CN106262306A - 一种酸豆角的快速腌制方法 - Google Patents
一种酸豆角的快速腌制方法 Download PDFInfo
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- CN106262306A CN106262306A CN201610735126.2A CN201610735126A CN106262306A CN 106262306 A CN106262306 A CN 106262306A CN 201610735126 A CN201610735126 A CN 201610735126A CN 106262306 A CN106262306 A CN 106262306A
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- acid bean
- bean
- acid
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- quick cure
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- 240000005158 Phaseolus vulgaris Species 0.000 title claims abstract description 75
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 67
- 239000002253 acid Substances 0.000 title claims abstract description 67
- 239000000843 powder Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 102000019197 Superoxide Dismutase Human genes 0.000 claims abstract description 17
- 108010012715 Superoxide Dismutase Proteins 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims description 16
- 238000005554 pickling Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 235000015076 Shorea robusta Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound 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- 206010053615 Thermal burn Diseases 0.000 claims description 6
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Abstract
本发明公开了一种酸豆角的快速腌制方法，将酸豆角片在开水中焯一下，有益于将酸豆角中的细菌杀灭，在后续的腌制过程中不容易发生腐败变质，同时酸豆角的酸涩味得到减轻，口感更好；加入草果粉和五香粉可以使酸豆角的味道更加鲜美；加入酒糟包，可以为酵母菌提供更好的微生物繁殖场所，与超氧化物歧化酶相互配合可以明显缩短腌制时间，同时酒糟中含有部分白酒残留，白酒的香味与酸豆角本身的味道相结合，不但可以提升口味，而且腌制好的酸豆角还具有白酒的淡淡清香，成本低，效果好；本发明的酸豆角的快速腌制方法，整个生产过程中不使用食品防腐剂，是一种健康食品。
Description
技术领域
[0001]本发明涉及食品加工领域，尤其涉及一种酸豆角的快速腌制方法。
背景技术
[0002]豆角，又叫做豇豆，是夏天盛产的蔬菜。属豇豆种中能形成长形豆荚的栽培种，一年生缠绕草本植物。别名豆角、长角豆、带豆、裙带豆。含有各种维生素和矿物质等。嫩豆荚肉质肥厚，炒食脆嫩，也可烫后凉拌或腌泡。豆荚长而像管状，质脆而身软，常见有白豆角、青豆角、紫豆角。在选购豆角时，一般以豆条粗细均匀、色泽鲜艳、透明有光泽、子粒饱满的为佳，而有裂口、皮皱的、条过细无子、表皮有虫痕的豆角则不宜购买。豆角营养成份很好，是蔬菜中肉类。
[0003]传统酸豆角腌制方法是:将新鲜酸豆角洗净后放入特定的容器内，靠附著在菜叶和容器壁上的少量乳酸菌自然发酵而成，因附著在菜叶和容器壁上的菌的种类不同，所腌渍出的成品菜味道也不同。另外，由於乳酸菌的数量有限，所以发酵周期长，质量控制困难，又由於参与发酵的菌很多，有时杂菌量大，不但不能产生酸香味反而会生成一种酸臭味，所以酸豆角在很长时间内一直是自制自食的传统家庭作房式生产，很难用于工业化生产。
[0004]传统的酸豆角即使腌制成功，其保质期也是很短，容易变质，而且有一股不适的臭风味。
发明内容
[0005]基于背景技术存在的技术问题，本发明提出了一种酸豆角的快速腌制方法。
[0006] —种酸豆角的快速腌制方法，包括如下步骤:
A、原料准备:将新鲜酸豆角洗净后切成块状，用开水焯2-3min后备用；
B、配置腌制液体:将凉开水、食盐、大蒜超氧化物歧化酶干粉、草果粉和五香粉搅拌均匀后，备用；
C、腌制:将晾干后的酸豆角放入分装于陶瓷容器中，同时加入酒糟包，装量装至容器的2/3，然后再灌入腌制液体，直至腌制料将原料菜淹没，进行封口并持续腌制3-5天；
D、调味包装:将腌制好的酸豆角，加入辣椒和麻油，搅拌均匀后密封包装，进行巴氏灭菌处理，得到酸豆角酱菜。
[0007]优选的，所述的步骤B中，各原料的重量百分比为:食盐25-40%、大蒜超氧化物歧化酶干粉0.2-0.5%、草果粉3-5%、五香粉4-8%、凉开水余量。
[0008]优选的，所述的步骤C中，晾干后的酸豆角含水量为8-12%。
[0009]优选的，所述的步骤C中，酒糟包中的酒糟与酸豆角的质量比为1:(10-15)。
[0010]优选的，所述的步骤D中，辣椒和麻油的加入量分别为酸豆角的2-8%和0.5-1%。
[0011 ] 超氧化物歧化酶(Superoxide Dismutase简称S0D)是一种新型酶制剂。它在生物界的分布极广，几乎从动物到植物，甚至从人到单细胞生物，都有它的存在。SOD被视为生命科技中最具神奇魔力的酶、人体内的垃圾清道夫。SOD是氧自由基的自然天敌，是机体内氧自由基的头号杀手，是生命健康之本。
[0012] SOD是Super Oxide Dismutase缩写，中文名称超氧化物歧化酶，是生物体内重要的抗氧化酶，广泛分布于各种生物体内，如动物，植物，微生物等。SOD具有特殊的生理活性，是生物体内清除自由基的首要物质。SOD在生物体内的水平高低意味着衰老与死亡的直观指标;现已证实，由氧自由基引发的疾病多达60多种。它可对抗与阻断因氧自由基对细胞造成的损害，并及时修复受损细胞，复原因自由基造成的对细胞伤害。由于现代生活压力，环境污染，各种辐射和超量运动都会造成氧自由基大量形成；因此，生物抗氧化机制中SOD的地位越来越重要。
[0013]本发明中加入大蒜超氧化物歧化酶，不但食用后对人体有益，而且在后续的腌制过程中与酒糟中的酵母菌相互配合，对病菌有非常好的抑制作用，可以显著提高腌制速度。
[0014]将酸豆角片在开水中焯一下，有益于将酸豆角中的细菌杀灭，在后续的腌制过程中不容易发生腐败变质，同时酸豆角的酸涩味得到减轻，口感更好。
[0015]加入大蒜超氧化物歧化酶干粉、草果粉和五香粉可以使酸豆角的味道更加鲜美。
[0016]加入酒糟包，可以为酵母菌提供更好的微生物繁殖场所，与超氧化物歧化酶相互配合可以明显缩短腌制时间，传统的腌制时间在7天以上，而本发明的腌制时间可以控制在5天以内，即可食用，同时酒糟中含有部分白酒残留，白酒的香味与酸豆角本身的味道相结合，不但可以提升口味，而且腌制好的酸豆角还具有白酒的淡淡清香，成本低，效果好。
[0017]本发明的酸豆角的快速腌制方法，整个生产过程中不使用食品防腐剂，是一种健康食品。
具体实施方式
[0018] 实施例1:
一种酸豆角的快速腌制方法，包括如下步骤:
A、原料准备:将新鲜酸豆角洗净后切成块状，用开水焯2-3min后备用；
B、配置腌制液体:将凉开水、食盐、大蒜超氧化物歧化酶干粉、草果粉和五香粉搅拌均匀后，备用；
C、腌制:将晾干后的酸豆角放入分装于陶瓷容器中，同时加入酒糟包，装量装至容器的2/3，然后再灌入腌制液体，直至腌制料将原料菜淹没，进行封口并持续腌制4天；
D、调味包装:将腌制好的酸豆角，加入辣椒和麻油，搅拌均匀后密封包装，进行巴氏灭菌处理，得到酸豆角酱菜。
[0019]所述的步骤B中，各原料的重量百分比为:食盐30%、大蒜超氧化物歧化酶干粉
0.3%、草果粉4%、五香粉6%、凉开水余量。
[0020]所述的步骤C中，晾干后的酸豆角含水量为10%。
[0021 ]所述的步骤C中，酒糟包中的酒糟与酸豆角的质量比为I:12o
[0022]所述的步骤D中，辣椒和麻油的加入量分别为酸豆角的5%和0.8%。
[0023] 实施例2
一种酸豆角的快速腌制方法，包括如下步骤:
Α、原料准备:将新鲜酸豆角洗净后切成块状，用开水焯2-3min后备用；
B、配置腌制液体:将凉开水、食盐、大蒜超氧化物歧化酶干粉、草果粉和五香粉搅拌均匀后，备用；
C、腌制:将晾干后的酸豆角放入分装于陶瓷容器中，同时加入酒糟包，装量装至容器的2/3，然后再灌入腌制液体，直至腌制料将原料菜淹没，进行封口并持续腌制5天；
D、调味包装:将腌制好的酸豆角，加入辣椒和麻油，搅拌均匀后密封包装，进行巴氏灭菌处理，得到酸豆角酱菜。
[0024]所述的步骤B中，各原料的重量百分比为:食盐25%、大蒜超氧化物歧化酶干粉
0.2%、草果粉3%、五香粉8%、凉开水余量。
[0025]所述的步骤C中，晾干后的酸豆角含水量为12%。
[0026]所述的步骤C中，酒糟包中的酒糟与酸豆角的质量比为1:1O。
[0027]所述的步骤D中，辣椒和麻油的加入量分别为酸豆角的8%和0.5%。
[0028] 实施例3
一种酸豆角的快速腌制方法，包括如下步骤:
A、原料准备:将新鲜酸豆角洗净后切成块状，用开水焯2-3min后备用；
B、配置腌制液体:将凉开水、食盐、大蒜超氧化物歧化酶干粉、草果粉和五香粉搅拌均匀后，备用；
C、腌制:将晾干后的酸豆角放入分装于陶瓷容器中，同时加入酒糟包，装量装至容器的2/3，然后再灌入腌制液体，直至腌制料将原料菜淹没，进行封口并持续腌制3天；
D、调味包装:将腌制好的酸豆角，加入辣椒和麻油，搅拌均匀后密封包装，进行巴氏灭菌处理，得到酸豆角酱菜。
[0029]所述的步骤B中，各原料的重量百分比为:食盐40%、大蒜超氧化物歧化酶干粉
0.5%、草果粉5%、五香粉4%、凉开水余量。
[0030]所述的步骤C中，晾干后的酸豆角含水量为8%。
[0031]所述的步骤C中，酒糟包中的酒糟与酸豆角的质量比为1:15。
[0032]所述的步骤D中，辣椒和麻油的加入量分别为酸豆角的2%和1%。
[0033]以上实施例所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种酸豆角的快速腌制方法，其特征在于，包括如下步骤: A、原料准备:将新鲜酸豆角洗净后切成块状，用开水焯2-3min后备用； B、配置腌制液体:将凉开水、食盐、大蒜超氧化物歧化酶干粉、草果粉和五香粉搅拌均匀后，备用； C、腌制:将晾干后的酸豆角放入分装于陶瓷容器中，同时加入酒糟包，装量装至容器的2/3，然后再灌入腌制液体，直至腌制料将原料菜淹没，进行封口并持续腌制3-5天； D、调味包装:将腌制好的酸豆角，加入辣椒和麻油，搅拌均匀后密封包装，进行巴氏灭菌处理，得到酸豆角酱菜。
2.如权利要求1所述的酸豆角的快速腌制方法，其特征在于，所述的步骤B中，各原料的重量百分比为:食盐25_40%、大蒜超氧化物歧化酶干粉0.2-0.5%、草果粉3_5%、五香粉4-8%、凉开水余量。
3.如权利要求1所述的酸豆角的快速腌制方法，其特征在于，所述的步骤C中，晾干后的酸豆角含水量为8-12%。
4.如权利要求1所述的酸豆角的快速腌制方法，其特征在于，所述的步骤C中，酒糟包中的酒糟与酸豆角的质量比为1: (10-15)。
5.如权利要求1所述的酸豆角的快速腌制方法，其特征在于，所述的步骤D中，辣椒和麻油的加入量分别为酸豆角的2-8%和0.5-1%。
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