CN103315324B - Chinese Euroleon preserving method - Google Patents
Chinese Euroleon preserving method Download PDFInfo
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- CN103315324B CN103315324B CN201310291781.XA CN201310291781A CN103315324B CN 103315324 B CN103315324 B CN 103315324B CN 201310291781 A CN201310291781 A CN 201310291781A CN 103315324 B CN103315324 B CN 103315324B
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Abstract
A Chinese Euroleon preserving method is characterized in that the processing of Chinese Euroleon below 24h after digging realizes the no nutrient loss and original flavor maintenance of Chinese Euroleon; the direct blanching and water cooling makes the heating and cooling processes rapidly keep away from a 45-75DEG C temperature range, effectively inhibit the activity of polyphenoloxidase and ensures the original color of the Chinese Euroleon; the adoption of an ageing liquid and the addition of a Kaoliang spirit make the preserved Chinese Euroleon have a mellow taste and accelerate the preserving speed; the adoption of rod chilli, ginger, Kaempferia galanga L., garlic, star anise, Chinese prickly ash and fennel can adjust the taste and effectively prolong the shelf lives of preserved Chinese Euroleon products; the only adoption of well water or spring water guarantees the flavor of the Chinese Euroleon, effectively maintain the preserving microenvironment, and guarantees the normal implementation of the preserving process; and the obtained processed Chinese Euroleon has the characteristics of plump form, crystal clear appearance, mellow and fascinated fragrance, and crisp and tasty taste.
Description
Technical field
The present invention relates to the method for salting of a kind of method for salting of pickles, particularly a kind of myrmeleontid larva.
Background technology
Myrmeleontid larva plant nature and flavor are sweet flat, enter lung, the spleen channel, have the function of moistening lung kidney-nourishing, nourishing yin and supplementing blood.Can treat the illnesss such as asthma, cough due to deficiency of the lung, lumbago due to the kidney deficiency, scrofula, hemoptysis of pulmonary tuberculosis.China cultivates from ancient times, is distributed in various places, north and south.Myrmeleontid larva belongs to the annual herb plant that can form underground stem tuber in Labiatae wood genus.Shallow root, root is long only 10 centimetres.The aerial stem of plant is upright, ground contacting portion, and raw adventitious root successively, sprout tillers is strong.Under ground portion generation stolon, ultimate swelling forms silkworm chrysalis shape stem tuber.Myrmeleontid larva moisture content 60.8%, protein 4.1%, fat 0.3%, carbohydrate 23.0%, crude fibre 1.6%.The stem tuber meat of myrmeleontid larva is tender and crisp, can preserved fruit processed, and saucing, souse.Through process pickled after containing amino acid more than 0.18%, sugar 10% left and right.
Myrmeleontid larva is not only nutritious, and has special fragrance, and matter is soft lightly seasoned thin, and prepared food is thin-skinned, and after processing, matter is tender and crisp, color cleaning, and shape is attractive in appearance, is the good merchantable brand of going with rice or bread; But myrmeleontid larva is difficult for preserving, apt to deteriorate rotting, in order to extend its shelf-life, is among the peoplely usually used for making pickles, but the time has been grown or easy flavescence blackout, and quality is felt like jelly, and loses a large amount of nutritional labelings.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiencies in the prior art, reflect the technical problem that will solve, then explanation solution effect with positive, succinct language.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of method for salting of myrmeleontid larva, it is characterized in that concrete steps are as follows:
(1) clean classification: after myrmeleontid larva is excavated, put in the cool and directly cleaned with clear water, then arranging according to specification classification in 24 hours.
(2) blanching: clear water is boiled, then put into myrmeleontid larva, keeping water temperature is 100 DEG C, and continues 4-6 minute.
(3) water-cooled: myrmeleontid larva is taken out and puts into immediately the clear water of temperature between 5 DEG C-20 DEG C, until the temperature of myrmeleontid larva is lower than 30 DEG C.
(4) draining: myrmeleontid larva is taken out and drains surface moisture.
(5) salt down in advance: clear water is boiled cooling, add salt, making brine strength is 9%-10%; Myrmeleontid larva after drying is submerged below saline solution water surface 5cm, and keep 24 hours.
(6) clean and select materials: remove foreign matter, impurity and the myrmeleontid larva with macula lutea, scab, blackspot, small holes caused by worms and rotten scar, rinse well with clear water, after drain well, put in storage brewed.
(7) prepare pickling liquid: get used unmetamorphosed old bubble liquid and pour in large altar, then clear water being boiled to the Cold Boiling water but obtaining after cold pours in altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for the 22%-25% of large altar volume, then add salt, the brine concentration that makes mixed liquor is 6.5%-7.5%, and then add liquor made from sorghum 1%-1.5% according to the weight ratio of mixed liquor, white granulated sugar 2%-2.5%, rod chilli or pimiento 8%-10%, ginger 1.2%-1.5%, kaempferia galamga 1.2%-1.5%, cassia bark 1.2%-1.5%, garlic 1.2%-1.5%, anistree 0.2%-0.5%, Chinese prickly ash 1.2%-1.5%, fennel 1.2%-1.5%, pH value is controlled in the scope of 3.0-4.4.
(8) fill altar: the myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 2-5cm that submerges, altar mouth is sealed.
(9) brewed management: every three days, pickle jar pH value and salinity are detected, control PH within the scope of 4-7, within the scope of salinity 5%-7%; In the time of the raw peanut film of pickle jar, change immediately brewed liquid.
Fermentation: keep large altar external environment temperature between 5 DEG C-25 DEG C, 3-8 days ferments myrmeleontid larva in altar; Fermentation time is according to the content decision of old bubble liquid in pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short.
Join soup stock: clear water is boiled, in boiling water, add 5% white sugar to be modulated into soup stock, more cooling, add lactic acid to adjust ph in the scope of 6-6.5, the myrmeleontid larva of pickling is put into soup stock.
(10) pack warehouse-in: by myrmeleontid larva together with soup stock by specification metering evenly, pack in packing container, then vacuum-pumping and sealing; Sterilizing 10-20 minute at 121 DEG C of temperature, then back-pressure is cooled to normal temperature, then by the packaging products in boxes warehouse-in being up to the standards.
Described clear water refers to well water or mountain spring water.
In the methods of the invention, first ensure that myrmeleontid larva starts processing after excavating in 24 hours, can make own contained nutrient in myrmeleontid larva not run off, keep better original local flavor; Myrmeleontid larva is directly carried out to blanching and water-cooled, make the process of its intensification and cooling avoid rapidly the temperature range of 45 DEG C-75 DEG C, can effectively suppress the activity of polyphenol oxidase, guarantee that myrmeleontid larva keeps original color; Adopt old bubble liquid and add liquor made from sorghum the myrmeleontid larva taste after can making to pickle more mellow, and accelerate curing speed; In pickling liquid, adopt rod chilli, ginger, kaempferia galamga, cassia bark, garlic, anise, Chinese prickly ash and fennel to be not only in order to adjust taste, the more important thing is and adopt natural material can effectively extend the shelf-life of myrmeleontid larva curing food by suitable proportioning; In method, only adopt well water or mountain spring water not only can ensure the local flavor of myrmeleontid larva, can also effectively safeguard and pickle microenvironment, ensure normally carrying out of curing process; Through the myrmeleontid larva form of like this processing fullly, glittering and translucent, aromatic be bent on, fresh and crisp.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention instead of limitation of the invention further, should not limit the scope of the invention with this.
Embodiment 1.
After myrmeleontid larva is excavated, put in the cool, and directly cleaned with clear water in 24 hours, then arrange according to specification classification, then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 DEG C, and continues 4 minutes, it is the clear water of 5 DEG C that myrmeleontid larva is taken out and put into immediately temperature, until the temperature of myrmeleontid larva is 20 DEG C, again myrmeleontid larva is taken out and drains surface moisture, then salt down in advance, clear water is boiled cooling, add salt, making brine strength is 9%, myrmeleontid larva after drying is submerged below saline solution water surface 5cm, and keep 24 hours, and then clean and remove foreign matter, impurity and the myrmeleontid larva with macula lutea, scab, blackspot, small holes caused by worms and rotten scar, rinse well with clear water, after drain well, put in storage brewed, then prepare pickling liquid, getting used unmetamorphosed old bubble liquid pours in large altar, then clear water being boiled to the Cold Boiling water but obtaining after cold pours in altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 22% of large altar volume, in respect of 33kg, then add salt, the brine concentration that makes mixed liquor is 6.5%, and then add liquor made from sorghum 0.33kg, white granulated sugar 0.66kg, rod chilli 2.64kg, ginger 0.396kg, kaempferia galamga 0.396kg, cassia bark 0.396kg, garlic 0.396kg, anistree 0.066kg, Chinese prickly ash 0.396kg, fennel 0.396kg, recording pH value is 3.0, make pickling liquid, myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 2cm that submerges, altar mouth is sealed, therebetween every three days, pickle jar pH value and salinity are detected, control that pH value is 4, salinity is 5%, keeping large altar external environment temperature is 5 DEG C, myrmeleontid larva is fermented in altar 8 days, finally join soup stock, boil by clear water, in boiling water, add 5% white sugar to be modulated into soup stock, more cooling, adding lactic acid to adjust pH value is 6, and the myrmeleontid larva of pickling is put into soup stock, then by myrmeleontid larva together with soup stock by specification metering evenly, pack in packing container, then vacuum-pumping and sealing, sterilizing 10 minutes at 121 DEG C of temperature, then back-pressure is cooled to normal temperature, then by the packaging products in boxes warehouse-in being up to the standards.
Embodiment 2.
After myrmeleontid larva is excavated, put in the cool, and directly cleaned with clear water in 24 hours, then arrange according to specification classification, then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 DEG C, and continues 5 minutes, it is the clear water of 12 DEG C that myrmeleontid larva is taken out and put into immediately temperature, until the temperature of myrmeleontid larva is 25 DEG C, again myrmeleontid larva is taken out and drains surface moisture, then clear water is boiled coolingly, add salt, making brine strength is 9.5%, myrmeleontid larva after drying is submerged below saline solution water surface 5cm, and keep 24 hours, and then remove foreign matter, impurity and the myrmeleontid larva with macula lutea, scab, blackspot, small holes caused by worms and rotten scar, and rinse well with clear water, after drain well, put in storage brewed, the fresh pickling liquid of preparing, getting used unmetamorphosed old bubble liquid pours in large altar, then clear water being boiled to the Cold Boiling water but obtaining after cold pours in altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 23.5% of large altar volume, in respect of 47kg, then add salt, the brine concentration that makes mixed liquor is 7%, then add liquor made from sorghum 0.6325kg, white granulated sugar 1.0575kg, pimiento 4.23kg, ginger 0.6325kg, kaempferia galamga 0.6325kg, cassia bark 0.6325kg, garlic 0.6325kg, anistree 0.1645kg, Chinese prickly ash 0.6325kg, fennel 0.6325kg, be 3.7 by pH value control, make pickling liquid, myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 3.5cm that submerges, altar mouth is sealed, therebetween every three days, pickle jar pH value and salinity are detected, control that pH value is 5.5, salinity is 6%, in the time of the raw peanut film of pickle jar, change immediately brewed liquid, keep large altar external environment temperature is 15 DEG C simultaneously, myrmeleontid larva is fermented in altar 5 days, fermentation time is according to the content decision of old bubble liquid in pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short, finally join soup stock, boil by clear water, in boiling water, add 5% white sugar to be modulated into soup stock, more cooling, adding lactic acid to adjust pH value is 6.25, and the myrmeleontid larva of pickling is put into soup stock, then by myrmeleontid larva together with soup stock by specification metering evenly, pack in packing container, then vacuum-pumping and sealing, sterilizing 5 minutes at 121 DEG C of temperature, then back-pressure is cooled to normal temperature, then by the packaging products in boxes warehouse-in being up to the standards.
Embodiment 3.
