CN103039924A - Spicy Chinese allium black pickle and processing method thereof - Google Patents
Spicy Chinese allium black pickle and processing method thereof Download PDFInfo
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- CN103039924A CN103039924A CN2012105822713A CN201210582271A CN103039924A CN 103039924 A CN103039924 A CN 103039924A CN 2012105822713 A CN2012105822713 A CN 2012105822713A CN 201210582271 A CN201210582271 A CN 201210582271A CN 103039924 A CN103039924 A CN 103039924A
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Abstract
The invention discloses spicy Chinese allium black pickle. The spicy Chinese allium black pickle takes Chinese allium as a basic raw material, and is prepared by pickling, airing, steam cooking, fermenting and packaging. The spicy Chinese allium black pickle is delicate and residue-free in mouth feel, sweet and mellow in taste, slightly sour with sweetness and slightly spicy, is very delicious as a side dish eaten together with rice or bread, and is particularly applicable to old people and people with bad teeth; a processing method of the spicy Chinese allium black pickle is simple in process and is conducive to industrial production; and the spicy Chinese allium black pickle can be stored for a long time, with no quality change after storage of 36 months at room temperature, and can be easily commercialized.
Description
Technical field
The present invention relates to food processing field, specifically the preparation method of the black salted vegetables of the peppery Onion head of a kind of perfume (or spice).
Background technology
The Onion head is the bulb of liliaceous plant Chinese onion Allium chinense G.Don., has another name called Onion, Longstamen Onion Bulb, also claims Onion green onion, shepherd's purse head, wild garlic, Longstamen Onion Bulb head, Chinese wild onion, originates in China, the perennial root draft.Manually mostly be 2 years and give birth to cultivation, shape is like garlic, and distinguish does not enter food with bulb, annual all edibles.Onion quality is pure white, and mouthfeel is tender and crisp, and is nutritious, every hectogram moisture content 37.9 grams, protein 1.6 grams, fat 0.6 gram, carbohydrate 8 grams, 64 milligrams in aluminium, P 32 milligram, 2.1 milligrams of iron, 1.46 milligrams of carrotene, Cobastab
10.02 milligram, Cobastab
20.12 milligram, 0.8 milligram of niacin, 14 milligrams of vitamin Cs.Modern study, through chemical composition analysis, bulb contains garlic aminoacid (alliin, C
6H
110
3NS), methyl garlic aminoacid, scorodose (Scorodose, C
24H
420
21), have spleen benefiting and stimulating the appetite, aid digestion, deoil greasy, increase the health-care efficacies such as appetite.The tender and crisp sour-sweet and pungent slightly of Onion draught animals sense, very tasty and refreshing, can cook, it is edible also can be made into various salted vegetables.It both can eat separately, also can be used as batching, made multiple delicious food, thereby had stayed the praise of " eat for a long time imperial liver and do not know flavor, gluttonous saliva only is sweet Onion head " in the palace of the Qing Dynasty.Prior art is that the Onion head is pickled into salty Onion head through salt marsh, pungent Onion head, saucing Onion head, spiced Onion head, sweet and sourly make sweet sour Onion head, the sweet Onion first-class product of sugar system is sold, patented technology CN101926446A discloses a kind of " low-salt pickled fermented Allium chinense and processing method thereof ", CN102266027A discloses " preparation method of sweet Onion head can ", CN102511758A also discloses " a kind of processing method of Onion head ", the innovation of these technology, both opened up Onion range of application, also enriched simultaneously market, satisfied the demand that people's life improves constantly, but, the manufactured goods of these technology all be unable to do without in a word gives birth to, crisp, sweet, salty basic flavor, and the product storage life is all relatively short, for this reason, exploitation has more nutritive value, features good taste, that can put for a long time and to satisfy the bad people's of the elderly and tooth requirement product anxious to be developed, as the black salted vegetables of the peppery Onion head of a kind of perfume (or spice) of exploitation, yet there are no relevant report.
Summary of the invention
The object of the present invention is to provide the preparation method of the black salted vegetables of the peppery Onion head of a kind of perfume (or spice).
The black salted vegetables of the peppery Onion head of a kind of perfume (or spice) of the present invention are take the Onion head as base stock, through pickling, airing, boiling fermentation, packing form.
For achieving the above object, the technical solution used in the present invention is:
The preparation method of the black salted vegetables of the peppery Onion head of a kind of perfume (or spice) is characterized in that it comprises following processing step:
Step (one) raw material is processed:
Select that quality is tender and crisp, look white, stature is big or small evenly, be raw material without the fresh Onion head that damages, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then controls solid carbon dioxide and divides;
The allotment of step (two) pickling liquid:
Get Chinese prickly ash 10-20 gram, Chinese anise 10-20 gram, cassia bark 10-20 gram, fennel seeds 5-10 gram, cloves 3-5 gram, rhizoma zingiberis 5-10 gram, chilli 15-30 gram is ground into respectively 200 order powder, joins in the 1000 gram water, after big fire is boiled 5 minutes, add salt 30-60 gram, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, make the pickling liquid temperature be down to room temperature, for subsequent use;
Step (three) pickle:
With the Onion head that step () control is done, pack into and pickle in the cylinder, press the Onion head: after pickling liquid=1:1 adds step (two) pickling liquid, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 32-40 days, pull out, drain pickling liquid, must pickle Onion dish base, then, with the pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ;
Step (four) airing:
Onion dish base with step (three) is pickled spreads airing on bamboo mat, shine to water content below 5%, pack up for subsequent use;
Step (five) boiling, fermentation:
Onion dish base after step (four) dried put into pot, after adding the thick gravy of step (three), cover tightly pot cover, after the big fire heating is boiled 1 hour, turn low baking temperature, make kettle temperature remain on 75-90 ℃, after heat-preservation fermentation 18-24 hour, turn again the heating of temperature fire, fermentation materials is received thick gravy in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 2-3 of place days, namely get the black salted vegetables of fragrant peppery Onion head.
The peppery Onion head of a kind of perfume (or spice) of the present invention is deceived salted vegetables, is to be made by said method.
Beneficial effect of the present invention
1, products taste exquisiteness of the present invention is without slag, distinguish the flavor of sweet and pure and, little acid is with sweet, and is little peppery, as the pickles of having dinner, very tasty and refreshing.
2, the Onion head after process self fermentation has been dispelled acid, and sweat gets a promotion the composition of amino acid, reduced sugar, has promoted the fragrance of product, and the happiness appetite that has increased people is hoped.
3, product of the present invention, suitable especially the elderly and the bad people of tooth eat, and are subjected to very much consumer's welcome.
4, production technique of the present invention is simple, is conducive to suitability for industrialized production, but the product long preservation, and 36 months its quality of storage at normal temperature are unchanged, are conducive to form commercialization, satisfy people to the demand of Food choice.
The specific embodiment
Following examples are to further specify of the present invention, should not be used as limitation of the present invention.
Embodiment 1
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 10 grams, Chinese anise 20 grams, cassia bark 10 grams, fennel seeds 5 grams, cloves 3 grams, rhizoma zingiberis 5 gram, chilli 15 grams are ground into respectively 200 order powder, join in the 1000 gram water, boil 5 minutes after, add salt 30 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 32 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 3%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 75 ℃ of heat-preservation fermentations after 24 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 2 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Embodiment 2
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 20 grams, Chinese anise 10 grams, cassia bark 20 grams, fennel seeds 10 grams, cloves 5 grams, rhizoma zingiberis 10 grams, chilli 30 grams, be ground into respectively 200 order powder, join 1000 the gram water in, boil 5 minutes after, add salt 60 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 40 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 2.5%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 90 ℃ of heat-preservation fermentations after 18 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 3 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Embodiment 3
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 15 grams, Chinese anise 15 grams, cassia bark 15 grams, fennel seeds 7.5 grams, cloves 4 grams, rhizoma zingiberis 7.5 grams, chilli 25 grams, be ground into respectively 200 order powder, join 1000 the gram water in, boil 5 minutes after, add salt 45 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 35 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 4%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 85 ℃ of heat-preservation fermentations after 22 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 2 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Embodiment 4
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 12 grams, Chinese anise 12 grams, cassia bark 16 grams, fennel seeds 7 grams, cloves 4 grams, rhizoma zingiberis 6 gram, chilli 20 grams are ground into respectively 200 order powder, join in the 1000 gram water, boil 5 minutes after, add salt 35 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 38 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 3.5%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 80 ℃ of heat-preservation fermentations after 20 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 3 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Embodiment 5
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 18 grams, Chinese anise 12 grams, cassia bark 18 grams, fennel seeds 8 grams, cloves 3 grams, rhizoma zingiberis 8 gram, chilli 18 grams are ground into respectively 200 order powder, join in the 1000 gram water, boil 5 minutes after, add salt 40 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 33 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 1.5%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 78 ℃ of heat-preservation fermentations after 23 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 2 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Embodiment 6
(1) quality is tender and crisp, look white, stature is big or small evenly, without the fresh Onion head that the damages fibrous root of pruning, peel off casting skin and Lao Pi, clean silt and scurf with clear water, then control solid carbon dioxide and divide, for subsequent use; (2) get Chinese prickly ash 10 grams, Chinese anise 10 grams, cassia bark 10 grams, fennel seeds 5 grams, cloves 3 grams, rhizoma zingiberis 10 gram, chilli 30 grams are ground into respectively 200 order powder, join in the 1000 gram water, boil 5 minutes after, add salt 50 grams, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, it is for subsequent use to be down to room temperature; (3) the Onion head that divides of above-mentioned (1) control solid carbon dioxide packed into pickle in the cylinder, by the Onion head: the pickling liquid that pickling liquid=1:1 adding above-mentioned (2) is produced, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 33 days, pull out and drain pickling liquid and get the dish base, for subsequent use; (4) with above-mentioned pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ; (5) the dish base of above-mentioned (3) being pickled spreads airing on bamboo mat, shine to water content be 5%; (6) the Onion head of pickling after above-mentioned the drying is put into pot, the thick gravy that adds above-mentioned (4), cover tightly pot cover, heating was boiled 1 hour, turned low baking temperature, make kettle temperature remain on 88 ℃ of heat-preservation fermentations after 19 hours, turn again the heating of temperature fire, make material receive to the greatest extent thick gravy, take the dish out of the pot, place the shady and cool ventilation place 3 days, and namely got the black salted vegetables of fragrant peppery Onion head.
Claims (2)
1. the peppery Onion head of perfume (or spice) is deceived the preparation method of salted vegetables, it is characterized in that comprising following processing step:
Step (one) raw material is processed:
Select that quality is tender and crisp, look white, stature is big or small evenly, be raw material without the fresh Onion head that damages, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then controls solid carbon dioxide and divides;
The allotment of step (two) pickling liquid:
Get Chinese prickly ash 10-20 gram, Chinese anise 10-20 gram, cassia bark 10-20 gram, fennel seeds 5-10 gram, cloves 3-5 gram, rhizoma zingiberis 5-10 gram, chilli 15-30 gram is ground into respectively 200 order powder, joins in the 1000 gram water, after big fire is boiled 5 minutes, add salt 30-60 gram, turn warm fire and boil, be settled to 1 kilogram of pickling liquid, make the pickling liquid temperature be down to room temperature, for subsequent use;
Step (three) pickle:
With the Onion head that step () control is done, pack into and pickle in the cylinder, press the Onion head: after pickling liquid=1:1 adds step (two) pickling liquid, with bamboo plate with the material compacting, add a cover, put shady and cool dry place, after normal temperature is pickled 32-40 days, pull out, drain pickling liquid, must pickle Onion dish base, then, with the pickling liquid filtered through gauze, heating was boiled 5 minutes to such an extent that thick gravy is continued to employ;
Step (four) airing:
Onion dish base with step (three) is pickled spreads airing on bamboo mat, shine to water content below 5%, pack up for subsequent use;
Step (five) boiling, fermentation:
Onion dish base after step (four) dried put into pot, after adding the thick gravy of step (three), cover tightly pot cover, after the big fire heating is boiled 1 hour, turn low baking temperature, make kettle temperature remain on 75-90 ℃, after heat-preservation fermentation 18-24 hour, turn again the heating of temperature fire, fermentation materials is received thick gravy in the pot to the greatest extent, take the dish out of the pot, placed shady and cool ventilation the 2-3 of place days, namely get the black salted vegetables of fragrant peppery Onion head.
2. the black salted vegetables of the peppery Onion head of described a kind of perfume (or spice) is characterized in that being made by the preparation method of claim 1.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315257A (en) * | 2013-07-07 | 2013-09-25 | 重庆杨祝食品有限公司 | Processing method of health care water bamboo head |
| CN103461891A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot allium chinense |
| CN103461921A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN103461893A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy allium chinense leisure food |
| CN103478623A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Preparation method for allium chinensis leisure food |
| CN103815323A (en) * | 2014-03-17 | 2014-05-28 | 彭易宏 | Allium chinense food and processing method thereof |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN104286780A (en) * | 2014-07-28 | 2015-01-21 | 宿州市毅飞食品有限公司 | Squid tentacle allium chinense pickles and preparation method thereof |
| CN105231340A (en) * | 2015-08-31 | 2016-01-13 | 湖南生物机电职业技术学院 | Preparation method of pickled canned Chinese onions |
| CN105639543A (en) * | 2016-02-02 | 2016-06-08 | 镇沅松子地绿色食品有限公司 | Bulbus allii macrostemonis pickling method |
| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
| CN115152993A (en) * | 2022-08-04 | 2022-10-11 | 遂宁市船山区顺情种植专业合作社 | Sauce and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315257A (en) * | 2013-07-07 | 2013-09-25 | 重庆杨祝食品有限公司 | Processing method of health care water bamboo head |
| CN103315257B (en) * | 2013-07-07 | 2015-01-28 | 重庆杨祝食品有限公司 | Processing method of health care water bamboo head |
| CN103461893A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy allium chinense leisure food |
| CN103461921A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN103478623A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Preparation method for allium chinensis leisure food |
| CN103461921B (en) * | 2013-08-31 | 2014-07-02 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN103461891A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot allium chinense |
| CN103815323A (en) * | 2014-03-17 | 2014-05-28 | 彭易宏 | Allium chinense food and processing method thereof |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN104286780A (en) * | 2014-07-28 | 2015-01-21 | 宿州市毅飞食品有限公司 | Squid tentacle allium chinense pickles and preparation method thereof |
| CN105231340A (en) * | 2015-08-31 | 2016-01-13 | 湖南生物机电职业技术学院 | Preparation method of pickled canned Chinese onions |
| CN105639543A (en) * | 2016-02-02 | 2016-06-08 | 镇沅松子地绿色食品有限公司 | Bulbus allii macrostemonis pickling method |
| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
| CN115152993A (en) * | 2022-08-04 | 2022-10-11 | 遂宁市船山区顺情种植专业合作社 | Sauce and preparation method thereof |
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Application publication date: 20130417 |