CN102293236A - Preparation method of suaeda can - Google Patents

Preparation method of suaeda can Download PDF

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Publication number
CN102293236A
CN102293236A CN 201110190622 CN201110190622A CN102293236A CN 102293236 A CN102293236 A CN 102293236A CN 201110190622 CN201110190622 CN 201110190622 CN 201110190622 A CN201110190622 A CN 201110190622A CN 102293236 A CN102293236 A CN 102293236A
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CN
China
Prior art keywords
fluffy
alkali
dish
mix
seal
Prior art date
Application number
CN 201110190622
Other languages
Chinese (zh)
Inventor
许学勤
郇延军
Original Assignee
江南大学
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江南大学 filed Critical 江南大学
Priority to CN 201110190622 priority Critical patent/CN102293236A/en
Publication of CN102293236A publication Critical patent/CN102293236A/en

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Abstract

The invention discloses a preparation method of suaeda can, belonging to the application technical field of a can preservation technology in a food industry. The preparation method comprises the following steps: preparing vegetable and soup, mixing and filling the mixed vegetable in a container based on a fresh suaeda, an onion, a chili, cane sugar, food-grade acetic acid, salt, monosidum glutanate and sesame oil as raw material; adding the soup, sealing in vacuum, sterilizing and cooling to prepare the finished suaeda can. In the finished product, the content of the suaeda is 70%-80%, the content of salt is 1.5%-2.5%, the pH is 3.0-3.9, and the content of cane sugar is 6%-10%. The preparation method provided by the invention has the advantages of scientific and rational process, simple and convenient operation, high suaeda utilization rate, mild sour and sweet taste and crisp texture, is convenient to operate and can be preserved for a long time at normal temperature.

Description

The preparation method of the fluffy can of a kind of alkali
Technical field
The preparation method of the fluffy can of a kind of alkali belongs to the can preservation technology in the Application in Food Industry technical field.
Background technology
Alkali fluffy ( Suaeda heteroptera Kitog) be annual chenopod, be a kind of halophytes, be commonly called as " the fluffy son of alkali ", " salt wormwood artemisia ", " seafood dish ".Alkali is fluffy nutritious, is a kind of quality vegetables and oil crops.The fluffy young stem and leaf of alkali both can be eaten raw, can make driedly again, be convenient to storage and transportation, so the fluffy dish of alkali had prospect preferably with developing.
The fluffy nutritional labeling of alkali is enriched comprehensively, and the protein content of its fresh and tender cauline leaf accounts for 40% of dry, and is similar with soybean; And the fat content of seed is up to 36.4%, far above soybean (18.8%).In addition, contain trace elements such as the necessary amino acid of a large amount of human bodies, vitamin, carrotene and Ca, P, Fe, Cu, Zn, Mn, Se in the fluffy cauline leaf of alkali, wherein have many indexs all to be higher than spirulina.
Except above-mentioned nutrition and economic worth, the fluffy prior function of alkali is that it can be coated with the seabeach with wasteland and is transformed into treasured place, and the control desertification, turns bane into boon, and can solve the environmental and ecological problem of coastal area and improve the local structure of agricultural production.Therefore, the fluffy product of exploitation alkali has important social benefit and economic benefit.
Summary of the invention
The object of the invention provides the preparation method of the fluffy can of a kind of alkali, is by adopting the can preservation technology to prepare the fluffy canned pack of the alkali that is suitable for preservation under room temperature.
Technical scheme of the present invention: the preparation method of the fluffy can of a kind of alkali,, onion fluffy with fresh soda, pimiento, sucrose, food-grade acetic acid, salt, monosodium glutamate, sesame oil are raw material, through get the raw materials ready, join soup, mixing, mixing dish packaging container, with soup juice, seal, the sterilization cooling, make the fluffy can of product caustic soda; Step is:
(1) get the raw materials ready:
Alkali is fluffy: raw material is selected the fluffy tender head of intact alkali, and impurities removing after cleaning up, in boiling water blanching 1-3 minute, is cooled to room temperature immediately in cold water;
Onion: shell but Lao Pi, the excision root and the part of sprouting are cut into the wide onion silk of 0.5-0.7cm after the cleaning;
Pimiento: remove base of a fruit stalk, cut into 0.3-0.5cm section shape piece, remove seed, clean draining;
(2) join soup: sucrose 35-50 part, salt 6-10 part, monosodium glutamate 0.1-0.2 part, water 50-55 part ratio mix by weight, this mixed liquor heating is made the dissolving fully of solid shape batching, after making the solution cool to room temperature then, add 2-3 part food-grade acetic acid, mix and be made into soup juice;
(3) mix: the fluffy 80-95 part of alkali, onion 5-20 part, pimiento 0.1-0.5 part ratio mix and are made into the mixing dish by weight;
(4) mix the dish packaging container: will mix the dish packing container of packing into, the packing container form is: the food-grade polybag of anti-boiling the, vial or can, and mixing dish charge weight is the 70%-80% of vessel volume;
(5) with soup juice: with the soup juice of step (2) preparation, add and be equipped with in the container that mixes dish, soup juice addition is the 17%-27% of vessel volume, adds sesame oil then, and the sesame oil addition is for mixing the 2%-3% of dish weight.
(6) seal: use the vacuum machine plastic bag packaging seal; Or vial is carried out vacuum seal with the vial Cover whirling Machine; Or can is carried out vacuum seal with the double seam vacuum sealer; More than the sealed vacuum degree 0.053MPa;
(7) sterilization cooling: the packing material that will seal mouthful, put under the normal pressure boiling water bath pasteurization 2-25 minute, after sterilization finishes, with packing material cooling, the fluffy can of the alkali that gets product.
Beneficial effect of the present invention:
(1) the fluffy can new product for primary raw material of alkali provides pollution-free food for the consumer.
(2) for utilizing the fluffy plantation of alkali that the seabeach is coated with and falling into disuse land reclamation and become the good farmland, create economic benefit.
The specific embodiment
The invention provides the preparation method of the fluffy can of a kind of alkali.By adopting the can preservation technology, prepare the fluffy canned pack of the alkali that is suitable for preservation under room temperature.
The preparation of the fluffy can of embodiment 1 alkali, its technical process: (1) selects the fluffy spray head of intact alkali, impurities removing, after cleaning up, blanching is 2 minutes in boiling water, is cooled to room temperature immediately in cold water.(2) onion is peelled off Lao Pi, and the excision root and the part of sprouting are cut into the wide onion silk of 0.5cm after the cleaning.(3) pimiento removes base of a fruit stalk, cuts into 0.3cm section shape piece, removes seed, cleans to drain.(4) join soup: mix in 35 parts of sucrose, 8 parts of salt, 0.1 part of monosodium glutamate, 50 parts of ratios of water, solid ingredient dissolved fully the heating of this mixed liquor, make the solution cool to room temperature then after, add 2 parts of food-grade acetic acid, mix and be made into soup juice.(5) mix: mix and be made into the mixing dish in fluffy 80 parts of alkali, 20 parts of onions, 0.1 part of ratio of pimiento.(6) mix the dish charging: will go up mixing dish that art the is made into food-grade polybag of anti-boiling of packing into.Mixing the dish charge weight is 150 grams.(7) with soup juice: add the soup juice 45g that (4) step was made into, and then add 2 gram sesame oil.(8) seal: above-mentioned being equipped with mixed dish and with the polybag vacuum seal of soup juice and sesame oil with vacuum sealer.(9) sterilization cooling is sealed mouthful soft packaging bag with above-mentioned steps (8) and was dropped under the normal pressure boiling water bath pasteurization 5 minutes, promptly drops into cold water after sterilization finishes and is cooled to 40 ℃, promptly gets the fluffy canned pack of alkali.
The preparation of the fluffy can of embodiment 2 alkali
Packing container is used vial instead, with the vial Cover whirling Machine vial is carried out vacuum seal; All the other process conditions are with embodiment 1, and proportion scale is change to some extent in the technical scheme prescribed limit.
The preparation of the fluffy can of embodiment 3 alkali
Packing container is used can instead, with the double seam vacuum sealer can is carried out vacuum seal; All the other process conditions are with embodiment 1, and proportion scale is change to some extent in the technical scheme prescribed limit.

