CN106262277A - 一种野蕨菜的腌制方法 - Google Patents
一种野蕨菜的腌制方法 Download PDFInfo
- Publication number
- CN106262277A CN106262277A CN201610667965.5A CN201610667965A CN106262277A CN 106262277 A CN106262277 A CN 106262277A CN 201610667965 A CN201610667965 A CN 201610667965A CN 106262277 A CN106262277 A CN 106262277A
- Authority
- CN
- China
- Prior art keywords
- fimbristylis dichotomae
- herba fimbristylis
- wild herba
- wild
- dichotomae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001290564 Fimbristylis Species 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000009938 salting Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 230000036541 health Effects 0.000 claims abstract description 3
- 235000016709 nutrition Nutrition 0.000 claims abstract description 3
- 230000035764 nutrition Effects 0.000 claims abstract description 3
- 239000003755 preservative agent Substances 0.000 claims abstract description 3
- 230000002335 preservative effect Effects 0.000 claims abstract description 3
- 235000011888 snacks Nutrition 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000004579 marble Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229930190987 pterosin Natural products 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000082490 Proboscidea louisianica Species 0.000 description 1
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 1
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 235000001779 Pteridium aquilinum subsp latiusculum Nutrition 0.000 description 1
- 241001491006 Pteridium aquilinum subsp. latiusculum Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种野蕨菜的腌制方法。具体包括:以新鲜野蕨菜为原料,并用腌制料腌制而成。通过实施本发明,增加了野蕨菜新的口味,也拓展了野蕨菜的储存、保鲜及食用方法;本发明既增加了野蕨菜口感的风味性,又保持野蕨菜新鲜、脆嫩,而且营养不流失,还未添加任何防腐剂,是一种安全健康的食品。实施本发明所制备出来的野进蕨菜制品不仅具有香脆可口感,还含有一丝山泉水的甘甜味,符合大众饮食需求。本发明打破原先蕨菜腌制工艺,实施本发明所制备出来的野蕨菜,开袋即可食用,可做主食菜品,也可当做消闲食品,市场前景十分广阔。
Description
技术领域
本发明涉及食品领域,特别涉及一种野蕨菜的腌制方法。
背景技术
蕨菜(Pteridium aquilinum var.latiusculum)又叫拳头菜、猫爪、龙头菜, 喜生于浅山区向阳地块,中国大部分地区均有,多分布于稀疏针阔混交林;其食用部分是未展开的幼嫩叶芽,经处理的蕨菜口感清香滑润,再拌以佐料,清凉爽口,是难得的上乘酒菜,还可以炒吃,加工成干菜,做馅、腌渍成罐头等。