After myrmeleontid larva is excavated, put in the cool, and directly cleaned with clear water in 24 hours, then arrange according to specification classification, then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 DEG C, and continues 6 minutes, it is the clear water of 20 DEG C that myrmeleontid larva is taken out and put into immediately temperature, until the temperature of myrmeleontid larva is 29 DEG C, again myrmeleontid larva is taken out and drains surface moisture, then clear water is boiled coolingly, add salt, making brine strength is 10%, myrmeleontid larva after drying is submerged below saline solution water surface 5cm, and keep 24 hours, and then remove foreign matter, impurity and the myrmeleontid larva with macula lutea, scab, blackspot, small holes caused by worms and rotten scar, and rinse well with clear water, after drain well, put in storage brewed, the fresh pickling liquid of preparing again, getting used unmetamorphosed old bubble liquid pours in large altar, then clear water being boiled to the Cold Boiling water but obtaining after cold pours in altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 25% of large altar volume, meter 25kg, then add salt, the brine concentration that makes mixed liquor is 7.5%, and then add liquor made from sorghum 0.375kg according to the weight ratio of mixed liquor, white granulated sugar 0.625kg, rod chilli 2.5kg, ginger 0.375kg, kaempferia galamga 0.375kg, cassia bark 0.375kg, garlic 0.375kg, anistree 0.125kg, Chinese prickly ash 0.375kg, fennel 0.375kg, pH value is controlled to 4.4, make pickling liquid, myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 5cm that submerges, altar mouth is sealed, therebetween every three days, pickle jar pH value and salinity are detected, control that pH value is 7, salinity is 7%, in the time of the raw peanut film of pickle jar, change immediately brewed liquid, keep large altar external environment temperature is 25 DEG C simultaneously, myrmeleontid larva is fermented in altar 3 days, fermentation time is according to the content decision of old bubble liquid in pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short, finally join soup stock, boil by clear water, in boiling water, add 5% white sugar to be modulated into soup stock, more cooling, adding lactic acid to adjust pH value is 6.5, and the myrmeleontid larva of pickling is put into soup stock, then by myrmeleontid larva together with soup stock by specification metering evenly, pack in packing container, then vacuum-pumping and sealing, sterilizing 20 minutes at 121 DEG C of temperature, then back-pressure is cooled to normal temperature, then by the packaging products in boxes warehouse-in being up to the standards.
Claims (1)
1. the method for salting of myrmeleontid larva, is characterized in that concrete steps are as follows:
(1) clean classification: after myrmeleontid larva is excavated, put in the cool and directly cleaned with clear water, then arranging according to specification classification in 24 hours;
(2) blanching: clear water is boiled, then put into myrmeleontid larva, keeping water temperature is 100 DEG C, and continues 4-6 minute;
(3) water-cooled: myrmeleontid larva is taken out and puts into immediately the clear water of temperature between 5 DEG C-20 DEG C, until the temperature of myrmeleontid larva is lower than 30 DEG C;
(4) draining: myrmeleontid larva is taken out and drains surface moisture;
(5) salt down in advance: clear water is boiled cooling, add salt, making brine strength is 9%-10%; Myrmeleontid larva after drying is submerged below saline solution water surface 5cm, and keep 24 hours;
(6) clean and select materials: remove foreign matter, impurity and the myrmeleontid larva with macula lutea, scab, blackspot, small holes caused by worms and rotten scar, rinse well with clear water, after drain well, put in storage brewed;
(7) prepare pickling liquid: get used unmetamorphosed old bubble liquid and pour in large altar, then clear water being boiled to the Cold Boiling water but obtaining after cold pours in altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for the 22%-25% of large altar volume, then add salt, the brine concentration that makes mixed liquor is 6.5%-7.5%, and then add liquor made from sorghum 1%-1.5% according to the weight ratio of mixed liquor, white granulated sugar 2%-2.5%, rod chilli or pimiento 8%-10%, ginger 1.2%-1.5%, kaempferia galamga 1.2%-1.5%, cassia bark 1.2%-1.5%, garlic 1.2%-1.5%, anistree 0.2%-0.5%, Chinese prickly ash 1.2%-1.5%, fennel 1.2%-1.5%, pH value is controlled in the scope of 3.0-4.4,
(8) fill altar: the myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 2-5cm that submerges, altar mouth is sealed;
(9) brewed management: every three days, pickle jar pH value and salinity are detected, control PH within the scope of 4-7, within the scope of salinity 5%-7%; In the time of the raw peanut film of pickle jar, change immediately brewed liquid;
(10) fermentation: keep large altar external environment temperature between 5 DEG C-25 DEG C, 3-8 days ferments myrmeleontid larva in altar; Fermentation time is according to the content decision of old bubble liquid in pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short;
(11) join soup stock: clear water is boiled, in boiling water, add 5% white sugar to be modulated into soup stock, more cooling, add lactic acid to adjust pH in the scope of 6-6.5, the myrmeleontid larva of pickling is put into soup stock;
(12) pack warehouse-in: by myrmeleontid larva together with soup stock by specification metering evenly, pack in packing container, then vacuum-pumping and sealing; Sterilizing 10-20 minute at 121 DEG C of temperature, then back-pressure is cooled to normal temperature, then by the packaging products in boxes warehouse-in being up to the standards.
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| CN1105511C (en) * | 1998-05-28 | 2003-04-16 | 向国华 | Infusion processing method of Chinese artichoke |
| CN103039928B (en) * | 2012-12-28 | 2013-11-13 | 徐州绿之野生物食品有限公司 | Spicy black pickle and processing method thereof |
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