阅读说明：本技术 一种即食乌龙头、黄花菜复合食品及其制备方法 (Instant Wushui and daylily composite food and preparation method thereof ) 是由 李玉新 李玉梅 胡生海 李明泽 祁小云 于 2020-06-27 设计创作，主要内容包括：本发明涉及一种食品及食品加工领域,特别涉及一种即食乌龙头、黄花菜复合食品及其加工方法。所述即食食品由以下原料组分组成：乌龙头50～60％、黄花菜10～15％,木耳5～10％,食用油8～12％,辣椒油：2～5％,混合调味料包括辣椒丝0.2～0.3％,白砂糖1.4～1.6％,食盐1.4～1.6％,花椒粉0.1～0.2％。并提供了所述复合食品的制备方法,通过所述的方法制备的复合食品,具有营养丰富、食用方便、安全卫生的特点,所述的制备方法工艺简单,亚硝酸盐含量低,也能最大限度地提高原料的利用率,满足市场对乌龙头产品多样化的要求。(The invention relates to the field of food and food processing, in particular to an instant wushui and day lily compound food and a processing method thereof. The instant food comprises the following raw material components: 50-60% of black dragon head, 10-15% of day lily, 5-10% of agaric, 8-12% of edible oil and chili oil: 2-5%, and the mixed seasoning comprises 0.2-0.3% of shredded pepper, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pepper powder. The composite food prepared by the method has the characteristics of rich nutrition, convenience in eating, safety and sanitation, the preparation method is simple in process, the nitrite content is low, the utilization rate of the raw materials can be improved to the maximum extent, and the requirement of the market on the diversification of the oolong head products is met.)

1. An instant Wushui and Hemerocallis citrina composite food is characterized by comprising the following raw material components: 50-60% of black dragon head, 10-15% of day lily, 5-10% of agaric, 8-12% of edible oil, 2-5% of chili oil, 0.2-0.3% of chili shreds, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pepper powder.

2. A method for preparing an instant wushui-daylily composite food as claimed in claim 1, comprising the steps of:

(1) preparing raw materials: selecting oolong tender shoots with the length of 8-10 cm, and keeping the oolong tender shoots free of diseases and pests and rot for later use; selecting the daylily and the agaric without impurities and mildew for later use:

(2) cleaning and cutting: respectively sending the selected tender buds of the black-head buds, the daylily and the agaric into a bubble washing machine for washing until discharged water has no visible impurities; sorting oolong tender shoots into oolong head stems and oolong head tender leaves, cutting daylily into segments, soaking Auricularia in cold water, and shredding;

(3) blanching and cooling: blanching caulis fici Pumilae, oolong tender leaves, flos Hemerocallis, and Auricularia respectively; and cooling respectively;

(4) and (3) dehydrating: respectively dehydrating the cooled oolong head stems, the cooled oolong head tender leaves, the day lily and the agaric to ensure that the moisture content of the cooled day lily and the cooled agaric is 85-93%, and the moisture content of the cooled oolong head stems and the cooled oolong head tender leaves is 78-88%;

(5) mixing and stirring: mixing the raw materials obtained in the step (4) with auxiliary materials according to the following mixture ratio: 50-60% of black dragon head, 10-15% of day lily, 5-10% of agaric, 2-5% of chili oil, 0.2-0.3% of shredded pepper, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pepper powder, and fully stirring;

(6) oil splashing: heating the edible oil to slightly boil, splashing the edible oil into the mixed dish obtained in the step (5), and uniformly stirring;

(7) subpackaging and sealing: the instant food with the oiled oil is measured, subpackaged, vacuumized and sealed;

(8) high-temperature sterilization: and sterilizing the packaged package by using steam.

3. The method of claim 2, wherein in step (3), the stem and leaf of oolong tea are blanched with boiling water at 95 ℃ for 2min and the tender leaf of oolong tea are blanched with boiling water at 95 ℃ for 0.5 min; blanching flos Hemerocallis in boiling water of 95 deg.C for 3min, and blanching Auricularia in boiling water of 95 deg.C for 2 min.

4. The method according to claim 2, wherein the cooling means in the step (3) comprises cold air cooling and rinsing cooling.

