CN108813482A - 一种复合咸菜及其制备方法 - Google Patents
一种复合咸菜及其制备方法 Download PDFInfo
- Publication number
- CN108813482A CN108813482A CN201810609034.9A CN201810609034A CN108813482A CN 108813482 A CN108813482 A CN 108813482A CN 201810609034 A CN201810609034 A CN 201810609034A CN 108813482 A CN108813482 A CN 108813482A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- preparation
- composite
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 44
- 239000002131 composite material Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 20
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 20
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 33
- 235000013311 vegetables Nutrition 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 17
- 239000003390 Chinese drug Substances 0.000 claims description 16
- 238000005554 pickling Methods 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 12
- 229930003268 Vitamin C Natural products 0.000 claims description 12
- 235000019154 vitamin C Nutrition 0.000 claims description 12
- 239000011718 vitamin C Substances 0.000 claims description 12
- 235000020097 white wine Nutrition 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000175448 Citrus madurensis Species 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 240000000588 Hericium erinaceus Species 0.000 claims description 5
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 5
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000021388 linseed oil Nutrition 0.000 claims description 4
- 239000000944 linseed oil Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 244000291564 Allium cepa Species 0.000 abstract 2
- 241000220259 Raphanus Species 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 7
- 241000169546 Lycium ruthenicum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000021183 entrée Nutrition 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 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
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002699 waste material Substances 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供一种复合咸菜及其制备方法,所述复合咸菜包括以下重量份数的组分:萝卜200‑300重量份、豆角200‑300重量份和藠头100‑250重量份。本发明的目的是提供一种以萝卜、豆角和藠头为主料的复合泡菜及其制备方法。
Description
技术领域
本发明涉及食品加工领域。更具体地说,本发明涉及一种复合咸菜及其制备方法。
背景技术
咸菜是中国家庭喜爱的一道用食盐等调味料腌渍后的蔬菜,有较强的咸味,可长期保存。制作原料主要有黄瓜、辣椒、酱油等。不同种类的咸菜,用的原料不同。大多是就地取材,有的地方用芥菜,有的地方用白菜,有的地方用萝卜,有的地方也用其他菜来腌制。
