CN106579188A - Making method for spicy bud vegetable - Google Patents
Making method for spicy bud vegetable Download PDFInfo
- Publication number
- CN106579188A CN106579188A CN201611200985.8A CN201611200985A CN106579188A CN 106579188 A CN106579188 A CN 106579188A CN 201611200985 A CN201611200985 A CN 201611200985A CN 106579188 A CN106579188 A CN 106579188A
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- Prior art keywords
- bud vegetable
- vegetable
- bud
- pickled
- spicy
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 5
- 230000008020 evaporation Effects 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000009434 installation Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 230000003442 weekly effect Effects 0.000 claims description 4
- 238000013138 pruning Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 241000218636 Thuja Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000019800 disodium phosphate Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 5
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 3
- 235000013902 inosinic acid Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013599 spices Nutrition 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
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Relating to technical field of bud vegetable making methods, the invention discloses a making method for spicy bud vegetable. The method includes the steps of: (1) selecting fresh green vegetables, and rinsing petioles of the green vegetables thoroughly with flow clear water; (2) airing shredded bud vegetable to a water evaporation amount accounting for 50%-70% of the mass percentage content of bud vegetable; (3) putting the aired shredded bud vegetable into a fermentation device according to a way of one layer of bud vegetable and one layer of salt, and conducting pickling for 35-45d; (4) getting out the pickled bud vegetable, drying the pickled bud vegetable in the sun to a water content of 4-6%, thus obtaining a vegetable blank; (5) cutting the dried vegetable blank into particles by a cutter, then placing the particles in a stirring pot, at the same time putting a mixture into the stirring pot and mixing the mixture with the granular bud vegetable evenly; (6) taking out the evenly mixed bud vegetable and putting it into a pickling jar, and performing sealing storage in a cellar below 18DEG C for 15-30d; and (7) taking out the well pickled granular bud vegetable and performing filling into a packaging bag. The method provided by the invention improves the flavor substance of bud vegetable, and makes the product fragrant and tasty.
Description
Technical field
The present invention relates to the manufacture method technical field of bud vegetable, in particular to a kind of manufacture method of spicy bud vegetable.
Background technology
As the living standard of people is improved constantly, to the various local flavors for pickling bud vegetable product and nutrition, green health
Require improve constantly, although presently commercially available various curing foods are various in style, and special favor is had nothing in common with each other, but, generally with it is salty,
Sweet, spicy, paste flavor, pungent fragrance are leading products, still have and there is the defects such as local flavor is not good enough, color and luster is bad and form is undesirable, clearly
Of the same colour bud vegetable of pickling samples the sitophobia psychology and sensation that can cause people, therefore, existing bud vegetable manufacture method is changed
Enter, people are met to high-quality pursuit of living, enrich the product market demand.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of spicy bud vegetable, to solve the above problems.
To realize the object of the invention, the technical scheme for adopting for：A kind of manufacture method of spicy bud vegetable, including following step
Suddenly:（1）Fresh green vegetable are selected, the petiole flowing clear water of green vegetable is rinsed well after prune root head, branch and leaf, and is drained water
Point；（2）Canopy dry in the sun being built in the sun, the bud vegetable bar of cutting being put in and evaporate thereon moisture, the evaporation capacity of moisture is bud vegetable
The 50%-70% of middle weight/mass percentage composition；（3）The bud vegetable bar of dry in the sun is put into according to the mode of one layer of bud vegetable, one layer of salt and is sent out
In ferment device, and the cold water that addition is let cool after boiling in installation for fermenting crosses 5 centimetres to dish face is flooded, by dish face stone pressure
It is real, cylinder cap is covered tightly, is started per inverted engine in 2 days once, after one week, inverted engine once, pickles 35-45 days weekly；（4）By the bud pickled
Dish bar is pulled out, drip juice to the greatest extent, is spread out and is placed in ventilation area without shade in bamboo curtain splint or wooden curtain, and dry in the sun is dried to water content in 4-6%, obtains dish
Base；（5）The dish base for drying is cut into after granule by cutting knife and is placed in agitated kettle, while 0.2- is put in agitated kettle
0.5% Pericarpium Zanthoxyli, 0.1-0.25% anises, 0.05-0.1% Fructus Piperiss, 0.1-0.5% Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.1-0.25% Rhizoma Zingiberiss, 0.05-
0.1% Fructus Foeniculi, the mixed material of 0.3-1.0% chilli are stirred with granular bud vegetable；（6）After stirring
Put into after bud vegetable taking-up and pickle in cylinder, and cylinder sealing will be pickled and be placed into storage 15-30 days in the cellar less than 18 °；（7）Will
The bud vegetable grain pickled is filled in packaging bag after taking out, then the packaging bag of bud vegetable carries out evacuation to fill, using Pasteur
Bactericidal assay boils bag sterilizing.
Further, above-mentioned steps（5）In, Pericarpium Zanthoxyli, anise, Fructus Piperiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberiss, Fructus Foeniculi, the mixture of chilli
Expect that 300 mesh sieve of size-reduced mistake is obtained.
Further, above-mentioned steps（5）In, it is additionally added inosine monophosphate and guanosine monophosphate disodium.
Further, above-mentioned steps（7）In, the sterilising temp of pasteurization is 85-95 DEG C.
The invention has the beneficial effects as follows, the fragrance matter of bud vegetable effectively being lifted, makes product taste perfume (or spice) good to eat, flavour is delicious,
After food, pleasant impression is strong, adds the eating desire of people, and Product Process of the present invention is simple, it is easy to industrialized production, can criticize
Amount production, forms product advantage, meets demand of the people to pickles of going with rice or bread.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
The manufacture method of spicy bud vegetable of the present invention, operates according to the following steps：（1）Select fresh green vegetable, root of pruning
The petiole flowing clear water of green vegetable is rinsed well after head, branch and leaf, and it is drained；（2）Canopy dry in the sun is built in the sun, by
The bud vegetable bar of cutting is put in, and the evaporation capacity of moisture is the 50%-70% of weight/mass percentage composition in bud vegetable；（3）Will
The bud vegetable bar of dry in the sun is put in installation for fermenting according to the mode of one layer of bud vegetable, one layer of salt, and adds in installation for fermenting and boil
The cold water let cool after boiling crosses 5 centimetres to dish face is flooded, and dish face is compacted with stone, covers tightly cylinder cap, starts per inverted engine one in 2 days
Secondary, after one week, inverted engine once, pickles 35 days weekly；（4）The bud vegetable bar pickled is pulled out, drip juice to the greatest extent is spread out in bamboo curtain splint or wood
Curtain is placed in ventilation area without shade, and dry in the sun is dried to water content in 4-6%, obtains dish base；（5）The dish base for drying is cut into by cutting knife
It is placed in agitated kettle after grain, while 0.2-0.5% Pericarpium Zanthoxylies, 0.1-0.25% anises, 0.05-0.1% are put in agitated kettle
Fructus Piperiss, 0.1-0.5% Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.1-0.25% Rhizoma Zingiberiss, 0.05-0.1% Fructus Foeniculi, the mixed material of 0.3-1.0% chilli
Stir with granular bud vegetable；（6）Bud vegetable after stirring is put into after taking out and is pickled in cylinder, and it is close to pickle cylinder
Envelope is deposited 30 days in being placed into the cellar less than 18 °；（7）It is filled in packaging bag after the bud vegetable grain pickled is taken out, then it is right
The packaging bag of fill bud vegetable carries out evacuation, boils bag sterilizing using pasteurization.
In above-mentioned steps（5）In, Pericarpium Zanthoxyli, anise, Fructus Piperiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberiss, Fructus Foeniculi, the mixed material Jing powder of chilli
300 mesh sieve of broken mistake is obtained.In above-mentioned steps（5）In, it is additionally added inosine monophosphate and guanosine monophosphate disodium.In above-mentioned steps（7）In,
The sterilising temp of pasteurization is 85-95 DEG C.
Embodiment 2
The manufacture method of spicy bud vegetable of the present invention, operates according to the following steps：（1）Select fresh green vegetable, root of pruning
The petiole flowing clear water of green vegetable is rinsed well after head, branch and leaf, and it is drained；（2）Canopy dry in the sun is built in the sun, by
The bud vegetable bar of cutting is put in, and the evaporation capacity of moisture is the 50%-70% of weight/mass percentage composition in bud vegetable；（3）Will
The bud vegetable bar of dry in the sun is put in installation for fermenting according to the mode of one layer of bud vegetable, one layer of salt, and adds in installation for fermenting and boil
The cold water let cool after boiling crosses 5 centimetres to dish face is flooded, and dish face is compacted with stone, covers tightly cylinder cap, starts per inverted engine one in 2 days
Secondary, after one week, inverted engine once, pickles 45 days weekly；（4）The bud vegetable bar pickled is pulled out, drip juice to the greatest extent is spread out in bamboo curtain splint or wood
Curtain is placed in ventilation area without shade, and dry in the sun is dried to water content in 4-6%, obtains dish base；（5）The dish base for drying is cut into by cutting knife
It is placed in agitated kettle after grain, while 0.2-0.5% Pericarpium Zanthoxylies, 0.1-0.25% anises, 0.05-0.1% are put in agitated kettle
Fructus Piperiss, 0.1-0.5% Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.1-0.25% Rhizoma Zingiberiss, 0.05-0.1% Fructus Foeniculi, the mixed material of 0.3-1.0% chilli
Stir with granular bud vegetable；（6）Bud vegetable after stirring is put into after taking out and is pickled in cylinder, and it is close to pickle cylinder
Envelope is deposited 20 days in being placed into the cellar less than 18 °；（7）It is filled in packaging bag after the bud vegetable grain pickled is taken out, then it is right
The packaging bag of fill bud vegetable carries out evacuation, boils bag sterilizing using pasteurization.
