CN103039922A - Spicy jerusalem artichoke black pickle and processing method thereof - Google Patents

Spicy jerusalem artichoke black pickle and processing method thereof Download PDF

Info

Publication number
CN103039922A
CN103039922A CN2012105822126A CN201210582212A CN103039922A CN 103039922 A CN103039922 A CN 103039922A CN 2012105822126 A CN2012105822126 A CN 2012105822126A CN 201210582212 A CN201210582212 A CN 201210582212A CN 103039922 A CN103039922 A CN 103039922A
Authority
CN
China
Prior art keywords
jerusalem artichoke
kilogram
pot
thick gravy
heating
Prior art date
Application number
CN2012105822126A
Other languages
Chinese (zh)
Inventor
张志年
张奎昌
Original Assignee
徐州绿之野生物食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 徐州绿之野生物食品有限公司 filed Critical 徐州绿之野生物食品有限公司
Priority to CN2012105822126A priority Critical patent/CN103039922A/en
Publication of CN103039922A publication Critical patent/CN103039922A/en

Links

Classifications

    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention provides spicy jerusalem artichoke black pickle and a processing method thereof. The spicy jerusalem artichoke black pickle comprises 100 kg of jerusalem artichoke, 6-12 kg of salt, 0.02-0.03 kg of ascorbic acid, 0.35-0.5 kg of pepper, 0.25-0.35 kg of star anise, 0.3-0.5 kg of allspice, 1.5-3 kg of dried red pepper and 0.5-1 kg of white sugar and is prepared by pickling, airing, steam cooking and fermenting. The prepared spicy jerusalem artichoke black pickle is tough and chewy in mouth feel and mellow in taste, has a fragrant, salty, sweet and slightly spicy taste, is particularly applicable to old people and people with bad teeth, is easy to chew, provides a side dish eaten together with rice or bread for people, and has a health-care effect and thus is particularly applicable to diabetics; a processing method of the spicy jerusalem artichoke black pickle is simple in process and applicable to large-scale production, and can form an industry to meet market demands of people; and the spicy jerusalem artichoke black pickle is high in quality, low in price and very popular among customers.

Description

The peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) and preparation method

Technical field

The present invention relates to food processing field, specifically relate to the peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) and preparation method.

Background technology

Jerusalem artichoke, formal name used at school jerusalem artichoke (Helianthus tuberosus), another name: ocean spoon, Jerusalem artichoke are a kind of composite family Helianthus contracting root herbaceos perennials, in traditional Chinese medicine, be used as medicine with piece rhizome, leaf, its edible part is underground root (stem) part, and the Jerusalem artichoke stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cook or cook gruel, pickle into dish, shine Jerusalem artichoke processed and do, also produce starch and alcohol raw material and be used for industrial production.

Jerusalem artichoke, nature and flavor are sweet, flat, nontoxic, and favourable water dries and middle beneficial stomach and the clearing heat and detoxicating effect of tool in medicine.The edible rate of Jerusalem artichoke is 100%, and nutritional labeling is very abundant, contains crude protein 0.1 gram in per 100 gram stem tubers, fat 0.1 gram, carbohydrate 16.6 grams, fiber 0.6 gram, ash content 2.8 grams, 49 milligrams of calcium, 119 milligrams in phosphorus, 8.4 milligrams of iron, Cobastab 10.13 milligram, Cobastab 20.06 milligram, 0.6 milligram of niacin, 6 milligrams of vitamin Cs, and contain the materials such as abundant synanthrin, pentosan, starch, wherein contained synanthrin is fructose polymers matter.

In recent years scholars study discovery: contain the very approximate material of a kind of and human pancreas Li Neisheng insulin structure in the Jerusalem artichoke, the effect of insulin is arranged, can regulate blood sugar, the balance blood sugar value, when glucose in urine occurring in the urine, edible Jerusalem artichoke can be controlled glucose in urine, has illustrated to reduce the blood sugar effect.The Japanese is widely used in the diabetes patient with Jerusalem artichoke, and the state of an illness significantly improves.Contain a large amount of fibers in the Jerusalem artichoke, can make enteron aisle accelerate wriggling, increase defecation.The special feature of Jerusalem artichoke is to intercept starchiness and fat absorption, and good effect of weight reducing is arranged.

