CN103637135A - 一种苦瓜咸菜及其制备方法 - Google Patents
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- 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
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- 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
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Abstract
本发明公开一种苦瓜咸菜及其制备方法,所述苦瓜咸菜由以下原料组成:苦瓜、盐、新鲜红辣椒、大蒜、白糖、黄豆酱油、白酒、白醋、八角。其制备方法为:原料选择;晾晒;继续暴晒,制苦瓜丁;浸泡,然后甩干;腌制;腌制;真空包装;灭菌;检查入库。本发明的特点是:原料比例搭配合理,呈绿黄色,味道香脆可口、咸中带苦、清爽美味,用之佐餐,开胃健脾、增进食欲;可长时间存放,而且不添加任何防腐剂,全部是本色、天然的优质原料,是一种健康、安全、绿色的佐餐食品;营养价值高、具有清热解毒,消暑解热,补肾润脾,提高免疫力,降血脂等功效,是一种新型咸菜制品;制备工艺简单,加工方便,适宜工厂化生产,易于形成和满足市场的需求;开发了苦瓜的市场。
Description
技术领域
本发明属于一种咸菜加工领域,具体涉及一种苦瓜咸菜及其制备方法。
背景技术
苦瓜,又称凉瓜,为葫芦科苦瓜属一年生蔓性草本植物。苦瓜含有丰富的营养成分,如蛋白质、膳食纤维、维生素C、维生素E、β2胡萝卜素、硫胺素、核黄素、尼克酸及微量元素钾、钠、钙、镁、磷等。其中苦瓜蛋白MAP30能阻止艾滋病毒DNA的合成,抑制艾滋病毒的感染与生长。而且对多种病毒和肿瘤细胞有效。苦瓜汁和苦瓜籽中含有52羟基色胺、苦瓜生物碱、胡萝卜甾醇、苦瓜素及降糖效果十分明显的降血糖活性成分。苦瓜中的苦瓜素被誉为“脂肪杀手”,有较好的减肥作用。苦瓜中VC的含量居于瓜果蔬菜之首。此外,苦瓜具有清热解毒,消暑解热,补肾润脾,提高免疫力,降血脂等功效。作为一种药食同源的蔬菜食品,苦瓜的资源十分丰富。新鲜苦瓜易腐烂,为了保存新鲜苦瓜的营养、风味,开发出食用方便且具有独特风味的天然苦瓜食品就显得十分重要。
目前,咸菜是中国人们日常生活的必须菜系,算是一种中国文化。中国人们都喜爱吃咸菜,随着人们生活水平的不断提高,人们对于饮食的多样化、精品化、营养化的追求也不断提升。目前,我国的咸菜系是用萝卜、芥菜、黄瓜等制成,基本没有用苦瓜弄成的咸菜。苦瓜中含有的营养成分多,且功效多,如果弄成咸菜,不仅健康,环保,还可开发苦瓜市场。
目前市场上的咸菜大多口感差、颜色不好、配料和营养等都非常单一的不足,常见的辣咸菜多种多样,原料和加工方法不同,口味也千差万别。有许多种辣咸菜含有化学添加剂,对人体有不同程度的危害。
发明内容
本发明的目的在于提供一种苦瓜咸菜及其制备方法,提高了一种绿色环保的咸菜,不仅不含化学添加剂,还具有多种功效,符合人们对方便绿色食品的要求。
本发明苦瓜咸菜的技术方案是这样实现的:一种苦瓜咸菜,以重量份计,其组份为:苦瓜5000~5500份、盐311~426份、新鲜红辣椒230~286份、大蒜147~215份、白糖92~130份、黄豆酱油484~519份、白酒89~125份、白醋76~108份、八角43~61份。
而且,所述苦瓜咸菜的重量份优选为:苦瓜5190~5320份、盐352~376份、新鲜红辣椒248~261份、大蒜173~196份、白糖107~120份、黄豆酱油495~511份、白酒94~116份、白醋87~93份、八角50~54份。
所述苦瓜咸菜的最佳重量份为:苦瓜5225份、盐364份、新鲜红辣椒255份、大蒜190份、白糖113份、黄豆酱油507份、白酒103份、白醋90份、八角52份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜,清洗干净后用0.05%的盐水浸泡30~60min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐,腌制24~28h后,放在太阳底下暴晒6~8h,然后将苦瓜搓均匀,再加入盐腌制24~28h后暴晒6~8h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒3~5d,制得苦瓜丁;
(4)将苦瓜丁放在水中浸泡50~70min,然后用甩干机甩干水分,使苦瓜丁含水量在45~55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒、大蒜、白糖、黄豆酱油、白酒、白醋、八角、盐进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌;
(8)检查入库。
步骤(3)中的每隔一天暴晒时,收起来的时候要用手将苦瓜搓均匀。
步骤(5)腌制时每天倒缸一次,连续倒缸5~6d后,每2天倒缸1次,然后继续腌制18d。
