CN104000150A - 一种风味芥菜食品及其制备方法 - Google Patents
一种风味芥菜食品及其制备方法 Download PDFInfo
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- CN104000150A CN104000150A CN201410285041.XA CN201410285041A CN104000150A CN 104000150 A CN104000150 A CN 104000150A CN 201410285041 A CN201410285041 A CN 201410285041A CN 104000150 A CN104000150 A CN 104000150A
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- Prior art keywords
- oil
- mustard
- leaf mustard
- drinking water
- food
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Classifications
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- 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
Abstract
本发明公开了一种风味芥菜食品,包括:主料芥菜和碘盐;辅料为芥菜重量的10%,包括:花生油,葵花油,核桃油,芝麻油,松子油,杏仁油和沙棘油;佐料为芥菜重量的3%,包括:蜂蜜,味素和白酒;其制备方法包括如下步骤:将芥菜以磁化水精洗晾干除味后放入陶瓷排窖内加碘盐和磁化水腌制,腌好后进行脱盐处理,然后将辅料和佐料融合成辅佐料,将芥菜切片、切块或切丝、切条,拌入配置好的辅佐料即成成品,服用本发明产品味道鲜美,增进食欲,保健抗病,可增强免疫力。本发明风味芥菜营养丰富全面,加之多种植物油精华的合理调配,可谓黄金搭档,完美组合,可广泛应用于家庭,酒店、食堂,可作为餐饮的早点配餐,更适合旅游远行随身携带。
Description
技术领域
本发明涉及一种辅助性食品,具体涉及一种风味芥菜食品,同时本发明还涉及其制备方法。
背景技术
芥菜,俗称芥菜疙瘩,中医认为芥菜宣肺豁痰,温中利气,主治食欲内盛,咳嗽痰滞,胸隔满闷,耳目失聪,牙龈肿烂,寒腹痛,便秘等症,营养丰富,富含维生素A、B族维生素,维生素C、维生素D及大量的抗坏血酸,是活性很强的还原物质,参与机体重要的氧化还原过程,能增加大脑中的氧含量,激发大脑对氧的利用,有提神醒脑,解除疲劳的作用,其次还有解毒消肿之功效,能抗感染和预防疾病的发生,抑制细菌毒素的毒性,促进伤口愈合,还有开胃消食作用,因为芥菜腌制后有一种特殊的鲜香味,能促进肠胃的消化功能,增进食欲,因芥菜组织较粗硬,含有大量胡萝卜素和食用纤维素,固有明目与宽肠通便的作用,可以防治便秘,尤其适用于老年人及习惯性便秘者食用,还可以作为眼科患者的食疗佳品。目前,市场上的芥菜多以腌制为主,多数为咸菜,亚硝酸盐含量易超标,人们的保健意识普遍增强,在一定程度上影响了人们对芥菜的食用,所以,人们期盼着对芥菜食品能有一种即养生保健又能吃的香,吃的营养,吃的健康的新吃法。
发明内容
本发明的目的是提供一种风味芥菜食品,让人们即能吃的香,又能吃的营养,还能吃的健康,本发明还提供了其制备方法。
