CN103783463A - 一种五香菜及其制作方法 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 16
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 241000207961 Sesamum Species 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 206010024642 Listless Diseases 0.000 claims description 11
- 235000003325 Ilex Nutrition 0.000 claims description 8
- 241000209035 Ilex Species 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000026811 Brassica nipposinica Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 5
- 240000001851 Artemisia dracunculus Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 3
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 3
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 3
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 239000010773 plant oil Substances 0.000 abstract 2
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241000208293 Capsicum Species 0.000 description 9
- 238000000034 method Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000002459 sustained effect Effects 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
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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
- 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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- Mycology (AREA)
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Abstract
本发明公开了一种五香菜及其制作方法。该五香菜按重量百分计,由晒蔫洗净的蔬菜90—96%、粗盐3—6%、五香0.2—0.6%、八角粉0.2—0.6%、芝麻0.2—0.6、植物油0.2—0.6%、辣椒0.2—1%、生姜丝0.2—0.5%制作而成。制作步骤如下:将晒蔫洗净的蔬菜切成条状,用力搓揉后,取粗盐、五香、八角粉、芝麻、辣椒、生姜丝,均匀地撒在搓揉好的蔬菜上,并翻转,用植物油封装。本发明的五香菜,使用当地无公害、纯天然状态下生长的蔬菜,配备五香、八角粉、芝麻、辣椒和生姜丝进行腌制,具有香辣鲜美、口感佳等特点,并且含有维生素C、维生素B以及多种氨基酸,营养丰富,有增强食欲、开胃健脾功效。
Description
技术领域
本发明涉及休闲食品,具体涉及一种五香菜及其制备方法。
背景技术
每个地方都有其特有的乡土风味特产,五香菜是其中最有乡土气息的一种,它是安徽芜湖周围乡村中的一种民间小菜,它不仅解腻开胃,而且细嚼韧性极强,那香脆耐人的味道,让人们放不下筷子,吃了还想吃。但是,传统的五香菜只选用单一的青菜,采用民间传统工艺腌制而成,存在营养单一、储存时间短的缺点。
发明内容
本发明所要解决的技术问题是提供一种营养丰富、香辣鲜美、存放时间长的五香菜。还提供该五香菜的制备方法。
为解决上述技术问题,本发明的一种五香菜,由晒蔫洗净的蔬菜、粗盐、五香、八角粉、芝麻、植物油、辣椒和生姜丝制备,以总重量为100%,其各组分重量含量百分比为:晒蔫洗净的蔬菜90—96%、粗盐3—6%、五香0.2—0.6%、八角粉0.2—0.6%、芝麻0.2—0.6、植物油0.2—0.6%、辣椒0.2—1%、生姜丝0.2—0.5%。
其中,所述晒蔫洗净的蔬菜为冬青菜、蒿菜、雪里红中的一种或几种。
其中,所述的植物油为麻油。
本发明提供了该五香菜的制备方法,包括以下步骤:
(1)按照前述配比称取晒蔫洗净的蔬菜,切成不超过一寸长的条状放进大澡盆里备用;
(2)将切成条状的蔬菜在大澡盆用力搓揉,并不停翻转至少许菜汁出现为止;
(3)按照前述配比称取粗盐、五香、八角粉、芝麻、辣椒、生姜丝,均匀地撒在搓揉好的蔬菜上,并不断翻转,使各组份充分混合;
(4)取细水坛子进行装罐,一层一层压紧,然后取上述配比的植物油进行封口,加盖即得本发明五香菜。
本发明的有益技术效果体现在:
(1)营养丰富。
本发明的五香菜,使用当地无公害、纯天然状态下生长的冬青菜、蒿菜、雪里红中的一种或几种,配备五香、八角粉、芝麻、辣椒和生姜丝进行腌制,具有香辣鲜美、口感佳等特点,并且含有维生素C、维生素B以及多种氨基酸,营养丰富,有增强食欲、开胃健脾功效。
(2)脆香浓郁。
本发明的五香菜,在腌制的过程中选用五香、八角粉、生姜丝和植物油,色泽鲜艳,香气扑鼻,绿色健康。
(3)存放时间长。
本发明的五香菜,在腌制的过程中选用生姜丝和采用植物油封口,具有抗菌、消炎作用,可抑制细菌产生;同时,选用细水坛子,随时加水换水,大大提高保存时间。
具体实施方式
实施例1
冬青菜和雪里红90 kg、粗盐3 kg、五香0.2 kg、八角粉0.2 kg、芝麻0.2 kg、植物油0.2 kg、辣椒0.2 kg、生姜丝0.2 kg。
实施例2
冬青菜92 kg、粗盐4 kg、五香0.3 kg、八角粉0.3 kg、芝麻0.3 kg、植物油0.3 kg、辣椒0.3 kg、生姜丝0.3kg。
实施例3
冬青菜和蒿菜95 kg、粗盐5 kg、五香0.5 kg、八角粉0.5 kg、芝麻0.5 kg、植物油0.5 kg、辣椒0.5 kg、生姜丝0.5kg。
实施例4
冬青菜和雪里红96 kg、粗盐6 kg、五香0.6 kg、八角粉0.6 kg、芝麻0.6 kg、植物油0.6 kg、辣椒0.6 kg、生姜丝0.6 kg。
实施例1—4的制备方法是:
(1)按照前述配比称取晒蔫清净的冬青菜、蒿菜、雪里红中的一种或者几种,切成不超过一寸长的条状放进大澡盆里备用;
(2)将切成条状的蔬菜在大澡盆用力搓揉,并不停翻转至少许菜汁出现为止;
(3)按照前述配比称取粗盐、五香、八角粉、芝麻、辣椒、生姜丝,均匀地撒在搓揉好的蔬菜上,并不断翻转,使各组份充分混合;
(4)取细水坛子进行装罐,一层一层压紧,然后取上述配比的植物油进行封口,加盖即得本发明五香菜。
上述步骤中,本发明中的晒蔫清净的蔬菜,先将蔬菜晒蔫,然后洗净,洗蔬菜优选哗哗流淌的活水洗,因为活水有天然的养份;洗净后放在阳光下晒干,以去除水分,晒到一定成色,拿在手里有韧劲,太过了不好,太生分了也不好,这样制成品吃起来更青脆可口。
Claims (4)
1.一种五香菜,其特征在于:由晒蔫洗净的蔬菜、粗盐、五香、八角粉、芝麻、植物油、辣椒和生姜丝制备,以总重量为100%,其各组分重量含量百分比为:晒蔫的蔬菜90—96%、粗盐3—6%、五香0.2—0.6%、八角粉0.2—0.6%、芝麻0.2—0.6、植物油0.2—0.6%、辣椒0.2—1%、生姜丝0.2—0.5%。
2.根据权利要求1所述的五香菜,其特征在于:所述晒蔫洗净的蔬菜为冬青菜、蒿菜、雪里红中的一种或几种。
3. 根据权利要求1所述的五香菜,其特征在于:所述的植物油为麻油。
4. 一种权利要求1所述的五香菜的制作方法,包括以下步骤:
(1)按照前述配比称取晒蔫洗净的蔬菜,切成不超过一寸长的条状放进大澡盆里备用;
(2)将切成条状的蔬菜在大澡盆用力搓揉,并不停翻转至少许菜汁出现为止;
(3)按照前述配比称取粗盐、五香、八角粉、芝麻、辣椒、生姜丝,均匀地撒在搓揉好的蔬菜上,并不断翻转,使各组份充分混合;
(4)取细水坛子进行装罐,一层一层压紧,然后取上述配比的植物油进行封口,加盖即得本发明五香菜。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101181043A (zh) * | 2007-11-19 | 2008-05-21 | 朱兴初 | 一种蒿菜笋丝的生产方法 |
CN101473924A (zh) * | 2008-11-19 | 2009-07-08 | 王红 | 适用于香菜的香料组合物 |
CN101731541A (zh) * | 2008-11-18 | 2010-06-16 | 黄克文 | 一种芥菜食品及其制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101181043A (zh) * | 2007-11-19 | 2008-05-21 | 朱兴初 | 一种蒿菜笋丝的生产方法 |
CN101731541A (zh) * | 2008-11-18 | 2010-06-16 | 黄克文 | 一种芥菜食品及其制备方法 |
CN101473924A (zh) * | 2008-11-19 | 2009-07-08 | 王红 | 适用于香菜的香料组合物 |
Non-Patent Citations (1)
Title |
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刘鸿锋: "《幸福家庭配套餐》", 31 March 2004, 江苏科学技术出版社 * |
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