CN105475927A - Production technology of sauced Brassica napobrassica in old jar - Google Patents
Production technology of sauced Brassica napobrassica in old jar Download PDFInfo
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- CN105475927A CN105475927A CN201510831814.4A CN201510831814A CN105475927A CN 105475927 A CN105475927 A CN 105475927A CN 201510831814 A CN201510831814 A CN 201510831814A CN 105475927 A CN105475927 A CN 105475927A
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Abstract
The invention relates to a production technology of sauced Brassica napobrassica in an old jar. The technology comprises the following steps: preparing a sauce with required amino acid and salt content from soybeans and wheat under specific conditions, slicing, desalting and dehydrating preserved Brassica napobrassica, completely immersing the dehydrated Brassica napobrassica in the sauce, and specially processing under sealed conditions to produce the sauced Brassica napobrassica. The sauced Brassica napobrassica produced in the invention has enough brittleness, good color, excellent flavor, reservation of the original nutrition values and mouthfeel of Brassica napobrassica, and effective reservation of nutrition components included by the sauce.
Description
Technical field
The invention belongs to the technical field of fruits and vegetables, be specifically related to the production technology of a kind of old altar dip Bu Liuke.
Background technology
Vegetables are one of required non-staple food of people's daily life, but the infringement be easy under field conditions (factors) by microorganism and putrid and deteriorated.For a long time, the growth of vegetables is subject to the restriction of season and regional condition, and market often occurs dull and rush season.For addressing this problem, China working people in the long-term practical experience of life, the method for the many fruits and vegetables storages of innovation and creation.
Along with the raising of people's living standard, the processing of vegetables is no longer simple fresh-keeping, the more important thing is and meets the demand of people to aspects such as the mouthfeel of vegetables, nutrition and safety.Therefore, modern fruits and vegetables on the basis of extensively collecting and carrying forward Chinese excellent tradition pickled vegetable processing technology, should be constantly brought forth new ideas, just can be subject to the favor of consumer.
Bu Liuke has another name called turnip, is Cruciferae biennial herb plant.Owing to cultivating easily, output is high, and root leaf all can utilize.In the northeast of China, northwest, North China etc. area and Yunnan comparatively general.Turnip root is loose, is spherical or capitate, and the spitting image of turnip, color of the leather adularescent and two kinds slightly redly, substance is about 0.5-3.5 kilogram.The block root of turnip is similar to root-mustard, and per unit area yield is high, and price is honest and clean, and disease and pest is few, storage tolerance, eats and is mainly used to pickled salted vegetables.
But after adopting existing technique to pickle turnip, the fragility of obtained salted vegetables is not enough, and shade deviation, local flavor degree is poor, and flavour is impure peculiar smell.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of production technology that effectively can retain the dip Bu Liuke of the original nutritive value of Bu Liuke and mouthfeel.Production technology of the present invention not only remains the original nutritive value of Bu Liuke and mouthfeel, effectively can also retain nutritional labeling contained in dip.
The technical solution adopted in the present invention is:
A production technology of old altar dip Bu Liuke, comprises the steps:
(1) take 100-200 weight portion soya bean, after adding the immersion of 100-200 weight parts water after cleaning, cool after carrying out boiling, obtain full fat soybean;
(2) flour that 30-60 weight fries is taken;
(3) after step (1) gained full fat soybean being mixed in fermentation vat with step (2) gained flour, add 1-5 weight portion bacterial classification, 80-100 weight portion 13-20wt% salt solution and fully mix, ferment afterwards, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 5-25 weight portion white granulated sugar, 1-10 weight portion sodium glutamate, 2-30 weight portion onion, 1-10 weight portion nucleic acid, 5-10 weight portion ginger fully mixing successively, boiling sterilization, obtained dip, gained dip is loaded in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, load after described dish slice being carried out desalination, dehydration and fill in the jar of step (4) gained dip, described dish slice is immersed in dip completely, under air-proof condition, carries out close system;
(7) dish slice after step (6) close system is taken out, add flavor enhancement, fully after mixing, after filling, sealing, sterilizing, cooling processing, obtain described dip Bu Liuke.
