CN104146228B - A kind of sauce common cattail and processing method thereof - Google Patents
A kind of sauce common cattail and processing method thereof Download PDFInfo
- Publication number
- CN104146228B CN104146228B CN201410433779.6A CN201410433779A CN104146228B CN 104146228 B CN104146228 B CN 104146228B CN 201410433779 A CN201410433779 A CN 201410433779A CN 104146228 B CN104146228 B CN 104146228B
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- sauce
- common cattail
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- cattail
- common
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- 240000000260 Typha latifolia Species 0.000 title claims abstract description 66
- 235000005324 Typha latifolia Nutrition 0.000 title claims abstract description 66
- 235000015067 sauces Nutrition 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 5
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sauce common cattail and processing method thereof, common cattail through specifically pickling, sauce system, sterilising conditions step make.The present invention refuels unlike product in the past, and chicken soup etc. are cooked, and can keep the color and luster of common cattail for a long time, mouthfeel is crisp, can not brown stain, and new tender good to eat, convenient transport, storage, sells.
Description
Technical field
The present invention relates to fruits and vegetables, be specifically related to a kind of sauce common cattail 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, is all superior to be gone with rice or bread by common cattail.Fresh and tender due to common cattail, is difficult to preserve, and makes this delicious food can only in spring, also can only meet enjoying of original producton location people, and 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 after common cattail is removed Lao Pi, boil in lard and chicken soup liquid or steam, then freezing is packed, or the autoclaving canning (common cattail of autoclaving canning, eke out a living and feel and coking taste, easily non-enzymatic browning is there is) in storage, owing to being boil with lard and chicken soup or steam to form, even have plenty of to be soaked in chicken soup and pack freezing, therefore, this shortening common cattail has lost original brittleness and local flavor when eating, and needs to thaw after opening bag and heat and could eat.Transport, 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 and processing method thereof, and can keep the color and luster of common cattail for a long time, mouthfeel is crisp, can not brown stain, new tender good to eat, convenient transport, and storage, sells.
The present invention is achieved through the following technical solutions:
A processing method for sauce common cattail, comprises the steps:
(1) pickle: first common cattail being placed on temperature is soak 2 ~ 10 minutes in 88 DEG C ~ 92 DEG C water; Then get edible salt 10 ~ 15 parts by weight, 75 ~ 80 parts, water and peeling common cattail 8 ~ 15 parts, pickle 15 ~ 20 days at 0 DEG C ~ 10 DEG C;
(2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce weight part ratio is 1:9 ~ 11, and sauce temperature is 25 DEG C ~ 28 DEG C, 15 ~ 25 days;
(3) sterilizing: be that 1:1 ~ 1.5 load in bottle or in bag by common cattail and soup stock weight part ratio by common cattail good for sauce, Vacuum Package, puts into the autoclave sterilizing 30 ~ 40 minutes of 83 DEG C ~ 86 DEG C after sealing.
The further improvement project of the present invention is, described step (1) pickles middle edible salt: water: removing the peel thin dish weight part ratio is 12:78:10; Common cattail is pickled and sweet fermented flour sauce weight part ratio is 1:10 in described step (2) sauce system.
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, 0.5 ~ 1.5 part, fennel, 1 ~ 3 part, Chinese prickly ash, galingal 3 ~ 4 parts, vinegar 0.5 ~ 1.5 part, high fructose corn sauce 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into aqua sterilisa 400 ~ 500 parts and soak 5 ~ 6 hours.
The present invention further improvement project is, the parts by weight of raw materials of described soup stock is: anistree 2 parts, 1 part, fennel, 1 part, Chinese prickly ash, galingal 2 parts, vinegar 1 part, 50 parts, high fructose corn sauce.
The present invention further improvement project is, described aqua sterilisa temperature 83 DEG C ~ 86 DEG C.
Another technical scheme that will protect of the present invention is, a kind of sauce common cattail, the processing method of the sauce common cattail according to any one of claim 1-5 is made.
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, and keep the color and luster of common cattail, have strong fragrance, 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, the vegetables heart also can be caused in curing process rotten to the corn.The present invention is by thin dish at 88 DEG C ~ 92 DEG C, and blanching in 2 ~ 10 minutes destroys its firm cellulosic wall, salting liquid is permeated, pickles of good quality.
