CN104855898A - Oenanthe javanica with pickled peppers and processing technology thereof - Google Patents
Oenanthe javanica with pickled peppers and processing technology thereof Download PDFInfo
- Publication number
- CN104855898A CN104855898A CN201510211362.XA CN201510211362A CN104855898A CN 104855898 A CN104855898 A CN 104855898A CN 201510211362 A CN201510211362 A CN 201510211362A CN 104855898 A CN104855898 A CN 104855898A
- Authority
- CN
- China
- Prior art keywords
- chinese celery
- green pepper
- bubble
- chinese
- oenanthe javanica
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses an oenanthe javanica with pickled peppers and a processing technology thereof. The oenanthe javanica with pickled peppers has a raw material recipe as follows: oenanthe javanica 25-30 Kg, vegetable oil 10-15 Kg, pickled peppers 15-20 Kg, rhizoma zingiberis preparata 1.5-2 .0 Kg, zingiber officinale 0.15-0.2 Kg, Chinese red pepper 0.1-0.3 Kg, peanut kernels 1.5-2.0 Kg, white sesame seeds 0.05-0.1 Kg, yellow wine 0.05-0.15 Kg , white sugar 0.3-0.4 Kg, flavoring agent 0.6-0.8 Kg and preservative 0.008-0.01 Kg. The present invention is an oenanthe javanica with pickled peppers and a processing technology thereof which treats the oenanthe javanica with a special process, not only maintains the original emerald green color and crisp and tender taste of the oenanthe javanica, but also enables the product to have a delicious pickled pepper flavor, and complements white sesame seeds, peanuts and other ingredients, and thus the oenanthe javanica with pickled peppers can be appropriate either as an appetizer or as a daily spicy and hot snack.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of bubble green pepper Chinese celery and processing technology thereof.
Background technology
Chinese celery is perennial aquatic persistent root herbs, is one of important kind of Chinese special aquatic vegetable, and often edible have blood clean, reduce blood pressure and the effect such as blood fat, and its mouthfeel is tender and crisp, therefore, being no matter to be as appetizing pickles or can be popular to people as daily snack.Invention describes a kind of bubble green pepper Chinese celery processing technology, by Chinese celery by special PROCESS FOR TREATMENT, not only keep its original emerald green color and tender and crisp mouthfeel, and there is delicious bubble green pepper local flavor, no matter be aided with the batching such as white sesameseed, peanut, be as appetizing pickles or all suitable as daily spicy snack.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of bubble green pepper Chinese celery and processing technology thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of bubble green pepper Chinese celery, and the formula of described raw material is: Chinese celery 25 ~ 30Kg, vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg.
Preferably, described flavoring agent is yeast extract, and described anticorrisive agent is potassium sorbate.
Steep a processing technology for green pepper Chinese celery, comprise following processing step:
(1) pretreatment of raw material: get fresh in disease and pest, ripe Chinese celery, removal Chinese celery root and leaf, cut into the segment that 2 ~ 4cm is long by Chinese celery remainder, for subsequent use; Bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use;
(2) look is protected in blanching: Cu oenanthe stolonifera being placed in 95 ~ 100 DEG C
2+and Zn
2+blanching 2 ~ 5min in the colour protecting liquid of mixing;
(3) cool: with 15-20 DEG C of water cooling 2 ~ 5min;
(4) protect crisp: cooled oenanthe stolonifera is placed in finite concentration CaCl
2soak 20min in solution, clear water rinses and drains subsequently;
(5) frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, adding pretreated shelled peanut, the Chinese celery section drained away the water, through turning evenly, frying to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and cools under room temperature;
(6) sterilizing, filling: to carry out bottled, canned or packed sealing being not less than at the temperature of 85 DEG C after the Chinese celery section after seasoning is carried out high-temperature short-time sterilization, namely obtain the finished product steeping green pepper Chinese celery after the assay was approved.
