CN104286778A - Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables - Google Patents

Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables Download PDF

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Publication number
CN104286778A
CN104286778A CN201410592431.1A CN201410592431A CN104286778A CN 104286778 A CN104286778 A CN 104286778A CN 201410592431 A CN201410592431 A CN 201410592431A CN 104286778 A CN104286778 A CN 104286778A
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prickly ash
chinese prickly
pickles
leaf
sauce
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CN201410592431.1A
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Chinese (zh)
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冯敏杰
冯丽娜
强建国
冯少鹏
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韩城市秦龙花椒科技有限责任公司
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Priority to CN201410592431.1A priority Critical patent/CN104286778A/en
Publication of CN104286778A publication Critical patent/CN104286778A/en

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    • 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
    • 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
    • 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 relates to a processing method for multi-flavored healthy composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables. The processing method comprises the following five procedures: purchasing raw materials of buds and leaves of Chinese prickly ash and melon vegetables; conducting classification processing on the raw materials of buds and leaves of Chinese prickly ash and melon vegetables; mixing and blending composite sauces; conducting classification sauced preparation on composite pickles; packing the composite pickles. The composite pickles have five flavors in the same variety, namely a highly flavored type, a flavored and sweet type, a flavored and sour type, a spicy type and a highly spicy type. The composite pickles are prepared from buds and leaves of Chinese prickly ash and eight kinds of melon vegetables, each kind of melon vegetables can be processed into pickles with five flavors, and 40 kinds of pickles in different types and different flavors can be prepared in all; trees of Chinese prickly ash in the low-yielding, aging and eliminating period are transformed each year to build a production base for buds and leaves of Chinese prickly ash; buds and leaves of Chinese prickly ash and melon vegetables are gathered to be processed into the multi-flavored healthy composite pickles, so that waste is turned into wealth, the economic incomes of Chinese prickly ash farmers are increased, enterprise development is promoted, and the novel multi-flavored healthy composite pickles are provided for consumers.

Description

Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method
Art
Chinese prickly ash bud-leaf of the present invention and vegetable category vegetables multi-taste health care composite jam dish production method relate to processing of farm products field, particularly relate to the processing technology utilizing Chinese prickly ash bud-leaf and vegetable category fruits and vegetables multi-taste health care compound pickles.
Background technology
Zanthoxylum boronia or dungarunga plant, the pericarp after its picking fruit dries is one of large flavouring of China eight, and Hancheng is the maximum Chinese prickly ash place of production of China's Chinese prickly ash cultivated area, and more than 50 ten thousand mu, Chinese prickly ash of planting, produces 2.5 ten thousand tons, Chinese prickly ash per year.But its year in best fruiting period is limited to about 20 years, 2.5 ten thousand mu of Chinese prickly ashes of having an appointment every year enter low yield, declining period, and tree body result declines year by year, receive not support and prop up and the felling that is eliminated, become refuse and burn or abandon because of economy.But enter low yield, sprouting and the growth of the green pepper tree Chinese prickly ash bud-leaf of declining period do not stop, and contain aromatic oil composition due to Chinese prickly ash bud-leaf, there is strong fragrance, and there is medicine and health care function, in addition Chinese prickly ash bud-leaf collection period is long, output is high, production cost is low, the pepper bud having utilized Chinese prickly ash bud-leaf to develop at present, pepper Healthy leaf tea and Chinese prickly ash bud-leaf composite seasoning sauce have obtained successfully, this provides precedent and Technology origin to utilizing the exploitation of Chinese prickly ash bud-leaf and vegetable category fruits and vegetables multi-taste health care compound pickles, also will bring the new way widening income to green pepper agriculture.
Technical scheme
The object of this invention is: by enter every year low yield, aging, eliminate the phase Chinese pricklyash in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables, turn waste into wealth, namely green pepper agriculture income is increased, promoting enterprise development again, and provide a kind of novel multi-taste health care compound pickles to consumer.
To achieve these goals, the technical solution used in the present invention is: by entering low yield, aging every year, eliminating the Chinese pricklyash of phase in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables.Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method are divided into that Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified processes, composite seasoning sauce dissolves, sauce system classified by compound pickles, compound pickles finished product packing five processes; Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, on the basis determining pickles processing quantity, by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases in the ratio of Chinese prickly ash bud-leaf with often kind of melon dish 3: 7.Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash bud-leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out melon dish bar top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve; Composite seasoning sauce dissolves and is divided into three parts, is first that sauce dissolves, and take in the ratio of flour paste and soy sauce 7: 3, mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds.Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir twice every day therebetween, after the time arrives, pickles bag is taken out, tartar sauce in control dry bag, obtain same kind, the Chinese prickly ash bud-leaf of five kinds of tastes and melon dish compound multi-taste health care pickles, then with vial or edible plastic bottle, polybag quantitative package, stick trade mark and get final product list marketing.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon vegetables process multi-taste health care pickles, often kind of melon pickles can be processed as again 5 kinds of different taste pickles, 40 different cultivars can be processed altogether, the pickles of different taste, if these 40 different cultivars, the pickles of different taste are processed simultaneously, just need 40 pickles cylinders, add other kind pickles to process simultaneously, just need a lot of pickles cylinder, this centering, small-sized pickles processing factory is a bit unrealistic, therefore in actual pickles processing, carry out plan in advance, by the ripe collecting time tandem of different melon dish, carry out different cultivars pickles rotation processing, to reduce pickles cylinder quantity, improve pickles cylinder utilization rate, to reduce pickles processing cost.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon raw material dishes, 2 kinds of sauces, 5 kinds of spices, 4 kinds of flavorings totally 20 kinds of raw materials altogether, the each tool heterogeneity of these raw materials, different performance, different efficacies and effect, in pickles processing, these raw materials are mixed, impel its each raw material heterogeneity, different performance, different efficacies and Action advantage composition complementary, the many tastes of taste are various, nutrition is abundanter, after particularly adding Chinese prickly ash bud-leaf, makes pickles health-care effect stronger.According to grain and oil research institute of Shaanxi Province, Shaanxi agriculture and forestry science and technology university, Sichuan University, Tianjin University of Commerce etc. about the result of study of scientific research personnel to the extraction of bunge pricklyash leaf composition and effect and effect of teaching and scientific research unit shows, Chinese prickly ash bud, leaf contain the valuable aromatic oil composition of laurene, terpinenes etc. 16 kinds, wherein amount of aromatic oil component 9 kinds.(table 1)
Table 1 bunge pricklyash leaf aromatic oil composition analysis result
Sequence number Molecular weight Molecular formula Compound title 10.8
1 136 C10H16 β ocimenum 4.9
2 136 C10H16 β-terpinenes 11.3
3 150 C11H18 6-methene spiral shell (4,5) alkane 12.7
4 136 C10H16 α-one fenchene 9.7
5 154 C10H18O Linalool 4.3
6 136 C8H8O2 Bornylene 2.5
8 136 C8H8O2 Parahydroxyacet-ophenone 5.8
9 136 C10H16 Myrcene 17.6
The analysis result of upper table 1 shows, aromatic oil composition is there is in bunge pricklyash leaf, mainly terpene compound, it is important fragrance material, the myrcene that wherein content is the highest is valuable piece rare type spices, except being used as flavorant, being also the important source material of preparation daily chemical essence, also there is medicine and health care.Why bunge pricklyash leaf has fragrance, the namely existence of wherein aromatic oil composition, also be that it has the same flavouring function of same Chinese prickly ash pericarp, only make its taste compared with the light kneading of Chinese prickly ash pericarp, but the fragrance of this light kneading of bunge pricklyash leaf just, is more suitable for as aromatise foods, aromatic beverage, aromatic health product.
Secondly bunge pricklyash leaf is also containing 11 kinds of nutritional labelings (table 2) such as protein, fat, vitamin, amino acid.
The dry tender shoots nutritional labeling of table 2 1000 grams of Chinese prickly ashes and content
Sequence number Nutritional labeling title Content/unit Accounting % For mushroom (doubly)
1 Protein 87.3g ? 5.8
2 Fat 8.41g ? 2.1
3 Carbohydrate 21.1g ? ?
4 Carrotene 179.1g ? ?
5 Cellulose 15.8g ? 2.6
6 Cobastab 11.23mg ? ?
7 Vitamin D 34.67mg ? ?
8 Microelements of calcium 977mg ? 11.7
9 Trace elements iron 73mg ? 10.4
10 Trace element phosphorus 1700mg ? 4.4
11 Amino acid (17 kinds) 244.79g 24.48 4.4
The amino acid content particularly going up the dry tender shoots of Chinese prickly ash of table 2 reaches 24.4%, very nearly the same with the amino acid content of pork 19.2%, mutton 22.7%, walnut kernel 22.4%, shelled peanut 27.6%, if compared with edible mushroom mushroom, protein, fat, cellulose, calcium, iron, phosphorus, amino acid be respectively mushroom 5.8,2.1,2.6,11.7,10.4,4.4.4.4 doubly, the height of the nutritive value of visible Chinese prickly ash bud-leaf; Bunge pricklyash leaf is also containing flavonoids, polyphenol compound composition again, and particularly polyphenol compound composition reaches 8 kinds more than (table 3).
The polyphenol compound composition of table 3 bunge pricklyash leaf ethyl acetate extract
Sequence number Chemical composition Sequence number Chemical composition
1 Quercetin-3-β-D-Glucose glycosides 5 Quercitin
2 Isoquercitrin 6 Three how phenol-3-β-D-galactosides
3 Rutin 7 Isorhamnetin-7-β-D-Glucose glycosides
4 Three how phenol-7-β-D-Glucose glycosides 8 Afzclin
These flavonoids, polyphenol compound composition, have anti-oxidant, scavenging free radicals, immunity moderation, neuroprotective cell, reducing blood lipid, anti-inflammatory, antiviral, anti-mutagenesis, antitumor, anti-ageing plurality of health care functions of waiting for a long time; Finally, since ancient times, bunge pricklyash leaf is exactly a herb, is used in traditional Chinese medicine prescription, has effect of delicate fragrance stomach invigorating, warming spleen and stomach for dispelling cold, damp-clearing pain-relieving, removing toxic substances desinsection.Accordingly, Chinese prickly ash bud-leaf and melon vegetables are processed into multi-flavor fragrance pickles, must be subject to consumers in general and welcome, have wide market prospects.
The beneficial effect of this invention is: will enter low yield, aging, eliminate the Chinese pricklyash of phase in transformation, make it produce for Chinese prickly ash bud-leaf, sprout press off the beginning from Chinese prickly ash in spring, before falling leaves to Chinese prickly ash in autumn, three seasons all can gather, and processed for pickles.Be processed into multi-taste health care Chinese prickly ash bud-leaf and vegetable category vegetables compound pickles, not only to keep the nutrition and health care medical efficacy of Chinese prickly ash bud-leaf, return market and add a kind of new multi-taste health care type compound pickles, make Chinese pricklyash bud-leaf discarded when refuse for a long time, obtain processing and utilization, to social consumers in general provide a kind of Novel odor fragrant, nutritious, also have the novel Chinese prickly ash bud-leaf of medicines and health protection effect and vegetable category multi-taste health care compound pickles, and promoting enterprise synergy, increasing peasant income.
Detailed description of the invention
1, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased:
Determining on pickles processing quantity and the basis of time, for subsequent use by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases for subsequent use in Chinese prickly ash bud-leaf and the ratio of often kind of melon dish 3: 7.
2, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed:
Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash tender shoots leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.
3, composite seasoning sauce dissolves:
While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve.Composite seasoning sauce dissolves and is divided into three parts, and be first that sauce dissolves, the ratio in 7: 3 takes flour paste and soy sauce, and mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds are for subsequent use.
4, multi-taste health care pickles processing:
Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir every day twice therebetween, after time arrives, pickles bag is taken out, the tartar sauce in control dry bag, obtain the Chinese prickly ash bud-leafs such as same kind, five kinds of tastes and Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, fragrant linen look and vegetable category multi-flavor handle and to keep healthy compound pickles.
5, multi-taste health care composite jam green vegetable bun dress: the multi-taste health care compound pickles that sauce makes, with the vial got ready in advance or edible plastic bottle, polybag quantitative package, sticks trade mark and gets final product list marketing.

