CN104146228A - Sauced common cattail and processing method thereof - Google Patents
Sauced common cattail and processing method thereof Download PDFInfo
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- CN104146228A CN104146228A CN201410433779.6A CN201410433779A CN104146228A CN 104146228 A CN104146228 A CN 104146228A CN 201410433779 A CN201410433779 A CN 201410433779A CN 104146228 A CN104146228 A CN 104146228A
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- common cattail
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- cattail
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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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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sauced common cattail and a processing method thereof. The common cattail is prepared through specific conditions and steps of preserving, saucing and disinfecting. The sauced common cattail is unlike as previous products, oil, chicken soup and the like are not added to be cooked, the color of the common cattail can be kept for a long time, the mouth feel of the common cattail is fluffy and crisp, brown stains are not generated, the sauced common cattail is fresh, tender and delicious, and the sauced common cattail is convenient to transport, store and sell.
Description
Technical field
The present invention relates to vegetables processing, be specifically related to a kind of sauce common cattail processed and processing method thereof.
Background technology
Common cattail is a kind of water plant, belongs to rhizome vegetable.Common cattail is very fresh and tender good to eat after cooking, and is local characteristic product, is again one famous dish in " Huaiyang " style of cooking, very popular, especially when the time in spring, all take and is gone with rice or bread and as superior by common cattail.Fresh and tender due to common cattail, is difficult to preserve, make this delicious food can only be in spring, also can only meet enjoying of original producton location people, in order to address these problems, people had carried out deep processing to common cattail in recent years, were transported to other areas and tasted for people.But current released shortening common cattail is all that common cattail is removed after Lao Pi, in lard and chicken soup liquid, boil or steam, then pack freezing, or the autoclaving canning (common cattail of autoclaving canning, eke out a living and feel and coking taste, in storage, easily there is non-enzymatic browning), because being boils or steams with lard and chicken soup to form, even have plenty of and in the chicken soup of being soaked in, pack freezing, therefore, when this shortening common cattail is edible, lost original brittleness and local flavor, and opened to need to thaw after bag and heat and could eat.Transportation, storage, sells also very inconvenience.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of sauce common cattail processed and processing method thereof, can keep for a long time the color and luster of common cattail, and mouthfeel is crisp, can brown stain, and new tender good to eat, convenient transportation, storage, sells.
The present invention is achieved through the following technical solutions:
A processing method for sauce common cattail processed, comprises the steps:
(1) pickle: first common cattail being placed on to temperature is to soak 2～10 minutes in 88 ℃～92 ℃ water; Then get by weight 10～15 parts of edible salts, 8～15 parts of 75～80 parts, water and peeling common cattails are pickled 15～20 days at 0 ℃～10 ℃;
(2) sauce system: the common cattail of pickling is drained, and common cattail is contained in puts into jar for making or keeping thick soya bean sauce in cloth bag and carry out sauce system, and pickling common cattail and sweet fermented flour sauce weight part ratio is 1:9～11, and sauce temperature processed is 25 ℃～28 ℃, 15～25 days;
(3) sterilizing: be that 1:1～1.5 pack in bottle or in bag by the good common cattail of sauce by common cattail and soup stock weight part ratio, Vacuum Package, puts into the autoclave sterilizing 30～40 minutes of 83 ℃～86 ℃ after sealing.
The further improvement project of the present invention is that described step (1) is pickled middle edible salt: water: removing the peel thin dish weight part ratio is 12:78:10; In described step (2) sauce system, pickle common cattail and sweet fermented flour sauce weight part ratio is 1:10.
The present invention further improvement project is, in described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 1～3 part, and 0.5～1.5 part, fennel, 1～3 part, Chinese prickly ash, 3～4 parts of galingals, 0.5～1.5 part of vinegar, fruit glucose sauce 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into 400～500 parts of aqua sterilisas and soak 5～6 hours.
The present invention further improvement project is that the parts by weight of raw materials of described soup stock is: anistree 2 parts, and 1 part, fennel, 1 part, Chinese prickly ash, 2 parts of galingals, 1 part of vinegar, 50 parts, fruit glucose sauce.
The present invention further improvement project is, 83 ℃～86 ℃ of described aqua sterilisa temperature.
Another technical scheme that will protect of the present invention is that a kind of sauce common cattail processed, makes according to the processing method of the sauce common cattail processed described in any one in claim 1-5.