Beneficial effect is: the present invention is a kind of bubble green pepper Chinese celery and processing technology thereof, by Chinese celery by special PROCESS FOR TREATMENT, not only keep its original emerald green color and tender and crisp mouthfeel, and there is delicious bubble green pepper local flavor, no matter be aided with the batching such as white sesameseed, peanut, be as appetizing pickles or all suitable as daily spicy snack.Flavoring agent uses yeast extract, as freshener and flavour enhancer, remain the various nutrition contained by yeast, comprise protein, amino acid, peptide class, glucan, various mineral matter and abundant Cobastab etc., add in food, delicate flavour not only can be made to increase, bitter taste, peculiar smell can also be covered, obtain more gentle plentiful mouthfeel, anticorrisive agent uses potassium sorbate, and potassium sorbate is acid anticorrisive agent, there is higher anti-microbial property, and product toxicity is low, be equivalent to the half of salt, be more of value to the health of people.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
A kind of detailed description of the invention of steeping green pepper Chinese celery and processing technology thereof of the present invention: a kind of bubble green pepper Chinese celery, the formula of described raw material is: Chinese celery 25 ~ 30Kg, vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg.Described flavoring agent is yeast extract, and described anticorrisive agent is potassium sorbate.Steep a processing technology for green pepper Chinese celery, comprise following processing step: (1) pretreatment of raw material: get fresh in disease and pest, ripe Chinese celery, removal Chinese celery root and leaf, cut into the segment that 2 ~ 4cm is long by Chinese celery remainder, for subsequent use; Bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use; (2) look is protected in blanching: Cu oenanthe stolonifera being placed in 95 ~ 100 DEG C
2+and Zn
2+blanching 2 ~ 5min in the colour protecting liquid of mixing; (3) cool: with 15-20 DEG C of water cooling 2 ~ 5min; (4) protect crisp: cooled oenanthe stolonifera is placed in finite concentration CaCl
2soak 20min in solution, clear water rinses and drains subsequently; (5) frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, adding pretreated shelled peanut, the Chinese celery section drained away the water, through turning evenly, frying to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and cools under room temperature; (6) sterilizing, filling: to carry out bottled, canned or packed sealing being not less than at the temperature of 85 DEG C after the Chinese celery section after seasoning is carried out high-temperature short-time sterilization, namely obtain the finished product steeping green pepper Chinese celery after the assay was approved.
No matter after above-mentioned processing step, obtain bubble green pepper Chinese celery, not only keep its original emerald green color and tender and crisp mouthfeel, and have delicious bubble green pepper local flavor, be aided with the batching such as white sesameseed, peanut, be as appetizing pickles or all suitable as daily spicy snack.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a bubble green pepper Chinese celery, it is characterized in that, the formula of described raw material is: Chinese celery 25 ~ 30Kg, vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg.
2. one bubble green pepper Chinese celery according to claim 1, it is characterized in that: described flavoring agent is yeast extract, described anticorrisive agent is potassium sorbate.
3. a kind of processing technology of steeping green pepper Chinese celery as claimed in claim 1, is characterized in that, comprise following processing step:
Pretreatment of raw material: get fresh in disease and pest, ripe Chinese celery, removal Chinese celery root and leaf, cut into the segment that 2 ~ 4cm is long by Chinese celery remainder, for subsequent use; Bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use;
Look is protected in blanching: Cu oenanthe stolonifera being placed in 95 ~ 100 DEG C
2+and Zn
2+blanching 2 ~ 5min in the colour protecting liquid of mixing;
Cooling: with 15-20 DEG C of water cooling 2 ~ 5min;
Protect crisp: cooled oenanthe stolonifera is placed in finite concentration CaCl
2soak 20min in solution, clear water rinses and drains subsequently;
Frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, adding pretreated shelled peanut, the Chinese celery section drained away the water, through turning evenly, frying to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and cools under room temperature;
Sterilizing, filling: to carry out bottled, canned or packed sealing being not less than at the temperature of 85 DEG C after the Chinese celery section after seasoning is carried out high-temperature short-time sterilization, namely obtain the finished product steeping green pepper Chinese celery after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211362.XA CN104855898A (en) | 2015-04-29 | 2015-04-29 | Oenanthe javanica with pickled peppers and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211362.XA CN104855898A (en) | 2015-04-29 | 2015-04-29 | Oenanthe javanica with pickled peppers and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855898A true CN104855898A (en) | 2015-08-26 |
Family
ID=53902426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211362.XA Pending CN104855898A (en) | 2015-04-29 | 2015-04-29 | Oenanthe javanica with pickled peppers and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855898A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524725A (en) * | 2012-02-07 | 2012-07-04 | 四川省京韩四季实业有限公司 | Production method for celery with pickled peppers |
| CN104137882A (en) * | 2014-06-27 | 2014-11-12 | 桐城市牯牛背农业开发有限公司 | Green-protecting and brittleness-keeping production process of cress |
| CN104161110A (en) * | 2014-07-24 | 2014-11-26 | 桐城市牯牛背农业开发有限公司 | Cress leaf processing process |
| CN104351669A (en) * | 2014-08-27 | 2015-02-18 | 桐城市牯牛背农业开发有限公司 | Processing method for protecting green color and crispiness of flexibly-packaged water celery |
-
2015
- 2015-04-29 CN CN201510211362.XA patent/CN104855898A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524725A (en) * | 2012-02-07 | 2012-07-04 | 四川省京韩四季实业有限公司 | Production method for celery with pickled peppers |
| CN104137882A (en) * | 2014-06-27 | 2014-11-12 | 桐城市牯牛背农业开发有限公司 | Green-protecting and brittleness-keeping production process of cress |
| CN104161110A (en) * | 2014-07-24 | 2014-11-26 | 桐城市牯牛背农业开发有限公司 | Cress leaf processing process |
| CN104351669A (en) * | 2014-08-27 | 2015-02-18 | 桐城市牯牛背农业开发有限公司 | Processing method for protecting green color and crispiness of flexibly-packaged water celery |
Non-Patent Citations (2)
| Title |
|---|
| 大花花西瓜瓜: "大花花西瓜瓜的博客", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_4502E2870100D01K.HTML》 * |
| 谢卉，等: "《巧做家宴》", 31 December 2008, 天地出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101666649B1 (en) | Method for preparing ox head soup | |
| CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
| CN105145873A (en) | Oil capable of enhancing aroma for cold dishes | |
| CN108813399A (en) | A kind of preparation process of duck neck | |
| CN110892981A (en) | Seafood-flavor seasoning sauce and preparation method thereof | |
| KR100715148B1 (en) | Haejang-guk using a short-necked clam | |
| CN105558568A (en) | Preparation method of lemon duck | |
| CN106722547A (en) | A kind of preparation method of pickled peppers | |
| KR20160044604A (en) | The manufacturing method of swellfish yukgaejang | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR101638506B1 (en) | Stir sauce manufacturing method | |
| CN104432148A (en) | Method for making pig feet with pickled peppers | |
| CN110150627A (en) | A kind of Hericium erinaceus semisolid seasoning and preparation method thereof | |
| KR102047952B1 (en) | Manufacturing Method for the Lite Salted Sea Squirt | |
| CN112205602A (en) | Sauce marinating material for flavored toothpick beef and processing technology | |
| CN104855898A (en) | Oenanthe javanica with pickled peppers and processing technology thereof | |
| CN107981237A (en) | A kind of production method of spicy diced chicken saute with green pepper | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| KR101091852B1 (en) | Method for manufacturing perilla garlic beef intesines | |
| CN111418812A (en) | Seasoning for stewing dishes | |
| KR100918428B1 (en) | Process of manufacture of hot pepper paste sauce | |
| CN111184189A (en) | Spiced salted preserved eggs and production process thereof | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |