CN1036892C

CN1036892C - Preserving method for Chinese toon

Info

Publication number: CN1036892C
Application number: CN93105150A
Authority: CN
Inventors: 郭长泰
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-04-30
Filing date: 1993-04-30
Publication date: 1998-01-07
Anticipated expiration: 2013-04-30
Also published as: CN1094241A

Abstract

A toon bud and a sprout of a Chinese toon are edible vegetable with delicious taste containing rich nutrient components, such as a vitamin C, etc. In a preserving method of the Chinese toon, the Chinese toon is pickled by table salt, and dietary alkali and a food preservative agent are added. Preserving quality is increased by the steps of prior pickling, airing for dewatering, post pickling, dewatering, low temperature treatment, sealed package, etc. The Chinese toon can be stored to the time when new Chinese toon is on the market in next year, and the Chinese toon still keeps green and has delicious taste and no rottenness deterioration.

Description

Chinese toon is pickled the method for preservation

The invention belongs to the processing preservation technology of vegetables.

Tender leaf and Chinese toon bud that the Chinese toon tree grows spring are a kind of not only nice but also eutrophic vegetables, and available its is made into dish, scrambled eggs, deep fried Chinese toon leaves in fish shape etc.But only limited in the seasonality of growth in spring by Chinese toon bud, the time that can eat bright Chinese toon bud, tender leaf is very short.Therefore how eating in order to long-term in a large amount of harvestings in edible season and processing preservation, is a still unsolved difficult problem.Method commonly used is, tender leaf, the Chinese toon bud taken are admixed salt, leaves in the vexed cylinder ready access upon use then in.Facts have proved that this method of pickling Chinese toon can only be deposited 2-3 month, more for a long time will moldy metamorphism under 20-30 ℃ temperature.The objective of the invention is to find a kind of long shelf-life, pickle the measured new method of matter.

The present invention is achieved in that

With Chinese toon tender leaf, the Chinese toon bud of newly plucking, admix salt equably, the weight ratio of the two is 100: 20-30, rub gently, be placed in then in the cylinder from level to level, vexed cylinder 2-3 days, need to open capping during this and will pickle the Chinese toon overturning 1-3 time.Behind the vexed cylinder, take out curing food, Chinese toon is put into the shady and cool ventilation place water is drenched does, and get rid of the pickled ponding that goes out in the cylinder.Chinese toon is put in the cylinder more from level to level, and be sprinkled into the salt of 10-15% and the dietary alkali of 0.05-0.20%, vexed once more cylinder 3-5 days, remove pickled water afterwards at interlayer.The last salt of 5-10% and the food antiseptics of 0.02-0.05% in Chinese toon, evenly admixed, pack into sealing bag and packing box, below 0 ℃ through the K cryogenic treatment more than ten days, just deposit the ventilating and cooling place that can take out and be placed under the normal temperature, with eating, also can transport a distant place to and satisfy market demand with getting.Chinese toon store method of the present invention, compared with the prior art, mouthfeel delicate fragrance is tender crisp, and color and luster is emerald green, and the shelf-life reached more than 1 year, and to new Chinese toon listing in the coming year, this product still undergoes no deterioration, variable color.

Be one embodiment of the present of invention below:

Pluck 100Kg Chinese toon bud, tender leaf, weigh the planar salt of 40Kg.Earlier mix 18kg salt in Chinese toon, rubbing gently feels like jelly to feel gets final product, and in its cylinder that paves from level to level, interlayer is sprinkled into salt 7kg, vexed subsequently cylinder one day.Open cylinder cap with curing food overturning one time, continued vexed cylinder again one day, take out curing food subsequently, divide on the shady and cool mat that ventilates, the moisture content that salt marsh is gone out runs off, with do not drip, the emerald green soft crisp folding degree of being that is difficult for.Again Chinese toon is put in the cylinder from level to level again, and be sprinkled into the dietary alkali of 10kg salt and 0.1% at interlayer.Reload in the cylinder, vexed cylinder went out cylinder in 2 days with continuing vexed cylinder after the curing food overturning once after 2 days.After removing the moisture content that salt marsh comes out, be sprinkled into remaining 5kg salt and 20 gram food preservative---sodium benzoates, put into big polybag after the uniform mixing and seal it, put into-5 ℃ of refrigerating chambers subsequently, carry out ten days K cryogenic treatment, take out the back branch and install in the sealing small package bag, place the shady and cool ventilation place, can deposit 1 year.With eating, still keep the intrinsic perfume (or spice) of Chinese toon, green, crisp mouthfeel and visual impression substantially with getting.

Claims

1, a kind of Chinese toon pickle store method, with tender leaf, the Chinese toon bud of Chinese toon, it is salted to admix salt, it is characterized in that: the operation of admixing salt for three times is arranged in the curing process, admix 20-30%, 10-15% and the 5-10% that the salt amount is respectively the Chinese toon amount three times; Need Chinese toon is rubbed gently behind the dress cylinder vexed cylinder 2-3 days when for the first time admixing salt; Second and third time all need be removed the moisture content that early stage, salt marsh went out before admixing salt; Go into for the second time cylinder and layer by layer behind the salting, vexed again cylinder 3-5 days; To be placed on the K cryogenic treatment of carrying out below 0 ℃ more than ten days after pickling.

2, in accordance with the method for claim 1, it is characterized in that: go into for the second time cylinder and layer by layer during salting, also add the dietary alkali that accounts for gross weight 0.05-0.20%.

3, in accordance with the method for claim 1, it is characterized in that: during through vexed cylinder for the second time and after taking out pickled water and for the third time with salt, evenly admix the food antiseptics that accounts for gross weight 0.02-0.05% simultaneously.