CN103610133A - 一种海蜇丝营养酱菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种海蜇丝营养酱菜及其制备方法，是由海蜇丝、杏仁、核桃仁、龙须菜、裙带菜、石花菜、杜仲、茯苓、甘草、红茶、冬瓜子、生姜、橄榄油、蒜蓉、大料、豆蔻、九里香、桂皮、食盐、香醋、甜面酱等原料组成。本发明有益效果为：海蜇丝营养酱菜美味可口、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海蜇丝营养酱菜及其制备方法。
为解决这一问题，本发明所采取的技术方案为：海蜇丝营养酱菜由以下重量份的原料组成：海蜇丝140-145、杏仁20-24、核桃仁18-20、龙须菜20-22、裙带菜24-26、石花菜32-34、杜仲1-2、茯苓3-4、甘草2-3、红茶8-10、冬瓜子6-8、生姜14-15、橄榄油18-20、蒜蓉20-22、大料8-10、豆蔻6-8、九里香4-5、桂皮6-8、食盐25-30、香醋24-26、甜面酱80-85、营养添加剂4-5、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。
本发明的海蜇丝营养酱菜制备过程按以下步骤进行：
（1）海蜇丝、龙须菜、裙带菜、石花菜洗净切段，长度为4cm-5cm，加入食盐、香醋腌制2-4天，拧去盐渍出的多余水分，得料a；
（2）生姜、大料、豆蔻、九里香、桂皮、杜仲、茯苓、甘草、红茶、冬瓜子加5-8倍量水煎煮1-2小时，过滤得浸提液为料b；
（3）料a中均匀拌入杏仁、核桃仁、蒜蓉、料b、营养添加剂、其他剩余成份后装入到布袋中，投入甜面酱中酱制，每天捞出翻搅2-3次；
（5）酱制6-10天后捞出均匀拌入橄榄油，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：海蜇丝营养酱菜美味可口、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
海蜇丝营养酱菜，由以下重量份（kg）的原料组成：
海蜇丝140、杏仁20、核桃仁18、龙须菜22、裙带菜26、石花菜34、杜仲2、茯苓4、甘草2、红茶10、冬瓜子8、生姜15、橄榄油20、蒜蓉20、大料10、豆蔻8、九里香5、桂皮8、食盐30、香醋26、甜面酱85、营养添加剂5、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）海蜇丝、龙须菜、裙带菜、石花菜洗净切段，长度为5cm，加入食盐、香醋腌制4天，拧去盐渍出的多余水分，得料a；
（2）生姜、大料、豆蔻、九里香、桂皮、杜仲、茯苓、甘草、红茶、冬瓜子加8倍量水煎煮1小时，过滤得浸提液为料b；
（3）料a中均匀拌入杏仁、核桃仁、蒜蓉、料b、营养添加剂、其他剩余成份后装入到布袋中，投入甜面酱中酱制，每天捞出翻搅2次；
（5）酱制10天后捞出均匀拌入橄榄油，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 (3)
1.一种海蜇丝营养酱菜，其特征在于，由以下重量份的原料组成：海蜇丝140-145、杏仁20-24、核桃仁18-20、龙须菜20-22、裙带菜24-26、石花菜32-34、杜仲1-2、茯苓3-4、甘草2-3、红茶8-10、冬瓜子6-8、生姜14-15、橄榄油18-20、蒜蓉20-22、大料8-10、豆蔻6-8、九里香4-5、桂皮6-8、食盐25-30、香醋24-26、甜面酱80-85、营养添加剂4-5、水适量。
2.根据权利要求l所述的海蜇丝营养酱菜的制备方法，其特征在于：包括如下步骤：
（1）海蜇丝、龙须菜、裙带菜、石花菜洗净切段，长度为4cm-5cm，加入食盐、香醋腌制2-4天，拧去盐渍出的多余水分，得料a；
（2）生姜、大料、豆蔻、九里香、桂皮、杜仲、茯苓、甘草、红茶、冬瓜子加5-8倍量水煎煮1-2小时，过滤得浸提液为料b；
（3）料a中均匀拌入杏仁、核桃仁、蒜蓉、料b、营养添加剂、其他剩余成份后装入到布袋中，投入甜面酱中酱制，每天捞出翻搅2-3次；
（5）酱制6-10天后捞出均匀拌入橄榄油，分瓶包装。
3.根据权利要求l所述的营养保健添加剂，其特征在于，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；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。
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