为实现上述目的,本发明的技术方案是:一种风味芥菜食品包括:主料芥菜及芥菜重量10%的碘盐,辅料为芥菜重量的10%,其中:花生油3份,葵花油1份,核桃油1份,芝麻油2.5份,松子油1.5份,杏仁油和沙棘油1份,佐料为芥菜重量的3%,其中:蜂蜜5份,味素1.7份,白酒3.3份,其制备方法包括如下步骤:
一、主料的制备:
1、精选及磁化水清洗除味,先将芥菜疙瘩去土,将樱子和根须切除,用刷子类工具清除疙瘩上的绒毛,直径超过8厘米以上的切成两半,进行精选整形大小分档放在阴凉通风干燥处72小时,把疙瘩里的辣气释放净,然后用磁化水反复清洗至洗净为止;
2、陶瓷排窖腌制与管理,用陶瓷材料建造排窖,排窖为地下组合形式,用磁化水将排窖进行杀菌消毒清洗干净,将芥菜摆放在窖内,每两层撒一层碘盐,按芥菜重量的10%比例计算,芥菜樱子铺放在芥菜上面,以磁化水没过芥菜樱子5厘米左右即可,每两个月把芥菜上下倒换位置,调节上下层温度;
3、腌制时间和温控,盐卤时间不能超过4个月,温度控制在5℃—15℃;
4、脱盐处理,补水将腌制好的芥菜捞出后,多次用磁化水浸泡,清洗脱盐,以空口能食用即可,然后再次补充窖内磁化水含量;
二、辅料的制备:
1、油料提纯:将花生油加温至80℃ —100℃,去除水分,核桃油加温至70℃ —90℃,松子油,沙棘油加温至60℃ —70℃,芝麻油不加热,降低油料水分,提升香气,去除异味,增加口感;
2、除渣降脂:熔炼好的各种油料,要趁热用过滤器进行除渣,然后用陶瓷器皿装好,放进磁化水箱内,进行磁化降脂,待温度低至10℃左右时,放入陶缸或不锈钢容器中,封口与空气隔绝,储存在通风阴凉干燥处待用,温度控制在5—18℃,避免在高温下阳光紫外线照射过久使油脂氧化,蜕变;
三、佐料的制备:蜂蜜选择与处理,采用寒地椴树蜜或百花蜜,每公斤加入105克磁化水进行熬制10分钟,然后用过滤器进行过滤,去除杂质备用;
四、辅料与佐料的合成:将加热到50℃—60℃的油料、蜂蜜按照上述的比例进行融合,待冷却后再加入白酒和味精,即成为风味芥菜的辅佐料;
五、风味芥菜食品的制备:全自动化生产,将芥菜切片,切块,切条,切丝,自动拌入配置好的辅佐料,全自动电脑控制计量,灭菌,真空灌装不同规格即成为本发明食品。
本发明以性温,味辛,入肺、胃、肾经的芥菜为主料,以磁化水精洗晾干除味后放入陶瓷排窖内加碘盐和磁化水腌制,腌好后进行脱盐处理,多次用磁化水清洗、浸泡,将辅料中的油料加温,融合,佐料中的蜂蜜加温过滤去杂,然后将辅料和佐料融合成辅佐料,经全自动化生产设备,将芥菜切片、切块或切丝、切条,拌入配置好的辅佐料即成成品,本发明产品经上述工艺具备以下特点:
1、味香,产品融入7种精制油,植物精华荟萃,香味浓郁;
2、味甜,芥菜特有的天然多糖和适量的蜂蜜加入,使产品富有醇甜的口感;
3、清脆,磁化水腌制,磁化水脱盐,再次补充磁化水,使本产品内均布磁化水,盐分和糖分,让口感韧而不绵,清脆爽口;
4、鲜香,产品原料纯天然,富含植物鲜活因子,有益身心健康,原滋原味持久;
5、形美,产品品类多样,色泽眀丽,晶莹剔透,充满时尚,服用本发明产品味道鲜美,增进食欲,保健抗病,可增强免疫力。
本发明所用的磁化水,明代医学家李时珍早在500年前,就已经发现经磁力处理过的水具有“去疮瘘”、“长肌肤”、“常饮令人有子”、“宜入酒”、“壮阳”等功效,在医学上,磁化水不仅可以杀死多种细菌和病毒,还能治疗多种疾病。在本发明中,磁化水可以有效的清除芥菜中的农药化肥残留物质;磁化水是弱碱性小分子团水,溶解好,渗透力强,含微量元素和有益矿物质,可与芥菜各种基因实现最佳互补;磁化水能提升芥菜自身营养成分的释放发挥浓度,使其产品更明亮透彻,口感爽脆,味道香甜持久。
