CN107302983A - Spicy taro stalk and method for salting - Google Patents
Spicy taro stalk and method for salting Download PDFInfo
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- CN107302983A CN107302983A CN201610254338.9A CN201610254338A CN107302983A CN 107302983 A CN107302983 A CN 107302983A CN 201610254338 A CN201610254338 A CN 201610254338A CN 107302983 A CN107302983 A CN 107302983A
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Abstract
Obstruct the invention discloses a kind of spicy taro, be made up of by weight following each component：Taro obstructs 100 120 parts, and 10 20 parts of fresh chilli sauce, raw 30 40 parts of salt, the fresh chilli sauce is made up of by weight following each component：Towards 40 50 parts of day pimiento, raw 15 20 parts of salt, 10 15 parts of the three-flower wine that 15 20 parts, more than 56 degree of garlic, 15 20 parts of fermented soya bean, 5 10 parts of ginger.The method for salting of above-mentioned spicy taro stalk, comprises the following steps：Fresh taro stalk is cleaned, dried in ventilation 46 hours；Taro stalk after drying is cut into 1 2cm, and the composition by weight adds raw salt, stirring, compression, 6 hours of encapsulation process；Taro stalk after pickling adds fresh chilli sauce according to described components by weight percent, stirs, pickles 23 hours, that is, obtain finished product.The present invention is using taro stalk and capsicum as raw material, and the taro being made obstructs spicy, tasty delicious food, without any additive.
Description
Technical field
It is to be related to a kind of spicy taro stalk and method for salting specifically the present invention relates to food processing.
Background technology
Taro obstructs, Chinese medicine name.For Araeceae taro platymiscium taro Colocasia esculenta（L.）Schott petiole.
It is distributed in south China and North China.With wind-dispelling, dampness removing, removing toxic substances, the effect of stagnation resolvation.It is usually used in nettle rash, anaphylaxis is purple
Purplish or white patches on the skin, diarrhoea, dysentery, infantile night sweat, impetigo, nameless sores or boils, snake-head furuncle, honeybee sting.
Taro stalk Chinese medicine value is abundant, cheap, is extensively liked by public, has the taro stalk of sale salty currently on the market
Dish, the sour taro stalk of pickling of some sales often with the addition of artificial synthesized pigment and chemical preservative, and the body to people is eaten for a long time
Body health care belt carrys out detrimental effect.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of spicy taro stalk and method for salting, it is obstructed with taro
It is raw material with capsicum, the taro being made obstructs not only spicy, direct-edible, tasty delicious food, without any artificial synthesized pigment
And chemical preservative, eat body health benefits.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of spicy taro stalk, by following each group
Divide and constitute by weight：Taro obstruct 100-120 parts, 10-20 parts of fresh chilli sauce, raw salt 30-40 parts, the fresh chilli sauce by with
Lower each component is constituted by weight：Towards pimiento 40-50 parts of day, raw salt 15-20 parts, three flowers that 15-20 parts, more than 56 degree of garlic
10-15 parts of wine, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
A kind of method for salting of spicy taro stalk, comprises the following steps：
（1）Fresh taro stalk is cleaned, dried in ventilation 4-6 hours；
（2）By step（1）In dry after taro stalk be cut into 1-2cm, add raw salt according to the composition by weight, stirring is compressed, close
Envelope 6 hours of processing；
（3）By step（2）In pickle after taro stalk add fresh chilli sauce according to described components by weight percent, stir, pickle
2-3 hours, that is, obtain finished product.
Compared with prior art, the present invention has the advantages that：The present invention is using a kind of spicy taro stalk and the side of pickling
Method, it is using taro stalk and capsicum as raw material, and the taro being made obstructs spicy, direct-edible, tasty delicious food, without any artificial synthesized
Pigment and chemical preservative, eat body health benefits.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of spicy taro stalk, is made up of by weight following each component：120 parts of taro stalk, 20 parts of fresh chilli sauce, raw 40 parts of salt,
The fresh chilli sauce is made up of by weight following each component：Towards 50 parts of day pimiento, raw 20 parts of salt, 20 parts, 56 degree of garlic
15 parts of three-flower wine above, 20 parts of fermented soya bean, 10 parts of ginger.
A kind of method for salting of spicy taro stalk, comprises the following steps：
（1）Fresh taro stalk is cleaned, dried in ventilation 4 hours；
（2）By step（1）In dry after taro stalk be cut into 1-2cm, add 40 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after taro obstruct 20 parts of fresh chilli sauce, stir, pickle 3 hours, that is, obtain finished product.
The method for salting of above fresh chilli sauce, comprises the following steps：（1）It is fresh, bright in color by what is screened
Handle is cut towards day pimiento, cleans, drains, is put into disintegrating apparatus and crushes, obtains crushing capsicum；（2）It is full by what is screened
The garlic peeling of big grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are washed respectively
Net drain is put into crushing in disintegrating apparatus, obtains crushing ginger and crushes fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, life
Ginger is mixed according to above-mentioned components by weight percent, is added the raw salt and three-flower wine of correspondence parts by weight, is stirred；（5）Take
The mixture stirred in step 4, which is put into container, carries out encapsulation process, and is carried out 3 months in temperature is 20 DEG C of environment
Spontaneous fermentation, you can obtain finished product.
Embodiment 2
A kind of spicy taro stalk, is made up of by weight following each component：100 parts of taro stalk, 10 parts of fresh chilli sauce, raw 30 parts of salt,
The fresh chilli sauce is made up of by weight following each component：It is made up of each component of following parts by weight：Towards day pimiento 40
Part, raw 15 parts of salt, 10 parts of the three-flower wine that 10 parts, more than 56 degree of garlic, 15 parts of fermented soya bean, 5 parts of ginger.
