CN106333304A - Pickling method of flavored endive - Google Patents
Pickling method of flavored endive Download PDFInfo
- Publication number
- CN106333304A CN106333304A CN201610734940.2A CN201610734940A CN106333304A CN 106333304 A CN106333304 A CN 106333304A CN 201610734940 A CN201610734940 A CN 201610734940A CN 106333304 A CN106333304 A CN 106333304A
- Authority
- CN
- China
- Prior art keywords
- herba sonchi
- sonchi arvensis
- section
- weight portion
- arvensis
- 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.)
- Withdrawn
Links
- 238000005554 pickling Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000003733 chicria Nutrition 0.000 title abstract 6
- 244000116025 chicria Species 0.000 title 1
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 15
- 238000009938 salting Methods 0.000 claims description 15
- 238000010612 desalination reaction Methods 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000834 fixative Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 239000011593 sulfur Substances 0.000 claims description 4
- 229910052717 sulfur Inorganic materials 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 32
- 206010011224 Cough Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 240000006740 Cichorium endivia Species 0.000 abstract 5
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- 241001290564 Fimbristylis Species 0.000 description 3
- 241000245301 Nymphoides Species 0.000 description 3
- 235000000476 Nymphoides peltata Nutrition 0.000 description 3
- 244000057214 Stachys sieboldii Species 0.000 description 3
- 235000005116 Stachys sieboldii Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 230000003119 painkilling effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickling method of flavored endive. The method is characterized in that the flavored endive is prepared with endive as the main raw material through the steps of raw material preprocessing, color protecting, dewatering, pickling, desalting, auxiliary pickling, sterilizing, canning and the like. The endive wide in source serves as the processing raw material, the processing cost is reduced, the raw materials are dewatered and desalted, the taste of the flavored endive is improved, the finished product is strong in acidic flavor, delicious, spicy, fragrant and crispy, tasty and refreshing, and has functions of clearing away heat and toxic materials, cooling blood and promoting diuresis to eliminate dampness, eliminating swelling and expelling pus, removing stasis to ease pain, and tonifying deficiency and stopping cough.
Description
Technical field
The present invention relates to a kind of vegetable-pickling technology, especially relate to a kind of method for salting of local flavor Herba Sonchi Arvensis.
Background technology
Herba Sonchi Arvensis also known as Mai dish, take numb dish etc., be Campanulales Compositae herbaceos perennial, Herba Sonchi Arvensis young stem and leaf moisture content
88%, protein 3%, fat 1%, 7 kinds of amino acid/11, wherein arginine, histidine and content of glutamic acid highest, account for total amino acid content
43%.Herba Sonchi Arvensis also contain the multiple elements such as ferrum, copper, magnesium, zinc, calcium, manganese.Wherein calcium, Zn content be 3 times of Herba Spinaciae respectively, 5
Times, it is 2.7 times, 20 times of Herba Apii graveolentis.There is heat-clearing and toxic substances removing, removing heat from blood dampness removing, detumescence and apocenosis, stasis-dispelling and pain-killing, qi-restoratives cough-relieving.
" identification of wild herbs and eating method " p9 page of record according to Chen Jianguo chief editor: " Herba Sonchi Arvensis young stem and leaf is edible, plucks afterwash and scalds
Water, can mix, salts down, fries or cook soup etc., also can do beans Mixed Bitter Vegetables, vinegar-pepper Herba Sonchi Oleracei and beans and fry Herba Sonchi Oleracei etc.." at present, Herba Sonchi Arvensis are only worked as
Eat raw as vegetable, because its processing maturation period is short, be difficult to preserve, food is have more than is needed to result in waste, cause the discarded of resource.
Content of the invention
The present invention is directed to the defect that Herba Sonchi Arvensis processing maturation period is short, is difficult to preserve and leads to resource to be discarded, and provides one kind to pickle
Method is simple and convenient to operate, be easy to the method for salting of local flavor Herba Sonchi Arvensis grasped, the local flavor Herba Sonchi Arvensis pickled by this method,
Delicious taste, local flavor are good, crisp green fresh and tender, are the appetizers of a kind of green safety, nutrient health.
The present invention adopts the technical scheme that:
A kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following steps:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm Herba Sonchi Arvensis plant, remove old leaf, yellow leaf, old stalk, petiole and root
After palpus, totally it is cut into the Herba Sonchi Arvensis section of 2-4cm with clean water, be filtered dry the moisture of surface attachment；
2. color fixative: the Herba Sonchi Arvensis section being filtered dry moisture is put in the sodium sulfite solution of 0.1-0.2%, soaks 20-40min, leaching
Bubble removes, through rinsing, the sulfur remaining after terminating；
3. it is dehydrated: the Herba Sonchi Arvensis section after color fixative is put in drying plant, under the conditions of 50-60 DEG C, Herba Sonchi Arvensis section is dehydrated to moisture
Weight is than for 50-60%；
4. pickle: take Herba Sonchi Arvensis section 100 weight portion after dehydration and the Sal of Herba Sonchi Arvensis section weight 8-15%, pickling cylinder bottom portion
It is paved with the thick Herba Sonchi Arvensis section of 3-5cm, spreads last layer salt, with this one layer of salt of one layer of Herba Sonchi Arvensis, be compacted layer by layer, until fill pickling
Cylinder, sealed pickling cylinder, pickle 25-30 days；
5. desalination: the Herba Sonchi Arvensis pickled section is taken out, being cleaned with flowing water to Herba Sonchi Arvensis saliferous weight ratio is 8-10%；
6. dispensing is pickled: adds sucrose 1-1.5 weight portion, yellow wine 0.8-1 weight in the desalination Herba Sonchi Arvensis section of 100 weight portions
Part, Paprika 0.6-0.8 weight portion, Fructus Piperis powder 0.08-0.1 weight portion, green onion end 0.06-0.08 weight portion, bruised ginger 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, mix
Uniformly, prepared local flavor Herba Sonchi Arvensis；
7. sterilization, tinning: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 120-130 DEG C 3-5s, naturally cool to and carry out when 25-30 DEG C
Metering, distributing, packaging, checks labeling after vacuum packaging, puts into and is dried, stores in ventilated environment.
Beneficial effect: the present invention, using extensive Herba Sonchi Arvensis of originating as processing raw material, reduces processing cost, raw material is entered
Row dehydration, desalination, improve the mouthfeel of local flavor Herba Sonchi Arvensis, and aromatic strongly fragrant, the fresh peppery delicious and crisp of finished acid, delicious food are tasty and refreshing, also have the heat that disappears
Removing toxic substances, removing heat from blood dampness removing, detumescence and apocenosis, stasis-dispelling and pain-killing, effect of qi-restoratives cough-relieving.
Specific embodiment
Embodiment one: a kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following steps:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm Herba Sonchi Arvensis plant, remove old leaf, yellow leaf, old stalk, petiole and root
After palpus, totally it is cut into the Herba Sonchi Arvensis section of 2cm with clean water, be filtered dry the moisture of surface attachment；
2. color fixative: the Herba Sonchi Arvensis section being filtered dry moisture is put in 0.1% sodium sulfite solution, soaks 40min, immersion terminates
Remove the sulfur of residual by rinsing；
3. it is dehydrated: the Herba Sonchi Arvensis section after color fixative is put in drying plant, under the conditions of 50 DEG C, Herba Sonchi Arvensis section is dehydrated to moisture weight
Amount ratio is 60%；
4. pickle: take the Sal of Herba Sonchi Arvensis section 10kg after dehydration and 0.8kg, be paved with the thick Herba Sonchi Arvensis of 3cm pickling cylinder bottom portion
Section, spreads last layer salt, with this one layer of salt of one layer of Herba Sonchi Arvensis, is compacted layer by layer, until fill pickling cylinder, sealed pickling cylinder, and pickle 25
My god；
5. desalination: the Herba Sonchi Arvensis pickled section is taken out, is cleaned with flowing water to Herba Sonchi Arvensis saliferous weight ratio as 8%；
6. dispensing is pickled: in the desalination Herba Sonchi Arvensis section of 10kg add sucrose 0.1kg, yellow wine 0.09kg, Paprika 0.06kg,
Fructus Piperis powder 0.008kg, green onion end 0.006kg, bruised ginger 0.08kg, monosodium glutamate 0.003kg, Zanthoxyli Bungeani powder 0.003kg, chicken essence 0.002kg, mix
Mix uniformly, prepared local flavor Herba Sonchi Arvensis；
7. tinning, sterilization: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 120 DEG C 5s, naturally cool to and carry out metering, distributing, packaging when 25 DEG C,
Check labeling after vacuum packaging, put into and be dried, store in ventilated environment.
Embodiment two: a kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following step
Rapid:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm Herba Sonchi Arvensis plant, Herba Fimbristylis dichotomae, Herba Capsellae, remove old leaf, yellow leaf, old
After stalk, petiole and root hair, totally it is cut into the Herba Sonchi Arvensis section of 3cm, Herba Fimbristylis dichotomae section, Herba Capsellae section with clean water, is filtered dry surface attachment
Moisture, takes the Herba Sonchi Arvensis section of 10kg, the Herba Fimbristylis dichotomae section of 3kg, the Herba Capsellae section mix homogeneously of 2kg, prepared mixed material；
2. color fixative: the mixed material being filtered dry moisture is put in 0.15% sodium sulfite solution, soaks 30min, immersion terminates
Remove the sulfur of residual by rinsing；
3. it is dehydrated: the mixed material after color fixative is put in drying plant, under the conditions of 55 DEG C, mixed material is dehydrated to moisture weight
Amount ratio is 52%；
4. pickle: take the Sal of mixed material 10kg after dehydration and 1.2kg, to be paved with the thick mixing of 4cm former pickling cylinder bottom portion
Material, spreads last layer salt, with this one layer of salt of one layer of mixed material, is compacted layer by layer, until fill pickling cylinder, sealed pickling cylinder, and pickle
28 days；
5. desalination: the mixed material pickled is taken out, is cleaned with flowing water to mixed material saliferous weight ratio as 9%；
6. dispensing is pickled: in the desalination mixed material of 10kg add sucrose 0.12kg, yellow wine 0.1kg, Paprika 0.08kg,
Fructus Piperis powder 0.01kg, green onion end 0.008kg, bruised ginger 0.07kg, mashed garlic 0.07kg, monosodium glutamate 0.004kg, Zanthoxyli Bungeani powder 0.005kg, chicken essence
0.003kg, mixes uniformly, prepared local flavor Herba Sonchi Arvensis；
7. tinning, sterilization: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 125 DEG C 4s, naturally cool to and carry out metering, distributing, packaging when 28 DEG C,
Check labeling after vacuum packaging, put into and be dried, store in ventilated environment.
Embodiment three: a kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following step
Rapid:
1. pretreatment of raw material: pollution-free, no disease and pests harm the Herba Sonchi Arvensis plant of selection, Radix hemerocalis plicatae, mountain celery, Herba Portulacae, removal old leaf,
After yellow leaf, old stalk, petiole and root hair, totally it is cut into the Herba Sonchi Arvensis section of 4cm, Radix hemerocalis plicatae section, mountain celery section, Herba Portulacae with clean water
Section, is filtered dry the moisture of surface attachment, takes the Herba Sonchi Arvensis section of 10kg, the Radix hemerocalis plicatae section of 2kg, the mountain celery section of 2kg, the Herba Portulacae of 1kg
Section mix homogeneously, prepared mixed material, the steam using 130 DEG C completes to mixed material, and complete 5s；
2. color fixative: the mixed material after completing is put in 0.25% vitamin c solution, soak 30min；
3. it is dehydrated: the mixed material after color fixative is put in bamboo screen tray, and bamboo screen tray is placed on outdoor from level to level to mixed material
Carry out natural-dehydration, mixed material is dehydrated to moisture weight ratio during for 50%, stop dehydration；
4. pickle: take the Sal of mixed material 10kg after dehydration and 1.5kg, to be paved with the thick mixing of 4cm former pickling cylinder bottom portion
Material, spreads last layer salt, with this one layer of salt of one layer of mixed material, is compacted layer by layer, until fill pickling cylinder, sealed pickling cylinder, and pickle
30 days；
5. desalination: the mixed material pickled is taken out, is cleaned with flowing water to mixed material saliferous weight ratio as 10%；
6. dispensing is pickled: in the desalination mixed material of 10kg add sucrose 0.15kg, yellow wine 0.9kg, Paprika 0.01kg,
Fructus Piperis powder 0.008kg, green onion end 0.006kg, bruised ginger 0.009kg, mashed garlic 0.05kg, monosodium glutamate 0.005kg, Zanthoxyli Bungeani powder 0.004kg, chicken
Smart 0.005kg, SHISANXIANG 0.005kg, mix uniformly, prepared local flavor Herba Sonchi Arvensis；
7. tinning, sterilization: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 130 DEG C 3s, naturally cool to and carry out metering, distributing, packaging when 28 DEG C,
Check labeling after vacuum packaging, put into and be dried, store in ventilated environment.
Example IV: a kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following step
Rapid:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm Herba Sonchi Arvensis plant, Chinese artichoke, Fructus Kochiae, floating heart, remove old leaf, Huang
After leaf, old stalk, petiole and root hair, totally it is cut into the Herba Sonchi Arvensis section of 3cm, Chinese artichoke section, Fructus Kochiae section, floating heart section with clean water,
It is filtered dry the moisture of surface attachment, take the floating heart section mixing of the Herba Sonchi Arvensis section of 10kg, the Chinese artichoke section of 2kg, the Fructus Kochiae section of 2kg, 2kg
Uniformly, prepared mixed material, the steam using 135 DEG C completes to mixed material, and complete 4s；
2. color fixative: the mixed material after completing is put in 0.22% citric acid solution, soaks 30min；
3. it is dehydrated: the Herba Sonchi Arvensis section after color fixative is put in drying plant, under the conditions of 63 DEG C, Herba Sonchi Arvensis section is dehydrated to moisture weight
Amount ratio is 48%；
4. pickle: take the Sal of mixed material 10kg after dehydration and 1.8kg, to be paved with the thick mixing of 2cm former pickling cylinder bottom portion
Material, spreads last layer salt, with this one layer of salt of one layer of mixed material, is compacted layer by layer, until fill pickling cylinder, sealed pickling cylinder, and pickle
24 days；
5. desalination: the mixed material pickled is taken out, is cleaned with flowing water to mixed material saliferous weight ratio as 12%；
6. dispensing is pickled: adds sucrose 0.16kg, cooking wine 0.12kg, Paprika in the desalination mixed material of 10kg
0.011kg, Fructus Piperis powder 0.01kg, green onion end 0.009kg, bruised ginger 0.005kg, mashed garlic 0.04kg, monosodium glutamate 0.003kg, star aniseed powder
0.004kg, tangerine peel powder 0.005kg, Cortex cinnamomi japonici powder 0.004kg, Zanthoxyli Bungeani powder 0.005kg, chicken essence 0.003kg, SHISANXIANG 0.003kg,
Mix uniformly, prepared local flavor Herba Sonchi Arvensis；
7. tinning, sterilization: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 135 DEG C 4s, naturally cool to and carry out metering, distributing, packaging when 32 DEG C,
Check labeling after vacuum packaging, put into and be dried, store in ventilated environment.
Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of method for salting of local flavor Herba Sonchi Arvensis is it is characterised in that described method for salting adopts following steps:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm Herba Sonchi Arvensis plant, remove old leaf, yellow leaf, old stalk, petiole and root
After palpus, totally it is cut into the Herba Sonchi Arvensis section of 2-4cm with clean water, be filtered dry the moisture of surface attachment；
2. color fixative: the Herba Sonchi Arvensis section being filtered dry moisture is put in the sodium sulfite solution of 0.1-0.2%, soaks 20-40min, leaching
Bubble removes, through rinsing, the sulfur remaining after terminating；
3. it is dehydrated: the Herba Sonchi Arvensis section after color fixative is put in drying plant, under the conditions of 50-60 DEG C, Herba Sonchi Arvensis section is dehydrated to moisture
Weight is than for 50-60%；
4. pickle: take Herba Sonchi Arvensis section 100 weight portion after dehydration and the Sal of Herba Sonchi Arvensis section weight 8-15%, pickling cylinder bottom portion
It is paved with the thick Herba Sonchi Arvensis section of 3-5cm, spreads last layer salt, with this one layer of salt of one layer of Herba Sonchi Arvensis, be compacted layer by layer, until fill pickling
Cylinder, sealed pickling cylinder, pickle 25-30 days；
5. desalination: the Herba Sonchi Arvensis pickled section is taken out, being cleaned with flowing water to Herba Sonchi Arvensis saliferous weight ratio is 8-10%；
6. dispensing is pickled: adds sucrose 1-1.5 weight portion, yellow wine 0.8-1 weight in the desalination Herba Sonchi Arvensis section of 100 weight portions
Part, Paprika 0.6-0.8 weight portion, Fructus Piperis powder 0.08-0.1 weight portion, green onion end 0.06-0.08 weight portion, bruised ginger 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, mix
Uniformly, prepared local flavor Herba Sonchi Arvensis；
7. sterilization, tinning: local flavor Herba Sonchi Arvensis are sterilized under the conditions of 120-130 DEG C 3-5s, naturally cool to and carry out when 25-30 DEG C
Metering, distributing, packaging, checks labeling after vacuum packaging, puts into and is dried, stores in ventilated environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734940.2A CN106333304A (en) | 2016-08-28 | 2016-08-28 | Pickling method of flavored endive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734940.2A CN106333304A (en) | 2016-08-28 | 2016-08-28 | Pickling method of flavored endive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333304A true CN106333304A (en) | 2017-01-18 |
Family
ID=57822288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610734940.2A Withdrawn CN106333304A (en) | 2016-08-28 | 2016-08-28 | Pickling method of flavored endive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333304A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535931A (en) * | 2017-09-27 | 2018-01-05 | 程龙凤 | The method for salting of the grey dish of flavor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN104605302A (en) * | 2015-02-20 | 2015-05-13 | 彭常安 | Method for pickling galinsoga parviflora leaves |
-
2016
- 2016-08-28 CN CN201610734940.2A patent/CN106333304A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN104605302A (en) * | 2015-02-20 | 2015-05-13 | 彭常安 | Method for pickling galinsoga parviflora leaves |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535931A (en) * | 2017-09-27 | 2018-01-05 | 程龙凤 | The method for salting of the grey dish of flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754850B (en) | Boneless chicken fillet and making method thereof | |
| CN101099557B (en) | Goose food flavoring and technology for processing goose food | |
| CN105146488B (en) | A kind of preparation method for the meat pulp that ferments | |
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| CN103478794B (en) | Method for preparing giant salamander soup | |
| CN104757606A (en) | Tea smoked fish and production method thereof | |
| KR101513424B1 (en) | Manufacturing method of sundae removed a bad smell | |
| CN101513264A (en) | Technique for processing delicious fresh dried salted fish | |
| CN103766945A (en) | Method for processing flexibly packaged smoked duck wing cans | |
| CN105029472A (en) | Cooking method of preserved whole Bama miniature pig | |
| CN103815416B (en) | A kind ofly fully utilize the method that serial porcupine meat food produced by porcupine informal voucher meat | |
| CN104172036A (en) | Pickling method for health-care pickled mustards | |
| CN108477464A (en) | A kind of processing method of the cured fish of sauce halogen | |
| CN105011221B (en) | A kind of sweet and sour crisp-fried fish ossuary head and preparation method thereof | |
| CN106333304A (en) | Pickling method of flavored endive | |
| CN106262492A (en) | LIUPUCHA wild mushroom stewed chicken soup stock and preparation method thereof | |
| CN106722309A (en) | Chicken claw processing technology | |
| CN104146273B (en) | A kind of processing method of smoked bacon | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| CN105285834A (en) | Salting process of flavored turnip | |
| CN104605302A (en) | Method for pickling galinsoga parviflora leaves | |
| KR20050099470A (en) | A manufacturing progress of meat the use of rosted | |
| CN107510009A (en) | A kind of method for salting of garlic | |
| CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
| CN108991445A (en) | The method for salting of flavor thorn tender bud |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170118 |