本发明所用的七种油料营养丰富,沙棘油富含沙棘黄铜,胡萝卜素,磷脂类化合物,维生素E,矿物质硒,都具有极强的抗氧化和直接捕捉自由基的作用,并能分解代谢血中垃圾和毒素,并能够修复皮肤细胞,改善皮肤的代谢,还有丰富维生素C和纤维素;葵花油是以高含量的亚油酸著称的健康食用油,天然维生素E含量最高,能降低血清中胆固醇水平,降低甘油三脂水平,有降低血压的作用,便于人体吸收利用;松子油,性温味甘,具有养阳,熄风润肺,润肠等功效,富含不饱和脂肪酸和维生素E,是较强的抗氧化剂,能调理风痹,头脑,燥咳,吐血,便秘等病,健康人食用可减少疾病,增强体质;花生油,抗衰老,调味,润肠下虫,健脾,润肺,治疗急慢性菌痢及蛔虫性肠梗阻,治疗黄疸型传染性肝炎,用于防治传染性急性结膜炎;核桃油被誉为营养丰富的坚果,也称为“益智果”,“长寿果”,“养人之宝”富含蛋白质,常食用可防衰老,有健胃,补血,润肠,养神,益寿延年等功效,可广泛用于治疗神经衰弱,高血压,冠心病,肺气肿,胃痛等症;杏仁油,苦杏仁中含有苦杏仁苷,对呼吸中枢有抑制作用,可镇咳,平喘,具有抗炎、抗肿瘤、降血糖等作用;芝麻油有利于食物的消化吸收,有延缓衰老,保护血管,润肠通便,减轻烟酒毒害,保护嗓子的功效,对口腔溃疡,牙周炎,牙龈出血,咽喉发炎均有很好的改善作用。
本发明风味芥菜营养丰富全面,加之多种精华的合理调配,可谓黄金搭档,完美组合,可广泛应用于家庭、酒店、食堂,可作为餐饮的早点配餐,更适合旅游远行随身携带。
具体实施方式
本发明一种风味芥菜食品包括主料:芥菜100公斤,碘盐10公斤,辅料为芥菜重量的10%,其中:花生油3公斤,葵花油1公斤,核桃油1公斤,芝麻油2.5公斤,松子油1.5公斤,杏仁油0.99公斤和沙棘油0.01公斤,佐料为芥菜重量的3%,其中:蜂蜜1.5公斤, 味素0.5公斤,50°白酒1公斤,其制备方法包括如下步骤:
一、主料的制备:
1、精选及磁化水清洗除味,先将芥菜疙瘩去土,将樱子和根须切除,用刷子类工具清除疙瘩上的绒毛,直径超过8厘米以上的切成两半,进行精选整形大小分档放在阴凉通风干燥处72小时,把疙瘩里的辣气释放净,然后用磁化水反复清洗至洗净为止;
2、陶瓷排窖腌制与管理,用陶瓷材料建造排窖,排窖为地下组合形式,窖口高出地面30公分,单口窖长3米,深1米,宽一米,用磁化水将排窖进行杀菌消毒清洗干净,将芥菜摆放在窖内,每两层撒一层碘盐,按芥菜重量的10%比例计算,芥菜樱子铺放在芥菜上面,以磁化水没过芥菜樱子5厘米左右即可,每两个月把芥菜上下倒换位置,调节上下层温度;
3、腌制时间和温控,盐卤时间不能超过4个月,温度控制在5℃—15℃左右;
4、脱盐处理,将腌制好的芥菜捞出后,多次用磁化水浸泡,清洗脱盐,以空口能食用即可,然后再次补充窖内磁化水含量;
二、辅料的制备:
1、油料提纯:将花生油加温至80℃ —100℃,去除水分,核桃油加温至70℃ —90℃,松子油,沙棘油加温至60℃ —70℃,芝麻油不加热,降低油料水分,提升香气,去除异味,增加口感;
2、除渣降脂:熔炼好的各种油料,要趁热用过滤器进行除渣,然后用陶瓷器皿装好,放进磁化水箱内,进行磁化降脂,待温度低至10℃左右时,放入陶缸或不锈钢容器中,封口与空气隔绝,储存在通风阴凉干燥处待用,温度控制在5—18℃,避免在高温下阳光紫外线照射过久使油脂氧化,蜕变;
三、佐料的制备:蜂蜜选择与处理,采用寒地椴树蜜或百花蜜,每公斤加入105克磁化水进行熬制10分钟,然后用过滤器进行过滤,去除杂质备用;
四、辅料与佐料的合成:将加热到最佳温度50℃—60℃的油料、蜂蜜按照上述的比例进行融合,待冷却后再加入白酒和味精,即成为风味芥菜的辅佐料;
五、风味芥菜食品的制备:全自动化生产,将芥菜切片,切块,切条,切丝,自动拌入配置好的辅佐料,全自动电脑控制计量,灭菌,真空灌装不同规格即成为本发明成品。
Claims (2)
1.一种风味芥菜食品,其特征在于:该食品包括:主料芥菜及芥菜重量10%的碘盐,辅料为芥菜重量的10%,其中:花生油3份,葵花油1份,核桃油1份,芝麻油2.5份,松子油1.5份,杏仁油和沙棘油1份,佐料为芥菜重量的3%,其中:蜂蜜5份,味素1.7份,白酒3.3份。
2.一种权利要求1所述风味芥菜食品的制备方法,其特征在于:该方法包括如下步骤:一、主料的制备:
(1)、精选及磁化水清洗除味,先将芥菜疙瘩去土,将樱子和根须切除,用刷子类工具清除疙瘩上的绒毛,直径超过8厘米以上的切成两半,进行精选整形大小分档放在阴凉通风干燥处72小时,把疙瘩里的辣气释放净,然后用磁化水反复清洗至洗净为止;
(2)、陶瓷排窖腌制与管理,用陶瓷材料建造排窖,排窖为地下组合形式,用磁化水将排窖进行杀菌消毒清洗干净,将芥菜摆放在窖内,每两层撒一层碘盐,按芥菜重量的10%比例计算,芥菜樱子铺放在芥菜上面,以磁化水没过芥菜樱子5厘米左右即可,每两个月把芥菜上下倒换位置,调节上下层温度;
(3)、腌制时间和温控,盐卤时间不能超过4个月,温度控制在5℃—15℃;
(4)、脱盐处理,将腌制好的芥菜捞出后,多次用磁化水浸泡,清洗脱盐,以空口能食用即可,然后再次补充窖内磁化水含量;
二、辅料的制备:
(1)、油料提纯:将花生油加温至80℃ —100℃,去除水分,核桃油加温至70℃ —90℃,松子油,沙棘油加温至60℃ —70℃,芝麻油不加热,降低油料水分,提升香气,去除异味,增加口感;
(2)、除渣降脂:熔炼好的各种油料,要趁热用过滤器进行除渣,然后用陶瓷器皿装好,放进磁化水箱内,进行磁化降脂,待温度低至10℃左右时,放入陶缸或不锈钢容器中,封口与空气隔绝,储存在通风阴凉干燥处待用,温度控制在5—18℃,避免在高温下阳光紫外线照射过久使油脂氧化,蜕变;
三、佐料的制备:蜂蜜选择与处理,采用寒地椴树蜜或百花蜜,每公斤加入105克磁化水进行熬制10分钟,然后用过滤器进行过滤,去除杂质备用;
四、辅料与佐料的合成:将加热到50℃—60℃的油料、蜂蜜按照上述的比例进行融合,待冷却后再加入白酒和味精,即成为风味芥菜的辅佐料;
五、风味芥菜食品的制备:全自动化生产,将芥菜切片,切块,切条,切丝,自动拌入配置好的辅佐料,全自动电脑控制计量,灭菌,真空灌装不同规格即成为本发明成品。
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CN105361063A (zh) * | 2015-12-02 | 2016-03-02 | 李二红 | 一种山野菜加工方法 |
CN105725166A (zh) * | 2016-03-10 | 2016-07-06 | 李柄言 | 一种磁化保健芥菜酱及制备方法 |
CN106942670A (zh) * | 2017-03-15 | 2017-07-14 | 贵州大学 | 一种香辣大头菜的生产方法 |
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