A kind of method for salting of spicy taro stalk, comprises the following steps：
（1）Fresh taro stalk is cleaned, dried in ventilation 6 hours；
（2）By step（1）In dry after taro stalk be cut into 1-2cm, add 30 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after taro obstruct 10 parts of fresh chilli sauce, stir, pickle 2 hours, that is, obtain finished product.
The preparation method of above-mentioned fresh chilli sauce, comprises the following steps：（1）It is fresh, bright in color by what is screened
Handle is cut towards day pimiento, cleans, drains, is put into disintegrating apparatus and crushes, obtains crushing capsicum；（2）It is full by what is screened
The garlic peeling of big grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are washed respectively
Net drain is put into crushing in disintegrating apparatus, obtains crushing ginger and crushes fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, life
Ginger is mixed according to above-mentioned components by weight percent, is added the raw salt and three-flower wine of correspondence parts by weight, is stirred；（5）Take
The mixture stirred in step 4, which is put into container, carries out encapsulation process, and is carried out 6 months in temperature is 15 DEG C of environment
Spontaneous fermentation, you can obtain finished product.
Embodiment 3
A kind of spicy taro stalk, is made up of by weight following each component：Taro obstructs 110 parts, 15 parts of fresh chilli sauce, raw 35 parts of salt.
The fresh chilli sauce is made up of by weight following each component：Towards 45 parts of day pimiento, raw 18 parts of salt, 18 parts, 56 degree of garlic
12 parts of three-flower wine above, 18 parts of fermented soya bean, 8 parts of ginger.
The method for salting of above-mentioned spicy taro stalk, comprises the following steps：
（1）Fresh taro stalk is cleaned, dried in ventilation 5 hours；
（2）By step（1）In dry after taro stalk be cut into 1-2cm, add 35 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after taro obstruct 15 parts of fresh chilli sauce, stir, pickle 2.5 hours, that is, obtain finished product.
The preparation method of above-mentioned fresh chilli sauce, comprises the following steps：（1）It is fresh, bright in color by what is screened
Handle is cut towards day pimiento, cleans, drains, is put into disintegrating apparatus and crushes, obtains crushing capsicum；（2）It is full by what is screened
The garlic peeling of big grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are washed respectively
Net drain is put into crushing in disintegrating apparatus, obtains crushing ginger and crushes fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, life
Ginger is mixed according to above-mentioned components by weight percent, is added the raw salt and three-flower wine of correspondence parts by weight, is stirred；（5）Take
The mixture stirred in step 4, which is put into container, carries out encapsulation process, and is carried out 5 months in temperature is 18 DEG C of environment
Spontaneous fermentation, you can obtain finished product.
The present invention is used as raw material, pure green food using towards day pimiento, garlic, ginger, fermented soya bean, three-flower wine, raw salt, taro stalk
Product, without any artificial synthesized pigment and chemical preservative, the taro stalk being made is not only spicy, and maintains taro stalk
Crisp, direct-edible, tasty delicious food eats body health benefits.
Above is being set forth spicy taro stalk and method for salting of the invention, it is used to help understand the present invention, but this hair
Bright embodiment is simultaneously not restricted to the described embodiments, it is any without departing from the change made under the principle of the invention, modify, replace
Generation, combination, simplification, should be equivalent substitute mode, are included within protection scope of the present invention.
Claims (2)
1. a kind of spicy taro stalk, it is characterised in that be made up of by weight following each component：Taro obstructs 100-120 parts, fresh chilli
10-20 parts of sauce, raw salt 30-40 parts, the fresh chilli sauce is made up of by weight following each component：Towards day pimiento 40-50
Part, raw salt 15-20 parts, 10-15 parts of the three-flower wine that 15-20 parts, more than 56 degree of garlic, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
2. a kind of method for salting of spicy taro stalk, it is characterised in that comprise the following steps：
（1）Fresh taro stalk is cleaned, dried in ventilation 4-6 hours；
（2）By step（1）In dry after taro stalk be cut into 1-2cm, add raw salt according to composition by weight described in claim 1, stir
Mix, compression, 6 hours of encapsulation process；
（3）By step（2）In pickle after taro stalk according to described in claim 1 components by weight percent add fresh chilli sauce, stirring
Uniformly, pickle 2-3 hours, that is, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254338.9A CN107302983A (en) | 2016-04-24 | 2016-04-24 | Spicy taro stalk and method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254338.9A CN107302983A (en) | 2016-04-24 | 2016-04-24 | Spicy taro stalk and method for salting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107302983A true CN107302983A (en) | 2017-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610254338.9A Pending CN107302983A (en) | 2016-04-24 | 2016-04-24 | Spicy taro stalk and method for salting |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466900A (en) * | 2002-07-12 | 2004-01-14 | 辉 杨 | Low-fat flavour chilli sauce and method for making same |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN104323183A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Taro stalk pickled product and pickling method thereof |
| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
-
2016
- 2016-04-24 CN CN201610254338.9A patent/CN107302983A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466900A (en) * | 2002-07-12 | 2004-01-14 | 辉 杨 | Low-fat flavour chilli sauce and method for making same |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN104323183A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Taro stalk pickled product and pickling method thereof |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张燮明编写: "《家庭泡菜》", 30 April 1988, 重庆出版社 * |
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011, 中国纺织出版社 * |
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Application publication date: 20171031 |