CN102871089A - Method for salting Shepherdspurse - Google Patents
Method for salting Shepherdspurse Download PDFInfo
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- CN102871089A CN102871089A CN2012104209587A CN201210420958A CN102871089A CN 102871089 A CN102871089 A CN 102871089A CN 2012104209587 A CN2012104209587 A CN 2012104209587A CN 201210420958 A CN201210420958 A CN 201210420958A CN 102871089 A CN102871089 A CN 102871089A
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- shepherdspurse
- cylinder
- salt
- days
- leaf mustard
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Abstract
The invention discloses a method for salting Shepherdspurse. The method comprises the steps: selection of raw materials: selecting in-season Shepherdspurse requiring the non-aging quality of leave studs; preparation: taking 100kg of Shepherdspurse, 10kg of edible salt, and each 10g of ginger slice, pepper, fennel, clove, orange peels and aniseeds; treatment: removing roots and yellow leaves of fresh Shepherdspurse after being harvested, washing with clean water, draining, and slicing into strips after lasting for 5-6 days; pickling: firstly spreading a layer of salt at the bottom of a cylinder, enabling the slice of the Shepherdspurse to face downward, spreading salt and Shepherdspurse alternatively; pressing with stones after the cylinder is filled; inverting the cylinder for one time for a first time after being placed in the cylinder for 24 hours, overturning respectively at the third day and the seventh day, and storing at shade places for about 20 days; processing: soaking and removing saltiness according to the proportion of salted vegetable to water being 1:3, fishing out, bagging, press-filtering, removing impurities, chopping and shaping; then dipping spices for cooking and filtering, mixing and stirring evenly together with salted vegetables, conducting quantitive small packaging and vacuum sealing, carrying out heating and disinfection treatment, and then cooling, airing, boxing and storing.
Description
Technical field
The present invention relates to agriculture field.
Background technology
Shepherd's purse, another name probationer nurse grass, chicken leg is careless, Clear and Bright is careless, dish, the young tender leaf section of the foster dish of genus crucifer.The bright cauline leaf of per 100 gram shepherd's purses contains protein 2.9 grams, fat 0.4 gram, crude fibre 2.2 grams, carbohydrate 4.3 grams, 1.77 milligrams of carrotene, vitamin B1 is milligram O.06,0.14 milligram of vitamin B2,0.3 milligram of nicotinic acid, 41 milligrams of vitamin Cs, 0.57 milligram of vitamin E, 328 milligrams in potassium, 245 milligrams of calcium, 4.7 milligrams of iron, 0.63 milligram on zinc.In addition, also contain the compositions such as choline, acetic acid choline, europine-N-oxide, flavonoids.Shepherd's purse has the effects such as invigorating spleen for diuresis, hemostasis detoxifcation, step-down make eye bright, and cures mainly dysentery, oedema, and gonorrhoea, chyluria is spitted blood, and has blood in stool metrorrhagia, menorrhalgia, red eye, swell pain.It is good to eat that the product of winter kind leaf mustard processing after salted has the degree of saltiness, bright fragrant tender crisp, the advantages such as more anti-preservation.
Summary of the invention
The purpose of this invention is to provide a kind of method of pickling shepherd's purse.
Technical scheme of the present invention is: raw material.Select this season leaf mustard, require the petiole meat not aging.
Batching.In the leaf mustard double centner, with 10 kilograms of salt, ginger splices, Chinese prickly ash, fennel, cloves, tangerine peel, each 10 gram of aniseed.
Process.After the bright leaf mustard results old root, Huang Ye are rejected, clean, control and do with clear water, about 5 ~ 6 days, can the cutting slivering.First spread one deck salt at cylinder bottom when pickling, again that the leaf mustard otch is downward, put one deck dish and spread one deck salt.Cylinder is the upper stone of pressing completely afterwards.Dish will be filled, and interspaces less as far as possible.Enter first behind the cylinder and want inverted engine once in 24 hours, turned over again once in the 3rd day, after 1 week again overturning once, again in place, cool place storage about 20 days.Salt down to yellow green, delicate fragrance, it is salty to distinguish the flavor of, and tool lactic acid flavor gets final product.
Processing.Soak in salted vegetables base and 1: 3 ratio of water and to move back saltyly, pull pack, press filtration, impurity elimination out, chop up, shaping.Then the spice digestion is filtered, with salted vegetables base mixing and stirring, press quantitative small package again, and vacuum seal, after pasteurization is processed, cooling air-drying vanning warehouse-in.
