CN104187521B - The production method of fragrant peppery Wasabia japonic (Euterma Wasabi) - Google Patents
The production method of fragrant peppery Wasabia japonic (Euterma Wasabi) Download PDFInfo
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- CN104187521B CN104187521B CN201410501320.5A CN201410501320A CN104187521B CN 104187521 B CN104187521 B CN 104187521B CN 201410501320 A CN201410501320 A CN 201410501320A CN 104187521 B CN104187521 B CN 104187521B
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- powder
- euterma wasabi
- wasabia japonic
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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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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to the manufacture method of the peppery Wasabia japonic (Euterma Wasabi) of a kind of perfume (or spice), belong to cure foods, it it is take the garbage after rhizome with Wasabia japonic (Euterma Wasabi): leaf, stem, line rod is with Radix Dauci Sativae silk, kohlrabi dish root, spice, Sal, preservative, the anti-agent of rising of plant, the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod 85-90 part, Radix Dauci Sativae silk 2-3 part, kohlrabi dish root 2-3 part, iodated salt 2-3 part, Fructus Capsici powder 2.5-3.5 part, Zanthoxyli Bungeani powder 1-2 part and Fructus Foeniculi 0.5-1 part are pickle after raw material blending, the raw material simultaneously pressing per kilogram mixing adds 0.25 gram of Flos Caryophylli powder, 0.25 gram of Radix Glycyrrhizae powder, 0.1 gram of sodium diacetate and 0.1 Keshan potassium sorbate, through mixing, fermentation, pack and the operation such as evacuation sterilizing are made fragrant peppery Wasabia japonic (Euterma Wasabi) and are gone with rice or bread dish, better solve bag difficult problem that rises, holding time is long, instant bagged, fragrant peppery tender and crisp sweet agreeable to the taste, enjoy endless aftertastes.
Description
Technical field
The invention belongs to food pickling technology, the manufacture method of especially a kind of peppery Wasabia japonic (Euterma Wasabi) of perfume (or spice).
Background technology
Wasabia japonic (Euterma Wasabi) EutremaWasabia (Siad) MaxiSyn.E.japonica (Mia) KooidzWasabijaponica (Miq) Matsumare, have another name called scurvy grass, for Cruciferae, Wasabia japonic (Euterma Wasabi) belongs to herbaceos perennial, is a kind of have the higher economic worth can the plant of dietotherapeutic. Wasabia japonic (Euterma Wasabi) includes composition can prevent decayed tooth, resistant to blood grumeleuse, has stronger bactericidal action, also has diaphoresis, effect that diuresis, removing toxic substances purify the blood, can appetite stimulator, help digest, blood circulation promoting. Its rhizome makes mustard after grinding to form beans, has strong pungent fragrant pungent, is typically used as the condiment that raw fish, sushi, mustard face are indispensable, likes eater increasing, and the plantation amount of corresponding Wasabia japonic (Euterma Wasabi) is also expanding year by year. Dig up the roots in the course of processing plant remainder leaf outside stem, stem, line rod discards mostly, fails to obtain effective exploitation and utilizes, causes the wasting of resources. Also having tried to leaf, stem is that dispensing is processed into Wasabia japonic (Euterma Wasabi) sauerkraut, and mouthfeel color and luster is all good, but because bag problem that rises is not properly settled, the holding time is too short, thus fails to the enlargement of application.
Summary of the invention
For the deficiency in above-mentioned technology, present invention aim to provide the manufacture method of the peppery Wasabia japonic (Euterma Wasabi) of a kind of perfume (or spice), making full use of the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod is major ingredient, makes fragrant peppery good to eat sauerkraut, and can effectively overcome the holding time too short, the problem of the bag that rises.
The present invention is achieved through the following technical solutions foregoing invention purpose:
A kind of manufacture method of the peppery Wasabia japonic (Euterma Wasabi) of perfume (or spice), it is by weight ratio, the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod 85-90 part, Radix Dauci Sativae silk 2-3 part, kohlrabi dish root 2-3 part, iodated salt 2-3 part, Fructus Capsici powder 2.5-3.5 part, Zanthoxyli Bungeani powder 1-2 part and Fructus Foeniculi 0.5-1 part are pickle after raw material blending, the raw material simultaneously pressing per kilogram mixing adds 0.25 gram of Flos Caryophylli powder, 0.25 gram of Radix Glycyrrhizae powder, 0.1 gram of sodium diacetate and 0.1 Keshan potassium sorbate, and making step is as follows:
(1) choose without the fresh Wasabia japonic (Euterma Wasabi) leaf, stem, line rod, Radix Dauci Sativae and the kohlrabi dish root that rot and go mouldy, clean with clear water respectively;
(2) Radix Dauci Sativae being cut into silk and is broken into the long segment of 3-4 centimetre, shining in the sun to water content less than 40%, hands is pinched agglomerating, and relieving can dissipate degree, Radix Dauci Sativae silk and kohlrabi dish rhizoid and press the mixing of 1:1 weight ratio, standby;
(3) Flos Caryophylli, Radix Glycyrrhizae, Fructus Capsici, Pericarpium Zanthoxyli and Fructus Foeniculi make powder respectively, by 1:1 weight ratio, Flos Caryophylli powder and Radix Glycyrrhizae powder are mixed into anti-agent of rising standby; Fructus Capsici powder, Zanthoxyli Bungeani powder and Fructus Foeniculi XIANGFEN are mixed into spice by 5:2:1 standby;
(4) sodium diacetate and potassium sorbate are mixed into preservative by 1:1 weight ratio standby;
(5) by weight ratio material standby to above-mentioned steps () and (two) is fully mixed be mixed even after, the standby anti-agent of rising of step (three) and (four), preservative, spice and iodated salt is added by the material that per kilogram is mixed, it is filled in cylinder compacting after again mixing thoroughly and seals cylinder mouth, allow its natural fermentation, mouth of breaking seal after 3 months loads food pack, then through evacuation, sterilization process, the peppery Wasabia japonic (Euterma Wasabi) finished product of packed perfume (or spice) just can be obtained.
According to the peppery Wasabia japonic (Euterma Wasabi) of perfume (or spice) that said method is made, not only Wasabia japonic (Euterma Wasabi) leaf, stem and the line rod given it up are turned waste into wealth, it is made the dish of going with rice or bread of delicious food, and adds Flos Caryophylli and the anti-agent of rising of Radix Glycyrrhizae mixing, solve bag difficult problem that rises preferably, holding time was up to 12 months, instant bagged, fragrant peppery tender and crisp, acid is sweet agreeable to the taste, enjoy endless aftertastes, thus this side's method is a kind of practical technique preferably.
Detailed description of the invention:
Embodiment:
The manufacture method of the peppery Wasabia japonic (Euterma Wasabi) of a kind of perfume (or spice), weighs the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod and adds up to 87 kilograms, and Radix Dauci Sativae silk 2.5 kilograms, kohlrabi dish root 2.5 kilograms, iodated salt 3 kilograms, Fructus Capsici powder 3.125 kilograms, Zanthoxyli Bungeani powder 1.25 kilograms and Fructus Foeniculi 0.625 kilogram are raw material. Additive: 0.25 gram of Flos Caryophylli powder, 0.25 gram of Radix Glycyrrhizae powder, 0.1 gram of sodium diacetate and 0.1 Keshan potassium sorbate,
Making step: choosing is without the fresh Wasabia japonic (Euterma Wasabi) leaf, stem, line rod, Radix Dauci Sativae and the kohlrabi dish root that rot, go mouldy respectively, and clear water is cleaned, Radix Dauci Sativae shredding, kohlrabi dish root Wasabia japonic (Euterma Wasabi) leaf, stem, line rod are all cut into the long segment of 3-4 centimetre, shine and are down to 40% to moisture content, harvest and store standby;
Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, Flos Caryophylli, Radix Glycyrrhizae beat powder respectively, and Flos Caryophylli powder and Radix Glycyrrhizae powder dissolve by 1:1 part by weight to be mixed into anti-agent of rising standby; Sodium diacetate and potassium sorbate are mixed into preservative by 1:1 standby; Fructus Capsici powder, Zanthoxyli Bungeani powder and Fructus Foeniculi XIANGFEN are mixed into spice by 5:2:1 standby;
Standby 2.5 kilogram Radix Dauci Sativae silk and 2.5 kilograms of kohlrabi dish roots are added in the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod add up to 87 kilograms, 5 kilograms of spices, 3 kilograms of iodated salts, 0.5 kilogram of anti-rise agent and 0.2 kilogram of preservative are added after mixing, load into a watt cylinder after fully mixing mixing, limit rim compacting good seal cylinder mouth, it is placed in ventilation natural fermentation 3 months, then break seal mouth, it is distributed into bag, then through evacuation, ultraviolet disinfection, namely the operation such as envelope obtains the peppery Wasabia japonic (Euterma Wasabi) finished product of perfume (or spice) 200 bags of 0.5 kilogram every bag dress.
