CN103689064A - Manufacturing method of canned sow thistle - Google Patents
Manufacturing method of canned sow thistle Download PDFInfo
- Publication number
- CN103689064A CN103689064A CN201310673802.4A CN201310673802A CN103689064A CN 103689064 A CN103689064 A CN 103689064A CN 201310673802 A CN201310673802 A CN 201310673802A CN 103689064 A CN103689064 A CN 103689064A
- Authority
- CN
- China
- Prior art keywords
- bitter dish
- minutes
- bitter
- dish
- manufacturing
- 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.)
- Pending
Links
Abstract
The invention belongs to the field of food processing, and particularly relates to a manufacturing method of canned sow thistle. The manufacturing method comprises the following steps: raw material selection, raw material treatment, alkali solution treatment, blanching treatment, hardening treatment, canning, sealing and sterilizing. The canned sow thistle is crisp, tender and tasty, and has the original unique flavor and color of the sow thistle. The method is simple in manufacturing, controllable in technique, and suitable for large-scale production in food enterprises.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of bitter dish can.
Background technology
Bitter dish ancient times claims " bitter edible plant ", and in < < Book of Songs valley wind > > " whose meaning bitter edible plant is bitter, and it is sweet as shepherd's purse ", " bitter edible plant " wherein refers to bitter dish, can match in excellence or beauty with shepherd's purse.Bitter dish is distributed in China various places, on both sides of the Changjiang River, all have inside and outside Great Wall wild.Taste is pungent, bitter, has the effects such as clearing heat and detoxicating, removing blood stasis and expelling pus.
Bitter dish is nutritious, contains 17 seed amino acids, and wherein 8 kinds is human body essential amino acid, also contains choline, bitter principle, taraxasterol, sweet mellow wine etc.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of bitter dish can.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for bitter dish can, is characterized in that, comprises following processing step:
(1) raw material is selected: gather fresh and tender bitter dish, require without aging colored a kind of sedge, without withered cauline leaf;
(2) raw material is processed: reject the sick leaf of bitter dish, excise old root, clear water rinses and removes the impurity such as silt, drains away the water standby;
(3) alkali lye is processed: the bitter dish of putting in order is soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8-10 minute;
(4) blanching is processed: the bitter dish after above-mentioned processing is dragged for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes;
(5) cure process: with 0.2% calcium chloride solution, steep bitter dish and pull out after 30 minutes, clean with clear water rinsing, drain away the water standby;
(6) tinning: adopt 500 gram four to revolve glass jar charging, in above-mentioned bitter dish tank filling, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into; Seasoning soup juice is that spice adds the water of 2000 times of weight portions in pot, to boil 30 minutes, adds the white granulated sugar of 20 times of weight portions and the salt of 40 times, and after dissolving, filter cleaner makes;
(7) sealing, sterilization: use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Described a kind of bitter dish can is made by said method.
Beneficial effect of the present invention
1, the bitter dish can of the present invention is tender and crisp good to eat, has the original unique flavour of bitter dish and color and luster.
2, the inventive method is made simply, and technique is easily controlled, also suitable food enterprise large-scale production.
The specific embodiment
According to the present invention, with the following Examples a kind of preparation method of bitter dish can is elaborated.
Embodiment 1
100 kilograms of the bitter dishes of handling well are soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8 minutes, drags for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes; With 0.2% calcium chloride solution, steeping bitter dish pulled out after 30 minutes, clean with clear water rinsing, drain away the water, in the bitter dish tank filling after sclerosis, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into, use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Embodiment 2
100 kilograms of the bitter dishes of handling well are soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 10 minutes, drags for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes; With 0.2% calcium chloride solution, steeping bitter dish pulled out after 30 minutes, clean with clear water rinsing, drain away the water, in the bitter dish tank filling after sclerosis, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into, use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Claims (2)
1. a preparation method for bitter dish can, is characterized in that, comprises following processing step:
(1) raw material is selected: gather fresh and tender bitter dish, require without aging colored a kind of sedge, without withered cauline leaf;
(2) raw material is processed: reject the sick leaf of bitter dish, excise old root, clear water rinses and removes the impurity such as silt, drains away the water standby;
(3) alkali lye is processed: the bitter dish of putting in order is soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8-10 minute;
(4) blanching is processed: the bitter dish after above-mentioned processing is dragged for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes;
(5) cure process: with 0.2% calcium chloride solution, steep bitter dish and pull out after 30 minutes, clean with clear water rinsing, drain away the water standby;
(6) tinning: adopt 500 gram four to revolve glass jar charging, in above-mentioned bitter dish tank filling, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into; Seasoning soup juice is that spice adds the water of 2000 times of weight portions in pot, to boil 30 minutes, adds the white granulated sugar of 20 times of weight portions and the salt of 40 times, and after dissolving, filter cleaner makes;
(7) sealing, sterilization: use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
2. a bitter dish can is obtained by the preparation method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310673802.4A CN103689064A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned sow thistle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310673802.4A CN103689064A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned sow thistle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689064A true CN103689064A (en) | 2014-04-02 |
Family
ID=50350856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310673802.4A Pending CN103689064A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned sow thistle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689064A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
-
2013
- 2013-12-13 CN CN201310673802.4A patent/CN103689064A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351633A (en) | Method for processing ordinary dry corn cobs into fresh flavor corn cobs | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN103652717A (en) | Manufacturing method of canned bracken | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN104304614A (en) | Preparation method for delicious hawthorn preserved fruit | |
| CN105230946A (en) | Method for manufacturing platycodon grandiflorum nutrition preserved fruits | |
| CN103689471A (en) | Preparation method of instant osmund in flexible packaging | |
| CN104757523A (en) | Processing method for fruit-vegetable-taste straw mushrooms | |
| CN104366395A (en) | Processing technique of fruity sugared garlic | |
| CN104305135A (en) | Making method of agrocybe cylindracea health soybean sauce | |
| CN106942647A (en) | One breeder tail crab pin preparation technology | |
| CN103461633A (en) | Preparation method for sweet and crispy gingko kernels | |
| CN104365970A (en) | Processing technology of honey and crisp preserved garlic | |
| CN104381565A (en) | Processing process of honey-fried preserved garlic | |
| CN103689064A (en) | Manufacturing method of canned sow thistle | |
| CN103652718A (en) | Manufacturing method of canned osmund | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN104054878A (en) | Preparation method of hawthorn cake | |
| CN107435013A (en) | A kind of brew method of egg yolk fruit health care ginger wine | |
| CN106666568A (en) | Method for preparing pickled tender shoots of mulberry twigs | |
| CN105248813A (en) | Making method for preserved compound oyster mushrooms | |
| CN103689500A (en) | Processing method of sweet and sour sow thistle | |
| CN103989032A (en) | Method for removing bitterness of hericium erinaceus | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof | |
| CN104509577A (en) | Processing technology for canned fig health honey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |