CN106107721A - 一种罗星草消炎消肿酸菜丝及其制备方法 - Google Patents
一种罗星草消炎消肿酸菜丝及其制备方法 Download PDFInfo
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- A61K2236/30—Extraction of the material
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
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Abstract
一种罗星草消炎消肿酸菜丝及其制备方法,原料按重量份数,大白菜1000‑1200份、罗星草13‑15份、白花蟛蜞草8‑10份、细叶黄花母8‑10份、臭梧桐花4‑6份、十二槐花4‑6份、丛林素馨4‑6份、多花沿阶草1‑3份、百日草1‑3份、变叶美登木1‑3份、大蓑衣藤根1‑3份、腌制料15‑20份、精肉粒10‑15份、调味粉10‑15份、调味油5‑10份、营养粉5‑10份、酸味液5‑10份;其工艺先进、选料科学,易于加工制作,适合工业化生产。本发明可以有效的克服现有技术中的酸菜食用不便、包装好的酸菜口感较差、现有酸菜营养价值较低等缺点,长期食用具有清热消肿、消炎止痛、活血散瘀的效果,疗效显著,老少皆宜。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种罗星草消炎消肿酸菜丝及其制备方法。
背景技术
酸菜是世界三大酱腌菜之一,是我国的一种传统发酵食品,在我国具有悠久的历史。酸菜是选用大白菜或圆白菜,经过渍泡,在乳酸菌的作用下进行发酵而成的,它是东北地区冬季主要蔬菜加工产品之一。
酸菜具有制作简便、风味好、食用方便、不限时令等优点,酸菜的酸香味醇、清淡爽口、采用生物抑菌,富含乳酸菌、膳食纤维等营养物质,不含有防腐剂和色素,是一种绿色天然的健康食品。酸菜最大限度地保留了原有蔬菜的营养成份,富含维生素C、氨基酸、膳食纤维等营养物质。但是虽然酸菜有效的保留了蔬菜原有的营养成分,但是在其炒制或是煮炖过程中,还是会使其中的营养物质遭到破坏,营养价值降低,并且吃酸菜不是很方便,往往需要经过脱水、浸泡、清洗、切丝、炒制或是蒸煮等繁琐的过程后才能吃上可口的酸菜,十分不便,目前市场上虽然存在着多种即食酸菜,但是大多数即食酸菜营养价值较低,并且经常出现油、水、菜分离的结果,食用起来口感较差,完全破坏了人们对于酸菜的好感。
发明内容
本发明的目的是提供一种罗星草消炎消肿酸菜丝及其制备方法,可以有效的克服现有技术中的酸菜食用不便、包装好的酸菜口感较差、现有酸菜营养价值较低等缺点,并且还具有清热消肿、消炎止痛、活血散瘀的效果。
本发明的目的通过以下技术方案来实现:
一种罗星草消炎消肿酸菜丝,原料按重量份数,大白菜1000-1200份、罗星草13-15份、白花蟛蜞草8-10份、细叶黄花母8-10份、臭梧桐花4-6份、十二槐花4-6份、丛林素馨4-6份、多花沿阶草1-3份、百日草1-3份、变叶美登木1-3份、大蓑衣藤根1-3份、腌制料15-20份、精肉粒10-15份、调味粉10-15份、调味油5-10份、营养粉5-10份、酸味液5-10份;所述的腌制料由精盐100份、花椒粉5份、生姜末5份、蒜末3份混合而成;所述的精肉粒由鸭肉20份、鹅肉15份、瘦猪肉10份制成;所述的调味粉由花椒粉15份、草果粉10份、肉豆蔻粉5份、香精5份、桂皮粉5份、食用盐5份混合而成;所述的调味油由大豆油30份、辣椒油5份、香油5份、芝麻油5份、花生油5份制成;所述的营养粉由西兰花粉10份、胡萝卜粉10份、香菇粉10份、菠菜粉10份混合而成;所述的酸味液由苹果醋10份、柠檬醋5份、山楂醋5份、米醋5份混合而成。
