC(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 QHASENCZLDHBGX-ONGXEEELSA-N 0.000 description 1
- HYIDEIQUCBKIPL-CQDKDKBSSA-N Ala-Phe-His Chemical compound C[C@@H](C(=O)N[C@@H](CC1=CC=CC=C1)C(=O)N[C@@H](CC2=CN=CN2)C(=O)O)N HYIDEIQUCBKIPL-CQDKDKBSSA-N 0.000 description 1
- DCVYRWFAMZFSDA-ZLUOBGJFSA-N Ala-Ser-Ala Chemical compound [H]N[C@@H](C)C(=O)N[C@@H](CO)C(=O)N[C@@H](C)C(O)=O DCVYRWFAMZFSDA-ZLUOBGJFSA-N 0.000 description 1
- ISCYZXFOCXWUJU-KZVJFYERSA-N Ala-Thr-Met Chemical compound [H]N[C@@H](C)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CCSC)C(O)=O ISCYZXFOCXWUJU-KZVJFYERSA-N 0.000 description 1
- RWDVGVPHEWOZMO-GUBZILKMSA-N Arg-Cys-Val Chemical compound CC(C)[C@H](NC(=O)[C@H](CS)NC(=O)[C@@H](N)CCCNC(N)=N)C(O)=O RWDVGVPHEWOZMO-GUBZILKMSA-N 0.000 description 1
- QHUOOCKNNURZSL-IHRRRGAJSA-N Arg-Tyr-Ser Chemical compound [H]N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CO)C(O)=O QHUOOCKNNURZSL-IHRRRGAJSA-N 0.000 description 1
- AKEBUSZTMQLNIX-UWJYBYFXSA-N Asn-Ala-Tyr Chemical compound C[C@@H](C(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)O)NC(=O)[C@H](CC(=O)N)N AKEBUSZTMQLNIX-UWJYBYFXSA-N 0.000 description 1
- KVMPVNGOKHTUHZ-GCJQMDKQSA-N Asp-Ala-Thr Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H](C)C(=O)N[C@@H]([C@@H](C)O)C(O)=O KVMPVNGOKHTUHZ-GCJQMDKQSA-N 0.000 description 1
- JJQGZGOEDSSHTE-FOHZUACHSA-N Asp-Thr-Gly Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H]([C@@H](C)O)C(=O)NCC(O)=O JJQGZGOEDSSHTE-FOHZUACHSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- UXUSHQYYQCZWET-WDSKDSINSA-N Cys-Glu-Gly Chemical compound [H]N[C@@H](CS)C(=O)N[C@@H](CCC(O)=O)C(=O)NCC(O)=O UXUSHQYYQCZWET-WDSKDSINSA-N 0.000 description 1
- UQHYQYXOLIYNSR-CUJWVEQBSA-N Cys-His-Thr Chemical compound C[C@H]([C@@H](C(=O)O)NC(=O)[C@H](CC1=CN=CN1)NC(=O)[C@H](CS)N)O UQHYQYXOLIYNSR-CUJWVEQBSA-N 0.000 description 1
- VFGADOJXRLWTBU-JBDRJPRFSA-N Cys-Ile-Ser Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CO)C(=O)O)NC(=O)[C@H](CS)N VFGADOJXRLWTBU-JBDRJPRFSA-N 0.000 description 1
- UGPCUUWZXRMCIJ-KKUMJFAQSA-N Cys-Tyr-Leu Chemical compound CC(C)C[C@@H](C(=O)O)NC(=O)[C@H](CC1=CC=C(C=C1)O)NC(=O)[C@H](CS)N UGPCUUWZXRMCIJ-KKUMJFAQSA-N 0.000 description 1
