CN103549340A - Production method of fermented leafy vegetable instant food - Google Patents

Production method of fermented leafy vegetable instant food Download PDF

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Publication number
CN103549340A
CN103549340A CN201310548713.7A CN201310548713A CN103549340A CN 103549340 A CN103549340 A CN 103549340A CN 201310548713 A CN201310548713 A CN 201310548713A CN 103549340 A CN103549340 A CN 103549340A
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China
Prior art keywords
vegetables
leaves
leaf
acid
dish
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CN201310548713.7A
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Chinese (zh)
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CN103549340B (en
Inventor
张志年
其他发明人请求不公开姓名
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Pizhou Xingyuan Enterprise Management Service Co ltd
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Xuzhou Lvzhiye Biological Foodstuff Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

The invention discloses a production method of a fermented leafy vegetable instant food. The production method is characterized by comprising the following steps: raw material selection, raw material processing, air-drying, flavored pickling seasoning preparation, pickling, vegetable base arrangement, cutting, packaging and sterilization. According to the production method, the produced fermented leafy vegetable instant food reserves the specific taste and nutritional ingredients of leafy vegetables and is additionally provided with special flavored substances, so that the quality of the instant food is improved, the color, aroma and taste of the leafy vegetables are improved, the instant food is mellow and fresh in taste and crisp and tender in texture, and the flavor and grade of the instant food are improved. The production method has the advantages that the production cost is low, the process of the processing method is simple, and the food is ready to eat after being unpacked and has good market prospect.

Description

The preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting.
Background technology
Leafy vegetable contains multiple nutritional components, except containing rich in protein, cellulose, amino acid, vitamin, constant and trace mineral element, in leaf vegetables, also contain coloring matter, a lot of leaf vegetables also contain sugar (carbohydrate) and fragrance matter, the nutriment of the specific function that some leaf vegetables is contained as flavones, polysaccharide be not have in the yellow class vegetables of root.For example the protein content of capsicum leaf is than high times of the protein content in capsicum.It is seasonal strong that leaf vegetables mostly belongs to, the food of fresh-keeping difficulty, at present, processing method for leaf vegetables mostly adopts dry-making method of dried, such preserving type is only to have obtained losing leaf vegetables form, local flavor, color and luster and tissue morphology, and dried product that can not be directly edible, and nutritional labeling and its mouthfeel all can be had a greatly reduced quality, utilize in addition salted salted vegetables and pickles, sauce method processed makes the pickles of going with rice or bread, though these products can have preferably directly consumption, but exist local flavor not good enough, mouthfeel is dull, many defects such as the bad and form of color and luster is undesirable, the whole-colored taste that salts down vegetables also can cause people's sitophobia psychology and sensation, therefore, pickling technology to existing leaf vegetables is improved, to meet people to the high-quality pursuit of living, abundant kind and the market demand of pickling pickles product, increase the value of agricultural byproducts.
Summary of the invention
The object of the invention is to utilize leafy vegetable for base stock, a kind of leaf vegetables intrinsic unique mouthfeel and nutritional labeling of both having kept is provided, be added into again flavour material, and production cost is low, the side's of processing technique simple, the preparation method of the leaf vegetables vegetables instant foodstuff prepared by fermenting of instant.
For achieving the above object, the present invention has adopted following technical scheme:
A preparation method for leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that, it is to be made by following making step:
(1) raw material is selected:
Choose no mildew, no rot, no pests and fresh leaves hypertrophy, texture, fresh carrot or turnip cherry cherry cherry or cabbage or carrots or cabbage or cabbage or cauliflower or cabbage or mustard greens or vegetables or lettuce leaves Wuta or parsley or cedar or sweet potato leaves or turnip rapeseed leaves or green garlic or chili leaves or pea seedlings or seedlings or purslane or wolfberry leaves or tea leaves or locust or Houttuynia or gray dish or Rorippa or Mallow or Acanthopanax or Thlaspi or plantain or Qingming dish or endive or Polygonum aviculare or hyssop or wild amaranth or celery leaves or moss pole or shepherd's purse or dandelion leaves or thistle or basil leaves or Commelina or sorrel or mint or Daisy or AIDS or Motherwort or Prunella or bellflower or capillaries or Solanum nigrum or Nepeta or rugosa or burdock or wild buckwheat or sesame or kochia or basil or Isodon or pentaphyllum or alfalfa or Tonghaosu of leaves or stems leaves, alternate;
(2) raw material is processed:
Leaf vegetables vegetables are chosen and picked up totally, remove Lao Ye, Huang Ye, after rotten leaf and old stem, stalk, clean with clear water rinsing, then being immersed in to contain carries out after color retention for 30 minutes in the Vitamin C aqueous acid that percentage by weight is 2% salt, 0.25% citric acid and 0.1%, pull out, then rinse well with mobile clear water, control cured leaf dish surface moisture;
(3) airing:
By the leaf vegetables through color retention and after controlling solid carbon dioxide and dividing, spread on bamboo curtain splint in the airing of ventilation area without shade, during airing, every 4 hours, to rub 1 time, airing is packed up when the 50-55% standby to the water content of leaf vegetables;
(4) local flavor preserved materials preparation:
Get and brewage the vinasse of red wine and flavored condiment by weight being the ratio mixing and stirring of 1:2--2.5, be deployed into local flavor preserved materials, standby;
(5) pickle:
The local flavor preserved materials that step (4) is obtained and step (3) airing to water content at the leaf vegetables raw material of 50-55% by weight mixing for the ratio of 1:7--9, after stirring, rub evenly, pack into and pickle in cylinder, under 12-15 ℃ of environment, dipping more than 35 days, obtains salted & preserved vegetable base;
(6) dish base arranges:
The dish base that step (5) is made, washes away and sticks to lip-deep local flavor preserved materials slag with pure water, then dries dish base surface moisture;
(7) cutting:
By cleaning and drying the leaf vegetables dish base after surface moisture, after the section of being cut into by knife or silk, be placed in container and carry out packing after standing 6 hours;
(8) packing, sterilization:
By step (7) cutting and standing after dish section or dish slice, adopt polyethylene from high pressure process packaging bag, after vacuumizing and packing, be placed in 100 ℃ of water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, obtain.
Flavored condiment described above is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, mustard, fructus amomi, galingal, the root of Dahurain angelica and spice material are as five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination).
One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 1200-1800 mesh sieve.
Beneficial effect of the present invention
The present invention compared with prior art, have the following advantages: the one, utilize and add the vinasse of red wine and the method that seasoning flavor substance carries out low temperature dipping brewageed, not only can keep leaf vegetables intrinsic unique mouthfeel and nutriment, further promoted the quality of leaf vegetables, the color of leaf vegetables is improved, product taste sweet-smelling is delicious, and quality is tender and crisp, has promoted local flavor and the grade of product.The 2nd, to people, provide and be not subject to seasonal effect all can enjoy the cuisines of leaf vegetables, met people's living needs.The 3rd, the present invention, according to the people of different taste demand, provides the product that is applicable to own taste, meets the different consumer groups' demand, and product is popularized widely, improves the economic worth that leaf vegetables utilizes.The 4th, the present invention adopts ultra-fine grinding mode that the intrinsic material of flavored condiment is pulverized as 1200-1800 order powder, be conducive to the distribution infiltration in dipping process, make the tasty equilibrium of product, improve the quality of products, make the edible foreign body sensation good palatability without flavoring substance of eater simultaneously.The leaf vegetables vegetables instant foodstuff prepared by fermenting that the inventive method makes, will be the fashion of saucer delicacies in the restaurant feast of a kind of convenience, fashion and the people family's dining table pickles of going with rice or bread, product special flavour uniqueness, instant, instant bagged, products taste is tender and crisp, chew that food is sound, taste sweet-smelling, deliciousness, and product has good market prospects.
The specific embodiment
In conjunction with following part embodiment, the preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting of the present invention is further described, but not is limitation of the present invention.
Embodiment 1
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender cabbage tender leaf of quality is raw material, standby; (2) cabbage is chosen and pick up totally, remove after Lao Ye, Huang Ye, rotten leaf and old rhizome, strip tender leaf, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, then rinse well with mobile clear water, control dry cabbage surface moisture; (3) by through color retention and control cabbage that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 50% time, is packed up standby to cabbage water content; (4) get 1 kilogram, vinasse and 2.5 kilograms of mixing and stirring of flavored condiment 1200 order powder (as 1 kilogram of salt, 1 kilogram, capsicum, 0.5 kilogram, Chinese prickly ash) of brewageing red wine, be deployed into local flavor preserved materials, standby; (5) 3.5 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed 24.5 kilograms of 50% cabbages, after stirring, rub evenly, packs into and pickles in cylinder, under 15 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7) by the dish base drying after surface moisture, be cut into by knife after filament, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) dish slice after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.
Embodiment 2
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender ternip cherry of quality is raw material, standby; (2) ternip cherry is chosen and pick up totally, remove Lao Ye, Huang Ye, rotten leaf and always obstruct after stem, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, with mobile clear water, rinse again control extra dry white wine radish cherry surface moisture well; (3) by through color retention and control ternip cherry that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 55% time, is packed up standby to ternip cherry water content; (4) get 1 kilogram, vinasse and 2 kilograms of mixing and stirring of flavored condiment 1500 order powder (as 1 kilogram of salt, 0.3 kilogram, Chinese prickly ash, 0.2 kilogram, pepper, 0.2 kilogram, cassia bark, 0.1 kilogram of cloves, 0.1 kilogram of fennel seeds, 0.1 kilogram of sodium glutamate) of brewageing red wine, be deployed into local flavor preserved materials, standby; (5) 3 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed in 21 kilograms, 55% ternip cherry, after stirring, rub evenly, packs into and pickles in cylinder, under 15 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7), by the dish base drying after surface moisture, be cut into by knife after the silk of wide 2-3 millimeter, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) dish slice after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.
Embodiment 3
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender crowndaisy chrysanthemum of quality is raw material, standby; (2) crowndaisy chrysanthemum is chosen and pick up totally, remove after Lao Ye, Huang Ye, rotten leaf and old stem, get young stem and leaf, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, then rinse well with mobile clear water, control dry crowndaisy chrysanthemum surface moisture; (3) by through color retention and control crowndaisy chrysanthemum that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 52% time, is packed up standby to crowndaisy chrysanthemum water content; (4) get brewage red wine 1 kilogram, vinasse with flavored condiment 1600 order powder (as 1.2 kilograms of salt, 0.2 kilogram, Chinese prickly ash, 0.1 kilogram of cumin, 0.2 kilogram of ginger, 0.2 kilogram, garlic, 0.2 kilogram, cassia bark, 0.1 kilogram of sodium glutamate,) 2.2 kilograms of mixing and stirring, be deployed into local flavor preserved materials, standby; (5) 3.2 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed 25.6 kilograms of 52% crowndaisy chrysanthemums, after stirring, rub evenly, packs into and pickles in cylinder, under 13 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7), by the dish base drying after surface moisture, be cut into by knife after the section of 2.5 centimetres, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) the dish section after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.
Embodiment 4
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender schizonepeta tender leaf of quality is raw material, standby; (2) balm leaf is chosen and picked up totally, remove after Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get tender leaf, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, then rinse well with mobile clear water, control dry balm leaf surface moisture; (3) by through color retention and control balm leaf that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 50% time, is packed up standby to balm leaf water content; (4) get 1 kilogram, vinasse and 2 kilograms of mixing and stirring of flavored condiment 1500 order powder (as 1.5 kilograms of salt, 13 0.2 kilogram of perfume, 0.3 kilogram, capsicum) of brewageing red wine, be deployed into local flavor preserved materials, standby; (5) 3.5 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed 27 kilograms of 50% schizonepeta, after stirring, rub evenly, packs into and pickles in cylinder, under 12 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7), by the dish base drying after surface moisture, be cut into by knife after the filament of wide 3 millimeters, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) dish slice after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.
Embodiment 5
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender Chinese toon cauline leaf of quality is raw material, standby; (2) Chinese toon young stem and leaf is chosen and picked up totally, remove after Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get young stem and leaf, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, then rinse well with mobile clear water, control dry Chinese toon cauline leaf surface moisture; (3) by through color retention and control Chinese toon cauline leaf that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 55% time, is packed up standby to Chinese toon cauline leaf water content; (4) get 1 kilogram, vinasse and 2.35 kilograms of mixing and stirring of flavored condiment 1800 order powder (as 0.2 kilogram of salt, 2 kilograms of white granulated sugars, 0.05 kilogram of citric acid, 0.1 kilogram, popular propylhomoserin sodium) of brewageing red wine, be deployed into local flavor preserved materials, standby; (5) 3.35 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed in 23.45 kilograms, 55% Chinese toon, after stirring, rub evenly, packs into and pickles in cylinder, under 12 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7), by the dish base drying after surface moisture, be cut into by knife after the section of long 2 centimetres, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) the dish section after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.
Embodiment 6
(1) select to become without going rotten, without rotting, without disease and pest and fresh, blade is plump, the fresh and tender capsicum leaf of quality is raw material, standby; (2) capsicum leaf is chosen and picked up totally, remove after Lao Ye, Huang Ye, rotten leaf and old stem, get tender leaf, clean with clear water rinsing, then be immersed in to contain in the Vitamin C aqueous acid that weight percent is 2% salt, 0.25% citric acid and 0.1% and soak and within 30 minutes, carry out after color retention, pull out, then rinse well with mobile clear water, control chilli leaf surface moisture; (3) by through color retention and control capsicum leaf that solid carbon dioxide divides and spread on bamboo mat in the airing of ventilation area without shade, during airing, every 4 hours, rub 1 time, airing 50% time, is packed up standby to capsicum leaf water content; (4) get 1 kilogram, vinasse and flavored condiment 1300 order powder (as 0.25 kilogram of salt, 0.5 kilogram of ginger, 0.3 kilogram, Chinese prickly ash, 0.1 kilogram of cloves, 0.2 kilogram, cassia bark, 0.1 kilogram, pepper) and 1 kilogram of mixing and stirring of soy sauce of brewageing red wine, be deployed into local flavor preserved materials, standby; (5) 3.45 kilograms of the local flavor preserved materials that (4) made and (3) airing to water content is mixed on 31.05 kilograms, 50% capsicum leaf, after stirring, rub evenly, packs into and pickles in cylinder, under 12 ℃ of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base is washed away and sticks to lip-deep local flavor preserved materials slag with pure water, then dry dish base surface moisture; (7), by the dish base drying after surface moisture, be cut into by knife after the silk of 1.5-2 millimeter, then be placed in stainless steel cask and carry out packing after standing 6 hours; (8) dish slice after standing is adopted to polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 ℃ of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface with cotton gauze, gets product.

