CN103535674A - 一种马齿苋菜制作方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种马齿苋菜制作方法,其方案如下:将新鲜、优质的马齿苋清洗干净后焯20—30秒;摊晾后用占马齿苋重量7%食盐将马齿苋腌制,腌制初期每隔1天翻缸1次,共翻缸3次;腌制1个月后方可取出咸马齿苋,经退盐、切碎后加配料炒制,各配料用量占咸马齿苋重量比分别是:干枸杞子与干黑木耳均为3%,生姜与干红辣椒均为1—1.5%,鸡精为0.8—1%,白糖为1.5—1.8%,大豆色拉油为4—5%;待马齿苋菜冷却后按每份50g或100g真空包装。本发明优点是,腌制后的马齿苋可保鲜一年以上,与马齿苋干相比,具有新鲜感,食用方法更多,营养不流失,具有多种保健功能,有利于马齿苋销售,可增加农民收入。
Description
技术领域
本发明是关于食品的制作方法,具体地说,是关于方便型小菜的制作方法。
背景技术
马齿苋,又叫马齿草等,它叶青、梗赤、花黄、根白、子黑,故又称“五行草”,中国古代医学文献对马齿苋有许多记载:《本草纲目》给它起了一个响亮的名字——“长命菜”,《中国药植图鉴》称之为“长寿菜”。 马齿苋为马齿苋科一年生草本植物,国内各地均有分布,为药食两用植物。马齿苋含有大量去甲基肾上腺素和多量钾盐,含有不少二羟乙胺、苹果酸、箭荡糖、维生素B1、B2等营养成分,药理实验证实:它对痢疾杆菌、大肠杆菌、金黄色葡萄球菌等多种细菌都有强力抑制作用,有“天然抗生素”的美称。马齿苋含丰富的ω-3脂肪酸,对降低心血管病的发生有很好的作用。多年来,食用马齿苋的方法一般是将新鲜的马齿苋焯后凉拌、包饺子、炒菜等,或将其焯后晒干留到冬天吃。但马齿菜经开水焯、晒干后成为马齿苋干,它的口感及味道远不及新鲜的马齿苋。尽管马齿苋具有多种保健功能,但马齿苋干的销量很小,很大部分却浪费掉。
发明内容
本发明提供了一种马齿苋菜制作方法。本发明的技术方案如下:(1)将新鲜、优质的马齿苋去掉老茎、须根、黄叶部分后清洗干净,沥水后用开水焯,焯后立即摊晾;(2)用食盐将摊凉后的马齿苋腌制,腌制初期每隔1天翻缸1次,共翻缸3次;(3)腌制1个月后方可取出咸马齿苋,经退盐、挤干、切碎后加配料炒制,即得马齿苋菜;(4)将所述马齿苋菜冷却后按每份50g或100g进行真空包装,然后入库待销。
所述用开水焯的时间为20—30秒;所述腌制的用盐量为摊凉后马齿苋重量的7%;所述退盐是指将咸马齿苋用清水浸泡15—20分钟,并适当搅拌,且清水与咸马齿苋的体积比为4—5﹕1;所述配料为枸杞子、黑木耳、生姜、干红辣椒、鸡精、白糖、大豆色拉油;所述各配料用量占咸马齿苋的重量比分别是:干枸杞子与干黑木耳均为3%,生姜与干红辣椒均为1—1.5%,鸡精为0.8—1%,白糖为1.5—1.8%,大豆色拉油为4—5%。
本发明的优点是,腌制后的马齿苋可保鲜一年以上,与马齿苋干相比,具有新鲜感,食用方法更多,经开水焯后去掉了马齿苋的粘液,口感清爽,营养不流失,具有保护心血管等多种保健功能,有利于马齿苋的销售,可增加农民收入。
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:
1、将新鲜、优质的马齿苋去掉老茎、须根、黄叶部分后清洗干净,沥水后用开水焯,约焯25秒钟后立即摊晾;
2、将腌制用的缸清洗干净,并控干缸的内部,取大塑料盆1只,并清洗干净;
3、取所述摊凉后马齿苋100kg,先将其中马齿苋5kg放入大塑料盆内,然后加食盐0.35kg,将它们搅拌均匀后放入所述缸内,依次进行,一口缸装满后在马齿苋上加压石块;
4、腌制初期每隔1天翻缸1次,共翻缸3次,第3次翻结束后一定要记住加压石块,并将缸口用塑料薄膜包好、扎紧,腌制1个月后方可食用;
5、取咸马齿苋5kg,用清水浸泡约18分钟,清水与咸马齿苋的体积比为4.5﹕1,并适当搅拌,然后将其挤干、切碎;
6、取干枸杞子、干黑木耳各150g,并用清水浸泡、清洗,且将黑木耳切碎;
7、取生姜、干红辣椒各60g,将它们清洗后切碎;
8、先将所述碎马齿苋、枸杞子、碎黑木耳、碎生姜、碎干红辣椒、大豆色拉油250g一起煸炒,再加入鸡精50g、白糖80g,需要时可加入少许开水、食盐;
9、将炒制成的马齿苋菜冷却,然后按每份50g或100g进行真空袋装或瓶装,入库待售。
Claims (6)
1.一种马齿苋菜制作方法,其特征是,它包括下列步骤:(1)将新鲜、优质的马齿苋清洗干净,沥水后用开水焯,焯后立即摊晾;(2)用食盐将摊凉后的马齿苋腌制,腌制初期每隔1天翻缸1次,共翻缸3次;(3)腌制1个月后方可取出咸马齿苋,经退盐、挤干、切碎后加配料炒制,即得马齿苋菜;(4)将所述马齿苋菜冷却后真空包装、入库待销。
2.根据权利要求1所述的一种马齿苋菜制作方法,其特征是,所述用开水焯的时间为20—30秒。
3.根据权利要求1所述的一种马齿苋菜制作方法,其特征是,所述腌制的用盐量为摊凉后马齿苋重量的7%。
4.根据权利要求1所述的一种马齿苋菜制作方法,其特征是,所述退盐是指将咸马齿苋用清水浸泡15—20分钟,并适当搅拌,且清水与咸马齿苋的体积比为4—5﹕1。
5.根据权利要求1所述的一种马齿苋菜制作方法,其特征是,所述配料为枸杞子、黑木耳、生姜、干红辣椒、鸡精、白糖、大豆色拉油。
6.根据权利要求1或5所述的一种马齿苋菜制作方法,其特征是,所述各配料用量占咸马齿苋的重量比分别是:干枸杞子与干黑木耳均为3%,生姜与干红辣椒均为1—1.5%,鸡精为0.8—1%,白糖为1.5—1.8%,大豆色拉油为4—5%。
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Cited By (7)
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CN104585677A (zh) * | 2014-12-30 | 2015-05-06 | 锦州同盛居小菜厂 | 淡渍马齿笕的制备方法 |
CN104872588A (zh) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | 一种蒲公英菜及其加工工艺 |
CN105212119A (zh) * | 2014-06-23 | 2016-01-06 | 内蒙古田丰农牧有限责任公司 | 马铃薯酱菜及其制作方法 |
CN105341816A (zh) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | 一种罐装野生马齿苋及其制备方法 |
CN105795313A (zh) * | 2016-03-22 | 2016-07-27 | 东北农业大学 | 一种即食野苋菜及其制备方法 |
CN105851987A (zh) * | 2016-05-15 | 2016-08-17 | 刘萍 | 一种虎杖泡菜的加工方法 |
CN110326761A (zh) * | 2019-06-26 | 2019-10-15 | 新疆惠森生物技术有限公司 | 一种马齿苋菜及其制备方法 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105212119A (zh) * | 2014-06-23 | 2016-01-06 | 内蒙古田丰农牧有限责任公司 | 马铃薯酱菜及其制作方法 |
CN104585677A (zh) * | 2014-12-30 | 2015-05-06 | 锦州同盛居小菜厂 | 淡渍马齿笕的制备方法 |
CN104872588A (zh) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | 一种蒲公英菜及其加工工艺 |
CN105341816A (zh) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | 一种罐装野生马齿苋及其制备方法 |
CN105795313A (zh) * | 2016-03-22 | 2016-07-27 | 东北农业大学 | 一种即食野苋菜及其制备方法 |
CN105851987A (zh) * | 2016-05-15 | 2016-08-17 | 刘萍 | 一种虎杖泡菜的加工方法 |
CN110326761A (zh) * | 2019-06-26 | 2019-10-15 | 新疆惠森生物技术有限公司 | 一种马齿苋菜及其制备方法 |
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