CN103584031A - Vegetable-flavored rhizome pickled vegetables and preparation method thereof - Google Patents

Vegetable-flavored rhizome pickled vegetables and preparation method thereof Download PDF

Info

Publication number
CN103584031A
CN103584031A CN201310550278.1A CN201310550278A CN103584031A CN 103584031 A CN103584031 A CN 103584031A CN 201310550278 A CN201310550278 A CN 201310550278A CN 103584031 A CN103584031 A CN 103584031A
Authority
CN
China
Prior art keywords
leaf
dish base
rhizome
airing
flavored
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201310550278.1A
Other languages
Chinese (zh)
Other versions
CN103584031B (en
Inventor
张志年
其他发明人请求不公开姓名
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pizhou Xingyuan Enterprise Management Service Co ltd
Original Assignee
Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xuzhou Lvzhiye Biological Foodstuff Co Ltd filed Critical Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Priority to CN201310550278.1A priority Critical patent/CN103584031B/en
Publication of CN103584031A publication Critical patent/CN103584031A/en
Application granted granted Critical
Publication of CN103584031B publication Critical patent/CN103584031B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

Description

A kind of grain rhizome vegetable flavor processed pickles and preparation method thereof
Technical field
The invention belongs to cure foods manufacture field, relate to a kind of grain rhizome vegetable flavor processed pickles and preparation method thereof.
Background technology
Along with people's living standard improves constantly, to the local flavor of various salted white goods and nutrition, the requirement of green health improves constantly, although at present commercially available various curing foods are various in style, special favor is had nothing in common with each other, but, totally with salty, sweet, spicy, sauce is fragrant, pungent fragrance is taken product as the leading factor, still have and exist local flavor not good enough, the defects such as the bad and form of color and luster is undesirable, whole-colored salted white taste can cause people's sitophobia psychology and sensation, therefore, pickling process technology to existing rhizome vegetable is improved, to meet people to the high-quality pursuit of living, enrich produce market demand, enrich the kind of Pickle goods, increase the value of agricultural byproducts simultaneously.
Summary of the invention
The object of this invention is to provide a kind of grain rhizome vegetable flavor processed pickles and preparation method thereof, the life that overcomes existing processing salted white salts down, drying, pickles, the conventional method of sauce system and the preparation method of existing whole-colored original flavor, utilization is brewageed the vinasse of red wine and differently flavoured flavor enhancement and is made preserved materials vegetables are pickled, when the nutrition of salted vegetables is got a promotion, its look, fragrant, taste is more useful improved, promote the quality of salted vegetables, can meet more crowds edible in, can preserve for long term consumer again, edible more convenient edible delicious food pickles of going with rice or bread that provide at any time.
The object of the present invention is to provide a kind of grain rhizome vegetable flavor processed pickles.
The present invention also aims to provide the preparation method of a kind of grain rhizome vegetable flavor processed pickles.
The object of the invention is to be achieved through the following technical solutions:
A kind of grain rhizome vegetable flavor processed pickles, it is characterized in that, that to take rhizome vegetable carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root be raw material, through airing, local flavor preserved materials allocate, pickle, dish base arranges, pack sterilization forms.
Its making step is:
Step (one) raw material is selected and is processed:
Select fresh, without going mouldy, without rotten carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root, prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, to dissecing into piece or cutting into inch strips or cut into slices with slicer with cutting cutter, standby with cutter cruciate flower;
