CN101107986A - Pickled Chinese chive root and Chinese chive leaf and method of manufacturing the same - Google Patents

Pickled Chinese chive root and Chinese chive leaf and method of manufacturing the same Download PDF

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Publication number
CN101107986A
CN101107986A CNA2007100779063A CN200710077906A CN101107986A CN 101107986 A CN101107986 A CN 101107986A CN A2007100779063 A CNA2007100779063 A CN A2007100779063A CN 200710077906 A CN200710077906 A CN 200710077906A CN 101107986 A CN101107986 A CN 101107986A
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Prior art keywords
dried
leek
kilogram
allii tuberosi
clean
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CN100551263C (en
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陆昌海
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Danzhai Jinhai Green Food Co., Ltd.
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陆昌海
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

A cured leek root and leek leave are provide, which are prepared with the following method: fist of all, drying of raw materials: dry the leek root and leak leave; secondly, storage and alcoholization: pack and seal the raw materials with food plastic bag for 1 to 7 days to realize natural alcoholization; thirdly, clean and remove foreign matters: dip and soften the raw materials in clean water to remove the dust; fourthly, re-drying: to realize clean and dray raw materials; fifthly, curing: (1) making of pure sweet and sour product: add cool salty boiled water and sticky rice rum, mix them and store them in large pottery jug for 2 to10 months; (2) making of sour and spicy product; (3) making of sauce fragrant product: sixthly, take out from the jug and pack separately. Because no artificial color or preserving agent are added to the leek root and leek leave in the invention, the cured product, which has the advantages of natural luster, crystal shape, tender taste, permeating scent and lingering aftertaste, can be taken as an appropriate health-improving food to be presented to relatives and friends.

