CN108450844A - 一种咸菜腌渍液 - Google Patents
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Abstract
本发明属于腌渍食品加工技术领域,涉及一种咸菜腌渍液,其制备工艺包括花瓣液制备、腌渍液配制和成品制备三个步骤,成品咸菜腌渍液的花香浓郁,味道鲜美,营养丰富;其加工方法简单,制备工艺路线成熟,加工过程易控,设备易得,产品营养丰富,食用方便,生产环境友好。
Description
技术领域:
本发明属于腌渍食品加工技术领域,涉及一种用栀子花瓣和桂花为主要原料制备成的腌渍液。
背景技术:
咸菜有较强的咸味,可长期保存,在我国的早餐桌上跟稀饭油条的最佳食用搭档,各地的咸菜各有特点,像北京的水疙瘩,天津的津冬菜,保定的春不老,四川咸菜种类更多,行销全国,远至海外,还有延边的腌蕨菜,朝鲜的辣菜等等,种类极多,这也是我国一种传统食品文化的魅力;目前,常规食用的咸菜中历史最久远的当属芥菜头了,在物质条件极度艰苦的年代,咸菜是老百姓餐桌上的主要菜肴,咸菜的种类和腌渍的方法也是非常丰富的,如中国专利号为201210531864.7公开了一种黄瓜咸菜及其腌制方法;中国专利号为201110319116.8公开了一种藁本咸菜的加工方法,以及中国专利号为201210582204.1公开了一种根茎蔬菜黑咸菜及制备方法等等;但这些工艺方法仅以普通的蔬菜为原料,没有加入鲜花中的味道和保健营养成份,其工艺陈旧,产品口感单一;栀子花中富含蛋白质、脂肪、淀粉、多种氨基酸及维生素,还含有挥发油、有机酸、红色素、黄色素、蜡质胡萝卜素等几十种对人体有益的成分,具有排毒养颜、理气和血、开窍化瘀、疏肝醒脾等功效,是药食同源的现代新兴保健食品,所以近几年来玫瑰制品发展迅速;开发一种利用玫瑰并添加桂花等原料制备成腌渍液,再对芥菜头进行腌渍加工,并添加多种调味品做成玫瑰风味的即食咸菜,既食用方便,又营养丰富,还能起到养生保健功效;且目前市场上尚未见公开此种工艺及其产品。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种以栀子花和桂花等多种鲜花瓣为主体原料,并添加多种调味料制备成腌渍液渍的工艺方法,用其加工的咸菜含有栀子花香味,既可即时食用,亦适于长期存放,口感鲜美,属于美容养颜的保健食品。
为了实现上述目的,本发明涉及的玫瑰咸菜腌渍液的各组分重量配比为:栀子花液40~50份,桂花液10~20份,黄菊花液5~10份,紫苏叶液5~10份,枸杞液5~10份,鲜山楂液5~10份,鲜姜液8~10份,蔗糖15~20份,酱油15~25份,食盐20~30份。
本发明玫瑰咸菜腌渍液的制备工艺包括花瓣液制备、腌渍液配制和成品制备三个步骤:
(1)花瓣液制备:将鲜栀子花瓣、桂花瓣、黄菊花、紫苏叶、枸杞、鲜山楂和鲜姜分别清洗干净后,再分别按与水的重量比为1:2~3的比例打成浆液,再将各浆液静置3~5小时后分别取上清液过滤去除固体物质,得花瓣液;
(2)腌渍液配制:将步骤(1)的花瓣液放入陶瓷容器内分别按重量称取栀子花液40~50份,桂花液10~20份,黄菊花液5~10份,紫苏叶液5~10份,枸杞液5~10份,鲜山楂液5~10份,鲜姜液8~10份,蔗糖15~20份,酱油15~25份,食盐20~30份,搅拌均匀备用;
(3)成品制备:将步骤(2)制备的腌渍液其食盐含量重量百分比控制在10~15%,再用紫外线灭菌10~15分钟后,得成品玫瑰咸菜腌渍液,其花香浓郁,味道鲜美,营养丰富。
本发明与现有技术相比,其加工方法简单,制备工艺路线成熟,加工过程易控,设备易得,产品营养丰富,食用方便,生产环境友好。
具体实施方式:
下面通过实施例对本发明作进一步描述。
实施例1:
本发明涉及的玫瑰咸菜腌渍液的各组分重量配比为:栀子花液40~50份,桂花液10~20份,黄菊花液5~10份,紫苏叶液5~10份,枸杞液5~10份,鲜山楂液5~10份,鲜姜液8~10份,蔗糖15~20份,酱油15~25份,食盐20~30份。
本发明玫瑰咸菜腌渍液的制备工艺包括花瓣液制备、腌渍液配制和成品制备三个步骤:
(1)花瓣液制备:将鲜栀子花瓣、桂花瓣、黄菊花、紫苏叶、枸杞、鲜山楂和鲜姜分别清洗干净后,再分别按与水的重量比为1:2~3的比例打成浆液,再将各浆液静置3~5小时后分别取上清液过滤去除固体物质,得花瓣液;
(2)腌渍液配制:将步骤(1)的花瓣液放入陶瓷容器内分别按重量称取栀子花液40~50份,桂花液10~20份,黄菊花液5~10份,紫苏叶液5~10份,枸杞液5~10份,鲜山楂液5~10份,鲜姜液8~10份,蔗糖15~20份,酱油15~25份,食盐20~30份,搅拌均匀备用;
(3)成品制备:将步骤(2)制备的腌渍液其食盐含量重量百分比控制在10~15%,再用紫外线灭菌10~15分钟后,得成品玫瑰咸菜腌渍液,其花香浓郁,味道鲜美,营养丰富。
实施例2:
本实施例的制备方法和原料同实施例1,其各组分重量配比为:栀子花液,45份,桂花液10份,黄菊花液6份,紫苏叶液8份,枸杞液7份,鲜山楂液5份,鲜姜液8份,蔗糖18份,酱油15份,食盐20份,适合女性食用,含有栀子花香味,口感鲜美,美容养颜。。
实施例3:
本实施例的制备方法和原料同实施例1,各组分重量配比为:栀子花液50份,桂花液15份,黄菊花液10份,紫苏叶液10份,枸杞液5份,鲜山楂液6份,鲜姜液10份,蔗糖20份,酱油25份,食盐30份,适合男性食用,含有栀子花香味,口感鲜美。
Claims (1)
1.一种咸菜腌渍液,其特征在于包括花瓣液制备、腌渍液配制和成品制备三个步骤:
(1)花瓣液制备:将鲜栀子花瓣、桂花瓣、黄菊花、紫苏叶、枸杞、鲜山楂鲜姜分别清洗干净后,再分别按与水的重量比为1:2~3的比例打成浆液,再将各浆液静置3~5小时后分别取上清液过滤去除固体物质,得花瓣液;
(2)腌渍液配制:将步骤(1)的花瓣液放入陶瓷容器内分别按重量称取栀子花液40~50份,桂花液10~20份,黄菊花液5~10份,紫苏叶液5~10份,枸杞液5~10份,鲜山楂液5~10份,鲜姜液8~10份,蔗糖15~20份,酱油15~25份,食盐20~30份,搅拌均匀备用;
(3)成品制备:将步骤(2)制备的腌渍液其食盐含量重量百分比控制在10~15%,再用紫外线灭菌10~15分钟后,得成品咸菜腌渍液,其花香浓郁,味道鲜美,营养丰富。
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