CN102113655A

CN102113655A - Flavor pickle taking burdock as major ingredient

Info

Publication number: CN102113655A
Application number: CN2009101563031A
Authority: CN
Inventors: 吴运啟
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-12-30
Filing date: 2009-12-30
Publication date: 2011-07-06

Abstract

The invention discloses a flavor pickle taking burdock as a major ingredient, comprising the following main ingredients: burdocks, radishes, cucumbers, apples, chestnuts, fresh lily bulbs, yams, medlar and hot peppers. The flavor pickle has the following superiorities: the flavor is unique, the secretion of saliva or body fluid can be promoted, the process is simple, the cost is low, and sources of raw materials are wide, and has the health-care effects of appetizing and helping digestion, detoxicating and refrigerating, and building body; the flavor pickle can recuperate intestines and stomach, prevent constipation, promote growth, inhibit tumour, reduce cholesterol in a body, reduce the accumulation of toxin and wastes in the body so as to achieve the effects of preventing apoplexy, gastric cancer and cancer of the uterus, and is delicious food popular in people, and solves the technical difficulty that the shelf life is influenced due to color change, soup mixing, decreasing of brittleness and the like. Due to the implementation of the flavor pickle, the varieties of the pickle are enriched, the pickle processing quality and the technological content in China are promoted, and the efficiency in agriculture is improved and the income of farmers can be increased.

Description

A kind of is the local flavor pickled vegetable of major ingredient with the burdock

Technical field

The present invention relates to a kind of is the local flavor pickled vegetable of major ingredient with the burdock, and it belongs to food technology field.

Background technology

Pickles are a kind of traditional popular fermented foods, and are all very intact to the maintenance of the nutritional labeling of raw material, color with its unique cold working mode, are that the mankind make experience and crystallization of wisdom for thousands of years, thousands of years of its experience and flourishing long time.At present, both at home and abroad pickles are broadly divided into three kinds of Chinese style pickles, Korea Spro's formula pickles, oshinko (pickled chinese cabbage), at present from analysis of statistical data, Korea Spro's formula pickles share maximum in all pickles, Seoul Olympic Games in 1988 make referrals to the whole world with Pickles, Korea S's domestic pickles market output value was about 2,000,000,000 dollars in 2002, and total export reaches 8,646 ten thousand dollars; Export amount reached 1.27 hundred million dollars in 04 year, and export amount reached 8529.5 ten thousand dollars in 08 year.The Chinese pickle export volume only accounted for 3% of the international pickles total market size in 2000.China's kimchi products is through for many years technological transformation; also become immensely popular food; on sale throughout the country and section port arranged; and form certain large-scale production; whole nation pickles annual production in 08 year reaches 6,200,000 tons; the output value reaches 15,000,000,000 yuan; though China's pickles have already been obtained and have been greatly developed; but with Japan; the packaged kimchi goods of Korea S are compared, and still have significant limitation, and are more single as kind; the nutrition dullness; nutritional labeling loss is more in the process, has variable color; mix soup; brittleness reduces to wait the technical barrier that influences shelf life, can not satisfy consumers in general's demand.

Burdock has been the focus that people develop new vegetable species since the nineties in 20th century, particularly constantly pursue the food diversification, pay attention under the situation of food health more people in recent years, burdock more and more is subjected to people's welcome with its unique quality and health care, and burdock kimchi products in the market is few, and its grade, quality all have much room for improvement.

Summary of the invention

The objective of the invention is at above-mentioned existing in prior technology defective, providing a kind of is green, the fashion local flavor pickled vegetable of primary raw material with the burdock.

The technical scheme that the present invention is adopted for achieving the above object is:

A kind of is the local flavor pickled vegetable of major ingredient with the burdock, its main component comprises burdock, radish, cucumber, apple, chestnut, fresh lily bulb, Chinese yam, matrimony vine, bright capsicum, its percentage by weight accounts for 80～88% of pickles total amount, wherein burdock 55～75%, radish 2～5%, cucumber 4～6%, apple 5～10%, chestnut 3～5%, fresh lily bulb 3～5%, Chinese yam 3～5%, matrimony vine 3～10%, bright capsicum 2～10%.

A kind of is that the production technology of the local flavor pickled vegetable of major ingredient comprises with the burdock:

(1), choose burdock, radish, cucumber, apple, chestnut, fresh lily bulb, Chinese yam, matrimony vine, the bright capsicum of fresh high-quality, no disease and pest, impurity elimination is cleaned respectively, drains away the water, and burdock, bright Hot-pepper picking machine are cut into square thread of 0.3cm; Radish, cucumber, Chinese yam are cut into the square bulk of 1.5cm, apple are cut into the bulk of 1cm; Matrimony vine is soaked with clear water earlier, treat its abundant rehydration after, eluriate twice again, in the middle of soaking, change water three times, drain away the water; Fresh lily bulb is eluriated with clear water, and machine is cut into wide thread of 0.2cm; Chestnut evenly is cut into 4 half;

(2) accurately take by weighing the various vegetables of step (1), pour the spice machine into, start the spice machine, various vegetables are fully mixed, after stirring, rub with salt, sealed fermenting 16～32 hours, fermentation temperature require acid adjustment, salt etc. in strict accordance with acid adjustment, toning between 25 ℃～35 ℃, squeezing is added condiment after handling again;

(3) pickles after the seasoning are packed with compound plastic bag on vacuum packing machine;

(4) vegetable after will packing is put into the high pressure cylinder of extra-high tension unit, then by the high-pressure pump pressurization, with 5～30min pressure rising time, makes pressure reach predetermined value, and predetermined value is between 250～1000MPa;

(5) boost to 250～1000MPa pressure after, the beginning pressurize, time 10～60min;

(6) pressure is dropped to normal pressure, from extra-high tension unit, take out packaged kimchi, obtain the pickles of ultrahigh-pressure sterilization.

