CN107495224A - 一种全生态酸菜的腌制方法 - Google Patents
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Abstract
本发明涉及一种全生态酸菜的腌制方法,该制作方法包括:(1)青菜前处理;(2)晾晒;(3)密封容器的处理;(4)淘米水处理;(5)腌制。本发明一种全生态酸菜的腌制方法,将青菜茎叶放到阳光下晾晒可以除去多余的水分,同时起到杀菌消毒的作用;加入煮沸过的淘米水对青菜茎叶进行腌制,可以减少淘米水中有害菌对青菜茎叶的影响,延长腌制出的青菜茎叶的保质期,同时使腌制出的青菜茎叶酸度适宜、酸香味醇、富含微量元素;在淘米水和白酒的协同作用下,不仅可以延长腌制出的青菜茎叶的保质期,还能使腌制出的青菜茎叶不变软、不变色;再加入酸奶,可使腌制青菜茎叶环境中的乳酸菌的种类增多,从而使青菜茎叶发酵更完全、且不易变质。
Description
技术领域
本发明涉及食品生产技术领域,具体涉及一种全生态酸菜的腌制方法。
背景技术
酸菜是中国人喜欢的食品,每年到了秋天,白菜,青菜,萝卜收获的季节,各家各户都会选恰当的时间,腌浸过冬食用的酸菜。酸菜酸香味醇、清淡爽口、采用自然抑菌,富含氨基酸、有机酸、膳食纤维等营养物质,不含有防腐剂和色素,是一种绿色天然的健康食品。将新鲜白菜经一定的加工方法使其具有一定的酸味即是酸菜,酸菜是因为香才好吃而不是因为酸才好吃。酸菜香气的由来:酸菜一直以其特有的酸香气味赢得广大消费者的喜爱,只有经精心腌浸的酸菜才会有这种香味,原因是酸菜的香气主要是植物酵素将青菜,白菜中的植物糖分解,大部分由植物糖转化成有机酸而使蔬菜变酸香,少部分由于分解不完全而生成酒醇,有机酸可与醇反应生成酯,酯类是有特殊香气的。所以品质好的酸泡菜含有有机酸、酯、植物酵素,因此酸香味醇,开胃生津,深受人们喜爱。
传统酸菜腌制方法是:将新鲜蔬菜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,由于乳酸菌的数量有限,所以发酵周期长,质量控制困难,又由于参与发酵的菌很多,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,而且传统的酸菜即使腌制成功,其保质期也是很短,容易变质,同时有一股不适的臭风味,这种酸菜口感不佳,品感很差。
发明内容
针对现有技术的不足,本发明的目的是提供一种香脆可口、绿色安全、保质期长、制作简单的一种全生态酸菜的腌制方法。
为了实现上述目的,本发明采用的技术方案如下:一种全生态酸菜的腌制方法,包括如下步骤:
(1)青菜前处理:挑选新鲜的青菜,去掉黄叶、烂叶,取茎叶部分,洗净沥干备用;
(2)晾晒:将步骤(1)中的青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的60%~70%;
(3)密封容器的处理:将密封容器洗干净,晾干备用;
(4)淘米水处理:将淘米水烧开,冷却至18℃~20℃;
(5)腌制:在每100重量份的青菜茎叶中加入3~5重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵18天~22天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入1.8~2.2重量份的40度至50度的白酒。
优选地,所述步骤(2)中将青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的65%。
优选地,所述步骤(3)中将密封容器洗干净,晾干,再将密封容器放到阳光下晾晒2小时~3小时。
优选地,所述步骤(4)中将淘米水烧开,冷却至19℃。
优选地,所述步骤(5)中在每100重量份的青菜茎叶中加入4重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵20天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2重量份的45度的白酒。
优选地,所述步骤(5)中在每100重量份的青菜茎叶中加入4重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水、白酒、酸奶,再将密封容器密封好,使其自然发酵20天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2重量份的45度的白酒,所述酸奶的加入量是每100重量份的青菜茎叶中加入1.5重量份的酸奶。
本发明一种全生态酸菜的腌制方法,将青菜茎叶放到阳光下晾晒可以除去青菜茎叶中多余的水分,同时起到杀菌消毒的作用;加入煮沸过的淘米水对青菜茎叶进行腌制,可以减少淘米水中有害菌对青菜茎叶的影响,同时由于淘米水中含有大量的微量元素和淀粉,可延长腌制出的青菜茎叶的保质期,同时使腌制出的青菜茎叶酸度适宜、酸香味醇、富含微量元素;在淘米水和白酒的协同作用下,不仅可以延长腌制出的青菜茎叶的保质期,还能使腌制出的青菜茎叶不变软、不变色;再加入酸奶,可使腌制青菜茎叶环境中的乳酸菌的种类增多,从而使青菜茎叶发酵更完全、且不易变质,制作方法简单,保质期长。
具体实施方式
下面的实施例可以帮助本领域的技术人员更全面地理解本发明,但不可以以任何方式限制本发明。
实施例1
一种全生态酸菜的腌制方法,包括如下步骤:
(1)青菜前处理:挑选新鲜的青菜,去掉黄叶、烂叶,取茎叶部分,洗净沥干备用;
(2)晾晒:将步骤(1)中的青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的60%;
(3)密封容器的处理:将密封容器洗干净,晾干备用;
(4)淘米水处理:将淘米水烧开,冷却至18℃;
(5)腌制:在每100重量份的青菜茎叶中加入3重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵18天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入1.8重量份的40度的白酒。
实施例2
一种全生态酸菜的腌制方法,包括如下步骤:
(1)青菜前处理:挑选新鲜的青菜,去掉黄叶、烂叶,取茎叶部分,洗净沥干备用;
(2)晾晒:将步骤(1)中的青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的70%;
(3)密封容器的处理:将密封容器洗干净,晾干,再将密封容器放到阳光下晾晒3小时;
(4)淘米水处理:将淘米水烧开,冷却至20℃;
(5)腌制:在每100重量份的青菜茎叶中加入5重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵22天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2.2重量份的50度的白酒。
实施例3
一种全生态酸菜的腌制方法,包括如下步骤:
(1)青菜前处理:挑选新鲜的青菜,去掉黄叶、烂叶,取茎叶部分,洗净沥干备用;
(2)晾晒:将步骤(1)中的青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的65%;
(3)密封容器的处理:将密封容器洗干净,晾干,再将密封容器放到阳光下晾晒2小时;
(4)淘米水处理:将淘米水烧开,冷却至19℃;
(5)腌制:在每100重量份的青菜茎叶中加入4重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水、白酒、酸奶,再将密封容器密封好,使其自然发酵20天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2重量份的45度的白酒,所述酸奶的加入量是每100重量份的青菜茎叶中加入1.5重量份的酸奶。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (6)
1.一种全生态酸菜的腌制方法,其特征在于,包括如下步骤:
(1)青菜前处理:挑选新鲜的青菜,去掉黄叶、烂叶,取茎叶部分,洗净沥干备用;
(2)晾晒:将步骤(1)中的青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的60%~70%;
(3)密封容器的处理:将密封容器洗干净,晾干备用;
(4)淘米水处理:将淘米水烧开,冷却至18℃~20℃;
(5)腌制:在每100重量份的青菜茎叶中加入3~5重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵18天~22天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入1.8~2.2重量份的40度至50度的白酒。
2.根据权利要求1所述的一种全生态酸菜的腌制方法,其特征在于,所述步骤(2)中将青菜茎叶放到阳光下晾晒,使得青菜茎叶的重量减轻到原重量的65%。
3.根据权利要求1所述的一种全生态酸菜的腌制方法,其特征在于,所述步骤(3)中将密封容器洗干净,晾干,再将密封容器放到阳光下晾晒2小时~3小时。
4.根据权利要求1所述的一种全生态酸菜的腌制方法,其特征在于,所述步骤(4)中将淘米水烧开,冷却至19℃。
5.根据权利要求1所述的一种全生态酸菜的腌制方法,其特征在于,所述步骤(5)中在每100重量份的青菜茎叶中加入4重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水及白酒,再将密封容器密封好,使其自然发酵20天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2重量份的45度的白酒。
6.根据权利要求1所述的一种全生态酸菜的腌制方法,其特征在于,所述步骤(5)中在每100重量份的青菜茎叶中加入4重量份的食盐并进行揉搓,使青菜茎叶表面变得更松软,放入密封容器中,加入步骤(4)中的淘米水、白酒、酸奶,再将密封容器密封好,使其自然发酵20天,即得所述全生态酸菜,所述淘米水充分淹没青菜茎叶,所述白酒的加入量是每100重量份的青菜茎叶中加入2重量份的45度的白酒,所述酸奶的加入量是每100重量份的青菜茎叶中加入1.5重量份的酸奶。
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CN112690424A (zh) * | 2020-12-02 | 2021-04-23 | 广西联环生态科技有限公司 | 酸菜加工工艺 |
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