CN101028054A - Process of salinized yellow-flower cabbage - Google Patents
Process of salinized yellow-flower cabbage Download PDFInfo
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- CN101028054A CN101028054A CNA2006100242097A CN200610024209A CN101028054A CN 101028054 A CN101028054 A CN 101028054A CN A2006100242097 A CNA2006100242097 A CN A2006100242097A CN 200610024209 A CN200610024209 A CN 200610024209A CN 101028054 A CN101028054 A CN 101028054A
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- bur clover
- bur
- fresh
- clover
- ginger
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Abstract
A technique for preparing the pickled alfalfa rich in amino acids, vitamins and minerals includes such steps as providing fresh leaves of alfalfa, refined oil, gourmet powder, granular white sugar, ginger and chili, choosing raw materials, salting, pickling, desalinating, mixing, packing, and high-temp sterilizing.
Description
One, technical field
The present invention relates to the process technology of a kind of vegetables, particularly relate to a kind of process technology of salted vegetables class.
Two, background technology
Bur clover, the formal name used at school bur clover, the popular name toothed burclover contains amino acid, abundant vitamin and a large amount of mineral matters of 16 kinds of needed by human.According to Compendium of Material Medica record, often edible have sensiblely be good for the stomach, the effect of aid digestion, heat-clearing.Its cauline leaf is tender, local flavor is delicious, and does not have pollution by pesticides, is a kind of the good vegetables of special health care.The area, Shanghai also have bur clover carried out salt marsh after edible custom, but the salt marsh bur clover of selling on the market because manufacture craft is simple, arbitrarily, and vary with each individual, so shortcomings such as the product ubiquity salinity height that is processed into, assorted flavor are many, shelf-life weak points.
Three, summary of the invention
The objective of the invention is to provide the process technology of a kind of new salt marsh bur clover,, further improved product quality to overcome single, simple, the random shortcoming of conventional method prescription.
To achieve these goals, it is major ingredient that the present invention adopts with fresh bur clover, and refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice etc. are auxiliary material, produce by following process technology.
1, select materials: selected bottle green, delicate fragrance, fresh and tender, average length 5-7 centimetre fresh bur clover is a primary raw material.
2, salt marsh: the ratio with per 100 kilograms of fresh bur clovers adding 15-20 kilogram salt, stack by one deck bur clover one deck salt, and running into tank after the compacting.
3, pickle: the bucket that the salt marsh bur clover will be housed seals, and buries in ground 70-100 days, pickles.
4, desalination: the bur clover after will pickling, be cut into 3-5 centimeter length section, drop in the cold water and desalinate, when no saline taste, pull out drain stand-by.
5, spice: adding refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice etc. in the bur clover that drains is auxiliary material, evenly mixes and stirs.Its ratio is: refined oil 0.2-0.4%, monosodium glutamate 0.3-0.8%, white granulated sugar 1-1.5%, ginger 0.2-0.4%, chili slice 0.1-0.3%.
6, packing: with per 100 grams is a unit, pack, and vacuum-packed.
7, high-temperature sterilization: will package bur clover and put into boiling water 40-45 minute, and carry out high-temperature sterilization.
8, cooling warehouse-in: the bur clover behind the high-temperature sterilization is cooled off, checks, drains, puts in storage.
Produce the salt marsh bur clover according to above-mentioned process technology, a large amount of amino acid, vitamin and mineral matter have not only been preserved, can heat-clearing after edible, aid digestion, sensible being good for the stomach, also have advantages such as aromatic flavour, mouthfeel are tender and crisp, unique flavor, long shelf-life, be subjected to consumers in general's welcome deeply.
Four, the specific embodiment
Below in conjunction with embodiment, the process technology of a kind of salt marsh bur clover of the present invention is described further.
The process technology of a kind of salt marsh bur clover of the present invention is to be major ingredient with fresh bur clover, and refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice etc. are auxiliary material, produce by following process technology:
1, select materials: selected bottle green, delicate fragrance, fresh and tender, average length 5-7 centimetre fresh bur clover is a primary raw material.
2, salt marsh: the ratio with 18 kilograms of salt of per 100 kilograms of fresh bur clovers addings, stack by one deck bur clover one deck salt, and running into tank after the compacting.
3, pickle: the bucket that the salt marsh bur clover will be housed seals, and buries in ground 80 days, pickles.
