CN107198173A - 一种清热退火南瓜藤及其制作方法 - Google Patents
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Abstract
一种清热退火南瓜藤及其制作方法,由鲜南瓜藤、清热退火滋补料和腌制料组成,通过原料预处理、氽烫、冷却、干燥、清热退火滋补液熬制、浸滋补液和调味腌制而成。本发明产品营养丰富,味道鲜美、口感脆嫩顺滑,还具有清热退火的功效,尤其适合上火人群食用。该产品组分简单,原料易得,生产工艺简单,市场前景良好。
Description
技术领域
本发明涉及食品加工技术领域,具体的涉及到一种清热退火南瓜藤及其制作方法。
背景技术
南瓜藤,别名番瓜藤,盘肠草,南瓜苗,含丰富的胡萝卜素,粗纤维素等营养成分,是一年生蔓生草本,茎条达2-5m。常节部生根,密被白色刚毛。单叶互生;叶柄粗壮,长8-19cm,被刚毛;叶片宽卵形或卵圆形,有5角或5浅裂,长12-25cm,宽20-30cm,先端尖,基部深心形,上面绿色,下面淡绿以,两面均被刚毛和茸毛,边缘有小而密的细齿。《本草再新》上指出南瓜藤具有“平肝和胃,通经络,利血脉,滋肾水。治肝风,和血养血,调经理气,兼去诸风”的功效。
“上火”为民间俗语,又称“热气”,可以从中医理论解释,属于中医热证范畴。中医认为人体阴阳失衡,内火旺盛,即会上火。因此所谓的“火”是形容身体内某些热性的症状,而上火也就是人体阴阳失衡后出现的内热证候,具体症状如眼睛红肿、口角糜烂、尿黄、牙痛、咽喉痛等。“上火”在干燥气候及连绵湿热天气时更易发生。上火后就需要清热退火,目前市场上相关药物有很多,但大部分会对身体产生一定的副作用。
目前市场上的南瓜藤大多用来炒食,为此,本发明将具有保健功效的中草药与传统食材相融合,制备得到具有清热退火功效的南瓜藤,不仅具有一定的理疗效果,还拥有脆嫩顺滑的独特口感。
发明内容
本发明针对上述问题,提供了一种清热退火南瓜藤及其制作方法,该产品营养丰富,味道鲜美、口感脆嫩顺滑,还具有清热退火的功效,尤其适合上火人群食用。
为实现上述目的,本发明的技术方案如下:
一种清热退火南瓜藤及其制作方法,按重量组分计包括:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.2-0.4份、败酱草 0.1-0.3份、防风0.1-0.3份、紫花地丁0.3-0.5份、半枝莲0.2-0.4份、玉竹0.1-0.3份、野菊花0.3-0.5份、玄参0.2-0.4份;腌制料:食盐14-20份、白砂糖10-14份、味精4-8份、辣椒粉5-7份、花椒4-6份、生姜3-5份、植物油8-12份。
作为优选的,原料组合由以下重量的原料组成:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.3份、败酱草 0.2份、防风0.2份、紫花地丁0.4份、半枝莲0.3份、玉竹0.2份、野菊花0.4份、玄参0.3份;腌制料:食盐17份、白砂糖12份、味精6份、辣椒粉6份、花椒5份、生姜4份、植物油10份。
一种清热退火南瓜藤及其制作方法,该方法步骤如下:
1)原料预处理:取鲜嫩的南瓜藤,去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮,再用刀切成长2-4厘米宽0.5-1.5厘米的条状;
2)汆烫:将切条后的南瓜藤放入沸水中氽烫60-120秒;
3)冷却、干燥:将氽烫后的南瓜藤捞起,迅速置3-10℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤置鼓风干燥机中室温下干燥至南瓜藤在手里挤压时无水分溢出即可,再置干净容器中备用;
4)清热退火滋补液熬制:将清热退火滋补料清洗后加入3倍重量的饮用水,置不锈钢容器中大火煮开后用小火保持微沸状态,持续25-35分钟,过虑冷却后得清热退火滋补液;
5)浸滋补液:将清热退火滋补液倒入装有南瓜藤的容器中使它们混合均匀,静置20-30分钟再将南瓜藤中的液体挤干弃去;
6)调味腌制:将配好的腌制料倒入装有南瓜藤的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制16-18天即得清热退火南瓜藤成品。
本发明的有益效果:
一、本发明产品营养丰富,味道鲜美、口感脆嫩顺滑;二、产品配伍使用了常见食材和多种高活性作用的中草药,具有清热退火的功效,尤其适合上火人群食用;三、组分简单,原料易得,生产工艺简单,市场前景良好。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面进一步阐述本发明。
实施例1,采用下述方式配制:
一种清热退火南瓜藤及其制作方法,按重量组分计包括:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.3份、败酱草 0.2份、防风0.2份、紫花地丁0.4份、半枝莲0.3份、玉竹0.2份、野菊花0.4份、玄参0.3份;腌制料:食盐17份、白砂糖12份、味精6份、辣椒粉6份、花椒5份、生姜4份、植物油10份。
一种清热退火南瓜藤及其制作方法,方法步骤如下:
1)原料预处理:取鲜嫩的南瓜藤,去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮,再用刀切成长3厘米宽1厘米的条状;
2)汆烫:将切条后的南瓜藤放入沸水中氽烫100秒;
3)冷却、干燥:将氽烫后的南瓜藤捞起,迅速置6℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤置鼓风干燥机中室温下干燥至南瓜藤在手里挤压时无水分溢出即可,再置干净容器中备用;
4)清热退火滋补液熬制:将清热退火滋补料清洗后加入3倍重量的饮用水,置不锈钢容器中大火煮开后用小火保持微沸状态,持续30分钟,过虑冷却后得清热退火滋补液;
5)浸滋补液:将清热退火滋补液倒入装有南瓜藤的容器中使它们混合均匀,静置25分钟再将南瓜藤中的液体挤干弃去;
6)调味腌制:将配好的腌制料倒入装有南瓜藤的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制17天即得清热退火南瓜藤成品。
实施例2,采用下述方式配制:
一种清热退火南瓜藤及其制作方法,按重量组分计包括:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.2份、败酱草0.3份、防风0.3份、紫花地丁0.3份、半枝莲0.2份、玉竹0.1份、野菊花0.5份、玄参0.2份;腌制料:食盐20份、白砂糖14份、味精4份、辣椒粉5份、花椒4份、生姜5份、植物油8份。
一种清热退火南瓜藤及其制作方法,该方法步骤如下:
1)原料预处理:取鲜嫩的南瓜藤,去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮,再用刀切成长4厘米宽1.5厘米的条状;
2)汆烫:将切条后的南瓜藤放入沸水中氽烫120秒;
3)冷却、干燥:将氽烫后的南瓜藤捞起,迅速置10℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤置鼓风干燥机中室温下干燥至南瓜藤在手里挤压时无水分溢出即可,再置干净容器中备用;
4)清热退火滋补液熬制:将清热退火滋补料清洗后加入3倍重量的饮用水,置不锈钢容器中大火煮开后用小火保持微沸状态,持续25分钟,过虑冷却后得清热退火滋补液;
5)浸滋补液:将清热退火滋补液倒入装有南瓜藤的容器中使它们混合均匀,静置30分钟再将南瓜藤中的液体挤干弃去;
6)调味腌制:将配好的腌制料倒入装有南瓜藤的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制18天即得清热退火南瓜藤成品。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种清热退火南瓜藤及其制作方法,其特征在于:按重量组分计包括:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.2-0.4份、败酱草 0.1-0.3份、防风0.1-0.3份、紫花地丁0.3-0.5份、半枝莲0.2-0.4份、玉竹0.1-0.3份、野菊花0.3-0.5份、玄参0.2-0.4份;腌制料:食盐14-20份、白砂糖10-14份、味精4-8份、辣椒粉5-7份、花椒4-6份、生姜3-5份、植物油8-12份。
2.根据权利要求1所述的一种清热退火南瓜藤及其制作方法,其特征在于:按重量组分计包括:鲜南瓜藤200份;清热退火滋补料:白花蛇草0.3份、败酱草 0.2份、防风0.2份、紫花地丁0.4份、半枝莲0.3份、玉竹0.2份、野菊花0.4份、玄参0.3份;腌制料:食盐17份、白砂糖12份、味精6份、辣椒粉6份、花椒5份、生姜4份、植物油10份。
3.根据权利要求1-2所述的一种清热退火南瓜藤及其制作方法,其特征在于:包括以下步骤:
1)原料预处理:取鲜嫩的南瓜藤,去除叶片,用清水洗净,沥去水分后,撕去其表面的丝筋和表皮,再用刀切成长2-4厘米宽0.5-1.5厘米的条状;
2)汆烫:将切条后的南瓜藤放入沸水中氽烫60-120秒;
3)冷却、干燥:将氽烫后的南瓜藤捞起,迅速置3-10℃冷水中冷却后,再捞出并沥干水分,将沥干后的南瓜藤置鼓风干燥机中室温下干燥至南瓜藤在手里挤压时无水分溢出即可,再置干净容器中备用;
4)清热退火滋补液熬制:将清热退火滋补料清洗后加入3倍重量的饮用水,置不锈钢容器中大火煮开后用小火保持微沸状态,持续25-35分钟,过虑冷却后得清热退火滋补液;
5)浸滋补液:将清热退火滋补液倒入装有南瓜藤的容器中使它们混合均匀,静置20-30分钟再将南瓜藤中的液体挤干弃去;
6)调味腌制:将配好的腌制料倒入装有南瓜藤的容器中,搅拌均匀,用大理石压实,密封容器条件下腌制16-18天即得清热退火南瓜藤成品。
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