CN104783098A - 山楂香味山芋梗泡菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种山楂香味山芋梗泡菜,由以下重量份的原料制成:山芋梗395-405、山药20-25、龙眼20-25、山楂粉7-9、黄河蜜15-20、砂糖橘40-45、红尖椒12-15、米酒7.5-8、地丁草1.3-1.7、山豆根1.5-1.8、决明子2-2.4、姜丝5-6、味精4-5、盐30-32和水适量。本发明的山芋梗泡菜具有山楂酸甜味,食用能促进食欲,另外本发明的山芋梗泡菜原料多样,还有山药、龙眼、砂糖橘、红尖椒等,多种类的原料所富含的营养丰富,营养价值高,本发明中还有中草药山豆根、决明子等的提取液,有清热解毒汁功效,养生食疗的保健效果好。
Description
技术领域
本发明涉及泡菜食品加工领域,主要是一种山楂香味山芋梗泡菜及其制备方法。
背景技术
泡菜是中国传统的发酵蔬菜食品,是在一定浓度的食盐液中添加香辛料等辅料进行浸泡发酵,由以乳酸菌为主的菌群发酵制成,使其酸度达到0.3%-0.8%。在此过程中,以乳酸发酵为主,同时较少的酵母菌和醋酸菌也会进行较弱的酒精发酵和醋酸发酵,形成独特的风味。
蔬菜在经过腌渍及调味之后,有种特殊的风味,很多人会当作是一种常见的配菜食用,现在市场常见的泡菜的的香味多是传统的辅助香辛料的香味,没有特别的果香香味、花香味或者一些其他风味的泡菜;且现有技术领域内在腌渍泡菜过程中,由于糖或者酒或者盐的含量不成比例,而影响泡菜整体的质量和味道,容易破坏泡菜。另外泡菜是指为了利于长时间存放而经过发酵的蔬菜,长时间的发酵过程中蔬菜的脆度不好,而食用不脆则影响口感,因而需要特别注意泡菜在发酵腌渍过程中的保脆工艺,来使泡菜最终达到一定的脆度。
发明内容
本发明为了弥补已有技术的缺陷,提供了一种山楂香味山芋梗泡菜及其制备方法。
本发明是通过以下技术方案实现的:
一种山楂香味山芋梗泡菜,其特征在于,由以下重量份的原料制成:
山芋梗395-405、山药20-25、龙眼20-25、山楂粉7-9、黄河蜜15-20、砂糖橘40-45、红尖椒12-15、米酒7.5-8、地丁草1.3-1.7、山豆根1.5-1.8、决明子2-2.4、姜丝5-6、味精4-5、盐30-32和水适量。
所述的一种山楂香味山芋梗泡菜的制备方法,其特征在于,包括以下步骤:
(1)将地丁草、山豆根、决明子混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将山芋梗洗净后放入到70℃-75℃水中漂烫2-3分钟左右,漂烫后取出自然冷却,待完全冷却而后再用少许盐腌渍山芋梗;
(3)将山药混合黄河蜜、砂糖橘一起在打浆机内打浆,过滤取浆液,且将浆液加热煮,再将龙眼、山楂粉一起拌入到浆液内,直至龙眼煮烂,过滤取液体,加热浓缩成浓缩液;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,继续加热5-7分钟后再倒入米酒、盐及步骤3的浓缩液,搅匀后继续加热且加入味精、姜丝,继续煮沸,之后关火,放到彻底冷却成腌制液;
(5)将步骤2最后腌渍的山芋梗洗干净盐分,再滤干水,放入泡菜坛,同时将红尖椒切成丝也放入泡菜坛内,直至装在距坛口2寸时为止,并用竹片将山芋梗压紧,最后再将步骤4的腌制液注入泡菜坛内,直至淹没山芋梗,再用保鲜膜密封好坛口,最后盖紧盖子,再将泡菜坛置于阴凉处发酵4-5天即可得。
地丁草,以干燥全草供药用,有清热解毒之功效。
山豆根,性味苦、寒,入心,肺、大肠三经,具有清热解毒药的功效。
本发明的优点是:
本发明的山芋梗泡菜具有山楂酸甜味,酸酸甜甜口感极好,食用能促进食欲,另外本发明的山芋梗泡菜原料多样,还有山药、龙眼、砂糖橘、红尖椒等,多种类的原料所富含的营养丰富,营养价值高,本发明中还有中草药山豆根、决明子等的提取液,有清热解毒汁功效,养生食疗的保健效果好。
具体实施方式
一种山楂香味山芋梗泡菜,由以下重量份的原料制成:
山芋梗395-405、山药20-25、龙眼20-25、山楂粉7-9、黄河蜜15-20、砂糖橘40-45、红尖椒12-15、米酒7.5-8、地丁草1.3-1.7、山豆根1.5-1.8、决明子2-2.4、姜丝5-6、味精4-5、盐30-32和水适量。
一种山楂香味山芋梗泡菜的制备方法,包括以下步骤:
(1)将地丁草、山豆根、决明子混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将山芋梗洗净后放入到70℃-75℃水中漂烫2-3分钟左右,漂烫后取出自然冷却,待完全冷却而后再用少许盐腌渍山芋梗;
(3)将山药混合黄河蜜、砂糖橘一起在打浆机内打浆,过滤取浆液,且将浆液加热煮,再将龙眼、山楂粉一起拌入到浆液内,直至龙眼煮烂,过滤取液体,加热浓缩成浓缩液;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,继续加热5-7分钟后再倒入米酒、盐及步骤3的浓缩液,搅匀后继续加热且加入味精、姜丝,继续煮沸,之后关火,放到彻底冷却成腌制液;
(5)将步骤2最后腌渍的山芋梗洗干净盐分,再滤干水,放入泡菜坛,同时将红尖椒切成丝也放入泡菜坛内,直至装在距坛口2寸时为止,并用竹片将山芋梗压紧,最后再将步骤4的腌制液注入泡菜坛内,直至淹没山芋梗,再用保鲜膜密封好坛口,最后盖紧盖子,再将泡菜坛置于阴凉处发酵4-5天即可得。
Claims (2)
1.一种山楂香味山芋梗泡菜,其特征在于,由以下重量份的原料制成:
山芋梗395-405、山药20-25、龙眼20-25、山楂粉7-9、黄河蜜15-20、砂糖橘40-45、红尖椒12-15、米酒7.5-8、地丁草1.3-1.7、山豆根1.5-1.8、决明子2-2.4、姜丝5-6、味精4-5、盐30-32和水适量。
2.根据权利要求1所述的一种山楂香味山芋梗泡菜的制备方法,其特征在于,包括以下步骤:
(1)将地丁草、山豆根、决明子混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将山芋梗洗净后放入到70℃-75℃水中漂烫2-3分钟左右,漂烫后取出自然冷却,待完全冷却而后再用少许盐腌渍山芋梗;
(3)将山药混合黄河蜜、砂糖橘一起在打浆机内打浆,过滤取浆液,且将浆液加热煮,再将龙眼、山楂粉一起拌入到浆液内,直至龙眼煮烂,过滤取液体,加热浓缩成浓缩液;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,继续加热5-7分钟后再倒入米酒、盐及步骤3的浓缩液,搅匀后继续加热且加入味精、姜丝,继续煮沸,之后关火,放到彻底冷却成腌制液;
(5)将步骤2最后腌渍的山芋梗洗干净盐分,再滤干水,放入泡菜坛,同时将红尖椒切成丝也放入泡菜坛内,直至装在距坛口2寸时为止,并用竹片将山芋梗压紧,最后再将步骤4的腌制液注入泡菜坛内,直至淹没山芋梗,再用保鲜膜密封好坛口,最后盖紧盖子,再将泡菜坛置于阴凉处发酵4-5天即可得。
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CN103976315A (zh) * | 2014-05-28 | 2014-08-13 | 彭常安 | 一种五彩泡菜的加工方法 |
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CN103844236A (zh) * | 2014-03-20 | 2014-06-11 | 张文礼 | 一种降血压蔬菜泡菜 |
CN103976315A (zh) * | 2014-05-28 | 2014-08-13 | 彭常安 | 一种五彩泡菜的加工方法 |
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CN106333303A (zh) * | 2016-08-26 | 2017-01-18 | 颍上县凯旋食品有限公司 | 一种酸辣红薯叶柄 |
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