CN105725137A - Preserved olive mustard and pickling method thereof - Google Patents

Preserved olive mustard and pickling method thereof Download PDF

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Publication number
CN105725137A
CN105725137A CN201610153674.4A CN201610153674A CN105725137A CN 105725137 A CN105725137 A CN 105725137A CN 201610153674 A CN201610153674 A CN 201610153674A CN 105725137 A CN105725137 A CN 105725137A
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CN
China
Prior art keywords
parts
olive
mustard
pickling
brewing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610153674.4A
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Chinese (zh)
Inventor
杨吉亮
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chizhou City Guichi Jiliang Edible Wild Herbs Development Co Ltd
Original Assignee
Chizhou City Guichi Jiliang Edible Wild Herbs Development Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chizhou City Guichi Jiliang Edible Wild Herbs Development Co Ltd filed Critical Chizhou City Guichi Jiliang Edible Wild Herbs Development Co Ltd
Priority to CN201610153674.4A priority Critical patent/CN105725137A/en
Publication of CN105725137A publication Critical patent/CN105725137A/en
Pending legal-status Critical Current

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Abstract

The invention discloses preserved olive mustard and a pickling method thereof and belongs to the technical field of food processing. The preserved mustard comprises: 20-30 parts of mustard, 30-40 parts of olive fruit, 6-8 parts of vegetable oil, 10-15 parts of sesame seed, 6-8 parts of edible salt, and 8-10 parts of food additive. The preparation steps include as follows: S1, washing the mustard and olive fruit, slicing them, placing slices in a pickling jar, adding the sesame seed, and stirring well; S2, adding the vegetable oil and edible salt into the pickling jar of step S1, standing and sealing for 1-2 days at room temperature, and stirring well again; S3, adding the food additive into the pickling jar treated in step S2, and sealing and storing. The preserved olive mustard and the pickling method thereof disclosed herein have the advantages that the matching relation of the materials ensure reasonable mixing of various aromas, a unique flavor is provided, nutrition is rich, the method is simple, the shelf life is long, large-scale production in a factory is facilitated, the cost is low, storage is easy, and human health is benefited.

Description

A kind of olive dish and brewing method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of olive dish and brewed Method.
Background technology
Pickles Gu claims, and refers to beneficially long storage time and vegetable by fermentation.One For as, as long as the vegetable of fibre-enrich or fruit, Pickles can be made into.It seem volume Heart dish, Chinese cabbage, Radix Dauci Sativae, white turnip, Bulbus Allii, verdant, Gherkin, Bulbus Allii Cepae, Koryo Dish, fresh kidney beans etc..Vegetable, after pickled and seasoning, has kind of a special local flavor, Hen Duoren A kind of common garnishes can be considered as eat.So modern obtains the life cycle without anxiety at food materials In border, still can manufacture Pickles.Make appropriate Pickles and had abundant lactic acid bacteria, can help digest. Pickles mainly lean on the fermentation of the lactic acid bacteria of vegetable surface to generate a large amount of lactic acid rather than by salt Osmotic pressure suppresses putrefactive microorganisms.Pickles use the saline of low concentration, or use a small amount of Sal Carry out pickled various fresh and tender vegetables, then through lactic acid bacteria fermentation, make a kind of acidulated curing food, As long as lactic acid content reaches certain concentration, and makes product completely cut off air, it is possible to reach to store for a long time Purpose.
Summary of the invention
The purpose of the present invention is contemplated to the defect overcoming the storage time such as olive dish, Caulis et Folium Brassicae junceae short, Devise a kind of olive dish and brewing method, unique flavor, rich in nutritive value, technique side Method is simple, stores the time long, easily accomplishes scale production, low cost, and transport preserves convenient.
Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:
A kind of olive dish and brewing method thereof, be made up of following raw material: Caulis et Folium Brassicae junceae 20-30 part, Fructus Canarii albi 30-40 part, vegetable oil 6-8 part, Semen Sesami 10-15 part, edible salt 6-8 part, food Additive 8-10 part;
25 parts of described Caulis et Folium Brassicae junceae, Fructus Canarii albi 35 parts, Semen Sesami 13 parts;
Described vegetable oil 7 parts, edible salt 7 parts, edible additive 9 parts;
The composition of described edible additive contains sodium glutamate, sodium benzoate;
Preparation process is as follows:
S1, Caulis et Folium Brassicae junceae, Fructus Canarii albi are cleaned, cut into slices and put into pickle jar, add Semen Sesami, stir Mix uniformly;
S2, in the pickle jar of step S1 add vegetable oil, edible salt, under room temperature, stand After sealing 1-2 days up for safekeeping, it is again stirring for uniformly;
S3, addition food additive sealing preservation in the pickle jar after the process of step S2.
Olive dish disclosed in this invention and brewing method thereof, the proportion relation of various raw materials ensures The reasonable mixing of various fragrance, has peculiar flavour, rich in nutritive value, process letter Single, store the time long, facilitate plant layout metaplasia to produce, low cost, easily transport preservation, favorably In health.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be prone to effect Understand and understand, the present invention is further elucidated below.
A kind of olive dish and brewing method thereof, be made up of following raw material: Caulis et Folium Brassicae junceae 20-30 part, Fructus Canarii albi 30-40 part, vegetable oil 6-8 part, Semen Sesami 10-15 part, edible salt 6-8 part, food Additive 8-10 part;
25 parts of described Caulis et Folium Brassicae junceae, Fructus Canarii albi 35 parts, Semen Sesami 13 parts;
Described vegetable oil 7 parts, edible salt 7 parts, edible additive 9 parts;
The composition of described edible additive contains sodium glutamate, sodium benzoate;
Preparation process is as follows:
S1, Caulis et Folium Brassicae junceae, Fructus Canarii albi are cleaned, cut into slices and put into pickle jar, add Semen Sesami, stir Mix uniformly;
S2, in the pickle jar of step S1 add vegetable oil, edible salt, under room temperature, stand After sealing 1-2 days up for safekeeping, it is again stirring for uniformly;
S3, addition food additive sealing preservation in the pickle jar after the process of step S2, This shelf life of products can reach 15 months, needs cold preservation after opening sealing.
Olive dish disclosed in this invention and brewing method thereof, the proportion relation of various raw materials ensures The reasonable mixing of various fragrance, has peculiar flavour, rich in nutritive value, process letter Single, store the time long, facilitate plant layout metaplasia to produce, low cost, easily transport preservation, favorably In health.
The ultimate principle of the present invention, principal character and the present invention excellent has more than been shown and described Point.Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, on State the principle that the present invention is simply described described in embodiment and description, without departing from the present invention On the premise of spirit and scope, the present invention also has various changes and modifications, these changes and improvements Both fall within scope of the claimed invention.Claimed scope is by appended right Claim and equivalent thereof define.

Claims (5)

1. an olive dish and brewing method thereof, it is characterised in that be made up of following raw material: Caulis et Folium Brassicae junceae 20-30 part, Fructus Canarii albi 30-40 part, vegetable oil 6-8 part, Semen Sesami 10-15 part, edible Salt 6-8 part, food additive 8-10 part.
2. an olive dish and brewing method thereof, it is characterised in that 25 parts of described Caulis et Folium Brassicae junceae, olive Olive 35 parts, Semen Sesami 13 parts.
3. an olive dish and brewing method thereof, it is characterised in that described vegetable oil 7 parts, food With salt 7 parts, edible additive 9 parts.
4. an olive dish and brewing method thereof, it is characterised in that the one-tenth of described edible additive Divide containing sodium glutamate, sodium benzoate.
5. an olive dish and brewing method thereof, it is characterised in that preparation process is as follows:
S1, Caulis et Folium Brassicae junceae, Fructus Canarii albi are cleaned, cut into slices and put into pickle jar, add Semen Sesami, stir Mix uniformly;
S2, in the pickle jar of step S1 add vegetable oil, edible salt, under room temperature, stand After sealing 1-2 days up for safekeeping, it is again stirring for uniformly;
S3, addition food additive sealing preservation in the pickle jar after the process of step S2.
CN201610153674.4A 2016-03-17 2016-03-17 Preserved olive mustard and pickling method thereof Pending CN105725137A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610153674.4A CN105725137A (en) 2016-03-17 2016-03-17 Preserved olive mustard and pickling method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610153674.4A CN105725137A (en) 2016-03-17 2016-03-17 Preserved olive mustard and pickling method thereof

Publications (1)

Publication Number Publication Date
CN105725137A true CN105725137A (en) 2016-07-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610153674.4A Pending CN105725137A (en) 2016-03-17 2016-03-17 Preserved olive mustard and pickling method thereof

Country Status (1)

Country Link
CN (1) CN105725137A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072214A (en) * 2016-07-29 2016-11-09 广西健美乐食品有限公司 A kind of preparation method of yellow olive dish
CN107373529A (en) * 2017-07-27 2017-11-24 林梁奇 A kind of preparation method of olive dish
CN107772425A (en) * 2017-10-23 2018-03-09 安徽滁州多利食品有限公司 A kind of preparation technology of olive dish sauce
CN108041518A (en) * 2017-12-18 2018-05-18 魏楚杰 A kind of olive dish
CN108041499A (en) * 2017-12-18 2018-05-18 魏楚杰 A kind of olive dish of unique flavor

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072214A (en) * 2016-07-29 2016-11-09 广西健美乐食品有限公司 A kind of preparation method of yellow olive dish
CN107373529A (en) * 2017-07-27 2017-11-24 林梁奇 A kind of preparation method of olive dish
CN107772425A (en) * 2017-10-23 2018-03-09 安徽滁州多利食品有限公司 A kind of preparation technology of olive dish sauce
CN108041518A (en) * 2017-12-18 2018-05-18 魏楚杰 A kind of olive dish
CN108041499A (en) * 2017-12-18 2018-05-18 魏楚杰 A kind of olive dish of unique flavor

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Application publication date: 20160706