CN104172034A - Quick processing method of crystal allium chinense - Google Patents
Quick processing method of crystal allium chinense Download PDFInfo
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- CN104172034A CN104172034A CN201410319600.4A CN201410319600A CN104172034A CN 104172034 A CN104172034 A CN 104172034A CN 201410319600 A CN201410319600 A CN 201410319600A CN 104172034 A CN104172034 A CN 104172034A
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a quick processing method of crystal allium chinense and belongs to a deep processing technology of agricultural products. The quick processing method of the allium chinense is advantageous for health and good taste. The quick processing method comprises the processing steps of sifting and classifying, washing and peeling, cutting and soaking, draining and pickling, injecting water and heating, and desalting and seasoning. The processed crystal allium chinense has the advantages of rich nutrition, good color and luster, pure and mild fragrance, good taste and thick texture. No pesticide is used in the planting process. No chemicals and additives are added in the production process. The crystal allium chinense is green healthy food which is capable of promoting hormone secretion in vivo, promoting appetite and tonifying spleen, resisting bacteria and preventing diseases and whetting the appetite.
Description
Technical field
The present invention relates to a kind of Onion preparation method, belong to the deep process technology of agricultural product.
Background technology
Onion head is again baker garlic, chinese bulbous onion, fiery green onion, three white, dish sesame, oats, great luxuriant growth, wild fragrant-flowered garlic etc., English name Allium chinense G.Don..Liliaceae allium perennial herb, a kind of greengrocery plant.Chinese bulbous onion originates in east Asia, and China cultivates from ancient times, existing 3000～4000 years history.According to the Chinese, secretary has: " then for Bohai Sea procurator, advise the people mulberry of being engaged in agriculture, hundred Chinese onions are planted in order mouthful " bulb breeding, can prepared food, but mainly with pickled processing and eating.Ripe Onion head is large plump, and pure white sparkling and crystal-clear, Xin Xiang is tender glutinous, and the multiple nutrients materials such as sugary, protein, calcium, phosphorus, iron, carrotene, vitamin C, are cooking sauce and the good merchantable brand of going with rice or bread.There is sterilization, separate greasy, whet the appetite, protect the functions such as heart, beautifying face and moistering lotion, be loved by the people.
Onion taste is pungent, warm in nature, enters the heart, liver, lung channel.According to < < herbal classic > >, record: Onion head " control metal-inflicted wound sore and lose, the person of making light of one's life by commiting suicide is not hungry resistance to old ", " control shaoyin disease fault against letting out dysentery, and the shouting pain of chest illness, lower gas, loose blood, antiabortive." have medicinal health value, improve a poor appetite, help digest, remove greasy, spleen benefiting and stimulating the appetite, Wen Zhongtong is cloudy, relaxing muscles and tendons benefit gas, logical god's peace soul, the medical effects such as blood stasis removing analgesic.Aspect Chinese medicine, can treat coronary heart diseases and angina pectoris, gastric neurosis, enterogastritis, retch.Chronic bronchitis, the cough of panting, chest pain radiating to the back, protracted dysentery be cold the disease such as rushes down.
Ancient Chinese agronomy, agricultural machinery scholar Wang Zhen once said: " Chinese onion is raw, and gas is pungent, ripe sweet and refreshing, not kinds not moth-eaten, and that eats is useful." the so not only nice but also thing of curing the disease, real is in this world rare.
In recent years, living standards of the people improve constantly, the developing rapidly of food industry, there is unprecedented prosperity and prosperous in the production & marketing of pollution-free food, its outstanding feature is: process modification, and kind increases, quality improves, and progressively to nutrition, health, convenience and agreeable to the taste future development.But, existing salty sour Onion head and sweet sour Onion first two, method of salting and processing is simply equipped, technique is coarse, length expends time in.Cause on market and occurred that various Onion product tastes are repeatedly changeable, quality is unstable.Because Onion head has the special pungent smell of green onion garlic, the making of Onion head is to belong to hygrometric state lactic acid fermentation product, and method of salting and processing is improper, and not only smell bad, also has certain toxicity and excitant.
Summary of the invention
The present invention is directed to the problems referred to above, disclose a kind of quick cure processing method that is conducive to healthy and orectic appetizing crystal Onion head.
