CN106689862A - Crowndaisy pickle and preparation method thereof - Google Patents
Crowndaisy pickle and preparation method thereof Download PDFInfo
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- CN106689862A CN106689862A CN201510473012.0A CN201510473012A CN106689862A CN 106689862 A CN106689862 A CN 106689862A CN 201510473012 A CN201510473012 A CN 201510473012A CN 106689862 A CN106689862 A CN 106689862A
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Abstract
The invention discloses a crowndaisy pickle and a preparation method thereof. The crowndaisy pickle is prepared from raw materials, auxiliary materials, seasonings and a pickling solution, wherein the raw materials include crowndaisy, cress, pteridium aquilinum and allium macrostemon; the auxiliary materials include table salt, pod pepper, pepper, five-spice powder, cooking wine and garlic; the seasonings include white granulated sugar, brown sugar, Chinese date honey, lemon powder and fruit vinegar; the pickling solution is prepared from Chinese starjasmine stem, radish seed, saussurea costus, pubescent holly root, Sichuan radix angelicae and lysionotius pauciflorus maxim. The crowndaisy pickle changes the taste of the conventional pickle, and is more delicious; in the pickling process, a Chinese herbal extract prepared from the Chinese starjasmine stem, the radish seed, the saussurea costus, the pubescent holly root, the Sichuan radix angelicae and the lysionotius pauciflorus maxim is used for primarily pickling, so that the crowndaisy pickle has a certain health-care effect, and has the effects of promoting digestion, removing distention, warming the middle warmer and regulating the stomach after being eaten for a long time; the raw materials are scientifically selected, the production process is advanced, the raw materials are wide in sources, the process route is short, and the crowndaisy pickle is easy to process.
Description
Technical field
The present invention relates to food processing field, particularly a kind of crowndaisy chrysanthemum 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 crowndaisy chrysanthemum salted vegetables and preparation method thereof, it is salted by crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon, in curing process, tentatively pickled using Chinese medicine extract, it is set to possess certain health-care effect, long-term consumption has help digestion de-swelling, the effect of warming middle-JIAO for easing the stomach.
The purpose of the present invention is achieved through the following technical solutions：
A kind of crowndaisy chrysanthemum salted vegetables and preparation method thereof, is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon, 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 caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus.
Described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 16:3:4:3.
Crowndaisy chrysanthemum, Chinese celery, fiddlehead, the mass ratio of Allium macrostemon are 16 in described raw material:5:2:2.
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, caulis trachelospermi 30-35 parts, radish seed 10-15 parts, Aplotaxis auriculata 6-10 parts, ilex pubescens 3-5 parts, angelica anomala 3-5 parts, lysiontus pauciflorus 3-5 parts.
Raw material presses optimum weight number, 32 parts of caulis trachelospermi, 10 parts of radish seed, 7 parts of Aplotaxis auriculata, 4 parts of ilex pubescens, 4 parts of angelica anomala, 3 parts of lysiontus pauciflorus in described pickling liquid.
Its preparation method is concretely comprised the following steps：
Step 1, pretreatment of raw material：
（1）In mass ratio, fresh crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
（2）It is standby by crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon segment；
Step 2, prepare pickling liquid：
（1）By weight, caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus 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：
Crowndaisy chrysanthemum after treatment, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum after preliminary pickling, Chinese celery, fiddlehead, Allium macrostemon 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：
Crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum salted vegetables is obtained.
In pickling liquid：Caulis trachelospermi,
Dispelling wind and removing obstruction in the meridians, cool blood detumescence, radish seed, help digestion de-swelling, lowering the adverse-rising QI to resolve phlegm, Aplotaxis auriculata, promoting qi circulation and relieving pain, warming middle-JIAO for easing the stomach, and ilex pubescens is clearing heat and detoxicating, blood circulation and channel invigorating, angelica anomala, wind-dispelling, eliminating dampness, detumescence, analgesic, lysiontus pauciflorus, dispelling wind and eliminating dampness, preventing phlegm from forming and stopping coughing, Stasis through.
Beneficial effects of the present invention：A kind of crowndaisy chrysanthemum salted vegetables and preparation method thereof, it is salted by crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon, 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 caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus is tentatively pickled, it is set to possess certain health-care effect, long-term consumption has help digestion de-swelling, the effect of warming middle-JIAO for easing the stomach.
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 crowndaisy chrysanthemum salted vegetables and preparation method thereof, is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon, 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 caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus.
Embodiment 2
A kind of crowndaisy chrysanthemum salted vegetables and preparation method thereof, described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 16:3:4:3.
Embodiment 3
A kind of crowndaisy chrysanthemum salted vegetables and preparation method thereof, crowndaisy chrysanthemum, Chinese celery, fiddlehead, the mass ratio of Allium macrostemon are 16 in described raw material:5:2:2.
Embodiment 4
A kind of crowndaisy chrysanthemum 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 crowndaisy chrysanthemum 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 crowndaisy chrysanthemum salted vegetables and preparation method thereof, raw materials by weight portion in described pickling liquid, caulis trachelospermi 30-35 parts, radish seed 10-15 parts, Aplotaxis auriculata 6-10 parts, ilex pubescens 3-5 parts, angelica anomala 3-5 parts, lysiontus pauciflorus 3-5 parts.
Embodiment 7
A kind of crowndaisy chrysanthemum salted vegetables and preparation method thereof, raw material presses optimum weight number, 32 parts of caulis trachelospermi, 10 parts of radish seed, 7 parts of Aplotaxis auriculata, 4 parts of ilex pubescens, 4 parts of angelica anomala, 3 parts of lysiontus pauciflorus in described pickling liquid.
Embodiment 8
A kind of crowndaisy chrysanthemum 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 crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
（2）It is standby by crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon segment；
Step 2, prepare pickling liquid：
（1）By weight, caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus 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：
Crowndaisy chrysanthemum after treatment, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum after preliminary pickling, Chinese celery, fiddlehead, Allium macrostemon 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：
Crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum salted vegetables is obtained.
Claims (6)
1. a kind of crowndaisy chrysanthemum salted vegetables, it is characterised in that：It is made up of raw material, auxiliary material, flavoring, pickling liquid；Described raw material includes crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon, 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, described pickling liquid is made up of caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus, and described raw material, auxiliary material, flavoring, the mass ratio of pickling liquid are 16:3:4:3, crowndaisy chrysanthemum, Chinese celery, fiddlehead, the mass ratio of Allium macrostemon are 16 in described raw material:5:2:2.
2. a kind of crowndaisy chrysanthemum 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.
3. a kind of crowndaisy chrysanthemum salted vegetables according to claim 1, 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.
4. a kind of crowndaisy chrysanthemum salted vegetables according to claim 1, it is characterised in that：Raw materials by weight portion in described pickling liquid, caulis trachelospermi 30-35 parts, radish seed 10-15 parts, Aplotaxis auriculata 6-10 parts, ilex pubescens 3-5 parts, angelica anomala 3-5 parts, lysiontus pauciflorus 3-5 parts.
5. a kind of crowndaisy chrysanthemum salted vegetables according to claim 1, it is characterised in that：Raw material presses optimum weight number, 32 parts of caulis trachelospermi, 10 parts of radish seed, 7 parts of Aplotaxis auriculata, 4 parts of ilex pubescens, 4 parts of angelica anomala, 3 parts of lysiontus pauciflorus in described pickling liquid.
6. a kind of crowndaisy chrysanthemum salted vegetables according to claim 1-5 any one 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 crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon is chosen, is soaked 2-3 hours using clear water, then used scalding 1-2 minutes respectively, drained away the water after blanching；
（2）It is standby by crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon segment；
Step 2, prepare pickling liquid：
（1）By weight, caulis trachelospermi, radish seed, Aplotaxis auriculata, ilex pubescens, angelica anomala, lysiontus pauciflorus 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：
Crowndaisy chrysanthemum after treatment, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum after preliminary pickling, Chinese celery, fiddlehead, Allium macrostemon 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：
Crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum, Chinese celery, fiddlehead, Allium macrostemon 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 crowndaisy chrysanthemum salted vegetables is obtained.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510473012.0A CN106689862A (en) | 2015-08-05 | 2015-08-05 | Crowndaisy pickle and preparation method thereof |
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| CN201510473012.0A CN106689862A (en) | 2015-08-05 | 2015-08-05 | Crowndaisy pickle and preparation method thereof |
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| CN106689862A true CN106689862A (en) | 2017-05-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089035A (en) * | 2020-10-16 | 2020-12-18 | 湖南味味美生态农业发展股份有限公司 | Method for pickling spicy pickled sword bean |
-
2015
- 2015-08-05 CN CN201510473012.0A patent/CN106689862A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089035A (en) * | 2020-10-16 | 2020-12-18 | 湖南味味美生态农业发展股份有限公司 | Method for pickling spicy pickled sword bean |
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Application publication date: 20170524 |
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| WD01 | Invention patent application deemed withdrawn after publication |