CN105614337A - Dried helianthus tuberosus l dish and production method thereof - Google Patents

Abstract

The present invention discloses a dried helianthus tuberosus l dish and a production method thereof, wherein the dried helianthus tuberosus l dish is prepared from the following raw materials by weight: 80-120 parts of helianthus tuberosus l, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of semen sojae praeparatum, 2-5 parts of allium macrostemon bunge, 2-5 parts of ficus carica, 2-5 parts of chicken's gizzard membrane, and 1-3 parts of kelp, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the dried helianthus tuberosus l dish. According to the present invention, when the helianthus tuberosus l is placed into the sousing container and is soused, the helianthus tuberosus l retains the refreshing and elegant taste of semen sojae praeparatum, allium macrostemon bunge, ficus carica, chicken's gizzard membrane, and kelp, such that the aroma of the helianthus tuberosus l is increased, the flavor of the helianthus tuberosus l is increased, and the taste is good and delicious; the sousing components and the helianthus tuberosus l are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the helianthus tuberosus l are increased, the helianthus tuberosus l is easy to eat in home and restaurants, the market of the helianthus tuberosus l is effectively broadened, and the market requirement is met.

Description

A kind of Jerusalem artichoke salted Brassicae siccus and preparation method thereof

Technical field

The present invention relates to food technology field, particularly a kind of Jerusalem artichoke salted Brassicae siccus and preparation method thereof.

Background technology

Jerusalem artichoke tuber for shelf-stable, rich in aminoacid, sugar, vitamin etc., moisture content 79.8 grams in every 100 grams of tubers, crude protein 0.1 gram, 0.1 gram of fat, carbohydrate 16.6 grams, crude fibre 0.6 gram, ash 2.8 grams, calcium 49 milligrams, 119 milligrams of phosphorus, ferrum 8.4 milligrams, vitaminB10 .13 milligram, vitamin B2 0.06 milligram, nicotinic acid 0.6 milligram, vitamin C 6 milligrams, and containing materials such as abundant inulin, pentosan, starch. Jerusalem artichoke tuber quality is white delicate tender, and free from extraneous odour can be eaten raw, stir-fry and eat, cook or cut into slices and be fried, if pickling into pickles or making Jerusalem artichoke dried meat, and more peculiar flavour. Jerusalem artichoke be a kind of without disease pest harm and pollution by pesticides, be suitable to make pollution-free food superior raw material.

American and Britain, method, moral, Australia and Taiwan have produced the food containing inulin and oligofructose all. It is applied in the numerous food, particularly health food such as milk product, lactobacillus beverage, solid beverage, confection, cookies, fruit jelly and cold drink and old people food, there are about more than 200 kind. And can as filler, matter structure modifying agent, local flavor masking agent and fat substitute are applied in food. 2007 in the world inulin and with its oligofructose being raw material production more than 100,000 tons, the price of import inulin is about 40 yuan/kilogram (40,000 yuan/ton). China's inulin and oligofructose exploitation are relatively later, and the yearly productive capacity of domestic oligofructose is about 3000 ~ 5000 tons, it is estimated that, the market capacity of China's oligosaccharide is about 1 ~ 30,000 tons/year, it is contemplated that within 2009, domestic market is up to 80,000 tons.

Research finds: Jerusalem artichoke extracts inulin, can treat diabetes. Blood glucose is had dual regulation by it, namely blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand. Research display, containing a kind of material being similar to very much with human pancreatic's Li Neisheng insulin structure in Jerusalem artichoke, when there is glucose in urine in urine, edible Jerusalem artichoke can control glucose in urine, has illustrated to reduce blood glucose effect. When hypoglycemia occurs in people, can be eased equally after edible Jerusalem artichoke.

At present, the Jerusalem artichoke product on market is many based on health product, rare salted Brassicae siccus goods, it has not been convenient to preserve and carry, it is impossible to meet the market demand.

Summary of the invention

It is an object of the invention to provide one and there is good taste, a kind of Jerusalem artichoke salted Brassicae siccus conveniently preserving and carrying and preparation method thereof.

The purpose of the present invention is achieved through the following technical solutions: a kind of Jerusalem artichoke salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: Jerusalem artichoke 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Semen Sojae Preparatum 2-5 part, Bulbus Allii Macrostemonis 2-5 part, Fructus Fici 2-5 part, Endothelium Corneum Gigeriae Galli 2-5 part, Thallus Laminariae (Thallus Eckloniae) 1-3 part.

Jerusalem artichoke 100 parts, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Semen Sojae Preparatum 3 parts, Bulbus Allii Macrostemonis 3 parts, Fructus Fici 3 parts, Endothelium Corneum Gigeriae Galli 3 parts, Thallus Laminariae (Thallus Eckloniae) 2 parts.

The step of its production method is:

Step 1, by weight ratio, chooses the Jerusalem artichoke of high-quality, with clean water totally after cut into serving pieces;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, Jerusalem artichoke is put in pot and boils the 30-60 second;

Step 3, by then the Jerusalem artichoke boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the Jerusalem artichoke that dry in the sun is good is put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Thallus Laminariae (Thallus Eckloniae) of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Semen Sojae Preparatum of stripping and slicing, the Bulbus Allii Macrostemonis of enucleation, Fructus Fici, the Endothelium Corneum Gigeriae Galli of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out Jerusalem artichoke, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae);

Step 5, by the Jerusalem artichoke of taking-up, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae) clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

In described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.

