CN106387784A - 一种九制头菜的制备方法 - Google Patents
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Abstract
本发明提供一种九制头菜的制备方法,主要由以下步骤制成:头菜于农历8月15后进行平地种植,在第一个生长期95‑105日收获,整理后日晒6‑7天,100斤头菜与盐12‑15斤腌制后放入池中,加入甘草0.4‑0.6斤、桂木酱1‑2斤、陈皮1‑2两,用清水浸泡12个小时以上,将头菜打捞起来于通风处晾晒2‑3天,用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒,最后收起头菜杀菌、包装即可。本发明经过严格、细致的制备流程,所得头菜口感爽脆、咸鲜微酸,不仅可以搭配烹调,亦可直接食用,其具有多种保健及治疗效果,适合各年龄层的人。
Description
技术领域
本发明涉及风味保健食品技术领域,尤其是指一种九制头菜的制备方法。
背景技术
大头菜是我国南方地区特有的一种蔬菜,其含有丰富的维生素A、维生素B族、维生素C和维生素D。具体有提神醒脑、宣肺豁痰、利气温中、解毒消肿、开胃消食、温中利气、明目利膈等功效;采收后的大头菜有强烈的芥辣味和较浓的苦味,不宜生食,目前,人们食用大头菜主要通过干熛头菜等普通烹饪方式进行烹调或加工成腌制品,烹调后的大头菜虽然在口感及风味上能满足人们的需求,但其营养成分不一定能够尽数保留,同时无法长期存放,具有一定的局限性;若用高盐腌制,又存在风味上的缺点,且腌制后的大头菜也只能作为送饭的配菜或佐料使用,无法即食。
发明内容
本发明的目的在于针对已有的技术现状,提供一种九制头菜的制备方法,所得九制头菜具有多种保健功效,其风味独特、口感爽脆。
为达到上述目的,本发明采用如下技术方案:
本发明为一种九制头菜的制备方法,主要由以下步骤制成:
(1)头菜于农历8月15后进行平地种植;
(2)在第一个生长期95-105日收获,整理后日晒6-7天;
(3)100斤头菜与盐12-15斤腌制后放入池中,加入甘草0.4-0.6斤、桂木酱1-2斤、陈皮1-2两,用清水浸泡12个小时以上;
(4)将头菜打捞起来于通风处晾晒2-3天;
(5)用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒;
(6)收起头菜杀菌、包装即可。
优选的,步骤(3)中的100斤头菜与盐13斤腌制,加入甘草0.5斤、桂木酱1斤、陈皮1两;
上述方案中,头菜种植采用有机垃圾作为肥料;
上述方案中,桂木酱由桂木果肉脱籽捣碎,加水并且边搅拌边加热,焖煮25-30min,做成泥状即可。
进一步的,桂木果肉脱籽捣碎后,与辅料一同搅拌、加热、焖煮;所述辅料为干辣椒、姜、柠檬切丝炒油至出味。
进一步的,桂木果肉焖煮做成泥状后,冷却封坛,加入白醋、白酒搅拌均匀后捞出即可。
本发明的有益效果为:本发明采用盐腌制脱水后,结合桂木酱等辅料一同浸泡发酵,最后采用九制九晒的反复操作,所形成的头菜不仅保留了原有的营养成分,亚硝酸盐含量很低,具有促进胃、肠的消化功能,增进食欲、帮助消化,同时结合桂木酱等辅料,使其口感带酸,且具有抗感染和预防疾病、抑制细菌生长、促进伤口愈合、活血祛瘀等作用,可用来辅助治疗感染性疾病、跌打内伤等。其口感爽脆、口味咸鲜微酸,可搭配不同食材进行烹饪,亦可即食,男女老少皆宜。
具体实施方式:
结合实施例对本发明做进一步的描述:
实施例一:
一种九制头菜的制备方法,主要由以下步骤制成:
(1)头菜于农历8月15后采用有机垃圾作为肥料,进行平地种植;
(2)在第一个生长期95日收获,整理后日晒6天;
(3)100斤头菜与盐15斤腌制后放入池中,加入甘草0.6斤、桂木酱2斤、陈皮2两,用清水浸泡12个小时以上;
(4)将头菜打捞起来于通风处晾晒2天;
(5)用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒;
(6)收起头菜杀菌、包装即可。
实施例二:
一种九制头菜的制备方法,主要由以下步骤制成:
(1)头菜于农历8月15后采用有机垃圾作为肥料,进行平地种植;
(2)在第一个生长期100日收获,整理后日晒7天;
(3)100斤头菜与盐13斤腌制后放入池中,加入甘草0.5斤、桂木酱1斤、陈皮1两,用清水浸泡12个小时以上;
(4)将头菜打捞起来于通风处晾晒3天;
(5)用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒;
(6)收起头菜杀菌、包装即可。
实施例三:
一种九制头菜的制备方法,主要由以下步骤制成:
(1)头菜于农历8月15后采用有机垃圾作为肥料,进行平地种植;
(2)在第一个生长期105日收获,整理后日晒6.5天;
