CN107801953A - 一种风味南瓜藤的腌制方法 - Google Patents
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Abstract
本发明属于食品加工领域,具体公开了一种风味南瓜藤的腌制方法,步骤如下:a)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡1‑2min,然后快速捞至冰水中急冷,捞出,室温下风机吹干;b)称取以下重量份数的组分:藤段100,花椒3‑5、丁香2‑4、生姜4‑7、大蒜6‑10、剁段小米辣5‑10、食盐15‑20、山梨酸钾0.03‑0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于5‑10℃下10‑15天,期间每隔1天向容器内补充调味液;c)将容器内的腌制料分装包装,真空密封即可。采用以上方法制备得到的腌制南瓜藤吃起来清脆、质嫩,且保质期时间长,因此企业可以放心生产加工,提高经济收入。
Description
技术领域
本发明属于食品加工领域,具体涉及一种风味南瓜藤的腌制方法。
背景技术
南瓜藤是葫芦科南瓜属下的植物,又名南瓜苗。南瓜藤中含有丰富的胡萝卜素,粗纤维素等营养成分,其去掉表面的筋皮后可以直接做汤或者清炒,吃起来嫩脆丝滑,营养丰富。但是,南瓜藤的摘期时间短,摘得过早藤茎过于纤细,且表面筋皮去除困难,等到花开时再摘南瓜藤就不够鲜嫩,吃起来口感会差很多。为此,人们尝试着将南瓜藤进行腌制,但是目前人们大多还是自己腌制一些家用,市场上还很少能买到腌制的南瓜藤。
发明内容
本发明的目的是提供一种口感好、加工方便的风味南瓜藤的腌制方法。
为实现上述目的,本发明采用的技术方案为:
一种风味南瓜藤的腌制方法,步骤如下:
a)采摘花苞形成待放的的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡1-2min,然后快速捞至冰水中急冷,捞出,室温下风机吹干;
b)称取以下重量份数的组分:藤段100,花椒3-5、丁香2-4、生姜4-7、大蒜6-10、剁段小米辣5-10、食盐15-20、山梨酸钾0.03-0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于5-10℃下10-15天,期间每隔1天向容器内补充调味液;
c)将容器内的腌制料分装包装,真空密封即可。
采用以上方法制备得到的腌制南瓜藤吃起来清脆、质嫩,且保质期时间长,具体在常温下可保存2-3个月,在0-6℃下可保存半年,因此企业可以放心生产加工,提高经济收入。这里所说的剁段小米辣也就是洗净去柄的小米辣剁成段状,2-3段剁开能保证辣味充分发挥即可。
进一步,所述步骤b)还称取30-40份步骤a)中吹干的花苞与物料混合均匀置于容器内。南瓜藤上形成待放的花苞外观呈略显金黄色的状态,将其作为原料混合腌制在南瓜藤中,这样后序分装包装时适度的花苞浅金黄色不仅可以丰富产品的视觉效果,吸引更多消费者关注,增加食欲,更重要的是花苞具有清利湿热、抗癌防癌、治疗黄疸等多种药用价值,采用本发明公开的方法可以将花苞与藤段有效地一并腌制,使得腌制的南瓜藤更加营养健康。
具体的,所述调味液的制备方法如下:称取以下重量份数的组分:银耳粉4-6、柠檬粉3-4、银杏粉4-6、香醋3-6、饮用水70-80,然后加热至持续沸腾3-5min,冷却至55-60℃时,加入8-10份火龙果汁、3-4份酒酿和4-6粉艾粉混合均匀,再自然冷却至室温即可。采用以上组分配比后加热制得的调味液用于南瓜藤的腌制,这样泡制得到的南瓜藤色泽鲜艳,新鲜感强烈,而且口感顺滑,味道极佳,经试验验证,本发明在制备调味液时加入适量的火龙果汁与银杏粉配合还可以起到很好的解酒作用,加上腌制的南瓜藤口感清爽可口,因此本发明腌制的南瓜藤也特别适合出现在酒桌上,对于喝酒的人来说既是道美味,又能提神醒脑。不仅如此,酒酿和艾粉的加入与火龙果汁配伍还可以提升产品的保质期,其中艾粉又能够丰富南瓜藤的口感和药用价值,风味独特。所述的火龙果汁是直接挖取果肉,用鲜榨机压榨成汁即可,无需进行其他操作。
优选的,步骤b)是称取以下重量份数的组分:藤段100,花椒3-4、丁香3-4、生姜5-6、大蒜8-10、剁段小米辣8-10、食盐18-20、山梨酸钾0.04-0.05,混合均匀。
具体的,所述的藤段长度为4-6cm,藤段是在冰水中急冷3-5min。
具体的,风机是在室温下将藤杆和花苞吹至手捏时手指无水为宜,充分吹干以避免细菌滋生,影响南瓜藤的腌制品质。
具体的,所述的生姜是切成长度为0.5-1cm,大蒜是切成厚度为2±1mm的片状。
具体实施方式
以下通过实施例1-5及对比例1-2对本发明公开的技术方案作进一步的说明。
实施例1:
1)称取以下重量份数的组分:银耳粉5、柠檬粉4、银杏粉5、香醋4、饮用水75,然后加热至持续沸腾5min,冷却至55℃时,加入9份火龙果汁、4份酒酿和5粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷5min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞35、花椒4、丁香4、生姜6、大蒜9、剁段小米辣9、食盐20、山梨酸钾0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于8℃下15天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。
实施例2:
1)称取以下重量份数的组分:银耳粉4、柠檬粉4、银杏粉4、香醋6、饮用水80,然后加热至持续沸腾4min,冷却至60℃时,加入8份火龙果汁、4份酒酿和4粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡1min,然后快速捞至冰水中急冷4min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞30、花椒3、丁香3、生姜6、大蒜8、剁段小米辣8、食盐18、山梨酸钾0.04,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于10℃下12天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。
实施例3:
