CN103610004B - 一种即食型紫苏调味菜及其制备方法 - Google Patents
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- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种即食型紫苏调味菜及其制备方法,包括此种即食型紫苏调味菜原料制成:紫苏叶80-85,蒜头5-10,食盐3-5,酱油2-3,蔗糖0.5-2。此种即食型紫苏调味菜的制备方法:1)、原料采收;2)、清洗;3)、热烫;4)切碎;5)、混料调味;6)、密封渍制:将搅拌均匀的原料放进容器中渍腌制60-90天。本方法操作简单,生产成本低,生产出的产品在腌制和装瓶出厂均无须添加防腐剂,耐贮藏,便于食用携带,深受广大群众的喜爱。
Description
技术领域
本发明涉及一种调味料的加工方法,尤其涉及一种即食型紫苏调味菜及其制备方法。
背景技术
紫苏为唇形科一年生草本植物。又名苏麻红、红苏麻,在我国各地均有分布,其适应性广、易于栽培,在人工正常管理情况下平均亩产紫苏鲜叶2000公斤左右。紫苏叶面呈绿色或紫色,叶背则皆呈紫色,具有解表散寒、行气和中、止咳平喘、利膈宽肠、解诸毒之作用。现代营养学发现紫苏油主要成分:α-亚麻酸、棕榈酸、亚油酸、油酸、硬脂酸、维生素E,18种氨基酸及多种微量元素。其中人体必需脂肪酸尤为丰富。紫苏根、茎、叶、花萼、及果实均可入药,有散寒、理气、解鱼蟹毒的作用。用紫苏叶煮鱼蟹,可增加香气和美味。此外,还有健胃、发汗、镇咳去痰、利尿、净血、镇定作用,可治疗风寒感冒、头疼、胸闷等症。紫苏是卫生部公布的第一批76种既是药品又是食品中的一种植物,在医药和食品领域有着重要开发价值的经济作物。蒜头含有大量卵白质、脂肪、钙、磷、铁、维生素B2和C、植物杀菌素,有利血管收张力、利尿,改善心肌功能,对高血压、心脏病、肾病有食疗保健作用。现生活中的调味品调味菜种类繁多,关于从紫苏中提取的物质用作保健调味制品的报道不少,但是紫苏直接作为原材料进行浸渍制备出来的调味菜还未见有报道,本发明提供的一种即食型紫苏调味菜及其制备方法,填补了蔬菜深加工方法的空白,为紫苏与蒜头加工利用提供了又一条新的深加工途径。
发明内容
本发明填补了蔬菜加工方法中,以紫苏直接作为原材料浸渍制备紫苏调味菜的空白,提供了一种即食型紫苏调味菜及其制备方法,其中:
一种即食型紫苏调味菜,其特征在于,由以下重量组分的材料组成:
紫苏叶80-85,蒜头5-10,食盐3-5,酱油2-3,蔗糖0.5-2。
优选的是,此种即食型紫苏调味菜是由以下重量组分的材料组成:紫苏叶80,蒜头10,食盐5,酱油3,蔗糖1。
一种即食型紫苏调味菜的制备方法,其特征在于,包括以下步骤:
1)、原料采收:将紫苏叶茎顶部3-5片叶子及其嫩茎同时采摘,蒜头常温至于阳光底下晾干;
2)、清洗:将采摘好的紫苏原料进行清洗处理,然后放入容器中晾去原料表面水分。
3)、热烫:将清洗后的紫苏鲜叶置于90℃热水中浸汤,捞起,晾干水分待加工;
4)切碎:先将鲜紫苏叶及其嫩茎切碎成小片状,晒干的蒜头剥去外皮壳后和着紫苏叶及其嫩茎一起切碎成粒蓉状;
5)、混料调味:在无菌室内将切碎好的粒蓉状的原料按权利要求1的比例进行混合,加入剩余的其他成分食盐、酱油和蔗糖混合搅拌均匀。
6)、密封渍制:将搅拌均匀的原料放进容器中渍腌制60-90天;
优选的是,所述的即食型紫苏调味菜的制备方法中,所述的步骤3)中将清洗后的紫苏叶子置于90℃热水中浸汤5-10分钟,捞起用冷水浸洗3-5分钟,再置于室温下晾干。
优选的是,所述的即食型紫苏调味菜的制备方法中,所述的步骤6)中搅拌均匀的原料在室温的条件下置于阴凉的地方进行密封浸渍,过程中原料浸渍发酵30天后倒缸1次,将上层原料倒放入下层。
优选的是,所述的即食型紫苏调味菜的制备方法中,所述的步骤5)、6)中混合均匀的原料在进行浸渍后装瓶密封要进行热水高温喷淋式灭菌处理30分钟。
本发明的有益效果:紫苏叶中含有多种成分:α-亚麻酸、棕榈酸、亚油酸、油酸、硬脂酸、维生素E,18种氨基酸及多种微量元素,其中采用紫苏茎、嫩叶均可入药,有散寒、理气、解鱼蟹毒的作用,用紫苏叶煮鱼蟹,可增加香气和美味。此外,还有健胃、发汗、镇咳去痰、利尿、净血、镇定作用,可治疗风寒感冒、头疼、胸闷等症状。蒜头含有大量卵白质、脂肪、钙、磷、铁、维生素B2和C、植物杀菌素,有利血管收张力、利尿,改善心肌功能,对高血压、心脏病、肾病有食疗保健作用,本发明制备出来紫苏即食型调味菜是以紫苏鲜叶嫩茎、蒜头为主要原料,将紫苏与蒜头适量配合制成即食型调味菜,因为紫苏的营养成分存在有鲜叶、嫩茎当中,利用紫苏特有开胃助食、散寒理气的保健作用和蒜头特有辣香味具有杀菌的作用经腌渍制后加工成为香味浓厚、开胃营养的即食蔬菜产品的同时发挥两者之间协同作用后特有的防病保健、驱寒理气、健胃消食等功效,使之成为药食两用保健蔬菜产品。