CN106689853A - Pickled athyrium multidentatum and preparation method thereof - Google Patents
Pickled athyrium multidentatum and preparation method thereof Download PDFInfo
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- CN106689853A CN106689853A CN201510468783.0A CN201510468783A CN106689853A CN 106689853 A CN106689853 A CN 106689853A CN 201510468783 A CN201510468783 A CN 201510468783A CN 106689853 A CN106689853 A CN 106689853A
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- lady fern
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Abstract
Provided are pickled athyrium multidentatum and a preparation method thereof; the pickled athyrium multidentatum is characterized by being prepared from raw materials, auxiliary materials, seasoners and a pickling liquid; the raw materials include athyrium multidentatum, gracilaria lemaneiformis, pea seedlings and brassica campestris var purpurea; the auxiliary materials include edible salt, pod pepper, Chinese prickly ash, five-spice powder, cooking wine and garlic; the seasoners include white granulated sugar, brown sugar, Chinese date honey, lemon powder and fruit vinegar; the pickling liquid is prepared from twig and leaf of common tupidanthus, longtube ground ivy herb, ossa draconis, flos hibisci and Chinese yam. A traditional pickled vegetable taste is changed, and the pickled athyrium multidentatum eats more delicious; in the pickling process, the traditional Chinese medicine extract liquid prepared from the twig and leaf of common tupidanthus, longtube ground ivy herb, ossa draconis, flos hibisci and Chinese yam is used for preliminary pickling, so the pickled athyrium multidentatum has a certain health-care effect, and has the effects of promoting qi and clearing damp, and relieving convulsion and calming nerves after being eaten for a long term; and moreover, the preparation method has the advantages of scientific selected raw materials, advanced production technology, wide raw material sources, short processing process route, and easy processing and manufacturing of the product.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of many toothed lady fern salted vegetables and preparation method thereof.
Background technology
Salted vegetables, be one kind using high concentration saline solution, lactobacillus-fermented come preservation vegetables, and by pickling, enhancement vegetable flavor fermented food.
Vegetable-pickling is a kind of ancient fruits and vegetables storage practice, no matter suffering from long history in China or foreign countries.Because its process and apparatus is simple and easy to apply, it is raw materials used to gather materials on the spot, therefore form the famous special local product of many unique styles in different regions, such as Fuling Chongqing's hot pickled mustard tube, Sichuan preserved vegetable, Jiangsu Yangzhou soy preserved radish be dry, Beijing sweet eight-treasure pickles, the only sauerkraut in Guizhou, Pickles, Sichuan Style and Shanxi assorted pickle.In the age that living standard is relatively backward, Pickle is mainly that family self-control is reversal, and the storage and edible phase its purpose is to extend vegetables make up the deficiency of grain.With the continuous improvement of modern life level, the life pattern of people there occurs greatly change, and the edible salted vegetables of modern has no longer been in order to resolve adequate food and clothing, but for flavor adjustment, aid digestion, greasy, regulation taste etc. that disappear that particularly salted vegetables has are acted on, and by city, people favor.
A kind of salted vegetables really popular food of appetizing, it is to promote healthy that it gives people final material benefit, and this is that everybody is intended to.Tasting to improve a poor appetite, and eaten and felt comfortable, it is meant that stomach is ready to be received, and receives and changes it, food is set smoothly to enter human normal metabolism track, the result is that " clear gas rises, and foul smell declines, and slag enters large intestine; water returns bladder ", brings energetic, the healthy and strong optimum efficiency of physique.But the taste of salted vegetables in the market is more single, and its effect is also only to whet the appetite, without possessing other effects, and use multipair health bad, cannot meet people for many nutritive values or the pursuit of the food with health-care effect.
The content of the invention
It is an object of the invention to provide a kind of many toothed lady fern salted vegetables and preparation method thereof, it is salted by many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea, in curing process, tentatively pickled using Chinese medicine extract, it is set to possess certain health-care effect, long-term consumption has promoting the circulation of qi clearing damp, the effect of tranquillizing the mind by relieving convulsion.
The purpose of the present invention is achieved through the following technical solutions：
A kind of many toothed lady fern salted vegetables and preparation method thereof, it is characterised in that：It is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea, described auxiliary material includes edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic, described flavoring includes white granulated sugar, brown sugar, Mel Jujubae, lemon powder, fruit vinegar, and described pickling liquid is made up of Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam.
Described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 14:2:4:3.
Many toothed lady fern, asparagus, pea seedlings, the mass ratio of brassica campestris var purpurea are 12 in described raw material:4:3:3.
In described auxiliary material, 50 parts of edible salt, 15 parts of capsicum annum fasciculatum, 6 parts of Chinese prickly ash, 5 parts of five-spice powder, 4 parts of cooking wine, 4 parts of garlic.
In described flavoring, 10 parts of white granulated sugar, 10 parts of brown sugar, 4 parts of Mel Jujubae, 8 parts of lemon powder, 8 parts of fruit vinegar.
Raw materials by weight portion in described pickling liquid, Ramulus et Folium Tupidanthi celyptrati 30-35 parts, Longtube Ground Ivy Herb 10-15 parts, keel 6-10 parts, shrub althea flower 3-5 parts,
Chinese yam
3-5
Part.
Raw material presses optimum weight number, 35 parts of Ramulus et Folium Tupidanthi celyptrati, 13 parts of Longtube Ground Ivy Herb, 8 parts of keel, 4 parts of shrub althea flower, 3 parts of dried orange peel in described pickling liquid.
Its preparation method is concretely comprised the following steps：
Step 1, pretreatment of raw material：
（1）In mass ratio, fresh many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
Step 2, prepare pickling liquid：
（1）By weight, Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam are taken, is cleaned and removal of impurities；
（2）The raw material cleaned and after removal of impurities is taken, is placed in and meal is ground into pulverizer；
（3）By the meal extracting in water 3 times after crushing, respectively plus 12 times, 10 times, 8 times of water, small fire is decocted 1-2 hour, filtered after decoction, and No. three extract solutions, prepared pickling liquid are mixed after filtering；
Step 3, tentatively pickle：
Many toothed lady fern after treatment, asparagus, pea seedlings, brassica campestris var purpurea are placed in porcelain jar, pickling liquid is added, cold boiled water water is added,
It is In Shade,
Sealed pickling 12-18 hours, take out, it is standby；
Step 4, secondary pickle：
In mass ratio, take edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, the garlic in auxiliary material, the many toothed lady fern after preliminary pickling, asparagus, pea seedlings, brassica campestris var purpurea is taken to be placed in porcelain jar, add edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic, add cold boiled water water, then it is pressed in above using 20-30 kilograms of stone, seals porcelain jar
It is In Shade,
Taken out after pickling 10-15 days, it is standby；
Step 5, cleaning：
Many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling are taken, is rinsed 3-5 times using clear water, rinsed 30-50 seconds every time；
Step 6, prepare baste：
In mass ratio, white granulated sugar, brown sugar, Mel Jujubae, lemon powder, the fruit vinegar in flavoring are taken, brown sugar, white granulated sugar, Mel Jujubae, lemon powder is mixed, add suitable quantity of water, small fire to heat 2-3 minutes, fruit vinegar is added after cooling, mixing and stirring is obtained baste；
Step 7, seasoning, sterilizing, pack：
Take many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling, pour into baste, mixing and stirring, then sterilized by the way of high-temperature sterilization, sterilising temp is 120-125 DEG C, the time is 40-50 seconds, plastic packaging is packed after sterilizing, then the two-stage sterilization by the way of ultraviolet disinfection, loads packaging bag after sterilizing, and a kind of many toothed lady fern salted vegetables is obtained.
In pickling liquid：Ramulus et Folium Tupidanthi celyptrati,
Stimulate the circulation of the blood and cause the muscles and joints to relax, promoting the circulation of qi clearing damp, cold dispelling wind-dispelling, eliminating dampness to stop diarrhea, Longtube Ground Ivy Herb, dampness removing is treating stranguria, clearing heat and detoxicating, eliminating stasis to subdue swelling, keel, tranquillizing the mind by relieving convulsion, arrest sweating controlling nocturnal emission with astringent drugs, stop blooding puckery intestines, myogenic sore, shrub althea flower, clearing and antitussive, cooling blood and hemostasis, heat-clearing and damp-drying drug, Chinese yam, invigorating spleen and reinforcing stomach, it is aid digestion, nourishing kidney and replenishing pneuma, benefit lung and restrain cough
。
Beneficial effects of the present invention：A kind of many toothed lady fern salted vegetables and preparation method thereof, it is salted by Exocarpium Citri Rubrum core white dish, carrot, ternip, caraway, the baste prepared using white granulated sugar, brown sugar, Mel Jujubae, lemon powder, fruit vinegar is seasoned, change the taste of traditional salted vegetables, eat more good to eat, in curing process, the Chinese medicine extract prepared using Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam is tentatively pickled, it is set to possess certain health-care effect, long-term consumption has promoting the circulation of qi clearing damp, the effect of tranquillizing the mind by relieving convulsion.
Technological advantage of the invention is：Selection raw material science, production technology is advanced, and raw material sources are extensive, plus process line is short, the manufacture of product easy processing.
Specific embodiment
Embodiment 1
A kind of many toothed lady fern salted vegetables and preparation method thereof, is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea, described auxiliary material includes edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic, described flavoring includes white granulated sugar, brown sugar, Mel Jujubae, lemon powder, fruit vinegar, and described pickling liquid is made up of Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam.
Embodiment 2
A kind of many toothed lady fern salted vegetables and preparation method thereof, described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 14:2:4:3.
Embodiment 3
A kind of many toothed lady fern salted vegetables and preparation method thereof, many toothed lady fern, asparagus, pea seedlings, the mass ratio of brassica campestris var purpurea are 12 in described raw material:4:3:3.
Embodiment 4
A kind of many toothed lady fern salted vegetables and preparation method thereof, in described auxiliary material, 50 parts of edible salt, 15 parts of capsicum annum fasciculatum, 6 parts of Chinese prickly ash, 5 parts of five-spice powder, 4 parts of cooking wine, 4 parts of garlic.
Embodiment 5
A kind of many toothed lady fern salted vegetables and preparation method thereof, in described flavoring, 10 parts of white granulated sugar, 10 parts of brown sugar, 4 parts of Mel Jujubae, 8 parts of lemon powder, 8 parts of fruit vinegar.
Embodiment 6
A kind of many toothed lady fern salted vegetables and preparation method thereof, raw materials by weight portion in described pickling liquid, Ramulus et Folium Tupidanthi celyptrati 30-35 parts, Longtube Ground Ivy Herb 10-15 parts, keel 6-10 parts, shrub althea flower 3-5 parts,
Chinese yam
3-5
Part.
Embodiment 7
A kind of many toothed lady fern salted vegetables and preparation method thereof, raw material presses optimum weight number, 35 parts of Ramulus et Folium Tupidanthi celyptrati, 13 parts of Longtube Ground Ivy Herb, 8 parts of keel, 4 parts of shrub althea flower, 3 parts of dried orange peel in described pickling liquid.
Embodiment 8
A kind of many toothed lady fern salted vegetables and preparation method thereof, its preparation method is concretely comprised the following steps：
Step 1, pretreatment of raw material：
（1）In mass ratio, fresh many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
Step 2, prepare pickling liquid：
（1）By weight, Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam are taken, is cleaned and removal of impurities；
（2）The raw material cleaned and after removal of impurities is taken, is placed in and meal is ground into pulverizer；
（3）By the meal extracting in water 3 times after crushing, respectively plus 12 times, 10 times, 8 times of water, small fire is decocted 1-2 hour, filtered after decoction, and No. three extract solutions, prepared pickling liquid are mixed after filtering；
Step 3, tentatively pickle：
Many toothed lady fern after treatment, asparagus, pea seedlings, brassica campestris var purpurea are placed in porcelain jar, pickling liquid is added, cold boiled water water is added,
It is In Shade,
Sealed pickling 12-18 hours, take out, it is standby；
Step 4, secondary pickle：
In mass ratio, take edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, the garlic in auxiliary material, the many toothed lady fern after preliminary pickling, asparagus, pea seedlings, brassica campestris var purpurea is taken to be placed in porcelain jar, add edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic, add cold boiled water water, then it is pressed in above using 20-30 kilograms of stone, seals porcelain jar
It is In Shade,
Taken out after pickling 10-15 days, it is standby；
Step 5, cleaning：
Many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling are taken, is rinsed 3-5 times using clear water, rinsed 30-50 seconds every time；
Step 6, prepare baste：
In mass ratio, white granulated sugar, brown sugar, Mel Jujubae, lemon powder, the fruit vinegar in flavoring are taken, brown sugar, white granulated sugar, Mel Jujubae, lemon powder is mixed, add suitable quantity of water, small fire to heat 2-3 minutes, fruit vinegar is added after cooling, mixing and stirring is obtained baste；
Step 7, seasoning, sterilizing, pack：
Take many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling, pour into baste, mixing and stirring, then sterilized by the way of high-temperature sterilization, sterilising temp is 120-125 DEG C, the time is 40-50 seconds, plastic packaging is packed after sterilizing, then the two-stage sterilization by the way of ultraviolet disinfection, loads packaging bag after sterilizing, and a kind of many toothed lady fern salted vegetables is obtained.
Claims (8)
1. a kind of many toothed lady fern salted vegetables, it is characterised in that：It is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea, described auxiliary material includes edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic, described flavoring includes white granulated sugar, brown sugar, Mel Jujubae, lemon powder, fruit vinegar, and described pickling liquid is made up of Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam.
2. a kind of many toothed lady fern salted vegetables according to claim 1, it is characterised in that：Described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 14:2:4:3.