In step (1), the pressure carrying out described boiling is 0.15-0.21Pa, and the time of carrying out described boiling is 5-10 minute.
In step (2), described flour fries at 110 DEG C-130 DEG C.
In step (3), described bacterial classification is saccharomycetic bacterial classification, and the temperature of carrying out described fermentation process is 28-32 DEG C, and the time of carrying out described fermentation process is 1-3 month.
In step (4), add the sesame of 5-10 weight portion in described juice, add the peanut of 5-10 weight portion, described sesame and peanut can selective interpolations or do not add as required.
In step (4), the time of carrying out boiling sterilization is 10-40 minute.
In step (6), the mass ratio of described dish slice and described dip is 7:3-6:4; The time of carrying out described close system is 3-10 days.
In step (7), described flavor enhancement comprises the combination of one or more in capsicum, pericarpium zanthoxyli schinifolii, Sodium Benzoate, potassium sorbate, ginger, vinegar, white granulated sugar.Preferably, the weight proportion of described flavor enhancement is: capsicum 5-15 weight portion, pericarpium zanthoxyli schinifolii 2-5 weight portion, Sodium Benzoate 0.5-1 weight portion, potassium sorbate 0.5-1 weight portion, ginger 2-10 weight portion, vinegar 5-15 weight portion, white granulated sugar 5-15 weight portion, the sesame of 5 weight portions, the peanut of 5 weight portions, and described flavor enhancement can selective interpolation or do not add as required.
Pack after the dish slice of taking out from step (6) is mixed with the flavor enhancement in step (7), seal.
Product after sealing is carried out sterilizing, and the temperature of sterilizing is 85 DEG C-100 DEG C, and the time of carrying out described sterilizing is 10-40 minute.
Beneficial effect of the present invention is:
The production technology of old altar dip Bu Liuke of the present invention, by first utilizing soya bean and wheat as raw material obtained amino acid and the satisfactory dip of salt content under given conditions, again the turnip after pickling is immersed completely in described dip after chopping, desalination, dehydration, close system is carried out under air-proof condition, thus prepare the fragility foot of described dip Bu Liuke, color and luster is good, local flavor degree is excellent, not only remain the original nutritive value of Bu Liuke and mouthfeel, effectively can also retain nutritional labeling contained in dip.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
1kg is represented with 1 weight portion in following examples.
Embodiment 1
The present embodiment provides the production technology of a kind of dip Bu Liuke, comprises the steps:
(1) take 1000 weight portion soya beans, add 1000 weight parts waters, drenched by water after immersion after cleaning, the soya bean after immersion carries out boiling and cools after 5 minutes under 0.15Mpa condition, obtains full fat soybean;
(2) take the flour of 450 weight portions, 110 DEG C fry, stand-by after obtaining gelatinized flour cooling, wherein add 1 weight portion yeast seeds mixing in the cooled flour of 250 weight portion;
(3) step (1) gained full fat soybean is cooled between 33 DEG C-35 DEG C, connect the flour after bacterium with step (2) gained to mix, be transported in fermentation vat, add the salt solution of 1500 weight portion 13wt% and fully mix, fermentation 3 months is carried out afterwards at 30 DEG C, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 5 weight portion white granulated sugars, 6 weight portion sodium glutamates, 2 weight portion onions, 1 weight portion nucleic acid, 5 weight portion ginger fully mixing successively, boiling sterilization 30 minutes, obtained dip, loads gained dip in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, loading after described dish slice being carried out desalination, dehydration fills in the jar of step (4) gained dip, the mass ratio of described dish slice and described dip is 7:3, described dish slice is immersed in dip completely, carries out close system under air-proof condition 3 days;
(7) dish slice after step (6) close system is taken out, add capsicum 5 weight portion, pericarpium zanthoxyli schinifolii 5 weight portion, Sodium Benzoate 0.5 weight portion, potassium sorbate 1 weight portion, ginger 2 weight portion, vinegar 15 weight portion, white granulated sugar 5 weight portion successively as flavor enhancement, after abundant mixing, after filling, sealing, 85 DEG C of sterilizings 40 minutes, cooling processing, obtain described old altar dip Bu Liuke.