In above-mentioned steps（5）In, Pericarpium Zanthoxyli, anise, Fructus Piperiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberiss, Fructus Foeniculi, the mixed material Jing powder of chilli
300 mesh sieve of broken mistake is obtained.In above-mentioned steps（5）In, it is additionally added inosine monophosphate and guanosine monophosphate disodium.In above-mentioned steps（7）In,
The sterilising temp of pasteurization is 85-95 DEG C.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (4)
1. a kind of manufacture method of spicy bud vegetable, it is characterised in that comprise the steps:（1）Select fresh green vegetable, root of pruning
The petiole flowing clear water of green vegetable is rinsed well after head, branch and leaf, and it is drained；（2）Canopy dry in the sun is built in the sun, by
The bud vegetable bar of cutting is put in, and the evaporation capacity of moisture is the 50%-70% of weight/mass percentage composition in bud vegetable；（3）Will
The bud vegetable bar of dry in the sun is put in installation for fermenting according to the mode of one layer of bud vegetable, one layer of salt, and adds in installation for fermenting and boil
The cold water let cool after boiling crosses 5 centimetres to dish face is flooded, and dish face is compacted with stone, covers tightly cylinder cap, starts per inverted engine one in 2 days
Secondary, after one week, inverted engine once, pickles 35-45 days weekly；（4）The bud vegetable bar pickled is pulled out, drip to the greatest extent juice, spread out in bamboo curtain splint or
Wooden curtain is placed in ventilation area without shade, and dry in the sun is dried to water content in 4-6%, obtains dish base；（5）The dish base for drying is cut into by cutting knife
It is placed on after granule in agitated kettle, while 0.2-0.5% Pericarpium Zanthoxylies, 0.1-0.25% anises, 0.05- are put in agitated kettle
0.1% Fructus Piperiss, 0.1-0.5% Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.1-0.25% Rhizoma Zingiberiss, 0.05-0.1% Fructus Foeniculi, the mixing of 0.3-1.0% chilli
Material is stirred with granular bud vegetable；（6）Bud vegetable after stirring is put into after taking out and is pickled in cylinder, and will pickle
Cylinder sealing is deposited 15-30 days in being placed into the cellar less than 18 °；（7）Packaging bag is filled to after the bud vegetable grain pickled is taken out
It is interior, then to fill, the packaging bag of bud vegetable carries out evacuation, boils bag sterilizing using pasteurization.
2. the manufacture method of spicy bud vegetable according to claim 1, it is characterised in that above-mentioned steps（5）In, Pericarpium Zanthoxyli, eight
Angle, Fructus Piperiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberiss, Fructus Foeniculi, size-reduced 300 mesh sieve of mistake of mixed material of chilli are obtained.
3. the manufacture method of spicy bud vegetable according to claim 1, it is characterised in that above-mentioned steps（5）In, it is additionally added flesh
Thuja acid disodium and guanosine monophosphate disodium.
4. the manufacture method of spicy bud vegetable according to claim 1, it is characterised in that above-mentioned steps（7）In, pasteurize
The sterilising temp of method is 85-95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200985.8A CN106579188A (en) | 2016-12-22 | 2016-12-22 | Making method for spicy bud vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200985.8A CN106579188A (en) | 2016-12-22 | 2016-12-22 | Making method for spicy bud vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579188A true CN106579188A (en) | 2017-04-26 |
Family
ID=58602986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611200985.8A Withdrawn CN106579188A (en) | 2016-12-22 | 2016-12-22 | Making method for spicy bud vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579188A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
-
2016
- 2016-12-22 CN CN201611200985.8A patent/CN106579188A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170426 |
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| WW01 | Invention patent application withdrawn after publication |