CN104222935A - 一种润肺清肺酸菜及其生产方法 - Google Patents
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Abstract
本发明公开了一种润肺清肺酸菜，其特征在于：包括桔红心白菜、食补配菜、腌制调料，其中，按重量百分比计，桔红心白菜重量百分比为70%-80%，食补配菜重量百分比为12%-22%，腌制调料重量百分比为6%-8%，所述的食补配菜中，芹菜18份、苹果12份、黄瓜10份、海带8份、梨8份、番茄6份，所述的腌制调料中，精盐65份、白酒5份、蜂蜜15份、花椒5份、大料10份。本发明的一种润肺清肺酸菜，长期食用具有润肺清肺等多种功效。
Description
技术领域
本发明涉及食品技术领域，特别是一种润肺清肺酸菜及其生产方法。
背景技术
酸菜在我们的饮食中可以是开胃小菜、下饭菜，也可以作为调味料来制作菜肴，可分为东北酸菜、四川酸菜、贵州酸菜、云南富源酸菜等，不同地区的酸菜口味风格也不尽相同。老百姓常说的“酸菜”一般指的是所有青菜或白菜所做的所有种类酸菜的总称。
酸菜是中国人喜欢的食品，每年到了秋天，白菜，青菜，萝卜收获的季节，各家各户都会选恰当的时间，腌浸过冬食用的酸菜。整个操作过程要求在无油、无面粉、无菌的状态中进行，密封腌制一个月后再炖熟食用，酸香浓郁，让人回味。因为冬季气温低于5摄氏度时，各种霉菌难以繁殖，所以冬季1~5度的室温里最适宜浸制酸菜，而且酸菜成品成型最好；最卫生安全；味道也最好。而南方酸菜则是现做现吃二十四小时就可以吃，味道更是酸脆爽，最具典型的就是富源酸菜。
桔红心白菜是从国外引进，经过多次对产品进行抗病体试验，进行杂交、授粉、育种试验，使产品能够适应北方土壤和气候的最新品种。桔红心白菜的菜心及菜叶呈桔红色，属于天然色泽，因含有大量的胡萝卜素，色泽同桔子皮色相似，桔红心白菜的胡萝卜素含量是普通白菜的4.5倍，维生素C含量是普通酸菜的1.8倍，糖含量是普通白菜的3.5倍。由此可见，桔红心白菜的营养价值较高，但是桔红心白菜并未广泛的被人们熟知和使用，桔红心白菜的有益效果急需开发。
发明内容
本发明的目的在于提供一种采用桔红心白菜腌制的润肺清肺酸菜及其生产方法。
本发明的目的通过以下技术方案来实现：一种润肺清肺酸菜，其特征在于：包括桔红心白菜、食补配菜、腌制调料，其中，按重量百分比计，桔红心白菜重量百分比为70%-80%，食补配菜重量百分比为12%-22%，腌制调料重量百分比为6%-8%，所述的食补配菜中，芹菜18份、苹果12份、黄瓜10份、海带8份、梨8份、番茄6份，所述的腌制调料中，精盐65份、白酒5份、蜂蜜15份、花椒5份、大料10份。
其生产方法的步骤为：
步骤1、按重量百分比，选取优质的桔红心白菜，去根去帮，置于阳光下自然晾晒，去掉外邦及干枯叶，放入水中浸泡、清洗，将清洗后的桔红心白菜挤掉多余水分，用50-70℃暖风烘干5-8分钟，整齐的码放在腌制器皿中，备用；
步骤2、按重量百分比，选取优质的食补配菜：苹果、黄瓜、梨洗净并除杂，然后去皮切条状或块状，将芹菜、海带、番茄洗净，芹菜去掉杂叶后切段，海带切丝，番茄切块；紫外线灭菌，灭菌后混合均匀，备用；
步骤3、将混合均匀的食补配菜按量撒在每层桔红心白菜叶内和周围，加水至超过最上层桔红心白菜的高度5厘米，按量添加腌制调料；
步骤4、加入维生素C：每200kg桔红心白菜中加入100mg维生素C；在10-25℃的温度下，腌制20-30天，再在5-10℃的温度下腌制10天；
步骤5、将腌制好的酸菜和芹菜、苹果、黄瓜、海带、梨、番茄共同捞出，清洗后去除多余水分，放在阳光下晒1-2小时，灭菌，包装。
本发明采用桔红心白菜为原料，结合食补配菜润肺清肺功效，经低温发酵，生产出的具有高科技含量的，营养丰富的酸菜产品。桔红心酸菜是将桔红心白菜所含有的蛋白质、糖、无机盐等营养成分都完好的保存下来，特别是桔红心白菜中的胡萝卜素、维生素C，保存量达85%以上。桔红心酸菜含有大量的乳酸，是一种有机酸，能够直接被人体吸收，乳酸还刺激胃液分泌，帮助消化。同时，乳酸能够迅速杀灭多种细菌，可以抑制大肠中的腐败菌的繁殖。
在食补配菜中，梨生津润燥，清热化痰，除烦解渴。用于热病津伤烦渴，热咳，痰热惊狂，噎嗝，便秘，解暑止渴，解酒毒。芹菜泻肝清肺，退热除烦，凉血止血，降压利尿。用于气管炎，风寒咳嗽，高血压，小便短赤，赤白带下。苹果生津，润肺，除烦，解暑，开胃，醒酒。叶:用于火毒疮，烫火伤，产后血瘀，月经不调。黄瓜清热，利尿，解毒。用于烦渴，小便不利，咽喉肿痛，火眼，烫火伤。藤:利水，解毒。用于痢疾，淋病，黄水疮。海带消痰软坚、泄热利水、止咳平喘、祛脂降压、散结抗癌。用于瘿瘤、瘰疬、疝气下堕、咳喘、水肿、高血压、冠心病、肥胖病。番茄清热生津、养阴凉血、健胃消食。用于高血压、眼底出血、牙龈出血、口舌生疮、食欲不振。
本发明的一种润肺清肺酸菜，长期食用具有润肺清肺等多种功效。
本发明的有益效果：
1、采用桔红心白菜腌制而成，营养价值较高，桔红心白菜的胡萝卜素含量是普通白菜的4.5倍，维生素C含量是普通酸菜的1.8倍，糖含量是普通白菜的3.5倍。
2、在腌制酸菜的过程中加入食补配菜，使食补配菜与酸菜相结合，具有润肺清肺功效。
3、在酸菜成品中，还含有芹菜、苹果、黄瓜、海带、梨、番茄米成分，可一同食用，增加润肺清肺的效果。食补配菜均可当做食用配料使用，增加多种口感，并增加营养，苹果和梨中富含维生素C，可中和腌制过程中产生的多余的硝酸或亚硝酸，番茄可增加酸菜的酸爽度，使菜式更加富有口感。
本发明的工艺优点在于：1、选择原料科学，生产工艺先进，产品味道酸爽、余味悠长的优点，方便存放；2、产品纯天然、无毒副作用，不添加香精及防腐剂，保持原料本身的风味和营养成份，易被人体吸收；3原料来源广泛，加工艺线路短，产品易加工制造。
具体实施方式
实施例1
一种润肺清肺酸菜，其特征在于：包括桔红心白菜、食补配菜、腌制调料，其中，按重量百分比计，桔红心白菜重量百分比为70%-80%，食补配菜重量百分比为12%-22%，腌制调料重量百分比为6%-8%，所述的食补配菜中，芹菜18份、苹果12份、黄瓜10份、海带8份、梨8份、番茄6份，所述的腌制调料中，精盐65份、白酒5份、蜂蜜15份、花椒5份、大料10份。
其生产方法的步骤为：
步骤1、按重量百分比，选取优质的桔红心白菜，去根去帮，置于阳光下自然晾晒，去掉外邦及干枯叶，放入水中浸泡、清洗，将清洗后的桔红心白菜挤掉多余水分，用50-70℃暖风烘干5-8分钟，整齐的码放在腌制器皿中，备用；
步骤2、按重量百分比，选取优质的食补配菜：苹果、黄瓜、梨洗净并除杂，然后去皮切条状或块状，将芹菜、海带、番茄洗净，芹菜去掉杂叶后切段，海带切丝，番茄切块；紫外线灭菌，灭菌后混合均匀，备用；
步骤3、将混合均匀的食补配菜按量撒在每层桔红心白菜叶内和周围，加水至超过最上层桔红心白菜的高度5厘米，按量添加腌制调料；
步骤4、加入维生素C：每200kg桔红心白菜中加入100mg维生素C；在10-25℃的温度下，腌制20-30天，再在5-10℃的温度下腌制10天；
步骤5、将腌制好的酸菜和芹菜、苹果、黄瓜、海带、梨、番茄共同捞出，清洗后去除多余水分，放在阳光下晒1-2小时，灭菌，包装。
Claims (2)
1.一种润肺清肺酸菜，其特征在于：包括桔红心白菜、食补配菜、腌制调料，其中，按重量百分比计，桔红心白菜重量百分比为70%-80%，食补配菜重量百分比为12%-22%，腌制调料重量百分比为6%-8%，所述的食补配菜中，芹菜18份、苹果12份、黄瓜10份、海带8份、梨8份、番茄6份，所述的腌制调料中，精盐65份、白酒5份、蜂蜜15份、花椒5份、大料10份。
2.根据权利要求1所述的一种润肺清肺酸菜的生产方法，其特征在于：其生产方法的步骤为：
步骤1、按重量百分比，选取优质的桔红心白菜，去根去帮，置于阳光下自然晾晒，去掉外邦及干枯叶，放入水中浸泡、清洗，将清洗后的桔红心白菜挤掉多余水分，用50-70℃暖风烘干5-8分钟，整齐的码放在腌制器皿中，备用；
步骤2、按重量百分比，选取优质的食补配菜：苹果、黄瓜、梨洗净并除杂，然后去皮切条状或块状，将芹菜、海带、番茄洗净，芹菜去掉杂叶后切段，海带切丝，番茄切块；紫外线灭菌，灭菌后混合均匀，备用；
步骤3、将混合均匀的食补配菜按量撒在每层桔红心白菜叶内和周围，加水至超过最上层桔红心白菜的高度5厘米，按量添加腌制调料；
步骤4、加入维生素C：每200kg桔红心白菜中加入100mg维生素C；在10-25℃的温度下，腌制20-30天，再在5-10℃的温度下腌制10天；
步骤5、将腌制好的酸菜和芹菜、苹果、黄瓜、海带、梨、番茄共同捞出，清洗后去除多余水分，放在阳光下晒1-2小时，灭菌，包装。
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