CN104982868A - 虾酱鱼汤汁雪里蕻泡菜 - Google Patents
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Abstract
本发明公开了一种虾酱鱼汤汁雪里蕻泡菜,由以下重量份的原料制成:雪里蕻390-400、葡萄干6-7、柑橘蜜4-5、虾酱20-25、干苦瓜片10-12、辣椒面10-12、鱼高汤50-55、麸醋2-2.4、青稞酒8-9、鸡血藤1-1.4、玫瑰茄2-2.4、人参花2.3-2.7、桂皮1.2-1.4、沙姜6-7、盐24-26和水适量。本发明雪里蕻泡菜的主料雪里蕻本身营养丰富,营养价值高,另外腌渍雪里蕻的腌渍液的加工原料也多,有葡萄干、虾酱、干苦瓜片、鱼高汤等,富含的营养也丰富,同时还有人参花、玫瑰茄这些中草药的提取液,具有一定的养生保健功效,能强心、益智、通神,增强免疫力。
Description
技术领域
本发明涉及泡菜食品加工领域,主要是一种虾酱鱼汤汁雪里蕻泡菜。
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,但传统泡菜的的香味多是香辛料的口味,没有特别的果香口感或者花香味的泡菜,而有很多人是不喜欢这种香辛料味道的,这就需要有多种口味的泡菜。另外现有泡菜的原料大多只有主料,营养不全面均衡,需要在泡菜原料内添加多种原料,以便提高营养。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。
雪里蕻,性温,味甘辛;入肝、胃、肾经,具有解毒消肿,开胃消食,温中利气,明目利膈的功效。雪里蕻营养丰富,每100克含水分91.5克,蛋白质2.8克,脂肪0.6克,维生素1.6克,碳水化合物3.6克,钙23.9毫克,磷64毫克,铁3.4毫克,维生素B10.07毫克,核黄素0.06毫克,尼克酸0.7毫克,抗坏血酸83毫克。
发明内容
本发明为了弥补已有技术的缺陷,提供了一种虾酱鱼汤汁雪里蕻泡菜及其制备方法。
本发明是通过以下技术方案实现的:
一种虾酱鱼汤汁雪里蕻泡菜,其特征在于,由以下重量份的原料制成:
雪里蕻390-400、葡萄干6-7、柑橘蜜4-5、虾酱20-25、干苦瓜片10-12、辣椒面10-12、鱼高汤50-55、麸醋2-2.4、青稞酒8-9、鸡血藤1-1.4、玫瑰茄2-2.4、人参花2.3-2.7、桂皮1.2-1.4、沙姜6-7、盐24-26和水适量。
所述的一种虾酱鱼汤汁雪里蕻泡菜的制备方法,其特征在于,包括以下步 骤:
(1)将鸡血藤、玫瑰茄、人参花混在一起,用5-6倍的水水提2-3次,过滤取中药水提液;
(2)将雪里蕻去黄叶,削去根部,洗净后切成一段段,然后再将切成段的雪里蕻在70℃-75℃水中漂烫1-2分钟,而后再用全部量的盐腌渍,放一层菜撒一层盐,放置2-3天,且每天将雪里蕻上下翻动;
(3)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,3-5分钟后再倒入干苦瓜片、葡萄干和柑橘蜜及桂皮,继续煮,直至葡萄干煮烂,而后过滤去掉干苦瓜片、葡萄干、桂皮,取汤液,再将麸醋、青稞酒及剁碎的沙姜拌入汤液内,搅拌后再继续拌入虾酱、辣椒面、鱼高汤,加热浓缩,取浓缩液;
(4)将步骤3的浓缩液倒入无油无水的密封容器内,而后将步骤2最后腌渍的雪里蕻在放置2-3天后全部拌入到浓缩液内,最后用麦饭石压紧压实雪里蕻,盖紧盖子密封封口,最后将密封容器后放入冰箱发酵2-3天即可。
玫瑰茄,酸,凉。归肾经。具有敛肺止咳,降血压,解酒的功效。主治肺虚咳嗽,高血压。
人参花,人参花中含有丰富的生物,更可强心、益智、通神。人参花中人参总皂甙含量是人参根茎的5.6倍。参花中的皂苷具有防止动脉粥样硬化,防治心血管疾病,增强免疫力;能提高思维能力,改善记忆力,防止老年痴呆症;能安神、解热,降低血糖,抗糖尿病;改善胃肠功能。人参花其营养价值高于人参3.2倍,其中含有丰富的锗元素,其浓度为11,189个ppm,是灵芝的3倍。锗被医学界誉为“神奇元素”,具有极好的活性,能帮助消除体内自由基,改善机体内环境,维持人体正常新陈代谢,避免细胞老化,令人精力充沛,同时可增强机体免疫力。
本发明的优点是:
本发明雪里蕻泡菜的主料雪里蕻本身营养丰富,有丰富的蛋白质、脂肪、维生素、碳水化合物、钙、磷、铁、维生素B1、核黄素、尼克酸、抗坏血酸等,营养价值高,另外腌渍雪里蕻的腌渍液的加工原料也多,有葡萄干、虾酱、干苦瓜片、鱼高汤等,富含的营养也丰富,同时还有人参花、玫瑰茄这些中草药的提 取液,具有一定的养生保健功效,能强心、益智、通神,增强免疫力。
具体实施方式
一种虾酱鱼汤汁雪里蕻泡菜,由以下重量份的原料制成:
雪里蕻390-400、葡萄干6-7、柑橘蜜4-5、虾酱20-25、干苦瓜片10-12、辣椒面10-12、鱼高汤50-55、麸醋2-2.4、青稞酒8-9、鸡血藤1-1.4、玫瑰茄2-2.4、人参花2.3-2.7、桂皮1.2-1.4、沙姜6-7、盐24-26和水适量。
一种虾酱鱼汤汁雪里蕻泡菜的制备方法,包括以下步骤:
(1)将鸡血藤、玫瑰茄、人参花混在一起,用5-6倍的水水提2-3次,过滤取中药水提液;
(2)将雪里蕻去黄叶,削去根部,洗净后切成一段段,然后再将切成段的雪里蕻在70℃-75℃水中漂烫1-2分钟,而后再用全部量的盐腌渍,放一层菜撒一层盐,放置2-3天,且每天将雪里蕻上下翻动;
(3)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,3-5分钟后再倒入干苦瓜片、葡萄干和柑橘蜜及桂皮,继续煮,直至葡萄干煮烂,而后过滤去掉干苦瓜片、葡萄干、桂皮,取汤液,再将麸醋、青稞酒及剁碎的沙姜拌入汤液内,搅拌后再继续拌入虾酱、辣椒面、鱼高汤,加热浓缩,取浓缩液;
(4)将步骤3的浓缩液倒入无油无水的密封容器内,而后将步骤2最后腌渍的雪里蕻在放置2-3天后全部拌入到浓缩液内,最后用麦饭石压紧压实雪里蕻,盖紧盖子密封封口,最后将密封容器后放入冰箱发酵2-3天即可。
Claims (2)
1.一种虾酱鱼汤汁雪里蕻泡菜,其特征在于,由以下重量份的原料制成:
雪里蕻390-400、葡萄干6-7、柑橘蜜4-5、虾酱20-25、干苦瓜片10-12、辣椒面10-12、鱼高汤50-55、麸醋2-2.4、青稞酒8-9、鸡血藤1-1.4、玫瑰茄2-2.4、人参花2.3-2.7、桂皮1.2-1.4、沙姜6-7、盐24-26和水适量。
2.根据权利要求1所述的一种虾酱鱼汤汁雪里蕻泡菜的制备方法,其特征在于,包括以下步骤:
(1)将鸡血藤、玫瑰茄、人参花混在一起,用5-6倍的水水提2-3次,过滤取中药水提液;
(2)将雪里蕻去黄叶,削去根部,洗净后切成一段段,然后再将切成段的雪里蕻在70℃-75℃水中漂烫1-2分钟,而后再用全部量的盐腌渍,放一层菜撒一层盐,放置2-3天,且每天将雪里蕻上下翻动;
(3)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,3-5分钟后再倒入干苦瓜片、葡萄干和柑橘蜜及桂皮,继续煮,直至葡萄干煮烂,而后过滤去掉干苦瓜片、葡萄干、桂皮,取汤液,再将麸醋、青稞酒及剁碎的沙姜拌入汤液内,搅拌后再继续拌入虾酱、辣椒面、鱼高汤,加热浓缩,取浓缩液;
(4)将步骤3的浓缩液倒入无油无水的密封容器内,而后将步骤2最后腌渍的雪里蕻在放置2-3天后全部拌入到浓缩液内,最后用麦饭石压紧压实雪里蕻,盖紧盖子密封封口,最后将密封容器后放入冰箱发酵2-3天即可。
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