CN103494149A - 一种山楂酱笋丝 - Google Patents
一种山楂酱笋丝 Download PDFInfo
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- CN103494149A CN103494149A CN201310480944.9A CN201310480944A CN103494149A CN 103494149 A CN103494149 A CN 103494149A CN 201310480944 A CN201310480944 A CN 201310480944A CN 103494149 A CN103494149 A CN 103494149A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 26
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 26
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 26
- 239000011425 bamboo Substances 0.000 title claims abstract description 26
- 241001330002 Bambuseae Species 0.000 title abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000208688 Eucommia Species 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 240000006063 Averrhoa carambola Species 0.000 claims abstract description 7
- 235000010082 Averrhoa carambola Nutrition 0.000 claims abstract description 7
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000019693 cherries Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000026811 Brassica nipposinica Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 241000005787 Cistanche Species 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 210000003056 antler Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 5
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 241000336315 Cistanche salsa Species 0.000 abstract 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 241001469911 Equisetum ramosissimum Species 0.000 abstract 1
- 239000012174 chinese wax Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000021574 pickled cabbage Nutrition 0.000 abstract 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000013589 supplement Substances 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
Abstract
一种山楂酱笋丝,由以下重量份原料组成:雪菜丝165-170、笋丝195-225、芹菜65-80、山楂60-70、樱桃55-60、杨桃45-50、豆瓣酱135-160、柚子皮8-10、玉米须7-8、冬瓜皮7-8、乌梅8-10、泽泻5-6、苍术5-6、杜仲5-6、肉苁蓉6-7、鹿茸6-7、节节草4-5、山楂汁80-100、蛋白质粉40-50、食盐适量、水适量。本发明的一种山楂酱笋丝,制作工艺简单、环保,含有蛋白质粉,能够有效补充人体所需蛋白质,提高免疫力;同时还添加杜仲、肉苁蓉等中药材的提取物,具有一定的保健功效,适合大多数人食用。
Description
技术领域
本发明主要涉及酱菜及其制备方法技术领域,尤其涉及一种山楂酱笋丝。
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,提供一种山楂酱笋丝的制备方法。
本发明是通过以下技术方案实现的:一种山楂酱笋丝,由以下重量份原料组成:雪菜丝165-170、笋丝195-225、芹菜65-80、山楂60-70、樱桃55-60、杨桃45-50、豆瓣酱135-160、柚子皮8-10、玉米须7-8、冬瓜皮7-8、乌梅8-10、泽泻5-6、苍术5-6、杜仲5-6、肉苁蓉6-7、鹿茸6-7、节节草4-5、山楂汁80-100、蛋白质粉40-50、食盐适量、水适量。
一种山楂酱笋丝的制备方法,包括以下步骤:
(1)将雪菜丝、笋丝洗净,置于沸水中闷20-30分钟,将雪菜丝、笋丝捞出,与豆瓣酱混合,搅拌均匀,腌制8-10天;
(2)将芹菜洗净,与洗净的山楂、樱桃、杨桃肉一起置于锅中,加入山楂汁、适量的水,加热焖煮20-30分钟,将锅中所有物料取出备用;
(3)将柚子皮、玉米须、冬瓜皮、乌梅、泽泻、苍术、杜仲、肉苁蓉、节节草用6-9倍量的水提取,将提取液喷雾干燥,得到中药粉;
(4)将步骤1中的所有物料与步骤2中的所有物料、中药粉、蛋白质粉合并,充分搅拌,混合均匀后,包装贮存。
本发明的优点是:本发明的一种山楂酱笋丝,制作工艺简单、环保,含有蛋白质粉,能够有效补充人体所需蛋白质,提高免疫力;同时还添加杜仲、肉苁蓉等中药材的提取物,具有一定的保健功效,适合大多数人食用。
具体实施方式
一种山楂酱笋丝,由以下重量份(Kg)原料组成:雪菜丝165、笋丝195、芹菜65、山楂60、樱桃55、杨桃45、豆瓣酱135、柚子皮8、玉米须7、冬瓜皮7、乌梅8、泽泻5、苍术5、杜仲5、肉苁蓉6、鹿茸6、节节草4、山楂汁80、蛋白质粉40、食盐适量、水适量。
一种山楂酱笋丝的制备方法,包括以下步骤:
(1)将雪菜丝、笋丝洗净,置于沸水中闷20分钟,将雪菜丝、笋丝捞出,与豆瓣酱混合,搅拌均匀,腌制8天;
(2)将芹菜洗净,与洗净的山楂、樱桃、杨桃肉一起置于锅中,加入山楂汁、适量的水,加热焖煮20分钟,将锅中所有物料取出备用;
(3)将柚子皮、玉米须、冬瓜皮、乌梅、泽泻、苍术、杜仲、肉苁蓉、节节草用9倍量的水提取,将提取液喷雾干燥,得到中药粉;
(4)将步骤1中的所有物料与步骤2中的所有物料、中药粉、蛋白质粉合并,充分搅拌,混合均匀后,包装贮存。
Claims (2)
1.一种山楂酱笋丝,其特征在于,由以下重量份原料组成:雪菜丝165-170、笋丝195-225、芹菜65-80、山楂60-70、樱桃55-60、杨桃45-50、豆瓣酱135-160、柚子皮8-10、玉米须7-8、冬瓜皮7-8、乌梅8-10、泽泻5-6、苍术5-6、杜仲5-6、肉苁蓉6-7、鹿茸6-7、节节草4-5、山楂汁80-100、蛋白质粉40-50、食盐适量、水适量。
2.如权利要求1所述的一种山楂酱笋丝的制备方法,其特征在于,包括以下步骤:
(1)将雪菜丝、笋丝洗净,置于沸水中闷20-30分钟,将雪菜丝、笋丝捞出,与豆瓣酱混合,搅拌均匀,腌制8-10天;
(2)将芹菜洗净,与洗净的山楂、樱桃、杨桃肉一起置于锅中,加入山楂汁、适量的水,加热焖煮20-30分钟,将锅中所有物料取出备用;
(3)将柚子皮、玉米须、冬瓜皮、乌梅、泽泻、苍术、杜仲、肉苁蓉、节节草用6-9倍量的水提取,将提取液喷雾干燥,得到中药粉;
(4)将步骤1中的所有物料与步骤2中的所有物料、中药粉、蛋白质粉合并,充分搅拌,混合均匀后,包装贮存。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105901663A (zh) * | 2016-04-15 | 2016-08-31 | 王昌荣 | 一种牛肝酱及其制备方法 |
CN107660735A (zh) * | 2016-07-28 | 2018-02-06 | 赵素娟 | 山楂冬瓜及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1208631A (zh) * | 1997-08-20 | 1999-02-24 | 王伊斌 | 大型壮药 |
CN1515180A (zh) * | 2003-01-08 | 2004-07-28 | 黄能培 | 一种冬笋丝的生产工艺 |
JP4295341B1 (ja) * | 2008-01-21 | 2009-07-15 | 貴博 保立 | 食品添加物を使用しない食肉加工品の製造方法 |
CN103005346A (zh) * | 2012-12-12 | 2013-04-03 | 嘉善县东麟湖蔬菜厂 | 一种以雪里蕻和笋丝为主要原料的咸菜制品和制作方法 |
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2013
- 2013-10-15 CN CN201310480944.9A patent/CN103494149A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1208631A (zh) * | 1997-08-20 | 1999-02-24 | 王伊斌 | 大型壮药 |
CN1515180A (zh) * | 2003-01-08 | 2004-07-28 | 黄能培 | 一种冬笋丝的生产工艺 |
JP4295341B1 (ja) * | 2008-01-21 | 2009-07-15 | 貴博 保立 | 食品添加物を使用しない食肉加工品の製造方法 |
CN103005346A (zh) * | 2012-12-12 | 2013-04-03 | 嘉善县东麟湖蔬菜厂 | 一种以雪里蕻和笋丝为主要原料的咸菜制品和制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105901663A (zh) * | 2016-04-15 | 2016-08-31 | 王昌荣 | 一种牛肝酱及其制备方法 |
CN107660735A (zh) * | 2016-07-28 | 2018-02-06 | 赵素娟 | 山楂冬瓜及其制备方法 |
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