CN106858475A - 一种低盐晒黄瓜皮的制作方法 - Google Patents
一种低盐晒黄瓜皮的制作方法 Download PDFInfo
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- CN106858475A CN106858475A CN201710022525.9A CN201710022525A CN106858475A CN 106858475 A CN106858475 A CN 106858475A CN 201710022525 A CN201710022525 A CN 201710022525A CN 106858475 A CN106858475 A CN 106858475A
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- cucumber
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- cucumber rind
- pickle
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Abstract
本发明公开了一种低盐晒黄瓜皮的制作方法,涉及食品加工领域,所述黄瓜皮的制作流程为:原料选择‑热烫‑晾晒‑第一次腌制‑脱盐‑第二次腌制‑第三次腌制‑灭菌和包装;与常规制作方法相比,本发明黄瓜经多次腌制,不但降低了食盐的含量,还具有保健作用,适合心脑血管疾病患者食用,且不添加防腐剂,兼具低盐、清淡、绿色、健康、品质好、风味佳、食用安全性高等优点,是一种上等的副食品,符合当代健康的饮食及消费理念。
Description
【技术领域】
本发明涉及食品加工领域,具体涉及一种低盐晒黄瓜皮的制作方法。
【背景技术】
黄瓜皮是指腌制过的黄瓜,是黄瓜的深加工产品,经过特殊处理后的腌黄瓜脱水后较扁,就像皮一样,故称“黄瓜皮”。黄瓜皮是由精选的地黄瓜或黄皮黄瓜经独特的传统方法腌制加工而成,具有嫩脆、酸中带甜、香味浓、口感好、增加食欲等特点,深受大众喜爱。
腌制食品风味独特,开胃爽口,但为了延长保质期,大多数盐或糖的含量偏高,有的腌菜含盐或含糖量甚至高达7%以上,长期食用会导致高血压、糖尿病、胃癌、骨质疏松、肾结石、哮喘等健康问题,还限制了一些特殊人群,如高血压、高血脂等患有心脑血管疾病人群的食用,腌制的黄瓜皮也不例外。随着人们生活质量的提高,低盐化、低糖化和具有保健功能已成为腌制品的加工趋势。
【发明内容】
针对上述问题,本发明要解决的技术问题是提供一种低盐晒黄瓜皮的制作方法,该方法制得的黄瓜皮营养丰富、低盐、清淡,且具有降血压、降胆固醇的功效,高血压、高血脂的人群也可食用。
为解决上述技术问题,本发明采用的技术方案如下:
一种低盐晒黄瓜皮的制作方法,包括以下步骤:
(1)原料的选择:选择瓜籽未***的黄瓜,洗净,切成黄瓜条备用;
(2)热烫:将上述黄瓜条置于90-100℃的蒸汽中热烫60-90秒,冷却备用;
(3)晾晒:将上述热烫后黄瓜条置于阳光下晾晒至重量为所述热烫后黄瓜条重量的25-35%;
(4)第一次腌制:向上述晾晒后的黄瓜条加入所述晾晒后黄瓜条重量3-5%的食盐和0.3-0.5%的乳酸菌混合搅拌均匀,密封腌渍6-8天,得一次腌制黄瓜皮;
(5)脱盐:将上述一次腌制黄瓜皮放入水中浸泡1-2小时后,用清水漂洗,晾晒至重量为所述一次腌制黄瓜皮重量的30-35%,得到脱盐黄瓜皮;
(6)第二次腌制:向上述脱盐黄瓜皮加入所述脱盐黄瓜皮重量15-20%的卤水中混合搅拌均匀,密封腌渍15-20天,得二次腌制黄瓜皮;
所述卤水的制备方法为:按重量份计,A、将芫荽籽10-13份、山黄皮果干10-16份、柚子皮8-12份、茶叶籽6-9份和丁香8-13份磨成粉末,将粉末加入水中,所述粉末与水的重量比为1:10-15,在功率为800-1000W条件下微波8-10分钟,取出并冷却后,离心,取上清液,将所述上清液浓缩至原重量的35-45%,得浓缩液a,备用;B、将芦荟4-8份、黄秋葵15-19份放入所述芦荟和黄秋葵总量8-10重量倍的水中煎煮,过滤掉汁液,取滤块,将所述滤块漂洗3-4次,再将漂洗后的滤块与芹菜5-9份、牛油果4-7份一同打成浆汁,将所述浆汁浓缩至原重量的50-65%,得浓缩汁b,备用;C、将步骤A制得的浓缩液a、步骤B制得的浓缩汁b和0.5-1%的食盐混合均匀,即可得到所述卤水;
(7)第三次腌制:向上述二次腌制黄瓜皮加入所述二次腌制黄瓜皮重量0.3-0.8%的白糖、6-9%的料酒、2-4%的生姜、0.2-0.5%的八角粉、7-9%的蒜米和6-9%的植物油混合搅拌均匀后,放入干燥的坛子中,密封腌渍3-5天,得三次腌制黄瓜皮;
(8)灭菌、包装:将上述三次腌制黄瓜皮于65-80℃下杀菌10-15分钟,冷却,分袋,真空包装,即可。
进一步地,步骤(1)中所述黄瓜为地黄瓜;所述黄瓜条的长度为3-6cm,宽度为1-1.5cm,厚度为2-5mm。
进一步地,步骤(5)中清水漂洗次数为4-5次。
进一步地,步骤(6)中所述离心转速为3500-4000r/min,离心时间为3-5分钟。
进一步地,步骤(6)中所述煎煮时间为8-12分钟。
进一步地,步骤(7)中所述植物油为花生油或橄榄油。
本发明卤水中各成分的功效如下:
芫荽籽:富含绿原酸、维生素C、维生素E、右旋芳樟醇、橙花醇、香叶醇、辛醛、癸醛、橙花酮、乙酸异龙脑酯、乙酸香叶酯、乙酸芳樟酯等;具有显著的抗氧化活性,可祛风理气、胃消食,还具有防腐抗菌功能,挥发油可抑制过氧化和微生物生长。
山黄皮果干:山黄皮果干是山黄皮果的干品,富含左旋肉碱、氨基酸、蛋白质、总糖量、维生素C和多种矿物营养;具疏风清热、凉血润肺、降血压、防中风、利湿解毒、截疟、消暑、消炎、化滞、祛湿、健脾健胃的功效;主治感冒发热、咳嗽气喘、腹泻痢疾、风湿水肿、***、湿疹、疥癣、疮疖、蛇伤;可鲜食、调味、入药,是食用和调味的上品和上佳的绿色保健食品。
柚子皮:柚子皮中含有一种生理活性物质,叫做柚皮甙,可以降低血液的黏稠度,减少血栓的形成,对败血病和脑血栓、中风等脑血管疾病都有较好的预防作用。
茶叶籽:茶叶籽是山茶科植物茶树的果实,富含茶皂素、淀粉、蛋白质、可溶性糖、茶多酚、生育酚;具有抗氧化能力;能够降血压、降血脂和抑制动脉硬化。
丁香:含丁香油酸、乙酰丁香油酸、丁香烯、甲基正戊酮、甲基正庚酮、香荚兰醛等成分;具抑菌及驱虫作用,对葡萄球菌、链球菌、大肠杆菌、伤寒杆菌、绿脓杆菌等有抑制作用,还可用作芳香健胃剂、镇痉驱风剂,可治疗胃病、腹痛、呕吐、神经痛、牙痛等疾病。
芦荟:富含多种氨基酸、有机酸、纤维素,其活性成分是芦荟宁、芦荟大黄素、芦荟苦素、芦荟多糖、芦荟皂甙;具有泻火、解毒、化瘀、杀菌、抗炎、湿润美容、健胃下泄、强心活血、解毒、抗衰老、镇痛的功效;可治疗目赤、便秘、白浊、尿血、烧烫伤、痈疖肿毒、跌打损伤;同时,芦荟中的异柠檬酸钙具有强心、促进血液循环、软化硬化动脉、降低胆固醇含量、扩张毛细血管的作用,使血液循环畅通,减少胆固醇值,减轻心脏负担,使血压保持正常。
芹菜:属伞形科植物,富含纤维素、蛋白质、碳水化合物、胡萝卜素、B族维生素、钙、磷、铁、钠等;具有平肝清热、祛风利湿、除烦消肿、凉血止血、解毒宣肺、健胃利血、清肠利便、润肺止咳、降低血压、健脑镇静的功效;可预防和辅助治疗高血压、动脉硬化等心脑血管疾病。
黄秋葵:富含蛋白质、可溶性纤维素及矿物盐,具有特殊的香味,具有清热解毒,润燥滑肠、助消化、护肝的功效,可降低血清胆固醇,预防心血管病。
牛油果:富含维生素E、氨基酸、叶酸、胚芽脂醇、不饱和脂肪、叶酸钾和纤维素;具有降低胆固醇、利尿的功效;可预防高血压、动脉硬化、贫血、脑溢血、心肌梗塞等疾病。
与现有技术相比,本发明具有如下有益效果:
本发明所采用的腌制黄瓜皮的生产工艺,解决了传统黄瓜皮制品高盐,且无保健功效的问题,黄瓜皮在第一次腌制中添加了食盐和乳酸菌,使黄瓜皮得到充分发酵,有益成分得以转化完全,风味溢出;脱盐后添加芫荽籽、山黄皮果干、柚子皮、茶叶籽、丁香、芦荟、黄秋葵、芹菜和牛油果等制成的卤水进行第二次腌制,卤水中的有益成分充分融进黄瓜皮中,其中,黄秋葵和牛油果的配合作用可利尿护肝,降低胆固醇含量;柚子皮、芹菜和茶叶籽相互配合,共同促进,可降低血液的黏稠度,抑制动脉硬化,预防高血压;山黄皮果干、芹菜和芫荽籽的共同作用具有疏风清热、清肠利便、利湿解毒和提高机体抗氧化活性的功效,可健脑镇静、降血脂和防中风;这些原料的协同作用使黄瓜皮具有降血压、降血脂和降低胆固醇等功效;此外,芫荽籽、丁香和芦荟等具有抗菌成分,可使黄瓜皮不易变质;拌料调味后进行第三次腌制,使黄瓜皮口味丰富,口感脆爽,香味浓郁,风味独特;本发明黄瓜经多次腌制,不但降低了食盐的含量,还具有保健作用,适合心脑血管疾病患者食用,且不添加防腐剂,兼具低盐、清淡、绿色、健康、品质好、风味佳、食用安全性高等优点,是一种上等的副食品,符合当代健康的饮食及消费理念。
【具体实施方式】
以下结合实施例对本发明的具体实施方式做进一步说明。
实施例1
本实施例中一种低盐晒黄瓜皮的制作方法,包括以下步骤:
(1)原料的选择:选择皮色青白未变黄,瓜籽未***的地黄瓜,洗净,切成长度为3-6cm,宽度为1-1.5cm,厚度为2-5mm的黄瓜条备用;
(2)热烫:将上述黄瓜条置于90℃的蒸汽中热烫90秒,冷却备用;
(3)晾晒:将上述热烫后黄瓜条置于阳光下晾晒至重量为所述热烫后黄瓜条重量的25%;
(4)第一次腌制:向上述晾晒后的黄瓜条加入所述晾晒后黄瓜条重量3%的食盐和0.3%的乳酸菌混合搅拌均匀,密封腌渍6天,得一次腌制黄瓜皮;
(5)脱盐:将上述一次腌制黄瓜皮放入水中浸泡1小时后,用清水漂洗4次,晾晒至重量为所述一次腌制黄瓜皮重量的30%,得到脱盐黄瓜皮;
(6)第二次腌制:向上述脱盐黄瓜皮加入所述脱盐黄瓜皮重量15%的卤水中混合搅拌均匀,密封腌渍15天,得二次腌制黄瓜皮;
所述卤水的制备方法为:按重量份计,A、将芫荽籽10份、山黄皮果干10份、柚子皮8份、茶叶籽6份和丁香8份磨成80目的粉末,将粉末加入水中,所述粉末与水的重量比为1:10,在功率为800W条件下微波10分钟,取出并冷却后,在转速为3500r/min的条件下离心5分钟,取上清液,将所述上清液浓缩至原重量的35%,得浓缩液a,备用;B、将芦荟4份、黄秋葵15份放入所述芦荟和黄秋葵总量8重量倍的水中煎煮8分钟,过滤掉汁液,取滤块,将所述滤块漂洗3次,再将漂洗后的滤块与芹菜5份、牛油果4份一同打成浆汁,将所述浆汁浓缩至原重量的50%,得浓缩汁b,备用;C、将步骤A制得的浓缩液a、步骤B制得的浓缩汁b和0.5%的食盐混合均匀,即可得到所述卤水;
(7)第三次腌制:向上述二次腌制黄瓜皮加入所述二次腌制黄瓜皮重量0.3%的白糖、6%的料酒、2%的生姜、0.2%的八角粉、7%的蒜米和6%的花生油混合搅拌均匀后,放入干燥的坛子中,密封腌渍3天,得三次腌制黄瓜皮;
(8)灭菌、包装:将上述三次腌制黄瓜皮于65℃下杀菌15分钟,冷却,分袋,并于真空度>0.09MPa下进行真空封口包装,即可。
实施例2
本实施例中一种低盐晒黄瓜皮的制作方法,包括以下步骤:
(1)原料的选择:选择皮色青白未变黄,瓜籽未***的地黄瓜,洗净,切成长度为3-6cm,宽度为1-1.5cm,厚度为2-5mm的黄瓜条备用;
(2)热烫:将上述黄瓜条置于100℃的蒸汽中热烫60秒,冷却备用;
(3)晾晒:将上述热烫后黄瓜条置于阳光下晾晒至重量为所述热烫后黄瓜条重量的35%;
(4)第一次腌制:向上述晾晒后的黄瓜条加入所述晾晒后黄瓜条重量5%的食盐和0.5%的乳酸菌混合搅拌均匀,密封腌渍8天,得一次腌制黄瓜皮;
(5)脱盐:将上述一次腌制黄瓜皮放入水中浸泡2小时后,用清水漂洗5次,晾晒至重量为所述一次腌制黄瓜皮重量的35%,得到脱盐黄瓜皮;
(6)第二次腌制:向上述脱盐黄瓜皮加入所述脱盐黄瓜皮重量20%的卤水中混合搅拌均匀,密封腌渍20天,得二次腌制黄瓜皮;
所述卤水的制备方法为:按重量份计,A、将芫荽籽13份、山黄皮果干16份、柚子皮12份、茶叶籽9份和丁香13份磨成100目的粉末,将粉末加入水中,所述粉末与水的重量比为1:15,在功率为1000W条件下微波8分钟,取出并冷却后,在转速为4000r/min的条件下离心3分钟,取上清液,将所述上清液浓缩至原重量的45%,得浓缩液a,备用;B、将芦荟8份、黄秋葵19份放入所述芦荟和黄秋葵总量10重量倍的水中煎煮12分钟,过滤掉汁液,取滤块,将所述滤块漂洗4次,再将漂洗后的滤块与芹菜9份、牛油果7份一同打成浆汁,将所述浆汁浓缩至原重量的65%,得浓缩汁b,备用;C、将步骤A制得的浓缩液a、步骤B制得的浓缩汁b和1%的食盐混合均匀,即可得到所述卤水;
(7)第三次腌制:向上述二次腌制黄瓜皮加入所述二次腌制黄瓜皮重量0.8%的白糖、9%的料酒、4%的生姜、0.5%的八角粉、9%的蒜米和9%的橄榄油混合搅拌均匀后,放入干燥的坛子中,密封腌渍5天,得三次腌制黄瓜皮;
(8)灭菌、包装:将上述三次腌制黄瓜皮于80℃下杀菌10分钟,冷却,分袋,并于真空度>0.09MPa下进行真空封口包装,即可。
实施例3
本实施例中一种低盐晒黄瓜皮的制作方法,包括以下步骤:
(1)原料的选择:选择皮色青白未变黄,瓜籽未***的地黄瓜,洗净,切成长度为3-6cm,宽度为1-1.5cm,厚度为2-5mm的黄瓜条备用;
(2)热烫:将上述黄瓜条置于95℃的蒸汽中热烫80秒,冷却备用;
(3)晾晒:将上述热烫后黄瓜条置于阳光下晾晒至重量为所述热烫后黄瓜条重量的30%;
(4)第一次腌制:向上述晾晒后的黄瓜条加入所述晾晒后黄瓜条重量4%的食盐和0.4%的乳酸菌混合搅拌均匀,密封腌渍7天,得一次腌制黄瓜皮;
(5)脱盐:将上述一次腌制黄瓜皮放入水中浸泡1.5小时后,用清水漂洗4次,晾晒至重量为所述一次腌制黄瓜皮重量的33%,得到脱盐黄瓜皮;
(6)第二次腌制:向上述脱盐黄瓜皮加入所述脱盐黄瓜皮重量17%的卤水中混合搅拌均匀,密封腌渍18天,得二次腌制黄瓜皮;
所述卤水的制备方法为:按重量份计,A、将芫荽籽12份、山黄皮果干14份、柚子皮10份、茶叶籽7份和丁香11份磨成90目的粉末,将粉末加入水中,所述粉末与水的重量比为1:13,在功率为900W条件下微波9分钟,取出并冷却后,在转速为3800r/min的条件下离心4分钟,取上清液,将所述上清液浓缩至原重量的40%,得浓缩液a,备用;B、将芦荟6份、黄秋葵17份放入所述芦荟和黄秋葵总量9重量倍的水中煎煮11分钟,过滤掉汁液,取滤块,将所述滤块漂洗4次,再将漂洗后的滤块与芹菜7份、牛油果6份一同打成浆汁,将所述浆汁浓缩至原重量的60%,得浓缩汁b,备用;C、将步骤A制得的浓缩液a、步骤B制得的浓缩汁b和0.7%的食盐混合均匀,即可得到所述卤水;
(7)第三次腌制:向上述二次腌制黄瓜皮加入所述二次腌制黄瓜皮重量0.5%的白糖、7%的料酒、4%的生姜、0.3%的八角粉、8%的蒜米和7%的花生油混合搅拌均匀后,放入干燥的坛子中,密封腌渍4天,得三次腌制黄瓜皮;
(8)灭菌、包装:将上述三次腌制黄瓜皮于70℃下杀菌12分钟,冷却,分袋,并于真空度>0.09MPa下进行真空封口包装,即可。
本发明黄瓜皮保健效果案例分析:
案例1
张某,男,55岁,生活饮食规律,有高血压病史。2016-6-16检测:血压为:舒张压106mmHg↑,收缩压155mmHg↑;总胆固醇(TC)为240mg/dL↑;甘油三酯(TG)为166mg/dL↑;高密度脂蛋白(HDL-C)为33mg/dL↓;低密度脂蛋白(LDL-C)为132mg/dL↑。2016-6-17开始连续食用实施例1制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压87mmHg,收缩压96mmHg;总胆固醇(TC)为100mg/dL;甘油三酯(TG)为110mg/dL;高密度脂蛋白(HDL-C)为67mg/dL;低密度脂蛋白(LDL-C)为96mg/dL。连续食用三个月后其血压和血脂的各项指恢复正常。
案例2
覃某,女,58岁,生活饮食规律,有高血压病史。2016-6-16检测:血压为:舒张压120mmHg↑,收缩压160mmHg↑;总胆固醇(TC)为223mg/dL↑;甘油三酯(TG)为167mg/dL↑;高密度脂蛋白(HDL-C)为29mg/dL↓;低密度脂蛋白(LDL-C)为133mg/dL↑。2016-6-17开始连续食用实施例1制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压90mmHg,收缩压138mmHg;总胆固醇(TC)为199mg/dL;甘油三酯(TG)为144mg/dL;高密度脂蛋白(HDL-C)为46mg/dL;低密度脂蛋白(LDL-C)为110mg/dL。连续食用三个月后其血压降低至正常水平,血脂也趋于正常。
案例3
谭某,女,48岁,生活饮食规律,有高血压病史。2016-6-16检测:血压为:舒张压154mmHg↑,收缩压169mmHg↑;总胆固醇(TC)为244mg/dL↑;甘油三酯(TG)为176mg/dL↑;高密度脂蛋白(HDL-C)为22mg/dL↓;低密度脂蛋白(LDL-C)为132mg/dL↑。2016-6-17开始连续食用实施例2制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压87mmHg,收缩压99mmHg;总胆固醇(TC)为113mg/dL;甘油三酯(TG)为116mg/dL;高密度脂蛋白(HDL-C)为69mg/dL;低密度脂蛋白(LDL-C)为93mg/dL。连续食用三个月后其血压和血脂的各项指恢复正常。
案例4
王某,男,42岁,生活饮食规律,有高血压病史。2016-6-16检测:血压为:舒张压129mmHg↑,收缩压168mmHg↑;总胆固醇(TC)为243mg/dL↑;甘油三酯(TG)为176mg/dL↑;高密度脂蛋白(HDL-C)为33mg/dL↓;低密度脂蛋白(LDL-C)为142mg/dL↑。2016-6-17开始连续食用实施例2制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压88mmHg,收缩压112mmHg;总胆固醇(TC)为188mg/dL;甘油三酯(TG)为134mg/dL;高密度脂蛋白(HDL-C)为54mg/dL;低密度脂蛋白(LDL-C)为114mg/dL。连续食用三个月后其血压降低至正常水平,血脂也趋于正常。
案例5
方某,女,68岁,生活饮食规律,有高血压病史。2016-6-16检测:舒张压159mmHg↑,收缩压159mmHg↑;总胆固醇(TC)为234mg/dL↑;甘油三酯(TG)为179mg/dL↑;高密度脂蛋白(HDL-C)为20mg/dL↓;低密度脂蛋白(LDL-C)为142mg/dL↑。2016-6-17开始连续食用实施例3制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压81mmHg,收缩压102mmHg;总胆固醇(TC)为112mg/dL;甘油三酯(TG)为115mg/dL;高密度脂蛋白(HDL-C)为77mg/dL;低密度脂蛋白(LDL-C)为90mg/dL。连续食用三个月后其血压和血脂的各项指恢复正常。
案例6
杨某,男,70岁,生活饮食规律,有高血压病史。2016-6-16检测:血压为:舒张压115mmHg↑,收缩压152mmHg↑;总胆固醇(TC)为250mg/dL↑;甘油三酯(TG)为174mg/dL↑;高密度脂蛋白(HDL-C)为31mg/dL↓;低密度脂蛋白(LDL-C)为132mg/dL↑。2016-6-17开始连续食用实施例3制得的黄瓜皮,每天吃150-200g,2016-09-17体检:血压为:舒张压90mmHg,收缩压124mmHg;总胆固醇(TC)为115mg/dL;甘油三酯(TG)为144mg/dL;高密度脂蛋白(HDL-C)为65mg/dL;低密度脂蛋白(LDL-C)为109mg/dL。连续食用三个月后其血压降低至正常水平,血脂也趋于正常。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种低盐晒黄瓜皮的制作方法,其特征在于:包括以下步骤:
(1)原料的选择:选择瓜籽未***的黄瓜,洗净,切成黄瓜条备用;
(2)热烫:将上述黄瓜条置于90-100℃的蒸汽中热烫60-90秒,冷却备用;
(3)晾晒:将上述热烫后黄瓜条置于阳光下晾晒至重量为所述热烫后黄瓜条重量的25-35%;
(4)第一次腌制:向上述晾晒后的黄瓜条加入所述晾晒后黄瓜条重量3-5%的食盐和0.3-0.5%的乳酸菌混合搅拌均匀,密封腌渍6-8天,得一次腌制黄瓜皮;
(5)脱盐:将上述一次腌制黄瓜皮放入水中浸泡1-2小时后,用清水漂洗,晾晒至重量为所述一次腌制黄瓜皮重量的30-35%,得到脱盐黄瓜皮;
(6)第二次腌制:向上述脱盐黄瓜皮加入所述脱盐黄瓜皮重量15-20%的卤水中混合搅拌均匀,密封腌渍15-20天,得二次腌制黄瓜皮;
所述卤水的制备方法为:按重量份计,A、将芫荽籽10-13份、山黄皮果干10-16份、柚子皮8-12份、茶叶籽6-9份和丁香8-13份磨成粉末,将粉末加入水中,所述粉末与水的重量比为1:10-15,在功率为800-1000W条件下微波8-10分钟,取出并冷却后,离心,取上清液,将所述上清液浓缩至原重量的35-45%,得浓缩液a,备用;B、将芦荟4-8份、黄秋葵15-19份放入所述芦荟和黄秋葵总量8-10重量倍的水中煎煮,过滤掉汁液,取滤块,将所述滤块漂洗3-4次,再将漂洗后的滤块与芹菜5-9份、牛油果4-7份一同打成浆汁,将所述浆汁浓缩至原重量的50-65%,得浓缩汁b,备用;C、将步骤A制得的浓缩液a、步骤B制得的浓缩汁b和0.5-1%的食盐混合均匀,即可得到所述卤水;
(7)第三次腌制:向上述二次腌制黄瓜皮加入所述二次腌制黄瓜皮重量0.3-0.8%的白糖、6-9%的料酒、2-4%的生姜、0.2-0.5%的八角粉、7-9%的蒜米和6-9%的植物油混合搅拌均匀后,放入干燥的坛子中,密封腌渍3-5天,得三次腌制黄瓜皮;
(8)灭菌、包装:将上述三次腌制黄瓜皮于65-80℃下杀菌10-15分钟,冷却,分袋,真空包装,即可。
2.根据权利要求1所述的一种低盐晒黄瓜皮的制作方法,其特征在于:步骤(1)中所述黄瓜为地黄瓜;所述黄瓜条的长度为3-6cm,宽度为1-1.5cm,厚度为2-5mm。
3.根据权利要求1所述的一种低盐晒黄瓜皮的制作方法,其特征在于:步骤(5)中清水漂洗次数为4-5次。
4.根据权利要求1所述的一种低盐晒黄瓜皮的制作方法,其特征在于:步骤(6)中所述离心转速为3500-4000r/min,离心时间为3-5分钟。
5.根据权利要求1所述的一种低盐晒黄瓜皮的制作方法,其特征在于:步骤(6)中所述煎煮时间为8-12分钟。
6.根据权利要求1所述的一种低盐晒黄瓜皮的制作方法,其特征在于:步骤(7)中所述植物油为花生油或橄榄油。
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