- PCBBLFVHTYNQGG-LAEOZQHASA-N Glu-Asn-Val Chemical compound CC(C)[C@@H](C(=O)O)NC(=O)[C@H](CC(=O)N)NC(=O)[C@H](CCC(=O)O)N PCBBLFVHTYNQGG-LAEOZQHASA-N 0.000 description 1
- QCTLGOYODITHPQ-WHFBIAKZSA-N Gly-Cys-Ser Chemical compound [H]NCC(=O)N[C@@H](CS)C(=O)N[C@@H](CO)C(O)=O QCTLGOYODITHPQ-WHFBIAKZSA-N 0.000 description 1
- MHXKHKWHPNETGG-QWRGUYRKSA-N Gly-Lys-Leu Chemical compound [H]NCC(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(O)=O MHXKHKWHPNETGG-QWRGUYRKSA-N 0.000 description 1
- SCJJPCQUJYPHRZ-BQBZGAKWSA-N Gly-Pro-Asn Chemical compound NCC(=O)N1CCC[C@H]1C(=O)N[C@@H](CC(N)=O)C(O)=O SCJJPCQUJYPHRZ-BQBZGAKWSA-N 0.000 description 1
- HFPVRZWORNJRRC-UWVGGRQHSA-N Gly-Pro-Leu Chemical compound CC(C)C[C@@H](C(O)=O)NC(=O)[C@@H]1CCCN1C(=O)CN HFPVRZWORNJRRC-UWVGGRQHSA-N 0.000 description 1
- LOXMWQOKYBGCHF-JBDRJPRFSA-N Ile-Cys-Ala Chemical compound CC[C@H](C)[C@H](N)C(=O)N[C@@H](CS)C(=O)N[C@@H](C)C(O)=O LOXMWQOKYBGCHF-JBDRJPRFSA-N 0.000 description 1
- SVZFKLBRCYCIIY-CYDGBPFRSA-N Ile-Pro-Arg Chemical compound CC[C@H](C)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CCCNC(N)=N)C(O)=O SVZFKLBRCYCIIY-CYDGBPFRSA-N 0.000 description 1
- 241000755540 Indocalamus Species 0.000 description 1
- WRLPVDVHNWSSCL-MELADBBJSA-N Leu-His-Pro Chemical compound CC(C)C[C@@H](C(=O)N[C@@H](CC1=CN=CN1)C(=O)N2CCC[C@@H]2C(=O)O)N WRLPVDVHNWSSCL-MELADBBJSA-N 0.000 description 1
- VJGQRELPQWNURN-JYJNAYRXSA-N Leu-Tyr-Glu Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CCC(O)=O)C(O)=O VJGQRELPQWNURN-JYJNAYRXSA-N 0.000 description 1
- GGNOBVSOZPHLCE-GUBZILKMSA-N Lys-Gln-Asp Chemical compound NCCCC[C@H](N)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(O)=O)C(O)=O GGNOBVSOZPHLCE-GUBZILKMSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000143233 Mytilus coruscus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AEEQKUDWJGOFQI-SRVKXCTJSA-N Phe-Cys-Cys Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)N[C@@H](CS)C(=O)N[C@@H](CS)C(=O)O)N AEEQKUDWJGOFQI-SRVKXCTJSA-N 0.000 description 1
- DBNGDEAQXGFGRA-ACRUOGEOSA-N Phe-Tyr-Lys Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)N[C@@H](CC2=CC=C(C=C2)O)C(=O)N[C@@H](CCCCN)C(=O)O)N DBNGDEAQXGFGRA-ACRUOGEOSA-N 0.000 description 1
