CN103610001B - 一种金桔特色酱菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种金桔特色酱菜及其制备方法,是由金桔、芸豆、苹果、雪梨、青梅、花生仁、葵花籽、玫瑰、决明子、杜仲、小茴香、砂仁、白胡椒粉、黄豆酱、甜面酱等原料组成。本发明有益效果为:金桔制成酱菜,口味独特、制作工艺简单环保,酱制时间短,含盐量少,加入多种中药成份,具有营养保健的作用,有益健康。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种酱菜及其制备方法。
背景技术
酱菜是将新鲜蔬菜经盐腌后进行脱盐,然后用甜面酱、豆酱、辣椒酱或酱油浸渍而成,其具有独特的风味,甜咸适中、脆嫩清香、酱味浓郁,有助于消化,还可以调节肠胃功能,一年四季深受广大消费者的喜爱。由于生活水平的不断提高,人们对吃的要求也越来越高,不但要吃得饱,更要吃得好,吃得健康。不仅仅包括传统饮食所要求的色香味俱全,在日益加快的生活节奏下,便于携带和保藏,也成为了目前菜品的要求之一,特别是对于辅助调味性质的配菜。但由于许多新鲜蔬果贮藏时间有限,制成干品后又会损失大量的营养物质,失去原有的风味和滋味,限制了开发及商用价值。将新鲜果蔬制作成酱菜,既满足了方便食用的要求,又避免了新鲜果蔬容易腐烂变质的问题。酱菜鲜咸爽口,酱味浓郁,保留了蔬果的天然营养成份,而且方便存贮和食用,满足不同人群的需求。酱菜或咸菜一般口味较重,含有大量对人体有害的亚硝酸盐、防腐剂和色素,不能多吃。目前,市面上有许多腌制品出售,但其营养成分含量低,且存在口味单一、制备周期长的缺点,尤其是制作过程添加防腐剂等,食用过多不利于消费者的身体健康。
发明内容
本发明的目的是在于提供一种金桔特色酱菜及其制备方法。
为解决这一问题,本发明所采取的技术方案为:金桔特色酱菜由以下重量份的原料组成:金桔120-125、芸豆50-54、苹果25-28、雪梨32-34、青梅12-14、花生仁20-22、葵花籽14-16、玫瑰30-32、决明子2-3、杜仲1-2、小茴香6-7、砂仁4-5、白胡椒粉8-10、香油12-14、碘盐20-25、白砂糖14-15、黄豆酱24-26、甜面酱50-55、营养添加剂5-6、水适量。其中营养添加剂由以下重量份的原料组成:焦山楂30-35、老鹰茶10-12、小麦胚芽2-3、葡萄籽3-4、铁皮石斛5-6、黄酒7-8、花旗参1-2、蜜桶花5-6、薏仁油1-2、仙灵脾3-4、姬松茸10-12、水适量。
本发明的金桔特色酱菜制备过程按以下步骤进行:
(1)苹果、雪梨、青梅取果肉,金桔、芸豆洗净,一同切成小丁,加入碘盐腌制2-4天,拧去盐渍出的多余水分,得料a;
(2)玫瑰、决明子、杜仲、小茴香、砂仁加5-8倍量水煎煮1-2小时,过滤得浸提液为料b;
(3)白砂糖、料b、黄豆酱、甜面酱混合均匀,得料c;
(4)料a中均匀拌入白胡椒粉、花生仁、葵花籽、营养添加剂、其他剩余成份后装入到布袋中,投入料c中酱制,每天捞出翻搅2-3次;
(5)酱制6-10天后捞出均匀拌入香油,分瓶包装。
另外,营养添加剂的制作方法为:将焦山楂、老鹰茶、小麦胚芽、葡萄籽、铁皮石斛、花旗参、蜜桶花、仙灵脾、姬松茸、加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
本发明的有益效果:金桔制成酱菜,口味独特、制作工艺简单环保,酱制时间短,含盐量少,加入多种中药成份,具有营养保健的作用,有益健康。
具体实施方式
金桔特色酱菜,由以下重量份(kg)的原料组成:
金桔125、芸豆50、苹果28、雪梨32、青梅14、花生仁20、葵花籽14、玫瑰32、决明子3、杜仲1、小茴香6、砂仁4、白胡椒粉8、香油14、碘盐25、白砂糖14、黄豆酱26、甜面酱55、营养添加剂6、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:焦山楂30、老鹰茶10、小麦胚芽3、葡萄籽4、铁皮石斛6、黄酒8、花旗参2、蜜桶花6、薏仁油2、仙灵脾4、姬松茸12、水适量。
制备方法,包括如下步骤:
(1)苹果、雪梨、青梅取果肉,金桔、芸豆洗净,一同切成小丁,加入碘盐腌制2天,拧去盐渍出的多余水分,得料a;
(2)玫瑰、决明子、杜仲、小茴香、砂仁加8倍量水煎煮1小时,过滤得浸提液为料b;
(3)白砂糖、料b、黄豆酱、甜面酱混合均匀,得料c;
(4)料a中均匀拌入白胡椒粉、花生仁、葵花籽、营养添加剂、其他剩余成份后装入到布袋中,投入料c中酱制,每天捞出翻搅2次;
(5)酱制10天后捞出均匀拌入香油,分瓶包装。
另外,营养添加剂的制作方法为:将焦山楂、老鹰茶、小麦胚芽、葡萄籽、铁皮石斛、花旗参、蜜桶花、仙灵脾、姬松茸、加适量水煎煮1小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌30分钟,冷却、喷雾干燥,即得。
Claims (2)
1.一种金桔特色酱菜,其特征在于,由以下重量份的原料制成:金桔120-125、芸豆50-54、苹果25-28、雪梨32-34、青梅12-14、花生仁20-22、葵花籽14-16、玫瑰30-32、决明子2-3、杜仲1-2、小茴香6-7、砂仁4-5、白胡椒粉8-10、香油12-14、碘盐20-25、白砂糖14-15、黄豆酱24-26、甜面酱50-55、营养添加剂5-6、水适量;所述的营养添加剂由下列重量份的原料制成:焦山楂30-35、老鹰茶10-12、小麦胚芽2-3、葡萄籽3-4、铁皮石斛5-6、黄酒7-8、花旗参1-2、蜜桶花5-6、薏仁油1-2、仙灵脾3-4、姬松茸10-12、水适量;所述的营养添加剂制备方法为:将焦山楂、老鹰茶、小麦胚芽、葡萄籽、铁皮石斛、花旗参、蜜桶花、仙灵脾、姬松茸、加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求l所述的金桔特色酱菜的制备方法,其特征在于:包括如下步骤:
(1)苹果、雪梨、青梅取果肉,金桔、芸豆洗净,一同切成小丁,加入碘盐腌制2-4天,拧去盐渍出的多余水分,得料a;
(2)玫瑰、决明子、杜仲、小茴香、砂仁加5-8倍量水煎煮1-2小时,过滤得浸提液为料b;
(3)白砂糖、料b、黄豆酱、甜面酱混合均匀,得料c;
(4)料a中均匀拌入白胡椒粉、花生仁、葵花籽、营养添加剂后装入到布袋中,投入料c中酱制,每天捞出翻搅2-3次;
(5)酱制6-10天后捞出均匀拌入香油,分瓶包装。
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