CN108606286A - 什锦腌菜及其制作方法 - Google Patents
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims 2
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 description 3
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- 235000013339 cereals Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
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Abstract
本发明公开了一种什锦腌菜及其制作方法。该什锦腌菜按重量比由以下组成部分：莴笋20‑22份、白萝卜20‑22份、红大椒10‑12份、胡萝卜10‑12份、豌豆6‑8份、熟菜籽油8‑10份、辣油3‑4份、蒜泥4‑6份、白糖2‑3份、白酒0.5‑1份、盐4‑6份。本发明的优点在于：采用甩干和干燥的方式来实现莴笋丁、白萝卜丁、胡萝卜丁的脆度，加盐和白酒(高度白酒)搓揉，解决莴笋条易腐烂的问题；经过多次试验得出干燥室的温度和干燥时间，莴笋条的水分流失不影响其的脆度，而且保存时间长。
Description
技术领域
本发明涉及到一种小菜的制作方法，尤其涉及到什锦腌菜及其制作方法。
背景技术
在冬季，制作各种各样的小菜，尤其采用莴笋、白萝卜、胡萝卜制作开口菜，深受广大饭店、早点餐店等作为下饭菜的喜爱。腌制的莴笋、白萝卜、胡萝卜如果盐放入量不够，长时间存放容易发酸、腐烂、变质，盐量过多，又影响消费者的口感，以及对过量摄盐影响身体健康。
发明内容
发明的目的在于提供一种不易腐烂、口感好、保存时间长的什锦腌菜及其制作方法。
本发明的目的是通过以下技术方案来实现的：该什锦腌菜按重量比由以下组成部分：莴笋20-22份、白萝卜20-22份、红大椒10-12份、胡萝卜10-12份、豌豆6-8份、熟菜籽油8-10份、辣油3-4份、蒜泥4-6份、白糖2-3份、白酒0.5-1份、盐4-6份。
所述的什锦腌菜按重量比由以下组成部分：莴笋22份、白萝卜22份、红大椒12份、胡萝卜10份、豌豆8份、熟菜籽油8份、辣油3份、蒜泥6份、白糖2份、白酒0.8份、盐4份。
所述什锦腌菜的制作方法步骤如下：
1、莴笋、白萝卜、胡萝卜洗净沥水、切丁，大小为：厚度为0.4-0.6cm，宽度0.4-0.6cm，长度0.4-0.6cm；
2、将莴笋丁、白萝卜丁、胡萝卜丁放入100°开水中煮上2-3分钟，捞出沥水，然后放入甩干机脱水，以720转/分速度甩干3-4分钟即可；
3、将莴笋丁、白萝卜丁、胡萝卜放置在钢丝网制成的托盘上，摊开厚度为0.5-0.8cm，然后连同托盘放入干燥室里，干燥室的温度为100-120度，干燥时间为0.3-0.8小时后取出；加入盐搓揉腌制密封保存2-3小时，取出搓揉，搓揉挤出水后送入干燥室进行二次干燥，以相同的温度和时间干燥，然后冷却待用；
4、干燥后的莴笋丁、白萝卜丁、胡萝卜加入白酒进行手工搓揉，以顺时针(或逆时针)方向搓揉，以挤出水停止搓揉，进行干燥；干燥室的温度为100-120度，干燥时间为0.5-0.6小时后取出冷却待用；
5、豌豆煮熟，放入干燥室干燥，干燥室的温度为100-120度，干燥时间为1.0-1.2小时后取出冷却待用；
6、红大椒切片，加盐入锅炒熟炒干，冷却待用；
7、最后将莴笋丁、白萝卜丁、红大椒片、胡萝卜丁、豌豆、熟菜籽油、辣油、蒜泥、白糖、盐混合搅拌均匀再搓揉，然后装入瓶中压实，用熟菜籽油封口，压盖制作完成。
所述什锦腌菜的制作方法中的白酒必须为纯粮食酿造的白酒，酒精度为65°以上。
所述什锦腌菜的制作方法中的莴笋、白萝卜、胡萝卜摊开厚度为0.6cm，然后连同托盘放入干燥室里，干燥室的温度为115度，干燥时间为0.8小时时取出莴笋丁、白萝卜丁、胡萝卜丁脆度最好。
本发明的优点在于：采用甩干和干燥的方式来实现提升莴笋丁、白萝卜丁、胡萝卜丁的脆度，加盐和白酒(高度白酒)搓揉，解决莴笋条易腐烂的问题；经过多次试验得出干燥室的温度和干燥时间，莴笋条的水分流失不影响其的脆度，而且保存时间长。
具体实施方式
下面结合具体实施方式对本发明进行详细说明。
本发明是一种什锦腌菜，该什锦腌菜按重量比由以下组成部分：莴笋20-22份、白萝卜20-22份、红大椒10-12份、胡萝卜10-12份、豌豆6-8份、熟菜籽油8-10份、辣油3-4份、蒜泥4-6份、白糖2-3份、白酒0.5-1份、盐4-6份。
所述的什锦腌菜按重量比由以下组成部分：莴笋22份、白萝卜22份、红大椒12份、胡萝卜10份、豌豆8份、熟菜籽油8份、辣油3份、蒜泥6份、白糖2份、白酒0.8份、盐4份。
所述什锦腌菜的制作方法步骤如下：
1、莴笋、白萝卜、胡萝卜洗净沥水、切丁，大小为：厚度为0.4cm，宽度0.4cm，长度0.4cm；
2、将莴笋丁、白萝卜丁、胡萝卜丁放入100°水中煮上3分钟，捞出沥水，然后放入甩干机脱水，以720转/分速度甩干4分钟即可；
3、将莴笋丁、白萝卜丁、胡萝卜放置在钢丝网制成的托盘上，摊开厚度为0.6cm，然后连同托盘放入干燥室里，干燥室的温度为115度，干燥时间为0.8小时后取出；加入盐搓揉腌制密封保存3小时，取出搓揉，搓揉挤出水后送入干燥室进行二次干燥，以相同的温度和时间干燥，然后冷却待用；
4、干燥后的莴笋丁、白萝卜丁、胡萝卜加入白酒进行手工搓揉，以顺时针(或逆时针)方向搓揉，以挤出水停止搓揉，进行干燥；干燥室的温度为115度，干燥时间为0.6小时后取出冷却待用；
5、豌豆煮熟，放入干燥室干燥，干燥室的温度为118度，干燥时间为1.2小时后取出冷却待用；
6、红大椒切片，加盐入锅炒熟炒干，冷却待用；
7、最后将莴笋丁、白萝卜丁、红大椒片、胡萝卜丁、豌豆、熟菜籽油、辣油、蒜泥、白糖、盐混合搅拌均匀再搓揉，然后装入瓶中压实，用熟菜籽油封口，压盖制作完成。
所述什锦腌菜的制作方法中的白酒必须为纯粮食酿造的白酒，酒精度为65°以上。
所述什锦腌菜的制作方法中的莴笋、白萝卜、胡萝卜摊开厚度为0.6cm，然后连同托盘放入干燥室里，干燥室的温度为115度，干燥时间为0.8小时取出的莴笋丁、白萝卜丁、胡萝卜丁脆度最好。
Claims (5)
1.一种什锦腌菜，其特征在于：按重量比由以下组成部分：莴笋20-22份、白萝卜20-22份、红大椒10-12份、胡萝卜10-12份、豌豆6-8份、熟菜籽油8-10份、辣油3-4份、蒜泥4-6份、白糖2-3份、白酒0.5-1份、盐4-6份。
2.根据权利要求1所述的什锦腌菜，其特征在于：按重量比由以下组成部分：莴笋22份、白萝卜22份、红大椒12份、胡萝卜10份、豌豆8份、熟菜籽油8份、辣油3份、蒜泥6份、白糖2份、白酒0.8份、盐4份。
3.根据权利要求1或2所述什锦腌菜的制作方法，其制作步骤如下特征：莴笋、白萝卜、胡萝卜洗净沥水、切丁，大小为：厚度为0.4-0.6cm，宽度0.4-0.6cm，长度0.4-0.6cm；将莴笋丁、白萝卜丁、胡萝卜丁放入100°开水中煮上2-3分钟，捞出沥水，然后放入甩干机脱水，以720转/分速度甩干3-4分钟即可；将莴笋丁、白萝卜丁、胡萝卜放置在钢丝网制成的托盘上，摊开厚度为0.5-0.8cm，然后连同托盘放入干燥室里，干燥室的温度为100-120度，干燥时间为0.3-0.8小时后取出；加入盐搓揉腌制密封保存2-3小时，取出搓揉，搓揉挤出水后送入干燥室进行二次干燥，以相同的温度和时间干燥，然后冷却待用；干燥后的莴笋丁、白萝卜丁、胡萝卜加入白酒进行手工搓揉，以顺时针方向搓揉，以挤出水停止搓揉，进行干燥；干燥室的温度为100-120度，干燥时间为0.5-0.6小时后取出冷却待用；豌豆煮熟，放入干燥室干燥，干燥室的温度为100-120度，干燥时间为1.0-1.2小时后取出冷却待用；红大椒切片，加盐入锅炒熟炒干，冷却待用；最后将莴笋丁、白萝卜丁、红大椒片、胡萝卜丁、豌豆、熟菜籽油、辣油、蒜泥、白糖、盐混合搅拌均匀再搓揉，然后装入瓶中压实，用熟菜籽油封口，压盖制作完成。
4.根据权利要求1、2或3所述什锦腌菜的制作方法，其特征在于：白酒必须为纯粮食酿造的白酒，酒精度为65°以上。
5.根据权利要求3所述什锦腌菜的制作方法，其特征在于：摊开厚度为0.6cm，然后连同托盘放入干燥室里，干燥室的温度为115度，干燥时间为0.8小时取出的莴笋丁、白萝卜丁、胡萝卜丁脆度最好。
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| KR101267400B1 (ko) * | 2012-10-19 | 2013-05-30 | (유)동건홀딩스 | 즉석 제조용 컵 비빔밥 및 이의 제조방법 |
| CN107836680A (zh) * | 2017-12-27 | 2018-03-27 | 高翔 | 腌制莴笋丝及其制作方法 |
| CN107981289A (zh) * | 2017-12-27 | 2018-05-04 | 高翔 | 混合腌制蔬菜及其制作方法 |
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