- APZNYJFGVAGFCF-JYJNAYRXSA-N Phe-Val-Val Chemical compound CC(C)[C@H](NC(=O)[C@@H](NC(=O)[C@@H](N)Cc1ccccc1)C(C)C)C(O)=O APZNYJFGVAGFCF-JYJNAYRXSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- XJDMUQCLVSCRSJ-VZFHVOOUSA-N Ser-Thr-Ala Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](C)C(O)=O XJDMUQCLVSCRSJ-VZFHVOOUSA-N 0.000 description 1
- XPVIVVLLLOFBRH-XIRDDKMYSA-N Ser-Trp-Lys Chemical compound NCCCC[C@H](NC(=O)[C@H](Cc1c[nH]c2ccccc12)NC(=O)[C@@H](N)CO)C(O)=O XPVIVVLLLOFBRH-XIRDDKMYSA-N 0.000 description 1
- NOWXWJLVGTVJKM-PBCZWWQYSA-N Thr-Asp-His Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)N)O NOWXWJLVGTVJKM-PBCZWWQYSA-N 0.000 description 1
- HEJJDUDEHLPDAW-CUJWVEQBSA-N Thr-His-Cys Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](CC1=CN=CN1)C(=O)N[C@@H](CS)C(=O)O)N)O HEJJDUDEHLPDAW-CUJWVEQBSA-N 0.000 description 1
- CTDPLKMBVALCGN-JSGCOSHPSA-N Tyr-Gly-Val Chemical compound [H]N[C@@H](CC1=CC=C(O)C=C1)C(=O)NCC(=O)N[C@@H](C(C)C)C(O)=O CTDPLKMBVALCGN-JSGCOSHPSA-N 0.000 description 1
- KGSDLCMCDFETHU-YESZJQIVSA-N Tyr-Lys-Pro Chemical compound C1C[C@@H](N(C1)C(=O)[C@H](CCCCN)NC(=O)[C@H](CC2=CC=C(C=C2)O)N)C(=O)O KGSDLCMCDFETHU-YESZJQIVSA-N 0.000 description 1
- XJFXZQKJQGYFMM-GUBZILKMSA-N Val-Cys-Val Chemical compound CC(C)[C@@H](C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)O)N XJFXZQKJQGYFMM-GUBZILKMSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 108010045350 alanyl-tyrosyl-alanine Proteins 0.000 description 1
- 108010041407 alanylaspartic acid Proteins 0.000 description 1
- KOSRFJWDECSPRO-UHFFFAOYSA-N alpha-L-glutamyl-L-glutamic acid Natural products OC(=O)CCC(N)C(=O)NC(CCC(O)=O)C(O)=O KOSRFJWDECSPRO-UHFFFAOYSA-N 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 108010016616 cysteinylglycine Proteins 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 108010055341 glutamyl-glutamic acid Proteins 0.000 description 1
- 108010040030 histidinoalanine Proteins 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 108010073969 valyllysine Proteins 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
Abstract
本发明公开了板栗鲜肉粽的制备方法，包括粽叶预处理、糯米浸泡、肉块准备、包制、预煮、冷水浸泡、杀菌与速冻，具体步骤为：将粽叶洗净放入碳酸钠水溶液中沸腾煮，清洗晾干；将干净糯米加水浸泡，沥干，再加入双乙酸钠；将鲜肉切成块，腌制；取两片粽叶，加入糯米、肉块和板栗，包裹，捆扎；将粽子投入沸水中预煮；预煮后投入水中浸泡，真空包装；最后将粽子杀菌，真空冷却，速冻，即可得板栗鲜肉粽。有益效果为：本发明制备方法简单可行，生产效率高，能耗低，对环境无不良影响，适用于工业化生产，易于推广；该制备方法得到的粽子香味独特、糯而不糊、肥而不腻、营养丰富、美味可口，贮藏期和货架期较长，糯米不沾粽叶。
Description
技术领域
本发明涉及食品加工领域，特别涉及板栗鲜肉粽的制备方法。
背景技术
粽子是使用芦苇叶或箬叶包裹上糯米和其他辅料，然后放入水中煮熟即可。粽子作为中华传统美食代表之一，相传源于汉朝，且与纪念古代诗人屈原投江有关，是端午节期间的应景食品之一，它还是我国历史上迄今为止文化积淀最深厚的传统食品，端午节吃粽子，这已成为我国人民亘古不变的传统习俗。每年的五月初五端午节，各家各户都要泡糯米、洗粽叶、包粽子，种类花色众多。北方多为甜味，主要是红枣、豆沙粽子等；南方多是咸味，主要有火腿、豆沙、鲜肉、蛋黄粽子等。近几年以来，粽子产业规模每年都在大幅度递增，粽子行业队伍不断壮大，结构进一步优化，加工技术有了一定程度的提高，但同时也面临着诸多困难和问题，如原辅材料、劳动力成本大幅度上涨，全行业的产业集中度不高，标准化生产程度低，科技含量较低等。目前我国粽子生产仍采用手工包制，生产效率低、质量不稳定，水分含量难控制，容易出现保质期不长、胀包等质量问题，同时某些厂家为了保证杀菌质量，延长杀菌时间，使粽子受热过度，影响粽子的品质，浪费能量。因此，如何把握粽子制备过程中的主要步骤：蒸煮和杀菌，提高粽子的口感和保质期，是粽子产业面临的主要问题之一，是实现粽子产业的可持续发展必须要解决的问题。
现有技术如授权公告号为CN 103637077 B的中国发明专利，公开了一种粽子及其制作方法，按重量份数计，该粽子由以下原料制成：20-40份糯米、1-3份鲜肉、2-5份椰子肉、1-3份食盐、5-10份大蒜油、1-3份白糖、1-2份胡椒粉、1-3份酱油、1-2份耗油、0.2-0.5份草寇的茎、0.0002-0.0003份沙姜和1-2份粽叶。一种粽子的制作方法，包括以下步骤：准备粽叶；制作馅料；制作生粽子；制作熟粽子。本发明提供的一种粽子容易消化吸收，该制作方法能够使得粽子具有独特的椰子肉的清香和鲜肉的浓郁香味，容易消化吸收。但是该粽子的保质期短，不适合工业化生产。
发明内容
本发明的目的在于提供一种制备方法简单可行，生产效率高，能耗低，适用于工业化生产，粽子口感佳，糯米不沾粽叶，食用方便的板栗鲜肉粽的制备方法。
本发明针对上述技术中提到的问题，采取的技术方案为：
板栗鲜肉粽的制备方法，包括粽叶预处理、糯米浸泡、肉块准备、包制、预煮、冷水浸泡、杀菌与速冻，制备方法的具体步骤为：
粽叶预处理：将粽叶洗净放入碳酸钠浓度为0.012-0.015%的水溶液中，沸腾煮18-25min，清洗晾干，备用，该步骤不仅能够对粽子叶进行消毒杀菌、软化粽叶的叶纤维，使其不折断，而且能使得粽叶的表面更加光滑，进而可以减少糯米的对粽叶表面的粘黏性，同时不影响粽叶中香气成分物质，使粽叶中的香气成分依旧能进入到粽子中，提高粽子的香味；
糯米浸泡：将糯米淘洗干净，按米水重量比为1:1.8-2.3加水，再水中含有糯米重量0.022-0.025%的功能蛋白，浸泡50-70min，沥干，再加入糯米重量0.08-0.1%的双乙酸钠，混合均匀，备用，该步骤不仅能去除糯米表面产生异味物质，而且能最大限度保留糯米的风味物质，同时使其含水量达到最佳值，使得糯米在糊化后颗粒间的结合更加紧致，口感更具有韧性，此外还能使得糯米不沾粽叶，提高粽子的质量；
肉块准备：将鲜肉切成10-15g/块，然后将肉块用调味剂腌制1-2h，备用，调味剂的成分及其重量份为：料酒5-8份、盐1-2份、五香粉2-3份、酱油1.5-2.3份、白糖2-3份、米酒3.7-4.6份、异抗坏血酸2.4-2.8份、肉桂酸钾1.8-2.2份，异抗坏血酸中L-异抗坏血酸和D-异抗坏血酸的重量比为1.23-1.35:100，该异抗坏血酸中L-异抗坏血酸的合理含量可增大异抗坏血酸清除自由基·O2和OH·的能力，能更好地抑制氧化酶的活性，有效地防止鲜肉的氧化作用，提高馅料的稳定性，进而延长粽子的货架期，该调味剂不仅能去除鲜肉的腥膻味、抑制鲜肉内的细菌、提升鲜肉的口味品质，而且能延长鲜肉馅料的保质期，同时该调味剂安全系数高，使用方便，可循环利用3-5次；
包制：取两片粽叶折叠成锥形后置于模具中，加入重量比为5-7:1:0.5-0.7的糯米、肉块和板栗仁，板栗和肉块放入粽子中心位置，包裹，捆扎，备用，该步骤先将一半糯米放入粽叶，在加入肉块，然后盖上剩余的糯米，然后用粽叶将粽子包裹严密呈四角型，用线在粽子身上捆七圈，七圈要在粽子身上均匀分布，打成死结，包制好的粽子应尽快熟制，停滞时间不得超过2小时，否则会影响粽子的质量；
预煮：将包制好的粽子投入沸水中预煮25-30min，即可，该步骤中粽子在预煮前期随着大量的高温水进入粽子的内部，粽子的中心温度迅速增高，达到了糯米的糊化温度，预煮结束后可使粽子中的水分含量达到预煮的最大值，粽子的中心温度达到最高，同时使保证板栗不能熟化，以免影响粽子的口感和板栗的香味；
冷水浸泡：预煮后的粽子投入20-30℃的水中浸泡13-17min，然后将粽子装入真空蒸煮袋中包装，备用，将预煮后粽子投入冷水中后，粽子表面已经糊化的糯米层遇冷收缩，使得表层糯米间空隙增大，水分更容易进入粽子，同时粽子中心温度依然高于糯米的糊化温度，可以继续糊化，浸泡结束后，粽子的中心温度低于糯米的糊化温度，水分含量达到最大值，同时也能使板栗的温度快速降下来；
杀菌与速冻：将真空包装后的粽子杀菌25-30min，将粽子取出后真空冷却至20-30℃，然后在-30至-35℃下速冻30-40min，即可得板栗鲜肉粽，该步骤杀菌彻底，同时随着杀菌的进行，粽子温度不断上升，粽子的糊化度不断上升，直至杀菌结束，使得粽子的最终糊化度能够满足粽子熟化的要求，真空冷却具有冷却速率高、冷却均匀、冷却过程易于控制、能耗低的优势，还可以杀菌或者抑制细菌的繁殖，延长粽子的贮藏期和货架期，该粽子香味独特，糯而不糊，肥而不腻，营养丰富，美味可口。
上述功能蛋白的氨基酸序列为：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS，水浸泡可以去除掉表面的糠层，减少变质脂肪酸等产生异味物质，但是会使糯米表面结构出现裂缝和空隙，而该功能蛋白的加入可以保护糯米表面结构的紧密型不被破坏，使糯米内的风味物质能保持下来，还能使糯米在蒸煮过程中不容易吸附粽叶的颜色，保持糯米的口感和色泽，而且该功能蛋白还能够助于糯米快速去除掉表面的糠层，使其吸水率能快速达到稳定值，使得糯米在蒸煮时充分糊化，抑制其回生，提高粽子的质量。
与现有技术相比，本发明的优点在于：1）本发明制备方法简单可行，生产效率高，能耗低，对环境无不良影响，适用于工业化生产，易于推广；2）该制备方法使糯米表面结构的紧密型不被破坏，风味物质能保持下来，且糯米颗粒间的结合更加紧致，口感更具有韧性；3）该制备方法利用粽子的含水率和中心温度，合理安排各个步骤，不仅使生产粽子的能耗达到最低值，而且缩短粽子的制备时间，提高粽子的口感；4）该制备方法得到的粽子香味独特、糯而不糊、肥而不腻、营养丰富、美味可口，粽子的贮藏期和货架期较长，糯米不沾粽叶，食用方便，易于被消费者接受。
具体实施方式
下面通过实施例对本发明方案作进一步说明：
实施例1：
板栗鲜肉粽的制备方法，包括粽叶预处理、糯米浸泡、肉块准备、包制、预煮、冷水浸泡、杀菌与速冻，制备方法的具体步骤为：
1）粽叶预处理：将粽叶洗净放入碳酸钠浓度为0.015%的水溶液中，沸腾煮18min，清洗晾干，备用，该步骤不仅能够对粽子叶进行消毒杀菌、软化粽叶的叶纤维，使其不折断，而且能使得粽叶的表面更加光滑，进而可以减少糯米的对粽叶表面的粘黏性，同时不影响粽叶中香气成分物质，使粽叶中的香气成分依旧能进入到粽子中，提高粽子的香味；
2）糯米浸泡：将糯米淘洗干净，按米水重量比为1:2.3加水，再水中含有糯米重量0.022%的功能蛋白，浸泡70min，沥干，再加入糯米重量0.08%的双乙酸钠，混合均匀，备用，该步骤不仅能去除糯米表面产生异味物质，而且能最大限度保留糯米的风味物质，同时使其含水量达到最佳值，使得糯米在糊化后颗粒间的结合更加紧致，口感更具有韧性，此外还能使得糯米不沾粽叶，提高粽子的质量；
3）肉块准备：将鲜肉切成15g/块，然后将肉块用调味剂腌制2h，备用，调味剂的成分及其重量份为：料酒8份、盐1.8份、五香粉3份、酱油1.7份、白糖3份、米酒3.8份、异抗坏血酸2.8份、肉桂酸钾1.8份，异抗坏血酸中L-异抗坏血酸和D-异抗坏血酸的重量比为1.35:100，该异抗坏血酸中L-异抗坏血酸的合理含量可增大异抗坏血酸清除自由基·O2和OH·的能力，能更好地抑制氧化酶的活性，有效地防止鲜肉的氧化作用，提高馅料的稳定性，进而延长粽子的货架期，该调味剂不仅能去除鲜肉的腥膻味、抑制鲜肉内的细菌、提升鲜肉的口味品质，而且能延长鲜肉馅料的保质期，同时该调味剂安全系数高，使用方便，可循环利用3-5次；
4）包制：取两片粽叶折叠成锥形后置于模具中，加入重量比为7:1:0.7的糯米、肉块和板栗仁，板栗和肉块放入粽子中心位置，包裹，捆扎，备用，该步骤先将一半糯米放入粽叶，在加入肉块，然后盖上剩余的糯米，然后用粽叶将粽子包裹严密呈四角型，用线在粽子身上捆七圈，七圈要在粽子身上均匀分布，打成死结，包制好的粽子应尽快熟制，停滞时间不得超过2小时，否则会影响粽子的质量；
5）预煮：将包制好的粽子投入沸水中预煮25min，即可，该步骤中粽子在预煮前期随着大量的高温水进入粽子的内部，粽子的中心温度迅速增高，达到了糯米的糊化温度，预煮结束后可使粽子中的水分含量达到预煮的最大值，粽子的中心温度达到最高，同时使保证板栗不能熟化，以免影响粽子的口感和板栗的香味；
6）冷水浸泡：预煮后的粽子投入20℃的水中浸泡17min，然后将粽子装入真空蒸煮袋中包装，备用，将预煮后粽子投入冷水中后，粽子表面已经糊化的糯米层遇冷收缩，使得表层糯米间空隙增大，水分更容易进入粽子，同时粽子中心温度依然高于糯米的糊化温度，可以继续糊化，浸泡结束后，粽子的中心温度低于糯米的糊化温度，水分含量达到最大值，同时也能使板栗的温度快速降下来；
7）杀菌与速冻：将真空包装后的粽子杀菌25min，将粽子取出后真空冷却至30℃，然后在-35℃下速冻30min，即可得鲜肉粽，该步骤杀菌彻底，同时随着杀菌的进行，粽子温度不断上升，粽子的糊化度不断上升，直至杀菌结束，使得粽子的最终糊化度能够满足粽子熟化的要求，真空冷却具有冷却速率高、冷却均匀、冷却过程易于控制、能耗低的优势，还可以杀菌或者抑制细菌的繁殖，延长粽子的贮藏期和货架期，该粽子香味独特，糯而不糊，肥而不腻，营养丰富，美味可口。
上述功能蛋白的氨基酸序列为：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS，水浸泡可以去除掉表面的糠层，减少变质脂肪酸等产生异味物质，但是会使糯米表面结构出现裂缝和空隙，而该功能蛋白的加入可以保护糯米表面结构的紧密型不被破坏，使糯米内的风味物质能保持下来，还能使糯米在蒸煮过程中不容易吸附粽叶的颜色，保持糯米的口感和色泽，而且该功能蛋白还能够助于糯米快速去除掉表面的糠层，使其吸水率能快速达到稳定值，使得糯米在蒸煮时充分糊化，抑制其回生，提高粽子的质量。
实施例2：
板栗鲜肉粽的制备方法，制备方法的具体步骤为：
粽叶预处理：将粽叶洗净放入碳酸钠浓度为0.013%的水溶液中，沸腾煮25min，清洗晾干，备用；
糯米浸泡：将糯米淘洗干净，按米水重量比为1:1.8加水，再水中含有糯米重量0.025%的功能蛋白，浸泡55min，沥干，再加入糯米重量0.1%的双乙酸钠，混合均匀，备用，上述功能蛋白的氨基酸序列为：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS；
肉块准备：将鲜肉切成10g/块，然后将肉块用调味剂腌制1h，备用，调味剂的成分及其重量份为：料酒5份、盐2份、五香粉2份、酱油2.3份、白糖2.1份、米酒4.6份、异抗坏血酸2.4份、肉桂酸钾2.2份，异抗坏血酸中L-异抗坏血酸和D-异抗坏血酸的重量比为1.23:100；
包制：取两片粽叶折叠成锥形后置于模具中，加入重量比为5:1:0.5的糯米、肉块和板栗仁，板栗和肉块放入粽子中心位置，包裹，捆扎，备用；
预煮：将包制好的粽子投入沸水中预煮30min，即可；
冷水浸泡：预煮后的粽子投入30℃的水中浸泡13min，然后将粽子装入真空蒸煮袋中包装，备用；
杀菌与速冻：将真空包装后的粽子杀菌30min，将粽子取出后真空冷却至30℃，然后在-30℃下速冻40min，即可得鲜肉粽。
实施例3：
板栗鲜肉粽的制备方法为：将粽叶洗净放入碳酸钠浓度为0.013%的水溶液中，沸腾煮20min，清洗晾干，备用；将糯米淘洗干净，按米水重量比为1:2.0加水，再水中含有糯米重量0.024%的功能蛋白，浸泡60min，沥干，再加入糯米重量0.09%的双乙酸钠，混合均匀，备用；将鲜肉切成12g/块，然后将肉块用调味剂腌制1.5h，备用，取两片粽叶折叠成锥形后置于模具中，加入重量比为6:1:0.6的糯米、肉块和板栗仁，板栗和肉块放入粽子中心位置，包裹，捆扎，投入沸水中预煮27min，再将预煮后的粽子投入25℃的水中浸泡15min，装入真空袋中包装，杀菌27min，将粽子取出后真空冷却至25℃，然后在-32℃下速冻35min，即可得板栗鲜肉粽。上述调味剂的成分及其重量份为：料酒7份、盐1.5份、五香粉2.5份、酱油2份、白糖2.5份、米酒4.2份、异抗坏血酸2.6份、肉桂酸钾2份，其中异抗坏血酸中L-异抗坏血酸和D-异抗坏血酸的重量比为1.3:100；
实施例4：
感官评定：将实施例1、实施例2和实施例3的粽子设为试验组，普通市售板栗鲜肉粽设为对照组，煮熟后分别进行感官评定，评定小组由20人组成，依据表1的感官评价标准对产品总体质量进行感观评定，取其平均值作为感观评价结果，感官评分如表2所示。
表1：感官评价标准
表2：感官评价得分
由表2可知，本发明实施例1、实施例2和实施例3粽子的感官评分高于对照组，说明本发明制备方法制得的板栗鲜肉粽子在外观、香味、滋味和口感方面的综合效果要好于市售板栗鲜肉粽子，更易于被消费者喜爱。
本发明的操作步骤中的常规操作为本领域技术人员所熟知，在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等，均应包含在本发明的保护范围之内。
序列表
<110> 浙江青莲食品股份有限公司
<120> 板栗鲜肉粽的制备方法
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 108
<212> PRT
<213> 人工合成(Mytilus coruscus)
<400> 1
Thr Asp His Ala Ala Lys Cys Tyr Leu Leu His Pro Gly Lys Leu Cys
1 5 10 15
Val Cys Val Lys Gln Asp Asn Ala Tyr Ala Ser Ala Ile Pro Arg Asp
20 25 30
Cys His Thr Cys Glu Gly Ile Cys Ala Asp Ala Thr Ala Thr Met Asp
35 40 45
