CN107950937A - 一种果香橄榄菜 - Google Patents
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
Abstract
本发明公开了一种果香橄榄菜。本发明的果香橄榄菜是以青橄榄100份，水果20‑40份、蔬菜10‑25份、甜菊叶10‑20份为原料制备。本发明相比传统的橄榄菜制备方法，提高了水果、蔬菜的比例，得到的橄榄菜有开胃、增进食欲的作用，而且减轻了油腻感，具有水果和蔬菜的清香；通过酶解和蒸制，可除去青橄榄的苦涩，缩短加工时间，提高生产效率。
Description
技术领域
本发明涉及农业加工领域，具体涉及一种果香橄榄菜。
背景技术
潮汕的饮食文化享誉全国，橄榄菜就是一种非常有名的潮汕小菜。橄榄菜，是取橄榄甘醇之味，盖菜丰腴之叶煎制而成的，它的制作工艺可追溯至宋明时代，橄榄菜经过加工制作后具有“清、鲜、爽、嫩、滑”等特点。现有的橄榄菜产品多为橄榄和芥菜制备。
发明内容
针对上述问题，本发明提供一种果香橄榄菜，以提供一种新口味的橄榄菜产品。
本发明采用以下技术方案来实现：一种果香橄榄菜，是以青橄榄100份，水果20-40份、蔬菜10-25份、甜菊叶10-20份为原料制备，其制备步骤如下：
（1）青橄榄蒸制：将青橄榄清洗后，浸泡于甜度5度的蜜糖水中，以超声处理0.5h，然后在110-120℃汽蒸40-60min；所述超声频率为：50-60kHz。
（2）果蔬处理：将水果清洗、去除杂质，取果肉，切碎成块；蔬菜去根茎、去杂质，切成2-5cm的小段；
（3）将步骤（1）处理后的青橄榄与步骤（2）处理的水果、蔬菜混合，加入甜菊叶和配料，调拌均匀后放入容器，加盖，置于阴凉处静置20~30天。
优选的，所述橄榄预先采用纤维素酶酶解处理再进行蒸制，所述酶解条件为：纤维素酶用量为橄榄质量的0.003-0.005%，酶解时间0.5-1h，酶解温度6.7-7.8，温度55-65℃。
优选的，所述蔬菜为娃娃菜、卷心菜、萝卜、青瓜、西洋菜、佛手柑中的一种或几种。
优选的，所述水果为苹果、芒果、水蜜桃、黄皮、潮州柑中的一种或几种。
所述配料为食盐、白砂糖、生抽、老抽和植物油；可根据生产工艺和口感需要调整配料的用量，本领域技术人员可以结合常规技术手段获得最佳的配料用量和添加方式。
本发明相比传统的橄榄菜制备方法，提高了水果、蔬菜的比例，得到的橄榄菜有开胃、增进食欲的作用，而且减轻了油腻感，具有水果和蔬菜的清香；通过酶解和蒸制，可除去青橄榄的苦涩，缩短加工时间，提高生产效率。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1一种果香橄榄菜，以青橄榄100份，水果（黄皮、潮州柑）20份、蔬菜（佛手柑）25份、甜菊叶20份为原料，采用以下步骤制备：
（1）青橄榄蒸制：将青橄榄清洗后，浸泡于甜度5度的蜜糖水中，以超声处理0.5h，然后在110-120℃汽蒸50min；所述超声频率为：55kHz。
（2）果蔬处理：将水果清洗、去除杂质，取果肉，切碎成块；蔬菜去根茎、去杂质，切成2-5cm的小段；
（3）将步骤（1）处理后的青橄榄与步骤（2）处理的水果、蔬菜混合，加入甜菊叶和配料，调拌均匀后放入容器，加盖，置于阴凉处静置28天。
实施例2一种果香橄榄菜，以青橄榄100份，水果（苹果、水蜜桃）30份、蔬菜（娃娃菜、卷心菜、萝卜、青瓜、西洋菜、佛手柑）20份、甜菊叶15份为原料，采用以下步骤制备：
（1）青橄榄蒸制：将青橄榄清洗后，浸泡于甜度5度的蜜糖水中，以60kHz的超声处理0.5h；采用纤维素酶酶解超声处理后的青橄榄，酶解条件为：纤维素酶用量为橄榄质量的0.005%，酶解时间0.5h，酶解温度6.7-7.8，温度55-65℃；酶解结束，将青橄榄在110-120℃汽蒸60min；
（2）果蔬处理：将水果清洗、去除杂质，取果肉，切碎成块；蔬菜去根茎、去杂质，切成2-5cm的小段；
（3）将步骤（1）处理后的青橄榄与步骤（2）处理的水果、蔬菜混合，加入甜菊叶和配料，调拌均匀后放入容器，加盖，置于阴凉处静置21天。
实施例3一种果香橄榄菜，以青橄榄100份，水果（潮州柑）40份、蔬菜（萝卜）10-25份、甜菊叶20份为原料，采用以下步骤制备：
（1）青橄榄蒸制：将青橄榄清洗后，浸泡于甜度5度的蜜糖水中，以60kHz的超声处理0.5h；采用纤维素酶酶解超声处理后的青橄榄，酶解条件为：纤维素酶用量为橄榄质量的0.003%，酶解时间1h，酶解温度6.7-7.8，温度55-65℃；酶解结束，将青橄榄在110-120℃汽蒸40min；
（2）果蔬处理：将水果清洗、去除杂质，取果肉，切碎成块；蔬菜去根茎、去杂质，切成2-5cm的小段；
（3）将步骤（1）处理后的青橄榄与步骤（2）处理的水果、蔬菜混合，加入甜菊叶和配料，调拌均匀后放入容器，加盖，置于阴凉处静置30天。
Claims (6)
1.一种果香橄榄菜，其特征是，以青橄榄100份，水果20-40份、蔬菜10-25份、甜菊叶10-20份为原料制备，其制备步骤如下：
（1）青橄榄蒸制：将青橄榄清洗后，浸泡于甜度5度的蜜糖水中，以超声处理0.5h，然后在110-120℃汽蒸40-60min；所述超声频率为：50-60kHz。
2.（2）果蔬处理：将水果清洗、去除杂质，取果肉，切碎成块；蔬菜去根茎、去杂质，切成2-5cm的小段；
（3）将步骤（1）处理后的青橄榄与步骤（2）处理的水果、蔬菜混合，加入甜菊叶和配料，调拌均匀后放入容器，加盖，置于阴凉处静置20~30天。
3.根据权利要求1所述的制作方法，其特征是，所述配料为食盐、白砂糖、生抽、老抽和植物油。
4.根据权利要求1所述的果香橄榄菜，其特征是，所述橄榄预先采用纤维素酶酶解处理再进行蒸制，所述酶解条件为：纤维素酶用量为橄榄质量的0.003-0.005%，酶解时间0.5-1h，酶解温度6.7-7.8，温度55-65℃。
5.根据权利要求1所述的果香橄榄菜，其特征是，所述蔬菜为娃娃菜、卷心菜、萝卜、青瓜、西洋菜、佛手柑中的一种或几种。
6.根据权利要求1所述的果香橄榄菜，其特征是，所述水果为苹果、芒果、水蜜桃、黄皮、潮州柑中的一种或几种。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783692A (zh) * | 2012-05-12 | 2012-11-21 | 林钧 | 橄榄汁的创新除涩技术、柑橙汁的创新除苦技术 |
| CN107373529A (zh) * | 2017-07-27 | 2017-11-24 | 林梁奇 | 一种橄榄菜的制作方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783692A (zh) * | 2012-05-12 | 2012-11-21 | 林钧 | 橄榄汁的创新除涩技术、柑橙汁的创新除苦技术 |
| CN107373529A (zh) * | 2017-07-27 | 2017-11-24 | 林梁奇 | 一种橄榄菜的制作方法 |
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