蕨菜为凤尾蕨科生落叶草本植物。蕨菜一般株高达一米,根状长而横走,有黑褐色绒毛,早春新生叶拳卷,呈三叉状。柄叶鲜嫩,上披白色绒毛,此时为采集期。叶柄长30~100cm,叶片呈三角形,长65~150cm,宽30~60cm,2~3次羽状***,下部羽片对生,褐色孢子囊群连续着生于叶片边缘,有双重囊群盖。多生长在山区土质湿润、肥沃、土层较深的向阳坡上。
蕨菜嫩叶含胡萝卜素、维生素、蛋白质、脂肪、糖、粗纤维、钾、钙、镁、蕨素,蕨甙、乙酰蕨素、胆碱、甾醇。此外还含有18种氨基酸等。每100克蕨菜所含营养素如下:热量(39.00千卡)、蛋白质(1.60克)、脂肪(0.40克)、碳水化合物(9.00克)、膳食纤维(1.80克)、维生素A(183.00微克)、胡萝卜素(1100.00微克)、维生素C(23.00毫克)、维生素E(0.78毫克)、钙(17.00毫克)、磷(50.00毫克)、镁(30.00毫克)、铁(4.20毫克)、锌(0.60毫克)、铜(2.79毫克)、锰(2.31毫克)、钾(292.00毫克)。
现代研究认为蕨菜中的纤维素可有促进肠道蠕动,减少肠胃对脂肪吸收的作用。蕨菜味甘性寒,入药有解毒、清热、润肠、化痰等功效,经常食用可降低血压、缓解头晕失眠。蕨菜还可以止泻利尿,其所含的膳食纤维能促进胃肠蠕动,具有下气通便、清肠排毒的作用,还可治疗风湿性关节炎、痢疾、咳血等病。并对麻疹、流感有预防作用。
发明内容
本发明的目的在于提供一种蕨菜的腌制方法。具体包括:以新鲜野蕨菜为原料,并用腌制料腌制而成。
通过实施本发明,增加了野蕨菜新的口味,也拓展了野蕨菜的储存、保鲜及食用方法;本发明既增加了野蕨菜口感的风味性,又保持野蕨菜新鲜、脆嫩,而且营养不流失,还未添加任何防腐剂,是一种安全健康的食品。
本发明打破原先蕨菜腌制工艺,实施本发明所制备出来的野蕨菜,开袋即可食用,可做主食菜品,也可当做消闲食品,市场前景十分广阔。
本发明通过以下技术方案来实现的,具体包括:以新鲜野蕨菜为原料,并用腌制料腌制而成。
所述野蕨菜的制备方法如下:
(1)原料采集处理:采摘长度为30-50厘米的新鲜野蕨菜,切除野蕨菜的根部,确保野蕨菜长度为30厘米,将野蕨菜对切,对切长度为15厘米,放入清水中洗净;
(2)水煮处理:将处理后的野蕨菜放置水浴锅中,煮沸5分钟;
(3)烘焙处理:将水煮沥干后的蕨菜放置干燥机中烘焙3-5小时,烘焙温度为25 -30℃,烘焙时每30分钟翻炒一次,野蕨菜水分控制在30%-40%之间;
(4)山泉水浸泡:将烘焙后的野蕨菜放置温度为20℃的山泉水中浸泡4-6小时,野蕨菜的水分控制在50%-60%之间;
(5)半成品:将山泉水浸泡处理后的野蕨菜沥干后放置玻璃或瓦岗容器中,从而制得野蕨菜半成品。
所述的腌制料制备方法如下:
(1)腌制原料的组成及配比:生姜6份、大蒜10份、青花椒5份、红辣椒15份、味精2份、白糖8份、精制细盐15份、植物油 15份、柠檬酸4份、山泉水20份;
(2)制备方法:将生姜和大蒜及红辣椒剁至粉末状,将植物油加热至50-60度,依次将生姜、大蒜、青花椒、红辣椒、白糖、精制细盐加至植物油中翻炒4 -6分钟,然后放入味精翻炒1-2分钟,加入山泉水煮沸5分钟,制得得腌制料。
所述野蕨菜的腌制方法如下:
(1)原料组成及配比:野蕨菜1份、腌制料4份;
(2)腌制:将腌制料液倒入野蕨菜半成品容器中,搅拌均匀,并用柠檬酸调节PH,确保腌制溶液的PH为3.5,并用大理石压实,密封容器后,腌制20天,每4天将腌制野蕨菜的容器倒置一次,每次倒置1天;
(3)成品:将野蕨菜从腌制料中捞起来,按量分装至0.06-0.08毫米厚的PE袋中,用真空封口机抽去袋中空气,并热合封口,从而制得腌制风味的野蕨菜。
本发明制造的野蕨菜制品不仅具有香脆可口感,还含有一丝山泉水的甘甜味,符合大众饮食需求。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚,下面结合实施例对本发明的方法进一步说明。
实施例:按照下例步骤进行
(1)所述野蕨菜的制备方法如下:
采摘长度为30-50厘米的新鲜野蕨菜,切除野蕨菜的根部,确保野蕨菜长度为30厘米,将野蕨菜对切,对切长度为15厘米,放入清水中洗净,将洗净后的野蕨菜放入水浴锅中煮沸5分钟,沥干后放置干燥机中烘焙3-5小时,烘焙温度为25 -30℃,烘焙时每30分钟翻炒一次,野蕨菜水分控制在30%-40%之间;将烘焙后的野蕨菜放置温度为20℃的山泉水中浸泡4-6小时,水分控制在50%-60%之间,将浸泡后的野蕨菜放置玻璃或瓦岗容器中,从而制得野蕨菜半成品;
(2)所述的腌制料制备方法如下:
将6份生姜和10份大蒜及15份红辣椒剁至粉末状,将植物油加热至50-60度,依次将6份生姜、10份大蒜、5份青花椒、15份红辣椒、8份白糖、15份精制细盐加至植物油中翻炒4 -6分钟,然后放入2份味精翻炒1-2分钟,加入20份山泉水煮沸5分钟,制得得腌制料;
(3)所述野蕨菜的腌制方法如下:
将4份腌制料液倒入1份野蕨菜半成品容器中,搅拌均匀,并用柠檬酸调节PH至3.5,并用大理石压实,密封容器后,腌制20天,每4天将腌制野蕨菜的容器倒置一次,每次倒置1天;
(4)成品:将野蕨菜从腌制料中捞起来,按量分装至0.06-0.08毫米厚的PE袋中,用真空封口机抽去袋中空气,并热合封口,从而制得腌制风味的野蕨菜。
本发明所提供的野蕨菜腌制方法,方法简单,生产设备常见,生产方便,可实现规模生产。
对于本领域的技术人员来说,在不脱离本发明结构的前提下,还可以做出若干变形和改进,这些也应视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。
Claims (8)
1.本发明提供一种蕨菜的腌制方法,具体包括:以新鲜野蕨菜为原料,并用腌制料腌制而成。
2.通过实施本发明,增加了野蕨菜新的口味,也拓展了野蕨菜的储存、保鲜及食用方法;本发明既增加了野蕨菜口感的风味性,又保持野蕨菜新鲜、脆嫩,而且营养不流失,还未添加任何防腐剂,是一种安全健康的食品。
3.本发明打破原先蕨菜腌制工艺,实施本发明所制备出来的野蕨菜,开袋即可食用,可做主食菜品,也可当做消闲食品,市场前景十分广阔。
4.本发明通过以下技术方案来实现的,具体包括:以新鲜野蕨菜为原料,并用腌制料腌制而成。
5.所述野蕨菜的制备方法如下:
(1)原料采集处理:采摘长度为30-50厘米的新鲜野蕨菜,切除野蕨菜的根部,确保野蕨菜长度为30厘米,将野蕨菜对切,对切长度为15厘米,放入清水中洗净;
(2)水煮处理:将处理后的野蕨菜放置水浴锅中,煮沸5分钟;
(3)烘焙处理:将水煮沥干后的蕨菜放置干燥机中烘焙3-5小时,烘焙温度为25 -30℃,烘焙时每30分钟翻炒一次,野蕨菜水分控制在30%-40%之间;
(4)山泉水浸泡:将烘焙后的野蕨菜放置温度为20℃的山泉水中浸泡4-6小时,野蕨菜的水分控制在50%-60%之间;
(5)半成品:将山泉水浸泡处理后的野蕨菜沥干后放置玻璃或瓦岗容器中,从而制得野蕨菜半成品。
6.所述的腌制料制备方法如下:
(1)腌制原料的组成及配比:生姜6份、大蒜10份、青花椒5份、红辣椒15份、味精2份、白糖8份、精制细盐15份、植物油 15份、柠檬酸4份、山泉水20份;
(2)制备方法:将生姜和大蒜及红辣椒剁至粉末状,将植物油加热至50-60度,依次将生姜、大蒜、青花椒、红辣椒、白糖、精制细盐加至植物油中翻炒4-6分钟,然后放入味精翻炒1-2分钟,加入山泉水煮沸5分钟,制得得腌制料。
7.所述野蕨菜的腌制方法如下:
(1)原料组成及配比:野蕨菜1份、腌制料4份;
(2)腌制:将腌制料液倒入野蕨菜半成品容器中,搅拌均匀,并用柠檬酸调节PH,确保腌制溶液的PH为3.5,并用大理石压实,密封容器后,腌制20天,每4天将腌制野蕨菜的容器倒置一次,每次倒置1天;
(3)成品:将野蕨菜从腌制料中捞起来,按量分装至0.06-0.08毫米厚的PE袋中,用真空封口机抽去袋中空气,并热合封口,从而制得腌制风味的野蕨菜。
8.本发明制造的野蕨菜制品不仅具有香脆可口感,还含有一丝山泉水的甘甜味,符合大众饮食需求。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610667965.5A CN106262277A (zh) | 2016-08-16 | 2016-08-16 | 一种野蕨菜的腌制方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610667965.5A CN106262277A (zh) | 2016-08-16 | 2016-08-16 | 一种野蕨菜的腌制方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106262277A true CN106262277A (zh) | 2017-01-04 |
Family
ID=57671068
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610667965.5A Pending CN106262277A (zh) | 2016-08-16 | 2016-08-16 | 一种野蕨菜的腌制方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106262277A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107373533A (zh) * | 2017-08-10 | 2017-11-24 | 合肥元政农林生态科技有限公司 | 一种蕨菜即食产品 |
CN107510008A (zh) * | 2017-09-18 | 2017-12-26 | 发贵科技(贵州)有限公司 | 一种速食腌制蕨菜 |
