CN107836682A - 腌制豇豆及其制作方法 - Google Patents
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- 241000219977 Vigna Species 0.000 title claims abstract description 65
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 65
- 235000021110 pickles Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 231100000241 scar Toxicity 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
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
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种腌制豇豆及其制作方法。该腌制豇豆按重量比由以下组成部分:豇豆60‑80份、花椒5‑10份、朝天椒5‑10份、熟麻油8‑10份、姜片5‑6份、蒜头5‑6份、辣椒粉3‑4份、盐5‑6份。本发明的优点在于:腌制好的豇豆,必须从选材上入手,有蒂、完整无虫疤、无折断,经过多次试验得出干燥室的温度和干燥时间,豇豆的水分流失不影响其的脆度,口感好,而且保存时间长,不腐烂,早餐开胃菜必不可少。
Description
技术领域
本发明涉及到一种香菜制作,尤其涉及到腌制豇豆及其制作方法。
背景技术
在南方,制作各种各样的小菜,尤其采用豇豆制作开口菜,深受广大饭店、早点餐店等作为下饭菜的喜爱。腌制的豇豆如果盐放入量不够,长时间存放容易发酸、腐烂、变质,盐量过多,又影响消费者的口感,以及对过量摄盐影响身体健康。
发明内容
本发明目的在于提供一种不易腐烂、口感好、长时间保存的腌制豇豆及其制作方法。
本发明的目的通过以下技术方案来实现的:腌制豇豆按重量比由以下组成部分:豇豆60-80份、花椒5-10份、朝天椒5-10份、熟麻油8-10份、姜片5-6份、蒜头5-6份、辣椒粉3-4份、盐5-6份。
所述的腌制豇豆按重量比由以下组成部分::豇豆80份、花椒10份、朝天椒8份、熟麻油9.5份、姜片5.5份、蒜头5.5份、辣椒粉3.5份、盐5.5份。
所述腌制豇豆的制作方法步骤如下:
1、摘取的豇豆有蒂、完整无虫疤、无折断,以20-25根豇豆扎捆,朝天椒带蒂,无破皮;
2、将扎捆的豇豆放入100°开水中煮上1-2分钟,捞出沥干,然后放置在缸里,铺一层豇豆撒上一层花椒和盐以及朝天椒腌制20-24小时,每隔6小时翻抄一次;
3、将腌制的豇豆和朝天椒取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2-3cm厚,然后连同托盘放入干燥室里,干燥室的温度为120-130度,干燥时间为1-1.2小时后取出;豇豆去蒂切段;
4、将切段的豇豆、朝天椒再与熟麻油、姜片、蒜头、辣椒粉、盐混合均匀;然后装入瓶中压实,用熟麻油封口,压盖制作完成。
所述的腌制豇豆可以加入少量的鸡精和白糖。
所述腌制豇豆的制作方法将腌制的豇豆取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2.5cm厚,然后连同托盘放入干燥室里,干燥室的温度为128度,干燥时间为1.0小时为最佳。
本发明的优点在于:腌制好的豇豆,必须从选材上入手,有蒂、完整无虫疤、无折断,经过多次试验得出干燥室的温度和干燥时间,豇豆的水分流失不影响其的脆度,口感好,而且保存时间长,不腐烂,早餐开胃菜必不可少。
具体实施方式
本发明为一种腌制豇豆,腌制豇豆按重量比由以下组成部分:豇豆60-80份、花椒5-10份、朝天椒5-10份、熟麻油8-10份、姜片5-6份、蒜头5-6份、辣椒粉3-4份、盐5-6份。
本发明所述的腌制豇豆按重量比由以下组成部分:豇豆80份、花椒10份、朝天椒8份、熟麻油9.5份、姜片5.5份、蒜头5.5份、辣椒粉3.5份、盐5.5份。
本发明所述腌制豇豆的制作方法步骤如下:
1、摘取的豇豆有蒂、完整无虫疤、无折断,以20-25根豇豆扎捆,朝天椒带蒂,无破皮;
2、将扎捆的豇豆放入100°开水中煮上2分钟,捞出沥干,然后放置在缸里,铺一层豇豆撒上一层花椒和盐以及朝天椒腌制24小时,每隔6小时翻抄一次;
3、将腌制的豇豆和朝天椒取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2.6cm厚,然后连同托盘放入干燥室里,干燥室的温度为128度,干燥时间为1.0小时后取出;豇豆去蒂切段;
4、将切段的豇豆、朝天椒再与熟麻油、姜片、蒜头、辣椒粉、盐混合均匀;然后装入瓶中压实,用熟麻油封口,压盖制作完成。
本发明所述的腌制豇豆可以加入少量的鸡精和白糖。
本发明所述腌制豇豆的制作方法将腌制的豇豆取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2.5cm厚,然后连同托盘放入干燥室里,干燥室的温度为128度,干燥时间为1.0小时为最佳。
Claims (5)
1.腌制豇豆,其特征在于:按重量比由以下组成部分:豇豆60-80份、花椒5-10份、朝天椒5-10份、熟麻油8-10份、姜片5-6份、蒜头5-6份、辣椒粉3-4份、盐5-6份。
2.根据权利要求1所述的腌制豇豆,其特征在于:按重量比由以下组成部分::豇豆80份、花椒10份、朝天椒8份、熟麻油9.5份、姜片5.5份、蒜头5.5份、辣椒粉3.5份、盐5.5份。
3.根据权利要求1或2所述腌制豇豆的制作方法,其制作步骤如下特征:
摘取的豇豆有蒂、完整无虫疤、无折断,以20-25根豇豆扎捆,朝天椒带蒂,无破皮;
将扎捆的豇豆放入100°开水中煮上1-2分钟,捞出沥干,然后放置在缸里,铺一层豇豆撒上一层花椒和盐以及朝天椒腌制20-24小时,每隔6小时翻抄一次;
将腌制的豇豆和朝天椒取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2-3cm厚,然后连同托盘放入干燥室里,干燥室的温度为120-130度,干燥时间为1-1.2小时后取出;豇豆去蒂切段;
将切段的豇豆、朝天椒再与熟麻油、姜片、蒜头、辣椒粉、盐混合均匀;然后装入瓶中压实,用熟麻油封口,压盖制作完成。
4.根据权利要求1所述的腌制豇豆,其特征在于:可以加入少量的鸡精和白糖。
5.根据权利要求3所述腌制豇豆的制作方法,其特征在于:将腌制的豇豆取出放置在钢丝网制成的托盘上,去掉扎捆的豇豆摊开2.5cm厚,然后连同托盘放入干燥室里,干燥室的温度为128度,干燥时间为1.0小时为最佳。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102696985A (zh) * | 2011-03-27 | 2012-10-03 | 重庆市合川区合双科技有限公司 | 腌豇豆的制作方法 |
CN107319445A (zh) * | 2017-08-08 | 2017-11-07 | 柳州市螺蛳粉协会 | 一种风味酸豆角的制作方法 |
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CN102696985A (zh) * | 2011-03-27 | 2012-10-03 | 重庆市合川区合双科技有限公司 | 腌豇豆的制作方法 |
CN107319445A (zh) * | 2017-08-08 | 2017-11-07 | 柳州市螺蛳粉协会 | 一种风味酸豆角的制作方法 |
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