CN107259488A - 万能泡菜调配料 - Google Patents

万能泡菜调配料 Download PDF

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Publication number
CN107259488A
CN107259488A CN201710397212.1A CN201710397212A CN107259488A CN 107259488 A CN107259488 A CN 107259488A CN 201710397212 A CN201710397212 A CN 201710397212A CN 107259488 A CN107259488 A CN 107259488A
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Prior art keywords
parts
pickles
spice
omnipotent
cleaned
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CN201710397212.1A
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阳纪香
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Individual
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Individual
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Priority to CN201710397212.1A priority Critical patent/CN107259488A/zh
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

Abstract

本发明公开了一种万能泡菜调配料，包括：辣椒15‑30份、香菜10‑15份、生姜5‑10份、大蒜8‑12份、小葱10‑15份、花椒1‑2份、八角1‑2份、茴香1‑2份、香叶1‑2份、枸杞5‑10份、迷迭香3‑8份、梨15‑30份，将原料清洗后，进行烘干、粉碎，制成干粉，灭菌后包装即可。本发明适用于多种蔬菜，口味独特、工艺简单、制作方便，增加泡菜的存放时间，提高泡菜的食用安全性和营养性。

Description

万能泡菜调配料
技术领域
本发明属于食品调配料技术领域，具体涉及一种万能泡菜调配料。
背景技术
目前，公知的传统泡菜因具有乳酸发酵菌和独有的风味口感，成为了男女老少皆宜的餐桌食品。但传统泡菜存在制作工艺复杂、调料品种欠佳、存放周期短等问题。
发明内容
本发明的目的在于解决现有技术不足，提供一种口味独特、便于携带、工艺简单、存放周期长且适用于多种蔬菜的万能泡菜调配料。
本发明解决其技术问题所采用的技术方案是：万能泡菜调配料，包括：辣椒15-30份、香菜10-15份、生姜5-10份、大蒜8-12份、小葱10-15份、花椒1-2份、八角1-2份、茴香1-2份、香叶1-2份、枸杞5-10份、迷迭香3-8份、梨15-30份，将原料清洗后，进行烘干、粉碎，制成干粉，灭菌后包装即可。
使用时，将所需腌制的蔬菜清洗干净，均匀的抹上食盐，腌制5-10小时，沥干水份后，按照口味不同，将本发明所述的万能泡菜调配料与蔬菜直接搅拌均匀，或加入适量的矿泉水或饮料或米浆，调成糊状，直接涂抹或均匀搅拌在沥干水份的蔬菜上，密封存放于阴凉干燥处自然发酵即可。
本发明适用于多种蔬菜，口味独特、工艺简单、制作方便，增加泡菜的存放时间，提高泡菜的食用安全性和营养性。
具体实施方式
下面结合实施例对本发明作进一步描述。
万能泡菜调配料，包括：辣椒15-30份、香菜10-15份、生姜5-10份、大蒜8-12份、小葱10-15份、花椒1-2份、八角1-2份、茴香1-2份、香叶1-2份、枸杞5-10份、迷迭香3-8份、梨15-30份，将原料清洗后，进行烘干、粉碎，制成干粉，灭菌后包装即可。
实施例1：以大白菜为例，制作过程为：1）大白菜去除腐败、霉变、有虫害的叶子以及老叶、黄叶和老梗，用清水清洗干净后，从中间剖开，涂抹上食盐，静置8小时。
2）取本发明的万能泡菜调配料加入米浆调成黏稠的糊状。
3）腌制过的大白菜挤去多余的水份，沥干。
4）将调好的糊状调配料均匀的涂抹在大白菜的每一片叶面上。
5）抹好调料的大白菜放在密封罐里，置于阴凉干燥处自然发酵，一个星期左右即可食用。夏季温度较高时，可以在室温中放置1-2天后，放入冰箱冷藏。
实施例2：以黄瓜为例，制作过程为：1）黄瓜去蒂去把，清洗干净后切段，洒上食上，静置5小时。
2）腌制好的黄瓜挤去多余的水份，沥干。
3）将本发明的万能泡菜调配料与黄瓜段搅拌均匀。
4）搅匀后的黄瓜段放在密封罐里，置于阴凉干燥处，3天后即可食用。夏季温度较高时，可在室温中放置1天后，放入冰箱冷藏。

Claims (1)

1.万能泡菜调配料，其特征在于：包括：辣椒15-30份、香菜10-15份、生姜5-10份、大蒜8-12份、小葱10-15份、花椒1-2份、八角1-2份、茴香1-2份、香叶1-2份、枸杞5-10份、迷迭香3-8份、梨15-30份，将原料清洗后，进行烘干、粉碎，制成干粉，灭菌后包装即可。
CN201710397212.1A 2017-05-31 2017-05-31 万能泡菜调配料 Pending CN107259488A (zh)

Priority Applications (1)

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CN201710397212.1A CN107259488A (zh) 2017-05-31 2017-05-31 万能泡菜调配料

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Application Number Priority Date Filing Date Title
CN201710397212.1A CN107259488A (zh) 2017-05-31 2017-05-31 万能泡菜调配料

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CN107259488A true CN107259488A (zh) 2017-10-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103535672A (zh) * 2013-10-11 2014-01-29 闫庆忠 一种将泡菜真空腌制的制作方法
CN103549343A (zh) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 一种叶菜糟制风味食品的加工方法
CN104286768A (zh) * 2013-07-20 2015-01-21 陈永宏 一种鲜辣椒泡菜以及制作方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104286768A (zh) * 2013-07-20 2015-01-21 陈永宏 一种鲜辣椒泡菜以及制作方法
CN103535672A (zh) * 2013-10-11 2014-01-29 闫庆忠 一种将泡菜真空腌制的制作方法
CN103549343A (zh) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 一种叶菜糟制风味食品的加工方法

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