CN106490546A - A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube - Google Patents
A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube Download PDFInfo
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- CN106490546A CN106490546A CN201610908626.1A CN201610908626A CN106490546A CN 106490546 A CN106490546 A CN 106490546A CN 201610908626 A CN201610908626 A CN 201610908626A CN 106490546 A CN106490546 A CN 106490546A
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- parts
- pickled mustard
- hot pickled
- mustard tube
- water
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to hot pickled mustard tube processing technique field, especially a kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube, from fresh hot pickled mustard tube, hot pickled mustard tube is cleaned up, and is put in the saline that mass fraction is 10 12% and is soaked, and soaks 12 36h, is taken out hot pickled mustard tube, is taken off salt with clear water；Then hot pickled mustard tube, rose leaf, lemonade, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water are carried out mixing immersion, soak time is 24 days, and the mass fraction of wherein each component is：100 parts of hot pickled mustard tube, 35 parts of rose leaf, 23 parts of lemonade, 13 parts of cyclamate, 0.3 0.8 parts of calcium chloride, 13 parts of sodium chloride, 13 parts of white sugar, 13 parts of acetic acid, 100 parts of water；Hot pickled mustard tube is dehydrated after the completion of immersion within being 30% to water content；Carry out again sterilizing, pack.A kind of processing method of the Flos Rosae Rugosae taste hot pickled mustard tube obtained by the present invention, its hot pickled mustard tube have the fragrance of Flos Rosae Rugosae, and during edible, mouthfeel more preferably, is more suitable for youngster and eats.
Description
Technical field
The present invention relates to hot pickled mustard tube processing technique field, especially a kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube.
Background technology
Current hot pickled mustard tube product substantially will be removed the peel after brine of pickled mustard tuber, and shredding, cutting into slices, dice etc. is processed, its form
Dullness, its taste are single, so as to its added value is relatively low.
Content of the invention
The invention aims to solving the not enough of above-mentioned technology and providing a kind of Flos Rosae Rugosae taste hot pickled mustard tube of special taste
Processing method, processing are simple, and quality is high.
In order to achieve the above object, the processing method of a kind of Flos Rosae Rugosae taste hot pickled mustard tube designed by the present invention, from fresh squeezing
Dish, hot pickled mustard tube is cleaned up, and is put in the saline that mass fraction is 10-12% and is soaked, soak 12-36h, takes out hot pickled mustard tube, use clear water
Take off salt；Then hot pickled mustard tube, rose leaf, lemonade, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water are carried out mixing leaching
Bubble, soak time are 2-4 days, and the mass fraction of wherein each component is：100 parts of hot pickled mustard tube, rose leaf 3-5 parts, lemonade 2-3 parts,
Cyclamate 1-3 parts, calcium chloride 0.3-0.8 parts, sodium chloride 1-3 parts, white sugar 1-3 parts, acetic acid 1-3 parts, 100 parts of water；Soak
Hot pickled mustard tube is dehydrated into after within being 30% to water content；Carry out again sterilizing, pack.
A kind of processing method of the Flos Rosae Rugosae taste hot pickled mustard tube obtained by the present invention, its hot pickled mustard tube have the fragrance of Flos Rosae Rugosae, were eating
In journey, mouthfeel more preferably, is more suitable for youngster and eats.
Specific embodiment
The present invention is further described by the following embodiment.
Embodiment 1：
A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube of the present embodiment description, from fresh hot pickled mustard tube, hot pickled mustard tube is cleaned up, is put into
Mass fraction be 10% saline in soak, soak 36h, take out hot pickled mustard tube, take off salt with clear water；Then by hot pickled mustard tube, rose leaf, Fructus Citri Limoniae
Water, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water carry out mixing immersion, soak time is 2 days, wherein each component
Mass fraction is：100 parts of hot pickled mustard tube, 3 parts of rose leaf, 2 parts of lemonade, 1 part of cyclamate, 0.3 part of calcium chloride, 1 part of sodium chloride, white sand
1 part of sugar, 1 part of acetic acid, 100 parts of water；Hot pickled mustard tube is dehydrated after the completion of immersion within being 30% to water content；Carry out again sterilizing, pack i.e.
Can.
Embodiment 2：
A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube of the present embodiment description, from fresh hot pickled mustard tube, hot pickled mustard tube is cleaned up, is put into
Mass fraction be 12% saline in soak, soak 12h, take out hot pickled mustard tube, take off salt with clear water；Then by hot pickled mustard tube, rose leaf, Fructus Citri Limoniae
Water, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water carry out mixing immersion, soak time is 4 days, wherein each component
Mass fraction is：100 parts of hot pickled mustard tube, 5 parts of rose leaf, 3 parts of lemonade, 3 parts of cyclamate, 0.8 part of calcium chloride, 3 parts of sodium chloride, white sand
3 parts of sugar, 3 parts of acetic acid, 100 parts of water；Hot pickled mustard tube is dehydrated after the completion of immersion within being 30% to water content；Carry out again sterilizing, pack i.e.
Can.
Embodiment 3：
A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube of the present embodiment description, from fresh hot pickled mustard tube, hot pickled mustard tube is cleaned up, is put into
Mass fraction be 11% saline in soak, soak 18h, take out hot pickled mustard tube, take off salt with clear water；Then by hot pickled mustard tube, rose leaf, Fructus Citri Limoniae
Water, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water carry out mixing immersion, soak time is 3 days, wherein each component
Mass fraction is：100 parts of hot pickled mustard tube, 4 parts of rose leaf, 2 parts of lemonade, 2 parts of cyclamate, 0.5 part of calcium chloride, 2 parts of sodium chloride, white sand
2 parts of sugar, 2 parts of acetic acid, 100 parts of water；Hot pickled mustard tube is dehydrated after the completion of immersion within being 30% to water content；Carry out again sterilizing, pack i.e.
Can.
Claims (1)
1. a kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube, is characterized in that：From fresh hot pickled mustard tube, hot pickled mustard tube is cleaned up, be put into matter
Amount fraction soaks 12-36h for soaking in the saline of 10-12%, takes out hot pickled mustard tube, takes off salt with clear water；Then by hot pickled mustard tube, rose leaf,
Lemonade, cyclamate, calcium chloride, sodium chloride, white sugar, acetic acid, water carry out mixing immersion, and soak time is 2-4 days, wherein respectively
The mass fraction of component is：100 parts of hot pickled mustard tube, rose leaf 3-5 parts, lemonade 2-3 parts, cyclamate 1-3 parts, calcium chloride 0.3-0.8
Part, sodium chloride 1-3 parts, white sugar 1-3 parts, acetic acid 1-3 parts, 100 parts of water；Hot pickled mustard tube is dehydrated to water content after the completion of immersion and is
Within 30%；Carry out again sterilizing, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610908626.1A CN106490546A (en) | 2016-10-19 | 2016-10-19 | A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610908626.1A CN106490546A (en) | 2016-10-19 | 2016-10-19 | A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490546A true CN106490546A (en) | 2017-03-15 |
Family
ID=58294056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610908626.1A Pending CN106490546A (en) | 2016-10-19 | 2016-10-19 | A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube |
Country Status (1)
| Country | Link |
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| CN (1) | CN106490546A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614788A (en) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable |
| CN105962206A (en) * | 2016-02-02 | 2016-09-28 | 成都新繁食品有限公司 | Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof |
-
2016
- 2016-10-19 CN CN201610908626.1A patent/CN106490546A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614788A (en) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable |
| CN105962206A (en) * | 2016-02-02 | 2016-09-28 | 成都新繁食品有限公司 | Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170315 |