1)称取以下重量份数的组分:银耳粉5、柠檬粉3、银杏粉4、香醋6、饮用水70,然后加热至持续沸腾3min,冷却至60℃时,加入10份火龙果汁、3份酒酿和6粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷3min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞30、花椒3、丁香4、生姜6、大蒜8、剁段小米辣10、食盐18、山梨酸钾0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于5℃下15天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。
实施例4:
1)称取以下重量份数的组分:银耳粉6、柠檬粉3、银杏粉4、香醋3、饮用水80,然后加热至持续沸腾3min,冷却至55℃时,加入8份火龙果汁、4份酒酿和6粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷5min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞30、花椒3、丁香4、生姜7、大蒜6、剁段小米辣5、食盐16、山梨酸钾0.03,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于10℃下10天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。
实施例5:
1)称取以下重量份数的组分:银耳粉5、柠檬粉3、银杏粉5、香醋6、饮用水75,然后加热至持续沸腾5min,冷却至55℃时,加入9份火龙果汁、4份酒酿和5粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷5min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞35、花椒3、丁香3、生姜6、大蒜5、剁段小米辣5、食盐20、山梨酸钾0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于6℃下13天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。
对比例1:
1)称取以下重量份数的组分:银耳粉5、柠檬粉4、银杏粉5、香醋4、饮用水75,然后加热至持续沸腾5min,冷却至60℃时,加入9份火龙果汁混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷5min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞35、花椒4、丁香4、生姜6、大蒜9、剁段小米辣9、食盐20、山梨酸钾0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于8℃下15天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期2个月,3-6℃下保质期为7个月。与实施例1相比,对比例1腌制的南瓜藤的调味液未添加酒酿和艾粉,吃起来口感也佳,但是保质期明显缩短。
对比例2:
1)称取以下重量份数的组分:银耳粉5、柠檬粉4、香醋4、饮用水75,然后加热至持续沸腾5min,冷却至60℃时,加入4份酒酿和5粉艾粉混合均匀,再自然冷却至室温,得调味液备用;
2)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的藤段分置于开水中浸泡2min,然后快速捞至冰水中急冷5min,捞出,室温下风机吹干;
3)称取以下重量份数的组分:藤段100、花苞35、花椒4、丁香4、生姜6、大蒜9、剁段小米辣9、食盐20、山梨酸钾0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于8℃下15天,期间每隔1天向容器内补充调味液;
4)将容器内的腌制料分装包装,真空密封即可,常温下保质期3个月,3-6℃下保质期为10个月。对比例1腌制的南瓜藤吃起来清脆可口,色泽相比实施例1略为显暗,同时饮酒者吃过后头疼的缓解效果不如实施例1腌制的南瓜藤。
Claims (8)
1.一种风味南瓜藤的腌制方法,步骤如下:
a)采摘花苞形成待放的新鲜南瓜藤,取花苞和撕除表面筋皮的南瓜藤杆,清洗干净,将南瓜藤杆切段,将花苞和切好的的藤段分置于开水中浸泡1-2min,然后快速捞至冰水中急冷,捞出,室温下风机吹干;
b)称取以下重量份数的组分:藤段100,花椒3-5、丁香2-4、生姜4-7、大蒜6-10、剁段小米辣5-10、食盐15-20、山梨酸钾0.03-0.05,混合均匀,装入容器内,用石头压实,灌满高温处理后的调味液,密封置于5-10℃下10-15天,期间每隔1天向容器内补充调味液;
c)将容器内的腌制料分装包装,真空密封即可。
2.根据权利要求1所述的风味南瓜藤的腌制方法,其特征在于:所述步骤b)还称取30-40份步骤a)中吹干的花苞与物料混合均匀置于容器内。
3.根据权利要求2所述的风味南瓜藤的腌制方法,其特征在于:所述调味液的制备方法如下:称取以下重量份数的的组分:银耳粉4-6、柠檬粉3-4、银杏粉4-6、香醋3-6、饮用水70-80,然后加热至持续沸腾3-5min,冷却至55-60℃时,加入8-10份火龙果汁、3-4份酒酿和4-6粉艾粉混合均匀,再自然冷却至室温即可。
4.根据权利要求3所述的风味南瓜藤的腌制方法,其特征在于:步骤b)是称取以下重量份数的组分:藤段100,花苞30-35、花椒3-4、丁香3-4、生姜5-6、大蒜8-10、剁段小米辣8-10、食盐18-20、山梨酸钾0.04-0.05,混合均匀。
5.根据权利要求4所述的风味南瓜藤的腌制方法,其特征在于:所述的藤段长度为4-6cm,藤段是在冰水中急冷3-5min。
6.根据权利要求5所述的风味南瓜藤的腌制方法,其特征在于:风机是在在室温下将藤杆和花苞吹至手捏时手指无水为宜。
7.根据权利要求6所述的风味南瓜藤的腌制方法,其特征在于:所述的藤段长度为3-4cm。
8.根据权利要求7所述的风味南瓜藤的腌制方法,其特征在于:所述的生姜是切成长度为0.5-1cm,大蒜是切成厚度为2±1mm的片状。
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