CN103584031B - Vegetable-flavored rhizome pickled vegetables and preparation method thereof - Google Patents
Vegetable-flavored rhizome pickled vegetables and preparation method thereof Download PDFInfo
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- CN103584031B CN103584031B CN201310550278.1A CN201310550278A CN103584031B CN 103584031 B CN103584031 B CN 103584031B CN 201310550278 A CN201310550278 A CN 201310550278A CN 103584031 B CN103584031 B CN 103584031B
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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
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
Technical field
The invention belongs to cure foods manufacture field, relate to a kind of grain root vegetable relish processed and preparation method thereof.
Background technology
Along with the living standard of people improves constantly, to local flavor and the nutrition of various salted white goods, the requirement of green health improves constantly, although various curing foods commercially available are at present various in style, special favor is had nothing in common with each other, but, totally with salty, sweet, spicy, sauce is fragrant, pungent fragrance takes product as the leading factor, still have that to there is 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 sitophobia psychology and the sensation of people, therefore, the pickling process technology of existing rhizome vegetable is improved, to meet people to the high-quality pursuit of life, 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 root vegetable relish processed and preparation method thereof, the life overcoming existing processing salted white salts down, drying, pickles, the conventional method of sauce and the preparation method of existing whole-colored original flavor, utilize and brewage the vinasse of red wine and differently flavoured flavor enhancement and make preserved materials vegetables are pickled, while 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 while more crowds eat, can preserve for long term consumer again, ediblely at any time more convenient edible delicious food is provided to go with rice or bread pickles.
The object of the present invention is to provide a kind of grain root vegetable relish processed.
The present invention also aims to the preparation method that a kind of grain root vegetable relish processed is provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of grain root vegetable relish processed, it is characterized in that, be with 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 for raw material, allocate through airing, local flavor preserved materials, pickle, dish base arranges, packaging sterilization forms.
Its making step is:
Step (one) raw material is selected and process:
Select fresh, without going mouldy, without the carrot rotted 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, to prune the dish base of a fruit, fibrous root, rinse well with circulating water, drain away the water, with cutter cruciate flower block become to cutting or cut into inch strips with cutting cutter or cut into slices with slicer, for subsequent use;
Step (two) airing:
To the root vegetable of block or bar or sheet be cut into, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 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, for subsequent use;
Step (three) local flavor preserved materials is allocated:
Get the vinasse of brewageing red wine and flavored condiment is by weight: the ratio mixing and stirring of 1:2-3, is deployed into local flavor preserved materials, for subsequent use;
Step (four) pickle:
Local flavor preserved materials step (three) obtained and the vegetables block after step (two) airing or bar or sheet mixs by weight the ratio for 1:7-8, and stir, rub evenly, loading is pickled in cylinder, under being placed in 18-20 DEG C of environment, pickles 70-80 days, obtains dish base; Stir every inverted engine in 10 days, rub once therebetween;
Step (five) dish base arranges:
By the dish base that step (four) is pickled, wash away the local flavor preserved materials slag sticking to dish base surface with pure water fast, then dry dish base surface moisture, then be placed in container leave standstill carry out packing after 5-6 hour;
Step (six) packaging, sterilization:
Dish base employing polyethylene from high pressure process packaging bag after step (five) is left standstill process is placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, takes out, after naturally cooling, dry packaging bag surface moisture, get product after vacuumizing and packing.
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, 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 1100-1500 mesh sieve.
A preparation method for grain root vegetable relish processed, is characterized in that comprising following making step:
Step (one) raw material is selected and process:
Select fresh, without going mouldy, without the carrot rotted 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, to prune the dish base of a fruit, fibrous root, rinse well with circulating water, drain away the water, with cutter cruciate flower block become to cutting or cut into inch strips with cutting cutter or cut into slices with slicer, for subsequent use;
Step (two) airing:
To the root vegetable of block or bar or sheet be cut into, spread on Be Seats, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 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, for subsequent use;
Step (three) local flavor preserved materials is allocated:
Get the vinasse of brewageing red wine and flavored condiment is by weight: the ratio mixing and stirring of 1:2-3, is deployed into local flavor preserved materials, for subsequent use;
Step (four) pickle:
Local flavor preserved materials step (three) obtained and the vegetables block after step (two) airing or bar or sheet mixs by weight the ratio for 1:7-8, and stir, rub evenly, loading is pickled in cylinder, under being placed in 18-20 DEG C of environment, pickles 70-80 days, obtains dish base; Stir every inverted engine in 10 days, rub once therebetween;
Step (five) dish base arranges:
By the dish base that step (four) is pickled, wash away the local flavor preserved materials slag sticking to dish base surface with pure water fast, then dry dish base surface moisture, then be placed in container leave standstill carry out packing after 5-6 hour;
Step (six) packaging, sterilization:
Dish base employing polyethylene from high pressure process packaging bag after step (five) is left standstill process is placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, takes out, after naturally cooling, dry packaging bag surface moisture, get product after vacuumizing and packing.
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, 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 1100-1500 mesh sieve.
Beneficial effect of the present invention
The present invention is by the local flavor cure of the vinasse from different savory agents, sweetener, acid, tasty agents and natural flavouring mixing preparation brewageing red wine, pickle with the dish block after airing or bar or sheet, the advantage being different from prior art is, can be prepared into according to the colony of different taste demand and differently flavouredly pickle pickles, be beneficial to people and select according to the demand of self taste; The inventive method is also, not only remains characteristic and the nutrition of former vegetables, is also added the trophic function of natural flavouring by curing process, allow people according to own health need select product; The inventive method is also that flavoring is applied after ultra-fine grinding, is beneficial to and is evenly distributed and permeates, and makes salted & preserved vegetable evenly tasty; Then the preserved materials slag washing away dish base surface adhesion makes dish block or bar or sheet any surface finish, attractive in appearance, and taste is hidden wherein, eats delicious and crisp; Pickle the dish block after arrangement or bar or sheet and carry out sterilization processing after vacuum packaging, 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 pickles material, reduce the generation of peculiar smell in long-time curing process simultaneously, make the product design after pickling attractive in appearance, chew food loud and clear sound, the fresh perfume (or spice) of taste, provide a kind of root vegetable pickles new product to people, enrich the dining table of people; Grain of the present invention root vegetable relish processed preparation method is simple, environmental protection, sanitation and hygiene, suitability for industrialized is produced in batches, cheap, and be conducive to wage-earners' consumption, product has good potential market.
Detailed description of the invention
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, to prune the dish base of a fruit, fibrous root without the ternip rotted, rinse well with circulating water, drain away the water, with cutter cruciate flower, vegetables block is become to cutting; (2) spread on Be Seats by the vegetables block cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 45% time to dish block water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, vinasse brewageing red wine and flavored condiment 1500 order powder (as salt 20 kilograms, 2 kilograms, Chinese prickly ash, anistree 1 kilogram, ginger 2 kilograms, 0.5 kilogram, cassia bark, dried orange peel 2 kilograms, fennel seeds 1 kilogram, 0.5 kilogram, pepper, cloves 0.5 kilogram, sodium glutamate 0.4 kilogram, Sodium Inosinate 0.1 kilogram) 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish block 280 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 80 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Embodiment 2
(1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without the carrot of rotting, rinse well with circulating water, drain away the water, be cut into vegetables bar with cutting cutter; (2) spread on Be Seats by the vegetables bar cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 50% time to dish bar water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1100 order powder (as salt 13 kilograms, 2 kilograms, Chinese prickly ash, 5 kilograms, capsicum) 20 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 30 kilograms mixes with the dish bar 210 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 20 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Embodiment 3
(1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without the kohlrabi of rotting, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 48% time to dish block water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, vinasse brewageing red wine and flavored condiment 1200 order powder (as salt 25 kilograms, 1 kilogram, Chinese prickly ash, 1 kilogram, capsicum, ginger 1 kilogram, anistree 1 kilogram, tsaoko 0.5 kilogram, cloves 0.5 kilogram) 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish sheet 320 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 20 DEG C of environment, pickle 75 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Embodiment 4
(1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without the Chinese artichoke of rotting, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 46% time to dish sheet water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1400 order powder (as salt 6 kilograms, brown sugar 10 kilograms, malic acid 1 kilogram, black tea 3 kilograms) 20 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 30 kilograms mixes with the dish sheet 225 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Embodiment 5
(1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without the ginger rotted, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 45% time to dish sheet water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1100 order powder (as white granulated sugar 20 kilograms, sweet osmanthus 1 kilogram) and vinegar 9 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish sheet 280 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Embodiment 6
(1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without the Chinese yam of rotting, rinse well with circulating water, drain away the water, be cut into vegetables bar with cutting cutter; (2) spread on Be Seats by the vegetables bar cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 50% time to dish bar water content, then stacks and get damp 12 hours, for subsequent use; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1500 order powder (as xylitol 20 kilograms, 2.5 kilograms, mulberry leaf, chrysanthemum 2.5 kilograms) 25 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (4) the local flavor preserved materials (3) obtained 35 kilograms mixes with the dish bar 245 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
