CN104187459A - 一种咸菜及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种咸菜及其制作方法，本发明的一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.6-1.0千克，花椒30-40克，八角5-10克，桂皮0.3-0.5克，胡椒5-10克。咸菜制作方法，包括以下步骤：1）选料：对主料和配料进行筛选；2）洗净：去除杂质、泥土及发霉、变质的主料洗净；3）晾晒：主料吊挂晾晒80天；4）熟制：微火焖制5小时；5）精加工。此方法制作的咸菜没有腌制的过程，减少了在腌制过程中产生大量的亚硝酸盐，制作的咸菜色泽鲜艳，无毒害，口感佳。
Description
技术领域
本发明涉及一种咸菜及其制作方法，具体地说是一种免腌制的咸菜及其制作方法。
背景技术
现有的咸菜往往是将新鲜的蔬菜或晾晒好的干蔬菜进行长时间的腌制制作而成。
长期腌制制作存在如下缺点：一是对器具占用较多多；原材料及器具的资金投入较多；二是，腌菜腌制过程中，易被微生物污染，使其还原成亚硝酸盐。食用了含亚硝酸盐过多的腌菜，会使血液中的血红蛋白变成失去带氧功能的高铁血红蛋白。人一刻也离不开氧气，一旦缺氧，全身就会出现缺氧症状，人的皮肤和嘴唇会呈青紫色，并伴有头痛、头晕、恶心、呕吐、心慌等中毒症状，严重的可导致死亡。此外，腌菜在腌制过程中，还会产生致癌的亚硝酸化合物，易诱发癌症，特别是霉变的腌菜，其中毒作用更为明显。
发明内容
本发明要解决的技术问题是提供一种咸菜及其制作方法，此方法制作的咸菜没有腌制的过程，减少了在腌制过程中产生大量的亚硝酸盐，制作的咸菜色泽鲜艳，无毒害，口感佳。
为解决上述技术问题，本发明的一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.6-1.0千克，花椒30-40克，八角5-10克，桂皮0.3-0.5克，胡椒5-10克。
作为对本技术方案的进一步改进，于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
一种上述咸菜制作方法，包括以下步骤：
1）选料：对根用芥菜、根用芥菜秧、萝卜、萝卜秧，和配料进行筛选，将去除发霉、变质的主料和配料；
2）洗净：用清水冲洗将去除杂质、泥土及发霉、变质的主料洗净；
3）晾晒：将洗净后的主料吊挂在绳上进行晾晒，晾晒80天；
4）熟制：将主料放入锅内，加水淹没主料为止，加入大葱、姜、味精、香椿枝等，加盖后微火焖制5小时，将煮熟的汤收至到咸菜内，咸菜的颜色成咖啡色即可食用；
5）精加工，将上述材料的咸菜切成片或块加入香油。
芥菜不仅是人们非常喜爱的一道菜，而且它还是很实用的药材。它的叶和根内提取的物质可以抑制人体内大肠杆菌的生长；块根能抑制人体内某些寄生虫的生长；它本身含有的芥菜酸可以用作止血药，有效地缓解吐血和尿血的症状；它含有的胡萝卜素还能防治眼疾，达到明目的效果。科学研究表明，芥菜内还含有很多矿物质，比如钠、钾、钙、磷等。而含有的丰富的维生素还能增加大脑的含氧量，起到提神醒脑、缓解疲劳的作用。另外，它还可以防治便秘，尤其适合老年人和习惯便秘者食用。芥菜腌制后味道鲜美，可以增进食欲，促进胃肠消化功能。
萝卜营养丰富，民间有“冬吃萝卜夏吃姜，一年四季保安康”的说法。萝卜的营养价值自古以来就被广泛肯定，所含的多种营养成分能增强人体的免疫力。萝卜含有能诱导人体自身产生干扰素的多种微量元素，对防癌，抗癌有重要意义。
本技术方案的咸菜选择芥菜、根用芥菜秧、萝卜、萝卜秧作为主料，所制作出的咸菜味道鲜美，营养丰富，能调节人体肠胃，激发食欲、促进健康。
香椿又称白椿、香椿芽，属楝科，含钙、磷、钾、钠等成分。有补虚壮阳固精、补肾养发生发、消炎止血止痛、行气理血健胃等作用。香椿树的皮可以用来制作调料，在熟制咸菜过程中加入嫩的香椿枝，可将香椿枝的香味通过加热的方式浸透到咸菜中，让咸菜有自然的香味。
本技术方案的咸菜及其制作方法与现有技术相比，其优点在于：制作的咸菜没有腌制的过程，减少了在腌制过程中产生大量的亚硝酸盐，制作的咸菜色泽鲜艳，无毒害，口感佳。
具体实施方式
实施例1：
一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.6千克，花椒30克，八角5克，桂皮0.3克，胡椒5克；需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
实施例2：