Step (two) airing:
To be cut into the rhizome vegetables of piece or bar or sheet, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 1 time every 4 hours, rubs at every turn and is no less than 20 minutes, shines to water content 45-50% time, pack up, stack and get damp 12 hours, standby;
The allotment of step (three) local flavor preserved materials:
Getting vinasse and the flavored condiment of brewageing red wine is by weight: the ratio mixing and stirring of 1:2-3, be deployed into local flavor preserved materials, and standby;
Step (four) pickle:
The local flavor preserved materials that step (three) is obtained and vegetables piece after step (two) airing or bar or sheet be by weight mixing for the ratio of 1:7-8, stir, rub even after, pack into and pickle in cylinder, be placed under 18-20 ℃ of environment, pickle 70-80 days, obtain dish base; Every inverted engine in 10 days, stir, rub once therebetween;
Step (five) dish base arranges:
The dish base that step (four) is pickled, washes away the local flavor preserved materials slag that sticks to dish base surface fast with pure water, then dry dish base surface moisture, then is placed in after the standing 5-6 of container hour and carries out packing;
Step (six) packing, sterilization:
After dish base after the standing processing of step (five) is adopted polyethylene from high pressure process packaging bag to vacuumize to pack, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, get product.
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, Radix Glycyrrhizae, 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, 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, mustard, tsaoko, nutmeg, fructus amomi, cloves, galingal, the root of Dahurain angelica, 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, one or both in 13 perfume (or spice) and above any combination).
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 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 1100-1500 mesh sieve.
A preparation method for grain rhizome vegetable flavor pickles processed, is characterized in that comprising following making step:
Step (one) raw material is selected and is processed:
Select fresh, without going mouldy, without rotten carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root, prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, to dissecing into piece or cutting into inch strips or cut into slices with slicer with cutting cutter, standby with cutter cruciate flower;
Step (two) airing:
To be cut into the rhizome vegetables of piece or bar or sheet, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 1 time every 4 hours, rubs at every turn and is no less than 20 minutes, shines to water content 45-50% time, pack up, stack and get damp 12 hours, standby;
The allotment of step (three) local flavor preserved materials:
Getting vinasse and the flavored condiment of brewageing red wine is by weight: the ratio mixing and stirring of 1:2-3, be deployed into local flavor preserved materials, and standby;
Step (four) pickle:
The local flavor preserved materials that step (three) is obtained and vegetables piece after step (two) airing or bar or sheet be by weight mixing for the ratio of 1:7-8, stir, rub even after, pack into and pickle in cylinder, be placed under 18-20 ℃ of environment, pickle 70-80 days, obtain dish base; Every inverted engine in 10 days, stir, rub once therebetween;
Step (five) dish base arranges:
The dish base that step (four) is pickled, washes away the local flavor preserved materials slag that sticks to dish base surface fast with pure water, then dry dish base surface moisture, then is placed in after the standing 5-6 of container hour and carries out packing;
Step (six) packing, sterilization:
After dish base after the standing processing of step (five) is adopted polyethylene from high pressure process packaging bag to vacuumize to pack, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, get product.
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, Radix Glycyrrhizae, 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, 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, mustard, tsaoko, nutmeg, fructus amomi, cloves, galingal, the root of Dahurain angelica, 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, one or both in 13 perfume (or spice) and above any combination).
