CN105639543A - Bulbus allii macrostemonis pickling method - Google Patents
Bulbus allii macrostemonis pickling method Download PDFInfo
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- CN105639543A CN105639543A CN201610072247.3A CN201610072247A CN105639543A CN 105639543 A CN105639543 A CN 105639543A CN 201610072247 A CN201610072247 A CN 201610072247A CN 105639543 A CN105639543 A CN 105639543A
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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 bulbus allii macrostemonis pickling method. The method comprises the steps that table salt is sprinkled into fresh bulbus allii macrostemonis, kneading is conducted, roselle calyx water is added, the materials are stirred to be uniform and dissolved with table salt, and standing soaking is conducted; the soaked bulbus allii macrostemonis is taken out and leached and mixed with red pepper, pepper and white granulated sugar to be uniform, cooking wine is added, the materials are turned and stirred, standing is conducted for multiple hours, the mixture is put into a dry and clean clay jar, a layer of vegetable leaves are laid on the mixture, Pu-erh tea is laid between the vegetable leaves and an opening of the clay jar, natural fermentation is conducted for multiple months, and the pickled bulbus allii macrostemonis is obtained. The pickled bulbus allii macrostemonis is delicious, unique in taste, fragrant and crispy, has the special slight sweet, spicy and sour taste and aroma of the Pu-erh tea and can promote appetite, facilitate gastric secretion and help digestion. By means of effective blending of all the raw materials, pickled bulbus allii macrostemonis is more tasty and attractive in color and maintains certain crispness. It is detected that when the pickled bulbus allii macrostemonis is eaten after the jar is opened, the pickled bulbus allii macrostemonis is free of nitrite, the quality guarantee period lasts for one year after the jar is opened, and during the quality guarantee period, nitrite is not generated, mildewing does not occur, the flavor is table, the color and the luster are not changed, and the crispness is lasting.
Description
Technical field
The invention belongs to food processing field, relate to the method for salting of a kind of.
Background technology
Head is the underground bulb of Liliaceae herbaceos perennial Chinese onion, has another name called Bulbus Allii Macrostemonis, and dialect claims three in vain, is the crop of a kind of integration of edible and medicinal herbs. The traditional Chinese medical science thinks warm in nature, and acrid in the mouth, hardship return lung, stomach, large intestine channel, has an activating YANG and eliminating stagnation, effect of circulation of qi promoting intestinal stasis relieving, for thoracic obstruction chest pain, and weight after dysentery. Record according to " herbal classic ": head " controls incised wound skin ulcer to lose, the person of making light of one's life by commiting suicide is not hungry resistance to old ", " control the inverse dysentery of letting out of SHAO YIN syndrome fault and breast illness twinge, the therapeutic method to keep the adverse QI flowing downwards, dissipate blood, antiabortive. " modern study shows, the multiple nutrients material such as sugary, protein, calcium, phosphorus, ferrum, carotene, vitamin C, it is described as " in dish Ganoderma ", it is possible to blood fat reducing antiinflammatory, prevents cardiovascular disease. Head plantation, pickle processing formed industry, the product produced is found a good sale in abroad, well received.
At present, the processing method of traditional pickling process head, is mix head with Fructus Capsici, and this product surface has pungent, inside and outside differs, and mouthfeel is poor. In order to make head keep certain brittleness, often use Alumen, color and luster for holding head is attractive in appearance, and Chang great Liang uses sodium pyrosulfite (sulfur dioxide) to carry out color fixative, can efficiently control a brown stain, block microbial physiology oxidizing process, suppress breeding, it is suppressed that Food Oxidation enzymatic activity and chromophoric group, and show its bleaching, decolouring, anticorrosion and antioxidation, the addition of these materials, life-time service is by the health of harm eater.
Therefore, it is necessary to while obtaining flavour, overcome the problem pickling a health risk.
Summary of the invention
For problems such as solving mouthfeel disunity, nitrite and exceed standard, color and luster is unstable, the present invention provides the method for salting of a kind of, so that head looks good, smell good and taste good, crisp, fragrant and pleasant to taste, and protects color long shelf-life, additive-free.
The present invention is realized by following technical proposal: the method for salting of a kind of, through following each step:
(1) by the material preparation of following mass parts:
Fresh 1 part, Sal 0.3��0.6 part, 0.1��0.3 part of Fructus Capsici, 0.01��0.05 part of Pericarpium Zanthoxyli, white sugar 0.2��0.5 part, cooking wine 0.04��0.06 part, 1��3 part of Calyx Hibisci Sabdariffae water;
(2) being sprinkled into Sal in fresh head after cleaning to crumple 2��5 minutes, be subsequently adding Calyx Hibisci Sabdariffae water, stir and make Sal be standing and soak for after dissolving 3��6 hours, picking up dewatering to water content is 10%;
(3) through the fresh head after step (2) processes and Fructus Capsici, Pericarpium Zanthoxyli, white sugar mixing, after placing 5��10 minutes, cooking wine will be added and stirs, stir again once after placing 5��10 minutes, so place, stir after 5��8 times, in indoor standing 10��15 hours, obtain mixed material;
(4) being stirred by the mixed material of step (3) after uniformly, be placed in the native altar of dry cleansing, then spread one layer of dish leaf above mixed material, between dish leaf and soil altar opening, paving fills out Folium camelliae assamicae, after natural fermentation 4��6 months, to obtain final product.
The Fructus Capsici of described step (1) is fresh chilli or air-dry Fructus Capsici, and size-reduced to granularity be 20��80 orders.
The Calyx Hibisci Sabdariffae water of described step (1) is fresh or air-dry Calyx Hibisci Sabdariffae 0.1��0.3 part, add 1��3 part of water post-heating to seething with excitement 5��10 minutes, the Sal of 0.001��0.003 part or white sugar is added to strengthen soup color persistency and stability after being cooled to room temperature, elimination solid after mixing, obtains Calyx Hibisci Sabdariffae water.
The Folium camelliae assamicae of described step (4) is commercial Folium camelliae assamicae (processed) or Pu'er raw tea, wraps up with gauze and Steam by water bath is after 8��15 minutes, fill out at dish leaf for paving after breaing up airing.
The dish leaf of described step (4) is the fresh vegetable leaf, Chinese leaf, Chinese cabbage leaf or the Brassica oleracea L.var.capitata L. leaf that clean up.
The acid of Calyx Hibisci Sabdariffae gas fragrance, is used for pickling head by Calyx Hibisci Sabdariffae water, can not only improve head fermentation efficiency with its natural tart flavour, and can be in harmonious proportion the mouthfeel fusion between each flavoring agent, it is often more important that make head maintenance color and luster attractive in appearance. The jerky taste in head and Fructus Capsici removed further by cooking wine, increases the fragrance of each flavoring agent, is conducive to the salty each taste of sweet acid to be fully infiltrated in head, and can effectively prevent head from fading, blackening. Folium camelliae assamicae is a kind of effective free radical scavenger and antioxidant, meat poisoning bud bacillus, intestinal bacteroid, staphylococcus aureus, bacillus capsulatus, bacillus cereus there is obvious antibacterial action, paving is filled out Folium camelliae assamicae and can be prevented from going mouldy, and effectively can discharge the sweet-smelling of Folium camelliae assamicae in yeasting, big by the Folium camelliae assamicae hole after water proof steaming and decocting, can not only effectively discharge tea perfume (or spice), moreover it is possible to sad taste during adsorption head fermentation, the nutrition making each raw material is not run off, again can effective coordination mouthfeel.
Advantage that the present invention possesses and effect: this invention gained pickles head deliciousness, special taste, have that special delicious and crisp micro-strip is sweet, peppery, tart flavour and Folium camelliae assamicae sweet-smelling, can be not only used for cooking sauce, as appetizing pickles, also can directly be admixed cold dish or be fried in meat again, energy appetite stimulator, promote gastric secretion, help digest. Due to effectively allocating into of each raw material, gained is pickled head and is more easy to tasty, and color is tempting, and maintains certain brittleness; Can natural fermentation without adding zymocyte; Also brittleness can be kept without adding Alumen; Without add sodium pyrosulfite also can fresh color lasting. After testing, gained of the present invention pickle head open altar edible time, without nitrite, after opening altar, the shelf-life was up to 1 year, and without nitrite generation during this, do not go mouldy, flavor-stable, color and luster are constant, brittleness is lasting.
Detailed description of the invention
The present invention will be further described by the examples below.
