CN104187469A - Flavored dried ballonflower and preparation method thereof - Google Patents
Flavored dried ballonflower and preparation method thereof Download PDFInfo
- Publication number
- CN104187469A CN104187469A CN201410393076.5A CN201410393076A CN104187469A CN 104187469 A CN104187469 A CN 104187469A CN 201410393076 A CN201410393076 A CN 201410393076A CN 104187469 A CN104187469 A CN 104187469A
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- percent
- dish
- mountain
- seasoning
- stinging
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
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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)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food processing, and discloses flavored dried ballonflower and a preparation method thereof. The flavored dried ballonflower contains a main material including 77.2-77.4 percent of dried ballonflower and auxiliary materials including 0.21-0.23 percent of dried chilli rings, 0.76-0.78 percent of white sesame seeds, 2.5-2.6 percent of white sugar, 2.2-2.4 percent of edible salt, 1.52-1.54 percent of a yeast extract, 0.81-0.83 percent of monosodium glutamate, 0.07 percent of citric acid, 0.06-0.08 percent of calcium lactate, 0.10-0.12 percent of vegetable acid, 2.2-2.4 percent of sesame oil, 5.3-5.5 percent of salad oil, 0.009-0.011 percent of paprika red pigment and 6.5-6.7 percent of cold boiled water. The flavored dried ballonflower disclosed by the invention belongs to green food, tastes delicious, is rich in nutrition, meets a requirement of the popular taste and is convenient to carry; the preparation method is simple, feasible and low in cost.
Description
Technical field
The invention belongs to food processing field, relate to a kind of dish of stinging taking mountain dish and preparation method thereof of stinging as the seasoning mountain of major ingredient.
Background technology
The mountain dish of stinging, has another name called tribute dish, can artificial cultivation, and main product is in Woyang, Anhui.
Tribute dish, is annual herb plant, if its color and luster is bud green, quality is tasty and refreshing, taste jellyfish, edibility is high.More than 2200 year is a kind of high-grade dehydrated vegetables of green of pure natural.Clear qianlong years was once paid tribute imperial court, after the imperial court of paying a tribute year after year, therefore be referred to as " tribute dish ".Because of the sound that has of its food, fresh and crisp, the sixties are referred to as " ringing dish " visually by Premier Zhou Enlai, be also referred to as " dish is bitten on mountain ".Contain glutamic acid, Vc, dimension D, zinc, iron, calcium, selenium etc., to human development, anti-ageing, anti-cancer have certain dietotherapy effect, be the good merchantable brand of feast.In prior art, have the sting way of dish of a lot of mountains, can cold and dressed with sauce independent one-tenth dish, also can assorted cold dishes garnishes, sweet salty meat and vegetables should, fry to mix and decoct all row Chinese and western dish dual-purpose, can also mix with meat meat or fish.Can cook, braised soup, prepare multiple vegetable dish, be made into north and south local flavor, if taste jellyfish, show unique characteristics.
But also do not see in prior art, the mountain dish of stinging is made to the sting report of dish of seasoning mountain, a kind of technical scheme is now provided.
Summary of the invention
The object of the invention is to prior art defect, provide a kind of dish of stinging taking mountain sting as the seasoning mountain of major ingredient dish with and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
The seasoning mountain dish of stinging, this seasoning mountain dish of stinging is made up of major ingredient and the auxiliary material of following mass percent;
Major ingredient: dish 77.2-77.4% stings on mountain;
Auxiliary material: chilli circle 0.21-0.23%; White sesameseed 0.76-0.78%; White sugar 2.5-2.6%; Salt 2.2-2.4%; Yeast extract 1.52-1.54%; Monosodium glutamate 0.81-0.83%; Citric acid 0.07%; Calcium lactate 0.06-0.08%; Plant acid 0.10-0.12%; Sesame oil 2.2-2.4%; Salad oil 5.3-5.5%; Capsicum red pigment 0.009-0.011%; Cold boiling water 6.5-6.7%.
