CN105707783A - Shuidong Brassica juncea and processing method thereof - Google Patents
Shuidong Brassica juncea and processing method thereof Download PDFInfo
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- CN105707783A CN105707783A CN201610065124.7A CN201610065124A CN105707783A CN 105707783 A CN105707783 A CN 105707783A CN 201610065124 A CN201610065124 A CN 201610065124A CN 105707783 A CN105707783 A CN 105707783A
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- folium brassicae
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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 present invention discloses a Shuidong Brassica juncea and a processing method thereof. The processing method includes the following processes: selecting Shuidong Brassica juncea, soaking the Shuidong Brassica juncea to be softened, pickling the softened Shuidong Brassica juncea, compacting the pickled Shuidong Brassica juncea to be drained, soaking the drained Shuidong Brassica juncea to produce aftertaste, packaging and shaping the Shuidong Brassica juncea, etc. Characteristics of the Shuidong Brassica juncea are that the Shuidong Brassica juncea is short in production cycle, convenient for processing, unique in taste, rich in nutrition and low in cost.
Description
Technical field
The present invention relates to vegetable deep-processing technical field, be specially a kind of water east Caulis et Folium Brassicae junceae and processing method thereof.
Background technology
Caulis et Folium Brassicae junceae is Cruciferae Brassica genus, annual or biennial herb, (formal name used at school: Brassicajuncea), is the special vegetable of Chinese Famous.Caulis et Folium Brassicae junceae contains abundant vitamin A, vitamin B complex, vitamin C and vitamin D, Caulis et Folium Brassicae junceae contains substantial amounts of ascorbic acid, it it is the reducing substances that activity is very strong, participate in the oxidation-reduction process that body is important, oxygen content in brain can be increased, excite the brain utilization to oxygen, have refreshment, the effect of relieving fatigue；Secondly also have the merit of removing toxic substances and promoting subsidence of swelling, energy infection and prophylactic generation, it is suppressed that bacteriotoxic toxicity, promote wound healing, can be used to auxiliary treatment infectious disease；Caulis et Folium Brassicae junceae has a kind of special delicate flavour and fragrance after pickling, can promote stomach, intestinal digestion function, appetite stimulator, can be used to whet the appetite, help digest；Caulis et Folium Brassicae junceae tissue is more thick and stiff, containing carotene and a large amount of edible cellulose, therefore have the effect of improving eyesight and wide intestinal relieving constipation, as the dietetic therapy good merchantable brand of ophthalmic patient, also can prevent treating constipation, especially be suitable for old people and habitual constipation person to eat.Caulis et Folium Brassicae junceae can with steaming, boil or the mode such as stir-fry being cooked；Caulis et Folium Brassicae junceae pickles rear delicious flavour, it is possible to appetite stimulator, promotes digestive functions；Adding Caulis et Folium Brassicae junceae when cooking soup can make dish slightly micro-peppery.
Water east Caulis et Folium Brassicae junceae is Dianbai County, Guangdong Province special product, china national geography famous special product.Gain the name because originating in Peng Cun surrounding area, this county Shui Dong town, also cry " Peng Cun Caulis et Folium Brassicae junceae ".Because of particular strain and geographic climate, water east Caulis et Folium Brassicae junceae have sharp and clear good to eat, matter tender without slag, fresh and sweet delicious, feature that volume of production is little, be commercially much sought after, belong to high-grade vegetable, have good reputation in China market and international market.In mouthfeel, sharp and clear good to eat, the matter of water east Caulis et Folium Brassicae junceae tender without slag, fresh and sweet delicious, it does not have the taste of that bitterness of ordinary Caulis et Folium Brassicae junceae.Water east Caulis et Folium Brassicae junceae also has a kind of special fresh fragrance taste, energy appetite stimulator, helps digest.Also there is the effect of heat-clearing and toxic substances removing, antibacterial detumescence, energy infection and prophylactic generation, it is suppressed that bacteriotoxic toxicity, promote wound healing.Caulis et Folium Brassicae junceae contains more rich vitamin, mineral and protein in water east, additionally, possibly together with Semen Sinapis candy, after hydrolysis, the volatile mustard oil produced has special fragrant pungent.Producing substantial amounts of aminoacid after breaks down proteins contained by the Caulis et Folium Brassicae junceae of water east, namely produce a kind of good to eat local flavor after boiling, quality is splendid." warm in nature, acrid in the mouth, appetizing of ventilating, promoting the circulation of QI reduce phlegm water east Caulis et Folium Brassicae junceae；Lung benefiting, spleen, stomach ", there is certain health-care effect.