Embodiment 1
(1) by the material preparation of following mass parts:
Fresh 1 part, Sal 0.4 part, 0.2 part of Fructus Capsici, 0.03 part of Pericarpium Zanthoxyli, white sugar 0.3 part, cooking wine 0.05 part, 2 parts of Calyx Hibisci Sabdariffae water;
Wherein, Fructus Capsici is air-dry Fructus Capsici, and size-reduced to granularity be 60 orders;
Calyx Hibisci Sabdariffae water is fresh or air-dry Calyx Hibisci Sabdariffae 0.2 part, adds 2 parts of water post-heating to boiling 8 minutes, adds the Sal of 0.002 part to strengthen soup color persistency and stability, elimination solid after mixing, obtain Calyx Hibisci Sabdariffae water after being cooled to room temperature;
(2) being sprinkled into Sal in fresh head after cleaning to crumple 3 minutes, be subsequently adding Calyx Hibisci Sabdariffae water, stir and make Sal be standing and soak for after dissolving 4 hours, picking up dewatering to water content is 10%;
(3) will through fresh head and the Fructus Capsici after step (2) processes, Pericarpium Zanthoxyli, white sugar mixing, after placing 8 minutes, addition cooking wine is stirred, and stirs once after placing 8 minutes again, so places, stirs after 6 times, in indoor standing 12 hours, obtains mixed material;
(4) by commercial Folium camelliae assamicae (processed), wrap up with gauze and Steam by water bath is after 12 minutes, break up airing, again the mixed material of step (3) is stirred after uniformly, be placed in the native altar of dry cleansing, then above mixed material, spread one layer of fresh vegetable leaf, the Folium camelliae assamicae after filling out airing is spread between dish leaf and soil altar opening, after natural fermentation 4��6 months, altar can be opened and eat, after testing without nitrite.
This example gained pickled a shelf-life up to 1 year, and produced without nitrite during this, did not go mouldy, flavor-stable, color and luster are constant, brittleness is lasting.
Embodiment 2
(1) by the material preparation of following mass parts:
Fresh 1 part, Sal 0.3 part, 0.1 part of Fructus Capsici, 0.01 part of Pericarpium Zanthoxyli, white sugar 0.2 part, cooking wine 0.04 part, 1 part of Calyx Hibisci Sabdariffae water;
Wherein, Fructus Capsici is fresh chilli, and size-reduced to granularity be 20 orders;
Calyx Hibisci Sabdariffae water is fresh or air-dry Calyx Hibisci Sabdariffae 0.1 part, adds 1 part of water post-heating to boiling 5 minutes, adds the white sugar of 0.001 part to strengthen soup color persistency and stability, elimination solid after mixing, obtain Calyx Hibisci Sabdariffae water after being cooled to room temperature;
(2) being sprinkled into Sal in fresh head after cleaning to crumple 2 minutes, be subsequently adding Calyx Hibisci Sabdariffae water, stir and make Sal be standing and soak for after dissolving 3 hours, picking up dewatering to water content is 10%;
(3) will through fresh head and the Fructus Capsici after step (2) processes, Pericarpium Zanthoxyli, white sugar mixing, after placing 5 minutes, addition cooking wine is stirred, and stirs once after placing 5 minutes again, so places, stirs after 5 times, in indoor standing 10 hours, obtains mixed material;
(4) by commercial Pu'er raw tea, wrap up with gauze and Steam by water bath is after 8 minutes, break up airing, again the mixed material of step (3) is stirred after uniformly, be placed in the native altar of dry cleansing, then above mixed material, spread one layer of fresh Chinese leaf, the Folium camelliae assamicae after filling out airing is spread between dish leaf and soil altar opening, after natural fermentation 4 months, altar can be opened and eat, after testing without nitrite.
This example gained pickled a shelf-life up to 1 year, and produced without nitrite during this, did not go mouldy, flavor-stable, color and luster are constant, brittleness is lasting.