与现有技术相比,本发明具有以下优点:原料比例搭配合理,呈绿黄色,味道香脆可口、咸中带苦、清爽美味,用之佐餐,开胃健脾、增进食欲;可长时间存放,而且不添加任何防腐剂,全部是本色、天然的优质原料,是一种健康、安全、绿色的佐餐食品;营养价值高、具有清热解毒,消暑解热,补肾润脾,提高免疫力,降血脂等功效,是一种新型咸菜制品;制备工艺简单,加工方便,适宜工厂化生产,易于形成和满足市场的需求;开发了苦瓜的市场。
具体实施方式
实施例1
一种苦瓜咸菜,以重量份计,其组份为:苦瓜5000份、盐311份、新鲜红辣椒230份、大蒜147份、白糖92份、黄豆酱油484份、白酒89份、白醋76份、八角43份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜5000份,清洗干净后用0.05%的盐水浸泡30min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐188份,腌制24h后,放在太阳底下暴晒6h,然后将苦瓜搓均匀,再加入盐100份腌制28h后暴晒8h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒3d,制得苦瓜丁;每隔一天暴晒时,收起来的时候要用手将苦瓜丁搓均匀;
(4)将苦瓜丁放在水中浸泡50min,然后用甩干机甩干水分,使苦瓜丁含水量在45%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒230份、大蒜147份、白糖92份、黄豆酱油484份、白酒89份、白醋76份、八角43份、盐23份进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;腌制过程中,每天倒缸一次,连续倒缸5d后,每2天倒缸1次,然后继续腌制18d;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌
(8)检查入库。
实施例2
一种苦瓜咸菜,以重量份计,其组份为:苦瓜5500份、盐426份、新鲜红辣椒286份、大蒜215份、白糖130份、黄豆酱油519份、白酒125份、白醋108份、八角61份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜5500份,清洗干净后用0.05%的盐水浸泡60min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐240份,腌制28h后,放在太阳底下暴晒8h,然后将苦瓜搓均匀,再加入盐150份腌制24h后暴晒6h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒5d,制得苦瓜丁;每隔一天暴晒时,收起来的时候要用手将苦瓜丁搓均匀;
(4)将苦瓜丁放在水中浸泡70min,然后用甩干机甩干水分,使苦瓜丁含水量在55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒286份、大蒜215份、白糖130份、黄豆酱油519份、白酒125份、白醋108份、八角61份、盐36份进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;腌制过程中,每天倒缸一次,连续倒缸6d后,每2天倒缸1次,然后继续腌制18d;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌
(8)检查入库。
实施例3
一种苦瓜咸菜,以重量份计,其组份为:苦瓜5190份、盐352份、新鲜红辣椒248份、大蒜173份、白糖107份、黄豆酱油495份、白酒94份、白醋87份、八角50份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜5190份,清洗干净后用0.05%的盐水浸泡40min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐200份,腌制25h后,放在太阳底下暴晒7h,然后将苦瓜搓均匀,再加入盐125份腌制27h后暴晒7h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒4d,制得苦瓜丁;每隔一天暴晒时,收起来的时候要用手将苦瓜丁搓均匀;
(4)将苦瓜丁放在水中浸泡55min,然后用甩干机甩干水分,使苦瓜丁含水量在45-55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒248份、大蒜173份、白糖107份、黄豆酱油495份、白酒94份、白醋87份、八角50份、盐27份进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;腌制过程中,每天倒缸一次,连续倒缸6d后,每2天倒缸1次,然后继续腌制18d;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌
(8)检查入库。
实施例4
一种苦瓜咸菜,以重量份计,其组份为:苦瓜5320份、盐376份、新鲜红辣椒261份、大蒜196份、白糖120份、黄豆酱油511份、白酒116份、白醋93份、八角54份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜5320份,清洗干净后用0.05%的盐水浸泡50min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐220份,腌制27h后,放在太阳底下暴晒7h,然后将苦瓜搓均匀,再加入盐130份腌制25h后暴晒7h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒5d,制得苦瓜丁;每隔一天暴晒时,收起来的时候要用手将苦瓜丁搓均匀;
(4)将苦瓜丁放在水中浸泡65min,然后用甩干机甩干水分,使苦瓜丁含水量在45-55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒261份、大蒜196份、白糖120份、黄豆酱油511份、白酒116份、白醋93份、八角54份、盐26份进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;腌制过程中,每天倒缸一次,连续倒缸6d后,每2天倒缸1次,然后继续腌制18d;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌
(8)检查入库。
实施例5
一种苦瓜咸菜,以重量份计,其组份为:苦瓜5225份、盐364份、新鲜红辣椒255份、大蒜190份、白糖113份、黄豆酱油507份、白酒103份、白醋90份、八角52份。
上述的苦瓜咸菜是通过以下步骤来实现的:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜5225份,清洗干净后用0.05%的盐水浸泡45min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐225份,腌制26h后,放在太阳底下暴晒7h,然后将苦瓜搓均匀,再加入盐115份腌制26h后暴晒7h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒4d,制得苦瓜丁;每隔一天暴晒时,收起来的时候要用手将苦瓜丁搓均匀;
(4)将苦瓜丁放在水中浸泡60min,然后用甩干机甩干水分,使苦瓜丁含水量在45-55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒255份、大蒜190份、白糖113份、黄豆酱油507份、白酒103份、白醋90份、八角52份、盐24份进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;腌制过程中,每天倒缸一次,连续倒缸5d后,每2天倒缸1次,然后继续腌制18d;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌
(8)检查入库。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种苦瓜咸菜,其特征在于,以重量份计,其组份为:苦瓜5000~5500份、盐311~426份、新鲜红辣椒230~286份、大蒜147~215份、白糖92~130份、黄豆酱油484~519份、白酒89~125份、白醋76~108份、八角43~61份。
2.如权利要求1所述的苦瓜咸菜,其特征在于,所述组份的重量份为:苦瓜5190~5320份、盐352~376份、新鲜红辣椒248~261份、大蒜173~196份、白糖107~120份、黄豆酱油495~511份、白酒94~116份、白醋87~93份、八角50~54份。
3.如权利要求2所述的苦瓜咸菜,其特征在于,所述组份的重量份为:苦瓜5225份、盐364份、新鲜红辣椒255份、大蒜190份、白糖113份、黄豆酱油507份、白酒103份、白醋90份、八角52份。
4.权利要求1~3任意所述的苦瓜咸菜的制备方法,其特征在于,包括以下步骤:
(1)原料选择:挑选肥大、翠绿、无霉变、无腐烂、无病虫害的苦瓜,清洗干净后用0.05%的盐水浸泡30~60min;
(2)晾晒:将步骤(1)中的苦瓜去籽,中间切开,再对切,加入盐,腌制24~28h后,放在太阳底下暴晒6~8h,然后将苦瓜搓均匀,再加入盐腌制24~28h后暴晒6~8h;
(3)将步骤(2)中的苦瓜切丁,然后在太阳底下暴晒3~5d,制得苦瓜丁;
(4)将苦瓜丁放在水中浸泡50~70min,然后用甩干机甩干水分,使苦瓜丁含水量在45~55%;
(5)腌制:将步骤(4)中的苦瓜丁放入陶瓷大缸中,放入切断的新鲜红辣椒、大蒜、白糖、黄豆酱油、白酒、白醋、八角、盐进行封口淹制,然后捞出,放入竹筛内,沥去菜卤,制得苦瓜咸菜;
(6)真空包装:将苦瓜咸菜采用隔氧隔湿性能良好的包装材料,用D2-1000/L真空包装机进行包装;
(7)灭菌;采用GM-700杀菌锅进行杀菌;
(8)检查入库。
5.如权利要求4所述的苦瓜咸菜的制备方法,其特征在于,步骤(3)中的每隔一天暴晒时,收起来的时候要用手将苦瓜搓均匀。
6.如权利要求4所述的苦瓜咸菜的制备方法,其特征在于,步骤(5)腌制时每天倒缸一次,连续倒缸5~6d后,每2天倒缸1次,然后继续腌制18d。
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