CN103005349A - Pickled vegetable product taking potherb mustards as main raw materials and making method thereof - Google Patents
Pickled vegetable product taking potherb mustards as main raw materials and making method thereof Download PDFInfo
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- CN103005349A CN103005349A CN2012105396839A CN201210539683A CN103005349A CN 103005349 A CN103005349 A CN 103005349A CN 2012105396839 A CN2012105396839 A CN 2012105396839A CN 201210539683 A CN201210539683 A CN 201210539683A CN 103005349 A CN103005349 A CN 103005349A
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- potherb mustard
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Abstract
The invention discloses a pickled vegetable product taking potherb mustards as main raw materials, which comprises the following raw materials in parts by weight: 38000-42000 parts of pickled potherb mustard, 800-1000 parts of white sugar, 800-1000 parts of monosodium glutamate, 90-100 parts of spice, 800-1000 parts of edible oil, 1-3 parts of Acesulfame, 1-4 parts of citric acid, 1-4 parts of sorbic acid and 2-5 parts of disodium 5'-ribonucleotide. The invention has the following beneficial effects: 1, the nutrient of the potherb mustards and other additives can be well reserved, and multiple vitamins, calcium, phosphorus, iron and the like can be reserved; 2, the flavor can be accurately regulated, and the pickled vegetable product can be made in a large-scale and industrial manner; 3, the pickled vegetable product is easy to preserve and can not rot easily; and 4, the pickled vegetable product can be developed into multiple edible products which become leisure foods. Thus, the invention is adapted to the current food trend.
Description
Technical field
The present invention relates to a kind of salted vegetable product, be specially a kind of salted vegetable product and preparation method take potherb mustard as primary raw material, belong to food processing technology field.
Background technology
(formal name used at school: Brassica juncea var.crispifolia), have another name called potherb mustard, spring not old, the wrinkle leaf mustard is a kind of of leaf mustard to potherb mustard, is the young stem and leaf of crucifer leaf mustard.Warm in nature, the sweet suffering of distinguishing the flavor of.Has removing toxicity for detumescence, appetite-stimulating indigestion-relieving, the effect of Wen Zhongli gas.Removing toxicity for detumescence, appetite-stimulating indigestion-relieving, Wen Zhongli gas.Sharp diaphragm makes eye bright.Cure mainly sore, carbuncle and painful swelling, septum pectorale is full vexed, coughing with a lot of sputum, and knowledge is become deaf, and gum is swollen mashed, the illnesss such as constipation.Among the people, the cauline leaf of potherb mustard is used for being made into salted vegetables of the same name, is commonly called as potherb mustard.The method for salting of potherb mustard has many kinds, but also there are many problems in the existing potherb mustard of pickling: 1, nutrition leak is more, and fresh potherb mustard contains multivitamin, calcium, phosphorus, iron etc.; 2, taste otherwise partially light, otherwise partially salty is not suitable with scale, industrialization is made; 3, be difficult for preservation, easily rot; 4, traditional eating method is not suitable with current food trend.
Summary of the invention
The present invention relates to a kind of salted vegetable product take potherb mustard as primary raw material, to solve the problems referred to above of prior art.
Another object of the present invention is for the preparation method of this salted vegetable product is provided.
Purpose of the present invention can be achieved through the following technical solutions:
A kind of salted vegetable product take potherb mustard as primary raw material is comprised of the raw material of following weight portion:
Potherb mustard salted vegetables 38000-42000 weight portion,
White sugar 800-1000 weight portion,
Monosodium glutamate 800-1000 weight portion,
Spice 90-100 weight portion,
Edible oil 800-1000 weight portion,
Acesulfame potassium 1-3 weight portion,
Citric acid 1-4 weight portion,
Sorbic acid 1-4 weight portion,
5 '-flavour nucleotide disodium 2-5 weight portion.
Further,
A kind of salted vegetable product take potherb mustard as primary raw material is comprised of the raw material of following weight portion:
Potherb mustard salted vegetables 40000 weight portions,
White sugar 1000 weight portions,
Monosodium glutamate 1000 weight portions,
Spice 100 weight portions,
Edible oil 1000 weight portions,
Acesulfame potassium 3 weight portions,
Citric acid 3 weight portions,
Sorbic acid 3 weight portions,
5 '-flavour nucleotide disodium, 5 weight portions.
Described potherb mustard salted vegetables is the potherb mustard after pickling, and its method for salting adopts prevailing method for salting: potherb mustard is plucked dead leaf, Huang Ye, clean, evenly mix with an amount of salt, dress altar press seal is placed and was got final product in 10th.
A kind of method for preparing above-mentioned salted vegetable product take potherb mustard as primary raw material the steps include:
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 6%-7%;
3) each raw material of weighing shreds potherb mustard and place in the constant temperature pot, and other raw materials except edible oil are all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir and evenly mix simultaneously;
4) quantitative filling is to packaging bag, vacuum seal;
5) by pasteurization, sterilization; Cooling, oven dry, vanning.
In the step 3), the temperature of described constant temperature pot is 70-80 ℃, stirs 25-30 minute.
In the step 3), be 4-6mm with potherb mustard chopping to every segment length.
In the step 5), the temperature of described pasteurization is 88-90 ℃, the Escherichia coli of going out.
Among the present invention,
At first, the temperature and time of constant temperature pot is crucial, and excess Temperature then can cause the potherb mustard salted vegetable product well-done, and mouthfeel is poor; Temperature is excessively low, and taste is entered.
Secondly, traditional mode is that flavor enhancement and potherb mustard are pickled together, and such way one can cause some nutriments to run off, if the two is salty or light after pickling, cannot regulate; After partially salty such as taste, if adopt the mode of desalination, then also the fragrance of other flavor enhancements can be lightened.
Again, adopt 5 '-flavour nucleotide two to receive and transfer delicate flavour with monosodium glutamate, utilize the synergy of 5 '-flavour nucleotide disodium and sodium glutamate, only need consumption seldom, good delicate flavour can be arranged.Reduce the discomfort that the too much absorption of flavor enhancement brings to human body.
The present invention has following beneficial effect:
1, can fine reservation potherb mustard and the nutrition of other additives, kept multivitamin, calcium, phosphorus, iron etc.; 2, taste can accurate adjustment, is fit to scale and industrialization and makes; 3, easily preservation is not easy to rot; 4, can develop the multiple eating product, become the leisure cuisines.Adapt to current food trend.
The specific embodiment
Further set forth technical characterstic of the present invention below in conjunction with specific embodiment.
Embodiment 1
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 7%;
3) weighing potherb mustard salted vegetables 40000 weight portions, white sugar 1000 weight portions, monosodium glutamate 800-1000 weight portion, spice 100 weight portions, edible oil 1000 weight portions, acesulfame potassium 3 weight portions, citric acid 3 weight portions, sorbic acid 3 weight portions, 5 '-flavour nucleotide disodium, 5 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 80 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 30 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 88 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 2
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 7%;
3) weighing potherb mustard salted vegetables 40000 weight portions, white sugar 1000 weight portions, monosodium glutamate 800-1000 weight portion, spice 100 weight portions, edible oil 1000 weight portions, acesulfame potassium 3 weight portions, citric acid 3 weight portions, sorbic acid 3 weight portions, 5 '-flavour nucleotide disodium, 5 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 70 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 25 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 90 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 3
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 7%;
3) weighing potherb mustard salted vegetables 42000 weight portions, white sugar 800 weight portions, monosodium glutamate 800 weight portions, spice 90 weight portions, edible oil 1000 weight portions, acesulfame potassium 3 weight portions, citric acid 2 weight portions, sorbic acid 3 weight portions, 5 '-flavour nucleotide disodium, 4 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 80 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 30 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 88 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 4
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 7%;
3) weighing potherb mustard salted vegetables 38000 weight portions, white sugar 800 weight portions, monosodium glutamate 800 weight portions, spice 90 weight portions, edible oil 800 weight portions, acesulfame potassium 2 weight portions, citric acid 2 weight portions, sorbic acid 2 weight portions, 5 '-flavour nucleotide disodium, 2 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 75 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 28 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 89 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 5
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 7%;
3) weighing potherb mustard salted vegetables 39000 weight portions, white sugar 900 weight portions, monosodium glutamate 900 weight portions, spice 95 weight portions, edible oil 900 weight portions, acesulfame potassium 3 weight portions, citric acid 4 weight portions, sorbic acid 4 weight portions, 5 '-flavour nucleotide disodium, 5 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 80 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 30 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 88 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 6
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 6%;
3) weighing potherb mustard salted vegetables 38000 weight portions, white sugar 1000 weight portions, monosodium glutamate 1000 weight portions, spice 100 weight portions, edible oil 1000 weight portions, acesulfame potassium 3 weight portions, citric acid 4 weight portions, sorbic acid 4 weight portions, 5 '-flavour nucleotide disodium, 5 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 70 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 25 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 88 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 7
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 6%;
3) weighing potherb mustard salted vegetables 42000 weight portions, white sugar 1000 weight portions, monosodium glutamate 1000 weight portions, spice 100 weight portions, edible oil 1000 weight portions, acesulfame potassium 1 weight portion, citric acid 1 weight portion, sorbic acid 1 weight portion, 5 '-flavour nucleotide disodium, 1 weight portion.Be 4-6mm with potherb mustard chopping to every segment length, place 80 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 30 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 90 ℃ of temperature; Cooling, oven dry, vanning.
Embodiment 8
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 6.5%;
3) weighing potherb mustard salted vegetables 40000 weight portions, white sugar 1000 weight portions, monosodium glutamate 1000 weight portions, spice 100 weight portions, edible oil 1000 weight portions, acesulfame potassium 3 weight portions, citric acid 3 weight portions, sorbic acid 3 weight portions, 5 '-flavour nucleotide disodium, 3 weight portions.Be 4-6mm with potherb mustard chopping to every segment length, place 80 ℃ constant temperature pot, the condiment except edible oil is all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir simultaneously 30 minutes mixings;
4) quantitative filling is to packaging bag, vacuum seal;
5) carry out pasteurization, sterilization under 88 ℃ of temperature; Cooling, oven dry, vanning.
