CN104286780A - 鱿鱼须藠头酱菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱿鱼须藠头酱菜,由以下重量份的原料制成:藠头220-260、白扁豆5-8、莲子3-6、鸡爪芋5-8、鱿鱼须3-6、银杏果4-7、青梗菜粒4-5、冻干猪肉丁5-8、橘子粉6-7、鸡冠花1-2、番薯藤2-3、手掌参4-5、丁癸草1-2、仙人掌花2-4、蚕豆皮3-4、炒车前子4-6、胡椒粉7-9、豆瓣酱6-9、鸡精3-7、料酒5-9、食盐适量、营养调味粉6-9;本发明以鱿鱼须、藠头为主料,藠头含有丰富的蛋白质、钙、磷、铁、胡萝卜素、维生素C等多种营养物质,可促进胃肠蠕动、帮助消化,是烹调佐料和佐餐佳品,并添加了多种中草药,经常食用可达到清热解毒、强身健体、增强免疫力的功效。
Description
技术领域
本发明主要涉及腌制菜领域,尤其涉及一种鱿鱼须藠头酱菜及其制备方法。
背景技术
腌制菜包括有榨菜、咸菜、酱菜,品种、口味众多,是佐餐佳品,但现有的腌制菜一方面不具备保健功能,另一方面,在制作过程中,可能会添加防腐剂等,不利于人们的健康。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鱿鱼须藠头酱菜。
本发明是通过以下技术方案实现的:
一种鱿鱼须藠头酱菜,其特征在于由以下重量份的原料制成:
藠头220-260、白扁豆5-8、莲子3-6、鸡爪芋5-8、鱿鱼须3-6、银杏果4-7、青梗菜粒4-5、冻干猪肉丁5-8、橘子粉6-7、鸡冠花1-2、番薯藤2-3、手掌参4-5、丁癸草1-2、仙人掌花2-4、蚕豆皮3-4、炒车前子4-6、胡椒粉7-9、豆瓣酱6-9、鸡精3-7、料酒5-9、食盐适量、营养调味粉6-9;
所述的营养调味粉由下列重量份原料制成:
百子菜5-7、牛骨髓8-10、紫河车粉2-3、覆盆子1-2、淡竹叶1-3、菠萝叶2-4、麦门冬2-3、芥末粉4-6、夏威夷果仁3-5、荆芥3-4、绞股蓝2-5、可可粉5-7、薄荷油适量;
制备方法为:
(1)将牛骨髓与芥末粉、可可粉混合,置于锅中,加6-8倍水大火煮沸,并转小火熬制成膏,烘干,研磨成粉,得营养粉;
(2)将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后,破碎,与紫河车粉共同置入有适量薄荷油的锅中,中火翻炒6-8分钟,加上述混合物4-6倍的水,文火熬制30-40分钟,过滤除渣,所得滤液再进行喷雾干燥,得薄荷中药粉;
(3)将百子菜捣碎成泥,与夏威夷果仁分别研磨成粉,再与营养粉、薄荷中药粉及其它剩余原料混合,即得。
所述的鱿鱼须藠头酱菜的制备方法,其特征在于包括以下步骤:
(1)将鸡冠花、番薯藤、手掌参、丁癸草、仙人掌花、蚕豆皮、炒车前子混合,水提2-3次,过滤,合并滤液,滤液与胡椒粉、鸡精、食盐混合,得腌制液;
(2)将鱿鱼须切成段,加6-8水煮沸,加料酒、豆瓣酱、橘子粉、莲子,中火卤煮至水干;
(3)将白扁豆、鸡爪芋、银杏果剁碎,与青梗菜粒、冻干猪肉丁混合,加适量食盐,滚揉均匀,浸渍20-40分钟;
(4)将藠头清洗干净,与步骤(1)处理后的物料混合,搅拌均匀,再与步骤(2)、(3)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:
本发明以鱿鱼须、藠头为主料,荤素搭配、营养美味,藠头含有丰富的蛋白质、钙、磷、铁、胡萝卜素、维生素C等多种营养物质,可促进胃肠蠕动、帮助消化,是烹调佐料和佐餐佳品,并添加了多种中草药,经常食用可达到清热解毒、强身健体、增强免疫力的功效。
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:一种鱿鱼须藠头酱菜,由以下重量份的原料制成:
