CN106262304A - A kind of method for salting of the peppery Corm Brassicae caulorapae of perfume (or spice) - Google Patents
A kind of method for salting of the peppery Corm Brassicae caulorapae of perfume (or spice) Download PDFInfo
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- CN106262304A CN106262304A CN201610722518.5A CN201610722518A CN106262304A CN 106262304 A CN106262304 A CN 106262304A CN 201610722518 A CN201610722518 A CN 201610722518A CN 106262304 A CN106262304 A CN 106262304A
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Abstract
The invention discloses the method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that: the peppery Corm Brassicae caulorapae of described perfume (or spice) uses Corm Brassicae caulorapae to be primary raw material, through pretreatment of raw material, color fixative, be dehydrated, pickle, desalination, dispensing is pickled, the steps such as tinning that sterilize are made.The present invention using originate widely Corm Brassicae caulorapae as processing raw material, reduce processing cost, raw material is carried out twice steam beating, eliminate toil taste intrinsic in raw material, improve the mouthfeel of finished product Corm Brassicae caulorapae, by operations such as dehydration, desalinations, further improve the mouthfeel of fragrant peppery Corm Brassicae caulorapae, the aromatic peppery delicious and crisp strongly fragrant, fresh of finished acid, delicious food are tasty and refreshing, also have the effects such as heat reliving and toxin-eliminating, inducing diuresis to remove edema, facilitating digestion, raising immunity.
Description
Technical field
The present invention relates to a kind of vegetable-pickling technology, especially relate to the method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice).
Background technology
Corm Brassicae caulorapae has another name called eggplant lotus, kohlrabi etc., for Cruciferae biennial herb plant.Corm Brassicae caulorapae sweet in the mouth, pungent, cool in nature." four
River Chinese medicinal herbal " record: " inducing diuresis to remove edema, and spleen.Control pyretic toxicity swelling due to wind；External is coated with toxic swelling." according to nutritionist analysis, every 500 grams of kohlrabis
Containing 5.9 grams of protein, sugar 11 grams, crude fibre 4.1 grams, ash 3.3 grams, calcium 81 milligrams, 122 milligrams of phosphorus in basket, ferrum 1.1 milligrams,
Carotene trace, thiamine 0.19 milligram, 0.07 milligram of riboflavin, nicotinic acid 1.5 milligrams, vitamin C 152 milligrams.At present,
Corm Brassicae caulorapae is only taken as vegetable to eat raw, and the product category with Corm Brassicae caulorapae as Raw material processing is less.Such as Application No. 201310506763.9
Patent disclose a kind of spicy sauce Corm Brassicae caulorapae and preparation method thereof, it is directly pickled after raw material dry in the sun stripping and slicing, though the method behaviour
Make simple, but there is the deficiency that raw material is the most oxidized, cause raw material color and luster the best, the problem that nutrient substance declines.
Summary of the invention
The present invention is directed to Corm Brassicae caulorapae the most oxidized color and luster caused in the course of processing the best, degradation problem under nutrient substance,
The method for salting that a kind of method for salting is simple, be prone to the peppery Corm Brassicae caulorapae of perfume (or spice) grasped, the peppery Corm Brassicae caulorapae of perfume (or spice) pickled by this method, taste are provided
Road is good to eat, fragrant peppery good, crisp green fresh and tender, enriches the product category of Corm Brassicae caulorapae, improves the nutritive value of Corm Brassicae caulorapae.
The present invention adopts the technical scheme that:
The method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose pollution-free, the Corm Brassicae caulorapae plant without pest and disease damage, Radix hemerocalis plicatae, Radix Raphani, Herba Portulacae, Carlina acaulis, removes
After Lao Ye, Huang Ye, old stalk, petiole and root hair, totally it is cut into the Corm Brassicae caulorapae fourth of 2cm, Radix hemerocalis plicatae section, mountain celery section, horse by clean water
Bitterroot section, Carlina acaulis section, be filtered dry the moisture of surface attachment, take the Corm Brassicae caulorapae fourth of 10kg, the Radix hemerocalis plicatae section of 2kg, the Radix Raphani section of 2kg,
The Herba Portulacae of 1kg, the Carlina acaulis section section mix homogeneously of 1kg, prepare mixing raw material；
B. color fixative: the mixing raw material being filtered dry moisture is put in the citric acid soln of 5%, soak 40min；
C. dehydration: put in drying plant by the mixing raw material after color fixative, will mix raw material dehydration to moisture weight under the conditions of 55 DEG C
Amount ratio is 46%；
D. pickle: take the Sal of mixing raw material 10kg and 2.2kg after dehydration, be paved with the thick mixing of 2.5cm pickling cylinder bottom portion
Raw material, spreads last layer salt, with this layer mixing one layer of salt of raw material, being compacted layer by layer, pickling cylinder until filling, and sealed pickling cylinder salts down
Make 30 days；
E. desalination: taken out by the mixing raw material pickled, cleaning to mixing raw material saliferous weight ratio with flowing water is 8.5%；
F. dispensing is pickled: in the desalination mixing raw material of 10kg add sucrose 0.15kg, yellow wine 0.9kg, Paprika 0.01kg,
White pepper powder 0.008kg, Herba Alii fistulosi end 0.006kg, bruised ginger 0.009kg, mashed garlic 0.05kg, monosodium glutamate 0.005kg, star aniseed powder 0.004kg,
Tangerine peel powder 0.005kg, Cortex cinnamomi japonici powder 0.004kg, Zanthoxyli Bungeani powder 0.004kg, chicken essence 0.005kg, SHISANXIANG 0.005kg, mix uniformly,
Prepare fragrant peppery Corm Brassicae caulorapae；
G. tinning, sterilization: sterilize under the conditions of 130 DEG C 3s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out metering, distributing, packaging, very when 28 DEG C
Check labeling after empty package, put in dry, ventilated environment and store.
Beneficial effect: the present invention as processing raw material, reduces processing cost using Corm Brassicae caulorapae widely of originating, and is carried out by raw material
Twice steam beating, eliminates toil taste intrinsic in raw material, improves the mouthfeel of finished product Corm Brassicae caulorapae, by works such as dehydration, desalinations
Sequence, further improves the mouthfeel of fragrant peppery Corm Brassicae caulorapae, the aromatic peppery delicious and crisp strongly fragrant, fresh of finished acid, delicious tasty and refreshing, also have heat reliving and toxin-eliminating,
Inducing diuresis to remove edema, facilitating digestion, raising immunity etc. act on.
Detailed description of the invention
Embodiment one:
The method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose Corm Brassicae caulorapae fresh, without pest and disease damage, after removing stem and leaf and root hair, is totally cut into by clean water
Corm Brassicae caulorapae fourth, with carrying out steam beating after clean water, the temperature that completes is 123 DEG C, and fixation time is 26s, immediately by kohlrabi after completing
Lan Ding puts in the sodium ascorbate solution that concentration is 5%, and solution floods Corm Brassicae caulorapae fourth, again carries out steam and kill after soaking 45min
Green grass or young crops, the temperature that completes is 113 DEG C, and fixation time is 15s；
B. color fixative: the Corm Brassicae caulorapae fourth after second time steam beating put in the sodium sulfite solution of 0.1%, soaks 40min, leaching
Bubble removes, through rinsing, the sulfur remained after terminating；
C. dehydration: put in drying plant by the Corm Brassicae caulorapae fourth after color fixative, is dehydrated Corm Brassicae caulorapae fourth to moisture weight ratio under the conditions of 58 DEG C
It is 52%；
D. pickle: take Corm Brassicae caulorapae fourth 10kg after dehydration and the Sal of 1.5kg, be paved with the thick Corm Brassicae caulorapae fourth of 3cm pickling cylinder bottom portion, spread
Last layer salt, with this one layer of salt of one layer of Corm Brassicae caulorapae fourth, being compacted layer by layer, pickling cylinder until filling, and sealed pickling cylinder pickles 26 days；
E. desalination: the Corm Brassicae caulorapae fourth that pickle is taken out, with flowing water clean to Corm Brassicae caulorapae saliferous weight ratio be 9%；
F. dispensing is pickled: add sucrose 1.2kg, yellow wine 0.09kg, Paprika 0.06kg, white in the desalination Corm Brassicae caulorapae fourth of 10kg
Fructus Piperis powder 0.05kg, anistree 0.02kg, Fructus Foeniculi 0.03kg, Fructus Piperis powder 0.008kg, Folium Et Cacumen Murrayae 0.004kg, Herba Alii fistulosi end 0.006kg, Rhizoma Zingiberis Recens
End 0.007kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.006kg, monosodium glutamate 0.004kg, Zanthoxyli Bungeani powder 0.003kg, chicken essence 0.002kg, mix uniformly, sealed pickling
3 days, prepare fragrant peppery Corm Brassicae caulorapae；
G. sterilization, tinning: sterilize under the conditions of 119 DEG C 8s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out metering, distributing, packaging, very when 28 DEG C
Check labeling after empty package, put in dry, ventilated environment and store.
Embodiment two:
The method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose fresh, the Corm Brassicae caulorapae without pest and disease damage, Radix Brassicae rapae, after removing stem and leaf and root hair, clean by clean water
It is cut into Corm Brassicae caulorapae fourth, Radix Brassicae rapae fourth, takes the Radix Brassicae rapae fourth mix homogeneously of the Corm Brassicae caulorapae fourth of 10kg, 6kg, prepare mixing fourth, after clean water
Mixing fourth is carried out steam beating, and the temperature that completes is 124 DEG C, and fixation time is 21s, immediately mixing fourth is put into concentration after completing
Being in the sodium ascorbate solution of 7%, solution floods mixing fourth, again carries out steam beating after soaking 35min, and the temperature that completes is
116 DEG C, fixation time is 8s；
B. color fixative: the mixing fourth after second time steam beating put in the sulfurous acid solution of 0.22%, soaks 45min, soaks knot
Shu Houjing rinsing removes the sulfur of residual；
C. dehydration: put in drying plant by the mixing fourth after color fixative, is dehydrated mixing fourth to moisture weight ratio under the conditions of 66 DEG C
It is 43%；
D. pickle: take mixing fourth 10kg after dehydration and the Sal of 1.8kg, be paved with the thick mixing fourth of 2cm pickling cylinder bottom portion, spread
Last layer salt, with this layer mixing one layer of salt of fourth, being compacted layer by layer, pickling cylinder until filling, and sealed pickling cylinder pickles 24 days；
E. desalination: the mixing fourth that pickle is taken out, with flowing water clean to Corm Brassicae caulorapae saliferous weight ratio be 8%；
F. dispensing is pickled: add sucrose 1.4kg, yellow wine 0.11kg, Paprika 0.07kg, white in the desalination Corm Brassicae caulorapae fourth of 10kg
Fructus Piperis powder 0.07kg, anistree 0.04kg, Fructus Foeniculi 0.035kg, Fructus Piperis powder 0.01kg, Folium Et Cacumen Murrayae 0.005kg, Herba Alii fistulosi end 0.009kg, Rhizoma Zingiberis Recens
End 0.008kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.005kg, monosodium glutamate 0.006kg, Zanthoxyli Bungeani powder 0.002kg, chicken essence 0.001kg, mix uniformly, sealed pickling
4 days, prepare fragrant peppery Corm Brassicae caulorapae；
G. sterilization, tinning: sterilize under the conditions of 125 DEG C 5s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out metering, distributing, packaging, very when 24 DEG C
Check labeling after empty package, put in dry, ventilated environment and store.
Embodiment three:
The method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose Corm Brassicae caulorapae fresh, without pest and disease damage, after removing stem and leaf and root hair, is totally cut into by clean water
Corm Brassicae caulorapae fourth, with carrying out steam beating after clean water, the temperature that completes is 120-125 DEG C, and fixation time is 20-30s, vertical after completing
Will Corm Brassicae caulorapae fourth put in the sodium ascorbate solution that concentration is 4-6%, solution floods Corm Brassicae caulorapae fourth, after immersion 40-50min again
Carrying out steam beating, the temperature that completes is 110-115 DEG C, and fixation time is 10-20s；
B. color fixative: the Corm Brassicae caulorapae fourth after second time steam beating put in the sodium sulfite solution of 0.1-0.2%, soaks 30-
40min, soaks the sulfur removing residual after terminating through rinsing；
C. dehydration: put in drying plant by the Corm Brassicae caulorapae fourth after color fixative, is dehydrated Corm Brassicae caulorapae fourth to moisture weight under the conditions of 50-60 DEG C
Ratio is 50-60%；
D. pickle: take Corm Brassicae caulorapae fourth 100 weight portion after dehydration and the Sal of Corm Brassicae caulorapae fourth weight 10-16%, be paved with pickling cylinder bottom portion
The Corm Brassicae caulorapae fourth that 3-5cm is thick, spreads last layer salt, with this one layer of salt of one layer of Corm Brassicae caulorapae fourth, being compacted layer by layer, pickling cylinder until filling, and seals
Pickle cylinder, pickle 25-30 days；
E. desalination: the Corm Brassicae caulorapae fourth that pickle is taken out, with flowing water clean to Corm Brassicae caulorapae saliferous weight ratio be 8-10%；
F. dispensing is pickled: in the desalination Corm Brassicae caulorapae fourth of 100 weight portions add sucrose 1-1.5 weight portion, yellow wine 0.8-1 weight portion,
Paprika 0.6-0.8 weight portion, white pepper powder 0.4-0.5 weight portion, anistree 0.2-0.3 weight portion, Fructus Foeniculi 0.2-0.3 weight
Part, Fructus Piperis powder 0.08-0.1 weight portion, Folium Et Cacumen Murrayae 0.03-0.05 weight portion, Herba Alii fistulosi end 0.06-0.08 weight portion, bruised ginger 0.06-
0.08 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.06-0.08 weight portion, monosodium glutamate 0.03-0.05 weight portion, Zanthoxyli Bungeani powder 0.03-0.05 weight portion, chicken essence
0.02-0.03 weight portion, mixes uniformly, and sealed pickling 2-3 days prepares fragrant peppery Corm Brassicae caulorapae；
G. sterilization, tinning: sterilize under the conditions of 118-124 DEG C 6-10s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out when 25-30 DEG C
Metering, distributing, packaging, checks labeling, puts in dry, ventilated environment and store after vacuum packaging.
Embodiment four:
The method for salting of the peppery Corm Brassicae caulorapae of a kind of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose fresh, the Corm Brassicae caulorapae without pest and disease damage, main stem of mustard green, Radix Dauci Sativae, Caulis et Folium Brassicae capitatae, after removing stem and leaf and root hair,
Totally it is cut into the Corm Brassicae caulorapae bar of 3cm, Caulis et Folium Brassicae junceae top news, carrot stick, Caulis et Folium Brassicae capitatae bar by clean water, takes the Corm Brassicae caulorapae bar of 10kg, the mustard of 3kg
Dish top news, the Caulis et Folium Brassicae capitatae bar mix homogeneously of the carrot stick of 2kg, 2kg, prepare mixing raw material, enters mixing raw material with after clean water
Row steam beating, the temperature that completes is 128 DEG C, and fixation time is 16s, immediately mixing raw material is put into the dimension that concentration is 8% after completing
In raw element c solution, solution floods mixing raw material, again carries out steam beating after soaking 38min, and the temperature that completes is 119 DEG C, completes
Time is 7s；
B. color fixative: the mixing raw material after completing is put in the citric acid solution of 6%, soaks 30min；
C. dehydration: put in drying plant by the Corm Brassicae caulorapae fourth after color fixative, is dehydrated Corm Brassicae caulorapae fourth to moisture weight ratio under the conditions of 70 DEG C
It is 40%；
D. pickling: take the Sal of mixing raw material 10kg and 2kg after dehydration, pickling cylinder bottom portion, to be paved with mixing thick for 1.5cm former
Material, spreads last layer salt, with this layer mixing one layer of salt of fourth, being compacted layer by layer, pickling cylinder until filling, and sealed pickling cylinder pickles 20
My god；
E. desalination: taken out by the mixing raw material pickled, cleaning to mixing raw material saliferous weight ratio with flowing water is 11%；
F. dispensing is pickled: add sucrose 1.6kg, yellow wine 0.12kg, Paprika 0.1kg, white in the desalination Corm Brassicae caulorapae fourth of 10kg
Fructus Piperis powder 0.08kg, anistree 0.05kg, Fructus Foeniculi 0.045kg, Fructus Piperis powder 0.012kg, Folium Et Cacumen Murrayae 0.006kg, Herba Alii fistulosi end 0.01kg, Rhizoma Zingiberis Recens
End 0.009kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.007kg, monosodium glutamate 0.008kg, Zanthoxyli Bungeani powder 0.003kg, chicken essence 0.002kg, mix uniformly, sealed pickling
5 days, prepare fragrant peppery Corm Brassicae caulorapae；
G. sterilization, tinning: sterilize under the conditions of 130 DEG C 4s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out metering, distributing, packaging, very when 20 DEG C
Check labeling after empty package, put in dry, ventilated environment and store.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the method for salting of the peppery Corm Brassicae caulorapae of perfume (or spice), it is characterised in that described method for salting employing following steps:
A. pretreatment of raw material: choose pollution-free, the Corm Brassicae caulorapae plant without pest and disease damage, Radix hemerocalis plicatae, Radix Raphani, Herba Portulacae, Carlina acaulis, removes
After Lao Ye, Huang Ye, old stalk, petiole and root hair, totally it is cut into the Corm Brassicae caulorapae fourth of 2cm, Radix hemerocalis plicatae section, mountain celery section, horse by clean water
Bitterroot section, Carlina acaulis section, be filtered dry the moisture of surface attachment, take the Corm Brassicae caulorapae fourth of 10kg, the Radix hemerocalis plicatae section of 2kg, the Radix Raphani section of 2kg,
The Herba Portulacae of 1kg, the Carlina acaulis section section mix homogeneously of 1kg, prepare mixing raw material；
B. color fixative: the mixing raw material being filtered dry moisture is put in the citric acid soln of 5%, soak 40min；
C. dehydration: put in drying plant by the mixing raw material after color fixative, will mix raw material dehydration to moisture weight under the conditions of 55 DEG C
Amount ratio is 46%；
D. pickle: take the Sal of mixing raw material 10kg and 2.2kg after dehydration, be paved with the thick mixing of 2.5cm pickling cylinder bottom portion
Raw material, spreads last layer salt, with this layer mixing one layer of salt of raw material, being compacted layer by layer, pickling cylinder until filling, and sealed pickling cylinder salts down
Make 30 days；
E. desalination: taken out by the mixing raw material pickled, cleaning to mixing raw material saliferous weight ratio with flowing water is 8.5%；
F. dispensing is pickled: in the desalination mixing raw material of 10kg add sucrose 0.15kg, yellow wine 0.9kg, Paprika 0.01kg,
White pepper powder 0.008kg, Herba Alii fistulosi end 0.006kg, bruised ginger 0.009kg, mashed garlic 0.05kg, monosodium glutamate 0.005kg, star aniseed powder 0.004kg,
Tangerine peel powder 0.005kg, Cortex cinnamomi japonici powder 0.004kg, Zanthoxyli Bungeani powder 0.004kg, chicken essence 0.005kg, SHISANXIANG 0.005kg, mix uniformly,
Prepare fragrant peppery Corm Brassicae caulorapae；
G. tinning, sterilization: sterilize under the conditions of 130 DEG C 3s by fragrant peppery Corm Brassicae caulorapae, naturally cools to carry out metering, distributing, packaging, very when 28 DEG C
Check labeling after empty package, put in dry, ventilated environment and store.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103621950A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Hot and spicy sauced kohlrabies and preparation method thereof |
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN105558954A (en) * | 2015-12-18 | 2016-05-11 | 高金水 | Pickling method for Chinese cabbages |
-
2016
- 2016-08-25 CN CN201610722518.5A patent/CN106262304A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103621950A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Hot and spicy sauced kohlrabies and preparation method thereof |
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN105558954A (en) * | 2015-12-18 | 2016-05-11 | 高金水 | Pickling method for Chinese cabbages |
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