所述的一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1200份、罗星草15份、白花蟛蜞草10份、细叶黄花母10份、臭梧桐花6份、十二槐花6份、丛林素馨6份、多花沿阶草3份、百日草3份、变叶美登木3份、大蓑衣藤根3份、腌制料20份、精肉粒15份、调味粉15份、调味油10份、营养粉10份、酸味液10份。
所述的一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1100份、罗星草14份、白花蟛蜞草9份、细叶黄花母9份、臭梧桐花5份、十二槐花5份、丛林素馨5份、多花沿阶草2份、百日草2份、变叶美登木2份、大蓑衣藤根2份、腌制料17份、精肉粒13份、调味粉12份、调味油8份、营养粉8份、酸味液7份。
所述的一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1000份、罗星草13份、白花蟛蜞草8份、细叶黄花母8份、臭梧桐花4份、十二槐花4份、丛林素馨4份、多花沿阶草1份、百日草1份、变叶美登木1份、大蓑衣藤根1份、腌制料15份、精肉粒10份、调味粉10份、调味油5份、营养粉5-份、酸味液5份。
所述的一种罗星草消炎消肿酸菜丝,其制备方法的具体步骤为:
(一)制备酸菜丝:
1、选取优质的大白菜,置于阳光下晒至表面打蔫,然后去掉老叶、浮叶、老帮、腐烂等不能食用部分,将根砍平,备用;
2、按重量份数,取腌制料,将处理后的大白菜用叶朝外根朝里的方式整齐的码在腌菜池里,一层大白菜撒一层腌制料,腌制的大白菜与腌菜池码平口后,最上边的一层大白菜上多撒部分腌制料,静置48小时后,大白菜与腌制料自然溶解,加水至没过大白菜后,取50斤石块压紧压实,封口,于15-20℃下腌制50-55天,再于5-10℃下腌制20-25天,取出,清水冲洗干净,85-90℃下进行巴氏灭菌,灭菌后切成长度6-8cm、宽度4-7mm的酸菜丝,备用;
(二)制备中药浸泡液:
按重量份数,取罗星草、白花蟛蜞草、细叶黄花母、臭梧桐花、十二槐花、丛林素馨、多花沿阶草、百日草、变叶美登木、大蓑衣藤根,洗净并除杂,置入炒锅中烘炒3-5分钟,置于煎锅中,加10-12倍的水,中火煎煮2-3小时,过滤,得滤液;滤渣加5-7倍的水,小火煎煮1-1.5小时,过滤,得滤液;混合两次滤液,置于离心分离机中进行离心分离,得中药浸泡液,备用;
(三)制备精肉粒、调味油:
1、精肉粒的制备:
按重量份数,取鸭肉、鹅肉、瘦猪肉,清洗干净,分别切成大小均匀的肉粒,分别置于锅中炒熟,炒熟后混合均匀,得到精肉粒;
2、调味油的制备:
按重量份数,取优质的大豆油、辣椒油、香油、芝麻油、花生油,首先将大豆油置于锅中,待大豆油熟后依次加入辣椒油、香油、芝麻油、花生油,小火加热30-50秒,得调味油备用;
(四)浸制酸菜丝:
取备用的酸菜丝、中药浸泡液,将酸菜丝置于中药浸泡液中,小火加热5-10分钟后,浸泡3-5小时,取出后清水冲洗干净,备用;
(五)炒制酸菜丝:
取浸制后的酸菜丝、制备好的精肉粒、调味油,首先将调味油置于锅中,加热后加入精肉粒,小火烘炒1-2分钟后,加入浸制后的酸菜丝,再加入调味粉、酸味液,中火烘炒5-10分钟,备用;
(六)煮制酸菜丝:
取炒制后的酸菜丝,加入适量水,中火煎煮5分钟后,加入营养粉,继续煎煮10-15分钟,晾凉,备用;
(七)灭菌、包装:
取煮制后的酸菜丝,采用紫外照射灭菌机进行灭菌,灭菌后采用真空包装机进行抽真空包装,制得成品。
