CN104381923A - 一种营养丰富的咸菜 - Google Patents
一种营养丰富的咸菜 Download PDFInfo
- Publication number
- CN104381923A CN104381923A CN201410567317.3A CN201410567317A CN104381923A CN 104381923 A CN104381923 A CN 104381923A CN 201410567317 A CN201410567317 A CN 201410567317A CN 104381923 A CN104381923 A CN 104381923A
- Authority
- CN
- China
- Prior art keywords
- parts
- celery
- pork
- peanut
- ternip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明一种营养丰富的咸菜,属于食品领域;所要解决的技术问题是提供一种营养丰富的咸菜,它具有营养丰富,美味可口,工艺简单的优点;采用的技术方案为:一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:白萝卜100-150份、芹菜20-40份、黄豆20-40份、猪肉丁20-40份、花生米10-30份、干姜5-10份、蒜7-15份,葱5-10份、精盐15-25份、花椒面3-5份、八角茴香3-5份、辣椒面2-5份、花生油10-20份。
Description
技术领域
本发明一种营养丰富的咸菜,属于腌制食品领域。
背景技术
从营养角度看,白萝卜含丰富的维生素C和微量元素锌,有助于增强机体的免疫功能,提高抗病能力;萝卜中的芥子油能促进胃肠蠕动,增加食欲,帮助消化;萝卜中的淀粉酶能分解食物中的淀粉、脂肪、使之得到充分的吸收;萝卜含有木质素,能提高巨噬细胞的活力,吞噬癌细胞。此外,萝卜所含的多种酶,能分解致癌的亚硝酸胺,具有防癌作用。
芹菜是高纤维食物具有抗癌防癌的功效。它还可以加快粪便在肠内的运转时间,减少致癌物与结肠粘膜的接触,达到预防结肠癌的目的。芹菜含铁量较高,能补充妇女经血的损失,是缺铁性贫血患者的佳蔬,芹菜是辅助治疗高血压病及其并发症的首选之品。
黄豆中含有的可溶性纤维,既可通便,又能降低胆固醇含量,增强机体免疫功能;黄豆异黄酮是一种结构与雌激素相似,能够减轻女性更年期综合征症状、延迟女性细胞衰老、使皮肤保持弹性、养颜、减少骨丢失,促进骨生成、降血脂等。
中医认为,猪肉性平味甘,有润肠胃、生津液、补肾气、解热毒的功效,主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴、润肌肤、利小便和止消渴。猪肉煮汤饮下可急补由于津液不足引起的烦燥、干咳、便秘和难产。
花生的蛋白质含量为25%-30%,花生蛋白含有人体必需的八种氨基酸,精氨酸含量高于其它坚果。不仅能提供大量蛋白、脂肪和能量而且可降低膳食饱和脂肪和增加不饱和脂肪酸的摄入,大大促进植物蛋白质、膳食纤维、维生素E、叶酸、钾、镁、锌、钙等这些对健康有益的营养素的摄入,从而改善膳食的结构和品质。
咸菜是人们日常食用的辅助菜肴,用食盐等调味料腌渍后的蔬菜。有较强的咸味。可长期保存,但是传统放入咸菜种类较单一,营养也单一。
发明内容
本发明克服现有技术存在的不足,所要解决的技术问题为提供一种营养丰富的咸菜,它具有营养丰富,美味可口,工艺简单的优点。
为了解决上述技术问题,本发明采用的技术方案为:一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜100-150份、芹菜20-40份、黄豆20-40份、猪肉丁20-40份、花生米10-30份,
辅料包括干姜 5-10份、蒜 7-15份,葱5-10份,
调料包括精盐15-25份、花椒面3-5份、八角茴香3-5份、辣椒面2-5份、花生油10-20份。
一种营养丰富的咸菜,其优选的配方包括下述重量份配比的原料:白萝卜120份、芹菜30份、黄豆30份、猪肉丁30份、花生米20、干姜 7份、蒜 10份、葱5份、精盐17份、花椒面4份、八角茴香4份、辣椒面4份、花生油15份。
所述的一种营养丰富的咸菜,按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵6-8 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
本发明与现有技术相比具有以下有益效果:弥补了传统咸菜营养种类单调的缺点。适用于广大人群,工艺简单,食用方便。
具体实施方式
实施例1
一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜100份、芹菜30份、黄豆20份、猪肉丁40份、花生米10份,
辅料包括干姜 7份、蒜 10份,葱5份,
调料包括精盐17份、花椒面4份、八角茴香4份、辣椒面2份、花生油10份。
所述的一种营养丰富的咸菜,按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵6 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
实施例2
一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜120份、芹菜30份、黄豆30份、猪肉丁20份、花生米20份,
辅料包括干姜 7份、蒜 10份,葱5份,
调料包括精盐17份、花椒面4份、八角茴香4份、辣椒面4份、花生油15份。
所述的一种营养丰富的咸菜,按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵7 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
实施例3
一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜130份、芹菜20份、黄豆20份、猪肉丁30份、花生米30份,
辅料包括干姜 5份、蒜 15份,葱10份,
调料包括精盐15份、花椒面3份、八角茴香5份、辣椒面5份、花生油20份。
所述的一种营养丰富的咸菜,按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵7 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
实施例4
一种营养丰富的咸菜,包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜150份、芹菜40份、黄豆20份、猪肉丁20份、花生米10份,
辅料包括干姜 10份、蒜 7份,葱5份,
调料包括精盐25份、花椒面5份、八角茴香3份、辣椒面3份、花生油18份。
