CN105053924A - 一种白菜营养酱菜及其制备方法 - Google Patents
一种白菜营养酱菜及其制备方法 Download PDFInfo
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Classifications
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- 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
Abstract
<b>一种白菜营养酱菜及其制备方法,由白菜、营养液、酱汁、调味汁、辣椒油制成;所述的营养液由</b><b>栀子、亚麻子、</b><b>茜草、葛根、</b><b>安息香、</b><b>薄荷、</b><b>沉香、</b><b>草果、</b><b>赤小豆、</b><b>淡竹叶制成;所述的调味汁由</b><b>酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料制成;所述的辣椒油由</b><b>小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉制成;其制备方法的具体步骤为:步骤1、原料预处理;步骤2、制备营养液;步骤3、制备调味汁;</b><b>步骤</b><b>4</b><b>、制备辣椒油;</b><b>步骤5、浸泡、灭菌;步骤6、腌制;步骤7、调味。</b><b>本发明</b><b>提供了一种营养成分含量高、口味好、制备周期短,具有</b><b>清热降火、润肠通便、降压安神功效的</b><b>酱菜。</b>
Description
技术领域
本发明涉及一种酱菜,特别是涉及一种白菜营养酱菜及其制备方法。
背景技术
酱菜是将新鲜蔬菜经盐腌后进行脱盐,然后用甜面酱、豆酱、辣椒酱或酱油浸渍而成,其具有独特的风味,甜咸适中、脆嫩清香、酱味浓郁,有助于消化,还可以调节肠胃功能,一年四季深受广大消费者的喜爱。由于生活水平的不断提高,人们对吃的要求也越来越高,不但要吃得饱,更要吃得好,吃得健康。不仅仅包括传统饮食所要求的色香味俱全,在日益加快的生活节奏下,便于携带和保藏,也成为了目前菜品的要求之一,特别是对于辅助调味性质的配菜。但由于许多新鲜蔬果贮藏时间有限,制成干品后又会损失大量的营养物质,失去原有的风味和滋味,限制了开发及商用价值。将新鲜果蔬制作成酱菜,既满足了方便食用的要求,又避免了新鲜果蔬容易腐烂变质的问题。酱菜鲜咸爽口,酱味浓郁,保留了蔬果的天然营养成份,而且方便存贮和食用,满足不同人群的需求。
白菜原产于我国北方,是十字花科芸薹属叶用蔬菜,通常指大白菜;可食用部分92%。每100g中所含能量88kJ、水分93.6g、蛋白质1.7g,脂肪0.2g,膳食纤维0.6g,碳水化合物3.1g,胡萝卜素250μg、视黄醇当量42μg、硫胺素0.06mg、核黄素0.07mg、尼克酸0.8mg;维生素C47mg、维生家E0.92mg;钾一30mg、钠89.3mg、钙69mg、镁12mg、铁0.5mg、锰0.21mg、锌0.21mg、铜0.03mg、磷30mg、硒0.33μg。
白菜中含有B族维生素、维生素C、钙、铁、磷,白菜中微量元素锌的含量也是非常高的。中医认为白菜其性微寒无毒,经常食用具有养胃生津、除烦解渴、利尿通便、清热解毒之功效。
白菜也含有丰富的粗纤维,不但可以起到润肠的作用,还有促进排毒的作用,可以刺激肠胃蠕动,促进大便的排放,可以有改善消化不好的人。经常吃一些白菜,还可以起到预防肠癌的良好作用。
经常吃白菜还可以预防乳腺癌的发生,白菜中含有的微量元素,他们能帮助分解同乳腺癌的联系的雄激素。美国纽约激素研究学家也表明常吃白菜,可以预防乳腺癌的发生。
吃白菜能补钙。大白菜含有丰盛的钙,每克中含钙毫克。一杯熟的大白菜汁能够供给几乎与一杯牛奶一样多的钙。有的人不爱好喝牛奶,可以通过食用足量的大白菜来获得很多的钙。吃白菜养颜护肤。大白菜含水量很高,而热量很低。冬季空气干燥,寒风对人的皮肤损害很大,白菜中含有丰盛的维生素c、e,多吃白菜,可以起到很好的护肤和养颜后果。
吃白菜可防癌。美国纽约激素研讨所的科学家发明,中国和日本妇女乳腺癌率之所以比西方妇女低得多,是由于她们常吃白菜的缘故。白菜中有一些微量元素,它们能辅助分解同乳腺癌相接洽的雌激素。白菜中还含有微量的钼,可克制人体内亚硝酸胺的生成,起到必定的防癌作用.吃白菜润肠通便。白菜富含膳食纤维,能起到润肠通便的作用。对于容易上火的人,多吃大白菜有清火作用。
目前市场上的酱白菜一般口味较重,含有大量对人体有害的亚硝酸盐、防腐剂和色素,不能多吃,并且其营养成分含量低,且存在口味单一、制备周期长的缺点,尤其是制作过程添加防腐剂等,食用过多不利于消费者的身体健康。因此,市场上急需一种纯天然、不添加防腐剂、口味较好、营养价值较高的白菜营养酱菜及其制备方法。
发明内容
本发明的目的是提供一种纯天然、不添加防腐剂、口味较好、营养价值较高的白菜营养酱菜及其制备方法,长期食用还具有清热降火、润肠通便、降压安神的功效。
本发明的目的通过以下技术方案来实现:
一种白菜营养酱菜,由白菜、营养液、酱汁、调味汁、辣椒油制成;所述的营养液由栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶制成;所述的调味汁由酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料制成;所述的辣椒油由小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉制成。
所述的白菜、营养液、酱汁、调味汁、辣椒油的质量比为5:3:3:1:1。
所述的营养液中原料按重量份数,栀子30-40份、亚麻子15-25份、茜草15-25份、葛根8-14份、安息香8-14份、薄荷8-14份、沉香2-6份、草果2-6份、赤小豆2-6份、淡竹叶2-6份。
所述的营养液中原料按优选重量份数,栀子33-37份、亚麻子18-22份、茜草18-22份、葛根10-12份、安息香10-12份、薄荷10-12份、沉香3-5份、草果3-5份、赤小豆3-5份、淡竹叶3-5份。
所述的营养液中原料按最佳重量份数,栀子35份、亚麻子20份、茜草19份、葛根11份、安息香10份、薄荷10份、沉香4份、草果4份、赤小豆3份、淡竹叶3份。
所述的酱汁由甜面酱与温水按8:1的质量比调配而成。
所述的调味汁中,酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料的质量比为1:3:3:1:1:2:1:1:1:2。
所述的辣椒油中原料按重量份数,小米椒15份、天鹰椒10份、五色椒10份、涮涮辣5份、桂皮2份、八角2份、熟花生粉末1份、熟芝麻粉末1份、孜然粉1份。
所述的一种白菜营养酱菜,其制备方法的主要步骤为:
步骤1、原料预处理:
按质量比,选取新鲜的白菜,切成大小均匀的白菜片,置于瓷罐中,加入浓度为4%的盐水,用重物压在白菜片上3小时后倒出盐水,备用;
步骤2、制备营养液:
按重量份数,选取优质的栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶,加入10倍的水,中火煎煮1-2小时,过滤,得第一次滤液;滤渣加6倍的水,小火煎煮0.5小时,过滤,得第二次滤液;混合两次滤液后置于离心分离机中,离心分离15分钟后,制得营养液,备用;
步骤3、制备调味汁:
按质量比,取酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料,加入适量温水,混合搅拌均匀,置于锅中,小火加热3-5分钟,晾凉,制得调味汁,备用;
步骤4、制备辣椒油:
按重量份数,取优质的小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,将小米椒、天鹰椒、五色椒、涮涮辣洗净并粉碎,粉碎后烘干,烘干后加入桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后置于温度为70-80℃的植物油中,炸至散发出香味,晾凉,制得辣椒油,备用;
步骤5、浸泡、灭菌:
按质量比,取白菜片、营养液,将处理后的白菜片置于营养液中浸泡3-5小时,浸泡后取出高温灭菌,备用;
步骤6、腌制:
按质量比,取酱汁,取浸泡、灭菌后的白菜片,加入酱汁,置于阴凉处,密封腌制12-15小时,备用;
步骤7、调味:按质量比,取调味汁、辣椒油、腌制后的白菜片,置于瓷罐中,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后静置2-3小时,制得一种白菜营养酱菜。
在营养液中:栀子,清热降火、凉血解毒,去黄疸、有利胆作用,增进胆汁分泌,除烦利尿,止血,抗菌,镇静,降压,亚麻子,润肠通便、祛风止痒、皮肤瘙痒、麻风、眩晕等,茜草,凉血止血,活血化瘀,主血热咯血,吐血,衄血,尿血,便血,崩漏,经闭,产后瘀阻腹痛,跌打损伤,风湿痹痛,黄疸,疮痈,痔肿,抗菌、镇咳等,葛根,解肌退热、生津止渴、滋润筋脉,透疹止泻,除烦止温,治伤寒、温热头痛项强,烦热消渴,泄泻,痢疾,癍疹不透,高血压,心绞痛,耳聋,安息香,芳香开窍,有兴奋中枢作用,并能行气血和祛痰,辟恶,散风,主治中风昏厥,产后血晕,心腹诸痛,薄荷,疏散风热,消炎、镇痛、健胃祛风、止痒,清利头目,利咽透疹,疏肝行气,沉香,降气、散寒、温中,暖肾助阳,主治:气逆喘急,呕吐,呕逆,心腹冷痛,肠鸣泄泻,腰膝虚冷,男子精冷等症,草果,燥湿除寒,祛痰截疟,消食化食,主治:疟疾,痰饮痞满,脘腹冷痛,反胃,呕吐,泻痢,食积,赤小豆,除湿利水,消肿解毒,和血排脓,主治:水肿脚气,泻痢下血,热毒痈肿,淡竹叶,清热除烦,利尿,主治:热病心烦,不寐,小便短赤,涩痛。
本发明的有益效果:本发明的一种白菜营养酱菜,由白菜、营养液、酱汁、调味汁、辣椒油制成,首先将白菜置于由多种中药材制成的营养液中浸泡,使其具有了清热降火、润肠通便、降压安神的功效,然后经酱汁酱制,最后使用自制的调味汁、辣椒油调味,制作过程中不添加防腐剂,不含对人体有害的亚硝酸盐、防腐剂和色素,为人们提供了一种营养成分含量高、口味好、制备周期短的酱菜。
具体实施方式
实施例1
一种白菜营养酱菜及其制备方法,由白菜、营养液、酱汁、调味汁、辣椒油制成;所述的营养液由栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶制成;所述的调味汁由酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料制成;所述的辣椒油由小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉制成。
实施例2
一种白菜营养酱菜及其制备方法,所述的白菜、营养液、酱汁、调味汁、辣椒油的质量比为5:3:3:1:1。
实施例3
一种白菜营养酱菜及其制备方法,所述的营养液中原料按重量份数,栀子30-40份、亚麻子15-25份、茜草15-25份、葛根8-14份、安息香8-14份、薄荷8-14份、沉香2-6份、草果2-6份、赤小豆2-6份、淡竹叶2-6份。
实施例4
一种白菜营养酱菜及其制备方法,所述的营养液中原料按优选重量份数,栀子33-37份、亚麻子18-22份、茜草18-22份、葛根10-12份、安息香10-12份、薄荷10-12份、沉香3-5份、草果3-5份、赤小豆3-5份、淡竹叶3-5份。
实施例5
一种白菜营养酱菜及其制备方法,所述的营养液中原料按最佳重量份数,栀子35份、亚麻子20份、茜草19份、葛根11份、安息香10份、薄荷10份、沉香4份、草果4份、赤小豆3份、淡竹叶3份。
实施例6
一种白菜营养酱菜及其制备方法,所述的酱汁由甜面酱与温水按8:1的质量比调配而成。
实施例7
一种白菜营养酱菜及其制备方法,所述的调味汁中,酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料的质量比为1:3:3:1:1:2:1:1:1:2。
实施例8
一种白菜营养酱菜及其制备方法,所述的辣椒油中原料按重量份数,小米椒15份、天鹰椒10份、五色椒10份、涮涮辣5份、桂皮2份、八角2份、熟花生粉末1份、熟芝麻粉末1份、孜然粉1份。
实施例9
一种白菜营养酱菜及其制备方法,其制备方法的主要步骤为:
步骤1、原料预处理:
按质量比,选取新鲜的白菜,切成大小均匀的白菜片,置于瓷罐中,加入浓度为4%的盐水,用重物压在白菜片上3小时后倒出盐水,备用;
步骤2、制备营养液:
按重量份数,选取优质的栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶,加入10倍的水,中火煎煮1-2小时,过滤,得第一次滤液;滤渣加6倍的水,小火煎煮0.5小时,过滤,得第二次滤液;混合两次滤液后置于离心分离机中,离心分离15分钟后,制得营养液,备用;
步骤3、制备调味汁:
按质量比,取酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料,加入适量温水,混合搅拌均匀,置于锅中,小火加热3-5分钟,晾凉,制得调味汁,备用;
步骤4、制备辣椒油:
按重量份数,取优质的小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,将小米椒、天鹰椒、五色椒、涮涮辣洗净并粉碎,粉碎后烘干,烘干后加入桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后置于温度为70-80℃的植物油中,炸至散发出香味,晾凉,制得辣椒油,备用;
步骤5、浸泡、灭菌:
按质量比,取白菜片、营养液,将处理后的白菜片置于营养液中浸泡3-5小时,浸泡后取出高温灭菌,备用;
步骤6、腌制:
按质量比,取酱汁,取浸泡、灭菌后的白菜片,加入酱汁,置于阴凉处,密封腌制12-15小时,备用;
步骤7、调味:按质量比,取调味汁、辣椒油、腌制后的白菜片,置于瓷罐中,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后静置2-3小时,制得一种白菜营养酱菜。
Claims (8)
1.一种白菜营养酱菜,其特征在于:由白菜、营养液、酱汁、调味汁、辣椒油制成;所述的营养液由栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶制成;所述的调味汁由酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料制成;所述的辣椒油由小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉制成,所述的白菜、营养液、酱汁、调味汁、辣椒油的质量比为5:3:3:1:1。
2.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的营养液中原料按重量份数,栀子30-40份、亚麻子15-25份、茜草15-25份、葛根8-14份、安息香8-14份、薄荷8-14份、沉香2-6份、草果2-6份、赤小豆2-6份、淡竹叶2-6份。
3.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的营养液中原料按优选重量份数,栀子33-37份、亚麻子18-22份、茜草18-22份、葛根10-12份、安息香10-12份、薄荷10-12份、沉香3-5份、草果3-5份、赤小豆3-5份、淡竹叶3-5份。
4.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的营养液中原料按最佳重量份数,栀子35份、亚麻子20份、茜草19份、葛根11份、安息香10份、薄荷10份、沉香4份、草果4份、赤小豆3份、淡竹叶3份。
5.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的酱汁由甜面酱与温水按8:1的质量比调配而成。
6.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的调味汁中,酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料的质量比为1:3:3:1:1:2:1:1:1:2。
7.根据权利要求1所述的一种白菜营养酱菜,其特征在于:所述的辣椒油中原料按重量份数,小米椒15份、天鹰椒10份、五色椒10份、涮涮辣5份、桂皮2份、八角2份、熟花生粉末1份、熟芝麻粉末1份、孜然粉1份。
8.根据权利要求1-7所述的一种白菜营养酱菜及其制备方法,其特征在于:其制备方法的主要步骤为:
步骤1、原料预处理:
按质量比,选取新鲜的白菜,切成大小均匀的白菜片,置于瓷罐中,加入浓度为4%的盐水,用重物压在白菜片上3小时后倒出盐水,备用;
步骤2、制备营养液:
按重量份数,选取优质的栀子、亚麻子、茜草、葛根、安息香、薄荷、沉香、草果、赤小豆、淡竹叶,加入10倍的水,中火煎煮1-2小时,过滤,得第一次滤液;滤渣加6倍的水,小火煎煮0.5小时,过滤,得第二次滤液;混合两次滤液后置于离心分离机中,离心分离15分钟后,制得营养液,备用;
步骤3、制备调味汁:
按质量比,取酱油、醋、糖、盐、味精、芝麻酱、葱花、香油、蒜泥、五香料,加入适量温水,混合搅拌均匀,置于锅中,小火加热3-5分钟,晾凉,制得调味汁,备用;
步骤4、制备辣椒油:
按重量份数,取优质的小米椒、天鹰椒、五色椒、涮涮辣、桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,将小米椒、天鹰椒、五色椒、涮涮辣洗净并粉碎,粉碎后烘干,烘干后加入桂皮、八角、熟花生粉末、熟芝麻粉末、孜然粉,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后置于温度为70-80℃的植物油中,炸至散发出香味,晾凉,制得辣椒油,备用;
步骤5、浸泡、灭菌:
按质量比,取白菜片、营养液,将处理后的白菜片置于营养液中浸泡3-5小时,浸泡后取出高温灭菌,备用;
步骤6、腌制:
按质量比,取酱汁,取浸泡、灭菌后的白菜片,加入酱汁,置于阴凉处,密封腌制12-15小时,备用;
步骤7、调味:按质量比,取调味汁、辣椒油、腌制后的白菜片,置于瓷罐中,混合搅拌均匀,然后采用紫外线灭菌的方式灭菌,灭菌后静置2-3小时,制得一种白菜营养酱菜。
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