CN104432017B - A kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof - Google Patents
A kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof Download PDFInfo
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- CN104432017B CN104432017B CN201410447167.2A CN201410447167A CN104432017B CN 104432017 B CN104432017 B CN 104432017B CN 201410447167 A CN201410447167 A CN 201410447167A CN 104432017 B CN104432017 B CN 104432017B
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof, by peeling cutting, color fixative, steaming and decocting, seal, be vacuum-packed and the production method such as sterilization, Petiolus Trachycarpi petal is contained the nutritional labelings such as several amino acids, vitamin C, crude fibre, and have hemostasis, antidiarrheal, invigorate blood circulation, effect of eliminating stagnation, and nutritional labeling major part all keeps down, lonely and remote area all it is grown on due to palm, for a long time, its petal can only be eaten by only a few plantation family, and substantial amounts of petal is dropped.Petiolus Trachycarpi petal is fabricated to petal soft canned after fresh-keeping, solve the storage of petal, transport and sensory issues, can promote on a large scale, which not only improves the value of palm plant, reduce the wasting of resources, and provide a kind of natural, healthy food materials for consumers in general.
Description
Technical field
The present invention relates to a kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof, belong to Petiolus Trachycarpi
Petal processing technique field.
Background technology
Palm, another name palmitic acid, palm, Tang Zong, Tang Petiolus Trachycarpi or mountain palm fibre, be Palmae, palm fibre
Palmitic acid belongs to, aiphyllium, and high up to 10 meters, trunk is cylindrical, and the tallest and the most straight do not have branch,
The often old petiole of remaining and the leaf Xiao of its underpart, Petiolus Trachycarpi is precious from head to foot, has higher economic worth
And ornamental value, and palm fibre bud is in palm fibre Radix Crotalariae szemoensis, palm fibre bud flower or brown maize, is not open on palm
Immature inflorescence, stamen such as roe shape, is a kind of nuisanceless extraordinary vegetables with higher Development volue
Dish.Palm fibre bud tree cultivation management is convenient, low cost, better economic benefit, the palm fibre bud tree that grows up
Palm fibre bud 4～5kg within 1 year, can be produced.Palm fibre bud is general from the March in annual November to next year
Can pluck, peelling off outer layer palm fibre skin can obtain, palm fibre bud sweet and slightly bitter taste, good in taste, has
Blood pressure lowering and the effect of cooling and heatstroke-eliminating, containing several amino acids, starch, dehydration lactose and sucrose
Deng, it is the outstanding person in delicacy from mountain recipe, existing palm fibre bud mainly has stir-fry and boils two kinds of eating methods, but
It is that both eating methods can only eat after carrying out at the scene, is difficult to store, it has not been convenient to carry,
So the eating method of existing Petiolus Trachycarpi petal is the most single.
Summary of the invention
It is an object of the invention to provide a kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof,
By peeling cutting, color fixative, steaming and decocting, seal, be vacuum-packed and the production method such as sterilization, raw
The chilli oil taste Petiolus Trachycarpi petal soft canned mouthfeel that output is come is pleasant, special taste, is especially suitable for masses
Taste.
A kind of chilli oil taste Petiolus Trachycarpi petal soft canned of the present invention, calculates, by weight including palm fibre
Palmitic acid petal 80～120 parts, Sal 3～4 parts, white sugar 2～3 parts, chilli oil 4～6 parts, sesame
Oleum Sesami 0.5～2 parts, monosodium glutamate 0.1～1 part, citric acid 0.1～0.5 part, vitamin C 0.01～
0.05 part.
The preparation method of a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, the method comprises the steps:
1) peeling cutting: choose that high-quality is fresh, Petiolus Trachycarpi petal without brown stain, by petal outer layer
The hard cortex that can not eat is removed, after be cut into the size being prone to edible；
2) color fixative: prepare colour-keeping liquid, puts into the Petiolus Trachycarpi petal after peeling cutting immediately and protects
In color liquid, it is to avoid expose the most for a long time, colour-keeping liquid soaks 1～2 hours,
Immersion process needs be totally submerged under colour-keeping liquid by Petiolus Trachycarpi petal, be allowed to color fixative complete；
3) steaming and decocting: prepare cooking liquor in digester, cooking liquor is boiled, Flos Trachycarpi
Bud takes out from colour-keeping liquid and drains and clean up, and puts in the cooking liquor boiled and boils；Precook
Time can determine according to petal size, with well-done for degree, it is desired to thoroughly and not rotten；
4) seasoning stirring: allotment chilli oil sauce in proportion, first puts into folder by petal during seasoning
Layer pot, is sequentially added into sugar, salt, monosodium glutamate, spice, vitamin C stir, and is finally putting into
Oleum sesami and chilli oil；
5) sorting pack: the chilli oil Petiolus Trachycarpi petal of the modulated good taste that selected shape is suitable is by weight
It is sub-packed in vacuum packaging bag；
6) vacuum packaging: then vacuumizing, utilizes multifunctional vacuum sealing machine thermoplastic to close,
Sealing vacuum degree control is in 0.096～0.099MPa gauge, and seal widths should be greater than 0.
