CN102018190A - Method for pickling garlic low-salt platycodon grandiflorum pickles - Google Patents
Method for pickling garlic low-salt platycodon grandiflorum pickles Download PDFInfo
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- CN102018190A CN102018190A CN2010102907119A CN201010290711A CN102018190A CN 102018190 A CN102018190 A CN 102018190A CN 2010102907119 A CN2010102907119 A CN 2010102907119A CN 201010290711 A CN201010290711 A CN 201010290711A CN 102018190 A CN102018190 A CN 102018190A
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Abstract
The invention provides a method for pickling garlic low-salt platycodon grandiflorum pickles. The pickling method comprises the following steps of: (a) respectively boiling 200-250 parts by weight of peanut oil and 400-500 parts by weight of soy sauce and then cooling to normal temperature; (b) putting 4,000 parts by weight of cleaned platycodon grandiflorum and 100-150 parts by weight of salt in a container layer by layer from top to bottom and pickling for 24 hours, and then taking out; (c) mixing the soy sauce and the peanut oil made in the step (a) with 200-250 parts by weight of white spirit, and then uniformly mixing with 200-250 parts by weight of pulverized garlic and the platycodon grandiflorums made in the step (b); and sealing for 48 hours to obtain a product. In the invention, dry pickling is adopted, thus the pickling time is shorter, and the method has less damages to the nutrition and the flavor substances of the platycodon grandiflorums; and the pickled pickles have the advantages of bright color and crisp mouth feel and the functions of disease resistance and health care.
Description
Technical field:
The present invention relates to food technology field, relate in particular to a kind of method for salting of garlic solvent less salt pickled platycodon root.
Background technology:
Balloonflower root, another name small bell flower, the stone of a dog's gallbladder, kidney or bladder, shaven head, herbaceos perennial.Root is the conventional Chinese medicine material, multiple efficacies such as according to Compendium of Material Medica record, balloonflower root has a surname's lung, it is cold to loose, expelling phlegm and arresting coughing, detumescence and apocenosis.Except that medicinal, balloonflower root is edible historical far away as a kind of vegetables, and with food value height such as the balloonflower root dish of balloonflower root processing, balloonflower root silk, balloonflower root preserved fruits, mouthfeel is good, enjoys favor.
Balloonflower root is nutritious, contains multiple nutrients material and elements such as amino acid more than 16 kinds and platycodoside, platycogenic acid, polygalic acid, zinc, iron, manganese, calcium, potassium, selenium, is the good source of human amino acid, vitamin and trace element.Multiple kinds of carbohydrate content such as platycodonin are especially up to 61.2%.
Garlic is the bulb of liliaceous plant garlic, can promote appetite, help digest, and is the condiment of indispensability of culinary art.The chemical composition of garlic is mainly the distinctive sulfur-containing compound of garlic, comprises alliin, allicin and allinnase etc., and garlic also contains selenium and other trace elements in addition, and vitamin B1, A, C, compositions such as cellulose and crude protein.Therefore, garlic strengthen body immunity, anti-inflammatory sterilization, antitumor, reducing blood lipid, there is unique effect aspect such as hypotensive.
In China, balloonflower root pickle long history, the Japan of outlet always for many years, Korea S.Mostly the balloonflower root that traditional handicraft is pickled out is to adopt flour paste to pickle, and product color is black dull, and mouthfeel is glutinous greasy, influences consumer's appetite and production marketing; Usually brine cure is about 15 days, and salting period is long to cause the balloonflower root nutriment to decompose and the local flavor forfeiture easily; Can add relatively large salt in order to extend the shelf life, the common salt content 8-14% of pickling liquid, the absorption of excessive salt will increase the generation of diseases such as hypertension, coronary heart disease, influence the popularization and the edible rate of crowd of pickled platycodon root.
Summary of the invention:
Purpose of the present invention is intended to overcome the deficiencies in the prior art, provide a kind of employing dry method to pickle, salting period is shorter, destruction to the nutrition of balloonflower root and flavor substance is less, and limpid to salted pickled platycodon root color and luster, mouthfeel is crisp and refreshing, has the method for salting of the garlic solvent less salt pickled platycodon root of disease-resistant and health care.
Purpose of the present invention can realize by following technical measures:
This method for salting comprises the steps:
A. 200-250 weight portion peanut oil and 400-500 weight portion soy sauce are boiled respectively, reduce to normal temperature again;
B. will handle clean 4000-4500 weight portion balloonflower root and 100-150 weight portion salt and divide several layers successively to put into container from bottom to top, and pickle after 24 hours and take out;
C. get soy sauce and the peanut oil and the 200-250 weight portion white spirit mixed of a step earlier, with the 200-250 weight portion garlic of pulverizing and the balloonflower root mixing of b step, seal 48 hours again, get product.
Purpose of the present invention also can realize by following technical measures:
Also add the 50-100 weight portion ginger and the 10-20 weight portion capsicum of pulverizing in the garlic of the described pulverizing of c step; In addition, in the c step, also add 75-100 weight portion white granulated sugar and 80-100 weight portion monosodium glutamate, make the product taste better.
The present invention adopts dry method to pickle, and salting period only is 3 days, and is less to the destruction of the nutrition of balloonflower root and flavor substance; Salted pickled platycodon root color and luster is limpid, mouthfeel is crisp and refreshing; Have disease-resistant and health care.Owing to added the garlic of materials such as being rich in allicin, sulfide, selenium, galic essential oil, thereby make product have functions such as the immunity of enhancing, anti-inflammation, anticancer antitumor, reducing blood lipid, reduction or balancing blood pressure.
The specific embodiment:
Embodiment 1:
A. 200 gram peanut oil and 500 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4000 gram balloonflower roots and 150 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 200 gram white spirit mixed of a step earlier, with the 250 gram garlics of pulverizing and the balloonflower root mixing of b step, seal 48 hours again, get product.
Embodiment 2:
A. 250 gram peanut oil and 400 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4500 gram balloonflower roots and 100 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 250 gram white spirit mixed of a step earlier, with the 200 gram garlics of pulverizing and the balloonflower root mixing of b step, seal 48 hours again, get product.
Embodiment 3:
A. 220 gram peanut oil and 450 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4200 gram balloonflower roots and 120 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 220 gram white spirit mixed of a step earlier, with the 220 gram garlics of pulverizing and the balloonflower root mixing of b step, seal 48 hours again, get product.
Embodiment 4:
A. 200 gram peanut oil and 500 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4000 gram balloonflower roots and 150 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. soy sauce and the peanut oil and 200 of getting a step earlier restrain white spirit mixed, restrain the balloonflower root mixing of ginger and 20 gram capsicums and b step again with the 250 gram garlics, 50 of pulverizing and mix, and seal 48 hours, get product.
Embodiment 5:
A. 250 gram peanut oil and 400 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4500 gram balloonflower roots and 100 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. soy sauce and the peanut oil and 250 of getting a step earlier restrain white spirit mixed, restrain the balloonflower root mixing of ginger and 10 gram capsicums and b step again with the 200 gram garlics, 100 of pulverizing and mix, and seal 48 hours, get product.
Embodiment 6:
A. 220 gram peanut oil and 450 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4200 gram balloonflower roots and 120 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. soy sauce and the peanut oil and 220 of getting a step earlier restrain white spirit mixed, restrain the balloonflower root mixing of ginger and 15 gram capsicums and b step again with the 220 gram garlics, 80 of pulverizing and mix, and seal 48 hours, get product.
Embodiment 7:
A. 200 gram peanut oil and 500 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4000 gram balloonflower roots and 150 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 200 gram white spirit mixed of a step earlier, the balloonflower root that adds 250 gram garlics, 50 gram ginger and 20 gram capsicums and the b step pulverizing and mix then adds 75 gram white granulated sugars and 100 gram monosodium glutamates again, mixes, seal 48 hours, get product.
Embodiment 8:
A. 250 gram peanut oil and 400 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4500 gram balloonflower roots and 100 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 250 gram white spirit mixed of a step earlier, add then and pulverize and 200 gram garlics, the 100 gram ginger of mixing and the balloonflower root of 10 gram capsicums and b step, add 100 gram white granulated sugars and 80 again and restrain portion monosodium glutamates, mix, seal 48 hours, get product.
Embodiment 9:
A. 220 gram peanut oil and 450 gram soy sauce are boiled respectively, reduce to normal temperature again, standby;
B. will handle clean 4200 gram balloonflower roots and 120 gram salt divide several layers successively to put into container from bottom to top, pickle 24 hours, take out, standby;
C. get soy sauce and the peanut oil and the 220 gram white spirit mixed of a step earlier, the balloonflower root that adds 220 gram garlics, 80 gram ginger and 15 gram capsicums and the b step pulverizing and mix then adds 90 gram white granulated sugars and 90 gram monosodium glutamates again, mixes, seal 48 hours, get product.
Claims (3)
1. the method for salting of garlic solvent less salt pickled platycodon root is characterized in that this method for salting comprises the steps:
A. 200-250 weight portion peanut oil and 400-500 weight portion soy sauce are boiled respectively, reduce to normal temperature again;
B. will handle 4000～4500 clean weight portion balloonflower roots and 100-150 weight portion salt and divide several layers successively to put into container from bottom to top, and pickle after 24 hours and take out;
C. get soy sauce and the peanut oil and the 200-250 weight portion white spirit mixed of a step earlier, with the 200-250 weight portion garlic of pulverizing and the balloonflower root mixing of b step, seal 48 hours again, get product.
2. according to the method for salting of the described garlic solvent less salt of claim 1 pickled platycodon root, it is characterized in that also adding the 50-100 weight portion ginger and the 10-20 weight portion capsicum of pulverizing in the garlic of the described pulverizing of c step.
3. according to the method for salting of claim 1 or 2 described garlic solvent less salt pickled platycodon roots, it is characterized in that also adding in the c step 75-100 weight portion white granulated sugar and 80-100 weight portion monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102907119A CN102018190A (en) | 2010-09-25 | 2010-09-25 | Method for pickling garlic low-salt platycodon grandiflorum pickles |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102907119A CN102018190A (en) | 2010-09-25 | 2010-09-25 | Method for pickling garlic low-salt platycodon grandiflorum pickles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN107751895A (en) * | 2017-09-19 | 2018-03-06 | 安徽味仙食品有限公司 | A kind of processing method for salting of balloonflower root |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101731543A (en) * | 2008-11-26 | 2010-06-16 | 张芹 | Pickled platycodon root and pickling method thereof |
-
2010
- 2010-09-25 CN CN2010102907119A patent/CN102018190A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101731543A (en) * | 2008-11-26 | 2010-06-16 | 张芹 | Pickled platycodon root and pickling method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《酱腌菜加工工艺与配方》 20010531 牟增荣等 酱桔梗 科学技术文献出版社 第232-233页 1-3 , * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN107751895A (en) * | 2017-09-19 | 2018-03-06 | 安徽味仙食品有限公司 | A kind of processing method for salting of balloonflower root |
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Application publication date: 20110420 |