CN105795403A - Preparation method of rose pickle pickling liquid - Google Patents
Preparation method of rose pickle pickling liquid Download PDFInfo
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- CN105795403A CN105795403A CN201610147742.6A CN201610147742A CN105795403A CN 105795403 A CN105795403 A CN 105795403A CN 201610147742 A CN201610147742 A CN 201610147742A CN 105795403 A CN105795403 A CN 105795403A
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- 239000007788 liquid Substances 0.000 title claims abstract description 84
- 238000005554 pickling Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000220317 Rosa Species 0.000 title abstract description 7
- 235000021110 pickles Nutrition 0.000 title abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 241000628997 Flos Species 0.000 claims description 29
- 235000013311 vegetables Nutrition 0.000 claims description 21
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- 241000208340 Araliaceae Species 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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- 239000002994 raw material Substances 0.000 abstract description 6
- 238000003672 processing method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000242564 Osmanthus fragrans Species 0.000 abstract 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
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- 239000000203 mixture Substances 0.000 description 4
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- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000011297 Brassica napobrassica Nutrition 0.000 description 1
- 241000219192 Brassica napus subsp. rapifera Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241001290564 Fimbristylis Species 0.000 description 1
- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 description 1
- 241000244355 Ligusticum Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- QWVMSYBGKWZIIE-FZKBJVJCSA-N flavochrome Chemical compound O1C2(C)CCCC(C)(C)C2=CC1C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1C(C)=CCCC1(C)C QWVMSYBGKWZIIE-FZKBJVJCSA-N 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention belongs to the technical field of pickled food processing and relates to a technology of a pickling liquid being prepared from rose petals and osmanthus fragrans flowers as main raw materials. Rose liquid, osmanthus fragrans liquid, yellow chrysanthemum liquid, folia perillae acutae liquid, Chinese wolfberry fruit liquid, fresh haw liquid, fresh platycodon grandiflorus liquid, sucrose, soy sauce and edible salt are respectively weighed according to weights, the materials are stirred and mixed evenly to obtain the pickling liquid for standby applications, the edible salt content in the pickling liquid is controlled at 10-15% by weight percentages, and then the pickling liquid is subjected to ultraviolet ray sterilization for 10-15 minutes to obtain the finished products of the rose pickle pickling liquid. The processing method is simple, the preparation process route is mature, the processing process is easy to control, the devices are easily available, the products are rich in nutrition and convenient in consumption, and the production environment is friendly.
Description
Technical field:
The invention belongs to cure food processing technique field, relating to a kind of roseleaf with Flos Osmanthi Fragrantis is the technique that primary raw material prepares into pickling liquid, particularly the preparation method of a kind of Flos Rosae Rugosae brined vegetable pickling liquid.
Background technology:
Brined vegetable have stronger saline taste, can preserve for a long time, with the edible partner of the best of gruel fritters of twisted dough on the breakfast table of China, the brined vegetable of various places are respectively arranged with feature, as Pekinese's salted rutabaga, Tianjin preserved vegetable of Tianjin, the spring in Baoding is not old, Sichuan brined vegetable kind is more, on sale throughout the country, as far as abroad, also has the Herba Fimbristylis dichotomae that salts down prolonging limit, hot food of Korea etc., kind is extremely many, the glamour of a kind of traditional food culture of this Ye Shi China；At present, what in conventional edible brined vegetable, history was the most remote surely belongs to main stem of mustard green, in the age that material conditions are extremely arduous, brined vegetable are the main dish on common people's dining table, kind and the pickled method of brined vegetable are also enriched very much, if China Patent No. is 201210531864.7 disclose a kind of brined vegetable of cucumber and method for salting thereof；China Patent No. is 201110319116.8 processing methods disclosing a kind of ligusticum pickles, and China Patent No. is 201210582204.1 disclose a kind of black brined vegetable of root vegetable and preparation method etc.；But these processes are only with common vegetable for raw material, it does not have adding the taste in flower and health nutrient composition, its technique is outmoded, and products taste is single；Rich in proteins, fat, starch, several amino acids and vitamin in Flos Rosae Rugosae, possibly together with compositions tens kinds that human body is useful such as volatile oil, organic acid, red pigment, flavochrome, waxiness carotene, there is eliminating toxin and beautifying the skin, regulate the flow of vital energy and blood, blood stasis dispelling of having one's ideas straightened out, soothing the liver effect such as be amusing, it is the modern times emerging health food of integration of edible and medicinal herbs, so Flos Rosae Rugosae goods quickly grow in recent years；Exploitation one utilizes Flos Rosae Rugosae and adds the raw materials such as Flos Osmanthi Fragrantis and prepare into pickling liquid, then main stem of mustard green carries out pickled processing, and adds multi-flavouring and make the instant brined vegetable of Flos Rosae Rugosae local flavor, and both instants are nutritious again, moreover it is possible to play health-care effect；And there is not yet in the market and disclose this kind of technique and products thereof.