CN109259136A (zh) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | 一种即食蕨菜及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1823622A (zh) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | 牛蒡保健酱菜 |
CN103652745A (zh) * | 2013-11-25 | 2014-03-26 | 魏春 | 一种酸辣马齿苋腌菜的制备方法 |
CN103689498A (zh) * | 2013-12-13 | 2014-04-02 | 魏春 | 一种糖醋蕨菜的加工方法 |
CN105361063A (zh) * | 2015-12-02 | 2016-03-02 | 李二红 | 一种山野菜加工方法 |
-
2016
- 2016-08-16 CN CN201610667965.5A patent/CN106262277A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1823622A (zh) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | 牛蒡保健酱菜 |
CN103652745A (zh) * | 2013-11-25 | 2014-03-26 | 魏春 | 一种酸辣马齿苋腌菜的制备方法 |
CN103689498A (zh) * | 2013-12-13 | 2014-04-02 | 魏春 | 一种糖醋蕨菜的加工方法 |
CN105361063A (zh) * | 2015-12-02 | 2016-03-02 | 李二红 | 一种山野菜加工方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107373533A (zh) * | 2017-08-10 | 2017-11-24 | 合肥元政农林生态科技有限公司 | 一种蕨菜即食产品 |
CN107510008A (zh) * | 2017-09-18 | 2017-12-26 | 发贵科技(贵州)有限公司 | 一种速食腌制蕨菜 |
CN109259136A (zh) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | 一种即食蕨菜及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101806072B1 (ko) | 즉석 삼계탕 제조방법 | |
CN102165977A (zh) | 新型调味茶的制备方法 | |
CN105296584A (zh) | 一种海洋生物养生保健肽制剂的制备方法 | |
CN106107735A (zh) | 一种风味南瓜藤的制备方法 | |
KR101647125B1 (ko) | 흑염소탕의 제조방법 및 그에 의해 제조된 흑염소탕 | |
CN103652717A (zh) | 一种蕨菜罐头的制作方法 | |
CN103621906B (zh) | 一种荸荠錾菜锅巴 | |
CN106262277A (zh) | 一种野蕨菜的腌制方法 | |
KR101762873B1 (ko) | 그라비올라 추어탕의 제조방법 | |
KR101190329B1 (ko) | 꾸지뽕을 이용한 고추장 제조방법 | |
CN105995707A (zh) | 一种营养茭白片的加工方法 | |
CN103549332A (zh) | 一种香辣苔干的制作方法 | |
CN105961814A (zh) | 一种糖金果榄脯的加工方法 | |
CN103494271B (zh) | 一种清热降火西瓜子及其制备方法 | |
KR102301069B1 (ko) | 콜라겐 대추즙 및 그 제조방법 | |
CN104522546A (zh) | 一种香油营养笋片的加工方法 | |
CN106690190A (zh) | 一种红薯梗泡菜 | |
CN104026600B (zh) | 一种客家擦菜扣肉的制备方法 | |
CN107259474A (zh) | 柠檬香辣沙蟹汁的制备方法 | |
KR20170016134A (ko) | 전복장 및 그의 제조방법 | |
CN105380249A (zh) | 一种牡蛎鲜湿红薯粉丝及其制备方法 | |
CN106107739A (zh) | 一种金银花风味花菜的制备方法 | |
CN105707785A (zh) | 一种增强免疫力的脆萝卜及其制备方法 | |
CN105724582A (zh) | 一种速溶红豆奶茶 | |
CN107836663A (zh) | 一种剁椒泥鳅及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |