CN104522590A - Method for salting Jerusalem artichoke - Google Patents

Method for salting Jerusalem artichoke Download PDF

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Publication number
CN104522590A
CN104522590A CN201410801326.4A CN201410801326A CN104522590A CN 104522590 A CN104522590 A CN 104522590A CN 201410801326 A CN201410801326 A CN 201410801326A CN 104522590 A CN104522590 A CN 104522590A
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China
Prior art keywords
jerusalem artichoke
days
water
salting
sheet
Prior art date
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CN201410801326.4A
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Chinese (zh)
Inventor
李清华
刘竹生
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重庆尝必乐农业开发有限公司
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Priority to CN201410801326.4A priority Critical patent/CN104522590A/en
Publication of CN104522590A publication Critical patent/CN104522590A/en

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Abstract

The invention discloses a method for salting salted Jerusalem artichoke. The method comprises the following seven steps: cleaning, airing, primary salting, preparing auxiliary materials, secondary salting, water sealing in an inverted mode, bagging and warehousing. The method has the beneficial effects that the Jerusalem artichoke is salted twice, water in the Jerusalem artichoke can be fully removed by virtue of the primary salting and early airing, the sugar is remained, and the sweetness of the Jerusalem artichoke is improved; during the secondary salting, baked bones are added, and a pottery jar is inverted into a water pond, so that the Jerusalem artichoke can be sealed and moistened by water vapor so as to be well alcoholized. Therefore, the salted Jerusalem artichoke is sweet, delicious, lasting in alcohol flavor and fragrant during chewing. Moreover, the processing method is suitable for large-scale industrial production, and the requirement of improving the human living standard can be met.

Description

A kind of processing method of pickling Jerusalem artichoke

Technical field

The invention belongs to technical field of agricultural product process, particularly a kind ofly adopt a kind of processing method of pickling Jerusalem artichoke of being inverted the Tao Tan method of carrying out water seal and preparing.

Background technology

Jerusalem artichoke has another name called jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant, is used as medicine with block root, stem, leaf, have control pyreticosis, intestines heat rushes down the effect such as blood, bone fracture and injury; For Helianthus annual herb plant, for food with underground stem tuber; Containing abundant synanthrin in its stem tuber, be fructose polymers matter, containing a kind of material, have insulin action, can blood sugar be regulated, balance blood sugar value, have certain auxiliary curative effect to diabetes; Jerusalem artichoke fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, edible, cooks or cooks gruel, salted white, shines jerusalem artichoke processed and do, or produce starch and alcohol raw material, and its stem tuber or cauline leaf are used as medicine and have Li Shui and dehumidify, clearing heat and cooling blood, beneficial stomach with in effect; Jerusalem artichoke, also containing a large amount of fiber, can make enteron aisle add short wriggling, increase defecation, in addition, can also have full tripe effect, can intercept starchiness and fat absorption, have certain antiobesity action.

The application of Jerusalem artichoke is generally eaten raw at present, also cooks coarse cereals, feed, or extraction starch can make alcohol; Or extract the use of synanthrin as treatment diabetes, also have crystallize, jam or sauce taro, application process is varied.

Number of patent application 2012100862150 discloses " a kind of method for salting of Jerusalem artichoke ", the method by cleaning, protect look, cut into slices, pickle, desalination, spice and pack complete pickling of Jerusalem artichoke, the method process is single, time is too short, the Jerusalem artichoke mouthfeel raw meat pickled is puckery, cannot promote edible on a large scale.

Summary of the invention

Technical problem to be solved by this invention pickles the not good situation of Jerusalem artichoke mouthfeel for existing, a kind of special auxiliary material of pickling is provided to pickle Jerusalem artichoke with inversion water sealing method, to obtain, a kind of special mouthfeel is mellow, sweet cold pickles Jerusalem artichoke, improves the cooking culture living standard of people.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of processing method of pickling Jerusalem artichoke, it is characterized in that concrete grammar is as follows.

(1) clean: fresh Jerusalem artichoke clear water is cleaned, reject impurity and corruption, wound, rotten, the stem tuber that goes mouldy, then rinse to be placed in bamboo basket with clear water and drain away the water.

