CN104886508A - Preparation method of canned and marinated preserved vegetable and alpine chilli - Google Patents

Preparation method of canned and marinated preserved vegetable and alpine chilli Download PDF

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Publication number
CN104886508A
CN104886508A CN201410332415.9A CN201410332415A CN104886508A CN 104886508 A CN104886508 A CN 104886508A CN 201410332415 A CN201410332415 A CN 201410332415A CN 104886508 A CN104886508 A CN 104886508A
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CN
China
Prior art keywords
potherb mustard
mustard
taberpsychine
potherb
canned
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Withdrawn
Application number
CN201410332415.9A
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Chinese (zh)
Inventor
黄选检
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SHITAI COUNTY XIAOCAIYIDIE AGRICULTURAL PRODUCTS Co Ltd
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SHITAI COUNTY XIAOCAIYIDIE AGRICULTURAL PRODUCTS Co Ltd
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Priority to CN201410332415.9A priority Critical patent/CN104886508A/en
Publication of CN104886508A publication Critical patent/CN104886508A/en
Withdrawn legal-status Critical Current

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Abstract

The invention discloses a preparation method of canned and marinated preserved potherb mustard and alpine chilli. The method comprises the following steps: marinating potherb mustard; cleaning the marinated potherb mustard, and draining water; mixing the dried marinated potherb mustard with alpine chilli, placing the mixture in a pot, adding edible oil in the pot, and stewing the mixture; adding white sugar, monosodium glutamate, citric acid, sodium glutamate and potassium sorbate during stewing; and finally canning the obtained product to obtain the finished product. The finished product prepared by adopting the method has the advantages of high content of nutritive ingredients, long storage life, good storage effect, delicious taste and convenient carrying. The prepared product is an instant food which can be easily accepted by people.