Description

A kind of Radix Folium Allii tuberosi of pickling, leek leaf and production method thereof
Technical field
The present invention relates to pickling of a kind of vegetables, particularly Radix Folium Allii tuberosi, leek leaf pickles.
Background technology
Leek originates in east Asia, in China cultivation is arranged extensively, and growth has wild leek in the intermountain trench of Guizhou, and is pollution-free.Leek belongs to Liliaceae, perennial herb, and tillering ability is strong, leaf elongated flat and softness is emerald green.The vegetables leek of supplying on the food market promptly is the leek leaf.The leek root system is relatively more flourishing, and Radix Folium Allii tuberosi has bitter taste, and crude fibre is more, and is the same with the leek leaf after treatment edible.
Now, the mankind have entered information and network times, it is heavy that allegro life makes people feel more load, pressure is big, influence along with the raising of living standard and bad habits and customs, the illness (being hypertension, high fat of blood, onset diabetes rate height and hyposexuality) of " three high one is low " has appearred in many people.Therefore, those can eat and the pure natural health-care that can be used as medicine is subjected to people's favor.Radix Folium Allii tuberosi, leek leaf play good supplemental treatment effect to the illness of above-mentioned " three high is low ".
Radix Folium Allii tuberosi, leek leaf are on the books " Chinese medicine voluminous dictionary " the 1646th page.
Leek has another name called Folium Allii tuberosi, Folium Allii tuberosi, careless clock breast etc.The root of leek and leaf sulfur compound, glucoside and amaroid, carrotene, protein and dietary crude fiber are more.Leek nature and flavor suffering, temperature.Promoting the circulation of qi, the stasis of blood of loosing, effects such as detoxifcation are arranged in the temperature." main hair care ", " An Wuzang removes pathogenic heat in the stomach ", " sharp chest diaphragm " controls having indigestion abdominal distension, tinea sore, traumatic injury.Illustrate in " Compendium of Materia Medica " dish portion according to Li Shizhen (1518-1593 A.D.): " fragrant-flowered garlic has another name called Folium Allii tuberosi, but liver-kidney tonifying, warm waist knee, establishing-Yang controlling nocturnal emission with astringent drugs.", checking sums up in " Chinese traditional Chinese medical science voluminous dictionary ", " Bencao Jingshu ", " Chinese herbal medicine compatibility and the proved recipe ": and " Radix Folium Allii tuberosi benefit liver, loosing stagnates leads the stasis of blood, and tonifying Qi in the blood cures mainly dysmenorrhoea, and palace blood folder silt piece is suffered from a deficiency of the kidney, and seminal fluid is rare clearly ... ".Therefore, leek is a kind of medicinal vegetables.Often edible pleasant ease constipation, the body-building establishing-Yang.
Leek is the same with other vegetables, and seasonality is very strong, simultaneously also in order to improve eating mouth feel, available way of pickling.Traditional pickling technology is the life raw material to be cleaned dry in the air to leather hard, and batching is gone into Tao Tan and pickled.This way is not suitable for too far away from the places of origin of raw materials, and the remote transportation of living raw material or half-dried living raw material easily produces nitrite or goes mouldy; And traditional pickling technology can't be laid in big content of starting materials and carries out that scale is steady in a long-term produces; Traditional pickling technology can not be given effective assurance to Radix Folium Allii tuberosi, the leek leaf quality pickled.
Summary of the invention
In order to overcome the deficiency of traditional pickling technology, the purpose of this invention is to provide a kind of Radix Folium Allii tuberosi of pickling, leek leaf and production method thereof, greatly improve the quality of pickling Radix Folium Allii tuberosi, leek leaf, keep nutritional labeling and the medical value of pickling Radix Folium Allii tuberosi, leek leaf, shorten the maturity period of curing food, prepare fast the color tool good pickle Radix Folium Allii tuberosi, leek leaf.
To achieve these goals, technical scheme of the present invention is as follows:
A kind of Radix Folium Allii tuberosi of pickling, leek leaf adopt following method to make:
The airing of the living raw material of the first step is drying:
Radix Folium Allii tuberosi, the airing of leek leaf is drying, and the mass dryness fraction standard is that 4.5~6 kilograms of fresh chives roots are done to 1 kilogram of dried Radix Folium Allii tuberosi, and 9~11 kilograms of fresh chives leaves are done to 1 kilogram of dried leek leaf.
Second step stored alcoholization:
Dried Radix Folium Allii tuberosi, dried leek leaf with edible plastic bag package encapsulation, are deposited, natural alcoholization, stand-by.
The 3rd step was cleaned the removal of impurities dedusting:
It is softening to place clear water to soak on dried Radix Folium Allii tuberosi, dried leek leaf after the alcoholization, and rubbing is cleaned, and cleans the removal of impurities dedusting, dries with dewaterer again.
The 4th goes on foot dryness in the sun again:
With above-mentioned clean soft dried Radix Folium Allii tuberosi, dried leek dryness in the sun, make clean dried raw material again.
The 5th step pickled:
1. make pure sweet acidic flavoured prod:
By the cool salt water of 0.8~1.1 kilogram of concentration 1~6% of 1 kilogram of clean dried raw material adding, 0.01~0.1 kilogram sticky rice sweet wine compresses the Da Tao altar of packing into after mixing and stirring, deposited 2~10 months
2. relieving haperacidity pungent product:
By the above-mentioned batching of 1. making pure sweet acidic flavoured prod, in this batching, add 0.01~0.08 kilogram of chilli powder again and get final product, all the other are the same.
3. make the sauce aroma product:
The clean dried raw material that makes is added the water humidifying, make 1 kilogram of clean dried raw material become 1.2~1.6 kilograms of half-dried material, by half-dried material: sweet wine: salt: chilli powder is 1: (1.2~1.6): (0.01~0.05): compress the Da Tao altar of packing into after mix and stir (0.01~0.08), deposited 2~6 months.
