CN104543884A - Lavender health vinegar pickle and production process thereof - Google Patents
Lavender health vinegar pickle and production process thereof Download PDFInfo
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- CN104543884A CN104543884A CN201310548447.8A CN201310548447A CN104543884A CN 104543884 A CN104543884 A CN 104543884A CN 201310548447 A CN201310548447 A CN 201310548447A CN 104543884 A CN104543884 A CN 104543884A
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- lavender
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- sucrose
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 244000178870 Lavandula angustifolia Species 0.000 title claims abstract description 34
- 235000010663 Lavandula angustifolia Nutrition 0.000 title claims abstract description 34
- 239000001102 lavandula vera Substances 0.000 title claims abstract description 34
- 235000018219 lavender Nutrition 0.000 title claims abstract description 34
- 235000021110 pickles Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 238000011033 desalting Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 10
- 229940079593 drug Drugs 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 206010052428 Wound Diseases 0.000 description 4
- 208000027418 Wounds and injury Diseases 0.000 description 4
- 208000002193 Pain Diseases 0.000 description 3
- 230000036407 pain Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 231100000241 scar Toxicity 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010003399 Arthropod bite Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 201000004681 Psoriasis Diseases 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 238000001949 anaesthesia Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 208000024714 major depressive disease Diseases 0.000 description 1
- 201000003995 melancholia Diseases 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000003339 pneumostatic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a lavender health vinegar pickle and a production process thereof. The lavender health vinegar pickle comprises the following components by weight: 5-10kg of lavender, 100kg of fresh vegetable, 60-80kg of fermented vinegar, 30-60kg of sucrose, 10-20kg of fermented soy sauce and 10-20kg of iodized edible salt. The production process of the lavender health vinegar pickle comprises the following steps: selecting materials; pickling; desalting and dewatering; blending sauce; and impregnating. The lavender health vinegar pickle has the advantages that 1 the vinegar pickle has nutrient health value of the lavender and fermented vinegar and relatively good flavor and taste; and 2 kinds of microorganisms are killed by preliminarily salting with high salt and rapidly dewatering, through decomposition action and a series of biochemical action of protein, harmful microorganisms are inhibited; the color, aroma and taste, crispness and freshness and mouthfeel of the lavender health vinegar pickle are increased, and contained high-salt components are removed by desalting and dewatering, so that the vinegar pickle becomes a low-salt product.
Description
Technical field
The present invention relates to a kind of vinegar pickles and production technology thereof, particularly a kind of lavender health-care vinegar pickles and production technology thereof.
Background technology
Catsup and pickled vegetables is China's traditional food of several thousand, no matter rural area, city, or men and women, old and young, has food sauce to salt down vegetables the custom of going with rice or bread.Now its production technology spreads all over countries in the world, and particularly the country in Southeast Asia such as Japan, Korea S is subject to China's cultural influence, and the pickles of production, pickles, kind are all a lot.But, they are the salted vegetables, pickles, pickles, sweet and sour dish etc. that the traditional preparation method of continuity is produced, and major part is all also the product of high salt and fermentation, edible for a long time, not only bad for healthy, but also hypertension, the diabetes even disease such as cancer can be brought out.Catsup and pickled vegetables as health is just few.
Summary of the invention
The object of the present invention is to provide a kind of lavender vinegar pickles and the production technology thereof that can play health-care effect.
The technical solution used in the present invention is, this lavender health-care vinegar pickles, comprise the component of following weight: lavender 5-10 kilogram, fresh vegetables double centner, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, iodized salt 10-20 kilogram.
The production technology of above-mentioned lavender health-care vinegar pickles, comprises the following steps: the first step is selected materials, and gets the fresh vegetables double centner of selected, arrangement, classification, cleaning, airing; Second step is pickled, and adds 10-20 kilogram of iodized salt and pickles, carry out the inverted engine of 1-2 time every day, after one month, is half product; 3rd step desalting and dewatering, by the semi-finished product pickled, carries out desalting and dewatering, reaches the food sanitation standard of salt content 3-5%, for subsequent use; 4th step blends dip, get lavender 5-10 kilogram respectively, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, first by making vinegar with make soy sauce and to mix in pot and to sterilize, then add sucrose to dissolve, after sucrose dissolves completely, add lavender, within 10-20 minute, boil, taking-up is dried in the air cool for subsequent use; 5th step stain system, by the cool dip for subsequent use that dries in the air, adds in dish base, makes dip height dish delivery base 10cm, and inverted engine in 2 days once, can be ripe after 60 days.
Lavender is called as " kings of hundred grass ", the pure and fresh gracefulness of fragrance, and character is gentle, be generally acknowledged there is calmness most, releive, the plant of syngignoscism.To releive intense strain, the calm mind, calm down pneumostatic, healing of wound, remove scar.Lavender is also often used as beauty treatment and anti-inflammatory articles for use, uses steaming face, have effect of cleaning skin, anti-inflammatory and balanced fat secretion as fresh lavender is immersed hot water; Or fried juice comes deposited spatula wound, lacerated wound etc., can prevent to infect and inflammation; If ground paste to overlay on skin and suffer honeybee to bite place, light anaesthesia can be played and do in order to detumescence pain.Be made into sachet camphor ball can be replaced to be placed on stacte in cabinet to hold concurrently expelling parasite.Put into dry lavender during shower in the hot water, can body warmer be made and help for sleep.Lavender has good medical value, and have the effects such as sterilization, pain relieving, calmness, stem and Ye Douke are used as medicine.Made bulk drug by Medicine Factory commercialization.Such as treat headache, insomnia, wound, sterilization, burn, arthralgia, heartbeat, scar, respiratory system bulk drug; Treat the bulk drug of dark sore, burn, mosquito bite and insect bite, psoriasis, eczema; Treatment regulates hormonal system, the bulk drug of cramp, pass knot pain, melancholia, indigestion, fat-reducing body beautification before and after the physiology phase; The bulk drug for the treatment of initial stage cold cough, the blood circulation of promotion capillary, steadily blood pressure; Treat nervous centralis, alleviate anxiety, improve the neural bulk drugs such as insomnia.Making vinegar is diet flavor enhancement, not only there is antibiotic and sterilizing, prevent and treat hepatopathy, fat-reducing, antialcoholism action, also there is reducing blood lipid, hypotensive, norcholesterol simultaneously, hypoglycemic, softening blood vessel, reinforcing spleen to promote digestion are aid digestion, beauty treatment, the effect such as anticancer.
Show through long term test, the present invention has the following advantages: one be by have medicine food with lavender and making vinegar add in the production technology of traditional catsup and pickled vegetables, make in vinegar pickles, to contain lavender and making vinegar medicine and health care composition, be provided with healthy nutritive value and better local flavor, the mouthfeel of lavender and making vinegar simultaneously, more meet modern diet trend and fashion.Two is have employed at the beginning of high salt to salt down, utilize the high osmosis of salt, to remove rapidly the moisture in vegetables, kill each quasi-microorganism, suppress fermentation process, simultaneously by the decomposition of protein and the biological chemistry action of series of complex, suppress harmful microbe effect and increase the color, smell and taste of product and crisp and refreshing and mouthfeel, then through desalting and dewatering, slough contained high salinity, remove simultaneously and may affect the assorted tastes such as the bitter taste of mouthfeel, make vinegar pickles become salt-reduced products, be beneficial to healthy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1, this lavender health-care vinegar pickles, comprise the component of following weight: lavender 5-10 kilogram, fresh vegetables double centner, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, iodized salt 10-20 kilogram.
The production technology of above-mentioned lavender health-care vinegar pickles, comprises the following steps: the first step is selected materials, and gets the fresh vegetables double centner of selected, arrangement, classification, cleaning, airing; Second step is pickled, and adds 10-20 kilogram of iodized salt and pickles, carry out the inverted engine of 1-2 time every day, after one month, is half product; 3rd step desalting and dewatering, by the semi-finished product pickled, carries out desalting and dewatering, reaches the food sanitation standard of salt content 3-5%, for subsequent use; 4th step blends dip, get lavender 5-10 kilogram respectively, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, first by making vinegar with make soy sauce and to mix in pot and to sterilize, then add sucrose to dissolve, after sucrose dissolves completely, add lavender, within 10-20 minute, boil, taking-up is dried in the air cool for subsequent use; 5th step stain system, by the cool dip for subsequent use that dries in the air, adds in dish base, makes dip height dish delivery base 10cm, and inverted engine in 2 days once, can be ripe after 60 days.
Claims (2)
1. lavender health-care vinegar pickles, it is characterized in that the component comprising following weight: lavender 5-10 kilogram, fresh vegetables double centner, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, iodized salt 10-20 kilogram.
2. a production technology for lavender health-care vinegar pickles described in claim 1, is characterized in that comprising the following steps: the first step is selected materials, and gets the fresh vegetables double centner of selected, arrangement, classification, cleaning, airing; Second step is pickled, and adds 10-20 kilogram of iodized salt and pickles, carry out the inverted engine of 1-2 time every day, after one month, is half product; 3rd step desalting and dewatering, by the semi-finished product pickled, carries out desalting and dewatering, reaches the food sanitation standard of salt content 3-5%, for subsequent use; 4th step blends dip, get lavender 5-10 kilogram respectively, making vinegar 60-80 kilogram, sucrose 30-60 kilogram, make soy sauce 10-20 kilogram, first by making vinegar with make soy sauce and to mix in pot and to sterilize, then add sucrose to dissolve, after sucrose dissolves completely, add lavender, within 10-20 minute, boil, taking-up is dried in the air cool for subsequent use; 5th step stain system, by the cool dip for subsequent use that dries in the air, adds in dish base, makes dip height dish delivery base 10cm, and inverted engine in 2 days once, can be ripe after 60 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310548447.8A CN104543884A (en) | 2013-10-28 | 2013-10-28 | Lavender health vinegar pickle and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310548447.8A CN104543884A (en) | 2013-10-28 | 2013-10-28 | Lavender health vinegar pickle and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543884A true CN104543884A (en) | 2015-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310548447.8A Pending CN104543884A (en) | 2013-10-28 | 2013-10-28 | Lavender health vinegar pickle and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543884A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN101617806A (en) * | 2009-08-03 | 2010-01-06 | 韩洸雄 | Preparation method for pickling radishes containing natural pigment and fruit fragrance |
| CN101999699A (en) * | 2010-12-09 | 2011-04-06 | 杨凯 | Poultry egg processing method |
| CN102210457A (en) * | 2010-04-03 | 2011-10-12 | 徐有成 | Health-care Chinese herbal medicinal nutritional pickle and quickly pickling method thereof |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
-
2013
- 2013-10-28 CN CN201310548447.8A patent/CN104543884A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN101617806A (en) * | 2009-08-03 | 2010-01-06 | 韩洸雄 | Preparation method for pickling radishes containing natural pigment and fruit fragrance |
| CN102210457A (en) * | 2010-04-03 | 2011-10-12 | 徐有成 | Health-care Chinese herbal medicinal nutritional pickle and quickly pickling method thereof |
| CN101999699A (en) * | 2010-12-09 | 2011-04-06 | 杨凯 | Poultry egg processing method |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
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Application publication date: 20150429 |