CN106666568A - Method for preparing pickled tender shoots of mulberry twigs - Google Patents
Method for preparing pickled tender shoots of mulberry twigs Download PDFInfo
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- CN106666568A CN106666568A CN201710192491.8A CN201710192491A CN106666568A CN 106666568 A CN106666568 A CN 106666568A CN 201710192491 A CN201710192491 A CN 201710192491A CN 106666568 A CN106666568 A CN 106666568A
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- ramulus mori
- tender tip
- tender
- tender shoots
- mulberry twigs
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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
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a method for preparing pickled tender shoots of mulberry twigs. The method includes: picking the tender shoots of the mulberry twigs, cleaning, keeping crispness, spreading for airing, and marinating in brine, wherein brine concentration is not lower than 3%. By the method for preparing the pickled tender shoots of the mulberry twigs, sugar, proteins, celluloses, vitamins, mineral substances and bioactive substances in pickled tender shoots of the mulberry twigs can be completely absorbed and used by human bodies; by preservation of the tender shoots of the mulberry twigs under the preservative action of added salt and spices and lactic acid generated in fermentation, low salt consumption, recyclability of prepared brine, low production cost, low energy consumption and freeness of environmental pollution are realized; in addition, the proteins in the tender shoots of the mulberry twigs are gradually decomposed into amino acids under actions of microorganisms and proteases during pickling to generate unique aroma which covers an original bitter and astringent taste; moreover, by pickling of the tender shoots of the mulberry twigs under the condition of low-salt concentration, nutrient damages are avoided.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the preparation method of ramulus mori tender tip pickles.
Background technology
Pickles are made with fruits and vegetables to have a long history in China, and generate the different famous special local product of local flavor, its
Color is fresh, taste is fragrant, it is tender and crisp be fabulous flavouring and appetizer.China is that mulberry tree plants most countries, be mainly distributed on the Changjiang river,
The Yellow River, the large watershed of the Zhujiang River three, are important specialty economies crops.Ramulus mori tender tip is rich in sugar, protein, cellulose, vitamin, ore deposit
Material and bioactivator, are nutrition health foods in a balanced way the effects such as with wind and heat dispersing, removing heat from the lung to relieve cough, flat liver improving eyesight
Product, 1 mu of mulberry field can produce ramulus mori tender tip 300-500kg in 1 year.Using the consumption and medical of ramulus mori tender tip, develop
Mulberry young tea and mulberry leaf dehydrated vegetable.
The preparation method of mulberry leaf dehydrated vegetable：
1. clean：Fresh tender mulberry bud point is cleaned, arranged；2. blanching：It is placed in 10 points of blanching in 80-90 DEG C of water
Clock；3. it is dried：Again using the method for artificial or natural seasoning, slough extreme portions moisture content, make water content be reduced to 10% with
Under.Its rehydration is processed when edible, then carry out cooking processing, overcome storage and the transport difficult of new fresh goods.
The shortcoming of the technology：
1. mulberry bud point moisture content and content of cellulose are high, and rehydration is more difficult after dehydration, lose the original color and luster of mulberry bud point, tender and crisp
Local flavor.
2. mulberry bud point is in high temperature dehydration and drying, and its vitamin for containing and active material are easily destroyed, especially right
Ascorbic destruction is larger.
3. the natural pained and sentimental taste that mulberry bud point has can not be removed.
The preparation method of mulberry young tea：
1. wither：The mulberry bud of harvesting is withered 4-5 hours；2. parch (completing)：Being put in the pot that completes carries out parch, pot temperature
Control continuously stir-fries 5-6 minutes at 130 DEG C, makes moisture content in mulberry bud scatter and disappear, and prevents the enzymatic reaction in mulberry bud；3. knead：Will
The good bud-leaf of parch is put into knead carried out on plate and kneads 3-5 minutes；4. bake：After bud-leaf is in bar rope shape, 80 DEG C are put into
Bake in pot and quickly stir-fried, wait bake to hand twist with the fingers mulberry bud powdering when.
