CN107440032A - 一种梅子酱的制作方法 - Google Patents
一种梅子酱的制作方法 Download PDFInfo
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Classifications
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种梅子酱的制作方法,新鲜梅子和金桔洗净,用盐水浸泡梅子和金桔,然后将梅子和金桔取出晾干,去除梅子和金桔的核,把梅子和金桔制成浆状,再与黄豆泥、胡萝卜浆混合,加入食盐、生抽、5’‑鸟苷酸二钠、姜汁和蜂蜜,加热,然后加入脱氢乙酸钠,至常温后密封,避光保存5‑8天,即得。该方法将梅子和金桔同时用盐水浸泡并制浆,使得梅子酱比普通产品具有更好的增进食欲、消食开胃的作用,而且对缓解感冒引起的喉咙疼痛、咳嗽、声音沙哑具有辅助作用。梅子酱中加入黄豆和胡萝卜使产品的营养成分更加全面。
Description
技术领域
本发明属于酱腌菜技术领域,具体地,涉及一种梅子酱的制作方法。
背景技术
梅子是果梅树结的果,亦称青梅、梅子、酸梅。梅子性味甘平、果大、皮薄、有光泽、肉厚、核小、质脆细、汁多、酸度高,具有酸中带甜的香味,被誉为“凉果之王”、“天然绿色保健食品”。
梅子营养丰富,含有多种有机酸、维生素、黄酮和碱性矿物质等人体所必需的保健物质,其中的苏氨酸等8种氨基酸和黄酮等极有利于人体蛋白质构成与代谢功能的正常进行,可防止心血管等疾病的产生。梅子含有丰富的钙、镁、钾、钠、磷、铁、锰、铜、锌等多种矿物质,其中钙、磷等单位含量较其他种类水果高出很多。此外梅子含有含量极高的柠檬酸,占青梅有机酸含量的85%以上,还含有苹果酸、草酸、琥珀酸等有机酸,蛋白质含量更是草莓、柑橘的两倍以上。
梅子果实鲜食者少,主要用于食品加工,其加工品有咸梅干、话梅、糖青梅、清口梅、梅汁、梅酱、梅干、绿梅丝、梅醋、梅酒等。梅子酱耐储存,能促进食欲,增强肠胃吸收能力。梅子与其他食材制成共同腌制成梅子酱,不仅能丰富梅子酱的口味,还可以增加梅子酱的保健作用。
发明内容
本发明的目的是为了实现上述目的,提供一种梅子酱的制作方法。
本发明的目的通过以下技术方案来具体实现:
一种梅子酱的制作方法,新鲜梅子和金桔洗净,用盐水浸泡梅子和金桔,然后将梅子和金桔取出晾干,去除梅子和金桔的核,把梅子和金桔制成浆状,再与黄豆泥、胡萝卜浆混合,加入食盐、生抽、5’-鸟苷酸二钠、姜汁和蜂蜜,加热,然后加入脱氢乙酸钠,至常温后密封,避光保存5-8天,即得。
进一步的,所述盐水为15-20wt%氯化钠溶液。
作为优选的,所述盐水为20wt%氯化钠溶液。
进一步的,所述方法包括如下步骤:
(1)按重量份计,取新鲜梅子30-40份、金桔10-15份,将梅子和金桔洗净,并在梅子表面割若干切口,用盐水浸泡梅子和金桔,浸泡后的梅子和金桔晾干,去除梅子和金桔的核,用搅拌机搅碎,得梅子金桔混合浆;
(2)取黄豆4-6份,煮熟后用搅拌机搅碎,得黄豆泥;
(3)取胡萝卜4-6份,洗净后用搅拌机搅碎,得胡萝卜浆;
(4)将步骤(1)得到的梅子金桔混合浆、步骤(2)得到的黄豆泥、步骤(3)得到的胡萝卜浆混合,加入食盐2-3份、生抽3-5份、5’-鸟苷酸二钠0.2-0.4份、姜汁1-2份、蜂蜜2-3份,搅拌均匀后加热,然后降温,再加入脱氢乙酸钠0.1-0.2份,搅拌均匀,降至常温后放入密闭容器中,避光保存5-8天,即可。
更进一步的,所述步骤(1)中,浸泡时间为3-5天。
作为优选的,浸泡时间为4天。
更进一步的,所述步骤(4)中,所述加热的温度为90-95℃,混合料在90-95℃条件下保持10-15min。
更进一步的,所述步骤(4)中,混合料降温至60-65℃后再加入脱氢乙酸钠。
更进一步的,所述步骤(4)中,所述容器为玻璃或瓷质容器。
更进一步的,所述步骤(4)中,避光保存时间为6天。
本发明的梅子和金桔同时腌制,金桔具有开胃生津的作用,腌制后的咸金桔对于感冒所引起的喉咙疼痛、咳嗽、声音沙哑有一定的治疗作用。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分,加入胡萝卜使梅子酱的营养更加全面。
本发明具有以下有益效果:
本发明提供的梅子酱的制作方法,将梅子和金桔同时用盐水浸泡并制浆,使得梅子酱比普通产品具有更好的增进食欲、消食开胃的作用,而且对缓解感冒引起的喉咙疼痛、咳嗽、声音沙哑具有辅助作用。梅子酱中加入黄豆和胡萝卜使产品的营养成分更加全面。
具体实施方式
实施例1
一种梅子酱的制作方法,包括如下步骤:
(1)按重量份计,称取新鲜梅子35份、金桔13份,把梅子和金桔清洗干净,并在梅子表面割若干切口,用20wt%氯化钠溶液浸泡梅子和金桔,浸泡4天,取出梅子和金桔,晾干,去除梅子和金桔的核,用搅拌机搅碎,制成梅子金桔混合浆。
(2)称取黄豆5份,煮熟,用搅拌机搅碎,制成黄豆泥。
(3)称取胡萝卜5份,洗净后用搅拌机搅碎,制成胡萝卜浆。
(4)把梅子金桔混合浆、黄豆泥和胡萝卜浆混合,加入食盐2.5份、生抽4份、5’-鸟苷酸二钠0.3份、姜汁2份、蜂蜜2.5份,搅拌均匀,加热至90-95℃,并保持12min,然后开始降温,当温度降至60-65℃时加入0.1份脱氢乙酸钠,搅拌均匀,继续降至常温后放入玻璃容器中,加盖密封,置于避光处保存6天,即可。
实施例2
一种梅子酱的制作方法,包括如下步骤:
(1)按重量份计,称取新鲜梅子30份、金桔15份,把梅子和金桔清洗干净,并在梅子表面割若干切口,用15wt%氯化钠溶液浸泡梅子和金桔,浸泡5天,取出梅子和金桔,晾干,去除梅子和金桔的核,用搅拌机搅碎,制成梅子金桔混合浆。
(2)称取黄豆4份,煮熟,用搅拌机搅碎,制成黄豆泥。
(3)称取胡萝卜4份,洗净后用搅拌机搅碎,制成胡萝卜浆。
(4)把梅子金桔混合浆、黄豆泥和胡萝卜浆混合,加入食盐2份、生抽5份、5’-鸟苷酸二钠0.2份、姜汁1份、蜂蜜3份,搅拌均匀,加热至90-95℃,并保持10min,然后开始降温,当温度降至60-65℃时加入0.1份脱氢乙酸钠,搅拌均匀,继续降至常温后放入玻璃容器中,加盖密封,置于避光处保存5天,即可。
实施例3
一种梅子酱的制作方法,包括如下步骤:
(1)按重量份计,称取新鲜梅子40份、金桔10份,把梅子和金桔清洗干净,并在梅子表面割若干切口,用20wt%氯化钠溶液浸泡梅子和金桔,浸泡3天,取出梅子和金桔,晾干,去除梅子和金桔的核,用搅拌机搅碎,制成梅子金桔混合浆。
(2)称取黄豆6份,煮熟,用搅拌机搅碎,制成黄豆泥。
(3)称取胡萝卜6份,洗净后用搅拌机搅碎,制成胡萝卜浆。
(4)把梅子金桔混合浆、黄豆泥和胡萝卜浆混合,加入食盐3份、生抽3份、5’-鸟苷酸二钠0.4份、姜汁2份、蜂蜜2份,搅拌均匀,加热至90-95℃,并保持15min,然后开始降温,当温度降至60-65℃时加入0.2份脱氢乙酸钠,搅拌均匀,继续降至常温后放入玻璃容器中,加盖密封,置于避光处保存8天,即可。
实施例4
一种梅子酱的制作方法,包括如下步骤:
(1)按重量份计,称取新鲜梅子30份、金桔10份,把梅子和金桔清洗干净,并在梅子表面割若干切口,用15wt%氯化钠溶液浸泡梅子和金桔,浸泡5天,取出梅子和金桔,晾干,去除梅子和金桔的核,用搅拌机搅碎,制成梅子金桔混合浆。
(2)称取黄豆4份,煮熟,用搅拌机搅碎,制成黄豆泥。
(3)称取胡萝卜4份,洗净后用搅拌机搅碎,制成胡萝卜浆。
(4)把梅子金桔混合浆、黄豆泥和胡萝卜浆混合,加入食盐2份、生抽3份、5’-鸟苷酸二钠0.2份、姜汁1份、蜂蜜2份,搅拌均匀,加热至90-95℃,并保持13min,然后开始降温,当温度降至60-65℃时加入0.1份脱氢乙酸钠,搅拌均匀,继续降至常温后放入玻璃容器中,加盖密封,置于避光处保存8天,即可。
实施例5
一种梅子酱的制作方法,包括如下步骤:
(1)按重量份计,称取新鲜梅子40份、金桔15份,把梅子和金桔清洗干净,并在梅子表面割若干切口,用20wt%氯化钠溶液浸泡梅子和金桔,浸泡4天,取出梅子和金桔,晾干,去除梅子和金桔的核,用搅拌机搅碎,制成梅子金桔混合浆。
(2)称取黄豆6份,煮熟,用搅拌机搅碎,制成黄豆泥。
(3)称取胡萝卜6份,洗净后用搅拌机搅碎,制成胡萝卜浆。
(4)把梅子金桔混合浆、黄豆泥和胡萝卜浆混合,加入食盐3份、生抽5份、5’-鸟苷酸二钠0.4份、姜汁2份、蜂蜜3份,搅拌均匀,加热至90-95℃,并保持15min,然后开始降温,当温度降至60-65℃时加入0.2份脱氢乙酸钠,搅拌均匀,继续降至常温后放入玻璃容器中,加盖密封,置于避光处保存7天,即可。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种梅子酱的制作方法,其特征在于,新鲜梅子和金桔洗净,用盐水浸泡梅子和金桔,然后将梅子和金桔取出晾干,去除梅子和金桔的核,把梅子和金桔制成浆状,再与黄豆泥、胡萝卜浆混合,加入食盐、生抽、5’-鸟苷酸二钠、姜汁和蜂蜜,加热,然后加入脱氢乙酸钠,至常温后密封,避光保存5-8天,即得。
2.根据权利要求1所述的梅子酱的制作方法,其特征在于,所述盐水为15-20wt%氯化钠溶液。
3.根据权利要求1所述的梅子酱的制作方法,其特征在于,所述盐水为20wt%氯化钠溶液。
4.根据权利要求1或2所述的梅子酱的制作方法,其特征在于,所述方法包括如下步骤:
(1)按重量份计,取新鲜梅子30-40份、金桔10-15份,将梅子和金桔洗净,并在梅子表面割若干切口,用盐水浸泡梅子和金桔,浸泡后的梅子和金桔晾干,去除梅子和金桔的核,用搅拌机搅碎,得梅子金桔混合浆;
(2)取黄豆4-6份,煮熟后用搅拌机搅碎,得黄豆泥;
(3)取胡萝卜4-6份,洗净后用搅拌机搅碎,得胡萝卜浆;
(4)将步骤(1)得到的梅子金桔混合浆、步骤(2)得到的黄豆泥、步骤(3)得到的胡萝卜浆混合,加入食盐2-3份、生抽3-5份、5’-鸟苷酸二钠0.2-0.4份、姜汁1-2份、蜂蜜2-3份,搅拌均匀后加热,然后降温,再加入脱氢乙酸钠0.1-0.2份,搅拌均匀,降至常温后放入密闭容器中,避光保存5-8天,即可。
5.根据权利要求4所述的梅子酱的制作方法,其特征在于,所述步骤(1)中,浸泡时间为3-5天。
6.根据权利要求5所述的梅子酱的制作方法,其特征在于,浸泡时间为4天。
7.根据权利要求4所述的梅子酱的制作方法,其特征在于,所述步骤(4)中,所述加热的温度为90-95℃,混合料在90-95℃条件下保持10-15min。
8.根据权利要求4所述的梅子酱的制作方法,其特征在于,所述步骤(4)中,混合料降温至60-65℃后再加入脱氢乙酸钠。
9.根据权利要求4所述的梅子酱的制作方法,其特征在于,所述步骤(4)中,所述容器为玻璃或瓷质容器。
10.根据权利要求4所述的梅子酱的制作方法,其特征在于,所述步骤(4)中,避光保存时间为6天。
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