3. a kind of many toothed lady fern salted vegetables according to claim 1, it is characterised in that：Many toothed lady fern, asparagus, pea seedlings, the mass ratio of brassica campestris var purpurea are 12 in described raw material:4:3:3.
4. a kind of many toothed lady fern salted vegetables according to claim 1, it is characterised in that：In described auxiliary material, 50 parts of edible salt, 15 parts of capsicum annum fasciculatum, 6 parts of Chinese prickly ash, 5 parts of five-spice powder, 4 parts of cooking wine, 4 parts of garlic.
5. a kind of many toothed lady fern salted vegetables according to claim 1 and, it is characterised in that：In described flavoring, 10 parts of white granulated sugar, 10 parts of brown sugar, 4 parts of Mel Jujubae, 8 parts of lemon powder, 8 parts of fruit vinegar.
6. a kind of many toothed lady fern salted vegetables according to claim 1 and preparation method thereof, it is characterised in that：Raw materials by weight portion in described pickling liquid, Ramulus et Folium Tupidanthi celyptrati 30-35 parts, Longtube Ground Ivy Herb 10-15 parts, keel 6-10 parts, shrub althea flower 3-5 parts, Chinese yam 3-5 parts.
7. a kind of many toothed lady fern salted vegetables according to claim 1, it is characterised in that：Raw material presses optimum weight number, 35 parts of Ramulus et Folium Tupidanthi celyptrati, 13 parts of Longtube Ground Ivy Herb, 8 parts of keel, 4 parts of shrub althea flower, 3 parts of dried orange peel in described pickling liquid.
8. a kind of many toothed lady fern salted vegetables according to claim 1-7 and preparation method thereof, it is characterised in that：Its preparation method is concretely comprised the following steps：
Step 1, pretreatment of raw material：
（1）In mass ratio, fresh many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
Step 2, prepare pickling liquid：
（1）By weight, Ramulus et Folium Tupidanthi celyptrati, Longtube Ground Ivy Herb, keel, shrub althea flower, Chinese yam are taken, is cleaned and removal of impurities；
（2）The raw material cleaned and after removal of impurities is taken, is placed in and meal is ground into pulverizer；
（3）By the meal extracting in water 3 times after crushing, respectively plus 12 times, 10 times, 8 times of water, small fire is decocted 1-2 hour, filtered after decoction, and No. three extract solutions, prepared pickling liquid are mixed after filtering；
Step 3, tentatively pickle：
Many toothed lady fern after treatment, asparagus, pea seedlings, brassica campestris var purpurea are placed in porcelain jar, pickling liquid is added, cold boiled water water is added, it is In Shade, sealed pickling 12-18 hours, take out, it is standby；
Step 4, secondary pickle：
In mass ratio, take edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, the garlic in auxiliary material, the many toothed lady fern after preliminary pickling, asparagus, pea seedlings, brassica campestris var purpurea is taken to be placed in porcelain jar, edible salt, capsicum annum fasciculatum, Chinese prickly ash, five-spice powder, cooking wine, garlic are added, cold boiled water water is added, is then pressed in above using 20-30 kilograms of stone, sealing porcelain jar, it is In Shade, taken out after pickling 10-15 days, it is standby；
Step 5, cleaning：
Many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling are taken, is rinsed 3-5 times using clear water, rinsed 30-50 seconds every time；
Step 6, prepare baste：
In mass ratio, white granulated sugar, brown sugar, Mel Jujubae, lemon powder, the fruit vinegar in flavoring are taken, brown sugar, white granulated sugar, Mel Jujubae, lemon powder is mixed, add suitable quantity of water, small fire to heat 2-3 minutes, fruit vinegar is added after cooling, mixing and stirring is obtained baste；
Step 7, seasoning, sterilizing, pack：
Take many toothed lady fern, asparagus, pea seedlings, brassica campestris var purpurea after secondary pickling, pour into baste, mixing and stirring, then sterilized by the way of high-temperature sterilization, sterilising temp is 120-125 DEG C, the time is 40-50 seconds, plastic packaging is packed after sterilizing, then the two-stage sterilization by the way of ultraviolet disinfection, loads packaging bag after sterilizing, and a kind of many toothed lady fern salted vegetables is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510468783.0A CN106689853A (en) | 2015-08-04 | 2015-08-04 | Pickled athyrium multidentatum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510468783.0A CN106689853A (en) | 2015-08-04 | 2015-08-04 | Pickled athyrium multidentatum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689853A true CN106689853A (en) | 2017-05-24 |
Family
ID=58918399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510468783.0A Pending CN106689853A (en) | 2015-08-04 | 2015-08-04 | Pickled athyrium multidentatum and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106689853A (en) |
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2015
- 2015-08-04 CN CN201510468783.0A patent/CN106689853A/en active Pending
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Application publication date: 20170524 |