Description

A kind of canned preparation method pickling salted dried mustard cabbage and high taberpsychine
Technical field
The present invention relates to a kind of processing method of wild dish, particularly relate to a kind of canned preparation method pickling salted dried mustard cabbage and high taberpsychine.
Background technology
Potherb mustard salted dried mustard cabbage is after using potherb mustard pickled fermented, then the finished product through drying.Potherb mustard, has another name called potherb mustard, spring not old, and wrinkle leaf mustard, being the one of leaf mustard, is the young stem and leaf of crucifer leaf mustard.Warm in nature, taste is sweet pungent.There is removing toxicity for detumescence, appetite-stimulating indigestion-relieving, effect of Wen Zhongli gas.Removing toxicity for detumescence, appetite-stimulating indigestion-relieving, Wen Zhongli gas.Improving eyesight profit diaphragm.Cure mainly sore, carbuncle and painful swelling, septum pectorale is full vexed, coughing with a lot of sputum, the illnesss such as knowledge is become deaf, and gum swells rotten, constipation.Among the people, the cauline leaf of potherb mustard is used for being made into salted vegetables of the same name, is commonly called as potherb mustard.But pickle potherb mustard and prepare in the process of salted dried mustard cabbage there will be nutrient loss many, be not easy the problems such as preservation.
Summary of the invention
Technical problem to be solved by this invention is: the preparation method providing a kind of canned potherb mustard salted dried mustard cabbage of pickling and high taberpsychine, and its holding time is long, preservation effect good, nutritional labeling is high to adopt the method to make.
In order to solve the problem, technical scheme of the present invention is the preparation method of a kind of canned salted dried mustard cabbage of pickling and high taberpsychine, and its preparation process is as follows,
1) select dish body fresh and tender, after cleaning up without the potherb mustard of disease and pest, drain stand-by;
2) pickled by the potherb mustard after draining, adopt the method for one deck potherb mustard one deck salt to pickle when pickling, then push down with stone above, the time is 50 ~ 70 days;
3) by step 2) potherb mustard handled well sends in clear water and soaks 1 ~ 2h, then drain, cut off;
4) edible oil boiling is added by the potherb mustard feeding pot after cut-out, add in oil cauldron simultaneously and be cut into thread high taberpsychine and the steaming mixed 20 ~ 30min of potherb mustard, and add white sugar, monosodium glutamate, citric acid, sodium glutamate, potassium sorbate in oil cauldron, the mass parts of potherb mustard, high taberpsychine, white sugar, monosodium glutamate, edible oil, citric acid, sodium glutamate, potassium sorbate is followed successively by 40 parts, 10 parts, 1 part, 1 part, 4 parts, 0.03 part, 0.03 part, 0.03 part;
5) by step 4) potherb mustard after process and high taberpsychine press the specification tinning of 450g/ bottle, and seal, high temperature sterilization obtains finished product.
Further, described step 3) in cut off potherb mustard length be 3 ~ 5cm.
Further, described step 4) in edible oil be rapeseed oil.
Further, described step 4) in high taberpsychine be thread, its length is 3 ~ 4cm.
Further, described step 4) in boiling temperature be 25 ~ 30min, temperature is 80 ~ 90 DEG C.
Further, described step 5) in the temperature of high temperature sterilization be 85 ~ 95 DEG C.
Beneficial effect of the present invention: the canned potherb mustard salted dried mustard cabbage pickled adopting said method to prepare and high taberpsychine, nutritional labeling is high, storage life limit for length, preservation effect are good, immediately instant, and delicious taste, is convenient for carrying, and is easily accepted.
Detailed description of the invention
Embodiment 1
Select dish body fresh and tender, after cleaning up without the potherb mustard of disease and pest, drain stand-by; Pickled by potherb mustard after draining, adopt the method for one deck potherb mustard one deck salt to pickle when pickling, then push down with stone above, the time is 50 days; Sent in clear water by potherb mustard good for previous processed and soak 1h, then drain, cut off, the potherb mustard length of cut-out is 3 ~ 5cm; Choose the potherb mustard 4kg after cut-out and the potherb mustard after cut-out is sent in pot and add rapeseed oil 0.4kg boiling, add in oil cauldron simultaneously and be cut into thread high taberpsychine 1kg and the steaming mixed 25min of potherb mustard, control the temperature of pot at 80 DEG C, thread high taberpsychine length is 3 ~ 4cm, and in oil cauldron, add white sugar 0.1kg, monosodium glutamate 0.1kg, citric acid 0.003kg, sodium glutamate 0.003kg, potassium sorbate 0.03kg; By step 4) potherb mustard after process and high taberpsychine press the specification tinning of 450g/ bottle, and sealing, employing temperature are that 85 DEG C of high temperature sterilizations obtain finished product.
Embodiment 2
Select dish body fresh and tender, after cleaning up without the potherb mustard of disease and pest, drain stand-by; Pickled by potherb mustard after draining, adopt the method for one deck potherb mustard one deck salt to pickle when pickling, then push down with stone above, the time is 60 days; Sent in clear water by potherb mustard good for previous processed and soak 1.5h, then drain, cut off, the potherb mustard length of cut-out is 3 ~ 5cm; Choose the potherb mustard 8kg after cut-out and the potherb mustard after cut-out is sent in pot and add rapeseed oil 0.8kg boiling, add in oil cauldron simultaneously and be cut into thread high taberpsychine 2kg and the steaming mixed 25min of potherb mustard, control the temperature of pot at 85 DEG C, thread high taberpsychine length is 3 ~ 4cm, and in oil cauldron, add white sugar 0.2kg, monosodium glutamate 0.2kg, citric acid 0.006kg, sodium glutamate 0.006kg, potassium sorbate 0.06kg; Potherb mustard after previous processed and high taberpsychine are pressed the specification tinning of 450g/ bottle, sealing, employing temperature are that 90 DEG C of high temperature sterilizations obtain finished product.
Embodiment 3
Select dish body fresh and tender, after cleaning up without the potherb mustard of disease and pest, drain stand-by; Pickled by potherb mustard after draining, adopt the method for one deck potherb mustard one deck salt to pickle when pickling, then push down with stone above, the time is 70 days; Sent in clear water by potherb mustard good for previous processed and soak 2h, then drain, cut off, the potherb mustard length of cut-out is 3 ~ 5cm; Choose the potherb mustard 12kg after cut-out and the potherb mustard after cut-out is sent in pot and add rapeseed oil 1.2kg boiling, add in oil cauldron simultaneously and be cut into thread high taberpsychine 3kg and the steaming mixed 30min of potherb mustard, control the temperature of pot at 90 DEG C, thread high taberpsychine length is 3 ~ 4cm, and in oil cauldron, add white sugar 0.3kg, monosodium glutamate 0.3kg, citric acid 0.009kg, sodium glutamate 0.009kg, potassium sorbate 0.09kg; Potherb mustard after previous processed and high taberpsychine are pressed the specification tinning of 450g/ bottle, sealing, employing temperature are that 95 DEG C of high temperature sterilizations obtain finished product.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.

