CN103478653A - 一种水芹菜泡菜的制备工艺及产品 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种水芹菜泡菜的制备工艺,其特征在于,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用。本发明水芹菜泡菜酸甜适口,含有丰富的营养成分,具有清热、利水、加强血液循环的作用。
Description
技术领域
本发明属于农产品加工技术领域,具体是一种水芹菜泡菜的制备工艺及产品。
背景技术
水芹菜属于伞形科、水芹菜属。多年水生宿根草本植物。水芹别名水英、细本山芹菜、牛草、刀芹、蜀芹。水芹中各种维生素、矿物质含量较高,每100g可食用部分含蛋白质1.8g、脂肪0.24g、碳水化合物1.6g、粗纤维1.0g、钙160mg、磷61mg、铁8.5mg。水芹还含有芸香苷、水芹素和檞皮素等。其嫩茎及叶柄质鲜嫩,清香爽口,可生拌或炒食。
水芹的药理作用有:1、内服水芹挥发油有兴奋中枢神经,促进呼吸、提高心肌兴奋性,加强血循环的作用。挥发油局部外援,有扩张血管、促进循环、提高渗透性的作用;内服能促进胃液分泌,增进食欲,并有祛痰作用。水芹素及水芹素-7-甲醚有降压作用。2、水芹水煎剂能使离体蛙心心率减慢,心肌收缩力降低,心输出量减少。能对抗氯化钡和乌头碱所致的大鼠心律失常,对抗肾上腺素对心脏的兴奋作用。3、水芹提取物对四氯化碳中毒鼠的肝脏有一定的保护作用。4、水芹煎液对α-荼异硫氰酸酯形成的大鼠肝炎有明显的退黄作用,血清胆红素含量明显下降,能使肝细胞和胆管上皮变性坏死病理改变明显减轻。水芹注射液对四氯化碳性肝炎大鼠也有明显的退黄作用,并有明显的降酶作用。
水芹菜功用主治:清热,利水。治暴热烦渴,黄疸,水肿,淋病,带下,瘰疬,痄腮。①《本经》:“主女子赤沃。止血养精,保血脉,益气,令人肥健嗜食。”②《千金·食治》:“益筋力,去伏热。治五种黄病,生捣绞汁冷服一升,日二。”③崔禹锡《食经》:“利小便,除水胀。”④孟诜:“食之养神益力,杀石药毒。”⑤《本草拾遗》:“茎叶捣绞取汁,去小儿暴热,大人酒后热毒、鼻塞、身热,利大小肠。”⑥《日华子本草》:“治烦渴,疗崩中带下。”⑦《医林纂要》:“补心,去瘀,续伤。”⑧《草再新》:“除烦解热,化痰下气,治血分,消瘰疬结核。”⑨《随息居饮食谱》:“清胃涤热,祛风,利口齿咽喉头目。”⑩《中国药植志》:“嫩茎捣汁服,可治高血压症。”⑾《贵州民间方药集》:“解热利尿,驱风。治风湿神经疼痛”。
发明内容
本发明的目的在于提供一种水芹菜泡菜的制备工艺。
本发明的目的可以通过以下技术方案实现:
一种水芹菜泡菜的制备工艺,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:
(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;
(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;
(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 95-105重量份
盐 6-8重量份
酒 0.5-1.5重量份
糖 3.5-4.5重量份
大蒜 0.4-0.6重量份
大葱 0.4-0.6重量份
八角 0.2-0.3重量份
花椒 0.2-0.3重量份
桂皮 0.4-0.6重量份
大白菜 4.5-5.5重量份
料酒 0.4-0.6重量份。
本发明进一步优选为,是由下述原料制备而成:
水芹菜 50重量份
水 100重量份
盐 7重量份
酒 1重量份
糖 4重量份
大蒜 0.5重量份
大葱 0.5重量份
八角 0.25重量份
花椒 0.25重量份
桂皮 0.5重量份
大白菜 5重量份
料酒 0.5重量份。
所述水封是指泡菜坛的水槽中注入体积比15-22%的盐水。
上述工艺制备得到的水芹菜泡菜产品。
本发明的有益效果:
1、本发明水芹菜泡菜含有丰富的营养成分,发酵好的水芹菜泡菜口味独特,酸甜适口,具有清热、利水、加强血液循环的作用。
2、本发明水芹菜泡菜的制备工艺简单、安全卫生,且发酵时间短,能最大限度保持水芹菜的口感。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
将泡菜坛清洗干净。称取水盐70g,加入1000g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将10g酒、40g糖、5g大蒜、5g大葱、2.5g八角、2.5g花椒、5g桂皮、50g大白菜、5g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将盐10g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
实施例2
将泡菜坛清洗干净。称取水盐60g,加入950g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将5g酒、35g糖、4g大蒜、4g大葱、2g八角、2g花椒、4g桂皮、45g大白菜、4g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将9g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
实施例3
将泡菜坛清洗干净。称取水盐80g,加入1050g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将15g酒、45g糖、6g大蒜、6g大葱、3g八角、3g花椒、6g桂皮、55g大白菜、6g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将8g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
水芹菜泡菜的品质检测
1、感官检测:用肉眼观察水芹菜泡菜的色泽、形态、嗅其气味,品尝滋味。结果如下表1。
表1
色泽 | 滋味和气味 | 体态 | 质地 | |
实施例1 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
实施例2 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
实施例3 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
2、理化指标检验,各项指标均符合要求,主要指标的具体数据如表2。
表2
3、微生物指标检测。
按照GB/T5009.54酱腌菜卫生标准的分析方法所述的方法检测本发明水芹菜泡菜的微生物指标,结果如表3所示,均符合标准。
表3
金黄色葡萄球菌 | 大肠菌群(MPN/100g) | |
实施例1 | 未检出 | ≤25 |
实施例2 | 未检出 | ≤25 |
实施例3 | 未检出 | ≤25 |
Claims (5)
1.一种水芹菜泡菜的制备工艺,其特征在于,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:
(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;
(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;
(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用。
2.根据权利要求1所述的水芹菜泡菜的制备工艺,其特征在于,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 95-105重量份
盐 6-8重量份
酒 0.5-1.5重量份
糖 3.5-4.5重量份
大蒜 0.4-0.6重量份
大葱 0.4-0.6重量份
八角 0.2-0.3重量份
花椒 0.2-0.3重量份
桂皮 0.4-0.6重量份
大白菜 4.5-5.5重量份
料酒 0.4-0.6重量份。
3.根据权利要求2所述的水芹菜泡菜的制备工艺,其特征在于,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 100重量份
盐 7重量份
酒 1重量份
糖 4重量份
大蒜 0.5重量份
大葱 0.5重量份
八角 0.25重量份
花椒 0.25重量份
桂皮 0.5重量份
大白菜 5重量份
料酒 0.5重量份。
4.根据权利要求1所述的水芹菜泡菜的制备工艺,其特征在于,所述水封是指泡菜坛的水槽中注入体积比15%~22%的盐水。
5.权利要求1或2或3所述工艺制备的是水芹菜泡菜产品。
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