Technical scheme of the present invention comprises selects materials, drift ice, arranges, pickles, and feature is preparation method minute following steps:
First step sifting sort: the bulb of Onion head of take is partly raw material, carries out sifting sort by the size of stature particle, processes respectively;
Second step is eluriated decortication: the Onion head of screening is eluriated several times with clear water, washed away silt and the mucus of Onion head outside, slough Beancurd sheet, rub Lao Pi with the hands;
The 3rd step shear to be soaked: clean Onion head, decaptitate truncate and adventitia after, soak 1～3 day, change water every day 2 times;
The 4th step drains pickles: the Onion head of dip is picked up and drained, and 6%～12% edible salt with raw material weight, stirs, and compacting in container is placed 1～4 hour;
The 5th step is poured water and is heated: water boil, fill while hot in the container of dress Onion head, place 2～5 days, then the Onion head in container is heated to 50～65 degree, keep 2～8 hours, then compacting sealing, places 10～15 days;
The 6th step desalination seasoning: Onion head in container is taken out to desalination, make the basic product of crystal Onion head, then flavouring colour-regulating, sterilizing test, vacuum packaging, obtain finished product.
Described sifting sort is the important step that ensures crudy, because the stature of Onion head is not of uniform size, mixed in together, can affect crudy, affects choosing of various machined parameters and index.By sifting sort technique, make product uniformity, pickle quality and be protected.
Described elutriation decortication is the important process of making crystal Onion head, by eluriating, removes Beancurd sheet, Lao Pi and shagreen, and the tender feature of product look white matter is manifested.
It is the two that cuts off Onion head that described shearing is soaked, and one removes unpalatable position, and two improve immersion effect and curing speed.Root should be cut into 1～4 millimeter, and the particle of quick cure is large gets large value, little the getting the small value of particle that salting period does not require.
Described draining pickled: the Onion head after dip picks up and drains, and on available centrifuge, dries, and gets rid of excessive moisture as far as possible, with edible salt, stir, and compacting in container.The value of edible salt amount and standing time, be generally particle large get large value, what particle was little gets the small value.
Described pour water that to heat be the critical process of pickling, after the technique of pouring water, can adopt heating method, also can adopt the method for repeatedly filling with boiling water to replace heating technique.After the technique of pouring water, the water drop in Onion container is gone out, heats, boiled, fill with back while hot in container, place 2～5 days.So repeatedly, until acid disappear completely.The Onion head that general processing granular is large adopts heating method, and the little employing of particle repeatedly douche replaces heating technique.When reaching the object of quick cure, make crystal Onion crisp good to eat, good taste.
Described desalinating process is to slough salt unnecessary in Onion head, the salinity staying be controlled at Onion quality 3～6% between.With mouth, chew Shang Juewei band saline taste.Available shower is soaked clear water method, also can pour water the last time to heat in technique in conjunction with the 5th step and use light boiling water, reduces salt content.The consumption of edible salt gets the small value, and can remove desalinating process from.
Described seasoning technique is crystal Onion head to be made to the product of various tastes.As soaked 2～5 days with 3～5% vinegars, make tart flavour crystal Onion head; Use sugaring technique, with the white granulated sugar of 30～50 Onion mass percent, admix wherein, after 4 days, sweet and sour water is all poured out, heating is poured into after boiling again, and dip makes sweet and sour crystal Onion head for 5～9 days; The honey that adds 20～40% Onion mass percent is made candied sour-sweet crystal Onion head; After adding capsicum, make candied vinegar-pepper crystal Onion head.Also can be made into other multiple local flavor crystal Onion heads.
Good effect of the present invention:
1. owing to adopting sifting sort and eluriating peeling technology, make product uniformity, lovely luster, glittering and translucent, delicate effect attractive in appearance.
2. owing to adopting to shear, soak and drain pickling process, not only removing unpalatable position, it is mellow and full that face shaping becomes, and save the consumption of salt, improves and soak effect and curing speed.In pickling process engineering, Onion head can not be out of shape.
3. the manufacturing technique method of pouring water and heating due to employing, had both accelerated curing speed, had improved production efficiency, had removed again acid, had kept the traditional properties of product.
4. owing to adopting desalination seasoning technique, through bubble vinegar, capsicum, sugaring and candied, make product become the salt solution containing low concentration, meet the various tastes of people, during mouthfeel is sweet, have acid, the tender and crisp crystal Onion head without slag, good taste, fragrance uniqueness.
