CN107853628A - 一种薄荷风味茄子菜干 - Google Patents
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Abstract
本发明公开了一种薄荷风味茄子菜干,是用以下重量配比的原料制作而成:茄子80‑120份、精盐4‑6份、冰糖2‑5份、大料1‑3份、白酒1‑3份、香菜2‑5份、青梅2‑5份、姜2‑5份、八角茴香2‑5份、小茴香1‑3份、薄荷3‑4份、泡椒2‑5份、丁香1‑3份、栀子花1‑3份、沙苑子1‑3份、杜仲叶1‑3份、桔梗1‑3份、绞股蓝皂苷1‑3份。经过清洗、晾晒、切丝、煎煮、脱水、除菌等工艺制成。本发明采用将茄子丝放入锅中煮汤时,茄子丝中留有栀子花、丁香、薄荷的清新、淡雅的味道,增加茄子的香气,使茄子更加入味,口感更好,味道更鲜。
Description
技术领域
本发明属于食品技术领域,更具体地说,尤其涉及一种薄荷风味茄子菜干。
背景技术
中医学认为,茄子属于寒凉性质的食物。所以夏天食用,有助于清热解暑,对于容易长痱子、生疮疖的人,尤为适宜。消化不良,容易腹泻的人,则不宜多食,正如李时珍在《本草纲目》中所说:“茄性寒利,多食必腹痛下利。”《滇南本草》记载,茄子能散血、消肿、宽肠。所以,大便于结、痔疮出血以及患湿热黄疸的人,多吃些茄子,也有帮助,可以选用紫茄同大米煮粥吃。《本草纲目》介绍,将带蒂的茄子焙干,研成细末,用酒调服治疗肠风下血;《滇南本草》主张用米汤调服,更为妥当,因为肠风下血和痔疮出血,都不宜用酒。把带蒂茄子焙干,研成细末,更常作外用。此外,茄子皮里面含有B族维生素,B族维生素可帮助维生素C的代谢。有研究发现茄子皮抗癌活性最强,其效力甚至超过了抗癌药物干扰素。
中医认为茄子性味苦寒,有散血瘀、消肿止疼、治疗寒热、祛风通络和止血等功效。古代曾将茄子列入皇帝的膳单。茄子的营养价值丰富,其主要成分有葫芦巴碱、水苏碱、胆碱、蛋白质、钙、磷、铁及VA、VB、VC,尤其是糖分含量较番茄高一倍,而茄子纤维还含一定量的皂草甙,并且在紫茄子含有较丰富的Vpp。
茄子皮同样富含多种维生素,能够保护血管,常食茄子,可使血液中的胆固醇含量不致增高,因而不易患黄疸病、肝脏肿大、动脉硬化等疾病。
目前,市场上的茄子产品多以生品为主,少有菜干制品,不方便保存和携带,无法满足市场需求。
发明内容
本发明的目的在于提供一种薄荷风味茄子菜干。
本发明的目的可以通过以下技术方案实现:
一种薄荷风味茄子菜干,按照重量份配方如下:茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份、薄荷3-4份、泡椒2-5份、丁香1-3份、栀子花1-3份、沙苑子1-3份、杜仲叶1-3份、桔梗1-3份、绞股蓝皂苷1-3份。
所述的一种薄荷风味茄子菜干,按照重量份配方如下:茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
所述的一种薄荷风味茄子菜干,制备方法包括以下步骤:
S1、按重量配比,选取优质的茄子,用清水清洗后置于阳光下自然晾晒1-2小时,切丝备用;
S2、按重量配比,选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香,加水放入锅中加热至水温在80-100℃时,将切成丝的茄子放入锅中煮30-60秒;
S3、将然后将煮完的茄子丝捞出,沥干水分,按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的茄子丝,然后放入烘干脱水机中,进行烘干脱水;
S4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后,包装成袋,制得成品。
所述步骤3中,烘干温度为50-70℃,烘干时间为20-60分钟。
本发明的有益效果:本发明采用将茄子丝放入锅中煮汤时,茄子丝中留有檀香、丁香、栀子花、桔梗的清新、淡雅的味道,增加茄子的香气,使茄子更加入味,口感更好,味道更鲜。
原料来源广泛,加工艺线路短,产品易加工制造。自然晾晒后的茄子,其颜色鲜艳,增加食欲。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
一种薄荷风味茄子菜干,按照重量份配方如下:茄子80份、精盐4份、冰糖2份、大料1份、白酒1份、香菜2份、青梅2份、姜2份、八角茴香2份、小茴香1份、薄荷3份、泡椒2份、丁香1份、栀子花1份、沙苑子1份、杜仲叶1份、桔梗1份、绞股蓝皂苷1份。
制备方法包括以下步骤:
S1、按重量配比,选取优质的茄子,用清水清洗后置于阳光下自然晾晒2小时,切丝备用;
