CN103610006B - The pickled technique of Musella lasiocarpa - Google Patents
The pickled technique of Musella lasiocarpa Download PDFInfo
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- CN103610006B CN103610006B CN201310649337.0A CN201310649337A CN103610006B CN 103610006 B CN103610006 B CN 103610006B CN 201310649337 A CN201310649337 A CN 201310649337A CN 103610006 B CN103610006 B CN 103610006B
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- Prior art keywords
- musella lasiocarpa
- pickled
- kilogram
- musella
- lasiocarpa
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- 241001459120 Musella lasiocarpa Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000012423 maintenance Methods 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 13
- 239000008280 blood Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 210000002429 large intestine Anatomy 0.000 description 3
- 201000005630 leukorrhea Diseases 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 206010046901 vaginal discharge Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 240000008243 Corypha umbraculifera Species 0.000 description 1
- 235000012598 Corypha umbraculifera Nutrition 0.000 description 1
- 240000003527 Crinum asiaticum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000292839 Ficus religiosa Species 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000215777 Plumeria rubra Species 0.000 description 1
- 235000013087 Plumeria rubra Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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
- 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to the pickled technique of the method for salting of Musella lasiocarpa, particularly Musella lasiocarpa.A pickled technique for Musella lasiocarpa, adopts following steps to carry out: 1. selection peeling; 2. cleaning is split; 3. remove astringent taste and protect look; 4. slaking; 5. spice is pickled; 6. oil stain; 7. prepare burden; 8. tinning is pickled; 9. sterilization is packed.The Musella lasiocarpa that the method obtains realizes the maintenance of long period, provides mouthfeel good, instant simultaneously; Turn waste into wealth, allow common people's additional income, medical value is high.Original creation technique, both ensure that the unique taste of this product, was beneficial to again health (being rich in crude fibre).Remove astringent taste and protect look brewed solution, but the little better effects if reached of the simple consumption of raw material, do not destroy again the active ingredient of Musella lasiocarpa simultaneously.
Description
Technical field
The present invention relates to the pickled technique of the method for salting of Musella lasiocarpa, particularly Musella lasiocarpa.
Background technology
Musella lasiocarpa, has another name called thousand lobe lotus flowers, and Yunnan is also called thousand Buddhist flowers, to western in the middle part of main product Yunnan Province of China.For monk, due to plant forms and the lucky name of its uniqueness, be decided to be " five tree six flowers " by Buddhist temple and (namely specify the five kinds of trees must planted in monastery in Buddhist sutra, six kinds of flowers.Five trees refer to bodhi tree, Gao Rong, talipot palm, betel nut and gomuti fibre; Six flowers refer to lotus (lotus) flower, crinum asiaticum, yellow giner, frangipanis, remote sweet osmanthus and Musella lasiocarpa.) one of, not hard to imagine its in the in the eyes of status of disciple Buddhist.
Medical value " the southern regions of the Yunnan Province book on Chinese herbal medicine ": control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.Mass formed by blood stasis is with the passing of time for de-again, with also can admittedly take off.Yunnan local it can be used as food materials to eat, and does not have a kind of effective method to carry out sales promotion after thousand Buddhist flower processing at present, thus expands the user of thousand Buddhist flowers.Existing edibility, has medical value again.
Can the long term storage method of getting up owing to not having now corresponding method to be made as, it is edible that this good medicinal material and food materials cannot allow more people be benefited.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of pickled Musella lasiocarpa, realizing the maintenance of long period, provide mouthfeel good, the Musella lasiocarpa being more conducive to eating floods stain technique simultaneously.
The technical solution adopted for the present invention to solve the technical problems is, a kind of pickled technique of Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is carried out peeling process, be preferably fresh, without disease and pest, without the Musella lasiocarpa rotted as well;
2. split cleaning: the cane removing epidermis, put into water after segmentation and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to remove astringent taste color retention with the cane of the solution configured to cleaned Musella lasiocarpa, the time is 1.5-3 hour; Described solution formula: every double centner water adds the mixed solution of the 80-130 gram of bad acid of anti-blood, 290-320 gram citric acid, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 DEG C, thoroughly well cooked but not mushy is good;
5. spice is pickled: under temperature is less than 23 DEG C of environment, according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03-0.1:0.005-0.02 carries out pickling 7-15 days;
6. oil stain: oil temperature 140-180 DEG C, the time looks oil temperature adjustment 15-60 minute, and requirement must not cross paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.3-2.1 kilogram of white granulated sugar, 3.3-3.9 kilogram capsicum, 1-3 kilogram sesame oil, 1.6-2.8 kilogram cooking wine, 1.3-1.6 kilogram of natural edible spice.The every double centner Musella lasiocarpa of more excellent scheme adds 1.5-2 kilogram of white granulated sugar, 3.5-3.6 kilogram capsicum, 1-3 kilogram sesame oil, 2-2.3 kilogram cooking wine, 1.5-1.6 kilogram of natural edible spice.
8. tinning is pickled: under air-proof condition, and room temperature is less than 23 DEG C, salting period 40-50 days.
9. sterilization is packed: by the Musella lasiocarpa semi-finished product after packaging at 111-135 DEG C, pressure 0.15-0.2 MPa, sterilization 30-35 minute; Just finished product is cased into after sterilization cooling.
The present invention has following beneficial effect: instant; Turn waste into wealth, allow common people's additional income, medical value " the southern regions of the Yunnan Province book on Chinese herbal medicine ": control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.Mass formed by blood stasis is with the passing of time for de-again, with also can admittedly take off.Original creation technique, both ensure that the unique taste of this product, was beneficial to again health (being rich in crude fibre).Remove astringent taste and protect look brewed solution, but the little better effects if reached of the simple consumption of raw material, do not destroy again the active ingredient of Musella lasiocarpa simultaneously.
Detailed description of the invention
embodiment 1
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is carried out peeling process, be preferably fresh, without disease and pest, without the Musella lasiocarpa rotted as well;
2. split cleaning: the cane removing epidermis, put into water after segmentation and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to remove astringent taste color retention with the cane of the solution configured to cleaned Musella lasiocarpa, the time is 1.5-3 hour; Described solution formula: every double centner water adds the mixed solution of 100 grams of bad acid of anti-blood, 300 grams of citric acids, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 DEG C, thoroughly well cooked but not mushy is good;
5. spice is pickled: under temperature is less than 23 DEG C of environment, according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.05:0.005 carries out pickling 13 days;
6. oil stain: oil temperature 150 DEG C, the time adjusts 30 minutes depending on oil temperature, and requirement must not cross paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 2 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 2 kilograms of sesame oil, 2 kilograms of cooking wine, 1.5 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, and room temperature is less than 23 DEG C, salting period 40-50 days.
9. sterilization is packed: by the Musella lasiocarpa semi-finished product after packaging at 120 DEG C, pressure 0.15 MPa, sterilization 30-35 minute; Just finished product is cased into after sterilization cooling.
The present invention has following beneficial effect: instant; Turn waste into wealth, allow common people's additional income, medical value " the southern regions of the Yunnan Province book on Chinese herbal medicine ": control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.Mass formed by blood stasis is with the passing of time for de-again, with also can admittedly take off.Original creation technique, both ensure that the unique taste of this product, was beneficial to again health (being rich in crude fibre).Remove astringent taste and protect look brewed solution, but the little better effects if reached of the simple consumption of raw material, do not destroy Musella lasiocarpa again simultaneously.
embodiment 2
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is carried out peeling process, be preferably fresh, without disease and pest, without the Musella lasiocarpa rotted as well;
2. split cleaning: the cane removing epidermis, put into water after segmentation and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to remove astringent taste color retention with the cane of the solution configured to cleaned Musella lasiocarpa, the time is 1.5-3 hour; Described removing astringent taste protects look solution formula: every double centner water adds the mixed solution of 80 grams of bad acid of anti-blood, 320 grams of citric acids, 6 kilograms of sodium chloride.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 100 DEG C, thoroughly well cooked but not mushy is good;
5. spice is pickled: under temperature is less than 23 DEG C of environment, according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03:0.005 carries out pickling 13 days;
6. oil stain: oil temperature 180 DEG C, the time adjusts 20 minutes depending on oil temperature, and requirement must not cross paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.5 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 2 kilograms of sesame oil, 2.2 kilograms of cooking wine, 1.6 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, and room temperature is less than 23 DEG C, salting period 40 days.
