CN107183620A - 一种什锦牛蒡酱菜的制备方法 - Google Patents
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Abstract
本发明公开了一种什锦牛蒡酱菜的制备方法，包括：牛蒡根的清洗、切片机速冻处理，黑豆、金正骨、辣椒和枸杞子清洗煮熟，用酱油浸泡，蒸馏水分，加入香辛料，用蒸馏过的液体进行浸泡即可完成加工。该酱菜清爽可口、营养价值高，能够充分地提高食材的利用率。
Description
技术领域
本发明涉及一种酱菜的制备方法，特别是涉及一种什锦牛蒡酱菜的制备方法，属于牛蒡产品加工技术领域。
背景技术
牛蒡，又名：恶实、大力子、东洋参，又名东洋牛鞭菜等，富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需的多种维生素及矿物质，其中胡萝卜素含量比胡萝卜高150倍，蛋白质和钙的含量为根茎类之首。牛蒡根含有菊糖及挥发油、牛蒡酸、多种多酚物质及醛类，并富含纤维素和氨基酸。牛蒡根含有人体必需的各种氨基酸，且含量较高，尤其是具有特殊药理作用的氨基酸含量高，如具有健脑作用的天门冬氨酸占总氨基酸的25％-28％，精氨酸占18％-20％，且含有Ca、Mg、Fe、Mn、Zn等人体必需的宏量元素和微量元素。牛蒡具有治疗糖尿病、高血压、高血脂、抗癌等作用，具有降血糖、降血压、血脂、治疗失眠，提高人体免疫力等功效。
长期以来，牛蒡作为一种重要或蔬菜食用，将其与其他食材一起制作成供人们长吃的酱菜，也是一种充分利用牛蒡的好办法。
发明内容
为了解决上述问题，本发明提供一种什锦牛蒡酱菜的制备方法，该酱菜清爽可口、营养价值高，能够充分地提高食材的利用率。
为了达到上述目的，本发明采用以下技术方案：一种什锦牛蒡酱菜的制备方法，其特征在于，包括如下步骤：
(1)将牛蒡根清洗干净并切块后放入速冻柜中进行速冻；
(2)将黑豆、金针菇、辣椒和枸杞子清洗干净，并将黑豆和金针菇清水煮熟后备用；
(3)将步骤(1)中速冻好的牛蒡根和步骤(2)中的黑豆、金针菇、辣椒和枸杞子，按比重投入容器内，再注入酱油浸泡；
(4)将步骤(3)中的液体倒出；
(5)将步骤(4)中的液体进行加热蒸馏，去除水分的同时，还能杀菌；
(6)向步骤(5)保留的液体中加入香辛料进行调味；
(7)将步骤(6)中的液体再倒入步骤(3)中的容器内，再次浸泡食材，静置后即可食用。
进一步的，步骤(1)中所述的速冻时间为3～4天。
进一步的，步骤(3)和步骤(7)中的浸泡时间为7天。
进一步的，产品的实物形态为牛蒡根、黑豆、金针菇、辣椒、枸杞子和浸泡液三者的固液混合态。
本发明通过将牛蒡与黑豆、金针菇、辣椒和枸杞子一起腌制，可以提高酱菜的食用价值，同时黑豆和枸杞子能够辅助酱菜具有滋阴补肾的作用。通过将牛蒡进行速冻处理，改良了牛蒡的口感，本发明所制得的酱菜，无异味、营养丰富、口感清甜爽口。
具体实施方式
一种什锦牛蒡酱菜的制备方法，包括如下步骤：
(1)将牛蒡根清洗干净并切块后放入速冻柜中进行速冻，能够增加牛蒡中的糖分，入口清甜可口；
(2)将黑豆、金针菇、辣椒和枸杞子清洗干净，并将黑豆和金针菇清水煮熟后备用；
(3)将步骤(1)中速冻好的牛蒡根和步骤(2)中的黑豆、金针菇、辣椒和枸杞子，按比重投入容器内，再注入酱油浸泡；
(4)将步骤(3)中的液体倒出；
(5)将步骤(4)中的液体进行加热蒸馏，去除水分的同时，还能杀菌；
(6)向步骤(5)保留的液体中加入香辛料进行调味；
(7)将步骤(6)中的液体再倒入步骤(3)中的容器内，再次浸泡食材，静置后即可食用。
步骤(1)中所述的速冻时间为3～4天，既能保证牛蒡根的口感，又不会因为冻的时间过长导致牛蒡根失去新鲜的口味。
步骤(3)和步骤(7)中的浸泡时间为7天，时间过短，原料内无滋味，时间过长，会破坏食材的口感。
产品的实物形态为牛蒡根、黑豆、金针菇、辣椒、枸杞子和浸泡液三者的固液混合态。
本发明邀请1000人尝试口感，其中80％的人认为本发明的酱菜口感香甜、是下饭的好菜。
Claims (4)
1.一种什锦牛蒡酱菜的制备方法，其特征在于，包括如下步骤：
(1)将牛蒡根清洗干净并切块后放入速冻柜中进行速冻；
(2)将黑豆、金针菇、辣椒和枸杞子清洗干净，并将黑豆和金针菇清水煮熟后备用；
(3)将步骤(1)中速冻好的牛蒡根和步骤(2)中的黑豆、金针菇、辣椒和枸杞子，按比重投入容器内，再注入酱油浸泡；
(4)将步骤(3)中的液体倒出；
(5)将步骤(4)中的液体进行加热蒸馏，去除水分的同时，还能杀菌；
(6)向步骤(5)保留的液体中加入香辛料进行调味；
(7)将步骤(6)中的液体再倒入步骤(3)中的容器内，再次浸泡食材，静置后即可食用。
2.根据权利要求1所述的一种什锦牛蒡酱菜的制备方法，其特征是：步骤(1)中所述的速冻时间为3～4天。
3.根据权利要求1或2所述的一种什锦牛蒡酱菜的制备方法，其特征是：步骤(3)和步骤(7)中的浸泡时间为7天。
4.根据权利要求3所述的一种什锦牛蒡酱菜的制备方法，其特征是：产品的实物形态为牛蒡根、黑豆、金针菇、辣椒、枸杞子和浸泡液三者的固液混合态。
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| CN105266096A (zh) * | 2015-05-12 | 2016-01-27 | 宁夏强尔萨清真食品有限公司 | 一种清真养生酱腌菜及其制作工艺 |
| CN105285822A (zh) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | 一种复合酱菜的制备方法 |
| CN105410795A (zh) * | 2015-11-23 | 2016-03-23 | 重庆市盛沿食品有限责任公司 | 一种复合酱菜 |
| CN108450839A (zh) * | 2016-12-12 | 2018-08-28 | 刘勤 | 一种枸杞酱菜 |
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