Arg Tyr Ser Asp Thr Gly Gly Pro Leu Ser Thr Ala Arg Cys Val Asn
50 55 60
Ala Phe His Phe Tyr Lys Gly Cys Ser Leu Tyr Glu Glu Asn Val Ser
65 70 75 80
Tyr Lys Pro Phe Val Val Ser Trp Lys Tyr Gly Val Ala Gly Phe Tyr
85 90 95
Thr His Cys Gly Pro Asn Phe Cys Cys Cys Ile Ser
100 105
Claims (9)
1.板栗鲜肉粽的制备方法，其特征在于：所述的制备方法包括以下步骤：
1）粽叶预处理：将粽叶放入碳酸钠水溶液中沸腾煮，清洗晾干，备用；
2）糯米浸泡：将糯米加水浸泡，沥干，再加入双乙酸钠，混合均匀，备用；
3）肉块准备：将鲜肉切成块，腌制，备用；
4）包制：将粽叶中加入糯米、肉块和板栗仁，包裹，捆扎，备用；
5）预煮：将包制好的粽子投入沸水中预煮，即可；
6）冷水浸泡：预煮后的粽子投入水中，包装，备用；
7）杀菌与速冻：将包装的粽子杀菌，真空冷却，速冻，即得板栗鲜肉粽。
2.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤2中米水重量比为1:1.8-2.3，浸泡50-70min。
3.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤2中水中含有糯米重量0.022-0.025%的功能蛋白，功能蛋白的氨基酸序列为：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS。
4.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤3中肉块重量为10-15g/块，腌制1-2h，调味剂的成分及其重量份为：料酒5-8份、盐1-2份、五香粉2-3份、酱油1.5-2.3份、白糖2-3份、米酒3.7-4.6份、异抗坏血酸2.4-2.8份、肉桂酸钾1.8-2.2份。
5.根据权利要求4所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤3中异抗坏血酸中L-异抗坏血酸和D-异抗坏血酸的重量比为1.23-1.35:100。
6.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤4中糯米、肉块和板栗仁的重量比为5-7:1:0.5-0.7。
7.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤5中预煮25-30min。
8.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤6中冷水温度为20-30℃，时间为13-17min。
9.根据权利要求1所述的板栗鲜肉粽的制备方法，其特征在于：所述的步骤7中杀菌时间为25-30min，速冻温度为-30至-35℃、时间为30-40min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710918113.3A CN107751792A (zh) | 2017-09-30 | 2017-09-30 | 板栗鲜肉粽的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710918113.3A CN107751792A (zh) | 2017-09-30 | 2017-09-30 | 板栗鲜肉粽的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751792A true CN107751792A (zh) | 2018-03-06 |
Family
ID=61266409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710918113.3A Withdrawn CN107751792A (zh) | 2017-09-30 | 2017-09-30 | 板栗鲜肉粽的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751792A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606255A (zh) * | 2018-03-29 | 2018-10-02 | 安徽霍山县五福斋食品有限公司 | 一种板栗肉粽制作配方 |
| CN112544879A (zh) * | 2020-11-10 | 2021-03-26 | 湖南瑞香食品有限责任公司 | 一种艾叶灰水粽及其制作工艺 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011188838A (ja) * | 2010-03-16 | 2011-09-29 | Chizuko Watanabe | お米団子およびその製造方法 |
| CN102696972A (zh) * | 2012-06-04 | 2012-10-03 | 华南理工大学 | 一种糯米粽子的快速生产方法 |
| CN102960585A (zh) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | 一种微波粽子的加工方法 |
| CN104012849A (zh) * | 2014-06-22 | 2014-09-03 | 吴金玉 | 一种能减少粽叶沾米的粽子及其制备方法 |
| CN107095157A (zh) * | 2017-05-12 | 2017-08-29 | 江苏长寿集团股份有限公司 | 一种火腿粽子及其加工工艺 |
-
2017
- 2017-09-30 CN CN201710918113.3A patent/CN107751792A/zh not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011188838A (ja) * | 2010-03-16 | 2011-09-29 | Chizuko Watanabe | お米団子およびその製造方法 |
| CN102960585A (zh) * | 2012-03-06 | 2013-03-13 | 浙江青莲食品股份有限公司 | 一种微波粽子的加工方法 |
| CN102696972A (zh) * | 2012-06-04 | 2012-10-03 | 华南理工大学 | 一种糯米粽子的快速生产方法 |
| CN104012849A (zh) * | 2014-06-22 | 2014-09-03 | 吴金玉 | 一种能减少粽叶沾米的粽子及其制备方法 |
| CN107095157A (zh) * | 2017-05-12 | 2017-08-29 | 江苏长寿集团股份有限公司 | 一种火腿粽子及其加工工艺 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606255A (zh) * | 2018-03-29 | 2018-10-02 | 安徽霍山县五福斋食品有限公司 | 一种板栗肉粽制作配方 |
| CN112544879A (zh) * | 2020-11-10 | 2021-03-26 | 湖南瑞香食品有限责任公司 | 一种艾叶灰水粽及其制作工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495120A (zh) | 玉米鲜肉粽的制备方法 | |
| CN107625024A (zh) | 蛋黄鲜肉粽的制备方法 | |
| CN103584144A (zh) | 一种红豆鸡爪及其制备方法 | |
| CN104305155B (zh) | 一种白牛肝菌鸡肉酱及其制备方法 | |
| CN101536760B (zh) | 一种蘘荷泡菜的加工方法 | |
| KR101011177B1 (ko) | 뽕잎 장아찌 제조방법 | |
| CN105661350A (zh) | 一种风味酱鸭的制作方法 | |
| CN106974213A (zh) | 一种即食鲢鱼片的制备方法 | |
| CN107751792A (zh) | 板栗鲜肉粽的制备方法 | |
| CN101416692A (zh) | 全素多味果酱制作技术 | |
| CN102845761A (zh) | 一种富硒烧鹅制作方法 | |
| KR20110136659A (ko) | 꾸지뽕을 이용한 고추장 제조방법 | |
| KR20080065220A (ko) | 마늘 가식부 전체를 이용한 마늘 장류의 상업적 제조방법 | |
| CN107509953A (zh) | 五花肉粽的制备方法 | |
| CN107751791A (zh) | 青豆鲜肉粽的制备方法 | |
| CN105595228A (zh) | 一种鱼的制作方法 | |
| KR101642343B1 (ko) | 황태 통조림 가공을 위한 황태 전처리 방법 및 그로부터 제조된 황태 통조림 | |
| CN103704601A (zh) | 一种食用菌面条及其制备方法 | |
| CN102845762A (zh) | 一种富硒烧鸡制作方法 | |
| CN103584149A (zh) | 一种红豆鸡肉及其制备方法 | |
| CN112617125A (zh) | 一种卤鸡腿的制作方法 | |
| CN105661380A (zh) | 一种枳实风味荸荠鲳鱼鱼松 | |
| CN104757524A (zh) | 一种花菇肉脯的制作方法 | |
| KR101709234B1 (ko) | 덖은 연잎 가루를 첨가한 고추장 소스 굴비의 제조방법 | |
| KR102057694B1 (ko) | 벌화분 쨈을 포함하는 무김치 양념 및 이를 이용한 무김치의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180306 |