CN101810290A - Salted dried mustard cabbage and preparation method thereof - Google Patents
Salted dried mustard cabbage and preparation method thereof Download PDFInfo
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- CN101810290A CN101810290A CN201010150463A CN201010150463A CN101810290A CN 101810290 A CN101810290 A CN 101810290A CN 201010150463 A CN201010150463 A CN 201010150463A CN 201010150463 A CN201010150463 A CN 201010150463A CN 101810290 A CN101810290 A CN 101810290A
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Abstract
The invention relates to salted dried mustard cabbage and a preparation method thereof. The salted dried mustard cabbage is prepared by the following technical steps: a) selecting potherb mustard of which the body is fresh and dry, cleaning, and cutting into segments after draining; b) mixing potherb mustard which is cut into segments with salt, evenly stirring, pickling for 5-15 days until the potherb mustard has sour taste; c) mixing the product obtained in step b) with seasoning, evenly stirring, heating to 100 DEG C, and maintaining for 1-2 hours; and d) draining the moisture of product obtained in step c), drying, and obtaining the salted dried mustard cabbage finished product. Because the product (pickled potherb mustard) obtained in step b) is mixed with seasoning evenly and is dried after being heated at high temperature, the salted dried mustard cabbage prepared with the method of the invention has favorable taste and easy storage compared with the prior art, and overcomes the defects of single taste and difficult storage of the existing salted dried mustard cabbage. In addition, the method of the invention has simple technology, needs less equipment and is easy to operate.
Description
Technical field
The present invention relates to a kind of salted dried mustard cabbage and preparation method thereof.
Background technology
Salted dried mustard cabbage is one of food of liking of people.At present, salted dried mustard cabbage generally gets by pickling simply with salt, so that the taste of salted dried mustard cabbage is single, be difficult for preservation.
Summary of the invention
The salted dried mustard cabbage that the technical problem to be solved in the present invention provides a kind of features good taste, easily preserves.Another technical problem that the present invention will solve provides the preparation method of the simple salted dried mustard cabbage of a kind of technology.
For solving the problems of the technologies described above, the invention provides a kind of salted dried mustard cabbage, this salted dried mustard cabbage is prepared by following processing step:
A) select fresh and tender, the dry potherb mustard of dish body, clean, drain the back segment;
B) potherb mustard of cutting into chunks is mixed with salt and stir, pickled 5～15 days to tart flavour is arranged;
C) will mix with seasoning matter through the product that step b) obtains and stir, be heated to 100 ℃, kept 1～2 hour;
D) dry behind the product drain well that will obtain through step c), get final product the salted dried mustard cabbage finished product.
(be pickled after potherb mustard) and seasoning matter mixing because the product that will obtain through step b), and dry through high temperature heating back, therefore, compare with background technology, the salted dried mustard cabbage that the inventive method makes, its features good taste, easily preservation have overcome the defective that existing salted dried mustard cabbage taste is single, be difficult for preservation.In addition, the technology of the inventive method is simple, equipment needed thereby is few, processing ease.
Described seasoning matter comprises lard, ginger, anise, monosodium glutamate, capsicum, Chinese prickly ash.
Described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 0.8～1.2: 100, ginger 0.8～1.2: 100, anistree 0.5～0.8: 100, monosodium glutamate 0.5～0.8: 100, capsicum 1.0～1.5: 100, Chinese prickly ash 0.3～0.6: 100.
Described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 1.0: 100, ginger 1.0: 100, anise 0.6: 100, monosodium glutamate 0.7: 100, capsicum 1.2: 100, Chinese prickly ash 0.4: 100.
Described salt is 1: 8～10 with the weight ratio of the potherb mustard of cutting into chunks.
The condition of described oven dry is: 30～50 ℃ of temperature, 48～72 hours time.
The specific embodiment
The present invention will be further described below by embodiment, but the present invention is not only limited to following examples.
Embodiment 1:
The preparation method of salted dried mustard cabbage comprises following processing step:
A) select fresh and tender, the dry potherb mustard of dish body, clean, drain the back segment, segment length 1.5cm;
B) potherb mustard of cutting into chunks is mixed with salt and stir, salt is 1: 9 with the weight ratio of the potherb mustard of cutting into chunks, and pickled 8 days to tart flavour is arranged;
C) will mix with seasoning matter through the product that step b) obtains and stir, be heated to 100 ℃, kept 1.5 hours, described seasoning matter comprises lard, ginger, anise, monosodium glutamate, capsicum, Chinese prickly ash, and described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 1.0: 100, ginger 1.0: 100, anise 0.6: 100, monosodium glutamate 0.7: 100, capsicum 1.2: 100, Chinese prickly ash 0.4: 100;
D) dry behind the product drain well that will obtain through step c), the condition of described oven dry is: 40 ℃ of temperature, 60 hours time, get final product the salted dried mustard cabbage finished product.