Jerusalem artichoke is as healthy food, await exploitation, mostly the bright stem tuber of Jerusalem artichoke is fried as element now, pickle edible, also have its pickles easy to make (CN1265845A), pickle Jerusalem artichoke (CN102613516A), the patent of dried cooked salted vegetable (CN1899100A) etc., undoubtedly, very large impetus has been played in application to the exploitation Jerusalem artichoke, for making this that Jerusalem artichoke of good health-care efficacy be arranged, obtain widely popularization and application, more people's health is benefited, developing a kind of useful fragrant peppery Jerusalem artichoke salted vegetables is purposes of the present invention, as the fragrant peppery Jerusalem artichoke salted vegetables of exploitation, yet there are no relevant report.

Summary of the invention

The purpose of this invention is to provide the peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice), the fragrant peppery Jerusalem artichoke salted vegetables that utilize the present invention to prepare, be by Jerusalem artichoke through pickle, airing, boiling, fermentation make.Product of the present invention have mouthfeel chewiness, taste pure and, fragrant, salty, sweet, the little peppery delicious food of tool, particularly the bad people of the elderly and tooth eats and easily chews, instant, not only provide going with rice or bread of delicious edible pickles to people, obtain simultaneously the health-care efficacy of Jerusalem artichoke, the suitable especially crowd who suffers from diabetes eats.

The present invention also aims to provide the preparation method of the peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice), for achieving the above object, the technical solution adopted in the present invention is:

The peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) of the present invention, 100 kilograms of Jerusalem artichoke, salt 6-12 kilogram, ascorbic acid 0.02-0.03 kilogram, Chinese prickly ash 0.35-0.5 kilogram, anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, chilli 1.5-3 kilogram, white sugar 0.5-1 kilogram by weight part ratio form, through pickling, airing, boiling fermentation makes; The steps include: fresh, without going mouldy, the Jerusalem artichoke that rots, water is rinsed well, pull out and drain away the water, with cutter with Jerusalem artichoke to cuing open, be cut into piece, get 100 kilograms of Jerusalem artichoke pieces, insert in the cylinder, other takes food salt 6-12 kilogram and dissolves in cold water after letting cool is boiled in heating, make the 10%-20%(weight ratio) 60 kilograms of saline solns, the ascorbic acid that adds the 0.02-0.03 kilogram, after stirring, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, pickle after 20 days and pull out, drop is salted vegetables thick gravy liquid to the greatest extent, and salted vegetables thick gravy liquid is filtered, and heating was boiled 5 minutes, give over to for subsequent use, the Jerusalem artichoke of pickling is spread on reed matting or bamboo curtain splint, put the ventilation area without shade dry to water content below 2%, then with Chinese prickly ash 0.35-0.5 kilogram, anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, chilli 1.5-3 kilogram, pulverize into respectively 100 order powder, add again the thick gravy after white sugar 0.5-1 kilogram adds above-mentioned boiling, stir, put in the lump pot with the Jerusalem artichoke after above-mentioned the drying, cover tightly pot cover, after the big fire heating is boiled 2-2.5 hour, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, turn again the heating of temperature fire, material is received thick gravy in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, and got final product.

The preparation method of the peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) is characterized in that, it comprises following sequential steps:

(1) raw material is processed: selects fresh, without go mouldy, rotten Jerusalem artichoke, rinse well with mobile running water, pull out drain away the water after, with cutter with Jerusalem artichoke to dissecing into piece, for subsequent use;

(2) batching processing: the Chinese prickly ash in will preparing burden, anise, five-spice powder, chilli pulverized respectively 100 mesh sieves, got fine powder, and be for subsequent use;

(3) pickle: get in the 100 kilograms of input cylinders of Jerusalem artichoke piece in the step (1), other take food salt 6-12 kilogram be dissolved in boiling in advance make dissolving make the 10-20%(weight ratio in the cold boiling water that lets cool) 60 kilograms of saline solutions, the ascorbic acid that adds the 0.02-0.03 kilogram, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke piece, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 20 days, pull out, drop is the salted vegetables thick gravy to the greatest extent;