Claims (1)

1. the preparation method of the fluffy can of alkali, it is characterized in that, onion fluffy with fresh soda, pimiento, sucrose, food-grade acetic acid, salt, monosodium glutamate, sesame oil are raw material, through get the raw materials ready, join soup, mixing, mixing dish packaging container, with soup juice, seal, the sterilization cooling, make the fluffy can of product caustic soda; Step is:
(1) get the raw materials ready:
Alkali is fluffy: raw material is selected the fluffy tender head of intact alkali, and impurities removing after cleaning up, in boiling water blanching 1-3 minute, is cooled to room temperature immediately in cold water;
Onion: shell but Lao Pi, the excision root and the part of sprouting are cut into the wide onion silk of 0.5-0.7cm after the cleaning;
Pimiento: remove base of a fruit stalk, cut into 0.3-0.5cm section shape piece, remove seed, clean draining;
(2) join soup: sucrose 35-50 part, salt 6-10 part, monosodium glutamate 0.1-0.2 part, water 50-55 part ratio mix by weight, this mixed liquor heating is made the dissolving fully of solid shape batching, after making the solution cool to room temperature then, add 2-3 part food-grade acetic acid, mix and be made into soup juice;
(3) mix: the fluffy 80-95 part of alkali, onion 5-20 part, pimiento 0.1-0.5 part ratio mix and are made into the mixing dish by weight;
(4) mix the dish packaging container: will mix the dish packing container of packing into, the packing container form is: the food-grade polybag of anti-boiling the, vial or can, and mixing dish charge weight is the 70%-80% of vessel volume;
(5) with soup juice: with the soup juice of step (2) preparation, add and be equipped with in the container that mixes dish, soup juice addition is the 17%-27% of vessel volume, adds sesame oil then, and the sesame oil addition is for mixing the 2%-3% of dish weight;
(6) seal: use the vacuum machine plastic bag packaging seal; Or vial is carried out vacuum seal with the vial Cover whirling Machine; Or can is carried out vacuum seal with the double seam vacuum sealer; More than the sealed vacuum degree 0.053MPa;
(7) sterilization cooling: the packing material that will seal mouthful, put under the normal pressure boiling water bath pasteurization 2-25 minute, after sterilization finishes, with packing material cooling, the fluffy can of the alkali that gets product.
CN 201110190622 2011-07-08 2011-07-08 Preparation method of suaeda can CN102293236A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN 201110190622 CN102293236A (en) 2011-07-08 2011-07-08 Preparation method of suaeda can

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CN102293236A true CN102293236A (en) 2011-12-28

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256521A (en) * 2014-09-01 2015-01-07 山东省齐盛食品有限公司 Onion sauce can
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
CN106551308A (en) * 2016-11-21 2017-04-05 盐城工学院 A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101152001A (en) * 2006-09-26 2008-04-02 天津中英纳米科技发展有限公司 Flavour potherb pickled product and method for preparing the same
CN101810318A (en) * 2010-04-26 2010-08-25 大连盖世食品有限公司 Tricholoma matsutake can and preparation method thereof
CN101991072A (en) * 2010-11-15 2011-03-30 盐城市海苑食品有限公司 Producing process of ready-to-eat salt artemisia halodendron vegetable

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101152001A (en) * 2006-09-26 2008-04-02 天津中英纳米科技发展有限公司 Flavour potherb pickled product and method for preparing the same
CN101810318A (en) * 2010-04-26 2010-08-25 大连盖世食品有限公司 Tricholoma matsutake can and preparation method thereof
CN101991072A (en) * 2010-11-15 2011-03-30 盐城市海苑食品有限公司 Producing process of ready-to-eat salt artemisia halodendron vegetable

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256521A (en) * 2014-09-01 2015-01-07 山东省齐盛食品有限公司 Onion sauce can
CN104256521B (en) * 2014-09-01 2016-03-30 山东省齐盛食品有限公司 A kind of onion sauce can
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
CN105029263B (en) * 2015-06-25 2019-03-15 盐城工学院 A kind of Suaeda salsa, which is protected green lands, protects crisp fresh-keeping manufacture craft
CN106551308A (en) * 2016-11-21 2017-04-05 盐城工学院 A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method

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Application publication date: 20111228

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