CN105394660A - Processing method of southern Anhui caraway - Google Patents
Processing method of southern Anhui caraway Download PDFInfo
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- CN105394660A CN105394660A CN201510782921.2A CN201510782921A CN105394660A CN 105394660 A CN105394660 A CN 105394660A CN 201510782921 A CN201510782921 A CN 201510782921A CN 105394660 A CN105394660 A CN 105394660A
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- caraway
- anhui
- south
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a processing method of southern Anhui caraway. The processing method comprises the following steps: (a) raw material preparation: picking growing cabbages in late autumn or early winter, selecting cabbages without impurities, cabbages eaten by insects and cabbages frozen by frosts, and removing cabbage leaves, thus obtaining cabbage stems; (b) cleaning and drying: cleaning the cabbage stems, drying the cabbage stems, and then airing or drying the stems until the moisture content is 45 to 60 percent, thus obtaining strip type dry cabbages; (c) pickling: adding fine salt into the strip type dry cabbages according to the mass ratio of 100: 3-5, and rubbing with hands in a container until water appears; (d) material blending: adding dry chilli, garlic mud, anise powder and cooked sesames, uniformly mixing, and adding an acid regulator until the pH is 4.3 to 4.5; (e) performing vacuum packaging with aluminum foil bags. Compared with the conventional southern Anhui caraway, the southern Anhui caraway processed by the method disclosed by the invention tastes fresh, crispy and delicious and has a good color, and the shelf life is greatly prolonged.
Description
Technical field
The present invention relates to food processing field, be specifically related to the processing method of south, a kind of Anhui caraway.
Background technology
Pickling is the most general a kind of fruits and vegetables mode of China, and Pickle originates from the Zhou Dynasty, over the past thousands of years, pass on from generation to generation, its development from simple to complex, develops and innovation through continuous, just define now of a great variety, look good, smell good and taste good, enjoy great prestige and both domestic and externally pickle series of products.
High bar Chinese cabbage, also claims that white, the high stalk of long stalk is white, arrow shaft is white, its blade edge and smooth, and petiole is long flat in vain, belongs to the one of Chinese cabbage, is grown on the moistening area that has a moderate climate more.High bar Chinese cabbage has long cultivation history in area, south, Anhui, it is main outdoor crop autumn and winter, its breeding time is short, output is high, easily process, mainly processing raw material of south, Anhui caraway (also known as peaceful caraway, salted cake fried in sesame oil dish), fresh and crisp tasty and refreshing after pickling, what enjoy south, Anhui Area Inhabitants likes therefore having good market industrialization prospect.
South, Anhui caraway is as the traditional homely pickles in area, south, Anhui, and it is fragrant, peppery, salty, crisp, sweet, and the five tastes are all complete, but due to its current manufacturing be still small workshop mode, though cause its reputation greatly, output is little; Meanwhile, because manufacturing of the southern caraway in Anhui leans on experience more, there is no standard operating procedures, cause its taste difference comparatively large, quality stability is poor, and namely placement a period of time loses original color and luster, and deliquescing, change are wadded a quilt with cotton.In order to overcome the short problem of south, Anhui caraway storage life, mostly prior art is to carry out high-temperature sterilization treatment to this product, but like this can on the color and luster of impact, fragility, local flavor and nutritive value.Therefore, realize standard industrialization processing, improve quality and the storage life of product, can this commercially be promoted significant to south, Anhui caraway.
Summary of the invention
The object of this invention is to provide that a kind of color and luster is good, mouthfeel good and the processing method of south, the Anhui of long shelf-life caraway.
For achieving the above object, the technical solution used in the present invention is: the processing method of south, a kind of Anhui caraway, and its step is as follows:
A) raw material prepares: pluck high bar Chinese cabbage in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, removes dish leaf, obtains dish bar;
B) cleaning, drying: cleaned up by dish bar, drain away the water, then shine extremely or heated-air drying is 45%-50% to moisture content, obtains strip dry vegetalbe;
C) pickle: in strip dry vegetalbe, add fine salt according to the mass ratio of 100:3-5, rub to water breakthrough in a reservoir;
D) spice: add chilli, mashed garlic, star aniseed powder and ripe sesame in container, mix thoroughly, adding regulating acid agent to pH is 4.3-4.5, and the quality addition of described chilli, mashed garlic, star aniseed powder and ripe sesame is 18%-22%, 8%-12%, 4%-6%, 18%-22% of strip dry vegetalbe quality respectively;
E) vacuum packaging.
The beneficial effect adopting technique scheme to produce is: compared with the caraway of south, traditional Anhui, and south, the Anhui caraway adopting said method disclosed by the invention processing obtained is fresh and crisp tasty and refreshing, and color and luster is good, and storage life is extended greatly.
As further preferred version: described steps d also adds the anticorrisive agent that quality is 0.04-0.06% in strip dry vegetalbe, described anticorrisive agent is benzoic acid or sorbic acid; Preferably, in described step b, the quality addition of chilli, mashed garlic, star aniseed powder, ripe sesame and anticorrisive agent is 20%, 10%, 5%, 20%, 0.05% of strip dry vegetalbe quality respectively, and the interpolation of described anticorrisive agent meets the food consumption safety standard of national regulation completely.The storage life of south, Anhui caraway prepared by conventional method only has three months, and applicant shows through processing experiment checking, and the storage life of south, the Anhui caraway prepared under adopting above-mentioned parameter condition is 1 year, and its storage life improves three times.
Concrete scheme is, regulating acid agent in described steps d is acetic acid or adipic acid, dish after spice is adjusted to acidity, effectively can suppress the breeding of the microorganisms such as brevibacterium, streptococcus and yeast like this, thus after avoiding postorder to pack, there is the situation of swollen bag, and then improve the storage life of product, meanwhile, effective use of anticorrisive agent effectively could be ensured in acid condition.
Further, described step e adopts south, aluminium foil bag vacuum packaging Anhui caraway; South, Anhui caraway in described step e after vacuum packaging preserves under the cryogenic conditions being placed in 4-8 DEG C, adopts the mode of aluminium foil bag vacuum packing box cryopreservation can improve the holding time of south, Anhui caraway further.
Described step b is the heated-air drying dish bar of employing 30-40 DEG C, certainly, according to seasonal temperature condition, dries under also dish bar directly can being placed in the sun.
Preferably, the dish bar after draining in described step b be first switched to long for 8-10cm, wide be 0.7-0.9cm, and then carry out drying process, the size of the southern caraway in the Anhui that processing is obtained so unanimously, meets the requirements at the higher level of market to product.
Detailed description of the invention
1-4 is further described technical scheme disclosed by the invention by the following examples:
Embodiment 1
1) raw material prepares: pluck high bar Chinese cabbage in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, removes dish leaf, obtains dish bar;
2) cleaning, drying: dish bar is cleaned up, drain away the water, be switched to long for 8-10cm, wide be 0.7-0.9cm, the direct rejecting of undersize is stayed and is used it for anything else, it is 45%-50% that the dish bar of the consistent size cut is dried to moisture content by the heated-air drying of 35 DEG C, obtains strip dry vegetalbe;
3) pickle: take 10kg strip dry vegetalbe and be placed in container, add 400g fine salt, rub to water breakthrough;
4) spice: add 200g chilli in container, the head of garlic, 50g star aniseed powder (roasting crisp pulverizing), the ripe sesame of 200g (nine points are ripe) and 5g benzoic acid that 100g is pounded mashed garlic, mix thoroughly, adding 20ml acetic acid to pH is 4.5;
5) adopt aluminium foil bag vacuum packaging, preserve under being placed in the cryogenic conditions of 4 DEG C, through statistics, the storage life of this south, Anhui caraway reaches more than 1 year.
Embodiment 2
1) raw material prepares: pluck the high bar Chinese cabbage beaten through twice frost in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, and removal dish leaf, obtains dish bar;
2) cleaning, drying: dish bar is cleaned up, drain away the water, be switched to long for 8-10cm, wide be 0.7-0.9cm, the direct rejecting of undersize is stayed and is used it for anything else, it is 45%-50% that the dish bar of the consistent size cut is dried to moisture content by the heated-air drying of 30 DEG C, obtains strip dry vegetalbe;
3) pickle: take 10kg strip dry vegetalbe and be placed in container, add 500g fine salt, rub to water breakthrough;
4) spice: add 220g chilli in container, the head of garlic, 60g star aniseed powder (roasting crisp pulverizing) and the ripe sesame of 220g (nine points are ripe) that 120g is pounded mashed garlic, mix thoroughly, adding 18ml acetic acid to pH is 4.3;
5) adopt aluminium foil bag vacuum packaging, preserve under being placed in the cryogenic conditions of 8 DEG C, the storage life of this south, Anhui caraway reaches 1 year.
Embodiment 3
1) raw material prepares: pluck high bar Chinese cabbage in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, removes dish leaf, obtains dish bar;
2) cleaning, drying: dish bar is cleaned up, drain away the water, be switched to long for 8-10cm, wide be 0.7-0.9cm, the direct rejecting of undersize is stayed and is used it for anything else, it is 45%-50% that the dish bar of the consistent size cut is dried to moisture content by the heated-air drying of 40 DEG C, obtains strip dry vegetalbe;
3) pickle: take 10kg strip dry vegetalbe and be placed in container, add 300g fine salt, rub to water breakthrough;
4) spice: add 180g chilli in container, the head of garlic, 40g star aniseed powder (roasting crisp pulverizing), the ripe sesame of 180g (nine points are ripe) and 4g benzoic acid that 80g is pounded mashed garlic, mix thoroughly, adding 20ml adipic acid to pH is 4.5;
5) adopt aluminium foil bag vacuum packaging, preserve under being placed in the cryogenic conditions of 6 DEG C.Through statistics, the storage life of this south, Anhui caraway reaches more than 1 year.
