CN108433060A - 一种莴笋泡菜及其制备方法 - Google Patents
一种莴笋泡菜及其制备方法 Download PDFInfo
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- CN108433060A CN108433060A CN201810197471.4A CN201810197471A CN108433060A CN 108433060 A CN108433060 A CN 108433060A CN 201810197471 A CN201810197471 A CN 201810197471A CN 108433060 A CN108433060 A CN 108433060A
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- 244000046738 asparagus lettuce Species 0.000 title claims abstract description 29
- 235000006705 asparagus lettuce Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 239000012267 brine Substances 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 210000002249 digestive system Anatomy 0.000 abstract description 5
- 230000003908 liver function Effects 0.000 abstract description 5
- 201000005569 Gout Diseases 0.000 abstract description 4
- 208000007443 Neurasthenia Diseases 0.000 abstract description 4
- 208000025747 Rheumatic disease Diseases 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 206010003549 asthenia Diseases 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 230000028327 secretion Effects 0.000 abstract description 4
- 230000001225 therapeutic effect Effects 0.000 abstract description 4
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000002837 heart atrium Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种莴笋泡菜及其制备方法，涉及泡菜技术领域，由以下重量份的原料组成：莴笋245‑258、咸卤水125‑134、蒜薹11‑17、食盐3‑5、黄酒6‑8、大料1‑4、花椒2‑5、红糖5‑8。本发明的莴笋泡菜优点在于营养丰富，清脆爽口，绿色健康，营养易吸收，能改善消化系统和肝脏功能。刺激消化液的分泌，促进食欲，有助于抵御风湿性疾病和痛风。对心脏病、肾脏病、神经衰弱、高血压病等都有一定治疗作用。
Description
技术领域
本发明涉及一种莴笋泡菜及其制备方法，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。
莴笋含钾量较高，有利于促进排尿，减少对心房的压力，对高血压和心脏病患者极为有益。含有少量的碘元素，它对人的基础代谢，心智和体格发育甚至情绪调划都有重大影响。因此莴笋具有镇静作用，经常食用有助于消除紧张，帮助睡眠。不同于一般蔬菜的是它含有非常丰富的氟元素，可参与牙和骨的生长。经常吃莴笋，有利于血管张力，改善心肌收缩力，加强利尿等。本发明的莴笋泡菜具有营养丰富，清脆爽口，绿色健康，营养易吸收，能改善消化系统和肝脏功能。刺激消化液的分泌，促进食欲，有助于抵御风湿性疾病和痛风。对心脏病、肾脏病、神经衰弱、高血压病等都有一定治疗作用。
发明内容
为了弥补现有技术的不足，本发明莴笋泡菜营养丰富，清脆爽口，绿色健康，营养易吸收，能改善消化系统和肝脏功能。
为解决上述问题，本发明提供一种莴笋泡菜，其重量份成分组成：莴笋245-258、咸卤水125-134、蒜薹11-17、食盐3-5、黄酒6-8、大料1-4、花椒2-5、红糖5-8。
所述的一种莴笋泡菜，其特征在于是由以下重量份的原料组成：莴笋251、咸卤水129、蒜薹15、食盐4、黄酒7、大料2、花椒3、红糖6。
所述的一种莴笋泡菜，其制备方法具体步骤如下：
（1）将莴笋去皮洗净，切片，晾晒5小时；蒜薹洗净，切段，晾干；
（2）将上述原料放入泡菜坛内，加入剩余所有配料，使卤水浸没所有原料，盖上坛盖，坛沿加水密封，泡制3天即可。
本发明的莴笋泡菜优点在于营养丰富，清脆爽口，绿色健康，营养易吸收，能改善消化系统和肝脏功能。刺激消化液的分泌，促进食欲，有助于抵御风湿性疾病和痛风。对心脏病、肾脏病、神经衰弱、高血压病等都有一定治疗作用。
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
一种莴笋泡菜，其特征在于是由以下重量份的原料组成：莴笋245-258、咸卤水125-134、蒜薹11-17、食盐3-5、黄酒6-8、大料1-4、花椒2-5、红糖5-8。
实施例2
一种莴笋泡菜，其特征在于是由以下重量份的原料组成：莴笋251、咸卤水129、蒜薹15、食盐4、黄酒7、大料2、花椒3、红糖6。
所述的一种莴笋泡菜，其制备方法具体步骤如下：
（1）将莴笋去皮洗净，切片，晾晒5小时；蒜薹洗净，切段，晾干；
（2）将上述原料放入泡菜坛内，加入剩余所有配料，使卤水浸没所有原料，盖上坛盖，坛沿加水密封，泡制3天即可。
本发明的莴笋泡菜优点在于营养丰富，清脆爽口，绿色健康，营养易吸收，能改善消化系统和肝脏功能。刺激消化液的分泌，促进食欲，有助于抵御风湿性疾病和痛风。对心脏病、肾脏病、神经衰弱、高血压病等都有一定治疗作用。
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)
1.一种莴笋泡菜，其特征在于是由以下重量份的原料组成：
莴笋245-258、咸卤水125-134、蒜薹11-17、食盐3-5、黄酒6-8、大料1-4、花椒2-5、红糖5-8。
2.根据权利要求1所述一种莴笋泡菜，其制备方法具体步骤如下：
（1）将莴笋去皮洗净，切片，晾晒5小时；蒜薹洗净，切段，晾干；
（2）将上述原料放入泡菜坛内，加入剩余所有配料，使卤水浸没所有原料，盖上坛盖，坛沿加水密封，泡制3天即可。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429186A (zh) * | 2010-09-29 | 2012-05-02 | 南通玺运贸易有限公司 | 一种清脆营养泡菜的制备方法 |
| CN102697008A (zh) * | 2012-01-13 | 2012-10-03 | 刘华荣 | 一种莴笋泡菜及其制作方法 |
| CN103330173A (zh) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | 水芹菜泡菜制作方法 |
| CN103976320A (zh) * | 2014-06-03 | 2014-08-13 | 蔡萍 | 一种改进的泡菜及其制备新方法 |
-
2018
- 2018-03-11 CN CN201810197471.4A patent/CN108433060A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429186A (zh) * | 2010-09-29 | 2012-05-02 | 南通玺运贸易有限公司 | 一种清脆营养泡菜的制备方法 |
| CN102697008A (zh) * | 2012-01-13 | 2012-10-03 | 刘华荣 | 一种莴笋泡菜及其制作方法 |
| CN103330173A (zh) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | 水芹菜泡菜制作方法 |
| CN103976320A (zh) * | 2014-06-03 | 2014-08-13 | 蔡萍 | 一种改进的泡菜及其制备新方法 |
Non-Patent Citations (1)
| Title |
|---|
| 尤志远，等: "《家常腌菜、酱菜、泡菜制作》", 30 June 2000 * |
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Application publication date: 20180824 |