CN104273511A - 一种韭菜花风味酱的制作方法 - Google Patents
一种韭菜花风味酱的制作方法 Download PDFInfo
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- CN104273511A CN104273511A CN201410454779.4A CN201410454779A CN104273511A CN 104273511 A CN104273511 A CN 104273511A CN 201410454779 A CN201410454779 A CN 201410454779A CN 104273511 A CN104273511 A CN 104273511A
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- 240000006108 Allium ampeloprasum Species 0.000 title claims abstract description 43
- 235000005254 Allium ampeloprasum Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种韭菜花风味酱的制作方法,主要由以下原料组成:韭菜花1000-2000克、大蒜150-300克、小橘子1-2个、苹果2-4个。通过本发明制得的韭菜花酱具有味道鲜美、香味扑鼻、风味独特、营养丰富等特点,用韭菜花酱炒出的菜肴味道格外鲜美,人人爱吃。本发明让人们吃上绿色放心的酱菜,提高了人们的生活质量和品位,用本发明制作的产品市场前景十分广阔,因此,本发明具有广泛推广的应用价值。
Description
技术领域
本发明涉及食品加工技术,特别是一种韭菜花风味酱的制作方法。
背景技术
酱菜是人们生活中常见得食品,在日常生活中,人们用酱菜来就菜下饭,但是现有的市场上能买到的酱菜存在腌制过程中大量工业盐的搀入给长期食用者带来了很多的副作用,同时市面上的酱菜大多添加了很多的防腐剂,长期食用严重危及了身体健康。
发明内容
本发明的目的是为了克服上述问题,提供一种韭菜花风味酱的制作方法。
为达到上述目的,本发明采用的方法是:一种韭菜花风味酱的制作方法由以下原料制作而成: 韭菜花1000-2000克、大蒜150-300克、小橘子1-2个、苹果2-4个、盐20-40克、糖3-6克、鸡精5-10克、白酒2-4克;其制备方法包括如下步骤:
步骤一: 韭菜花洗净去老梗,在通风处摊开晾干水份;
步骤二:将控干水分的韭菜花放在蒜窝里捣碎;
步骤三:橘子去皮放在蒜窝里捣碎,桃子去核切小块放在蒜窝里捣碎;
步骤四:将捣碎的韭菜花和捣碎的橘子、桃子放在一起,加入各种调料搅拌均匀,盖上盖子,密封好,放置阴凉处,15-30天即可。
注意事项:1.韭菜花要选刚开花或即将开花的那种,这样的韭菜花鲜嫩味辣。 2.加工韭菜花酱的器具要干净无油,否则韭菜花酱不易保存且口感极差。
本发明是韭菜花风味酱,中医认为,韭菜花味辛甘性温,可温肾阳、强腰膝。它还有活血散淤、除胃热、解药毒的功效。另外韭菜花中的纤维素含量比较高,这对防治便秘有益。韭菜花中含有蒜素,还有一定杀菌作用。然而,消化能力弱的人不可多食韭菜花,以免食后出现胃中不适的现象。用韭菜花酱炒出的菜肴味道格外鲜美,人人爱吃。目前,随着人们生活水平的不断提高,美味可口的酱菜背受欢迎。
具体实施方式
下面结合具体的实施例对本发明作进一步地说明。
实施例一:
一种韭菜花风味酱的制作方法,其特征在于,由以下原料制作而成: 韭菜花1000克、大蒜150克、小橘子1个、苹果2个、盐20克、糖3克、鸡精5克、白酒2克;
实施例二:
一种韭菜花风味酱的制作方法,其特征在于,由以下原料制作而成: 韭菜花1500克、大蒜225克、小橘子1个、苹果3个、盐30克、糖5克、鸡精7克、白酒3克;
实施例三:
一种韭菜花风味酱的制作方法,其特征在于,由以下原料制作而成: 韭菜花2000克、大蒜300克、小橘子2个、苹果4个、盐40克、糖6克、鸡精10克、白酒4克;
实施例1-3中的原料在制备时其制备方法如下:
步骤一: 韭菜花洗净去老梗,在通风处摊开晾干水份;
步骤二:将控干水分的韭菜花放在蒜窝里捣碎;
步骤三:橘子去皮放在蒜窝里捣碎,桃子去核切小块放在蒜窝里捣碎;
步骤四:将捣碎的韭菜花和捣碎的橘子、桃子放在一起,加入各种调料搅拌均匀,盖上盖子,密封好,放置阴凉处,15-30天就可以食用了;
注意事项:1.韭菜花要选刚开花或即将开花的那种,这样的韭菜花鲜嫩味辣。 2.加工韭菜花酱的器具要干净无油,否则韭菜花酱不易保存且口感极差。
Claims (1)
1.一种韭菜花风味酱的制作方法,其特征在于,由以下原料制作而成: 韭菜花1000-2000克、大蒜150-300克、小橘子1-2个、苹果2-4个、盐20-40克、糖3-6克、鸡精5-10克、白酒2-4克;其制备方法包括如下步骤:
步骤一: 韭菜花洗净去老梗,在通风处摊开晾干水份;
步骤二:将控干水分的韭菜花放在蒜窝里捣碎;
步骤三:橘子去皮放在蒜窝里捣碎,桃子去核切小块放在蒜窝里捣碎;
步骤四:酱捣碎的韭菜花和捣碎的橘子、桃子放在一起,加入各种调料搅拌均匀,盖上盖子,密封好,放置阴凉处,15-30天。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105558953A (zh) * | 2015-12-15 | 2016-05-11 | 汪淑霞 | 一种韭菜花的腌制方法 |
CN105614835A (zh) * | 2016-03-21 | 2016-06-01 | 徐州工程学院 | 一种荸荠韭花酱及其制备方法 |
CN108783394A (zh) * | 2018-05-21 | 2018-11-13 | 徐晓琴 | 一种韭菜花酱的制作方法 |
CN110432477A (zh) * | 2019-07-17 | 2019-11-12 | 天津市互惠蔬菜腌制有限公司 | 一种开胃韭菜花酱的制作方法 |
Citations (2)
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JP2007104979A (ja) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | 分離液状ドレッシングおよびその製造方法 |
CN103039952A (zh) * | 2013-01-23 | 2013-04-17 | 李卫旗 | 一种风味金针菇韭菜花酱的制作方法 |
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2014
- 2014-09-09 CN CN201410454779.4A patent/CN104273511A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2007104979A (ja) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | 分離液状ドレッシングおよびその製造方法 |
CN103039952A (zh) * | 2013-01-23 | 2013-04-17 | 李卫旗 | 一种风味金针菇韭菜花酱的制作方法 |
Non-Patent Citations (2)
Title |
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幸福的美食: "韭菜花酱", 《HTTP://WWW.TFYSW.COM/2013/0901/61529.HTML》 * |
王大纬: "自制韭菜花酱", 《中国食品》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105558953A (zh) * | 2015-12-15 | 2016-05-11 | 汪淑霞 | 一种韭菜花的腌制方法 |
CN105614835A (zh) * | 2016-03-21 | 2016-06-01 | 徐州工程学院 | 一种荸荠韭花酱及其制备方法 |
CN105614835B (zh) * | 2016-03-21 | 2018-10-19 | 徐州工程学院 | 一种荸荠韭花酱及其制备方法 |
CN108783394A (zh) * | 2018-05-21 | 2018-11-13 | 徐晓琴 | 一种韭菜花酱的制作方法 |
CN110432477A (zh) * | 2019-07-17 | 2019-11-12 | 天津市互惠蔬菜腌制有限公司 | 一种开胃韭菜花酱的制作方法 |
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