CN106722488A - A kind of preparation for processing of pickled chilli flavor seafood alkali Penglai - Google Patents
A kind of preparation for processing of pickled chilli flavor seafood alkali Penglai Download PDFInfo
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- CN106722488A CN106722488A CN201611204307.9A CN201611204307A CN106722488A CN 106722488 A CN106722488 A CN 106722488A CN 201611204307 A CN201611204307 A CN 201611204307A CN 106722488 A CN106722488 A CN 106722488A
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Abstract
A kind of pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）Preparation for processing, be related to food processing field.It is characterized in that taken away the puckery taste by selecting treatment, rehydration, segment, leaching taste, metering pack, vacuum seal, sterilized cooling, the procedure of processing such as inspection finished product it is prepared.Present invention facilitates the processing and utilization of alkali Penglai, its economic worth is improve；Treatment of taking away the puckery taste is carried out in preparation process, using bubble green pepper water logging taste and using complex flavor technology, has made alkali Penglai tasty, the nutritive value of alkali Penglai is remained to greatest extent, squid, peeled shrimp, scallop post are added simultaneously, make marine animal and plant nutrient perfect adaptation, edible nourishing, health；Alkali Penglai mouthfeel prepared by the present invention is unique and is easy to preserve, and carries and instant, instant bagged, and the shelf-life was up to 6 months.
Description
Technical field
The invention belongs to food processing technology field, particularly with unique nutritive value, the seafood alkali of pickled chilli flavor is fluffy
Dish and its method for processing.
Background technology
Suaeda salsa (Suaeda salsa (L.) Pall) also known as Suaeda heteroptera, popular name Huang Xucai, are Chenopodiaceae
(Chenopodiaceae) Suaeda (Suaeda Forsk.e x Scop) the true salt plant of annual herb.China has alkali
20 kinds of fluffy platymiscium and 1 mutation, Common Species are grayish green alkali fluffy (Suaeda glance Bunge) and Suaeda salsa.Saline land alkali
It is fluffy to be distributed mainly on Europe and Asia, originate from northeast, the Inner Mongol, Hebei, Shanxi, North Shaanxi, Ningxia, Gansu North in China
Portion, Qinghai, Xinjiang, Zhejiang, Jiangsu, the coastal area in Shandong, are born in saline-alkali soil, and single dominantcommunity is formed at seabeach and lakeside.Salt
It is a kind of very strong euhalophyte of salt resistance ability that ground alkali is fluffy, is the first-selected plant variety of current modified utilization salt affected soil, is planted
Planting Suaeda salsa can be effectively reduced upper soll layer salt content, increase soil organic matter content, improve soil N P, K and contain
Amount, has significant improving effect to beach salty soil, can obtain good economic benefit, ecological benefits and social benefit.Salt
Ground alkali is fluffy with medical value higher, according to《A Supplement to the Compendium of Materia Medica》Introduce, salty cool, the nontoxic, heat-clearing of the fluffy property of alkali, disperse accumulations.It is modern
Medical research finds, Suaeda plant has hypoglycemic, step-down, expansion of blood vessels, prevents and treats heart disease and the enhancing work such as body immunity
With, it is adaptable to prevention of cardiovascular systemic disease, it is with health role to the elderly, hypertensive patient.
For a long time, Suaeda salsa runs its course, and never causes the enough attention of people.Now, with to wild
Plant resource explorationses research deepens continuously, it has been found that, it is a kind of quality vegetables, industrial crops and with health care valency
The plant resources of value.Additionally, cultivated area is reduced year by year, freshwater resources are increasingly deficient, and per unit area yield of grain is close to be increased
The limit, and population is constantly increasing, this is the huge crisis of survival of facing mankind.Therefore, land resource, protection fresh water money are expanded
Source, and new food resource is opened up, it is imperative.For the resources supplIes of China, exploitation Suaeda salsa is with more uniqueness
Meaning.The utilization of the fluffy rapeseed oil of alkali is concentrated mainly on currently with the research of aspect.Seedling is commonly called as " Huang Xucai ", its young stem, children
Leaf can be edible as vegetables, nutritious, tender and crisp good to eat, delicious flavour, and has health-care effect, therefore has laudatory title " emperor's dish ".It
Both seasonal vegetable can be done, again can be as the fillings of the wheaten food such as steamed stuffed bun, dumpling, more DEVELOPMENT PROSPECT is as green vegetables
Deep processing production series of products are carried out, but yet there are no the patent literature that product is processed into using alkali Penglai.
The content of the invention
The present invention relates to a kind of pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）And its method for processing, change existing market
On also without the present situation of alkali Penglai converted products, the market vacancy has been filled up, for people provide a kind of unique flavor, nutritive value
Novel seasoning edible wild herbs high.
The technical problems to be solved by the invention are realized using following technical scheme：
Pickled chilli flavor seafood alkali Penglai of the present invention（Suaeda heteroptera）Preparation method comprise the following steps：
Dry alkali Penglai → select → rehydration is taken away the puckery taste → segment → leaching taste → metering pack → vacuum seal → sterilization → cooling → inspection
Test → finished product
Step 1. Feedstock treating：Dry alkali Penglai（Suaeda heteroptera）Reject the naked eyes visible foreigns such as weeds；Remove dry branch, only retain spray
With the part of leaf.
Step 2. take away the puckery taste by rehydration：Dry alkali Penglai（Suaeda heteroptera）Cleaned with clear water 2-3 times, be subsequently adding 20-30 times of clear water,
Be put into pot and soaked 1-2 hour under the conditions of 95-100 DEG C, pull alkali Penglai out drip water purification point, after to be put into alkali Penglai mass ratio be 1：
（20-30）1%（Mass concentration）In sodium bicarbonate solution soak 1 hour, after cleaned with clear water 2-3 times；Place into 95- in pot
Soaked 1 hour under the conditions of 100 DEG C.
Step 3. segment：By the alkali Penglai of rehydration（Suaeda heteroptera）The length for being cut into 3-5cm is standby.
4. step soaks taste：A）The preparation of bubble green pepper water：It is formulated according to bubble green pepper water, after boiling cooling in bubble green pepper addition drinking water,
Enter freezer standby；B）Immersion：Take other dispensings and be put into standby bubble green pepper water according to formula weighing and be completely dissolved, after placing into segment
Alkali Penglai（Suaeda heteroptera）, draining is pulled out together with bubble green pepper after soaking 2-6 hours.
5. step measures pack：The alkali Penglai of taste will have been soaked（Suaeda heteroptera）Measured together with bubble green pepper and packed, according to per packed amount
Standard is fitted into the compound retort pouch of nylon/polyethylene.
Step 6. vacuum seal：Using vacuum packing machine packaging seal.
Step is 7. sterilized, cooling：Packaged product is put into sterilization 10-35 minutes in 95 DEG C of water, after be placed in it is cold
Normal temperature is cooled in water.
8. step is checked：Packaging bag is checked after drying surface moisture（It is normal without content leakage）, by food
Product carry out metal detection with metal detector to the alkali Penglai after sterilization, are sampled from intact product is checked, are placed in 37 DEG C of perseverances
Preserved 7 days in incubator, observation product whether there is swollen bag and other abnormal conditions.
Described raw material is the alkali Penglai after rehydration treatment segment（Suaeda heteroptera）Parts by weight are 100；Described bubble green pepper water formula
Ratio of weight and number is：Drinking water 150, bubble green pepper 30-40；Other described ingredients by weight portion rates are：Blanching squid foot 10-15,
Blanching peeled shrimp 6-10, blanching scallop post 4-6, edible salt 10-16, lactic acid 4, glacial acetic acid 1, monosodium glutamate 1.2, the sapidity nucleotide disodium
0.12, yeast extract 0.5, ethylmaltol 0.4, potassium sorbate 0.25, sodium Diacetate 0.6, sodium dehydroacetate 0.6, bubble green pepper
Chicken feet essence 0.4, bubble green pepper essence 0.03.