The shortcoming of the technology：
1. the edible of mulberry young tea is drunk by brewing into millet paste with boiling water, and a small amount of nutriment only in mulberry bud is entered
In millet paste, wherein the carbohydrate for containing, protein, active material, mineral element can not be utilized, but fall as mulberry bud tea grounds
Fall, cause the significant wastage of resource.
2. the production site of mulberry young tea, equipment requirement are higher, and production cost is higher.
3. the natural pained and sentimental taste that mulberry bud point has can not be removed.
The content of the invention
For above-mentioned technical problem, the present invention provides a kind of preparation method of ramulus mori tender tip pickles, it is ensured that in ramulus mori tender tip
Full nutriment be not destroyed, and can be absorbed and used, and remove the natural pained and sentimental taste that ramulus mori tender tip has.And
Following technical problem is solved, ramulus mori tender tip is the prematurity position of ramulus mori, and water content weight is acted in the hyperosmosis of salt-water liquid
Down easy dehydration deformation, causes brewage mouthfeel dry and astringent.
Specifically technical scheme is：
The preparation method of ramulus mori tender tip pickles, including procedure below：
(1) ramulus mori tender tip is plucked：Pluck the green spray at ramulus mori top end position, and attached superincumbent tender shoots, a piece of open up
The part of yellow green tender leaf three opened；
(2) ramulus mori tender tip cleaning：With clean water ramulus mori tender tip；
(3) ramulus mori tender tip is protected crisp：Cold dry ramulus mori tender tip is put in the sodium acid carbonate alkaline solution of mass concentration 0.5%
Immersion 1h, the ramulus mori tender tip hardening for making children tender protects crisp, then 0.5h is rinsed in clear water, and removing is attached to the alkaline matter on surface；With
Curing agent of the 0.5% sodium acid carbonate alkaline solution as ramulus mori tender tip.
(4) ramulus mori tender tip airing：Cleaned ramulus mori tender tip airing to surface do not had into the state of withering of moisture content；
(5) bittern is prepared：Salt is fried 10 minutes with slow fire, is dissolved in cold water and is configured to the salt of mass concentration 3%
Water, then add 100g Chinese prickly ashes, 500g chillis, 500g fresh gingers, 500g white sugar, with vinegar or old in every 100kg salt solution
Pickles water allocates bittern ph to 4-5；
(6) it is brewed：Pouring the bittern for preparing into altar external collar has the pickle jar of anti-edge tank, then the ramulus mori of state of withering
Tender tip puts pickle jar into；Ramulus mori tender tip is in extended position in bittern, or no squeezed state each other, and complete by liquid
Total flooding；Ramulus mori tender tip is 2 with the volume ratio of bittern:3, ramulus mori tender tip is in extended position.
Altar lid, and the injected clear water in the anti-edge tank of altar are covered, water seal is formed, the clear water in tank, Jing are changed at any time
Brewed maturation after spending 20-30 days.After taking out ripe pickles, bittern salinity is measured, and adjust brine strength and ph values, by above journey
It is brewed that sequence is put into second batch raw material.
In brew process, the brine strength of described bittern is not less than 3%.With 3% brine strength as ramulus mori tender tip
Most suitable soaking concentration.
In brew process, 18-20 DEG C of temperature is kept, and add appropriate onion block or shallot stem, suppress film-forming yeast
Activity.
The beneficial effect that technical solution of the present invention is brought：
1. in low salt concn and sour environment, the full nutriment in ramulus mori tender tip is not destroyed, and can be absorbed
Utilize.
2. by the effect of fermentable, addition spice and protease itself, eliminate what ramulus mori tender tip had
Natural pained and sentimental taste, and pure and fresh tasty and refreshing, vinegar-pepper appetizing.
3. ramulus mori tender tip content of cellulose is higher than general vegetables, with weakly alkaline sodium acid carbonate as curing agent, it is impossible to cause
Ramulus mori tender tip overvulcanization is made and coarse mouthfeel, while sodium acid carbonate is edible alkaline matter, than with calcium chloride, limewash
Do curing agent more environmentally-friendly.
4. select 3% brine strength that ramulus mori tender tip mouthfeel can be made tender and crisp, concentration is less than 3%, then tart flavour is too heavy, concentration mistake
Height, then the dehydration of ramulus mori tender tip is too many, and mouthfeel is dry and astringent.
The preparation method of the ramulus mori tender tip pickles that the present invention is provided so that sugar, protein, the fiber contained in ramulus mori tender tip
Element, vitamin, mineral matter and bioactivator can be absorbed by the body utilization；With the fermentation lactic acid for producing and the food for adding
The antisepsis of salt and spice carrys out preservation ramulus mori tender tip, and salt dosage is few, the bittern of preparation can Reusability, low production cost,
Less energy consumption, without environmental pollution；In addition, the protein contained by ramulus mori tender tip it is brewed it is middle because by microorganism effect and itself
The effect of protease is gradually decomposed into amino acid, can produce the fragrance of uniqueness, so as to cover original pained and sentimental taste；And
Brewed ramulus mori tender tip is not damaged to its nutriment under low salt concn.
Specific embodiment
Below with regard to specific embodiment, the present invention is further elaborated：
The preparation method of ramulus mori tender tip pickles, including procedure below：
(1) ramulus mori tender tip is plucked：Pluck the green spray at ramulus mori top end position, and attached superincumbent tender shoots, a piece of open up
The part of yellow green tender leaf three opened；
(2) ramulus mori tender tip cleaning：With clean water ramulus mori tender tip；
(3) ramulus mori tender tip is protected crisp：Cold dry ramulus mori tender tip is put in the sodium acid carbonate alkaline solution of mass concentration 0.5%
Immersion 1h, the ramulus mori tender tip hardening for making children tender protects crisp, then 0.5h is rinsed in clear water, and removing is attached to the alkaline matter on surface；
(4) ramulus mori tender tip airing：Cleaned ramulus mori tender tip airing to surface do not had into the state of withering of moisture content；
(5) bittern is prepared：Salt is fried 10 minutes with slow fire, is dissolved in cold water and is configured to the salt of mass concentration 3%
Water, then add 100g Chinese prickly ashes, 500g chillis, 500g fresh gingers, 500g white sugar, with vinegar or old in every 100kg salt solution
Pickles water allocates bittern ph to 4-5；
(6) it is brewed：Pouring the bittern for preparing into altar external collar has the pickle jar of anti-edge tank, then the ramulus mori of state of withering
Tender tip puts pickle jar into；Ramulus mori tender tip is in extended position in bittern, or no squeezed state each other, and complete by liquid
Total flooding；In brew process, the brine strength of described bittern is not less than 3%.In brew process, to prevent bittern surface from being formed
The epithelium generated by film-forming yeast, keeps 18-20 DEG C of temperature, and adds appropriate onion block or shallot stem, suppresses to produce film ferment
Female activity.
Altar lid, and the injected clear water in the anti-edge tank of altar are covered, water seal is formed, the clear water in tank, Jing are changed at any time
Brewed maturation after spending 20-30 days.
Claims (3)
1. the preparation method of ramulus mori tender tip pickles, it is characterised in that including procedure below：
(1) ramulus mori tender tip is plucked：Pluck the green spray at ramulus mori top end position, and attached superincumbent tender shoots, a piece of launched
The part of yellow green tender leaf three；
(2) ramulus mori tender tip cleaning：With clean water ramulus mori tender tip；
(3) ramulus mori tender tip is protected crisp：Cold dry ramulus mori tender tip is put in the sodium acid carbonate alkaline solution of mass concentration 0.5% and is soaked
1h, the ramulus mori tender tip hardening for making children tender protects crisp, then 0.5h is rinsed in clear water, and removing is attached to the alkaline matter on surface；
(4) ramulus mori tender tip airing：Cleaned ramulus mori tender tip airing to surface do not had into the state of withering of moisture content；
(5) bittern is prepared：Salt is fried 10 minutes with slow fire, is dissolved in cold water and is configured to the salt solution of mass concentration 3%, then
Add 100g Chinese prickly ashes, 500g chillis, 500g fresh gingers, 500g white sugar, with vinegar or Chen Paocaishui in every 100kg salt solution
Allotment bittern ph to 4-5；
(6) it is brewed：Pouring the bittern for preparing into altar external collar has the pickle jar of anti-edge tank, then the ramulus mori tender tip of state of withering
Put pickle jar into；Ramulus mori tender tip is in extended position in bittern, or each other without squeezed state, and flooded completely by liquid
Not yet；
Altar lid, and the injected clear water in the anti-edge tank of altar are covered, water seal is formed, the clear water in tank is changed at any time, through 20-
Brewed maturation after 30 days.
2. the preparation method of ramulus mori tender tip pickles according to claim 1, it is characterised in that described in brew process
The brine strength of bittern is not less than 3%.
3. the preparation method of ramulus mori tender tip pickles according to claim 1 and 2, it is characterised in that in brew process, keeps
18-20 DEG C of temperature, and appropriate onion block or shallot stem is added, suppress film-forming yeast activity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192491.8A CN106666568A (en) | 2017-03-28 | 2017-03-28 | Method for preparing pickled tender shoots of mulberry twigs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192491.8A CN106666568A (en) | 2017-03-28 | 2017-03-28 | Method for preparing pickled tender shoots of mulberry twigs |
Publications (1)
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| CN106666568A true CN106666568A (en) | 2017-05-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710192491.8A Pending CN106666568A (en) | 2017-03-28 | 2017-03-28 | Method for preparing pickled tender shoots of mulberry twigs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410990A (en) * | 2017-07-14 | 2017-12-01 | 佛山科学技术学院 | A kind of okra pickles and preparation method thereof |
| CN111387454A (en) * | 2019-11-25 | 2020-07-10 | 四川大学 | Environment-friendly quick fermentation process for pickled vegetables |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100003403A (en) * | 2008-07-01 | 2010-01-11 | 임경순 | Slices of mulberry leaves preserved in soy sauce and manufacturing process of the same |
| KR20100027763A (en) * | 2008-09-03 | 2010-03-11 | 차숙자 | Mulberry leaves seasoned with jang |
| CN104543890A (en) * | 2015-01-09 | 2015-04-29 | 天津天绿健科技有限公司 | Production method of pickled vegetables added with phellinus igniarius |
| CN106213344A (en) * | 2016-07-26 | 2016-12-14 | 沈阳农业大学 | A kind of Folium Mori Pickles and preparation method thereof |
| CN106235161A (en) * | 2016-08-26 | 2016-12-21 | 广西壮族自治区蚕业技术推广总站 | Health care Folium Mori sauerkraut and preparation method thereof |
-
2017
- 2017-03-28 CN CN201710192491.8A patent/CN106666568A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100003403A (en) * | 2008-07-01 | 2010-01-11 | 임경순 | Slices of mulberry leaves preserved in soy sauce and manufacturing process of the same |
| KR20100027763A (en) * | 2008-09-03 | 2010-03-11 | 차숙자 | Mulberry leaves seasoned with jang |
| CN104543890A (en) * | 2015-01-09 | 2015-04-29 | 天津天绿健科技有限公司 | Production method of pickled vegetables added with phellinus igniarius |
| CN106213344A (en) * | 2016-07-26 | 2016-12-14 | 沈阳农业大学 | A kind of Folium Mori Pickles and preparation method thereof |
| CN106235161A (en) * | 2016-08-26 | 2016-12-21 | 广西壮族自治区蚕业技术推广总站 | Health care Folium Mori sauerkraut and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 彭凌: "《咸酱泡菜加工实用技术》", 31 July 2009, 西南交通大学出版社 * |
| 郑永华等: "《蔬菜加工实用技术》", 31 December 2000, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410990A (en) * | 2017-07-14 | 2017-12-01 | 佛山科学技术学院 | A kind of okra pickles and preparation method thereof |
| CN111387454A (en) * | 2019-11-25 | 2020-07-10 | 四川大学 | Environment-friendly quick fermentation process for pickled vegetables |
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Application publication date: 20170517 |