CN1037403C - Cook dish of ginseng - Google Patents

Abstract

The present invention provides a method for pickling a dish of fresh ginseng. The limbs, the beards or the substandard residue of fresh ginseng are used as main raw materials in the pickled dish, immersed in boiled water, processed in segment and pickled, so that the pickled dish becomes a delicacy on a daily dining table for people. The simple and practical method not only enhances the utilization rate of the substandard residue of processing ginseng, but also keeps the specific fresh taste of fresh ginseng of the processed dish. The pickled dish is easily stored and transported.

Description

Cook dish of ginseng

The present invention relates to a kind of vegetable product processing---the preparation method of genseng pickles.

The high nutritional supplement that genseng not only is in the past but also is still generally acknowledged by common people so far.Although genseng has experienced the rare treasure from wild state, artificial a large amount of these processes of plantation by now, but that its goods kind but changes is very little.Its main cause is the harvest season property extra-heavy of fresh ginseng, and the aquatic foods ginsengs shelf-life after the results is ultrashort again, as deals with improperly, rots or goes mouldy just may can cause in a week from the ginseng of the aquatic foods behind the soil.Therefore, present genseng all is the dry products after the dehydration, so that transportation or preserve, the nutritional labeling that contains of fresh ginseng of having done both considerable damages has like this lost unique delicate flavour that fresh ginseng contained again substantially.

Perhaps be traditional prejudice that people always form, perhaps be because of people improper to processing method of ginseng, although the plantation that genseng can be resemble vegetables has very abundant nutrition again, can be now will its regard as can only people's medicine or tonic, but be difficult to accomplish resemble the vegetables edible.Like this, although the ginseng planting of China amount is very big, amount usable is very low, and this is not only limiting the development of ginseng planting's industry, but also affects the comprehensive utilization of genseng, and especially remaining ginseng must not have institute's purposes especially with ginseng limb and residual broken ginseng when the results genseng.

The preparation method that the purpose of this invention is to provide a kind of genseng pickles, the aquatic foods of pickling through this method ginseng pickles, not only its fresh-keeping property is good, the length of guaranteeing the quality, and instant, edible after not " ignitions ", can improve residual broken bright utilization rate of joining simultaneously again.

The object of the present invention is achieved like this: the preparation method of these genseng pickles, and it comprises the scrubbing process to fresh ginseng, its main technological features is; Ginseng limb, ginseng palpus or residual broken ginseng with fresh ginseng are raw material, in boiled water, soak after 3-10 minute and pull the cold of drying in the air out, then above-mentioned ginseng is placed in the container, if the residual broken ginseng piece that stem tuber is bigger just earlier is cut into thin slice with stainless steel knife, if ginseng limb or ginseng must just be cut into the segment of 15-30 millimeter, and with the ginseng that refined salt one deck of skim cuts be taped against so from level to level container full till, directly strong brine is poured in the container behind the full container of the bright parametric amplifier that perhaps will cut and pickles, be as the criterion up to the aquatic foods ginseng is salted down.

Describe preparation method of the present invention in detail according to embodiment below.

The fresh ginseng that disengaging plantation soil was no more than seven days when this fresh ginseng was gathered in the crops with autumn is the best, when it has mainly adopted genseng or the defect ware when processing other ginseng product, as bump the ginseng that falls down and must, join limb, perhaps lack residual bright ginseng, because at this moment join fresh and tender full, price is very cheap, and common utilization rate is very low again.But should be during choosing aquatic foods ginseng with ginseng cranium and the removal of ginseng neck, this two parts food prepared therefrom of genseng does not have Yi Chu to human body.Should select to be implanted in the genseng in mountain region during choosing ginseng in addition, preferably the ginseng of non-dosed chemical fertilizer is high-quality with what keep bright ginseng to originate as far as possible.The genseng of choosing just can be put into the boiled water pot of boiling after scrubbing, soaked 3-10 minute, but, reach not only ripe but also keep fresh and crisp degree to be as the criterion, play the effect of high-temperature sterilization simultaneously again with genseng if all be that ginseng soak time more in small, broken bits is lacked slightly.Then genseng is pulled out from boiling water, with the cold of drying in the air under field conditions (factors).If the bigger residual broken ginseng of stem tuber just is cut into the thin slice of 1-3 millimeter earlier with stainless steel knife, if ginseng must or not only thin but also long ginseng limb just be cut into the segment of 15-30 millimeter so that salt had not only been permeated soon but also uniformly.If when having little time to carry out segmental machining, also to pickle earlier in the container that can directly the bright parametric amplifier that washes and scalded in boiling water be gone into to pickle, the good cutter of process again that salts down is cut processing.Bright parametric amplifier after scalding is gone in the container, and in the mode of the thin salt one deck ginseng of one deck till container is paved with, one deck salt is put again in the superiors, salt preferably adopts refined salt, perhaps pickle, be as the criterion up to the aquatic foods ginseng is salted down with directly strong brine being poured in the container behind the full container of parametric amplifier that cuts.

With above-mentioned with the salt or the fresh ginseng of pickling with strong brine, fast 1-3 days just edibles, slow two weeks, the peculiar delicate flavour that can keep fresh ginseng substantially that salting period is short of being no more than usually.Pickle the back fresh ginseng and just can adopt big container, or with little packing for example Cans or polybag seal so that outward transport or store.Can modulate by different tastes when edible, as make pungent, sweet taste etc., also available other are modulated into the pickles of mix of flavors as the proportionings such as yellow pawl, eggplant or Jiang Dou of pickling.

The method that the present invention pickles the fresh ginseng pickles is simple, practical, it had both overcome genseng and had been difficult for edible traditional prejudice, solved again away from the genseng place of production and wanted to eat bright ginseng and tasting not bright ginseng people's demand, the edible field of having widened genseng again simultaneously is pushed into this vegetal pole horn of plenty plant of fresh ginseng in people's the daily diet structure.Because preserving raw material is to adopt ginseng palpus at a low price and that be difficult to utilize, ginseng limb or incomplete product, has so both reduced its cost, improves this class utilization ratio of raw materials again.Because before pickling, adopt the suitable technology of scalding of soaking in boiled water, the effect that can not only play sterilization and partly remove the genseng peculiar smell, and can also reach peculiar delicate flavour that keeps genseng and the active ingredient of solidifying fresh ginseng, be subjected to the purpose of destroying more to prevent in salinization its active ingredient.Especially the removal when selection ginseng cranium and ginseng neck process, having removed this does not effectively partly ediblely have benefit to human body, and is easy to produce in human body the composition of " ignitions " phenomenon, makes the genseng pickles become the reliable again delicacies of instant on the daily dining table of people.

Claims (1)

1, a kind of preparation method of genseng pickles, comprise the fresh ginseng that the choosing results are no more than seven days, scrub back immersion in boiled water and pull the cold of drying in the air out after 3-10 minute, remove ginseng cranium, ginseng neck, ginseng limb, ginseng must be cut into the segment of 15-30 millimeter, stem tuber is thinly sliced with stainless steel knife, the fresh ginseng that cuts piled directly strong brine to be poured on behind the container in the container maybe the fresh ginseng that cuts is put into container in the mode of one deck refined salt, one deck ginseng, alternately be taped against and pickle till container is expired, up to the aquatic foods ginseng is salted down.