CN103876081A - Preparation method of spicy eight-treasure pickle - Google Patents
Preparation method of spicy eight-treasure pickle Download PDFInfo
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- CN103876081A CN103876081A CN201410135282.6A CN201410135282A CN103876081A CN 103876081 A CN103876081 A CN 103876081A CN 201410135282 A CN201410135282 A CN 201410135282A CN 103876081 A CN103876081 A CN 103876081A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention relates to a preparation method of instant spicy eight-treasure pickle. The method comprises the steps of preliminarily pickling vegetables, finishing, secondarily pickling, cutting, washing, soaking and draining off; after that, blending, seasoning, packaging, sterilizing and boxing, wherein 76-82 parts of salted vegetables, 12-16 parts of monosodium glutamate, 0.8-1.2 parts of lemon yellow, 2-3.5 parts of vegetable oil, 0.8-1.2 parts of aspartame and 1.8-2.5 parts of a spice are evenly mixed, the salted vegetables comprise 15%-20% of preserved szechuan pickle, 15%-20% of radishes, 15%-20% of kohlrabi, 10%-15% of cucumbers, 10%-15% of carrots, 10%-15% of cowpea, 5%-10% of garlic and 5%-10% of fresh ginger pieces; the spice is prepared by evenly mixing 1 part of old ginger powder, 1 part of illicium verum powder, 1 part of couidium officinale, 1 part of ground pepper, 1 part of cinnamon powder and 1 part of licorice powder. According to the method, the fresh vegetables are taken as raw materials, and the spicy characteristic is highlighted by blending and seasoning; the instant spicy eight-treasure pickle is attractive, tasty and refreshing, is suitable for the taste of more eaters in wide regions, and can be eaten immediately after being unpacked.
Description
Technical field
The invention belongs to a kind of production method of vegetable-pickling food, particularly relate to the production method of the peppery eight-treasure pickles ready-to-eat food of a kind of perfume (or spice).
Background technology
The ready-to-eat food of vegetable-pickling class is various in style, because region difference, taste are different, the shredded hot pickled mustard tuber of shape form formula, hot pickled mustard tube sheet, hot pickled mustard tube core, potherb mustard, preserved radish strip, bamboo shoot silk, eggplant, newborn melon and artemisia vegetable bamboo shoot file etc. in the past, though liked by the masses, still cannot meet the requirement of numerous eaters in vast scope.Manyly pickle class vegetables manufacturing enterprise to make great efforts research and development taste original and can meet as far as possible the instant vegetable new varieties of more numerous eaters hobby in more vast scope, to enrich people's food resource, meet people's dietary requirements.
Summary of the invention
The object of this invention is to provide a kind of method of producing fragrant peppery eight-treasure pickles, the peppery eight-treasure pickles perfume (or spice) of perfume (or spice) produced by the method, peppery, refreshing, bright characteristic, meets the more numerous eaters' of more vast scope taste.
The technical scheme that technical solution problem of the present invention is taked is: the production method of the peppery eight-treasure pickles of a kind of perfume (or spice), processing step is: selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, salt down through multiple again, cutting, eluriates immersion and naturally drains to obtain salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger; Then the seasoning of preparing burden, packing, sterilizing and vanning; It is characterized in that:
Multiple salting down: salinity is controlled at 12 ~ 14 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 76 ~ 82 parts of salted vegetables, 12 ~ 16 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 1.8 ~ 2.5 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Described salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 15% ~ 20%, pickled radish 15% ~ 20%, salt marsh root-mustard 15% ~ 20%, salt marsh cucumber 10% ~ 15%, salt marsh carrot 10% ~ 15%, salt marsh cowpea 10% ~ 15%, salt marsh garlic 5% ~ 10% and salt marsh ginger slice 5% ~ 10%;
Packing: adopt vacuum packing machine packing, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 ℃ of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 ℃.
Preferred as one, described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
Hot pickled mustard tube that the present invention adopts, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger are base stock, and pattern is numerous and assorted, delicious flavour and oiliness.
In the present invention, batching seasoning step is crucial, and eight kinds of vegetables are pickled and process through selected, by batching seasoning, shows fragrant peppery characteristic especially, attractive in appearance tasty and refreshing, adapt to compared with the more numerous eaters' of wide geographic area taste, and instant bagged.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1:
(1) selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, then through answer salt down, salinity is controlled at 14 degree, be cut into fine strip shape, eluriate and soak, salinity is controlled at 6 degree, and naturally drains, about 40min of time, makes salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger;
(2) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(3) the seasoning of preparing burden: in mass parts, 78 parts of salted vegetables, 15 parts of monosodium glutamates, 1 part of lemon yellow, 3 parts of vegetable oil, 1 part of Aspartame, 2 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Wherein salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 20%, salt marsh root-mustard 15%, salt marsh cucumber 10%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 10% and salt marsh ginger slice 5%;
(4) packing: adopt vacuum packing machine packing, vacuum 0.07MPa, 125 ℃ of sealing temperatures, sealing time 8s;
(5) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 ℃;
(6) vanning.
Embodiment 2:
(1) selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, then through answer salt down, salinity is controlled at 13 degree, be cut into fine strip shape, eluriate and soak, salinity is controlled at 5 degree, and naturally drains, about 30min of time, makes salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger;
(2) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(3) the seasoning of preparing burden: in mass parts, 82 parts of salted vegetables, 12 parts of monosodium glutamates, 1 part of lemon yellow, 2 parts of vegetable oil, 1 part of Aspartame, 2 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Wherein salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 20%, salt marsh root-mustard 15%, salt marsh cucumber 10%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 10% and salt marsh ginger slice 5%;
(4) packing: adopt vacuum packing machine packing, vacuum 0.06MPa, 130 ℃ of sealing temperatures, sealing time 5s;
(5) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 ℃;
(6) vanning.
Embodiment 3:
(1) selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, then through answer salt down, salinity is controlled at 12 degree, be cut into fine strip shape, eluriate and soak, salinity is controlled at 5 degree, and naturally drains, about 1h of time, makes salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger;
(2) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(3) the seasoning of preparing burden: in mass parts, 76 parts of salted vegetables, 16 parts of monosodium glutamates, 1.2 parts of lemon yellows, 3.5 parts of vegetable oil, 0.8 part of Aspartame, 2.5 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Wherein salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 20%, salt marsh root-mustard 15%, salt marsh cucumber 10%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 10% and salt marsh ginger slice 5%;
(4) packing: adopt vacuum packing machine packing, vacuum 0.06MPa, 130 ℃ of sealing temperatures, sealing time 8s;
(5) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 ℃;
(6) vanning.
Embodiment 4:
(1) selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, then through answer salt down, salinity is controlled at 14 degree, be cut into fine strip shape, eluriate and soak, salinity is controlled at 6 degree, and naturally drains, about 40min of time, makes salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger;
(2) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(3) the seasoning of preparing burden: in mass parts, 80 parts of salted vegetables, 14 parts of monosodium glutamates, 0.8 part of lemon yellow, 2.2 parts of vegetable oil, 1.2 parts of Aspartames, 1.8 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Wherein salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 20%, salt marsh root-mustard 15%, salt marsh cucumber 10%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 10% and salt marsh ginger slice 5%;
(4) packing: adopt vacuum packing machine packing, vacuum 0.08MPa, 120 ℃ of sealing temperatures, sealing time 10s;
(5) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 ℃;
(6) vanning.
Embodiment 5:
(1) selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, then through answer salt down, salinity is controlled at 13 degree, be cut into fine strip shape, eluriate and soak, salinity is controlled at 5 degree, and naturally drains, about 1h of time, makes salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger;
Selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(2) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(3) the seasoning of preparing burden: in mass parts, 78 parts of salted vegetables, 15 parts of monosodium glutamates, 1 part of lemon yellow, 2.8 parts of vegetable oil, 1.2 parts of Aspartames, 2 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Wherein salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 20%, salt marsh root-mustard 15%, salt marsh cucumber 10%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 10% and salt marsh ginger slice 5%;
(4) packing: adopt vacuum packing machine packing, vacuum 0.06MPa, 130 ℃ of sealing temperatures, sealing time 8s;
(5) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ℃;
(6) vanning.
