CN105495476A - 美味萝卜干的腌制方法 - Google Patents
美味萝卜干的腌制方法 Download PDFInfo
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- CN105495476A CN105495476A CN201510892101.9A CN201510892101A CN105495476A CN 105495476 A CN105495476 A CN 105495476A CN 201510892101 A CN201510892101 A CN 201510892101A CN 105495476 A CN105495476 A CN 105495476A
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- Prior art keywords
- jin
- strips
- water
- white radishes
- pickling
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- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound 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- 230000001502 supplementation Effects 0.000 description 1
Abstract
一种美味萝卜干的腌制方法，包括以下方法步骤，1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料，洗净泥沙，在开水中烫3-5分钟；2)将步骤1)中烫好的白萝卜取出冷凉，切成条状，将切好的萝卜条放入45-50℃的温水中浸泡20-30分钟，每500ml温水中加入有白葡萄酒20ml、食盐30g、原花青素15g、食用碱5g、陈皮粉10g、绿茶10g、花椒油10ml；3)将步骤2)中浸泡完成的萝卜条，摆放在竹席上，在太阳下晾晒3-5天；4)将步骤3)中晾晒好的萝卜条用清水冲洗一下，洗掉表面泥灰，然后沥干表面水分，按萝卜条：腌料为10：6-8的重量比进行腌制，腌制时将萝卜条与腌料拌匀，放入一个密闭的容器内，放置15-20天即可食用。
Description
技术领域
[0001]本发明涉及食品加工技术领域，具体涉及一种美味萝卜干的腌制方法。
背景技术
[0002]白萝卜是萝卜的一种，同青萝卜、水萝卜、心里美等均为十字花科萝卜属，是一种营养价值较高、价格便宜的植物性食物，民间自古就流传着“冬吃萝卜夏吃姜，不劳医生开处方”之谤语，现代也有人称萝卜为“土人参”，本草纲目称之为“蔬中最有利者”，它既可用于制作菜肴，炒、煮、凉拌等倶佳;又可当作水果生吃、榨汁饮用，味道鲜美。白萝卜在临床实践中有一定的药用价值，萝卜味甘、辛、性凉，入肺、胃、肺、大肠经，具有清热生津、凉血止血、下气宽中、消食化滞、开胃健脾、顺气化痰的功效;软化血管:常吃萝卜可降低血脂、软化血管、稳定血压，预防冠心病、动脉硬化、胆石症等疾病;补钙，白萝卜是人体补充钙的最佳来源之一。白萝卜是寒凉蔬菜，阴盛偏寒体质、脾胃虚寒不宜食，白萝卜生吃可清热生津，凉血止血，化痰止咳。
[0003]白萝卜的传统食用方法主要是腌制和鲜食，商品的经济效益不能得到最大化，也不能满足市场对各种营养休闲食品的需求。
发明内容
[0004]本发明所要解决的技术问题在于提供一种方法简单，味道好的美味萝卜干的腌制方法。
[0005]本发明所要解决的技术问题采用以下技术方案来实现:
[0006] —种美味萝卜干的腌制方法，包括以下方法步骤，
[0007] I)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料，洗净泥沙，在开水中烫3-5分钟，在烫的同时在开水中滴加香醋，每500ml开水中滴加香醋10ml，以去除白萝卜皮的青湿味；
[0008] 2)将步骤I)中烫好的白萝卜取出冷凉，切成条状，将切好的萝卜条放入45_50°C的温水中浸泡20-30分钟，每500ml温水中加入有白葡萄酒20ml、食盐30g、原花青素15g、食用碱5g、陈皮粉10g、绿茶10g、花椒油1ml;进一步消除萝卜的气味，更加符合大众口味；
[0009] 3)将步骤2)中浸泡完成的萝卜条，摆放在竹席上，在太阳下晾晒3-5天，使萝卜条失水软化，降低萝卜的刺激气味；
[0010] 4)将步骤3)中晾晒好的萝卜条用清水冲洗一下，洗掉表面泥灰，然后沥干表面水分，按萝卜条:腌料为10: 6-8的重量比进行腌制，腌制时将萝卜条与腌料拌匀，放入一个密闭的容器内，放置15-20天即可食用。
[0011]上述腌料是由以下重量的组分制成:食盐0.9斤、白醋I斤、酱油I斤、红糖0.25斤、白酒0.2斤、芝麻0.2斤、生姜0.25斤、花椒0.2斤、八角0.25斤、大蒜0.25斤、辣椒酱5斤、食用油0.25斤、膨化小麦0.2斤、紫苏籽0.2斤、麦芽糖浆0.5斤、油菜花0.2斤、五味子0.1斤、酒糟粉0.2斤、枣核粉0.2斤、碱化可可粉0.1斤。该腌料配方合理，食用营养健康。