5. The method according to claim 4, wherein the cooling in step (3) is cold air cooling.

6. The method according to claim 4, wherein the cooling in the step (3) is rinsing cooling.

7. The method of claim 6, wherein the cooling in step (3) is performed by separately rinsing and cooling the stem of Umbelliferae, young leaves of oolong tea, day lily, and Auricularia in cold water.

8. The method according to claim 7, wherein the temperature of the cold water in the step (3) is controlled to be 0 to 5 ℃.

9. The method according to claim 2, wherein the steam sterilization time in the step (8) is 10 to 12 min.

Technical Field

The invention relates to the field of food and food processing, in particular to an instant wushui and day lily compound food and a preparation method thereof.

Background

The pickled vegetables are indispensable dishes for eating in daily life, are delicious and tasty, and can stimulate appetite. However, there is no Wutou pickled vegetable on the market at present. The oolong head is also called "Aralia elata", "Cratoxylum indicum", "Ficus simplicissima", or "Murdata", and is deciduous tree of Aralia in Araliaceae. In the cloudy and humid mountain areas such as Zhangxian county, Long western south, Weiyuan and the like in Zhang city in Gansu province, the plants are mixed with other forest trees and are favored to grow in a continuous mode, the Chinese medicinal and vegetable dual-purpose famous and precious wild vegetable is known as the king of wild vegetables, fresh and tender leaf buds of the Chinese medicinal and vegetable dual-purpose wild vegetable can be eaten as vegetables, and the Chinese medicinal and vegetable cultivation method is crisp in mouth, delicious and sweet in taste and unique in flavor; the calorie is low, and the weight-losing tea is an ideal good product for losing weight, and is determined by experts: every 100g of tender shoot dry base contains 28g of protein, 3.4g of crude fat, 9.6g of soluble sugar, 8.8g of crude ash, 7.2g of crude fiber, 0.68g of organic acid, 117mg of calcium, 11.6mg of iron, 76.2mg of magnesium, 7.48mg of zinc and 0.011mg of selenium, and also contains vitamin B1, vitamin B2 and vitamin C, so that the nutrient is very rich. The fresh and tender part of the Wushui is rich in various amino acids and a large amount of mineral elements such as calcium, phosphorus, iron, zinc, magnesium, sodium and the like required by human bodies, and is deeply loved by consumers.

The pickling preservation of vegetables is a conventional technical means in the field, but different pickling methods result in different tastes and qualities of the instant vegetables and different shelf lives of the vegetables. For example, the invention discloses an instant crisp fresh-keeping vegetable and a preparation method thereof (CN 201510292619.9). The instant crisp fresh-keeping vegetable is obtained by blanching the instant food in citric acid water, calcifying the blanched instant food in calcium chloride water solution and adding phytic acid, sodium citrate and an lactic acid acidity regulator to regulate the acidity. It is known to those skilled in the art that chemical agents or additives can prolong the shelf life of developed food or enrich the flavor of food, but too much or too much additives can affect the flavor of vegetables or cause side effects on human body, and some additives have been found to have carcinogenic effect. The patent contains the aralia elata seem composition and the preparation method (CN201410078532.7) discloses that the aralia elata seem composition is prepared by the following components by weight percentage: 3-9% of salt, 0.1-1.5% of potassium sorbate, 7-15% of vegetable oil and the balance of aralia elata seem, wherein the sum of the weight percentages of the components is 100%. The invention has the beneficial effects that: the obtained Aralia elata seem product has unique flavor, good taste, rich nutrition, rich amino acids and proteins such as leucine, lysine and arginine, and more than 16 inorganic nutrient elements. However, potassium sorbate is also added during the preparation process.

At present, local farmers and small wild vegetable processing enterprises are mainly used for processing the oolong heads, the picked oolong heads are simply packaged and sold, the preservation technology is backward, the research and development of deep processing are not carried out, the problems that the produced oolong heads have poor appearance quality, poor coloring, uneven size and the like, the problem that the produced oolong heads are delicious and cannot be sold well exists, and the method is not beneficial to further developing the market and improving the economic benefit. Meanwhile, the black tap is short in suitable picking period, only 1-2 d and about 2-5 d of normal-temperature preservation period, so that many eaters who love the black tap are out of season without getting full of happiness, and the requirements of all consumers cannot be met. How to prepare the instant food of the oolong heads by adopting a simple process without adding any additive, and the instant food has good flavor and can be preserved for a long time is a technical problem to be solved by technical personnel in the field.

The oolong head of the invention refers to a tender bud of the oolong head, is picked from the branches of the oolong head in 4 and 5 months every year, and can be eaten. The method can sort the oolong tender shoots into oolong tender stems and leaves, and prevent the influence on palatability due to too low brittleness of the oolong tender leaves caused by different blanching time of the oolong tender stems and leaves.

Disclosure of Invention

Aiming at the technical problems, the invention provides an instant wushui and day lily composite food, which comprises the following raw material components: 50-60% of black dragon head, 10-15% of day lily, 5-10% of agaric, 8-12% of edible oil, 2-5% of chili oil, 0.2-0.3% of chili shreds, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pepper powder.

The preparation method of the instant Wushui and Hemerocallis citrina composite food comprises the following steps:

(1) preparing raw materials: selecting oolong tender shoots with the length of 8-10 cm, and keeping the oolong tender shoots free of diseases and pests and rot for later use; selecting the daylily and the agaric without impurities and mildew for later use:

(2) cleaning and cutting: respectively sending the selected tender buds of the black-head buds, the daylily and the agaric into a bubble washing machine for washing until discharged water has no visible impurities; sorting oolong tender shoots into oolong head stems and oolong head stem tender leaves, cutting daylily into segments, soaking Auricularia in cold water, and shredding;

(3) blanching and cooling: blanching caulis fici Pumilae, oolong tender leaves, flos Hemerocallis, and Auricularia respectively; and cooling respectively;

(4) and (3) dehydrating: respectively dehydrating the cooled oolong head stems, the cooled oolong head tender leaves, the day lily and the agaric to ensure that the moisture content of the cooled day lily and the cooled agaric is 85-93%, and the moisture content of the cooled oolong head stems and the cooled oolong head tender leaves is 78-88%;

(5) mixing and stirring: mixing the raw materials obtained in the step (4) with auxiliary materials according to the following mixture ratio: 50-60% of black dragon head, 10-15% of day lily, 5-10% of agaric, 2-5% of chili oil, 0.2-0.3% of shredded pepper, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pepper powder, and fully stirring;

(6) oil splashing: heating 8-12% of edible oil to slightly boil, pouring the edible oil into the mixed dish obtained in the step (5), and uniformly stirring;

(7) subpackaging and sealing: the instant food with the oiled oil is measured, subpackaged, vacuumized and sealed;

(8) high-temperature sterilization: and sterilizing the packaged package by using steam.

Preferably, in the step (3), the stem and the head of the oolong are blanched with boiling water at 95 ℃ for 2min, and the tender leaves of the head of the oolong are blanched with boiling water at 95 ℃ for 0.5 min; blanching flos Hemerocallis in boiling water of 95 deg.C for 3min, and blanching Auricularia in boiling water of 95 deg.C for 2 min.

Preferably, the cooling manner in the step (3) comprises cold air cooling and rinsing cooling.

Preferably, the cooling manner in the step (3) is cold air cooling.

Preferably, the cooling mode in the step (3) is rinsing cooling.

Preferably, the cooling in step (3) is to pour the stem of the Umbelliferae, the tender leaves of the oolong head, the day lily and the agaric into cold water respectively for rinsing and cooling.

Preferably, the temperature of the cold water in the step (3) is controlled to be 0-5 ℃.

Preferably, the steam sterilization time in the step (8) is 10-12 min.

Preferably, the packaging bottle can be drained by a strong convection water removal fan after the step (8).

The invention has the beneficial effects that: the instant food prepared by the method has the characteristics of rich nutrition and convenience in eating, the preparation method is simple in process, no additive is added in the preparation process, the harm to human bodies caused by nitrite and the like generated by pickling can be avoided, the utilization rate of raw materials can be improved to the maximum extent, and the requirement of the market on the diversification of oolong head products is met. The instant Wushui and day lily composite food has long shelf life, is convenient and quick to eat, meets the fast-paced consumption demand of modern people, and realizes that people enjoy the delicious dream of the Wushui throughout the year.

Detailed Description

The invention discloses an instant wushui and day lily composite food and a preparation method thereof, and a person skilled in the art can realize the instant wushui and day lily composite food by properly improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be included within the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The invention is further illustrated by the following examples.

The oolong head-finger oolong head tender bud is a tender bud which grows 8-10 cm from a black dragon tree in late spring and early summer.