CN103549436A - 一种小白芨腌制品及其制作方法 - Google Patents
一种小白芨腌制品及其制作方法 Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241001167064 Bletilla formosana Species 0.000 title abstract 6
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000002245 particle Substances 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 241001313857 Bletilla striata Species 0.000 claims description 18
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 14
- 241000212314 Foeniculum Species 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 240000006927 Foeniculum vulgare Species 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 241000722363 Piper Species 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241001250596 Pleione Species 0.000 description 1
- 241001457446 Pleione yunnanensis Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
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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
- 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
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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
-
- 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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- Nutrition Science (AREA)
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Abstract
本发明提供了一种小白芨腌制品及其制作方法,其特征是小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐的重量比为100:35~45:8~12:8~12:0.8~1.2:0.4~0.8:3.5~4.5:2~3:2.5~4,制作方法为小白芨、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒清洗干净后沥干,按配比加入其它辅料混合均匀后装入土坛灌中,密封好的土坛灌放置太阳下照晒10~15天后放到室内自然发酵,自然发酵25~35天后制成后制成。本发明制作的腌制品外观鲜亮,味道鲜美,脆而爽口,有效地降低了小白芨的辛味,不添加增色剂和防腐剂,较好地保留了小白芨中的保健成份。
Description
技术领域
本发明涉及一种小白芨腌制品及其制作方法。
背景技术
小白芨,为兰科植物云南独蒜兰的块茎,学名独叶白芨。具有止咳化痰,补肺生肌、止血生肌等功效。但味辛,呛鼻,很少用作食品。
发明内容
本发明的目的是针对上述存在的问题,提供一种具有保健功效、口感好的小白芨腌制品及其制作方法。
本发明是这样实现的:由小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐组成,其特征是小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐的重量比为100:35~45:8~12:8~12:0.8~1.2:0.4~0.8:3.5~4.5:2~3:2.5~4,制作方法为小白芨去除根须并清洗干净、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒清洗干净后沥干清洗水,新鲜辣椒和新鲜生姜切成小节,备好的小白芨、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、食盐,按配比放到配料缸中混合均匀,混合均匀后装入土坛灌中,再按配比加入60~80℃的温开水和白酒后密封,密封好的土坛灌放置太阳下照晒10~15天后放到室内自然发酵,自然发酵25~35天后制成,可装入消毒过的包装瓶中。
使用本发明制作的腌制品外观鲜亮,味道鲜美,脆而爽口,有效地降低了小白芨的辛味,产品和加工过程不添加增色剂和防腐剂,并且较好地保留了小白芨中的保健成份。
具体实施方式
下面结合实施例对本发明作具体说明。
本发明由小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐组成,其制作工艺为:
1、清洗:小白芨去除根须并清洗干净、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒清洗干净后沥干清洗水;
2、备料:新鲜辣椒和新鲜生姜切成小节;
3、初配料:小白芨50㎏、新鲜辣椒5㎏、新鲜生姜4㎏、新鲜花椒颗粒0.5㎏、新鲜茴香颗粒0.3㎏、红糖2㎏、食盐1.5㎏放到配料缸中,混合均匀;
4、缸装和再配料:混合均匀后的初配料物品装入土坛灌中,加入65℃温开水20㎏和白酒1.2㎏后,密封土坛灌。
5、室外发酵:密封好的土坛灌放置太阳下照晒10~15天,进行室外发酵;
6、室内发酵:室外发酵后移到室内自然发酵25~35天,即制成产品;
7、检验和包装:通过室内发酵后制成的产品,按国家食品相关标准进行检验,合格后按不同的规格装入消毒过的包装瓶中密封,待售。
Claims (1)
1.一种小白芨腌制品及其制作方法,由小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐组成,其特征是小白芨、温开水、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、白酒、食盐的重量比为100:35~45:8~12:8~12:0.8~1.2:0.4~0.8:3.5~4.5:2~3:2.5~4,制作方法为小白芨去除根须并清洗干净、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒清洗干净后沥干清洗水,新鲜辣椒和新鲜生姜切成小节,备好的小白芨、新鲜辣椒、新鲜生姜、新鲜花椒颗粒、新鲜茴香颗粒、红糖、食盐,按配比放到配料缸中混合均匀,混合均匀后装入土坛灌中,再按配比加入60~80℃的温开水和白酒后密封,密封好的土坛灌放置太阳下照晒10~15天后放到室内自然发酵,自然发酵25~35天后制成。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103893069A (zh) * | 2014-03-27 | 2014-07-02 | 广东幸美化妆品股份有限公司 | 小白及有效组分的制备方法与用途 |
CN104351700A (zh) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | 一种姜糖泡笋 |
CN106834039A (zh) * | 2017-03-30 | 2017-06-13 | 镇远县道益堂生物科技有限公司 | 一种白芨保健酒的制备方法 |
Citations (5)
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KR20030077590A (ko) * | 2001-01-26 | 2003-10-01 | 알베마를 코포레이션 | 난연성 플라스틱의 제조 방법 |
CN1600178A (zh) * | 2004-10-25 | 2005-03-30 | 陈宝和 | 可食性白芨制品及制法 |
CN1907112A (zh) * | 2006-07-18 | 2007-02-07 | 李盛秋 | 以单味中药材为原料制作的泡菜或酱菜及其生产方法 |
CN102246950A (zh) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | 一种黄辣椒酱的腌制方法 |
CN103027266A (zh) * | 2011-09-30 | 2013-04-10 | 孙敏 | 一种发酵泡菜的制作方法 |
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2013
- 2013-11-21 CN CN201310587539.7A patent/CN103549436A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20030077590A (ko) * | 2001-01-26 | 2003-10-01 | 알베마를 코포레이션 | 난연성 플라스틱의 제조 방법 |
CN1600178A (zh) * | 2004-10-25 | 2005-03-30 | 陈宝和 | 可食性白芨制品及制法 |
CN1907112A (zh) * | 2006-07-18 | 2007-02-07 | 李盛秋 | 以单味中药材为原料制作的泡菜或酱菜及其生产方法 |
CN102246950A (zh) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | 一种黄辣椒酱的腌制方法 |
CN103027266A (zh) * | 2011-09-30 | 2013-04-10 | 孙敏 | 一种发酵泡菜的制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103893069A (zh) * | 2014-03-27 | 2014-07-02 | 广东幸美化妆品股份有限公司 | 小白及有效组分的制备方法与用途 |
CN104351700A (zh) * | 2014-10-31 | 2015-02-18 | 重庆市包黑子食品有限公司 | 一种姜糖泡笋 |
CN106834039A (zh) * | 2017-03-30 | 2017-06-13 | 镇远县道益堂生物科技有限公司 | 一种白芨保健酒的制备方法 |
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