CN102125233A

CN102125233A - Method for manufacturing plum-flavored wild rice shoots

Info

Publication number: CN102125233A
Application number: CN2010105278763A
Authority: CN
Inventors: 邓光; 史益敏; 王灿东; 马晓红
Original assignee: LIJIANG DEYI FOOD CO Ltd
Current assignee: LIJIANG DEYI FOOD CO Ltd
Priority date: 2010-11-02
Filing date: 2010-11-02
Publication date: 2011-07-20

Abstract

The invention provides a method for manufacturing plum-flavored wild rice shoots. The method comprises the following steps: cleaning wild rice shoots; cutting the cleaned wild rice shoots into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained wild rice shoots; and seasoning the obtained product, wherein the wild rice shoots are pickled into a plum marinade. Because of replacing table salts with the plum marinade, and pickling the wild rice shoots repeatedly by using the plum marinade in the process of producing wild rice shoots, the method provided by the invention has the advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the wild rice shoots are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the wild rice shoots in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenience to eat; and thirdly, the pollution to the environment can be reduced.

Description

The preparation method of the fragrant wild rice stem of a kind of plum

Technical field:

The present invention relates to the preparation method of the fragrant wild rice stem of a kind of plum.

Background technology:

Wild rice stem is a kind of aquatic vegetable, contains abundant vitamin, and organic nitrogen of tender wild rice stem exists with the amino acid state, is absorbed by human body easily, and has and separate drunk effect.But at present the main edible way of wild rice stem is to fry to eat, and such one to be that the nutritional labeling of wild rice stem is destroyed bigger, the 2nd, and edible inconvenient.The curing process of plum embryo produces a large amount of plum halogen, the a large amount of nutritional labelings that contain the plum fruit in the plum halogen, the bactericidal action that also has wide spectrum, very usury value is arranged, but directly cost recovery is higher, and at present, Small and Medium Enterprises in China plum fruit processing enterprise is substantially as discharging of waste liquid, such one is that plum fruit utilization rate is low, the 2nd, cause environmental pollution.

Summary of the invention:

The present invention seeks to problem, provide a kind of and can effectively utilize plum halogen, again the preparation method of the fragrant wild rice stem of the plum of conveniently edible at above-mentioned existence.

The present invention be achieved in that comprise wild rice stem cleaning, stripping and slicing, just dry, just pickle, dry, pickle again, drier, mix the flavor process, it is characterized in that wild rice stem pickles in plum halogen.

Manufacture craft of the present invention uses the plum halo to replace salt, pickling repeatedly with plum halogen in the wild rice stem production, and the one, made full use of the salt in the plum halogen, reduced the salt process of mixing; The 2nd, effectively kept the nutrition of wild rice stem, absorbed the nutritional labeling of plum halogen in the curing process, product has Mei Xiang, tender and crisp, the local flavor of sweet acid and the characteristics of instant edible; The 3rd, can reduce environmental pollution.

The specific embodiment

Below in conjunction with embodiment the present invention is specified.

The present invention includes wild rice stem cleaning, stripping and slicing, just dry, just pickle, dry, pickle again, drier, mix the flavor process, its concrete preparation method is:

1, cleans:, drain fresh wild rice stem washes clean;

2, stripping and slicing: fresh wild rice stem is cut into 8～15cm ³Stick;

3, just dry: as the wild rice stem piece to be dried to moisture content 30～70% under 30～55 ℃ of temperature, in dry run, to rub 2～4 times;

4, just pickle: will put cylinder into through just dry wild rice stem piece, the saliferous quality that adds process sterilization, filtration is 15～22% plum halogen, pickles after stirring 12～24 hours;

5, drying: under 30～55 ℃ of temperature, be dried to moisture content 30～60% through the wild rice stem piece of just pickling and carry out drying;

6, pickle: will put cylinder into through the wild rice stem piece of super-dry, the saliferous quality that adds process sterilization, filtration is 15～22% plum halogen, pickles after stirring 12～24 hours again;

7, dry again: as under 30～55 ℃ of temperature, to be dried to moisture content 30～40% through the wild rice stem piece of pickling again and to carry out drying;

8, mix flavor:, add corresponding flavouring in the dry again wild rice stem piece of process and knead according to different taste demands; Put into and pounce on altar, sealing altar mouth takes out sterilization, packing after 12～15 days.

Claims

1. the preparation method of the fragrant wild rice stem of a plum, comprise wild rice stem cleaning, stripping and slicing, just dry, just pickle, dry, pickle again, drier, mix the flavor process, it is characterized in that wild rice stem pickles in plum halogen.

2. the preparation method of the fragrant wild rice stem of plum according to claim 1 is characterized in that adding in the technology that wild rice stem just pickles, pickles saliferous quality through sterilization, filtration and is 15～22% plum halogen, pickles after stirring 12～24 hours.