9. sterilization is packed: by the Musella lasiocarpa semi-finished product after packaging at 120 DEG C, pressure 0.2 MPa, sterilization 30 minutes; Just finished product is cased into after sterilization cooling.
embodiment 3
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is carried out peeling process, be preferably fresh, without disease and pest, without the Musella lasiocarpa rotted as well;
2. split cleaning: the cane removing epidermis, put into water after segmentation and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to remove astringent taste color retention with the cane of the solution configured to cleaned Musella lasiocarpa, the time is 1.5 hours; Described solution formula: every double centner water adds the mixed solution of 130 grams of bad acid of anti-blood, 320 grams of citric acids, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 106 DEG C, thoroughly well cooked but not mushy is good;
5. spice is pickled: under temperature is less than 23 DEG C of environment, according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.1:0.02 carries out pickling 7 days;
6. oil stain: oil temperature 140 DEG C, the time adjusts 50 minutes depending on oil temperature, and requirement must not cross paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.5 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 1 kilogram of sesame oil, 2 kilograms of cooking wine, 1.5 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, and room temperature is less than 23 DEG C, salting period 43 days.
9. sterilization is packed: by the Musella lasiocarpa semi-finished product after packaging at 111 DEG C, pressure 0.2 MPa, sterilization 30 minutes; Just finished product is cased into after sterilization cooling.
Claims (3)
1. a pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the cane of Musella lasiocarpa is carried out peeling process is Musella lasiocarpa that is fresh, that rot as well without disease and pest, nothing;
2. split cleaning: the cane removing epidermis, put into water after segmentation and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: protect the cane of look solution to cleaned Musella lasiocarpa with removing astringent taste of preparing and to remove astringent taste color retention, the time is 1.5-3 hour; During process, Musella lasiocarpa is soaked and cover; Described removing astringent taste protects look solution formula: every double centner water adds the mixed solution of the 80-130 gram of bad acid of anti-blood, 290-320 gram citric acid, 6 kilograms of sodium chloride;
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 DEG C, thoroughly well cooked but not mushy;
5. spice is pickled: under temperature is less than 23 DEG C of environment, according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03-0.1:0.005-0.02 carries out pickling 7-15 days;
6. oil stain: oil temperature 140-180 DEG C, the time looks oil temperature adjustment 15-60 minute, and requirement must not cross paste, obtains maintenance product special flavour;
7. prepare burden: every double centner Musella lasiocarpa adds 1.3-2.1 kilogram of white granulated sugar, 3.3-3.9 kilogram capsicum, 1-3 kilogram sesame oil, 1.6-2.8 kilogram cooking wine, 1.3-1.6 kilogram of natural edible spice;
8. tinning is pickled: under air-proof condition, and room temperature is less than 23 DEG C, salting period 40-50 days;
9. sterilization is packed: by the Musella lasiocarpa semi-finished product after packaging at 111-135 DEG C, pressure 0.15-0.2 MPa, sterilization 30-35 minute; Just finished product is cased into after sterilization cooling.
2. the pickled technique of a kind of Musella lasiocarpa as claimed in claim 1, it is characterized in that, in described batching: every double centner Musella lasiocarpa adds 1.5-2 kilogram of white granulated sugar, 3.5-3.6 kilogram capsicum, 1-3 kilogram sesame oil, 2-2.3 kilogram cooking wine, 1.5-1.6 kilogram of natural edible spice.
3. the pickled technique of a kind of Musella lasiocarpa as claimed in claim 1 or 2, is characterized in that, the described step time that 5. spice is pickled is 8-10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649337.0A CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649337.0A CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
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| Publication Number | Publication Date |
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| CN103610006A CN103610006A (en) | 2014-03-05 |
| CN103610006B true CN103610006B (en) | 2015-09-09 |
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| CN201310649337.0A Expired - Fee Related CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033145A (en) * | 1988-11-16 | 1989-05-31 | 余善鸣 | Production method of delicious canned lotus root |
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN102578504A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Stem vegetable with pickled peppers and preparation method thereof |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
| CN103125890A (en) * | 2011-12-01 | 2013-06-05 | 张传军 | Curing method for root vegetables |
-
2013
- 2013-12-06 CN CN201310649337.0A patent/CN103610006B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033145A (en) * | 1988-11-16 | 1989-05-31 | 余善鸣 | Production method of delicious canned lotus root |
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN103125890A (en) * | 2011-12-01 | 2013-06-05 | 张传军 | Curing method for root vegetables |
| CN102578504A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Stem vegetable with pickled peppers and preparation method thereof |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 地涌金莲及其加工过程中氨基酸和矿质元素分析;杨芳等;《现代食品科技》;20121231;第28卷(第11期);1569-1571,1589 * |
| 地涌金莲研究进展;傅本重等;《中国农学通报》;20101231;第26卷(第15期);164-167 * |
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