CN102987309A - Processing method of jerusalem artichoke - Google Patents
Processing method of jerusalem artichoke Download PDFInfo
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- CN102987309A CN102987309A CN2012105463602A CN201210546360A CN102987309A CN 102987309 A CN102987309 A CN 102987309A CN 2012105463602 A CN2012105463602 A CN 2012105463602A CN 201210546360 A CN201210546360 A CN 201210546360A CN 102987309 A CN102987309 A CN 102987309A
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Abstract
The invention discloses a processing method of jerusalem artichoke which can be conveniently eaten. The process flow comprises the steps of cleaning and removing impurities, sealing and salting, desalting, slicing, spicing, bottling, vacuum packaging and pasteurization. According to the method, because the jerusalem artichoke which is rich in amino acids, sugar and vitamins and has the function of regulating blood sugar in a bidirectional mode serves as a raw material for salting, the jerusalem artichoke is repeatedly salted in the production process, the salt components are fully utilized, and a salt mixing process is eliminated, so that the nutrition ingredients of the jerusalem artichoke are effectively kept, and the nutritive value of the processed jerusalem artichoke is high; moreover, as being soaked with sweet soybean paste or thick broad-bean sauce, the jerusalem artichoke has a good taste; and the jerusalem artichoke can be subjected to the vacuum package with bottles or bags according to the needs and is convenient to easy. Therefore, the processed jerusalem artichoke is sterile and pollution-free, has a high nutritive value, is convenient and sanitary to eat, is a healthy and green food, can be eaten by opening the bottle or bag, can meet the requirements on the green and healthy food of people having a rapid pace of life, and is simple in processing technology and low in cost.
Description
Technical field
The invention discloses the processing and fabricating method of a kind of jerusalem artichoke that can instant edible, belong to food processing technology field.
Background technology
Jerusalem artichoke is a kind of strong adaptability and nutritious plant resources, and jerusalem artichoke is nutritious, contains inulin, VB
1, VB
2, the various nutrients such as VC, VE and potassium, calcium, iron, selenium, magnesium, zinc, phosphorus, being classified as 30 kinds by U.S. cancer society has one of vegetables of protective effect on cancer risk.But the processing of China's jerusalem artichoke food is comparatively rare at present, and the processing method of existing jerusalem artichoke is destroyed larger on the one hand to the nutritional labeling of jerusalem artichoke, and on the other hand, when the jerusalem artichoke that processes ate, flat taste was dull, is not to one's taste; And along with people's living standard improves day by day, rhythm of life is constantly accelerated, people are also more and more higher to the grade requirement of various instant food, dish on the market, and especially the demand to healthy food is higher, and therefore the processing method of traditional jerusalem artichoke no longer satisfies people's demand.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of not only features good taste, be of high nutritive value but also the processing and fabricating method of the jerusalem artichoke of instant.
In order to solve the problems of the technologies described above, the processing and fabricating method of jerusalem artichoke of the present invention, technological process is as follows:
Clean removal of impurities → sealed pickling → desalting processing → section → sauce bubble → sub-bottle → vacuum packaging → pasteurization.
The processing and fabricating method of above-mentioned jerusalem artichoke specifically may further comprise the steps:
(1) adopts fresh jerusalem artichoke to clean removal of impurities, drains rear adding salt stirring;
(2) adopt container to carry out first sealed pickling, salting period is 5～7 days;
(3) pickle 5～7 days after, take out salty base, add clear water and soak and desalt, soaking the time of desalting is 47～49 hours, drains operation;
(4) again add salt and stir and carry out sealed pickling second time, pickle 29～31 days after, taking-up is cut into slices;
(5) clear water soaks desalination to 10～12 Baume degrees, drains operation, then adds sweet fermented flour sauce or thick broad-bean sauce soaks;
(6) select as required bottle or bag to carry out vacuum packaging;
(7) carry out conventional pasteurization operation after the vacuum packaging.
During described first sealed pickling, the ratio of jerusalem artichoke and salt is 1:0.05.
Described second time, the ratio of jerusalem artichoke and salt was 1:0.2 during sealed pickling.
The ratio of described jerusalem artichoke and sweet fermented flour sauce or jerusalem artichoke and thick broad-bean sauce is 1:0.4.
After adopting method of the present invention, because the present invention has selected and has been rich in amino acid, sugar, vitamin, the jerusalem artichoke that blood sugar is had dual regulation is that raw material is pickled, repeatedly pickle jerusalem artichoke in the production process, take full advantage of salt component, reduced and mixed the salt process, made it effectively keep the nutrition of jerusalem artichoke, be of high nutritive value; The sweet fermented flour sauce that adds or thick broad-bean sauce soak, had good taste, can select as required simultaneously bottle or bag to carry out vacuum packaging, instant, the jerusalem artichoke of producing thus is aseptic, nuisanceless, be of high nutritive value the instant health, it is a kind of healthy pollution-free food, uncork, to open bag be edible, be fit to the life of people's fast pace to the demand of green health food, and processing technology is simple, cost is low.
The specific embodiment
Be described in further detail below in conjunction with the processing and fabricating method of the specific embodiment to jerusalem artichoke of the present invention.
The processing and fabricating method of jerusalem artichoke of the present invention, technological process is as follows: clean removal of impurities → sealed pickling → desalting processing → section → sauce bubble → sub-bottle → vacuum packaging → pasteurization, wherein sealed pickling → the desalting processing in this technological process comprises twice, and desalting processing is cut into slices before processing the last time.
Embodiment one:
The processing and fabricating method of jerusalem artichoke of the present invention specifically may further comprise the steps:
(1) adopts fresh jerusalem artichoke 90kg to clean removal of impurities, drains rear adding salt stirring, enter cylinder;
(2) adopt container to carry out first sealed pickling, successively evenly pickle, salting period is 5 days, and during sealed pickling, the ratio of jerusalem artichoke and salt is 1:0.05;
(3) pickle 5 days after, take out salty base, add clear water and soak and desalt, soaking the time of desalting is 47 hours, drains operation;
(4) again add salt and stir and carry out sealed pickling second time, pickle 29 days after, when pickling, the ratio of jerusalem artichoke and salt is 1:0.2, taking-up is cut into slices after pickling;
(5) clear water soaks desalination to 10 Baume degrees, drains operation, then adds sweet fermented flour sauce or thick broad-bean sauce soaks, and soak time is 19 days, and wherein the ratio of jerusalem artichoke and sweet fermented flour sauce or jerusalem artichoke and thick broad-bean sauce all is 1:0.4.
(6) select as required bottle or bag to carry out vacuum packaging, bottled 150 grams/bottle, bag-shaped 150 g/bags;
(7) carry out conventional pasteurization operation after the vacuum packaging.
Embodiment two:
The processing and fabricating method of jerusalem artichoke of the present invention specifically may further comprise the steps:
(1) adopts fresh jerusalem artichoke 100kg to clean removal of impurities, drains rear adding salt stirring, enter cylinder;
(2) adopt container to carry out first sealed pickling, successively evenly pickle, salting period is 6 days, and during sealed pickling, the ratio of jerusalem artichoke and salt is 1:0.05;
(3) pickle 5 days after, take out salty base, add clear water and soak and desalt, soaking the time of desalting is 48 hours, drains operation;
(4) again add salt and stir and carry out sealed pickling second time, pickle 30 days after, when pickling, the ratio of jerusalem artichoke and salt is 1:0.2, taking-up is cut into slices after pickling;
(5) clear water soaks desalination to 11 Baume degrees, drains operation, then adds sweet fermented flour sauce or thick broad-bean sauce soaks, and soak time is 20 days, and wherein the ratio of jerusalem artichoke and sweet fermented flour sauce or jerusalem artichoke and thick broad-bean sauce all is 1:0.4.
(6) select as required bottle or bag to carry out vacuum packaging, bottled 150 grams/bottle, bag-shaped 150 g/bags;
(7) carry out conventional pasteurization operation after the vacuum packaging.
Embodiment three:
The processing and fabricating method of jerusalem artichoke of the present invention specifically may further comprise the steps:
(1) adopts fresh jerusalem artichoke 110kg to clean removal of impurities, drains rear adding salt stirring, enter cylinder;
(2) adopt container to carry out first sealed pickling, successively evenly pickle, salting period is 7 days, and during sealed pickling, the ratio of jerusalem artichoke and salt is 1:0.05;
(3) pickle 5 days after, take out salty base, the weight clear water such as adding soak and to desalt, soaking the time of desalting is 49 hours, drains operation;
(4) again add salt and stir and carry out sealed pickling second time, pickle 31 days after, when pickling, the ratio of jerusalem artichoke and salt is 1:0.2, taking-up is cut into slices after pickling;
(5) clear water soaks desalination to 12 Baume degrees, drains operation, then adds sweet fermented flour sauce or thick broad-bean sauce soaks, and soak time is 21 days, and wherein the ratio of jerusalem artichoke and sweet fermented flour sauce or jerusalem artichoke and thick broad-bean sauce all is 1:0.4.
(6) select as required bottle or bag to carry out vacuum packaging, bottled 150 grams/bottle, bag-shaped 150 g/bags;
(7) carry out conventional pasteurization operation after the vacuum packaging.
Claims (5)
1. the processing and fabricating method of a jerusalem artichoke is characterized in that, technological process is as follows:
Clean removal of impurities → sealed pickling → desalting processing → section → sauce bubble → sub-bottle → vacuum packaging → pasteurization.