The taste of gained salted dried mustard cabbage finished product is moderate, is fit to most of people's taste.
Embodiment 2:
The preparation method of salted dried mustard cabbage comprises following processing step:
A) select fresh and tender, the dry potherb mustard of dish body, clean, drain the back segment, segment length 1cm;
B) potherb mustard of cutting into chunks is mixed with salt and stir, salt is 1: 8 with the weight ratio of the potherb mustard of cutting into chunks, and pickled 5 days to tart flavour is arranged;
C) will mix with seasoning matter through the product that step b) obtains and stir, be heated to 100 ℃, kept 1 hour, described seasoning matter comprises lard, ginger, anise, monosodium glutamate, capsicum, Chinese prickly ash, and described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 0.8: 100, ginger 0.8: 100, anise 0.5: 100, monosodium glutamate 0.5: 100, capsicum 1.0: 100, Chinese prickly ash 0.3: 100;
D) dry behind the product drain well that will obtain through step c), the condition of described oven dry is: 30 ℃ of temperature, 72 hours time, get final product the salted dried mustard cabbage finished product.
The taste of gained salted dried mustard cabbage finished product is comparatively light, and the crowd (as the elderly) who is fit to light taste is edible.
Embodiment 3:
The preparation method of salted dried mustard cabbage comprises following processing step:
A) select fresh and tender, the dry potherb mustard of dish body, clean, drain the back segment, segment length 2.5cm;
B) potherb mustard of cutting into chunks is mixed with salt and stir, salt is 1: 10 with the weight ratio of the potherb mustard of cutting into chunks, and pickled 15 days to tart flavour is arranged;
C) will mix with seasoning matter through the product that step b) obtains and stir, be heated to 100 ℃, kept 2 hours, described seasoning matter comprises lard, ginger, anise, monosodium glutamate, capsicum, Chinese prickly ash, and described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 1.2: 100, ginger 1.2: 100, anise 0.8: 100, monosodium glutamate 0.8: 100, capsicum 1.5: 100, Chinese prickly ash 0.6: 100;
D) dry behind the product drain well that will obtain through step c), the condition of described oven dry is: 50 ℃ of temperature, 48 hours time, get final product the salted dried mustard cabbage finished product.
The taste of gained salted dried mustard cabbage finished product is heavier, pepperyyer, and it is edible to be fit to the crowd that taste is heavy, taste is peppery.
The above only is three kinds of embodiments of the present invention.Should be pointed out that for the person of ordinary skill of the art under the prerequisite that does not break away from the principle of the invention, also can make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.Such as: also can adopt hot food, cauliflower page or leaf, Chinese cabbage etc. to make salted dried mustard cabbage according to preparation method of the present invention.
Claims (8)
1. the preparation method of salted dried mustard cabbage comprises following processing step:
A) select fresh and tender, the dry potherb mustard of dish body, clean, drain the back segment;
B) potherb mustard of cutting into chunks is mixed with salt and stir, pickled 5～15 days to tart flavour is arranged;
C) will mix with seasoning matter through the product that step b) obtains and stir, be heated to 100 ℃, kept 1～2 hour;
D) dry behind the product drain well that will obtain through step c), get final product the salted dried mustard cabbage finished product.
2. the preparation method of salted dried mustard cabbage according to claim 1, it is characterized in that: described seasoning matter comprises lard, ginger, anise, monosodium glutamate, capsicum, Chinese prickly ash.
3. the preparation method of salted dried mustard cabbage according to claim 2 is characterized in that: described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 0.8～1.2: 100, ginger 0.8～1.2: 100, anistree 0.5～0.8: 100, monosodium glutamate 0.5～0.8: 100, capsicum 1.0～1.5: 100, Chinese prickly ash 0.3～0.6: 100.
4. the preparation method of salted dried mustard cabbage according to claim 3 is characterized in that: described seasoning matter is respectively with the weight ratio of the product that obtains through step b): lard 1.0: 100, ginger 1.0: 100, anistree 0.6: 100, monosodium glutamate 0.7: 100, capsicum 1.2: 100, Chinese prickly ash 0.4: 100.