Beneficial effects of the present invention:

Jerusalem artichoke sweet in the mouth in the present invention; Micro-hardship; Cool in nature; There is clearing away heat and cooling blood; Effect of detumescence; Cure mainly calentura; Intestinal heat is hemorrhage; Traumatic injury; Fracture swells and ache, and rhizome is mashed external application and controlled innominate toxic swelling, parotitis.

The present invention adopts to put into Jerusalem artichoke and pickles when pickling in vessel, Jerusalem artichoke is left pure and fresh, the simple and elegant taste of Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae), increase the fragrance of Jerusalem artichoke, make Jerusalem artichoke more tasty, mouthfeel is better, taste is fresher, and these are pickled dispensing packs together with Jerusalem artichoke, adds the holding time of taste. Invention increases the eating method of Jerusalem artichoke and processing method, facilitate family and restaurant is edible, effectively increase the market of Jerusalem artichoke, meet the market demand.

The technological advantage of the present invention is in that: 1, selecting raw material science, production technology is advanced, delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, and conveniently deposits; 2, product pure natural, have no side effect, without essence and preservative, keep local flavor and the nutrition of raw material itself, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product. 4, the Jerusalem artichoke after natural drying, bright-colored, increases appetite.

Detailed description of the invention

Embodiment 1

A kind of Jerusalem artichoke salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: Jerusalem artichoke 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Semen Sojae Preparatum 2-5 part, Bulbus Allii Macrostemonis 2-5 part, Fructus Fici 2-5 part, Endothelium Corneum Gigeriae Galli 2-5 part, Thallus Laminariae (Thallus Eckloniae) 1-3 part.

Jerusalem artichoke 100 parts, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Semen Sojae Preparatum 3 parts, Bulbus Allii Macrostemonis 3 parts, Fructus Fici 3 parts, Endothelium Corneum Gigeriae Galli 3 parts, Thallus Laminariae (Thallus Eckloniae) 2 parts.

The step of its production method is:

Step 1, by weight ratio, chooses the Jerusalem artichoke of high-quality, with clean water totally after cut into serving pieces;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, Jerusalem artichoke is put in pot and boils the 30-60 second;

Step 3, by then the Jerusalem artichoke boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the Jerusalem artichoke that dry in the sun is good is put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Thallus Laminariae (Thallus Eckloniae) of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Semen Sojae Preparatum of stripping and slicing, the Bulbus Allii Macrostemonis of enucleation, Fructus Fici, the Endothelium Corneum Gigeriae Galli of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out Jerusalem artichoke, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae);

Step 5, by the Jerusalem artichoke of taking-up, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae) clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

In described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.

Claims (4)

1. a Jerusalem artichoke salted Brassicae siccus, it is characterised in that: it is be made with the raw material of following weight proportion: Jerusalem artichoke 80-120 part, refined salt 4-6 part, crystal sugar 2-5 part, Fructus Anisi Stellati 1-3 part, Chinese liquor 1-3 part, Semen Sojae Preparatum 2-5 part, Bulbus Allii Macrostemonis 2-5 part, Fructus Fici 2-5 part, Endothelium Corneum Gigeriae Galli 2-5 part, Thallus Laminariae (Thallus Eckloniae) 1-3 part.

2. a kind of Jerusalem artichoke salted Brassicae siccus according to claim 1, it is characterised in that: preferred raw material weight proportioning is: Jerusalem artichoke 100 parts, refined salt 5 parts, 3 parts of crystal sugar, Fructus Anisi Stellati 2 parts, Chinese liquor 2 parts, Semen Sojae Preparatum 3 parts, Bulbus Allii Macrostemonis 3 parts, Fructus Fici 3 parts, Endothelium Corneum Gigeriae Galli 3 parts, Thallus Laminariae (Thallus Eckloniae) 2 parts.

3. the manufacture method of a kind of Jerusalem artichoke salted Brassicae siccus according to claim 1-2, it is characterised in that: the step of its production method is:

Step 1, by weight ratio, chooses the Jerusalem artichoke of high-quality, with clean water totally after cut into serving pieces;

Step 2, by the heating that adds water in pot to water temperature when 80-100 DEG C, Jerusalem artichoke is put in pot and boils the 30-60 second;

Step 3, by then the Jerusalem artichoke boiled being pulled out, drain away the water, place dry in the sun 1-2 hour in the sun, then the Jerusalem artichoke that dry in the sun is good is put into and pickle in vessel;

Step 4, in pickling vessel, by weight ratio, add the Thallus Laminariae (Thallus Eckloniae) of high-quality refined salt, crystal sugar, Fructus Anisi Stellati, Chinese liquor, the Semen Sojae Preparatum of stripping and slicing, the Bulbus Allii Macrostemonis of enucleation, Fructus Fici, the Endothelium Corneum Gigeriae Galli of section, enucleation, 25 days are pickled at the temperature of 15-20 DEG C, pickle at the temperature of 5-10 DEG C again 5 days, take out Jerusalem artichoke, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae);

Step 5, by the Jerusalem artichoke of taking-up, Semen Sojae Preparatum, Bulbus Allii Macrostemonis, Fructus Fici, Endothelium Corneum Gigeriae Galli, Thallus Laminariae (Thallus Eckloniae) clean after drain away the water, utilize lyophilization machine dehydration, make salted Brassicae siccus, be packaged into bag, prepare finished product.

4. the manufacture method of a kind of Jerusalem artichoke salted Brassicae siccus according to claim 3, it is characterised in that: in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.