在本发明的原料中,罗星草,清热消肿,散瘀止痛,接骨,主治急性胆囊炎,急性肠炎,急性扁桃体炎,白花蟛蜞草,清肝肺热、明目养阴、散瘀,细叶黄花母,清热利湿,解毒消肿,主感冒高热,咽喉肿痛,湿热泻痢,黄疸,带下,淋证,臭梧桐花,祛风,降压,止痢,主风气头痛,高血压病,痢疾,疝气,治头风,痢疾,疝气,十二槐花,滋阴润燥,止咳,调经,主治虚劳咳嗽,月经不调,丛林素馨,消肿止痛,用于目赤肿痛、跌打损伤、瘀血肿痛、脘腹胀痛等症状,多花沿阶草,润肺生津,止咳化痰,主治百日咳,尿道炎,肺结核咳嗽,咯血,支气管炎,百日草,清热,利湿,解毒,主湿热痢疾,淋证,乳痈,疖肿,变叶美登木,祛痰散结、化瘀消肿解毒,主肿瘤,大蓑衣藤根,行气活血,祛风湿,止痛,治跌打损伤,瘀血疼痛,风湿性筋骨痛,肢体麻木;营养粉中:西兰花粉中的营养成分,不仅含量高,而且十分全面,主要包括蛋白质、碳水化合物、脂肪、矿物质、维生素C和胡萝卜素等;据分析,每100克新鲜西兰花的花球中,含蛋白质3.6克,是菜花的3倍、番茄的4倍;此外,维生素A含量比白菜高100多倍,西兰花中矿物质成也很全面,钙、磷、铁、钾、锌、锰等含量都很丰富。胡萝卜粉,每100克胡萝卜中,约含蛋白质0.6克,脂肪0.3克,糖7.6~8.3克,铁0.6毫克,维生素A(胡萝卜素)1.35~17.25毫克,维生素B1 0.02~0.04毫克,维生素B2 0.04~0.05毫克,维生素C12毫克,热量150.7千焦,另含果胶、淀粉、无机盐和多种氨基酸。香菇粉,富含维生素B群、铁、钾、维生素D原。菠菜粉,含有丰富的胡萝卜素、维生素C、钙、磷,及一定量的铁、维生素E、芸香贰、辅酶Q10等有益成分,能供给人体多种营养物质。
本发明的有益效果:本发明的一种罗星草消炎消肿酸菜丝及其制备方法,可以有效的克服现有技术中的酸菜食用不便、包装好的酸菜口感较差、现有酸菜营养价值较低等缺点,并且本发明经过不同年龄段的人群食用,不断完善,配比合理,具有清热消肿、消炎止痛、活血散瘀的效果,疗效显著,老少皆宜。
本发明的工艺流程简洁,易操作,省时省力,节约成本;选料天然,配比科学,且加工过程中,营养物质流失少,食用价值高。
本发明经两组临床验证,其中一组为治疗组,食用本发明,每天食用本发明一次,7天为一个疗程,另一组对照组服用消炎止痛片,每天服用一次,7天为一个疗程,每组选择门诊病人120例,其中男性60例,女性60例,最大年龄70岁,最小年龄25岁,临床表现为咽喉肿痛、嗓子发痒、咽喉炎、声音嘶哑、咳嗽、口干咽燥;
表1服用前后两组疗程比较(单位:人)
治疗组和对照组的有效率有明显差异,不难看出本发明临床应用上的显著疗效。
具体实施方式
实施例1
一种罗星草消炎消肿酸菜丝,原料按重量份数,大白菜1000-1200份、罗星草13-15份、白花蟛蜞草8-10份、细叶黄花母8-10份、臭梧桐花4-6份、十二槐花4-6份、丛林素馨4-6份、多花沿阶草1-3份、百日草1-3份、变叶美登木1-3份、大蓑衣藤根1-3份、腌制料15-20份、精肉粒10-15份、调味粉10-15份、调味油5-10份、营养粉5-10份、酸味液5-10份;所述的腌制料由精盐100份、花椒粉5份、生姜末5份、蒜末3份混合而成;所述的精肉粒由鸭肉20份、鹅肉15份、瘦猪肉10份制成;所述的调味粉由花椒粉15份、草果粉10份、肉豆蔻粉5份、香精5份、桂皮粉5份、食用盐5份混合而成;所述的调味油由大豆油30份、辣椒油5份、香油5份、芝麻油5份、花生油5份制成;所述的营养粉由西兰花粉10份、胡萝卜粉10份、香菇粉10份、菠菜粉10份混合而成;所述的酸味液由苹果醋10份、柠檬醋5份、山楂醋5份、米醋5份混合而成。
实施例2
一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1200份、罗星草15份、白花蟛蜞草10份、细叶黄花母10份、臭梧桐花6份、十二槐花6份、丛林素馨6份、多花沿阶草3份、百日草3份、变叶美登木3份、大蓑衣藤根3份、腌制料20份、精肉粒15份、调味粉15份、调味油10份、营养粉10份、酸味液10份。
实施例3
一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1100份、罗星草14份、白花蟛蜞草9份、细叶黄花母9份、臭梧桐花5份、十二槐花5份、丛林素馨5份、多花沿阶草2份、百日草2份、变叶美登木2份、大蓑衣藤根2份、腌制料17份、精肉粒13份、调味粉12份、调味油8份、营养粉8份、酸味液7份。
实施例4
一种罗星草消炎消肿酸菜丝,原料按优选重量份数,大白菜1000份、罗星草13份、白花蟛蜞草8份、细叶黄花母8份、臭梧桐花4份、十二槐花4份、丛林素馨4份、多花沿阶草1份、百日草1份、变叶美登木1份、大蓑衣藤根1份、腌制料15份、精肉粒10份、调味粉10份、调味油5份、营养粉5-份、酸味液5份。
实施例5
一种罗星草消炎消肿酸菜丝,其制备方法的具体步骤为:
(一)制备酸菜丝:
1、选取优质的大白菜,置于阳光下晒至表面打蔫,然后去掉老叶、浮叶、老帮、腐烂等不能食用部分,将根砍平,备用;
2、按重量份数,取腌制料,将处理后的大白菜用叶朝外根朝里的方式整齐的码在腌菜池里,一层大白菜撒一层腌制料,腌制的大白菜与腌菜池码平口后,最上边的一层大白菜上多撒部分腌制料,静置48小时后,大白菜与腌制料自然溶解,加水至没过大白菜后,取50斤石块压紧压实,封口,于15-20℃下腌制50-55天,再于5-10℃下腌制20-25天,取出,清水冲洗干净,85-90℃下进行巴氏灭菌,灭菌后切成长度6-8cm、宽度4-7mm的酸菜丝,备用;
(二)制备中药浸泡液:
按重量份数,取罗星草、白花蟛蜞草、细叶黄花母、臭梧桐花、十二槐花、丛林素馨、多花沿阶草、百日草、变叶美登木、大蓑衣藤根,洗净并除杂,置入炒锅中烘炒3-5分钟,置于煎锅中,加10-12倍的水,中火煎煮2-3小时,过滤,得滤液;滤渣加5-7倍的水,小火煎煮1-1.5小时,过滤,得滤液;混合两次滤液,置于离心分离机中进行离心分离,得中药浸泡液,备用;
(三)制备精肉粒、调味油:
1、精肉粒的制备:
按重量份数,取鸭肉、鹅肉、瘦猪肉,清洗干净,分别切成大小均匀的肉粒,分别置于锅中炒熟,炒熟后混合均匀,得到精肉粒;
2、调味油的制备:
按重量份数,取优质的大豆油、辣椒油、香油、芝麻油、花生油,首先将大豆油置于锅中,待大豆油熟后依次加入辣椒油、香油、芝麻油、花生油,小火加热30-50秒,得调味油备用;
(四)浸制酸菜丝:
取备用的酸菜丝、中药浸泡液,将酸菜丝置于中药浸泡液中,小火加热5-10分钟后,浸泡3-5小时,取出后清水冲洗干净,备用;
(五)炒制酸菜丝:
取浸制后的酸菜丝、制备好的精肉粒、调味油,首先将调味油置于锅中,加热后加入精肉粒,小火烘炒1-2分钟后,加入浸制后的酸菜丝,再加入调味粉、酸味液,中火烘炒5-10分钟,备用;
(六)煮制酸菜丝:
取炒制后的酸菜丝,加入适量水,中火煎煮5分钟后,加入营养粉,继续煎煮10-15分钟,晾凉,备用;
(七)灭菌、包装:
取煮制后的酸菜丝,采用紫外照射灭菌机进行灭菌,灭菌后采用真空包装机进行抽真空包装,制得成品。
Claims (5)
1.一种罗星草消炎消肿酸菜丝,其特征在于:原料按重量份数,大白菜1000-1200份、罗星草13-15份、白花蟛蜞草8-10份、细叶黄花母8-10份、臭梧桐花4-6份、十二槐花4-6份、丛林素馨4-6份、多花沿阶草1-3份、百日草1-3份、变叶美登木1-3份、大蓑衣藤根1-3份、腌制料15-20份、精肉粒10-15份、调味粉10-15份、调味油5-10份、营养粉5-10份、酸味液5-10份;所述的腌制料由精盐100份、花椒粉5份、生姜末5份、蒜末3份混合而成;所述的精肉粒由鸭肉20份、鹅肉15份、瘦猪肉10份制成;所述的调味粉由花椒粉15份、草果粉10份、肉豆蔻粉5份、香精5份、桂皮粉5份、食用盐5份混合而成;所述的调味油由大豆油30份、辣椒油5份、香油5份、芝麻油5份、花生油5份制成;所述的营养粉由西兰花粉10份、胡萝卜粉10份、香菇粉10份、菠菜粉10份混合而成;所述的酸味液由苹果醋10份、柠檬醋5份、山楂醋5份、米醋5份混合而成。
