CN103478653A - 一种水芹菜泡菜的制备工艺及产品 - Google Patents
一种水芹菜泡菜的制备工艺及产品 Download PDFInfo
- Publication number
- CN103478653A CN103478653A CN201310384910.XA CN201310384910A CN103478653A CN 103478653 A CN103478653 A CN 103478653A CN 201310384910 A CN201310384910 A CN 201310384910A CN 103478653 A CN103478653 A CN 103478653A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- water
- oenanthe stolonifera
- weight
- cress
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000017879 Nasturtium officinale Nutrition 0.000 title abstract description 14
- 240000005407 Nasturtium officinale Species 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000013505 freshwater Substances 0.000 claims abstract description 6
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 64
- 240000008881 Oenanthe javanica Species 0.000 claims description 58
- 235000021110 pickles Nutrition 0.000 claims description 34
- 235000013559 Schnittsellerie Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 240000006243 Oenanthe sarmentosa Species 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000021109 kimchi Nutrition 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 4
- 238000004140 cleaning Methods 0.000 abstract 3
- 238000011049 filling Methods 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010079 rubber tapping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 239000002932 luster Substances 0.000 description 5
- 206010023126 Jaundice Diseases 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 3
- 230000035613 defoliation Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000013882 gravy Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- BPYKTIZUTYGOLE-IFADSCNNSA-N Bilirubin Chemical compound N1C(=O)C(C)=C(C=C)\C1=C\C1=C(C)C(CCC(O)=O)=C(CC2=C(C(C)=C(\C=C/3C(=C(C=C)C(=O)N\3)C)N2)CCC(O)=O)N1 BPYKTIZUTYGOLE-IFADSCNNSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 231100000283 hepatitis Toxicity 0.000 description 2
- 201000007227 lymph node tuberculosis Diseases 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- XFSBVAOIAHNAPC-XTHSEXKGSA-N 16-Ethyl-1alpha,6alpha,19beta-trimethoxy-4-(methoxymethyl)-aconitane-3alpha,8,10alpha,11,18alpha-pentol, 8-acetate 10-benzoate Chemical compound O([C@H]1[C@]2(O)C[C@H]3[C@@]45C6[C@@H]([C@@]([C@H]31)(OC(C)=O)[C@@H](O)[C@@H]2OC)[C@H](OC)[C@@H]4[C@]([C@@H](C[C@@H]5OC)O)(COC)CN6CC)C(=O)C1=CC=CC=C1 XFSBVAOIAHNAPC-XTHSEXKGSA-N 0.000 description 1
- XFSBVAOIAHNAPC-UHFFFAOYSA-N Aconitin Natural products CCN1CC(C(CC2OC)O)(COC)C3C(OC)C(C(C45)(OC(C)=O)C(O)C6OC)C1C32C4CC6(O)C5OC(=O)C1=CC=CC=C1 XFSBVAOIAHNAPC-UHFFFAOYSA-N 0.000 description 1