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 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 1100-1500 mesh sieve.
Beneficial effect of the present invention
The present invention is the local flavor cure that the vinasse of brewageing red wine are formed from different savory agent, sweetener, acid, tasty agents and natural flavouring mixing preparation, pickle with dish piece after airing or bar or sheet, the advantage that is different from prior art is, can be prepared into the differently flavoured pickles of pickling according to the colony of different taste demand, be beneficial to people and select according to the demand of self taste; The inventive method is also, has not only retained characteristic and the nutrition of former vegetables, also by curing process, has increased the trophic function of natural flavouring, allows people need to select product according to self health; The inventive method is also that flavoring applies after ultra-fine grinding, is beneficial to and is evenly distributed and permeates, and makes salted & preserved vegetable tasty evenly; Then the preserved materials slag that washes away dish base surface adhesion makes dish piece or bar or sheet any surface finish, attractive in appearance, and taste is hidden wherein, is eating delicious and crisp; Pickle dish piece after arrangement or bar or sheet and after vacuum packaging, carry out sterilization processing, be conducive to that product is fresh-keeping to extend shelf life; The inventive method employing low temperature environment is pickled and is conducive to the infiltration that local flavor is pickled material, reduce the generation of peculiar smell in long-time curing process simultaneously, make that product design after pickling is attractive in appearance, to chew food loud and clear sound, the fresh perfume (or spice) of taste, to people, provide a kind of rhizome vegetables pickles new product, enriched people's dining table; Grain of the present invention rhizome vegetable flavor processed pickles preparation method is simple, environmental protection, sanitation and hygiene, and suitability for industrialized batch production is cheap, is conducive to wage-earners' consumption, and product has good potential market.
The specific embodiment
According to following examples, the present invention is further illustrated, but not be the whole of it.
Embodiment 1
(1) select fresh, without going mouldy, without rotten ternip prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with cutter cruciate flower to dissecing into vegetables piece; (2) the vegetables piece cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish piece water content and packs up 45% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse brewageing red wine and flavored condiment 1500 order powder (as 20 kilograms of salt, 2 kilograms, Chinese prickly ash, anistree 1 kilogram, 2 kilograms of ginger, 0.5 kilogram, cassia bark, 2 kilograms of dried orange peels, 1 kilogram of fennel seeds, 0.5 kilogram, pepper, 0.5 kilogram of cloves, 0.4 kilogram of sodium glutamate, 0.1 kilogram of Sodium Inosinate) 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials, standby; (4) 40 kilograms of the local flavor preserved materials that (3) obtained are mixed by 280 kilograms of the dish pieces after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 18 ℃ of environment, pickle 80 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.
Embodiment 2
(1) select fresh, without going mouldy, without rotten carrot prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with cutting cutter, be cut into vegetables bar; (2) the vegetables bar cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish bar water content and packs up 50% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse and 20 kilograms of mixing and stirring of flavored condiment 1100 order powder (as 13 kilograms of salt, 2 kilograms, Chinese prickly ash, 5 kilograms, capsicum) of brewageing red wine, be deployed into local flavor preserved materials, standby; (4) 30 kilograms of the local flavor preserved materials that (3) obtained are mixed by 210 kilograms of the dish bars after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 20 ℃ of environment, pickle 70 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.
Embodiment 3
(1) select fresh, without going mouldy, without rotten kohlrabi prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with slicer, be cut into vegetable tablets; (2) vegetable tablets cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish piece water content and packs up 48% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse brewageing red wine and flavored condiment 1200 order powder (as 25 kilograms of salt, 1 kilogram, Chinese prickly ash, 1 kilogram, capsicum, 1 kilogram of ginger, anistree 1 kilogram, 0.5 kilogram of tsaoko, 0.5 kilogram of cloves) 30 kilograms of mixing and stirring, are deployed into local flavor preserved materials, standby; (4) 40 kilograms of the local flavor preserved materials that (3) obtained are mixed by 320 kilograms of the dish sheets after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 20 ℃ of environment, pickle 75 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.
Embodiment 4
(1) select fresh, without going mouldy, without rotten Chinese artichoke prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with slicer, be cut into vegetable tablets; (2) vegetable tablets cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish sheet water content and packs up 46% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse and 20 kilograms of mixing and stirring of flavored condiment 1400 order powder (as 6 kilograms of salt, 10 kilograms of brown sugar, 1 kilogram of malic acid, 3 kilograms of black tea) of brewageing red wine, be deployed into local flavor preserved materials, standby; (4) 30 kilograms of the local flavor preserved materials that (3) obtained are mixed by 225 kilograms of the dish sheets after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 18 ℃ of environment, pickle 70 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.
Embodiment 5
(1) select fresh, without going mouldy, without rotten ginger prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with slicer, be cut into vegetable tablets; (2) vegetable tablets cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish sheet water content and packs up 45% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse and flavored condiment 1100 order powder (as 20 kilograms of white granulated sugars, 1 kilogram of sweet osmanthus) and 9 kilograms of mixing and stirring of vinegar of brewageing red wine, be deployed into local flavor preserved materials, standby; (4) 40 kilograms of the local flavor preserved materials that (3) obtained are mixed by 280 kilograms of the dish sheets after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 18 ℃ of environment, pickle 70 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.
Embodiment 6
(1) select fresh, without going mouldy, without rotten Chinese yam prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, with cutting cutter, be cut into vegetables bar; (2) the vegetables bar cutting is spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 20 minutes every 4 hours, shines to dish bar water content and packs up 50% time, then stack and get damp 12 hours, standby; (3) get 10 kilograms, vinasse and 25 kilograms of mixing and stirring of flavored condiment 1500 order powder (as 20 kilograms of xylitols, 2.5 kilograms, mulberry leaf, 2.5 kilograms of chrysanthemums) of brewageing red wine, be deployed into local flavor preserved materials, standby; (4) 35 kilograms of the local flavor preserved materials that (3) obtained are mixed by 245 kilograms of the dish bars after getting damp with (2) airing, after stirring, rub evenly, pack into and pickle in cylinder, under 18 ℃ of environment, pickle 70 days, obtain dish base; During pickling, every inverted engine in 10 days, stir, rub 1 time, be beneficial to and pickle evenly; (5) the dish base of pickling is washed away fast to the local flavor preserved materials slag that sticks to dish base surface with pure water, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) the dish base after standing processing is adopted polyethylene from high pressure process packaging bag vacuum-pumping density be honored as a queen, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, after taking-up makes it naturally cooling, with cotton yarn, dry packaging bag surface moisture, get product.