Claims (6)
1. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten ternip, rinse well with circulating water, drain away the water, with cutter cruciate flower, vegetables block is become to cutting; (2) spread on Be Seats by the vegetables block cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 45% time to dish block water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1500 order powder 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1500 order powder is made up of salt 20 kilograms, 2 kilograms, Chinese prickly ash, anise 1 kilogram, ginger 2 kilograms, 0.5 kilogram, cassia bark, dried orange peel 2 kilograms, fennel seeds 1 kilogram, 0.5 kilogram, pepper, cloves 0.5 kilogram, sodium glutamate 0.4 kilogram, Sodium Inosinate 0.1 kilogram; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish block 280 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 80 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
2. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten carrot, rinse well with circulating water, drain away the water, be cut into vegetables bar with cutting cutter; (2) spread on Be Seats by the vegetables bar cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 50% time to dish bar water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1100 order powder 20 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1100 order powder is made up of salt 13 kilograms, 2 kilograms, Chinese prickly ash, 5 kilograms, capsicum; (4) the local flavor preserved materials (3) obtained 30 kilograms mixes with the dish bar 210 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 20 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
3. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten kohlrabi, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 48% time to dish block water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1200 order powder 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1200 order powder is made up of salt 25 kilograms, 1 kilogram, Chinese prickly ash, 1 kilogram, capsicum, ginger 1 kilogram, anise 1 kilogram, tsaoko 0.5 kilogram, cloves 0.5 kilogram; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish sheet 320 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 20 DEG C of environment, pickle 75 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
4. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten Chinese artichoke, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 46% time to dish sheet water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1400 order powder 20 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1400 order powder is made up of salt 6 kilograms, brown sugar 10 kilograms, malic acid 1 kilogram, black tea 3 kilograms; (4) the local flavor preserved materials (3) obtained 30 kilograms mixes with the dish sheet 225 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
5. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten ginger, rinse well with circulating water, drain away the water, be cut into vegetable tablets with slicer; (2) spread on Be Seats by the vegetable tablets cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 45% time to dish sheet water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1100 order powder 30 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1100 order powder is made up of white granulated sugar 20 kilograms, sweet osmanthus 1 kilogram and vinegar 9 kilograms; (4) the local flavor preserved materials (3) obtained 40 kilograms mixes with the dish sheet 280 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 6 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
6. grain root vegetable relish processed, is characterized in that, (1) select fresh, without going mouldy, to prune the dish base of a fruit, fibrous root without rotten Chinese yam, rinse well with circulating water, drain away the water, be cut into vegetables bar with cutting cutter; (2) spread on Be Seats by the vegetables bar cut, be placed in the airing of ventilation area without shade, airing starts after 6 hours to carry out rubbing 20 minutes every 4 hours, shines and packs up 50% time to dish bar water content, then stacks and get damp 12 hours; (3) get 10 kilograms, the vinasse brewageing red wine and flavored condiment 1500 order powder 25 kilograms of mixing and stirring, be deployed into local flavor preserved materials; Wherein this flavored condiment 1500 order powder is made up of xylitol 20 kilograms, 2.5 kilograms, mulberry leaf, chrysanthemum 2.5 kilograms; (4) the local flavor preserved materials (3) obtained 35 kilograms mixes with the dish bar 245 kilograms after (2) airing after getting damp, and stirs, rubs evenly, load and pickle in cylinder, under 18 DEG C of environment, pickle 70 days, obtain dish base; Pickle period to stir every inverted engine in 10 days, rub 1 time, be beneficial to and pickle evenly; (5) the dish base pure water pickled is washed away fast the local flavor preserved materials slag sticking to dish base surface, then dry dish base surface moisture, then be placed in Stainless steel basin interior standing 5 hours; (6) adopted by the dish base after standing process polyethylene from high pressure process packaging bag vacuum-pumping density to be honored as a queen, be placed in 100 DEG C of boiling water sterilization in open kettle 20 minutes, take out after allowing it naturally cool, dry packaging bag surface moisture with cotton yarn, get product.
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| CN1084161C (en) * | 1998-08-26 | 2002-05-08 | 李金营 | Natural flavouring agent and its preparation method |
| CN100372479C (en) * | 2005-03-25 | 2008-03-05 | 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 |
| CN103039919B (en) * | 2012-12-28 | 2014-03-19 | 徐州绿之野生物食品有限公司 | Rooted vegetable black pickles and preparation method thereof |
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