CN104172034B - Quick processing method of crystal allium chinense - Google Patents

Quick processing method of crystal allium chinense Download PDF

Info

Publication number
CN104172034B
CN104172034B CN201410319600.4A CN201410319600A CN104172034B CN 104172034 B CN104172034 B CN 104172034B CN 201410319600 A CN201410319600 A CN 201410319600A CN 104172034 B CN104172034 B CN 104172034B
Authority
CN
China
Prior art keywords
head
crystal
water
days
processing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201410319600.4A
Other languages
Chinese (zh)
Other versions
CN104172034A (en
Inventor
陶松垒
洪涛
陶钧炳
陈丽君
滕峰
滕一峰
毛晨露
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Lover Health Science and Technology Development Co Ltd
Original Assignee
Zhejiang Lover Health Science and Technology Development Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhejiang Lover Health Science and Technology Development Co Ltd filed Critical Zhejiang Lover Health Science and Technology Development Co Ltd
Priority to CN201410319600.4A priority Critical patent/CN104172034B/en
Publication of CN104172034A publication Critical patent/CN104172034A/en
Application granted granted Critical
Publication of CN104172034B publication Critical patent/CN104172034B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

The fast processing method of crystal head
Technical field
The present invention relates to a kind of head preparation method, belong to the deep process technology of agricultural product.
Background technology
Head is baker garlic, chinese bulbous onion, fiery green onion, three white, dish sesame, oats, great luxuriant growth, open country fragrant-flowered garlic etc., English name Allium again chinense G.Don..Liliaceae allium perennial herb, a kind of vegetable plants.Chinese bulbous onion originates in east Asia, and China is from ancient times Cultivation, existing 3000~4000 years history.According to the Chinese, secretary has:" then for Bohai Sea procurator, advise the people to be engaged in agriculture mulberry, make hundred Chinese onions of mouth kind " squama Stem breeding, can prepared food, but many with pickled processing and eating.Ripe head is plump greatly, and pure white sparkling and crystal-clear, Xin Xiang is tender glutinous, sugary, egg Multiple nutriment such as white matter, calcium, phosphorus, iron, carrotene, vitamin C, is cooking sauce and good merchantable brand of going with rice or bread.There is sterilization, solution The functions such as greasy, appetizing, the dirty, beautifying face and moistering lotion of shield heart, are loved by the people.
Head taste is pungent, warm in nature, enter the heart, liver, lung channel.According to《This warp》Record:Head " is controlled metal-inflicted wound sore to lose, the person of making light of one's life by commiting suicide is not hungry resistance to Always ", " control that shaoyin disease fault is inverse to let out dysentery, and chest illness shouting pain, lower gas, scattered blood, antiabortive." there is medicinal health value, improve a poor appetite, side Aid digestion, solve oil removal, spleen benefiting and stimulating the appetite, middle benefit gas lead to the moon, relaxing muscles and tendons beneficial gas, lead to god's peace soul, the medical effect such as blood stasis removing analgesic.In Chinese medicine Aspect, can treat coronary heart diseases and angina pectoris, gastric neurosis, enterogastritis, retch.Chronic bronchitis, pant cough, pectoralgia Draw that the back of the body, protracted dysentery are cold the disease such as to rush down.
Ancient Chinese agronomy, agricultural machinery scholar Wang Zhen once said:" the raw then gas of Chinese onion is pungent, ripe then sweet and refreshing, kind not moth-eaten, eat it Beneficial." such thing be not only fond of eating but also cured the disease, actually rare in this world.
In recent years, living standards of the people improve constantly, the developing rapidly of food industry, and the production of pollution-free food and market go out Unprecedented prosperity and prosperity are showed, its outstanding feature is:Process modification, kind increase, Quality advance, and progressively to nutrition, defend Raw, convenient and agreeable to the taste direction is developed.But, existing salty acid head and sweet acid first two, method of salting and processing equipment letter Plain, technique is coarse, expends the time long.Cause on market, to occur in that various head product tastes are repeatedly changeable, quality is not Stable.Because head has special green onion garlic acrid odors, the making of head is belonging to hygrometric state lactic acid fermentation product, pickles processing Method is improper, not only smell bad, also has certain toxicity and excitant.
Content of the invention
The present invention is directed to the problems referred to above, discloses and a kind of is conducive to healthy and orectic appetizing crystal head Quick method of salting and processing.
Technical scheme includes sorting, drift ice, arranges, pickles, and feature is preparation method point following steps:
First step sifting sort:With the bulb part of head as raw material, carry out sifting sort by the size of head particle, point It is not processed;
Second step eluriates decortication:The head of screening is eluriated several times with clear water, washes away the silt outside head and mucus, take off Go Beancurd sheet, rub Lao Pi with the hands;
3rd step shearing is soaked:Clean head, decaptitate truncate and adventitia after, soak 1~3 day, change 2 water daily;
4th step drains pickles:The head of dip is picked up and drains, with 6%~12% edible salt of raw material weight, stir Uniformly, it is compacted in a reservoir, place 1~4 hour;
5th step is poured water and is heated:Water is boiled, fills while hot in the container of dress head, place 2~5 days, then in container Head be heated up to 50~65 degree, keep 2~8 hours, then compacting sealing, place 10~15 days;
6th step desalination seasoning:Head in container is taken out desalination, that is, makes the basic product of crystal head, then adjust Taste toning, sterilizing test, it is vacuum-packed, obtains finished product.
Described sifting sort is the important step ensureing crudy, because the head of head is not of uniform size, is mingled in Together, crudy can be affected, affect the selection of various machined parameters and index.By sifting sort technique, make product uniform Unanimously, pickle quality to be protected.
Described decortication of eluriating is the important process making crystal head, by eluriating, removes Beancurd sheet, Lao Pi and shagreen, The tender feature of product color white matter is manifested.
It is the two cutting off head that described shearing is soaked, and one makes a return journey except unpalatable position, and two soak effect to improve Fruit and curing speed.Root should be cut into 1~4 millimeter, big the taking large values of the particle quickly pickled, the particle that salting period does not require Little gets the small value.
Described draining is pickled:Head after dip picks up and drains, and available centrifuge dries, and excludes superfluous water as far as possible Point, with edible salt, stir, be compacted in a reservoir.Edible salt amount and the value of standing time, what generally particle was big takes big Value, little the getting the small value of particle.
The described critical process being to pickle of heating of pouring water, after technique of pouring water, can adopt heating method, it would however also be possible to employ The method repeatedly filling boiling water replaces heating technique.I.e. after technique of pouring water, the water in labour contractor's container leaches, heats, boils, and takes advantage of Heat fills back in container, places 2~5 days.So multiple, until acid is wholly absent.The big head of general processing particle adopts Heating method, what particle was little replaces heating technique using multiple douche.While reaching the purpose quickly pickled, make crystal head Crispy savoury, good taste.
Described desalinating process is to slough unnecessary salt in head, the salinity staying control head quality 3~ Between 6%.Chewed with mouth and still feel micro-strip saline taste.Available shower soaks clear water method, also can be in conjunction with the 5th step at last Secondary pour water to heat use light boiling water in technique, to reduce salt content.The consumption of edible salt gets the small value, and can remove desalinating process from.
Described seasoning technique is crystal head to be made the product of various tastes.As soaked 2~5 with 3~5% vinegars My god, make tart flavour crystal head;Use sugaring technique, admix wherein with the white granulated sugar of 30~50 mass percents, after 4 days Sweet and sour water is all poured out, heating is re-poured into after boiling, and dip makes sweet and sour crystal head in 5~9 days;Plus 20~40% Candied sour-sweet crystal head made by the honey of head mass percent;Plus after capsicum, make candied vinegar-pepper crystal head.May also be fabricated which Other multiple local flavor crystal heads.
The positive effect of the present invention:
1. due to using sifting sort and elutriation peeling technology, making product uniformity, bright in colour, glittering and translucent, in vain Tender effect attractive in appearance.
2., due to soaking using shearing and draining pickling process, not only remove unpalatable position, face shaping becomes Mellow and full, and save the consumption of salt, improve and soak effect and curing speed.In pickling process engineering, head will not deform.
3. the manufacturing technique method due to being heated using pouring water, both accelerated curing speed, improve production efficiency, removed again Acid, maintains the traditional properties of product.
4., due to using desalination seasoning technique, through bubble vinegar, capsicum, sugaring and candied, so that product is become containing low concentration Salt solution, meets the various taste of people, has the unique crystal head of sour, tender and crisp no slag, good taste, fragrance during mouthfeel is sweet.
5. because this product is in planting process, never using agricultural chemicals.In whole production process, no chemicals, no add Plus agent.So being principle green health food.
In a word, on the basis of the present invention maintains traditional properties, manufacturing technique method, the crystal head tool of production have been innovated Nutritious abundant, color and luster is pleasing, fragrance alcohol and, the advantage that delicious in taste and quality is abundant.Hormone in vivo can be promoted to secrete, appetizing Invigorating the spleen, antibacterial diseases prevention, improve a poor appetite, good for health.
Specific embodiment
It is further described with reference to embodiment.
Embodiment 1:Smell of vinegar crystal head, with great Ye head as raw material, it is to originate in Zhejiang Ninghai Xi Xi with green hills and clear waters The head in bimodal branch road, is perennial herb crop, and its bulb is sturdy, justifies, several globulates greatly, white bright, the stubble handle of delicacy Short, yield is high.There are qi-regulating width chest, eliminating the phlegm, the medicinal function activating yang, whetting the appetite.Deeply it is subject to favoring, closely for over 100 years more than a hundred years, all of persons sponging on an aristocrat There are plantation and edible custom.But the head overwhelming majority of a band has a kind of strong pungent gas of special similar green onion garlic Taste, if processing bad, will taste not good enough.In self-sufficient small peasant economy period, usually occur and " go days good Eat, the head in this year is not very good eating ", the phenomenon of " head of Zhang San family is fond of eating, and the head of Li Si family is not very good eating ".With commodity economy Development, the fragmentary plantation processing from rural area develops into producing region and the factory of several more concentrations, and the product of production is in great demand domestic Outward.The quality making must be stablized, and the speed of processing must be accelerated, could high-quality high benefit.Its processing method is as follows Step:
The first step, the less and especially big head of head is taken away in screening, makes head head size to be processed substantially uniform;
Second step, is eluriated several times with clear water, washes away silt and mucus, rubs Beancurd sheet and Lao Pi with the hands;
3rd step, cuts off first planting handle, and root is cut into 3 millimeters, soaks 2 days, changes 2 water daily;
4th step, picks up the head soaking and drains, with 9% edible salt of raw material weight, be compacted in a reservoir after stirring, Place 2 hours;
5th step, boils water heating, fills in the container of dress head, after placing 4 days, then is heated up to 60 degree, holding 5 is little When;Then pressurization, places 12 days under normal temperature;
6th step, takes out the head in container, and shower clear water to salt content 5%, is soaked 3 days with 4.5% vinegar, Make smell of vinegar crystal head product, then sterilizing test, vacuum packaging, finished product warehouse-in.
The head product so making has obvious advantage:
1. quality characteristic:One is that color is only transparent in vain;Two is that how soft and soggy layer meat is crisp;Three is that meat is tender and crisp No slag;Four is that the beautiful head of sense organ is big and equal, gives off a strong fragrance.Be considered on seat to go with rice or bread good merchantable brand.
2. it is of high nutritive value:Every kilogram can contain 16 grams of protein, 6 grams of fat, 80 grams of carbohydrate, 640 milligrams of calcium, phosphorus 320 milligrams, 210 milligrams of iron, 140 milligrams of vitamin C, 0.2 milligram of thiamine, 1.2 milligrams of riboflavin, 7 grams of ash content, niacin 8 Milligram.Edibility is high, lists the row of high-grade vegetables at home always in, have the laudatory title of " glossy ganoderma in dish ".
3. medicinal health value:One is to help digestion the digestion of the secretion contributing to hydrochloric acid in gastric juice and food, is suitable for Therapeutic diet Stagnant card.Two is that anti-vomiting disappears, warm stomach, treats stomach sympotoms caused by cold factors.Three is that invigorating the spleen is applied to deficiency-weakness of spleen-QI, and transporting is no Abdominal fullness and distention caused by power, diarrhea with loose stool, poor appetite, the disease such as lassitude of the limbs and weakness.Four is that relieving restlessness of calming the nerves can supplement brain The glucose consuming, alleviates that brain glucose is supported not enough and the tired out, irritability occurring, dizziness, insomnia, night are perspired, note Power laxes, forgetful, extreme thirst, dejected, change disorderly, or even illusion occurs.
Embodiment 2:Sweet and sour crystal head, is raw material using spire head, spire head also known as purple skin Chinese onion, casting skin Chinese onion, produces Carry in the Li Yang of Zhejiang Ninghai, a city one.Leaf is tiny, and tillering ability is strong, typically each bulb tiller 15~20.Bulb is little, stubble Handle is short, and yield is high.White and tender, good quality.Reputation claims " pearl baker garlic ".Its processing method and the smell of vinegar crystal of embodiment 1 Essentially identical, here does not repeat.
Its difference is:1) the 5th step, using multiple douche.Water drip i.e. after technique of pouring water, in labour contractor's container Go out, heat, boil, fill back while hot in container, place 3 days.So multiple, until acid is wholly absent.Reach and quickly pickle Purpose while, make crystal head crispy savoury, good taste.2) after the 6th step sloughs unnecessary salt in head, While vinegar soaks, admix wherein with the white granulated sugar of 40% mass percent, after 4 days, sweet and sour water all poured out, Heating is re-poured into after boiling, and dip makes sweet and sour crystal head product for 8 days.
Embodiment 3:The sweet and sour crystal head product base of candied sour-sweet crystal head, its processing method and embodiment 2 This is identical, and here does not repeat.Except that after the 6th step sugaring technique makes sweet and sour crystal head.Again plus 30% matter Candied sour-sweet crystal head made by the honey of amount percentage.
Also have and make candied vinegar-pepper crystal head and spicy crystal head etc. after adding capsicum.

Claims (3)

1. the fast processing method of crystal head, including sorting, drift ice, arranges, pickles, and it is characterized in that preparation method divides following step Suddenly:
First step sifting sort:With the bulb part of head as raw material, carry out sifting sort by the size of head particle, enter respectively Row processing;
Second step eluriates decortication:The head of screening is eluriated several times with clear water, washes away the silt outside head and mucus, slough corruption Skin, rubs Lao Pi with the hands;
3rd step shearing is soaked:Clean head, decaptitate truncate and adventitia after, soak 1~3 day, change 2 water daily;
4th step drains pickles:The head of dip is picked up and drains, with 6%~12% edible salt of raw material weight, stir, It is compacted in a reservoir, place 1~4 hour;
5th step is poured water and is heated:Water is boiled, fills while hot in the container of dress head, place 2~5 days, then in container Head is heated up to 50~65 degree, keeps 2~8 hours, then compacting sealing, places 10~15 days;
6th step desalination seasoning:Head in container is taken out desalination, that is, makes the basic product of crystal head, then seasoning is adjusted Color, sterilizing test, it is vacuum-packed, obtains finished product.
2. the fast processing method of crystal head as claimed in claim 1, is characterized in that:Desalinating process be slough many in head Remaining salt, the salinity staying controls between the 3~6% of head quality.
3. the fast processing method of crystal head as claimed in claim 1, is characterized in that:Described seasoning step refers to, takes off Decaptitate after unnecessary salt, while vinegar soaks, admix wherein with the white granulated sugar of 40% mass percent, After 4 days, sweet and sour water is all poured out, heating is re-poured into after boiling, and dip makes sweet and sour crystal head product for 8 days.
CN201410319600.4A 2014-06-27 2014-06-27 Quick processing method of crystal allium chinense Expired - Fee Related CN104172034B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410319600.4A CN104172034B (en) 2014-06-27 2014-06-27 Quick processing method of crystal allium chinense

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410319600.4A CN104172034B (en) 2014-06-27 2014-06-27 Quick processing method of crystal allium chinense

Publications (2)

