CN108771172A - 一种风味凉拌菜及其制作方法 - Google Patents
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Classifications
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- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明一种风味凉拌菜及其制作方法,属于食品加工技术领域,所要解决的技术问题是提供一种口感好、风味佳、营养丰富、无毒副作用并且爽脆的凉拌菜,采用的技术方案为:它是由以下重量份配比原料制成:芹菜300‑500份、白萝卜100‑200份、黄瓜100‑200份、白菜100‑200份、盐10‑30份、酱油10‑20份、姜3‑10份、蒜5‑15份、白糖8‑12份、干辣椒8‑12份、五香粉3‑5份、大茴香3‑5份、醋10‑20份、味精3‑5份。
Description
技术领域
本发明一种风味凉拌菜及其制作方法,属于食品加工技术领域。
背景技术
夏天天气炎热,流汗多,人们容易心情烦躁,且容易犯困,容易厌食;食量下降,口味不佳,容易消瘦。人们不喜食荤热,偏爱凉拌菜。
凉拌菜,是将初步加工和焯水处理后的原料,经过添加红油、酱油、蒜等配料制作而成的菜肴。根据红油的分类一般可分为香辣、麻辣、五香三大类;川味凉拌菜在全国最普遍,多以香辣、麻辣为主,味道也是比较好的。凉拌菜历史文化深远,可追溯到周朝和先秦时期。每一道凉菜,吃的不仅仅是食物的本身,调味料才是灵魂所在。糖、香油、醋、盐、辣椒油等调味的多或少,赋予了每一道凉菜不同的味道。人们在自制凉拌菜时,往往因调味不佳,而影响凉拌菜的味道。
蔬菜中含有多种营养成分,其主要营养特点如下:(1)水分,新鲜蔬菜的含水量在90%以上,它是蔬菜鲜嫩程度的标志;(2)维生素,绿色、橙色蔬菜中含有较多的胡萝卜素、维生素c、核黄素及叶酸;(3)无机盐,蔬菜是无机盐的重要来源,绿色蔬菜含量最为丰富;(4)食物纤维,各种蔬菜都含有,它有促进肠道蠕动、降低胆固醇和改善糖代谢等作用。
随着国民生活水平的日益提高,不少市民由于摄入过多的肉类食物,造成了不同程度的血压、血脂和血糖问题,凉拌菜是一种较为保健的绿色健康食品。对于三高人群更应该在饮食方面加以重视。目前,研究各种具有保健功能的凉拌菜已经成为食品保健领域的一个重要主题。
发明内容
本发明解决的技术问题在于提供一种风味凉拌菜及其制作方法,提供一种口感好、风味佳、营养丰富、无毒副作用并且爽脆的凉拌菜。
为了解决上述技术问题,本发明所采用的技术方案为:一种风味凉拌菜及其制作方法,它是由以下重量份配比的原料制成:芹菜300-500份、白萝卜100-200份、黄瓜100-200份、白菜100-200份、盐10-30份、酱油10-20份、姜3-10份、蒜5-15份、白糖8-12份、干辣椒8-12份、五香粉3-5份、大茴香3-5份、醋10-20份、味精3-5份。
作为优选的一种风味凉拌菜及其制作方法,它是由以下重量份配比的原料制成:芹菜350-450份、白萝卜130-180份、黄瓜130-180份、白菜130-180份、盐15-25份、酱油13-17份、姜6-7份、蒜9-12份、白糖9-10份、干辣椒9-10份、五香粉3.5-4.5份、大茴香3.5-4.5份、醋13-17份、味精3.5-4.5份。
一种风味凉拌菜的制作方法,包括下列步骤:
①称取原料芹菜、白萝卜、黄瓜、白菜冲洗干净,切块,取10-15份盐,一层菜一层盐,脱水,腌制12个小时;
②将剩余盐与上述其他配料按所述比例调配;
③将步骤②中调料放入步骤①腌制的菜中,拌匀即可食用。
如上所述,本发明与现有技术相比具有的有益效果是:本发明对家常蔬菜进行调味;能够起到极好的保鲜作用,且不会影响人体健康,进而能够保持各种蔬菜的脆性、新鲜度和营养价值,调料中小茴香,五香粉,花椒使其口感更加可口,同时也增强了健脾和胃的功效,原料的香味得到了保留,口感极好,嚼之有劲,满足人们对食品色香味的食用追求和营养保健需求。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种风味凉拌菜,它是由以下重量份配比的原料制成:芹菜500份、白萝卜200份、黄瓜200份、白菜200份、盐30份、酱油20份、姜10份、蒜15份、白糖12份、干辣椒12份、五香粉5份、大茴香5份、醋20份、味精5份。
实施例2
一种风味凉拌菜,它是由以下重量份配比的原料制成:芹菜300份、白萝卜100份、黄瓜100份、白菜100份、盐10份、酱油10份、姜3份、蒜5份、白糖8份、干辣椒8份、五香粉3份、大茴香3份、醋10份、味精3份。
实施例3
一种风味凉拌菜,它是由以下重量份配比的原料制成:芹菜350份、白萝卜130份、黄瓜130份、白菜130份、盐15份、酱油13份、姜6份、蒜9份、白糖9份、干辣椒9份、五香粉3.5份、大茴香3.5份、醋13份、味精3.5份。
实施例4
一种风味凉拌菜,它是由以下重量份配比的原料制成:芹菜450份、白萝卜180份、黄瓜180份、白菜180份、盐25份、酱油17份、姜7份、蒜12份、白糖10份、干辣椒10份、五香粉4.5份、大茴香4.5份、醋17份、味精4.5份。
实施例5
一种风味凉拌菜,它是由以下重量份配比的原料制成:芹菜400份、白萝卜150份、黄瓜150份、白菜150份、盐20份、酱油15份、姜6.5份、蒜10份、白糖10份、干辣椒10份、五香粉4份、大茴香4份、醋15份、味精4份。
上述风味凉拌菜的制作方法,包括下列步骤:
①称取原料芹菜、白萝卜、黄瓜、白菜冲洗干净,切块,取10-15份盐,一层菜一层盐,脱水,腌制12个小时;
②将剩余盐与上述其他配料按所述比例调配;
③将步骤②中调料放入步骤①腌制的菜中,拌匀即可食用。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (3)
1.一种风味凉拌菜,其特征在于:它是由以下重量份配比的原料制成:芹菜300-500份、白萝卜100-200份、黄瓜100-200份、白菜100-200份、盐10-30份、酱油10-20份、姜3-10份、蒜5-15份、白糖8-12份、干辣椒8-12份、五香粉3-5份、大茴香3-5份、醋10-20份、味精3-5份。
2.根据权利要求1所述的一种风味凉拌菜,其特征在于,它是由以下重量份配比的原料制成:芹菜350-450份、白萝卜130-180份、黄瓜130-180份、白菜130-180份、盐15-25份、酱油13-17份、姜6-7份、蒜9-12份、白糖9-10份、干辣椒9-10份、五香粉3.5-4.5份、大茴香3.5-4.5份、醋13-17份、味精3.5-4.5份。
3.一种权利要求1或2所述的风味凉拌菜的制作方法,其特征在于包括下列步骤:
①称取原料芹菜、白萝卜、黄瓜、白菜冲洗干净,切块,取10-15份盐,一层菜一层盐,脱水,腌制12个小时;
②将剩余盐与上述其他配料按所述比例调配;
③将步骤②中调料放入步骤①腌制的菜中,拌匀即可食用。
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