CN106262290A - A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi - Google Patents
A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi Download PDFInfo
- Publication number
- CN106262290A CN106262290A CN201610682001.8A CN201610682001A CN106262290A CN 106262290 A CN106262290 A CN 106262290A CN 201610682001 A CN201610682001 A CN 201610682001A CN 106262290 A CN106262290 A CN 106262290A
- Authority
- CN
- China
- Prior art keywords
- allii tuberosi
- folium allii
- flos lonicerae
- local flavor
- parts
- 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
Links
- 241000628997 Flos Species 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 235000016709 nutrition Nutrition 0.000 claims abstract description 4
- 230000035764 nutrition Effects 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 230000036541 health Effects 0.000 claims abstract description 3
- 239000003755 preservative agent Substances 0.000 claims abstract description 3
- 230000002335 preservative effect Effects 0.000 claims abstract description 3
- 235000011888 snacks Nutrition 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004579 marble Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 229930003451 Vitamin B1 Natural products 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 235000010374 vitamin B1 Nutrition 0.000 description 3
- 239000011691 vitamin B1 Substances 0.000 description 3
- 244000000383 Allium odorum Species 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 208000034507 Haematemesis Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 206010067171 Regurgitation Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008736 traumatic injury Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 241000003910 Baronia <angiosperm> Species 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241000234280 Liliaceae 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
- 241000921313 Phyllopodium Species 0.000 description 1
- 108010081750 Reticulin Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000000115 thoracic cavity Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 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
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi.Specifically include: with fresh leek as raw material, and salted with Flos Lonicerae extractive solution and preserved materials.By implementing the present invention, add the taste that Folium Allii tuberosi is new, also expanded the storage of Folium Allii tuberosi, fresh-keeping and eating method；The present invention had both added the local flavor of Folium Allii tuberosi mouthfeel, keeps again Folium Allii tuberosi fresh, tender and crisp, and nutrition is not run off, and is also not added with any preservative, is the food of a kind of safety and Health.The Flos Lonicerae local flavor Folium Allii tuberosi of manufacture of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, simultaneously possibly together with the sweet taste of a spring water, meets mass food and drink demand.The present invention breaks Folium Allii tuberosi common edible way method, implements Flos Lonicerae local flavor Folium Allii tuberosi out prepared by the present invention, and people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.
Description
Technical field
The present invention relates to field of food, particularly to the preparation method of a kind of Flos Lonicerae local flavor Folium Allii tuberosi.
Background technology
Folium Allii tuberosi, (formal name used at school: A. tuberosum Rottl. ex Spreng.) is called: Feng Ben, grass clock breast, Folium Allii tuberosi, lazyness
People's dish, long-living fragrant-flowered garlic, Folium Allii tuberosi, flat dish etc.；Belong to Liliaceae herbaceos perennial, have special overpowering odor, rhizome accumbency, bulb
Narrow cone, bunch life；Scale formula crust yellowish-brown, reticular fiber matter；Phyllopodium is raw, and bar shaped is flat；Umbel, top is raw.
Leaf, scape and Hua Jun make vegetable and eat；Seeds etc. can be used as medicine, and has the kidney invigorating, stomach invigorating, refreshes oneself, the merits such as hidroschesis is astringent or styptic treatment for spontaneous sweating
Effect.In the traditional Chinese medical science, there is people that Folium Allii tuberosi is called " intestinal lavage grass ".
Folium Allii tuberosi strong adaptability, weatherable, all parts of the country grow on trees cultivation.
The main nutrient composition of Folium Allii tuberosi has vitamin C, vitamin B1, vitamin B2, nicotinic acid, carotene, carbon hydrate
Thing and mineral；Folium Allii tuberosi is possibly together with abundant cellulose, and every 100 grams of Folium Allii tuberosi contain 1.5 grams of celluloses, higher than Herba Alii fistulosi and Herba Apii graveolentis,
Intestinal peristalsis promoting, the generation of prevention colorectal cancer can be promoted, the absorption to cholesterol can be reduced again simultaneously, play prevention and treatment is dynamic
The effect of the diseases such as arteries and veins hardening, coronary heart disease.
Folium Allii tuberosi is again Folium Allii tuberosi, and taste is the most delicious, also has unique fragrance；The pungent fragrance of uniqueness of Folium Allii tuberosi is that it is contained
Sulfide is formed, and these sulfide have certain bactericidal antiphlogistic effect, contributes to human body and improves autoimmunity.
In Folium Allii tuberosi, these sulfide can also help absorption of human body vitamin B1, vitamin A, if therefore Folium Allii tuberosi and vitamin B1
The Pork food of rich content is arranged in pairs or groups mutually, is the eating method of Comparative nutrition.
Medicinal function: the kidney invigorating, warming middle-JIAO to promote flow of QI, dissipating blood stasis, removing toxic substances；Main impotence due to deficiency of the kidney, interior cold stomachache, dysphagia and regurgitation, the thoracic obstruction are ached
Bitterly, epistaxis, haematemesis, hematuria, dysentery, hemorrhoid, ulcerative carbuncle toxic swelling, dermatitis rhus, traumatic injury, specific as follows:
(1) the kidney invigorating warming YANG: Folium Allii tuberosi is warm in nature, acrid in the mouth, but without tonifying YANG composition；
(2) the liver benefiting stomach invigorating: containing the special composition such as volatile essential oil and sulfide, distribute the pungent fragrance taste of uniqueness, contributes to dredging tune
Irritability, appetite stimulator, strengthen digestive function；
(3) circulation of qi promoting treating blood disorders: the acrid odors of Folium Allii tuberosi has removing blood stasis and activating blood flow, circulation of qi promoting intestinal stasis relieving effect, it is adaptable to traumatic injury, regurgitation, intestinal
The diseases such as inflammation, haematemesis, chest pain；
(4) loosening bowel to relieve constipation: containing a large amount of vitamin and crude fibre, can promote gastrointestinal peristalsis, treats constipation, prevents intestinal cancer.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Flos Lonicerae local flavor Folium Allii tuberosi.Specifically include: with fresh leek
For raw material and salted with Flos Lonicerae extractive solution and preserved materials.
By implementing the present invention, add the taste that Folium Allii tuberosi is new, also expanded the storage of Folium Allii tuberosi, fresh-keeping and eating method；
The present invention had both added the local flavor of Folium Allii tuberosi mouthfeel, keeps again Folium Allii tuberosi fresh, tender and crisp, and nutrition is not run off, be also not added with appointing
What preservative, is the food of a kind of safety and Health.
The present invention breaks Folium Allii tuberosi common edible way method, implements Flos Lonicerae local flavor fragrant-flowered garlic out prepared by the present invention
Dish, people can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.
The present invention is achieved through the following technical solutions, and specifically includes: with fresh leek as raw material, and carries with Flos Lonicerae
Take liquid and preserved materials is salted.
The preparation method of described Folium Allii tuberosi is as follows:
(1) feedstock capture processes: choose fresh Folium Allii tuberosi, removes root and the yellow leaf part of leaf, puts in clear water and cleans；
(2) decocting in water processes: the Folium Allii tuberosi after cleaning puts into steaming and decocting 1 minute in the boiling water of 100 DEG C；
(3) baking processes 1: being placed in drying machine by the Folium Allii tuberosi after steaming and decocting and bakee 3-5 hour, stoving temperature is 25-30 DEG C, dries
Within during roasting every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 30%-40%；
(4) immersion treatment: baking is processed the Folium Allii tuberosi after 1 and places immersion 12 hours in spring water, change water once in every 4 hours；
(5) baking processes 2: spring water soaking the Folium Allii tuberosi after draining and places baking 3-5 hour in drying machine, stoving temperature is 25
-30 DEG C, within during baking every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 50%-60%；
(6) semi-finished product: the Folium Allii tuberosi after bakeing is placed in glass or watt hilllock container, thus prepares Folium Allii tuberosi semi-finished product.
Described preserved materials preparation method is as follows:
(1) composition of preserving raw material and proportioning: 6 parts of Rhizoma Zingiberis Recens, 10 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 15 parts, monosodium glutamate 2 parts, white
Sugar 8 parts, purified fine salt 15 parts, vegetable oil 15 parts, acetic acid 4 parts, Flos Lonicerae extractive solution 20 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by vegetable oil, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry
1-2 minute, add Flos Lonicerae extractive solution and boil 5 minutes, prepare to obtain preserved materials.
The method for salting of described Flos Lonicerae local flavor Folium Allii tuberosi is as follows:
(1) raw material composition and proportioning: 1 part of Folium Allii tuberosi, preserved materials 3 parts；
(2) pickle: feed liquid will be pickled and pour in Folium Allii tuberosi intermediate container, and stir, and regulate PH with acetic acid, it is ensured that pickle molten
The PH of liquid is 6.0, and is compacted with marble, after sealing container, pickles 20 days, within every 4 days, will pickle the container upside down of Folium Allii tuberosi once,
It is inverted 1 day every time；
(3) finished product: got from preserved materials by Folium Allii tuberosi, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum seal
Mouth machine pumps air in bag, and heat sealing, thus prepares the Folium Allii tuberosi of Flos Lonicerae local flavor.
The Flos Lonicerae local flavor Folium Allii tuberosi of manufacture of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, simultaneously
Possibly together with the sweet taste of a spring water, meet mass food and drink demand.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the embodiment side to the present invention
Method further illustrates.
Embodiment: carry out according to lower example step
(1) preparation method of described Folium Allii tuberosi is as follows:
Choose fresh leek, remove yellow leaf in root and leaf, put in clear water and clean；Folium Allii tuberosi after cleaning puts into boiling
Steaming and decocting 1 minute in water；Being placed in drying machine by Folium Allii tuberosi after steaming and decocting and bakee 3-5 hour, stoving temperature is 25-30 DEG C, during baking
Within every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 30%-40%；Folium Allii tuberosi after baking being processed is placed in spring water and soaks
24 hours, change water for every eight hours once；Folium Allii tuberosi after soaking is placed in drying machine after draining and bakees 3-5 hour, and stoving temperature is
25-30 DEG C, within during baking every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 50%-60%；Folium Allii tuberosi after bakeing is placed
In glass or watt hilllock container, thus prepare Folium Allii tuberosi semi-finished product；
(2) the preserved materials preparation method described in is as follows:
6 portions of Rhizoma Zingiberis Recenss and 10 portions of Bulbus Alliis and 15 portions of Fructus Capsicis are chopped to powder, vegetable oil is heated to 50-60 degree, successively by 6 parts
Rhizoma Zingiberis Recens, 10 parts of Bulbus Alliis, 5 parts of Zanthoxylum schinifolium, 15 parts of Fructus Capsicis, 8 parts of white sugar, 15 parts of purified fine salts add to stir-fry in vegetable oil 4-6 points
Clock, is then placed in 2 portions of monosodium glutamates and stir-fries 1-2 minute, adds 20 parts of Flos Lonicerae extractive solutions and boils 5 minutes, prepares to obtain preserved materials；
(3) method for salting of described Flos Lonicerae local flavor Folium Allii tuberosi is as follows:
Pickle feed liquid to pour into 3 parts in 1 part of Folium Allii tuberosi intermediate container, stir, and regulate PH to 6.0 with acetic acid, and with big
Gypsum Fibrosum is compacted, and after sealing container, pickles 20 days, within every 4 days, will pickle the container upside down of Folium Allii tuberosi once, is inverted 1 day every time；
(4) finished product: got from preserved materials by Folium Allii tuberosi, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum seal
Mouth machine pumps air in bag, and heat sealing, thus prepares the Folium Allii tuberosi of Flos Lonicerae local flavor.
Flos Lonicerae local flavor Folium Allii tuberosi preparation method provided by the present invention, method is simple, produces equipment common, convenient for production,
Large-scale production can be realized.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be regarded as protection scope of the present invention, and these are all without affecting effect that the present invention implements and patent
Practicality.
Claims (8)
1. the present invention provides the preparation method of a kind of Flos Lonicerae local flavor Folium Allii tuberosi, specifically includes: with fresh leek as raw material, and with golden
Flos Lonicerae extracting solution and preserved materials are salted.
2., by implementing the present invention, add the taste that Folium Allii tuberosi is new, also expanded the storage of Folium Allii tuberosi, fresh-keeping and eating method；This
Invention had both added the local flavor of Folium Allii tuberosi mouthfeel, keeps again Folium Allii tuberosi fresh, tender and crisp, and nutrition is not run off, and is also not added with any
Preservative, is the food of a kind of safety and Health.
3. the present invention breaks Folium Allii tuberosi common edible way method, implements Flos Lonicerae local flavor Folium Allii tuberosi out prepared by the present invention,
People can eat the food after, can cook staple food vegetable, it is possible to as snack food, market prospect is the most wide.
4. the present invention is achieved through the following technical solutions, and specifically includes: with fresh leek as raw material, and extracts with Flos Lonicerae
Liquid and preserved materials are salted.
5. the preparation method of Folium Allii tuberosi described in is as follows:
(1) feedstock capture processes: choose fresh Folium Allii tuberosi, removes root and the yellow leaf part of leaf, puts in clear water and cleans；
(2) decocting in water processes: the Folium Allii tuberosi after cleaning puts into steaming and decocting 1 minute in the boiling water of 100 DEG C；
(3) baking processes 1: being placed in drying machine by the Folium Allii tuberosi after steaming and decocting and bakee 3-5 hour, stoving temperature is 25-30 DEG C, dries
Within during roasting every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 30%-40%；
(4) immersion treatment: baking is processed the Folium Allii tuberosi after 1 and places immersion 12 hours in spring water, change water once in every 4 hours；
(5) baking processes 2: spring water soaking the Folium Allii tuberosi after draining and places baking 3-5 hour in drying machine, stoving temperature is 25
-30 DEG C, within during baking every 30 minutes, stir-frying once, Folium Allii tuberosi moisture Control is between 50%-60%；
(6) semi-finished product: the Folium Allii tuberosi after bakeing is placed in glass or watt hilllock container, thus prepares Folium Allii tuberosi semi-finished product.
6. the preserved materials preparation method described in is as follows:
(1) composition of preserving raw material and proportioning: 6 parts of Rhizoma Zingiberis Recens, 10 parts of Bulbus Allii, Zanthoxylum schinifolium 5 parts, Fructus Capsici 15 parts, monosodium glutamate 2 parts, white
Sugar 8 parts, purified fine salt 15 parts, vegetable oil 15 parts, acetic acid 4 parts, Flos Lonicerae extractive solution 20 parts；
(2) preparation method: chop Rhizoma Zingiberis Recens and Bulbus Allii and Fructus Capsici to powder, is heated to 50-60 degree by vegetable oil, successively will be raw
Rhizoma Zingiberis Recens, Bulbus Allii, Zanthoxylum schinifolium, Fructus Capsici, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry
1-2 minute, add Flos Lonicerae extractive solution and boil 5 minutes, prepare to obtain preserved materials.
7. described in, the method for salting of Flos Lonicerae local flavor Folium Allii tuberosi is as follows:
(1) raw material composition and proportioning: 1 part of Folium Allii tuberosi, preserved materials 3 parts；
(2) pickle: feed liquid will be pickled and pour in Folium Allii tuberosi intermediate container, and stir, and regulate PH with acetic acid, it is ensured that pickle molten
The PH of liquid is 6.0, and is compacted with marble, after sealing container, pickles 20 days, within every 4 days, will pickle the container upside down of Folium Allii tuberosi once,
It is inverted 1 day every time；
(3) finished product: got from preserved materials by Folium Allii tuberosi, subpackage is in the PE bag of 0.06-0.08 millimeters thick according to quantity, uses vacuum seal
Mouth machine pumps air in bag, and heat sealing, thus prepares the Folium Allii tuberosi of Flos Lonicerae local flavor.
The Flos Lonicerae local flavor Folium Allii tuberosi of manufacture the most of the present invention not only has sense crisp, fragrant and pleasant to taste, and containing Flos Lonicerae local flavor, also simultaneously
Containing the sweet taste of a spring water, meet mass food and drink demand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682001.8A CN106262290A (en) | 2016-08-18 | 2016-08-18 | A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682001.8A CN106262290A (en) | 2016-08-18 | 2016-08-18 | A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262290A true CN106262290A (en) | 2017-01-04 |
Family
ID=57678940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610682001.8A Pending CN106262290A (en) | 2016-08-18 | 2016-08-18 | A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262290A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
| CN104905190A (en) * | 2015-05-23 | 2015-09-16 | 聂洪品 | Pickled lotus root slice |
-
2016
- 2016-08-18 CN CN201610682001.8A patent/CN106262290A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN103652745A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
| CN104905190A (en) * | 2015-05-23 | 2015-09-16 | 聂洪品 | Pickled lotus root slice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102551014B (en) | Seasoning | |
| CN105296584A (en) | Preparation method of marine biological health care peptide preparation | |
| CN105455047A (en) | Health carp ball and making method thereof | |
| CN102165977A (en) | Method for preparing novel seasoning tea | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN101461553B (en) | Method for processing chicken soup containing Ficus simplicissima Lour. | |
| CN105285291A (en) | Pagodatree flower and water chestnut cakes and making method thereof | |
| CN106107735A (en) | A kind of preparation method of local flavor Caulis Cucurbitae | |
| CN104921056A (en) | Dendrobium officinale health-care soybean sauce | |
| KR20170016677A (en) | Oriental Medicinal method of manufacturing a boiled sauce for meat | |
| CN103039981B (en) | Mung bean-konjac soup and preparation method thereof | |
| KR100980249B1 (en) | Method for preparing of sea food samgyetang | |
| KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
| KR101955770B1 (en) | a functional kimchi making method and the kimch using thereof | |
| CN103549332A (en) | Preparation method for spicy dried-ivy mosses | |
| CN106262277A (en) | A kind of method for salting of wild Herba Fimbristylis dichotomae | |
| CN106262290A (en) | A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi | |
| KR101160196B1 (en) | Functional food and method of preparing thereof | |
| KR102136600B1 (en) | The Manufacturing Method of Healthy Foods, presided over by Sea cucumber | |
| KR20090038595A (en) | Healthy filling composite for korea tradition sausage and korea tradition sausage process using the same | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| KR20070005954A (en) | The biofunctional dried fish and pickled fish manufacture method | |
| CN105707785A (en) | Crisp radishes capable of enhancing immunity and preparation method thereof | |
| KR102388155B1 (en) | method of manufacture of eel juice | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |