CN103329984A - Quality-guarantee method of Chinese toon sprouts - Google Patents
Quality-guarantee method of Chinese toon sprouts Download PDFInfo
- Publication number
- CN103329984A CN103329984A CN2013102351008A CN201310235100A CN103329984A CN 103329984 A CN103329984 A CN 103329984A CN 2013102351008 A CN2013102351008 A CN 2013102351008A CN 201310235100 A CN201310235100 A CN 201310235100A CN 103329984 A CN103329984 A CN 103329984A
- Authority
- CN
- China
- Prior art keywords
- chinese toon
- toon bud
- days
- cylinder
- quality
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a storage method of vegetables with immature stems and leaves, particularly relates to a quality-guarantee method of Chinese toon sprouts, and belongs to a storage method of agricultural and sideline products. The quality-guarantee method comprises the processes of picking, cleaning, salting and freezing and the like, and comprises the specific steps of: cleaning and draining high-quality Chinese toon sprouts, salting for 3-4 hours, then overturning, rubbing and kneading 2-3 days after overturning, drying12-15 days later, when 60% of the Chinese toon sprouts are dried, putting into a freezer or a refrigeration house for cryostorage. Compared with the prior art, the storage method disclosed by the invention has the beneficial effects that since a little amount of yellow wine, vinegar and red sugar are added when the Chinese toon sprouts are salted, the salting process can be accelerated, harmful bacteria can be killed, the decaying can be prevented, the quality storage period of the Chinese toon sprouts can reach more than one year, the characteristic of freshness, fragrance, softness and crispness can be maintained and the taste is very good.
Description
Technical field
The present invention relates to the store method of a kind of young stem and leaf class vegetables, a kind of Chinese toon bud keeping method specifically belongs to the storage method of agricultural byproducts.
Background technology
Chinese toon is the food that people like, and particularly before and after grain rains in spring, the tender shoots that Chinese toon sends out can be cooked various dish.The vegetal pole of Chinese toon bud is abundant, according to surveying and determination, contain protein 9.8 grams (hats of population vegetables), 143 milligrams of calcium, 115 milligrams of vitamin Cs (being only second to capsicum) in per 100 gram Chinese toons, 135 milligrams in phosphorus, 1.36 milligrams of carrotene, 1.50 milligrams in riboflavin, 4.5 milligrams of iron, crude fibre 1.56 grams all rank group vegetables first.In addition, it also contains nutriments such as phosphorus, carrotene, iron, B family vitamin, has higher nutritive value.Chinese toon has clearing heat and detoxicating, and stomach invigorating is regulated the flow of vital energy, skin moisten, make eye bright, effect such as antibiotic.Because the Chinese toon bud optimum before and after grain rains is edible, if but pluck untimely edible will the rotting in back, the waste of resource also caused, therefore people preserve Chinese toon bud someway in employing for many years, but because improper measures, the time of guaranteeing the quality is shorter, and tends to go bad.
Summary of the invention
The technical problem to be solved in the present invention provides a kind ofly not only can preserve for a long time, and mouthfeel is good and can keep bright fragrant tender crisp Chinese toon bud keeping method.
In order to solve the problems of the technologies described above, Chinese toon bud keeping method of the present invention, comprise harvesting, clean, pickle, process such as freezing, the high-quality Chinese toon bud cleaned pickle after draining, pickle after 3～4 hours and turn over cylinder, turn over cylinder and finish rubbing after 2～3 days, airing after 12～15 days is put into refrigerator-freezer or the freezing preservation of freezer after packed when airing to 6 becomes to do.
Described high-quality Chinese toon bud is to pluck during before and after grain rains, and the length of the Chinese toon bud of plucking is 10～20 centimetres.
Described salt, yellow rice wine, vinegar, the brown sugar of pickling usefulness accounts for the Chinese toon weight ratio and is respectively 14～15%, 0.8～1%, 0.4～0.6%, 1～1.2%.
The described cylinder that turns over is after pickling 3～4 hours the Chinese toon bud on original upper strata to be put into lower floor, and sooner or later respectively turn over cylinder 1 time, continuous 3～4 days every day.
Described rubbing is after cylinder finishes 2～3 days Chinese toon bud gently to be rubbed turning over, and then it is put back in the cylinder pickle.
Described airing is to take out Chinese toon bud to be placed on bamboo mat and to ted 3～4 days after crumpling back cylinder to pickle 12～15 days, and stirs every day 2～3 times.
Described freezing preservation is to put into refrigerator-freezer or the freezing preservation of freezer after with the food plastic bag it being packed when Chinese toon bud airing to 6 become to be done, and cryogenic temperature is below-12 ℃.