Embodiment 3
(1) by the material preparation of following mass parts:
Fresh 1 part, Sal 0.6 part, 0.3 part of Fructus Capsici, 0.05 part of Pericarpium Zanthoxyli, white sugar 0.5 part, cooking wine 0.06 part, 3 parts of Calyx Hibisci Sabdariffae water;
Wherein, Fructus Capsici is air-dry Fructus Capsici, and size-reduced to granularity be 80 orders;
Calyx Hibisci Sabdariffae water is fresh or air-dry Calyx Hibisci Sabdariffae 0.3 part, adds 3 parts of water post-heating to boiling 10 minutes, adds the Sal of 0.003 part to strengthen soup color persistency and stability, elimination solid after mixing, obtain Calyx Hibisci Sabdariffae water after being cooled to room temperature;
(2) being sprinkled into Sal in fresh head after cleaning to crumple 5 minutes, be subsequently adding Calyx Hibisci Sabdariffae water, stir and make Sal be standing and soak for after dissolving 6 hours, picking up dewatering to water content is 10%;
(3) will through fresh head and the Fructus Capsici after step (2) processes, Pericarpium Zanthoxyli, white sugar mixing, after placing 10 minutes, addition cooking wine is stirred, and stirs once after placing 10 minutes again, so places, stirs after 8 times, in indoor standing 15 hours, obtains mixed material;
(4) by commercial Folium camelliae assamicae (processed) or Pu'er raw tea, wrap up with gauze and Steam by water bath is after 15 minutes, break up airing, again the mixed material of step (3) is stirred after uniformly, be placed in the native altar of dry cleansing, then above mixed material, spread one layer of fresh Chinese cabbage leaf or Brassica oleracea L.var.capitata L. leaf, the Folium camelliae assamicae after filling out airing is spread between dish leaf and soil altar opening, after natural fermentation 6 months, altar can be opened and eat, after testing without nitrite.
This example gained pickled a shelf-life up to 1 year, and produced without nitrite during this, did not go mouldy, flavor-stable, color and luster are constant, brittleness is lasting.
Comparative example 1: with embodiment 1, only omits the operation of Calyx Hibisci Sabdariffae water soaking.
Comparative example 2: with embodiment 1, only cooking wine is replaced with rice wine.
Comparative example 3: with embodiment 1, only omits paving and fills out the operation of Folium camelliae assamicae.
Claims (5)
1. the method for salting of a head, it is characterised in that through following each step:
(1) by the material preparation of following mass parts:
Fresh 1 part, Sal 0.3��0.6 part, 0.1��0.3 part of Fructus Capsici, 0.01��0.05 part of Pericarpium Zanthoxyli, white sugar 0.2��0.5 part, cooking wine 0.04��0.06 part, 1��3 part of Calyx Hibisci Sabdariffae water;
(2) being sprinkled into Sal in fresh head after cleaning to crumple 2��5 minutes, be subsequently adding Calyx Hibisci Sabdariffae water, stir and make Sal be standing and soak for after dissolving 3��6 hours, picking up dewatering to water content is 10%;
(3) through the fresh head after step (2) processes and Fructus Capsici, Pericarpium Zanthoxyli, white sugar mixing, after placing 5��10 minutes, cooking wine will be added and stirs, stir again once after placing 5��10 minutes, so place, stir after 5��8 times, in indoor standing 10��15 hours, obtain mixed material;
(4) being stirred by the mixed material of step (3) after uniformly, be placed in the native altar of dry cleansing, then spread one layer of dish leaf above mixed material, between dish leaf and soil altar opening, paving fills out Folium camelliae assamicae, after natural fermentation 4��6 months, to obtain final product.
2. the method for salting of head according to claim 1, it is characterised in that: the Fructus Capsici of described step (1) is fresh chilli or air-dry Fructus Capsici, and size-reduced to granularity be 20��80 orders.
3. the method for salting of head according to claim 1, it is characterized in that: the Calyx Hibisci Sabdariffae water of described step (1) is fresh or air-dry Calyx Hibisci Sabdariffae 0.1��0.3 part, add 1��3 part of water post-heating to seething with excitement 5��10 minutes, Sal or the white sugar of 0.001��0.003 part is added after being cooled to room temperature, elimination solid after mixing, obtains Calyx Hibisci Sabdariffae water.
4. the method for salting of head according to claim 1, it is characterised in that: the Folium camelliae assamicae of described step (4) is commercial Folium camelliae assamicae (processed) or Pu'er raw tea, after gauze parcel Steam by water bath 8��15 minutes, fills out at dish leaf for paving after breaing up airing.
5. the method for salting of head according to claim 1, it is characterised in that: the dish leaf of described step (4) is the fresh vegetable leaf, Chinese leaf, Chinese cabbage leaf or the Brassica oleracea L.var.capitata L. leaf that clean up.
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| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
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Application publication date: 20160608 |