2.根据权利要求1所述的一种罗星草消炎消肿酸菜丝,其特征在于:原料按优选重量份数,大白菜1200份、罗星草15份、白花蟛蜞草10份、细叶黄花母10份、臭梧桐花6份、十二槐花6份、丛林素馨6份、多花沿阶草3份、百日草3份、变叶美登木3份、大蓑衣藤根3份、腌制料20份、精肉粒15份、调味粉15份、调味油10份、营养粉10份、酸味液10份。
3.根据权利要求1所述的一种罗星草消炎消肿酸菜丝,其特征在于:原料按优选重量份数,大白菜1100份、罗星草14份、白花蟛蜞草9份、细叶黄花母9份、臭梧桐花5份、十二槐花5份、丛林素馨5份、多花沿阶草2份、百日草2份、变叶美登木2份、大蓑衣藤根2份、腌制料17份、精肉粒13份、调味粉12份、调味油8份、营养粉8份、酸味液7份。
4.根据权利要求1所述的一种罗星草消炎消肿酸菜丝,其特征在于:原料按优选重量份数,大白菜1000份、罗星草13份、白花蟛蜞草8份、细叶黄花母8份、臭梧桐花4份、十二槐花4份、丛林素馨4份、多花沿阶草1份、百日草1份、变叶美登木1份、大蓑衣藤根1份、腌制料15份、精肉粒10份、调味粉10份、调味油5份、营养粉5-份、酸味液5份。
5.根据权利要求1-4所述的一种罗星草消炎消肿酸菜丝,其特征在于:其制备方法的具体步骤为:
(一)制备酸菜丝:
1、选取优质的大白菜,置于阳光下晒至表面打蔫,然后去掉老叶、浮叶、老帮、腐烂等不能食用部分,将根砍平,备用;
2、按重量份数,取腌制料,将处理后的大白菜用叶朝外根朝里的方式整齐的码在腌菜池里,一层大白菜撒一层腌制料,腌制的大白菜与腌菜池码平口后,最上边的一层大白菜上多撒部分腌制料,静置48小时后,大白菜与腌制料自然溶解,加水至没过大白菜后,取50斤石块压紧压实,封口,于15-20℃下腌制50-55天,再于5-10℃下腌制20-25天,取出,清水冲洗干净,85-90℃下进行巴氏灭菌,灭菌后切成长度6-8cm、宽度4-7mm的酸菜丝,备用;
(二)制备中药浸泡液:
按重量份数,取罗星草、白花蟛蜞草、细叶黄花母、臭梧桐花、十二槐花、丛林素馨、多花沿阶草、百日草、变叶美登木、大蓑衣藤根,洗净并除杂,置入炒锅中烘炒3-5分钟,置于煎锅中,加10-12倍的水,中火煎煮2-3小时,过滤,得滤液;滤渣加5-7倍的水,小火煎煮1-1.5小时,过滤,得滤液;混合两次滤液,置于离心分离机中进行离心分离,得中药浸泡液,备用;
(三)制备精肉粒、调味油:
1、精肉粒的制备:
按重量份数,取鸭肉、鹅肉、瘦猪肉,清洗干净,分别切成大小均匀的肉粒,分别置于锅中炒熟,炒熟后混合均匀,得到精肉粒;
2、调味油的制备:
按重量份数,取优质的大豆油、辣椒油、香油、芝麻油、花生油,首先将大豆油置于锅中,待大豆油熟后依次加入辣椒油、香油、芝麻油、花生油,小火加热30-50秒,得调味油备用;
(四)浸制酸菜丝:
取备用的酸菜丝、中药浸泡液,将酸菜丝置于中药浸泡液中,小火加热5-10分钟后,浸泡3-5小时,取出后清水冲洗干净,备用;
(五)炒制酸菜丝:
取浸制后的酸菜丝、制备好的精肉粒、调味油,首先将调味油置于锅中,加热后加入精肉粒,小火烘炒1-2分钟后,加入浸制后的酸菜丝,再加入调味粉、酸味液,中火烘炒5-10分钟,备用;
(六)煮制酸菜丝:
取炒制后的酸菜丝,加入适量水,中火煎煮5分钟后,加入营养粉,继续煎煮10-15分钟,晾凉,备用;
(七)灭菌、包装:
取煮制后的酸菜丝,采用紫外照射灭菌机进行灭菌,灭菌后采用真空包装机进行抽真空包装,制得成品。
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