CN107712745A - 一种萝卜腌酸及其制备方法 - Google Patents
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 37
- 150000003839 salts Chemical class 0.000 title claims abstract description 34
- 239000002253 acid Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000220259 Raphanus Species 0.000 title claims description 33
- 235000021419 vinegar Nutrition 0.000 claims abstract description 28
- 239000000052 vinegar Substances 0.000 claims abstract description 28
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 14
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 14
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 14
- 239000001771 mentha piperita Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims 3
- 210000001124 body fluid Anatomy 0.000 abstract description 7
- 239000010839 body fluid Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000010791 quenching Methods 0.000 abstract description 5
- 235000012976 tarts Nutrition 0.000 abstract description 5
- 230000035922 thirst Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 3
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- 238000000034 method Methods 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 4
- 241000208293 Capsicum Species 0.000 description 13
- 241000234282 Allium Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 241000723353 Chrysanthemum Species 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 10
- 241000510672 Cuminum Species 0.000 description 8
- 210000004072 lung Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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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
- 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
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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
- 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
- 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
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- 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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Abstract
本发明提供一种萝卜腌酸,由以下重量份的原料制成:萝卜400‑500、醋400‑500、芝麻6‑8、白砂糖30‑40、罗汉果12‑15、菊花10‑12、孜然6‑8、冰糖5‑6、薄荷叶4‑6、生姜6‑8、辣椒8‑10。制备方法为将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1‑2天后即得成品。本发明的萝卜腌酸,原料易得、方法简单,制备过程中,除了传统的原料醋、白砂糖、生姜和辣椒外,还加入了芝麻、罗汉果、菊花、薄荷叶等添加剂,采用上述纯天然添加剂,能有效改进腌酸的口感,使腌酸的酸味不至于过分刺激,还起到生津解渴、疏风散热、健胃消食的作用。本发明风味独特,符合当下年轻人对于口味的追求,市场前景广阔。
Description
技术领域
本发明属于食品领域,具体涉及一种萝卜腌酸及其制备方法。
背景技术
“腌酸”也就是将原材料通过醋及其他原料经过腌制所得到的食品。
夏季由于出汗多而最易丢失津液,人们经常出现食欲不振、精神疲惫,甚至是引发肠道疾病。故需适当吃酸味食物,酸味能敛汗、祛湿,可预防流汗过多而耗气伤阴,又能生津解渴,健胃消食。两广由于地处亚热带,天气炎热,所以每到夏季大街小巷都有卖酸味的小吃,价廉、美味兼有保健的功效,是民间传统智慧的结晶。
腌酸利于开胃,而且采用醋等原料腌制,快速而且无需担心亚硝酸盐的危害。
发明内容
本发明的目的旨在提供一种萝卜腌酸及其制备方法,所得的萝卜腌酸生津解渴、健胃消食,符合当下年轻人的口味。
为达到上述目的,本发明的萝卜腌酸,由以下重量份的原料制成:萝卜400-500、醋400-500、芝麻6-8、白砂糖30-40、罗汉果12-15、菊花10-12、孜然6-8、冰糖5-6、薄荷叶4-6、生姜6-8、辣椒8-10。
进一步地,所述醋的制备方法为:将藠头放置坛子中,加入水和盐,然后将坛子密封,30天后开启,过滤即得醋。
进一步地,所述的萝卜腌酸的制备方法,包括以下步骤:
1)将萝卜洗净、切片,备用;
