CN104323183B - One ganoid konjaku taro obstructs curing food and its method for salting - Google Patents
One ganoid konjaku taro obstructs curing food and its method for salting Download PDFInfo
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- CN104323183B CN104323183B CN201410698887.6A CN201410698887A CN104323183B CN 104323183 B CN104323183 B CN 104323183B CN 201410698887 A CN201410698887 A CN 201410698887A CN 104323183 B CN104323183 B CN 104323183B
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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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Abstract
The invention discloses ganoid konjaku taro stalk curing food and its method for salting, it includes the raw material of following components by weight percent：Taro stalk 100 110, starch 8 12, fermented bean curd 7 10, sweet osmanthus 8 10, salt 20 40, female water 100 110, distilled water 15 20, lemon 30 50, orange 20 40,30 ° of white wine 10 15, garlic 58 and conical redpepper fruit 58.The present invention at utmost reduces the residual quantity that taro covers curing food nitrite by the control to temperature, acid-base value and brine concentration in taro stalk curing process.The present invention adds the toning flavouring such as fermented bean curd and sweet osmanthus in the later stage of curing process, is effectively improved the color, smell and taste and nutritive value of taro stalk curing food.The present invention using salt stirring taro stalk, and makes taro stalk dry to water content 5 15% before taro stalk dress altar is pickled, and is effectively reduced and is rotted in curing process and spoiled situation generation.
Description
Technical field
The present invention relates to cure foods field, more particularly to ganoid konjaku taro stalk curing food and its method for salting.
Technical background
Taro stalk is the base of leaf of taro, and also referred to as taro is covered, and after the 7-8 months harvest taro, cuts taro and leaf, remaining to be exactly
Taro obstructs.Taro stalk has higher nutritive value and medical value, but its is pungent, and is possible to after contact skin to trigger allergy,
So being all taken as waste processing in many places, very unfortunately.
In the last few years, it has been found that, after cooking or pickling, taro stalk can also become delicious food.Taro stalk salts down
It is tasty that product is acid embrittlement, is loved by people, but there are different method for salting in different places, and there is presently no a kind of written
Unified method for salting.
Traditional taro stalk, which is pickled, to be mainly included the following steps that：Select high-quality taro obstruct, clean up, stripping and slicing, dress altar put fermentation
Liquid and fermentation are completed, and this traditional method for salting has the shortcomings that many, and one is not dried taro stalk before filling altar, can cause taro
Stalk rots or spoiled during fermentation, and two be to obstruct fermentation stage in taro, it is impossible to which targetedly temperature, pH value are pickled in control
With brine concentration taro can be caused to obstruct in curing food to remain excessive nitrite, be detrimental to health, three be taro stalk curing food color
Pool and smell are all poor, and taste is dull, it is impossible to begs for a person sponging on an aristocrat and likes.
Therefore one ganoid konjaku taro of invention stalk curing food and its method for salting, optimize it and pickle program, and temperature is controlled in curing process
Degree, acid-base value and brine concentration are farthest to reduce the generation of nitrite, and addition fermented bean curd and waiting for sweet osmanthus are mixed colours
Flavouring, the problem of color, smell and taste agent nutritive value of increase taro stalk curing food turns into a urgent need to resolve.
The content of the invention
It is an object of the invention to the deficiency for obstructing curing food for general taro, there is provided ganoid konjaku taro stalk curing food and its side of pickling
Method, by obstructing the control of temperature, acid-base value and brine concentration in curing process to taro, at utmost reduces taro and covers the curing food Central Asia
The residual quantity of nitrate.
It is a further object of the invention that adding the toning flavouring such as fermented bean curd and sweet osmanthus in the later stage of curing process, effectively
Improve the color, smell and taste and nutritive value of taro stalk curing food.
A further object of the invention, before taro stalk dress altar is pickled, is obstructed, and taro stalk is dried extremely using salt stirring taro
Water content 5-15%, is effectively reduced and is rotted in curing process and spoiled situation generation, moreover it is possible to make taro stalk more tasty.
The technical scheme that the present invention is provided is：
One ganoid konjaku taro obstructs curing food, wherein, include the raw material of following components by weight percent：
Taro stalk 100-110, starch 8-12, fermented bean curd 7-10, sweet osmanthus 8-10, salt 20-40, female water 100-110, distilled water
15-20, lemon 30-50, orange 20-40,30 ° of -35 ° of white wine 10-15, garlic 5-8 and conical redpepper fruit 5-8；
Wherein described female water is to boil distilled water 30-40 minutes, is cooled to after 20-30 DEG C, adds a certain amount of lemon
Lemon, taro stalk, alimentary acetic acid, salt and lactobacillus inoculation, are filtrated to get after being fermented 15-20 days in the environment of 20-30 degrees Celsius
Liquid.
Preferably, in described taro stalk curing food, the components by weight percent for preparing the raw material used in female water is：Distilled water
100-110, lemon 10-15, taro stalk 10-15, alimentary acetic acid 5-10, salt 12-20 and lactobacillus inoculation 5-7.
Preferably, in described taro stalk curing food, the starch can be taro meal or tapioca starch.
Preferably, in described taro stalk curing food, the taro meal and tapioca starch are after drying taro or cassava, to cut
What piece, polishing and sieving were obtained.
One ganoid konjaku taro obstructs the method for salting of curing food, wherein, comprise the following steps：
Step 1: pretreatment, obstructs segment by cleaned taro, be put into salt and stir, after standing 30-60 minutes, do
The dry taro stalk to moisture 5-15%, pre-processed；
Step 2: curing container is dried after 30-70 minutes in 100-120 DEG C of thermophilic digestion, by the pretreatment
Taro stalk is stacked in the curing container and flattened；
Step 3: soak is prepared, starch, salt, 30 ° of -35 ° of white wine, garlic, conical redpepper fruit and female water are well mixed
Afterwards, the soak prepared；
Step 4: the first stage pickles, soak is poured slowly into curing container until flooding taro and obstructed, be filled with filling gas
Seal, fermented 5-7 days in 30-35 DEG C of environment after body；
Step 5: second stage is pickled, lemon and orange are squeezed out after juice, adding salt into juice stirs,
The juice handled well；The juice handled well is added in curing container, after being gently mixed, filling gas is filled with again close
Envelope, ferments 15-20 days in 25-30 DEG C of environment；
Step 6: the phase III pickles, distilled water, fermented bean curd and sweet osmanthus are well mixed, adds in curing container, gently stirs
After mixing, filling gas is filled with, is fermented 5-7 days in 15-20 DEG C of environment, the taro stalk curing food is obtained.
Preferably, in the method for salting of described taro stalk curing food, the weight of the salt added in the step one
Component is 5-10, and step 3 is 5-10, and step 5 is 10-20.
Preferably, in the method for salting of described taro stalk curing food, the filling gas can be carbon dioxide or nitrogen
Gas.
Preferably, in the method for salting of described taro stalk curing food, the drying means of the taro stalk in the step one can
Be under the sun dry 2-5 days or in 60-80 DEG C of baking oven heat baking 6-24 hours.
The invention has the advantages that：First, the present invention is first increased using the yield of curing process nitrite
After the characteristics of subtract, curing process is divided into 3 stages, by the control to temperature, acid-base value and brine concentration in each stage,
At utmost reduce the residual quantity that taro covers curing food nitrite.
Secondly, using fermented bean curd taste and with high nutritive value feature and sweet osmanthus color and splendid fragrance the characteristics of, salting down
The later stage of process processed adds the toning flavouring such as fermented bean curd and sweet osmanthus, is effectively improved the color, smell and taste and nutritive value of taro stalk curing food.