(2) airing: the Jerusalem artichoke after draining is cut into the thick thin slice of 25-35mm, and allows thin slice directly fall into the common salt aqueous solution of 1%-2%, then pull out immediately and pave on bamboo tray, directly shine 2 days-3 days in the sunlight, or in ventilation air-dry 3-5 days, stirred 1 time every 2 hours, until hand pinches softness.

(3) just salt down: Jerusalem artichoke sheet and salt mixing are mixed thoroughly by the standard of spreading 8 portions of salt according to the every 100 parts of Jerusalem artichoke sheets of weight portion, put into Tao Tanzhong, fill the sealing of rear leaf of Japanese banana, then compress with stone, stir once, take out, drain after pickling 12-15 days every 2 days.

(4) auxiliary material processed: fresh pork bone is steamed in clear soup 2 hours, then roasts 30-40 minute on steel wire net rack, until smell fragrance.

(5) salt down again: the Jerusalem artichoke sheet after draining just salting down loads Tao Tanzhong, bone when filling soon after putting into barbecue from altar eck 8-10cm place, 5-8 part bone is put according to the every 100 portions of Jerusalem artichoke of weight portion, then dress Jerusalem artichoke sheet is continued, sealing from altar eck 5-6cm place leaf of Japanese banana, then tightening fixing with resilient bamboo branch.

(6) be inverted water seal: be inverted in water pond by Tao Tan, and make altar mouth submerge in water, live altar mouth with water seal, carry out refining after standing 20-45 days and Jerusalem artichoke sheet is taken out, remove bone, more air-dry 2-3 days on bamboo tray that Jerusalem artichoke sheet is paved, littlely stir once every 2, namely obtain pickling Jerusalem artichoke.

(7) pack warehouse-in: by even for the Jerusalem artichoke metering after pickling, by specification pack, then vacuum-pumping and sealing; Then sterilizing 20-25 minute at 100 DEG C of temperature, then be cooled to normal temperature, then Ultraviolet radiation 50-60 minute, the packaging products in boxes that finally will be up to the standards is put in storage.

The invention has the beneficial effects as follows and Jerusalem artichoke is pickled at twice, just to salt down and the airing in early stage fully can remove moisture in Jerusalem artichoke, and leave sugar, improve the sugariness of Jerusalem artichoke; Add the bone after scorching when salting down again, be then inverted in water pond by Tao Tan, can not only be sealed like this, also can obtain moistening of steam, better refined, the Jerusalem artichoke pickled like this is sweet cold tasty and refreshing, and alcohol taste is far away, chews more fragrant and more fragrant; Its processing method is applicable to large-scale industrial production, can meet people to the needs of advancing in living standard.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.

Embodiment 1.

Fresh Jerusalem artichoke clear water is cleaned, rejects impurity and corruption, wound, rotten, the stem tuber that goes mouldy, then rinse to be placed in bamboo basket with clear water and drain away the water; Then the Jerusalem artichoke after draining is cut into the thick thin slice of 25mm, and allows thin slice directly fall into the common salt aqueous solution of 1%, then pull out immediately and pave on bamboo tray, directly shine 2 days in the sunlight, stirred 1 time every 2 hours, until hand pinches softness.

Then get 50kg Jerusalem artichoke sheet and 4kg salt mixing mix thoroughly, put into Tao Tanzhong, fill rear leaf of Japanese banana sealing, then with stone compress, stirred once every 2 days, after pickling 12 days take out, drain.

Then fresh pork bone is steamed in clear soup 2 hours, then roast 30 minutes on steel wire net rack, until smell fragrance.

Jerusalem artichoke sheet after draining just salting down again loads Tao Tanzhong, every altar dress 25kg, bone when filling soon after putting into barbecue from altar eck 8cm place, every altar puts into 1.25, then continue dress Jerusalem artichoke sheet, sealing from altar eck 5cm place leaf of Japanese banana, then tightening fixing with resilient bamboo branch; Then Tao Tan is inverted in water pond, and makes altar mouth submerge in water, live altar mouth with water seal, carry out alcoholization and leave standstill after 20 days Jerusalem artichoke sheet is taken out, remove bone, then Jerusalem artichoke sheet to be paved on bamboo tray air-dry 2 days, littlely stir once every 2, namely obtain pickling Jerusalem artichoke.

Evenly by the Jerusalem artichoke metering after pickling, pack by the specification of every part of 100g, then vacuum-pumping and sealing finally; Then sterilizing 20 minutes at 100 DEG C of temperature, then be cooled to normal temperature, then Ultraviolet radiation 50 minutes, the packaging products in boxes that finally will be up to the standards is put in storage.

Embodiment 2.

Fresh Jerusalem artichoke clear water is cleaned, rejects impurity and corruption, wound, rotten, the stem tuber that goes mouldy, then rinse to be placed in bamboo basket with clear water and drain away the water; Then the Jerusalem artichoke after draining is cut into the thick thin slice of 30mm, and allows thin slice directly fall into the common salt aqueous solution of 1.5%, then pull out immediately and pave on bamboo tray, in ventilation air-dry 4 days, stir 1 time every 2 hours, until hand pinches softness.

Get 100kg Jerusalem artichoke sheet and 8kg salt mixing mix thoroughly, put into Tao Tanzhong, fill rear leaf of Japanese banana sealing, then with stone compress, stirred once every 2 days, after pickling 13 days take out, drain.

Then fresh pork bone is steamed in clear soup 2 hours, then roast 35 minutes on steel wire net rack, until smell fragrance.

Jerusalem artichoke sheet after draining just salting down again loads Tao Tanzhong, every altar dress 40kg, bone when filling soon after putting into barbecue from altar eck 9cm place, 2.7kg put into by every altar, then continue dress Jerusalem artichoke sheet, sealing from altar eck 5.5cm place leaf of Japanese banana, then tightening fixing with resilient bamboo branch; Then Tao Tan is inverted in water pond, and makes altar mouth submerge in water, live altar mouth with water seal, carry out alcoholization and leave standstill after 33 days Jerusalem artichoke sheet is taken out, remove bone, then Jerusalem artichoke sheet to be paved on bamboo tray air-dry 2 days half, littlely stir once every 2, namely obtain pickling Jerusalem artichoke.

Evenly by the Jerusalem artichoke metering after pickling, pack by the specification of every part of 250g, then vacuum-pumping and sealing finally; Then sterilizing 22 minutes at 100 DEG C of temperature, is then cooled to normal temperature, then Ultraviolet radiation 55 minutes, and the packaging products in boxes that finally will be up to the standards is put in storage.

Embodiment 3.

Fresh Jerusalem artichoke clear water is cleaned, rejects impurity and corruption, wound, rotten, the stem tuber that goes mouldy, then rinse to be placed in bamboo basket with clear water and drain away the water; Then the Jerusalem artichoke after draining is cut into the thick thin slice of 35mm, and allows thin slice directly fall into the common salt aqueous solution of 2%, then pull out immediately and pave on bamboo tray, in ventilation air-dry 5 days, stir 1 time every 2 hours, until hand pinches softness.

Get 200kg Jerusalem artichoke sheet and 16kg salt mixing mix thoroughly, put into Tao Tanzhong, fill rear leaf of Japanese banana sealing, then with stone compress, stirred once every 2 days, after pickling 15 days take out, drain.

Then fresh pork bone is steamed in clear soup 2 hours, then roast 40 minutes on steel wire net rack, until smell fragrance.

Jerusalem artichoke sheet after draining just salting down again loads Tao Tanzhong, every altar dress 50kg, bone when filling soon after putting into barbecue from altar eck 10cm place, 4kg put into by every altar, then continue dress Jerusalem artichoke sheet, sealing from altar eck 6cm place leaf of Japanese banana, then tightening fixing with resilient bamboo branch; Then Tao Tan is inverted in water pond, and makes altar mouth submerge in water, live altar mouth with water seal, carry out alcoholization and leave standstill after 45 days Jerusalem artichoke sheet is taken out, remove bone, then Jerusalem artichoke sheet to be paved on bamboo tray air-dry 3 days, littlely stir once every 2, namely obtain pickling Jerusalem artichoke.

Evenly by the Jerusalem artichoke metering after pickling, pack by the specification of every part of 500g, then vacuum-pumping and sealing finally; Then sterilizing 25 minutes at 100 DEG C of temperature, is then cooled to normal temperature, then Ultraviolet radiation 60 minutes, and the packaging products in boxes that finally will be up to the standards is put in storage.

