CN104757484A - Chicken soup pickled sour bamboo shoot and preparation method thereof - Google Patents
Chicken soup pickled sour bamboo shoot and preparation method thereof Download PDFInfo
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- CN104757484A CN104757484A CN201510126659.6A CN201510126659A CN104757484A CN 104757484 A CN104757484 A CN 104757484A CN 201510126659 A CN201510126659 A CN 201510126659A CN 104757484 A CN104757484 A CN 104757484A
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Abstract
The invention discloses chicken soup pickled sour bamboo shoot, which comprises the following raw materials, by weight: 300-310 parts of bamboo shoot, 100-110 parts of asparagus, 2-3 parts of chicken's gizzard membrane powder, 10-13 parts of radish sprout, 75-80 parts of chicken broth, 2-2.3 parts of mature vinegar, 9-11 parts of yoghourt, 20-25 parts of pineapple juice, 7-7.5 parts of white sugar, 7-8 parts of Kaoliang spirit, 2-2.5 parts of licorice , 1.8-2.1 parts of dwarf lilyturf tuber, 1.8-2 parts of citrus aurantium, 6-7 parts of ginger slices, 2-2.5 parts of dried orange peel, 26-27 parts of salt, and a proper amount of water. According to the invention, the pickled bamboo shoot has a delicious taste and a special chicken soup flavor; the main materials of the bamboo shoot and the asparagus contain abundant vegetable protein, vitamins and micro-elements, which are helpful for improving immunologic function of the body; and the radish sprout, the chicken broth, the yoghourt, and the like match for processing the pickled bamboo shoot, so that the pickled bamboo shoot contains more abundant nutrition and has certain functions of soothing the liver and invigorating the stomach.
Description
Technical field
The present invention relates to kimchi foodstuffs manufacture field, mainly a kind of chicken soup acid bamboo shoot pickles and preparation method thereof.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.
Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, the pickles that present market is common fragrance be mostly the fragrance of traditional auxiliary spice there is no the pickles of special fruital fragrance, flowery odour or some other local flavors; And in the inherent pickled pickles process in prior art field, because the content of sugar or wine or salt is disproportionate, and affect quality and the taste of pickles entirety, easily destroy pickles.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.
Bamboo shoots, nature and flavor are sweet to be slightly cold, and has heat-clearing dissolving phlegm, sharp diaphragm feels well stomach, effects such as beneficial gas of quenching one's thirst.Bamboo shoots are also containing a large amount of cellulose.Nitrogen substance containing a kind of white in bamboo shoots, constitutes the delicate fragrance that bamboo shoots are exclusive, the effect have appetizing, promoting digestion, whet the appetite, and can be used for illnesss such as treating gasteremphraxis, indigestion, have no appetite
.in bamboo shoots, the content of vegetable protein, electrolytes and minerals is all very high, contributes to the immunologic function strengthening body, improves disease resistance ability.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of chicken soup acid bamboo shoot pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chicken soup acid bamboo shoot pickles, is characterized in that, be made up of the raw material of following weight portion:
Bamboo shoots 300-310, asparagus 100-110, the membrane of a chicken's gizzard powder 2-3, radish bud 10-13, chicken soup-stock 75-80, mature vinegar 2-2.3, Yoghourt 9-11, pineapple juice 20-25, white sugar 7-7.5, liquor made from sorghum 7-8, Radix Glycyrrhizae 2-2.5, the tuber of dwarf lilyturf 1.8-2.1, bitter citrus immature flower 1.8-2, ginger slice 6-7, dried orange peel 2-2.5, salt 26-27 and water appropriate.
The preparation method of described a kind of chicken soup acid bamboo shoot pickles, is characterized in that, comprise the following steps:
(1) Radix Glycyrrhizae, the tuber of dwarf lilyturf, bitter citrus immature flower are mixed, by 6-7 water water extraction doubly 3-4 time, mistake leaching Chinese traditional medicine water extract;
(2) be cut into inclined tab shape after bamboo shoots and asparagus being cleaned, and then by be cut into inclined tab bamboo shoots and asparagus blanching 7-9 minute in 50 DEG C of-55 DEG C of water, finally come pickled bamboo shoots and asparagus with the salt of whole amount again, place 28-32 hour;
(3) the membrane of a chicken's gizzard powder, radish bud are put into together with the Chinese traditional medicine water extract of step 1 in chicken soup-stock and boil, boil rear filtration and pull radish bud out, soup juice is continued to employ, then Yoghourt, pineapple juice is admixed together in soup juice, then carries out heating to soup juice and concentrate, and gets concentrate;
(4) ginger slice, dried orange peel are mixed, and dry stir-fry in dry pot, take out after frying perfume, naturally cool stand-by as spices;
(6) bamboo shoots finally pickled for step 2 and asparagus are put into without oily anhydrous glass jar, again the concentrate mixing mature vinegar of step 3, white sugar, liquor made from sorghum are poured in tank together, until flood bamboo shoots and asparagus end face, again the spices of step 4 is admixed in tank in addition, finally use the tank mouth of preservative film good seal glass jar, after finally covering cover, glass jar is put into refrigerator 2-3 days.