Finally, the present invention using salt stirring taro by before taro stalk dress altar is pickled, being obstructed, and taro stalk is dried to aqueous
5-15% is measured, the miscellaneous bacteria in taro stalk has effectively been killed, and suppresses regrowing for bacterium, reduces in curing process and rots
Occur with spoiled situation, moreover it is possible to make taro stalk more tasty, more easily pickle.
Embodiment
The present invention is elaborated with reference to embodiment, to make those of ordinary skill in the art refer to after this specification
It can implement according to this.
One ganoid konjaku taro obstructs curing food, wherein, include the raw material of following components by weight percent：
Taro stalk 100-110, starch 8-12, fermented bean curd 7-10, sweet osmanthus 8-10, salt 20-40, female water 100-110, distilled water
15-20, lemon 30-50, orange 20-40,30 ° of -35 ° of white wine 10-15, garlic 5-8 and conical redpepper fruit 5-8；
Wherein described female water is to boil distilled water 30-40 minutes, is cooled to after 20-30 DEG C, add lemon, taro stalk,
Alimentary acetic acid, salt and lactobacillus inoculation, the liquid being filtrated to get after being fermented 15-20 days in the environment of 20-30 degrees Celsius.
In described taro stalk curing food, the components by weight percent for preparing the raw material used in female water is：Distilled water 100-110,
Lemon 10-15, taro stalk 10-15, alimentary acetic acid 5-10, salt 12-20 and lactobacillus inoculation 5-7.
In described taro stalk curing food, the starch can be taro meal or tapioca starch.
In described taro stalk curing food, the taro meal and tapioca starch be will after taro or cassava dry, section, polishing and
What sieving was obtained.
One ganoid konjaku taro obstructs the method for salting of curing food, wherein, comprise the following steps：
Step 1: pretreatment, obstructs segment by cleaned taro, be put into salt and stir, after standing 30-60 minutes, do
Dry to moisture 5-15%, the taro pre-processed obstructs, before segment, by taro stalk cleaning 3-4 times, it is ensured that taro stalk surface does not have
Taro stalk, is then cut into every section of 3-10cm by dust and silt again, and the growth of miscellaneous bacteria can be suppressed by adding salt, taro can be obstructed and adjusted
Taste, additionally aids taro stalk drying；
Step 2: curing container is dried after 30-70 minutes in 100-120 DEG C of thermophilic digestion, by the pretreatment
Taro stalk is stacked in the curing container and flattened；
Step 3: soak is prepared, by starch 8-12, salt 5-10,30 ° of -35 ° of white wine 10-15, garlic 5-8, conical redpepper fruits
After 5-8 and female water 100-110 are well mixed, the soak prepared；
Step 4: the first stage pickles, soak is poured slowly into curing container until flooding taro and obstructed, be filled with filling gas
Seal, fermented 5-7 days in 30-35 DEG C of environment after body；
Step 5: second stage is pickled, lemon 30-50 and orange 20-40 are squeezed out after juice, salt is added into juice
10-20 stirs, the juice handled well；Juice is added in curing container, being gently mixed makes juice and taro obstruct mixing
After uniform, compress, filling gas sealing is filled with again, is fermented 15-20 days in 25-30 DEG C of environment；
Step 6: the phase III pickles, distilled water 15-20, fermented bean curd 7-10 and sweet osmanthus 8-10 are well mixed, addition is pickled
In container, after being gently mixed, filling gas is filled with, is fermented 5-7 days in 15-20 DEG C of environment, the taro stalk curing food is obtained.
In the method for salting of described taro stalk curing food, the components by weight percent of the salt added in the step one is 5-
10, step 3 is 5-10, and step 5 is 10-20.
