CN102613517A - Pickled celery leaf - Google Patents
Pickled celery leaf Download PDFInfo
- Publication number
- CN102613517A CN102613517A CN2012100862220A CN201210086222A CN102613517A CN 102613517 A CN102613517 A CN 102613517A CN 2012100862220 A CN2012100862220 A CN 2012100862220A CN 201210086222 A CN201210086222 A CN 201210086222A CN 102613517 A CN102613517 A CN 102613517A
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- CN
- China
- Prior art keywords
- leaf
- herba apii
- apii graveolentis
- celery
- salt
- Prior art date
- Legal status (The legal status 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 status listed.)
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a pickled celery leaf, which takes celery leaves as raw materials. The preparing process of the pickled celery leaf comprises that: celery leaves are selected out, cleaned and drained; a layer of the celery leaves is spread in a pickling pool; then a layer of salt is spread on the celery leaf layer; the stacking thickness of each celery leaf layer is 3 - 5cm, and the usage amount of the salt is 5% - 10% heavier than the weight of the celery leaves which are prickled for 3 to 4 days; the celery leaves are taken out, drained and placed into brine of which the weight is ten time heavier than that of the celery weight to perform prickling and seasoning, and the time for prickling and seasoning is 10 - 15 days; and the celery leaves which are prickled and seasoned are subjected to salt removal, drainage, subpackage and sterilization, and then the pickled celery leaves are obtained. The pickled celery leaves have good sour and sweet taste and special faint scent, more chewing more tasty, and are preferred by consumers.
Description
Technical field
The present invention relates to a kind of cure foods, be specifically related to a kind of leaf of Herba Apii graveolentis of pickling.
Background technology
Celery is the generally edible vegetables of people, but much human is only eaten the celery bar, and leaf of Herba Apii graveolentis is lost as refuse.But contain a lot of useful compositions in the leaf of Herba Apii graveolentis, the nutritionist once carried out the test of 13 nutritional labelings to the stem and the blade of celery, and finding has 10 indexs to surpass stem in the nutritional labeling of leaf of Herba Apii graveolentis.Wherein, in the leaf of Herba Apii graveolentis content of carrotene, vitamin C, vitamin B1, protein, calcium all above the content of stem.In addition, celery is the effect that high fiber food has anti-cancer and cancer-preventing, and its digestion in intestines produces the material of a kind of lignin or intestines lactones, and this type material is a kind of anti-oxidant, can suppress the carcinogen that intestinal bacterium produces during high concentration.It can also accelerate the duration of runs of ight soil in intestines, reduces contacting of carcinogenic substance and mucous membrane of colon, reaches the purpose of preventing colon cancer.Celery Juice also has hypoglycemic activity.Often eat a little celeries, can in uric acid and body in acidic materials, the prevention gout is had better effects.
At present, only edible stem of celery not only cost is high, and nutritional need that also can't the balance human body is badly in need of a kind of new method of exploitation and leaf of Herba Apii graveolentis is processed the color of people's popular welcome is all good goes with rice or bread top gradely, and leaf of Herba Apii graveolentis is turned waste into wealth.
Summary of the invention
The technical problem that the present invention mainly solves provides a kind of leaf of Herba Apii graveolentis of pickling, and can satisfy consumption mouthfeel and nutritional need.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts provides a kind of leaf of Herba Apii graveolentis of pickling, and comprising:
(1), be raw material with the leaf of Herba Apii graveolentis, select, clean, drain, shop one deck leaf of Herba Apii graveolentis earlier in the salt marsh pond repaves one deck salt, it is 3-5cm that every layer of blade piled up thickness, uses the 5-10% of salt amount as leaf of Herba Apii graveolentis weight, salt marsh 3-4 days;
(2), take out behind the salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickle seasoning, the said time of pickling seasoning is 10-15 days;
(3), pickle after the seasoning leaf of Herba Apii graveolentis through desalt, drain, packing, sterilization promptly can be made into and pickle leaf of Herba Apii graveolentis.
Said bittern is made up of root of Dahurain angelica 15-20 part, fructus amomi 15-20 part, nutmeg 10-15 part, Chinese cassia tree 10-15 part, cloves 20-25 part, aniseed 10-15 part, fennel seeds 10-15 part, banksia rose 10-15 part, Chinese prickly ash 15-20 part, anistree 15-20 part, cassia bark 15-20 part, rhizoma zingiberis 10-15 part and water 2000-2500 part.
Said desalting is to desalt with the clear water dip, makes the leaf of Herba Apii graveolentis salt content not surpass 8%.
The invention has the beneficial effects as follows:
1. leaf of Herba Apii graveolentis is turned waste into wealth in the present invention, a kind ofly new delicious goodly confuses for people increase, and can also improve farmers' income, promotes agriculture industrialization development.
2. the present invention pickles leaf of Herba Apii graveolentis and pickles through salt marsh and bittern, sweet and sour taste, and unique delicate fragrance is chewed zestful more more, liked by the consumer.
The specific embodiment
Set forth in detail in the face of preferred embodiment of the present invention down, thereby protection scope of the present invention is made more explicit defining so that advantage of the present invention and characteristic can be easier to it will be appreciated by those skilled in the art that.
The embodiment of the invention comprises:
Embodiment 1
A kind of leaf of Herba Apii graveolentis of pickling comprises:
(1), be raw material with the leaf of Herba Apii graveolentis, select, clean, drain, shop one deck leaf of Herba Apii graveolentis earlier in the salt marsh pond repaves one deck salt, it is 5cm that every layer of blade piled up thickness, uses the salt amount to be 10% of leaf of Herba Apii graveolentis weight, salt marsh 3-4 days;
(2), take out behind the salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickle seasoning, the said time of pickling seasoning is 15 days; Said bittern is made up of for 2500 parts 20 parts of the roots of Dahurain angelica, 20 parts of fructus amomis, 15 parts of nutmegs, 15 parts of Chinese cassia trees, 25 parts of cloves, 15 parts of aniseed, 15 parts of fennel seeds, 15 parts of the banksia rose, 20 parts in Chinese prickly ash, 20 parts of anises, 20 parts on cassia bark, 15 parts of rhizoma zingiberis and water.
(3), pickle after the seasoning leaf of Herba Apii graveolentis through the clear water dip desalt, drain, packing, sterilization promptly can be made into and pickle leaf of Herba Apii graveolentis, the leaf of Herba Apii graveolentis salt content does not surpass 8%.
Embodiment 2
A kind of leaf of Herba Apii graveolentis of pickling comprises:
(1), be raw material with the leaf of Herba Apii graveolentis, select, clean, drain, shop one deck leaf of Herba Apii graveolentis earlier in the salt marsh pond repaves one deck salt, it is 3cm that every layer of blade piled up thickness, uses the 5-10% of salt amount as leaf of Herba Apii graveolentis weight, salt marsh 3-4 days;
(2), take out behind the salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickle seasoning, the said time of pickling seasoning is 10 days; Said bittern is made up of for 2000 parts 15 parts of the roots of Dahurain angelica, 15 parts of fructus amomis, 10 parts of nutmegs, 10 parts of Chinese cassia trees, 20 parts of cloves, 10 parts of aniseed, 10 parts of fennel seeds, 10 parts of the banksia rose, 15 parts in Chinese prickly ash, 15 parts of anises, 15 parts on cassia bark, 10 parts of rhizoma zingiberis and water.
(3), pickle after the seasoning leaf of Herba Apii graveolentis through the clear water dip desalt, drain, packing, sterilization promptly can be made into and pickle leaf of Herba Apii graveolentis, the leaf of Herba Apii graveolentis salt content does not surpass 8%.
The above is merely embodiments of the invention; Be not so limit claim of the present invention; Every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; Or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (3)
1. pickle leaf of Herba Apii graveolentis for one kind, it is characterized in that, comprising:
(1), be raw material with the leaf of Herba Apii graveolentis, select, clean, drain, shop one deck leaf of Herba Apii graveolentis earlier in the salt marsh pond repaves one deck salt, it is 3-5cm that every layer of blade piled up thickness, uses the 5-10% of salt amount as leaf of Herba Apii graveolentis weight, salt marsh 3-4 days;
(2), take out behind the salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickle seasoning, the said time of pickling seasoning is 10-15 days;
(3), pickle after the seasoning leaf of Herba Apii graveolentis through desalt, drain, packing, sterilization promptly can be made into and pickle leaf of Herba Apii graveolentis.
2. pickle leaf of Herba Apii graveolentis according to claim 1, it is characterized in that said bittern is made up of root of Dahurain angelica 15-20 part, fructus amomi 15-20 part, nutmeg 10-15 part, Chinese cassia tree 10-15 part, cloves 20-25 part, aniseed 10-15 part, fennel seeds 10-15 part, banksia rose 10-15 part, Chinese prickly ash 15-20 part, anistree 15-20 part, cassia bark 15-20 part, rhizoma zingiberis 10-15 part and water 2000-2500 part.
3. according to the said leaf of Herba Apii graveolentis of pickling of claim 1-2, it is characterized in that said desalting is to desalt with the clear water dip, make the leaf of Herba Apii graveolentis salt content not surpass 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862220A CN102613517B (en) | 2012-03-29 | 2012-03-29 | Pickled celery leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862220A CN102613517B (en) | 2012-03-29 | 2012-03-29 | Pickled celery leaf |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102613517A true CN102613517A (en) | 2012-08-01 |
| CN102613517B CN102613517B (en) | 2013-12-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100862220A Active CN102613517B (en) | 2012-03-29 | 2012-03-29 | Pickled celery leaf |
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| Country | Link |
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| CN (1) | CN102613517B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN104939001A (en) * | 2015-05-28 | 2015-09-30 | 桐城市牯牛背农业开发有限公司 | Processing method for cress |
| CN104970326A (en) * | 2015-05-12 | 2015-10-14 | 宁夏强尔萨清真食品有限公司 | Halal celery sauced pickle and production technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006851A (en) * | 2007-01-29 | 2007-08-01 | 江南大学 | An oenanthe javanica product with soft package and processing method thereof |
| CN101061854A (en) * | 2006-04-28 | 2007-10-31 | 巩雷雷 | Method for cooking health-care type salted vegetable |
| CN101933590A (en) * | 2009-11-09 | 2011-01-05 | 高占友 | Rapid pickling method of hot pepper leaves |
-
2012
- 2012-03-29 CN CN2012100862220A patent/CN102613517B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061854A (en) * | 2006-04-28 | 2007-10-31 | 巩雷雷 | Method for cooking health-care type salted vegetable |
| CN101006851A (en) * | 2007-01-29 | 2007-08-01 | 江南大学 | An oenanthe javanica product with soft package and processing method thereof |
| CN101933590A (en) * | 2009-11-09 | 2011-01-05 | 高占友 | Rapid pickling method of hot pepper leaves |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN104970326A (en) * | 2015-05-12 | 2015-10-14 | 宁夏强尔萨清真食品有限公司 | Halal celery sauced pickle and production technology thereof |
| CN104939001A (en) * | 2015-05-28 | 2015-09-30 | 桐城市牯牛背农业开发有限公司 | Processing method for cress |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102613517B (en) | 2013-12-04 |
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Owner name: TAICANG LINJIANG FARM SPECIALIZED COOPERATIVES Free format text: FORMER OWNER: CHANGSHU ZHENMEN MALTOSE FACTORY Effective date: 20131022 |
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Owner name: JIANGSU GUSHA AGRICULTURAL TECHNOLOGY DEVELOPMENT Free format text: FORMER OWNER: TAICANG LINJIANG FARM SPECIALIZED COOPERATIVES Effective date: 20141016 |
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Effective date of registration: 20141016 Address after: 226000 No. 10 Daqing Road, Jinsha Town, Nantong, Jiangsu, Tongzhou District Patentee after: Jiangsu coastal agricultural science and Technology Development Co Ltd Address before: 215400, Jiangsu, Taicang Province Jing Huang Zhen Dang village Patentee before: Taicang Linjiang Farm Specialized Cooperatives |