该产品开瓶或开袋后即可直接食用,能作为餐用助食蔬菜或小菜直接供食用,开胃可口,风味独特。本发明提供即食型紫苏调味菜的制备方法,通过将紫苏叶茎切成碎片,蒜头切成碎粒蓉状经加入食盐、酱油、蔗糖渍制密封发酵处理,制备而成,步骤中将紫苏叶子置于90℃热水中浸汤5-10分钟,捞起用冷水浸洗3-5分钟是一是为了将紫苏嫩叶及茎中的保健成分更好地释放出来,二是热烫了时候进行了冷水浸洗处理让紫苏菜的色泽保持得好,使得紫苏菜在浸渍过程中不碎烂,耐腐力提高;倒缸处理是为了紫苏菜更加混合均匀入味的同时能将其本身的保健成分融和在产品当中,让蒜的杀菌功效显现得更加充分的同时也将抗氧化的成分发挥出来,使得紫苏菜抗氧化力提高;浸渍密封装瓶后采用热水高温喷淋消毒杀菌,保证紫苏调味菜的食用安全,本方法操作简单,生产成本低,生产出的产品在腌制和装瓶出厂均无须添加防腐剂,耐贮藏,便于食用携带,深受广大群众的喜爱。
具体实施方式
下面结合具体的实施方法对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1、
将紫苏叶茎顶部3片叶子及其嫩茎同时采摘收集到80克,清洗处理,然后放入容器中晾去原料表面水分,蒜头10克,常温至于阳光底下晾干;
将清洗后的紫苏鲜叶置于90℃热水中浸汤,捞起用冷水浸洗3分钟,再置于室温下晾干后将其切碎成小片状,晒干的蒜头剥去外皮壳后和着紫苏叶及其嫩茎一起切碎成粒蓉状,在无菌室内将切碎好的粒蓉状的原料跟食盐5克,酱油3克,蔗糖1克进行混合,加入剩余的其他成分食盐、酱油和蔗糖混合搅拌均匀,然后热水高温喷淋式灭菌处理30分钟;将搅拌均匀的原料放进容器中置于阴凉的地方进行密封浸渍60天,过程中原料浸渍发酵30天后倒缸1次,将上层原料倒放入下层,即可制备出开胃助食风味俱佳的即食型紫苏调味菜,然后在装瓶密封后在热水高温喷淋式灭菌处理30分钟。在空气中置放30天没有腐坏,密封包装保质期达1年以上。
实施例2、
将紫苏叶茎顶部5片叶子及其嫩茎同时采摘收集到85克,清洗处理,然后放入容器中晾去原料表面水分,蒜头5克,常温至于阳光底下晾干;
将清洗后的紫苏鲜叶置于90℃热水中浸汤,捞起不经过冷水浸泡,直接置于室温下晾干后将其切碎成小片状,晒干的蒜头剥去外皮壳后和着紫苏叶及其嫩茎一起切碎成粒蓉状,在无菌室内将切碎好的粒蓉状的原料跟食盐3克,酱油2克,蔗糖2克进行混合,加入剩余的其他成分食盐、酱油和蔗糖混合搅拌均匀,然后热水高温喷淋式灭菌处理30分钟;将搅拌均匀的原料放进容器中置于阴凉的地方进行密封浸渍90天,过程中原料浸渍发酵30天后倒缸1次,将上层原料倒放入下层,即可制备出开胃助食风味俱佳的即食型紫苏调味菜,然后在装瓶密封后在热水高温喷淋式灭菌处理30分钟,但是在空气中置放20天开始出现腐坏现象,密封包装保质期达1年以上。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施方式。
Claims (4)
1.一种即食型紫苏调味菜的制备方法,其特征在于,采用以下重量组分的原料:紫苏叶80-85,蒜头5-10,食盐3-5,酱油2-3,蔗糖0.5-2;通过以下步骤制备而成:
1)、原料采收:将紫苏叶茎顶部3-5片叶子及其嫩茎同时采摘,蒜头常温置于阳光底下晾干;
2)、清洗:将采摘好的紫苏原料进行清洗处理,然后放入容器中晾去原料表面水分;
3)、热烫:将清洗后的紫苏鲜叶置于90℃热水中浸烫5-10分钟,捞起用冷水浸洗3-5分钟,再置于室温下晾干水分待加工;
4)、切碎:先将鲜紫苏叶及其嫩茎切碎成小片状,晒干的蒜头剥去外皮壳后和着紫苏叶及其嫩茎一起切碎成粒蓉状;
5)、混料调味:在无菌室内将切碎好的粒蓉状的原料按上述重量组分进行混合,加入剩余的其他成分食盐、酱油和蔗糖混合搅拌均匀;
6)、密封渍制:将搅拌均匀的原料放进容器中渍腌制60-90天。
2.根据权利要求1所述的即食型紫苏调味菜的制备方法,其特征在于,所述原料为:紫苏叶80,蒜头10,食盐5,酱油3,蔗糖1。
3.根据权利要求1中所述的即食型紫苏调味菜的制备方法,其特征在于,所述的步骤6)中搅拌均匀的原料在室温的条件下置于阴凉的地方进行密封浸渍,过程中原料浸渍发酵30天后倒缸1次,将上层原料倒放入下层。
4.根据权利要求3中所述的即食型紫苏调味菜的制备方法,其特征在于,所述的步骤5)、6)中混合均匀的原料在进行浸渍完成后,产品装瓶后要进行热水高温喷淋式灭菌处理30分钟。
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