Preferably, this seasoning mountain dish of stinging is made up of major ingredient and the auxiliary material of following mass percent;
Major ingredient: the mountain dish 77.3% of stinging;
Auxiliary material: chilli circle 0.22%; White sesameseed 0.77%; White sugar 2.5%; Salt 2.3%; Yeast extract 1.53%; Monosodium glutamate 0.82%; Citric acid 0.07%; Calcium lactate 0.07%; Plant acid 0.11%; Sesame oil 2.3%; Salad oil 5.4%; Capsicum red pigment 0.01%; Cold boiling water 6.6%.
Prepare the sting method of dish of seasoning seasoning mountain, comprise following concrete steps:
By the sting dish peeling of fresh mountain, be cut into 3-5mm long filament, air dry is made dried vegetable;
Dried vegetable is soaked 2 hours in 80 DEG C of boiling water, restore;
Utilize cold dissolved in boiled water residue auxiliary material, join above-mentioned mountain and sting in dish, stir, soft vacuum package, 90-92 DEG C of boiling water high temperature sterilization 65 minutes, makes.
Chilli circle is cut by dry hot pepper is disconnected, and size is with capsicum profile.
Yeast extract is the regulation according to Pharmacopoea Chinensis, adopting the food yeast of rich in protein is raw material, adopt self-dissolving, enzymolysis, separation, the modern biological new and high technology such as concentrated, after protein, nucleic acid etc. in yeast cells degrades, refine a kind of brown color solubility paste or the light yellow powdery natural product that form.Main component is polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element.Be a kind of good natural flavouring, in food service industry, tool has been widely used;
Cold boiling water refers to the boiling water that is cooled to 10-25 degree;
Beneficial effect of the present invention: Lepidium is stung in pollution-free food in seasoning disclosed by the invention mountain, and it is delicious, nutritious, meets popular taste needs, simultaneously easy to carry; Its preparation method is simple, and cost is low, tears open instant.
Detailed description of the invention
For the ease of it will be appreciated by those skilled in the art that the present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
The seasoning mountain of the producing 100kg dish of stinging.First get the raw materials ready, be on the waiting list major ingredient: dish 77.3kg stings on mountain;
Auxiliary material: chilli circle 0.22kg; White sesameseed 0.77 kg; White sugar 2.5 kg; Salt 2.3 kg; Yeast extract 1.53 kg; Monosodium glutamate 0.82 kg; Citric acid 0.07 kg; Calcium lactate 0.07 kg; Plant acid 0.11 kg; Sesame oil 2.3 kg; Salad oil 5.4 kg; Capsicum red pigment 0.01 kg; Cold boiling water 6.6 kg.
The preparation seasoning seasoning mountain dish of stinging, comprises following concrete steps:
By the sting dish peeling of fresh mountain, be cut into 3-5mm long filament, air dry is made dried vegetable; Air dry is made dried vegetable; Dried vegetable is soaked 2 hours in 80 DEG C of boiling water, restore; Utilize cold dissolved in boiled water residue auxiliary material, join above-mentioned mountain and sting in dish, stir, soft vacuum package, 90-92 DEG C of boiling water high temperature sterilization 65 minutes, makes.
Embodiment 2
First get the raw materials ready, be on the waiting list major ingredient: dish 77.2kg stings on mountain;
Auxiliary material: chilli circle 0.21kg; White sesameseed 0.76 kg; White sugar 2.6 kg; Salt 2.2 kg; Yeast extract 1.54 kg; Monosodium glutamate 0.83 kg; Citric acid 0.07 kg; Calcium lactate 0.08 kg; Plant acid 0.12 kg; Sesame oil 2.4 kg; Salad oil 5.5 kg; Capsicum red pigment 0.011 kg; Cold boiling water 6.7 kg.
Preparation method is as embodiment 1.
Embodiment 3
First get the raw materials ready, be on the waiting list major ingredient: dish 77.4kg stings on mountain;
Auxiliary material: chilli circle 0.23 kg; White sesameseed 0.78 kg; White sugar 2.5 kg; Salt 2.4 kg; Yeast extract 1.52 kg; Monosodium glutamate 0.81 kg; Citric acid 0.07 kg; Calcium lactate 0.06 kg; Plant acid 0.10 kg; Sesame oil 2.2 kg; Salad oil 5.3 kg; Capsicum red pigment 0.009 kg; Cold boiling water 6.5 kg.