In the method for salting of described taro stalk curing food, the filling gas can be carbon dioxide or nitrogen, in filling
, it is necessary to carry out sterilization processing to filling gas before gas is filled with, processing method can carry out heating 30-60 to filling gas
Minute, depending on the size of the charge of filling gas according to curing container, as long as just can be with when typically inflating full of curing container
Between be 30-60s, the effect of filling gas is to obstruct to form a separation layer between curing food and air in taro, prevents taro from obstructing and empty
Oxygen contact in gas, is that an anaerobic environment is built in taro stalk fermentation, anaerobic environment is conducive to the growth of lactic acid bacteria, while can
Effectively suppress the growth of other miscellaneous bacterias.
In the method for salting of described taro stalk curing food, the drying means of the taro stalk in the step one can be in the sun
It is lower to dry 2-5 days or heat baking 6-24 hours in 60-80 DEG C of baking oven.
Embodiment 1
After 1kg taros stalk is cleaned up, every section of 5cm is cut into, adds after 50g salt is well mixed and stands 30 minutes, take out
Dry, the taro stalk pre-processed；Curing container is dried after 30 minutes in 100-120 DEG C of thermophilic digestion, will be described pre-
Processing taro stalk is stacked in the curing container and flattened；Female water is prepared, and distilled water 1000g is boiled 30 minutes, is cooled to
After 25 DEG C, lemon 100g, taro stalk 100g, alimentary acetic acid 50g, salt 120g and lactobacillus inoculation 50g are added, in the environment of 25 DEG C
Fermentation is filtrated to get female water after 20 days；By starch 80g, salt 50g, 30 ° of white wine 100g, garlic 50g, conical redpepper fruit 50g and female water
After 1000g is well mixed, the soak prepared；Soak is poured slowly into curing container until flooding taro and obstructed, filled
Enter and sealed after carbon dioxide, fermented 5 days in 30 DEG C of environment；Lemon 500g and orange 300g are squeezed out after juice, it is past
Add salt 150g in juice to stir, the juice handled well；Juice is added in curing container, being gently mixed makes juice
After liquid and taro stalk are well mixed, compress, carbon dioxide sealing is filled with again, is fermented 20 days in 25 DEG C of environment；It will steam
Distilled water 150g, fermented bean curd 100g and sweet osmanthus 100g are well mixed, add in curing container, after being gently mixed, are filled with carbon dioxide gas
Body, ferments 5 days in 20 DEG C of environment, obtains the taro stalk curing food.
Taro stalk curing food obtained by the present invention is acid embrittlement micro- peppery, and taste is splendid, and fragrance is tempting, cooks or now eats not
Lose as one of delicacies.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (7)
1. a ganoid konjaku taro obstructs the method for salting of curing food, it is characterised in that using the raw material of following components by weight percent：Taro stalk 100-
110th, starch 8-12, fermented bean curd 7-10, sweet osmanthus 8-10, salt 20-40, female water 100-110, distilled water 15-20, lemon
30-50, orange 20-40,30 °-35 ° white wine 10-15, garlic 5-8 and conical redpepper fruit 5-8；
Wherein described female water is to boil distilled water 30-40 minutes, is cooled to after 20-30 DEG C, a certain amount of lemon of addition,
Taro stalk, alimentary acetic acid, salt and lactobacillus inoculation, the liquid being filtrated to get after being fermented 15-20 days in the environment of 20-30 degrees Celsius
Body；
Comprise the following steps：
Step 1: pretreatment, obstructs segment by cleaned taro, be put into salt and stir, after standing 30-60 minutes, dry extremely
Moisture 5-15%, the taro stalk pre-processed；
Step 2: curing container is dried after 30-70 minutes in 100-120 DEG C of thermophilic digestion, by the pretreatment taro stalk
It is stacked in the curing container and flattens；
Step 3: soak is prepared, by starch, salt, 30 ° -35 ° white wine, garlic, conical redpepper fruit and female water it is well mixed after, obtain
To the soak prepared；
Step 4: the first stage pickles, soak is poured slowly into curing container until flooding taro and obstructed, is filled with after filling gas
Sealing, ferments 5-7 days in 30-35 DEG C of environment；
Step 5: second stage is pickled, lemon and orange are squeezed out after juice, adding salt into juice stirs, and obtains
The juice handled well；The juice handled well is added in curing container, after being gently mixed, filling gas sealing is filled with again,
Fermented 15-20 days in 25-30 DEG C of environment；
Step 6: the phase III pickles, distilled water, fermented bean curd and sweet osmanthus are well mixed, adds in curing container, is gently mixed
Afterwards, filling gas is filled with, is fermented 5-7 days in 15-20 DEG C of environment, the taro stalk curing food is obtained.