Claims (1)

1. pickle a processing method for Jerusalem artichoke, it is characterized in that concrete grammar is as follows:
(1) clean: fresh Jerusalem artichoke clear water is cleaned, reject impurity and corruption, wound, rotten, the stem tuber that goes mouldy, then rinse to be placed in bamboo basket with clear water and drain away the water;
(2) airing: the Jerusalem artichoke after draining is cut into the thick thin slice of 25-35mm, and allows thin slice directly fall into the common salt aqueous solution of 1%-2%, then pull out immediately and pave on bamboo tray, directly shine 2 days-3 days in the sunlight, or in ventilation air-dry 3-5 days, stirred 1 time every 2 hours, until hand pinches softness;
(3) just salt down: Jerusalem artichoke sheet and salt mixing are mixed thoroughly by the standard of spreading 8 portions of salt according to the every 100 parts of Jerusalem artichoke sheets of weight portion, put into Tao Tanzhong, fill the sealing of rear leaf of Japanese banana, then compress with stone, stir once, take out, drain after pickling 12-15 days every 2 days;
(4) auxiliary material processed: fresh pork bone is steamed in clear soup 2 hours, then roasts 30-40 minute on steel wire net rack, until smell fragrance;
(5) salt down again: the Jerusalem artichoke sheet after draining just salting down loads Tao Tanzhong, bone when filling soon after putting into barbecue from altar eck 8-10cm place, 5-8 part bone is put according to the every 100 portions of Jerusalem artichoke of weight portion, then dress Jerusalem artichoke sheet is continued, sealing from altar eck 5-6cm place leaf of Japanese banana, then tightening fixing with resilient bamboo branch;
(6) be inverted water seal: be inverted in water pond by Tao Tan, and make altar mouth submerge in water, live altar mouth with water seal, carry out refining after standing 20-45 days and Jerusalem artichoke sheet is taken out, remove bone, more air-dry 2-3 days on bamboo tray that Jerusalem artichoke sheet is paved, littlely stir once every 2, namely obtain pickling Jerusalem artichoke;
(7) pack warehouse-in: by even for the Jerusalem artichoke metering after pickling, by specification pack, then vacuum-pumping and sealing; Then sterilizing 20-25 minute at 100 DEG C of temperature, then be cooled to normal temperature, then Ultraviolet radiation 50-60 minute, the packaging products in boxes that finally will be up to the standards is put in storage.
CN201410801326.4A 2014-12-22 2014-12-22 Method for salting Jerusalem artichoke CN104522590A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707784A (en) * 2016-02-02 2016-06-29 镇沅松子地绿色食品有限公司 Pickling method of helianthus tuberosus
CN108077845A (en) * 2017-12-27 2018-05-29 江西省科学院应用化学研究所 A kind of processing method for the instant Jerusalem artichoke piece for eliminating nitrite

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN102987309A (en) * 2012-12-17 2013-03-27 镇江高冠食品有限公司 Processing method of jerusalem artichoke
CN103039922A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Spicy jerusalem artichoke black pickle and processing method thereof
CN103125901A (en) * 2013-03-27 2013-06-05 重庆尝必乐农业开发有限公司 Method for making salt vegetable
CN104082702A (en) * 2014-06-27 2014-10-08 王芳 Making method of pickled jerusalem artichoke roots

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN102987309A (en) * 2012-12-17 2013-03-27 镇江高冠食品有限公司 Processing method of jerusalem artichoke
CN103039922A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Spicy jerusalem artichoke black pickle and processing method thereof
CN103125901A (en) * 2013-03-27 2013-06-05 重庆尝必乐农业开发有限公司 Method for making salt vegetable
CN104082702A (en) * 2014-06-27 2014-10-08 王芳 Making method of pickled jerusalem artichoke roots

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* Cited by examiner, † Cited by third party
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吴苏喜: "即食风味洋姜片的生产工艺与质量控制", 《食品与机械》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707784A (en) * 2016-02-02 2016-06-29 镇沅松子地绿色食品有限公司 Pickling method of helianthus tuberosus
CN108077845A (en) * 2017-12-27 2018-05-29 江西省科学院应用化学研究所 A kind of processing method for the instant Jerusalem artichoke piece for eliminating nitrite

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Application publication date: 20150422

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