Claims (1)
1. method of pickling shepherd's purse, raw material: select this season leaf mustard, require the petiole meat aging;
Batching: in the leaf mustard double centner, with 10 kilograms of salt, ginger splices, Chinese prickly ash, fennel, cloves, tangerine peel, each 10 gram of aniseed;
Process: after bright leaf mustard is gathered in the crops old root, Huang Ye are rejected, clean, control and do with clear water, about 5 ~ 6 days, get final product the cutting slivering; First spread one deck salt at cylinder bottom when pickling, again that the leaf mustard otch is downward, put one deck dish and spread one deck salt; Cylinder is the upper stone of pressing completely afterwards; Dish will be filled, and interspaces less as far as possible; Enter first behind the cylinder and want inverted engine once in 24 hours, turned over again once in the 3rd day, after 1 week again overturning once, again in place, cool place storage about 20 days; Salt down to yellow green, delicate fragrance, it is salty to distinguish the flavor of, and tool lactic acid flavor gets final product;
Processing: move back saltyly by the immersion of salted vegetables base and 1: 3 ratio of water, pull pack, press filtration, impurity elimination out, chop up, shaping; Then the spice digestion is filtered, with salted vegetables base mixing and stirring, press quantitative small package again, and vacuum seal, after pasteurization is processed, cooling air-drying vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104209587A CN102871089A (en) | 2012-10-30 | 2012-10-30 | Method for salting Shepherdspurse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104209587A CN102871089A (en) | 2012-10-30 | 2012-10-30 | Method for salting Shepherdspurse |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102871089A true CN102871089A (en) | 2013-01-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104209587A Pending CN102871089A (en) | 2012-10-30 | 2012-10-30 | Method for salting Shepherdspurse |
Country Status (1)
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| CN (1) | CN102871089A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404817A (en) * | 2013-07-17 | 2013-11-27 | 诸暨市绿野出口食品有限公司 | Brassica juncea var. integrifolia pickling production process |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN103549330A (en) * | 2013-07-22 | 2014-02-05 | 安徽恒裕酿造有限公司 | Brassica juncea production process |
| CN104187459A (en) * | 2014-07-28 | 2014-12-10 | 黄进前 | Brined vegetable and production method thereof |
| CN104996944A (en) * | 2015-07-13 | 2015-10-28 | 襄汾县赵康东阳酿造食品厂 | Pickling technology of fresh and fragrant leaf mustard |
| CN104996950A (en) * | 2015-08-13 | 2015-10-28 | 郭翼如 | Pickling method of leaf mustard |
| CN106213350A (en) * | 2016-07-27 | 2016-12-14 | 姚红亮 | The method for salting of the Caulis et Folium Brassicae junceae heart |
| CN110384222A (en) * | 2018-04-22 | 2019-10-29 | 陕西彬翔农业科技有限公司 | A kind of shepherd's purse method for salting |
| CN112106965A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling method of dried salted leaf mustard |
| CN115736217A (en) * | 2023-01-05 | 2023-03-07 | 临泉县滑集镇李华芥菜厂 | Shredded mustard packaged food preparation processing apparatus |
-
2012
- 2012-10-30 CN CN2012104209587A patent/CN102871089A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404817A (en) * | 2013-07-17 | 2013-11-27 | 诸暨市绿野出口食品有限公司 | Brassica juncea var. integrifolia pickling production process |
| CN103404817B (en) * | 2013-07-17 | 2015-08-12 | 诸暨市绿野出口食品有限公司 | Production technology pickled by high dish |
| CN103549330A (en) * | 2013-07-22 | 2014-02-05 | 安徽恒裕酿造有限公司 | Brassica juncea production process |
| CN103549330B (en) * | 2013-07-22 | 2015-10-21 | 安徽恒裕酿造有限公司 | Taste vegetable production technique |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN104187459A (en) * | 2014-07-28 | 2014-12-10 | 黄进前 | Brined vegetable and production method thereof |
| CN104996944A (en) * | 2015-07-13 | 2015-10-28 | 襄汾县赵康东阳酿造食品厂 | Pickling technology of fresh and fragrant leaf mustard |
| CN104996950A (en) * | 2015-08-13 | 2015-10-28 | 郭翼如 | Pickling method of leaf mustard |
| CN106213350A (en) * | 2016-07-27 | 2016-12-14 | 姚红亮 | The method for salting of the Caulis et Folium Brassicae junceae heart |
| CN110384222A (en) * | 2018-04-22 | 2019-10-29 | 陕西彬翔农业科技有限公司 | A kind of shepherd's purse method for salting |
| CN112106965A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling method of dried salted leaf mustard |
| CN115736217A (en) * | 2023-01-05 | 2023-03-07 | 临泉县滑集镇李华芥菜厂 | Shredded mustard packaged food preparation processing apparatus |
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Legal Events
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |