CN104012958A - Pickling method of golden cicadas seasoned with soy sauce - Google Patents
Pickling method of golden cicadas seasoned with soy sauce Download PDFInfo
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- CN104012958A CN104012958A CN201410212475.7A CN201410212475A CN104012958A CN 104012958 A CN104012958 A CN 104012958A CN 201410212475 A CN201410212475 A CN 201410212475A CN 104012958 A CN104012958 A CN 104012958A
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 title claims abstract description 7
- 241000254137 Cicadidae Species 0.000 title abstract 7
- 235000013555 soy sauce Nutrition 0.000 title abstract 7
- 241000931705 Cicada Species 0.000 claims abstract description 47
- 235000015067 sauces Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 238000009938 salting Methods 0.000 claims description 11
- 241000132012 Atractylodes Species 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 8
- 244000197580 Poria cocos Species 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 241000722363 Piper Species 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 241000819999 Nymphes Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000545442 Radix Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000002045 Guettarda speciosa Species 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 244000248825 Peltandra virginica Species 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 210000000952 spleen Anatomy 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 5
- 239000010931 gold Substances 0.000 description 5
- 229910052737 gold Inorganic materials 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention provides a pickling method of golden cicadas seasoned with soy sauce, and relates to the field of food. The golden cicadas seasoned with soy sauce are obtained through pickling 100 parts of the golden cicadas with the following soy sauce materials; and the soy sauce materials are prepared from the following ingredients in parts by weight: 15 parts of pickled red peppers, 8 parts of broad bean sauce, 4 parts of fresh ginger, 3 parts of green Chinese onions, 3 parts of common salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 100 to 500 parts of water, 0.1 part of lactic acid, 0.3 part of soy-sauce-flavor chicken powder, 3 parts of astragalus roots, 2 parts of radix codonopsitis, 0.4 part of atractylodes macrocephala, 1 part of tuckahoe, 3 parts of Chinese dates and 0.4 part of angelica. The pickling method of the golden cicadas seasoned with soy sauce provided by the invention can be used for manufacturing golden cicada food with unique flavors; the conventional eating mode is changed; the mouthfeel is fresh and delicious; the nutrition is rich; and a special health-care function is achieved. The golden cicadas seasoned with soy sauce prepared by the method can be conveniently stored; and the defect that the golden cicadas can only be stored in a frozen mode in the prior art is overcome.
Description
Technical field
The present invention relates to field of food, relate in particular to the method for salting of the fragrant golden cicada of a kind of sauce.
Background technology
Gold cicada, is of high nutritive value, and have the good reputation of Tang's monk's meat.Due to being of high nutritive value and the good taste of unique style of golden cicada, and the multiple nourishing pharmacodynamic feature that human body is brought into play, in modern society, people lay out dining table nutritious " golden cicada ", and being referred to as " Tang's monk's meat ", this is that golden cicada nutritive value is quited approve of to the highest praise.Find according to Chinese food nutrition institute physico-chemical analysis and research: every 100g gold cicada nymph is rich in protein 72g, fatty 15g, ash content 1.8g; In addition also contain, calcium, phosphorus, iron and multivitamin and the trace element of needed by human.Through scientific analysis, golden cicada body contains abundant amino acid, protein and trace element, and essential amino acid accounts for 46.63% of total amino acid content.
Gold cicada is laid out dining table as nutritional health food and is extensively approved by people, but at present, the situation that golden cicada enters dining table is more single, only limits to frying, golden cicada after frying just end put on the dining table directly edible.Gold cicada, except having higher nutritive value, also has medicinal function, and people, in edible golden cicada food, do not give full play to the dietary function of golden cicada at present.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, further proposes the method for salting of the fragrant golden cicada of a kind of sauce.
Technical problem to be solved by this invention realizes by the following technical solutions.
A method for salting for the fragrant golden cicada of sauce, is characterized in that being pickled in following sauce and being formed by 100 parts of golden cicada;
Sauce is made up of the raw material of following weight portion:
15 parts of red bubble greens pepper, 8 parts of broad bean pastes, 4 parts, ginger, 3 parts, shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, water 100-500 part, 0.1 part of lactic acid, 0.3 part, the fragrant chicken powder of sauce, 3 parts of the Radixs Astragali, 2 parts of Radix Codonopsis, 0.4 part of the bighead atractylodes rhizome, 1 part, Poria cocos, 3 parts, date, 0.4 part of Radix Angelicae Sinensis;
The concrete steps of pickling the fragrant golden cicada of sauce are:
(1) golden cicada processing: golden cicada is put into water and soak 1-3 hour, rinse well with clear water;
(2) boiling, cooling: the golden cicada after cleaning is dropped into boiling in boiling water, and the temperature of boiling is 95 DEG C-100 DEG C, and boiling time 6-10 minute, pulls cooling draining out;
(3) prepare sauce: 0.4 part of 3 parts of the Radix Astragali, 2 parts of Radix Codonopsis, 0.4 part of the bighead atractylodes rhizome, 1 part, Poria cocos, 3 parts, date, Radix Angelicae Sinensis are added to the water and decoct 15 minutes, remove slag and stay juice, and concoction is concentrated into 100 parts;
15 parts of red bubble greens pepper are cleaned to drainings, be mixed with 1 part of 8 parts of broad bean paste, 4 parts, ginger, 3 parts, shallot, 3 parts of salt, 1 part of white granulated sugar, monosodium glutamate, add Ao's system in 100 parts of concoctions, add after cooling 0.3 part of 0.1 part of lactic acid, the fragrant chicken powder of sauce to stir;
(4) pickle: the golden cicada after cooling draining is immersed in sauce and is pickled, and salting period is 36-48 hour;
(5), packaging sterilization: by the golden cicada of above-mentioned preparation and the vacuum packaging of red bubble green pepper, carried out radiation sterilizing in 12 hours, get product.
Described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
The Radix Astragali: warm in nature, taste is sweet.Effect: invigorating qi for strengthening superficies, pus draining and toxin expelling, diuresis, myogenic.
Radix Codonopsis: property is sweet, taste is flat.Return spleen, lung channel.Effect: tonifying spleen lung qi, enrich blood, raw Feng.
The bighead atractylodes rhizome: bitter, sweet, warm in nature.Return spleen, stomach warp.There are air making-up and spleen enlivening, eliminating dampness Li Shui, hidroschesis, antiabortive effect.
Poria cocos: taste is sweet, light, property is flat.Effect: clearing damp and promoting diuresis, invigorating the spleen, calms the nerves.
Date: property is sweet, temperature.Return spleen, stomach warp.Effect: tonifying middle-Jiao and Qi, nourishing blood and tranquilization.
Radix Angelicae Sinensis: property sweet, acrid, warm.Return liver, the heart, the spleen channel.Effect: enrich blood and invigorate blood circulation, menstruction regulating and pain relieving, relaxes bowel.
In sauce of the present invention, adopted the Radix Astragali, Radix Codonopsis, the bighead atractylodes rhizome, Poria cocos, date, Radix Angelicae Sinensis, each medicine is mutually collaborative, reaches antitumaous effect anti-oxidant, enhancing immunity, has the health-care efficacy of spleen-benefiting mind-tranquilizing, blood yiqi simultaneously.
Beneficial effect of the present invention is:
The method for salting of the fragrant golden cicada of sauce provided by the invention, can produce the golden cicada food of unique flavor, changes traditional edible way, and tasty mouthfeel is nutritious, has special health care; The fragrant golden cicada of sauce that the method makes is convenient to preserve, and has solved the defect that current golden cicada can only preserve by freezing mode.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A method for salting for the fragrant golden cicada of sauce, is pickled in following sauce and is formed by 100kg gold cicada;
Sauce is made up of the raw material of following weight portion:
Red bubble green pepper 15kg, broad bean paste 8kg, ginger 4kg, shallot 3kg, salt 3kg, white granulated sugar 1kg, monosodium glutamate 1kg, water 100-500kg, lactic acid 0.1kg, the fragrant chicken powder of sauce 0.3kg, Radix Astragali 3kg, Radix Codonopsis 2kg, bighead atractylodes rhizome 0.4kg, Poria cocos 1kg, date 3kg, Radix Angelicae Sinensis 0.4kg;
The concrete steps of pickling the fragrant golden cicada of sauce are:
(1) golden cicada processing: golden cicada is put into water and soak 1-3 hour, rinse well with clear water;
(2) boiling, cooling: the golden cicada after cleaning is dropped into boiling in boiling water, and the temperature of boiling is 95 DEG C-100 DEG C, and boiling time 6-10 minute, pulls cooling draining out;
(3) prepare sauce: Radix Astragali 3kg, Radix Codonopsis 2kg, bighead atractylodes rhizome 0.4kg, Poria cocos 1kg, date 3kg, Radix Angelicae Sinensis 0.4kg are added to the water decoction 15 minutes, remove slag and stay juice, and concoction is concentrated into 100kg;
