CN104738481A - Non-fermentation flavor pickled needle mushroom and preparation method thereof - Google Patents
Non-fermentation flavor pickled needle mushroom and preparation method thereof Download PDFInfo
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- CN104738481A CN104738481A CN201510107413.4A CN201510107413A CN104738481A CN 104738481 A CN104738481 A CN 104738481A CN 201510107413 A CN201510107413 A CN 201510107413A CN 104738481 A CN104738481 A CN 104738481A
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Abstract
The invention discloses non-fermentation flavor pickled needle mushroom and a preparation method thereof. The preparation method comprises the step of carrying out desalination, dehydration and segmentation on salted needle mushroom, steeping the needle mushroom in steeping liquid of 0-4 DEG C for 7-15 days, airing at the room temperature for 24-48 hours, and carrying out seasoning, packaging, sterilization and cooling, so as to obtain finished products, wherein the steeping liquid is prepared by the steps of mixing 2%-5% of table salt, 0.2%-0.4% of dried chilli, 1%-2% of fresh gingers, 2%-3% of garlic, 1%-2% of chicken powder, 0.1%-0.2% of food grade calcium chloride, 0.5%-0.8% of star anise, 0.2%-0.5% of pepper, 0.15%-0.3% of cassia bark and 2%-4% of white granulated sugar with cold boiling water, heating until boiling, standing for 10-15 minutes, cooling to the room temperature, adding 1%-1.5% of strong white wine, and uniformly mixing. According to the non-fermentation flavor pickled needle mushroom and the preparation method, the problems that the needle mushroom is low in storage tolerance and short in storage period are effectively solved; the product is not fermented, so that the quality is easily controlled; the non-fermentation flavor pickled needle mushroom is low in salt, bright in colors, spicy, hot and tasty; no preservative is added in a processing process, so that the non-fermentation flavor pickled needle mushroom is environmentally friendly and safe; the production process is simple and is both applicable to industrial production and domestic processing of the pickled needle mushroom.
Description
Technical field
The invention belongs to edible mushroom deep process technology field, be specifically related to a kind of non-fermented type local flavor asparagus pickles and preparation method thereof.
Background technology
Pickles are rich in the nutriments such as multiple cellulose, mineral matter, amino acid, protein, carbohydrate, fat, not only for human body provides sufficient nutrition, the materials such as a large amount of biodiasmin contained in pickles and metabolite lactic acid thereof, can also regulate and improve the inner microecological balance of enteron aisle, promote that nutriment absorbs in human body.
Pickles are as Chinese tradition fermented food, and traditional handicraft is raw material with fresh vegetables, are equipped with bubble stain liquid, utilize spontaneous fermentation to process.But the spontaneous fermentation cycle is long, condition is wayward, easily contaminate miscellaneous bacteria, edible safety is poor, is not suitable for suitability for industrialized production, and in order to suppress varied bacteria growing, adding high concentration salt, also not meeting current people's health care demand.A lot of researcher focuses on the artificial fermentation of pickles at present, the advantages such as fermentation period is short because it has, constant product quality, salt content are low, be a kind of trend of pickle production development, but the bacterial classification of inoculation exists contaminated risk during the fermentation.
In asparagus, amino acid content is very abundant, and higher than general mushroom class, essential amino acid kind is more comprehensive, wherein lysine and arginine content are especially abundant, and zinc content is higher, especially have good effect to the height of children and intelligence development to increasing intelligence, person " increases intelligence mushroom ".The Flammulin contained in asparagus can strengthen body to cancer cell resist ability.Long-term edible asparagus can reduce cholesterol, prevention of liver disease and intestines and stomach ulcer, control cardiovascular and cerebrovascular disease, strengthen body biologically active, promote body intracellular metabolic, resisting fatigue, anti-inflammation, removing heavy metal salt, antitumor to be conducive to various Nutrients Absorption and utilization in food.In addition, because asparagus is a kind of hyperkalemia hyponatremia food, it is also applicable to hyperpietic, overweight people and the elderly and eats.But asparagus is not easy to store, adopts rear easy dehydration and here wither, rotten variable color, infects rotten fungus, reduces quality, have impact on the production and consumption of asparagus, be developed to pickles and consumer can be made to eat at any time.
Summary of the invention
The object of this invention is to provide a kind of non-fermented type local flavor asparagus pickles and preparation method thereof, technique is simple, and cost is low, its asparagus pickles less salt, raciness, storage endurance of producing.
For achieving the above object, a kind of non-fermented type local flavor asparagus pickles of the present invention, are made up of salt marsh asparagus.
The preparation method of a kind of non-fermented type local flavor asparagus pickles of the present invention, comprises the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 3-5min of 80-90 DEG C, be cooled to room temperature, put into 15-30% saline solution and flood 25-30 days after draining away the water, obtained salt marsh asparagus;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 30-80%, then flowing water desalination or static soak desalination, desalination to salt content is 2-5%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 20-30min;
D, cutting: centrifugal rear selection, cutting, is cut into 8-10cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, under 0-4 DEG C of low temperature, soak 7-10 days, the volume ratio of pickles material and maceration extract is 1 ﹕ 2-3.The manufacturing process of maceration extract is as follows: get 2-5% salt, 0.2-0.4% chilli, 1-2% ginger, 2-3% garlic, 1-2% chickens' extract, 0.1-0.2% food-grade calcium chloride, 0.5-0.8% anise, 0.2-0.5% Chinese prickly ash, 0.15-0.3% cassia bark, 2-4% white granulated sugar by the pickles weighing scale after cutting, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 10-15min, add 1.0-1.5% high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 24-48h, stirs with flavoring;
Carry out vacuum packaging after G, metering, in 90-95 DEG C of normal-pressure sterilization 10-15min after packaging, get product after cooling.
Preferably, in described step e, maceration extract contains by the pickles weighing scale after cutting: 3% salt, 0.3% chilli, 1.5% ginger, 2.5% garlic, 1.0% chickens' extract, 0.2% food-grade calcium chloride, 0.6% anise, 0.3% Chinese prickly ash, 0.2% cassia bark, 3% white granulated sugar, 1.2% high spirit.
Preferably, in described step F, flavoring contains with the pickles weighing scale after hanging: 3-5% green onion end, 3-5% garlic end, 1-2% chickens' extract, 1-2% white granulated sugar, 10-15% Zanthoxylum essential oil, 10-15% chilli oil.
Preferably, in described step F, flavoring contains with the pickles weighing scale after hanging: 4% green onion end, 4% garlic end, 1.5% chickens' extract, 1.5% white granulated sugar, 12% Zanthoxylum essential oil, 12% chilli oil.
The present invention efficiently solves asparagus not storage tolerance, the problem that storage life is short, and product has asparagus local flavor and pickles characteristic concurrently; Product is without fermentation, and quality easily controls, and can preserve 3 months under less salt, bright, spicy tasty and refreshing, low temperature; Production technology is simple, and cost is low, and preparation process does not add any anticorrisive agent, green safety, has both been applicable to asparagus pickles suitability for industrialized production, has also been applicable to family processing.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of non-fermented type local flavor asparagus pickles, be made up of salt marsh asparagus, its preparation method comprises the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 3min of 90 DEG C, be cooled to room temperature, puts into 30% saline solution dipping 28 days, obtained salt marsh asparagus after draining away the water;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 30%, then flowing water desalination to salt content is 2%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 30min;
D, cutting: centrifugal rear selection, cutting, is cut into 10cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, soak 7 days under 4 DEG C of low temperature, the volume ratio of pickles material and maceration extract is 1 ﹕ 2.The manufacturing process of maceration extract is as follows: get 2.0kg salt, 0.2kg chilli, 1.0kg ginger, 3.0kg garlic, 1.0kg chickens' extract, 0.2kg food-grade calcium chloride, 0.5kg anise, 0.2kg Chinese prickly ash, 0.15kg cassia bark, 2.0kg white granulated sugar, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 10min, add 1.5kg high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 24h, add 3% green onion end, 5% garlic end, 1% chickens' extract, 2% white granulated sugar, 15% Zanthoxylum essential oil, 10% chilli oil stir;
Carry out vacuum packaging after G, metering, in 90 DEG C of sterilization 15min after packaging, get product after cooling.