Claims (7)

  1. One kind grain rhizome vegetable flavor pickles processed, it is characterized in that, that to take rhizome vegetable carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root be raw material, through airing, local flavor preserved materials allocate, pickle, dish base arranges, pack sterilization forms;
    Its making step:
    Step (one) raw material is selected and is processed:
    Select fresh, without going mouldy, without rotten carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root, prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, to dissecing into piece or cutting into inch strips or cut into slices with slicer with cutting cutter, standby with cutter cruciate flower;
    Step (two) airing:
    To be cut into the rhizome vegetables of piece or bar or sheet, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 1 time every 4 hours, rubs at every turn and is no less than 20 minutes, shines to water content 45-50% time, pack up, stack and get damp 12 hours, standby;
    The allotment of step (three) local flavor preserved materials:
    Getting vinasse and the flavored condiment of brewageing red wine is by weight: the ratio mixing and stirring of 1:2-3, be deployed into local flavor preserved materials, and standby;
    Step (four) pickle:
    The local flavor preserved materials that step (three) is obtained and vegetables piece after step (two) airing or bar or sheet be by weight mixing for the ratio of 1:7-8, stir, rub even after, pack into and pickle in cylinder, be placed under 18-20 ℃ of environment, pickle 70-80 days, obtain dish base; Every inverted engine in 10 days, stir, rub once therebetween;
    Step (five) dish base arranges:
    The dish base that step (four) is pickled, washes away the local flavor preserved materials slag that sticks to dish base surface fast with pure water, then dry dish base surface moisture, then is placed in after the standing 5-6 of container hour and carries out packing;
    Step (six) packing, sterilization:
    After dish base after the standing processing of step (five) is adopted polyethylene from high pressure process packaging bag to vacuumize to pack, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, get product.
  2. 2. a kind of grain according to claim 1 rhizome vegetable flavor processed pickles, is characterized in that, flavored condiment is savory agent, sweetener, acid, tasty agents and natural flavouring.
  3. 3. a kind of grain according to claim 2 rhizome vegetable flavor processed pickles, 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, Radix Glycyrrhizae, 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, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, mustard, tsaoko, nutmeg, fructus amomi, cloves, galingal, the root of Dahurain angelica, 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, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.
  4. 4. according to a kind of grain rhizome vegetable flavor processed pickles described in claim 2 or 3, it is characterized in that, the perilla leaf in described natural flavouring, 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.
  5. 5. according to a kind of grain rhizome vegetable flavor processed pickles described in claim 2 or 3, it is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
  6. 6. according to one or both and combination arbitrarily above of the savory agent described in claim 2 or 3, sweetener, acid, tasty agents, natural flavouring, the solid matter except liquid substance, all should pulverize 1100-1500 mesh sieve and apply.
  7. 7. the preparation method of a kind of grain according to claim 1 rhizome vegetable flavor processed pickles, is characterized in that, comprises following processing step:
    Step (one) raw material is selected and is processed:
    Select fresh, without going mouldy, without rotten carrot or ternip or carrot or kohlrabi or hot pickled mustard tube head or Chinese artichoke or ginger or Onion head or rutabaga or horseradish or Alpinia japonica or common beet or jerusalem artichoke or sweet potato or taro or potato or Chinese yam or burdock or balloonflower root, prune the dish base of a fruit, fibrous root, with circulating water, rinse well, drain away the water, to dissecing into piece or cutting into inch strips or cut into slices with slicer with cutting cutter, standby with cutter cruciate flower;
    Step (two) airing:
    To be cut into the rhizome vegetables of piece or bar or sheet, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to rub 1 time every 4 hours, rubs at every turn and is no less than 20 minutes, shines to water content 45-50% time, pack up, stack and get damp 12 hours, standby;
    The allotment of step (three) local flavor preserved materials:
    Getting vinasse and the flavored condiment of brewageing red wine is by weight: the ratio mixing and stirring of 1:2-3, be deployed into local flavor preserved materials, and standby;
    Step (four) pickle:
    The local flavor preserved materials that step (three) is obtained and vegetables piece after step (two) airing or bar or sheet be by weight mixing for the ratio of 1:7-8, stir, rub even after, pack into and pickle in cylinder, be placed under 18-20 ℃ of environment, pickle 70-80 days, obtain dish base; Every inverted engine in 10 days, stir, rub once therebetween;
    Step (five) dish base arranges:
    The dish base that step (four) is pickled, washes away the local flavor preserved materials slag that sticks to dish base surface fast with pure water, then dry dish base surface moisture, then is placed in after the standing 5-6 of container hour and carries out packing;
    Step (six) packing, sterilization:
    After dish base after the standing processing of step (five) is adopted polyethylene from high pressure process packaging bag to vacuumize to pack, be placed in 100 ℃ of boiling water sterilization in open kettle 20 minutes, take out, after naturally cooling, dry packaging bag surface moisture, get product.
CN201310550278.1A 2013-11-08 2013-11-08 Vegetable-flavored rhizome pickled vegetables and preparation method thereof Active CN103584031B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310550278.1A CN103584031B (en) 2013-11-08 2013-11-08 Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310550278.1A CN103584031B (en) 2013-11-08 2013-11-08 Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Publications (2)

Publication Number Publication Date
CN103584031A true CN103584031A (en) 2014-02-19
CN103584031B CN103584031B (en) 2015-06-17

Family

ID=50074516

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310550278.1A Active CN103584031B (en) 2013-11-08 2013-11-08 Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103584031B (en)

Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351708A (en) * 2014-11-27 2015-02-18 南宁市绿宝食品有限公司 Method for preparing pickled cabbages
CN104431889A (en) * 2014-11-15 2015-03-25 高润锁 Diet health cordyceps sinensis salted vegetables and preparation method thereof
CN105166802A (en) * 2015-10-29 2015-12-23 邓洪春 Processing method for soy-preserved turnip
CN105166801A (en) * 2015-10-21 2015-12-23 云南开耀商贸有限公司 Method for preparing crisp and refreshing radix isatidis
CN105614789A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Osmanthus-flavored tuber mustard pickle and production method thereof
CN105614788A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable
CN105613925A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Osmanthus-flavored pear pickle and preparation method thereof
CN105639248A (en) * 2015-05-28 2016-06-08 南京大地冷冻食品有限公司 Making method of seasoning
CN105661420A (en) * 2016-02-02 2016-06-15 成都新繁食品有限公司 Hot pickled mustard tubers with chrysanthemum flavor and preparation method thereof
CN105851984A (en) * 2016-04-28 2016-08-17 成都新繁食品有限公司 Jasmine flower-flavor pickled radish and preparation method thereof
CN105942349A (en) * 2016-06-03 2016-09-21 成都新繁食品有限公司 Pickled radishes with flavor of Chinese rose flowers
CN105962206A (en) * 2016-02-02 2016-09-28 成都新繁食品有限公司 Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof
CN105995775A (en) * 2016-06-03 2016-10-12 成都新繁食品有限公司 Chrysanthemum-flower-flavor pickled radishes
CN106072189A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Flos Chrysanthemi taste bubble Citrus
CN106072187A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Sweet osmanthus taste pickled apple
CN106072207A (en) * 2016-06-28 2016-11-09 安徽省茂森食品科技有限公司 A kind of preparation method of Radix Raphani leisure food
CN106070558A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Flos Chrysanthemi taste bubble pear
CN106107737A (en) * 2016-08-05 2016-11-16 遵义市奇权果蔬专业合作社 A kind of root-mustard method for salting
CN106551319A (en) * 2016-10-21 2017-04-05 山东农业大学 A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof
CN106858477A (en) * 2017-02-21 2017-06-20 胡展硕 A kind of fruits and vegetables salted vegetables cake and preparation method thereof
CN107581546A (en) * 2017-09-19 2018-01-16 安徽味仙食品有限公司 A kind of processing method for salting of dried lactuca
CN108056434A (en) * 2017-12-27 2018-05-22 高翔 Fry ternip skin and preparation method thereof with sweet sour sauce quickly
CN108851013A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of preparation method reducing sauced ginger acid
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
CN110179077A (en) * 2018-12-31 2019-08-30 湖北大学 A kind of production method that radish is pickled based on solid state fermentation

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245657A (en) * 1998-08-26 2000-03-01 李金营 Natural flavouring agent and its preparation method
CN1650749A (en) * 2005-03-25 2005-08-10 周诗连 Production technology of edible fungus wine pickled instant food
CN102077958A (en) * 2009-11-27 2011-06-01 宋晓东 Radish pickling method
CN102948717A (en) * 2011-08-29 2013-03-06 张汉秋 Production method of pickled radish product
CN103039919A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Rooted vegetable black pickles and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245657A (en) * 1998-08-26 2000-03-01 李金营 Natural flavouring agent and its preparation method
CN1650749A (en) * 2005-03-25 2005-08-10 周诗连 Production technology of edible fungus wine pickled instant food
CN102077958A (en) * 2009-11-27 2011-06-01 宋晓东 Radish pickling method
CN102948717A (en) * 2011-08-29 2013-03-06 张汉秋 Production method of pickled radish product
CN103039919A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Rooted vegetable black pickles and preparation method thereof

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431889A (en) * 2014-11-15 2015-03-25 高润锁 Diet health cordyceps sinensis salted vegetables and preparation method thereof
CN104351708A (en) * 2014-11-27 2015-02-18 南宁市绿宝食品有限公司 Method for preparing pickled cabbages
CN105639248A (en) * 2015-05-28 2016-06-08 南京大地冷冻食品有限公司 Making method of seasoning
CN105166801A (en) * 2015-10-21 2015-12-23 云南开耀商贸有限公司 Method for preparing crisp and refreshing radix isatidis
CN105166802A (en) * 2015-10-29 2015-12-23 邓洪春 Processing method for soy-preserved turnip
CN105962206A (en) * 2016-02-02 2016-09-28 成都新繁食品有限公司 Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof
CN105614789A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Osmanthus-flavored tuber mustard pickle and production method thereof
CN105614788A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable
CN105613925A (en) * 2016-02-02 2016-06-01 成都新繁食品有限公司 Osmanthus-flavored pear pickle and preparation method thereof
CN105661420A (en) * 2016-02-02 2016-06-15 成都新繁食品有限公司 Hot pickled mustard tubers with chrysanthemum flavor and preparation method thereof
CN105851984A (en) * 2016-04-28 2016-08-17 成都新繁食品有限公司 Jasmine flower-flavor pickled radish and preparation method thereof
CN105995775A (en) * 2016-06-03 2016-10-12 成都新繁食品有限公司 Chrysanthemum-flower-flavor pickled radishes
CN105942349A (en) * 2016-06-03 2016-09-21 成都新繁食品有限公司 Pickled radishes with flavor of Chinese rose flowers
CN106072189A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Flos Chrysanthemi taste bubble Citrus
CN106072187A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Sweet osmanthus taste pickled apple
CN106070558A (en) * 2016-06-03 2016-11-09 益盐堂（应城）健康盐制盐有限公司 Flos Chrysanthemi taste bubble pear
CN106072207A (en) * 2016-06-28 2016-11-09 安徽省茂森食品科技有限公司 A kind of preparation method of Radix Raphani leisure food
CN106107737A (en) * 2016-08-05 2016-11-16 遵义市奇权果蔬专业合作社 A kind of root-mustard method for salting
CN106551319A (en) * 2016-10-21 2017-04-05 山东农业大学 A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof
CN106858477A (en) * 2017-02-21 2017-06-20 胡展硕 A kind of fruits and vegetables salted vegetables cake and preparation method thereof
CN107581546A (en) * 2017-09-19 2018-01-16 安徽味仙食品有限公司 A kind of processing method for salting of dried lactuca
CN108056434A (en) * 2017-12-27 2018-05-22 高翔 Fry ternip skin and preparation method thereof with sweet sour sauce quickly
CN108851013A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of preparation method reducing sauced ginger acid
CN110179077A (en) * 2018-12-31 2019-08-30 湖北大学 A kind of production method that radish is pickled based on solid state fermentation
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

Also Published As

Publication number Publication date
CN103584031B (en) 2015-06-17

Similar Documents

Publication Publication Date Title
CN103584031B (en) Vegetable-flavored rhizome pickled vegetables and preparation method thereof
CN103584020B (en) Root vegetable vinasse-made flavor food and processing method thereof
CN103549346B (en) A kind of grain root vegetable typical local food processed and production technology thereof
CN103549340B (en) Production method of fermented leafy vegetable instant food
CN103549347B (en) Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof
CN103549343B (en) Processing method for leafy vegetable grain flavor food
CN103549318A (en) Processing process of flavored pepper crisp chips/shreds
CN103549317A (en) Processing method for grain-dipped flavor chili
CN103549341B (en) A kind of processing method of red wine dregs pickling garlic typical local food
CN103549339B (en) The processing technology of capsicum grain instant flavour food processed
KR20110139483A (en) Method for preparation of rice comprising fiber
KR102310335B1 (en) process for preparing red ginseng pig meat
CN103549546B (en) A kind of processing method of gingko-flavor leisure food
CN103549320A (en) Production method of vinasse-made chili instant flavor food
CN103549344B (en) The preparation method of the dry typical local food of a kind of tongue
CN103549345B (en) A kind of preparation method of garlic flavor food
KR101326076B1 (en) Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea
KR100642867B1 (en) Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity
KR101068882B1 (en) Manufacturing method of purple sweet potato kimchi
CN103549342B (en) The production technology of the dry instant foodstuff prepared by fermenting of a kind of tongue
CN103549348B (en) The processing method of the dry typical local food of a kind of grain tongue processed
KR101429072B1 (en) Preparation method for granule of steamed and dried pumpkin
CN103549545A (en) Processing method of red yeast Chinese chestnut leisure food
KR20140005599A (en) A method for preparing sauce used in octopus food
CN108236094A (en) A kind of processing method of leaf dish

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20240105

Address after: 221354 Suyangshan Industrial Park, Pizhou City, Xuzhou, Jiangsu Province

Patentee after: Pizhou Xingyuan Enterprise Management Service Co.,Ltd.

Address before: 221300 east of Zaosi Road, suyangshan Town, Pizhou City, Xuzhou City, Jiangsu Province

Patentee before: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd.