CN104939001A - Processing method for cress - Google Patents
Processing method for cress Download PDFInfo
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- CN104939001A CN104939001A CN201510279414.7A CN201510279414A CN104939001A CN 104939001 A CN104939001 A CN 104939001A CN 201510279414 A CN201510279414 A CN 201510279414A CN 104939001 A CN104939001 A CN 104939001A
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- cress
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- chinese celery
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Abstract
The invention discloses a processing method for cress, and relates to the technical field of food processing. The processing method comprises the following steps: taking fresh cress, removing leaves and cleaning, then cutting the cress into a plurality of sections, soaking the cress by using sodium carbonate with concentration of 0.04-0.07% for 0.5-0.8h at room temperature, taking out and draining the cress, then soaking the cress by using acetic acid solution with a pH value of 3-4 for 0.5-0.8h, and taking out and washing the cress to remove the acetic acid solution; then filling the cress into a heat-resistant container, heating a curing solution to 70-85 DEG C and then filling the curing solution into the heat-resistant container, and sealing and water-cooling the heat-resistant container to the room temperature. The processing method is capable of obviously improving the brittleness of the cress, and the brittleness of the cress cannot be reduced in later sterilization and storage processes; according to the processing method disclosed by the invention, a preservative is not added, the product is stable in quality, the shelf life can achieve more than 6 months, the product is good in flavour, the preparation process is simple, and the production cost is low.
Description
Technical field
The present invention relates to food processing technology field, particularly the processing method of a kind of Chinese celery.
Background technology
Chinese celery belongs to Umbelliferae, Chinese celery Lepidium.Aquatic persistent root herbs for many years.Chinese celery another name water English, carefully this yamazeri, timothy, Chu Kui, cutter celery, another name for Sichuan Province celery, smallage etc.How oenanthe stolonifera is all having plantation now, but the technology of oenanthe stolonifera processing technology aspect is not also very ripe, and especially the guarantor of oenanthe stolonifera technology that is green and the crisp aspect of guarantor is not very ripe.
Summary of the invention
Technical problem to be solved by this invention is to provide the processing method of a kind of Chinese celery, to solve the above-mentioned multinomial defect caused in prior art.
For achieving the above object, the invention provides following technical scheme: the processing method of a kind of Chinese celery, comprises the following steps:
(1) get fresh Chinese celery defoliation, clean after, cut into some sections, be first at room temperature the soaking through sodium carbonate 0.5-0.8h of 0.04%-0.07% by concentration, take out after draining and soak 0.5-0.8h with the acetum that PH value is 3-4 again, after taking-up, rinse removal acetum with water;
(2) Chinese celery in step (1) is loaded in heatproof container, pours into heatproof container after pickling liquid being heated to 70-85 DEG C, heatproof container is sealed water-cooled to room temperature.
Preferably, rinse remove after acetum in described step (1) with water, then adopt concentration to be that the calcium chloride solution of 0.2-0.3% soaks Chinese celery 10-15min, it is crisp to carry out guarantor.
Preferably, the pickling liquid in described step (2) is grouped into by the one-tenth of following weight portion: distilled water 100 parts, salt 5 parts, light-coloured vinegar 5 parts, ginger 2 parts, chilli oil 2 parts, white granulated sugar 1.5 parts, 0.2 part, fennel, anistree 0.2 part, the root of Dahurain angelica 0.3 part, 2 parts, cassia bark.
Technical scheme beneficial effect of the present invention is adopted to be: the processing method of a kind of Chinese celery provided by the invention, first get fresh Chinese celery defoliation, clean after, cut into some sections, be first at room temperature the soaking through sodium carbonate 0.5-0.8h of 0.04%-0.07% by concentration, take out after draining and soak 0.5-0.8h with the acetum that PH value is 3-4 again, rinse with water after taking-up and remove acetum; Then Chinese celery is loaded in heatproof container, heatproof container is poured into after pickling liquid being heated to 70-85 DEG C, heatproof container is sealed water-cooled to room temperature, this processing method can significantly improve its brittleness, and the brittleness of Chinese celery can not decline in the sterilization in later stage, storage, the present invention does not add anticorrisive agent, constant product quality, shelf life can reach more than 6 months, and product has good local flavor, preparation technology is simple, and production cost is low.
Detailed description of the invention
A processing method for Chinese celery, comprises the following steps:
(1) get fresh Chinese celery defoliation, clean after, cut into some sections, be first at room temperature the soaking through sodium carbonate 0.5-0.8h of 0.04%-0.07% by concentration, take out after draining and soak 0.5-0.8h with the acetum that PH value is 3-4 again, after taking-up, rinse removal acetum with water;
(2) Chinese celery in step (1) is loaded in heatproof container, pours into heatproof container after pickling liquid being heated to 70-85 DEG C, heatproof container is sealed water-cooled to room temperature.
In the present embodiment, rinse remove after acetum in described step (1) with water, then adopt concentration to be that the calcium chloride solution of 0.2-0.3% soaks Chinese celery 10-15min, it is crisp to carry out guarantor.
In the present embodiment, the pickling liquid in described step (2) is grouped into by the one-tenth of following weight portion: distilled water 100 parts, salt 5 parts, light-coloured vinegar 5 parts, ginger 2 parts, chilli oil 2 parts, white granulated sugar 1.5 parts, 0.2 part, fennel, anistree 0.2 part, the root of Dahurain angelica 0.3 part, 2 parts, cassia bark.
Based on above-mentioned: first get fresh Chinese celery defoliation, clean after, cut into some sections, be first at room temperature the soaking through sodium carbonate 0.5-0.8h of 0.04%-0.07% by concentration, take out after draining and soak 0.5-0.8h with the acetum that PH value is 3-4 again, after taking-up, rinse removal acetum with water; Then Chinese celery is loaded in heatproof container, heatproof container is poured into after pickling liquid being heated to 70-85 DEG C, heatproof container is sealed water-cooled to room temperature, this processing method can significantly improve its brittleness, and the brittleness of Chinese celery can not decline in the sterilization in later stage, storage, the present invention does not add anticorrisive agent, constant product quality, shelf life can reach more than 6 months, and product has good local flavor, preparation technology is simple, and production cost is low.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. a processing method for Chinese celery, is characterized in that: comprise the following steps:
(1) get fresh Chinese celery defoliation, clean after, cut into some sections, be first at room temperature the soaking through sodium carbonate 0.5-0.8h of 0.04%-0.07% by concentration, take out after draining and soak 0.5-0.8h with the acetum that PH value is 3-4 again, after taking-up, rinse removal acetum with water;
(2) Chinese celery in step (1) is loaded in heatproof container, pours into heatproof container after pickling liquid being heated to 70-85 DEG C, heatproof container is sealed water-cooled to room temperature.
2. the processing method of a kind of Chinese celery according to claim 1, is characterized in that: rinse with water in described step (1) and remove after acetum, then adopts concentration to be that the calcium chloride solution of 0.2-0.3% soaks Chinese celery 10-15min, and it is crisp to carry out guarantor.
3. the processing method of a kind of Chinese celery according to claim 1, it is characterized in that: the pickling liquid in described step (2) is grouped into by the one-tenth of following weight portion: distilled water 100 parts, salt 5 parts, light-coloured vinegar 5 parts, ginger 2 parts, chilli oil 2 parts, white granulated sugar 1.5 parts, 0.2 part, fennel, anistree 0.2 part, the root of Dahurain angelica 0.3 part, 2 parts, cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510279414.7A CN104939001A (en) | 2015-05-28 | 2015-05-28 | Processing method for cress |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510279414.7A CN104939001A (en) | 2015-05-28 | 2015-05-28 | Processing method for cress |
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| CN104939001A true CN104939001A (en) | 2015-09-30 |
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| CN201510279414.7A Pending CN104939001A (en) | 2015-05-28 | 2015-05-28 | Processing method for cress |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174273A (en) * | 2016-08-08 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild mountain celery |
| CN107518362A (en) * | 2017-09-04 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | A kind of Chinese celery taste American pistachios and preparation method thereof |
| CN107518299A (en) * | 2017-08-31 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | A kind of chicken extract health care green soya bean and preparation method thereof |
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2015
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| CN102613517A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Pickled celery leaf |
| CN103330173A (en) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | Production method of pickled water cresses |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174273A (en) * | 2016-08-08 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild mountain celery |
| CN107518299A (en) * | 2017-08-31 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | A kind of chicken extract health care green soya bean and preparation method thereof |
| CN107518362A (en) * | 2017-09-04 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | A kind of Chinese celery taste American pistachios and preparation method thereof |
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Application publication date: 20150930 |