CN107510008A - A kind of fast food pickles fiddlehead - Google Patents
A kind of fast food pickles fiddlehead Download PDFInfo
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- CN107510008A CN107510008A CN201710837610.0A CN201710837610A CN107510008A CN 107510008 A CN107510008 A CN 107510008A CN 201710837610 A CN201710837610 A CN 201710837610A CN 107510008 A CN107510008 A CN 107510008A
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- Prior art keywords
- fiddlehead
- air
- degree
- pickle
- pickled
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 30
- 235000013410 fast food Nutrition 0.000 title claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 239000000919 ceramic Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 244000144972 livestock Species 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 238000009461 vacuum packaging Methods 0.000 claims description 16
- 238000007605 air drying Methods 0.000 claims description 11
- 244000005700 microbiome Species 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 3
- 239000000645 desinfectant Substances 0.000 claims description 2
- 238000004260 weight control Methods 0.000 claims 1
- MCHGHPIHLAZAFH-UHFFFAOYSA-N pteroside Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC2=C1OC(CC=1C=CC(O)=CC=1)=C2 MCHGHPIHLAZAFH-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 241000406668 Loxodonta cyclotis Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229930190987 pterosin Natural products 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000082490 Proboscidea louisianica Species 0.000 description 1
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 1
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 1
- 235000001779 Pteridium aquilinum subsp latiusculum Nutrition 0.000 description 1
- 241001491006 Pteridium aquilinum subsp. latiusculum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of instant vegetables for pickling fiddlehead.Using wild pteridophyte as raw material, it is salted by following process：（1）Arrange removal of impurities；（2）Boiling water treating is killed livestock and air-dried for 30 600 seconds；（3）Modulate [degree of increasing brewing white spirit（38 degree to 65 degree）：Brew light-coloured vinegar]；（4）Pickle（12, to 36 degrees Celsius, load water seal in ceramic jar, pickle 40 20 days）；（5）Season and be vacuum-packed.
Description
Technical field
This patent is related to a kind of fast food fiddlehead pickled.A kind of method that fiddlehead of crispy is pickled is discussed, simultaneously
Elaborate to pickle the vacuum-packed method of fiddlehead.
Background technology
1st, the introduction of fiddlehead.
Fiddlehead（Pteridium aquilinum var.latiusculum）It is called fist dish, ram's horn, leading dish, happiness life
Faced south plot in Middle hills, be distributed in sparse theropencedrymion more.Its edible part is not deployed young tender leaf bud, through processing
Fiddlehead fragrant in taste is lubricious, then mixes with seasoning, refrigerant tasty and refreshing.
There is fiddlehead growth all parts of the country, but mainly originate in the Yangtze river basin and northern area, and subtropical zone is also distributed.
Raw mountain region tailo and the sun-drenched place of purlieu, height above sea level 200-830 rice.Also with being widely distributed in other torrid zones of the world and temperate zone
Area.
Fiddlehead strong stress resistance, wide adaptability.Light, moistening, nice and cool weather conditions.Both high temperature resistant, it is also low temperature resistant, 32
Normal growth is remained at DEG C, the rhizome energy safe overwintering at -36 DEG C, ability is by freeze injury at -5 DEG C for tender leaf, in 12 DEG C of ground temperature, gas
Blade starts to mushroom out when warm 15 DEG C, and the thermophilic of spore development is 25 ~ 30 DEG C.Fiddlehead to light sensitive, strong light with dim light
Energy normal growth, but grown soon in the case where lighting delay number is longer, robust plant is tall and big.It is very tight to moisture requirement
Lattice, it is not drought-resistant.Soil requires that organic matter enriches, and soil layer is deep, and draining is good, neutral or subacidity.[4]
The starch of fern root-like stock extraction claims fern powder, edible, the fiber of root-like stock can rope making cable, can be water-fast wet, tender leaf is edible,
Claim fiddlehead；Complete stool is used as medicine, and wind dispelling is wet, diuresis, antipyretic, can make pest repellant again.
Fiddlehead tender leaf is containing carrotene, vitamin, protein, fat, sugar, crude fibre, potassium, calcium, magnesium, pterosin, fern glucoside, second
Acyl pterosin, choline, sterol.Additionally containing 18 kinds of amino acid etc..Every 100 grams of fiddleheads institute nutrient containing is as follows：Heat (39.00
Kilocalorie), protein (1.60 grams), fatty (0.40 gram), carbohydrate (9.00 grams), dietary fiber (1.80 grams), vitamin A
(183.00 microgram), carrotene (1100.00 microgram), vitamin C (23.00 milligrams), vitamin E (0.78 milligram), calcium
(17.00 milligrams), phosphorus (50.00 milligrams), magnesium (30.00 milligrams), iron (4.20 milligrams), zinc (0.60 milligram), copper (2.79 millis
Gram), manganese (2.31 milligrams), potassium (292.00 milligrams).