Three, normal temperature, more than 20 DEG C, pickles and very easily produce brown stain, and salt dosage is large under normal temperature mainly in 4-9 month season in common cattail fresh-market.The present invention adopts 0 ~ 10 DEG C of low-temperature salting, not only can save salt dosage, and can not 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.
Detailed description of the invention
Embodiment 1
By weight, (1) pickles: first common cattail being placed on temperature is soak 10 minutes in 88 DEG C of water; Then get edible salt 10 parts by weight, 75 parts, water and peeling common cattail 8 parts, pickle 20 days at 0 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:9, and sauce temperature is 25 DEG C, 25 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1 loads in bottle, vacuum capping.The autoclave sterilizing 35 minutes of 83 DEG C is put into after sealing.
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, 0.5 part, fennel, 1 part, Chinese prickly ash, galingal 3 parts, vinegar 0.5 part, 45 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, put into 83 DEG C of aqua sterilisas 400 parts (Drinking Water) and soak 5 hours.
embodiment 2
By weight, (1) pickles: first common cattail being placed on temperature is soak 6 minutes in 90 DEG C of water; Then get edible salt 12 parts by weight, 78 parts, water and peeling common cattail 10 parts, pickle 18 days at 5 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:10, and sauce temperature is 26 DEG C, 20 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1 loads in bag, vacuum sealing bag.The autoclave sterilizing 30 minutes of 85 DEG C is put into after sealing.
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, galingal 2 parts, vinegar 1 part, 50 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, load in bag, put into 85 DEG C of aqua sterilisas 450 parts (Drinking Water) and soak 5.5 hours.
Embodiment 3
By weight, (1) pickles: first common cattail being placed on temperature is soak 2 minutes in 92 DEG C of water; Then get edible salt 15 parts by weight, 80 parts, water and peeling common cattail 15 parts, pickle 15 days at 10 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:11, and sauce temperature is 28 DEG C, 15 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1.5 loads in bottle, vacuum capping.The autoclave sterilizing 40 minutes of 86 DEG C is put into after sealing.
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, galingal 4 parts, vinegar 1.5 parts, 60 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, put into 86 DEG C of aqua sterilisas 500 parts (Drinking Water) soak 6 hours.
Claims (4)
1. a processing method for sauce common cattail, is characterized in that, comprises the steps:
(1) pickle: first common cattail being placed on temperature is soak 2 ~ 10 minutes in 88 DEG C ~ 92 DEG C water; Then get edible salt 10 ~ 15 parts by weight, 75 ~ 80 parts, water and peeling common cattail 8 ~ 15 parts, pickle 15 ~ 20 days at 0 DEG C ~ 10 DEG C;
(2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce weight part ratio is 1:9 ~ 11, and sauce temperature is 25 DEG C ~ 28 DEG C, 15 ~ 25 days;
(3) sterilizing: be that 1:1 ~ 1.5 load in bottle or in bag by common cattail and soup stock weight part ratio by common cattail good for sauce, Vacuum Package, puts into the autoclave sterilizing 30 ~ 40 minutes of 83 DEG C ~ 86 DEG C after sealing;
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, 0.5 ~ 1.5 part, fennel, 1 ~ 3 part, Chinese prickly ash, galingal 3 ~ 4 parts, vinegar 0.5 ~ 1.5 part, HFCS 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into aqua sterilisa 400 ~ 500 parts soak 5 ~ 6 hours.
2. the processing method of a kind of sauce common cattail as claimed in claim 1, is characterized in that: described step (1) pickles middle edible salt: water: peeling common cattail weight part ratio is 12:78:10; Common cattail is pickled and sweet fermented flour sauce weight part ratio is 1:10 in described step (2) sauce system.
3. the processing method of a kind of sauce common cattail as claimed in claim 1, is characterized in that: described aqua sterilisa temperature 83 DEG C ~ 86 DEG C.
4. a sauce common cattail, is characterized in that, the processing method of the sauce common cattail according to any one of claim 1-3 is made.
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 CN104146228A (en) | 2014-11-19 |
| CN104146228B true CN104146228B (en) | 2016-04-27 |
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| 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 |
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| 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 |
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