Described a kind of be the local flavor pickled vegetable of major ingredient with the burdock, it is characterized in that, described condiment comprises Chinese prickly ash, aniseed, rock sugar, sorghum liquor, cassia bark, spiceleaf, cloves, fragrant fruit, thyme, fructus amomi, the banksia rose, purple perilla, its percentage by weight accounts for 12～20% of pickles total amount, wherein Chinese prickly ash 0.5～1%, aniseed 0.5～1%, rock sugar 3～5%, sorghum liquor 2～5%, cassia bark 0.5～1%, spiceleaf 0.5～1%, cloves 0.5～1%, fragrant fruit 0.5～1%, thyme 0.5～1%, fructus amomi 0.5～1%, the banksia rose 0.5～1%, purple perilla 0.5～1%.

Superiority of the present invention is: unique flavor, and it is tasty and refreshing to promote the production of body fluid, and technology is simple, and is with low cost, and raw material sources are extensive; It has appetizing and helps food, and health-care effect analgesic, that improve the health detoxifies; Coordinating intestines and stomach is arranged, prevent constipation, promote growth, suppress tumour, reduce the body inner cholesterol, minimizing toxin, refuse accumulate in vivo, reach the effect of prevention of stroke, cancer of the stomach, the cancer of the uterus, are the delicious foods that is loved by the people; Having solved also simultaneously that there is variable color for a long time in Korea Spro's formula pickles, mixes soup, brittleness reduces etc. influences the technical barrier of shelf life.The pickles kind has been enriched in enforcement of the present invention, has promoted China's pickles crudy and scientific and technological content, can make growth of agricultural efficiency, increasing peasant income.

The microbial standard of product pickles of the present invention

Total plate count＜3 * 10 ³Cfu/g

Coliform＜3MPN/g

Escherichia coli＜3MPN/g

Parasite must not detect

Pathogenic bacteria must not detect

The specific embodiment

A kind of is that the local flavor pickled vegetable of major ingredient is operated by following production process with the burdock:

(2) accurately take by weighing and accurately take by weighing 52 kilograms of burdocks, 2.4 kilograms of radish, 4 kilograms of cucumber, 5.6 kilograms of apples, 3.2 kilograms in chestnut, 3.2 kilograms of fresh lily bulbs, 4.8 kilograms of Chinese yams, 4.8 kilograms of matrimony vines, 4.8 kilograms in bright capsicum, pour the spice machine into, start the spice machine, various vegetables are fully mixed, after stirring, rub with salt, sealed fermenting 16～32 hours, fermentation temperature is between 25 ℃～35 ℃, in strict accordance with acid adjustment, toning requires acid adjustment, salt etc., squeezing is added 0.8 kilogram in condiment Chinese prickly ash after handling again, 0.8 kilogram of aniseed, 3 kilograms in rock sugar, 3 kilograms of sorghum liquors, 0.8 kilogram on cassia bark, 0.8 kilogram of spiceleaf, 0.7 kilogram of cloves, 0.7 kilogram of fragrant fruit, 0.7 kilogram of thyme, 0.5 kilogram of fructus amomi, 0.5 kilogram of the banksia rose, 0.5 kilogram of purple perilla;

(4) vegetable after will packing is put into the high pressure cylinder of extra-high tension unit, by the high-pressure pump pressurization, uses 20min pressure rising time then, makes pressure reach predetermined value, and predetermined value is between 800MPa;

(5) boost to 250～1000MPa pressure after, the beginning pressurize, time 40min;

Claims

1. one kind is the local flavor pickled vegetable of major ingredient with the burdock, the main component that it is characterized in that it comprises burdock, radish, cucumber, apple, chestnut, fresh lily bulb, Chinese yam, matrimony vine, bright capsicum, its percentage by weight accounts for 80～88% of pickles total amount, wherein burdock 55～75%, radish 2～5%, cucumber 4～6%, apple 5～10%, chestnut 3～5%, fresh lily bulb 3～5%, Chinese yam 3～5%, matrimony vine 3～10%, bright capsicum 2～10%.

2. one kind is the local flavor pickled vegetable of major ingredient with the burdock, it is characterized in that its production technology comprises:

3. according to claim 1 and 2 a kind of be the local flavor pickled vegetable of major ingredient with the burdock, it is characterized in that, described condiment comprises Chinese prickly ash, aniseed, rock sugar, sorghum liquor, cassia bark, spiceleaf, cloves, fragrant fruit, thyme, fructus amomi, the banksia rose, purple perilla, its percentage by weight accounts for 12～20% of pickles total amount, and wherein Chinese prickly ash 0.5～1%, aniseed 0.5～1%, rock sugar 3～5%, sorghum liquor 2～5%, cassia bark 0.5～1%, spiceleaf 0.5～1%, cloves 0.5～1%, fragrant fruit 0.5～1%, thyme 0.5～1%, fructus amomi 0.5～1%, the banksia rose 0.5～1%, purple perilla 0.5～1%.