CN104256427A - 一种茄子菜干及其制作方法 - Google Patents
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Abstract
本发明公开了一种茄子菜干及其制作方法， 是用以下重量配比的原料制作而成：茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、青梅2-5份、栀子花2-5份、丁香2-5份、薄荷2-5份、芍药1-3份。经过清洗、晾晒、切丝、煎煮、脱水、除菌等工艺制成。 本发明 采用将茄子丝放入锅中煮汤时，茄子丝中留有青梅、栀子花、丁香、薄荷、芍药的清新、淡雅的味道，增加茄子的香气，使茄子更加入味，口感更好，味道更鲜。本发明增加了茄子的食用方法和加工方法，有效增加了茄子的市场，方便了家庭或饭店的使用，满足市场需求。
Description
技术领域
本发明涉及食品技术领域，特别是一种茄子菜干及其制作方法。
背景技术
中医学认为，茄子属于寒凉性质的食物。所以夏天食用，有助于清热解暑，对于容易长痱子、生疮疖的人，尤为适宜。消化不良，容易腹泻的人，则不宜多食，正如李时珍在《本草纲目》中所说：“茄性寒利，多食必腹痛下利。”《滇南本草》记载，茄子能散血、消肿、宽肠。所以，大便于结、痔疮出血以及患湿热黄疸的人，多吃些茄子，也有帮助，可以选用紫茄同大米煮粥吃。《本草纲目》介绍，将带蒂的茄子焙干，研成细末，用酒调服治疗肠风下血；《滇南本草》主张用米汤调服，更为妥当，因为肠风下血和痔疮出血，都不宜用酒。把带蒂茄子焙干，研成细末，更常作外用。此外，茄子皮里面含有B族维生素，B族维生素可帮助维生素C的代谢。有研究发现茄子皮抗癌活性最强，其效力甚至超过了抗癌药物干扰素。
中医认为茄子性味苦寒，有散血瘀、消肿止疼、治疗寒热、祛风通络和止血等功效。古代曾将茄子列入皇帝的膳单。茄子的营养价值丰富，其主要成分有葫芦巴碱、水苏碱、胆碱、蛋白质、钙、磷、铁及VA、VB、VC，尤其是糖分含量较番茄高一倍，而茄子纤维还含一定量的皂草甙，并且在紫茄子含有较丰富的Vpp。
茄子皮同样富含多种维生素，能够保护血管，常食茄子，可使血液中的胆固醇含量不致增高，因而不易患黄疸病、肝脏肿大、动脉硬化等疾病。
目前，市场上的茄子产品多以生品为主，少有菜干制品，不方便保存和携带，无法满足市场需求。
发明内容
本发明的目的在于提供一种具有良好口感，方便保存和携带的一种茄子菜干及其制作方法。
本发明的目的通过以下技术方案来实现：一种茄子菜干，其特征在于：是用以下重量配比的原料制作而成：茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、青梅2-5份、栀子花2-5份、丁香2-5份、薄荷2-5份、芍药1-3份。
优选的原料重量配比为：茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、青梅3份、栀子花3份、丁香3份、薄荷3份、芍药2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的茄子，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、青梅、栀子花、丁香、薄荷、芍药，加水放入锅中加热至水温在80-100℃时，将切成丝的茄子放入锅中煮30-60秒；
步骤3、将然后将煮完的茄子丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
本发明的有益效果：
本发明中茄子含有维生素E，有防止出血和抗衰老功能，常吃茄子，可使血液中胆固醇水平不致增高，对延缓人体衰老具有积极的意义。可促进蛋白质、脂质、核酸的合成，提高供氧能力，改善血液流动，防止血栓，提高免疫力。特然对男性还有提高性能力之效。此外，医学常用这种成分降低体内胆固醇。茄子具有清热活血、消肿止痛功效，每天服用蒸茄子，长期下来，可有效治疗内痔出血，对便秘也有一定的缓解作用。医学研究还表明，常吃茄子对慢性胃炎、肾炎水肿等疾病都有一定的治疗作用。
本发明采用将茄子丝放入锅中煮汤时，茄子丝中留有青梅、栀子花、丁香、薄荷、芍药的清新、淡雅的味道，增加茄子的香气，使茄子更加入味，口感更好，味道更鲜。本发明增加了茄子的食用方法和加工方法，有效增加了茄子的市场，方便了家庭或饭店的使用，满足市场需求。
本发明的工艺优点在于：1、选择原料科学，生产工艺先进，味道鲜美、绵甜爽净、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。4、自然晾晒后的茄子，其颜色鲜艳，增加食欲。
具体实施方式
实施例1
一种茄子菜干，其特征在于：是用以下重量配比的原料制作而成：茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、青梅2-5份、栀子花2-5份、丁香2-5份、薄荷2-5份、芍药1-3份。
优选的原料重量配比为：茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、青梅3份、栀子花3份、丁香3份、薄荷3份、芍药2份。
其生产方法的步骤为：
步骤1、按重量配比，选取优质的茄子，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、青梅、栀子花、丁香、薄荷、芍药，加水放入锅中加热至水温在80-100℃时，将切成丝的茄子放入锅中煮30-60秒；
步骤3、将然后将煮完的茄子丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
Claims (4)
1.一种茄子菜干，其特征在于：是用以下重量配比的原料制作而成：茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、青梅2-5份、栀子花2-5份、丁香2-5份、薄荷2-5份、芍药1-3份。
2.根据权利要求1所述的一种茄子菜干，其特征在于：优选的原料重量配比为：茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、青梅3份、栀子花3份、丁香3份、薄荷3份、芍药2份。
3.根据权利要求1-2所述的一种茄子菜干的制作方法，其特征在于：其生产方法的步骤为：
步骤1、按重量配比，选取优质的茄子，用清水清洗后置于阳光下自然晾晒1-2小时，切丝备用；
步骤2、按重量配比，选取优质精盐、冰糖、大料、白酒、青梅、栀子花、丁香、薄荷、芍药，加水放入锅中加热至水温在80-100℃时，将切成丝的茄子放入锅中煮30-60秒；
步骤3、将然后将煮完的茄子丝捞出，沥干水分，放入烘干脱水机中，进行烘干脱水；
步骤4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
4.根据权利要求3所述的一种茄子菜干的制作方法，其特征在于：所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
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