4, desalination: the bur clover after will pickling, be cut into 4 centimeter length sections, drop in the cold water and desalinate, when no saline taste, pull out drain stand-by.
5, spice: in the bur clover that drains, add refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice and evenly mix and stir.Its ratio is: refined oil 0.3%, monosodium glutamate 0.5%, white granulated sugar 1%, ginger 0.3%, chili slice 0.1%.
6, packing: with per 100 grams is a unit, pack, and vacuum-packed.
7, high-temperature sterilization: will package bur clover and put into boiling water 40 minutes, and carry out high-temperature sterilization.
8, cooling warehouse-in: the bag that bur clover is housed behind the high-temperature sterilization is cooled off, checks, drains, puts in storage.
Claims (1)
1, the process technology of a kind of salt marsh bur clover is characterized in that with fresh bur clover be major ingredient, and refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice are auxiliary material, produce by following process technology:
(1), select materials: selected bottle green, delicate fragrance, fresh and tender, average length 5-7 centimetre fresh bur clover is a primary raw material;
(2), salt marsh: add the ratio of 15-20 kilogram salt with per 100 kilograms of fresh bur clovers, stack, and running into tank after the compacting by one deck bur clover one deck salt;
(3), pickle: the bucket that the salt marsh bur clover will be housed seals, and buries in ground 70-100 days, pickles;
(4), desalination: the bur clover after will pickling, be cut into 3-5 centimeter length section, drop in the cold water and desalinate, when no saline taste, pull out drain stand-by;
(5), spice: adding refined oil, monosodium glutamate, white granulated sugar, ginger, chili slice etc. in the bur clover that drains is auxiliary material, evenly mixes and stirs.Its ratio is: refined oil 0.2-0.4%, monosodium glutamate 0.3-0.8%, white granulated sugar 1-1.5%, ginger 0.2-0.4%, chili slice 0.1-0.3%;
(6), packing: with per 100 grams is a unit, pack, and vacuum packaging;
(7), high-temperature sterilization: will package bur clover and put into boiling water 40-45 minute, and carry out high-temperature sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100242097A CN101028054A (en) | 2006-02-28 | 2006-02-28 | Process of salinized yellow-flower cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100242097A CN101028054A (en) | 2006-02-28 | 2006-02-28 | Process of salinized yellow-flower cabbage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101028054A true CN101028054A (en) | 2007-09-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100242097A Pending CN101028054A (en) | 2006-02-28 | 2006-02-28 | Process of salinized yellow-flower cabbage |
Country Status (1)
| Country | Link |
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| CN (1) | CN101028054A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933590B (en) * | 2009-11-09 | 2012-05-23 | 高占友 | Rapid pickling method of hot pepper leaves |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN102972714A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Manufacturing method of burclover dish |
| CN102987310A (en) * | 2012-12-17 | 2013-03-27 | 镇江高冠食品有限公司 | Clover production and processing method |
| CN103431326A (en) * | 2013-08-27 | 2013-12-11 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN104187568A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Preparing method of carrot-duck meat jam |
| CN108175063A (en) * | 2018-01-19 | 2018-06-19 | 柳州市鱼峰区倪氏味之坊屏山店螺蛳粉休闲餐吧 | A kind of production method of instant banana flowers |
-
2006
- 2006-02-28 CN CNA2006100242097A patent/CN101028054A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933590B (en) * | 2009-11-09 | 2012-05-23 | 高占友 | Rapid pickling method of hot pepper leaves |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN102987310A (en) * | 2012-12-17 | 2013-03-27 | 镇江高冠食品有限公司 | Clover production and processing method |
| CN102972714A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Manufacturing method of burclover dish |
| CN103431326A (en) * | 2013-08-27 | 2013-12-11 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN103431326B (en) * | 2013-08-27 | 2014-11-26 | 河南科技大学 | Preparation method of sweet-sour burclover dish |
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN104187568A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Preparing method of carrot-duck meat jam |
| CN104187568B (en) * | 2014-07-18 | 2015-12-09 | 高伟 | A kind of preparation method of carrot duck jam |
| CN108175063A (en) * | 2018-01-19 | 2018-06-19 | 柳州市鱼峰区倪氏味之坊屏山店螺蛳粉休闲餐吧 | A kind of production method of instant banana flowers |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |