CN103549348B - The processing method of the dry typical local food of a kind of grain tongue processed - Google Patents
The processing method of the dry typical local food of a kind of grain tongue processed Download PDFInfo
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- CN103549348B CN103549348B CN201310550337.5A CN201310550337A CN103549348B CN 103549348 B CN103549348 B CN 103549348B CN 201310550337 A CN201310550337 A CN 201310550337A CN 103549348 B CN103549348 B CN 103549348B
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- mix
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides and a kind ofly both kept on the solid basis having loud and clear mouthfeel and nutritional labeling of tongue, prepare a kind of tongue dry food with flavour, it is characterized in that selecting fresh tongue to do, after cleaning, cutting becomes square rectangular of wide 0.5-1.0cm, change the fourth or bar that are cut into 0.5-3cm again, through soaking, airing poor expects to mix with pickling, under 10-15 DEG C of environment, pickle 40-45 days, then wash away tongue and do surface and pickle grain material, then the flavor enhancement mix adding 1-12% is even, after package encapsulation, in 100 DEG C of boiling water, sterilization is made for 20 minutes.It is loud and clear that product chews food, the fresh perfume (or spice) of taste, and excellent taste is a kind of appetizing food of characteristic local flavor, and processing method of the present invention is simple, is easy to operation, pollution-free, and product economy material benefit, instant, pole gets consumer reception.
Description
Technical field
The present invention relates to a kind of processing method of relish food, be specifically related to the processing method of the dry typical local food of a kind of grain tongue processed.
Background technology
Tongue does, also known as tribute dish or sound dish, for composite family, Lactuca annual herb plants and vegetables, tongue does containing abundant nutriment, except containing except rich in protein, amino acid, pectin, vitamin, carrotene and carbohydrate, still containing macro-and trace-element such as calcium, iron, zinc, potassium, sodium, phosphorus.According to the Chinese Academy of Agricultural Sciences research data display, tongue is dry has higher nutrition and medical value, has hypotensive, qualcomm meridian, brain tonic of invigorating blood circulation, open chest profit gas, strengthen the bone, anti-ageing, clearing heat and detoxicating, preventing hypertension, the effects such as coronary heart disease.If tongue dry color pool is bud green, quality is tasty and refreshing, taste jellyfish, edibility is high, the dry eating method of tongue is various, both can be cold and dressed with sauce, can propagandize hotly again, make salty, sweet, spicy different flavor, the dry instant of tongue, the manufactured goods such as market is common pickles, sugar is mixed, sweet and sour, spicy are sold, and welcome by citizen very much.
Along with socioeconomic development, tongue dry labor ground output constantly increases, the geography superiority of plantation is done by Pizhou City owing to occupying suitable tongue, now form the cultivated area of 60,000 mu, annual production 4000 tons (dried product), is announced the dry geographic products mark of Pizhou City tongue by State Administration for Quality Supervision and Inspection and Quarantine's the 55th command in 2013.But mostly also follow with regard to the eating method that tongue does that ancient sugar is mixed, sweet and sour method of mixing food, make these green health vegetables having characteristic can not obtain universal and/or become popular fashional consumption typical local food.
Mostly still, follow in prior art a kind of routine pickle or brewing method makes the product that slightly taste changes, disclosed in Chinese patent CN1055102A " special flavour food of dried moss series ", this invention is that, salt, sugar, flavoring dry by tongue are allocated and formed; Chinese patent CN102100375A disclosed " a kind of snack green fresh dried lettuce vegetable and condiment " is that to be dressed up by green fresh tongue dry vegetalbe and anticorrosion aqua mixing polybag must be that vegetables bag made by pouch: salt, monosodium glutamate, pepper powder, chicken essence powder, white granulated sugar, potassium sorbate; Sweet sauce bag made by sweet sauce, sesame oil; Light-coloured vinegar makes liquid bag, and the used time adjusts food voluntarily by consumer; Patent CN102813165A disclosed " a kind of local flavor tongue dry take advantage of fresh processing method " and CN102813164A disclosed " processing method that a kind of local flavor tongue does " selects high-quality tongue to do as raw material cuts old residual cauline leaf, after cleaning up, send into-5--10 DEG C, freezer refrigeration 2-3 hour, then insert-30--25 DEG C of refrigerations; Take out to thaw before processing and proceed to processing after-5--0 DEG C, its processing is done by tongue in feeding 0-5 DEG C of salt pure water to soak 30-40 minute, pass into ozone bubbling sterilization, enzyme inhibitor in water and protect look, again dry for the tongue 1-1.5 of being cut into cun of long segment is placed in pickling liquid and soaks 1-2 hour, and then drain pickling liquid through ultraviolet disinfection 10-12 minute, pack, carries out pasteurization and makes; CN103070377A disclosed " a kind of bubble green pepper tongue does and processing method " is by after tongue dry cleaning rehydration, slitting, blanching cooling, carry out soaking and vacuum packaging, sterilization are made, wherein soak contains bubble green pepper 10%, salt 3%, white granulated sugar 1.5%, monosodium glutamate 0.7%, disodium 5 '-ribonucleotide 0.1% add water and 100% boil and form, add acetic acid 0.1% again, lactic acid 0.1%, citric acid 0.4%, water-soluble chilli extract oil 0.15%, pericarpium zanthoxyli schinifolii essential oil 0.01%, the spicy essential oil 0.1% of Luzhou-flavor.As can be seen from existing disclosed technology, be all with tongue do for the conventional flavoring of base stock different proportion pickle, brewed or mixing and making, product special flavour is all comparatively single, the real popular local flavor be existing edible tongue among the people and do.Tongue is done the high-end product that these precious vegetables with local characteristic are prepared into a kind of fashion local flavor uniqueness, makes this region food move towards the dining table of huge numbers of families and high-grade food and drink, be tongue dry labor be badly in need of problem leaved for development.
Summary of the invention
The object of the invention is to the deficiency for existing product, provide a kind of both maintenance on the solid basis having loud and clear mouthfeel and nutritional labeling of tongue, to prepare a kind of tongue dry food with flavour.
The object of the present invention is to provide the processing method of the dry typical local food of a kind of groove tongue.
The object of the invention is to be achieved through the following technical solutions:
A processing method for the dry typical local food of grain tongue processed, it is characterized in that, it comprises following processing step:
(1) fresh tongue is selected to do, pluck leaf and the bar tip, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried;
(2) by step (1) cleaning after and dry moisture tongue do, square rectangular of wide 0.5-1.0cm is become with the first cutting of cutter, change the fourth or bar that are cut into 0.5-3cm again, put into clear water to change water every 4 hours and soak for 1 time, soak and pull out after 24 hours, drain away the water, then to spread on paper tinsel seat airing to material moisture at 85-90%;
(3) select the vinasse brewageing red wine to mix with the ratio of salt by weight 1:0.25-0.45, make and pickle grain material;
(4) the grain material of pickling made mix with the ratio done by weight 1:8-10 of the tongue after airing and stirs, rubs even, in loading ceramic cylinder, under 10-15 DEG C of environment, pickling 40-45 days;
(5) by after dry for the tongue of pickling taking-up, with pure water wash away stick to tongue do surface pickle grain material after, it is more even than the abundant mix of the flavor enhancement of 1-12% to add tongue dry weight; Flavor enhancement can be different according to the taste of the consumer group, modulate the dry typical local food of grain tongue of various local flavor;
(6) the grain tongue of mixing flavor enhancement thoroughly is done adopt poor air permeability, after polyethylene packaging bag that mechanical strength is high vacuumizes and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtain poor tongue dry-air blast taste food products processed.
Flavor enhancement 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, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, 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, 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, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 500-600 mesh sieve.
Beneficial effect of the present invention
The present invention takes less salt long-time dipping and curing process in low temperature environment to be beneficial to infiltration, the dipping being beneficial to tongue dry is abundant, less salt not easily causes living contaminants at low temperature environment and affects the dry normal dipping of tongue, and low temperature and long term ferment can make tongue do the abundant of interior tissue dipping, less salt also can be avoided the salt content in the process Zhong Shi tongue stem organization of pickling too high and cannot correct, as salinity is too high, water logging desalination again, will cause that the tongue of pickling is dry loses good taste, as the highly-saline goods of need then can also by the consumption of the process adjusting salt with flavor enhancement.
The present invention adopts the method for adding vinasse, while keeping the solid unique oral sensations that has of tongue and nutritional labeling, with the addition of the flavor enhancement with peculiar flavour, the product of different taste can be prepared into according to the demand of different customers taste, the needs of different consumer group can be met.
The flavor enhancement added in method of the present invention, material except liquid, superfine grinding method is all adopted to be prepared into Ultramicro-powder, be conducive to the infiltration of flavor enhancement and mix thoroughly, being beneficial to seasoning even, wherein flavor enhancement can be prepared into multiple differently flavoured delicious food according to the demand of customers and to go with rice or bread little vegetable food, it is loud and clear that product chews food, excellent taste, is a kind of appetizing food of characteristic local flavor, adds new varieties for edible tongue is dry.
Processing method of the present invention is simple, is easy to operation, pollution-free, and suitability for industrialized is produced, and is the dry typical local food of a kind of rather well received tongue, has good market prospects.
Detailed description of the invention
Following examples are only that the present invention is further illustrated, instead of limitation of the present invention.
Embodiment 1
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5-1.0cm with the first cutting of cutter, then change the fourth or bar that are cut into 0.5-3cm, put into clear water to change water every 4 hours and soak for 1 time, soak after 24 hours, pull out, to spread on paper tinsel seat airing again to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 2.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 100 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 12 DEG C of environment, pickle 45 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 500 order fine powder (as salt 2 kilograms, sodium glutamate 0.1 kilogram, Sodium Inosinate 0.02 kilogram, five-spice powder 0.5 kilogram) 2.62 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 2
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the fourth being cut into 0.5cm, put into clear water to change water every 4 hours and soak for 1 time, soak after 24 hours, pull out, to spread on paper tinsel seat airing again to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 145 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 15 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 600 order fine powder (as 3 kilograms, capsicum, 0.5 kilogram, Chinese prickly ash, salt 1 kilogram, sodium glutamate 0.25 kilogram) 4.75 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 3
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 3cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 3 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 117 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 10 DEG C of environment, pickle 42 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 500 order fine powder (as white granulated sugar 10 kilograms, citric acid 1.5 kilograms) 11.5 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 4
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 2cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 112 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 14 DEG C of environment, pickle 41 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 600 order fine powder (dried orange peel 1 kilogram, ginger 1 kilogram, 1 kilogram, pepper, 0.5 kilogram, cassia bark, salt 0.5 kilogram) 4 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 5
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the bar being cut into 1.5cm, put into clear water to change water every 4 hours and soak for 1 time, soak after 24 hours, pull out, to spread on paper tinsel seat airing again to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 140 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 15 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 600 order fine powder (cumin 2 kilograms, 0.5 kilogram, Chinese prickly ash, curry powder 0.15 kilogram, 1 kilogram, capsicum, salt 1 kilogram) 4.65 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 6
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the fourth being cut into 0.5cm, put into clear water to change water every 4 hours and soak for 1 time, soak after 24 hours, pull out, to spread on paper tinsel seat airing again to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 3.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 135 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 10 DEG C of environment, pickle 45 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 500 order white granulated sugar fine powder 8 kilograms, vinegar 3 kilograms, abundant mix evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Embodiment 7
Leaf and the bar tip is plucked by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 2cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%, for subsequent use; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 2.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 125 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 12 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add all kinds of flavor enhancement 600 order fine powder (chrysanthemum 4 kilograms, gardenia jasminoides 1 kilogram, white granulated sugar 6 kilograms, citric acid 0.2 kilogram) 11.2 kilograms of abundant mixs evenly after; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
Claims (7)
1. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5-1.0cm with the first cutting of cutter, then change the fourth or bar that are cut into 0.5-3cm, put into clear water to change water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 2.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 100 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 12 DEG C of environment, pickle 45 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 500 order fine powder: salt 2 kilograms, sodium glutamate 0.1 kilogram, Sodium Inosinate 0.02 kilogram, five-spice powder 0.5 kilogram, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
2. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the fourth being cut into 0.5cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 145 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 15 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 600 order fine powder: 3 kilograms, capsicum, 0.5 kilogram, Chinese prickly ash, salt 1 kilogram, sodium glutamate 0.25 kilogram, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
3. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 3cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 3 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 117 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 10 DEG C of environment, pickle 42 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 500 order fine powder: white granulated sugar 10 kilograms, citric acid 1.5 kilograms, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
4. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 2cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 112 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 14 DEG C of environment, pickle 41 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 600 order fine powder: dried orange peel 1 kilogram, ginger 1 kilogram, 1 kilogram, pepper, 0.5 kilogram, cassia bark, salt 0.5 kilogram, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
5. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the bar being cut into 1.5cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 4 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 140 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 15 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 600 order fine powder: cumin 2 kilograms, 0.5 kilogram, Chinese prickly ash, curry powder 0.15 kilogram, 1 kilogram, capsicum, salt 1 kilogram, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
6. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 0.5cm with the first cutting of cutter, then change the fourth being cut into 0.5cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 3.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 135 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 10 DEG C of environment, pickle 45 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 500 order powder: white granulated sugar fine powder 8 kilograms, vinegar 3 kilograms, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
7. the processing method of the dry typical local food of grain tongue processed, it is characterized in that plucking leaf and the bar tip by dry for fresh tongue, to prune the rhizome place unedible part of lignifying, the cortex of shooting off outside tongue scapus bar meat, be placed in containing mass ratio be 0.5% common salt aqueous solution rinsing, to remove the viscous juice on stem meat top layer, then clean by clean water, put shady and cool ventilation place and surface moisture is dried; Tongue after drying is done, becomes square rectangular of wide 1.0cm with the first cutting of cutter, then change the bar being cut into 2cm, put into clear water and changed water every 4 hours and soak for 1 time, soak after 24 hours, pull out, then to spread on paper tinsel seat airing to material moisture at 85-90%; Select 10 kilograms, the vinasse brewageing red wine to mix with salt 2.5 kilograms, make and pickle grain material; Again pickle grain material and the tongue after airing of making are done 125 kilograms and mix and stir, rub and evenly load in ceramic cylinder, under 12 DEG C of environment, pickle 40 days; Take out dry for the tongue of pickling, with pure water wash away stick to tongue do surface pickle grain material after, add flavor enhancement 600 order fine powder: chrysanthemum 4 kilograms, gardenia jasminoides 1 kilogram, white granulated sugar 6 kilograms, citric acid 0.2 kilogram, abundant mix is even; After employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilizations 20 minutes, obtained finished product.
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| CN1055102A (en) * | 1991-02-27 | 1991-10-09 | 安徽农学院 | Special flavour food of dried moss series |
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