5. because this product is in planting process, never use agricultural chemicals.In whole production process, without chemicals, additive-free.So be principle green health food.
In a word, the present invention has kept, on the basis of traditional properties, having innovated manufacturing technique method, that the crystal Onion head of production has advantages of is nutritious, color and luster is pleasing, fragrance alcohol and, delicious in taste and quality is abundant.Can promote hormone in vivo secretion, Appetizing spleen-tonifying, antibacterial diseases prevention, improves a poor appetite, good for health.
The specific embodiment
Below in conjunction with embodiment, be further described.
Embodiment 1: smell of vinegar crystal Onion head, and the great Ye Onion head of take is raw material, and it is the Onion head that originates in the bimodal branch road of western small stream with green hills and clear waters, Ninghai, Zhejiang, is perennial herb crop, and its bulb is sturdy, justifies greatly, several globulates, white is delicate bright, and stubble handle is short, and output is high.There is the medicinal function of regulating the flow of vital energy wide chest, eliminating the phlegm, activate yang, whetting the appetite.Deeply be subject to a person sponging on an aristocrats' favor, closely for over 100 years more than a hundred years, have plantation and edible custom.But the Onion head overwhelming majority of a band has a kind of strong pungent smell of special similar green onion garlic, if process bad, will taste not good enough.In self-sufficient small peasant economy period, usually there will be " last year, Onion head was nice, and the Onion head in this year is not very good eating ", the phenomenon of " the Onion head of Zhang San family is nice, and the Onion head of Li Si family is not very good eating ".Along with the development of commodity economy, from the fragmentary plantation processing in rural area, develop into several comparatively concentrated producing regions and factory, the product of production enjoys a good market both at home and abroad.The quality of making must be stablized, and the speed of processing must be accelerated, could high-quality high benefit.Its processing and fabricating method following steps:
The first step, the less and especially big Onion head of stature is taken away in screening, makes Onion to be processed stature size substantially even;
Second step, eluriates several times with clear water, washes away silt and mucus, rubs Beancurd sheet and Lao Pi with the hands;
The 3rd step, cuts off Onion first planting handle, and root is cut into 3 millimeters, soaks 2 days, changes water every day 2 times;
The 4th step, picks up the Onion head soaking to drain, and with 9% edible salt of raw material weight, compacting in container after stirring, places 2 hours;
The 5th step, boils water heating, fills in the container of dress Onion head, places after 4 days, then heats to 60 degree, keeps 5 hours; Then pressurization, places under normal temperature 12 days;
The 6th step, takes out the Onion head in container, and shower clear water, soaks 3 days with 4.5% vinegar 5% to salt content, makes Onion product of smell of vinegar crystal, then sterilizing test, vacuum packaging, finished product warehouse-in.
Onion the product of making like this has obvious advantage:
1. quality characteristic: the one, look white---and fair and clear transparent; The 2nd, layer is many---and soft and soggy meat is crisp; The 3rd, meat is crisp---and tender and crisp without slag; The 4th, sense organ is beautiful---and stature is large and equal, gives off a strong fragrance.Good merchantable brand is regarded as going with rice or bread on seat.
2. be of high nutritive value: every kilogram can contain 16 grams, protein, 6 grams, fat, 80 grams, carbohydrate, 640 milligrams of calcium, 0 milligram of P 32,210 milligrams of iron, 140 milligrams of vitamin Cs, 0.2 milligram of thiamine, 1.2 milligrams, riboflavin, 7 grams of ash contents, 8 milligrams of niacins.Edibility is high, lists at home the row of high-grade vegetables in always, have the laudatory title of " glossy ganoderma in dish ".
3. medicinal health value: the one, help digestion---contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for treatment eating accumulation card.The 2nd, and stomach---preventing or arresting vomiting disappears, warm stomach, treatment stomach cold disease.The 3rd, invigorating the spleen---be applicable to deficiency-weakness of spleen-QI, the abdominal fullness and distention due to transporting is unable, diarrhea with loose stool, poor appetite, the diseases such as lassitude of the limbs and weakness.The 4th, the relieving restlessness of calming the nerves---can supplement the glucose that brain consumes, alleviate that brain glucose supports tired out, irritability not enough and that occur, dizziness, insomnia, night to perspire, notice laxes, forgetful, extremely thirsty, dejected, change disorderlyly, even there is illusion.
Embodiment 2: sweet and sour crystal Onion head, and adopting spire Onion head is raw material, spire Onion head has another name called purple skin Chinese onion, casting skin Chinese onion, originates in Li Yang, city's one band of Ninghai, Zhejiang.Leaf is tiny, and tillering ability is strong, and generally each bulb is tillered 15～20.Bulb is little, and stubble handle is short, and output is high.White and tender, quality is good.Reputation claims " pearl baker garlic ".Onion of the smell of vinegar crystal of its processing and fabricating method and embodiment 1 is basic identical, at this, does not repeat.
Its difference is: 1) the 5th step, adopts repeatedly douche.After the technique of pouring water, the water drop in Onion container is gone out, heats, boiled, fill with back while hot in container, place 3 days.So repeatedly, until acid disappear completely.When reaching the object of quick cure, make crystal Onion crisp good to eat, good taste.2) in the 6th step is sloughed Onion head after unnecessary salt, when vinegar soaks, with the white granulated sugar of a 40% Onion mass percent, admix wherein, after 4 days, sweet and sour water is all poured out, heating is poured into after boiling again, and dip makes a sweet and sour crystal Onion product for 8 days.
Embodiment 3: candied sour-sweet crystal Onion head, a sweet and sour crystal Onion product of its processing and fabricating method and embodiment 2 is basic identical, at this, does not repeat.Difference is to make after sweet and sour crystal Onion head in the 6th step sugaring technique.The honey that adds again a 30% Onion mass percent is made candied sour-sweet crystal Onion head.
Add in addition make candied vinegar-pepper crystal Onion head after capsicum and fragrant peppery crystal Onion first-class etc.
Claims (6)
1. the fast processing method of crystal Onion head, comprises and selects materials, drift ice, arranges, pickles, and it is characterized in that preparation method minute following steps:
First step sifting sort: the bulb of Onion head of take is partly raw material, carries out sifting sort by the size of stature particle, processes respectively;
Second step is eluriated decortication: the Onion head of screening is eluriated several times with clear water, washed away silt and the mucus of Onion head outside, slough Beancurd sheet, rub Lao Pi with the hands;
The 3rd step shear to be soaked: clean Onion head, decaptitate truncate and adventitia after, soak 1～3 day, change water every day 2 times;
The 4th step drains pickles: the Onion head of dip is picked up and drained, and 6%～12% edible salt with raw material weight, stirs, and compacting in container is placed 1～4 hour;
The 5th step is poured water and is heated: water boil, fill while hot in the container of dress Onion head, place 2～5 days, then the Onion head in container is heated to 50～65 degree, keep 2～8 hours, then compacting sealing, places 10～15 days;
The 6th step desalination seasoning: Onion head in container is taken out to desalination, make the basic product of crystal Onion head, then flavouring colour-regulating, sterilizing test, vacuum packaging, obtain finished product.
2. the fast processing method of crystal Onion head as claimed in claim 1, is characterized in that: cut off two of Onion head, its root should be cut into 1～4 millimeter, and the particle of quick cure is large gets large value, little the getting the small value of particle that salting period does not require.
3. the fast processing method of crystal Onion head as claimed in claim 1, is characterized in that: desalinating process is to slough salt unnecessary in Onion head, the salinity staying be controlled at Onion quality 3～6% between.
4. the fast processing method of crystal Onion head as claimed in claim 1, is characterized in that: pour water and heat in technique, after the technique of pouring water, can adopt heating method, also can adopt the method for repeatedly filling with boiling water to replace heating technique.
5. the fast processing method of crystal Onion head as claimed in claim 1, is characterized in that: in seasoning technique, with 3～5% vinegars, soak 2～5 days, make tart flavour crystal Onion head; In sugaring technique, with the white granulated sugar of 30～50 Onion mass percent, to admix wherein, dip makes sweet and sour crystal Onion head for 5～9 days; The honey that adds 20～40% Onion mass percent is made candied sour-sweet crystal Onion head; After adding capsicum, make candied vinegar-pepper crystal Onion head.
6. the fast processing method of crystal Onion head as claimed in claim 1, it is characterized in that: slough after salt unnecessary in Onion head, when vinegar soaks, with the white granulated sugar of a 40% Onion mass percent, admix wherein, after 4 days, sweet and sour water is all poured out, heating is poured into after boiling again, and dip makes a sweet and sour crystal Onion product for 8 days.
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