CN109601963A - 一种草果酱的生产方法 - Google Patents
一种草果酱的生产方法 Download PDFInfo
- Publication number
- CN109601963A CN109601963A CN201811365743.3A CN201811365743A CN109601963A CN 109601963 A CN109601963 A CN 109601963A CN 201811365743 A CN201811365743 A CN 201811365743A CN 109601963 A CN109601963 A CN 109601963A
- Authority
- CN
- China
- Prior art keywords
- tsaoko
- sauce
- fermentation
- minutes
- production method
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 241000234314 Zingiber Species 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000014101 wine Nutrition 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028817 Nausea and vomiting symptoms Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
本发明公开了一种草果酱的生产方法,包括:步骤1,采摘七成熟的草果,去柄、清洗干净,于阴凉处晾干备用;步骤2,用白酒浸泡1‑3分钟后,捞出放入到发酵瓶中;步骤3,在发酵瓶中加入生抽,至草果全部被浸没,再加入生姜片、大蒜片、八角、食盐,搅拌5‑10分钟;步骤4,密封发酵80‑100天,发酵完成后,捞出草果并沥水;步骤5,沥水后用机器将草果磨细成酱,在无菌车间分装,即得到草果酱。本发明以新鲜草果为基料,用酒浸泡能够激发草果中的营养成分,利于减少发酵时间,快速活化营养成分,发酵后的草果口味独特,不再辛辣、回苦,适于直接食用或菜品的配料,利于人体吸收营养成分,提升草果的营养价值。
Description
技术领域
本发明属于食品领域,具体地说,涉及一种草果酱的生产方法。
背景技术
草果是药食两用中药材大宗品种之一,草果作调味香料;全株可提取芳香油。果实入药,具有燥湿健脾,除痰截疟,抗氧化,抗衰老的功能。主治脘腹胀满,反胃呕吐,食积疟疾等症,具有很高的营养价值,目前果酱中草果的应该并不多,对于草果应用到果酱中以提高其营养价值丞待解决。
有鉴于此特提出本发明。
发明内容
本发明要解决的技术问题在于克服现有技术的不足,提供一种草果酱的生产方法,为解决上述技术问题,本发明采用技术方案的基本构思是:
一种草果酱的生产方法,包括以下步骤:
步骤1,采摘七成熟的草果或采摘新鲜草果芽,去柄、清洗干净,于阴凉处晾干备用;
步骤2,用白酒浸泡1-3分钟后,捞出放入到发酵瓶中;
步骤3,在发酵瓶中加入生抽,至草果全部被浸没,再加入生姜片、大蒜片、八角、食盐,搅拌5-10分钟;
步骤4,密封发酵80-100天,发酵完成后,捞出草果并沥水;
步骤5,沥水后用机器将草果磨细成酱,在无菌车间分装,即得到草果酱。
进一步地,所述白酒为35-65°的白酒。
进一步地,所述步骤3中草果、生姜、大蒜、八角、食盐的重量比为100:3:1.5:10:8。
采用上述技术方案后,本发明与现有技术相比具有以下有益效果。
本发明以新鲜草果为基料,用酒浸泡能够激发草果中的营养成分,在发酵瓶中发酵时,利于减少发酵时间,快速活化营养成分,同时酒能消除草果表皮杂物质,保证安全卫生,通过发酵瓶中调味料的调和,发酵后的草果口味独特,不再辛辣、回苦,适于直接食用或菜品的配料,利于人体吸收营养成分,提升草果的营养价值。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面对实施例中的技术方案进行清楚、完整地描述,以下实施例用于说明本发明,但不用来限制本发明的范围。若非特指,所有的份、百分比均为重量单位。
实施例1
一种草果酱的生产方法,包括以下步骤:
步骤1,采摘七成熟的草果或采摘新鲜草果芽,去柄、清洗干净,于阴凉处晾干备用;
步骤2,用35-65°的白酒浸泡1-3分钟后,捞出放入到发酵瓶中;
步骤3,在发酵瓶中加入生抽,至草果全部被浸没,再加入生姜片、大蒜片、八角、食盐,搅拌5-10分钟;其中,草果、生姜、大蒜、八角、食盐的重量比为100:3:1.5:10:8。即100公斤草果,加入3公斤生姜片、1.5公斤大蒜片、10公斤八角、8公斤食盐。
步骤4,密封发酵80-100天,发酵完成后,捞出草果并沥水;
步骤5,沥水后用研磨机将草果磨细成酱,在无菌车间分装,根据需求控制分装的量,一般为50g-300g,即得到成品草果酱。
本发明以新鲜草果为基料,用酒浸泡能够激发草果中的营养成分,在发酵瓶中发酵时,利于减少发酵时间,快速活化营养成分,同时酒能消除草果表皮杂物质,保证安全卫生,通过发酵瓶中调味料的调和,发酵后的草果口味独特,不再辛辣、回苦,适于直接食用或菜品的配料,利于人体吸收营养成分,提升草果的营养价值。
以上所述仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专利的技术人员在不脱离本发明技术方案范围内,当可利用上述提示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明方案的范围内。
Claims (3)
1.一种草果酱的生产方法,其特征在于,包括以下步骤:
步骤1,采摘七成熟的草果或采摘新鲜草果芽,去柄、清洗干净,于阴凉处晾干备用;
步骤2,用白酒浸泡1-3分钟后,捞出放入到发酵瓶中;
步骤3,在发酵瓶中加入生抽,至草果全部被浸没,再加入生姜片、大蒜片、八角、食盐,搅拌5-10分钟;
步骤4,密封发酵80-100天,发酵完成后,捞出草果并沥水;
步骤5,沥水后用机器将草果磨细成酱,在无菌车间分装,即得到草果酱。
2.根据权利要求1所述的一种草果酱的生产方法,其特征在于,所述白酒为35-65°的白酒。
3.根据权利要求1所述的一种草果酱的生产方法,其特征在于,所述步骤3中草果、生姜、大蒜、八角、食盐的重量比为100:3:1.5:10:8。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811365743.3A CN109601963A (zh) | 2018-11-16 | 2018-11-16 | 一种草果酱的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811365743.3A CN109601963A (zh) | 2018-11-16 | 2018-11-16 | 一种草果酱的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109601963A true CN109601963A (zh) | 2019-04-12 |
Family
ID=66003340
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811365743.3A Pending CN109601963A (zh) | 2018-11-16 | 2018-11-16 | 一种草果酱的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109601963A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111671067A (zh) * | 2020-07-23 | 2020-09-18 | 云南合佳宏商贸有限公司 | 一种鲜草果泡菜及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102028183A (zh) * | 2010-11-19 | 2011-04-27 | 陈国生 | 酱料及其制作工艺 |
CN301921661S (zh) * | 2011-10-12 | 2012-05-23 | 阳光美 | 包装盒(嫩草果) |
CN102475256A (zh) * | 2010-11-29 | 2012-05-30 | 魏孟兵 | 豇豆泡菜酱 |
CN102475257A (zh) * | 2010-11-29 | 2012-05-30 | 魏孟兵 | 泡菜酱 |
CN104799227A (zh) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | 花椒嫩芽嫩果与叶类蔬菜多味保健泡菜加工方法 |
-
2018
- 2018-11-16 CN CN201811365743.3A patent/CN109601963A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102028183A (zh) * | 2010-11-19 | 2011-04-27 | 陈国生 | 酱料及其制作工艺 |
CN102475256A (zh) * | 2010-11-29 | 2012-05-30 | 魏孟兵 | 豇豆泡菜酱 |
CN102475257A (zh) * | 2010-11-29 | 2012-05-30 | 魏孟兵 | 泡菜酱 |
CN301921661S (zh) * | 2011-10-12 | 2012-05-23 | 阳光美 | 包装盒(嫩草果) |
CN104799227A (zh) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | 花椒嫩芽嫩果与叶类蔬菜多味保健泡菜加工方法 |
Non-Patent Citations (1)
Title |
---|
姜太玲,等: "草果加工产业研究现状与展望", 《农产品加工》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111671067A (zh) * | 2020-07-23 | 2020-09-18 | 云南合佳宏商贸有限公司 | 一种鲜草果泡菜及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101275762B1 (ko) | 산야초 효소를 이용한 닭고기 숙성 방법 및 숙성된 닭고기 | |
CN104366354A (zh) | 一种奶香芋艿片的制作方法 | |
CN109105777A (zh) | 一种可长时间保存即取即食的熟醉蟹及其制备方法 | |
CN104031800B (zh) | 一种杨桃酒的制备方法 | |
CN104957465A (zh) | 一种坚果风味蜂蜜干粉及其制备方法 | |
CN109601963A (zh) | 一种草果酱的生产方法 | |
KR101723814B1 (ko) | 보리수 열매를 이용한 스파클링 와인 및 그의 제조방법 | |
KR100705763B1 (ko) | 녹차 추출액 함유 조미염장액 및 이를 이용한 생선 또는패류의 조미염장법 | |
KR102021519B1 (ko) | 벌나무와 블랙커피를 이용한 숙취해소용 건강음료 제조방법 | |
KR100728723B1 (ko) | 송이버섯 음료 및 이의 제조방법 | |
CN106213109B (zh) | 一种含沙棘果粒的即冲式营养茶饮料及其制备方法 | |
KR101173352B1 (ko) | 백복령 추출물이 첨가된 사과스낵 및 그 제조방법 | |
KR102372344B1 (ko) | 아로니아 및 녹차 추출액을 이용한 육류 숙성 조성물 및 이를 이용한 육류 숙성 방법 | |
KR101673400B1 (ko) | 노근 추출물이 포함된 갈대김치의 제조방법 및 이러한 방법으로 제조된 갈대김치 | |
KR101404072B1 (ko) | 죽염이 함유된 곶감의 제조방법 및 곶감 | |
CN103931860B (zh) | 一种含绿茶的芭乐蜜饯及其制作方法 | |
KR102145791B1 (ko) | 송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡 | |
CN113768129A (zh) | 一种柠檬百香果甜辣酱 | |
KR102007795B1 (ko) | 매실 추출물을 함유한 기능성 쌀의 제조방법 | |
KR101854397B1 (ko) | 프로폴리스를 이용하는 된장 제조방법 및 상기 방법으로 제조된 된장 | |
KR20200141149A (ko) | 홍삼 돈수육의 제조 방법 | |
KR101895283B1 (ko) | 프로폴리스를 이용하는 된장 제조방법 및 상기 방법으로 제조된 된장 | |
CN107660764A (zh) | 一种葡萄果酱的制作方法 | |
KR101645358B1 (ko) | 매실청을 이용한 간장낙지 및 그 제조방법 | |
KR101662150B1 (ko) | 오디 식초를 이용한 초고추장 |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190412 |