Claims (1)

1. a Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method, it is characterized in that: by enter every year low yield, aging, eliminate the phase Chinese pricklyash in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables.Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method, its processing technology is, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, on the basis determining pickles processing quantity, by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases in the ratio of Chinese prickly ash bud-leaf with often kind of melon dish 3: 7.Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash bud-leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out melon dish bar top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve; Composite seasoning sauce dissolves and is divided into three parts, is first that sauce dissolves, and take in the ratio of flour paste and soy sauce 7: 3, mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds.Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir twice every day therebetween, after the time arrives, pickles bag is taken out, tartar sauce in control dry bag, obtain same kind, the Chinese prickly ash bud-leaf of five kinds of tastes and melon dish compound multi-taste health care pickles, then with vial or edible plastic bottle, polybag quantitative package, stick trade mark and get final product list marketing.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon vegetables process multi-taste health care pickles, often kind of melon pickles can be processed as again 5 kinds of different taste pickles, can process altogether the pickles of 40 different cultivars, different taste.
CN201410592431.1A 2014-10-21 2014-10-21 Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables CN104286778A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285823A (en) * 2015-11-23 2016-02-03 重庆市盛沿食品有限责任公司 Fruit and vegetable composite pickle preparation method

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Publication number Priority date Publication date Assignee Title
CN103975995A (en) * 2014-05-21 2014-08-13 冯敏杰 Processing method of appetizing and digestion promoting health care cracker dough food with Chinese prickly ash bud leaves

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Publication number Priority date Publication date Assignee Title
CN103975995A (en) * 2014-05-21 2014-08-13 冯敏杰 Processing method of appetizing and digestion promoting health care cracker dough food with Chinese prickly ash bud leaves

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Publication number Priority date Publication date Assignee Title
CN105285823A (en) * 2015-11-23 2016-02-03 重庆市盛沿食品有限责任公司 Fruit and vegetable composite pickle preparation method

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Application publication date: 20150121