- 206010001497 Agitation Diseases 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000001378 Carbon Tetrachloride Poisoning Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000801118 Lepidium Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 208000005647 Mumps Diseases 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229940039750 aconitine Drugs 0.000 description 1
- STDXGNLCJACLFY-UHFFFAOYSA-N aconitine Natural products CCN1CC2(COC)C(O)CC(O)C34C5CC6(O)C(OC)C(O)C(OC(=O)C)(C5C6OC(=O)c7ccccc7)C(C(OC)C23)C14 STDXGNLCJACLFY-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001466 anti-adreneric effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- WDIHJSXYQDMJHN-UHFFFAOYSA-L barium chloride Chemical compound [Cl-].[Cl-].[Ba+2] WDIHJSXYQDMJHN-UHFFFAOYSA-L 0.000 description 1
- 229910001626 barium chloride Inorganic materials 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000010805 mumps infectious disease Diseases 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000003182 parenteral nutrition solution Substances 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000002861 ventricular Effects 0.000 description 1
- 229940088594 vitamin Drugs 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
- 150000003722 vitamin derivatives Chemical class 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开一种水芹菜泡菜的制备工艺,其特征在于,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用。本发明水芹菜泡菜酸甜适口,含有丰富的营养成分,具有清热、利水、加强血液循环的作用。
Description
技术领域
本发明属于农产品加工技术领域,具体是一种水芹菜泡菜的制备工艺及产品。
背景技术
水芹菜属于伞形科、水芹菜属。多年水生宿根草本植物。水芹别名水英、细本山芹菜、牛草、刀芹、蜀芹。水芹中各种维生素、矿物质含量较高,每100g可食用部分含蛋白质1.8g、脂肪0.24g、碳水化合物1.6g、粗纤维1.0g、钙160mg、磷61mg、铁8.5mg。水芹还含有芸香苷、水芹素和檞皮素等。其嫩茎及叶柄质鲜嫩,清香爽口,可生拌或炒食。
水芹的药理作用有:1、内服水芹挥发油有兴奋中枢神经,促进呼吸、提高心肌兴奋性,加强血循环的作用。挥发油局部外援,有扩张血管、促进循环、提高渗透性的作用;内服能促进胃液分泌,增进食欲,并有祛痰作用。水芹素及水芹素-7-甲醚有降压作用。2、水芹水煎剂能使离体蛙心心率减慢,心肌收缩力降低,心输出量减少。能对抗氯化钡和乌头碱所致的大鼠心律失常,对抗肾上腺素对心脏的兴奋作用。3、水芹提取物对四氯化碳中毒鼠的肝脏有一定的保护作用。4、水芹煎液对α-荼异硫氰酸酯形成的大鼠肝炎有明显的退黄作用,血清胆红素含量明显下降,能使肝细胞和胆管上皮变性坏死病理改变明显减轻。水芹注射液对四氯化碳性肝炎大鼠也有明显的退黄作用,并有明显的降酶作用。
水芹菜功用主治:清热,利水。治暴热烦渴,黄疸,水肿,淋病,带下,瘰疬,痄腮。①《本经》:“主女子赤沃。止血养精,保血脉,益气,令人肥健嗜食。”②《千金·食治》:“益筋力,去伏热。治五种黄病,生捣绞汁冷服一升,日二。”③崔禹锡《食经》:“利小便,除水胀。”④孟诜:“食之养神益力,杀石药毒。”⑤《本草拾遗》:“茎叶捣绞取汁,去小儿暴热,大人酒后热毒、鼻塞、身热,利大小肠。”⑥《日华子本草》:“治烦渴,疗崩中带下。”⑦《医林纂要》:“补心,去瘀,续伤。”⑧《草再新》:“除烦解热,化痰下气,治血分,消瘰疬结核。”⑨《随息居饮食谱》:“清胃涤热,祛风,利口齿咽喉头目。”⑩《中国药植志》:“嫩茎捣汁服,可治高血压症。”⑾《贵州民间方药集》:“解热利尿,驱风。治风湿神经疼痛”。
发明内容
本发明的目的在于提供一种水芹菜泡菜的制备工艺。
本发明的目的可以通过以下技术方案实现:
一种水芹菜泡菜的制备工艺,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:
(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;
(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;
(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 95-105重量份
盐 6-8重量份
酒 0.5-1.5重量份
糖 3.5-4.5重量份
大蒜 0.4-0.6重量份
大葱 0.4-0.6重量份
八角 0.2-0.3重量份
花椒 0.2-0.3重量份
桂皮 0.4-0.6重量份
大白菜 4.5-5.5重量份
料酒 0.4-0.6重量份。
本发明进一步优选为,是由下述原料制备而成:
水芹菜 50重量份
水 100重量份
盐 7重量份
酒 1重量份
糖 4重量份
大蒜 0.5重量份
大葱 0.5重量份
八角 0.25重量份
花椒 0.25重量份
桂皮 0.5重量份
大白菜 5重量份
料酒 0.5重量份。
所述水封是指泡菜坛的水槽中注入体积比15-22%的盐水。
上述工艺制备得到的水芹菜泡菜产品。
本发明的有益效果:
1、本发明水芹菜泡菜含有丰富的营养成分,发酵好的水芹菜泡菜口味独特,酸甜适口,具有清热、利水、加强血液循环的作用。
2、本发明水芹菜泡菜的制备工艺简单、安全卫生,且发酵时间短,能最大限度保持水芹菜的口感。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
将泡菜坛清洗干净。称取水盐70g,加入1000g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将10g酒、40g糖、5g大蒜、5g大葱、2.5g八角、2.5g花椒、5g桂皮、50g大白菜、5g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将盐10g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
实施例2
将泡菜坛清洗干净。称取水盐60g,加入950g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将5g酒、35g糖、4g大蒜、4g大葱、2g八角、2g花椒、4g桂皮、45g大白菜、4g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将9g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
实施例3
将泡菜坛清洗干净。称取水盐80g,加入1050g的水搅拌均匀,待盐全部溶解即为泡菜水。采用水芹菜田里新鲜收割的水芹菜500g,常温自来水予冷,用清水清洗泥土,摘去菜叶,挑选直径6-8cm的水芹菜。将15g酒、45g糖、6g大蒜、6g大葱、3g八角、3g花椒、6g桂皮、55g大白菜、6g料酒洗净、沥干、切碎。将去叶的水芹菜与配料混合均匀放入泡菜坛中,将泡菜水加入泡菜坛中,水要没过菜面,加扣碗。将8g盐溶解在50ml水中,加入到水槽中。泡菜坛在℃下发酵24h即可食用。
水芹菜泡菜的品质检测
1、感官检测:用肉眼观察水芹菜泡菜的色泽、形态、嗅其气味,品尝滋味。结果如下表1。
表1
色泽 | 滋味和气味 | 体态 | 质地 | |
实施例1 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
实施例2 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
实施例3 | 外观呈翠绿色,色泽均匀 | 具有水芹菜特有的香味,无异味 | 产品厚薄均匀,卤汁不浑浊 | 脆嫩 |
2、理化指标检验,各项指标均符合要求,主要指标的具体数据如表2。
表2
3、微生物指标检测。
按照GB/T5009.54酱腌菜卫生标准的分析方法所述的方法检测本发明水芹菜泡菜的微生物指标,结果如表3所示,均符合标准。
表3
金黄色葡萄球菌 | 大肠菌群(MPN/100g) | |
实施例1 | 未检出 | ≤25 |
实施例2 | 未检出 | ≤25 |
实施例3 | 未检出 | ≤25 |
Claims (5)
1.一种水芹菜泡菜的制备工艺,其特征在于,将新鲜水芹菜洗净、摘除菜叶,与配料搅拌均匀后装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用,具体包括以下步骤:
(1)原料:水芹田里收割的新鲜水芹菜,常温自来水予冷;
(2)清洗:清洗水芹菜上的泥土,摘除菜叶,挑选直径6-8mm水芹菜;
(3)配制、发酵:将水芹菜与配料混合,搅拌均匀,将混合均匀的水芹菜与配料一起装坛发酵,加扣碗后水封,在20℃温度下发酵24h,即可食用。
2.根据权利要求1所述的水芹菜泡菜的制备工艺,其特征在于,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 95-105重量份
盐 6-8重量份
酒 0.5-1.5重量份
糖 3.5-4.5重量份
大蒜 0.4-0.6重量份
大葱 0.4-0.6重量份
八角 0.2-0.3重量份
花椒 0.2-0.3重量份
桂皮 0.4-0.6重量份
大白菜 4.5-5.5重量份
料酒 0.4-0.6重量份。
3.根据权利要求2所述的水芹菜泡菜的制备工艺,其特征在于,是由下述原料制备而成,按重量份计:
水芹菜 50重量份
水 100重量份
盐 7重量份
酒 1重量份
糖 4重量份
大蒜 0.5重量份
大葱 0.5重量份
八角 0.25重量份
花椒 0.25重量份
桂皮 0.5重量份
大白菜 5重量份
料酒 0.5重量份。
4.根据权利要求1所述的水芹菜泡菜的制备工艺,其特征在于,所述水封是指泡菜坛的水槽中注入体积比15%~22%的盐水。
5.权利要求1或2或3所述工艺制备的是水芹菜泡菜产品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310384910.XA CN103478653A (zh) | 2013-08-30 | 2013-08-30 | 一种水芹菜泡菜的制备工艺及产品 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310384910.XA CN103478653A (zh) | 2013-08-30 | 2013-08-30 | 一种水芹菜泡菜的制备工艺及产品 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103478653A true CN103478653A (zh) | 2014-01-01 |
Family
ID=49819515