2. according to the processing and fabricating method of jerusalem artichoke claimed in claim 1, it is characterized in that, specifically may further comprise the steps:
(1) adopts fresh jerusalem artichoke to clean removal of impurities, drains rear adding salt stirring;
(2) adopt container to carry out first sealed pickling, salting period is 5～7 days;
(3) pickle 5～7 days after, take out salty base, add clear water and soak and desalt, soaking the time of desalting is 47～49 hours, drains operation;
(4) again add salt and stir and carry out sealed pickling second time, pickle 29～31 days after, taking-up is cut into slices;
(5) clear water soaks desalination to 10～12 Baume degrees, drains operation, then adds sweet fermented flour sauce or thick broad-bean sauce soaks, and soak time is 19～21 days;
(6) select as required bottle or bag to carry out vacuum packaging;
(7) carry out conventional pasteurization operation after the vacuum packaging.
3. according to the processing and fabricating method of jerusalem artichoke claimed in claim 2, it is characterized in that: during described first sealed pickling, the ratio of jerusalem artichoke and salt is 1:0.05.
4. according to the processing and fabricating method of jerusalem artichoke claimed in claim 2, it is characterized in that: described second time, the ratio of jerusalem artichoke and salt was 1:0.2 during sealed pickling.
5. according to the processing and fabricating method of jerusalem artichoke claimed in claim 2, it is characterized in that: the ratio of described jerusalem artichoke and sweet fermented flour sauce or jerusalem artichoke and thick broad-bean sauce is 1:0.4.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105463602A CN102987309A (en) | 2012-12-17 | 2012-12-17 | Processing method of jerusalem artichoke |
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| CN2012105463602A CN102987309A (en) | 2012-12-17 | 2012-12-17 | Processing method of jerusalem artichoke |
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| CN102987309A true CN102987309A (en) | 2013-03-27 |
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| CN2012105463602A Pending CN102987309A (en) | 2012-12-17 | 2012-12-17 | Processing method of jerusalem artichoke |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478386A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method of preserved Jerusalem artichoke |
| CN104026531A (en) * | 2014-06-24 | 2014-09-10 | 南京海鲸食品厂 | Pickled sweet Jerusalem artichoke and processing technology thereof |
| CN104172040A (en) * | 2014-07-22 | 2014-12-03 | 湖北工业大学 | Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product |
| CN104522590A (en) * | 2014-12-22 | 2015-04-22 | 重庆尝必乐农业开发有限公司 | Method for salting Jerusalem artichoke |
| CN105707778A (en) * | 2016-03-04 | 2016-06-29 | 黑龙江省科学院大庆分院 | Making method of preserved black jerusalem artichoke |
| CN104172040B (en) * | 2014-07-22 | 2017-01-04 | 湖北工业大学 | Low-salt crisp preparation method of jerusalem artichoke sauce product |
| CN106562319A (en) * | 2016-10-17 | 2017-04-19 | 杨雪林 | A jerusalem artichoke pickling method |
| CN111184215A (en) * | 2020-02-25 | 2020-05-22 | 湖南省园艺研究所 | Processing method of flavored sauce jerusalem artichoke |
-
2012
- 2012-12-17 CN CN2012105463602A patent/CN102987309A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 王长英: "菊芋加工技术", 《农产品加工.创新版》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478386A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method of preserved Jerusalem artichoke |
| CN104026531A (en) * | 2014-06-24 | 2014-09-10 | 南京海鲸食品厂 | Pickled sweet Jerusalem artichoke and processing technology thereof |
| CN104172040A (en) * | 2014-07-22 | 2014-12-03 | 湖北工业大学 | Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product |
| CN104172040B (en) * | 2014-07-22 | 2017-01-04 | 湖北工业大学 | Low-salt crisp preparation method of jerusalem artichoke sauce product |
| CN104522590A (en) * | 2014-12-22 | 2015-04-22 | 重庆尝必乐农业开发有限公司 | Method for salting Jerusalem artichoke |
| CN105707778A (en) * | 2016-03-04 | 2016-06-29 | 黑龙江省科学院大庆分院 | Making method of preserved black jerusalem artichoke |
| CN105707778B (en) * | 2016-03-04 | 2019-04-30 | 黑龙江省科学院大庆分院 | A kind of production method of black preserved Jerusalem artichoke |
| CN106562319A (en) * | 2016-10-17 | 2017-04-19 | 杨雪林 | A jerusalem artichoke pickling method |
| CN111184215A (en) * | 2020-02-25 | 2020-05-22 | 湖南省园艺研究所 | Processing method of flavored sauce jerusalem artichoke |
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Application publication date: 20130327 |