CN103431326B - Preparation method of sweet-sour burclover dish - Google Patents
Preparation method of sweet-sour burclover dish Download PDFInfo
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- CN103431326B CN103431326B CN201310377828.4A CN201310377828A CN103431326B CN 103431326 B CN103431326 B CN 103431326B CN 201310377828 A CN201310377828 A CN 201310377828A CN 103431326 B CN103431326 B CN 103431326B
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a preparation method of a sweet-sour burclover dish. The preparation method of the sweet-sour burclover dish comprises the following steps: removing impurities of fresh needle mushroom, washing, putting the washed fresh needle mushroom into hot water and draining; removing impurities of fresh burclover, cleaning and draining the fresh burclover, carrying out color protection for 6 hours at the room temperature by utilizing a mixed liquid of a zinc chloride solution and a sodium sulfite solution, uniformly mixing the needle mushroom with the burclover, pickling for 5-7 hours at the room temperature by utilizing a salt solution, processing a mixture of the burclover and the needle mushroom for 2 hours by utilizing a monosodium glutamate solution, adding a mixed sweet-sour liquid into the mixture, carrying out sweet-sour soaking for 7 days at the room temperature, and fishing out and packaging the mixture together with a sweet-sour seasoning. The preparation method has the advantages that the operation is simple, the required time is short, and the prepared sweet-sour burclover and needle mushroom have multiple amino acids and proteins beneficial to a human body, are high in nutritive value, tender in texture and excellent in mouth feel, color and structural state, are crisp, sour, sweet and tasty and have nutritive, health-protecting, digestion-assisting, liver-spleen-stomach regulating functions.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of sweet and sour seedling grass pickles.
Background technology
Seedling grass, has the cultivation history of more than 2100 year in China, be one of ancient vegetables of China.Seedling grass, also contains the material that somatomedin, vegetable protein etc. are useful to human body in seedling grass.Saponin is that the one in seedling grass has unique bioactivator, there is significant physiologically active, its drug effect main manifestations reduces cholesterol and lipids contents, can also stop arteriosclerotic formation, and can make established atherosclerotic plaque disappear.The physiologically active of isoflavones mainly comprise anti-cancer, anti-oxidant, delay senility, prevent and treat prostatitis, prevention of osteoporosis hyperplasia, reduce the effects such as angiocardiopathy incidence.From action and efficacy, the two matches and meets traditional Chinese medical science compatibility theory, delaying senility, strengthen on the health cares such as immunity and have complementarity.Tonka-bean have the function of alleviating Woman climacteric discomfort, and somatomedin can be for children's health care, is the composite nutrient element that supplements needed by human body.
Asparagus is a kind of timber saprophytic bacteria, has very high medicinal dietary function.The amino acid content of asparagus is very abundant, and especially lysine and arginic content are high especially, has good effect to strengthening children ' s intelligence development.In asparagus, also contain Flammulin, have and strengthen the resist ability of body to cancer cell.Normal food asparagus can also reduce cholesterol, and prevention of liver disease and intestines and stomach ulcer, strengthen immunity, is applicable to hypertension, overweight people, the elderly and children edible.
The sugared marinade quality of utilizing new technology, new technology to make is tender and crisp, delicious taste, integrates salty, sour, peppery, sweet and feels, and instant, health, and the light deliciousness of mouthfeel, has the effects such as aid digestion, greasy, adjusting taste of disappearing.Its nutritive value especially other food is incomparable, particularly nutrient.But domestic most sugared marinade mostly is tubers, and its mouthfeel is harder, and taste is not good.
Current domestic seedling grass application aspect is mainly to extract nutritional labeling as additive from seedling grass, or it is edible to make foods packed in carton containers or vegetables, extracting seedling grass nutritional labeling is mainly to extract leaf protein, dietary fiber etc. to add in Flour product as additive, but lack, it is added to quantitative limitation, seedling grass foods packed in carton containers on the make can destroy the nutritional labeling of seedling grass, and mouthfeel, taste are not good.
Summary of the invention
The object of the invention is the deficiency for solving the problems of the technologies described above, a kind of preparation method of sweet and sour seedling grass pickles is provided, its nutritive value and delicious food are manifested fully.
The present invention for solving the problems of the technologies described above adopted technical scheme is: a kind of preparation method of sweet and sour seedling grass pickles, and preparation process is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 90 ~ 100 DEG C of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 20 DEG C ~ 25 DEG C temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and asparagus gross weight, at 20 DEG C ~ 25 DEG C temperature, pickles 5 ~ 7 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 20 DEG C ~ 25 DEG C temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 DEG C, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
The invention has the beneficial effects as follows:
1, this method making step is simple, and required time is short, safety and sanitation; By sweet and sour pickled processing, extend the edible time of seedling grass, can reach throughout the year edible.The sweet and sour seedling grass simultaneously making has the multiple amino acid and protein useful to human body, be of high nutritive value, seedling grass and the asparagus matter of making are tender sharp and clear, sweet and sour taste, mouthfeel, color and luster and structural state are all good, have nutrition, health care, aid digestion, regulate the effects such as liver taste;
2, this method, protect color range section in step 3, utilize zinc chloride and sodium sulfite to protect look, zinc ion replaces the metal complex generating after the magnesium ion in seedling grass can make seedling grass keep green, and this complex compound improves the stability of acid, heat, oxygen, light etc., can make green can preservation the long period; And can also supplement the trace zinc element of needed by human.
Detailed description of the invention
A preparation method for sweet and sour seedling grass pickles, is characterized in that preparation process is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 90 ~ 100 DEG C of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 20 DEG C ~ 25 DEG C temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and asparagus gross weight, at 20 DEG C ~ 25 DEG C temperature, pickles 5 ~ 7 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 20 DEG C ~ 25 DEG C temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 DEG C, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
embodiment mono-:a preparation method for sweet and sour seedling grass pickles, preparation process is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 90 DEG C of hot water and boil 2 minutes, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 20 DEG C of temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.1% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, and 25% ratio of the saline solution that is 3% by mass concentration careless and asparagus gross weight according to seedling adds, and at 20 DEG C of temperature, pickles 7 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 20 DEG C of temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 100 white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 DEG C, and add Chinese prickly ash, anise, frying 3 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
embodiment bis-:a preparation method for sweet and sour seedling grass pickles, making step is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 100 DEG C of hot water and boil 1 minute, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 23 DEG C of temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.2% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, and 20% ratio of the saline solution that is 4% by mass concentration careless and asparagus gross weight according to seedling adds, and at 23 DEG C of temperature, pickles 6 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 3 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 23 DEG C of temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 200g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 110 DEG C, and add Chinese prickly ash, anise, frying 3 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
embodiment tri-:a preparation method for sweet and sour seedling grass pickles, making step is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 100 DEG C of hot water and boil 2 minutes, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 25 DEG C of temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, and 16% ratio of the saline solution that is 5% by mass concentration careless and asparagus gross weight according to seedling adds, and at 25 DEG C of temperature, pickles 5 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 5 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 25 DEG C of temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 120 DEG C, and add Chinese prickly ash, anise, frying 2 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
Claims (1)
1. a preparation method for sweet and sour seedling grass pickles, is characterized in that preparation process is as follows:
Step 1, raw material processing: get fresh asparagus, cut off old root, rinse well, put into 90 ~ 100 DEG C of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; Get after clean the draining of fresh seedling grass rejecting impurity, add the ratio of 100ml colour protecting liquid to add in seedling grass according to 100g seedling grass with colour protecting liquid, at 20 DEG C ~ 25 DEG C temperature, protect look 6 hours, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: seedling grass and the asparagus processed through above-mentioned steps one are mixed according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and asparagus gross weight, at 20 DEG C ~ 25 DEG C temperature, pickles 5 ~ 7 hours;
Step 3, protect look: monosodium glutamate solution is added to by weight the ratio of 1:1 in the mixture of seedling grass after step 2 is pickled and asparagus, process 2 hours, afterwards seedling grass and asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: add the ratio of 100ml sugar-vinegar liquid to add to through in step 3 seedling grass after treatment and asparagus in 100g seedling grassland material sugar-vinegar liquid, at 20 DEG C ~ 25 DEG C temperature, carry out sweet and sour stain 7 days, afterwards seedling grass and asparagus are taken out, for subsequent use, described sugar-vinegar liquid, by 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 DEG C, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stirs, close fire cooling, for subsequent use; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packaging: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of asparagus, pack respectively and make product, wherein, sweet and sour material is 25% ~ 35% of the careless and asparagus gross weight of seedling.
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