(4) endure halogen: heating was boiled 5 minutes after the above-mentioned thick gravy liquid of pickling the Jerusalem artichoke piece was filtered, and saved backup in the tinning;

(5) airing: the Jerusalem artichoke pickled in the step (3) stand is put on reed matting or bamboo curtain splint, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, for subsequent use;

(6) boiling fermentation: the Jerusalem artichoke after above-mentioned the drying is put into pot, again with the batching Chinese prickly ash 0.35-0.5 kilogram of processing in the step (2), anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, the white sugar of 0.5-1 kilogram joins in the step (4) through heating in the thick gravy after boiling in chilli 1.5-3 kilogram fine powder and the prescription, stir and evenly mix, pouring in the pot mixes even with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2-2.5 hour, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, turn again the heating of temperature fire, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Beneficial effect of the present invention

Product of the present invention have mouthfeel chewiness, taste pure and, fragrant, salty, sweet, the little peppery delicious food of tool, particularly the bad people of the elderly and tooth eats and easily chews, instant, not only provide going with rice or bread of delicious edible pickles to people, obtain simultaneously the health-care efficacy of Jerusalem artichoke, the suitable especially crowd who suffers from diabetes eats.

The specific embodiment

Embodiment 1

Select fresh, without the Jerusalem artichoke that goes mouldy, rots, rinse well with running water, pull out drain away the water after, with cutter with Jerusalem artichoke to dissecing into piece, for subsequent use.

Embodiment 2

Take by weighing 0.35 kilogram in Chinese prickly ash, 0.25 kilogram of anise, 0.5 kilogram of five-spice powder, 1.5 kilograms of respectively pulverizing of chilli, cross 100 mesh sieves, get fine powder, for subsequent use.

Embodiment 3

Take by weighing 0.5 kilogram in Chinese prickly ash, 0.35 kilogram of anise, 0.3 kilogram of five-spice powder, 3 kilograms of respectively pulverizing of chilli, cross 100 mesh sieves, get fine powder, for subsequent use.

Embodiment 4

Take by weighing 0.4 kilogram in Chinese prickly ash, 0.4 kilogram of anise, 0.45 kilogram of five-spice powder, 2.5 kilograms of respectively pulverizing of chilli, cross 100 mesh sieves, get fine powder, for subsequent use.

Embodiment 5

Take by weighing 0.45 kilogram in Chinese prickly ash, 0.45 kilogram of anise, 0.4 kilogram of five-spice powder, 2 kilograms of respectively pulverizing of chilli, cross 100 mesh sieves, get fine powder, for subsequent use.

Embodiment 6

Take by weighing in 100 kilograms of input cylinders of embodiment 1 Jerusalem artichoke piece, other take food 6 kilograms of salt be dissolved in boiling in advance make dissolving make the 10%(weight ratio in the cold boiling water that lets cool) 60 kilograms of ascorbic acid that add 0.02 kilogram of salting liquid, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 2 days, pull out, drop is the salted vegetables thick gravy to the greatest extent, thick gravy liquid is filtered rear heating boiled 5 minutes, save backup in the tinning; The Jerusalem artichoke stand of pickling is put on the reed matting, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, put into pot, the white sugar with embodiment 2 gained fine powders and 0.5 kilogram joins above-mentioned in the thick gravy liquid of boiling again, stir and evenly mix, pour in the pot and to mix evenly with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2 hours, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, again temperature fire heating, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Embodiment 7

Take by weighing in 100 kilograms of input cylinders of embodiment 1 Jerusalem artichoke piece, other take food 12 kilograms of salt be dissolved in boiling in advance make dissolving make the 20%(weight ratio in the cold boiling water that lets cool) 60 kilograms of ascorbic acid that add 0.03 kilogram of salting liquid, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 2 days, pull out, drop is the salted vegetables thick gravy to the greatest extent, thick gravy liquid is filtered rear heating boiled 5 minutes, save backup in the tinning; The Jerusalem artichoke stand of pickling is put on the reed matting, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, put into pot, the white sugar with embodiment 3 gained fine powders and 1 kilogram joins above-mentioned in the thick gravy liquid of boiling again, stir and evenly mix, pour in the pot and to mix evenly with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2.5 hours, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, again temperature fire heating, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Embodiment 8

Take by weighing in 100 kilograms of input cylinders of embodiment 1 Jerusalem artichoke piece, other take food 9 kilograms of salt be dissolved in boiling in advance make dissolving make the 15%(weight ratio in the cold boiling water that lets cool) 60 kilograms of ascorbic acid that add 0.025 kilogram of salting liquid, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 2 days, pull out, drop is the salted vegetables thick gravy to the greatest extent, thick gravy liquid is filtered rear heating boiled 5 minutes, save backup in the tinning; The Jerusalem artichoke stand of pickling is put on the reed matting, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, put into pot, the white sugar with embodiment 4 gained fine powders and 0.7 kilogram joins above-mentioned in the thick gravy liquid of boiling again, stir and evenly mix, pour in the pot and to mix evenly with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2 hours, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, again temperature fire heating, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Embodiment 9

Take by weighing in 100 kilograms of input cylinders of embodiment 1 Jerusalem artichoke piece, other take food 6.6 kilograms of salt be dissolved in boiling in advance make dissolving make the 11%(weight ratio in the cold boiling water that lets cool) 60 kilograms of ascorbic acid that add 0.025 kilogram of salting liquid, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 2 days, pull out, drop is the salted vegetables thick gravy to the greatest extent, thick gravy liquid is filtered rear heating boiled 5 minutes, save backup in the tinning; The Jerusalem artichoke stand of pickling is put on the reed matting, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, put into pot, the white sugar with embodiment 5 gained fine powders and 0.6 kilogram joins above-mentioned in the thick gravy liquid of boiling again, stir and evenly mix, pour in the pot and to mix evenly with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2.5 hours, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, again temperature fire heating, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Embodiment 10

Take by weighing in 100 kilograms of input cylinders of embodiment 1 Jerusalem artichoke piece, other take food 10.2 kilograms of salt be dissolved in boiling in advance make dissolving make the 17%(weight ratio in the cold boiling water that lets cool) 60 kilograms of ascorbic acid that add 0.03 kilogram of salting liquid, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 2 days, pull out, drop is the salted vegetables thick gravy to the greatest extent, thick gravy liquid is filtered rear heating boiled 5 minutes, save backup in the tinning; The Jerusalem artichoke stand of pickling is put on the reed matting, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, put into pot, the white sugar with embodiment 4 gained fine powders and 0.8 kilogram joins above-mentioned in the thick gravy liquid of boiling again, stir and evenly mix, pour in the pot and to mix evenly with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2 hours, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, again temperature fire heating, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.

Claims (2)

1. peppery Jerusalem artichoke salted vegetables of perfume (or spice), it is characterized in that, 100 kilograms of Jerusalem artichoke, salt 6-12 kilogram, ascorbic acid 0.02-0.03 kilogram, Chinese prickly ash 0.35-0.5 kilogram, anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, chilli 1.5-3 kilogram, white sugar 0.5-1 kilogram by weight part ratio form, through pickling, airing, boiling fermentation makes; The steps include: fresh, without going mouldy, the Jerusalem artichoke that rots, water is rinsed well, pull out and drain away the water, with cutter with Jerusalem artichoke to cuing open, be cut into piece, get 100 kilograms of Jerusalem artichoke pieces, insert in the cylinder, other takes food salt 6-12 kilogram and dissolves in cold water after letting cool is boiled in heating, make the 10%-20%(weight ratio) 60 kilograms of saline solns, the ascorbic acid that adds the 0.02-0.03 kilogram, after stirring, pour in the cylinder of splendid attire Jerusalem artichoke, with stone with the Jerusalem artichoke compacting, pickle after 20 days and pull out, drop is salted vegetables thick gravy liquid to the greatest extent, and salted vegetables thick gravy liquid is filtered, and heating was boiled 5 minutes, give over to for subsequent use, the Jerusalem artichoke of pickling is spread on reed matting or bamboo curtain splint, put the ventilation area without shade dry to water content below 2%, then with Chinese prickly ash 0.35-0.5 kilogram, anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, chilli 1.5-3 kilogram, pulverize into respectively 100 order powder, add again the thick gravy after white sugar 0.5-1 kilogram adds above-mentioned boiling, stir, put in the lump pot with the Jerusalem artichoke after above-mentioned the drying, cover tightly pot cover, after the big fire heating is boiled 2-2.5 hour, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, turn again the heating of temperature fire, material is received thick gravy in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, and got final product.
2. the preparation method of the peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) according to claim 1 is characterized in that comprising following sequential steps:
(1) raw material is processed: selects fresh, without go mouldy, rotten Jerusalem artichoke, rinse well with mobile running water, pull out drain away the water after, with cutter with Jerusalem artichoke to dissecing into piece, for subsequent use;
(2) batching processing: the Chinese prickly ash in will preparing burden, anise, five-spice powder, chilli pulverized respectively 100 mesh sieves, got fine powder, and be for subsequent use;
(3) pickle: get in the 100 kilograms of input cylinders of Jerusalem artichoke piece in the step (1), other take food salt 6-12 kilogram be dissolved in boiling in advance make dissolving make the 10-20%(weight ratio in the cold boiling water that lets cool) 60 kilograms of saline solutions, the ascorbic acid that adds the 0.02-0.03 kilogram, after stirring and evenly mixing, pour in the cylinder of splendid attire Jerusalem artichoke piece, with stone with the Jerusalem artichoke compacting, cover tightly cylinder cap, after pickling 20 days, pull out, drop is the salted vegetables thick gravy to the greatest extent;
(4) endure halogen: heating was boiled 5 minutes after the above-mentioned thick gravy liquid of pickling the Jerusalem artichoke piece was filtered, and saved backup in the tinning;
(5) airing: the Jerusalem artichoke pickled in the step (3) stand is put on reed matting or bamboo curtain splint, put the airing of ventilation area without shade, rub once every day in the airing process, dry to water content below 2%, for subsequent use;
(6) boiling fermentation: the Jerusalem artichoke after above-mentioned the drying is put into pot, again with the batching Chinese prickly ash 0.35-0.5 kilogram of processing in the step (2), anistree 0.25-0.35 kilogram, five-spice powder 0.3-0.5 kilogram, the white sugar of 0.5-1 kilogram joins in the step (4) through heating in the thick gravy after boiling in chilli 1.5-3 kilogram fine powder and the prescription, stir and evenly mix, pouring in the pot mixes even with Jerusalem artichoke, cover tightly pot cover, after the big fire heating is boiled 2-2.5 hour, use low baking temperature instead, make kettle temperature remain on 60-70 ℃, after heat-preservation fermentation 30-35 hour, turn again the heating of temperature fire, material is received thick gravy liquid in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 3-5 of place days, namely get fragrant peppery Jerusalem artichoke salted vegetables.
CN2012105822126A 2012-12-28 2012-12-28 Spicy jerusalem artichoke black pickle and processing method thereof CN103039922A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105822126A CN103039922A (en) 2012-12-28 2012-12-28 Spicy jerusalem artichoke black pickle and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012105822126A CN103039922A (en) 2012-12-28 2012-12-28 Spicy jerusalem artichoke black pickle and processing method thereof

Publications (1)

Publication Number Publication Date
CN103039922A true CN103039922A (en) 2013-04-17

Family

ID=48052967

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012105822126A CN103039922A (en) 2012-12-28 2012-12-28 Spicy jerusalem artichoke black pickle and processing method thereof

Country Status (1)

Country Link
CN (1) CN103039922A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103251016A (en) * 2013-05-29 2013-08-21 俞定元 Spicy tender ginger
CN103478638A (en) * 2013-08-30 2014-01-01 铜陵市天屏山调味品厂 Black jerusalem artichoke food and making method thereof
CN103494146A (en) * 2013-08-30 2014-01-08 铜陵市天屏山调味品厂 Spicy Jerusalem artichoke pickle and making method thereof
CN103907864A (en) * 2014-03-28 2014-07-09 张美沛 Preparation method of taro seedling pickles
CN104082702A (en) * 2014-06-27 2014-10-08 王芳 Making method of pickled jerusalem artichoke roots
CN104431906A (en) * 2014-12-16 2015-03-25 师宗红盈食品有限公司 Process for preparing pickled shredded ginger
CN104509816A (en) * 2014-12-10 2015-04-15 曹石 Making process for five-flavor ginger
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1709148A (en) * 2005-08-03 2005-12-21 英石峰 Salted vegetable and its preparing method
CN1899100A (en) * 2005-07-22 2007-01-24 魏书国 Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable
CN101731551A (en) * 2010-01-19 2010-06-16 上海应用技术学院 Method for processing spicy old pickle
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1899100A (en) * 2005-07-22 2007-01-24 魏书国 Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable
CN1709148A (en) * 2005-08-03 2005-12-21 英石峰 Salted vegetable and its preparing method
CN101731551A (en) * 2010-01-19 2010-06-16 上海应用技术学院 Method for processing spicy old pickle
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
宋丽花等: "鲁南黑咸菜的腌制", 《保鲜与加工》, vol. 3, no. 6, 31 December 2003 (2003-12-31) *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103251016A (en) * 2013-05-29 2013-08-21 俞定元 Spicy tender ginger
CN103478638A (en) * 2013-08-30 2014-01-01 铜陵市天屏山调味品厂 Black jerusalem artichoke food and making method thereof
CN103494146A (en) * 2013-08-30 2014-01-08 铜陵市天屏山调味品厂 Spicy Jerusalem artichoke pickle and making method thereof
CN103907864A (en) * 2014-03-28 2014-07-09 张美沛 Preparation method of taro seedling pickles
CN104082702A (en) * 2014-06-27 2014-10-08 王芳 Making method of pickled jerusalem artichoke roots
CN104509816A (en) * 2014-12-10 2015-04-15 曹石 Making process for five-flavor ginger
CN104431906A (en) * 2014-12-16 2015-03-25 师宗红盈食品有限公司 Process for preparing pickled shredded ginger
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

Similar Documents

Publication Publication Date Title
CN103392758B (en) Flour for steamed buns for hypertension patients and preparing method thereof
CN103932105B (en) A kind of crackling sweet potato fruit and preparation method thereof
CN101449689B (en) Mulberry leaf nutrient biscuit and production method thereof
CN1826969B (en) Dried meat floss with straw mushroom and preparation method thereof
CN105595287B (en) Sugar-free nut meat product and processing method thereof
CN101647483B (en) Dietary fiber biscuit and preparation method thereof
CN103976245B (en) A kind of tea smell blueberry loin chop and preparation method thereof
CN102423089B (en) Core eel ball and preparation method thereof
CN103583992B (en) Healthcare medlar rice crust
CN103211178B (en) Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin
CN100596274C (en) Chestnut meat floss
CN101120783A (en) Ferment making black garlic method
CN102860339B (en) Blood glucose reducing, fat losing and health caring flour, fine dried noodles and preparation method thereof
CN102823816B (en) Rice dumpling with reasonable food structure, reasonable energy and reasonable amino acid composition and rich in VA, calcium, iron, zinc and selenium
CN103039924A (en) Spicy Chinese allium black pickle and processing method thereof
CN102165977A (en) Method for preparing novel seasoning tea
CN103783227B (en) Highland barley compound type tea bag
CN102258205B (en) Method for processing freshwater fish
CN104673594B (en) A kind of production method of Folium hydrangeae strigosae wine
CN104187401A (en) Preparation method of whole highland barley grain cereals and complex cereals
CN103535658A (en) Fruit and vegetable sweet potato chips and preparation method thereof
CN1486616A (en) Serial moon cake with dried orange peel flavor and its making process
CN101223901B (en) Raw material prescription of white fungus moon cake and preparing process thereof
CN105851165A (en) Healthcare Cantonese type five nut and roast pork mooncake and preparation method thereof
CN102860469A (en) Sweet potato composite nutritious rice

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130417