Claims (5)

1. a preparation method for leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that, is to be made by following making step:
(1) raw material is selected:
Choose no mildew, no rot, no pests and fresh leaves hypertrophy, texture, fresh carrot or turnip cherry cherry cherry or cabbage or carrots or cabbage or cabbage or cauliflower or cabbage or mustard greens or vegetables or lettuce leaves Wuta or parsley or cedar or sweet potato leaves or turnip rapeseed leaves or green garlic or chili leaves or pea seedlings or seedlings or purslane or wolfberry leaves or tea leaves or locust or Houttuynia or gray dish or Rorippa or Mallow or Acanthopanax or Thlaspi or plantain or Qingming dish or endive or Polygonum aviculare or hyssop or wild amaranth or celery leaves or moss pole or shepherd's purse or dandelion leaves or thistle or basil leaves or Commelina or sorrel or mint or Daisy or AIDS or Motherwort or Prunella or bellflower or capillaries or Solanum nigrum or Nepeta or rugosa or burdock or wild buckwheat or sesame or kochia or basil or Isodon or pentaphyllum or alfalfa or Tonghaosu of leaves or stems leaves, alternate;
(2) raw material is processed:
Leaf vegetables vegetables are chosen and picked up totally, remove Lao Ye, Huang Ye, after rotten leaf and old stem, stalk, clean with clear water rinsing, then being immersed in to contain carries out after color retention for 30 minutes in the Vitamin C aqueous acid that percentage by weight is 2% salt, 0.25% citric acid and 0.1%, pull out, then rinse well with mobile clear water, control cured leaf dish surface moisture;
(3) airing:
By the leaf vegetables through color retention and after controlling solid carbon dioxide and dividing, spread on bamboo curtain splint in the airing of ventilation area without shade, during airing, every 4 hours, to rub 1 time, airing is packed up when the 50-55% standby to the water content of leaf vegetables;
(4) local flavor preserved materials preparation:
Get and brewage the vinasse of red wine and flavored condiment by weight being the ratio mixing and stirring of 1:2--2.5, be deployed into local flavor preserved materials, standby;
(5) pickle:
The local flavor preserved materials that step (4) is obtained and step (3) airing to water content at the leaf vegetables raw material of 50-55% by weight mixing for the ratio of 1:7--9, after stirring, rub evenly, pack into and pickle in cylinder, under 12-15 ℃ of environment, dipping more than 35 days, obtains salted & preserved vegetable base;
(6) dish base arranges:
The dish base that step (5) is made, washes away and sticks to lip-deep local flavor preserved materials slag with pure water, then dries dish base surface moisture;
(7) cutting:
By cleaning and drying the leaf vegetables dish base after surface moisture, after the section of being cut into by knife or silk, be placed in container and carry out packing after standing 6 hours;
(8) packing, sterilization:
By step (7) cutting and standing after dish section or dish slice, adopt polyethylene from high pressure process packaging bag, after vacuumizing and packing, be placed in 100 ℃ of water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, obtain.
2. a preparation method for leaf vegetables vegetables instant foodstuff prepared by fermenting as claimed in claim 1, is characterized in that, described flavored condiment is savory agent, sweetener, acid, tasty agents, natural flavouring.
3. the preparation method of a leaf vegetables vegetables instant foodstuff prepared by fermenting as claimed in claim 2, it is characterized in that, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, lactitol, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, mustard, fructus amomi, galingal, the root of Dahurain angelica, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.
4. the preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting as claimed in claim 2 or claim 3, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 1200-1800 mesh sieve.
5. the leaf vegetables vegetables instant foodstuff prepared by fermenting method as described in claim 1 makes.
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CN104489618A (en) * 2014-11-28 2015-04-08 天津市利民调料有限公司 Pepper leaf sauce and preparation method thereof
CN104719825A (en) * 2015-04-19 2015-06-24 陈荣 Spice composition for prickled greens and preparation method of spice composition
CN104970326A (en) * 2015-05-12 2015-10-14 宁夏强尔萨清真食品有限公司 Halal celery sauced pickle and production technology thereof
CN105053893A (en) * 2015-09-02 2015-11-18 安徽科技学院 Making method of rehydrated seasoned dried leaf mustard
CN105146427A (en) * 2015-08-07 2015-12-16 哈尔滨天一生态农副产品有限公司 Dried virgate wormwood herb capable of clearing heat and removing toxicity and preparation method of virgate wormwood herb
CN105325970A (en) * 2015-11-02 2016-02-17 湖南省蜀中情食品有限公司 Making method of flavored kelp and hot pepper leaves
CN105341816A (en) * 2015-11-20 2016-02-24 石台县小菜一碟农产品有限公司 Canned wild purslane and preparing method thereof
CN105341847A (en) * 2015-10-09 2016-02-24 段桂红 A preparing method of a seasoned toona sinensis instant powder
CN105410761A (en) * 2015-11-20 2016-03-23 石台县小菜一碟农产品有限公司 Canned flavored caraway and preparation method thereof
CN106036659A (en) * 2016-05-31 2016-10-26 马鞍山市国华农业发展有限公司 Pickling method of chili leaves
CN106107739A (en) * 2016-08-16 2016-11-16 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici
CN107252069A (en) * 2017-07-02 2017-10-17 刘永 A kind of processing technology of crowndaisy chrysanthemum health care pickles
CN107668609A (en) * 2017-11-23 2018-02-09 杨群先 A kind of hydrochloric acid food and preparation method thereof
CN108294265A (en) * 2018-01-25 2018-07-20 广元市润土农业开发有限责任公司 A kind of instant horseradish dish and preparation method thereof
CN109588665A (en) * 2019-01-09 2019-04-09 华中农业大学 Application of the blueberry wine dregs as additive in marinated pickles

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CN104041776A (en) * 2014-05-30 2014-09-17 大连民族学院 Salted clover and preparation method thereof
CN104489618A (en) * 2014-11-28 2015-04-08 天津市利民调料有限公司 Pepper leaf sauce and preparation method thereof
CN104719825A (en) * 2015-04-19 2015-06-24 陈荣 Spice composition for prickled greens and preparation method of spice composition
CN104970326A (en) * 2015-05-12 2015-10-14 宁夏强尔萨清真食品有限公司 Halal celery sauced pickle and production technology thereof
CN105146427A (en) * 2015-08-07 2015-12-16 哈尔滨天一生态农副产品有限公司 Dried virgate wormwood herb capable of clearing heat and removing toxicity and preparation method of virgate wormwood herb
CN105053893A (en) * 2015-09-02 2015-11-18 安徽科技学院 Making method of rehydrated seasoned dried leaf mustard
CN105341847A (en) * 2015-10-09 2016-02-24 段桂红 A preparing method of a seasoned toona sinensis instant powder
CN105325970A (en) * 2015-11-02 2016-02-17 湖南省蜀中情食品有限公司 Making method of flavored kelp and hot pepper leaves
CN105341816A (en) * 2015-11-20 2016-02-24 石台县小菜一碟农产品有限公司 Canned wild purslane and preparing method thereof
CN105410761A (en) * 2015-11-20 2016-03-23 石台县小菜一碟农产品有限公司 Canned flavored caraway and preparation method thereof
CN106036659A (en) * 2016-05-31 2016-10-26 马鞍山市国华农业发展有限公司 Pickling method of chili leaves
CN106107739A (en) * 2016-08-16 2016-11-16 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici
CN107252069A (en) * 2017-07-02 2017-10-17 刘永 A kind of processing technology of crowndaisy chrysanthemum health care pickles
CN107668609A (en) * 2017-11-23 2018-02-09 杨群先 A kind of hydrochloric acid food and preparation method thereof
CN108294265A (en) * 2018-01-25 2018-07-20 广元市润土农业开发有限责任公司 A kind of instant horseradish dish and preparation method thereof
CN109588665A (en) * 2019-01-09 2019-04-09 华中农业大学 Application of the blueberry wine dregs as additive in marinated pickles
CN109588665B (en) * 2019-01-09 2022-06-14 华中农业大学 Application of blueberry wine dregs as additive in pickling pickles

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