CN105661497B - A kind of processing method of flavor maca leaf - Google Patents
A kind of processing method of flavor maca leaf Download PDFInfo
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- CN105661497B CN105661497B CN201610000712.2A CN201610000712A CN105661497B CN 105661497 B CN105661497 B CN 105661497B CN 201610000712 A CN201610000712 A CN 201610000712A CN 105661497 B CN105661497 B CN 105661497B
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Abstract
The invention discloses a kind of processing method of flavor maca leaf, maca leaf raw material by raw material selection, blanching, be dehydrated, prepare seasoning soup, the processes such as seasoning soup impregnates, spice and packaging can be prepared by flavor maca leaf product.Flavor maca leaf obtained not only it is tender and crisp it is tasty and refreshing, nutrition is delicious, and the exclusive flavor of maca leaf is fully retained, the nutriment of maca leaf is remained to greatest extent, simultaneously, manufacture craft is simple, easy to operate, without any equipment investment, maca leaf can be turned waste into wealth, it is both a kind of functional natural snack food for enhancing human immunity, enhancing human body energy, it is also a kind of green and healthy health product, its value-added content of product is high, and health-care effect is notable, is easy to promote on a large scale.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of flavor maca leaf.
Background technology
Maca, Cruciferae are annual biennial herbaceous plant, are a kind of rare plateau plants.Maca diameter 3~
5cm, surface color are mostly yellow, purple or black, and meat is yellow or white, has more than one thousand years in edible history, there is " Peru
Ginseng " and " South America ginseng " laudatory title are recommended using maca as a kind of rare nutritional supplement to the whole nation by the United Nations, existing
There is plantation in the Lijing of Chinese yunnan, Shangri-la and Qujing.Maca has the plant of high nutritive value different from many,
Its equilibrium full of nutrition, has the function of bidirectional modulation, and the nutrients of certain proportion and quantity can be supplemented directly into human body
Matter.Distinctive ingredient maca ene and macamide are considered as the significant substance of maca in maca, can be directly used for inferior colliculus
Brain and pituitary, each organ of human activin, fast quick-recovery hormone hormonal readiness keep the hormone in human body totally flat
Weighing apparatus, wherein maca have adjusting immunity, antifatigue, the strong body of increasing essence, improve learning ability and memory, raising fertility, help
Sleep improves sexual function, inhibits the effects that cancer cell.Although there is long usage history, present people concentrate on agate
The exploitation of coffee rhizome, almost all of maca leaf are all dropped, and as offal treatment, value maca leaf has special pungent
Taste directly takes orally on taste and is difficult to adapt to so that the utilization rate of maca leaf is almost nil.However, experimental researches prove that,
The nutritional ingredient of maca leaf be higher than maca root, wherein protein, amino acid, crude fibre, calcium, iron, the zinc beneficial to human body etc. at
The content divided is higher, and the inorganic elements containing there are many, the nutritional ingredients such as multivitamin are higher, and fat content is low, has very high
Value of exploiting and utilizing.Therefore, develop that a kind of processing technology is scientific and reasonable, be easily mastered, delicious flavour, full of nutrition, food
With safety, added value of product is high, health-care effect is notable, is entirely capable of meeting the processing method of the flavor maca leaf of popular taste demand
It is desirability.
Invention content
In order to solve the problems, such as background technology, the purpose of the present invention is to provide a kind of conjunctions of processing technology science
It manages, be easily mastered, delicious flavour, full of nutrition, edible safety, added value of product are high, health-care effect is notable, it is big to be entirely capable of meeting
The flavor maca leaf of many taste demands.