Compared with prior art, the invention has the beneficial effects as follows: owing to when pickling Chinese toon bud, added a spot of yellow rice wine, vinegar and brown sugar, can accelerate curing process, kill harmful bacteria, prevent from rotting, the shelf-life of Chinese toon bud can reach more than 1 year, and keeping bright fragrant tender crisp characteristics, special mouthfeel is good.
The specific embodiment
Below in conjunction with the specific embodiment, Chinese toon bud keeping method of the present invention is described in further detail.
Chinese toon bud keeping method of the present invention, comprise harvesting, clean, pickle, process such as freezing, it is characterized in that, the high-quality Chinese toon bud cleaned pickle after draining, pickle after 3～4 hours and turn over cylinder, turn over cylinder and finish rubbing after 2～3 days, airing after 12～15 days is put into refrigerator-freezer or the freezing preservation of freezer after packed when airing to 6 becomes to do.
Wherein, the high-quality Chinese toon bud is to pluck during before and after grain rains, and the length of the Chinese toon bud of plucking is 10～20 centimetres; Salt, yellow rice wine, vinegar, the brown sugar of pickling usefulness account for the Chinese toon weight ratio and are respectively 14～15%, 0.8～1%, 0.4～0.6%, 1～1.2%; The Chinese toon bud that turns over cylinder and be after pickling 3～4 hours original upper strata is put into lower floor, and sooner or later respectively turn over cylinder 1 time, continuous 3～4 days every day; Rubbing is after cylinder finishes 2～3 days Chinese toon bud gently to be rubbed turning over, and then it is put back in the cylinder pickle; Airing is to take out Chinese toon bud to be placed on bamboo mat and to ted 3～4 days after crumpling back cylinder to pickle 12～15 days, and stirs every day 2～3 times; Freezing preservation is to put into refrigerator-freezer or the freezing preservation of freezer after with the food plastic bag it being packed when Chinese toon bud airing to 6 become to be done, and cryogenic temperature is below-12 ℃.
Be the Chinese toon bud keeping method in a kind of practice below, concrete making step is as follows:
1, a few days ago win the 300kg Chinese toon bud in grain rains, its length is 10 ~ 20 centimetres, it is drained after cleaning, and the vat that will pickle usefulness cleans up, and places indoor and avoids illumination;
2, prepare edible refined salt 43.5kg, yellow rice wine 2.7kg, vinegar 1.5kg, brown sugar 3.3kg;
Earlier the 5kg Chinese toon bud is put into big basin when 3, pickling, mix thoroughly after adding 0.7kg edible refined salt, a little yellow rice wine, vinegar and the brown sugar, fitly put into vat then, until whole end, add a cover at last;
4, carry out inverted engine after pickling 3 ~ 4 hours, with 1 standby vat the Chinese toon bud on original upper strata is put into lower floor, lower floor is put into the upper strata, and sooner or later respectively turns over cylinder 1 time, continuous 4 days every day;
5, after cylinder finishes 2 days Chinese toon bud is gently rubbed turning over, and then it is put back to pickle in the cylinder;
6, be placed on bamboo mat after the taking-up Chinese toon bud is extracted with hand after crumpling back cylinder to pickle 13 days and ted 3 days, and stir every day 2 ~ 3 times, so far, Chinese toon bud is become to do by airing to 6;
7, put into refrigerator-freezer after with the food plastic bag it being packed and preserve, the refrigerator-freezer temperature is below-12 ℃.
Claims (7)
1. Chinese toon bud keeping method, comprise harvesting, clean, pickle, process such as freezing, it is characterized in that, the high-quality Chinese toon bud cleaned pickle after draining, pickle after 3～4 hours and turn over cylinder, turn over cylinder and finish rubbing after 2～3 days, airing after 12～15 days is put into refrigerator-freezer or the freezing preservation of freezer after packed when airing to 6 becomes to do.
2. Chinese toon bud keeping method according to claim 1 is characterized in that, described high-quality Chinese toon bud is to pluck during before and after grain rains, and the length of the Chinese toon bud of plucking is 10～20 centimetres.
3. Chinese toon bud keeping method according to claim 1 is characterized in that, described salt, yellow rice wine, vinegar, the brown sugar of pickling usefulness accounts for the Chinese toon weight ratio and is respectively 14～15%, 0.8～1%, 0.4～0.6%, 1～1.2%.
4. Chinese toon bud keeping method according to claim 1 is characterized in that, the described cylinder that turns over is after pickling 3～4 hours the Chinese toon bud on original upper strata to be put into lower floor, and sooner or later respectively turn over cylinder 1 time, continuous 3～4 days every day.
5. Chinese toon bud keeping method according to claim 1 is characterized in that, described rubbing is after cylinder finishes 2～3 days Chinese toon bud gently to be rubbed turning over, and then it is put back in the cylinder pickle.
6. Chinese toon bud keeping method according to claim 1 is characterized in that, described airing is to take out Chinese toon bud to be placed on bamboo mat and to ted 3～4 days after crumpling back cylinder to pickle 12～15 days, and stirs every day 2～3 times.
7. Chinese toon bud keeping method according to claim 1 is characterized in that, described freezing preservation is to put into refrigerator-freezer or the freezing preservation of freezer after with the food plastic bag it being packed when Chinese toon bud airing to 6 become to be done, and cryogenic temperature is below-12 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102351008A CN103329984A (en) | 2013-06-14 | 2013-06-14 | Quality-guarantee method of Chinese toon sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102351008A CN103329984A (en) | 2013-06-14 | 2013-06-14 | Quality-guarantee method of Chinese toon sprouts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103329984A true CN103329984A (en) | 2013-10-02 |
Family
ID=49238244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102351008A Pending CN103329984A (en) | 2013-06-14 | 2013-06-14 | Quality-guarantee method of Chinese toon sprouts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103329984A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187505A (en) * | 2014-07-09 | 2014-12-10 | 黄振忠 | Toona sinensis sprout pickling method |
| CN107535930A (en) * | 2017-09-19 | 2018-01-05 | 安徽味仙食品有限公司 | A kind of processing method for salting of Chinese toon |
| CN109169857A (en) * | 2018-09-05 | 2019-01-11 | 西南大学 | A kind of micro- jelly preservation new method of fresh pepper bud-leaf (seedling) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047789A (en) * | 1990-07-23 | 1990-12-19 | 王新章 | Method for cold storing chinese toon bud in freshness |
| CN1094241A (en) * | 1993-04-30 | 1994-11-02 | 郭长泰 | The method of pickling preservation of Chinese toon |
| CN101796977A (en) * | 2010-03-22 | 2010-08-11 | 谷成铜 | Processing technology for quickly freezing and refreshing toon |
-
2013
- 2013-06-14 CN CN2013102351008A patent/CN103329984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047789A (en) * | 1990-07-23 | 1990-12-19 | 王新章 | Method for cold storing chinese toon bud in freshness |
| CN1094241A (en) * | 1993-04-30 | 1994-11-02 | 郭长泰 | The method of pickling preservation of Chinese toon |
| CN101796977A (en) * | 2010-03-22 | 2010-08-11 | 谷成铜 | Processing technology for quickly freezing and refreshing toon |
Non-Patent Citations (3)
| Title |
|---|
| 张中义 等: "《果蔬加工实用技术》", 30 September 1997, 天津科学技术出版社 * |
| 张和义: "香椿贮藏保鲜与加工利用", 《保鲜与加工》 * |
| 金玉松: "家庭腌制香椿芽技术", 《农村新技术》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187505A (en) * | 2014-07-09 | 2014-12-10 | 黄振忠 | Toona sinensis sprout pickling method |
| CN107535930A (en) * | 2017-09-19 | 2018-01-05 | 安徽味仙食品有限公司 | A kind of processing method for salting of Chinese toon |
| CN109169857A (en) * | 2018-09-05 | 2019-01-11 | 西南大学 | A kind of micro- jelly preservation new method of fresh pepper bud-leaf (seedling) |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798848B (en) | Preparation method of frozen prepared abalone product | |
| CN101933589A (en) | Fruit flavor pickle taking wild herbs as main materials | |
| CN103349068A (en) | Method for fresh-keeping of wet walnuts in all seasons | |
| CN102599233A (en) | Quick-frozen daylily making method | |
| CN104431909A (en) | Method for making fermented crystal crisp sweet bamboo shoot | |
| CN107197933A (en) | A kind of processing method for keeping fresh of bamboo shoots | |
| CN103404818A (en) | Manufacture method of spicy dried radish strips | |
| CN102342465A (en) | Salting method of sugar-vinegar garlic | |
| CN104366381A (en) | Pickling method of pickled vegetable | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| KR101098784B1 (en) | The method of fermenting kimchi with lotus | |
| CN103329984A (en) | Quality-guarantee method of Chinese toon sprouts | |
| CN107279271A (en) | It is exclusively used in the preparation method of mango preservative | |
| CN106962709A (en) | A kind of processing method of the beverage of soft pear juice containing vapour | |
| CN104366400A (en) | Pickling method of chili pickle | |
| CN103461633A (en) | Preparation method for sweet and crispy gingko kernels | |
| CN105638864A (en) | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment | |
| CN105123902A (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN107581546A (en) | A kind of processing method for salting of dried lactuca | |
| CN106852469A (en) | A kind of fiddlehead dry vegetalbe and preparation method thereof | |
| CN104187505A (en) | Toona sinensis sprout pickling method | |
| CN109691543A (en) | A kind of keeping fresh and protecting color method of waxy corn | |
| CN103637133B (en) | A kind of processing method of half one-tenth plum vegetable | |
| CN106666568A (en) | Method for preparing pickled tender shoots of mulberry twigs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131002 |