CN108185353A - 一种洋姜泡菜及其制备方法 - 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种洋姜泡菜及其制备方法,涉及泡菜技术领域,由以下重量份的原料组成:洋姜110‑120、老盐水122‑130、盐5‑10、白酒1‑5、红糖2‑7、干红辣椒13‑17、香料包1个。本发明的洋姜泡菜优点在于营养价值高,制作简单,绿色健康,易于吸收,能增强人体的免疫力。洋姜不仅仅能够治疗神经性的疼痛问题,还可以平复稳定血压,理气益肝,活化血脉的功效。
Description
技术领域
本发明涉及一种洋姜泡菜及其制备方法,涉及泡菜技术领域。
背景技术
泡菜是指为了利于长时间存放而经过发酵的蔬菜。一般来说,只要是纤维丰富的蔬菜或水果,都可以被制成泡菜。泡菜的作法简单,取材方便,口感清脆酸甜,蔬菜在经过腌渍及调味之后,有种特殊的风味,许多人会当作是一种常见的配菜食用,深受广大人们的喜爱。泡菜中含有丰富的活性乳酸菌,还含有丰富的维生素、钙、磷等无机物和矿物质以及人体所需的十余种氨基酸。因此,常吃泡菜不会有副作用。
洋姜中含有大量的果糖,研究表明,人在摄入少量果糖时会促进血液中的葡萄糖向肝糖原转化,果糖相当于葡萄糖激酶的作用,因此,适当的食用洋姜,具有降血糖的功效,适合糖尿病患者食用。洋姜中含有一种菊淀粉,热量低,具有可溶性、非胰岛素依赖、非龋齿等多种特性,被视为是未来膳食纤维和脂肪的主要替代品,具有极高的饮食保健功能,经常食用,促进身体健康。本发明的洋姜泡菜具有营养价值高,制作简单,易于吸收,能增强人体的免疫力。洋姜不仅仅能够治疗神经性的疼痛问题,还可以平复稳定血压,理气益肝,活化血脉的功效。
发明内容
为了弥补现有技术的不足,本发明洋姜泡菜营养价值高,易于人体吸收,具有理气益肝,活化血脉的功效。
为解决上述问题,本发明提供一种洋姜泡菜,其重量份成分组成:洋姜110-120、老盐水122-130、盐5-10、白酒1-5、红糖2-7、干红辣椒13-17、香料包1个。
所述的一种洋姜泡菜,其特征在于是由以下重量份的原料组成:洋姜115、老盐水126、盐7、白酒2、红糖4、干红辣椒15、香料包1个。
所述的一种洋姜泡菜,其制备方法具体步骤如下:
(1)将洋姜、干红辣椒洗净,洋姜、切块,晾干,放入出坯盐水中出坯1天,捞出滤除过多水分;
(2)将老盐水放入泡菜坛内,加入盐、白酒、红糖搅匀融化,放入洋姜和干红辣椒混合,再放入香料包,盖上坛盖,密封保存,泡制10天即可。
本发明的洋姜泡菜优点在于营养价值高,制作简单,绿色健康,易于吸收,能增强人体的免疫力。洋姜不仅仅能够治疗神经性的疼痛问题,还可以平复稳定血压,理气益肝,活化血脉的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1
一种洋姜泡菜,其特征在于是由以下重量份的原料组成:洋姜110-120、老盐水122-130、盐5-10、白酒1-5、红糖2-7、干红辣椒13-17、香料包1个。
实施例2
一种洋姜泡菜,其特征在于是由以下重量份的原料组成:洋姜115、老盐水126、盐7、白酒2、红糖4、干红辣椒15、香料包1个。
所述的一种洋姜泡菜,其制备方法具体步骤如下:
(1)将洋姜、干红辣椒洗净,洋姜、切块,晾干,放入出坯盐水中出坯1天,捞出滤除过多水分;
(2)将老盐水放入泡菜坛内,加入盐、白酒、红糖搅匀融化,放入洋姜和干红辣椒混合,再放入香料包,盖上坛盖,密封保存,泡制10天即可。
本发明的洋姜泡菜优点在于营养价值高,制作简单,绿色健康,易于吸收,能增强人体的免疫力。洋姜不仅仅能够治疗神经性的疼痛问题,还可以平复稳定血压,理气益肝,活化血脉的功效。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种洋姜泡菜,其特征在于是由以下重量份的原料组成:
洋姜110-120、老盐水122-130、盐5-10、白酒1-5、红糖2-7、干红辣椒13-17、香料包1个。
2.根据权利要求1所述一种洋姜泡菜,其制备方法具体步骤如下:
(1)将洋姜、干红辣椒洗净,洋姜、切块,晾干,放入出坯盐水中出坯1天,捞出滤除过多水分;
(2)将老盐水放入泡菜坛内,加入盐、白酒、红糖搅匀融化,放入洋姜和干红辣椒混合,再放入香料包,盖上坛盖,密封保存,泡制10天即可。
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CN105661421A (zh) * | 2016-02-22 | 2016-06-15 | 杨在侠 | 一种用于治疗糖尿病的洋姜泡菜及其制备方法 |
CN106107738A (zh) * | 2016-08-11 | 2016-11-16 | 黄平县十万营原生态农业发展有限公司 | 一种洋姜的腌制方法 |
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