Preparation method is as embodiment 1.
Above content is only to structure example of the present invention and explanation; affiliated those skilled in the art make various amendments to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the structure of invention or surmount this scope as defined in the claims, all should belong to protection scope of the present invention.
Claims (3)
1. the seasoning mountain dish of stinging, is characterized in that, this seasoning mountain dish of stinging is made up of major ingredient and the auxiliary material of following mass percent;
Major ingredient: dish 77.2-77.4% stings on mountain;
Auxiliary material: chilli circle 0.21-0.23%; White sesameseed 0.76-0.78%; White sugar 2.5-2.6%; Salt 2.2-2.4%; Yeast extract 1.52-1.54%; Monosodium glutamate 0.81-0.83%; Citric acid 0.07%; Calcium lactate 0.06-0.08%; Plant acid 0.10-0.12%; Sesame oil 2.2-2.4%; Salad oil 5.3-5.5%; Capsicum red pigment 0.009-0.011%; Cold boiling water 6.5-6.7%.
2. the seasoning according to claim 1 mountain dish of stinging, is characterized in that, this seasoning mountain dish of stinging is made up of major ingredient and the auxiliary material of following mass percent;
Major ingredient: the mountain dish 77.3% of stinging;
Auxiliary material: chilli circle 0.22%; White sesameseed 0.77%; White sugar 2.5%; Salt 2.3%; Yeast extract 1.53%; Monosodium glutamate 0.82%; Citric acid 0.07%; Calcium lactate 0.07%; Plant acid 0.11%; Sesame oil 2.3%; Salad oil 5.4%; Capsicum red pigment 0.01%; Cold boiling water 6.6%.
3. prepare the sting method of dish of seasoning seasoning mountain as claimed in claim 1 or 2, it is characterized in that, comprise following concrete steps:
By the sting dish peeling of fresh mountain, be cut into 3-5mm long filament, air dry is made dried vegetable;
Dried vegetable is soaked 2 hours in 80 DEG C of boiling water, restore, stand-by;
Utilize cold dissolved in boiled water residue auxiliary material, join above-mentioned mountain and sting in dish, stir, soft vacuum package, 90-92 DEG C of boiling water high temperature sterilization 65 minutes, makes.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410393076.5A CN104187469A (en) | 2014-08-12 | 2014-08-12 | Flavored dried ballonflower and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410393076.5A CN104187469A (en) | 2014-08-12 | 2014-08-12 | Flavored dried ballonflower and preparation method thereof |
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| CN104187469A true CN104187469A (en) | 2014-12-10 |
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| CN201410393076.5A Pending CN104187469A (en) | 2014-08-12 | 2014-08-12 | Flavored dried ballonflower and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993780A (en) * | 2017-05-19 | 2017-08-01 | 舒城圣桂食品有限公司 | A kind of spicy seasoning mountain is stung dish |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070377A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper dried-ballonflower and processing method thereof |
| CN103416488A (en) * | 2013-07-10 | 2013-12-04 | 安徽福顺食品有限公司 | Pepper leaf and dried moss juice nutritional beverage |
| CN103549307A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for flavorful dried-ivy mosses sauce |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
-
2014
- 2014-08-12 CN CN201410393076.5A patent/CN104187469A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070377A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper dried-ballonflower and processing method thereof |
| CN103416488A (en) * | 2013-07-10 | 2013-12-04 | 安徽福顺食品有限公司 | Pepper leaf and dried moss juice nutritional beverage |
| CN103549307A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for flavorful dried-ivy mosses sauce |
| CN103549348A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made dried laver flavored food |
Non-Patent Citations (1)
| Title |
|---|
| 简单煮意: "绿色食品野山菜--凉拌山蛰菜", 《新浪博客》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993780A (en) * | 2017-05-19 | 2017-08-01 | 舒城圣桂食品有限公司 | A kind of spicy seasoning mountain is stung dish |
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Application publication date: 20141210 |