CN104256463A - 一种菠菜干菜及其制作方法 - Google Patents
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Abstract
本发明公开了一种菠菜干菜及其制作方法,包括 菠菜80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、麦芽2-5份、枳椇子2-5份、紫苏籽2-5份、白果2-5份、乌梅1-3份。经过清洗、煮烫、晾晒、腌制、脱水、包装等工艺加工制成。 本发明 采用将菠菜放入腌制器皿中腌制时,菠菜中留有麦芽、枳椇子、紫苏籽、白果、乌梅的清新、淡雅的味道,增加菠菜的香气,使菠菜更加入味,口感更好,味道更鲜,并且将这些腌制配料和菠菜一起包装,增加了味道的保存时间。本发明增加了菠菜的食用方法和加工方法,方便了家庭和饭店是食用,有效增加了菠菜的市场,满足市场需求。
Description
技术领域
本发明涉及食品技术领域,特别是一种菠菜干菜及其制作方法。
背景技术
菠菜含有丰富的维他命A、维他命C及矿物质,尤其维他命A、维他命C含量是所有蔬菜类之冠,人体造血物质铁的含量也比其它蔬菜为多,对于胃肠障碍、便秘、痛风、皮肤病、各种神经疾病、贫血确有特殊食疗效果。对解酒毒及防止齿槽脓漏现象亦具有食 疗神效。去除农药残留方法随着菠菜栽培技术的不断进步,菠菜的生长期已越来越短,而随着环境污染的加剧,菠菜的病虫害也越来越重,绝大部分菠菜需要连续多次放药后才能成熟上市。因此菠菜要洗干净,应该放在盐水里浸泡10分钟以除去农药残留。常食菠菜,具有通便清热、理气补血、防病抗衰等功效,它对各种贫血症和糖尿病、肺结核、高血压、红眼病等诸多疾病可起辅助治疗作用。
目前,市场上的菠菜产品多以生品为主,少有干菜制品,不方便保存和携带,无法满足市场需求。
发明内容
本发明的目的在于提供一种具有良好口感,方便保存和携带的一种菠菜干菜及其制作方法。
本发明的目的通过以下技术方案来实现:一种菠菜干菜,其特征在于:是用以下重量配比的原料制作而成:菠菜80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、麦芽2-5份、枳椇子2-5份、紫苏籽2-5份、白果2-5份、乌梅1-3份。
菠菜100份、精盐5份、冰糖3份、大料2份、白酒2份、麦芽3份、枳椇子3份、紫苏籽3份、白果3份、乌梅2份。
其生产方法的步骤为:
步骤1、按重量配比,选取优质的菠菜,用清水清洗干净后备用;
步骤2、将锅中加水加热至水温在80-100℃时,将菠菜放入锅中煮30-60秒;
步骤3、将然后将煮完的菠菜捞出,沥干水分,放置在阳光下晾晒1-2小时,然后将晾晒好的菠菜放入腌制器皿中;
步骤4、在腌制器皿中,按重量配比,加入优质精盐、冰糖、大料、白酒、切块的麦芽、去核的枳椇子、紫苏籽、切片的白果、去核的乌梅,在15-20℃的温度下腌制25天,在再5-10℃的温度下腌制5天,取出菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅;
步骤5、将取出的菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅清洗后沥干水分,利用冷冻脱水机脱水,制成干菜,包装成袋,制得成品。
所述步骤5中,冷冻脱水的温度为-10℃至-30℃,脱水时间为20-60分钟。
本发明的有益效果:本发明中菠菜食用功效:1.菠菜味甘、性凉,入大肠、胃经。2.可补血止血,利五脏,通肠胃,调中气,活血脉,止渴润肠,敛阴润燥,滋阴平肝,助消化。3.主治高血压、头痛、目眩、风火赤眼、糖尿病、便秘、消化不良、跌打损伤、衄血、便血、坏血病、大便涩滞。4.可用以治疗贫血。药用价值:养血,止血,敛阴,润燥。治衄血,便血,坏血病,消渴引饮,大便涩滞。
本发明采用将菠菜放入腌制器皿中腌制时,菠菜中留有麦芽、枳椇子、紫苏籽、白果、乌梅的清新、淡雅的味道,增加菠菜的香气,使菠菜更加入味,口感更好,味道更鲜,并且将这些腌制配料和菠菜一起包装,增加了味道的保存时间。本发明增加了菠菜的食用方法和加工方法,方便了家庭和饭店是食用,有效增加了菠菜的市场,满足市场需求。
本发明的工艺优点在于:1、选择原料科学,生产工艺先进,味道鲜美、绵甜爽净、余味悠长的优点,方便存放;2、产品纯天然、无毒副作用,不添加香精及防腐剂,保持原料本身的风味和营养成份,易被人体吸收;3、原料来源广泛,加工艺线路短,产品易加工制造。4、自然晾晒后的菠菜,颜色鲜艳,增加食欲。
具体实施方式
实施例1
一种菠菜干菜,其特征在于:是用以下重量配比的原料制作而成:菠菜80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、麦芽2-5份、枳椇子2-5份、紫苏籽2-5份、白果2-5份、乌梅1-3份。
菠菜100份、精盐5份、冰糖3份、大料2份、白酒2份、麦芽3份、枳椇子3份、紫苏籽3份、白果3份、乌梅2份。
其生产方法的步骤为:
步骤1、按重量配比,选取优质的菠菜,用清水清洗干净后备用;
步骤2、将锅中加水加热至水温在80-100℃时,将菠菜放入锅中煮30-60秒;
步骤3、将然后将煮完的菠菜捞出,沥干水分,放置在阳光下晾晒1-2小时,然后将晾晒好的菠菜放入腌制器皿中;
步骤4、在腌制器皿中,按重量配比,加入优质精盐、冰糖、大料、白酒、切块的麦芽、去核的枳椇子、紫苏籽、切片的白果、去核的乌梅,在15-20℃的温度下腌制25天,在再5-10℃的温度下腌制5天,取出菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅;
步骤5、将取出的菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅清洗后沥干水分,利用冷冻脱水机脱水,制成干菜,包装成袋,制得成品。
所述步骤5中,冷冻脱水的温度为-10℃至-30℃,脱水时间为20-60分钟。
Claims (4)
1.一种菠菜干菜,其特征在于:是用以下重量配比的原料制作而成:菠菜80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、麦芽2-5份、枳椇子2-5份、紫苏籽2-5份、白果2-5份、乌梅1-3份。
2.根据权利要求1所述的一种菠菜干菜,其特征在于:优选的原料重量配比为:菠菜100份、精盐5份、冰糖3份、大料2份、白酒2份、麦芽3份、枳椇子3份、紫苏籽3份、白果3份、乌梅2份。
3.根据权利要求1-2所述的一种菠菜干菜的制作方法,其特征在于:其生产方法的步骤为:
步骤1、按重量配比,选取优质的菠菜,用清水清洗干净后备用;
步骤2、将锅中加水加热至水温在80-100℃时,将菠菜放入锅中煮30-60秒;
步骤3、将然后将煮完的菠菜捞出,沥干水分,放置在阳光下晾晒1-2小时,然后将晾晒好的菠菜放入腌制器皿中;
步骤4、在腌制器皿中,按重量配比,加入优质精盐、冰糖、大料、白酒、切块的麦芽、去核的枳椇子、紫苏籽、切片的白果、去核的乌梅,在15-20℃的温度下腌制25天,在再5-10℃的温度下腌制5天,取出菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅;
步骤5、将取出的菠菜、麦芽、枳椇子、紫苏籽、白果、乌梅清洗后沥干水分,利用冷冻脱水机脱水,制成干菜,包装成袋,制得成品。
4.根据权利要求3所述的一种菠菜干菜的制作方法,其特征在于:所述步骤5中,冷冻脱水的温度为-10℃至-30℃,脱水时间为20-60分钟。
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Cited By (3)
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CN106213342A (zh) * | 2016-07-25 | 2016-12-14 | 江苏省翠源食品股份有限公司 | 一种菠菜腌制加工工艺 |
CN106879722A (zh) * | 2016-12-31 | 2017-06-23 | 蚌埠清菲农业科技有限公司 | 一种脱水菠菜制作方法 |
CN107822014A (zh) * | 2017-10-30 | 2018-03-23 | 桐城市天地泰农业科技有限公司 | 一种水果风味菠菜菜干 |
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