萝卜可增强肌体免疫力,并能抑制癌细胞的生长,对防癌、抗癌有重要意义。萝卜中的B族维生素和钾、镁等矿物质可促进胃肠蠕动,有助于体内废物的排出。常吃萝卜可降低血脂、软化血管、稳定血压,预防冠心病、动脉硬化、胆石症等疾病。
豆角富含蛋白质及少量胡萝卜素、维生素B和维生素C,是一种营养价值较高的蔬菜;豆角干物质中蛋白质含量约为2.7%,是很好的植物蛋白质来源。豆角所含的碳水化合物能起到类似粮食的作用,人们常将豆角作为主菜食用。豆角除了有健脾、和胃的作用外,最重要的是能够补肾。李时珍曾称赞它能够“理中益气,补肾健胃,和五脏,调营卫,生精髓”;所谓“营卫”,就是中医所说的营卫二气,调整好了,可充分保证人的睡眠质量;此外,多吃豆角还能治疗呕吐、打隔等不适;小孩食积、气胀的时候,用生豆角适量,细嚼后咽下,可以起到一定的缓解作用。豆角中的纤维有利于降低人体内的胆固醇,适用于高血脂人群;还能加强胃肠蠕动,有利于防止便秘。
藠头为多年生草本百合科植物的地下鳞茎,叶细长,开紫色小花,嫩叶也可食用。成熟的藠头个大肥厚,洁白晶莹,辛香嫩糯,含糖、蛋白质、钙、磷、铁、胡萝卜素、维生素C等多种营养物质,是烹调佐料和佐餐佳品。干制藠头入药可健胃、轻痰、治疗慢性胃炎。据《神农本草经》记载:藠头“治金疮疮败,轻身者不饥耐老”、“治少阴病阙逆泄痢,及胸瘅刺痛,下气,散血,安胎。”如此既好吃又治病之物,世间实为难得。
发明内容
本发明的目的是提供一种以萝卜、豆角和藠头为主料的复合泡菜及其制备方法。
为了实现根据本发明的这些目的和其它优点,提供了一种复合咸菜,包括以下重量份数的组分:
萝卜200-300重量份、豆角200-300重量份和藠头100-250重量份。
所述的一种复合咸菜中,还包括:
生姜30-50重量份、独蒜20-30重量份、食盐10-30重量份、酱油30-50重量份、植物油5-30重量份、白酒10-20重量份、白糖10-20重量份、花椒5-20重量份、桂皮5-20重量份、八角5-20重量份、茴香5-20重量份和维生素C3-5重量份。
本发明还提供一种上述复合咸菜的制备方法,包括以下步骤:
步骤1、将200-300重量份的萝卜、200-300重量份的豆角和100-250重量份的藠头分别清洗干净并晾干后,切块,放入浸泡液中浸泡18-24小时后,取出并晾干后混合均匀,制得蔬菜混合物,备用;
其中浸泡液由质量浓度为5-10%盐水和酒精度为30-60%的白酒按体质量比为5-10:1混合而成;
步骤2、将30-50重量份的生姜、20-30重量份的独蒜、10-30重量份的食盐、10-20重量份的白糖、5-20重量份的花椒、5-20重量份的桂皮、5-20重量份的八角和5-20重量份的茴香混合均匀后,再加入30-50重量份的酱油、5-30重量份的植物油、10-20重量份的白酒和20-50重量份的母水后,搅拌均匀,制得腌制液,备用;
步骤3、将腌制时使用的容器高温消毒后,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液加入到所述容器中,搅拌均匀后,置于温度为15-25℃、湿度为30-50%的条件下密封发酵25-35天后,制得咸菜初产品,备用;
步骤4、在所述咸菜初产品中加入3-5重量份的维生素C,搅拌均匀后,再次密封,静置24-36小时后,即制得所述复合咸菜。
优选的是,所述的复合咸菜的制备方法中,所述母水的制备方法如下:
将食盐、金桔、柠檬、山楂和蒸馏水按照质量比5:1:2-5:1-2:200的比例混合均匀后,密封发酵10-15天后,过滤,所得清液即为所述母水。
优选的是,所述的复合咸菜的制备方法中,所述植物油为花生油、豆油、亚麻油、蓖麻油、菜子油和番茄籽油中的任意一种或几种任意比例的混合物。
优选的是,所述的复合咸菜的制备方法中,所述步骤3中,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液混合均匀后,还加入10-30重量份的中药混合物。
优选的是,所述的复合咸菜的制备方法中,所述中药混合物的制备方法如下:
将5重量份的猴头菇、4重量份的虫草、2重量份的当归、2重量份的杏仁和4重量份的黑枸杞混合均匀后粉碎,即制得所述中药混合物。
本发明的有益效果是:
1、本发明使用金桔、柠檬和山楂制作发酵时所用的母水,金桔、柠檬和山楂均富含柠檬酸,可以起到很大的防止蔬菜腐烂的效果,通过三者均富含维生素C,能够在发酵过程中有效的一直亚硝酸盐的产生,保证使用安全,同时金桔、柠檬和山楂独特的水果气味,也能够增强咸菜的风味,使其更加可口。
2、本发明在发酵过程中加入了中药混合物,加入的中药混合物一是可以起到增加营养的效果,二是能够起到抑制细菌生长的效果,增强成品咸菜的安全性。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
<实施例1>
一种以萝卜、豆角和藠头为主料的复合泡菜,包括以下重量份数的组分:
萝卜200重量份、豆角200重量份和藠头100重量份。
所述的一种复合咸菜中,还包括:
生姜30重量份、独蒜20重量份、食盐10重量份、酱油30重量份、植物油5重量份、白酒10重量份、白糖10重量份、花椒5重量份、桂皮5重量份、八角5重量份、茴香5重量份和维生素C3重量份。
一种上述复合咸菜的制备方法,包括以下步骤:
步骤1、将200重量份的萝卜、200重量份的豆角和100重量份的藠头分别清洗干净并晾干后,切块,放入浸泡液中浸泡18小时后,取出并晾干后混合均匀,制得蔬菜混合物,备用;
其中浸泡液由质量浓度为5%盐水和酒精度为30%的白酒按体质量比为5:1混合而成;