The 6th walks out of the altar packing.
Radix Folium Allii tuberosi, the leek leaf pickled with method of the present invention do not add any pigment and anticorrisive agent, former taste original flavor, and the color and luster nature, glittering and translucent, inlet is gentle crisp, and giving off a strong fragrance overflows, and long times of aftertaste is the good health food of household tourism presenting friends.
The application's part inventor poem cloud: flowing water small stream limit, remote mountains is given birth to pleasant ease constipation and is supported spirit
Radix Folium Allii tuberosi in very marvellous whose the knowledge altar of U.S.A is held in establishing-Yang.
The specific embodiment
Embodiment
(1) removes that those have the yellow part of the peculiar smell or the person of going mouldy or leaf in the fresh chives root, fresh chives leaf of purchase, Radix Folium Allii tuberosi, leek leaf spread out on the clean water mud dam or the tool that dries in the air ted in the sun, evaporation section moisture, under the photothermy of the sun, promote the formation and the various chemical change of various fat in its body, strengthen enzymatic activity.If overcast and rainy, also can dry or dry, but the time is long, the cost height, effect is also not as drying under the sunlight, and the product that dries the back system under the sunlight has and dries peculiar " sun fragrance " under the sunlight, has good quality.Present embodiment adopts the mode of drying under the sunlight.Mass dryness fraction: grab with hand and to touch, hard crisp being advisable of beginning, the mass dryness fraction standard is that 4.5~6 kilograms of fresh chives roots are done to 1 kilogram of dried Radix Folium Allii tuberosi, 9~11 kilograms of fresh chives leaves are done to 1 kilogram of dried leek leaf, shine driedly more, and the shelf-life of product is long more, after drying, the color of bright raw material is become faint yellow by milky.
(2) with above-mentioned drying good dried Radix Folium Allii tuberosi, dried leek leaf edible plastic bag package encapsulation, deposit in the dry warehouse of protection against rodents insect protected, deposit, natural alcoholization, stand-by.
(3) to place clear water to soak softening for dried Radix Folium Allii tuberosi, the dried leek leaf after will refining, and rubbing is cleaned, and cleans the removal of impurities dedusting, dries with dewaterer again.
(4) more above-mentioned clean soft dried Radix Folium Allii tuberosi, dried leek are shone in the cover airing or dry on the layer frame within doors in oven dry with the clean tool and placing of drying in the air of health, make clean dried raw material.
(5) pickle
1. make pure sweet acidic flavoured prod:
The cool salt water that adds 0.8~1.1 kilogram of concentration 1~6% by 1 kilogram of above-mentioned clean dried raw material, 0.01~0.1 kilogram sticky rice sweet wine, with hand-mixing and, treat after clean dried raw material fully blots juice it to be compressed in the bubble-cap formula Da Tao altar of packing into clean, present embodiment adopts the Tao Tan more than 10 kilograms, ceramic altar lid adds altar Pan Shui, water seal on the cover.Changed one time altar Pan Shui every 2~3 days, the room temperature of pickling is deposited 2~10 months (being the maturity period) at 15~35 ℃.In this process, starch saccharification and fermentation, when maturation was opened altar, color became golden yellow by original light yellow, sweet, acid, fragrant, tasty.(if need to accelerate the maturity period, soak rubbing to 1.6~2.2 kilogram wet feed by 1 kilogram of clean dried raw material, wet feed is spilled into 1~5 kilogram of salt, goes into altar after mixing thoroughly and salts down 1~2 month, and room temperature gets final product ripe at 15~35 ℃, but product is lightly seasoned.)
2. relieving haperacidity pungent product:
By the above-mentioned batching of 1. making pure sweet acidic flavoured prod, the chilli powder that adds 0.01~0.08 kilogram again gets final product, the cool salt water that promptly adds 0.8~1.1 kilogram of concentration 1~6% by 1 kilogram of clean dried raw material, 0.01~0.1 kilogram sticky rice sweet wine, the chilli powder that adds 0.01~0.08 kilogram again, 1. all the other with above-mentioned.
3. make the sauce aroma product:
The clean dried raw material that makes is added the water humidifying, make 1 kilogram of clean dried raw material become 1.2~1.6 kilograms of half-dried material, by half-dried material: sweet wine: salt: chilli powder is 1: (1.2~1.6): (0.01~0.05): mix thoroughly (0.01~0.08), treat to compress the Da Tao altar of packing into after material blots sweet wine juice, deposited 2~6 months.
The Radix Folium Allii tuberosi outside the province that bitter taste is heavier for smell is light, its clean dried raw material needs earlier the method with routine to add water to put into Tao Tanzhong and pickle " acidifying ", " acidifying " time is 1~2 month, take out again with clear water after " acidifying " is good and clean, after dehydration is dried or is dried again set by step (five) pickle out the product of above-mentioned three kinds of tastes, just than lighter with the product taste of Guizhou Radix Folium Allii tuberosi production.Other provinces Radix Folium Allii tuberosi and Guizhou Radix Folium Allii tuberosi mix and match use preferable, other provinces Radix Folium Allii tuberosi amount after a little while, not " acidifying " handle.
(6) go out the altar packing
The post-mature after date is opened altar and is taken out Radix Folium Allii tuberosi and the leek leaf of pickling, and calls in the white granulated sugar of 5~20% (weight), mix and stir the back component and weigh, simultaneously little Tu Tan is put food bag, divide the food bag of packing into after component is weighed, tighten food bag and cover ceramic altar lid again, with the sealing of food wax.Perhaps use vacuum packing machine packed.
With the present invention produce pickle Radix Folium Allii tuberosi, leek leaf effective period of food quality is 12 months.

Claims (1)

1. a Radix Folium Allii tuberosi of pickling, leek leaf is characterized in that adopting following method to make:
The airing of the living raw material of the first step is drying:
Radix Folium Allii tuberosi, the airing of leek leaf is drying, and the mass dryness fraction standard is that 4.5~6 kilograms of fresh chives roots are done to 1 kilogram of dried Radix Folium Allii tuberosi, and 9~11 kilograms of fresh chives leaves are done to 1 kilogram of dried leek leaf;
Second step stored alcoholization:
Dried Radix Folium Allii tuberosi, dried leek leaf with edible plastic bag package encapsulation, are deposited natural alcoholization;
The 3rd step was cleaned the removal of impurities dedusting:
It is softening to place clear water to soak on dried Radix Folium Allii tuberosi, dried leek leaf after the alcoholization, and rubbing is cleaned, and cleans the removal of impurities dedusting, dries with dewaterer again;
The 4th goes on foot dryness in the sun again:
With above-mentioned clean soft dried Radix Folium Allii tuberosi, dried leek dryness in the sun, make clean dried raw material again;
The 5th step pickled:
1. make pure sweet acidic flavoured prod:
By the cool salt water of 0.8~1.1 kilogram of concentration 1~6% of 1 kilogram of clean dried raw material adding, 0.01~0.1 kilogram sticky rice sweet wine compresses the Da Tao altar of packing into after mixing and stirring, deposited 2~10 months;
2. relieving haperacidity pungent product:
By the above-mentioned batching of 1. making pure sweet acidic flavoured prod, in this batching, add 0.01~0.08 kilogram of chilli powder again and get final product, all the other are the same;
3. make the sauce aroma product:
The clean dried raw material that makes is added the water humidifying, make 1 kilogram of clean dried raw material become 1.2~1.6 kilograms of half-dried material, by half-dried material: sweet wine: salt: chilli powder is 1: (1.2~1.6): (0.01~0.05): compress the Da Tao altar of packing into after mix and stir (0.01~0.08), deposited 2~6 months;
The 6th walks out of the altar packing.
CNB2007100779063A 2007-08-22 2007-08-22 A kind of Radix Folium Allii tuberosi of pickling, leek leaf and production method thereof Expired - Fee Related CN100551263C (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125901A (en) * 2013-03-27 2013-06-05 重庆尝必乐农业开发有限公司 Method for making salt vegetable
CN105661419A (en) * 2016-02-02 2016-06-15 镇沅松子地绿色食品有限公司 Pickling method of garlic chive roots
CN105747229A (en) * 2016-03-08 2016-07-13 贵州省麻江县裕沃生态农业发展有限责任公司 Health-care garlic chive roots and processing method thereof
CN107495229A (en) * 2017-09-02 2017-12-22 发贵科技(贵州)有限公司 A kind of fast food pickles Radix Folium Allii tuberosi
CN107865380A (en) * 2017-10-14 2018-04-03 贵州省麻江县裕沃生态农业发展有限责任公司 A kind of preparation method of leek acid soup
CN109043416A (en) * 2018-06-14 2018-12-21 贵州省水稻研究所 A kind of production method that fast food pickles Radix Folium Allii tuberosi
CN110101050A (en) * 2019-05-03 2019-08-09 凯里学院 A kind of processing method that low sugar pickles Radix Folium Allii tuberosi
CN110771835A (en) * 2019-11-27 2020-02-11 余庆县农家人绿色食品开发有限公司 Processing method of pickled peppers

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125901A (en) * 2013-03-27 2013-06-05 重庆尝必乐农业开发有限公司 Method for making salt vegetable
CN103125901B (en) * 2013-03-27 2015-01-28 重庆尝必乐农业开发有限公司 Method for making salt vegetable
CN105661419A (en) * 2016-02-02 2016-06-15 镇沅松子地绿色食品有限公司 Pickling method of garlic chive roots
CN105747229A (en) * 2016-03-08 2016-07-13 贵州省麻江县裕沃生态农业发展有限责任公司 Health-care garlic chive roots and processing method thereof
CN107495229A (en) * 2017-09-02 2017-12-22 发贵科技(贵州)有限公司 A kind of fast food pickles Radix Folium Allii tuberosi
CN107865380A (en) * 2017-10-14 2018-04-03 贵州省麻江县裕沃生态农业发展有限责任公司 A kind of preparation method of leek acid soup
CN109043416A (en) * 2018-06-14 2018-12-21 贵州省水稻研究所 A kind of production method that fast food pickles Radix Folium Allii tuberosi
CN110101050A (en) * 2019-05-03 2019-08-09 凯里学院 A kind of processing method that low sugar pickles Radix Folium Allii tuberosi
CN110771835A (en) * 2019-11-27 2020-02-11 余庆县农家人绿色食品开发有限公司 Processing method of pickled peppers

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Effective date of registration: 20160711

Address after: 557000 eco Food Industrial Park, Jinzhong Economic Development Zone, Danzhai, Guizhou

Patentee after: Danzhai Jinhai Green Food Co., Ltd.

Address before: 557500 No. 125 Zhonghua North Road, Danzhai County, Guizhou Province, China

Patentee before: Lu Changhai

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