CN102793134A - 一种蕺菜根泡菜的制作方法 - Google Patents
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Abstract
本发明公开了一种蕺菜根泡菜的制作方法,采用蕺菜根作为主料,辅以白菜、苦瓜、苹果、红辣椒,经预处理、泡制、混合调味、包装、灭菌、检验等工序制作而成,加工成本较低,生产中不添加防腐剂;产品蕺菜根泡菜色黄透亮、鲜嫩脆香、风味独特,不仅具有较高营养价值,还附有药效成份,具有清热解毒、促进消化、增加食欲、强身健体的功效。其脆香可口、食用方便;为泡菜家族提供了一种新的药食兼用的新成员。
Description
技术领域
本发明属于农副产品加工领域,具体地说是采用蕺菜根制作原料,经给定的工艺,制作出一种保健型泡菜。
背景技术
蕺菜,别名鱼腥草,为我国长江以南地区常见野生草本植物,历史以来一直是我国有名的中草药;蕺菜根根茎为缩生根,富含多种维生素、氨基酸、粗纤维、粗脂肪及微量元素磷、钙等。祖国医学认为有清热解毒,利尿消肿等保健功效。
苦瓜,又名凉瓜,葫芦科一年生攀缘草本植物,味苦,性寒;归心、肺、脾、胃经。清代《随息居饮食谱》载:“苦瓜清则苦寒;涤热,明目,清心,味甘性平,养血滋肝,润脾补肾。”现代研究认为,苦瓜具有消暑清热,解毒、健胃、除邪热,聪耳明目,润泽肌肤,强身,使人精力旺盛,不易衰老的功效;还可用于治疗发热、中暑、痢疾、目赤疼痛、恶疮等。
苹果, 蔷薇科苹果亚科苹果属植物的果实,中国是世界最大的苹果生产国,在东北、华北、华东、西北和四川、云南等地均有栽培。果实富含矿物质和维生素,为人们最常食用的一种水果。苹果膳食纤维含量丰富,也含有大量的果胶,对于调整肠道菌群有很大的帮助。富含果糖、葡萄糖、蔗糖、微量元素锌、钙、磷、铁、钾及维生素B1、维生素B2、维生素C和胡萝卜素等。
目前,市场上常见的各种由蔬菜制成的泡菜,深受人们欢迎,但到目前为止,大多泡菜都是以传统蔬菜为主要原料配制而成,未见以蕺菜根茎为主要原料,辅以白菜、苦瓜、苹果、红辣椒制成的泡菜,使得蕺菜这种常用的中草药在食品化过程中未能得到进一步利用。
发明内容
本发明的目的是采用蕺菜根作为主料,辅以白菜、苦瓜、苹果、红辣椒,制作出一种食用方便的保健型蕺菜根泡菜。
本发明通过以下技术方案得以实现:
一种蕺菜根泡菜的制作方法,其特征在于:采用以下步骤:
A、腌制蕺菜根菜坯:将新采挖的蕺菜除去茎叶,取缩生肉质根茎,除去须根,洗净,切成2-3厘米长的小段,置45-55℃水中保温浸泡5-6小时,捞沥出并沥干体表水后,入不锈钢容器中,加入沥干体表水后蕺菜根重量4-5%的食盐,初腌12-15小时,后用清水漂洗,再加入沥干体表水后蕺菜根重量13-16%的食盐,充分拌匀,装入缸内,压实,每天倒缸一次,腌制3-5天,从缸内取出沥干盐水,倒出缸中盐水;再重新装入缸内,压实,加入8-12%质量浓度的盐水,加入盐水量要淹没蕺菜根原料,将缸口封严,腌制7-10天,得到腌制好的蕺菜根菜坯;
B、泡制常规果蔬泡菜坯:称取白菜25-35重量份,苦瓜5-10重量份,苹果10-15重量份、红辣椒3-5重量份,清洗干净后切丝,稍晾至萎蔫,拌以料酒0.2-0.5重量份,食盐5-7重量份,拌匀装入发酵罐中,再加入纯净水20-30重量份,封严罐口,常温下经10-15天泡制成果蔬泡菜坯;
C、混合调味:取蕺菜根菜坯45-55重量份、果蔬泡菜坯45-55重量份,加入0.05-0.1重量份的味精,混合拌匀,制成蕺菜根泡菜坯;
D、包装、灭菌:蕺菜根泡菜坯采用食品级包装物真空包装,入泡菜微波杀菌机进行杀菌,制成成品蕺菜根泡菜;
E、检验、贮存:成品蕺菜根泡菜经检验合格后,入通风、干燥的库房中贮存。
所述的泡制果蔬泡菜坯,可根据各地区人们不同口味,调整果蔬品种和辣椒及纯净水用量。
本发明采用蕺菜根作为主料,辅以白菜、苦瓜、苹果、红辣椒,经预处理、泡制、混合调味、包装、灭菌、检验等工序制作而成,加工成本较低,生产中不添加防腐剂;产品蕺菜根泡菜色黄透亮、鲜嫩脆香、风味独特,不仅具有较高营养价值,还附有药效成份,具有清热解毒、促进消化、增加食欲、强身健体的功效。其脆香可口、食用方便;为泡菜家族提供了一种新的药食兼用的新成员。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例,一种蕺菜根泡菜的制作方法,采用以下步骤:
1、腌制蕺菜根菜坯:将新采挖的蕺菜除去茎叶,取缩生肉质根茎,除去须根,洗净,切成2厘米长的小段,置50℃水中保温浸泡6小时,捞沥出并沥干体表水后,入不锈钢桶中,加入沥干体表水后蕺菜根重量4%的食盐,初腌12小时,后用清水漂洗,以去除苦味;再加入沥干体表水后蕺菜根重量14%的食盐及0.05%的氯化钙,充分拌匀,装入缸内,压实,每天倒缸一次,腌制3天,从缸内取出沥干盐水,倒出缸中盐水;再重新装入缸内,压实,加入10%质量浓度的盐水,加入盐水量要淹没蕺菜根原料,将缸口封严,腌制7天,得到腌制好的蕺菜根菜坯;
2、泡制常规果蔬泡菜坯:称取白菜30公斤,苦瓜5公斤,苹果12公斤、红辣椒4公斤,清洗干净后切丝,摊晾至萎蔫,使原料含水量为30-40%,拌以料酒0.3公斤、食盐6公斤、氯化钙0.05公斤,拌匀装入发酵罐中,再加入纯净水25公斤,封严罐口,常温下经10天泡制成果蔬泡菜坯;
3、混合调味:取蕺菜根菜坯55公斤、果蔬泡菜坯45公斤,加入0.06公斤的味精,混合拌匀,制成蕺菜根泡菜坯;
4、包装、灭菌:蕺菜根泡菜坯采用食品级包装袋真空包装,入泡菜微波杀菌机进行杀菌,制成成品蕺菜根泡菜;
5、检验、贮存:成品蕺菜根泡菜经检验合格后,入通风、干燥的库房中贮存。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种蕺菜根泡菜的制作方法,其特征在于:采用以下步骤:
A、腌制蕺菜根菜坯:将新采挖的蕺菜除去茎叶,取缩生肉质根茎,除去须根,洗净,切成2-3厘米长的小段,置45-55℃水中保温浸泡5-6小时,捞沥出并沥干体表水后,入不锈钢容器中,加入沥干体表水后蕺菜根重量4-5%的食盐,初腌12-15小时,后用清水漂洗,再加入沥干体表水后蕺菜根重量13-16%的食盐,充分拌匀,装入缸内,压实,每天倒缸一次,腌制3-5天,从缸内取出沥干盐水,倒出缸中盐水;再重新装入缸内,压实,加入8-12%质量浓度的盐水,加入盐水量要淹没蕺菜根原料,将缸口封严,腌制7-10天,得到腌制好的蕺菜根菜坯;
B、泡制常规果蔬泡菜坯:称取白菜25-35重量份,苦瓜5-10重量份,苹果10-15重量份、红辣椒3-5重量份,清洗干净后切丝,稍晾至萎蔫,拌以料酒0.2-0.5重量份,食盐5-7重量份,拌匀装入发酵罐中,再加入纯净水20-30重量份,封严罐口,常温下经10-15天泡制成果蔬泡菜坯;
C、混合调味:取蕺菜根菜坯45-55重量份、果蔬泡菜坯45-55重量份,加入0.05-0.1重量份的味精,混合拌匀,制成蕺菜根泡菜坯;
D、包装、灭菌:蕺菜根泡菜坯采用食品级包装物真空包装,入泡菜微波杀菌机进行杀菌,制成成品蕺菜根泡菜;
E、检验、贮存:成品蕺菜根泡菜经检验合格后,入通风、干燥的库房中贮存。
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