步骤2、将30重量份的生姜、20重量份的独蒜、10重量份的食盐、10重量份的白糖、5重量份的花椒、5重量份的桂皮、5重量份的八角和5重量份的茴香混合均匀后,再加入30重量份的酱油、5重量份的植物油、10重量份的白酒和20重量份的母水后,搅拌均匀,制得腌制液,备用;
步骤3、将腌制时使用的容器高温消毒后,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液加入到所述容器中,搅拌均匀后,置于温度为15℃、湿度为30%的条件下密封发酵25天后,制得咸菜初产品,备用;
步骤4、在所述咸菜初产品中加入3-5重量份的维生素C,搅拌均匀后,再次密封,静置24小时后,即制得所述复合咸菜。
所述的复合咸菜的制备方法中,所述母水的制备方法如下:
将食盐、金桔、柠檬、山楂和蒸馏水按照质量比5:1:2:1:200的比例混合均匀后,密封发酵10天后,过滤,所得清液即为所述母水。
所述的复合咸菜的制备方法中,所述植物油为花生油。
所述的复合咸菜的制备方法中,所述步骤3中,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液混合均匀后,还加入10重量份的中药混合物,所述中药混合物的制备方法如下:
将5重量份的猴头菇、4重量份的虫草、2重量份的当归、2重量份的杏仁和4重量份的黑枸杞混合均匀后粉碎,即制得所述中药混合物。
<实施例2>
一种以萝卜、豆角和藠头为主料的复合泡菜,包括以下重量份数的组分:
萝卜250重量份、豆角250重量份和藠头175重量份。
所述的一种复合咸菜中,还包括:
生姜40重量份、独蒜25重量份、食盐20重量份、酱油40重量份、植物油17重量份、白酒15重量份、白糖15重量份、花椒12重量份、桂皮12重量份、八角12重量份、茴香12重量份和维生素C4重量份。
一种上述复合咸菜的制备方法,包括以下步骤:
步骤1、将250重量份的萝卜、250重量份的豆角和175重量份的藠头分别清洗干净并晾干后,切块,放入浸泡液中浸泡20小时后,取出并晾干后混合均匀,制得蔬菜混合物,备用;
其中浸泡液由质量浓度为8%盐水和酒精度为50%的白酒按体质量比为7:1混合而成;
步骤2、将40重量份的生姜、25重量份的独蒜、20重量份的食盐、15重量份的白糖、12重量份的花椒、12重量份的桂皮、12重量份的八角和12重量份的茴香混合均匀后,再加入40重量份的酱油、17重量份的植物油、15重量份的白酒和35重量份的母水后,搅拌均匀,制得腌制液,备用;
步骤3、将腌制时使用的容器高温消毒后,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液加入到所述容器中,搅拌均匀后,置于温度为20℃、湿度为40%的条件下密封发酵30天后,制得咸菜初产品,备用;
步骤4、在所述咸菜初产品中加入4重量份的维生素C,搅拌均匀后,再次密封,静置30小时后,即制得所述复合咸菜。
所述的复合咸菜的制备方法中,所述母水的制备方法如下:
将食盐、金桔、柠檬、山楂和蒸馏水按照质量比5:1:3.5:1.5:200的比例混合均匀后,密封发酵12天后,过滤,所得清液即为所述母水。
所述的复合咸菜的制备方法中,所述植物油为亚麻油。
所述的复合咸菜的制备方法中,所述步骤3中,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液混合均匀后,还加入20重量份的中药混合物,所述中药混合物的制备方法如下;
将5重量份的猴头菇、4重量份的虫草、2重量份的当归、2重量份的杏仁和4重量份的黑枸杞混合均匀后粉碎,即制得所述中药混合物。
<实施例3>
一种以萝卜、豆角和藠头为主料的复合泡菜,包括以下重量份数的组分:
萝卜300重量份、豆角300重量份和藠头250重量份。
所述的一种复合咸菜中,还包括:
生姜50重量份、独蒜30重量份、食盐30重量份、酱油50重量份、植物油30重量份、白酒20重量份、白糖20重量份、花椒20重量份、桂皮20重量份、八角20重量份、茴香20重量份和维生素C5重量份。
一种上述复合咸菜的制备方法,包括以下步骤:
步骤1、将300重量份的萝卜、300重量份的豆角和250重量份的藠头分别清洗干净并晾干后,切块,放入浸泡液中浸泡24小时后,取出并晾干后混合均匀,制得蔬菜混合物,备用;
其中浸泡液由质量浓度为10%盐水和酒精度为60%的白酒按体质量比为10:1混合而成;
步骤2、将50重量份的生姜、30重量份的独蒜、30重量份的食盐、20重量份的白糖、20重量份的花椒、20重量份的桂皮、20重量份的八角和20重量份的茴香混合均匀后,再加入50重量份的酱油、30重量份的植物油、20重量份的白酒和50重量份的母水后,搅拌均匀,制得腌制液,备用;
步骤3、将腌制时使用的容器高温消毒后,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液加入到所述容器中,搅拌均匀后,置于温度为25℃、湿度为50%的条件下密封发酵35天后,制得咸菜初产品,备用;
步骤4、在所述咸菜初产品中加入5重量份的维生素C,搅拌均匀后,再次密封,静置36小时后,即制得所述复合咸菜。
所述的复合咸菜的制备方法中,所述母水的制备方法如下:
将食盐、金桔、柠檬、山楂和蒸馏水按照质量比5:1:5:2:200的比例混合均匀后,密封发酵15天后,过滤,所得清液即为所述母水。
所述的复合咸菜的制备方法中,所述植物油为花生油、豆油、亚麻油、蓖麻油、菜子油和番茄籽油中的任意一种或几种任意比例的混合物。
所述的复合咸菜的制备方法中,所述步骤3中,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液混合均匀后,还加入30重量份的中药混合物,所述中药混合物的制备方法如下;
将5重量份的猴头菇、4重量份的虫草、2重量份的当归、2重量份的杏仁和4重量份的黑枸杞混合均匀后粉碎,即制得所述中药混合物。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (7)
1.一种复合咸菜,其特征在于,包括以下重量份数的组分:
萝卜200-300重量份、豆角200-300重量份和藠头100-250重量份。
2.如权利要求1所述的一种复合咸菜,其特征在于,还包括:
生姜30-50重量份、独蒜20-30重量份、食盐10-30重量份、酱油30-50重量份、植物油5-30重量份、白酒10-20重量份、白糖10-20重量份、花椒5-20重量份、桂皮5-20重量份、八角5-20重量份、茴香5-20重量份和维生素C3-5重量份。
3.如权利要求2所述的复合咸菜的制备方法,其特征在于,包括以下步骤:
步骤1、将200-300重量份的萝卜、200-300重量份的豆角和100-250重量份的藠头分别清洗干净并晾干后,切块,放入浸泡液中浸泡18-24小时后,取出并晾干后混合均匀,制得蔬菜混合物,备用;
其中浸泡液由质量浓度为5-10%盐水和酒精度为30-60%的白酒按体质量比为5-10:1混合而成;
步骤2、将30-50重量份的生姜、20-30重量份的独蒜、10-30重量份的食盐、10-20重量份的白糖、5-20重量份的花椒、5-20重量份的桂皮、5-20重量份的八角和5-20重量份的茴香混合均匀后,再加入30-50重量份的酱油、5-30重量份的植物油、10-20重量份的白酒和20-50重量份的母水后,搅拌均匀,制得腌制液,备用;
步骤3、将腌制时使用的容器高温消毒后,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液加入到所述容器中,搅拌均匀后,置于温度为15-25℃、湿度为30-50%的条件下密封发酵25-35天后,制得咸菜初产品,备用;
步骤4、在所述咸菜初产品中加入3-5重量份的维生素C,搅拌均匀后,再次密封,静置24-36小时后,即制得所述复合咸菜。
4.如权利要求3所述的复合咸菜的制备方法,其特征在于,所述母水的制备方法如下:
将食盐、金桔、柠檬、山楂和蒸馏水按照质量比5:1:2-5:1-2:200的比例混合均匀后,密封发酵10-15天后,过滤,所得清液即为所述母水。
5.如权利要求3所述的复合咸菜的制备方法,其特征在于,所述植物油为花生油、豆油、亚麻油、蓖麻油、菜子油和番茄籽油中的任意一种或几种任意比例的混合物。
6.如权利要求3-5任一项所述的复合咸菜的制备方法,其特征在于,所述步骤3中,将步骤1所得的蔬菜混合物和步骤2中得到的腌制液混合均匀后,还加入10-30重量份的中药混合物。
7.如权利要求6所述的复合咸菜的制备方法,其特征在于,所述中药混合物的制备方法如下:
将5重量份的猴头菇、4重量份的虫草、2重量份的当归、2重量份的杏仁和4重量份的黑枸杞混合均匀后粉碎,即制得所述中药混合物。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810609034.9A CN108813482A (zh) | 2018-06-13 | 2018-06-13 | 一种复合咸菜及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810609034.9A CN108813482A (zh) | 2018-06-13 | 2018-06-13 | 一种复合咸菜及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108813482A true CN108813482A (zh) | 2018-11-16 |
Family
ID=64141435
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810609034.9A Pending CN108813482A (zh) | 2018-06-13 | 2018-06-13 | 一种复合咸菜及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108813482A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619495A (zh) * | 2018-11-26 | 2019-04-16 | 建始食达好农产品工贸有限公司 | 一种酱萝卜皮及其制作方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323184A (zh) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | 一种包菜腌制品及其腌制方法 |
CN104799233A (zh) * | 2015-05-15 | 2015-07-29 | 中国农业大学 | 一种泡菜加工的原料预处理方法 |
CN107156733A (zh) * | 2017-05-05 | 2017-09-15 | 南通博泰美术图案设计有限公司 | 一种白菜腌制品及其腌制方法 |
CN107279878A (zh) * | 2017-05-31 | 2017-10-24 | 阳纪香 | 复合型咸菜 |
CN107751897A (zh) * | 2017-10-19 | 2018-03-06 | 广西民族大学 | 一种香辣酱菜及其制备方法 |
-
2018
- 2018-06-13 CN CN201810609034.9A patent/CN108813482A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323184A (zh) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | 一种包菜腌制品及其腌制方法 |
CN104799233A (zh) * | 2015-05-15 | 2015-07-29 | 中国农业大学 | 一种泡菜加工的原料预处理方法 |
CN107156733A (zh) * | 2017-05-05 | 2017-09-15 | 南通博泰美术图案设计有限公司 | 一种白菜腌制品及其腌制方法 |
CN107279878A (zh) * | 2017-05-31 | 2017-10-24 | 阳纪香 | 复合型咸菜 |
CN107751897A (zh) * | 2017-10-19 | 2018-03-06 | 广西民族大学 | 一种香辣酱菜及其制备方法 |
Non-Patent Citations (1)
Title |
---|
周桃英 等主编: "《发酵工艺》", 30 September 2010, 中国农业大学出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619495A (zh) * | 2018-11-26 | 2019-04-16 | 建始食达好农产品工贸有限公司 | 一种酱萝卜皮及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100671771B1 (ko) | 양념소스 및 양념소스의 제조방법 | |
CN104041799A (zh) | 一种竹笋辣椒酱及其制备方法 | |
CN103725479A (zh) | 一种五豆保健酒及其制备方法 | |
KR101817942B1 (ko) | 한약재를 이용한 간장 및 된장의 제조 방법 | |
KR100725182B1 (ko) | 자생식물 소재를 이용한 건강기능성 맛김 및 그 제조방법 | |
KR102070507B1 (ko) | 흑삼 삼계탕의 제조방법 및 이에 의해 제조된 흑삼 삼계탕 | |
CN108813482A (zh) | 一种复合咸菜及其制备方法 | |
CN105851912A (zh) | 一种阿胶鸭及其制备方法 | |
CN109287958A (zh) | 卤面及其制备工艺 | |
CN108618113A (zh) | 一种蒸辣椒酱的加工方法 | |
CN100399944C (zh) | 一种海参食品的制备方法 | |
CN107125591A (zh) | 一种黄豆木耳酱及其制备方法 | |
CN106962888A (zh) | 一种黄豆毛木耳酱及其制备方法 | |
KR20140024692A (ko) | 매실액이 함유된 곰취양념절임 및 그 제조방법 | |
KR20130131564A (ko) | 누에젓갈의 제조방법 및 이를 이용한 김치의 제조방법 | |
KR101111288B1 (ko) | 기능성 고추장 및 그 제조방법 | |
KR101644872B1 (ko) | 갈변현상을 없이하고 떫은맛을 개선시킨 된장의 제조방법 | |
KR101706954B1 (ko) | 양념게장의 제조방법 | |
JP6798037B2 (ja) | チョウセンカクレミノ抽出液を含む機能性成分を含有したキムチの製造方法 | |
KR20210061016A (ko) | 약용식물 추출물을 포함하는 드레싱 소스 조성물의 제조방법 및 이에 의해 제조된 드레싱 소스 조성물 | |
CN104726320A (zh) | 一种无花果蜜醋及制作方法 | |
KR20070058250A (ko) | 기능성 성분이 강화된 된장, 간장, 고추장 | |
KR100804409B1 (ko) | 유황오리 만두의 제조방법 | |
KR102486176B1 (ko) | 마농 두부 바게트 및 그 제조방법 | |
KR101091756B1 (ko) | 마늘과 멸치액젓을 이용한 고추장 및 이의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20200825 Address after: 442199 Dongcheng Industrial Park, Chengguan Town, Fangxian County, Shiyan City, Hubei Province Applicant after: Fangxian Shangfeng times Agricultural Technology Co., Ltd Address before: 434400 Xu Jiapu, Dongfang Avenue, Shishou City, Jingzhou, Hubei Applicant before: HUBEI SHANGFENG FOOD Co.,Ltd. |
|
TA01 | Transfer of patent application right | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |
|
RJ01 | Rejection of invention patent application after publication |