6cm；
7) sterilization: vacuum packaging bag is put into and often uses equipped with in boiling the retorts of hot water
Pressure sterilization, is warmed up to 100 DEG C in first 10 minutes, constant temperature 40 minutes, last 10 minutes falls
To room temperature, then pull out, drain.
In described digestion time, the section of Petiolus Trachycarpi petal is boiled 20～30 minutes, and full wafer boils
50 minutes～1 hour.
Described colour-keeping liquid, including the citric acid of mass percent concentration 0.2%, percent mass
The sodium pyrosulfite of specific concentration 0.1%, the Sal of mass percent concentration 0.2%, other be
Water.
Described cooking liquor, including the citric acid of mass percent concentration 0.2%, percent mass
The Sal of specific concentration 0.2%, other for water.
Owing to have employed technical scheme, the present invention is by peeling cutting, color fixative, steaming
Boil, seal, be vacuum-packed and the production method such as sterilization, Petiolus Trachycarpi petal is contained several amino acids,
The nutritional labeling such as vitamin C, crude fibre, and have hemostasis, antidiarrheal, invigorate blood circulation, the merit of eliminating stagnation
Imitate, and nutritional labeling major part all keeps down, and is all grown on lonely and remotely due to palm
District, for a long time, its petal can only be eaten by only a few plantation family, and substantial amounts of petal is dropped.
Petiolus Trachycarpi petal is fabricated to petal soft canned after fresh-keeping, solves the storage of petal, transport
And sensory issues, can promote on a large scale, which not only improves the value of palm plant, subtract
Few wasting of resources, and provide a kind of natural, healthy food materials for consumers in general.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1: a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, calculates by weight, including
80 parts of Petiolus Trachycarpi petal, Sal 3 parts, white sugar 2 parts, chilli oil 4 parts, Oleum sesami 0.5 part,
Monosodium glutamate 0.1 part, citric acid 0.1 part, vitamin C 0.01 part.
The preparation method of a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, the method comprises the steps:
1) peeling cutting: choose that high-quality is fresh, Petiolus Trachycarpi petal without brown stain, by petal outer layer
The hard cortex that can not eat is removed, after be cut into the size being prone to edible；
2) color fixative: prepare colour-keeping liquid, puts into the Petiolus Trachycarpi petal after peeling cutting immediately and protects
In color liquid, it is to avoid expose the most for a long time, soak 1 hour in colour-keeping liquid, soak
During need to be totally submerged under colour-keeping liquid Petiolus Trachycarpi petal, be allowed to color fixative complete；
3) steaming and decocting: prepare cooking liquor in digester, cooking liquor is boiled, Flos Trachycarpi
Bud takes out from colour-keeping liquid and drains and clean up, and puts in the cooking liquor boiled and boils；Precook
Time can determine according to petal size, with well-done for degree, it is desired to thoroughly and not rotten；
4) seasoning stirring: allotment chilli oil sauce in proportion, first puts into folder by petal during seasoning
Layer pot, is sequentially added into sugar, salt, monosodium glutamate, spice, vitamin C stir, and is finally putting into
Oleum sesami and chilli oil；
5) sorting pack: the chilli oil Petiolus Trachycarpi petal of the modulated good taste that selected shape is suitable is by weight
It is sub-packed in vacuum packaging bag；
6) vacuum packaging: then vacuumizing, utilizes multifunctional vacuum sealing machine thermoplastic to close,
Sealing vacuum degree control is in 0.096MPa gauge, and seal widths should be greater than 0.6cm；
7) sterilization: vacuum packaging bag is put into and often uses equipped with in boiling the retorts of hot water
Pressure sterilization, is warmed up to 100 DEG C in first 10 minutes, constant temperature 40 minutes, last 10 minutes falls
To room temperature, then pull out, drain.
In described digestion time, the section of Petiolus Trachycarpi petal boils 20 minutes, and full wafer boils 50 points
Clock.
Described colour-keeping liquid, including the citric acid of mass percent concentration 0.2%, percent mass
The sodium pyrosulfite of specific concentration 0.1%, the Sal of mass percent concentration 0.2%, other be
Water.
Described cooking liquor, including the citric acid of mass percent concentration 0.2%, percent mass
The Sal of specific concentration 0.2%, other for water.
