CN104273475A - 丹参苦瓜酱菜及其制备方法 - Google Patents
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Abstract
本发明公开了一种丹参苦瓜酱菜,由以下重量份的原料制成:苦瓜干250-280、鸡胸骨8-12、人参菜9-10、油条7-8、猪里脊肉6-9、小慈菇10-13、白僵蚕4-6、广木香2-3、丹参3-4、干贝1-2、韭菜花4-5、竹荪2-5、大蓟2-6、香蜂草3-5、腐乳8-13、桂皮7-9、料酒7-10、食盐适量、食用油适量、营养添加液7-11;本发明以苦瓜干为主原料,制成的丹参苦瓜酱菜味道香咸爽口、开胃健脾,增进食欲,风味独特,且不添加任何添加剂、绿色健康,老少皆宜;并添加了多种中草药,经常食用可达到调理呼吸***、稳定情绪的功效。
Description
技术领域
本发明主要涉及腌制菜领域,尤其涉及一种丹参苦瓜酱菜及其制备方法。
背景技术
酱菜是我国传统的小菜,这些酱菜大多具有口味重等特点,并不具备任何保健功能,但是随着人们对生活水品的要求越来越高,酱菜也要做出相应的突破,不能一味的只注重口感,更应该注重其保健作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种丹参苦瓜酱菜。
本发明是通过以下技术方案实现的:
一种丹参苦瓜酱菜,其特征在于由以下重量份的原料制成:
苦瓜干250-280、鸡胸骨8-12、人参菜9-10、油条7-8、猪里脊肉6-9、小慈菇10-13、白僵蚕4-6、广木香2-3、丹参3-4、干贝1-2、韭菜花4-5、竹荪2-5、大蓟2-6、香蜂草3-5、腐乳8-13、桂皮7-9、料酒7-10、食盐适量、食用油适量、营养添加液7-11;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
所述的丹参苦瓜酱菜的制备方法,其特征在于包括以下步骤:
(1)将广木香、丹参、干贝、韭菜花、竹荪、大蓟、桂皮、香蜂草混合,加5-7倍水,中火熬煮30-40分钟,过滤除渣,得滤液;将滤液煮沸,加猪里脊肉、白僵蚕,小火煎煮至水干,出料;
(2)将鸡胸骨破碎,加入有适量食用油的锅中,炸至酥脆,将食用油滤出,加入步骤(1)处理后的猪里脊肉、白僵蚕以及油条翻炒4-6分钟,出料,混合研磨成粉,得调味香粉;
(3)将人参菜、小慈姑捣碎成泥,与腐乳、料酒、食盐混合,搅拌均匀,得调味酱料;
(4)将苦瓜干拣杂洗净,与步骤(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
本发明的优点是:
本发明以苦瓜干为主原料,制成的丹参苦瓜酱菜味道香咸爽口、开胃健脾,增进食欲,风味独特,且不添加任何添加剂、绿色健康,老少皆宜;并添加了多种中草药,经常食用可达到调理呼吸***、稳定情绪的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:一种丹参苦瓜酱菜,由以下重量份的原料制成:
苦瓜干280、鸡胸骨12、人参菜10、油条8、猪里脊肉9、小慈菇13、白僵蚕6、广木香3、丹参4、干贝2、韭菜花5、竹荪5、大蓟6、香蜂草5、腐乳13、桂皮9、料酒10、食盐适量、食用油适量、营养添加液11;
所述的营养添加液由下列重量份原料制成:
乌鸡爪10、猪蹄肉8、花旗参3、荔枝叶2、山楂叶4、南瓜叶3、昆仑雪菊5、三七花4、酸菜5、香菇柄干粉6、千宝菜7、蚕豆泥6、奶油3、芫荽4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加10倍水,中火煎煮2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的60%,即得。
丹参苦瓜酱菜的制备方法,包括以下步骤:
(1)将广木香、丹参、干贝、韭菜花、竹荪、大蓟、桂皮、香蜂草混合,加7倍水,中火熬煮40分钟,过滤除渣,得滤液;将滤液煮沸,加猪里脊肉、白僵蚕,小火煎煮至水干,出料;
(2)将鸡胸骨破碎,加入有适量食用油的锅中,炸至酥脆,将食用油滤出,加入步骤(1)处理后的猪里脊肉、白僵蚕以及油条翻炒6分钟,出料,混合研磨成粉,得调味香粉;
(3)将人参菜、小慈姑捣碎成泥,与腐乳、料酒、食盐混合,搅拌均匀,得调味酱料;
(4)将苦瓜干拣杂洗净,与步骤(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
Claims (2)
1.一种丹参苦瓜酱菜,其特征在于由以下重量份的原料制成:
苦瓜干250-280、鸡胸骨8-12、人参菜9-10、油条7-8、猪里脊肉6-9、小慈菇10-13、白僵蚕4-6、广木香2-3、丹参3-4、干贝1-2、韭菜花4-5、竹荪2-5、大蓟2-6、香蜂草3-5、腐乳8-13、桂皮7-9、料酒7-10、食盐适量、食用油适量、营养添加液7-11;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
2.根据权利要求1所述的丹参苦瓜酱菜的制备方法,其特征在于包括以下步骤:
(1)将广木香、丹参、干贝、韭菜花、竹荪、大蓟、桂皮、香蜂草混合,加5-7倍水,中火熬煮30-40分钟,过滤除渣,得滤液;将滤液煮沸,加猪里脊肉、白僵蚕,小火煎煮至水干,出料;
(2)将鸡胸骨破碎,加入有适量食用油的锅中,炸至酥脆,将食用油滤出,加入步骤(1)处理后的猪里脊肉、白僵蚕以及油条翻炒4-6分钟,出料,混合研磨成粉,得调味香粉;
(3)将人参菜、小慈姑捣碎成泥,与腐乳、料酒、食盐混合,搅拌均匀,得调味酱料;
(4)将苦瓜干拣杂洗净,与步骤(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
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