Embodiment 2
The present embodiment provides the production technology of a kind of dip Bu Liuke, comprises the steps:
(1) take 1000 weight portion soya beans, add 1000 weight parts waters, drenched by water after immersion after cleaning, the soya bean after immersion carries out boiling and cools after 5 minutes under 0.15Mpa condition, obtains full fat soybean;
(2) take the flour of 600 weight portions, 130 DEG C fry after, obtain gelatinized flour cooling after stand-by, wherein add in the cooled flour of 300 weight portion 1 weight portion yeast seeds mixing;
(3) step (1) gained full fat soybean is cooled between 33 DEG C-35 DEG C, connect the flour after bacterium with step (2) gained to mix, be transported in fermentation vat, add the salt solution of 2200 weight portion 13wt% and fully mix, fermentation 2 months is carried out afterwards at 30 DEG C, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 6 weight portion white granulated sugars, 6 weight portion sodium glutamates, 3 weight portion onions, 1 weight portion nucleic acid, 3 weight portion ginger fully mixing successively, boiling sterilization 30 minutes, obtained dip, loads gained dip in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, loading after described dish slice being carried out desalination, dehydration fills in the jar of step (4) gained dip, the mass ratio of described dish slice and described dip is 7:3, described dish slice is immersed in dip completely, carries out close system under air-proof condition 3 days;
(7) dish slice after step (6) close system is taken out, add capsicum 7 weight portion, Sodium Benzoate 0.5 weight portion, potassium sorbate 1 weight portion, ginger 3 weight portion, vinegar 20 weight portion, white granulated sugar 15 weight portion successively as flavor enhancement, after abundant mixing, after filling, sealing, 92 DEG C of sterilizings 20 minutes, cooling processing, obtain described old altar dip Bu Liuke.
Embodiment 3
The present embodiment provides the production technology of a kind of dip Bu Liuke, comprises the steps:
(1) take 1000 weight portion soya beans, add 1000 weight parts waters, drenched by water after immersion after cleaning, the soya bean after immersion carries out boiling and cools after 5 minutes under 0.15Mpa condition, obtains full fat soybean;
(2) take the flour of 500 weight portions, 120 DEG C fry after, obtain gelatinized flour cooling after stand-by, wherein add in the cooled flour of 250 weight portion 2 weight portion yeast seeds mixing;
(3) step (1) gained full fat soybean is cooled between 33 DEG C-35 DEG C, connect the flour after bacterium with step (2) gained to mix, be transported in fermentation vat, add the salt solution of 1800 weight portion 13wt% and fully mix, fermentation 2 months is carried out afterwards at 30 DEG C, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 6 weight portion white granulated sugars, 4.5 weight portion sodium glutamates, 2.5 weight portion onions, 1 weight portion nucleic acid, 4.5 weight portion ginger fully mixing successively, boiling sterilization 30 minutes, obtained dip, gained dip is loaded in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, loading after described dish slice being carried out desalination, dehydration fills in the jar of step (4) gained dip, the mass ratio of described dish slice and described dip is 7:3, described dish slice is immersed in dip completely, carries out close system under air-proof condition 3 days;
(7) dish slice after step (6) close system is taken out, add Sodium Benzoate 0.5 weight portion, potassium sorbate 1 weight portion, ginger 3 weight portion, vinegar 30 weight portion, white granulated sugar 25 weight portion successively as flavor enhancement, after abundant mixing, after filling, sealing, 85 DEG C of sterilizings 40 minutes, cooling processing, obtain described old altar dip Bu Liuke.