一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐1.0千克，花椒40克，八角10克，桂皮0.5克，胡椒10克；需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
实施例3：
一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.8千克，花椒35克，八角8克，桂皮0.4克，胡椒8克；需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
实施例4：
一种咸菜，根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.6千克，花椒36克，八角9克，桂皮0.5克，胡椒10克；对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
一种上述实施例的咸菜制作方法，其特征在于，包括以下步骤：
1）选料：对根用芥菜、根用芥菜秧、萝卜、萝卜秧，和配料进行筛选，将去除发霉、变质的主料和配料；
2）洗净：用清水冲洗将去除杂质、泥土及发霉、变质的主料洗净；
3）晾晒：将洗净后的主料吊挂在绳上或利用晾晒装置进行晾晒，晾晒80天；
4）熟制：将主料放入锅内，加水淹没主料为止，加入大葱、姜、味精、香椿枝等，加盖后微火焖制5小时，将煮熟的汤收至到咸菜内，咸菜的颜色成咖啡色即可食用；
5）精加工，将上述材料的咸菜切成片或块加入香油。
此方法制作的咸菜没有腌制的过程，减少了在腌制过程中产生大量的亚硝酸盐，制作的咸菜色泽鲜艳，无毒害，口感佳。
Claims (3)
1.一种咸菜，主要原料为：根用芥菜、根用芥菜秧、萝卜、萝卜秧，配料为：花椒、八角、桂皮、胡椒、食盐、辣椒、大葱、姜、味精、香油、茴香，其中按照重量计，对于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料盐0.6-1.0千克，花椒30-40克，八角5-10克，桂皮0.3-0.5克，胡椒5-10克。
2.根据权利要求1所述的一种咸菜，其特征在于：于10千克主料，即：根用芥菜、根用芥菜秧、萝卜、萝卜秧，需要加配料辣椒10克、大葱5克、姜25克、味精5克、香油10克、茴香5克。
3.一种权利要求1或2所述的咸菜制作方法，其特征在于，包括以下步骤：
1）选料：对根用芥菜、根用芥菜秧、萝卜、萝卜秧，和配料进行筛选，将去除发霉、变质的主料和配料；
2）洗净：用清水冲洗将去除杂质、泥土及发霉、变质的主料洗净；
3）晾晒：将洗净后的主料进行晾晒，晾晒80天；
4）熟制：将主料放入锅内，加水淹没主料为止，加入大葱、姜、味精、香椿枝等，加盖后微火焖制5小时，将煮熟的汤收至到咸菜内，咸菜的颜色成咖啡色即可食用；
5）精加工，将上述材料的咸菜切成片或块加入香油。
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| CN1709148A (zh) * | 2005-08-03 | 2005-12-21 | 英石峰 | 一种咸菜及其制作方法 |
| CN102726682A (zh) * | 2012-05-31 | 2012-10-17 | 桐乡市龙顺食品有限公司 | 即食蔬菜的非腌制加工方法 |
| CN102871089A (zh) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | 一种腌制荠菜的方法 |
| CN103815321A (zh) * | 2014-02-18 | 2014-05-28 | 华南农业大学 | 一种降低腌制菜中亚硝酸盐含量的方法 |
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| CN1709148A (zh) * | 2005-08-03 | 2005-12-21 | 英石峰 | 一种咸菜及其制作方法 |
| CN102726682A (zh) * | 2012-05-31 | 2012-10-17 | 桐乡市龙顺食品有限公司 | 即食蔬菜的非腌制加工方法 |
| CN102871089A (zh) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | 一种腌制荠菜的方法 |
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