CN107969606A - 一种海鲜味玉米的制备方法 - Google Patents
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Abstract
本发明涉及一种海鲜味玉米的制备方法,采摘新鲜玉米棒,剥去外部表皮保留2‑3层玉米皮和玉米须,晾晒处理;以一定配比的鲜活小海鲜以及鲜青竹叶和槐花为主要原料制备海味液;采用鲜葱根须等植物原料制备调味组合物;将调味组合物和海味液按1:1的重量比混合,制成海味组合物;将海味组合物填充于玉米棒2‑3层皮之间,静置入味;最后选择先蒸后烤式鲜玉米蒸烤装置或采用常规的蒸煮和烘烤装置,控制温度和时间,制得海鲜味玉米棒。本发明方法食材营养丰富,取材方便,在制备的过程中很好地保留了各种食材的营养成分,制备的玉米产品口味独特,香甜鲜美,色泽金黄,口感鲜嫩,营养丰富,易于消化吸收,具有保健补钙和预防痛风的功效。
Description
技术领域:
本发明涉及一种鲜玉米加工方法,特别是涉及一种海鲜味玉米的制备方法。属于生物化学及食品制备技术领域。
背景技术:
玉米是禾本科玉蜀黍属一年生草本植物,在全世界广泛种植,其种植面积和总产量仅次于水稻和小麦,是重要的粮食作物和饲料作物。玉米营养丰富,味道香甜,含有丰富的蛋白质、脂肪、维生素、微量元素、纤维素等,被誉为长寿食品。玉米还是工业酒精和烧酒的主要原料。人们食用玉米的主要方法包括直接食用或者制作玉米菜肴、做玉米汁、玉米糊等。直接食用方法一般是将玉米蒸熟煮透作为主食,其口味比较单一,多食容易引起消化不良,其营养不易被吸收。目前,市场上常见的玉米一般为生玉米棒、煮熟的玉米棒、速冻玉米棒等,商品种类单一,价值较低。由于玉米深受人们喜爱,老少皆宜,开发具有高营养高价值兼有保健功效的玉米食品市场潜力巨大。
目前,现有技术加工玉米棒的方法比较单一,市面上常见的玉米棒产品口味也千篇一律,没有深度开发具有更多保健功效的玉米产品,不能满足消费者的需求。鲜活海产品具有独特的鲜美味道和丰富的营养,是受消费者欢迎和追捧的美食。本发明方法选取了市场上常见的一些鲜活小海鲜与植物原料科学搭配,研制出一种口味独特,富含营养的调味混合物的制备工艺,与玉米棒的加工工艺完美结合,在一定程度上满足了人们对美食和健康生活的更高追求,制备的产品具有多种保健功效。
发明内容:
本发明的目的在于克服现有技术的缺点,提供一种海鲜味玉米的制备方法。该方法选用鲜玉米棒为原料,利用天然海鲜和植物原料制备味美可口的烤玉米,其工艺操作简单,原料来源丰富,制备的玉米风味独特,口感鲜香,易于消化,营养丰富。
为了实现上述发明目的,本发明涉及的海鲜味玉米的制备方法,其加工工艺按照如下步骤操作:
(1)鲜玉米处理:采摘落花后15-20天的新鲜玉米棒,剥去外部表皮并保留2-3层玉米皮和玉米须,在自然阳光下控温20℃-40℃环境中晾晒2-4小时,使玉米皮去除一半的水分并使其包裹玉米穗更加紧实,得处理后的玉米棒备用;
(2)海味液制备:将清洗干净并吐沙的胶州湾鲜活蛤蜊20重量份,鲜蛎虾10重量份,海牡蛎20重量份,鲜青竹叶5重量份,新鲜采摘或者化冻的速冻槐花3-5重量份,姜汁1-2重量份,白醋1-3重量份,纯净水50重量份,混合后置于陶瓷锅内,密封后控温95℃-100℃蒸煮10-15分钟,自然冷却至常温,取出蛤蜊壳和牡蛎壳,继续开锅盖蒸煮20-30分钟,使汤汁浓缩,冷却并过滤除去固体物质后,滤液静置于0℃-4℃下3-6小时,取上部1/3部分,作为海味液备用;
(3)调味组合物制备:将鲜葱根须、鲜蒜根须、鳄梨(又名牛油果)果肉和干绿茶任选其一、纯净水按照等质量混合后,控温0℃-5℃下用搅拌机搅拌成泥状,得调味组合物;采用干绿茶或者鳄梨果肉,能够制作成不同口味的调味组合物;
(4)配料玉米制备:将调味组合物和海味液按1:1的重量比混合,搅拌5-10分钟,搅拌过程中加入占总重量1-3%的食盐和1-2%的白砂糖,制成泥状海味组合物,再按照玉米棒重量5-10%的比例将海味组合物均匀填充式涂抹于玉米棒2-3层皮之间,静置于温度为1℃-10℃密封条件下12-24小时入味,得配料玉米备用;
(5)玉米蒸烤:选择先蒸后烤式鲜玉米蒸烤装置或采用常规的蒸煮和烘烤装置,将配料玉米放置于装置中,先控温95℃-120℃蒸煮5-10分钟,然后再控温150℃-200℃烘烤15-20分钟后,制得金黄色的海鲜味玉米棒。
本发明与现有技术相比,采用鲜玉米棒为原料,其食材营养丰富,取材方便,在制备的过程中很好地保留了各种食材的营养成分,工艺方法使得所制备的独特的调料物能够充分渗透到玉米中。本发明方法制备的玉米产品口味独特,味道富有层次,香甜鲜美,色泽金黄,口感鲜嫩,营养丰富,易于消化吸收,具有保健补钙和预防痛风的功效。该发明方法赋予了玉米产品高附加值,具有广阔的市场推广前景。
具体实施方式:
下面结合具体实施例对本发明方法作进一步阐述。
实施例1:
本实施例涉及的海鲜味玉米的制备方法,其加工工艺按照如下具体步骤操作:
(1)鲜玉米处理:采摘落花后15-20天的新鲜玉米棒,剥去外部表皮并保留2-3层玉米皮和玉米须,在自然阳光下控温20℃-40℃环境中晾晒2-4小时,使玉米皮去除一半的水分并使其包裹玉米穗更加紧实,得处理后的玉米棒备用;
(2)海味液制备:将清洗干净并吐沙后的胶州湾鲜活蛤蜊20重量份,鲜蛎虾10重量份,海牡蛎20重量份,鲜青竹叶5重量份,新鲜采摘的槐花3重量份,姜汁1重量份,白醋2重量份,纯净水50重量份,混合后置于陶瓷锅内,密封后控温95℃-100℃蒸煮10-15分钟,自然冷却至常温,取出蛤蜊壳和牡蛎壳,继续开锅盖蒸煮20-30分钟,使汤汁浓缩,冷却并过滤除去固体物质后,滤液静置于0℃-4℃下4小时,取上部1/3部分,作为海味液备用;
(3)调味组合物制备:将鲜葱根须200g、鲜蒜根须200g、鳄梨果肉200g、纯净水200g混合后,控温0℃-5℃下用搅拌机搅拌成泥状,得调味组合物;
(4)配料玉米制备:将调味组合物和海味液按1:1的重量比混合,搅拌5-10分钟,搅拌过程中加入占总重量1-3%的食盐和1-2%的白砂糖,制成泥状海味组合物;再按照玉米棒重量5-10%的比例将海味组合物均匀填充式涂抹于玉米棒的2-3层皮之间,静置于温度为1℃~10℃密封条件下12-24小时入味,得配料玉米备用;
(5)玉米蒸烤:选择先蒸后烤式鲜玉米蒸烤装置或采用常规的蒸煮和烘烤装置,将入味的配料玉米放置于装置中,先控温100℃蒸煮10分钟,然后再控温150℃-200℃烘烤10分钟,使玉米棒表皮干黄未焦,而玉米粒表面上色后,或加锡纸遮盖玉米表面,防止焦糊,再继续烘烤5-10分钟,即制得金黄色的海鲜味玉米棒。
实施例2:
本实施例涉及的海鲜味玉米的制备方法,其加工工艺按照如下步骤操作:
(1)鲜玉米处理:采摘落花后15-20天的新鲜玉米棒,剥去外部表皮并保留2-3层玉米皮和玉米须,在自然阳光下控温20℃-40℃环境中晾晒2-4小时,使玉米皮去除一半的水分并使其包裹玉米穗更加紧实,得处理后的玉米棒备用;
(2)海味液制备:将清洗干净并吐沙后的胶州湾鲜活蛤蜊20重量份,鲜蛎虾10重量份,海牡蛎20重量份,鲜青竹叶5重量份,化冻的速冻槐花4重量份,姜汁2重量份,白醋3重量份,纯净水50重量份,混合后置于陶瓷锅内,密封后控温95℃-100℃蒸煮10-15分钟,自然冷却至常温,取出蛤蜊壳和牡蛎壳,继续开锅盖蒸煮20-30分钟,使汤汁浓缩,冷却并过滤除去固体物质后,滤液静置于0℃-4℃下6小时,取上部1/3部分,作为海味液备用;
(3)调味组合物制备:将鲜葱根须200g、鲜蒜根须200g、干绿茶200g、纯净水200g混合后,控温0℃-5℃下用搅拌机搅拌成泥状,得调味组合物;
(4)配料玉米制备:将调味组合物和海味液按1:1的重量比混合,搅拌5-10分钟,搅拌过程中加入占总重量1-3%的食盐和1-2%的白砂糖,制成泥状海味组合物,按照玉米棒重量5-10%的比例将海味组合物均匀填充式涂抹于玉米棒的2-3层皮之间,静置于温度1℃-10℃密封条件下24小时入味,得配料玉米备用;
(5)玉米蒸烤:采用常规的蒸煮和烘烤设备,将配料玉米放置于蒸煮设备中,先控温100℃蒸煮5-10分钟,取出,然后再放置于烘烤设备中,控温190℃烘烤15分钟后,制得金黄色的海鲜味玉米棒。
本实施例在制备过程中,选择落花后15-20天的鲜玉米棒可以保证玉米粒中的水分量和玉米的口感符合大部分人群的口味;选择青竹叶和槐花搭配后产生特有的清香味,而且二者的配合在蒸煮和烘烤时能与白醋相互作用,产生香甜润滑的口感,提高消费者的食欲;特别是加入青竹叶和槐花后与海鲜蒸煮时,受高温影响作用,能降低海鲜的腥味,并增加玉米外壳颜色的鲜亮度,使先蒸后烤的玉米棒具有保健补钙和预防痛风的功能效果。
实施例3:
本实施例涉及一种海味组合物的制备及其用途,其制备工艺按照如下步骤操作:
(1)海味液制备:将清洗干净并吐沙的海产鲜活蛤蜊20重量份,鲜蛎虾10重量份,海牡蛎20重量份,鲜青竹叶5重量份,新鲜采摘或者化冻的速冻槐花3-5重量份,姜汁1-2重量份,白醋1-3重量份,纯净水50重量份,混合后置于陶瓷锅内,密封后控温95℃-100℃蒸煮10-15分钟,自然冷却至常温,取出蛤蜊壳、牡蛎壳和蛎虾皮,继续开锅盖蒸煮20-30分钟,冷却并过滤除去固体物质后,滤液静置于0℃-4℃下3-6小时,取上部1/3部分含脂物作为海味液备用;
(2)调味组合物制备:将鲜葱根须、鲜蒜根须、鳄梨(又名牛油果)果肉和干绿茶以及咖喱粉任选其一、纯净水按照等质量混合后,控温0℃-5℃下用搅拌机搅拌成泥状,得调味组合物;采用干绿茶或者鳄梨果肉或者咖喱粉,能够制作成不同口味的调味组合物;
(3)成品制备:将调味组合物和海味液按1:1的重量比混合,搅拌5-10分钟,搅拌过程中加入占总重量1-3%的食盐和1-2%的白糖,制得泥状海味组合物。
本实施例制备的海味组合物能够用作即食海产品蘸料、佐餐酱、烧烤酱等,用作烧烤酱能够应用于烤土豆、烤芋头、烤玉米、烤肉、烤面食等等;所述即食海产品包括即食海参、即食鲍鱼、即食扇贝等等;应用本实施例制备工艺制得的产品能够显著提升食材的鲜美度和口感,提高消费者食欲,具有极高的市场开发价值。
Claims (2)
1.一种海鲜味玉米的制备方法,其特征在于加工工艺按照如下步骤操作:(1)鲜玉米处理:采摘落花后15-20天的新鲜玉米棒,剥去外部表皮并保留2-3层玉米皮和玉米须,在自然阳光下控温20℃-40℃环境中晾晒2-4小时,使玉米皮去除一半的水分并使其包裹玉米穗更加紧实,得处理后的玉米棒备用;(2)海味液制备:将清洗干净并吐沙的胶州湾鲜活蛤蜊20重量份,鲜蛎虾10重量份,海牡蛎20重量份,鲜青竹叶5重量份,新鲜采摘或者化冻的速冻槐花3-5重量份,姜汁1-2重量份,白醋1-3重量份,纯净水50重量份,混合后置于陶瓷锅内,密封后控温95℃-100℃蒸煮10-15分钟,自然冷却至常温,取出蛤蜊壳和牡蛎壳,继续开锅盖蒸煮20-30分钟,使汤汁浓缩,冷却并过滤除去固体物质后,滤液静置于0℃-4℃下3-6小时,取上部1/3部分,作为海味液备用;(3)调味组合物制备:将鲜葱根须、鲜蒜根须、鳄梨果肉和干绿茶任选其一、纯净水按照等质量混合后,控温0℃-5℃下用搅拌机搅拌成泥状,得调味组合物;(4)配料玉米制备:将调味组合物和海味液按1:1的重量比混合,搅拌5-10分钟,搅拌过程中加入占总重量1-3%的食盐和1-2%的白砂糖,制成泥状海味组合物,再按照玉米棒重量5-10%的比例将海味组合物均匀填充式涂抹于玉米棒2-3层皮之间,静置于温度为1℃-10℃密封条件下12-24小时入味,得配料玉米备用;(5)玉米蒸烤:选择先蒸后烤式鲜玉米蒸烤装置或采用常规的蒸煮和烘烤装置,将配料玉米放置于装置中,先控温95℃-120℃蒸煮5-10分钟,然后再控温150℃-200℃烘烤15-20分钟后,制得金黄色的海鲜味玉米棒。
2.根据权利要求1所述的一种海鲜味玉米的制备方法,其特征在于制备的海味组合物能够用作即食海产品蘸料、佐餐酱、烧烤酱,用作烧烤酱能够应用于烤土豆、烤芋头、烤玉米、烤肉、烤面食;所述即食海产品包括即食海参、即食鲍鱼、即食扇贝;能够提升食材的鲜美度和口感。
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