Embodiment 4
1) raw material prepares: pluck high bar Chinese cabbage in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, removes dish leaf, obtains dish bar;
2) cleaning, drying: dish bar is cleaned up, drain away the water, be switched to long for 8-10cm, wide be 0.7-0.9cm, the direct rejecting of undersize is stayed and is used it for anything else, the dish bar of the consistent size cut being placed in temperature is shine to moisture content under the outdoor temperature condition of about 10 DEG C to be 45%-50%, to obtain strip dry vegetalbe;
3) pickle: take 10kg strip dry vegetalbe and be placed in container, add 300g fine salt, rub to water breakthrough;
4) spice: add 200g chilli in container, the head of garlic, 50g star aniseed powder (roasting crisp pulverizing) and the ripe sesame of 200g (nine points are ripe) that 100g is pounded mashed garlic, mix thoroughly, adding 20ml adipic acid to pH is 4.5;
5) adopt aluminium foil bag vacuum packaging, preserve under being placed in the cryogenic conditions of 6 DEG C.Through statistics, the storage life of this south, Anhui caraway reaches 11 months.
Claims (8)
1. a processing method for south, Anhui caraway, its step is as follows:
A) raw material prepares: pluck high bar Chinese cabbage in late autumn or time early winter, choose the removal of impurity, dish of damaging by worms, frost dish, removes dish leaf, obtains dish bar;
B) cleaning, drying: cleaned up by dish bar, drain away the water, then shine extremely or heated-air drying is 45%-50% to moisture content, obtains strip dry vegetalbe;
C) pickle: in strip dry vegetalbe, add fine salt according to the mass ratio of 100:3-5, rub to water breakthrough in a reservoir;
D) spice: add chilli, mashed garlic, star aniseed powder and ripe sesame in container, mix thoroughly, adding regulating acid agent to pH is 4.3-4.5, and the quality addition of described chilli, mashed garlic, star aniseed powder and ripe sesame is 18%-22%, 8%-12%, 4%-6%, 18%-22% of strip dry vegetalbe quality respectively;
E) vacuum packaging.
2. the processing method of south, Anhui according to claim 1 caraway, it is characterized in that: described steps d also adds the anticorrisive agent that quality is 0.04-0.06% in strip dry vegetalbe, described anticorrisive agent is benzoic acid or sorbic acid.
3. the processing method of south, Anhui according to claim 1 caraway, is characterized in that: described step e adopts south, aluminium foil bag vacuum packaging Anhui caraway.
4. the processing method of south, the Anhui caraway according to claim 1 or 2 or 3, is characterized in that: described step b is the heated-air drying dish bar of employing 30-40 DEG C.
5. the processing method of south, Anhui according to claim 2 caraway, is characterized in that: in described step b, the quality addition of chilli, mashed garlic, star aniseed powder, ripe sesame and anticorrisive agent is 20%, 10%, 5%, 20%, 0.05% of strip dry vegetalbe quality respectively.
6. the processing method of south, Anhui according to claim 5 caraway, is characterized in that: the regulating acid agent in described steps d is acetic acid or adipic acid.
7. the processing method of south, Anhui according to claim 6 caraway, is characterized in that: the dish bar after draining in described step b be first switched to long for 8-10cm, wide be 0.7-0.9cm, and then carry out drying and process.
8. the processing method of south, Anhui according to claim 7 caraway, is characterized in that: south, the Anhui caraway in described step e after vacuum packaging preserves under the cryogenic conditions being placed in 4-8 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510782921.2A CN105394660A (en) | 2015-11-13 | 2015-11-13 | Processing method of southern Anhui caraway |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510782921.2A CN105394660A (en) | 2015-11-13 | 2015-11-13 | Processing method of southern Anhui caraway |
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| CN105394660A true CN105394660A (en) | 2016-03-16 |
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| CN201510782921.2A Pending CN105394660A (en) | 2015-11-13 | 2015-11-13 | Processing method of southern Anhui caraway |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN102726690A (en) * | 2011-03-29 | 2012-10-17 | 董玉龙 | Caraway processing method |
| CN103039914A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Method for pickling kale borecole |
| CN104663870A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping agent capable of inhibiting pathogenic bacteria and preparation method thereof |
-
2015
- 2015-11-13 CN CN201510782921.2A patent/CN105394660A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN102726690A (en) * | 2011-03-29 | 2012-10-17 | 董玉龙 | Caraway processing method |
| CN103039914A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Method for pickling kale borecole |
| CN104663870A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping agent capable of inhibiting pathogenic bacteria and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 叶家栋: "安徽"香菜"", 《中国蔬菜》 * |
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Application publication date: 20160316 |
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