所述的一种营养丰富的咸菜,按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵8 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (3)
1.一种营养丰富的咸菜,其特征在于包括主料、辅料、调料三种原料,各原料按下述重量份配比:
主料包括白萝卜100-150份、芹菜20-40份、黄豆20-40份、猪肉丁20-40份、花生米10-30份,
辅料包括干姜 5-10份、蒜 7-15份,葱5-10份,
调料包括精盐15-25份、花椒面3-5份、八角茴香3-5份、辣椒面2-5份、花生油10-20份。
2.根据权利要求1所述的一种营养丰富的咸菜,其特征在于包括下述重量份配比的原料:白萝卜120份、芹菜30份、黄豆30份、猪肉丁30份、花生米20、干姜 7份、蒜 10份、葱5份、精盐17份、花椒面4份、八角茴香4份、辣椒面4份、花生油15份。
3.根据权利要求1所述的一种营养丰富的咸菜,其特征在于按照如下步骤制作:
1)白萝卜洗净去皮切丝备用,芹菜洗净切段用水煮熟,黄豆和花生米洗净用水煮熟,猪肉用清水清洗后切成丁,用油炸至焦黄色捞出,备用;
2)将所述精盐和上述所制备的白萝卜丝、芹菜、花生米、黄豆、油炸后猪肉丁和,充分搅拌均匀后放入密闭容器,常温下自然发酵6-8 天;
3)将辅料、花椒面、八角茴香、辣椒面混合,将花生油烧热后倒入混合物,边倒边搅拌,直至花生油被全部吸收后,得到调味料;
4)将步骤2发酵好的原料和步骤3的调味料搅拌均匀后灌装、抽真空,经瞬时高温灭菌后,即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410567317.3A CN104381923A (zh) | 2014-10-23 | 2014-10-23 | 一种营养丰富的咸菜 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410567317.3A CN104381923A (zh) | 2014-10-23 | 2014-10-23 | 一种营养丰富的咸菜 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104381923A true CN104381923A (zh) | 2015-03-04 |
Family
ID=52599971
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410567317.3A Pending CN104381923A (zh) | 2014-10-23 | 2014-10-23 | 一种营养丰富的咸菜 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104381923A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107279878A (zh) * | 2017-05-31 | 2017-10-24 | 阳纪香 | 复合型咸菜 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103519105A (zh) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | 一种肉丁芥菜咸菜的制作方法 |
-
2014
- 2014-10-23 CN CN201410567317.3A patent/CN104381923A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103519105A (zh) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | 一种肉丁芥菜咸菜的制作方法 |
Non-Patent Citations (2)
Title |
---|
涓涓小溪: "花生米黄豆拌芹菜胡萝卜", 《好豆菜谱》 * |
美食杰: "腌黄豆芹菜", 《美食杰》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107279878A (zh) * | 2017-05-31 | 2017-10-24 | 阳纪香 | 复合型咸菜 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103005485B (zh) | 一种豆粒猪蹄的加工方法及其豆粒猪蹄 | |
CN101816408B (zh) | 一种高营养油辣椒酱 | |
CN102067918B (zh) | 松茸菌油及其制备方法和应用 | |
CN103975988B (zh) | 一种民间鲜味虾糕点及其制备方法 | |
CN107692172A (zh) | 一种肉酱及制备方法和用途 | |
CN101816409B (zh) | 一种高营养油辣椒酱的制备方法 | |
CN107568691A (zh) | 一种半固态复合调味料的制备方法 | |
CN103564387B (zh) | 火锅底料及其制备方法 | |
KR101919656B1 (ko) | 물회 육수의 제조방법 | |
CN105325863A (zh) | 一种速冻抹茶红豆蒸蛋糕及其制备方法 | |
CN104757625A (zh) | 一种润燥除烦酒香芝麻酱及其制备方法 | |
CN104799332A (zh) | 一种香菇营养降火香肠及其制备方法 | |
CN111053123A (zh) | 一种辣椒油及其制作方法 | |
CN103504275B (zh) | 香辣驴肉黄豆酱及制备方法 | |
CN104286837B (zh) | 抗运动性疲劳营养套餐及其制备方法 | |
CN106174418A (zh) | 一种红烧肉酱及其制作方法 | |
CN104286984A (zh) | 一种板栗酱料 | |
CN103005486B (zh) | 一种豆粒牛蹄肉的加工方法及其豆粒牛蹄肉 | |
KR20190047932A (ko) | 떡볶이용 소스 조성물 및 이의 제조 방법 | |
CN107373614A (zh) | 一种风味保健营养蘑菇酱及其制备方法 | |
CN104381923A (zh) | 一种营养丰富的咸菜 | |
CN106666651A (zh) | 一种海鲜酱料 | |
CN104323190B (zh) | 一种松茸酸菜牛羊肉麻辣全料 | |
CN106174417A (zh) | 一种米饭果冻糊及其制作方法 | |
CN106722708A (zh) | 一种泡椒酸笋鱼调料及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |