CN105876377A - Manufacturing technology of preserved vegetables - Google Patents

Manufacturing technology of preserved vegetables Download PDF

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Publication number
CN105876377A
CN105876377A CN201410765246.8A CN201410765246A CN105876377A CN 105876377 A CN105876377 A CN 105876377A CN 201410765246 A CN201410765246 A CN 201410765246A CN 105876377 A CN105876377 A CN 105876377A
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China
Prior art keywords
leafy
mustards
dish
dried
heap
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Pending
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CN201410765246.8A
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Chinese (zh)
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林庆光
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林庆光
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Priority to CN201410765246.8A priority Critical patent/CN105876377A/en
Publication of CN105876377A publication Critical patent/CN105876377A/en
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Abstract

The present invention relates to a manufacturing technology of preserved vegetables and the manufacturing technology uses stem leave of leafy mustards as raw materials. The manufacturing technology comprises the following steps: (1) whole plant trimming: the leafy mustards are subjected to whole plant trimming; (2) drying in the sun and stacking in a shady and cool place: the leafy mustards are sun-dried under the sun for 1 day and the sun-dried leafy mustards are stacked in a shady, cool and ventilated place for 4-5 days until the leafy mustards turn yellow-green; (3) kneading and segment cutting: salt is sprayed on the stacked yellow leafy mustards, the salted leafy mustards are kneaded, and the kneaded leafy mustards are cut into segments; (4) ceramic jar marinating: 3 kg of salt is added into every 100 kg of the cut stacked yellow leafy mustards proportionally, the leafy mustards and the salt are blended evenly, the mixture is put into the ceramic jar to be pressed tightly by layers, the leafy mustards are marinated to be well-done when bubbles come out and sour tastes appear; (5) steaming and drying: when the leafy mustards are marinated to be well-done and delicious, the leafy mustards are taken out, the taken out leafy mustards are steamed to be well-done, the steamed leafy mustards are dried until the water content is 10% to obtain the finished products; and (6) packaging and storing; plastic films are used as internal packaging bags, the finished products are vacuum packaged, and aluminum foil is used as an outer packaging material. The prepared preserved vegetables by the technology are moderate in tastes, suit most people's taste, and are easy to store.

Description

A kind of salted dried mustard cabbage processing technology
Technical field
The present invention relates to a kind of curing food technical field, be specifically related to a kind of salted dried mustard cabbage with leafy mustard stem and leaf as raw material and prepare work Skill.
Background technology
Caulis et Folium Brassicae junceae is that Cruciferae Btassica is annual or biennial herb, is the famous special vegetable of China, and extensively there is plantation in the whole nation, Particularly some Vegetable Bases of southern area, water content in harvest Caulis et Folium Brassicae junceae Yield compari@is big, in need of immediate treatment, conscientiously improves the warp of the masses Ji income.In rural area, the people generally makes sauerkraut or salted dried mustard cabbage Caulis et Folium Brassicae junceae, in order to stores and sells.Sauerkraut is fond of eating, but It is worth and low carries inconvenience, be difficult to preserve.
Salted dried mustard cabbage is one of food of liking of people, golden yellow color, and salty tart flavour is sweet, and flavour is delicious, and fragrance assails the nostrils, carotene Especially aobvious with the content of magnesium prominent, be soup processed, stir lower water, the good merchantable brand of braised pork bed material, be commonly used to steam in clear soup, burn soup, braise, solution Summer-heat, clean internal organs, the whet the appetite therapeutic method to keep the adverse QI flowing downwards, supplementing blood and promoting the production of body fluid, qi-restoratives labor.In order to cook duck, Canton style roast pork has a distinctive flavour.The bathing drink of Nian Jiuzhe, Control sound not go out.
At present, the at home self-control of salted dried mustard cabbage polyphyly, make dish leaf dry, heap yellow, then salt adding is pickled, and finally dress altar seals so that The taste of salted dried mustard cabbage is single, be difficult to preservation.The people is badly in need of features good taste, the convenient salted dried mustard cabbage preparation technology preserved.
Summary of the invention
It is an object of the invention to provide a kind of features good taste, the convenient salted dried mustard cabbage preserved and preparation technology thereof.
The purpose of the present invention is achieved by following technical proposals:
This salted dried mustard cabbage is prepared by following processing step:
1, whole strain finishing: the leafy mustard after results is carried out whole strain finishing, root of pruning, removes Lao Ye, dead leaf, clean, Drain away the water;
2, the cloudy heap Huang that shines: solarization 1 day in the sunlight, centre is stirred 1 time, wilting dish carries out heap yellow, at shady and cool ventilation heap Putting 4~5 days, high 60 centimetres, every day turns over dish once up and down, prevents the heating of dish heap rotten, until piling yellow green, and heap Huang journey Degree is 60%~70%, after heap Huang, then dish strain is arranged 1 time, picks except bad leaf, and clear water is cleaned, dried aqueous vapor;
3, rub cutting: the Caulis et Folium Brassicae junceae after heap Huang, put basin into, remove salt, through rubbing, in time oozing out some juice, just Carry out cutting, dish stalk be cut into be about 2 centimetres, dish leaf be cut into the segment being about 5 centimetres;
4, pottery urn is pickled: first spreading salt at the bottom of pottery urn, mixing uniformly by dish and salt, layering is put in pottery urn and compresses, and is degree to dish delivery juice; The ratio that Sal consumption adds 3 kilograms of salt in every 100 kilograms of heap dishes made from scrambled eggs is added;After pottery urn is filled, by the Cai Badao center of surrounding, Pile steamed bread shape, then cover one layer of capping salt, build with bamboo grid, press weight and seal;Preserved vegetable are about through 30 days, and spring vegetable is about through 20 My god, dish halogen blebbing, there is tart flavour i.e. to pickle maturation;
5, drying is cooked: yellow maturity turns fresh rear cylinder, drains away the water and cooks, and Caulis et Folium Brassicae junceae contains glucosinolate, protein and mineral Matter.Caulis et Folium Brassicae junceae, in curing process, is fermented through the short time, and glucosinolate produces volatile mustard oil, egg after hydrolysis White matter produces aminoacid after decomposing, therefore sauerkraut bright yellow color, the fragrance after processing is unique, and flavour is delicious;Through steam cook salty Dish is dried;
6, packaging storage: being 1 bag with every 60 grams, plastic sheeting is packing inside bag, uses vacuum packing machine to be vacuum-packed, Vacuum strength 0.66kpa, with aluminium foil as housing material;Product at normal temperatures shady and cool, ventilate, be dried place and deposit, until throwing Put market.
The invention has the beneficial effects as follows: compared with background technology, the salted dried mustard cabbage that present invention process prepares, its moderate taste, be suitable for The taste of most people, easily preserves, and the shelf-life is up to 1 year.Overcome the defect that existing salted dried mustard cabbage taste is single, be difficult to preservation. It addition, product shape of the present invention is attractive in appearance, compact conformation, technique is simple, and equipment needed thereby is few, processing ease.
Detailed description of the invention
Below by embodiment, the present invention will be further described.
Embodiment 1:
The preparation technology of a kind of salted dried mustard cabbage, comprises the following steps that:
1, whole strain finishing: the leafy mustard after results is carried out whole strain finishing, root of pruning, removes Lao Ye, dead leaf, clean, Drain away the water;
2, the cloudy heap Huang that shines: solarization 1 day in the sunlight, centre is stirred 1 time, wilting dish carries out heap yellow, at shady and cool ventilation heap Putting 4~5 days, high 60 centimetres, every day turns over dish once up and down, prevents the heating of dish heap rotten, until piling yellow green, and heap Huang journey Degree is 60%~70%, after heap Huang, then dish strain is arranged 1 time, picks except bad leaf, and clear water is cleaned, dried aqueous vapor;
3, rub cutting: the Caulis et Folium Brassicae junceae after heap Huang, put basin into, remove salt, through rubbing, in time oozing out some juice, just Carry out cutting, dish stalk be cut into be about 2 centimetres, dish leaf be cut into the segment being about 5 centimetres;
4, pottery urn is pickled: first spreading salt at the bottom of pottery urn, mixing uniformly by dish and salt, layering is put in pottery urn and compresses, and is degree to dish delivery juice; The ratio that Sal consumption adds 3 kilograms of salt in every 100 kilograms of heap dishes made from scrambled eggs is added;After pottery urn is filled, by the Cai Badao center of surrounding, Pile steamed bread shape, then cover one layer of capping salt, build with bamboo grid, press weight and seal;Preserved vegetable are about through 30 days, and spring vegetable is about through 20 My god, dish halogen blebbing, there is tart flavour i.e. to pickle maturation;
5, drying is cooked: yellow maturity turns fresh rear cylinder, drains away the water and cooks, and Caulis et Folium Brassicae junceae contains glucosinolate, protein and mineral Matter.Caulis et Folium Brassicae junceae, in curing process, is fermented through the short time, and glucosinolate produces volatile mustard oil, egg after hydrolysis White matter produces aminoacid after decomposing, therefore sauerkraut bright yellow color, the fragrance after processing is unique, and flavour is delicious;Through steam cook salty Dish is dried, drying room temperature 45 C, time more than 50 hours, water content when 10% salted dried mustard cabbage finished product;Dry After salted-and-sun-dried Chinese cabbage beans brown, have uniqueness dried vegetable fragrance;In every 100 grams of edible parts, energy 439 kilojoule, nutrient reference Value 5%;14.2 grams of protein, nutrient reference value 24%;0 gram of fat, nutrient reference value 0%;Carbohydrate 11.6 Gram, nutrient reference value 4%;7344 milligrams of sodium, nutrient reference value 367%;
6, packaging storage: being 1 bag with every 60 grams, plastic sheeting is packing inside bag, uses vacuum packing machine to be vacuum-packed, Vacuum strength 0.66kpa, with aluminium foil as housing material;Product at normal temperatures shady and cool, ventilate, be dried place and deposit, until throwing Put market.It is possible to prevent to aoxidize through vacuum-packed article, goes mouldy, damages by worms, makes moist, extend the Keep the quality and freshness time limit, outside having The advantages such as type is attractive in appearance, compact conformation, efficiency are high, easy and simple to handle;The moderate taste of gained salted dried mustard cabbage finished product, is suitable for most people Taste, the shelf-life be up to 1 year.

Claims (4)

1. the salted dried mustard cabbage preparation technology with leafy mustard stem and leaf as raw material, it is characterised in that comprise the steps:
(1) whole strain finishing: the leafy mustard after results is carried out whole strain finishing, root of pruning, removes Lao Ye, dead leaf, clean, Drain away the water;
(2) the cloudy heap Huang that shines: solarization 1 day in the sunlight, centre is stirred 1 time, wilting dish carries out heap yellow, in shady and cool ventilation Stacking 4~5 days, high 60 centimetres, every day turns over dish once up and down, prevents the heating of dish heap rotten, until piling yellow green, heap is yellow Degree is 60%~70%, after heap Huang, then dish strain is arranged 1 time, picks except bad leaf, and clear water is cleaned, dried aqueous vapor;
(3) rub cutting: the Caulis et Folium Brassicae junceae after heap Huang, put basin into, sprinkle salt, through rubbing, in time oozing out some juice, just Carry out cutting, dish stalk be cut into be about 2 centimetres, dish leaf be cut into the segment being about 5 centimetres;
(4) pottery urn is pickled: first spreading salt at the bottom of pottery urn, mixing uniformly by dish and salt, layering is put in pottery urn and compresses, and is degree to dish delivery juice; The ratio that Sal consumption adds 3 kilograms of salt in every 100 kilograms of heap dishes made from scrambled eggs is added;After pottery urn is filled, by the Cai Badao center of surrounding, Pile steamed bread shape, then cover one layer of capping salt, build with bamboo grid, press weight and seal;Preserved vegetable are about through 30 days, and spring vegetable is about through 20 My god, dish halogen blebbing, there is tart flavour i.e. to pickle maturation;
(5) drying is cooked: yellow maturity turns fresh rear cylinder, drains away the water and cooks, and the brined vegetable cooked through steam are dried;
(6) packaging storage: being 1 bag with every 60 grams, plastic sheeting is packing inside bag, uses vacuum packing machine to carry out vacuum packet Dress, vacuum strength 0.66kpa, with aluminium foil as housing material;Product at normal temperatures shady and cool, ventilate, be dried place and deposit, directly To putting on market.
A kind of salted dried mustard cabbage preparation technology with leafy mustard stem and leaf as raw material, it is characterised in that to warp The brined vegetable that steam cooks are dried, drying room temperature 45 C, time more than 50 hours, water content when 10% dried plum Dish finished product.
A kind of salted dried mustard cabbage preparation technology with leafy mustard stem and leaf as raw material, it is characterised in that made In the every 100 grams of edible parts of salted dried mustard cabbage obtained, energy 439 kilojoule, nutrient reference value 5%;14.2 grams of protein, nutrition Element reference value 24%;0 gram of fat, nutrient reference value 0%;Carbohydrate 11.6 grams, nutrient reference value 4%;Sodium 7344 milligrams, nutrient reference value 367%.
A kind of salted dried mustard cabbage preparation technology with leafy mustard stem and leaf as raw material, it is characterised in that with often 60 grams is 1 bag, and plastic sheeting is packing inside bag, uses vacuum packing machine to be vacuum-packed, vacuum strength 0.66kpa, with Aluminium foil is housing material.
CN201410765246.8A 2014-12-12 2014-12-12 Manufacturing technology of preserved vegetables Pending CN105876377A (en)

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Application Number Priority Date Filing Date Title
CN201410765246.8A CN105876377A (en) 2014-12-12 2014-12-12 Manufacturing technology of preserved vegetables

Publications (1)

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CN105876377A true CN105876377A (en) 2016-08-24

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039918A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Method for preparing leaf vegetable black pickle
CN103053970A (en) * 2011-10-21 2013-04-24 刘少龙 Preparing method of sesame dried ballonflower
CN103053971A (en) * 2011-10-21 2013-04-24 刘少龙 Preparing method of green bean sprout dried ballonflower
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard
CN104026532A (en) * 2014-06-25 2014-09-10 利川市民宝农业开发有限责任公司 Preparation method of vacuum preserved pickle

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053970A (en) * 2011-10-21 2013-04-24 刘少龙 Preparing method of sesame dried ballonflower
CN103053971A (en) * 2011-10-21 2013-04-24 刘少龙 Preparing method of green bean sprout dried ballonflower
CN103039918A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Method for preparing leaf vegetable black pickle
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard
CN104026532A (en) * 2014-06-25 2014-09-10 利川市民宝农业开发有限责任公司 Preparation method of vacuum preserved pickle

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
韩凤阳等: "梅干菜腌制技术", 《农村百事通》 *

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Application publication date: 20160824