CN104000144B - Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil - Google Patents
Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil Download PDFInfo
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- CN104000144B CN104000144B CN201410194192.4A CN201410194192A CN104000144B CN 104000144 B CN104000144 B CN 104000144B CN 201410194192 A CN201410194192 A CN 201410194192A CN 104000144 B CN104000144 B CN 104000144B
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- 241000425037 Toona sinensis Species 0.000 title claims abstract description 66
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 229930002875 chlorophyll Natural products 0.000 claims description 13
- 235000019804 chlorophyll Nutrition 0.000 claims description 13
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 235000019628 coolness Nutrition 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 claims description 3
- 230000005251 gamma ray Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 13
- 235000013311 vegetables Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000006378 damage Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- UELITFHSCLAHKR-UHFFFAOYSA-N acibenzolar-S-methyl Chemical compound CSC(=O)C1=CC=CC2=C1SN=N2 UELITFHSCLAHKR-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 9
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 208000006278 hypochromic anemia Diseases 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 230000001925 catabolic effect Effects 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000271246 Cedrela sinensis Species 0.000 description 1
- 235000011783 Cedrela sinensis Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 241000949477 Toona ciliata Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil, comprise the following steps: (1), Chinese toon raw material is selected and cleaned; (2), boiling water is in conjunction with microwave blanching; (3), dry after cold rinse; (4), brewed in local flavor bittern; (5), irradiation sterilization.The present invention introduces bion color stabilizer replacement technique and promoting vacuum oozes technology, prevents the factor such as light, heat to chlorophyllous destruction, maintains its original green; And non-thermal technology technology is introduced vegetable later stage sterilization process, reduce the long-time high-temperature hot sterilization of tradition to the impact of the qualities such as vegetable brittleness, color, nutrition.Gained Chinese toon famished look pool is light green, and Chinese toon character flavor compound is strong, and nutritive loss is little, and mouthfeel is sharp and clear.The consumption concept of modern is more catered to, wide market without oily manufacture craft.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of processing method without the tasty and refreshing brewed Chinese toon dish of oil.
Background technology
Chinese toon is as the local product resource of China, not only nutritious, and the equilibrium degree of contained nutrition is other vegetables can not compare.Average sales price is up to 60 yuan/kg, and economic worth is high, and especially under the stimulation of multi-line regression model, cultivated area presents scale growth in recent years, has developed into " the emerging rising industry " and " rich people engineering industry " of China's subregion modern agriculture.
Chinese toon bud unique flavor, nutrition is extremely abundant, is the good vegetables in spring be loved by the people.According to analysis, the fresh Chinese toon bud of every 100g is containing protein 9.8g, calcium 143mg, potassium 548mg, carrotene 0.93g, vitamin C 115mg, all row vegetables first.Simultaneously Chinese toon has special aromatic odor, and can be beneficial to and improve a poor appetite, modern medicine study proves, Chinese toon has the health-care efficacy of develop immunitypty, anti-ageing, hypoglycemic and blood fat, is the good merchantable brand of medicine-food two-purpose.Chinese toon self can secrete anthelmintic substance in growth course, without the need to spraying pesticide, is genuine green vegetables.
But Chinese toon bud is shorter for harvest time, for preventing " dish is low-priced hinders agriculture ", reducing and adopting rear loss, improve added value in its in postpartum, be badly in need of Chinese toon and adopt aft-loaded airfoil technology.Agricultural products in China process technology falls behind, and added value of product is low, almost puts on market with reset condition, especially all the more so for the featured agriculture-Chinese toon of just having risen.At present about the processing of Chinese toon also rests in traditional technique, mostly as curing food, Chinese toon can, Chinese toon sauce, braised cedrela sinensis dish etc.Its long processing time, the exclusive fragrance of Chinese toon scatters and disappears serious, and nutritive loss is large, and active material inactivation rate is high; Processing technology is backwardness relatively, especially for green vegetable, in its process, chlorosis phenomenon is very general, there is the phenomenons such as chlorosis browning, even blackening in the impact of the condition such as the easy light of the product after processing, heat, acid, alkali, the due brittleness of vegetables also serious loss simultaneously, greatly reduce commodity value, added value of product is lower, and social benefit is not remarkable.