Meanwhile, there is now the report of the food utilizing Caulis et Folium Brassicae junceae to be correlated with, as patent ZL201010131097.1 discloses a kind of spicy leaf mustard processing method, patent ZL201010229567.8 discloses the processing method of a kind of lactate fermentation Caulis et Folium Brassicae junceae powder flavourings, patent ZL201110003060.5 discloses one and pickles hands and cut Caulis et Folium Brassicae junceae silk and preparation method thereof, and patent ZL200810147152.9 discloses salting method of mustard corm etc..But, how deep processing is carried out for water east Caulis et Folium Brassicae junceae and also lacks particular study at present, also without relevant disclosure, also seriously constrain the further genralrlization in Caulis et Folium Brassicae junceae market at home and abroad, water east.
Summary of the invention
It is an object of the invention to provide a kind of water east Caulis et Folium Brassicae junceae and processing method, the water east Caulis et Folium Brassicae junceae after being pickled, there is with short production cycle, easy to process, special taste, feature nutritious and with low cost.
The present invention can be achieved through the following technical solutions:
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards；
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 0.15～1% first step and within 6～10 hours, make the Caulis et Folium Brassicae junceae softening of water east, after softening, water east Caulis et Folium Brassicae junceae is taken out and is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by；
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4～8% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 6-8 days；
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry；
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 4～6 hours, carry out soaking aftertaste；
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
Citric acid, as the acidic flavoring agent of food, had both had the function of antioxidant, it is possible to make the water east Caulis et Folium Brassicae junceae after immersion produce rotten corruption in curing process；Also play its effect as pH adjusting agent, make water east Caulis et Folium Brassicae junceae soak after-tack；Simultaneously, by soaking, can be before processing, fragrance exclusive for water east Caulis et Folium Brassicae junceae is transferred in citric acid solution by immersion, carry out soaking aftertaste after completing to pickle processing, it is to avoid curing process, to the only dulcet loss of water east Caulis et Folium Brassicae junceae, fully keeps the fragrance that water east Caulis et Folium Brassicae junceae is exclusive, appetite stimulator, helps digest.Simultaneously, in the process of processing, after water east Caulis et Folium Brassicae junceae has been pickled, it is filtered dry the unnecessary saline making curing process to separate from the Caulis et Folium Brassicae junceae of water east by compacting, water east Caulis et Folium Brassicae junceae for having unique perfume soaks aftertaste provides facility, has both simplified the flow process of processing, avoids compacting to be filtered dry rear water east Caulis et Folium Brassicae junceae becoming dry and tough be difficult to entrance also by soaking aftertaste, recover sharp and clear good to eat, the matter of water east Caulis et Folium Brassicae junceae tender without slag, fresh and sweet delicious mouthfeel, it does not have pained and salty and bitter sense.By adopting technological proces s, effectively overcome water east Caulis et Folium Brassicae junceae fresh vegetables cannot the defect of storage and transport for a long time, after pickling deep processing, both kept the water east original local flavor of Caulis et Folium Brassicae junceae, breaching again transport and the restriction stored, the surcharge further genralrlization for improving water east Caulis et Folium Brassicae junceae determines probability.And, whole process steps is less, operates more convenient, effectively saves processing cost, possesses the cost of large-scale promotion application.
Further, in Caulis et Folium Brassicae junceae curing process described in second step, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.By arranging flavouring agent bag, it is possible to add different flavouring agent according to the taste of zones of different crowd, meet different user taste needs, there is higher motility.
Further, described flavouring agent is peppery fragrance flavouring agent, and described peppery fragrance flavouring agent includes Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli and/or Fructus Piperis, meets crowd's needs that taste is heavier.
Further, described flavouring agent is fragrant and sweet taste flavouring agent, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and/or Flos Caryophylli, meets crowd's needs of light taste.
Further, described flavouring agent is mixed type flavouring agent, described mixed type flavouring agent includes peppery fragrance flavouring agent and fragrant and sweet taste flavouring agent simultaneously, described peppery fragrance flavouring agent includes the fragrant and sweet taste flavouring agent of Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli and/or Fructus Piperis, described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and/or Flos Caryophylli, there is the mouthfeel of versatility
Further, the quality of described flavouring agent is the 3～5% of described water east Caulis et Folium Brassicae junceae quality.If flavouring agent quality is lower than the 3% of Caulis et Folium Brassicae junceae quality, seasoning can be caused partially light, do not reach the purpose of seasoning；If flavouring agent quality exceedes the 5% of Caulis et Folium Brassicae junceae quality, the taste that can cause flavouring agent is overweight, it is impossible to embody sharp and clear good to eat, the matter of water east Caulis et Folium Brassicae junceae tender without slag, fresh and sweet delicious mouthfeel.
Further, the growth cycle selecting the water east Caulis et Folium Brassicae junceae that dish selects described in the first step is 40～50 days.If growth cycle is too short, water east Caulis et Folium Brassicae junceae is excessively tender, softens too fast in curing process, though soak aftertaste can not convalescent period sharp and clear mouthfeel, and the product yield after now pickling is also on the low side；If growth cycle is long, water east Caulis et Folium Brassicae junceae is excessively old, and immersion softening difficulty is excessive, pickles difficulty and also improves accordingly, and entrance is stiff, has a strong impact on person sponging on an aristocrat's appetite.
Further, second step soaks the citric acid solution of softening and the immersion aftertaste of the 5th step and can be repeatedly circulated, and has both avoided too much discharging of waste liquid, has also saved processing and manufacturing cost.
The water east Caulis et Folium Brassicae junceae that a kind of processing method adopting above water east Caulis et Folium Brassicae junceae prepares.Break through the fresh vegetables restriction for long-distance transportation, adopt the mode pickled, combine by soaking softening and immersion aftertaste, still keep original mouthfeel and quality.In mouthfeel, sharp and clear good to eat, matter tender without slag, fresh and sweet delicious, it does not have the taste of that bitterness of ordinary Caulis et Folium Brassicae junceae, can also appetite stimulator, help digest and have the effect of heat-clearing and toxic substances removing, antibacterial detumescence, can infection and prophylactic generation, suppress bacteriotoxic toxicity, promote wound healing.Additionally, water east Caulis et Folium Brassicae junceae contains more rich vitamin, mineral, protein and Semen Sinapis candy, after hydrolysis, the volatile mustard oil produced has special fragrant pungent, unique flavor.
One water east Caulis et Folium Brassicae junceae of the present invention and processing method thereof, have following beneficial effect:
The first, technique environmental protection, the whole course of processing except with natural citric acid and edible salt outside, other food additive inapplicable, the process of processing does not have the discharge of waste liquid or waste material, and the whole course of processing is green, pure natural；
The second, easy to process, whole course of processing process is few, simple to operate, it is not necessary to special equipment can be processed, and simplifies the process of processing；
3rd, special taste, by soaking aftertaste, it is to avoid curing process, to the only dulcet loss of water east Caulis et Folium Brassicae junceae, fully keeps the fragrance that water east Caulis et Folium Brassicae junceae is exclusive, appetite stimulator, helps digest.Simultaneously, in the process of processing, after water east Caulis et Folium Brassicae junceae has been pickled, it is filtered dry the unnecessary saline making curing process to separate from the Caulis et Folium Brassicae junceae of water east by compacting, water east Caulis et Folium Brassicae junceae for having unique perfume soaks aftertaste provides facility, avoid compacting to be filtered dry rear water east Caulis et Folium Brassicae junceae and become the dry tough entrance that is difficult to, recover sharp and clear good to eat, the matter of water east Caulis et Folium Brassicae junceae tender without slag, fresh and sweet delicious mouthfeel, it does not have pained and salty and bitter sense；
4th, nutritious, the process of processing does not relate to high-temperature operation, and water east Caulis et Folium Brassicae junceae contains more rich vitamin, mineral, protein and Semen Sinapis candy and is effectively retained, and the water east original nutrient substance of Caulis et Folium Brassicae junceae obtains reservation；
5th, with low cost, the whole course of processing is very simple, in addition without special equipment investment, possesses the prospect of large-scale production application, effectively reduces production cost.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that technical scheme, it is described in further detail below in conjunction with embodiment and to product of the present invention.
Embodiment 1
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards.The growth cycle of the described water east Caulis et Folium Brassicae junceae selecting dish to select is 40～50 days.
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 0.4% first step and within 8 hours, make the Caulis et Folium Brassicae junceae softening of water east, and after softening, the taking-up of water east Caulis et Folium Brassicae junceae is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by.In described Caulis et Folium Brassicae junceae curing process, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.The quality of described flavouring agent is the 4% of described water east Caulis et Folium Brassicae junceae quality.Described flavouring agent is fragrant and sweet taste flavouring agent, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Flos Caryophylli.
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4～8% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 8 days.
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry.
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 6 hours, carry out soaking aftertaste.Citric acid solution herein can be repeatedly circulated with the citric acid solution of second step.
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
Embodiment 2
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards.The growth cycle of the described water east Caulis et Folium Brassicae junceae selecting dish to select is 40～50 days.
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 0.5% first step and within 8 hours, make the Caulis et Folium Brassicae junceae softening of water east, and after softening, the taking-up of water east Caulis et Folium Brassicae junceae is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by.In described Caulis et Folium Brassicae junceae curing process, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.The quality of described flavouring agent is the 3～5% of described water east Caulis et Folium Brassicae junceae quality.Described flavouring agent is peppery fragrance flavouring agent, and described peppery fragrance flavouring agent includes the one in Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli or Fructus Piperis.
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 6% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 6-8 days；
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry.
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 6 hours, carry out soaking aftertaste.Citric acid solution herein can be repeatedly circulated with the citric acid solution of second step.
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
Embodiment 3
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards.The growth cycle of the described water east Caulis et Folium Brassicae junceae selecting dish to select is 40～50 days.
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 0.15% first step and within 10 hours, make the Caulis et Folium Brassicae junceae softening of water east, and after softening, the taking-up of water east Caulis et Folium Brassicae junceae is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by.In described Caulis et Folium Brassicae junceae curing process, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.The quality of described flavouring agent is the 3% of described water east Caulis et Folium Brassicae junceae quality.Described flavouring agent is peppery fragrance flavouring agent, and described peppery fragrance flavouring agent includes Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli and Fructus Piperis.
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 8 days；
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry.
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 4 hours, carry out soaking aftertaste.Citric acid solution herein can be repeatedly circulated with the citric acid solution of second step.
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
Embodiment 4
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards.The growth cycle of the described water east Caulis et Folium Brassicae junceae selecting dish to select is 40～50 days.
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 1% first step and within 6 hours, make the Caulis et Folium Brassicae junceae softening of water east, and after softening, the taking-up of water east Caulis et Folium Brassicae junceae is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by.In described Caulis et Folium Brassicae junceae curing process, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.The quality of described flavouring agent is the 5% of described water east Caulis et Folium Brassicae junceae quality.Described flavouring agent is fragrant and sweet taste flavouring agent, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) or Flos Caryophylli.
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4～8% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 7 days.
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry.
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 5 hours, carry out soaking aftertaste.Citric acid solution herein can be repeatedly circulated with the citric acid solution of second step.
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
Embodiment 5
The processing method that the invention discloses a kind of water east Caulis et Folium Brassicae junceae, comprises the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards.The growth cycle of the described water east Caulis et Folium Brassicae junceae selecting dish to select is 40～50 days.
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 1% first step and within 9 hours, make the Caulis et Folium Brassicae junceae softening of water east, and after softening, the taking-up of water east Caulis et Folium Brassicae junceae is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by.In described Caulis et Folium Brassicae junceae curing process, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.The quality of described flavouring agent is the 5% of described water east Caulis et Folium Brassicae junceae quality.Described flavouring agent is mixed type flavouring agent, described mixed type flavouring agent includes peppery fragrance flavouring agent and fragrant and sweet taste flavouring agent simultaneously, described peppery fragrance flavouring agent includes the fragrant and sweet taste flavouring agent of Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli or Fructus Piperis, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) or Flos Caryophylli.
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4～8% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 6 days.
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry.
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 6 hours, carry out soaking aftertaste.Citric acid solution herein can be repeatedly circulated with the citric acid solution of second step.
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
The above, be only presently preferred embodiments of the present invention, and the present invention not does any pro forma restriction；The those of ordinary skill of all industry all can shown in by specification and the above and implement the present invention swimmingly；But, all those skilled in the art without departing within the scope of technical solution of the present invention, available disclosed above technology contents and make a little change, modify and the equivalent variations of differentiation, be the Equivalent embodiments of the present invention；Meanwhile, all change of any equivalent variations, modification and differentiation etc. above example made according to the substantial technological of the present invention, all still fall within the protection domain of technical scheme.
