CN102613517B - Pickled celery leaf - Google Patents
Pickled celery leaf Download PDFInfo
- Publication number
- CN102613517B CN102613517B CN2012100862220A CN201210086222A CN102613517B CN 102613517 B CN102613517 B CN 102613517B CN 2012100862220 A CN2012100862220 A CN 2012100862220A CN 201210086222 A CN201210086222 A CN 201210086222A CN 102613517 B CN102613517 B CN 102613517B
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- China
- Prior art keywords
- leaf
- herba apii
- apii graveolentis
- celery
- salt
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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 generally edible vegetables of people, but a lot of people only eats the celery bar, and leaf of Herba Apii graveolentis is lost as refuse.But contain a lot of useful compositions in leaf of Herba Apii graveolentis, the nutritionist once carried out the test of 13 nutritional labelings to stem and the blade of celery, finding has 10 indexs to surpass stem in the nutritional labeling of leaf of Herba Apii graveolentis.Wherein, in leaf of Herba Apii graveolentis the content of carrotene, vitamin C, vitamin B1, protein, calcium all over 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 class material is a kind of antioxidant, 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 prevent colon cancer.Celery Juice also has hypoglycemic activity.Often eat a little celeries, can in and the acidic materials in uric acid and body, the prevention gout is had to better effects.
At present, only not only cost is high for edible stem of celery, 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 made to 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 is to provide a kind of leaf of Herba Apii graveolentis of pickling, and can meet consumption mouthfeel and nutritional need.
For solving the problems of the technologies described above, the technical solution used in the present invention is to provide a kind of leaf of Herba Apii graveolentis of pickling, and comprising:
(1), take leaf of Herba Apii graveolentis as raw material, select, clean, drain, first spread one deck leaf of Herba Apii graveolentis in the salt marsh pond, repave one deck salt, it is 3-5cm that every layer of blade piled up thickness, the 5-10% that is leaf of Herba Apii graveolentis weight by the salt amount, salt marsh 3-4 days;
(2), take out after salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickled seasoning, the described time of pickling seasoning is 10-15 days;
(3), pickle leaf of Herba Apii graveolentis after seasoning through desalting, drain, packing, sterilizing can be made into and pickle leaf of Herba Apii graveolentis.
Described bittern is comprised 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.
Described 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, and for people increase, a kind of new delicious food is good to confuse, and can also improve farmers' income, promotes Agricultural 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, more chew more zestful, liked by the consumer.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises:
Embodiment 1
A kind of leaf of Herba Apii graveolentis of pickling comprises:
(1), take leaf of Herba Apii graveolentis as raw material, select, clean, drain, first spread one deck leaf of Herba Apii graveolentis in the salt marsh pond, repave one deck salt, it is 5cm that every layer of blade piled up thickness, by the salt amount, is 10% of leaf of Herba Apii graveolentis weight, salt marsh 3-4 days;
(2), take out after salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickled seasoning, the described time of pickling seasoning is 15 days; Described bittern is comprised of 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, Chinese prickly ash, anistree 20 parts, 20 parts, cassia bark, 15 parts of rhizoma zingiberis and water.
(3), pickle leaf of Herba Apii graveolentis after seasoning through the clear water dip desalt, drain, packing, sterilizing 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), take leaf of Herba Apii graveolentis as raw material, select, clean, drain, first spread one deck leaf of Herba Apii graveolentis in the salt marsh pond, repave one deck salt, it is 3cm that every layer of blade piled up thickness, the 5-10% that is leaf of Herba Apii graveolentis weight by the salt amount, salt marsh 3-4 days;
(2), take out after salt marsh, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickled seasoning, the described time of pickling seasoning is 10 days; Described bittern is comprised of 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, Chinese prickly ash, anistree 15 parts, 15 parts, cassia bark, 10 parts of rhizoma zingiberis and water.
(3), pickle leaf of Herba Apii graveolentis after seasoning through the clear water dip desalt, drain, packing, sterilizing can be made into and pickle leaf of Herba Apii graveolentis, the leaf of Herba Apii graveolentis salt content does not surpass 8%.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process 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 scope of patent protection of the present invention.
Claims (2)
1. pickle leaf of Herba Apii graveolentis for one kind, it is characterized in that, comprising:
(1), take leaf of Herba Apii graveolentis as raw material, select, clean, drain, first spread one deck leaf of Herba Apii graveolentis in the salt marsh pond, repave one deck salt, it is 3-5cm that every layer of blade piled up thickness, the 5-10% that is leaf of Herba Apii graveolentis weight by the salt amount, salt marsh 3-4 days;
(2), after salt marsh, take out, drain, put into the bittern of 10 times of leaf of Herba Apii graveolentis weight and pickled seasoning, the described time of pickling seasoning is 10-15 days, and wherein said bittern is comprised 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), pickle leaf of Herba Apii graveolentis after seasoning through desalting, drain, packing, sterilizing can be made into and pickle leaf of Herba Apii graveolentis.
2. pickle according to claim 1 leaf of Herba Apii graveolentis, it is characterized in that described 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 |
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| Publication Number | Publication Date |
|---|---|
| CN102613517A CN102613517A (en) | 2012-08-01 |
| CN102613517B true CN102613517B (en) | 2013-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100862220A Active CN102613517B (en) | 2012-03-29 | 2012-03-29 | Pickled celery leaf |
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Families Citing this family (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 |
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 |
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| Publication number | Publication date |
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| CN102613517A (en) | 2012-08-01 |
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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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Free format text: CORRECT: ADDRESS; FROM: 215522 SUZHOU, JIANGSU PROVINCE TO: 215400 SUZHOU, JIANGSU PROVINCE |
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Effective date of registration: 20131022 Address after: 215400, Jiangsu, Taicang Province Jing Huang Zhen Dang village Applicant after: Taicang Linjiang Farm Specialized Cooperatives Address before: 215522, Jiangsu, Suzhou province Mei Li Zhenzhen retail town Applicant before: Changshu Zhenmen Maltose Plant |
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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 |