CN104351707A - Brassica rapa and preparation method thereof - Google Patents
Brassica rapa and preparation method thereof Download PDFInfo
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- CN104351707A CN104351707A CN201410676806.2A CN201410676806A CN104351707A CN 104351707 A CN104351707 A CN 104351707A CN 201410676806 A CN201410676806 A CN 201410676806A CN 104351707 A CN104351707 A CN 104351707A
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- Prior art keywords
- turnip
- preparation
- dish
- seasoning
- root
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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
Abstract
The invention discloses brassica rapa and a preparation method thereof. The preparation method comprises the following steps: (1) selecting materials; (2) washing; (3) dehydrating: slicing or shredding by a vegetable cutter and putting the materials into a centrifugal dehydrating machine to remove water so that the water content is lower than 70%; (4) salting: adding table salt according to 6% of the total weight and uniformly mixing and stirring; putting the materials into a clay jar, and closing and sealing; putting the clay jar into a cellar and pickling for 6 months; (5) seasoning: adding 4%-5% of chili, 0.4%-0.5% of zanthoxylum bungeanum maxim, 2%-3% of edible oil and 0.1%-0.6% of spice oil, wherein the adding amounts of condiments are calculated according to the weight of brassica rapa roots; (6) packaging and sealing; and (7) sterilizing. According to the method, a supercritical carbon dioxide extraction technology, a low-salt production technology and a condiment non-slagging technology are adopted; a traditional pickling method is changed and a scientific formula is combined to refine the product; and the brassica rapa is prepared into a cuisine eaten with rice, which is delicious, crispy and palatable and is convenient to eat.
Description
Technical field
The invention belongs to processing of farm products field, be specifically related to a kind of turnip dish and preparation method thereof.
Background technology
Catsup and pickled vegetables is a kind of fruits and vegetables product of nutritious, excellent flavor, instant edible, and a lot of vegetables can make catsup and pickled vegetables, as cucumber, Chinese cabbage, carrot, cowpea etc.
Turnip Brassica rapa is Cruciferae Brassica plants, and also known as turnip, root-mustard, circle dish head, circle root, assorted cold dishes, be common edible vegetable, its taste is pungent, sweet, bitter, warm in nature, returns stomach, Liver Channel, can promoting digestion to eliminate stagnation, removing toxicity for detumescence.Modern study finds, containing protein, polysaccharide, fat, calcium, phosphorus, riboflavin, nicotinic acid, vitamin in turnip, and the organic acid such as caffeic acid, forulic acid compound.Turnip not only has higher nutritive value, also with effective component, having the lower gas of appetizing, eliminating damp, detoxifying, curing mainly accumulation of food in the stomach and intes tine due to indigestion, quench one's thirst, the effect such as hot malicious wind is swollen, furunculosis, acute mastitis.Turnip is made salted vegetables, and both good to eat, the instant of crisp and fragrant, had medical value again.But existing turnip dish, is just configured according to some local distinctive taste, is not suitable for popular taste, and do not form production in enormous quantities, in turnip dish, added some particle of batching is comparatively large, and eater in most cases can be chosen and not eat when edible, as anise, fennel seeds etc.In addition, sweat traditional in curing process is a process to pickling the fermentation of dewatering and desalting limit, material limit, so not only wastes water but also wastes salt, also easily pollutes in late stage.
Summary of the invention
The object of the invention is to change traditional pickling process method, in conjunction with modern food scientific formula technology, overcome in original technology and deficiency is easily polluted etc. to the waste of resource and later stage, a kind of turnip dish and new preparation method thereof are provided.The method adopts spice supercritical carbon dioxide extraction method, low salinization production technology, and flavoring, without scorification technology, highlights the feature that turnip dish is fresh, fragrant, crisp, tender, is that travel, go with rice or bread in house, the good merchantable brand of present.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of turnip dish and preparation method thereof, comprises the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content lower than 70%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
Further, in step (5), added flavoring is: capsicum 4-5%, Chinese prickly ash 0.4-0.5%, edible oil 2-3%, spices oil 0.1-0.6%, adds the amount of flavoring with the Weight computation of turnip silk.
Further, spices oil is that one or more in anise, fennel seeds, ginger, cloves, dried orange peel obtain a kind of finish through supercritical carbon dioxide extraction method.
The turnip dish product prepared by above-mentioned preparation method.
The invention provides a kind of turnip dish and preparation method thereof, have following beneficial effect:
(1) the present invention adopts supercritical carbon dioxide extraction method, low salinization production technology, and flavoring, without scorification technology, highlights the feature that turnip dish is fresh, fragrant, crisp, tender, be travel at home, go with rice or bread, the good merchantable brand of present.
(2) the present invention is by raw material Direct Dehydration and then carry out salt marsh, without the need to desalting and dewatering link in production process, this low salinization production technology, makes not easily to pollute in later stage curing process, significantly reduce the deterioration rate of turnip dish, maintain the nutritive value of turnip dish.
(3) whole preparation process does not have adding preservative agent, and the turnip dish pickling out is a kind of food in the pink of condition.
(4) turnip dish has higher nutritive value, is rich in dietary fiber and multivitamin.This product changes traditional method for salting, forms in conjunction with scientific formula is refining, turnip dish is made the delicacies of going with rice or bread of fresh perfume (or spice), tender and crisp, good to eat, instant.
Detailed description of the invention
Embodiment 1
The invention provides a kind of turnip dish and preparation method thereof, comprise the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content be 65%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender; Added flavoring is: capsicum 4%, Chinese prickly ash 0.4%, edible oil 2%, spices oil 0.1%, add the amount of flavoring with the Weight computation of turnip root, wherein spices oil is the natural finish of one obtained through supercritical carbon dioxide extraction method by anise, fennel seeds, ginger, and the parts by weight of anise, fennel seeds, ginger are: anise 4 parts, fennel seeds 3 parts, 3 parts, ginger;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
Embodiment 2
The invention provides a kind of turnip dish and preparation method thereof, comprise the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content be 60%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender; Added flavoring is: capsicum 5%, Chinese prickly ash 0.5%, edible oil 3%, spices oil 0.6%, add the amount of flavoring with the Weight computation of turnip root, wherein spices oil is the natural finish of one obtained through supercritical carbon dioxide extraction method by anise, fennel seeds, ginger, cloves, and the parts by weight of anise, fennel seeds, ginger, cloves are: anise 4 parts, fennel seeds 3 parts, 4 parts, ginger, cloves 2 parts;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
Embodiment 3
The invention provides a kind of turnip dish and preparation method thereof, comprise the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content be 63%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender; Added flavoring is: capsicum 4%, Chinese prickly ash 0.5%, edible oil 3%, spices oil 0.3%, add the amount of flavoring with the Weight computation of turnip root, wherein spices oil is the natural finish of one obtained through supercritical carbon dioxide extraction method by anise, fennel seeds, ginger, dried orange peel, and the parts by weight of anise, fennel seeds, ginger, dried orange peel are: anise 4 parts, fennel seeds 3 parts, 4 parts, ginger, dried orange peel 2 parts;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
Embodiment 4
The invention provides a kind of turnip dish and preparation method thereof, comprise the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content be 67%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender; Added flavoring is: capsicum 5%, Chinese prickly ash 0.4%, edible oil 3%, spices oil 0.5%, add the amount of flavoring with the Weight computation of turnip root, wherein spices oil is the natural finish of one obtained through supercritical carbon dioxide extraction method by anise, fennel seeds, ginger, dried orange peel, cloves, and the parts by weight of anise, fennel seeds, ginger, dried orange peel, cloves are: anise 5 parts, fennel seeds 3 parts, 5 parts, ginger, dried orange peel 2 parts, cloves 2 parts;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for turnip dish, is characterized in that, comprises the following steps:
(1) select materials: select size and evenly, without rotten, nothing go mouldy, half air-dry rear epidermis is yellowish-brown, and fibr tissue is without the turnip root of bavin matter phenomenon;
(2) clean: clean 3 times with cleaning machine;
(3) dewater: the turnip root after cleaning is put into vegetable-chopper section or chopping, then put into centrifugal dehydrator and remove moisture, make water content lower than 70%;
(4) salt marsh: the turnip silk after dehydration or turnip sheet, add edible salt by 6% of gross weight, mixing is stirred, and is placed in soil pottery jar and seals airtight, be placed in cellar and pickle 6 months;
(5) seasoning: the turnip silk or turnip sheet of pickling maturation are added flavoring, then stirs with blender;
(6) packaging seal: the turnip green vegetable bun after seasoning is filled and seals with vacuum packing machine;
(7) sterilizing: adopt pasteurize to carry out sterilizing to packaged turnip dish, temperature is set to 90-95 DEG C, and sterilization time is 15min.
2. the preparation method of a kind of turnip dish according to claim 1, it is characterized in that, in step (5), added flavoring is: capsicum 4-5%, Chinese prickly ash 0.4-0.5%, edible oil 2-3%, spices oil 0.1-0.6%, adds the amount of flavoring with the Weight computation of turnip root.
3. the preparation method of a kind of seasoning turnip dish according to claim 2, is characterized in that, spices oil is that one or more in anise, fennel seeds, ginger, cloves, dried orange peel obtain a kind of finish through supercritical carbon dioxide extraction method.
4. the turnip dish product that any one method of claim 1-3 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410676806.2A CN104351707A (en) | 2014-11-21 | 2014-11-21 | Brassica rapa and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410676806.2A CN104351707A (en) | 2014-11-21 | 2014-11-21 | Brassica rapa and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104351707A true CN104351707A (en) | 2015-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410676806.2A Pending CN104351707A (en) | 2014-11-21 | 2014-11-21 | Brassica rapa and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124550A (en) * | 2015-07-30 | 2015-12-09 | 合肥元政农林生态科技有限公司 | Method for preparing low-salt salted fine bamboo shoots |
| CN106615570A (en) * | 2016-12-30 | 2017-05-10 | 西藏天麦力健康品有限公司 | Preserved turnip food and preparation method thereof |
-
2014
- 2014-11-21 CN CN201410676806.2A patent/CN104351707A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124550A (en) * | 2015-07-30 | 2015-12-09 | 合肥元政农林生态科技有限公司 | Method for preparing low-salt salted fine bamboo shoots |
| CN106615570A (en) * | 2016-12-30 | 2017-05-10 | 西藏天麦力健康品有限公司 | Preserved turnip food and preparation method thereof |
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Application publication date: 20150218 |
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