The tuber of dwarf lilyturf, nature and flavor are sweet, and micro-hardship, is slightly cold.The thoughts of returning home, lung, stomach warp.There is effect of nourishing Yin and promoting production of body fluid, can moistening lung clear away heart-fire.For dryness of the lung dry cough.
Bitter citrus immature flower, taste is sweet, micro-hardship.Soothing liver and harmonizing stomach, regulate the flow of vital energy Xie Yu.Cure mainly that ruffian is in the heart vexed, abdominal distention, vomiting eat less.Purify the blood, stimulate circulation, relax liver and stomach, regulate the flow of vital energy, be applicable to taste imbalance and the crowd of obesity.There is the capable phlegm of relieving stagnant Qi, the merit of the loose long-pending ruffian that disappears, control cough with dyspnea stomach wrist and the effect such as to have a pain.Bitter citrus immature flower is a kind of cosmetic tea.Bitter citrus immature flower is slightly a little bitter, but gives off a strong fragrance, and making us of hearing is forgotten tired.Can to calm mood, to remove nervous, in addition, also contribute to caused diarrhoea of releasing the pressure, can purify the blood, promote circulation, also have the effect of fat reducing weight reducing.
Advantage of the present invention is:
Bamboo shoot pickles tasty mouthfeel of the present invention, there is unique chicken soup taste, and major ingredient bamboo shoots, in asparagus containing abundant vegetable protein, electrolytes and minerals, these contribute to the immunologic function strengthening body, and in bamboo shoot pickles of the present invention, also have the collocation processing of the auxiliary materials such as the membrane of a chicken's gizzard powder, radish bud, chicken soup-stock, Yoghourt, make the nutrition contained by bamboo shoot pickles of the present invention abundanter, also there is certain soothing liver and harmonizing stomach health-care efficacy simultaneously.
Detailed description of the invention
A kind of chicken soup acid bamboo shoot pickles, be made up of the raw material of following weight portion:
Bamboo shoots 300-310, asparagus 100-110, the membrane of a chicken's gizzard powder 2-3, radish bud 10-13, chicken soup-stock 75-80, mature vinegar 2-2.3, Yoghourt 9-11, pineapple juice 20-25, white sugar 7-7.5, liquor made from sorghum 7-8, Radix Glycyrrhizae 2-2.5, the tuber of dwarf lilyturf 1.8-2.1, bitter citrus immature flower 1.8-2, ginger slice 6-7, dried orange peel 2-2.5, salt 26-27 and water appropriate.
A preparation method for chicken soup acid bamboo shoot pickles, comprises the following steps:
(1) Radix Glycyrrhizae, the tuber of dwarf lilyturf, bitter citrus immature flower are mixed, by 6-7 water water extraction doubly 3-4 time, mistake leaching Chinese traditional medicine water extract;
(2) be cut into inclined tab shape after bamboo shoots and asparagus being cleaned, and then by be cut into inclined tab bamboo shoots and asparagus blanching 7-9 minute in 50 DEG C of-55 DEG C of water, finally come pickled bamboo shoots and asparagus with the salt of whole amount again, place 28-32 hour;
(3) the membrane of a chicken's gizzard powder, radish bud are put into together with the Chinese traditional medicine water extract of step 1 in chicken soup-stock and boil, boil rear filtration and pull radish bud out, soup juice is continued to employ, then Yoghourt, pineapple juice is admixed together in soup juice, then carries out heating to soup juice and concentrate, and gets concentrate;
(4) ginger slice, dried orange peel are mixed, and dry stir-fry in dry pot, take out after frying perfume, naturally cool stand-by as spices;
(6) bamboo shoots finally pickled for step 2 and asparagus are put into without oily anhydrous glass jar, again the concentrate mixing mature vinegar of step 3, white sugar, liquor made from sorghum are poured in tank together, until flood bamboo shoots and asparagus end face, again the spices of step 4 is admixed in tank in addition, finally use the tank mouth of preservative film good seal glass jar, after finally covering cover, glass jar is put into refrigerator 2-3 days.
Claims (2)
1. chicken soup acid bamboo shoot pickles, is characterized in that, be made up of the raw material of following weight portion:
Bamboo shoots 300-310, asparagus 100-110, the membrane of a chicken's gizzard powder 2-3, radish bud 10-13, chicken soup-stock 75-80, mature vinegar 2-2.3, Yoghourt 9-11, pineapple juice 20-25, white sugar 7-7.5, liquor made from sorghum 7-8, Radix Glycyrrhizae 2-2.5, the tuber of dwarf lilyturf 1.8-2.1, bitter citrus immature flower 1.8-2, ginger slice 6-7, dried orange peel 2-2.5, salt 26-27 and water appropriate.
2. the preparation method of a kind of chicken soup acid bamboo shoot pickles according to claim 1, is characterized in that, comprise the following steps:
(1) Radix Glycyrrhizae, the tuber of dwarf lilyturf, bitter citrus immature flower are mixed, by 6-7 water water extraction doubly 3-4 time, mistake leaching Chinese traditional medicine water extract;
(2) be cut into inclined tab shape after bamboo shoots and asparagus being cleaned, and then by be cut into inclined tab bamboo shoots and asparagus blanching 7-9 minute in 50 DEG C of-55 DEG C of water, finally come pickled bamboo shoots and asparagus with the salt of whole amount again, place 28-32 hour;
(3) the membrane of a chicken's gizzard powder, radish bud are put into together with the Chinese traditional medicine water extract of step 1 in chicken soup-stock and boil, boil rear filtration and pull radish bud out, soup juice is continued to employ, then Yoghourt, pineapple juice is admixed together in soup juice, then carries out heating to soup juice and concentrate, and gets concentrate;
(4) ginger slice, dried orange peel are mixed, and dry stir-fry in dry pot, take out after frying perfume, naturally cool stand-by as spices;
(6) bamboo shoots finally pickled for step 2 and asparagus are put into without oily anhydrous glass jar, again the concentrate mixing mature vinegar of step 3, white sugar, liquor made from sorghum are poured in tank together, until flood bamboo shoots and asparagus end face, again the spices of step 4 is admixed in tank in addition, finally use the tank mouth of preservative film good seal glass jar, after finally covering cover, glass jar is put into refrigerator 2-3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510126659.6A CN104757484A (en) | 2015-03-23 | 2015-03-23 | Chicken soup pickled sour bamboo shoot and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510126659.6A CN104757484A (en) | 2015-03-23 | 2015-03-23 | Chicken soup pickled sour bamboo shoot and preparation method thereof |
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| CN104757484A true CN104757484A (en) | 2015-07-08 |
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| CN201510126659.6A Withdrawn CN104757484A (en) | 2015-03-23 | 2015-03-23 | Chicken soup pickled sour bamboo shoot and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262271A (en) * | 2016-08-12 | 2017-01-04 | 周奇 | A kind of big Capsicum annuum L. Germinatus Phragmitis acid |
| CN106360508A (en) * | 2016-10-14 | 2017-02-01 | 马怀芬 | Producing method of spicy cabbage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302129A (en) * | 2011-08-14 | 2012-01-04 | 李为国 | Pickled onion and preparation method thereof |
| CN103315324A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Chinese Euroleon preserving method |
| CN103844236A (en) * | 2014-03-20 | 2014-06-11 | 张文礼 | Blood-pressure-reducing pickled vegetable |
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN104222919A (en) * | 2014-07-21 | 2014-12-24 | 俞浩 | Pickled lycopus lucidus root and making method thereof |
-
2015
- 2015-03-23 CN CN201510126659.6A patent/CN104757484A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302129A (en) * | 2011-08-14 | 2012-01-04 | 李为国 | Pickled onion and preparation method thereof |
| CN103315324A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Chinese Euroleon preserving method |
| CN103844236A (en) * | 2014-03-20 | 2014-06-11 | 张文礼 | Blood-pressure-reducing pickled vegetable |
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN104222919A (en) * | 2014-07-21 | 2014-12-24 | 俞浩 | Pickled lycopus lucidus root and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262271A (en) * | 2016-08-12 | 2017-01-04 | 周奇 | A kind of big Capsicum annuum L. Germinatus Phragmitis acid |
| CN106360508A (en) * | 2016-10-14 | 2017-02-01 | 马怀芬 | Producing method of spicy cabbage |
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Application publication date: 20150708 |
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| WW01 | Invention patent application withdrawn after publication |