CN104012908A - Preparation method for salted fiddlehead - Google Patents

Preparation method for salted fiddlehead Download PDF

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Publication number
CN104012908A
CN104012908A CN201410274934.4A CN201410274934A CN104012908A CN 104012908 A CN104012908 A CN 104012908A CN 201410274934 A CN201410274934 A CN 201410274934A CN 104012908 A CN104012908 A CN 104012908A
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CN
China
Prior art keywords
fiddlehead
salt
pickled
deck
time
Prior art date
Application number
CN201410274934.4A
Other languages
Chinese (zh)
Inventor
黄振忠
Original Assignee
黄振忠
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 黄振忠 filed Critical 黄振忠
Priority to CN201410274934.4A priority Critical patent/CN104012908A/en
Publication of CN104012908A publication Critical patent/CN104012908A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method for salted fiddlehead, and belongs to the technical field of food processing. The preparation method comprises six steps of picking, sorting and grading, smearing salt, salting for the first time, salting for the second time, and packaging. The preparation method disclosed by the invention has beneficial effects that the salt and the fiddlehead are uniformly mixed, so that the fiddlehead are prevented from partly mildewing and rotting, and therefore, whole salting time is shortened by 9-10 days in comparison with that in the prior art.

Description

A kind of salt marsh fiddlehead preparation method

Technical field

The present invention relates to food processing, be specifically related to a kind of salt marsh fiddlehead preparation method, belong to food processing technology field.

Background technology

Fiddlehead (Fiddlehead), cry again fist dish, fist dish, ram's horn, leading dish, deer fiddlehead, fern dish, ram's horn, fern tongue, pot lotus, fern fern, Latin formal name used at school: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belongs to Pteridaceae.Its edible part is young tender leaf bud and the tenderer stem of upper semisection not launching, and its root is containing other trace elements (seeing Baidupedia) such as rich in protein, carbohydrate.Fiddlehead, except can eating raw, can be processed into numerous food and health products, as dewatered bracken, fiddlehead can etc.

Fiddlehead is after salt marsh is processed, and storage tolerance, is convenient to transport and unique flavor.When present people's processing and fabricating salt marsh fiddlehead, all adopt the wisp that fiddlehead is bundled into 5~6 centimetres of diameters, then put into cylinder pickled, putting of one deck salt one deck fiddlehead, the defect of this method for pickling is that salt is difficult to immerse the fiddlehead of pricking in wisp the inside, easily goes rotten, fiddlehead and salt mix inhomogeneous, and the pickled time is long.

Summary of the invention

Goal of the invention: according to the defect of prior art, the invention provides a kind of salt marsh fiddlehead preparation method, can allow fiddlehead and salt fully mix, shorten salting period.

Technical scheme: be to solve the problem of prior art, the present invention by the following technical solutions:

1, gather: in annual 4~June, when tender tongue is high 20~25 centimetres, leaf bud is not while launching, takes fiddlehead from ground, the base portion soil dress basket that is stained with mud, so that classification salt marsh, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;

2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;

3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1~1.5;

4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 5~6 days;

5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 8-10 days;

6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.

Beneficial effect: the present invention adopts and smears salt and stirring, fiddlehead need not be bundled into wisp before salt marsh, allows the full and uniform mixing of salt and fiddlehead, has avoided fiddlehead part to go rotten, and the whole salt marsh time has shortened 9~10 days than prior art.

Detailed description of the invention:

Be a step explanation technical scheme, the invention provides two specific embodiments.

Embodiment 1:

A kind of fiddlehead salt marsh preparation method, concrete steps are as follows:

1, gather: when tender tongue is high more than 20 centimetres, leaf is luxuriant while not launching, take fiddlehead from ground, the base portion soil dress basket that is stained with mud, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;

2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;

3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1;

4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 5 days;

5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 9 days;

6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.

Embodiment 2:

A kind of fiddlehead salt marsh preparation method, concrete steps are as follows:

1, gather: in annual 4~June, when tender tongue is high 22 centimetres, leaf bud is not while launching, takes fiddlehead from ground, the base portion soil dress basket that is stained with mud, so that classification salt marsh, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;

2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;

3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1.5;

4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 6 days;

5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 10 days;

6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.

Claims (4)

1. a preparation method for salt marsh fiddlehead, comprises that step (1) gathers; (2) arrange classification, characterized by further comprising following steps: (3) smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage; (4) pickled for the first time: first put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled, fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid; (5) pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress; (6) packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.
2. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, the fiddlehead of described step (3) and the ratio of salt are 5:1~1.5.
3. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, described step (4), and the pickled time is 5~6 days for the first time.
4. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, described step (5), and the pickled time is 8~10 days for the second time.
CN201410274934.4A 2014-06-19 2014-06-19 Preparation method for salted fiddlehead CN104012908A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410274934.4A CN104012908A (en) 2014-06-19 2014-06-19 Preparation method for salted fiddlehead

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410274934.4A CN104012908A (en) 2014-06-19 2014-06-19 Preparation method for salted fiddlehead

Publications (1)

Publication Number Publication Date
CN104012908A true CN104012908A (en) 2014-09-03

Family

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647543A (en) * 2009-09-02 2010-02-17 云南易门山里香食品有限责任公司 Preparation method of instant natural bracken
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN103652754A (en) * 2013-12-13 2014-03-26 魏春 Processing method of instant bracken
CN103652755A (en) * 2013-12-13 2014-03-26 魏春 Preparation method of salted bracken

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647543A (en) * 2009-09-02 2010-02-17 云南易门山里香食品有限责任公司 Preparation method of instant natural bracken
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN103652754A (en) * 2013-12-13 2014-03-26 魏春 Processing method of instant bracken
CN103652755A (en) * 2013-12-13 2014-03-26 魏春 Preparation method of salted bracken

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杨宝成: "盐渍蕨菜的加工技术", 《科学种养》, no. 9, 31 December 2013 (2013-12-31) *

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Application publication date: 20140903