CN105146440A - 一种香辣秋葵泡菜的制备方法 - Google Patents
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Abstract
一种香辣秋葵泡菜的制备方法,其特征在于,包括如下步骤:(1)取新鲜的秋葵果荚,保留果荚柄,洗净,于0~5℃下晾干除去表面自由水分;(2)将清水煮沸,然后向沸水中加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;(3)晾干的秋葵果荚浸泡于盐水中,并加入辅料,所述辅料包括姜、蒜、石榴籽;(4)浸泡后立即对密封罐进行密封,置于5℃腌制4-10天;(5)将腌制后的秋葵果荚捞出,沿果荚纵向划1-3道口;(6)将划口的秋葵果荚置于豆瓣酱中,并向所述豆瓣酱中加入辣椒油;于常温下密封腌制3-4天,即得秋葵泡菜。本发明秋葵食材采用泡制方法腌制成泡菜,不仅丰富了秋葵食用多样性,而且该方法能最大限度的保留秋葵的营养成分;发挥了秋葵最大食用价值。
Description
技术领域
本发明涉及食品加工技术领域,具体地说是一种香辣秋葵泡菜的制备方法。
背景技术
秋葵(学名:AbelmoschusesculentusL.Moench):又名黄秋葵、羊角豆、咖啡黄葵、毛茄,黄蜀葵,民间也称“洋辣椒”。原产于非洲,20世纪初由印度引入中国,多见于中国南方。其可食用部分是果荚,分绿色和红色两种。
秋葵中含有丰富的维生素和矿物质,每100克秋葵的嫩果中,约含有4毫克的维生素C、1.03毫克的维生素E以及310微克的胡萝卜素。秋葵嫩果中有黏黏的液体物质,这种黏液含有纤维素、果胶、黏多糖类成分。黏多糖具有增强机体抵抗力,维护人体关节腔里关节膜和浆膜的光滑效果,削减脂类物质在动脉管壁上的堆积,避免肝脏和肾脏中结缔组织萎缩等功效。秋葵含水量高,脂肪很少,每100克秋葵嫩果只含有0.1克脂肪,很适合想要减肥瘦身的女士,而且它富含的维生素C和膳食纤维,还能使皮肤嫩白。
目前秋葵作为烹饪食材,多以切片或切段与其它食材炒制方式做成菜肴供人们食用,由于秋葵含水量高,在切片或切断炒制时,秋葵中的果胶和黏多糖会随着水分流出,从而造成秋葵中营养成分的损失。
发明内容
本发明为了避免现有技术存在的不足之处,提供一种香辣秋葵泡菜的制备方法,采用该方法制备的秋葵泡菜,不仅口感酸脆,而且可以最大限度的保留秋其营养成分。
本发明解决技术问题采用如下技术方案:
一种香辣秋葵泡菜的制备方法,其特点在于,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,于0~5℃下晾干除去表面自由水分;
(2)将清水煮沸,然后向沸水中加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于盐水中,并加入辅料,所述辅料包括姜、蒜、石榴籽;
(4)浸泡后立即对密封罐进行密封,然后置于5℃腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,沿果荚纵向划1-3道口;
(6)将划口的秋葵果荚置于豆瓣酱中,并向所述豆瓣酱中加入辣椒油;于常温下密封腌制3-4天,即得秋葵泡菜。
本发明特点还在于:
所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜1-3份、蒜0.5-1.5份、石榴籽8-12份。
进一步,所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜2份、蒜0.5份、石榴籽11份。
进一步,所述辣椒油的制备方法为:以重量份计,取50-60份植物油、10-12份干辣椒粉,15-25份煮沸的水,倒入锅中100℃熬制至原体积的90%-95%,冷却至80℃,倒入2-5份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
进一步,所述辣椒油的制备方法为:以重量份计,取60份植物油、11份干辣椒粉,22份煮沸的水,倒入锅中100℃熬制至原体积的90%,冷却至80℃,倒入3份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
与已有技术相比,本发明有益效果体现在:
1、本发明秋葵食材采用泡制方法腌制成泡菜,不仅丰富了秋葵食用多样性,而且该方法能最大限度的保留秋葵的营养成分;发挥了秋葵最大食用价值。
2、本发明方法保留的秋葵嫩果中即果荚中粘性液体物质,该液体物质含有大量的可溶性纤维素,能有效降低血清胆固醇,预防心血管病,起到降低血脂的功效,而粘性液体物质中的果胶、多糖等物质有护肝、防止便秘等功效。
3、本发明所采用的腌制方法,不含有任何添加剂,腌制出的秋葵,色泽翠绿,脆嫩可口,具有独特的香辣味,深受人们的喜爱。
4、本发明腌制方法中加入了适量的新鲜石榴籽,去除了原秋葵果荚及果荚柄的涩味,使秋葵泡菜口感舒适。
具体实施方式
以下通过具体实施例对本发明技术方案做进一步解释说明。
实施例1一种香辣秋葵泡菜的制备方法,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,于0~5℃下晾干除去表面自由水分;
(2)将清水煮沸,然后向沸水中加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于盐水中,并加入辅料,所述辅料包括姜、蒜、石榴籽;
(4)浸泡后立即对密封罐进行密封,然后置于5℃腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,沿果荚纵向划1-3道口;
(6)将划口的秋葵果荚置于豆瓣酱中,并向所述豆瓣酱中加入辣椒油;于常温下密封腌制3-4天,即得秋葵泡菜。
其中,辅料按重量份,每100份秋葵果荚加入姜1-3份、蒜0.5-1.5份、石榴籽8-12份。
作为优选,步骤(3)中辅料按重量份,每100份秋葵果荚加入姜2份、蒜0.5份、石榴籽11份。
上述辣椒油的制备方法为:
以重量份计,取50-60份植物油、10-12份干辣椒粉,15-25份煮沸的水,倒入锅中100℃熬制至原体积的90%-95%,冷却至80℃,倒入2-5份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
作为优选,辣椒油的制备方法为:以重量份计,取60份植物油、11份干辣椒粉,22份煮沸的水,倒入锅中100℃熬制至原体积的90%,冷却至80℃,倒入3份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
实施例2
该实施例辅料中还可进一步加入,泡菜用乳酸菌粉0.5-1份;新鲜山楂果1-4份,该乳酸菌粉为市售产品;加入后可以促进秋葵及石榴籽在腌制过程中发酵,提高秋葵的酸度,更好的去除秋葵的涩味。其它同实施例1
本实施例中的豆瓣酱为黄豆酱或蚕豆酱,可以黄豆或蚕豆自行发酵制备,或者通过市场购买获得。
对本发明实施例1和2制备所得的秋葵泡菜进行口感评价,以市场上随机吃泡菜的100人作为评价人员,其中85表示本发明实施例1秋葵泡菜香脆可口,具有独特的香辣味,87人表示本发明实施例2秋葵泡菜口感脆嫩,酸辣可口,8人均表示本发明实施例1和2秋葵泡菜不够辣;4人2人表示本实施例1和2秋葵味道偏淡,剩余3人对秋葵自身味道不喜欢,没有给出有效评价。
应当理解本文所述的例子和实施方式仅为了说明,本领域技术人员可根据它做出各种修改或变化,在不脱离本发明精神实质的情况下,都属于本发明的保护范围。
Claims (5)
1.一种香辣秋葵泡菜的制备方法,其特征在于,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,于0~5℃下晾干除去表面自由水分;
(2)将清水煮沸,然后向沸水中加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于盐水中,并加入辅料,所述辅料包括姜、蒜、石榴籽;
(4)浸泡后立即对密封罐进行密封,然后置于5℃腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,沿果荚纵向划1-3道口;
(6)将划口的秋葵果荚置于豆瓣酱中,并向所述豆瓣酱中加入辣椒油;于常温下密封腌制3-4天,即得秋葵泡菜。
2.根据权利要求1所述的一种香辣秋葵泡菜的制备方法,其特征在于,所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜1-3份、蒜0.5-1.5份、石榴籽8-12份。
3.根据权利要求2所述的一种香辣秋葵泡菜的制备方法,其特征在于,所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜2份、蒜0.5份、石榴籽11份。
4.根据权利要求1所述的一种香辣秋葵泡菜的制备方法,其特征在于,所述辣椒油的制备方法为:以重量份计,取50-60份植物油、10-12份干辣椒粉,15-25份煮沸的水,倒入锅中100℃熬制至原体积的90%-95%,冷却至80℃,倒入2-5份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
5.根据权利要求4所述的一种香辣秋葵泡菜的制备方法,其特征在于,所述辣椒油的制备方法为:以重量份计,取60份植物油、11份干辣椒粉,22份煮沸的水,倒入锅中100℃熬制至原体积的90%,冷却至80℃,倒入3份的炒熟碎花生米颗粒;自然冷却后即得辣椒油。
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CN108095016A (zh) * | 2018-01-12 | 2018-06-01 | 徐小雨 | 一种麻辣海鲜调料的配方及其制作方法 |
CN109315723A (zh) * | 2018-11-16 | 2019-02-12 | 赵斌 | 一种秋葵粉的生产方法 |
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CN109315723A (zh) * | 2018-11-16 | 2019-02-12 | 赵斌 | 一种秋葵粉的生产方法 |
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