Embodiment 6:
Salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 20%, pickled radish 15%, salt marsh root-mustard 15%, salt marsh cucumber 15%, salt marsh carrot 10%, salt marsh cowpea 10%, salt marsh garlic 5% and salt marsh ginger slice 10%; All the other are identical with embodiment 1.
Embodiment 7:
Salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 15%, pickled radish 15%, salt marsh root-mustard 20%, salt marsh cucumber 10%, salt marsh carrot 15%, salt marsh cowpea 15%, salt marsh garlic 5% and salt marsh ginger slice 5%; All the other are identical with embodiment 1.
Embodiment 8:
Salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 18%, pickled radish 17%, salt marsh root-mustard 17%, salt marsh cucumber 12%, salt marsh carrot 12%, salt marsh cowpea 12%, salt marsh garlic 6% and salt marsh ginger slice 6%; All the other are identical with embodiment 1.
Claims (2)
1. the production method of the peppery eight-treasure pickles of perfume (or spice), processing step is: selected fresh pickle, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger, salty base salts down to obtain through just respectively, and arrange remove separately with root, old muscle, Lao Pi, dish ear, the base of a fruit and impurity, salt down through multiple again, cutting, eluriates immersion and naturally drains to obtain salt marsh hot pickled mustard tube, radish, root-mustard, cucumber, carrot, cowpea, garlic and ginger; Then the seasoning of preparing burden, packing, sterilizing and vanning; It is characterized in that:
Multiple salting down: salinity is controlled at 12 ~ 14 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 76 ~ 82 parts of salted vegetables, 12 ~ 16 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 1.8 ~ 2.5 parts of spices, separately add appropriate capsicum section, and adopt mixer to stir; Described salted vegetable is counted with quality percentage: salt marsh hot pickled mustard tube 15% ~ 20%, pickled radish 15% ~ 20%, salt marsh root-mustard 15% ~ 20%, salt marsh cucumber 10% ~ 15%, salt marsh carrot 10% ~ 15%, salt marsh cowpea 10% ~ 15%, salt marsh garlic 5% ~ 10% and salt marsh ginger slice 5% ~ 10%;
Packing: adopt vacuum packing machine packing, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 ℃ of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 ℃.
2. the production method of the peppery eight-treasure pickles of a kind of perfume (or spice) according to claim 1, is characterized in that: described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410135282.6A CN103876081A (en) | 2014-04-04 | 2014-04-04 | Preparation method of spicy eight-treasure pickle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410135282.6A CN103876081A (en) | 2014-04-04 | 2014-04-04 | Preparation method of spicy eight-treasure pickle |
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| CN103876081A true CN103876081A (en) | 2014-06-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116063A (en) * | 2014-06-27 | 2014-10-29 | 晋传生 | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof |
| CN104172044A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing preserved vegetables |
| CN105266099A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Making process of five-flavor garlic |
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204211A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Acid peppery Babao soft can and manufacture method thereof |
| CN102258180A (en) * | 2010-05-31 | 2011-11-30 | 威海正太大根酱菜有限公司 | Eight-treasure pickle immersion liquid and its manufacturing method |
-
2014
- 2014-04-04 CN CN201410135282.6A patent/CN103876081A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204211A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Acid peppery Babao soft can and manufacture method thereof |
| CN102258180A (en) * | 2010-05-31 | 2011-11-30 | 威海正太大根酱菜有限公司 | Eight-treasure pickle immersion liquid and its manufacturing method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116063A (en) * | 2014-06-27 | 2014-10-29 | 晋传生 | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof |
| CN104172044A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing preserved vegetables |
| CN105266099A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Making process of five-flavor garlic |
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
| CN111887407B (en) * | 2020-07-10 | 2023-10-17 | 成都新繁食品有限公司 | Fermentation-free salting production method of wild onion and product thereof |
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Application publication date: 20140625 |