CN103766476B - Preservation method of fresh ormund pomace as well as sauce and application thereof - Google Patents
Preservation method of fresh ormund pomace as well as sauce and application thereof Download PDFInfo
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- CN103766476B CN103766476B CN201410022099.5A CN201410022099A CN103766476B CN 103766476 B CN103766476 B CN 103766476B CN 201410022099 A CN201410022099 A CN 201410022099A CN 103766476 B CN103766476 B CN 103766476B
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Abstract
The invention discloses a preservation method of fresh ormund pomace as well as sauce and application of the fresh ormund pomace. The preservation method comprises the steps of (1) cleaning the fresh ormund pomace, drying until no water exists and then weighing; (2) putting the ormund pomace weighed in the step (1) into a pickling pool, and adding saline water into the ormund pomace until the ormund pomace is completely submerged by the saline water, wherein the mass volume ratio of the ormund pomace to the saline water is 1:2; adding sodium dehydroacetate, calcium propionate, alums, sodium pyrosulfite and calcium chloride into the saline water, and storing at 20-25 DEG C. After the preservation method is adopted, the original green and brittleness of the ormund pomace are maintained, and the shelf life of the fresh ormund pomace is prolonged. After the ormund pomace is mixed with the sauce, the obtained seasoned ormund pomace is delicious, tasty and refreshing as well as free from bitterness, and is ready-to-eat after a bottle is opened; therefore, the embarrassed situation that the fresh ormund pomace can not be eaten is broken through, and the application scope of the fresh ormund pomace is expanded.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of store method of fresh common vetch dish and baste thereof and application.
Background technology
Common vetch dish, formal name used at school " purple dustpan ", be commonly called as " ox hair is wide ", " vetch " etc., belong to the purple dustpan of Osmundaceae and belong to herbaceos perennial, it is nutritious, and crude protein content is higher, and comprise 8 kinds of essential amino acids containing whole amino acid, also be rich in organic mineral substance and multivitamin, there is higher edible health and be worth, be described as green health care food by domestic and international nutritionist.Its rhizome spire also can people's medicine, and tool moistening lung is regulated the flow of vital energy, clearing heat and detoxicating medicinal efficacy.Therefore say that common vetch dish is superior tonic good merchantable brand, be decided to be extraordinary export vegetable by country.Though common vetch dish has very high nutritive value and health care, but be difficult to because itself there being very strong bitter taste be eaten raw, by the restriction of resource, processing mode and processing conditions, cause common vetch dish production kind single, major part is Japanese with the outlet of its dried product, the fresh pteridophyte knowing this preciousness of common vetch dish of domestic consumer.Common vetch dish processing mode domestic is at present, Poached Osmund dry based on red common vetch mainly, and product is single.In red micro-dry preparation technology to fresh common vetch dish through blanching, series of process such as drift stranding, oven dry etc., also will restore through blanching time edible, cause the original nutritive loss of common vetch dish huge, and restoration is poor.Therefore develop common vetch dish product and there is important using value.In addition the growth of common vetch dish is by the impact of region and environment, and time of picking is only 4, May, and the storage life therefore how extending fresh common vetch dish is also urgent need to solve the problem.
Summary of the invention
The object of the present invention is to provide a kind of store method of fresh common vetch dish, method is simple, and good refreshing effect, can preserve for a long time, and most long storage life can reach 6 months, and still can keep color and luster and the brittleness of common vetch dish.
Another object of the present invention is to provide a kind of baste for fresh common vetch dish.Utilize this baste to the seasoning of fresh common vetch dish, products obtained therefrom is refrigerant tasty and refreshing, instant, without bitterness sense.
The application of common vetch dish in preparation seasoning common vetch dish that the store method that last object of the present invention there are provided a kind of fresh common vetch dish is preserved, the seasoning common vetch dish rear for the cutting of common vetch dish and baste are mixed to get is delicious tasty and refreshing, and without bitterness sense, uncork is instant.
In order to achieve the above object, the present invention takes following technical measures:
A store method for fresh common vetch dish, its step is as follows:
(1) process of fresh common vetch dish: fresh common vetch dish is cleaned, drains and weigh to without after open fire.
(2) the common vetch dish after step (1) being weighed is positioned over pickling pool, be that to add concentration be 12-13%(w/w to 1:2 according to the mass volume ratio of common vetch dish and salt solution) salt solution be submerged completely to common vetch dish, and to add with common vetch dish weight ratio be dehydro sodium acetate, the calcium propionate of 0.1-0.2 ‰ (w/w), (w/w) alum of 0.25-0.3 ‰, the sodium pyrosulfite of 0.2-0.3 ‰ (w/w), the calcium chloride of 0.8-1 ‰ (w/w) of 0.1-0.2 ‰ (w/w), 20-25 DEG C of preservation.
The commercially available raw material meeting national standard all can complete the present invention.
Preferably, brine strength is 13%;
Preferably, the addition of dehydro sodium acetate is 0.1 ‰ of common vetch dish weight;
Preferably, the addition of calcium propionate is 0.15 ‰ of common vetch dish weight;
Preferably, the addition of alum is 0.25 ‰ of common vetch dish weight;
Preferably, the addition of sodium pyrosulfite is 0.2 ‰ of common vetch dish weight;
Preferably, the addition of calcium chloride is 0.8 ‰ of common vetch dish weight;
For a baste for fresh common vetch dish, its formula is as follows:
For a baste for fresh common vetch dish, its formula following (optimum value):
The application in seasoning common vetch dish prepared by the common vetch dish that the store method of fresh common vetch dish is preserved, and comprises and mixing after the cutting of common vetch dish with baste, obtain a kind of local flavor common vetch dish.
Described application, preferably, baste is commercially available or baste of the present invention.
Described application, preferably, during the cutting of common vetch dish, common vetch dish bar is cut into the segment of about 4-5cm, and sporophyll and trophophyll are switched to band 3-4cm bar, and Divisional rinsing also drains to without open fire.
Described application, preferably, before the cutting of common vetch dish, soaking desalination to common vetch dish salinity with flowing water is 0;
Described application, preferably, the common vetch dish after cutting is that 1:2 mixes according to common vetch dish and baste w/v.
Described application, preferably, after mixing, bottling or pack, carry out sterilizing and the cooling down operation of food-grade, obtain product.
Commercially available raw material and bacterial strain all can complete the present invention.
Compared with prior art, the present invention has the following advantages:
1, the store method of fresh common vetch dish, makes common vetch dish remain original green, brittleness, and extend the storage life of fresh common vetch dish, the holding time can reach 6 months;
2, the seasoning common vetch dish that obtains of the flavouring method of fresh common vetch dish is delicious tasty and refreshing, without bitterness sense, improves the situation of existing common vetch dish mainly based on Dried Osmund, the seasoning fresh common vetch dish of preparation is refrigerant tasty and refreshing, uncork is instant, has broken the difficult situation that common vetch dish can not be eaten raw, has opened up the range of application of fresh common vetch dish.
Detailed description of the invention
Technical scheme of the present invention, if not otherwise specified, is this area conventional techniques; If described raw material special instruction, be the commercially available product meeting national standard, for those skilled in the art commonly use.
Embodiment 1:
A store method for fresh common vetch dish, its step is as follows:
(1) process of fresh common vetch dish: dirt and fine hair are rinsed well by the fresh common vetch dish clear water just picked, and drain and are weighed as 500kg to without after open fire;
(2) the common vetch dish after step (1) being weighed on average is positioned over 5 pickling pools, and to note 13% salt solution 200L in each pickling pool, dehydro sodium acetate 10g, calcium propionate 15g, alum 25g, sodium pyrosulfite 20g, calcium chloride 80g, and twice, circulating curing water.Preserve at 20-25 DEG C.
In embodiment 1, fresh common vetch dish salting period is 11 days-December 11 June in 2013.
With on December 11st, 2013 a part of common vetch dish taken out after finds that its color is still green, and have certain brittleness (289g.N).And its crude protein content is 3.0g/100g, all the other each additive residual volumes all meet SB/T 10439-2007 specified standard, for following examples.
Embodiment 2:
The application in seasoning common vetch dish prepared by the common vetch dish that the store method of fresh common vetch dish is preserved, and its application process is as follows:
(1) taken out by the fresh common vetch dish of the preservation obtained in embodiment 1 and clean, and cut off old stalk, put into that to restore in cylinder that flowing water soaks desalination be 0 to common vetch dish salinity, drain to without open fire after pulling out, weigh 300kg;
(2) the common vetch dish after step (1) being weighed cuts by position, and wherein common vetch dish bar is cut into the segment of about 4-5cm, and sporophyll and trophophyll are switched to band 3-4cm bar, Divisional rinsing draining is weighed to without after open fire, the heavy 160kg of common vetch dish bar, the heavy 100kg of trophophyll, spore spends heavy 40kg.
(3) preparation of baste: stir by hereinafter referred to as putting into flavouring jar after heavier feedstocks.
(4) be soaked in the baste of 320kg by 160kg common vetch dish bar, 100kg trophophyll is soaked in the baste of 200kg, and 40kg spore flower is soaked in the baste of 80kg, loads in plastic food packing bottle on request, sealing.
(5) bottle sealing mouth is placed on sterilization 30-40 minute in 80-85 DEG C of hot water, to be cooledly to room temperature, refrigerates 2-3 days under the environment temperature of 3-5 DEG C, inspection is without vanning after damaged gas leakage.
Local flavor common vetch dish obtained in embodiment 2, instant, breaks a seal instant, and with sour-sweet during entrance is crisp, taste is pleasant moderate, without the original bitter taste of common vetch dish, clearly good to eat.
Embodiment 3:
The application in seasoning common vetch dish prepared by the common vetch dish that the store method of fresh common vetch dish is preserved, and its application process is as follows:
(1) taken out by the fresh common vetch dish in embodiment 1 and clean, and cut off old stalk, put into that to restore in cylinder that flowing water soaks desalination be 0 to common vetch dish salinity, drain to without open fire after pulling out, weigh 200kg;
(2) the common vetch dish after step (1) being weighed cuts by position, and wherein common vetch dish bar is cut into the segment of about 4-5cm, and sporophyll and trophophyll are switched to band 3-4cm bar, Divisional rinsing draining is weighed to without after open fire, the heavy 110kg of common vetch dish bar, the heavy 60kg of trophophyll, spore spends heavy 30kg.
(3) preparation of baste: stir by hereinafter referred to as putting into flavouring jar after heavier feedstocks.
(4) be soaked in the baste of 220kg by 110kg common vetch dish bar, 60kg trophophyll is soaked in the baste of 120kg, and 30kg spore flower is soaked in the baste of 60kg, loads in plastic food packing bottle on request, sealing.
(5) bottle sealing mouth is placed on sterilization 30-40 minute in 80-85 DEG C of hot water, to be cooledly to room temperature, refrigerates 2-3 days under the environment temperature of 3-5 DEG C, inspection is without vanning after damaged gas leakage.
Local flavor common vetch dish obtained in embodiment 3, though instant, and without the original bitterness sense of common vetch dish, entrance taste meta-acid, partially peppery, mouthfeel is soft not.
Embodiment 4:
A store method for fresh common vetch dish, its step is as follows:
(1) process of fresh common vetch dish: with embodiment 1, weigh identical.
(2) the common vetch dish after step (1) being weighed on average is positioned over 5 pickling pools, and to note 12% salt solution 200L in each pickling pool, dehydro sodium acetate 15g, calcium propionate 10g, alum 28g, sodium pyrosulfite 25g, calcium chloride 90g.And preserve at twice, 20-25 DEG C, circulating curing water.
Salting period is with embodiment 1.
With on December 11st, 2013 part common vetch dish taken out after finds that its color is green, have certain brittleness (216g.N).Its crude protein content is 3.0g/100g, and all the other each additive residual volumes all meet SB/T 10439-2007 specified standard.
Claims (2)
1. a store method for fresh common vetch dish, its step is as follows:
(1) process of fresh common vetch dish: fresh common vetch dish is cleaned, drains and weigh to without after open fire;
(2) the common vetch dish after step (1) being weighed is positioned over pickling pool, be that to add concentration be that the salt solution of 12-13%w/w is submerged completely to common vetch dish to 1:2 according to the mass volume ratio of common vetch dish and salt solution, and to add with common vetch dish weight ratio be 0.1-0.2 ‰ w/w dehydro sodium acetate, 0.1-0.2 ‰ w/w calcium propionate, 0.25-0.3 ‰ w/w alum, 0.2-0.3 ‰ w/w sodium pyrosulfite and 0.8-1 ‰ w/w calcium chloride, 20-25 DEG C of preservation.
2. the application in seasoning common vetch dish prepared by the common vetch dish that store method according to claim 1 is preserved.
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| CN201410022099.5A CN103766476B (en) | 2014-01-17 | 2014-01-17 | Preservation method of fresh ormund pomace as well as sauce and application thereof |
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| CN201410022099.5A CN103766476B (en) | 2014-01-17 | 2014-01-17 | Preservation method of fresh ormund pomace as well as sauce and application thereof |
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| CN103766476B true CN103766476B (en) | 2015-05-20 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431901A (en) * | 2014-12-01 | 2015-03-25 | 普洱勐野江农业食品开发有限公司 | Pickling method of Indian trumetflower seeds |
| CN105028618A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preservation method of fresh osmunda japonica |
| CN105029314A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Processing method for instant pteridium aquilinum |
| CN106359565A (en) * | 2016-09-07 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Osmund preservation method |
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| CN1231857A (en) * | 1999-04-02 | 1999-10-20 | 王廷国 | Deciduous fruit antistaling agent and antistaling method |
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Inventor after: Gao Bing Inventor after: Gao Zexin Inventor after: Sun Xiaotong Inventor after: Wu Yongchao Inventor after: Wu Yongkang Inventor before: Gao Bing Inventor before: Gao Zexin Inventor before: Sun Xiaotong |
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Effective date of registration: 20180424 Address after: 431821 Hubei Jingmen Qu Jialing Economic Development Zone Management Committee Patentee after: Hubei Agricultural Development Co., Ltd. Address before: 430068 Lijia Dun village, Hongshan District, Wuhan, Hubei Patentee before: Hubei Industry University |
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