Summary of the invention
The present invention is in order to solve weak point of the prior art, by system researches such as the physiological characteristic to Chinese toon, chlorophyll degradation mechanism and machining attributes thereof, provide the processing method without the tasty and refreshing brewed Chinese toon dish of oil that a kind of Chinese toon character flavor compound retention time is long, nutrient component damages is little, color, product color are light green.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: without the processing method of the tasty and refreshing brewed Chinese toon dish of oil, comprise the following steps,
(1), Chinese toon raw material is selected and cleaned;
(2), boiling water is in conjunction with microwave blanching;
(3), dry after cold rinse;
(4), brewed in local flavor bittern;
(5), irradiation sterilization.
Described step (4) flavor bittern adopts following methods to prepare: Chinese prickly ash 20g, chilli 30g, anistree 3g, nutmeg 1, spiceleaf 2, fennel seeds 2g, cloves 1g, salt 10g are put into 2000g water, and boiled by water, then low baking temperature boils 1.5-2h; After water cooling to normal temperature, add biological green keeping agent chlorophyll copper sodium 0.8-1g, Cys 4-6g again, plant tissue crispness retaining agent calcium chloride 4-6g and calcium lactate 6-8g makes local flavor bittern.
Described step (1) is specially: choosing the fresh tender shoots of Chinese toon grown between land raw 4 ~ June is raw material, reduces respiration heat consumption with the Hydro pre-coolings of 10 DEG C ~ 20 DEG C, and the dust that adheres to of leaf table capable of washing simultaneously.
Described step (2) is specially: put into by the Chinese toon tender shoots after precooling and fill 0.04-0.06%Na
2cO
3, in 2-3%NaCL solution, adjust pH 7 ~ 8, puts into rapidly the micro-wave oven heating using microwave 30s that power is 800W.
Described step (3) is specially: be dipped into according to the solid-liquid ratio of 1:4 and be off-the-shelfly added with in the local flavor bittern of crispness retaining agent of protecting green lands, 2min is processed under 0.05MPa vacuum condition, then pull out after closing 30h at 3-5 DEG C and carry out vacuum packaging, namely obtain without the tasty and refreshing brewed Chinese toon dish of oil.
Described step (5) is specially: the Chinese toon after vacuum packaging is through the sterilizing of 60Co gamma-ray irradiation, and irradiation dose is 3-5kGy, and sterilizing rate reaches more than 97%, and in the Chinese toon sample of irradiation, microbiological indicator all reaches National standards of food sanitation.
At present, the biggest problem of green vegetable processing is protected green lands problem exactly, is directly connected to the quality of converted products, equally, the biggest problem of Chinese toon tender shoots processing is protected green lands exactly and maintains crisp sense problem, causes the main cause of chlorosis to be exactly the degraded of chlorophyll de-magging and polyphenol oxidase oxidizing brown stain.The present invention utilizes microwave speed to scald chlorophyll catabolic enzyme and the polyphenol oxidase enzyme-deactivating causing brown stain, then replaces chlorophyll with biological green keeping agent chlorophyll copper sodium, is aided with amino acids anti-enzymatic regent Cys, reach object of protecting green lands; Vegetables lose crisp sense in brew process due to dehydration, and add calcium salt in brew process, and the pectin substance between plant tissue cell is cross-linked to be connected with its free carboxyl by the cation of multivalence and still can produces certain hardness, can maintain certain crisp sense.Processing of the present invention does not relate to heating process except blanching, and sterilizing adopts low-temperature receiver irradiation technique, effectively can prevent the loss of nutritional labeling and the lost of Chinese toon fragrance.
Compared with existing Chinese toon process technology, the invention solves the technical barriers such as the Chinese toon character flavor compound caused because conventional machining process is improper is difficult to keep, large, color brownization of nutrient component damages, obtained product color is light green, final products character flavor compound is strong, lasting, rich in nutrition content, mouthfeel is good.
