CN115316630A - 一种新型姜卷及制备方法 - Google Patents
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Abstract
本发明公开了一种新型姜卷,涉及食品技术领域,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为酱香味的姜卷的辅料为酱油和盐,酱油和盐的质量百分比为:35~50:5~10,通过将主料白萝卜、胡萝卜和生姜清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品。本发明所制备的新型姜卷营养全面,姜卷配料包含生姜丝、胡萝卜丝、白萝卜片,全程只晒不煮,确保配料营养不流失,本发明的新型姜卷的制备方法,工序简单,配料切片、切丝,晾晒后,卷制酱泡,即可成功。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种新型姜卷及制备方法。
背景技术
众所周知,生姜具有发汗解表,温中止呕,温肺止咳之功效,常用于外感风寒证;胃寒呕吐;风寒犯肺之咳嗽;治半夏、南星、鱼鳖中毒。同时,生姜还是一种美味佳肴,其营养丰富,开胃、健胃,但因其苦辣,人们一般不直接食用。尽管大多数人知道生姜具有食疗效果(冬吃萝卜夏吃姜),吃姜对身体有好处,但是因为姜的口感不佳,吃起来略显粗糙,姜味辛辣、明显,导致大多数人都是见姜而不吃姜,只是将生姜作为一种调味料、去腥调料。
而且市场上的生姜产品屈指可数,现有的生姜产品也因为口感原因,无法被大多数人接受食用,无法畅销。如,糖姜片太大姜味明显、甜味辅助不佳;糖醋姜是整个姜块来泡的,姜块太大,令人望而生畏,不敢尝试;泡姜片也存在同样的口感问题。因而我们想吃姜,而不得好产品,无法吃到口感美味的姜产品。
因此,发明一种新型姜卷及制备方法来解决上述问题很有必要。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种新型姜卷及制备方法,解决了现有的糖姜片太大姜味明显、甜味辅助不佳;糖醋姜是整个姜块来泡的,姜块太大,难以吃到口感美味的姜产品的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种新型姜卷,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为酱香味的姜卷的辅料为酱油和盐,酱油和盐的质量百分比为:35~50:5~10,通过将主料白萝卜、胡萝卜和生姜清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品。
可选的,糖醋味的姜卷由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为糖醋味的姜卷的辅料为陈醋、白糖、盐和酱油,陈醋、白糖、盐和酱油的质量百分比为:10~15:5~8:2~5:5~15。
可选的,麻辣味的姜卷由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为麻辣味的姜卷的辅料为辣椒粉、花椒油、料酒、味精、酱油、盐和红油,辣椒粉、花椒油、料酒、味精、酱油、盐和红油的质量百分比为:10~20:0.3~0.8:0.3~0.5:0.1~0.4:5~15:1~3:15~25。
一种新型姜卷的制备方法,以白萝卜、胡萝卜和生姜为主料,经过清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品,其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除60-75%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入酱油,直至酱油淹没姜卷;
E:密封储存5-10天,即可得到成品,便可拆线食用。
(三)有益效果
本发明提供了一种新型姜卷及制备方法,具备以下有益效果:
(1)、本发明所制备的新型姜卷营养全面,姜卷配料包含生姜丝、胡萝卜丝、白萝卜片,全程只晒不煮,确保配料营养不流失,“冬吃萝卜夏吃姜”,既能吃姜,又能吃萝卜。
(2)、本发明所制备的新型姜卷口感绝佳,白萝卜切片、胡萝卜切丝、生姜切丝,萝卜片包裹姜丝、胡萝卜丝后腌制,成姜卷,此姜卷中只包裹少量姜丝,确保姜的辛辣味不多,再搭配胡萝卜丝的甜味、白萝卜片的酸甜味,很好的降低了姜的辛辣味,提高了姜卷的口感。
(3)、本发明的新型姜卷的制备方法,工序简单,配料切片、切丝,晾晒后,卷制酱泡,即可成功。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种新型姜卷,由主料和辅料组成,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90:20:8,成品为酱香味的姜卷的辅料为酱油和盐,酱油和盐的质量百分比为:35:10,通过将主料白萝卜、胡萝卜和生姜清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品;
酱香味的姜卷的制备方法,以白萝卜、胡萝卜和生姜为主料,经过清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品,其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除60%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入酱油,直至酱油淹没姜卷;
E:密封储存5天,即可得到成品,便可拆线食用。
实施例2
酱香味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:120:8:20,酱油和盐的质量百分比还可以为:50:5;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除75%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入酱油,直至酱油淹没姜卷;
E:密封储存10天,即可得到成品,便可拆线食用。
实施例3
酱香味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:105:14:14,酱油和盐的质量百分比还可以为:42:7;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除70%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入酱油,直至酱油淹没姜卷;
E:密封储存8天,即可得到成品,便可拆线食用。
实施例4
一种新型姜卷,由主料和辅料组成,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90:20:8,成品为糖醋味的姜卷的辅料为陈醋、白糖、盐和酱油,陈醋、白糖、盐和酱油的质量百分比为:10:8:2:15。
糖醋味的姜卷的制备方法,以白萝卜、胡萝卜和生姜为主料,经过清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品,其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除60%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入陈醋、酱油和盐,放入适量白糖调味,淹没姜卷;
E:密封储存5天,即可得到成品,便可拆线食用。
实施例5
糖醋味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:120:8:20,陈醋、白糖、盐和酱油的质量百分比还可以为: 15:5:5:5;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除75%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中或者可以密封的瓶中,倒入陈醋、酱油和盐,放入适量白糖调味,淹没姜卷;
E:密封储存10天,即可得到成品,便可拆线食用。
实施例6
糖醋味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:106:14:14,陈醋、白糖、盐和酱油的质量百分比还可以为:12:7:4:3;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除70%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中或者可以密封的瓶中,倒入陈醋、酱油和盐,放入适量白糖调味,淹没姜卷;
E:密封储存8天,即可得到成品,便可拆线食用。
实施例7
一种新型姜卷,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90:20:8,成品为麻辣味的姜卷的辅料为辣椒粉、花椒油、料酒、味精、酱油、盐和红油,辣椒粉、花椒油、料酒、味精、酱油、盐和红油的质量百分比为:10:0.8:0.3:0.4:5:3:15。
麻辣味的姜卷的制备方法,以白萝卜、胡萝卜和生姜为主料,经过清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品,其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除60%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:调制好配料酱,在一个大碗中,放入辣椒粉,加入花椒油、料酒、味精、盐、红油、酱油,搅拌均匀,使配料酱呈流动状态;
E:把每个姜卷都在配料酱中过一遍;
F:然后放到泡菜坛中或者可以密封的瓶中,再把配料酱倒入瓶中,直至淹没姜卷;
E:密封储存5天,即可得到成品,便可拆线食用。
实施例8
麻辣味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:120:8:20,辣椒粉、花椒油、料酒、味精、酱油、盐和红油的质量百分比还可以为:20:0.3:0.5:0.1:15:1:25;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除75%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:调制好配料酱,在一个大碗中,放入辣椒粉,加入花椒油、料酒、味精、盐、红油、酱油,搅拌均匀,使配料酱呈流动状态;
E:把每个姜卷都在配料酱中过一遍;
F:然后放到泡菜坛中或者可以密封的瓶中,再把配料酱倒入瓶中,直至淹没姜卷;
E:密封储存10天,即可得到成品,便可拆线食用。
实施例9
麻辣味的姜卷的,白萝卜、胡萝卜和生姜的质量百分比还可以为:106:14:14,辣椒粉、花椒油、料酒、味精、酱油、盐和红油的质量百分比还可以为:15:0.5:0.4:0.3:10:2:20;
其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除70%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:调制好配料酱,在一个大碗中,放入辣椒粉,加入花椒油、料酒、味精、盐、红油、酱油,搅拌均匀,使配料酱呈流动状态;
E:把每个姜卷都在配料酱中过一遍;
F:然后放到泡菜坛中或者可以密封的瓶中,再把配料酱倒入瓶中,直至淹没姜卷;
E:密封储存8天,即可得到成品,便可拆线食用。
综上所述:本发明所制备的新型姜卷营养全面,姜卷配料包含生姜丝、胡萝卜丝、白萝卜片,全程只晒不煮,确保配料营养不流失,“冬吃萝卜夏吃姜”,既能吃姜,又能吃萝卜,本发明所制备的新型姜卷口感绝佳,白萝卜切片、胡萝卜切丝、生姜切丝,萝卜片包裹姜丝、胡萝卜丝后腌制,成姜卷,此姜卷中只包裹少量姜丝,确保姜的辛辣味不多,再搭配胡萝卜丝的甜味、白萝卜片的酸甜味,很好的降低了姜的辛辣味,提高了姜卷的口感,本发明的新型姜卷的制备方法,工序简单,配料切片、切丝,晾晒后,卷制酱泡,即可成功。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种新型姜卷,其特征在于,由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为酱香味的姜卷的辅料为酱油和盐,酱油和盐的质量百分比为:35~50:5~10,通过将主料白萝卜、胡萝卜和生姜清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品。
2.根据权利要求1所述的一种新型姜卷,其特征在于:由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为糖醋味的姜卷的辅料为陈醋、白糖、盐和酱油,陈醋、白糖、盐和酱油的质量百分比为:10~15:5~8:2~5:5~15。
3.根据权利要求1所述的一种新型姜卷,其特征在于:由主料和辅料组成,主料为白萝卜、胡萝卜和生姜,白萝卜、胡萝卜和生姜的质量百分比为:90~120:8~20:8~20,成品为麻辣味的姜卷的辅料为辣椒粉、花椒油、料酒、味精、酱油、盐和红油,辣椒粉、花椒油、料酒、味精、酱油、盐和红油的质量百分比为:10~20:0.3~0.8:0.3~0.5:0.1~0.4:5~15:1~3:15~25。
4.根据权利要求1所述的一种新型姜卷的制备方法,其特征在于:以白萝卜、胡萝卜和生姜为主料,经过清洗、白萝卜切片、胡萝卜和生姜切丝、晾晒、卷接、干燥、贮藏、灭菌、加辅料、密封储存、成品,其具体步骤如下:
A:白萝卜洗净、切薄圆片,胡萝卜洗净、切细丝,生姜洗净、切细丝,将三者晾晒,去除60-75%水分;
B:将姜丝、胡萝卜丝混合均匀,放入盐调味;
C:用晾晒的白萝卜片,包裹姜丝、胡萝卜丝,卷成圆柱状,用细线缠紧固形;
D:然后放到泡菜坛中(或者可以密封的瓶中),倒入酱油,直至酱油淹没姜卷;
E:密封储存5-10天,即可得到成品,便可拆线食用。
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CN106901285A (zh) * | 2017-02-15 | 2017-06-30 | 周利 | 一种萝卜卷及其制备方法 |
CN108851013A (zh) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | 一种降低酱制姜辛辣味的制备方法 |
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CN106901285A (zh) * | 2017-02-15 | 2017-06-30 | 周利 | 一种萝卜卷及其制备方法 |
CN108851013A (zh) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | 一种降低酱制姜辛辣味的制备方法 |
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