S2、按重量配比,选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香,加水放入锅中加热至水温在80℃时,将切成丝的茄子放入锅中煮60秒;
S3、将然后将煮完的茄子丝捞出,沥干水分,按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的茄子丝,然后放入烘干脱水机中,进行烘干脱水,烘干温度为50℃,烘干时间为60分钟;
S4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后,包装成袋,制得成品。
实施例2
一种薄荷风味茄子菜干,按照重量份配方如下:茄子120份、精盐6份、冰糖5份、大料3份、白酒3份、香菜5份、青梅5份、姜5份、八角茴香5份、小茴香3份、薄荷4份、泡椒5份、丁香3份、栀子花3份、沙苑子3份、杜仲叶3份、桔梗3份、绞股蓝皂苷3份。
制备方法包括以下步骤:
S1、按重量配比,选取优质的茄子,用清水清洗后置于阳光下自然晾晒1小时,切丝备用;
S2、按重量配比,选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香,加水放入锅中加热至水温在80℃时,将切成丝的茄子放入锅中煮60秒;
S3、将然后将煮完的茄子丝捞出,沥干水分,按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的茄子丝,然后放入烘干脱水机中,进行烘干脱水,烘干温度为70℃,烘干时间为20分钟;
S4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后,包装成袋,制得成品。
实施例3
一种薄荷风味茄子菜干,按照重量份配方如下:茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
制备方法包括以下步骤:
S1、按重量配比,选取优质的茄子,用清水清洗后置于阳光下自然晾晒1小时,切丝备用;
S2、按重量配比,选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香,加水放入锅中加热至水温在90℃时,将切成丝的茄子放入锅中煮30秒;
S3、将然后将煮完的茄子丝捞出,沥干水分,按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的茄子丝,然后放入烘干脱水机中,进行烘干脱水,烘干温度为60℃,烘干时间为40分钟;
S4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后,包装成袋,制得成品。
以上内容仅仅是对本发明所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离发明的构思或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (4)
1.一种薄荷风味茄子菜干,其特征在于,按照重量份配方如下:茄子80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份、薄荷3-4份、泡椒2-5份、丁香1-3份、栀子花1-3份、沙苑子1-3份、杜仲叶1-3份、桔梗1-3份、绞股蓝皂苷1-3份。
2.根据权利要求1所述的一种薄荷风味茄子菜干,其特征在于,按照重量份配方如下:茄子100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
3.根据权利要求1或2所述的一种薄荷风味茄子菜干,其特征在于,制备方法包括以下步骤:
S1、按重量配比,选取优质的茄子,用清水清洗后置于阳光下自然晾晒1-2小时,切丝备用;
S2、按重量配比,选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香,加水放入锅中加热至水温在80-100℃时,将切成丝的茄子放入锅中煮30-60秒;
S3、将然后将煮完的茄子丝捞出,沥干水分,按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的茄子丝,然后放入烘干脱水机中,进行烘干脱水;
S4、将烘干脱水后的茄子丝利用紫外线除菌装置除菌后,包装成袋,制得成品。
4.根据权利要求3所述的一种茄子菜干的制作方法,其特征在于,所述步骤3中,烘干温度为50-70℃,烘干时间为20-60分钟。
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