CN107981280A - 一种腌制的韭菜根的制作方法 - 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
- A23L19/20—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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
本发明公开了一种腌制的韭菜根的制作方法，本发明将富硒茶叶加工获得的富硒调味剂作为红茶加工的原料，该加工工序既能保证茶叶中的有机硒能够释放出来，又能除去茶叶的味道,使得韭菜根中的硒的含量有质的提高，本发明工艺简单，制作方便，实用性强。
Description
技术领域
本发明涉及一种腌制的韭菜根的制作方法，尤其是韭菜根的加工方法。
背景技术
韭菜根为百合科植物韭的根，全年均可采，洗净，鲜用或晒干。韭菜根味辛，性温；入肝、胃、肾经。有温中开胃、行气活血、补肾助阳、散瘀的功效。韭菜根可治寒腹痛，食积腹胀，通便，胸痹疼痛，赤白带下，衄血，吐血，漆疮，疮癣，跌打损伤。
硒是人体必需的微量元素。硒参与合成人体内多种含硒酶和含硒蛋白。其中谷胱甘肽过氧化物酶，在生物体内催化氢过氧化物或脂质过氧化物转变为水或各种醇类，消除自由基对生物膜的攻击，保护生物膜免受氧化损伤；硒参与构成碘化甲状腺胺酸脱碘酶。
现有的腌制韭菜根都是采用自然发酵方式得到，更多的改进只是在对其口味或色彩上进行改进，针对我公司位于含有硒元素丰富的地区的先天优势，设计一款口味独特、又富含富硒的韭菜根产品为我公司发展的客观需要。
发明内容
本发明的目的是：提供一种腌制的韭菜根的制作方法，利用该方法生产获得的产品中硒含量高，而且提升了韭菜根的口感，并且风味独特。
本发明是这样实现的：一种腌制的韭菜根的制作方法，包括如下步骤：
（1）韭菜根初品的制备
1）将收获后的韭菜根进行分级、粗细归类；
2）进行除杂除尘，清水浸泡搓揉清洗；
3）将清洗干净的韭菜根放在干净的簸箕内晾干备用；
（2）富硒调味剂的制备
1）将新鲜的富硒茶叶洗净并干燥，然后将富硒茶叶磨面成粉状，在粉状的富硒茶叶中加入米酒调和，使其成为糊状并对其进行密封发酵，发酵时间为6-15天，采用加入米酒的方式，能够加快茶叶的稀释发酵，放出用于发酵的真菌，能实现茶叶快速发酵并释放有机硒；
2）将发酵后的富硒茶叶通过加水进行稀释，并加热至沸腾1-5分钟后，冷却过滤固体形成硒发酵液
（3）韭菜根半成品制备：
1）按质量份数计算，取富硒发酵液60-150份加入100份韭菜根初品中，常温下密封静置1-5天；
2）然后捞出韭菜根并确保其含水量在12%-18%，然后将食盐、辣椒、花椒、黄糖、米酒依次撒在韭菜根上并拌匀，并置入干燥情节的土坛中，待自然发酵4-6个月即得。
由于采用上述的技术方案，与现有技术相比，本发明将富硒茶叶加工获得的富硒调味剂作为红茶加工的原料，该加工工序既能保证茶叶中的有机硒能够释放出来，又能除去茶叶的味道,使得韭菜根中的硒的含量有质的提高，本发明工艺简单，制作方便，实用性强。
具体实施方式
本发明的实施例：一种腌制的韭菜根的制作方法，包括如下步骤：
（1）韭菜根初品的制备
1）将收获后的韭菜根进行分级、粗细归类；
2）进行除杂除尘，清水浸泡搓揉清洗；
3）将清洗干净的韭菜根放在干净的簸箕内晾干备用；
（2）富硒调味剂的制备
1）将新鲜的富硒茶叶洗净并干燥，然后将富硒茶叶磨面成粉状，在粉状的富硒茶叶中加入米酒调和，使其成为糊状并对其进行密封发酵，发酵时间为6-15天；
2）将发酵后的富硒茶叶通过加水进行稀释，并加热至沸腾1-5分钟后，冷却过滤固体形成硒发酵液
（3）韭菜根半成品制备：
1）按质量份数计算，取富硒发酵液60-150份加入100份韭菜根初品中，常温下密封静置1-5天；
2）然后捞出韭菜根并确保其含水量在12%-18%，然后将食盐、辣椒、花椒、黄糖、米酒依次撒在韭菜根上并拌匀，并置入干燥情节的土坛中，待自然发酵4-6个月即得。
其中食盐、辣椒、花椒、黄糖和米酒的比例关系现有技术中都有公布，可根据不同的口味释放不同的比例，本实施例就不一一累述。
最终所得的产品含量，根据黔南州质量技术监督检测所按照GB/T5009—1996、GB4789—1994、GB/T5756—1985标准我公司对其检测，排调韭菜酸含蛋白质0.08%-0.15、总糖（以还原糖计）31.6%以上、总酸（以乳酸计）3-4.6g/kg、氨基酸（以N计）0.5-1.1g/kg、碳水化合物、纤维素、胡萝卜素、维生素等营养成分，其中还含有硒（以Se计）0.32mg/kg以上、锌（以Zn计）20.34mg/kg、钙、铁等人体必须的微量元素。
Claims (1)
1.一种腌制的韭菜根的制作方法，其特征在于，包括如下步骤：
(1)韭菜根初品的制备
1)将收获后的韭菜根进行分级、粗细归类；
2)进行除杂除尘，清水浸泡搓揉清洗；
3)将清洗干净的韭菜根放在干净的簸箕内晾干备用；
(2)富硒调味剂的制备
1)将新鲜的富硒茶叶洗净并干燥，然后将富硒茶叶磨面成粉状，在粉状的富硒茶叶中加入米酒调和，使其成为糊状并对其进行密封发酵，发酵时间为6-15天；
2)将发酵后的富硒茶叶通过加水进行稀释，并加热至沸腾1-5分钟后，冷却过滤固体形成硒发酵液
(3)韭菜根半成品制备：
1)按质量份数计算，取富硒发酵液60-150份加入100份韭菜根初品中，常温下密封静置1-5天；
2)然后捞出韭菜根并确保其含水量在12％-18％，然后将食盐、辣椒、花椒、黄糖、米酒依次撒在韭菜根上并拌匀，并置入干燥情节的土坛中，待自然发酵4-6个月即得。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043416A (zh) * | 2018-06-14 | 2018-12-21 | 贵州省水稻研究所 | 一种速食腌制韭菜根的制作方法 |
| CN110771835A (zh) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | 一种糟辣椒的加工方法 |
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| CN103315255A (zh) * | 2013-05-20 | 2013-09-25 | 李翠红 | 一种茶酱野菜的制作方法 |
| CN105661419A (zh) * | 2016-02-02 | 2016-06-15 | 镇沅松子地绿色食品有限公司 | 一种韭菜根的腌制方法 |
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2017
- 2017-11-24 CN CN201711173164.4A patent/CN107981280A/zh active Pending
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| CN103315255A (zh) * | 2013-05-20 | 2013-09-25 | 李翠红 | 一种茶酱野菜的制作方法 |
| CN105661419A (zh) * | 2016-02-02 | 2016-06-15 | 镇沅松子地绿色食品有限公司 | 一种韭菜根的腌制方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043416A (zh) * | 2018-06-14 | 2018-12-21 | 贵州省水稻研究所 | 一种速食腌制韭菜根的制作方法 |
| CN110771835A (zh) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | 一种糟辣椒的加工方法 |
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