Embodiment 4
The present embodiment provides the production technology of a kind of dip Bu Liuke, comprises the steps:
(1) take 1000 weight portion soya beans, add 1000 weight parts waters, drenched by water after immersion after cleaning, the soya bean after immersion carries out boiling and cools after 5 minutes under 0.15Mpa condition, obtains full fat soybean;
(2) take the flour of 600 weight portions, 110 DEG C fry after, obtain gelatinized flour cooling after stand-by, wherein add in the cooled flour of 250 weight portion 2 weight portion yeast seeds mixing;
(3) step (1) gained full fat soybean is cooled between 33 DEG C-35 DEG C, connect the flour after bacterium with step (2) gained to mix, be transported in fermentation vat, add the salt solution of 2500 weight portion 13wt% and fully mix, fermentation 3 months is carried out afterwards at 30 DEG C, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 15 weight portion white granulated sugars, 5 weight portion sodium glutamates, 2 weight portion onions, 1 weight portion nucleic acid, 5 weight portion ginger fully mixing successively, boiling sterilization 30 minutes, obtained dip, loads gained dip in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, loading after described dish slice being carried out desalination, dehydration fills in the jar of step (4) gained dip, the mass ratio of described dish slice and described dip is 6:4, described dish slice is immersed in dip completely, carries out close system under air-proof condition 3 days;
(7) dish slice after step (6) close system is taken out, add green pepper Sodium Benzoate 0.5 weight portion, potassium sorbate 1 weight portion, ginger 2.6 weight portion, vinegar 5 weight portion, white granulated sugar 5 weight portion successively as flavor enhancement, after abundant mixing, after filling, sealing, 90 DEG C of sterilizings 20 minutes, cooling processing, obtain described old altar dip Bu Liuke.
Embodiment 5
The present embodiment provides the production technology of a kind of dip Bu Liuke, comprises the steps:
(1) take 1000 weight portion soya beans, add 1000 weight parts waters, drenched by water after immersion after cleaning, the soya bean after immersion carries out boiling and cools after 5 minutes under 0.15Mpa condition, obtains full fat soybean;
(2) take the flour of 600 weight portions, 110 DEG C fry after, obtain gelatinized flour cooling after stand-by, wherein add in the cooled flour of 250 weight portion 2 weight portion yeast seeds mixing;
(3) step (1) gained full fat soybean is cooled between 33 DEG C-35 DEG C, connect the flour after bacterium with step (2) gained to mix, be transported in fermentation vat, add the salt solution of 2500 weight portion 13wt% and fully mix, fermentation 3 months is carried out afterwards at 30 DEG C, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 15 weight portion white granulated sugars, 5 weight portion sodium glutamates, 2 weight portion onions, 1 weight portion nucleic acid, 5 weight portion ginger, the sesame of 5 weight portions, the peanut of 5 weight portions fully mixing successively, boiling sterilization 30 minutes, obtained dip, gained dip is loaded in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, loading after described dish slice being carried out desalination, dehydration fills in the jar of step (4) gained dip, the mass ratio of described dish slice and described dip is 6:4, described dish slice is immersed in dip completely, carries out close system under air-proof condition 3 days;
(7) dish slice after step (6) close system is taken out, add green pepper Sodium Benzoate 0.5 weight portion, potassium sorbate 1 weight portion, ginger 2.6 weight portion, vinegar 5 weight portion, white granulated sugar 5 weight portion, sesame 2 weight portion, peanut 2 weight portion successively as flavor enhancement, after abundant mixing, after filling, sealing, 90 DEG C of sterilizings 20 minutes, cooling processing, obtain described old altar dip Bu Liuke.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (9)
1. a production technology of old altar dip Bu Liuke, is characterized in that, comprise the steps:
(1) take 100-200 weight portion soya bean, cool after carrying out boiling, obtain full fat soybean;
(2) take the flour of 30-60 weight portion, fry rear stand-by;
(3) after step (1) gained full fat soybean being mixed in fermentation vat with step (2) gained flour, add 1-5 weight portion bacterial classification, 80-100 weight portion 13-20% salt solution and fully mix, ferment afterwards, fermented rear extraction juice, stand-by;
(4) in step (3) gained juice, add 5-25 weight portion white granulated sugar, 1-10 weight portion sodium glutamate, 2-30 weight portion onion, 1-10 weight portion nucleic acid, 5-10 weight portion ginger fully mixing successively, boiling sterilization, obtained dip, gained dip is loaded in jar, stand-by;
(5) turnip is pickled, obtained turnip salt base;
(6) described turnip salt base is obtained dish slice after chopping, load after described dish slice being carried out desalination, dehydration and fill in the jar of step (4) gained dip, described dish slice is immersed in dip completely, under air-proof condition, carries out close system;
(7) dish slice after step (6) close system is taken out, add flavor enhancement, fully after mixing, after filling, sealing, sterilizing, cooling processing, obtain described old altar dip Bu Liuke.
2. the production technology of old altar dip Bu Liuke according to claim 1, is characterized in that, in step (1), the pressure carrying out described boiling is 0.15-0.21Mpa, and the time of carrying out described boiling is 5-10 minute.
3. the production technology of dip Bu Liuke according to claim 1, is characterized in that, in step (2), described flour fries at 110 DEG C-130 DEG C.
4. the production technology of old altar dip Bu Liuke according to claim 1, it is characterized in that, in step (3), described bacterial classification is yeast seeds, the temperature of carrying out described fermentation process is 28-32 DEG C, and the time of carrying out described fermentation process is 1-3 month.
5. the production technology of old altar dip Bu Liuke according to claim 1, is characterized in that, in step (4), is also added with the sesame of 5-10 weight portion and the peanut of 5-10 weight portion in described juice.
6. the production technology of old altar dip Bu Liuke according to claim 1, is characterized in that, in step (4), the time of carrying out boiling sterilization is 10-40 minute.
7. the production technology of old altar dip Bu Liuke according to claim 1, is characterized in that, in step (6), the mass ratio of described dish slice and described dip is 7:3-6:4; The time of carrying out described close system is 3-10 days.
8. the production technology of old altar dip Bu Liuke according to claim 1, it is characterized in that, in step (7), described flavor enhancement comprises the combination of one or more in capsicum, pericarpium zanthoxyli schinifolii, Sodium Benzoate, potassium sorbate, ginger, vinegar, white granulated sugar.
9. the production technology of old altar dip Bu Liuke according to claim 1, is characterized in that, in step (7), the temperature of carrying out described sterilizing is 85-100 DEG C, and the time of carrying out described sterilizing is 10-40 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510831814.4A CN105475927A (en) | 2015-11-25 | 2015-11-25 | Production technology of sauced Brassica napobrassica in old jar |
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| CN201510831814.4A CN105475927A (en) | 2015-11-25 | 2015-11-25 | Production technology of sauced Brassica napobrassica in old jar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468254A (en) * | 2022-02-14 | 2022-05-13 | 北京澜屿科技发展中心 | Poteck pickling liquid, pickling method and product thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543893A (en) * | 2015-01-14 | 2015-04-29 | 山东玉堂酱园有限责任公司 | Method for making thermostatic fermented multi-flavor olio |
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2015
- 2015-11-25 CN CN201510831814.4A patent/CN105475927A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543893A (en) * | 2015-01-14 | 2015-04-29 | 山东玉堂酱园有限责任公司 | Method for making thermostatic fermented multi-flavor olio |
Non-Patent Citations (1)
| Title |
|---|
| 钟世荣: "新型甜面酱生产工艺研究", 《四川理工学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468254A (en) * | 2022-02-14 | 2022-05-13 | 北京澜屿科技发展中心 | Poteck pickling liquid, pickling method and product thereof |
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