Red bubble green pepper 15kg is cleaned to draining, be mixed with broad bean paste 8kg, ginger 4kg, shallot 3kg, salt 3kg, white granulated sugar 1kg, monosodium glutamate 1kg, add Ao's system in 100kg concoction, add lactic acid 0.1kg, the fragrant chicken powder of sauce 0.3kg to stir after cooling;
(4) pickle: the golden cicada after cooling draining is immersed in sauce and is pickled, and salting period is 36-48 hour;
(5), packaging sterilization: by the golden cicada of above-mentioned preparation and the vacuum packaging of red bubble green pepper, carried out radiation sterilizing in 12 hours, get product.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a method for salting for the fragrant golden cicada of sauce, is characterized in that being pickled in following sauce and being formed by 100 parts of golden cicada;
Sauce is made up of the raw material of following weight portion:
15 parts of red bubble greens pepper, 8 parts of broad bean pastes, 4 parts, ginger, 3 parts, shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, water 100-500 part, 0.1 part of lactic acid, 0.3 part, the fragrant chicken powder of sauce, 3 parts of the Radixs Astragali, 2 parts of Radix Codonopsis, 0.4 part of the bighead atractylodes rhizome, 1 part, Poria cocos, 3 parts, date, 0.4 part of Radix Angelicae Sinensis;
The concrete steps of pickling the fragrant golden cicada of sauce are:
(1) golden cicada processing: golden cicada is put into water and soak 1-3 hour, rinse well with clear water;
(2) boiling, cooling: the golden cicada after cleaning is dropped into boiling in boiling water, and the temperature of boiling is 95 DEG C-100 DEG C, and boiling time 6-10 minute, pulls cooling draining out;
(3) prepare sauce: 0.4 part of 3 parts of the Radix Astragali, 2 parts of Radix Codonopsis, 0.4 part of the bighead atractylodes rhizome, 1 part, Poria cocos, 3 parts, date, Radix Angelicae Sinensis are added to the water and decoct 15 minutes, remove slag and stay juice, and concoction is concentrated into 100 parts;
15 parts of red bubble greens pepper are cleaned to drainings, be mixed with 1 part of 8 parts of broad bean paste, 4 parts, ginger, 3 parts, shallot, 3 parts of salt, 1 part of white granulated sugar, monosodium glutamate, add Ao's system in 100 parts of concoctions, add after cooling 0.3 part of 0.1 part of lactic acid, the fragrant chicken powder of sauce to stir;
(4) pickle: the golden cicada after cooling draining is immersed in sauce and is pickled, and salting period is 36-48 hour;
(5), packaging sterilization: by the golden cicada of above-mentioned preparation and the vacuum packaging of red bubble green pepper, carried out radiation sterilizing in 12 hours, get product.
2. the method for salting of the fragrant golden cicada of sauce according to claim 1, is characterized in that: described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212475.7A CN104012958A (en) | 2014-05-19 | 2014-05-19 | Pickling method of golden cicadas seasoned with soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212475.7A CN104012958A (en) | 2014-05-19 | 2014-05-19 | Pickling method of golden cicadas seasoned with soy sauce |
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| Publication Number | Publication Date |
|---|---|
| CN104012958A true CN104012958A (en) | 2014-09-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410212475.7A Pending CN104012958A (en) | 2014-05-19 | 2014-05-19 | Pickling method of golden cicadas seasoned with soy sauce |
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| Country | Link |
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| CN (1) | CN104012958A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770720A (en) * | 2015-04-21 | 2015-07-15 | 柳培健 | Instant spicy silkworm chrysalises and preparation method thereof |
| CN105942451A (en) * | 2016-04-06 | 2016-09-21 | 安徽大学 | Blood-pressure-reduction cryptotympana atrata onion sauce and manufacturing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055644A (en) * | 1991-05-21 | 1991-10-30 | 中国科学院动物研究所 | The method for making of cicade series health care food |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
| CN101822408A (en) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | Preparation method for cicada can |
| CN102018211A (en) * | 2009-09-18 | 2011-04-20 | 望城县铜官镇华龙山庄 | Material and preparation method for medicated diet local chicken soup |
-
2014
- 2014-05-19 CN CN201410212475.7A patent/CN104012958A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055644A (en) * | 1991-05-21 | 1991-10-30 | 中国科学院动物研究所 | The method for making of cicade series health care food |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
| CN102018211A (en) * | 2009-09-18 | 2011-04-20 | 望城县铜官镇华龙山庄 | Material and preparation method for medicated diet local chicken soup |
| CN101822408A (en) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | Preparation method for cicada can |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770720A (en) * | 2015-04-21 | 2015-07-15 | 柳培健 | Instant spicy silkworm chrysalises and preparation method thereof |
| CN105942451A (en) * | 2016-04-06 | 2016-09-21 | 安徽大学 | Blood-pressure-reduction cryptotympana atrata onion sauce and manufacturing method thereof |
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Application publication date: 20140903 |