Claims (6)

1. a preparation method for the canned potherb mustard salted dried mustard cabbage pickled and high taberpsychine, it is characterized in that, its preparation process is as follows,
1) select dish body fresh and tender, after cleaning up without the potherb mustard of disease and pest, drain stand-by;
2) pickled by the potherb mustard after draining, adopt the method for one deck potherb mustard one deck salt to pickle when pickling, then push down with stone above, the time is 50 ~ 70 days;
3) by step 2) potherb mustard handled well sends in clear water and soaks 1 ~ 2h, then drain, cut off;
4) edible oil boiling is added by the potherb mustard feeding pot after cut-out, add in oil cauldron simultaneously and be cut into thread high taberpsychine and the steaming mixed 20 ~ 30min of potherb mustard, and add white sugar, monosodium glutamate, citric acid, sodium glutamate, potassium sorbate in oil cauldron, the mass parts of potherb mustard, high taberpsychine, white sugar, monosodium glutamate, edible oil, citric acid, sodium glutamate, potassium sorbate is followed successively by 40 parts, 10 parts, 1 part, 1 part, 4 parts, 0.03 part, 0.03 part, 0.03 part;
5) by step 4) potherb mustard after process and high taberpsychine press the specification tinning of 450g/ bottle, and seal, high temperature sterilization obtains finished product.
2. the preparation method of a kind of canned potherb mustard salted dried mustard cabbage of pickling according to claim 1 and high taberpsychine, is characterized in that, described step 3) in the potherb mustard length cut off be 3 ~ 5cm.
3. the preparation method of a kind of canned potherb mustard salted dried mustard cabbage of pickling according to claim 2 and high taberpsychine, is characterized in that, described step 4) in edible oil be rapeseed oil.
4. the preparation method of a kind of canned potherb mustard salted dried mustard cabbage of pickling according to claim 3 and high taberpsychine, is characterized in that, described step 4) in high taberpsychine be thread, its length is 3 ~ 4cm.
5. the preparation method of a kind of canned potherb mustard salted dried mustard cabbage of pickling according to claim 4 and high taberpsychine, is characterized in that, described step 4) in boiling temperature be 25 ~ 30min, temperature is 80 ~ 90 DEG C.
6. the preparation method of a kind of canned potherb mustard salted dried mustard cabbage of pickling according to claim 5 and high taberpsychine, is characterized in that, described step 5) in the temperature of high temperature sterilization be 85 ~ 95 DEG C.
CN201410332415.9A 2014-07-11 2014-07-11 Preparation method of canned and marinated preserved vegetable and alpine chilli Withdrawn CN104886508A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201410332415.9A CN104886508A (en) 2014-07-11 2014-07-11 Preparation method of canned and marinated preserved vegetable and alpine chilli

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722536A (en) * 2015-11-19 2017-05-31 安徽省石台县七井山食品有限公司 A kind of spicy potherb mustard and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101810290A (en) * 2010-04-13 2010-08-25 闻庆营 Salted dried mustard cabbage and preparation method thereof
CN103005346A (en) * 2012-12-12 2013-04-03 嘉善县东麟湖蔬菜厂 Pickled vegetable product taking potherb mustards and shredded bamboo shoots as main raw materials and making method thereof
CN103005349A (en) * 2012-12-12 2013-04-03 嘉善县东麟湖蔬菜厂 Pickled vegetable product taking potherb mustards as main raw materials and making method thereof
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101810290A (en) * 2010-04-13 2010-08-25 闻庆营 Salted dried mustard cabbage and preparation method thereof
CN103005346A (en) * 2012-12-12 2013-04-03 嘉善县东麟湖蔬菜厂 Pickled vegetable product taking potherb mustards and shredded bamboo shoots as main raw materials and making method thereof
CN103005349A (en) * 2012-12-12 2013-04-03 嘉善县东麟湖蔬菜厂 Pickled vegetable product taking potherb mustards as main raw materials and making method thereof
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722536A (en) * 2015-11-19 2017-05-31 安徽省石台县七井山食品有限公司 A kind of spicy potherb mustard and preparation method thereof

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