CN104026531A - Pickled sweet Jerusalem artichoke and processing technology thereof - Google Patents

Pickled sweet Jerusalem artichoke and processing technology thereof Download PDF

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Publication number
CN104026531A
CN104026531A CN201410283053.9A CN201410283053A CN104026531A CN 104026531 A CN104026531 A CN 104026531A CN 201410283053 A CN201410283053 A CN 201410283053A CN 104026531 A CN104026531 A CN 104026531A
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CN
China
Prior art keywords
parts
jerusalem artichoke
sweet
halogen
sauce
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Application number
CN201410283053.9A
Other languages
Chinese (zh)
Inventor
许林新
Original Assignee
南京海鲸食品厂
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Application filed by 南京海鲸食品厂 filed Critical 南京海鲸食品厂
Priority to CN201410283053.9A priority Critical patent/CN104026531A/en
Publication of CN104026531A publication Critical patent/CN104026531A/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

Abstract

The invention discloses pickled sweet Jerusalem artichoke. The pickled sweet Jerusalem artichoke comprises the following raw materials in parts by weight: 150-300 parts of Jerusalem artichokes, 70-90 parts of salt, 2-3 parts of sweet osmanthus, 4.2-7.6 parts of cold pressed lemon oil, 2.5-3.5 parts of potassium citrate and 180-300 parts of marinade. The invention also discloses a processing technology of the pickled sweet Jerusalem artichoke. The processing technology comprises a series of steps: raw material weighing, salting, crispness-keeping and aroma enhancement treatment, marinating and finished product packaging. The pickled sweet Jerusalem artichoke and the processing technology have the beneficial effects that crispness-keeping treatment is carried out on the Jerusalem artichokes by adding the cold pressed lemon oil and potassium citrate; besides, the raw materials are soaked in the marinade, so that the finished product can maintain good crispness; through aroma enhancement treatment with the sweet osmanthus, certain freshness can be maintained and the better taste is enhanced.

Description

A kind of sweet Jerusalem artichoke of sauce and processing technology thereof

Technical field

The present invention relates to a kind of cure foods, be specifically related to the sweet Jerusalem artichoke of a kind of sauce and processing technology thereof.

Background technology

Jerusalem artichoke has another name called jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant, and the aerial stem of plant also can add work feed.Its stem tuber or cauline leaf are used as medicine and have Li Shui dehumidifying, clearing heat and cooling blood, beneficial stomach and in effect, Jerusalem artichoke contains a kind of material, there is insulin action, can regulate blood sugar, balance blood sugar value, Japanese is widely used in jerusalem artichoke with it diabetes patient, the state of an illness significantly improves, have a liking for sweet or like starchiness personage, also can consider that jerusalem artichoke is as healthy food, taking precautions against and further worsen and suffer from diabetes, blood sugar is normal, also can avoid eating and drinking immoderately, in addition, jerusalem artichoke contains a large amount of fibers, can make enteron aisle add short wriggling, increase defecation, in addition, can also have full tripe effect.The special feature of jerusalem artichoke is to intercept starchiness and fat absorption, definitely helpful to losing weight.

But existing Jerusalem artichoke processing method has a lot, wherein pickling is the most frequently used method, but in existing marinated worker technique, is easy to lose brittleness and the freshness of Jerusalem artichoke itself.

Summary of the invention

Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of sweet Jerusalem artichoke of sauce and processing technology thereof that keeps Jerusalem artichoke brittleness and freshness.

Technical scheme: for achieving the above object, the sweet Jerusalem artichoke of a kind of sauce provided by the invention, makes component and comprises by weight following raw material: 150 ~ 300 parts of Jerusalem artichoke, 70 ~ 90 parts of salt, 2 ~ 3 parts of sweet osmanthus, 4.2 ~ 7.6 parts of cold grinding lemon oils, 2.5 ~ 3.5 parts of potassium citrates, 180 ~ 300 parts of halogen soup.

Further, described halogen soup comprises following component by weight: 70 ~ 90 parts of sweet fermented flour sauces, 0.5 ~ 2 part of Sodium Benzoate, 18 ~ 22 parts, brown sugar, 6 ~ 8 parts of cooking wine, 70 ~ 90 parts, water.

Preferably, comprise by weight following component: 180 ~ 250 parts of Jerusalem artichoke, 80 ~ 85 parts of salt, 3 parts of sweet osmanthus, 5 ~ 6 parts of cold grinding lemon oils, 3 ~ 3.5 parts of potassium citrates, 180 ~ 200 parts of halogen soup.

The sweet Jerusalem artichoke processing technology of above-mentioned sauce, comprises the following steps:

(1) raw material takes: take corresponding material component by heavy part;

(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;

(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;

(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;

(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.

Beneficial effect: the present invention is for traditional handicraft, the present invention is by adding cold grinding lemon oil and potassium citrate to protect crisp processing to Jerusalem artichoke, add the immersion of halogen soup, can make finished product keep good brittleness, and by the processing of sweet osmanthus flavouring, can keep certain freshness, strengthen good mouthfeel.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described.

embodiment 1:

The sweet Jerusalem artichoke of a kind of sauce, makes component and comprises by weight following raw material: 150 parts of Jerusalem artichoke, 70 parts of salt, 2 parts of sweet osmanthus, 4.2 parts of cold grinding lemon oils, 2.5 parts of potassium citrates, 180 parts of halogen soup.

Described halogen soup comprises following component by weight: 90 parts of sweet fermented flour sauces, and 2 parts of Sodium Benzoates, 22 parts, brown sugar, 8 parts of cooking wine, 90 parts, water, both can above-mentioned mixing.

The sweet Jerusalem artichoke processing technology of above-mentioned sauce, comprises the following steps:

(1) raw material takes: take corresponding material component by heavy part;

(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;

(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;

(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;

(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.

embodiment 2:

The sweet Jerusalem artichoke of a kind of sauce, makes component and comprises by weight following raw material: 300 parts of Jerusalem artichoke, 90 parts of salt, 3 parts of sweet osmanthus, 7.6 parts of cold grinding lemon oils, 3.5 parts of potassium citrates, 300 parts of halogen soup.

Described halogen soup comprises following component by weight: 70 parts of sweet fermented flour sauces, and 0.5 part of Sodium Benzoate, 18 parts, brown sugar, 6 parts of cooking wine, 70 parts, water, both can above-mentioned mixing.

The sweet Jerusalem artichoke processing technology of above-mentioned sauce, comprises the following steps:

(1) raw material takes: take corresponding material component by heavy part;

(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;

(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;

(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;

(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.

embodiment 3:

The sweet Jerusalem artichoke of a kind of sauce, makes component and comprises by weight 180 parts of following raw material Jerusalem artichoke, 80 parts of salt, 3 parts of sweet osmanthus, 5 parts of cold grinding lemon oils, 3 parts of potassium citrates, 200 parts of halogen soup.

 

Described halogen soup comprises following component by weight: 80 parts of sweet fermented flour sauces, 1.5 parts of Sodium Benzoates, 20 parts, brown sugar, 7 parts of cooking wine, 80 parts, water.

The sweet Jerusalem artichoke processing technology of above-mentioned sauce, comprises the following steps:

(1) raw material takes: take corresponding material component by heavy part;

(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;

(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;

(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;

(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.

embodiment 4:

The sweet Jerusalem artichoke of a kind of sauce, makes component and comprises by weight following raw material: 250 parts of Jerusalem artichoke, 82 parts of salt, 3 parts of sweet osmanthus, 6 parts of cold grinding lemon oils, 3.2 parts of potassium citrates, 190 parts of halogen soup.

Described halogen soup comprises following component by weight: 85 parts of sweet fermented flour sauces, 1.5 parts of Sodium Benzoates, 19 parts, brown sugar, 7 parts of cooking wine, 85 parts, water.

Preferably, comprise by weight following component: the sweet Jerusalem artichoke processing technology of above-mentioned sauce, comprises the following steps:

(1) raw material takes: take corresponding material component by heavy part;

(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;

(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;

(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;

(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.

The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (4)

1. the sweet Jerusalem artichoke of sauce, is characterized in that: make component and comprise by weight following raw material: 150 ~ 300 parts of Jerusalem artichoke, 70 ~ 90 parts of salt, 2 ~ 3 parts of sweet osmanthus, 4.2 ~ 7.6 parts of cold grinding lemon oils, 2.5 ~ 3.5 parts of potassium citrates, 180 ~ 300 parts of halogen soup.
2. the sweet Jerusalem artichoke of a kind of sauce according to claim 1, is characterized in that: described halogen soup comprises following component by weight: 70 ~ 90 parts of sweet fermented flour sauces, 0.5 ~ 2 part of Sodium Benzoate, 18 ~ 22 parts, brown sugar, 6 ~ 8 parts of cooking wine, 70 ~ 90 parts, water.
3. the sweet Jerusalem artichoke of a kind of sauce according to claim 1, is characterized in that: comprise by weight following component: 180 ~ 250 parts of Jerusalem artichoke, 80 ~ 85 parts of salt, 3 parts of sweet osmanthus, 5 ~ 6 parts of cold grinding lemon oils, 3 ~ 3.5 parts of potassium citrates, 180 ~ 200 parts of halogen soup.
4. the sweet Jerusalem artichoke processing technology of sauce according to claim 1, is characterized in that: comprise the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: Jerusalem artichoke to be put and cleaned into the cylinder that salts down, one deck Jerusalem artichoke one deck salt, salted 3 ~ 6 days;
(3) protect crisp and flavouring processing: after cold grinding lemon oil, sweet osmanthus and potassium citrate are mixed, be evenly coated in Jerusalem artichoke surface, will seal and place 2 ~ 4 days;
(4) halogen salts down: pour the halogen soup preparing in the cylinder that salts down sealing and soak 7 ~ 14 days;
(5) finished product: Jerusalem artichoke pickled halogen is taken out, and dead bacterium packaging vacuum enters bag.
CN201410283053.9A 2014-06-24 2014-06-24 Pickled sweet Jerusalem artichoke and processing technology thereof CN104026531A (en)

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CN201410283053.9A CN104026531A (en) 2014-06-24 2014-06-24 Pickled sweet Jerusalem artichoke and processing technology thereof

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996977A (en) * 2015-06-27 2015-10-28 马鞍山市黄池食品(集团)有限公司 Multi-meat thick broad-bean and rhizoma kaempferiae sauce and preparation method thereof
CN104996978A (en) * 2015-06-27 2015-10-28 马鞍山市黄池食品(集团)有限公司 Wine-flavored kaempferiae sauce capable of improving eyesight and preparation method of kaempferiae sauce
CN108740972A (en) * 2018-05-16 2018-11-06 镇远八宝食品有限公司 A kind of processing method of Jerusalem artichoke sauce

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN102987309A (en) * 2012-12-17 2013-03-27 镇江高冠食品有限公司 Processing method of jerusalem artichoke
CN103082244A (en) * 2011-10-27 2013-05-08 刘水燕 Making method of pickled Helianthus tuberosus
CN103494146A (en) * 2013-08-30 2014-01-08 铜陵市天屏山调味品厂 Spicy Jerusalem artichoke pickle and making method thereof
CN103637131A (en) * 2013-11-01 2014-03-19 王宏 Jerusalem artichoke with hot and spicy sauce and preparation method thereof
CN103766823A (en) * 2013-12-20 2014-05-07 成都市隆福食品有限责任公司 Processing technology of Jerusalem artichoke

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103082244A (en) * 2011-10-27 2013-05-08 刘水燕 Making method of pickled Helianthus tuberosus
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN102987309A (en) * 2012-12-17 2013-03-27 镇江高冠食品有限公司 Processing method of jerusalem artichoke
CN103494146A (en) * 2013-08-30 2014-01-08 铜陵市天屏山调味品厂 Spicy Jerusalem artichoke pickle and making method thereof
CN103637131A (en) * 2013-11-01 2014-03-19 王宏 Jerusalem artichoke with hot and spicy sauce and preparation method thereof
CN103766823A (en) * 2013-12-20 2014-05-07 成都市隆福食品有限责任公司 Processing technology of Jerusalem artichoke

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996977A (en) * 2015-06-27 2015-10-28 马鞍山市黄池食品(集团)有限公司 Multi-meat thick broad-bean and rhizoma kaempferiae sauce and preparation method thereof
CN104996978A (en) * 2015-06-27 2015-10-28 马鞍山市黄池食品(集团)有限公司 Wine-flavored kaempferiae sauce capable of improving eyesight and preparation method of kaempferiae sauce
CN108740972A (en) * 2018-05-16 2018-11-06 镇远八宝食品有限公司 A kind of processing method of Jerusalem artichoke sauce

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Application publication date: 20140910

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