CN105614790A - Processing method of seasoning pickle brine - Google Patents

Abstract

The invention belongs to the deep processing technology of agricultural products and provides a processing method of seasoning pickle brine. Material vegetables, green food materials and seasoners which are planted without chemical fertilizers and pesticides are adopted, a conventional technology method is adopted for preparing, and no chemical additives are added. The product keeps the flavor of the conventional fermented soy sauce and develops in the direction of nutrition, health, convenience and palatability, and the pickle brine full of color, aroma and taste is prepared. Bad smell of fish and mutton of fish and meat can be removed also. The product can promote body hormone secretion, promote appetite, tonify spleen, resist bacteria, prevent disease and improve appetite, is beneficial to health, and has the advantages that the nutriments are rich, color and luster are pleasing to the eye, the fragrance is pure and mild, the taste is delicious, and the quality is pure.

Description

The working method of seasoning salted vegetables halogen

Technical field

The present invention relates to the making method of a kind of salted vegetables halogen, belong to the deep process technology of agricultural-food.

Background technology

Seasoning salted vegetables halogen is the seasonings that a kind of numerous people masses commonly use, and is widely used among dish-cooking. As salted vegetables halogen steams baby croaker, the roasting river snail of salted vegetables halogen, the stewed bean curd of salted vegetables halogen, salted vegetables halogen stir-fried bamboo shoots, salted vegetables halogen leaching chicken in natural juice, salted vegetables halogen pickled radish, the roasting Semen Viciae fabae bud of salted vegetables halogen etc. south of the River famous dish, the home cooking deeply liked by the poor people common people.

In recent years, along with living standards of the people improve constantly, developing rapidly of foodstuffs industry, has there is unprecedented prosperity and prosperity in roasted seeds and nuts market. During roasted seeds and nuts are processed, there are Qia Qia, sincerity, big good big, hundred taste woodss, the such national brand in sky, also have the region mighty brand such as A Ming, Xiao Liu, fool, insignia, more have countless workshop-based small business. Hefei City being specialized in the 30 Duo Jia enterprises producing and processing roasted seeds and nuts, gross assets are just more than 10,000,000,000 yuans. Salted vegetables halogen, as the seasonings of dish and roasted seeds and nuts, has not replaceability.

Salted vegetables halogen, as the byproduct of the deep processing of agricultural-food, is pickled in processing at salted vegetables and is collected, prepared burden, so that it may to find oneself greatly elevated in fame and status, and becomes the seasonings in dish and the important materials in roasted seeds and nuts processing. With the parched food of salted vegetables halogen processing, with salted vegetables halogen dish-cooking, it is delicious in taste, fragrance is strong, color and luster is pleasing and quality is pure and honest, can promote that hormone in vivo is secreted, refreshment, promote appetite, Wen Zhongli gas, the function such as anticancer of losing weight, and it is loved by the people.

But, on the one hand, existing salted vegetables pickle processing enterprise, and annual a large amount of salted vegetables halogen is as the tankage pickling in processing, and after salted vegetables are processed, salted vegetables halogen is toppled over everywhere, arbitrarily discharges, and this not only wastes resource, and contaminate environment. On the other hand, big and small roasted seeds and nuts enterprise domestic at present has more than 1,000 ten thousand, needs a large amount of salted vegetables halogen in roasted seeds and nuts are processed. High-grade salted vegetables halogen is very well sold and in short supply in the market.

The domestic and international lot of documents of Access point, reaches data analysis from retrieval, and edible flavouring has big quantifier elimination and report, and trends towards nutrition, health, convenience and agreeable to the taste direction and develop, have no the research identical with seasoning salted vegetables halogen of the present invention and report.

Summary of the invention

The present invention is directed to the problems referred to above, invent the working method of a kind of salted vegetables halogen, a large amount of high-grade salted vegetables halogen can be produced and supply roasted seeds and nuts enterprise, can turn waste into wealth again, energy-saving and emission-reduction, protection of the environment.

The technical scheme of the present invention comprise select materials select reason, clean pickle, formula modulation, it is characterized in that making method point following steps:

The first step is selected materials and is selected reason: select the material dish not using fertilizer and pesticide in planting process, spread out and it is placed under the sun airing 1-3 days, potherb mustard airing to shrivelled state of being fading, select decon, Lao Ye, rotten leaf and Huang Ye, it is stacked in 2-4 days together, within every 12-36 hour, opening and pile back 1 time again, inside and outside shift one's position up and down, making material dish be micro-Huang is degree;

2nd step is cleaned and is pickled: clean material dish with clear water, it is cut into 10��30 cm lengths, with the edible salt of the 3%��10% of its raw material weight per-cent and the edible alkali of 0.05%��0.4%, stir evenly, repeatedly rub crowded, step on and be depressed into dish delivery halogen, compacting in a reservoir, press weight, make material dish be submerged among dish halogen, place 20��60 days, until salted vegetables pickle maturation;

3rd step decocts salted vegetables halogen: from container salted vegetables are pulled out, and salted vegetables halogen is extruded in squeezing, salted vegetables halogen juice is concentrated in still and boils, scoop gently from liquid level, skims the one layer of foam & scum going to float;

4th step is with food flavouring: at least will with Chinese prickly ash, ginger, capsicum, fennel, pepper, cassia bark, cloves one wherein, or multiple seasonings loads gauze bag and tighten mouth, drops in the still that boils, and low baking temperature keeps boiling 20��35 minutes;

5th step filters and packages: be cooled to room temperature, take out seasonings bag, with 600 order sieving salted vegetables halogen, then, inspection, filling, storage.

Described material green vegetable bun draws together the various vegetables for processing and fabricating salted vegetables halogen. Conventional has leaf mustard, Chinese cabbage, potherb mustard.

Described selecting materials that to select reason be the important step ensureing salted vegetables halogen juice quality, material dish can affect various index and taste " not to use fertilizer and pesticide " because " winter ". Select science and engineering skill and the yellow technique of airing heap by strictly selecting materials, the quality of product is protected.

Described cleaning pickling process is cleaning and is cut into certain length material dish, with edible salt, stirs even, repeatedly rub crowded, step on and be depressed into dish delivery halogen, compacting in a reservoir, presses weight. For how to put salt, allow salted vegetables halogen this problem better, can not lump together, according to this problem of taste answer of vegetable variety and your needs, to be made same salted vegetables in addition in different areas, different seasons, different geographical configuration, the quantity of batching used is different. Edible salt is main relevant with temperature with the value of the raw material weight per-cent of edible alkali, gets the small value, take large values during temperature height when temperature is low.

Described salting period length, by traditional saying, the time is more long more good, and actually this is not so. Pickle storage period value main relevant with the size of dish head, little greatly the getting the small value of dish head, big the taking large values of dish head. And the midway pickling bittern can add edible salt and edible alkali, but can not add water, the thing fired could be allowed soon tasty, and taste is consistent and extends the shelf life and play important effect.

Described container can adopt cylinder, altar, groove, and operating process it is noted that disinfection, stops to carry disease germs addle or greasy dirt enters altar, and this is that processing quality and taste are pure crucial.

Described various food flavourings are the customs according to different areas, make the product of various tastes peppery, numb, fragrant and multiple use. Needs according to roasted seeds and nuts processing, the flavouring colour-regulating material added, has the material frying melon seeds, has the material of cooked beans, also has the material frying walnut. Adopt green foodstuff, at least with Chinese prickly ash, ginger, capsicum, fennel, pepper, cassia bark, cloves one wherein, not added any chemical.

Described Chinese prickly ash is herbal medicine and the seasonings of Chinese tradition, and main component contains limonene, withered alcohol, geraniol, Geraniol, black alcohol, unsaturated organic acid. The effect having fragrant stomach invigorating, warming spleen and stomach for dispelling cold, removing damp and stopping pain, removing toxic substances of killing worm, antipruritic solution raw meat, its smell fragrance, can except the smelling of fish or mutton foul smell of various meat fish. Salivation can be promoted, increase appetite; Make vasodilation, play the effect reducing blood pressure; Can not only dispeling cold by Wen Yang, moreover it is possible to sterilizing disease-preventing, strengthening immunity, has restraining effect to diphtheria corynebacterium, pneumococcus, streptococcus aureus and some dermatophytes.

Described ginger contains ginger alcohol, ginger alkene, phellandrene, citral and fragrance volatile oil; Also have gingerol, resin, starch and fiber etc. For the pungent stomachic of aromaticity, there are warm excitement, relieving the exterior syndrome by diaphoresis, warming middle-JIAO to arrest vomiting, temperature lung cough-relieving, solving toxin of fish and crab effect. Cooling can refresh oneself, promote appetite, antibacterial diseases prevention, Appetizing spleen-tonifying.

Described fennel is the fruit of umbelliferae herbaceous plant sweet fennel. It is integrate medicine, seasoning, edible, the multipurpose plant made up. Main component is protein, fat, food fibre, methyl allylphenol, fenchone, methyl pepper phenol, aubepine etc. It is usually used in the cooking of meat, seafood and roasted seeds and nuts. There is warm liver kidney, warm stomach Qi, loose plug knot, dispersing cold for relieving pain, the function with stomach of regulating the flow of vital energy. Energy stimulating gastrointestinal neural blood vessel, promotes saliva and gastric secretion, plays enhancement appetite, digestive effect. Also have antiulcer agent, analgesia, gonadotropic Effect.

Described capsicum is Solanaceae capsicum plants. The fruit of capsicum has pungent because pericarp contains capsaicine. Secreting by promoting digestion liquid, appetite-stimulating indigestion-relieving, warm stomach is dispeled cold, and promotes appetite. Can except wind sweating, row phlegm dehumidifies, and stimulates circulation. Can promote that hormone in vivo is secreted, and improves skin. There are certain lowering blood-fat and reducing weight and beauty treatment skin effect.

Described pepper has another name called to hide and carries out, drapes over one's shoulders bases, the hollow heat in slope, genus pepper order, and piperaceae, Piper are wooden climbs up by holding on to liana; Pepper fruit contains volatile oil, piperine, crude fat, crude protein, piperamide etc. Have in temperature, lower gas, dissolving phlegm, function of detoxification. The five internal organs can be adjusted, only cholera, strong kidney qi, main cold dysentery, kill all fishes, meat, soft-shelled turtle, grass poison. To cold phlegm dyspepsia, coldness and pain in the epigastrium, gastric disorder causing nausea, vomiting clear water, has loose bowels, cold dysentery, and place food does not disappear, the cholera circulation of vital energy in the wrong direction, sudden attack of pain in the chest and abdomen, and warm intestines are gentle has certain effect.

Described cassia bark, also known as Chinese cassia tree, official osmanthus or fragrant osmanthus, is the common name of the barks such as Lauraceae, osmanthus, cinnamon India, cloudy perfume, the fragrant osmanthus of spire, Chinese cassia tree or osmanthus, river. This product is conventional Chinese medicine, is food spice or condiment for cooking again, is one of spices of being used by the mankind the earliest. In west, ancient times are used as spices, use its seasoning in Chinese meal, are one of the compositions of spice mixture. There is liver and kidney tonifying, qualcomm meridian, dispersing wind and cold, except arthritis with fixed pain caused by dampness, warm waist knee, anti-nausea function. Controlling arthralgia and myalgia, cold let out stomachache, cholera is vomitted, dysphagic fullness sensation in chest, and bladder tremble with fear hernia, and waist knee is existing cold, rheumatic arthralgia and fall the diseases such as the damage stasis of blood is stagnant.

Described cloves is the bud of plant clove of myrtaceae. It is extract essence, prepares the raw material of senior spices; Having in temperature, warm up kidney, establishing-Yang, tonifying liver, the profit gate of vitality, warm up stomach, go syncope due to pathogenic cold, purging the lung of pathogenic fire, loose rheumatism, have one's ideas straightened out, the function of Shu Yuqi, to controlling implication, hiccup, vomiting, gastric disorder causing nausea, treat kidney qi, the obstruction of qi in the chest, cloudy pain, warm waist knee, sensation of gas rushing, killing wine poison, disappear Xuan addiction, except cold labor etc. has effect.

The positively effect of the present invention:

1. select the material dish not using fertilizer and pesticide in planting process due to the present invention, green foodstuff and food flavouring, adopt traditional processing method, do not add any chemical additives. So being green safety heath food.

2. owing to adopting seasoning brewed brine technique, fine tuning taste technique is cut in employing, both curing speed had been accelerated, improve production efficiency, different seasoning materials can be added for the different taste of various places, maintain the traditional flavor of product, and develop to nutrition, health, convenience and agreeable to the taste direction, the salted vegetables halogen causing color, smell and taste various. It is loved by the people.

3. owing to the present invention maintains on the basis of traditional flavor, having innovated producing and manufacturing technique, process modification, kind increases, steady quality, the salted vegetables halogen kind of production increases, and steady quality improves, and can promote that hormone in vivo is secreted, Appetizing spleen-tonifying, antibacterial diseases prevention, promotes appetite, good for health. Have nutritious, color and luster is pleasing, fragrance alcohol and, the advantage that delicious in taste and quality is pure and honest.

4. owing to the salted vegetables halogen of top grade becomes hard-to-get commodity in the market. Changing a large amount of salted vegetables halogen is that salted vegetables halogen is toppled over everywhere as the tankage pickling in processing, arbitrarily the phenomenon of discharge, and this not only economizes on resources, and turns waste into wealth, and reduces environmental pollution.

Embodiment

It is further described below in conjunction with embodiment.

The working method of embodiment 1 Ningbo potherb mustard seasoning salted vegetables halogen: potherb mustard, has another name called salted vegetable, Xue Liweng, spring not old, annual herb plant. It is warm in nature, and taste is sweet pungent, enters liver, stomach, kidney channel. Every 100 grams of moisture contents 91.5 grams, 2.8 grams, protein, 0.6 gram, fat, VITAMIN 1.6 grams, 3.6 grams, carbohydrate, calcium 23.9 milligrams, 64 milligrams, phosphorus, iron 3.4 milligrams, VITMAIN B1 0.07 milligram, 0.06 milligram, riboflavin, nicotinic acid 0.7 milligram, 83 milligrams, xitix. " Mingyi Bielu " there is potherb mustard " curing mainly kidney perverse trend, sharp nine keys, bright knowledge, An Zhong, for a long time in clothes temperature " say. Japanese studies anticancer 20 kind vegetables, is carry out rank by the per-cent of cancer suppressing effect, and wherein, garlic 15.5%, green onion 16.3%, potherb mustard is 29.8%, acts on also stronger than garlic.

Soil, Ningbo is fertile, with heavy rainfall, and plantation manufactures potherb mustard salted vegetables, with a long history, carry according to " Guang Qunfang Pu ": " four bright have dish, name potherb mustard; avenging dark all dishes and freeze damage, this dish is solely blue or green, and the lid of gaining the name of potherb mustard is with this; taste is slightly with pungent; the food that salts down is excellent, " Ye, an ancient place in Henan Province heir Qing Dynasty poet Lee praises road in " trade east ancient folk songs with love as their main theme ": emerald green newly fine vinegar is red, smells fragrance and chews loose, although gold dish thinkling sound vegetables are good, Bu Naiwu township potherb mustard. Potherb mustard salted vegetables halogen is regarded as on seat going with rice or bread good merchantable brand. The laudatory title of " smart in dish " is have in the south of the River.

Potherb mustard salted vegetables halogen, as the byproduct of the deep processing of agricultural-food, is pickled in processing at potherb mustard salted vegetables and is collected, prepared burden, so that it may to find oneself greatly elevated in fame and status, and becomes the important materials in dish and roasted seeds and nuts processing. With the food of potherb mustard salted vegetables halogen processing, delicious flavour is good to eat, and fragrance is strong, can promote that hormone in vivo secrete, refreshment, enhancement appetite, and Wen Zhongli gas, the function such as anticancer of losing weight are good for health. Deeply like by the numerous common people. Its processing and fabricating method following steps:

The first step is selected materials and is selected reason: in winter, select the fresh potherb mustard dish not using fertilizer and pesticide in the planting process that Cixi Yuyao one is with, spread out and it is placed under the sun airing 2 days, potherb mustard airing to shrivelled state of being fading, select decon, Lao Ye, rotten leaf and Huang Ye, it is stacked in 3 days together, within every 18 hours, open and pile back 1 time again, inside and outside shifting one's position up and down, making material dish be micro-Huang is degree;

2nd step is cleaned and is pickled: clean material dish with clear water, it is cut into 15 cm lengths, edible salt and the edible alkali of 0.2% with the 6% of its raw material weight per-cent stir evenly, repeatedly rub crowded, step on and be depressed into dish delivery halogen, compacting in a reservoir, presses weight, makes material dish be submerged among dish halogen, place 36 days, until salted vegetables pickle maturation;

3rd step decocts salted vegetables halogen: from container salted vegetables are pulled out, and salted vegetables halogen is extruded in squeezing, salted vegetables halogen juice is concentrated in still and boils, scoop gently from liquid level, skims the one layer of foam & scum going to float;

4th step is with food flavouring: by Chinese prickly ash, capsicum, fennel 3 kinds of seasonings respectively with 2%, 1.5%, the 1% of its salted vegetables halogen weight percent ratio, load gauze bag and tighten mouth, drop in the bittern that boils, low baking temperature keeps boiling 30 minutes;

5th step filters and packages: be cooled to room temperature, take out seasonings bag, with 600 order sieving salted vegetables halogen, then, inspection, filling, storage.

Through making the potherb mustard salted vegetables halogen processed like this, it is traditional special product in Ningbo, the function have wide chest of regulating the flow of vital energy, eliminating the phlegm, activate yang, whet the appetite. The dark favor by persons sponging on an aristocrat, closely for over 100 years more than a hundred years, has edible custom.

The byproduct potherb mustard salted vegetables produced in processing as salted vegetables halogen, still can deeply be processed into various product release market. Make full use of resource, reduce environmental pollution.

Embodiment 2: the working method of flower leaf mustard seasoning salted vegetables halogen: the working method of the Ningbo potherb mustard seasoning salted vegetables halogen of its processing and fabricating method and embodiment 1 is substantially identical, does not repeat at this.

Its difference is: 1) the first step is selected materials and selected reason: in winter, selects the fresh colored leaf mustard not using fertilizer and pesticide in the planting process that Fenghua, Ninghai one is with;

2) the 2nd step is cleaned and is pickled: with the edible salt of the 4% of its raw material weight per-cent and the edible alkali of 0.1%;

3) the 4th step is with food flavouring: by pepper, cassia bark, cloves 3 kinds of seasonings respectively with 1.5%, 2%, the 1% of its salted vegetables halogen weight percent ratio, load gauze bag and tighten mouth, drop in boiling water, low baking temperature keeps 35 minutes.

The colored leaf mustard seasoning salted vegetables halogen made like this have nutritious, color and luster is pleasing, fragrance alcohol and, the advantage that delicious in taste and quality is pure and honest. Characteristic is exactly fresh, salty, fragrant. And steady quality, long quality-guarantee period.

Claims (5)

1. the working method of seasoning salted vegetables halogen, comprising selects materials selects reason, cleaning is pickled, and formula modulation, is characterized in that making method point following steps:

The first step is selected materials and is selected reason: select the material dish not using fertilizer and pesticide in planting process, spread out and it is placed under the sun airing 1-3 days, potherb mustard airing to shrivelled state of being fading, select decon, Lao Ye, rotten leaf and Huang Ye, it is stacked in 2-4 days together, within every 12-36 hour, opening and pile back 1 time again, inside and outside shift one's position up and down, making material dish be micro-Huang is degree;

2nd step is cleaned and is pickled: clean material dish with clear water, it is cut into 10��30 cm lengths, with the edible salt of the 3%��10% of its raw material weight per-cent and the edible alkali of 0.05%��0.4%, stir evenly, repeatedly rub crowded, step on and be depressed into dish delivery halogen, compacting in a reservoir, press weight, make material dish be submerged among dish halogen, place 20��60 days, until salted vegetables pickle maturation;

3rd step decocts salted vegetables halogen: from container salted vegetables are pulled out, and salted vegetables halogen is extruded in squeezing, salted vegetables halogen juice is concentrated in still and boils, scoop gently from liquid level, skims the one layer of foam & scum going to float;

4th step is with food flavouring: at least will with Chinese prickly ash, ginger, capsicum, fennel, pepper, cassia bark, cloves one wherein, or multiple seasonings loads gauze bag and tighten mouth, drops in the still that boils, and low baking temperature keeps boiling 20��35 minutes;

5th step cold filtration: be cooled to room temperature, take out seasonings bag, with 600 order sieving salted vegetables halogen, then, inspection, filling, storage.

2. the working method of seasoning salted vegetables halogen as claimed in claim 1, is characterized in that: pickle storage period value main relevant with the size of dish head, little greatly the getting the small value of dish head, big the taking large values of dish head.

3. the working method of seasoning salted vegetables halogen as claimed in claim 1, is characterized in that: edible salt is main relevant with temperature with the value of the raw material weight per-cent of edible alkali, gets the small value, take large values during temperature height when temperature is low.

4. the working method of seasoning salted vegetables halogen as claimed in claim 1, is characterized in that: container can adopt cylinder, altar, groove, and operating process it is noted that disinfection, stops to carry disease germs addle or greasy dirt enters altar, and this is that processing quality and taste are pure crucial.

5. the working method of seasoning salted vegetables halogen as claimed in claim 1, is characterized in that potherb mustard salted vegetables halogen processing and fabricating method as follows:

The first step is selected materials and is selected reason: in winter, select the fresh potherb mustard dish not using fertilizer and pesticide in the planting process that Cixi Yuyao one is with, spread out and it is placed under the sun airing 2 days, potherb mustard airing to shrivelled state of being fading, select decon, Lao Ye, rotten leaf and Huang Ye, it is stacked in 3 days together, within every 18 hours, open and pile back 1 time again, inside and outside shifting one's position up and down, making material dish be micro-Huang is degree;

2nd step is cleaned and is pickled: clean material dish with clear water, it is cut into 15 cm lengths, edible salt and the edible alkali of 0.2% with the 6% of its raw material weight per-cent stir evenly, repeatedly rub crowded, step on and be depressed into dish delivery halogen, compacting in a reservoir, presses weight, makes material dish be submerged among dish halogen, place 36 days, until salted vegetables pickle maturation;

3rd step decocts salted vegetables halogen: from container salted vegetables are pulled out, and salted vegetables halogen is extruded in squeezing, salted vegetables halogen juice is concentrated in still and boils, scoop gently from liquid level, skims the one layer of foam & scum going to float;

4th step is with food flavouring: by Chinese prickly ash, capsicum, fennel 3 kinds of seasonings respectively with 2%, 1.5%, the 1% of its salted vegetables halogen weight percent ratio, load gauze bag and tighten mouth, drop in the bittern that boils, low baking temperature keeps boiling 30 minutes;

5th step filters and packages: be cooled to room temperature, take out seasonings bag, with 600 order sieving salted vegetables halogen, then, inspection, filling, storage.