In sum, the manufacturing procedure that the present invention is main comprises local flavor batching, bittern boils, selects materials, microwave blanching, cold drift, dehydration, promoting vacuum are oozed and protected look, brewed, vacuum packaging, irradiation sterilization, quality inspection and finished product.The present invention introduces bion color stabilizer replacement technique and promoting vacuum oozes technology, prevents the factor such as light, heat to chlorophyllous destruction, maintains its original green; And non-thermal technology technology is introduced vegetable later stage sterilization process, reduce the long-time high-temperature hot sterilization of tradition to the impact of the qualities such as vegetable brittleness, color, nutrition.Gained Chinese toon famished look pool is light green, and Chinese toon character flavor compound is strong, and nutritive loss is little, and mouthfeel is sharp and clear.The consumption concept of modern is more catered to, wide market without oily manufacture craft.
Detailed description of the invention
Processing method without the tasty and refreshing brewed Chinese toon dish of oil of the present invention, comprises the following steps,
(1), Chinese toon raw material is selected and cleaned;
(2), boiling water is in conjunction with microwave blanching;
(3), dry after cold rinse;
(4), brewed in local flavor bittern;
(5), irradiation sterilization.
Step (4) flavor bittern adopts following methods to prepare: Chinese prickly ash 20g, chilli 30g, anistree 3g, nutmeg 1, spiceleaf 2, fennel seeds 2g, cloves 1g, salt 10g are put into 2000g water, and boiled by water, then low baking temperature boils 1.5-2h; After water cooling to normal temperature, add biological green keeping agent chlorophyll copper sodium 0.8-1g, Cys 4-6g again, plant tissue crispness retaining agent calcium chloride 4-6g and calcium lactate 6-8g makes local flavor bittern.
Step (1) is specially: choosing the fresh tender shoots of Chinese toon grown between land raw 4 ~ June is raw material, reduces respiration heat consumption with the Hydro pre-coolings of 10 DEG C ~ 20 DEG C, and the dust that adheres to of leaf table capable of washing simultaneously.
Step (2) is specially: put into by the Chinese toon tender shoots after precooling and fill 0.04-0.06%Na
2cO
3, in 2-3%NaCL solution, adjust pH 7 ~ 8, putting into rapidly power is that the micro-wave oven heating using microwave 30s(of 800W can certainly with microwave-oven-heating about the 50s of power 500W).
Step (3) is specially: be dipped into according to the solid-liquid ratio of 1:4 and be off-the-shelfly added with in the local flavor bittern of crispness retaining agent of protecting green lands, 2min is processed under 0.05MPa vacuum condition, then pull out after closing 30h at 3-5 DEG C and carry out vacuum packaging, namely obtain without the tasty and refreshing brewed Chinese toon dish of oil.
Step (5) is specially: the Chinese toon after vacuum packaging is through the sterilizing of 60Co gamma-ray irradiation, and irradiation dose is 3-5kGy, and sterilizing rate reaches more than 97%, and in the Chinese toon sample of irradiation, microbiological indicator all reaches National standards of food sanitation.
The nutrition Chinese toon product obtained by above-described embodiment and pickled Chinese toon product comparison, with V
c, chlorophyll, total polyphenols, flavonoids, composition and the organoleptic quality etc. such as content of nitrite be Primary Reference index, its testing result is in table 1 and table 2, as can be seen from two tables, the indices of embodiment is except unfavorable healthy material natrium nitrosum, other nutritive indexs are all higher than pickled Chinese toon, and organoleptic quality is better, this conforms to completely with health diet theory, and the Chinese toon dish nutrient health of this invention is described.
The comparison in nutritional labeling of table 1 the present embodiment and pickled Chinese toon
| Index (mg/g) | Brewed Chinese toon | Pickled Chinese toon |
| V C | 0.26 | 0.07 |
| Chlorophyll | 0.20 | 0.09 |
| Total polyphenols | 22.17 | 18.32 |
| Flavonoids | 86.27 | 53.46 |
| Nitrite | 0.14 | 15.69 |
Table 2 the present embodiment and pickled Chinese toon are in the comparison of organoleptic quality
| Index | Brewed Chinese toon | Pickled Chinese toon |
| Color and luster | Light green | Yellowish-brown |
| Flavour | There is the intrinsic flavour of Chinese toon, without bitter taste | The intrinsic flavour of Chinese toon is very light even without, slightly bitter taste |
| Smell | Chinese toon characteristic perfume is strong | Chinese toon characteristic perfume is flat |
| Mouthfeel | Entrance matter is tender, and mouthfeel is thick and heavy | Without obvious mouthfeel |
The present invention utilizes microwave speed to scald chlorophyll catabolic enzyme and the polyphenol oxidase enzyme-deactivating causing brown stain, then replaces chlorophyll with biological green keeping agent chlorophyll copper sodium, is aided with amino acids anti-enzymatic regent Cys, reach object of protecting green lands; Vegetables lose crisp sense in brew process due to dehydration, and add calcium salt in brew process, and the pectin substance between plant tissue cell is cross-linked to be connected with its free carboxyl by the cation of multivalence and still can produces certain hardness, can maintain certain crisp sense.Processing of the present invention does not relate to heating process except blanching, and sterilizing adopts low-temperature receiver irradiation technique, effectively can prevent the loss of nutritional labeling and the lost of Chinese toon fragrance.
