CN104286738A - 茭白营养酱菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种茭白营养酱菜,由以下重量份的原料制成:茭白300-330、豆渣6-8、干血耳10-12、鲜豌豆8-11、白果5-9、黄花菜花苞7-8、槐角粉6-7、鱿鱼丝8-9、龙眼子3-4、虾黄4-7、米汤6-7、南沙参3-4、马鞭草2-3、野菊花1-2、隔山消2-6、白蝴蝶花3-4、箸叶5-6、油咖喱适量、鸡粉6-12、营养添加液10-15;本发明以茭白为主料,具有清湿热、解毒功效,其中的豆甾醇能清除体内活性氧,抑制酪氨酸酶活性,从而阻止黑色素生成,美容养颜,并添加了南沙参等多种中草药,经常食用可达到疏风平肝、养阴清肺的功效。
Description
技术领域
本发明主要涉及腌制菜领域,尤其涉及一种茭白营养酱菜及其制备方法。
背景技术
酱菜是我国传统的小菜,这些酱菜大多具有口味重等特点,并不具备任何保健功能,但是随着人们对生活水品的要求越来越高,酱菜也要做出相应的突破,不能一味的只注重口感,更应该注重其保健作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种茭白营养酱菜。
本发明是通过以下技术方案实现的:
一种茭白营养酱菜,其特征在于由以下重量份的原料制成:
茭白300-330、豆渣6-8、干血耳10-12、鲜豌豆8-11、白果5-9、黄花菜花苞7-8、槐角粉6-7、鱿鱼丝8-9、龙眼子3-4、虾黄4-7、米汤6-7、南沙参3-4、马鞭草2-3、野菊花1-2、隔山消2-6、白蝴蝶花3-4、箸叶5-6、油咖喱适量、鸡粉6-12、营养添加液10-15;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
所述的茭白营养酱菜的制备方法,其特征在于包括以下步骤:
(1)将南沙参、马鞭草、野菊花、隔山消、白蝴蝶花、箸叶混合,水提2-3次,过滤,合并滤液;
(2)将鲜豌豆加米汤混合打浆,得米香豌豆浆,将干血耳置于米香豌豆浆中发泡直至将米香豌豆浆完全吸收,与豆渣混合均匀,置于蒸笼中,隔水蒸煮30-50分钟,出来,捣成糊;
(3)将槐角粉、鱿鱼丝、龙眼子、虾黄混合置于锅中,干炒6-7分钟,出料,研磨成粉末;
(4)将白果、黄花菜花苞加步骤(1)中所得滤液混合打浆,在浆液中加入适量油咖喱、鸡粉,得调味酱料;
(5)将茭白切片,与步骤(2)、(3)、(4)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
本发明的优点是:
本发明以茭白为主料,具有清湿热、解毒功效,其中的豆甾醇能清除体内活性氧,抑制酪氨酸酶活性,从而阻止黑色素生成,美容养颜,并添加了南沙参等多种中草药,经常食用可达到疏风平肝、养阴清肺的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:一种茭白营养酱菜,由以下重量份的原料制成:
茭白330、豆渣8、干血耳12、鲜豌豆11、白果9、黄花菜花苞8、槐角粉7、鱿鱼丝9、龙眼子4、虾黄7、米汤7、南沙参4、马鞭草3、野菊花2、隔山消6、白蝴蝶花4、箸叶6、油咖喱适量、鸡粉12、营养添加液15;
所述的营养添加液由下列重量份原料制成:
乌鸡爪10、猪蹄肉8、花旗参3、荔枝叶2、山楂叶4、南瓜叶3、昆仑雪菊5、三七花4、酸菜5、香菇柄干粉6、千宝菜7、蚕豆泥6、奶油3、芫荽4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加10倍水,中火煎煮2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的60%,即得。
茭白营养酱菜的制备方法,包括以下步骤:
(1)将南沙参、马鞭草、野菊花、隔山消、白蝴蝶花、箸叶混合,水提3次,过滤,合并滤液;
(2)将鲜豌豆加米汤混合打浆,得米香豌豆浆,将干血耳置于米香豌豆浆中发泡直至将米香豌豆浆完全吸收,与豆渣混合均匀,置于蒸笼中,隔水蒸煮50分钟,出来,捣成糊;
(3)将槐角粉、鱿鱼丝、龙眼子、虾黄混合置于锅中,干炒7分钟,出料,研磨成粉末;
(4)将白果、黄花菜花苞加步骤(1)中所得滤液混合打浆,在浆液中加入适量油咖喱、鸡粉,得调味酱料;
(5)将茭白切片,与步骤(2)、(3)、(4)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
Claims (2)
1.一种茭白营养酱菜,其特征在于由以下重量份的原料制成:
茭白300-330、豆渣6-8、干血耳10-12、鲜豌豆8-11、白果5-9、黄花菜花苞7-8、槐角粉6-7、鱿鱼丝8-9、龙眼子3-4、虾黄4-7、米汤6-7、南沙参3-4、马鞭草2-3、野菊花1-2、隔山消2-6、白蝴蝶花3-4、箸叶5-6、油咖喱适量、鸡粉6-12、营养添加液10-15;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
2.根据权利要求1所述的茭白营养酱菜的制备方法,其特征在于包括以下步骤:
(1)将南沙参、马鞭草、野菊花、隔山消、白蝴蝶花、箸叶混合,水提2-3次,过滤,合并滤液;
(2)将鲜豌豆加米汤混合打浆,得米香豌豆浆,将干血耳置于米香豌豆浆中发泡直至将米香豌豆浆完全吸收,与豆渣混合均匀,置于蒸笼中,隔水蒸煮30-50分钟,出来,捣成糊;
(3)将槐角粉、鱿鱼丝、龙眼子、虾黄混合置于锅中,干炒6-7分钟,出料,研磨成粉末;
(4)将白果、黄花菜花苞加步骤(1)中所得滤液混合打浆,在浆液中加入适量油咖喱、鸡粉,得调味酱料;
(5)将茭白切片,与步骤(2)、(3)、(4)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
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