Beneficial effect of the present invention:
One, the present invention is unlike product oiling in the past, and chicken soup etc. are cooked, and change original brittleness and local flavor, but a kind of directly edible, keeps the color and luster of common cattail, has strong fragrance, and mouthfeel is clear and melodious.
Two, common cattail is aquatic vegetable, and edible stem is as directly pickled without blanching, even if the concentration of edible salt is saturated, also can cause the vegetables heart rotten to the corn in curing process.The present invention be by thin dish at 88 ℃～92 ℃, blanching in 2～10 minutes destroys its firm cellulosic wall, makes salting liquid infiltration, pickles of good quality.
Three, the fresh listing of common cattail season more than 20 ℃, pickle and very easily produce brown stain under normal temperature, and large by salt amount mainly in 4-9 month by normal temperature.The present invention adopts 0～10 ℃ of low-temperature salting, not only can economize on salt amount, and can brown stain.
Four, the present invention needs desalination sauce system unlike other pickles, and the present invention does not need desalination, and jam product matter is better.
The specific embodiment
Embodiment 1
By weight, pickle (1): first common cattail being placed on to temperature is to soak 10 minutes in 88 ℃ of water; Then get by weight 10 parts of edible salts, 8 parts of 75 parts, water and peeling common cattails are pickled 20 days at 0 ℃; (2) sauce system: the common cattail of pickling is drained, and common cattail is contained in puts into jar for making or keeping thick soya bean sauce in cloth bag and carry out sauce system, and pickling common cattail and sweet fermented flour sauce ratio is 1:9, and sauce temperature processed is 25 ℃, 25 days; (3) sterilizing: the common cattail that sauce is good is pressed to common cattail, and soup stock 1:1 packs in bottle, vacuum capping.After sealing, put into the autoclave sterilizing 35 minutes of 83 ℃.
In described step (3) soup stock by the raw material of following weight portion through soaking, infusion, Separation of Solid and Liquid is made: anistree 1 part, and 0.5 part, fennel, 1 part, Chinese prickly ash, 3 parts of galingals, 0.5 part of vinegar, 45 parts, fruit glucose sauce, frying to sauce taste out after, be as cold as room temperature, put into 83 ℃ of aqua sterilisas 400 parts (Drinking Waters) and soak 5 hours.
embodiment 2
By weight, pickle (1): first common cattail being placed on to temperature is to soak 6 minutes in 90 ℃ of water; Then get by weight 12 parts of edible salts, 10 parts of 78 parts, water and peeling common cattails are pickled 18 days at 5 ℃; (2) sauce system: the common cattail of pickling is drained, and common cattail is contained in puts into jar for making or keeping thick soya bean sauce in cloth bag and carry out sauce system, and pickling common cattail and sweet fermented flour sauce ratio is 1:10, and sauce temperature processed is 26 ℃, 20 days; (3) sterilizing: the common cattail that sauce is good is pressed to common cattail, and soup stock 1:1 packs in bag, vacuum sealing bag.After sealing, put into the autoclave sterilizing 30 minutes of 85 ℃.
In described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 2 parts, 1 part, fennel, 1 part, Chinese prickly ash, 2 parts of galingals, 1 part of vinegar, 50 parts, fruit glucose sauce, frying to sauce taste out after, be as cold as room temperature, pack in bag, put into 85 ℃ of aqua sterilisas 450 parts (Drinking Waters) and soak 5.5 hours.
Embodiment 3
By weight, pickle (1): first common cattail being placed on to temperature is to soak 2 minutes in 92 ℃ of water; Then get by weight 15 parts of edible salts, 15 parts of 80 parts, water and peeling common cattails are pickled 15 days at 10 ℃; (2) sauce system: the common cattail of pickling is drained, and common cattail is contained in puts into jar for making or keeping thick soya bean sauce in cloth bag and carry out sauce system, and pickling common cattail and sweet fermented flour sauce ratio is 1:11, and sauce temperature processed is 28 ℃, 15 days; (3) sterilizing: the common cattail that sauce is good is pressed to common cattail, and soup stock 1:1.5 packs in bottle, vacuum capping.After sealing, put into the autoclave sterilizing 40 minutes of 86 ℃.
In described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 3 parts, 1.5 parts, fennel, 3 parts, Chinese prickly ash, 4 parts of galingals, 1.5 parts of vinegars, 60 parts, fruit glucose sauce, frying to sauce taste out after, be as cold as room temperature, put into 86 ℃ of aqua sterilisas 500 parts (Drinking Waters) immersions 6 hours.
Claims (6)
1. a processing method for sauce common cattail processed, is characterized in that, comprises the steps:
(1) pickle: first common cattail being placed on to temperature is to soak 2～10 minutes in 88 ℃～92 ℃ water; Then get by weight 10～15 parts of edible salts, 8～15 parts of 75～80 parts, water and peeling common cattails are pickled 15～20 days at 0 ℃～10 ℃;
(2) sauce system: the common cattail of pickling is drained, and common cattail is contained in puts into jar for making or keeping thick soya bean sauce in cloth bag and carry out sauce system, and pickling common cattail and sweet fermented flour sauce weight part ratio is 1:9～11, and sauce temperature processed is 25 ℃～28 ℃, 15～25 days;
(3) sterilizing: be that 1:1～1.5 pack in bottle or in bag by the good common cattail of sauce by common cattail and soup stock weight part ratio, Vacuum Package, puts into the autoclave sterilizing 30～40 minutes of 83 ℃～86 ℃ after sealing.
2. the processing method of a kind of sauce as claimed in claim 1 common cattail processed, is characterized in that: described step (1) is pickled middle edible salt: water: removing the peel thin dish weight part ratio is 12:78:10; In described step (2) sauce system, pickle common cattail and sweet fermented flour sauce weight part ratio is 1:10.
3. the processing method of a kind of sauce as claimed in claim 1 or 2 common cattail processed, it is characterized in that: in described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 1～3 part, and 0.5～1.5 part, fennel, 1～3 part, Chinese prickly ash, 3～4 parts of galingals, 0.5～1.5 part of vinegar, fruit glucose sauce 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into 400～500 parts of aqua sterilisas and soak 5～6 hours.
4. the processing method of a kind of sauce as claimed in claim 3 common cattail processed, is characterized in that: the parts by weight of raw materials of described soup stock is: 2 parts of anises, 1 part, fennel, 1 part, Chinese prickly ash, 2 parts of galingals, 1 part of vinegar, 50 parts, fruit glucose sauce.
5. the processing method of a kind of sauce as claimed in claim 3 common cattail processed, is characterized in that: 83 ℃～86 ℃ of described aqua sterilisa temperature.
6. a sauce common cattail processed, is characterized in that, according to the processing method of the sauce common cattail processed described in any one in claim 1-5, makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433779.6A CN104146228B (en) | 2014-08-29 | 2014-08-29 | A kind of sauce common cattail and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433779.6A CN104146228B (en) | 2014-08-29 | 2014-08-29 | A kind of sauce common cattail and processing method thereof |
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| Publication Number | Publication Date |
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| CN104146228A true CN104146228A (en) | 2014-11-19 |
| CN104146228B CN104146228B (en) | 2016-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410433779.6A Active CN104146228B (en) | 2014-08-29 | 2014-08-29 | A kind of sauce common cattail and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919064A (en) * | 2016-05-19 | 2016-09-07 | 南宁市富久信息技术有限公司 | Flammulina-velutipes-can preparing method |
| CN106107914A (en) * | 2016-07-06 | 2016-11-16 | 徐金伟 | A kind of Pu Radix Crotalariae szemoensis mushroom paste and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692811A (en) * | 2005-05-20 | 2005-11-09 | 翟士斌 | Method for deep processing of |
| CN103027268A (en) * | 2012-12-16 | 2013-04-10 | 山东武定府酿造有限公司 | Method for preparing sauce asparagus lettuce skin |
| CN103349240A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Bagged great cat-tail and production process thereof |
-
2014
- 2014-08-29 CN CN201410433779.6A patent/CN104146228B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692811A (en) * | 2005-05-20 | 2005-11-09 | 翟士斌 | Method for deep processing of |
| CN103027268A (en) * | 2012-12-16 | 2013-04-10 | 山东武定府酿造有限公司 | Method for preparing sauce asparagus lettuce skin |
| CN103349240A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Bagged great cat-tail and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐建华: "蒲菜加工", 《特菜安全生产技术指南》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919064A (en) * | 2016-05-19 | 2016-09-07 | 南宁市富久信息技术有限公司 | Flammulina-velutipes-can preparing method |
| CN106107914A (en) * | 2016-07-06 | 2016-11-16 | 徐金伟 | A kind of Pu Radix Crotalariae szemoensis mushroom paste and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104146228B (en) | 2016-04-27 |
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