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310384910.XA Pending CN103478653A (zh) | 2013-08-30 | 2013-08-30 | 一种水芹菜泡菜的制备工艺及产品 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103478653A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104489580A (zh) * | 2014-12-18 | 2015-04-08 | 李润霞 | 一种西芹大葱泡菜的制作方法 |
CN104905183A (zh) * | 2015-04-27 | 2015-09-16 | 桐城市牯牛背农业开发有限公司 | 一种水芹泡菜的制作方法 |
CN104939001A (zh) * | 2015-05-28 | 2015-09-30 | 桐城市牯牛背农业开发有限公司 | 一种水芹的加工方法 |
CN104970324A (zh) * | 2015-03-30 | 2015-10-14 | 桐城市牯牛背农业开发有限公司 | 一种水芹泡菜的制作工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1128626A (zh) * | 1995-11-17 | 1996-08-14 | 杨修建 | 一种方便蔬菜的制作方法 |
CN101507485A (zh) * | 2009-03-26 | 2009-08-19 | 江苏省农业科学院 | 一种甘薯茎叶泡菜的制备方法及其产品 |
CN101584445A (zh) * | 2009-06-18 | 2009-11-25 | 江苏省农业科学院 | 一种莴苣茎叶泡菜的制备方法及其产品 |
-
2013
- 2013-08-30 CN CN201310384910.XA patent/CN103478653A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1128626A (zh) * | 1995-11-17 | 1996-08-14 | 杨修建 | 一种方便蔬菜的制作方法 |
CN101507485A (zh) * | 2009-03-26 | 2009-08-19 | 江苏省农业科学院 | 一种甘薯茎叶泡菜的制备方法及其产品 |
CN101584445A (zh) * | 2009-06-18 | 2009-11-25 | 江苏省农业科学院 | 一种莴苣茎叶泡菜的制备方法及其产品 |
Non-Patent Citations (2)
Title |
---|
张先农: "水芹菜腌制", 《北方园艺》 * |
食品伙伴网: "芹菜泡菜怎么制作?", 《HTTP://WWW.FOODMATE.NET/KNOW/QUESTION-7067.HTML》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104489580A (zh) * | 2014-12-18 | 2015-04-08 | 李润霞 | 一种西芹大葱泡菜的制作方法 |
CN104970324A (zh) * | 2015-03-30 | 2015-10-14 | 桐城市牯牛背农业开发有限公司 | 一种水芹泡菜的制作工艺 |
CN104905183A (zh) * | 2015-04-27 | 2015-09-16 | 桐城市牯牛背农业开发有限公司 | 一种水芹泡菜的制作方法 |
CN104939001A (zh) * | 2015-05-28 | 2015-09-30 | 桐城市牯牛背农业开发有限公司 | 一种水芹的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102965237B (zh) | 桑葚灵芝果酒及其生产方法 | |
CN103484300B (zh) | 枇杷橘红果果酒及其生产方法 | |
CN103478223B (zh) | 一种水芹菜的净菜工艺 | |
CN106010902A (zh) | 一种牛大力保健酒的生产方法 | |
CN103564359A (zh) | 一种水芹菜粉的制备工艺、产品及其应用 | |
CN103289869A (zh) | 一种薏米红茶酒及其制备方法 | |
CN103478348A (zh) | 一种水芹茶的制备工艺及其产品 | |
CN103478653A (zh) | 一种水芹菜泡菜的制备工艺及产品 | |
CN102021101B (zh) | 可防治心脑血管疾病的益寿养生酒的制备方法 | |
CN103039943A (zh) | 黑洋姜酱油及其制备方法 | |
CN103060167B (zh) | 一种黑洋姜醋及其制备方法 | |
CN103099274A (zh) | 一种恰玛古浊汁饮料及其制备方法 | |
CN103478216B (zh) | 一种水芹菜的脱水工艺 | |
CN101427833B (zh) | 糜米低醇饮料的制作方法 | |
CN105475972A (zh) | 一种蚂蚱酱及其制作方法 | |
CN105077467A (zh) | 一种具有降血糖功效的鲍参保健饮料 | |
CN108114222A (zh) | 一种补气健脾滋补肝肾的中药组合物及其制备方法 | |
CN104726320B (zh) | 一种无花果蜜醋及制作方法 | |
CN106635726A (zh) | 一种保健果醋及制备方法 | |
CN102524869A (zh) | 红枣秋梨枸杞浓浆 | |
CN101608158A (zh) | 一种山楂醋及其制备方法 | |
CN104304563A (zh) | 一种以莲子为原料的生物型饮料及其制备方法 | |
CN110432476A (zh) | 一种抗菌防腐韭菜花酱的腌制方法 | |
KR101561176B1 (ko) | 소금이 첨가되지 않은 간장 및 된장 제조 방법 | |
CN106578916A (zh) | 桑葚蚕蛹面条及副产桑葚酒的生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140101 |