CN107183619A - 一种改善记忆力的糖醋蒜及其制作方法 - Google Patents
一种改善记忆力的糖醋蒜及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种改善记忆力的糖醋蒜及其制作方法,主要技术方案是将原料蒜预处理后经首次腌制、倒缸、晾晒风干和二次调味腌制,最终得到成品。本发明的改善记忆力的糖醋蒜的制作方法,将多种天然中草药和食材相融合,不含任何食品防腐剂和食品添加剂,腌制出的糖醋蒜不仅颜色透亮,味道鲜美,让人食欲倍增,还具有改善记忆力的功效,是一种老少皆宜的健康调味食品,尤其适合用脑量大的人群和中老年群体。同时由于生产工艺简单,生产成本较低,便于大规模工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种改善记忆力的糖醋蒜及其制作方法。
背景技术
糖醋蒜是江南及北方地区的汉族传统小吃。糖蒜色泽晶莹剔透,味道甜美,含有丰富的蛋白质、脂肪、糖、维生素及人体所需的各种氨基酸、微量元素和多种挥发性硫化合物等,对人体十分有益。具有增强人体生理机能、促进新陈代谢、延缓衰老、预防心血管疾病和增强免疫能力。大蒜又是一种天然杀菌素,对多种球菌、杆菌、病毒、阿米巴虫、蛲虫等都有良好的抑制和杀灭作用。还具有降低胆固醇、三酸甘油脂、脂蛋白、降血糖、抗动脉粥样硬化及滋养皮肤的美容作用。所以糖醋蒜越来越受到广大消费者的欢迎。
记忆力是我们生存的基本技能,记忆力的过早衰退是属于中医“健忘”、“喜忘”、“多忘”、“好忘”等病范畴,提高记忆力很有必要。名老中医专家经过大量研究发现,记忆力减退属于中医“健忘”、“喜忘”、“多忘”、“好忘”等病范畴,古方中医认为善忘和喜忘,是由于思 虑过度、脑力衰竭,治宜滋养心肾。因为“人之神宅于心,心之精依于肾”,而脑为元神之府,精髓之海,实记性所之凭也。当前由于人们普遍面临着巨大的学习、工作和生活压力,尤其是中学生们和上班族,用脑量巨大,经常感觉脑力不够用,记忆力也有衰退的现象,中老年人群则更是普遍。目前市场上也有很多有改善记忆力的药物和保健品,但药物大多有着一定的副作用,而大多数保健品价格过高,且效果不明显,不能很好的被大家所接受。
目前市场上常见的糖醋蒜种类过于单一,除了糖醋蒜本身的风味并没有其他特别的味道,食用后无任何本身之外的滋补作用,更不具有改善记忆力的功效。
发明内容
本发明针对上述问题,提供了一种口感良好并且风味独特的改善记忆力的糖醋蒜的制作方法。
为实现上述目的,本发明的技术方案如下:
一种改善记忆力的糖醋蒜及其制作方法,制作工艺步骤如下:
(1)原料预处理
选择皮白肥大,鳞茎整齐,质地鲜嫩的鲜大蒜头,切去鲜大蒜的须根但不能使蒜散开,剥去外皮,保留蒜的嫩皮,蒜梗保留0.8-1.2厘米,用清水漂洗并浸泡2-3小时,洗净沥干水分备用。
(2)首次腌制
先在腌制容器底部铺一层盐,然后铺一层蒜头再撒一层盐,装好压实,装到容器八成满为止,最上层再撒一层盐,盖好容器盖。
所述腌制液各组分的用量分别为:蒜头100kg、食盐10-15kg、白醋40-60kg、白糖15-18kg。
(3)倒缸
在腌制过程中,每12小时需倒缸1次,使上、下层蒜头腌制均匀,持续4-6天;在每次倒缸结束后,把腌出的卤水淋到腌制容器内蒜头表面上。
(4)晾晒风干
将蒜头捞出,铺在不锈钢网筛上自然晾晒或利用风机进行风干,风干到蒜头为原重量的70%时即可,同时在晾晒后应将松弛的蒜外表皮去除,挑出不合格和损伤的蒜。
(5)二次调味腌制
将风干结束的蒜装入容器中,用消过毒的青石轻轻压紧,装至容器高度的75%时,加入调味液和改善记忆力的滋补液,并需浸没蒜头,密封腌制60-100天即得到成品。
其中调味液的成分为:食醋34-38kg、糖10-15kg、花椒0.1-0.2kg、干辣椒0.2-0.4kg、干姜0.1-0.2kg,其中干姜需切成2mm的薄片。
其中调味液的配制方法为:先将醋加热到85℃,然后加入糖、花椒、干辣椒、干姜,搅拌,使糖充分溶解并冷却,即可。
其中改善记忆力的滋补液由如下的滋补料熬制而成:益智仁20-28g、远志16-20g、茯神6-10g、白芍6-10g、柏子仁10-14g、酸枣仁8-12g、银杏叶40-50g、川芎10-14g、葡萄籽30-40g、饮用水400-600 g。
其中改善记忆力的滋补液的制作方法为:将滋补料洗净并打碎到5mm大小的颗粒,再将所有处理过的组分置陶器或不锈钢容器中加饮用水进行熬煮,先大火煮开,再用小火保持微沸状态至滋补液的重量至200 g左右时,过滤取滤液冷却备用。
本发明的有益效果:
本产品将多种天然中草药和食材相融合,不含任何食品防腐剂和食品添加剂,腌制出的糖醋蒜不仅颜色透亮,味道鲜美,让人食欲倍增,具有改善记忆力的的功效,是一种老少皆宜的健康调味食品,尤其适合用脑量大的人群和中老年群体。同时由于生产工艺简单,生产成本较低,便于大规模工业化生产。
具体实施方式
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,下面进一步阐述本发明。
一种改善记忆力的糖醋蒜及其制作方法,制作工艺步骤如下:
(1)原料预处理
选择皮白肥大,鳞茎整齐,质地鲜嫩的鲜大蒜头,切去鲜大蒜的须根但不能使蒜散开,剥去外皮,保留蒜的嫩皮,蒜梗保留1厘米,用清水漂洗并浸泡2.5小时,洗净沥干水分备用。
(2)首次腌制
先在腌制容器底部铺一层盐,然后铺一层蒜头再撒一层盐,装好压实,装到容器八成满为止,最上层再撒一层盐,盖好容器盖。
其中腌制液各组分的用量分别为:蒜头100kg、食盐12.55kg、白醋50kg、白糖16.5kg。
(3)倒缸
在腌制过程中,每12小时需倒缸1次,使上、下层蒜头腌制均匀,持续5天;在每次倒缸结束后,把腌出的卤水淋到腌制容器内蒜头表面上。
(4)晾晒风干
将蒜头捞出,铺在不锈钢网筛上自然晾晒或利用风机进行风干,风干到蒜头为原重量的70%时即可,同时在晾晒后应将松弛的蒜外表皮去除,挑出不合格和损伤的蒜。
(5)二次调味腌制
将风干结束的蒜装入容器中,用消过毒的青石轻轻压紧,装至容器高度的75%时,加入调味液和改善记忆力的滋补液,并需浸没蒜头,密封腌制80天即得到成品。
其中调味液的成分为:食醋36kg、白糖7kg、冰糖6 kg、花椒0.15kg、干辣椒0.3kg、干姜0.15kg,其中干姜需切成2mm的薄片。
其中调味液的配制方法为:先将醋加热到85℃,然后加入糖、花椒、干辣椒、干姜,搅拌,使糖充分溶解并冷却,即可。
其中改善记忆力的滋补液由如下的滋补料熬制而成:益智仁24g、远志18g、茯神8g、白芍8g、柏子仁12g、酸枣仁10g、银杏叶45g、川芎12g、葡萄籽35g、饮用水500 g。
其中改善记忆力的滋补液的制作方法为:将滋补料洗净并打碎到5mm大小的颗粒,再将所有处理过的组分置陶器或不锈钢容器中加饮用水进行熬煮,先大火煮开,再用小火保持微沸状态至滋补液的重量至200 g左右时,过滤取滤液冷却备用。
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 (5)
1.一种改善记忆力的糖醋蒜及其制作方法,其特征在于,制作工艺步骤如下:
(1)原料预处理
选择皮白肥大,鳞茎整齐,质地鲜嫩的鲜大蒜头,切去鲜大蒜的须根但不能使蒜散开,剥去外皮,保留蒜的嫩皮,蒜梗保留0.8-1.2厘米,用清水漂洗并浸泡2-3小时,洗净沥干水分备用;
(2)首次腌制
先在腌制容器底部铺一层盐,然后铺一层蒜头再撒一层盐,装好压实,装到容器八成满为止,最上层再撒一层盐,盖好容器盖;
其中腌制液各组分的用量分别为:蒜头100kg、食盐10-15kg、白醋40-60kg、白糖15-18kg;
(3)倒缸
在腌制过程中,每12小时需倒缸1次,使上、下层蒜头腌制均匀,持续4-6天;在每次倒缸结束后,把腌出的卤水淋到腌制容器内蒜头表面上;
(4)晾晒风干
将蒜头捞出,铺在不锈钢网筛上自然晾晒或利用风机进行风干,风干到蒜头为原重量的70%时即可,同时在晾晒后应将松弛的蒜外表皮去除,挑出不合格和损伤的蒜;
(5)二次调味腌制
将风干结束的蒜装入容器中,用消过毒的青石轻轻压紧,装至容器高度的75%时,加入调味液和改善记忆力的滋补液,并需浸没蒜头,密封腌制60-100天即得到成品。
2.如权利要求1所述改善记忆力的糖醋蒜及其制作方法,其特征在于,调味液的成分为:食醋34-38kg、糖10-15kg、花椒0.1-0.2kg、干辣椒0.2-0.4kg、干姜0.1-0.2kg,其中干姜需切成2mm的薄片。
3.如权利要求1所述改善记忆力的糖醋蒜及其制作方法,其特征在于,调味液的配制方法为:先将醋加热到85℃,然后加入糖、花椒、干辣椒、干姜,搅拌,使糖充分溶解并冷却,即可。
4.如权利要求1所述改善记忆力的糖醋蒜及其制作方法,其特征在于,改善记忆力的滋补液由如下的滋补料熬制而成:益智仁20-28g、远志16-20g、茯神6-10g、白芍6-10g、柏子仁10-14g、酸枣仁8-12g、银杏叶40-50g、川芎10-14g、葡萄籽30-40g、饮用水400-600 g。
5.如权利要求1所述改善记忆力的糖醋蒜及其制作方法,其特征在于,改善记忆力的滋补液的制作方法为:将滋补料洗净并打碎到5mm大小的颗粒, 再将所有处理过的组分置陶器或不锈钢容器中加饮用水进行熬煮,先大火煮开,再用小火保持微沸状态至滋补液的重量至200 g左右时,过滤取滤液冷却备用。
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