Embodiment 2: a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, calculates by weight, including
100 parts of Petiolus Trachycarpi petal, Sal 3.5 parts, white sugar 2.5 parts, chilli oil 5 parts, Oleum sesami 1 part,
Monosodium glutamate 0.5 part, citric acid 0.2 part, vitamin C 0.02 part.
The preparation method of a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, the method comprises the steps:
1) peeling cutting: choose that high-quality is fresh, Petiolus Trachycarpi petal without brown stain, by petal outer layer
The hard cortex that can not eat is removed, after be cut into the size being prone to edible；
2) color fixative: prepare colour-keeping liquid, puts into the Petiolus Trachycarpi petal after peeling cutting immediately and protects
In color liquid, it is to avoid expose the most for a long time, soak 1.5 hours in colour-keeping liquid, leaching
Need during bubble to be totally submerged under colour-keeping liquid Petiolus Trachycarpi petal, be allowed to color fixative complete；
3) steaming and decocting: prepare cooking liquor in digester, cooking liquor is boiled, Flos Trachycarpi
Bud takes out from colour-keeping liquid and drains and clean up, and puts in the cooking liquor boiled and boils；Precook
Time can determine according to petal size, with well-done for degree, it is desired to thoroughly and not rotten；
4) seasoning stirring: allotment chilli oil sauce in proportion, first puts into folder by petal during seasoning
Layer pot, is sequentially added into sugar, salt, monosodium glutamate, spice, vitamin C stir, and finally put people
Oleum sesami and chilli oil；
5) sorting pack: the chilli oil Petiolus Trachycarpi petal of the modulated good taste that selected shape is suitable is by weight
It is sub-packed in vacuum packaging bag；
6) vacuum packaging: then vacuumizing, utilizes multifunctional vacuum sealing machine thermoplastic to close,
Sealing vacuum degree control is in 0.096MPa gauge, and seal widths should be greater than 0.6cm；
7) sterilization: vacuum packaging bag is put into and often uses equipped with in boiling the retorts of hot water
Pressure sterilization, is warmed up to 100 DEG C in first 10 minutes, constant temperature 40 minutes, last 10 minutes falls
To room temperature, then pull out, drain.
In described digestion time, the section of Petiolus Trachycarpi petal boils 25 minutes, and full wafer boils 60 points
Clock hour.
Described colour-keeping liquid, including the citric acid of mass percent concentration 0.2%, percent mass
The sodium pyrosulfite of specific concentration 0.1%, the Sal of mass percent concentration 0.2%, other be
Water.
Described cooking liquor, including the citric acid of mass percent concentration 0.2%, percent mass
The Sal of specific concentration 0.2%, other for water.
Embodiment 3: a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, calculates by weight, including
120 parts of Petiolus Trachycarpi petal, Sal 4 parts, white sugar 3 parts, chilli oil 6 parts, Oleum sesami 2 parts, taste
Essence 1 part, citric acid 0.5 part, vitamin C 0.05 part.
The preparation method of a kind of chilli oil taste Petiolus Trachycarpi petal soft canned, the method comprises the steps:
1) peeling cutting: choose that high-quality is fresh, Petiolus Trachycarpi petal without brown stain, by petal outer layer
The hard cortex that can not eat is removed, after be cut into the size being prone to edible；
2) color fixative: prepare colour-keeping liquid, puts into the Petiolus Trachycarpi petal after peeling cutting immediately and protects
In color liquid, it is to avoid expose the most for a long time, soak 2 hours in colour-keeping liquid, soak
During need to be totally submerged under colour-keeping liquid Petiolus Trachycarpi petal, be allowed to color fixative complete；
3) steaming and decocting: prepare cooking liquor in digester, cooking liquor is boiled, Flos Trachycarpi
Bud takes out from colour-keeping liquid and drains and clean up, and puts in the cooking liquor boiled and boils；Precook
Time can determine according to petal size, with well-done for degree, it is desired to thoroughly and not rotten；
4) seasoning stirring: allotment chilli oil sauce in proportion, first puts into folder by petal during seasoning
Layer pot, is sequentially added into sugar, salt, monosodium glutamate, spice, vitamin C stir, and is finally putting into
Oleum sesami and chilli oil；
5) sorting pack: the chilli oil Petiolus Trachycarpi petal of the modulated good taste that selected shape is suitable is by weight
It is sub-packed in vacuum packaging bag；
6) vacuum packaging: then vacuumizing, utilizes multifunctional vacuum sealing machine thermoplastic to close,
Sealing vacuum degree control is in 0.099MPa gauge, and seal widths should be greater than 0.6cm；
7) sterilization: vacuum packaging bag is put into and often uses equipped with in boiling the retorts of hot water
Pressure sterilization, is warmed up to 100 DEG C in first 10 minutes, constant temperature 40 minutes, last 10 minutes falls
To room temperature, then pull out, drain.
In described digestion time, the section of Petiolus Trachycarpi petal boils 30 minutes, and full wafer boils 1
Hour.
Described colour-keeping liquid, including the citric acid of mass percent concentration 0.2%, percent mass
The sodium pyrosulfite of specific concentration 0.1%, the Sal of mass percent concentration 0.2%, other be
Water.
Described cooking liquor, including the citric acid of mass percent concentration 0.2%, mass percent is dense
The Sal of degree 0.2%, other for water.
Claims (4)
1. a chilli oil taste Petiolus Trachycarpi petal soft canned, it is characterized in that: calculate by weight, including Petiolus Trachycarpi petal 80～120 parts, Sal 3～4 parts, white sugar 2～3 parts, chilli oil 4～6 parts, Oleum sesami 0.5～2 parts, monosodium glutamate 0.1～1 part, citric acid 0.1～0.5 part and vitamin C 0.01～0.05 part, the preparation method of described chilli oil taste Petiolus Trachycarpi petal soft canned, is carried out as follows:
1) peeling cutting: choose that high-quality is fresh, Petiolus Trachycarpi petal without brown stain, by the cortex that can not eat removal hard for petal outer layer, after be cut into the size being prone to edible；
2) color fixative: prepare colour-keeping liquid, Petiolus Trachycarpi petal after peeling cutting is put in colour-keeping liquid immediately, it is to avoid expose the most for a long time, colour-keeping liquid soaks 1～2 hours, immersion process needs be totally submerged under colour-keeping liquid by Petiolus Trachycarpi petal, be allowed to color fixative complete；
3) steaming and decocting: prepare cooking liquor in digester, boiled by cooking liquor, takes out Petiolus Trachycarpi petal from colour-keeping liquid and drains and clean up, and puts in the cooking liquor boiled and boils；Digestion time determines according to petal size, with well-done for degree, it is desired to thoroughly and not rotten；
4) seasoning stirring: first petal is put into jacketed pan during seasoning, is sequentially added into sugar, salt, monosodium glutamate, spice, vitamin C, citric acid stir, and are finally putting into Oleum sesami and chilli oil；
5) sorting pack: the chilli oil Petiolus Trachycarpi petal parts by weights of the modulated good taste that selected shape is suitable is loaded in vacuum packaging bag；
6) vacuum packaging: then vacuumizing, utilizes multifunctional vacuum sealing machine thermoplastic to close, and sealing vacuum degree control is in 0. 096～0. 099MPa gauge, and seal widths should be greater than 0. 6cm；
7) sterilization: vacuum packaging bag is put into and uses sterilization in open kettle equipped with in boiling the retorts of hot water, be warmed up to 100 DEG C in first 10 minutes, constant temperature 40 minutes, within last 10 minutes, drop to room temperature, then pull out, drain.
The preparation method of chilli oil taste Petiolus Trachycarpi petal soft canned the most according to claim 1, it is characterised in that: in described digestion time, the section of Petiolus Trachycarpi petal boils 20～30 minutes, and full wafer boils 50 minutes～1 hour.
The preparation method of chilli oil taste Petiolus Trachycarpi petal soft canned the most according to claim 1, it is characterized in that: described colour-keeping liquid, including the citric acid of mass percent concentration 0.2%, the sodium pyrosulfite of mass percent concentration 0.1%, the Sal of mass percent concentration 0.2%, other for water.
The preparation method of chilli oil taste Petiolus Trachycarpi petal soft canned the most according to claim 1, it is characterised in that: described cooking liquor, including the citric acid of mass percent concentration 0.2%, the Sal of mass percent concentration 0.2%, other for water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410447167.2A CN104432017B (en) | 2014-09-04 | 2014-09-04 | A kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof |
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| CN201410447167.2A CN104432017B (en) | 2014-09-04 | 2014-09-04 | A kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof |
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| CN104432017B true CN104432017B (en) | 2016-08-31 |
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Citations (2)
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|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101720895A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing burdock can |
-
2014
- 2014-09-04 CN CN201410447167.2A patent/CN104432017B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101720895A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing burdock can |
Non-Patent Citations (3)
| Title |
|---|
| 拉祜族食用花卉的民族植物学研究;刘怡涛 等;《广西植物》;20070330;第27卷(第2期);表1、第3.3.3节 * |
| 棕榈的食用和药用价值及加工展望;赵淑秋 等;《江苏调味副食品》;20110415;第41-43页 * |
| 棕苞、菠萝复合饮料的研制;赵淑秋 等;《饮料工业》;20120828;第15卷(第8期);第0、1、2.1、4节 * |
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