CN105767703A - Pickled pteridium aquilinum preparation method - Google Patents
Pickled pteridium aquilinum preparation method Download PDFInfo
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- CN105767703A CN105767703A CN201410793621.XA CN201410793621A CN105767703A CN 105767703 A CN105767703 A CN 105767703A CN 201410793621 A CN201410793621 A CN 201410793621A CN 105767703 A CN105767703 A CN 105767703A
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- pteridium aquilinum
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- aquilinum
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Abstract
The present invention relates to the technical field of vegetable deep processing and particularly relates to a pickled pteridium aquilinum preparation method. The specific pickled pteridium aquilinum preparation method is as follows: the pteridium aquilinum are cut into certain shapes, salt is added, the pteridium aquilinum are pickled in a closed container until the picked pteridium aquilinum are soaked thoroughly with acids, the pickled pteridium aquilinum are taken out, the taken-out pteridium aquilinum are spread and naturally air-dried until the water content is less than 15%, accessory materials of a unique recipe are added, the mixture is blended evenly to obtain the pickled pteridium aquilinum finished product, the solid accessory materials are smashed and the smashed materials are sieved by using a 60-mesh sieve to obtain a fine powder, and the solid accessory material fine powder is mixed with other accessory materials. The prepared pickled pteridium aquilinum finished products by the preparation method are delicate and delicious in taste, have strong appetite boosting effects, and do not cause adverse effects to human body health.
Description
Technical field
The present invention relates to vegetable deep-processing technical field, particularly to the processing method of a kind of sauerkraut.
Background technology
The traditional preparation methods of sauerkraut is basically identical, is all that vegetable first salts down into semi-finished product, cutting molding, and its general manufacturing process is: vegetable chooses-pickles-clean-cutting molding-desalination-dehydration-Jia adjuvant-finished product.Wherein, the kind of vegetable should coordinate appropriate adjuvant, could obtain the mouthfeel of delicious food, to health without having undesirable effect.
Summary of the invention
In view of this, the preparation method that the present invention provides a kind of Herba Fimbristylis dichotomae sauerkraut, the method adopts unique accessory formula for Herba Fimbristylis dichotomae, makes obtained sauerkraut not only delicious food but also healthy.
The present invention is attained in that by techniques below means
The preparation method of the Herba Fimbristylis dichotomae sauerkraut of the present invention is, salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15-20, vinegar 25-30,50-100 gram of soy sauce, paprika 10-15, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Rhizoma Kaempferiae 1-4, Fructus Foeniculi 2-5, Fructus Piperis 5-10, Pericarpium Zanthoxyli 6-15, Sha Ren 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, Rhizoma Zingiberis 14-18, bubble green pepper 13-20 and Oleum sesami 13-24.
Further, described solid-state adjuvant is smash by described preparation method and carefully cross 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Beneficial effects of the present invention: the preparation method of the Herba Fimbristylis dichotomae sauerkraut of the present invention is, salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, acquisition sauerkraut finished product mixed thoroughly by the adjuvant adding unique formula, and described solid-state adjuvant was smash and carefully crossed 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.By the sauerkraut satiny delicious food of finished product mouthfeel prepared by this preparation method, have and very strong improve appetite effect, and health is not had undesirable effect.
Detailed description of the invention
For the ease of it will be appreciated by those skilled in the art that the present invention will be further described by aggregate embodiment below.Technological parameter used in embodiment is all the illustration to the present invention, is not limitation of the invention.The processing step not making in embodiment to illustrate is all prior art, is not described in detail at this.
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1:
The preparation method of Herba Fimbristylis dichotomae sauerkraut, salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15, vinegar 25,50 grams of soy sauce, paprika 10, Thallus Porphyrae powder 0.2, Bulbus Allii 0.5, anise 3, Rhizoma Kaempferiae 1, Fructus Foeniculi 2, Fructus Piperis 5, Pericarpium Zanthoxyli 6, Sha Ren 5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5, Rhizoma Zingiberis 14, bubble green pepper 13 and Oleum sesami 13.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Embodiment 2:
The preparation method of Herba Fimbristylis dichotomae sauerkraut, salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 20, vinegar 30,100 grams of soy sauce, paprika 15, Thallus Porphyrae powder 0.5, Bulbus Allii 0.8, anise 10, Rhizoma Kaempferiae 4, Fructus Foeniculi 5, Fructus Piperis 10, Pericarpium Zanthoxyli 15, Sha Ren 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10, Rhizoma Zingiberis 18, bubble green pepper 20 and Oleum sesami 24.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Embodiment 3:
The preparation method of Herba Fimbristylis dichotomae sauerkraut, salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 16, vinegar 27,60 grams of soy sauce, paprika 12, Thallus Porphyrae powder 0.4, Bulbus Allii 0.7, anise 5, Rhizoma Kaempferiae 2, Fructus Foeniculi 3, Fructus Piperis 7, Pericarpium Zanthoxyli 10, Sha Ren 7, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7, Rhizoma Zingiberis 15, bubble green pepper 15 and Oleum sesami 15.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although by referring to the preferred embodiments of the present invention, invention has been described, but it will be understood by those within the art that, in the form and details it can be made various change, without departing from the spirit and scope of appended claims invention defined.
Claims (2)
1. the preparation method of a Herba Fimbristylis dichotomae sauerkraut, it is characterized in that: salt adding after Herba Fimbristylis dichotomae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15-20, vinegar 25-30,50-100 gram of soy sauce, paprika 10-15, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Rhizoma Kaempferiae 1-4, Fructus Foeniculi 2-5, Fructus Piperis 5-10, Pericarpium Zanthoxyli 6-15, Sha Ren 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, Rhizoma Zingiberis 14-18, bubble green pepper 13-20 and Oleum sesami 13-24.
2. the preparation method of Herba Fimbristylis dichotomae sauerkraut according to claim 1, it is characterised in that after described solid-state adjuvant is smash carefully 60 mesh sieves acquisition fine powders, Homogeneous phase mixing was to other adjuvants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793621.XA CN105767703A (en) | 2014-12-20 | 2014-12-20 | Pickled pteridium aquilinum preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410793621.XA CN105767703A (en) | 2014-12-20 | 2014-12-20 | Pickled pteridium aquilinum preparation method |
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| CN105767703A true CN105767703A (en) | 2016-07-20 |
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| CN201410793621.XA Pending CN105767703A (en) | 2014-12-20 | 2014-12-20 | Pickled pteridium aquilinum preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360503A (en) * | 2016-08-30 | 2017-02-01 | 孙东兰 | Mountain fern acid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN101647543A (en) * | 2009-09-02 | 2010-02-17 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
-
2014
- 2014-12-20 CN CN201410793621.XA patent/CN105767703A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN101647543A (en) * | 2009-09-02 | 2010-02-17 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360503A (en) * | 2016-08-30 | 2017-02-01 | 孙东兰 | Mountain fern acid |
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Application publication date: 20160720 |