CN102640902A - Production method of fermented Sagittaria sagittifolia canned food - Google Patents
Production method of fermented Sagittaria sagittifolia canned food Download PDFInfo
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- CN102640902A CN102640902A CN2012101212037A CN201210121203A CN102640902A CN 102640902 A CN102640902 A CN 102640902A CN 2012101212037 A CN2012101212037 A CN 2012101212037A CN 201210121203 A CN201210121203 A CN 201210121203A CN 102640902 A CN102640902 A CN 102640902A
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Abstract
The invention discloses a production method of a fermented Sagittaria sagittifolia canned food, belonging to food processing technical field. The canned food is prepared from Sagittaria sagittifolia and glutinous rice by fermentation technology and canning technology. The fermented Sagittaria sagittifolia canned food is milky white or light yellow; is featured with clear juice and smooth surface, smell and taste of Sagittaria sagittifolia, mellow and mild taste, acid sweet flavor, no odor, tender tissue, proper hardness, and no crude fiber; enriches canned food type; and the production method provides a novel approach for deep processing of Sagittaria sagittifolia.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of ferment local-flavor arrowhead can.
Background technology
Arrowhead also has the effect of clearing away heat to stop bleeding, cardiac stimulant moistening lung, detoxifcation diuresis, cancer-resisting.As the plant of integration of drinking and medicinal herbs, favored by people, but arrowhead is bitter slightly, has reduced edibility.
The arrowhead per mu yield can reach very heavy about, high reaches 1500 jin, and hundreds of thousands jin listing is all arranged every year, but mainly concentrates on by the end of December to February in next year, belongs in all the other months and sells the vacancy stage, it is main mainly selling with aquatic foods, processed goods is few.
Fermented glutinous rice has another name called sweet wine, is the product after glutinous rice process head mold also has a spot of Mucor and culture propagation.Glutinous rice is through brew, and nutritional labeling is easier to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health, contains in a large number human body beneficial's mushrooms, and having refreshes oneself recovers from fatigue, quench one's thirst and relieve summer heat, and stimulates circulation, the effect of skin moisten.
Summary of the invention
The objective of the invention is to: the preparation method that a kind of ferment local-flavor arrowhead can is provided; Abundant combining with fermentation technology and canning technology; Preparation has the arrowhead can of ferment local-flavor, the arrowhead deep development is processed into make things convenient for leisure food, both can improve added value of product; Can increase farmers' income again, improve the enthusiasm of peasant planting.
Technical scheme of the present invention is that this preparation method may further comprise the steps:
(1) raw material is checked and accepted: select fruit fresh, epidermis is smooth, grow normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
(2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: using mass concentration is 7 ~ 12%NaOH solution, 85 ~ 90 ℃ of temperature, immersion 1 ~ 3min; And constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water;
(4) trimming: the arrowhead tip cut after will cleaning, then skin is rebuild into hemispherical, smooth surface does not have obvious corner angle;
(5) protect look: the arrowhead after the trimming drops in the colour protecting liquid and protects look, sodium chloride mass concentration 1 ~ 3%, citric acid mass concentration 0.1 ~ 0.4% in the colour protecting liquid;
