CN112493438A - 咸香油橄榄果泡菜制作方法 - Google Patents
咸香油橄榄果泡菜制作方法 Download PDFInfo
- Publication number
- CN112493438A CN112493438A CN202011305403.9A CN202011305403A CN112493438A CN 112493438 A CN112493438 A CN 112493438A CN 202011305403 A CN202011305403 A CN 202011305403A CN 112493438 A CN112493438 A CN 112493438A
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- CN
- China
- Prior art keywords
- sesame oil
- olive
- olive fruits
- pickled
- pickle
- 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
- 240000007817 Olea europaea Species 0.000 title claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000008159 sesame oil Substances 0.000 title claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 title description 2
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 244000018436 Coriandrum sativum Species 0.000 claims 1
- 235000002787 Coriandrum sativum Nutrition 0.000 claims 1
- 240000002943 Elettaria cardamomum Species 0.000 claims 1
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- 235000005300 cardamomo Nutrition 0.000 claims 1
- 235000017803 cinnamon Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000019608 salt taste sensations Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000002791 soaking Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride 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
- 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
- A23L5/276—Treatment with inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
咸香油橄榄果泡菜的制作方法技术领域食品加工目前国内市场销售的盐水咸味餐用油橄榄果营养丰富又助消化，但因味道单一国内市场喜食人少。本发明发明目的用一种新的方法制做成咸香油橄榄果泡菜，让更多的人喜食。制作方法的工序流程如下：
Description
技术领域 食品加工
背景技术 目前对才采摘下的鲜油橄榄果，经特定工艺处理后去掉果肉的苦涩味，加盐水制成营养丰富又助消化的咸味餐用油橄榄果，但因味道单一国内市场喜食人少。
发明内容 本发明发明的目的有于，用一种新的制作方法将营养丰富又助消化的鲜油橄榄果制成咸香油橄榄果泡菜，让更多的人喜食。
其制作方法、工序流程如下：
用清水清洗新鲜油橄榄果
↓
用比例2％食用碱水浸泡油橄榄果24小时脱去果肉苦涩味
↓
用清水清洗用食用碱浸泡的油橄榄果，除去油橄榄果上的食用碱残渣
↓
把油橄榄果装进水密封盖的泡菜坛子里
↓
用井盐按8％的比例制成盐水倒进泡菜坛子，淹没油橄榄果
↓
用纱布口袋装5种香料：八角、茴香、白叩、肉桂、香菜籽放进坛中腌泡油橄榄果的盐水中
↓
脱涩油橄榄果在有香料的盐水中腌泡20天即可食用
实施方法 在油橄榄种植园旁的食品企业、家庭居民以及有低温运输保鲜条件的食品企业，都可以购买当天新采摘的油橄榄果，按照咸香油橄榄果泡菜的制作方法制做成风味的咸香油橄榄果泡菜，家庭自制食用，食品企业装瓶在市场销售。
Claims (1)
1.本发明技术特征是：在腌制新鲜油橄榄果的盐水中加5种香料：八角、茴香、白叩、肉桂、
香菜籽制成咸香油橄榄果泡菜的方法。
在腌泡新鲜油橄榄果的盐水中加5种香料：八角、茴香、白叩、肉桂、香菜籽，制做成咸香油橄榄果泡菜的方法。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011305403.9A CN112493438A (zh) | 2020-11-13 | 2020-11-13 | 咸香油橄榄果泡菜制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011305403.9A CN112493438A (zh) | 2020-11-13 | 2020-11-13 | 咸香油橄榄果泡菜制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493438A true CN112493438A (zh) | 2021-03-16 |
Family
ID=74958891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011305403.9A Pending CN112493438A (zh) | 2020-11-13 | 2020-11-13 | 咸香油橄榄果泡菜制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493438A (zh) |
-
2020
- 2020-11-13 CN CN202011305403.9A patent/CN112493438A/zh active Pending
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