The object of the present invention is achieved like this, a kind of processing method of flavor maca leaf, and preparation method is as follows：
1. the selection of raw material：Acquire that maca middle and upper part is pollution-free, fresh maca blade of no disease and pests harm, when picking leaves removes leaf
Handle, old tender leaf separate, and the tender leaf clear water rinsed clean after being selected is placed on interior and dries in the shade until no water droplet；
2. blanching:To step 1. in treated that maca blade is put into the water containing 0.1~0.3% citric acid floats
It scalds, water is advisable with flooding maca blade, is pulled out and is drained away the water after 72~90h of blanching；
3. being dehydrated：Maca blade after step 2. middle blanching is dehydrated using squeezing mode；
4. preparing seasoning soup：By 0.5~1.2kg of Chinese prickly ash, fresh 0.8~1kg of capsicum, 0.08~0.1kg of illiciumverum and lemon 0.5
~1kg is packed into cloth bag, and 5~8 times of water is added, and is boiled together to boiling water, keeps cloth bag is off the pot after 20~30min of small fire,
It naturally cools to 50~70 DEG C and can be obtained seasoning soup；
5. seasoning soup impregnates：By step 3. in dewatered maca blade press 1：1~2 ratio is put into 50~70 DEG C of tune
Soup will be impregnated in taste soup, after keeping the temperature to impregnate 20~40min to be heated to boiling, and is scalded and is boiled 3~5min, scalds to maca blade
It pulls maca blade when color becomes emerald green out, allows its natural cooling after draining away the water；
6. spice：Maca blade after step 5. middle immersion is matched with seasoning, 60~100kg macas therein
In blade, 2~6kg of seasoning paprika, 1.8~3.5kg of white granulated sugar, 2~5kg of salt, 0.5~1kg of monosodium glutamate, spicy oil is added
1~4kg, 0.5~2kg of 0.2~1kg of Zanthoxylum essential oil, 1~2kg of light soy sauce and mature vinegar, can be prepared by flavor maca leaf after mixing thoroughly；
7. packing：Flavor maca leaf obtained is weighed, is packed into heat safe film and compresses, be then in vacuum degree
It is vacuum-packed under conditions of 0.1MPa, is placed in pasteurization machine after packaging and carries out pasteurize, sterilization postcooling to room
Temperature can be prepared by flavor maca leaf product.
The present invention use scientific and reasonable manufacture craft, the acid of removal maca leaf that can be fully effective itself, then
In addition the synergistic effect of a variety of seasonings, can allow the fresh perfume (or spice) of seasoning to be fully immersed into maca leaf so that flavor obtained
Maca leaf color is various, not only it is tender and crisp it is tasty and refreshing, nutrition is delicious, but also the exclusive flavor of maca leaf has been fully retained, maximum
The nutriment for remaining maca leaf of limit, meanwhile, manufacture craft is simple, easy to operate, is not necessarily to any equipment investment, just
Maca leaf can be turned waste into wealth, take full advantage of maca leaf resource to compensate for the product blank in this field of lepidium meyenii walp food, it
It is both a kind of functional natural snack food for enhancing human immunity, enhancing human body energy, and a kind of green and healthy
Health product, value-added content of product is high, and health-care effect is notable, is easy to promote on a large scale.
Specific implementation mode
With reference to embodiment, the present invention is further illustrated, but is not limited in any way to the present invention,
Based on present invention teach that made by it is any transform or replace, equal embodiment belongs to the scope of protection of the present invention.
Embodiment 1：
A kind of processing method of flavor maca leaf, preparation method are as follows：
1. the selection of raw material：Acquire that maca middle and upper part is pollution-free, fresh maca blade of no disease and pests harm, when picking leaves removes leaf
Handle, old tender leaf separate, and the tender leaf clear water rinsed clean after being selected is placed on interior and dries in the shade until no water droplet；
2. blanching:To step 1. in treated that maca blade is put into the water containing 0.1% citric acid carries out blanching, water
Amount is advisable with flooding maca blade, is pulled out and is drained away the water after blanching 72h；
3. being dehydrated：Maca blade after step 2. middle blanching is dehydrated using squeezing mode；
4. preparing seasoning soup：Chinese prickly ash 0.5kg, fresh capsicum 0.8kg, illiciumverum 0.08kg and lemon 0.5kg are packed into cloth bag, added
Enter 5 times of water, boiled together to boiling water, keeps cloth bag is off the pot after small fire 20min, naturally cool to 50 DEG C and can be obtained tune
Taste soup；
5. seasoning soup impregnates：By step 3. in dewatered maca blade press 1：1 ratio is put into 50 DEG C of seasoning soup,
Soup will be impregnated after keeping the temperature to impregnate 20min to be heated to boiling, and is scalded and is boiled 3min, when the color scalded to maca blade becomes emerald green
It pulls maca blade out, allows its natural cooling after draining away the water；
6. spice：Maca blade after step 5. middle immersion is matched with seasoning, 60kg macas blade therein
In, seasoning paprika 2kg, white granulated sugar 1.8kg, salt 2kg, monosodium glutamate 0.5kg, spicy oil 1kg, Zanthoxylum essential oil 0.2kg, life is added
Take out 1kg and mature vinegar 0.5kg, can be prepared by flavor maca leaf after mixing thoroughly, the spicy oil using olive oil, old ginger, fresh shallot and
Paprika is made, and production method is：First the olive oil of 5kg is poured into pot and is heated to 100 DEG C, then by the fresh shallots of 0.1kg
It cooks the frying together with olive oil with 0.1kg old gingers, waits for green onion and Jiang Ganshi, 0.5kg paprikas and 0.01kg sesames, frying is added
Stop working after 1~2min, stirring repeatedly filters out all sundries inside oil and can be prepared by spicy when oil temperature is cooled to 50 DEG C
The production method of oil, the Zanthoxylum essential oil is：Soybean oil is heated to 140 DEG C, is put into Chinese prickly ash, oil impregnates 10 days or more after squeezing to be filtered
Fall the Chinese prickly ash inside oil and can be prepared by Zanthoxylum essential oil；
7. packing：Flavor maca leaf obtained is weighed, is packed into heat safe film and compresses, be then in vacuum degree
It is vacuum-packed under conditions of 0.1MPa, is placed in pasteurization machine after packaging and carries out pasteurize, sterilization postcooling to room
Temperature can be prepared by flavor maca leaf product.
Embodiment 2：
A kind of processing method of flavor maca leaf, preparation method are as follows：
1. the selection of raw material：Acquire that maca middle and upper part is pollution-free, fresh maca blade of no disease and pests harm, when picking leaves removes leaf
Handle, old tender leaf separate, and the tender leaf clear water rinsed clean after being selected is placed on interior and dries in the shade until no water droplet；
2. blanching:To step 1. in treated that maca blade is put into the water containing 0.2% citric acid carries out blanching, water
Amount is advisable with flooding maca blade, is pulled out and is drained away the water after blanching 85h；
3. being dehydrated：Maca blade after step 2. middle blanching is dehydrated using squeezing mode；
4. preparing seasoning soup：Chinese prickly ash 0.8kg, fresh capsicum 0.9kg, illiciumverum 0.09kg and lemon 0.8kg are packed into cloth bag, added
Enter 6.5 times of water, boiled together to boiling water, keeps cloth bag is off the pot after small fire 25min, naturally cool to 60 DEG C and can be obtained
Seasoning soup；
5. seasoning soup impregnates：By step 3. in dewatered maca blade press 1：1.5 ratio is put into 60 DEG C of seasoning soup
In, soup will be impregnated after keeping the temperature to impregnate 30min and is heated to boiling, scalds and boils 4min, and the color scalded to maca blade becomes emerald green
It pulls maca blade when green out, allows its natural cooling after draining away the water；
6. spice：Maca blade after step 5. middle immersion is matched with seasoning, 80kg macas blade therein
In, seasoning paprika 4kg, white granulated sugar 2.5kg, salt 3.5kg, monosodium glutamate 0.8kg, spicy oil 2.5kg, Zanthoxylum essential oil is added
0.6kg, light soy sauce 1.5kg and mature vinegar 1.3kg, can be prepared by flavor maca leaf after mixing thoroughly, the spicy oil is using olive oil, old
Ginger, fresh shallot and paprika are made, and production method is：First the olive oil of 5kg is poured into pot and is heated to 120 DEG C, then will
The fresh shallots of 0.1kg and 0.1kg old gingers are cooked the frying together with olive oil, wait for green onion and Jiang Ganshi, be added 0.5kg paprikas and
0.01kg sesames stop working after 1~2min of frying, and stirring repeatedly filters out all miscellaneous inside oil when oil temperature is cooled to 50 DEG C
Object can be prepared by spicy oil, and the production method of the Zanthoxylum essential oil is：Soybean oil is heated to 150 DEG C, is put into Chinese prickly ash, oil soaks after squeezing
The Chinese prickly ash that bubble 10 days or more filters out inside oil can be prepared by Zanthoxylum essential oil；
7. packing：Flavor maca leaf obtained is weighed, is packed into heat safe film and compresses, be then in vacuum degree
It is vacuum-packed under conditions of 0.1MPa, is placed in pasteurization machine after packaging and carries out pasteurize, sterilization postcooling to room
Temperature can be prepared by flavor maca leaf product.
Embodiment 3：
A kind of processing method of flavor maca leaf, preparation method are as follows：
1. the selection of raw material：Acquire that maca middle and upper part is pollution-free, fresh maca blade of no disease and pests harm, when picking leaves removes leaf
Handle, old tender leaf separate, and the tender leaf clear water rinsed clean after being selected is placed on interior and dries in the shade until no water droplet；
2. blanching:To step 1. in treated that maca blade is put into the water containing 0.3% citric acid carries out blanching, water
Amount is advisable with flooding maca blade, is pulled out and is drained away the water after blanching 90h；
3. being dehydrated：Maca blade after step 2. middle blanching is dehydrated using squeezing mode；
4. preparing seasoning soup：Chinese prickly ash 1.2kg, fresh capsicum 1kg, illiciumverum 0.1kg and lemon 1kg are packed into cloth bag, are added 8 times
Water, boiled together to boiling water, keep cloth bag is off the pot after small fire 30min, naturally cool to 70 DEG C and can be obtained seasoning soup；
5. seasoning soup impregnates：By step 3. in dewatered maca blade press 1：2 ratio is put into 70 DEG C of seasoning soup,
Soup will be impregnated after keeping the temperature to impregnate 40min to be heated to boiling, and is scalded and is boiled 5min, when the color scalded to maca blade becomes emerald green
It pulls maca blade out, allows its natural cooling after draining away the water；
6. spice：Maca blade after step 5. middle immersion is matched with seasoning, 100kg macas blade therein
In, seasoning paprika 6kg, white granulated sugar 3.5kg, salt 5kg, monosodium glutamate 1kg, spicy oil 4kg, Zanthoxylum essential oil 1kg, light soy sauce is added
2kg and mature vinegar 2kg, can be prepared by flavor maca leaf after mixing thoroughly, the spicy oil uses olive oil, old ginger, fresh shallot and capsicum
Face is made, and production method is：First the olive oil of 5kg is poured into pot and is heated to 130 DEG C, then by the fresh shallots of 0.1kg and
0.1kg old gingers are cooked the frying together with olive oil, wait for green onion and Jiang Ganshi, and 0.5kg paprikas and 0.01kg sesames, frying 1 is added
To stop working after~2min, stirring repeatedly filters out all sundries inside oil and can be prepared by spicy oil when oil temperature is cooled to 50 DEG C,
The production method of the Zanthoxylum essential oil is：Soybean oil is heated to 160 DEG C, is put into Chinese prickly ash, oil impregnates 10 days or more after squeezing to be filtered out
The Chinese prickly ash of oily the inside can be prepared by Zanthoxylum essential oil；
7. packing：Flavor maca leaf obtained is weighed, is packed into heat safe film and compresses, be then in vacuum degree
It is vacuum-packed under conditions of 0.1MPa, is placed in pasteurization machine after packaging and carries out pasteurize, sterilization postcooling to room
Temperature can be prepared by flavor maca leaf product.
Through flavor maca leaf made from above-described embodiment 1~3, not only unique flavor, strong fragrance, delicious flavour it is abundant,
Instant bagged, it is convenient, it is a kind of pure natural, green and healthy snack food, it is deep to be liked by a numerous persons sponging on an aristocrat and edible
After can keep fit and healthy, support kidney kidney tonifying, anti-cancer and cancer-preventing, improve the immunity of human body, there is preferable health-care effect, while upper
In the embodiment stated, embodiment 3 be most preferred embodiment, set by technological parameter and proportioning best results, can most meet
Popular taste.
Claims (4)
1. a kind of processing method of flavor maca leaf, which is characterized in that preparation method is as follows：
1. the selection of raw material：Acquiring that maca middle and upper part is pollution-free, fresh maca blade of no disease and pests harm, when picking leaves, removes petiole,
Old tender leaf separates, and the tender leaf clear water rinsed clean after being selected is placed on interior and dries in the shade until no water droplet；
2. blanching:To step 1. in treated that maca blade is put into the water containing 0.1~0.3% citric acid carries out blanching, water
Amount is advisable with flooding maca blade, is pulled out and is drained away the water after 72~90h of blanching；
3. being dehydrated：Maca blade after step 2. middle blanching is dehydrated using squeezing mode；
4. preparing seasoning soup：By 0.5~1.2kg of Chinese prickly ash, fresh 0.8~1kg of capsicum, 0.08~0.1kg of illiciumverum and lemon 0.5~
1kg is packed into cloth bag, and 5~8 times of water is added, and is boiled together to boiling water, keeps cloth bag is off the pot after 20~30min of small fire, from
So being cooled to 50~70 DEG C can be obtained seasoning soup；
5. seasoning soup impregnates：By step 3. in dewatered maca blade press 1：1~2 ratio is put into 50~70 DEG C of seasoning soup
In, soup will be impregnated after keeping the temperature to impregnate 20~40min and is heated to boiling, and is scalded and is boiled 3~5min, scalds to the color of maca blade
It pulls maca blade when becoming emerald green out, allows its natural cooling after draining away the water；
6. spice：Maca blade after step 5. middle immersion is matched with seasoning, 60~100kg macas blade therein
In, be added seasoning paprika 2~6kg, 1.8~3.5kg of white granulated sugar, 2~5kg of salt, 0.5~1kg of monosodium glutamate, spicy oil 1~
4kg, 0.5~2kg of 0.2~1kg of Zanthoxylum essential oil, 1~2kg of light soy sauce and mature vinegar, can be prepared by flavor maca leaf after mixing thoroughly；
7. packing：Flavor maca leaf obtained is weighed, is packed into heat safe film and compresses, is then 0.1MPa in vacuum degree
Under conditions of be vacuum-packed, be placed in pasteurization machine after packaging and carry out pasteurize, sterilization postcooling to room temperature
Flavor maca leaf product is made.
2. a kind of processing method of flavor maca leaf according to claim 1, it is characterised in that：Step 6. in, it is described
The production method of spicy oil is：First the olive oil of 5kg is poured into pot and is heated to 100~130 DEG C, then by the fresh shallots of 0.1kg
It cooks the frying together with olive oil with 0.1kg old gingers, waits for green onion and Jiang Ganshi, 0.5kg paprikas and 0.01kg sesames, frying is added
Stop working after 1~2min, stirring repeatedly filters out all sundries inside oil and can be prepared by spicy when oil temperature is cooled to 50 DEG C
Oil.
3. a kind of processing method of flavor maca leaf according to claim 1, it is characterised in that：Step 6. in, it is described
The production method of Zanthoxylum essential oil is：Soybean oil is heated to 140~160 DEG C, is put into Chinese prickly ash, oil impregnates 10 days or more after squeezing to be filtered out
The Chinese prickly ash of oily the inside can be prepared by Zanthoxylum essential oil.
4. a kind of processing method of flavor maca leaf according to claim 1, it is characterised in that：Step 3. in, dehydration
The moisture content of maca blade is 50~60% afterwards.
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| CN1742632A (en) * | 2005-09-26 | 2006-03-08 | 宋金格 | Sliced seasoning instant sporophyl and producing method |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742632A (en) * | 2005-09-26 | 2006-03-08 | 宋金格 | Sliced seasoning instant sporophyl and producing method |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
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