Above-described embodiment not does any pro forma restriction to shape of the present invention, material, structure etc.; every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all belong to the protection domain of technical solution of the present invention.
Claims (3)
1., without the processing method of the tasty and refreshing brewed Chinese toon dish of oil, it is characterized in that: comprise the following steps,
(1), Chinese toon raw material is selected and cleaned;
(2), boiling water is in conjunction with microwave blanching;
(3), dry after cold rinse;
(4), brewed in local flavor bittern;
(5), irradiation sterilization;
Described step (4) flavor bittern adopts following methods to prepare: Chinese prickly ash 20g, chilli 30g, anistree 3g, nutmeg 1, spiceleaf 2, fennel seeds 2g, cloves 1g, salt 10g are put into 2000g water, and boiled by water, then low baking temperature boils 1.5-2h; After water cooling to normal temperature, add biological green keeping agent chlorophyll copper sodium 0.8-1g, Cys 4-6g again, plant tissue crispness retaining agent calcium chloride 4-6g and calcium lactate 6-8g makes local flavor bittern;
Described step (1) is specially: choosing the fresh tender shoots of Chinese toon grown between land raw 4 ~ June is raw material, reduces respiration heat consumption with the Hydro pre-coolings of 10 DEG C ~ 20 DEG C, and the dust that adheres to of leaf table capable of washing simultaneously;
Described step (2) is specially: put into by the Chinese toon tender shoots after precooling and fill 0.04-0.06%Na
2cO
3, in 2-3%NaCL solution, adjust pH 7 ~ 8, puts into rapidly the micro-wave oven heating using microwave 30s that power is 800W.
2. the processing method without the tasty and refreshing brewed Chinese toon dish of oil according to claim 1, it is characterized in that: described step (4) is specially: be dipped into according to the solid-liquid ratio of 1:4 and be off-the-shelfly added with in the local flavor bittern of crispness retaining agent of protecting green lands, 2min is processed under 0.05MPa vacuum condition, then pull out after closing 30h at 3 ~ 5 DEG C and carry out vacuum packaging, namely obtain without the tasty and refreshing brewed Chinese toon dish of oil.
3. the processing method without the tasty and refreshing brewed Chinese toon dish of oil according to claim 1 and 2, it is characterized in that: described step (5) is specially: the Chinese toon after vacuum packaging is through the sterilizing of 60Co gamma-ray irradiation, irradiation dose is 3-5kGy, sterilizing rate reaches more than 97%, and in the Chinese toon sample of irradiation, microbiological indicator all reaches National standards of food sanitation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN106579135A (en) * | 2017-01-05 | 2017-04-26 | 虞雪仑 | Processing method for instant toona sinensis dish |
| CN107095222A (en) * | 2017-06-01 | 2017-08-29 | 四川大学 | A kind of crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof |
| CN107334038A (en) * | 2017-07-27 | 2017-11-10 | 湖北凤头食品有限公司 | A kind of Chinese toon tartar sauce and preparation method thereof |
| CN111165719A (en) * | 2019-12-30 | 2020-05-19 | 南通奥凯生物技术开发有限公司 | Compound color-protecting preservative for pickled vegetables and production method thereof |
| CN113397152A (en) * | 2021-06-30 | 2021-09-17 | 王宏伟 | Sauce preparation method and sauce |
| CN114868902B (en) * | 2022-04-14 | 2023-12-05 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
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| CN101933591A (en) * | 2010-07-28 | 2011-01-05 | 广东祯州集团有限公司 | Instant preserved flowering cabbage and production method thereof |
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