(3)100斤头菜与盐12斤腌制后放入池中,加入甘草0.4斤、桂木酱1.5斤、陈皮1.5两,用清水浸泡12个小时以上;
(4)将头菜打捞起来于通风处晾晒2.5天;
(5)用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒;
(6)收起头菜杀菌、包装即可。
上述实施例中,桂木酱由桂木果肉脱籽捣碎后,与辅料一同边搅拌边加热,然后焖煮25-30min,做成泥状,冷却封坛,加入白醋、白酒搅拌均匀后捞出即可;其中,辅料为干辣椒、姜、柠檬切丝炒油至出味。
将实施例一至三中分别随机挑选一块九制头菜,分别对这三块九制头菜进行氯化钠测定,如下表1:
由表1可看出,采用本发明所制成的九制头菜符合国家《酱腌菜卫生标准》的要求,由于加工过程中盐只起到初步的脱水作用,故其含盐量少、亚硝酸盐含量极低,可放心食用。
将实施例一至三中各挑选一块九制头菜,分别进行色、香、味的评价,如下表2:
由表2可看出,本发明的九制头菜香气清爽、口感爽脆,其味道独特,清香、酸爽,且食后回甘,可与多种菜肴搭配,或直接食用均可。
另外,根据上述实施例制成的九制头菜,根据临床试验,其对治疗跌打损伤的患者有一定的疗效,病例如下:
患者林某,湖南人,因运动不小心扭伤脚裸,伤及骨膜,发炎,疼痛持续了一个星期,直接食用本发明的九制头菜,早餐、晚餐前各食用一次,两天后疼痛感消失。
患者张某,广西人,因不慎撞伤导致大腿局部淤青,切取小部分九制头菜浸泡热水后贴于淤青处,及将九制头菜与排骨熬汤食用,两天后淤青变淡、疼痛感基本消失,一个星期后淤青完全消失。
当然,以上实施例仅用以说明而非限制本发明的技术方案,不脱离本发明精神和范围的任何修改或局部替换,应涵盖在本发明的权利要求范围当中。
Claims (6)
1.一种九制头菜的制备方法,其特征在于:主要由以下步骤制成:
(1)头菜于农历8月15后进行平地种植;
(2)在第一个生长期95-105日收获,整理后日晒6-7天;
(3)100斤头菜与盐12-15斤腌制后放入池中,加入甘草0.4-0.6斤、桂木酱1-2斤、陈皮1-2两,用清水浸泡12个小时以上;
(4)将头菜打捞起来于通风处晾晒2-3天;
(5)用桂木叶、禾杆混合后覆盖在头菜上12个小时,再掀开叶片使头菜通风晾晒、再盖上12个小时,如此反复,历经九制九晒;
(6)收起头菜杀菌、包装即可。
2.根据权利要求1所述的一种九制头菜的制备方法,其特征在于:所述步骤(3)中的100斤头菜与盐13斤腌制,加入甘草0.5斤、桂木酱1斤、陈皮1两。
3.根据权利要求1或2所述的一种九制头菜的制备方法,其特征在于:所述头菜种植采用有机垃圾作为肥料。
4.根据权利要求1或2所述的一种九制头菜的制备方法,其特征在于:所述桂木酱由桂木果肉脱籽捣碎,加水并且边搅拌边加热,焖煮25-30min,做成泥状即可。
5.根据权利要求4所述的一种九制头菜的制备方法,其特征在于:所述桂木果肉脱籽捣碎后,与辅料一同搅拌、加热、焖煮;所述辅料为干辣椒、姜、柠檬切丝炒油至出味。
6.根据权利要求5所述的一种九制头菜的制备方法,其特征在于:所述桂木果肉焖煮做成泥状后,冷却封坛,加入白醋、白酒搅拌均匀后捞出即可。
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CN101091527A (zh) * | 2006-06-23 | 2007-12-26 | 王林 | 一种鲜大头菜菜肴的制作方法 |
CN101485432A (zh) * | 2009-02-26 | 2009-07-22 | 西南大学 | 大头菜的腌制方法 |
CN101953453A (zh) * | 2010-05-19 | 2011-01-26 | 北京体运国际经济会议服务中心 | 一种大头菜腌制工艺 |
CN104223028A (zh) * | 2014-09-30 | 2014-12-24 | 曾盛钊 | 一种桂木酱料及其制备工艺 |
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CN101091527A (zh) * | 2006-06-23 | 2007-12-26 | 王林 | 一种鲜大头菜菜肴的制作方法 |
CN101485432A (zh) * | 2009-02-26 | 2009-07-22 | 西南大学 | 大头菜的腌制方法 |
CN101953453A (zh) * | 2010-05-19 | 2011-01-26 | 北京体运国际经济会议服务中心 | 一种大头菜腌制工艺 |
CN104223028A (zh) * | 2014-09-30 | 2014-12-24 | 曾盛钊 | 一种桂木酱料及其制备工艺 |
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