Summary of the invention:
It is an object of the invention to the shortcoming overcoming prior art to exist, seek design a kind of with the multiple flower lobe such as Flos Rosae Rugosae and Flos Osmanthi Fragrantis for body material, and add multiple flavouring agent and prepare into the process of pickling liquid stain, rose fragrance is contained with the brined vegetable of its processing, both can immediately eat, it is also adapted to long-term storage, tasty mouthfeel, belongs to the health food of looks improving and the skin nourishing.
To achieve these goals, the preparation of the Flos Rosae Rugosae brined vegetable pickling liquid that the present invention relates to include material liquid prepare, pickling liquid preparation and finished product prepare five steps:
(1) prepared by material liquid: fresh-rose lobe, Flos Osmanthi Fragrantis lobe, Herba Tagetis Patulae, Folium Perillae, Fructus Lycii, fresh Fructus Crataegi and fresh Laoshan ginseng be respectively washed after totally, serosity is broken into respectively again in the ratio that weight ratio is 1:2～3 with water, take supernatant liquid filtering after being stood 3～5 hours by each serosity more respectively and remove solid matter, obtain each material liquid；
(2) pickling liquid preparation: the material liquid of step (1) is put into ceramic vessel and weighs Flos Rosae Rugosae liquid 40～50 parts respectively by weight, Flos Osmanthi Fragrantis liquid 10～20 parts, Herba Tagetis Patulae liquid 5～10 parts, Folium Perillae liquid 5～10 parts, medlar liquid 5～10 parts, fresh Fructus Crataegi liquid 5～10 parts, fresh Laoshan ginseng liquid 8～10 parts, sucrose 15～20 parts, 15～25 parts of soy sauce, Sal 20～30 parts, be uniformly mixed pickling liquid is standby；
(3) prepared by finished product: its salt content percentage by weight of pickling liquid step (2) prepared controls 10～15%, again with ultraviolet disinfection after 10～15 minutes, obtain finished product Flos Rosae Rugosae brined vegetable pickling liquid, for Pickle and meat product, the fragrance of flowers is strong for its product, delicious flavour, nutritious.
Compared with prior art, its processing method is simple for the present invention, and preparation technology route is ripe, and the course of processing is easily-controllable, and equipment is easy to get, and product is nutritious, instant, and production environment is friendly.
Detailed description of the invention:
The invention will be further described by the examples below.
Embodiment 1:
The preparation method of the Flos Rosae Rugosae brined vegetable pickling liquid that the present embodiment relates to include petal liquid prepare, pickling liquid preparation and finished product prepare five steps:
(1) prepared by petal liquid: fresh-rose lobe, Flos Osmanthi Fragrantis lobe, Herba Tagetis Patulae, Folium Perillae, Fructus Lycii, fresh Fructus Crataegi and fresh Laoshan ginseng be respectively washed after totally, serosity is broken into respectively again in the ratio that weight ratio is 1:2～3 with water, take supernatant liquid filtering after being stood 3～5 hours by each serosity more respectively and remove solid matter, obtain petal liquid；
(2) pickling liquid preparation: the petal liquid of step (1) is put into ceramic vessel and weighs Flos Rosae Rugosae liquid 40 parts respectively by weight, Flos Osmanthi Fragrantis liquid 15 parts, Herba Tagetis Patulae liquid 8 parts, Folium Perillae liquid 10 parts, medlar liquid 10 parts, fresh Fructus Crataegi liquid 7 parts, fresh Laoshan ginseng liquid 9 parts, sucrose 15 parts, 25 parts of soy sauce, Sal 25 parts, is uniformly mixed pickling liquid standby；
(3) prepared by finished product: its salt content percentage by weight of pickling liquid step (2) prepared controls 10～15%, again with ultraviolet disinfection after 10～15 minutes, obtain finished product Flos Rosae Rugosae brined vegetable pickling liquid, for Pickle class and meat product, the fragrance of flowers is strong for it, delicious flavour, nutritious.