Product quality indicator：1. pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）Product sensory index：Pouch-shaped tightens, and film is tight
Paste built-in alkali Penglai（Suaeda heteroptera）, must not have breach, rupture or overlap sealing phenomenon；Product has rehydration alkali Penglai（Suaeda heteroptera）
Distinctive slightly yellow or seasoned color, without the bad color and luster such as mildew, blackening;There are pickled chilli flavor, free from extraneous odour；Mouthfeel is felt well
Mouthful；With alkali Penglai（Suaeda heteroptera）Texture characteristic；Moderate length, form is full.2. pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）
Product physical and chemical index：Arsenic（In terms of As）≤0.5 mg/kg；Lead（In terms of Pb）≤1.0 mg/kg.3. pickled chilli flavor seafood alkali is fluffy
Dish（Suaeda heteroptera）Product microbiological indicator：Coliform（MPN/100 g）≤30；Pathogenic bacteria must not detect.
The advantage of the invention is that：Pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）Processing process and equipment are simple, plus
Work low cost, can conveniently obtain pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）, it is adapted to a large amount of processing listings.Use
Raw material is dry alkali Penglai（Suaeda heteroptera）, its holding time is long, is available for processing throughout the year, is not required to limit production site and production time.
Treatment of taking away the puckery taste is carried out in preparation process, using bubble green pepper water logging taste and using complex flavor technology, has made alkali Penglai（Suaeda heteroptera）It is beautiful
Taste is good to eat, and alkali Penglai is remained to greatest extent（Suaeda heteroptera）Nutritive value, while add squid, peeled shrimp, scallop post, make sea
Foreign animal and plant nutrition perfect adaptation, edible nourishing, health.The present invention is alkali Penglai（Suaeda heteroptera）Comprehensive processing and utilization carry
New approach has been supplied, while the product features good taste of processing, for consumer provides new selection.
Brief description of the drawings
Fig. 1 is process chart of the invention.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, enter below
One step illustrates the present invention, and these embodiments are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
Pickled chilli flavor seafood alkali Penglai of the present invention（Suaeda heteroptera）Preparation method comprise the following steps：
Dry alkali Penglai → select → rehydration is taken away the puckery taste → segment → leaching taste → metering pack → vacuum seal → sterilization → cooling → inspection
Test → finished product
Step 1. Feedstock treating：Dry alkali Penglai（Suaeda heteroptera）Reject the naked eyes visible foreigns such as weeds；Remove dry branch, only retain spray
With the part of leaf.
Step 2. take away the puckery taste by rehydration：Dry alkali Penglai（Suaeda heteroptera）Cleaned with clear water 2 times, be subsequently adding 20 times of clear water, be put into
Soaked 1 hour under the conditions of 95 DEG C in pot；Dry drip water purification point is dragged for into alkali Penglai and is put into the 1% of 20 times of alkali Penglai mass ratio（Quality is dense
Degree）In sodium bicarbonate solution soak 1 hour, after cleaned with clear water 2 times；Place into pot and soaked 1 hour under the conditions of 95 DEG C.
Step 3. segment：By the alkali Penglai of rehydration（Suaeda heteroptera）The length for being cut into 3 cm or so is standby.
4. step soaks taste：A) the preparation of bubble green pepper water：After boiling cooling in the kg of bubble green pepper 30 addition drinking water 150 kg, enter cold
Storehouse is standby;B）Immersion：Take other dispensings and be put into standby bubble green pepper water according to formula weighing and be completely dissolved, place into the alkali after segment
Penglai（Suaeda heteroptera）100kg, immersion pulls draining out after 3 hours together with bubble green pepper.
Other ingredients by weight are：The kg of blanching squid foot 10, the kg of blanching peeled shrimp 6, the kg of blanching scallop post 4, edible salt 10
Kg, the kg of lactic acid 4, the kg of glacial acetic acid 1, the kg of monosodium glutamate 1.2, the kg of the sapidity nucleotide disodium 0.12, the kg of yeast extract 0.5, ethyl
The kg of maltol 0.4, the kg of potassium sorbate 0.25, the kg of sodium Diacetate 0.6, the kg of sodium dehydroacetate 0.6, chicken claw with pickled peppers essence 0.4
Kg, the kg of bubble green pepper essence 0.03.
5. step measures pack：The alkali Penglai of taste will have been soaked（Suaeda heteroptera）Metering pack, according to per the packed g of amount standard 100
It is fitted into the compound retort pouch of nylon/polyethylene.
Step 6. vacuum seal：Packed using vacuum packing machine.
Step is 7. sterilized, cooling：The product that will have been packed be put into 95 DEG C of water it is sterilized 25 minutes, after be placed in it is cold in cold water
But to normal temperature.
8. step is checked：Packaging bag is checked after drying surface moisture（It is normal without content leakage）, by food
Product carry out metal detection with metal detector to the alkali Penglai after sterilization, are sampled from intact product is checked, are placed in 37 DEG C of perseverances
Preserved 7 days in incubator, observation product whether there is swollen bag and other abnormal conditions.
Embodiment 2
Pickled chilli flavor seafood alkali Penglai of the present invention（Suaeda heteroptera）Preparation method comprise the following steps：
Dry alkali Penglai → select → rehydration is taken away the puckery taste → segment → leaching taste → metering pack → vacuum seal → sterilization → cooling → inspection
Test → finished product
Step 1. Feedstock treating：Dry alkali Penglai（Suaeda heteroptera）Reject the naked eyes visible foreigns such as weeds；Remove dry branch, only retain spray
With the part of leaf.
Step 2. take away the puckery taste by rehydration：Dry alkali Penglai（Suaeda heteroptera）Cleaned with clear water 3 times, be subsequently adding 30 times of clear water, be put into
Soaked 1 hour under the conditions of 100 DEG C in pot；Dry drip water purification point is dragged for into alkali Penglai, after be put into the 1% of 30 times of alkali Penglai mass ratio（Quality
Concentration）In sodium bicarbonate solution soak 1 hour, after cleaned with clear water 2 times；Place into pot and soaked 1 hour under the conditions of 100 DEG C.
Step 3. segment：By the alkali Penglai of rehydration（Suaeda heteroptera）The length for being cut into 3 cm or so is standby.
4. step soaks taste：A）The preparation of bubble green pepper water：After boiling cooling in the kg of bubble green pepper 40 addition drinking water 150 kg, enter cold
Storehouse is standby；B）Immersion：Take other dispensings and be put into standby bubble green pepper water according to formula weighing and be completely dissolved, place into the alkali after segment
Penglai（Suaeda heteroptera）100kg, immersion pulls draining out after 6 hours together with bubble green pepper.
Unclassified stores weight is in formula：The kg of blanching squid foot 15, the kg of blanching peeled shrimp 10, the kg of blanching scallop post 6, food
With the kg of salt 16, the kg of lactic acid 4, the kg of glacial acetic acid 1, the kg of monosodium glutamate 1.2, the kg of the sapidity nucleotide disodium 0.12, yeast extract 0.5
Kg, the kg of ethylmaltol 0.4, the kg of potassium sorbate 0.25, the kg of sodium Diacetate 0.6, the kg of sodium dehydroacetate 0.6, chicken claw with pickled peppers
The kg of essence 0.4, the kg of bubble green pepper essence 0.03.
5. step measures pack：The alkali Penglai of taste will have been soaked（Suaeda heteroptera）Metering pack, according to per the packed g of amount standard 100
It is fitted into the compound retort pouch of nylon/polyethylene.
Step 6. vacuum seal：Packed using vacuum packing machine.
Step is 7. sterilized, cooling：The product that will have been packed be put into 95 DEG C of water it is sterilized 15 minutes, after be placed in it is cold in cold water
But to normal temperature.
8. step is checked：Packaging bag is checked after drying surface moisture（It is normal without content leakage）, by food
Product carry out metal detection with metal detector to the alkali Penglai after sterilization, are sampled from intact product is checked, are placed in 37 DEG C of perseverances
Preserved 7 days in incubator, observation product whether there is swollen bag and other abnormal conditions.
Embodiment 3
Pickled chilli flavor seafood alkali Penglai of the present invention（Suaeda heteroptera）Preparation method comprise the following steps：
Dry alkali Penglai → select → rehydration is taken away the puckery taste → segment → leaching taste → metering pack → vacuum seal → sterilization → cooling → inspection
Test → finished product
Step 1. Feedstock treating：Dry alkali Penglai（Suaeda heteroptera）Reject the naked eyes visible foreigns such as weeds；Remove dry branch, only retain spray
With the part of leaf.
Step 2. take away the puckery taste by rehydration：Dry alkali Penglai（Suaeda heteroptera）Cleaned with clear water 2 times, be subsequently adding 25 times of clear water, be put into
Soaked 1.5 hours under the conditions of 98 DEG C in pot；Dry drip water purification point is dragged for into alkali Penglai, after be put into the 1% of 25 times of alkali Penglai mass ratio（Matter
Amount concentration）In sodium bicarbonate solution soak 1 hour, after cleaned with clear water 2 times；Place into pot and soaked 1 hour under the conditions of 98 DEG C.
Step 3. segment：By the alkali Penglai of rehydration（Suaeda heteroptera）The length for being cut into 5cm or so is standby.
4. step soaks taste：A）The preparation of bubble green pepper water：After boiling cooling in the kg of bubble green pepper 35 addition drinking water 150 kg, enter cold
Storehouse is standby；B）Immersion：Take other dispensings and be put into standby bubble green pepper water according to formula weighing and be completely dissolved, place into the alkali after segment
Penglai（Suaeda heteroptera）100 kg, immersion pulls draining out after 4 hours together with bubble green pepper.
Unclassified stores weight is in formula：The kg of blanching squid foot 12, the kg of blanching peeled shrimp 8, the kg of blanching scallop post 5 eat
The kg of salt 14, the kg of lactic acid 4, the kg of glacial acetic acid 1, the kg of monosodium glutamate 1.2, the kg of the sapidity nucleotide disodium 0.12, yeast extract 0.5
Kg, the kg of ethylmaltol 0.4, the kg of potassium sorbate 0.25, the kg of sodium Diacetate 0.6, the kg of sodium dehydroacetate 0.6, chicken claw with pickled peppers
The kg of essence 0.4, the kg of bubble green pepper essence 0.03.
5. step measures pack：The alkali Penglai of taste will have been soaked（Suaeda heteroptera）Metering pack, according to per the packed g of amount standard 100
It is fitted into the compound retort pouch of nylon/polyethylene.
Step 6. vacuum seal：Packed using vacuum packing machine.
Step is 7. sterilized, cooling：The product that will have been packed be put into 95 DEG C of water it is sterilized 20 minutes, after be placed in it is cold in cold water
But to normal temperature.
8. step is checked：Packaging bag is checked after drying surface moisture（It is normal without content leakage）, by food
Product carry out metal detection with metal detector to the alkali Penglai after sterilization, are sampled from intact product is checked, are placed in 37 DEG C of perseverances
Preserved 7 days in incubator, observation product whether there is swollen bag and other abnormal conditions.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (2)
1. a kind of pickled chilli flavor seafood alkali Penglai（Suaeda heteroptera）Preparation for processing, it is characterised in that comprise the following steps：
1. Feedstock treating：Dry alkali Penglai（Suaeda heteroptera）Reject the naked eyes visible foreigns such as weeds；Remove dry branch, only retain spray and leaf
Part；
2. rehydration is taken away the puckery taste：Dry alkali Penglai（Suaeda heteroptera）Cleaned with clear water 2-3 times, be subsequently adding 20-30 times of clear water, be put into pot
Soaked 1-2 hour under the conditions of 95-100 DEG C, pull alkali Penglai out drip water purification point, after to be put into alkali Penglai mass ratio be 1：（20-30）
1%（Mass concentration）In sodium bicarbonate solution soak 1 hour, after cleaned with clear water 2-3 times；Place into 95-100 DEG C of bar in pot
Soaked 1 hour under part；
3. segment：By the alkali Penglai of rehydration（Suaeda heteroptera）The length for being cut into 3-5 cm is standby；
4. leaching taste treatment：
A）The preparation of bubble green pepper water：It is formulated according to bubble green pepper water, after boiling cooling in bubble green pepper addition drinking water, enters freezer standby；
B）Immersion：Take other dispensings and be put into standby bubble green pepper water according to formula weighing and be completely dissolved, place into the alkali after segment fluffy
Dish（Suaeda heteroptera）, draining is pulled out together with bubble green pepper after soaking 2-6 hours；
5. metering pack：The alkali Penglai of taste will have been soaked（Suaeda heteroptera）Measured together with bubble green pepper and packed, loaded according to per packed amount standard
In the compound retort pouch of nylon/polyethylene；
6. vacuum seal：Using vacuum packing machine packaging seal；
7. sterilized, cooling：Packaged product is put into sterilization 10-35 minutes in 95 DEG C of water, after be placed in it is cold in cold water
But to normal temperature；
8. check：Packaging bag is checked after drying surface moisture（It is normal without content leakage）, by food metal
Detector carries out metal detection to the alkali Penglai after sterilization, is sampled from intact product is checked, is placed in 37 DEG C of insulating boxs and protects
Deposit 7 days, observation product whether there is swollen bag and other abnormal conditions, check qualified as finished product.
2. preparation method according to claim 1, it is characterised in that：Described raw material is that the alkali after rehydration treatment segment is fluffy
Dish（Suaeda heteroptera）Parts by weight are 100；Described bubble green pepper water formulation weight portion rate is：Drinking water 150, bubble green pepper 30-40；It is described
Other ingredients by weight portion rates be：Blanching squid foot 10-15, blanching peeled shrimp 6-10, blanching scallop post 4-6, edible salt 10-
16, lactic acid 4, glacial acetic acid 1, monosodium glutamate 1.2, the sapidity nucleotide disodium 0.12, yeast extract 0.5, ethylmaltol 0.4, sorb
Sour potassium 0.25, sodium Diacetate 0.6, sodium dehydroacetate 0.6, chicken claw with pickled peppers essence 0.4, bubble green pepper essence 0.03.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204307.9A CN106722488A (en) | 2016-12-26 | 2016-12-26 | A kind of preparation for processing of pickled chilli flavor seafood alkali Penglai |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204307.9A CN106722488A (en) | 2016-12-26 | 2016-12-26 | A kind of preparation for processing of pickled chilli flavor seafood alkali Penglai |
Publications (1)
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Family Applications (1)
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| CN201611204307.9A Pending CN106722488A (en) | 2016-12-26 | 2016-12-26 | A kind of preparation for processing of pickled chilli flavor seafood alkali Penglai |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN105029263A (en) * | 2015-06-25 | 2015-11-11 | 盐城工学院 | Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa |
-
2016
- 2016-12-26 CN CN201611204307.9A patent/CN106722488A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN105029263A (en) * | 2015-06-25 | 2015-11-11 | 盐城工学院 | Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa |
Non-Patent Citations (1)
| Title |
|---|
| 何义发等: "薇菜预处理及加工技术研究", 《食品科技》 * |
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