Embodiment 2
A kind of non-fermented type local flavor asparagus pickles, be made up of salt marsh asparagus, its preparation method comprises the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 5min of 80 DEG C, be cooled to room temperature, puts into 15% saline solution dipping 25 days, obtained salt marsh asparagus after draining away the water;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 50%, then flowing water desalination to salt content is 4%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 25min;
D, cutting: centrifugal rear selection, cutting, is cut into 8cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, soak 10 days under 0 DEG C of low temperature, the volume ratio of pickles material and maceration extract is 1 ﹕ 2.The manufacturing process of maceration extract is as follows: get 5.0kg salt, 0.4kg chilli, 2.0kg ginger, 2.0kg garlic, 2.0kg chickens' extract, 0.1kg food-grade calcium chloride, 0.8kg anise, 0.5kg Chinese prickly ash, 0.3kg cassia bark, 4kg white granulated sugar, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 10min, add 1.0kg high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 48h, add 5% green onion end, 3% garlic end, 2% chickens' extract, 1% white granulated sugar, 10% Zanthoxylum essential oil, 15% chilli oil stir;
Carry out vacuum packaging after G, metering, in 95 DEG C of normal-pressure sterilization 10min after packaging, get product after cooling.
Embodiment 3
A kind of non-fermented type local flavor asparagus pickles, be made up of salt marsh asparagus, its preparation method comprises the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 4min of 85 DEG C, be cooled to room temperature, puts into 20% saline solution dipping 30 days, obtained salt marsh asparagus after draining away the water;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 80%, then static soak desalination to salt content is 5%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 20min;
D, cutting: centrifugal rear selection, cutting, is cut into 10cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, soak 8 days under 3 DEG C of low temperature, the volume ratio of pickles material and maceration extract is 1 ﹕ 3; The manufacturing process of maceration extract is as follows: get 3.0kg salt, 0.3kg chilli, 1.5kg ginger, 2.5kg garlic, 1.0kg chickens' extract, 0.2kg food-grade calcium chloride, 0.6kg anise, 0.3kg Chinese prickly ash, 0.2kg cassia bark, 3.0kg white granulated sugar, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 15min, add 1.2kg high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 24h, add 4% green onion end, 4% garlic end, 1.5% chickens' extract, 1.5% white granulated sugar, 12% Zanthoxylum essential oil, 12% chilli oil stir;
Carry out vacuum packaging after G, metering, in 90 DEG C of normal-pressure sterilization 12min after packaging, get product after cooling.
Embodiment 4
A kind of non-fermented type local flavor asparagus pickles, be made up of salt marsh asparagus, its preparation method comprises the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 5min of 85 DEG C, be cooled to room temperature, puts into 25% saline solution dipping 30 days, obtained salt marsh asparagus after draining away the water;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 70%, then static soak desalination to salt content is 3%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 20min;
D, cutting: centrifugal rear selection, cutting, is cut into 8cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, soak 10 days under 4 DEG C of low temperature, the volume ratio of pickles material and maceration extract is 1 ﹕ 3.The manufacturing process of maceration extract is as follows: get 4kg salt, 0.4kg chilli, 1.8kg ginger, 2.0kg garlic, 1.5kg chickens' extract, 0.1kg food-grade calcium chloride, 0.7kg anise, 0.4kg Chinese prickly ash, 0.2kg cassia bark, 3.0kg white granulated sugar, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 12min, add 1.0kg high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 48h, add 3.5% green onion end, 3.5% garlic end, 1.3% chickens' extract, 1.2% white granulated sugar, 10% Zanthoxylum essential oil, 12% chilli oil stir;
Carry out vacuum packaging after G, metering, in 95 DEG C of sterilization 10min after packaging, get product after cooling.
Claims (5)
1. non-fermented type local flavor asparagus pickles, is characterized in that, are made up of salt marsh asparagus.
