CN105166795A - Pickling method of wild rapes - Google Patents
Pickling method of wild rapes Download PDFInfo
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- CN105166795A CN105166795A CN201510559071.XA CN201510559071A CN105166795A CN 105166795 A CN105166795 A CN 105166795A CN 201510559071 A CN201510559071 A CN 201510559071A CN 105166795 A CN105166795 A CN 105166795A
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- Prior art keywords
- wild
- wild rape
- rape
- jar
- rapes
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- 241001234610 Rapistrum rugosum Species 0.000 title claims abstract description 103
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000005554 pickling Methods 0.000 title abstract 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims description 24
- 239000012266 salt solution Substances 0.000 claims description 18
- 238000009938 salting Methods 0.000 claims description 17
- 241000222532 Agrocybe Species 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 7
- 235000005487 catechin Nutrition 0.000 abstract description 7
- 229950001002 cianidanol Drugs 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 241000908270 Agrocybe cylindracea Species 0.000 abstract 1
- PFTAWBLQPZVEMU-UHFFFAOYSA-N catechin Chemical compound OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UHFFFAOYSA-N 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000005040 sarson Nutrition 0.000 description 1
- 244000128879 sarson Species 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a pickling method of wild rapes, and belongs to the field of foods. The pickling method disclosed by the invention comprises the following steps of sequentially cleaning the wild rapes, disinfecting the cleaned wild rapes in a jar, adding catechin and lactic acid bacteria, performing sealed fermentation on the jar loaded with the wild rapes, adding boiled agrocybe cylindracea to the jar, performing sealed fermentation once again, marinating and pickling the pickled rapes, sterilizing the marinated and pickled rapes, and packaging the sterilized rapes. Salted vegetables made by the pickling method of the wild rapes, disclosed by the invention, are delicious in taste, convenient to pickle, golden in color, pure in acid and fresh degrees, and crisp, tender, fragrant, refreshing and refreshing, and have the effects of removing greasy feeling, stimulating the appetite, promoting digestion and promoting the appetite; besides, the catechin for restraining the formation of nitrite is added, so that the content of the nitrite in the salted vegetables is very low.
Description
Technical field
The present invention relates to field of food, particularly a kind of method for salting of Wild Rape.
Background technology
Sarson has another name called pool Pueraria lobota dish, (Brassicajuncea (L.) Czern.etCoss.), becomes plant height 1.5 meters, without hair or sometimes have seta, slightly white powder; Stem multi-branched.All there is distribution on the ground such as Shaanxi, Henan, Hubei, Sichuan, Guizhou, Yunnan.Sell Wild Rape in the market often to occur with fresh vegetable form, all eat with the method for frying, cooking soup, taste is slightly bitter, delicious not, and is inconvenient to carry, and shelf-life durations is short, cannot preserve for a long time, makes troubles to the edible of people.
Wild Rape is pickled and can make up above problem, but prior art salted vegetables nitrite is high, affect healthy.
Summary of the invention
In order to make up above deficiency, the invention provides a kind of method for salting of Wild Rape of low nitrite content, the salted vegetables delicious flavour obtained by the present invention, convenient preservations, golden yellow color, fresh pure, the tender and crisp fragrance of acid, clearly good to eat, separate greasy appetizing, short digestion, increasing appetite and content of nitrite is very low.
Technical scheme of the present invention is:
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing;
2) be cooled to less than 37 DEG C, add 1.5-10 share theine, after stirring evenly, put into 0.005-0.02 part lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and 3-10 days is preserved in sealing;
4) open the jar that Wild Rape is housed, add the agrocybe that 1-5 part is boiled, again 5-12 hour is preserved in jar sealing;
5) taken out by the rape pickled, cleaning changes cutter, adds 1-5 part ginger, 2-8 part garlic, 0.2-5 part Chinese prickly ash, pickles 2-8 hour, sterilization packaging.
The salt solution of step 1) boiling waters in Wild Rape, plays bactericidal action.Step 2) in add catechin, catechin can suppress the formation of nitrite, plays the effect reducing product nitrite; Adding of lactic acid bacteria shortens fermentation time, and excellent flavor, nutritious.Step 4) adds the further seasoning of agrocybe, the taste of agrocybe and the taste perfect adaptation of Wild Rape, and delicious good to eat, fragrance is pure; In addition, agrocybe is put down, and taste is sweet, beneficial gas appetizing, strengthening the spleen and stomach, can improve body immunity, and has anti-ageing, reduction cholesterol, anti-cancer and anticancer special role.
Preferably, often criticizing the thickness laying Wild Rape is 5-20cm.
Preferably, in step 1), in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:17-35.
Preferably, step 2) in, temperature when adding lactic acid bacteria is 35-36 DEG C.
Preferably, in step 3), 5-9 days is preserved in sealing.
Further, in step 4), 8-10 hour is preserved in sealing.
Beneficial effect of the present invention is:
Salted vegetables obtained by the method for salting of Wild Rape of the present invention, delicious flavour, convenient preservations, golden yellow color, fresh pure, the tender and crisp fragrance of acid, clearly good to eat, separate greasy appetizing, short digestion, increasing appetite.And the catechin adding the formation of suppression nitrite makes made salted vegetables nitrite very low.
Detailed description of the invention
Embodiment 1
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:25; Often criticizing the thickness laying Wild Rape is 12cm;
2) be cooled to 37 DEG C, add 5 share theine, after stirring evenly, put into 0.012 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 7 days;
4) open the jar that Wild Rape is housed, add 3 parts of agrocybes boiled, again jar is sealed preservation 9 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 3 portions of gingers, 5 portions of garlics, 2 portions of Chinese prickly ashes, pickles 6 hours, sterilizing, vacuum sealed package.
Embodiment 2
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:35; Often criticizing the thickness laying Wild Rape is 5cm;
So-calledly add, mean: 100 parts of Wild Rape are divided into n and criticize, often criticize 100/n part, the selection of n value is determined according to the size of jar in batches, meets that often to criticize the thickness of Wild Rape in jar be between 5-20cm.Certainly, the salt solution that seethes with excitement also is evenly be sprinkled upon in Wild Rape.
2) be cooled to 36 DEG C, add 7 share theine, after stirring evenly, put into 0.02 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 5 days;
4) open the jar that Wild Rape is housed, add 5 parts of agrocybes boiled, again jar is sealed preservation 12 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 5 portions of gingers, 8 portions of garlics, 3 portions of Chinese prickly ashes, pickles 8 hours, sterilizing, vacuum sealed package.
Embodiment 3
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:17; Often criticizing the thickness laying Wild Rape is 20cm;
2) be cooled to 37 DEG C, add 10 share theine, after stirring evenly, put into 0.008 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 9 days;
4) open the jar that Wild Rape is housed, add 2 parts of agrocybes boiled, again jar is sealed preservation 6 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 2 portions of gingers, 6 portions of garlics, 0.2 portion of Chinese prickly ash, pickles 3 hours, sterilizing, vacuum sealed package.
Embodiment 4
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:20; Often criticizing the thickness laying Wild Rape is 10cm;
2) be cooled to 35 DEG C, add 2.5 share theine, after stirring evenly, put into 0.015 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 3 days;
4) open the jar that Wild Rape is housed, add 3 parts of agrocybes boiled, again jar is sealed preservation 6 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 3 portions of gingers, 7 portions of garlics, 1 portion of Chinese prickly ash, pickles 5 hours, sterilizing, vacuum sealed package.
Comparative example 1
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:25; Often criticizing the thickness laying Wild Rape is 12cm;
2) be cooled to 37 DEG C, add 0.012 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 7 days;
4) open the jar that Wild Rape is housed, add 3 parts of agrocybes boiled, again jar is sealed preservation 9 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 3 portions of gingers, 5 portions of garlics, 2 portions of Chinese prickly ashes, pickles 6 hours, sterilizing, vacuum sealed package.
That is, unique with embodiment 1 difference is, does not add catechin.
Comparative example 2
A method for salting for Wild Rape, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing; Wherein, in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:25; Often criticizing the thickness laying Wild Rape is 12cm;
2) be cooled to 37 DEG C, add 0.1 share theine, after stirring evenly, put into 0.012 part of lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and seal preservation 7 days;
4) open the jar that Wild Rape is housed, add 3 parts of agrocybes boiled, again jar is sealed preservation 9 hours;
5) taken out by the rape pickled, cleaning changes cutter, adds 3 portions of gingers, 5 portions of garlics, 2 portions of Chinese prickly ashes, pickles 6 hours, sterilizing, vacuum sealed package.
That is, documents 2 is only with the difference of embodiment 1: catechin addition is few.
Carry out contrast test to the content of nitrite of embodiment 1, comparative example 1, comparative example 2 products obtained therefrom, result is as shown in table 1:
Table 1 embodiment 1 and comparative example gained Wild Rape nitrite contrast table
。
Claims (6)
1. a method for salting for Wild Rape, is characterized in that, step is as follows:
1) 100 parts of Wild Rape are cleaned, be laid in jar in batches; Often spread a collection of Wild Rape to be watered by the salt solution of boiling carry out sterilization in Wild Rape, after the water surface did not have Wild Rape, paving next group Wild Rape, until spread; Sealing and standing;
2) be cooled to less than 37 DEG C, add 1.5-10 share theine, after stirring evenly, put into 0.005-0.02 part lactic acid bacteria;
3) the jar sealing of Wild Rape will be housed, and 3-10 days is preserved in sealing;
4) open the jar that Wild Rape is housed, add the agrocybe that 1-5 part is boiled, again 5-12 hour is preserved in jar sealing;
5) taken out by the rape pickled, cleaning changes cutter, adds 1-5 part ginger, 2-8 part garlic, 0.2-5 part Chinese prickly ash, pickles 2-8 hour, sterilization packaging.
2. the method for salting of Wild Rape as claimed in claim 1, is characterized in that: often criticizing the thickness laying Wild Rape is 5-20cm.
3. the method for salting of Wild Rape as claimed in claim 1, it is characterized in that: in step 1), in salt solution, the quality of salt and the mass ratio of Wild Rape are 1:17-35.
4. the method for salting of Wild Rape as claimed in claim 1, is characterized in that: step 2) in, temperature when adding lactic acid bacteria is 35-36 DEG C.
5. the method for salting of Wild Rape as described in any one of claim 1-4, is characterized in that: in step 3), and 5-9 days is preserved in sealing.
6. the method for salting of Wild Rape as claimed in claim 5, is characterized in that: in step 4), and 8-10 hour is preserved in sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510559071.XA CN105166795A (en) | 2015-09-06 | 2015-09-06 | Pickling method of wild rapes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510559071.XA CN105166795A (en) | 2015-09-06 | 2015-09-06 | Pickling method of wild rapes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166795A true CN105166795A (en) | 2015-12-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510559071.XA Pending CN105166795A (en) | 2015-09-06 | 2015-09-06 | Pickling method of wild rapes |
Country Status (1)
| Country | Link |
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| CN (1) | CN105166795A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005409A (en) * | 2022-06-02 | 2022-09-06 | 刘梅艳 | Nutritional compound seasoning soup base and preparation method thereof |
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|---|---|---|---|---|
| CN1545913A (en) * | 2003-12-16 | 2004-11-17 | 刘兆华 | Processing method for packed mountain rape |
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN101999614A (en) * | 2010-10-22 | 2011-04-06 | 永州市岚山天然食品有限公司 | Production method of pickled cabbage |
| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN104286741A (en) * | 2014-09-26 | 2015-01-21 | 张晶 | Preparation method of dried vegetables |
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2015
- 2015-09-06 CN CN201510559071.XA patent/CN105166795A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545913A (en) * | 2003-12-16 | 2004-11-17 | 刘兆华 | Processing method for packed mountain rape |
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
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| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
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Cited By (1)
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| CN115005409A (en) * | 2022-06-02 | 2022-09-06 | 刘梅艳 | Nutritional compound seasoning soup base and preparation method thereof |
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Application publication date: 20151223 |
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