CN102696998A - Wild vegetable instant food and processing method thereof - Google Patents
Wild vegetable instant food and processing method thereof Download PDFInfo
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- CN102696998A CN102696998A CN2012102108986A CN201210210898A CN102696998A CN 102696998 A CN102696998 A CN 102696998A CN 2012102108986 A CN2012102108986 A CN 2012102108986A CN 201210210898 A CN201210210898 A CN 201210210898A CN 102696998 A CN102696998 A CN 102696998A
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Abstract
The invention discloses wild vegetable instant food and a processing method thereof. The processing method comprises the following steps of blanching fresh and cleaned edible wild vegetable such as Chinese toon sprout, bamboo shoots or pteridium aquilinum in water with the temperature of 80 DEG C for 2-3 minutes; rapidly cooling after fishing out; draining; soaking with saline for 3-5 days; rinsing with water to be salt-free; dehydrating to be with moisture content of 40-45 percent; chopping wild vegetables into sections or sectional slices; stirring and mixing with a mixed seasoning comprising fresh ginger particles, white sugar, chilli powder, sichuanese pepper powder, table salt and monosodium glutamate; splashing the wild vegetables with boiling vegetable oil; metering and packaging according to 50-200g; vacuumizing; and sterilizing. The food is cooked green vegetable food, is stored at room temperature, can keep original flavor and fresh and tender taste of fresh wild vegetables within a year, and can be eaten after a bag is opened. The method is simple, the processing production period is short, the production cost is low, and the wild vegetable resources of a mountainous area can be fully utilized.
Description
Technical field
The present invention relates to a kind of ready-to-eat food and processing method thereof, particularly a kind of hill dish ready-to-eat food and processing method thereof.
Background technology
Many hill dishes can eat, and contain than general vegetables and more be of value to people's bulk-growth and healthy multivitamin and trace element, and particularly they have the quality of pollution-free food, therefore more and more receive liking of people.Chinese toon bud, fiddlehead, bamboo shoots are several kinds of hill dishes that people often eat, and after equally cooking as fresh vegetables excellent mouthfeel are arranged.The growth of Chinese toon bud, fiddlehead, bamboo shoots has seasonality, and the time of annual listing is very short, can not satisfy the edible throughout the year demand of people.Though modern science and technology has comparatively ripe vegetable fresh-keeping processing technology, it is too high that the hill dish is carried out the fresh-keeping cost that just seems, is difficult to carry out; Also have the people that they are made cure foods, but the mouthfeel of pickling product can not show a candle to fresh vegetable, and pickle and contain insalubrious nitrite in the product.
Summary of the invention
The objective of the invention is to propose a kind of hill dish ready-to-eat food and processing method thereof, to solve people's demand of edible hill dish throughout the year.
The technical scheme that realizes above-mentioned purpose is: a kind of processing method of hill dish ready-to-eat food, accomplish by following steps in sequence,
1. the Chinese toon bud that aquatic foods are clean, or bright clean bamboo shoots, or in the bright clean water of fiddlehead about 80 ℃ blanching 2-3 minute, remove bitter taste and kill enzymatic activity; Pull the back out and be cooled to normal temperature rapidly, drain, soak with the 6-8% saline solution again with cold water; The control water temperature is 2 ℃～5 ℃ in the immersion, and pH=5 pulled out after 3-5 days; Drain, directly get into next step operation, or in-2 ℃～-10 ℃ refrigerating chambers, store subsequent use;
With the drinking water rinsing to there not being saline taste, or freezing subsequent use raw material is thawed rinsing to there not being saline taste with drinking water, with centrifuge dewatering to moisture 40～45%;
3. Chinese toon bud is cut into a cun joint, bamboo shoots are cut into a cun nodal plate shape, and fiddlehead is cut into a cun nodal plate shape;
4. in the Chinese toon bud of very little joint, admix the mixing flavouring of its weight 6-15%, or in the bamboo shoots of very little nodal plate shape, admix the mixing flavouring of its weight 6-15%, or in the fiddlehead of very little nodal plate shape, admix the mixing flavouring of its its weight 6-15%; Said mixing flavouring includes fresh ginger particle, white sugar, chilli powder, zanthoxylum powder, salt and monosodium glutamate;
5. vegetable oil is heated to and boils, get Chinese toon bud weight 8～12% boiling vegetable oil and Chinese toon bud is made oil sprinkle processing, or get bamboo shoots weight 5～8% boiling vegetable oil and bamboo shoots are cooked oil sprinkle processing, or get fiddlehead weight 5～8% boiling vegetable oil and fiddlehead is cooked oil sprinkle processing;
6. the Chinese toon bud to processing, or bamboo shoots, or fiddlehead presses 50g～200g and measures encapsulation, vacuumizes the back sterilization.
In the such scheme; The employed mixing flavouring of Chinese toon bud, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part of 1 part of fresh ginger particle, 0.8～1 part of chilli powder, 0.4～0.5 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white pepper powder.
In the such scheme; The employed mixing flavouring of bamboo shoots, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part of 1 part of fresh ginger particle, 0.8～1 part of mashed garlic, 0.6～0.8 part of chilli powder, 0.6～0.8 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white pepper powder.
In the such scheme; The employed mixing flavouring of fiddlehead, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part in 1 part of fresh ginger particle, 0.8～1 part of mashed garlic, 0.8～1 part of chilli powder, 0.6～0.8 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white bandit's powder.
A kind of hill dish ready-to-eat food is to process as stated above to make, no bitter taste, and free from extraneous odour does not contain the composition of any harmful health.
Hill dish ready-to-eat food of the present invention is a kind of shortening greengrocery food, and normal temperature is preserved down; Can keep new fresh wild herb fragrance and fresh and tender mouthfeel originally in 1 year, instant bagged can satisfy the edible throughout the year demand of people; Do not contain the composition of any harmful health in the food, belong to pollution-free food; The inventive method is simple, and the processing cycle is short, and production cost is low, processing easily, and mountain area hill dish resource is fully used.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
(1) gets the 50kg Chinese toon bud, clean the back in 80 ℃ of water blanching 2-3 minute, remove bitter taste and kill enzymatic activity; Pull the back out and be cooled to normal temperature rapidly, drain, soak with the 6-8% saline solution again with cold water; The control water temperature is 2 ℃～5 ℃ in the immersion, and pH=5 pulled out after 3-5 days; Drain, directly get into next step operation, or in-2 ℃～-10 ℃ refrigerating chambers, store subsequent use;
(2) with drinking water with the Chinese toon bud water rinse to there not being saline taste, or freezing subsequent use Chinese toon bud is thawed rinsing to there not being saline taste with drinking water, with centrifuge dewatering to moisture 40～45%;
(3) Chinese toon bud is cut into a cun joint; Admix by chilli powder 1kg, zanthoxylum powder 500g, the mixing flavouring that fresh ginger particle 1kg, salt 1.5kg and the monosodium glutamate 100g of tsaoko, white pepper, each 100g of cloves, grain of rice size forms is heated to vegetable oil and boils; Get Chinese toon bud weight 4～6kg boiling vegetable oil Chinese toon bud is done the bold and vigorous processing of oil; Measure the pack encapsulation by 50～100g at last, or seal bottle, vacuumize back 116-121 ℃ of sterilization in high-temperature sterilization pot and got final product in 10 minutes by 100～200g metering.
Instance 2
Get the bright fiddlehead of 50kg, press step (1) and (2) of embodiment 1 and handle; Then fiddlehead is cut into a cun nodal plate shape; Admix by chilli powder 1kg, zanthoxylum powder 800g, the mixing flavouring that fresh ginger particle 1kg, salt 1.5kg and the monosodium glutamate 100g of tsaoko, white bandit, each 100g of cloves, grain of rice size forms is heated to vegetable oil and boils again; Get fiddlehead weight 4～6kg boiling vegetable oil Chinese toon bud is done the bold and vigorous processing of oil; Measure the pack encapsulation by 50～100g at last, or seal bottle, vacuumize back 116-121 ℃ of sterilization in high-temperature sterilization pot and got final product in 10 minutes by 100～200g metering.
Instance 3
Get the 50kg fresh bamboo shoots, press step (1) and (2) of embodiment 1 and handle; Then bamboo shoots are cut into a cun nodal plate shape; Admix by chilli powder 800g, zanthoxylum powder 800g, the mixing flavouring that fresh ginger particle 1kg, salt 1.5kg and the monosodium glutamate 100g of tsaoko, white pepper, each 100g of cloves, grain of rice size forms is heated to vegetable oil and boils again; Get fiddlehead weight 4～6kg boiling vegetable oil bamboo shoots are cooked the bold and vigorous processing of oil; Measure the pack encapsulation by 50～100g at last, or seal bottle, vacuumize back 116-121 ℃ of sterilization in high-temperature sterilization pot and got final product in 10 minutes by 100～200g metering.
Be not only Chinese toon bud, bamboo shoots and fiddlehead, other edible hill dish all can be processed into ready-to-eat food according to the inventive method.
Claims (5)
1. the processing method of a hill dish ready-to-eat food is characterized in that accomplishing by following steps in sequence:
(1) Chinese toon bud that aquatic foods are clean, or bright clean bamboo shoots, or in the bright clean water of fiddlehead about 80 ℃ blanching 2-3 minute, remove bitter taste and kill enzymatic activity; Pull the back out and be cooled to normal temperature rapidly, drain, soak with the 6-8% saline solution again with cold water; The control water temperature is 2 ℃～5 ℃ in the immersion, and pH=5 pulled out after 3-5 days; Drain, directly get into next step operation, or in-2 ℃～-10 ℃ refrigerating chambers, store subsequent use;
(2) with the drinking water rinsing to there not being saline taste, or freezing subsequent use raw material is thawed rinsing to there not being saline taste with drinking water, with centrifuge dewatering to moisture 40～45%;
(3) Chinese toon bud is cut into a cun joint, bamboo shoots are cut into a cun nodal plate shape, and fiddlehead is cut into a cun nodal plate shape;
(4) in the Chinese toon bud of very little joint, admix the mixing flavouring of its weight 6-15%, or in the bamboo shoots of very little nodal plate shape, admix the mixing flavouring of its weight 6-15%, or in the fiddlehead of very little nodal plate shape, admix the mixing flavouring of its its weight 6-15%; Said mixing flavouring includes fresh ginger particle, white sugar, chilli powder, zanthoxylum powder, salt and monosodium glutamate;
(5) vegetable oil is heated to boils, get Chinese toon bud weight 8～12% boiling vegetable oil and Chinese toon bud is made oil sprinkle processing, or get bamboo shoots weight 5～8% boiling vegetable oil and bamboo shoots are cooked oil sprinkle processing, or get fiddlehead weight 5～8% boiling vegetable oil and fiddlehead is cooked oil sprinkle processing;
(6) Chinese toon bud to processing, or bamboo shoots, or fiddlehead vacuumizes the back sterilization by 50～200g metering encapsulation.
2. according to the described processing method of claim 1; It is characterized in that: the employed mixing flavouring of Chinese toon bud, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part of 1 part of fresh ginger particle, 0.8～1 part of chilli powder, 0.4～0.5 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white pepper powder.
3. according to the described processing method of claim 1; It is characterized in that: the employed mixing flavouring of bamboo shoots, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part of 1 part of fresh ginger particle, 0.8～1 part of mashed garlic, 0.6～0.8 part of chilli powder, 0.6～0.8 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white pepper powder.
4. according to the described processing method of claim 1; It is characterized in that: the employed mixing flavouring of fiddlehead, its batch ingredients and proportioning are counted by weight: each 0.08～0.1 part in 1 part of fresh ginger particle, 0.8～1 part of mashed garlic, 0.8～1 part of chilli powder, 0.6～0.8 part of zanthoxylum powder, 1.2～1.5 parts of salt, monosodium glutamate, tsaoko powder, Ground Cloves and white bandit's powder.
5. hill dish ready-to-eat food is characterized in that the described method processing of claim 1 makes, no bitter taste, and free from extraneous odour does not contain the composition of any harmful health.
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| CN2012102108986A CN102696998A (en) | 2012-06-21 | 2012-06-21 | Wild vegetable instant food and processing method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987279A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Spicy pteridium aquilinum and preparation method thereof |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN103461806A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Puffed toona sinensis crisp chip and processing method |
| CN103461845A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of puffed toona sinensis crisp chip |
| CN104012641A (en) * | 2014-06-27 | 2014-09-03 | 黄振忠 | Chinese toon sprout dehydrating method |
| CN104305120A (en) * | 2014-09-30 | 2015-01-28 | 大竹县馋香椿食品有限公司 | Toona sinensis-flavor condiment sauce and preparation method thereof |
| CN104305038A (en) * | 2014-09-30 | 2015-01-28 | 大竹县馋香椿食品有限公司 | Instant cedrela sinensis and preparation method thereof |
| CN104509807A (en) * | 2014-12-19 | 2015-04-15 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of Chinese prickly ash-flavored mixed fiddlehead ferns |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN104757456A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable paste |
| CN105053876A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Ready-to-eat wild vegetable and processing method thereof |
| CN105341794A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned Chinese toon vegetable and preparation method thereof |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
| CN106722471A (en) * | 2016-12-09 | 2017-05-31 | 宝鸡法门寺天马贸易有限公司 | A kind of bold and vigorous Chinese toon capsicum of oil and preparation method thereof |
| CN107373303A (en) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of de- bitter toughness fiddlehead and its processing method without additive |
| CN108142494A (en) * | 2018-01-23 | 2018-06-12 | 滨州学院 | The sandwich walnut cake of Chinese toon and its production technology |
| CN108208176A (en) * | 2018-01-23 | 2018-06-29 | 滨州学院 | Chinese toon peanut protein milk beverage and its production technology |
| CN108936466A (en) * | 2017-05-19 | 2018-12-07 | 吉林农业大学 | A kind of torch tree bud food materials |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987279A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Spicy pteridium aquilinum and preparation method thereof |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN103461806A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Puffed toona sinensis crisp chip and processing method |
| CN103461845A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of puffed toona sinensis crisp chip |
| CN104012641A (en) * | 2014-06-27 | 2014-09-03 | 黄振忠 | Chinese toon sprout dehydrating method |
| CN104305120A (en) * | 2014-09-30 | 2015-01-28 | 大竹县馋香椿食品有限公司 | Toona sinensis-flavor condiment sauce and preparation method thereof |
| CN104305038A (en) * | 2014-09-30 | 2015-01-28 | 大竹县馋香椿食品有限公司 | Instant cedrela sinensis and preparation method thereof |
| CN104509807A (en) * | 2014-12-19 | 2015-04-15 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of Chinese prickly ash-flavored mixed fiddlehead ferns |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN104757456A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable paste |
| CN105053876A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Ready-to-eat wild vegetable and processing method thereof |
| CN105341794A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned Chinese toon vegetable and preparation method thereof |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
| CN106722471A (en) * | 2016-12-09 | 2017-05-31 | 宝鸡法门寺天马贸易有限公司 | A kind of bold and vigorous Chinese toon capsicum of oil and preparation method thereof |
| CN108936466A (en) * | 2017-05-19 | 2018-12-07 | 吉林农业大学 | A kind of torch tree bud food materials |
| CN107373303A (en) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of de- bitter toughness fiddlehead and its processing method without additive |
| CN108142494A (en) * | 2018-01-23 | 2018-06-12 | 滨州学院 | The sandwich walnut cake of Chinese toon and its production technology |
| CN108208176A (en) * | 2018-01-23 | 2018-06-29 | 滨州学院 | Chinese toon peanut protein milk beverage and its production technology |
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Application publication date: 20121003 |