5. the preparation method of salted dried mustard cabbage according to claim 1 is characterized in that: described salt is 1: 8～10 with the weight ratio of the potherb mustard of cutting into chunks.
6. according to the preparation method of any described salted dried mustard cabbage in the claim 1～5, it is characterized in that: the condition of described oven dry is: 30～50 ℃ of temperature, 48～72 hours time.
7. the salted dried mustard cabbage that makes according to the preparation method of any described salted dried mustard cabbage in the claim 1～5.
8. the salted dried mustard cabbage that makes of the preparation method of salted dried mustard cabbage according to claim 6.
Priority Applications (1)
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| CN201010150463A CN101810290A (en) | 2010-04-13 | 2010-04-13 | Salted dried mustard cabbage and preparation method thereof |
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| CN201010150463A CN101810290A (en) | 2010-04-13 | 2010-04-13 | Salted dried mustard cabbage and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN102657319A (en) * | 2012-05-15 | 2012-09-12 | 浙江大学 | Semi-dry salting method for potherb mustard and equipment for salting |
| CN103005349A (en) * | 2012-12-12 | 2013-04-03 | 嘉善县东麟湖蔬菜厂 | Pickled vegetable product taking potherb mustards as main raw materials and making method thereof |
| CN103039918A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Method for preparing leaf vegetable black pickle |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103431343A (en) * | 2013-07-17 | 2013-12-11 | 石台县昌龙食品加工有限公司 | Pickling method of salted dried potherb mustard |
| CN104222920A (en) * | 2014-07-31 | 2014-12-24 | 程双燕 | Production technology for pure-fermented dry-pickled mustard |
| CN104286771A (en) * | 2014-09-26 | 2015-01-21 | 张晶 | Preparation method of dehydrated preserved vegetable |
| CN104286741A (en) * | 2014-09-26 | 2015-01-21 | 张晶 | Preparation method of dried vegetables |
| CN104738485A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of preserved vegetable |
| CN104886508A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of canned and marinated preserved vegetable and alpine chilli |
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| CN1899100A (en) * | 2005-07-22 | 2007-01-24 | 魏书国 | Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable |
| CN1947575A (en) * | 2006-11-09 | 2007-04-18 | 佟秀云 | Method for producing dried salt-picled rutabaga, and producing thick sauce contg. the same |
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2010
- 2010-04-13 CN CN201010150463A patent/CN101810290A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1899100A (en) * | 2005-07-22 | 2007-01-24 | 魏书国 | Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable |
| CN1947575A (en) * | 2006-11-09 | 2007-04-18 | 佟秀云 | Method for producing dried salt-picled rutabaga, and producing thick sauce contg. the same |
Non-Patent Citations (2)
| Title |
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| 《农村新技术》 20041231 黄毅勇 金华霉干菜及五香花生加工法 第37页 1-8 , 第9期 2 * |
| 《江苏农业科技报》 20040107 曹宏伟 雪里红腌制梅干菜 第002版 1-8 , 2 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN102657319A (en) * | 2012-05-15 | 2012-09-12 | 浙江大学 | Semi-dry salting method for potherb mustard and equipment for salting |
| CN103005349B (en) * | 2012-12-12 | 2014-11-05 | 嘉善县东麟湖蔬菜厂 | Pickled vegetable product taking potherb mustards as main raw materials and making method thereof |
| CN103005349A (en) * | 2012-12-12 | 2013-04-03 | 嘉善县东麟湖蔬菜厂 | Pickled vegetable product taking potherb mustards as main raw materials and making method thereof |
| CN103039918A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Method for preparing leaf vegetable black pickle |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103431343A (en) * | 2013-07-17 | 2013-12-11 | 石台县昌龙食品加工有限公司 | Pickling method of salted dried potherb mustard |
| CN103431343B (en) * | 2013-07-17 | 2015-09-16 | 石台县昌龙食品加工有限公司 | A kind of method for salting of salted dried mustard cabbage |
| CN104886508A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of canned and marinated preserved vegetable and alpine chilli |
| CN104222920A (en) * | 2014-07-31 | 2014-12-24 | 程双燕 | Production technology for pure-fermented dry-pickled mustard |
| CN104286771A (en) * | 2014-09-26 | 2015-01-21 | 张晶 | Preparation method of dehydrated preserved vegetable |
| CN104286741A (en) * | 2014-09-26 | 2015-01-21 | 张晶 | Preparation method of dried vegetables |
| CN104738485A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of preserved vegetable |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100825 |