阅读说明：本技术 一种蜜饯莴笋条的制作方法 (Making method of preserved asparagus lettuce strips ) 是由 房兆强 于 2020-11-24 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种蜜饯莴笋条的制作方法,由以下成分制备而成：新鲜莴笋60-70kg,白糖50-60kg,糖粉10-20kg,石灰2.5-3.5kg,山梨醇0.05-0.1kg。该方法制备的蜜饯莴笋清甜爽口、细腻脆嫩,具有莴笋清香甘甜的风味,营养丰富,颇受人们喜爱。(The invention belongs to the technical field of food processing, and particularly relates to a making method of preserved asparagus lettuce sticks, which is prepared from the following components: 60-70kg of fresh asparagus lettuce, 50-60kg of white sugar, 10-20kg of powdered sugar, 2.5-3.5kg of lime and 0.05-0.1kg of sorbitol. The preserved asparagus lettuce prepared by the method is fresh and sweet, tasty, fine, smooth, crisp and tender, has the faint scent and sweet flavor of the asparagus lettuce, is rich in nutrition, and is popular with people.)

1. A making method of preserved asparagus lettuce strips is characterized by comprising the following components: 60-70kg of fresh asparagus lettuce, 50-60kg of white sugar, 10-20kg of powdered sugar, 2.5-3.5kg of lime and 0.05-0.1kg of sorbitol.

2. The making method of preserved asparagus lettuce strips as claimed in claim 1, wherein the making method comprises the following steps:

raw materials: selecting the asparagus lettuce which is not old and tender, and removing the asparagus lettuce which is too old and too tender;

slitting: firstly, peeling the asparagus lettuce, repairing and leveling the asparagus lettuce, and then cutting the asparagus lettuce into strip billets with the length of 5 cm and the width of 3 cm;

ash leaching: soaking the strip blank in 5% clear lime solution for 10-12h, and washing off residual lime with clear water;

ironing strips: boiling water in the pot, putting the strip blank into the pot, boiling for 15-20min, and fishing out the strip blank into cold water to be cooled thoroughly;

feeding sugar: taking out the cold strip blank, putting into a pot together with 70% white sugar, boiling, feeding sugar for 20-25min, and taking out;

dipping: putting the strip blank communicated sugar solution into a cylinder, and soaking for 3-5 days to slowly suck the sugar solution;

blank boiling: taking the bar blank and the sugar liquid out of the cylinder, putting the bar blank and the sugar liquid into the pot again, adding the rest 30% of white sugar, boiling the bar blank with big fire and then with medium and small fire for 60-90min until the bar blank is completely permeated inside and outside, and reaching a saturated state, namely the sugar liquid is thick and can be drawn;

and (3) corrosion prevention: putting the cooked strip blank into a pot, and adding a sorbic acid preservative for corrosion prevention;

sugar coating: and fishing out the strip blank added with the preservative, draining out redundant sugar liquor, placing the strip blank in sugar powder for uniform turnover, then screening out the sugar powder, and placing the strip blank on a chopping board for cooling to obtain a finished product.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a making method of preserved asparagus lettuce strips.

Background

Asparagus lettuce is edible on the ground stem, the stem skin is white and green, the stem meat is crisp and tender, the tender stem is emerald green, and the stem turns white and green after being mature. Also called lettuce, one to two year old vegetables, mainly eat fleshy roots and stems. The tender leaf can also be eaten. The stem and leaf of the asparagus lettuce contain the asparagus lettuce essence, the taste is bitter, the effect of easing pain is achieved, the adaptability of the asparagus lettuce is strong, the asparagus lettuce can be cultivated in spring and autumn or overwintering, the spring cultivation is mainly used, and the asparagus lettuce is harvested in summer.

The asparagus lettuce has the following functions: 1. opening channels and collaterals, removing food retention and descending qi: the asparagus lettuce has fresh and slightly bitter taste, can stimulate the secretion of digestive enzymes and promote appetite, and the milky liquid can enhance the secretion of gastric juice, digestive glands and bile, thereby promoting the functions of various digestive organs and being particularly beneficial to patients with weakened digestive functions, reduced acidity in digestive tracts and constipation; 2. strengthening body, preventing and resisting cancer: the asparagus lettuce contains various vitamins and minerals, has the function of regulating the function of a nervous system, contains organic substances rich in iron elements which can be absorbed by human bodies, and is very beneficial to patients with iron deficiency anemia. The hot water extract of the asparagus lettuce has high inhibition rate on certain cancer cells, so the asparagus lettuce can be used for preventing and resisting cancer; 3. inducing diuresis and promoting lactation: the potassium content of the asparagus lettuce is greatly higher than the sodium content, which is beneficial to the water electrolyte balance in the body, promotes the urination and the milk secretion and has certain food therapy effect on patients with hypertension, edema and heart diseases.

Disclosure of Invention

The invention aims to provide a method for making preserved asparagus lettuce strips, and the preserved asparagus lettuce strips prepared by the method are fresh and sweet, tasty, fine, smooth, crisp and tender, have the flavor of faint scent and sweetness of asparagus lettuce, are rich in nutrition and are well loved by people.

The invention is realized by the following technical scheme: a making method of preserved asparagus lettuce strips is characterized by comprising the following components: 60-70kg of fresh asparagus lettuce, 50-60kg of white sugar, 10-20kg of powdered sugar, 2.5-3.5kg of lime and 0.05-0.1kg of sorbitol.

A making method of preserved asparagus lettuce strips comprises the following steps:

1) selecting the asparagus lettuce which is not old and not tender, and removing the asparagus lettuce which is too old and too tender;

2) slitting: firstly, peeling the asparagus lettuce, repairing and leveling the asparagus lettuce, and then cutting the asparagus lettuce into strip billets with the length of 5 cm and the width of 3 cm;

3) ash leaching: soaking the strip blank in 5% clear lime solution for 10-12h, and washing off residual lime with clear water;

4) ironing strips: boiling water in the pot, putting the strip blank into the pot, boiling for 15-20min, and fishing out the strip blank into cold water to be cooled thoroughly;

5) feeding sugar: taking out the cold strip blank, putting into a pot together with 70% white sugar, boiling, feeding sugar for 20-25min, and taking out;

6) dipping: putting the strip blank communicated sugar solution into a cylinder, and soaking for 3-5 days to slowly suck the sugar solution;

7) blank boiling: taking the bar blank and the sugar liquid out of the cylinder, putting the bar blank and the sugar liquid into the pot again, adding the rest 30% of white sugar, boiling the bar blank with big fire and then with medium and small fire for 60-90min until the bar blank is completely permeated inside and outside, and reaching a saturated state, namely the sugar liquid is thick and can be drawn;

8) and (3) corrosion prevention: putting the cooked strip blank into a pot, and adding a sorbic acid preservative for corrosion prevention;

9) sugar coating: and fishing out the strip blank added with the preservative, draining out redundant sugar liquor, placing the strip blank in sugar powder for uniform turnover, then screening out the sugar powder, and placing the strip blank on a chopping board for cooling to obtain a finished product.

The invention has the beneficial effects that: the preserved asparagus lettuce prepared by the method is fresh and sweet, tasty, fine, smooth, crisp and tender, has the faint scent and sweet flavor of the asparagus lettuce, is rich in nutrition, and is popular with people.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more clearly apparent, the technical solutions of the present invention are further described below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1: a making method of preserved asparagus lettuce strips is prepared from the following components: 60-70kg of fresh asparagus lettuce, 50-60kg of white sugar, 10-20kg of powdered sugar, 2.5-3.5kg of lime and 0.05-0.1kg of sorbitol.

The manufacturing method comprises the following steps:

1) selecting the asparagus lettuce which is not old and not tender, and removing the asparagus lettuce which is too old and too tender;

2) slitting: firstly, peeling the asparagus lettuce, repairing and leveling the asparagus lettuce, and then cutting the asparagus lettuce into strip billets with the length of 5 cm and the width of 3 cm;

3) ash leaching: soaking the strip blank in 5% clear lime solution for 10-12h, and washing off residual lime with clear water;

4) ironing strips: boiling water in the pot, putting the strip blank into the pot, boiling for 15-20min, and fishing out the strip blank into cold water to be cooled thoroughly;

5) feeding sugar: taking out the cold strip blank, putting into a pot together with 70% white sugar, boiling, feeding sugar for 20-25min, and taking out;

6) dipping: putting the strip blank communicated sugar solution into a cylinder, and soaking for 3-5 days to slowly suck the sugar solution;

7) blank boiling: taking the bar blank and the sugar liquid out of the cylinder, putting the bar blank and the sugar liquid into the pot again, adding the rest 30% of white sugar, boiling the bar blank with big fire and then with medium and small fire for 60-90min until the bar blank is completely permeated inside and outside, and reaching a saturated state, namely the sugar liquid is thick and can be drawn;

8) and (3) corrosion prevention: putting the cooked strip blank into a pot, and adding a sorbic acid preservative for corrosion prevention;

9) sugar coating: and fishing out the strip blank added with the preservative, draining out redundant sugar liquor, placing the strip blank in sugar powder for uniform turnover, then screening out the sugar powder, and placing the strip blank on a chopping board for cooling to obtain a finished product.

The preserved asparagus lettuce prepared by the method is fresh and sweet, tasty, fine, smooth, crisp and tender, has the faint scent and sweet flavor of the asparagus lettuce, is rich in nutrition, and is popular with people.

The above embodiments are only specific examples of the present invention, which is not intended to limit the present invention in any way, and any person skilled in the art may modify or modify the technical details disclosed above and equally vary from the equivalent embodiments. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention should fall within the scope of protection of the present invention without departing from the technical principle of the present invention.