(6) precook and cool off: after boiling, mass concentration 0.1% ~ 0.2% citric acid water puts into arrowhead, arrowhead, arrowhead and quality are than 2 ~ 4:1; Water temperature remains on 95 ~ 98 ℃, and the centre is constantly stirred, boil 5 ~ 15min to arrowhead do not have the living heart not soft mashed till; Cool off rapidly with circulating water, subsequent use;
(7) sweet wine soup is made
With clear water 10 ~ 12h is steeped in the clean back of glutinous rice rinsing earlier, last cage steams 20 ~ 30min and becomes rice, is cooled to 28 ~ 30 ℃ with cold water; Spread distiller's yeast and mix thoroughly, glutinous rice: koji=200 ~ 310:1, place in the container with spoon compacting gently; Floating surface makes the circular cone of flat-top, the middle depression nest that extrudes; Pour some cold water into, be placed on 30 ℃ of insulating boxs and cultivate 48 ~ 36h, get fermented glutinous rice; Thin up to solid content is 10 ~ 20%, boils 10 ~ 15min, removes by filter glutinous rice, stays soup juice, gets zymotic fluid;
(8) join soup: add refined salt 0.8 ~ 1.2kg, granulated sugar 1 ~ 2kg in every 100kg zymotic fluid, stir after boiling, filter, get the soup juice of temperature more than 75 ℃;
(9) sorting tinning: in glass jar by the arrowhead charge weight be 70 ~ 80%, soup juice charge weight is 20 ~ 30% pack into arrowhead and soup juice, arrowhead size, shape basically identical in same jar;
(10) exhaust envelope jar: 90 ~ 95 ℃ of fumer temperature, exhaust 7 ~ 12min, a jar interior central temperature is reached more than 80 ℃, vacuum degree control is at 0.05 ~ 0.07MPa;
(11) sterilization cooling: can is boiled 20 ~ 25min in boiling water, segmentation is cooled to 33 ~ 37 ℃, wipes the moisture that remains on the jar.
The present invention has following advantage:
1. the raw material of the present invention's employing is an arrowhead, and arrowhead has cancer-resisting, the knot that disappears that dispels the heat, detoxifcation diuresis; The effect of cardiac stimulant moistening lung, per mu yield can reach very heavy about, high reaches 1500 jin, and hundreds of thousands jin listing is all arranged every year; It is main mainly selling with aquatic foods, and processed goods is few, therefore, and with arrowhead deep development processing arrowhead can; Both can improve added value of product, can increase farmers' income again, improve the enthusiasm of peasant planting;
2. combining with fermentation technology of the present invention and canning technology; Develop the arrowhead can with ferment local-flavor, the percentage by weight of products obtained therefrom solid content arrowhead is 70 ~ 80%, and the percentage by weight of joining soup is 20 ~ 30%; Sour-sweet tasty and refreshing, the pure flavor of this arrowhead can is soft; Clarity is high, structural state is good, and product had both enriched the kind of canned pack, for the deep processing of arrowhead a new way was provided again;
3. the present invention makes full use of the comprehensive fermentation of multiple microorganism, and product is nutritious, is prone to absorb; Koji is saccharolytic and yeast preparation; Its contained microorganism mainly has head mold, Mucor and a small amount of yeast, and saccharolytic at first resolves into glucose with the starch in the glutinous rice during the fermentation, and protein resolves into amino acid; Follow a spot of yeast and again glucose sugar is changed into alcohol through glycolytic pathway, so just processed fragrant and sweet good to eat, nutritious arrowhead can soup juice.
The specific embodiment
Through embodiment technical solution of the present invention is detailed below, but the present invention is not limited to following embodiment.
Embodiment 1: make the arrowhead can according to following steps
(1) raw material is checked and accepted: select fruit fresh, epidermis is smooth, grow normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
(2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: use mass concentration to be 7%NaOH solution, 90 ℃ of temperature, immersion 1min, and constantly stir, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis with pressure-air, Yi Bian grind skin, Yi Bian towards clear water;
(4) trimming: the arrowhead tip cut after will cleaning, then skin is rebuild into hemispherical, smooth surface does not have obvious corner angle;
(5) protect look: the arrowhead after the trimming drops in the colour protecting liquid and protects look, sodium chloride mass concentration 1%, citric acid mass concentration 0.1% in the colour protecting liquid;
(6) precook and cool off: mass concentration 0.1% citric acid water boils the back and adds arrowhead, and arrowhead and quality are than 2:1, and water temperature remains on 95 ℃, and the centre is constantly stirred, boil 15min to arrowhead do not have the living heart not soft mashed till, cool off rapidly with circulating water, subsequent use;
(7) sweet wine soup is made
With clear water 10h is steeped in the clean back of glutinous rice rinsing earlier, last cage steams 20min and becomes rice, is cooled to 28 ℃ with cold water; Spread distiller's yeast and mix thoroughly, glutinous rice: koji=200:1, place in the container with spoon compacting gently; Floating surface makes the circular cone of flat-top, the middle depression nest that extrudes; Pour some cold water into, be placed on 30 ℃ of insulating boxs and cultivate 48h, get fermented glutinous rice; Thin up to solid content is 10%, boils 10min, removes by filter glutinous rice, stays soup juice, gets zymotic fluid;
(8) join soup: add refined salt 0.8kg, granulated sugar 1kg in every 100kg zymotic fluid, stir after boiling, filter, get the soup juice of temperature more than 75 ℃;
(9) sorting tinning: in glass jar by the arrowhead charge weight be 70%, soup juice charge weight is 30% pack into arrowhead and soup juice, arrowhead size, shape basically identical in same jar;
(10) exhaust envelope jar: 90 ℃ of fumer temperature, exhaust 12min, a jar interior central temperature is reached more than 80 ℃, vacuum degree control is at 0.05MPa;
(11) sterilization cooling: can is boiled 20min in boiling water, segmentation is cooled to 37 ℃, wipes the moisture that remains on the jar.
Embodiment 2: make the arrowhead can according to following steps
(1) raw material is checked and accepted: select fruit fresh, epidermis is smooth, grow normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
(2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: use mass concentration to be 9.5%NaOH solution, 88 ℃ of temperature, immersion 2min, and constantly stir, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis with pressure-air, Yi Bian grind skin, Yi Bian towards clear water;
(4) trimming: the arrowhead tip cut after will cleaning, then skin is rebuild into hemispherical, smooth surface does not have obvious corner angle;
(5) protect look: the arrowhead after the trimming drops in the colour protecting liquid and protects look, sodium chloride mass concentration 2%, citric acid mass concentration 0.25% in the colour protecting liquid;
(6) precook and cool off: mass concentration 0.15% citric acid water boils the back and adds arrowhead, and arrowhead and quality are than 3:1, and water temperature remains on 96.5 ℃, and the centre is constantly stirred, boil 10min to arrowhead do not have the living heart not soft mashed till, cool off rapidly with circulating water, subsequent use;
(7) sweet wine soup is made
With clear water 11h is steeped in the clean back of glutinous rice rinsing earlier, last cage steams 25min and becomes rice, is cooled to 29 ℃ with cold water; Spread distiller's yeast and mix thoroughly, glutinous rice: koji=255:1, place in the container with spoon compacting gently; Floating surface makes the circular cone of flat-top, the middle depression nest that extrudes; Pour some cold water into, be placed on 30 ℃ of insulating boxs and cultivate 42h, get fermented glutinous rice; Thin up to solid content is 15%, boils 12min, removes by filter glutinous rice, stays soup juice, gets zymotic fluid;
(8) join soup: add refined salt 1.0kg, granulated sugar 1.5kg in every 100kg zymotic fluid, stir after boiling, filter, get the soup juice of temperature more than 75 ℃;
(9) sorting tinning: in glass jar by the arrowhead charge weight be 75%, soup juice charge weight is 25% pack into arrowhead and soup juice, arrowhead size, shape basically identical in same jar;
(10) exhaust envelope jar: 93 ℃ of fumer temperature, exhaust 10min, a jar interior central temperature is reached more than 80 ℃, vacuum degree control is at 0.06MPa;
(11) sterilization cooling: can is boiled 22min in boiling water, segmentation is cooled to 35 ℃, wipes the moisture that remains on the jar.
Embodiment 3: make the arrowhead can according to following steps
(1) raw material is checked and accepted: select fruit fresh, epidermis is smooth, grow normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
(2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: use mass concentration to be 12%NaOH solution, 85 ℃ of temperature, immersion 3min, and constantly stir, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis with pressure-air, Yi Bian grind skin, Yi Bian towards clear water;
(4) trimming: the arrowhead tip cut after will cleaning, then skin is rebuild into hemispherical, smooth surface does not have obvious corner angle;
(5) protect look: the arrowhead after the trimming drops in the colour protecting liquid and protects look, sodium chloride mass concentration 3%, citric acid mass concentration 0.4% in the colour protecting liquid;
(6) precook and cool off: mass concentration 0.2% citric acid water boils the back and adds arrowhead, and arrowhead and quality are than 4:1, and water temperature remains on 98 ℃, and the centre is constantly stirred, boil 5min to arrowhead do not have the living heart not soft mashed till, cool off rapidly with circulating water, subsequent use;
(7) sweet wine soup is made
With clear water 12h is steeped in the clean back of glutinous rice rinsing earlier, last cage steams 30min and becomes rice, is cooled to 30 ℃ with cold water; Spread distiller's yeast and mix thoroughly, glutinous rice: koji=310:1, place in the container with spoon compacting gently; Floating surface makes the circular cone of flat-top, the middle depression nest that extrudes; Pour some cold water into, be placed on 30 ℃ of insulating boxs and cultivate 36h, get fermented glutinous rice; Thin up to solid content is 20%, boils 15min,, remove by filter glutinous rice, stay soup juice, get zymotic fluid;
(8) join soup: add refined salt 1.2kg, granulated sugar 2kg in every 100kg zymotic fluid, stir after boiling, filter, get the soup juice of temperature more than 75 ℃;
(9) sorting tinning: in glass jar by the arrowhead charge weight be 80%, soup juice charge weight is 20% pack into arrowhead and soup juice, arrowhead size, shape basically identical in same jar;
(10) exhaust envelope jar: 95 ℃ of fumer temperature, exhaust 7min, a jar interior central temperature is reached more than 80 ℃, vacuum degree control is at 0.07MPa;
(11) sterilization cooling: can is boiled 25min in boiling water, segmentation is cooled to 37 ℃, wipes the moisture that remains on the jar.
Claims (1)
1. the preparation method of ferment local-flavor arrowhead can is characterized in that this preparation method may further comprise the steps:
(1) raw material is checked and accepted: select fruit fresh, epidermis is smooth, grow normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
(2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: using mass concentration is 7 ~ 12%NaOH solution, 85 ~ 90 ℃ of temperature, immersion 1 ~ 3min; And constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water;
(4) trimming: the arrowhead tip cut after will cleaning, then skin is rebuild into hemispherical, smooth surface does not have obvious corner angle;
(5) protect look: the arrowhead after the trimming drops in the colour protecting liquid and protects look, sodium chloride mass concentration 1 ~ 3%, citric acid mass concentration 0.1 ~ 0.4% in the colour protecting liquid;
(6) precook and cool off: put into arrowhead after mass concentration 0.1% ~ 0.2% citric acid water boils, arrowhead and quality are than 2 ~ 4:1, and water temperature remains on 95 ~ 98 ℃; The centre is constantly stirred; Boil 5 ~ 15min to arrowhead do not have the living heart not soft mashed till, cool off rapidly with circulating water, subsequent use;
(7) sweet wine soup is made
With clear water 10 ~ 12h is steeped in the clean back of glutinous rice rinsing earlier, last cage steams 20 ~ 30min and becomes rice, is cooled to 28 ~ 30 ℃ with cold water; Spread distiller's yeast and mix thoroughly, glutinous rice: koji=200 ~ 310:1, place in the container with spoon compacting gently; Floating surface makes the circular cone of flat-top, the middle depression nest that extrudes; Pour some cold water into, be placed on 30 ℃ of insulating boxs and cultivate 48 ~ 36h, get fermented glutinous rice; Thin up to solid content is 10 ~ 20%, boils 10 ~ 15min, removes by filter glutinous rice, stays soup juice, gets zymotic fluid;
(8) join soup: add refined salt 0.8 ~ 1.2kg, granulated sugar 1 ~ 2kg in every 100kg zymotic fluid, stir after boiling, filter, get the soup juice of temperature more than 75 ℃;
(9) sorting tinning: in glass jar by the arrowhead charge weight be 70 ~ 80%, soup juice charge weight is 20 ~ 30% pack into arrowhead and soup juice, arrowhead size, shape basically identical in same jar;
(10) exhaust envelope jar: 90 ~ 95 ℃ of fumer temperature, exhaust 7 ~ 12min, a jar interior central temperature is reached more than 80 ℃, vacuum degree control is at 0.05 ~ 0.07MPa;
(11) sterilization cooling: can is boiled 20 ~ 25min in boiling water, segmentation is cooled to 33 ~ 37 ℃, wipes the moisture that remains on the jar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101212037A CN102640902A (en) | 2012-04-24 | 2012-04-24 | Production method of fermented Sagittaria sagittifolia canned food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101212037A CN102640902A (en) | 2012-04-24 | 2012-04-24 | Production method of fermented Sagittaria sagittifolia canned food |
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| CN102640902A true CN102640902A (en) | 2012-08-22 |
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| CN2012101212037A Pending CN102640902A (en) | 2012-04-24 | 2012-04-24 | Production method of fermented Sagittaria sagittifolia canned food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005399A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Flavored arrowhead can |
| CN103300137A (en) * | 2013-05-16 | 2013-09-18 | 孙学舟 | Canned yellow peach suitable for diabetics and preparation method thereof |
| CN103300136A (en) * | 2013-05-16 | 2013-09-18 | 孙学舟 | Hawthorn can for reinforcing kidney and controlling nocturnal emission and preparation method thereof |
| CN103584063A (en) * | 2013-11-29 | 2014-02-19 | 莫秀芳 | Health care soy and preparation method thereof |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066084A (en) * | 1991-04-20 | 1992-11-11 | 潘德孚 | The making method of tinned fermented glutinous rice series |
| CN1104043A (en) * | 1994-08-05 | 1995-06-28 | 杨旭 | Can of sweet food containing distiller's grain |
-
2012
- 2012-04-24 CN CN2012101212037A patent/CN102640902A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066084A (en) * | 1991-04-20 | 1992-11-11 | 潘德孚 | The making method of tinned fermented glutinous rice series |
| CN1104043A (en) * | 1994-08-05 | 1995-06-28 | 杨旭 | Can of sweet food containing distiller's grain |
Non-Patent Citations (4)
| Title |
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| 屠康等: "《水生蔬菜加工工艺与配方》", 31 January 2006, article "水生蔬菜加工工艺与配方" * |
| 焦云鹏: "慈菇罐头加工工艺研究", 《现代食品科技》, vol. 27, no. 2, 31 December 2011 (2011-12-31) * |
| 陈清西等: "《莲藕、菱、慈姑栽培技术》", 30 June 2001, article "莲藕、菱、慈姑栽培技术" * |
| 黄明超等: "《大厨必备宝典》", 31 May 2009, article "大厨必备宝典" * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005399A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Flavored arrowhead can |
| CN103300137A (en) * | 2013-05-16 | 2013-09-18 | 孙学舟 | Canned yellow peach suitable for diabetics and preparation method thereof |
| CN103300136A (en) * | 2013-05-16 | 2013-09-18 | 孙学舟 | Hawthorn can for reinforcing kidney and controlling nocturnal emission and preparation method thereof |
| CN103584063A (en) * | 2013-11-29 | 2014-02-19 | 莫秀芳 | Health care soy and preparation method thereof |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
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Application publication date: 20120822 |