CN103005353A - Method for processing instant animal-plant assorted pickle rolls - Google Patents
Method for processing instant animal-plant assorted pickle rolls Download PDFInfo
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- CN103005353A CN103005353A CN201310004793XA CN201310004793A CN103005353A CN 103005353 A CN103005353 A CN 103005353A CN 201310004793X A CN201310004793X A CN 201310004793XA CN 201310004793 A CN201310004793 A CN 201310004793A CN 103005353 A CN103005353 A CN 103005353A
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Abstract
The invention relates to a method for processing instant animal-plant assorted pickle rolls. The assorted pickle rolls are made from raw materials such as radish, kelp, old ginger, chilli, pig ear and the like through the process of cleaning, slicing, drying, pickling, threadlike stuffing making, pickling liquid preparation, soaking, vacuum packaging, sterilization and the like. The instant animal-plant assorted pickle rolls provided by the invention are assorted with animal meat and plants, thereby being complete in nutrition, unique in flavor, crisp in vegetables and meat, artistic in shape, beautiful in color and eatable directly.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing method of instant animals and plants assorted pickle volume.
Background technology
Pickles are fragrant, delicious, convenient, economic, the old and young suitable converted products of a kind of aquatic foods.The kind that is fit to the making pickles is a lot, vegetables such as radish, Chinese cabbage, ginger etc., meat such as chicken claw etc.At present, the document of relevant pickles is more, but the pickles kind is single, and local flavor is incomplete, and pickles are used as for a long time seasoning matter and use, and instant pickles are few, more do not have report and the launch of instant animals and plants assorted pickle aspect.Can not satisfy people product is constantly pursued the requirement that strange, new, special, different psychology and taste improve.
Summary of the invention
The object of the present invention is to provide a kind of processing method of instant animals and plants assorted pickle volume, the method is made the assorted pickle volume with radish, sea-tangle, pig ear, ginger, capsicum, garlic bolt etc., these animal and plant raw materials contain the multiple nutritional components such as rich in protein, vitamin, trace element, dietary fiber, have edible and medical value.
Radish is commonly called as " glabrousleaf asiabell root ", and common saying spreads " radish listing, doctor have nothing to do ", " winter eats the radish summer and eats ginger, not labor doctor prescribed prescription " etc.; Sea-tangle is the very high vegetables of a kind of nutritive value, have the good reputation of " longevity greens/mustard green ", " vegetables at sea ", " containing the iodine champion ", contains abundant calcium, fucoidin, laminine etc.; The pig ear contains protein, fat, carbohydrate etc.; Capsicum, ginger, garlic bolt etc. have the appetizing sterilization and promote the effect of digestion.
The processing method of a kind of instant animals and plants assorted pickle volume of the present invention, realize by following steps:
(1) radish is repaired, cleans, is cut into the thick radish sheet 2 of 2 ㎜, airing 4h-12h, the salt that then adds radish sheet 2 quality 0.6%-1.2% mixes, pickle 2h-8h after, 1000rpm centrifugal dehydration 3min-5min;
(2) after being cleaned, sea-tangle, ginger, pimiento and pig ear be cut into respectively wide 1-2 ㎜, the fillings silk 1 of long 6-8 ㎝;
(3) garlic bolt is cleaned, after the salt that adds garlic bolt quality 0.1%-0.3% was pickled 1h-2h, 1000rpm centrifugal dehydration 1min-3min made the garlic bolt slice 3 of wide 5-7 ㎜ again;
(4) step (2) gained fillings silk 1 is involved in makes radish volume in step (1) the gained radish sheet 2, then use step (3) gained garlic bolt slice 3 that the radish volume is bound knotting;
(5) by following mass percent: Chinese prickly ash 0.1-0.2%, three (husky ginger) 0.1-0.2% how, fennel seeds 0.1-0.2%, pepper 0.1-0.2%, dried orange peel 0.15-0.25%, fructus amomi 0.15-0.25%, anistree 0.1-0.3%, capsicum 10-12%, salt 5-6%, white sugar 5-6%, lactic acid 0.6-0.8%, acetic acid 0.6-0.8%, calcium chloride 0.08-0.09%, monosodium glutamate 0.3-0.5%, I+G 0.003-0.005%, potassium sorbate 0.03-0.04%, surplus is water, first with Chinese prickly ash, three how (husky ginger), fennel seeds, pepper, dried orange peel, fructus amomi and anise are wrapped in the gauze, same capsicum, salt, white sugar is put into together water and is boiled 50 min, add lactic acid after being cooled to room temperature, acetic acid, calcium chloride, monosodium glutamate, I+G and potassium sorbate, add again water and complement to the water yield before boiling, then mix, make soak;
(6) step (4) gained radish is rolled in step (5) the gained soak soak 20h-36h after, pull 1000rpm centrifugal dehydration 2min-4min out or pull out and drain away the water, then vacuum-packed, vacuum 0.09 MPa-O.095MPa, last 100 ℃ of sterilization 7min-9min get product.
The products obtained therefrom long shelf-life, normal temperature was assigned more than 6 months.
Further, boil 4 min before step (2) sea-tangle, the chopping of pig ear except fishy smell, living flavor, dried sea-tangle is boiled after soaking first 8-10 h;
The described pimiento of step (2) is two gold bars, and the described capsicum of step (5) is hot millet (Yunnan);
The described lactic acid of step (5), acetic acid and calcium chloride are food-grade;
The described lactic acid of step (5), acetic acid, available Bacillus acidi lactici or citric acid are made corresponding substitute;
Step (6) radish volume is 1:1.1 with the mass ratio of soak;
Step (1)-(3) described radish, sea-tangle, ginger, pimiento, garlic bolt and pig ear, the animal-plant materials such as available green vegetables head, root-mustard, carrot, shallot, celery, garlic shoot, sea lettuce and pigskin are made corresponding substitute, to produce different assorted pickles.
Advantage and good effect that the present invention compared with prior art has are as follows:
Animal-plant material collocation, comprehensive nutrition, unique flavor, dish meat is sharp and clear, shape is artistic, color is graceful, instant bagged.
Description of drawings
Fig. 1 is the schematic diagram of a kind of instant animals and plants assorted pickle volume of the present invention.
1, fillings silk, 2, the parcel the radish sheet, 3, the binding the garlic bolt slice.
The specific embodiment
Below the present invention is described further by example:
Embodiment 1:
(1) radish is repaired, cleans, is cut into the thick radish sheet 2 of 2 ㎜, airing 4h, the salt that then adds radish sheet 2 quality 0.6% mixes, pickle 2h after, 1000rpm centrifugal dehydration 3min;
(2) get clean sea-tangle and pig ear and boil 4 min except fishy smell and give birth to flavor, then respectively with sea-tangle, pig ear and clean ginger, pimiento (two gold bars), be cut into wide 1-2 ㎜, the fillings silk 1 of long 6 ㎝;
(3) garlic bolt is cleaned, pickle 1h with the salt of garlic bolt quality 0.1% after, 1000rpm centrifugal dehydration 1min makes the garlic bolt slice 3 of wide 5-7 ㎜ again;
(4) step (2) gained fillings silk 1 is involved in makes radish volume in step (1) the gained radish sheet 2, then use step (3) gained garlic bolt slice 3 that the radish volume is bound knotting;
(5) by following mass percent: Chinese prickly ash 0.1%, three (husky ginger) 0.1% how, fennel seeds 0.1%, pepper 0.1%, dried orange peel 0.15%, fructus amomi 0.15%, anistree 0.1%, hot millet (Yunnan) 10%, salt 5%, white sugar 5%, food-grade lactic acid 0.6%, food-grade acetic acid 0.6%, food-grade calcium chloride 0.08%, monosodium glutamate 0.3%, I+G 0.003%, potassium sorbate 0.03%, surplus is water, first with Chinese prickly ash, three how (husky ginger), fennel seeds, pepper, dried orange peel, fructus amomi and anise are wrapped in the gauze, same hot millet (Yunnan), salt, white sugar is put into together water and is boiled 50 min, add lactic acid after being cooled to room temperature, acetic acid, calcium chloride, monosodium glutamate, I+G and potassium sorbate, add again water and complement to water capacity before boiling, then mix, make soak;
(6) step (4) gained radish is rolled into suddenly soak 20h in (5) gained soak, the radish volume is 1:1.1 with the mass ratio of soak, pulls out to drain away the water, and is then vacuum-packed, vacuum 0.09 MPa-O.095MPa, last 100 ℃ of sterilization 7min get product.
Embodiment 2:
(1) the green vegetables head is repaired, is cleaned, is cut into the thick green vegetables head sheet 2 of 2 ㎜, airing 8h, the salt that then adds green vegetables head sheet 2 quality 0.8% mixes, pickle 5h after, 1000rpm centrifugal dehydration 4min;
(2) get clean sea lettuce and pigskin and boil 4 min except fishy smell and give birth to flavor, then respectively with sea lettuce, pigskin and clean ginger, pimiento (two gold bars), be cut into wide 1-2 ㎜, the fillings silk 1 of long 7 ㎝;
(3) garlic bolt is cleaned, after the salt that adds garlic bolt quality 0.2% was pickled 2h, 1000rpm centrifugal dehydration 2min made the garlic bolt slice 3 of wide 5-7 ㎜ again;
(4) step (2) gained fillings silk 1 is involved in makes green vegetables head volume in step (1) the gained green vegetables head sheet 2, then use step (3) gained garlic bolt slice 3 that green vegetables head volume is bound knotting;
(5) by following mass percent: Chinese prickly ash 0.2%, three (husky ginger) 0.2% how, fennel seeds 0.2%, pepper 0.2%, dried orange peel 0.2%, fructus amomi 0.2%, anistree 0.2%, hot millet (Yunnan) 11%, salt 6%, white sugar 6%, food-grade lactic acid 0.7%, food-grade acetic acid 0.7%, food-grade calcium chloride 0.09%, monosodium glutamate 0.4%, I+G 0.004%, potassium sorbate 0.04%, surplus is water, first with Chinese prickly ash, three how (husky ginger), fennel seeds, pepper, dried orange peel, fructus amomi and anise are wrapped in the gauze, same hot millet (Yunnan), salt, white sugar is put into together water and is boiled 50 min, add lactic acid after being cooled to room temperature, acetic acid, calcium chloride, monosodium glutamate, I+G and potassium sorbate, add again water and complement to water capacity before boiling, then mix, make soak;
(6) step (4) gained green vegetables head is rolled into suddenly soak 28h in (5) gained soak, green vegetables head volume is 1:1.1 with the mass ratio of soak, pull 1000rpm centrifugal dehydration 2min out, then vacuum-packed, vacuum 0.09 MPa-O.095MPa, last 100 ℃ of sterilization 8min get product.
Embodiment 3:
(1) root-mustard is repaired, is cleaned, is cut into the thick cutting kohlrabi into slice of 2 ㎜ 2, airing 12h, the salt that then adds cutting kohlrabi into slice 2 quality 1.2% mixes, pickle 8h after, 1000rpm centrifugal dehydration 5min;
(2) get clean sea-tangle and pig ear and boil 4 min except fishy smell and give birth to flavor, then respectively with sea-tangle, pig ear and clean ginger, pimiento (two gold bars), be cut into wide 1-2 ㎜, the fillings silk 1 of long 8 ㎝;
(3) garlic bolt is cleaned, after the salt that adds garlic bolt quality 0.3% was pickled 2h, 1000rpm centrifugal dehydration 3min made the garlic bolt slice 3 of wide 5-7 ㎜ again;
(4) step (2) gained fillings silk 1 is involved in makes root-mustard volume in step (1) the gained cutting kohlrabi into slice 2, then use step (3) gained garlic bolt slice 3 that the root-mustard volume is bound knotting;
(5) by following mass percent: Chinese prickly ash 0.1%, three (husky ginger) 0.1% how, fennel seeds 0.1%, pepper 0.1%, dried orange peel 0.25%, fructus amomi 0.25%, anistree 0.3%, hot millet (Yunnan) 12%, salt 5%, white sugar 5%, food-grade lactic acid 0.8%, food-grade acetic acid 0.8%, food-grade calcium chloride 0.08%, monosodium glutamate 0.5%, I+G 0.005%, potassium sorbate 0.04%, surplus is water, first with Chinese prickly ash, three how (husky ginger), fennel seeds, pepper, dried orange peel, fructus amomi and anise are wrapped in the gauze, same hot millet (Yunnan), salt, white sugar is put into together water and is boiled 50 min, add lactic acid after being cooled to room temperature, acetic acid, calcium chloride, monosodium glutamate, I+G and potassium sorbate, add again water and complement to water capacity before boiling, then mix, make soak;
(6) step (4) gained root-mustard is rolled into suddenly soak 36h in (5) gained soak, the root-mustard volume is 1:1.1 with the mass ratio of soak, pull 1000rpm centrifugal dehydration 4min out, then vacuum-packed, vacuum 0.09 MPa-O.095MPa, last 100 ℃ of sterilization 9min get product.
The above embodiments only are that preferred embodiment of the present invention is described; be not that the spirit and scope of the present invention are limited; under the prerequisite that does not break away from design concept of the present invention; the various improvement that those skilled in the art make technical scheme of the present invention; all should fall into protection scope of the present invention; the technology contents that the present invention asks for protection all is documented in claims.
Claims (3)
1. the processing method of an instant animals and plants assorted pickle volume is characterized in that realizing by following steps:
(1) radish is repaired, cleans, is cut into the thick radish sheet (2) of 2 ㎜, airing 4h-12h, the salt that then adds radish sheet (2) quality 0.6%-1.2% mixes, pickle 2h-8h after, 1000rpm centrifugal dehydration 3min-5min;
(2) after being cleaned, sea-tangle, ginger, pimiento and pig ear be cut into respectively wide 1-2 ㎜, the fillings silk (1) of long 6-8 ㎝;
(3) garlic bolt is cleaned, after the salt that adds garlic bolt quality 0.1%-0.3% was pickled 1h-2h, 1000rpm centrifugal dehydration 1min-3min made the garlic bolt slice (3) of wide 5-7 ㎜ again;
(4) step (2) gained fillings silk (1) is involved in makes radish volume in step (1) the gained radish sheet (2), then use step (3) gained garlic bolt slice (3) that the radish volume is bound knotting;
(5) by following mass percent: Chinese prickly ash 0.1-0.2%, three 0.1-0.2% how, fennel seeds 0.1-0.2%, pepper 0.1-0.2%, dried orange peel 0.15-0.25%, fructus amomi 0.15-0.25%, anistree 0.1-0.3%, capsicum 10-12%, salt 5-6%, white sugar 5-6%, lactic acid 0.6-0.8%, acetic acid 0.6-0.8%, calcium chloride 0.08-0.09%, monosodium glutamate 0.3-0.5%, I+G 0.003-0.005%, potassium sorbate 0.03-0.04%, surplus is water, first with Chinese prickly ash, three how, fennel seeds, pepper, dried orange peel, fructus amomi and anise are wrapped in the gauze, same capsicum, salt, white sugar is put into together water and is boiled 50 min, add lactic acid after being cooled to room temperature, acetic acid, calcium chloride, monosodium glutamate, I+G and potassium sorbate, add again water and complement to the water yield before boiling, then mix, make soak;
(6) step (4) gained radish is rolled in step (5) the gained soak soak 20h-36h after, pull 1000rpm centrifugal dehydration 2min-4min out or pull out and drain away the water, then vacuum-packed, vacuum 0.09 MPa-O.095MPa, last 100 ℃ of sterilization 7min-9min get product.
2. the processing method of a kind of instant animals and plants assorted pickle volume according to claim 1 is characterized in that, boils 4 min before step (2) sea-tangle, the chopping of pig ear except fishy smell, living flavor, and dried sea-tangle is boiled after soaking first 8-10 h; The described lactic acid of step (5), acetic acid and calcium chloride are food-grade.
3. the processing method of a kind of instant animals and plants assorted pickle volume according to claim 1 and 2 is characterized in that the described pimiento of step (2) is two gold bars, and the described capsicum of step (5) is the Yunnan hot millet; Step (6) radish volume is 1:1.1 with the mass ratio of soak.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310004793.XA CN103005353B (en) | 2013-01-07 | 2013-01-07 | Method for processing instant animal-plant assorted pickle rolls |
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| CN201310004793.XA CN103005353B (en) | 2013-01-07 | 2013-01-07 | Method for processing instant animal-plant assorted pickle rolls |
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| CN103005353B CN103005353B (en) | 2014-03-19 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265845A (en) * | 2000-02-21 | 2000-09-13 | 刘�东 | Method for making instant pickled vegetable |
| CN1947573A (en) * | 2006-09-28 | 2007-04-18 | 李勇 | Sterilizing method for soaking mustard tuber and making pickled vegetables |
| CN101965993A (en) * | 2010-10-28 | 2011-02-09 | 冯生财 | Nutrient and convenient cold dish |
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2013
- 2013-01-07 CN CN201310004793.XA patent/CN103005353B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265845A (en) * | 2000-02-21 | 2000-09-13 | 刘�东 | Method for making instant pickled vegetable |
| CN1947573A (en) * | 2006-09-28 | 2007-04-18 | 李勇 | Sterilizing method for soaking mustard tuber and making pickled vegetables |
| CN101965993A (en) * | 2010-10-28 | 2011-02-09 | 冯生财 | Nutrient and convenient cold dish |
Non-Patent Citations (3)
| Title |
|---|
| 岳春: "《食品发酵技术》", 30 September 2008, 化学工业出版社 * |
| 潘慧等: "《矮小儿童营养百问》", 31 May 2010, 中国协和医科大学出版社 * |
| 魏明英: "《泡菜生产技术》", 30 November 2008, 四川科学技术出版社 * |
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Granted publication date: 20140319 Termination date: 20180107 |