藠头260、白扁豆8、莲子6、鸡爪芋8、鱿鱼须6、银杏果7、青梗菜粒5、冻干猪肉丁8、橘子粉7、鸡冠花2、番薯藤3、手掌参5、丁癸草2、仙人掌花4、蚕豆皮4、炒车前子6、胡椒粉9、豆瓣酱9、鸡精7、料酒9、食盐适量、营养调味粉9;
营养调味粉由下列重量份原料制成:
百子菜7、牛骨髓10、紫河车粉3、覆盆子2、淡竹叶3、菠萝叶4、麦门冬3、芥末粉6、夏威夷果仁5、荆芥4、绞股蓝5、可可粉7、薄荷油适量;
制备方法为:
(1)将牛骨髓与芥末粉、可可粉混合,置于锅中,加8倍水大火煮沸,并转小火熬制成膏,烘干,研磨成粉,得营养粉;
(2)将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后,破碎,与紫河车粉共同置入有适量薄荷油的锅中,中火翻炒8分钟,加上述混合物6倍的水,文火熬制40分钟,过滤除渣,所得滤液再进行喷雾干燥,得薄荷中药粉;
(3)将百子菜捣碎成泥,与夏威夷果仁分别研磨成粉,再与营养粉、薄荷中药粉及其它剩余原料混合,即得。
鱿鱼须藠头酱菜的制备方法,包括以下步骤:
(1)将鸡冠花、番薯藤、手掌参、丁癸草、仙人掌花、蚕豆皮、炒车前子混合,水提3次,过滤,合并滤液,滤液与胡椒粉、鸡精、食盐混合,得腌制液;
(2)将鱿鱼须切成段,加8水煮沸,加料酒、豆瓣酱、橘子粉、莲子,中火卤煮至水干;
(3)将白扁豆、鸡爪芋、银杏果剁碎,与青梗菜粒、冻干猪肉丁混合,加适量食盐,滚揉均匀,浸渍40分钟;
(4)将藠头清洗干净,与步骤(1)处理后的物料混合,搅拌均匀,再与步骤(2)、(3)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)
1.一种鱿鱼须藠头酱菜,其特征在于由以下重量份的原料制成:
藠头220-260、白扁豆5-8、莲子3-6、鸡爪芋5-8、鱿鱼须3-6、银杏果4-7、青梗菜粒4-5、冻干猪肉丁5-8、橘子粉6-7、鸡冠花1-2、番薯藤2-3、手掌参4-5、丁癸草1-2、仙人掌花2-4、蚕豆皮3-4、炒车前子4-6、胡椒粉7-9、豆瓣酱6-9、鸡精3-7、料酒5-9、食盐适量、营养调味粉6-9;
所述的营养调味粉由下列重量份原料制成:
百子菜5-7、牛骨髓8-10、紫河车粉2-3、覆盆子1-2、淡竹叶1-3、菠萝叶2-4、麦门冬2-3、芥末粉4-6、夏威夷果仁3-5、荆芥3-4、绞股蓝2-5、可可粉5-7、薄荷油适量;
制备方法为:
(1)将牛骨髓与芥末粉、可可粉混合,置于锅中,加6-8倍水大火煮沸,并转小火熬制成膏,烘干,研磨成粉,得营养粉;
(2)将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后,破碎,与紫河车粉共同置入有适量薄荷油的锅中,中火翻炒6-8分钟,加上述混合物4-6倍的水,文火熬制30-40分钟,过滤除渣,所得滤液再进行喷雾干燥,得薄荷中药粉;
(3)将百子菜捣碎成泥,与夏威夷果仁分别研磨成粉,再与营养粉、薄荷中药粉及其它剩余原料混合,即得。
2.根据权利要求1所述的鱿鱼须藠头酱菜的制备方法,其特征在于包括以下步骤:
(1)将鸡冠花、番薯藤、手掌参、丁癸草、仙人掌花、蚕豆皮、炒车前子混合,水提2-3次,过滤,合并滤液,滤液与胡椒粉、鸡精、食盐混合,得腌制液;
(2)将鱿鱼须切成段,加6-8水煮沸,加料酒、豆瓣酱、橘子粉、莲子,中火卤煮至水干;
(3)将白扁豆、鸡爪芋、银杏果剁碎,与青梗菜粒、冻干猪肉丁混合,加适量食盐,滚揉均匀,浸渍20-40分钟;
(4)将藠头清洗干净,与步骤(1)处理后的物料混合,搅拌均匀,再与步骤(2)、(3)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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