CN104351685A - Preparation method of burdock dish - Google Patents
Preparation method of burdock dish Download PDFInfo
- Publication number
- CN104351685A CN104351685A CN201410643309.2A CN201410643309A CN104351685A CN 104351685 A CN104351685 A CN 104351685A CN 201410643309 A CN201410643309 A CN 201410643309A CN 104351685 A CN104351685 A CN 104351685A
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- CN
- China
- Prior art keywords
- burdock
- salty
- embryo
- clear water
- dish
- 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.)
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Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
Abstract
The invention discloses a preparation method of a burdock dish. The method comprises the steps of taking healthy burdock without plant diseases and insect pests, cleaning, and drying in the air; evenly mixing the burdock, soybean oil and table salt according to the mass ratio of 100 to (10-20) to (10-20), and pickling for 6-12 hours to obtain a burdock salty embryo; cleaning the burdock salty embryo, and cutting into shreds; putting the shredded burdock salty embryo into clear water, precooking for 10-15 minutes, cooling to the room temperature, soaking into clear water until the salinity is less than or equal to 5%, and then carrying out dehydration for 10-20 minutes; evenly mixing the dehydrated burdock salty embryo, sugar, monosodium glutamate and soybean sauce according to the mass ratio of 100 to (10-20) to (5-10) to (10-20), and pickling for 24-36 hours at the room temperature; putting the product into a sterile empty tank under the vacuum condition, and sealing; sterilizing for 30-45 minutes at the temperature of 80-90 DEG C. The method is simple, rapid and low in cost, and is suitable for large-scale production; the prepared burdock dish is tasty, crispy and long in storage time.
Description
Technical field
The present invention relates to fruits and vegetables technical field, be specifically related to a kind of burdock dish preparation method.
Background technology
Burdock has another name called white muscle ginseng, burdock father-in-law dish, belongs to Compositae Arctium lappa and belongs to 2 years raw herbaceous plant, be used for the treatment of the diseases such as flu, measles, abscess of throat, erysipelas.Burdock originates in Asia, and China all has wild burdock to distribute from northeast to southwest.Before and after 940 years Christian eras, import Japan into by China.In Japan through seed selection for many years, there is a lot of kind.The countries and regions of cultivation and edible burdock, mainly Japan and the ground such as Shandong, Xuzhou.China does not do vegetables cultivation in the past substantially, and a small amount of cultivation is used for Chinese medicine.Along with outlet cultivated area expands, compatriots also start to eat.Nutrition edibility and the medicinal health effect of burdock more and more receive publicity.
Summary of the invention
The object of the invention is to provide a kind of burdock dish preparation method, and this preparation method is simple, quick, and cost is low, can large-scale production.
The present invention is by the following technical solutions:
A kind of burdock dish preparation method, comprises the steps:
Step one, get health, burdock without disease and pest, clean, dry, be that 100:10 ~ 20:10 ~ 20 mix by burdock, soybean oil, edible salt mass ratio, pickled 6 ~ 12h, obtains the salty embryo of burdock;
Step 2, by the cleaning of salty for burdock embryo, chopping;
Step 3, salty for the burdock of chopping embryo put into clear water and to precook 10 ~ 15min, be cooled to room temperature afterwards, clear water is dipped to salinity≤5%, and dewater 10 ~ 20min afterwards;
Step 4, the salty embryo of burdock by after dehydration, sugar, monosodium glutamate, soy sauce mix for 100:10 ~ 20:5 ~ 10:10 ~ 20 in mass ratio, pickled 24 ~ 36h under normal temperature; Load under vacuum condition afterwards in the slack tank of sterilizing, sealing; Sterilizing 30 ~ 45min at 80 ~ 90 DEG C, obtains described burdock dish.
Clear water described in step 3 is dipped to salinity≤5% for soaking 3 ~ 4h in clear water.
Vacuum condition described in step 4 is 0.04 ~ 0.06MPa vacuum.
The slack tank of sterilizing described in step 4 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Beneficial effect of the present invention:
Preparation method of the present invention is simple, quick, and cost is low, can large-scale production, and the burdock dish of making is good to eat, delicious and crisp, storage time are long.
Detailed description of the invention
Below in conjunction with embodiment the present invention done and further explain.The following example only for illustration of the present invention, but is not used for limiting practical range of the present invention.
A kind of burdock dish preparation method, comprises the steps:
Step one, get health, burdock without disease and pest, clean, dry, be that 100:10 ~ 20:10 ~ 20 mix by burdock, soybean oil, edible salt mass ratio, pickled 6 ~ 12h, obtains the salty embryo of burdock;
Step 2, by the cleaning of salty for burdock embryo, chopping;
Step 3, salty for the burdock of chopping embryo put into clear water and to precook 10 ~ 15min, be cooled to room temperature afterwards, clear water soaks 3 ~ 4h, and dewater 10 ~ 20min afterwards;
Step 4, the salty embryo of burdock by after dehydration, sugar, monosodium glutamate, soy sauce mix for 100:10 ~ 20:5 ~ 10:10 ~ 20 in mass ratio, pickled 24 ~ 36h under normal temperature; Load under 0.04 ~ 0.06MPa vacuum condition afterwards in the slack tank of sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C, sealing; Sterilizing 30 ~ 45min at 80 ~ 90 DEG C, obtains described burdock dish.
Embodiment 1
1, get health, burdock without disease and pest, clean, dry, be that 100:10:10 mixes by burdock, soybean oil, edible salt mass ratio, pickled 6h, obtains the salty embryo of burdock;
2, by salty for burdock embryo cleaning, chopping;
3, salty for the burdock of chopping embryo is put into clear water to precook 10min, be cooled to room temperature afterwards, clear water soaks 3h, and dewater 10min afterwards;
4, the salty embryo of burdock after dehydration, sugar, monosodium glutamate, soy sauce are mixed for 100:10:5:10 in mass ratio, pickled 24h under normal temperature; Load under 0.04MPa vacuum condition afterwards in the slack tank of sterilization 20min in the sterilization pool of 110 DEG C, sealing; Sterilizing 30min at 80 DEG C, obtains described burdock dish.
Embodiment 2
1, get health, burdock without disease and pest, clean, dry, be that 100:15:15 mixes by burdock, soybean oil, edible salt mass ratio, pickled 9h, obtains the salty embryo of burdock;
2, by salty for burdock embryo cleaning, chopping;
3, salty for the burdock of chopping embryo is put into clear water to precook 12min, be cooled to room temperature afterwards, clear water soaks 3.5h, and dewater 15min afterwards;
4, the salty embryo of burdock after dehydration, sugar, monosodium glutamate, soy sauce are mixed for 100:15:7:15 in mass ratio, pickled 30h under normal temperature; Load under 0.05MPa vacuum condition afterwards in the slack tank of sterilization 25min in the sterilization pool of 115 DEG C, sealing; Sterilizing 35min at 85 DEG C, obtains described burdock dish.
Embodiment 3
1, get health, burdock without disease and pest, clean, dry, be that 100:20:20 mixes by burdock, soybean oil, edible salt mass ratio, pickled 12h, obtains the salty embryo of burdock;
2, by salty for burdock embryo cleaning, chopping;
3, salty for the burdock of chopping embryo is put into clear water to precook 15min, be cooled to room temperature afterwards, clear water soaks 4h, and dewater 20min afterwards;
4, the salty embryo of burdock after dehydration, sugar, monosodium glutamate, soy sauce are mixed for 100:20:10:20 in mass ratio, pickled 36h under normal temperature; Load under 0.06MPa vacuum condition afterwards in the slack tank of sterilization 30min in the sterilization pool of 120 DEG C, sealing; Sterilizing 45min at 90 DEG C, obtains described burdock dish.
Claims (4)
1. a burdock dish preparation method, is characterized in that, comprises the steps:
Step one, get health, burdock without disease and pest, clean, dry, be that 100:10 ~ 20:10 ~ 20 mix by burdock, soybean oil, edible salt mass ratio, pickled 6 ~ 12h, obtains the salty embryo of burdock;
Step 2, by the cleaning of salty for burdock embryo, chopping;
Step 3, salty for the burdock of chopping embryo put into clear water and to precook 10 ~ 15min, be cooled to room temperature afterwards, clear water is dipped to salinity≤5%, and dewater 10 ~ 20min afterwards;
Step 4, the salty embryo of burdock by after dehydration, sugar, monosodium glutamate, soy sauce mix for 100:10 ~ 20:5 ~ 10:10 ~ 20 in mass ratio, pickled 24 ~ 36h under normal temperature; Load under vacuum condition afterwards in the slack tank of sterilizing, sealing; Sterilizing 30 ~ 45min at 80 ~ 90 DEG C, obtains described burdock dish.
2. burdock dish preparation method according to claim 1, is characterized in that, clear water described in step 3 is dipped to salinity≤5% for soaking 3 ~ 4h in clear water.
3. burdock dish preparation method according to claim 1, is characterized in that, vacuum condition described in step 4 is 0.04 ~ 0.06MPa vacuum.
4. burdock dish preparation method according to claim 1, is characterized in that, the slack tank of sterilizing described in step 4 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643309.2A CN104351685A (en) | 2014-11-13 | 2014-11-13 | Preparation method of burdock dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643309.2A CN104351685A (en) | 2014-11-13 | 2014-11-13 | Preparation method of burdock dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351685A true CN104351685A (en) | 2015-02-18 |
Family
ID=52519076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410643309.2A Pending CN104351685A (en) | 2014-11-13 | 2014-11-13 | Preparation method of burdock dish |
Country Status (1)
| Country | Link |
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| CN (1) | CN104351685A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361041A (en) * | 2015-12-01 | 2016-03-02 | 江苏恒顺醋业股份有限公司 | Preparation method of burdock dish with garlic flavor |
| CN107997068A (en) * | 2017-12-08 | 2018-05-08 | 徐州汇尔康食品有限公司 | A kind of soy sauce flavor type burdock dish |
-
2014
- 2014-11-13 CN CN201410643309.2A patent/CN104351685A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361041A (en) * | 2015-12-01 | 2016-03-02 | 江苏恒顺醋业股份有限公司 | Preparation method of burdock dish with garlic flavor |
| CN107997068A (en) * | 2017-12-08 | 2018-05-08 | 徐州汇尔康食品有限公司 | A kind of soy sauce flavor type burdock dish |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150218 |