Claims (9)
1. the processing method of a water east Caulis et Folium Brassicae junceae, it is characterised in that comprise the following steps:
The first step, select dish, select viridescent, fresh clean, water east Caulis et Folium Brassicae junceae without pest and disease damage, stem and leaf is washed stand-by afterwards；
Second step, immersion softening, select the water east Caulis et Folium Brassicae junceae that dish obtains to transfer to immersion in the citric acid solution that mass concentration is 0.15～1% first step and within 6～10 hours, make the Caulis et Folium Brassicae junceae softening of water east, after softening, water east Caulis et Folium Brassicae junceae is taken out and is filtered dry, and the citric acid solution soaking water east Caulis et Folium Brassicae junceae is stand-by；
3rd step, Caulis et Folium Brassicae junceae are pickled, and are uniformly added into Sal in the water east Caulis et Folium Brassicae junceae after second step is filtered dry.Sal addition is the 4～8% of water east Caulis et Folium Brassicae junceae quality, repeatedly rubs 3-5 time, until the stem and leaf of water east Caulis et Folium Brassicae junceae becomes soft and Sal and water east Caulis et Folium Brassicae junceae uniform contact, is then transferred into pickling in cylinder, pickles 6-8 days；
4th step, compacting are filtered dry, and just pickle in cylinder take out completing the water east Caulis et Folium Brassicae junceae that the 3rd step pickles, and transfer loads in clean woven bag, to woven bag impressed pressure, the water east Caulis et Folium Brassicae junceae after pickling is carried out compacting and is filtered dry；
5th step, soak aftertaste, transfer to second step and soak softening gained completing the water east Caulis et Folium Brassicae junceae after the 4th step compacting is filtered dry and soaked the citric acid solution of water east Caulis et Folium Brassicae junceae soaks and within 4～6 hours, carry out soaking aftertaste；
6th step, packaging molding, take out from citric acid solution completing the water east Caulis et Folium Brassicae junceae after the 5th step soaks aftertaste, by the Caulis et Folium Brassicae junceae vacuum packaging of water east, and sterilize, can obtain final water east Caulis et Folium Brassicae junceae.
2. the processing method of water east according to claim 1 Caulis et Folium Brassicae junceae, it is characterised in that: in Caulis et Folium Brassicae junceae curing process described in second step, described in pickle cylinder interior and also include flavouring agent bag, include flavouring agent inside described flavouring agent bag.
3. the processing method of water east according to claim 2 Caulis et Folium Brassicae junceae, it is characterised in that: described flavouring agent is peppery fragrance flavouring agent, and described peppery fragrance flavouring agent includes Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli and/or Fructus Piperis.
4. the processing method of water east Caulis et Folium Brassicae junceae according to claim 2, it is characterised in that: described flavouring agent is fragrant and sweet taste flavouring agent, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and/or Flos Caryophylli.
5. the processing method of water east Caulis et Folium Brassicae junceae according to claim 2, it is characterized in that: described flavouring agent is mixed type flavouring agent, described mixed type flavouring agent includes peppery fragrance flavouring agent and fragrant and sweet taste flavouring agent simultaneously, described peppery fragrance flavouring agent includes the fragrant and sweet taste flavouring agent of Fructus Capsici, XIAOMIJIAO, Pericarpium Zanthoxyli and/or Fructus Piperis, and described fragrant and sweet taste flavouring agent includes Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) and/or Flos Caryophylli.
6. the processing method of water east Caulis et Folium Brassicae junceae according to claim 3～5 any one claim, it is characterised in that: the quality of described flavouring agent is the 3～5% of described water east Caulis et Folium Brassicae junceae quality.
7. the processing method of water east Caulis et Folium Brassicae junceae according to claim 6, it is characterised in that: the growth cycle selecting the water east Caulis et Folium Brassicae junceae that dish selects described in the first step is 40～50 days.
8. the processing method of water east Caulis et Folium Brassicae junceae according to claim 7, it is characterised in that: second step soaks softening and the 5th step is soaked the citric acid solution of aftertaste and can be repeatedly circulated.
9. the water east Caulis et Folium Brassicae junceae that the processing method of water east Caulis et Folium Brassicae junceae according to claim 1～8 any one claim prepares.
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Application publication date: 20160629 |