CN104664287A - 一种香辣大头菜及其制作方法 - Google Patents
一种香辣大头菜及其制作方法 Download PDFInfo
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- CN104664287A CN104664287A CN201310638175.0A CN201310638175A CN104664287A CN 104664287 A CN104664287 A CN 104664287A CN 201310638175 A CN201310638175 A CN 201310638175A CN 104664287 A CN104664287 A CN 104664287A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000008100 Brassica rapa Species 0.000 title abstract description 14
- 235000011293 Brassica napus Nutrition 0.000 title abstract description 13
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title abstract description 13
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 21
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000830147 Pediomelum cyphocalyx Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明的目的是提供一种腌制香辣大头菜的制作方法,由如下份量的原料制作而成:大头菜1000克、辣椒100克、花椒50克、酱油100克、糖80克。其制作方法:选用盐腌制过的大头菜,切成0.2厘米的条状,将大头菜放入容器中与辣椒、花椒、酱油、糖一起用手不停的搓匀、挤压,然后放入密封罐中腌制25天即可食用。本发明方法制作出的香辣大头菜以色佳肉厚、清脆可口、香味浓郁、咸辣适宜、食用方便,既保持大头菜的营养价值,又爽口开胃、增进食欲。
Description
技术领域:
本发明涉及一种腌制食品,具体涉及香辣大头菜及其制作方法。
背景技术:
芜菁,又称大头菜,根如圆萝卜。性味苦辛甘,平。《纲目》:“辛甘苦。”开胃下气,利湿解毒。中医称芜菁利五脏,轻身益气,令人肥健,有下气治嗽,止消渴,明目,利小便之功。
唐朝诗人刘禹锡在《嘉话录》一书中记述芜菁所具有的几大特点:“诸葛亮所止,令兵士独种芜菁者,取其才出甲,可生啖,一也;叶舒可煮食,二也;久居则随以滋长,三也:弃不令惜,四也;回则易寻而采,五也;冬有根可食,六也。比诸蔬其利甚博。”芜菁根叶兼有,肉质根柔嫩、致密,可炒食、煮食或腌渍。盐腌芳香、美味。
发明内容:
本发明的目的是提供一种腌制香辣大头菜的制作方法,既保持大头菜的营养价值,又爽口开胃、增进食欲,还有助于消化,所述的麻辣大头菜其特征在于由如下份量的原料制作而成:大头菜1000克、辣椒100克、花椒50克、酱油100克、糖80克。
香辣大头菜的制作方法:
选用盐腌制过的大头菜,切成0.2厘米的条状,将大头菜放入容器中与辣椒、花椒、酱油、糖一起用手不停的搓匀、挤压,然后放入密封罐中腌制25天即可食用。
本发明方法制备出的香辣大头菜以色佳肉厚、清脆可口、香味浓郁、咸辣适 宜、食用方便,既保持大头菜的营养价值,又爽口开胃、增进食欲。
具体实施方式:
结合实施例对本发明进一步说明:
实施例1
选用盐腌制过的大头菜,切成0.2厘米的条状,大头菜1000克、辣椒100克、花椒50克、酱油100克、糖80克一起用手不停的搓匀、挤压,然后放入密封罐中腌制25天即可食用。
实施例2
选用盐腌制过的大头菜,切成0.3厘米的条状,.将大头菜1000克、辣椒200克、花椒20克、酱油50克、糖50克一起用手不停的搓匀、挤压,然后放入密封罐中腌制15天即可食用。
Claims (2)
1.本发明涉及一种香辣大头菜及其制作方法,其特征在于:选用如下份量的原料制作而成:大头菜1000克、辣椒100克、花椒50克、酱油100克、糖80克。
2.根据权利要求1所述的一种香辣大头菜,其制作方法:选用盐腌制过的大头菜,切成0.2厘米的条状,将大头菜放入容器中与辣椒、花椒、酱油、糖一起用手不停的搓匀、挤压,然后放入密封罐中腌制25天即可食用。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105053922A (zh) * | 2015-07-17 | 2015-11-18 | 贵州遵义黔辣苑食品有限公司 | 一种大头菜及其制作方法 |
CN107373535A (zh) * | 2017-08-17 | 2017-11-24 | 王树和 | 一种腌制芥菜头及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103070369A (zh) * | 2011-10-25 | 2013-05-01 | 刘水燕 | 一种红辣大头菜的制作方法 |
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- 2013-12-03 CN CN201310638175.0A patent/CN104664287A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103070369A (zh) * | 2011-10-25 | 2013-05-01 | 刘水燕 | 一种红辣大头菜的制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105053922A (zh) * | 2015-07-17 | 2015-11-18 | 贵州遵义黔辣苑食品有限公司 | 一种大头菜及其制作方法 |
CN107373535A (zh) * | 2017-08-17 | 2017-11-24 | 王树和 | 一种腌制芥菜头及其制备方法 |
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