2)将生姜切丝,辣椒切段,然后将罗汉果、菊花、孜然、冰糖、薄荷叶、生姜和辣椒用纱布进行包裹,得香料包,备用;
3)将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1-2天后即得成品。
优选地,所述醋的制备方法中,藠头与水的重量比为1:2,藠头与盐的重量比为5:1。
以下对部分原料进行说明:
芝麻,芝麻中含有丰富的维生素E,能防止过氧化脂质对皮肤的危害,抵消或中和细胞内有害物质游离基的积聚,可使皮肤白皙润泽,并能防止各种皮肤炎症。芝麻还具有养血的功效,可以治疗皮肤干枯、粗糙、令皮肤细腻光滑、红润光泽。
白砂糖,有润肺生津、止咳、和中益肺的功效。
罗汉果,味甘性凉,归肺、大肠经,有润肺止咳、生津止渴的功效。
菊花,有疏散风热,平肝明目的功效。
薄荷叶,宣散风热,清头目,透疹。
本发明的实质性特点及显著进步是:
本发明的萝卜腌酸,原料易得、方法简单,制备过程中,除了传统的原料醋、白砂糖、生姜和辣椒外,还加入了芝麻、罗汉果、菊花、薄荷叶等添加剂,采用上述纯天然添加剂,能有效改进腌酸的口感,使腌酸的酸味不至于过分刺激,还起到生津解渴、疏风散热、健胃消食的作用。本发明风味独特,符合当下年轻人对于口味的追求,市场前景广阔。
具体实施方式
下面通过具体实施例进一步说明本发明的技术方案。
实施例1:
本发明的萝卜腌酸,由以下重量份的原料制成:萝卜400、醋400、芝麻6、白砂糖30、罗汉果12、菊花10、孜然6、冰糖6、薄荷叶6、生姜8、辣椒10。
醋的制备方法为:将藠头放置坛子中,加入水和盐,然后将坛子密封,30天后开启,过滤即得醋。其中藠头与水的重量比为1:2,藠头与盐的重量比为5:1。
萝卜腌酸的制备方法,包括以下步骤:
1)将萝卜洗净、切片,备用;
2)将生姜切丝,辣椒切段,然后将罗汉果、菊花、孜然、冰糖、薄荷叶、生姜和辣椒用纱布进行包裹,得香料包,备用;
3)将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1-2天后即得成品。
实施例2:
本发明的萝卜腌酸,由以下重量份的原料制成:萝卜450、醋400、芝麻7、白砂糖30、罗汉果14、菊花10、孜然7、冰糖5、薄荷叶5、生姜6、辣椒8。
醋的制备方法为:将藠头放置坛子中,加入水和盐,然后将坛子密封,30天后开启,过滤即得醋。其中藠头与水的重量比为1:2,藠头与盐的重量比为5:1。
萝卜腌酸的制备方法,包括以下步骤:
1)将萝卜洗净、切片,备用;
2)将生姜切丝,辣椒切段,然后将罗汉果、菊花、孜然、冰糖、薄荷叶、生姜和辣椒用纱布进行包裹,得香料包,备用;
3)将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1-2天后即得成品。
实施例3:
本发明的萝卜腌酸,由以下重量份的原料制成:萝卜500、醋500、芝麻8、白砂糖40、罗汉果15、菊花12、孜然8、冰糖5、薄荷叶4、生姜6、辣椒8。
醋的制备方法为:将藠头放置坛子中,加入水和盐,然后将坛子密封,30天后开启,过滤即得醋。其中藠头与水的重量比为1:2,藠头与盐的重量比为5:1。
萝卜腌酸的制备方法,包括以下步骤:
1)将萝卜洗净、切片,备用;
2)将生姜切丝,辣椒切段,然后将罗汉果、菊花、孜然、冰糖、薄荷叶、生姜和辣椒用纱布进行包裹,得香料包,备用;
3)将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1-2天后即得成品。
Claims (4)
1.一种萝卜腌酸,其特征在于,由以下重量份的原料制成:萝卜400-500、醋400-500、芝麻6-8、白砂糖30-40、罗汉果12-15、菊花10-12、孜然6-8、冰糖5-6、薄荷叶4-6、生姜6-8、辣椒8-10。
2.根据权利要求1所述的萝卜腌酸,其特征在于,所述醋的制备方法为:将藠头放置坛子中,加入水和盐,然后将坛子密封,30天后开启,过滤即得醋。
3.根据权利要求1所述的萝卜腌酸的制备方法,其特征在于,包括以下步骤:
1)将萝卜洗净、切片,备用;
2)将生姜切丝,辣椒切段,然后将罗汉果、菊花、孜然、冰糖、薄荷叶、生姜和辣椒用纱布进行包裹,得香料包,备用;
3)将切片后的萝卜放置容器中,加入醋和香料包,再加入芝麻和白砂糖,浸泡1-2天后即得成品。
4.根据权利要求2所述的萝卜腌酸,其特征在于:所述醋的制备方法中,藠头与水的重量比为1:2,藠头与盐的重量比为5:1。
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CN110800957A (zh) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | 一种酸萝卜的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1124771A (zh) * | 1994-12-17 | 1996-06-19 | 李振钦 | 用蔬菜制作食用醋的方法及其制品 |
CN102077958A (zh) * | 2009-11-27 | 2011-06-01 | 宋晓东 | 萝卜腌制方法 |
CN102488168A (zh) * | 2011-12-09 | 2012-06-13 | 席跃久 | 酸菜水积酸萝卜 |
CN106306766A (zh) * | 2015-06-30 | 2017-01-11 | 重庆鸿谦农业开发有限责任公司 | 保健型红萝卜泡菜 |
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- 2017-10-12 CN CN201710947953.2A patent/CN107712745A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1124771A (zh) * | 1994-12-17 | 1996-06-19 | 李振钦 | 用蔬菜制作食用醋的方法及其制品 |
CN102077958A (zh) * | 2009-11-27 | 2011-06-01 | 宋晓东 | 萝卜腌制方法 |
CN102488168A (zh) * | 2011-12-09 | 2012-06-13 | 席跃久 | 酸菜水积酸萝卜 |
CN106306766A (zh) * | 2015-06-30 | 2017-01-11 | 重庆鸿谦农业开发有限责任公司 | 保健型红萝卜泡菜 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110800957A (zh) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | 一种酸萝卜的制备方法 |
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