Embodiment 2:
The preparation method of the present embodiment and raw material are with embodiment 1, and its each composition weight proportioning is: Flos Rosae Rugosae liquid, 45 parts, Flos Osmanthi Fragrantis liquid 10 parts, Herba Tagetis Patulae liquid 5 parts, Folium Perillae liquid 8 parts, medlar liquid 7 parts, fresh Fructus Crataegi liquid 5 parts, fresh Laoshan ginseng liquid 8 parts, sucrose 18 parts, 15 parts of soy sauce, Sal 20 parts, for Pickle class and meat product, it is suitable for women and eats, containing rose fragrance, tasty mouthfeel, looks improving and the skin nourishing.
Embodiment 3:
The preparation method of the present embodiment and raw material are with embodiment 1, and each composition weight proportioning is: Flos Rosae Rugosae liquid 50 parts, Flos Osmanthi Fragrantis liquid 20 parts, Herba Tagetis Patulae liquid 10 parts, Folium Perillae liquid 5 parts, medlar liquid 5 parts, fresh Fructus Crataegi liquid 10 parts, fresh Laoshan ginseng liquid 10 parts, sucrose 20 parts, 25 parts of soy sauce, Sal 30 parts, for Pickle class and meat product, is suitable for male and eats, containing rose fragrance, tasty mouthfeel.
Claims (1)
1. the preparation method of a Flos Rosae Rugosae brined vegetable pickling liquid, it is characterised in that its preparation technology is:
(1) prepared by material liquid: fresh-rose lobe, Flos Osmanthi Fragrantis lobe, Herba Tagetis Patulae, Folium Perillae, Fructus Lycii, fresh Fructus Crataegi and fresh Laoshan ginseng be respectively washed after totally, serosity is broken into respectively again in the ratio that weight ratio is 1:2～3 with water, take supernatant liquid filtering after being stood 3～5 hours by each serosity more respectively and remove solid matter, obtain each material liquid；
(2) pickling liquid preparation: the material liquid of step (1) is put into ceramic vessel and weighs Flos Rosae Rugosae liquid 40～50 parts respectively by weight, Flos Osmanthi Fragrantis liquid 10～20 parts, Herba Tagetis Patulae liquid 5～10 parts, Folium Perillae liquid 5～10 parts, medlar liquid 5～10 parts, fresh Fructus Crataegi liquid 5～10 parts, fresh Laoshan ginseng liquid 8～10 parts, sucrose 15～20 parts, 15～25 parts of soy sauce, Sal 20～30 parts, be uniformly mixed pickling liquid is standby；
(3) prepared by finished product: its salt content percentage by weight of pickling liquid step (2) prepared controls 10～15%, then with, after ultraviolet disinfection 10～15 minutes, obtaining finished product Flos Rosae Rugosae brined vegetable pickling liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610147742.6A CN105795403A (en) | 2016-03-15 | 2016-03-15 | Preparation method of rose pickle pickling liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610147742.6A CN105795403A (en) | 2016-03-15 | 2016-03-15 | Preparation method of rose pickle pickling liquid |
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| Publication Number | Publication Date |
|---|---|
| CN105795403A true CN105795403A (en) | 2016-07-27 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610147742.6A Pending CN105795403A (en) | 2016-03-15 | 2016-03-15 | Preparation method of rose pickle pickling liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494217A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Rose and potato pickles |
| CN104207068A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Non-fermented dipped seasoned preserved vegetable production method |
| CN104489574A (en) * | 2014-11-24 | 2015-04-08 | 湖南云龙菜业有限公司 | Pickled leaf mustard or cowpea and preparation method thereof |
| CN104738487A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling salted vegetables with sea cucumber juice |
-
2016
- 2016-03-15 CN CN201610147742.6A patent/CN105795403A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494217A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Rose and potato pickles |
| CN104207068A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Non-fermented dipped seasoned preserved vegetable production method |
| CN104489574A (en) * | 2014-11-24 | 2015-04-08 | 湖南云龙菜业有限公司 | Pickled leaf mustard or cowpea and preparation method thereof |
| CN104738487A (en) * | 2015-04-22 | 2015-07-01 | 于希萌 | Method for pickling salted vegetables with sea cucumber juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
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Application publication date: 20160727 |
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