CN103689498A - Processing method of sweet and sour bracken - Google Patents

Processing method of sweet and sour bracken Download PDF

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Publication number
CN103689498A
CN103689498A CN201310674333.8A CN201310674333A CN103689498A CN 103689498 A CN103689498 A CN 103689498A CN 201310674333 A CN201310674333 A CN 201310674333A CN 103689498 A CN103689498 A CN 103689498A
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CN
China
Prior art keywords
fiddlehead
sweet
sour
salt
raw material
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
Application number
CN201310674333.8A
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Chinese (zh)
Inventor
魏春
周俏
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Individual
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Individual
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 Individual filed Critical Individual
Priority to CN201310674333.8A priority Critical patent/CN103689498A/en
Publication of CN103689498A publication Critical patent/CN103689498A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

Abstract

The invention belongs to the field of food processing, and particularly relates to a processing method of sweet and sour bracken. The processing method comprises the following steps: raw material selection, raw material treatment, salting, desalting, preparation of sweet and sour liquor, and pickling in the sweet and sour liquor. The sweet and sour bracken remains the appearance of fresh bracken, tastes crisp, tender and smooth, is proper in sourness and sweetness, and makes people's mouth water. The method is simple in manufacturing, controllable in technique, and suitable for large-scale production in food enterprises.

Description

The processing method of a kind of sweet and sour fiddlehead
Technical field
The invention belongs to food processing field, be specifically related to the processing method of a kind of sweet and sour fiddlehead.
Background technology
Fiddlehead is the tender seedling of Pteridaceae Cyclosorus herbaceos perennial, is the one-celled plants that Age of Dinosaur just has, and is extensively distributed in the hillside sylvan life of the torrid zone, subtropical zone and Temperate Region in China, and mountain area all produces all over China.
Fiddlehead, wild in woodland, hill, pine forest, be the green edible wild herbs without any pollution, be not only rich in the multivitamin that human body needs, also have gut purge stomach invigorating, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax.Before fiddlehead is edible, after boiling water scalds, then immerses and in cold water, remove peculiar smell, just edible.Treated fiddlehead mouthfeel delicate fragrance is lubricious, then mixes with seasoning matter, refrigerant tasty and refreshing, is rare superior food and drink.Can also fry and eat, be processed into dry vegetalbe, cook filling, pickled one-tenth can etc.
Fiddlehead is cold in nature, sweet, the micro-hardship of taste, nontoxic; Have antipyretic, diuresis, beneficial gas, yin-nourishing, stomach invigorating, reinforce the kidney, the effect such as dehumidifying and recover function of brain cell and the effect of the step-down of calming the nerves.Fiddlehead meat is tender, delicious, pollution-free; Nutritious, the various trace elements such as the protein that contains needed by human body, vitamin, carbohydrate, organic acid, cellulose and iron, calcium, phosphorus, germanium and 16 kinds of above amino acid, also contain the multiple nutritional components such as prunasin, astragalin, fern glucoside, fumaric acid, butanedioic acid, alkaloid, multiple pterosin, ergosterol, its protein and vitamin are the several times to tens times of general vegetables.Visible, fiddlehead is the free of contamination green health vegetables of the high pure natural of a kind of nutritive value, it is the wild game wild vegetables that has the pure natural of edible and medical value concurrently, thereby have " mountain delicacy ", a " king's of mountain dish " good reputation, being universally acknowledged healthy pollution-free food, is a kind of exporting very salable.
Summary of the invention
The object of the present invention is to provide the processing method of a kind of sweet and sour fiddlehead.
The object of the invention is to be achieved through the following technical solutions:
A processing method for sweet and sour fiddlehead, is characterized in that, comprises following processing step:
(1) raw material is selected: choose the contracting of dish leaf roll as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material;
(2) raw material is processed: the fresh fiddlehead of gathering is rejected to impurity, with clear water washing, draining;
(3) salt marsh: fiddlehead and salt are put in wooden barrel and pickled by weight 5:1, and one deck dish one deck salt, will successively increase by salt amount, and some salt cappings are put more in the superiors, fill wooden cover on bonnet, and upper pressure stone picked up through 7-10 days, squeezes most salt solution standby;
(4) desalting processing: the fiddlehead that salt marsh is processed is soaked rinsing with clear water, to remove part salinity and the bad flavor in fiddlehead, then drains away the water;
(5) sugar-vinegar liquid preparation: white granulated sugar 35-45%, soy sauce 5%, vinegar 3%, after flavouring (4% Chinese prickly ash, 3% pepper, 0.1% cloves, 0.1% nutmeg and 0.1% cassia bark) mixes, carries out heat sterilization, cooling rear standby;
(6) sweet and sour stain is processed: the fiddlehead after desalting processing is put into altar, pour into the sugar-vinegar liquid preparing, make feed liquid not have fiddlehead, then put into thin bamboo strips used for weaving again fiddlehead is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 1-2 month.
Described a kind of sweet and sour fiddlehead is made by said method.
Beneficial effect of the present invention
1, the present invention has kept the outward appearance of fresh fiddlehead, and mouthfeel is tender and crisp smooth, sweet and sour taste, and coveted wish is dripped.
2, the inventive method is made simply, and technique is easily controlled, also suitable food enterprise large-scale production.
The specific embodiment
Embodiment 1
Choose dish leaf roll contracting as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material, rejects impurity, washs draining with clear water; 200 kilograms of fiddleheads are put in wooden barrel and pickled with 40 kilograms of salt, and one deck dish one deck salt, will successively increase by salt amount, and some salt cappings are put more in the superiors, fill wooden cover on bonnet, and upper pressure stone picked up through 7-10 days, squeezes most salt solution standby; The fiddlehead that salt marsh is processed is soaked rinsing with clear water, to remove part salinity and the bad flavor in fiddlehead, then drains away the water; White granulated sugar 45%, soy sauce 5%, vinegar 3%, after flavouring (4% Chinese prickly ash, 3% pepper, 0.1% cloves, 0.1% nutmeg and 0.1% cassia bark) mixes, carries out heat sterilization, cooling rear standby; Fiddlehead after desalting processing is put into altar, pour into 200 kilograms of the sugar-vinegar liquids that prepare, make feed liquid not have fiddlehead, then put into thin bamboo strips used for weaving again fiddlehead is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 1 month.
Embodiment 2
Choose dish leaf roll contracting as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material, rejects impurity, washs draining with clear water; 100 kilograms of fiddleheads are put in wooden barrel and pickled with 20 kilograms of salt, and one deck dish one deck salt, will successively increase by salt amount, and some salt cappings are put more in the superiors, fill wooden cover on bonnet, and upper pressure stone picked up through 7-10 days, squeezes most salt solution standby; The fiddlehead that salt marsh is processed is soaked rinsing with clear water, to remove part salinity and the bad flavor in fiddlehead, then drains away the water; White granulated sugar 35%, soy sauce 5%, vinegar 3%, after flavouring (4% Chinese prickly ash, 3% pepper, 0.1% cloves, 0.1% nutmeg and 0.1% cassia bark) mixes, carries out heat sterilization, cooling rear standby; Fiddlehead after desalting processing is put into altar, pour into 100 kilograms of the sugar-vinegar liquids that prepare, make feed liquid not have fiddlehead, then put into thin bamboo strips used for weaving again fiddlehead is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 2 months.

Claims (2)

1. a processing method for sweet and sour fiddlehead, is characterized in that, comprises following processing step:
(1) raw material is selected: choose the contracting of dish leaf roll as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material;
(2) raw material is processed: the fresh fiddlehead of gathering is rejected to impurity, with clear water washing, draining;
(3) salt marsh: fiddlehead and salt are put in wooden barrel and pickled by weight 5:1, and one deck dish one deck salt, will successively increase by salt amount, and some salt cappings are put more in the superiors, fill wooden cover on bonnet, and upper pressure stone picked up through 7-10 days, squeezes most salt solution standby;
(4) desalting processing: the fiddlehead that salt marsh is processed is soaked rinsing with clear water, to remove part salinity and the bad flavor in fiddlehead, then drains away the water;
(5) sugar-vinegar liquid preparation: white granulated sugar 35-45%, soy sauce 5%, vinegar 3%, after flavouring (4% Chinese prickly ash, 3% pepper, 0.1% cloves, 0.1% nutmeg and 0.1% cassia bark) mixes, carries out heat sterilization, cooling rear standby;
(6) sweet and sour stain is processed: the fiddlehead after desalting processing is put into altar, pour into the sugar-vinegar liquid preparing, make feed liquid not have fiddlehead, then put into thin bamboo strips used for weaving again fiddlehead is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 1-2 month.
2. a sweet and sour fiddlehead is obtained by the processing method of claim 1.
CN201310674333.8A 2013-12-13 2013-12-13 Processing method of sweet and sour bracken Pending CN103689498A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310674333.8A CN103689498A (en) 2013-12-13 2013-12-13 Processing method of sweet and sour bracken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310674333.8A CN103689498A (en) 2013-12-13 2013-12-13 Processing method of sweet and sour bracken

Publications (1)

Publication Number Publication Date
CN103689498A true CN103689498A (en) 2014-04-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310674333.8A Pending CN103689498A (en) 2013-12-13 2013-12-13 Processing method of sweet and sour bracken

Country Status (1)

Country Link
CN (1) CN103689498A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172046A (en) * 2014-08-12 2014-12-03 舒城圣桂食品有限公司 Seasoning fiddlehead and preparation method thereof
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172046A (en) * 2014-08-12 2014-12-03 舒城圣桂食品有限公司 Seasoning fiddlehead and preparation method thereof
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae

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Application publication date: 20140402

WD01 Invention patent application deemed withdrawn after publication