CN103494142A - 一种蒜香泡椒荸荠 - Google Patents
一种蒜香泡椒荸荠 Download PDFInfo
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- CN103494142A CN103494142A CN201310480959.5A CN201310480959A CN103494142A CN 103494142 A CN103494142 A CN 103494142A CN 201310480959 A CN201310480959 A CN 201310480959A CN 103494142 A CN103494142 A CN 103494142A
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 27
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 27
- 235000009165 saligot Nutrition 0.000 title claims abstract description 27
- 240000002234 Allium sativum Species 0.000 title claims abstract description 21
- 235000004611 garlic Nutrition 0.000 title claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 title abstract 5
- 240000001085 Trapa natans Species 0.000 title abstract 5
- 239000006002 Pepper Substances 0.000 title abstract 4
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 4
- 235000017804 Piper guineense Nutrition 0.000 title abstract 4
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 4
- 244000203593 Piper nigrum Species 0.000 title 1
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 15
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 15
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 15
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract 5
- 241001083492 Trapa Species 0.000 claims description 22
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 16
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 16
- 240000001417 Vigna umbellata Species 0.000 claims description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 12
- 240000000560 Citrus x paradisi Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000007457 Jasminum sambac Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 239000011324 bead Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241001092070 Eriobotrya Species 0.000 description 8
- 235000021110 pickles Nutrition 0.000 description 7
- 230000007547 defect Effects 0.000 description 1
Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种蒜香泡椒荸荠，由以下重量份原料组成：荸荠400-420、枇杷60-80、红豆60-80、无花果20-30、蒜瓣100-120、泡椒80-100、丁香8-9、桂皮7-8、薏苡仁8-9、玉竹6-7、肉豆蔻6-7、花椒叶6-7、茉莉根6-7、生姜30-50、食盐适量、白醋60-70、薏仁油50-60、蜂蜜200-230、米酒230-240、水适量；本发明的一种蒜香泡椒荸荠，味道独特，清脆爽口，适合大多数人的口味，并且添加丁香、桂皮、薏苡仁等物质的提取物，能够起到一定的保健功效，从而赋予了本发明小菜的保健功能，适合大多数人食用。
Description
技术领域
本发明主要涉及酱菜、小菜及其制备方法技术领域，尤其涉及一种蒜香泡椒荸荠。
背景技术
酱菜是我国传统的小菜，这些酱菜大多具有口味重等特点，并不具备任何保健功能，但是随着人们对生活水品的要求越来越高，酱菜也要做出相应的突破，不能一味的只注重口感，更应该注重其保健作用。
发明内容
本发明为了弥补已有技术的缺陷，提供一种蒜香泡椒荸荠的制备方法。
本发明是通过以下技术方案实现的：一种蒜香泡椒荸荠，由以下重量份原料组成：荸荠400-420、枇杷60-80、红豆60-80、无花果20-30、蒜瓣100-120、泡椒80-100、丁香8-9、桂皮7-8、薏苡仁8-9、玉竹6-7、肉豆蔻6-7、花椒叶6-7、茉莉根6-7、生姜30-50、食盐适量、白醋60-70、薏仁油50-60、蜂蜜200-230、米酒230-240、水适量。
一种蒜香泡椒荸荠的制备方法，包括以下步骤：
（1）将蒜瓣、泡椒洗净，倒入锅中，加入白醋、薏仁油、食盐、适量的水，加热焖煮30-40分钟，取锅中所有物料备用；
（2）将丁香、桂皮、薏苡仁、玉竹、肉豆蔻、花椒叶、茉莉根用棉布包扎好，与红豆、无花果一起置于陶锅中，加热焖煮1-2小时，将红豆、无花果取出；
（3）将荸荠、枇杷洗净，取其果肉，切成片状，置于容器中，加入蜂蜜、米酒，密封腌制5-7天，将荸荠、枇杷取出备用；
（4）将步骤1中的所有物料与红豆、无花果、荸荠、枇杷合并，搅拌均匀后，封装贮存。
本发明的优点是：本发明的一种蒜香泡椒荸荠，味道独特，清脆爽口，适合大多数人的口味，并且添加丁香、桂皮、薏苡仁等物质的提取物，能够起到一定的保健功效，从而赋予了本发明小菜的保健功能，适合大多数人食用。
具体实施方式
一种蒜香泡椒荸荠，由以下重量份（Kg）原料组成：荸荠400、枇杷60、红豆60、无花果20、蒜瓣100、泡椒80、丁香8、桂皮7、薏苡仁8、玉竹6、肉豆蔻6、花椒叶6、茉莉根6、生姜30、食盐适量、白醋60、薏仁油50、蜂蜜200、米酒230、水适量。
一种蒜香泡椒荸荠的制备方法，包括以下步骤：
（1）将蒜瓣、泡椒洗净，倒入锅中，加入白醋、薏仁油、食盐、适量的水，加热焖煮30分钟，取锅中所有物料备用；
（2）将丁香、桂皮、薏苡仁、玉竹、肉豆蔻、花椒叶、茉莉根用棉布包扎好，与红豆、无花果一起置于陶锅中，加热焖煮1小时，将红豆、无花果取出；
（3）将荸荠、枇杷洗净，取其果肉，切成片状，置于容器中，加入蜂蜜、米酒，密封腌制5天，将荸荠、枇杷取出备用；
（4）将步骤1中的所有物料与红豆、无花果、荸荠、枇杷合并，搅拌均匀后，封装贮存。
Claims (2)
1.一种蒜香泡椒荸荠，其特征在于，由以下重量份原料组成：荸荠400-420、枇杷60-80、红豆60-80、无花果20-30、蒜瓣100-120、泡椒80-100、丁香8-9、桂皮7-8、薏苡仁8-9、玉竹6-7、肉豆蔻6-7、花椒叶6-7、茉莉根6-7、生姜30-50、食盐适量、白醋60-70、薏仁油50-60、蜂蜜200-230、米酒230-240、水适量。
2.如权利要求1所述的一种蒜香泡椒荸荠的制备方法，其特征在于，包括以下步骤：
（1）将蒜瓣、泡椒洗净，倒入锅中，加入白醋、薏仁油、食盐、适量的水，加热焖煮30-40分钟，取锅中所有物料备用；
（2）将丁香、桂皮、薏苡仁、玉竹、肉豆蔻、花椒叶、茉莉根用棉布包扎好，与红豆、无花果一起置于陶锅中，加热焖煮1-2小时，将红豆、无花果取出；
（3）将荸荠、枇杷洗净，取其果肉，切成片状，置于容器中，加入蜂蜜、米酒，密封腌制5-7天，将荸荠、枇杷取出备用；
（4）将步骤1中的所有物料与红豆、无花果、荸荠、枇杷合并，搅拌均匀后，封装贮存。
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| CN201310480959.5A CN103494142B (zh) | 2013-10-15 | 2013-10-15 | 一种蒜香泡椒荸荠 |
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| CN201310480959.5A CN103494142B (zh) | 2013-10-15 | 2013-10-15 | 一种蒜香泡椒荸荠 |
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| CN103494142A true CN103494142A (zh) | 2014-01-08 |
| CN103494142B CN103494142B (zh) | 2016-02-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799227A (zh) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | 花椒嫩芽嫩果与叶类蔬菜多味保健泡菜加工方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217697A (zh) * | 2011-07-16 | 2011-10-19 | 刘三保 | 一种风味荸荠片的加工方法 |
| CN102308994A (zh) * | 2011-07-25 | 2012-01-11 | 梅春勇 | 食疗食品全席 |
| CN102919756A (zh) * | 2012-11-17 | 2013-02-13 | 梁荫健 | 一种罐头荸荠糕 |
| CN103027171A (zh) * | 2012-12-29 | 2013-04-10 | 罗永祺 | 一种荸荠仙人掌复合脯及其制备方法 |
| CN103027175A (zh) * | 2012-12-29 | 2013-04-10 | 罗永祺 | 一种荸荠香蕉复合脯及其制备方法 |
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2013
- 2013-10-15 CN CN201310480959.5A patent/CN103494142B/zh not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217697A (zh) * | 2011-07-16 | 2011-10-19 | 刘三保 | 一种风味荸荠片的加工方法 |
| CN102308994A (zh) * | 2011-07-25 | 2012-01-11 | 梅春勇 | 食疗食品全席 |
| CN102919756A (zh) * | 2012-11-17 | 2013-02-13 | 梁荫健 | 一种罐头荸荠糕 |
| CN103027171A (zh) * | 2012-12-29 | 2013-04-10 | 罗永祺 | 一种荸荠仙人掌复合脯及其制备方法 |
| CN103027175A (zh) * | 2012-12-29 | 2013-04-10 | 罗永祺 | 一种荸荠香蕉复合脯及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799227A (zh) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | 花椒嫩芽嫩果与叶类蔬菜多味保健泡菜加工方法 |
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| CN103494142B (zh) | 2016-02-03 |
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