By the salted vegetables product that said method obtains, salinity is the 6%-7% of mouthfeel the best, and by the method check of national standard " GB/T4789.38-2008 microbiological test of food hygiene Escherichia coli counting " regulation, the said goods does not all detect Escherichia coli.And total plate count is less than 20cfu/mL.This shows, except coliform count is zero, salmonella, typhoid bacillus etc. are also all in the national standard of food.
The average nutritional labeling of embodiment 1-8 is as shown in table 1:
Table 1 main nutrient composition table:
As can be seen from Table 1, nutritional labeling keeps better, in addition, also remains with 3 milligrams of iron, vitaminB10 .05 milligram, 75 milligrams in ascorbic acid.
Claims (7)
1. salted vegetable product take potherb mustard as primary raw material, it is characterized in that: the raw material by following weight portion forms:
Potherb mustard salted vegetables 38000-42000 weight portion,
White sugar 800-1000 weight portion,
Monosodium glutamate 800-1000 weight portion,
Spice 90-100 weight portion,
Edible oil 800-1000 weight portion,
Acesulfame potassium 1-3 weight portion,
Citric acid 1-4 weight portion,
Sorbic acid 1-4 weight portion,
5 '-flavour nucleotide disodium 2-5 weight portion.
2. a kind of salted vegetable product take potherb mustard as primary raw material according to claim 1 is comprised of the raw material of following weight portion:
Potherb mustard salted vegetables 40000 weight portions,
White sugar 1000 weight portions,
Monosodium glutamate 1000 weight portions,
Spice 100 weight portions,
Edible oil 1000 weight portions,
Acesulfame potassium 3 weight portions,
Citric acid 3 weight portions,
Sorbic acid 3 weight portions,
5 '-flavour nucleotide disodium, 5 weight portions.
3. a kind of salted vegetable product take potherb mustard as primary raw material according to claim 1 and 2, it is characterized in that: the method for salting of described potherb mustard salted vegetables is that potherb mustard is plucked dead leaf, Huang Ye, cleans, evenly mix with an amount of salt, dress altar press seal is placed and was got final product in 10th.
4. a method of making claim 1 or 2 described salted vegetable products take potherb mustard as primary raw material is characterized in that: the steps include:
1) potherb mustard after will pickling is removed root, Huang Ye; Go mud, cleaning, rinsing with clear water;
2) measure salinity, controlling salinity by the mode of desalination and salt adding is 6%-7%;
3) each raw material of weighing shreds potherb mustard and place in the constant temperature pot, and other raw materials except edible oil are all added; Edible oil is heated to boiling, evenly pours constant temperature pot into, stir and evenly mix simultaneously;
4) quantitative filling is to packaging bag, vacuum seal;
5) by pasteurization, sterilization; Cooling, oven dry, vanning.
5. the preparation method of the salted vegetable product take potherb mustard as primary raw material according to claim 4, it is characterized in that: in the step 3), the temperature of described constant temperature pot is 70-80 ℃, stirs 25-30 minute.
6. the preparation method of the salted vegetable product take potherb mustard as primary raw material according to claim 4 is characterized in that: in the step 3), be 4-6mm with potherb mustard chopping to every segment length.
7. the preparation method of the salted vegetable product take potherb mustard as primary raw material according to claim 4, it is characterized in that: in the step 5), the temperature of described pasteurization is 88-90 ℃, the Escherichia coli of going out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210539683.9A CN103005349B (en) | 2012-12-12 | 2012-12-12 | Pickled vegetable product taking potherb mustards as main raw materials and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210539683.9A CN103005349B (en) | 2012-12-12 | 2012-12-12 | Pickled vegetable product taking potherb mustards as main raw materials and making method thereof |
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| CN103005349A true CN103005349A (en) | 2013-04-03 |
| CN103005349B CN103005349B (en) | 2014-11-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886508A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of canned and marinated preserved vegetable and alpine chilli |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088390A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted potherb mustard |
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
| CN102771743A (en) * | 2011-05-10 | 2012-11-14 | 孟现记 | Salted fresh pickled cabbage food and preparation method thereof |
-
2012
- 2012-12-12 CN CN201210539683.9A patent/CN103005349B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088390A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted potherb mustard |
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
| CN102771743A (en) * | 2011-05-10 | 2012-11-14 | 孟现记 | Salted fresh pickled cabbage food and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 周秀琴: "呈味核苷酸促进调料工业新发展", 《发酵科技通讯》, vol. 39, no. 1, 31 January 2010 (2010-01-31), pages 53 - 56 * |
| 方舟: "《吃的品味－巧做中西冷菜》", 31 December 2000, article "腌雪菜", pages: 71 * |
| 苏进: "雪菜的加工腌渍", 《农产品加工.创新版》, no. 9, 30 September 2010 (2010-09-30), pages 32 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886508A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of canned and marinated preserved vegetable and alpine chilli |
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| CN103005349B (en) | 2014-11-05 |
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