[0012]本发明的有益效果是:本发明加工的白萝卜不仅保持白萝卜的营养成分，同时又富有自然的清香，可使白萝卜的口味多样，营养丰富，从而增加消费者对白萝卜的喜爱程度，进一步提高白萝卜的经济价值。
具体实施方式
[0013]为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
[0014] 实施例1
[0015] —种美味萝卜干的腌制方法，包括以下方法步骤，
[0016] I)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料，洗净泥沙，在开水中烫3-5分钟，在烫的同时在开水中滴加香醋，每500ml开水中滴加香醋10ml，以去除白萝卜皮的青湿味；
[0017] 2)将步骤I)中烫好的白萝卜取出冷凉，切成条状，将切好的萝卜条放入45_50°C的温水中浸泡20-30分钟，每500ml温水中加入有白葡萄酒20ml、食盐30g、原花青素15g、食用碱5g、陈皮粉10g、绿茶10g、花椒油1ml;进一步消除萝卜的气味，更加符合大众口味；
[0018] 3)将步骤2)中浸泡完成的萝卜条，摆放在竹席上，在太阳下晾晒3-5天，使萝卜条失水软化，降低萝卜的刺激气味；
[0019] 4)将步骤3)中晾晒好的萝卜条用清水冲洗一下，洗掉表面泥灰，然后沥干表面水分，按萝卜条:腌料为10: 6-8的重量比进行腌制，腌制时将萝卜条与腌料拌匀，放入一个密闭的容器内，放置15-20天即可食用。
[0020]上述腌料是由以下重量的组分制成:食盐0.9斤、白醋I斤、酱油I斤、红糖0.25斤、白酒0.2斤、芝麻0.2斤、生姜0.25斤、花椒0.2斤、八角0.25斤、大蒜0.25斤、辣椒酱5斤、食用油0.25斤、膨化小麦0.2斤、紫苏籽0.2斤、麦芽糖浆0.5斤、油菜花0.2斤、五味子0.1斤、酒糟粉0.2斤、枣核粉0.2斤、碱化可可粉0.1斤。该腌料配方合理，食用营养健康。
[0021]以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种美味萝卜干的腌制方法，其特征在于，包括以下方法步骤， .1)选择无黑斑、无霉变、无冻伤、无虫蛀的新鲜白萝卜为原料，洗净泥沙，在开水中烫3-5分钟，在烫的同时在开水中滴加香醋，每500ml开水中滴加香醋1ml; .2)将步骤I)中烫好的白萝卜取出冷凉，切成条状，将切好的萝卜条放入45-50°C的温水中浸泡20-30分钟，每500ml温水中加入有白葡萄酒20ml、食盐30g、原花青素15g、食用碱5g、陈皮粉10g、绿茶10g、花椒油1ml ； 3)将步骤2)中浸泡完成的萝卜条，摆放在竹席上，在太阳下晾晒3-5天； 4)将步骤3)中晾晒好的萝卜条用清水冲洗一下，洗掉表面泥灰，然后沥干表面水分，按萝卜条:腌料为10:6-8的重量比进行腌制，腌制时将萝卜条与腌料拌匀，放入一个密闭的容器内，放置15-20天即可食用； 上述腌料是由以下重量的组分制成:食盐0.9斤、白醋I斤、酱油I斤、红糖0.25斤、白酒.0.2斤、芝麻0.2斤、生姜0.25斤、花椒0.2斤、八角0.25斤、大蒜0.25斤、辣椒酱5斤、食用油.0.25斤、膨化小麦0.2斤、紫苏籽0.2斤、麦芽糖浆0.5斤、油菜花0.2斤、五味子0.1斤、酒糟粉.0.2斤、枣核粉0.2斤、碱化可可粉0.1斤。
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| CN105942346A (zh) * | 2016-05-10 | 2016-09-21 | 浙江海洋大学 | 一种风味萝卜干加工工艺 |
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| CN106107885A (zh) * | 2016-06-28 | 2016-11-16 | 安徽省茂森食品科技有限公司 | 一种萝卜休闲食品腌料的制备方法 |
| CN106165874A (zh) * | 2016-06-28 | 2016-11-30 | 安徽省茂森食品科技有限公司 | 一种用于对新鲜活体萝卜进行处理的矫味剂 |
| CN106107731A (zh) * | 2016-07-01 | 2016-11-16 | 饶平县高堂吴老头食品厂 | 一种日香型萝卜干的制备方法 |
| CN106072146A (zh) * | 2016-07-05 | 2016-11-09 | 安徽省茂森食品科技有限公司 | 一种用于处理活体萝卜的去辣增甜剂 |
| CN106174259A (zh) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | 一种用于处理活体萝卜的去辣增甜剂的制备方法 |
| CN106262278A (zh) * | 2016-08-16 | 2017-01-04 | 梁相斌 | 一种白萝卜皮的腌制方法 |
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