2. a preparation method for non-fermented type local flavor asparagus pickles as claimed in claim 1, is characterized in that, comprise the following steps:
A, pretreatment of raw material: select fresh, matter is tender, without the asparagus of disease and pest, clean up, put into the water blanching 3-5min of 80-90 DEG C, be cooled to room temperature, put into 15-30% saline solution and flood 25-30 days after draining away the water, obtained salt marsh asparagus;
B, desalination: salt marsh asparagus, with flowing water cleaning, squeezing desalination, make dish embryo lose the salt solution of 30-80%, then flowing water desalination or static soak desalination, desalination to salt content is 2-5%;
C, dehydration: centrifugal dehydration, rotating speed is 3000r/min, and the time is 20-30min;
D, cutting: centrifugal rear selection, cutting, is cut into 8-10cm segment;
E, dipping: the pickles material after cutting immerses in cooled maceration extract, under 0-4 DEG C of low temperature, soak 7-10 days, the volume ratio of pickles material and maceration extract is 1 ﹕ 2-3; The manufacturing process of maceration extract is as follows: get 2-5% salt, 0.2-0.4% chilli, 1-2% ginger, 2-3% garlic, 1-2% chickens' extract, 0.1-0.2% food-grade calcium chloride, 0.5-0.8% anise, 0.2-0.5% Chinese prickly ash, 0.15-0.3% cassia bark, 2-4% white granulated sugar by the pickles weighing scale after cutting, mix with cold boiling water, be heated to boiling, heating is stopped after keeping 10-15min, add 1.0-1.5% high spirit after being cooled to room temperature, mix and obtain maceration extract;
F, seasoning: pull material embryo after dipping out, room temperature hangs 24-48h, stirs with flavoring;
Carry out vacuum packaging after G, metering, in 90-95 DEG C of normal-pressure sterilization 10-15min after packaging, get product after cooling.
3. the preparation method of non-fermented type local flavor asparagus pickles as claimed in claim 2, it is characterized in that, in described step e, maceration extract contains by the pickles weighing scale after cutting: 3% salt, 0.3% chilli, 1.5% ginger, 2.5% garlic, 1.0% chickens' extract, 0.2% food-grade calcium chloride, 0.6% anise, 0.3% Chinese prickly ash, 0.2% cassia bark, 3% white granulated sugar, 1.2% high spirit.
4. the preparation method of non-fermented type local flavor asparagus pickles as claimed in claim 2 or claim 3, it is characterized in that, in described step F, flavoring contains with the pickles weighing scale after hanging: 3-5% green onion end, 3-5% garlic end, 1-2% chickens' extract, 1-2% white granulated sugar, 10-15% Zanthoxylum essential oil, 10-15% chilli oil.
5. the preparation method of non-fermented type local flavor asparagus pickles as claimed in claim 4, it is characterized in that, in described step F, flavoring contains with the pickles weighing scale after hanging: 4% green onion end, 4% garlic end, 1.5% chickens' extract, 1.5% white granulated sugar, 12% Zanthoxylum essential oil, 12% chilli oil.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715589A (en) * | 2021-12-27 | 2023-02-28 | 广东轻工职业技术学院 | Double-mushroom pickle and preparation method thereof |
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| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
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| CN103494147A (en) * | 2013-08-30 | 2014-01-08 | 四川省吉香居食品有限公司 | Desalination technology in pickle production process |
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2015
- 2015-03-11 CN CN201510107413.4A patent/CN104738481A/en active Pending
Patent Citations (3)
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| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN101366487A (en) * | 2008-09-28 | 2009-02-18 | 十堰渝川食品有限公司 | Processing method for soaked, pickled product of vegetable |
| CN103494147A (en) * | 2013-08-30 | 2014-01-08 | 四川省吉香居食品有限公司 | Desalination technology in pickle production process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115715589A (en) * | 2021-12-27 | 2023-02-28 | 广东轻工职业技术学院 | Double-mushroom pickle and preparation method thereof |
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Application publication date: 20150701 |