2. taro as claimed in claim 1 obstructs the method for salting of curing food, it is characterised in that prepare the raw material used in female water
Components by weight percent be：Distilled water 100-110, lemon 10-15, taro stalk 10-15, alimentary acetic acid 5-10, salt 12-20 and
Lactobacillus inoculation 5-7.
3. taro as claimed in claim 1 obstructs the method for salting of curing food, it is characterised in that the starch is taro meal or cassava
Powder.
4. taro as claimed in claim 3 obstructs the method for salting of curing food, it is characterised in that the taro meal and tapioca starch be by
After taro or cassava are dried, what section, polishing and sieving were obtained.
5. taro as claimed in claim 1 obstructs the method for salting of curing food, it is characterised in that the food added in the step one
The components by weight percent of salt is 5-10, and step 3 is 5-10, and step 5 is 10-20.
6. taro as claimed in claim 1 obstructs the method for salting of curing food, it is characterised in that the filling gas is carbon dioxide
Or nitrogen.
7. taro as claimed in claim 1 obstructs the method for salting of curing food, it is characterised in that it is dry that the taro in the step one obstructs
Drying method is to be dried 2-5 days under the sun or heat baking 6-24 hours in 60-80 DEG C of baking oven.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN107302983A (en) * | 2016-04-24 | 2017-10-31 | 宋桂林 | Spicy taro stalk and method for salting |
| CN107927662A (en) * | 2017-12-12 | 2018-04-20 | 建始县好硒奇农产品开发有限公司 | A kind of eddo lotus stem curing food and its processing method |
| CN110037264A (en) * | 2018-01-15 | 2019-07-23 | 海南省粮油科学研究所 | A kind of blueness cumquat pickled product and preparation method thereof |
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| US4400469A (en) * | 1981-06-15 | 1983-08-23 | Harris Fritz B | Production of ethanol from Jerusalem Artichokes |
| CN102987311A (en) * | 2012-12-19 | 2013-03-27 | 阳晖 | Crisp chips of carmine radish and preparation method of crisp chips |
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|---|---|---|---|---|
| US4400469A (en) * | 1981-06-15 | 1983-08-23 | Harris Fritz B | Production of ethanol from Jerusalem Artichokes |
| CN102987311A (en) * | 2012-12-19 | 2013-03-27 | 阳晖 | Crisp chips of carmine radish and preparation method of crisp chips |
| CN103976317A (en) * | 2014-06-03 | 2014-08-13 | 潘杰 | Novel pickled tomatoes and novel preparation method thereof |
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Address after: 536000 the Guangxi Zhuang Autonomous Region Beihai Beihai Avenue northwest sea export processing area factory building Patentee after: NANNING LVBAO FOOD Co.,Ltd. Address before: Friendship Road, Jiangnan District of Nanning City, 530031 the Guangxi Zhuang Autonomous Region capital (capital of old river bed inside the garden) Patentee before: NANNING LVBAO FOOD Co.,Ltd. |
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Effective date of registration: 20230728 Address after: Tang Fang Zhen Wu Er Cun, Xingping City, Xianyang City, Shaanxi Province, 713103 Patentee after: Shaanxi Zhonghe Modern Ecological Agriculture and Animal Husbandry Co.,Ltd. Address before: 536000 the Guangxi Zhuang Autonomous Region Beihai Beihai road northwestern sea export processing zone workshop Patentee before: Lai Baosi |