Claims (1)
1. the manufacture method of the peppery Wasabia japonic (Euterma Wasabi) of perfume (or spice), it is characterized in that, made by the raw material of following weight proportion: the leaf of Wasabia japonic (Euterma Wasabi), stem and line rod 85-90 part, Radix Dauci Sativae silk 2-3 part, kohlrabi dish root 2-3 part, iodated salt 2-3 part, Fructus Capsici powder 2.5-3.5 part, Zanthoxyli Bungeani powder 1-2 part and Fructus Foeniculi 0.5-1 part, adding 0.25 gram of Flos Caryophylli powder, 0.25 gram of Radix Glycyrrhizae powder, 0.1 gram of sodium diacetate and 0.1 Keshan potassium sorbate by per kilogram raw material, making step is as follows:
(1) choose without the fresh Wasabia japonic (Euterma Wasabi) leaf, stem, line rod, Radix Dauci Sativae and the kohlrabi dish root that rot and go mouldy, clean with clear water respectively;
(2) Radix Dauci Sativae being cut into silk and is broken into the long segment of 3-4 centimetre, shining in the sun to water content less than 40%, hands is pinched agglomerating, and relieving can dissipate degree, Radix Dauci Sativae silk and kohlrabi dish rhizoid and press the mixing of 1:1 weight ratio, standby;
(3) Flos Caryophylli, Radix Glycyrrhizae, Fructus Capsici, Pericarpium Zanthoxyli and Fructus Foeniculi make powder respectively, by 1:1 weight ratio, Flos Caryophylli powder and Radix Glycyrrhizae powder are mixed into anti-agent of rising standby; Fructus Capsici powder, Zanthoxyli Bungeani powder and Fructus Foeniculi XIANGFEN are mixed into spice by 5:2:1 standby;
(4) sodium diacetate and potassium sorbate are mixed into preservative by 1:1 weight ratio standby;
(5) material standby to above-mentioned steps () and (two) is fully mixed be mixed even after, mixed material adds the standby anti-agent of rising of step (three) and (four), preservative, spice and iodated salt, it is filled in cylinder compacting after again mixing thoroughly and seals cylinder mouth, allow its natural fermentation, mouth of breaking seal after 3 months loads food pack, then through evacuation, sterilization process, the peppery Wasabia japonic (Euterma Wasabi) finished product of packed perfume (or spice) just can be obtained.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501320.5A CN104187521B (en) | 2014-09-26 | 2014-09-26 | The production method of fragrant peppery Wasabia japonic (Euterma Wasabi) |
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| CN201410501320.5A CN104187521B (en) | 2014-09-26 | 2014-09-26 | The production method of fragrant peppery Wasabia japonic (Euterma Wasabi) |
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| CN104187521A CN104187521A (en) | 2014-12-10 |
| CN104187521B true CN104187521B (en) | 2016-06-08 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104939017B (en) * | 2015-05-28 | 2017-04-12 | 大连工业大学 | Preparation method for fermented lemon-flavoured horseradish paste |
| CN104939007A (en) * | 2015-07-17 | 2015-09-30 | 重庆星斗昌合科技有限公司 | Tuber mustard pulp made from tuber mustard processing waste |
| CN105053885A (en) * | 2015-08-06 | 2015-11-18 | 云南俊庆康生物工程有限公司 | Horseradish seasoning dish and preparation method thereof |
| CN105166801A (en) * | 2015-10-21 | 2015-12-23 | 云南开耀商贸有限公司 | Method for preparing crisp and refreshing radix isatidis |
| CN108294265A (en) * | 2018-01-25 | 2018-07-20 | 广元市润土农业开发有限责任公司 | A kind of instant horseradish dish and preparation method thereof |
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| CN1287802A (en) * | 2000-10-01 | 2001-03-21 | 四川高水天微高科技发展有限公司 | Method for producing vacuum freeze-dried spice 'shankui' |
| CN102793128A (en) * | 2012-08-20 | 2012-11-28 | 四川多爽食品有限公司 | Horseradish flavor dish and manufacturing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0691807B2 (en) * | 1991-05-31 | 1994-11-16 | ハチ食品株式会社 | Manufacturing method of kneaded wasabi |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091255A (en) * | 1994-01-22 | 1994-08-31 | 姚志豪 | The preparation method of bacteriostic agent with fragrance |
| CN1287802A (en) * | 2000-10-01 | 2001-03-21 | 四川高水天微高科技发展有限公司 | Method for producing vacuum freeze-dried spice 'shankui' |
| CN102793128A (en) * | 2012-08-20 | 2012-11-28 | 四川多爽食品有限公司 | Horseradish flavor dish and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
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| 丁香、甘草协同抑菌作用研究;张雁南等;《食品科学》;20101130;第31卷(第21期);第65-68页 * |
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Granted publication date: 20160608 Termination date: 20200926 |