Publication Number Publication Date
CN104172034A CN104172034A (en) 2014-12-03
CN104172034B true CN104172034B (en) 2017-02-15

Family

ID=51953600

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410319600.4A Expired - Fee Related CN104172034B (en) 2014-06-27 2014-06-27 Quick processing method of crystal allium chinense

Country Status (1)

Country Link
CN (1) CN104172034B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104473081B (en) * 2014-12-23 2017-07-07 湖北工业大学 One kind fermentation crystal onion head and preparation method thereof
CN105639543A (en) * 2016-02-02 2016-06-08 镇沅松子地绿色食品有限公司 Bulbus allii macrostemonis pickling method
CN106509748A (en) * 2016-11-18 2017-03-22 安顺市平坝区万佳农产品开发有限公司 Pickled allium chinensis and preparation method thereof
CN107183613A (en) * 2017-05-25 2017-09-22 重庆丰都明富实业有限公司 A kind of chinese bulbous onion preparation method
CN107028129A (en) * 2017-05-25 2017-08-11 重庆丰都明富实业有限公司 A kind of chinese bulbous onion method for salting of controllable salting period
CN111729032A (en) * 2020-08-13 2020-10-02 四川也尔康健康管理有限公司 Toxin-expelling and face-beautifying composition, preparation method and application

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103060166A (en) * 2012-12-28 2013-04-24 徐州绿之野生物食品有限公司 Black allium chinensis vinegar and preparation method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100586833B1 (en) * 2004-07-27 2006-06-08 김성도 A process for preparing preserve Allium victorialis Limme with salt
CN101926446B (en) * 2010-04-27 2011-09-14 长沙坛坛香调料食品有限公司 Low-salt pickled fermented Allium chinense and processing method thereof
CN102511758B (en) * 2011-12-26 2013-07-17 江西省其门堂蔬菜食品有限公司 Method for processing allium chinense
CN103039924A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Spicy Chinese allium black pickle and processing method thereof
CN103478656A (en) * 2013-08-31 2014-01-01 徐州绿之野生物食品有限公司 Preparation method of sweet allium chinensis

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103060166A (en) * 2012-12-28 2013-04-24 徐州绿之野生物食品有限公司 Black allium chinensis vinegar and preparation method thereof

Also Published As

Publication number Publication date
CN104172034A (en) 2014-12-03

Similar Documents

Publication Publication Date Title
CN104172034B (en) Quick processing method of crystal allium chinense
CN101133815B (en) Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same
CN103416702A (en) Method for pickling white ginger
CN102090668A (en) Nutritional dried squids and processing method thereof
CN104489224A (en) Process for processing sweetened lotus root health preserved fruit
CN101422255A (en) Convenient instant fish preparation method
CN107006786A (en) A kind of preparation method of instant spicy beef jerky
CN104719973A (en) Processing method for turbot roasted fish fillets
CN105029278A (en) Processing process of crispy sugared lotus root pieces
KR101121738B1 (en) A method of preparing kimchi
CN105011120A (en) Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof
CN104336567A (en) Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof
CN104222921A (en) Processing technology of sweet and salted turnip
CN105639021A (en) Haw preserved fruit processing method
CN104381434A (en) Production method of lotus root slice with vinegar sauce
CN106962888A (en) A kind of soya bean Uricularia polytricha sauce and preparation method thereof
CN107373622A (en) A kind of octopus mushroom sauce and preparation method thereof
KR101645688B1 (en) Burdock is added kimchi and a method of manufacturing the same
CN107125591A (en) A kind of soya bean Auricularia auricula sauce and preparation method thereof
KR20030053094A (en) The process of making Korean herb medicine kimchi for costitutional group
KR20160125729A (en) Manufacturing method of fruit pickles
KR101663459B1 (en) A radish kimchi for children and the manufacturing method
CN103689498A (en) Processing method of sweet and sour bracken
CN107455680A (en) A kind of preparation method for the sootiness sesame pork slices that whet the appetite
CN106579187A (en) Processing method of nutritive shredded water bamboos

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20170215

Termination date: 20170627

CF01 Termination of patent right due to non-payment of annual fee