Have in fiddlehead it is a kind of can carcinogenic material be referred to as former pteroside, former pteroside content in fiddlehead is from high to low leaf, stem,
Root, content is 10 times of root in leaf.Former pteroside is readily dissolved in water, and readily volatilized at normal temperatures.Take and suitably cook
Prepare food method, it is possible to reduce fiddlehead Central Plains pteroside content, reduce its carcinogenic risk.Conventional way is before cooking fiddlehead
It is thoroughly impregnated in water and changes clear water several times, the former pteroside content in fiddlehead will reduces.Also it is unstable in the environment of acid or alkali
It is fixed, so if higher temperature can be used to cook, or add some vinegar in cooking process, just can largely destroy wherein
Former pteroside content.
Fiddlehead is a kind of edible wild herbs that northerner prefers, and is referred to as mountain delicacy, and price is also high, be referred to as edible wild herbs it
King, many people think that fiddlehead is green, pollution-free, moreover it is possible to anticancer.The tender leaf of fiddlehead rich in multivitamin, protein, fat,
The various nutrients such as sugar, crude fibre and mineral matter.Additionally containing 18 kinds of amino acid etc..
2nd, the pickling technology of vegetables.
Conventional vegetable-pickling method among the people is as follows：
（1）Vegetables after harvest are classified, thickness is sorted out；
（2）Carry out removal of impurities dedusting, the cleaning of clear water steeping and rubbing；
（3）It is standby that the vegetables cleaned up are placed on to dryness in the sun in clean dustpan；
（4）The raw material got ready is placed in clean container, proper amount of edible salt, fresh peppery is added by the method for making traditional salted vegetables
Green pepper face, high spirit render palatable along with appropriate brown sugar powder carries color, then stir；
（5）The vegetables stirred evenly are put into preprepared to clean in the pottery altar dried, seal mouth, are drying shady place storage 2
Individual month or so i.e. edible.
The fiddlehead original pickled with this method grows original flavor, natural in color, glittering and translucent, the soft crisp, giving off a strong fragrance of entrance is overflowed, aftertaste is swung
It is long, it is that household eats preferable pickles food.
The patent that Lu Chang seas in August, 2007 is declared《A kind of Radix Folium Allii tuberosi pickled, leek leaf and its production method（Application number：
200710077906.3）》Provide a kind of method for pickling herb leek:The drying of first step raw feedstock is drying:By Radix Folium Allii tuberosi,
Leek leaf dries drying, second step storage alcoholization:With edible plastic bag package encapsulation, deposit 1~7 day, natural alcoholization.3rd step
Cleaning removal of impurities dedusting:Softening is soaked in clear water, rubbing cleaning, clean dedusting.4th step dryness in the sun again:Net dry raw material is made.
1. 5th step, which is pickled, makes pure sweet acidic flavoured prod:Cool salt water is added, sticky rice sweet wine, great Tao altars are loaded after mixing and stirring, deposits 2~10
Month;2. relieving haperacidity pungent product:3. sauce aroma product processed:6th walks out of altar packing.
The current main machining method of fiddlehead is dried after boiling water treating.Processing method is relatively simple.
On the other hand, the growth ability of fiddlehead is very strong, can continuously harvest more than 5 times every year, collecting season from 2 months until
July.Increment is big, but long-term rely on does not obtain good development and application.Typically it is allowed to run its course, for crops
The fiddlehead of rand, even more threatens to agricultural production.
In order to more preferably develop wild pteridophyte resource people, the industrialization that fiddlehead is pickled based on fast food is processed, the present invention
Proposing temperature, proportioning, process time etc. has the fiddlehead pickling process strictly controlled, from pickling production product bag to the end
Dress, the effective industrialization production for ensureing to pickle fast food fiddlehead.
The content of the invention
The present invention is based on ensureing to pickle the clear and melodious mouthfeel of fiddlehead and natural fragrant, without using chemistry in production process
Disinfectant, without using high temperature, it is ensured that fiddlehead does not air-dry excessive.Clearly proposing air-dried degree is：The weight of fiddlehead after air-drying
Amount control is the 60-90% of weight before air-drying.
The natural alcoholization of fiddlehead is converted into brewing white spirit and brews thick integrated treatment by the present invention, so as to shorten fiddlehead
Salting period.The taste of fiddlehead is pickled using edible salt regulation simultaneously.The usage amount of three is proposed with respect to its usage amount model
Enclose and be relative to the weight of fiddlehead before air-drying：Brewing white spirit（0.02-0.20）, brew light-coloured vinegar（0.01-0.06）, edible salt
（0.01-0.02）.
With reference to the needs of industrialization production, the present invention is also studied the vacuum packaging for pickling fiddlehead, passes through control
Fast food pickles fiddlehead seasoning and terminates to ensure to the microorganism that the duration finished and vacuum-packed environment is vacuum-packed
The packaging quality of fiddlehead is pickled, the control condition for pickling the very mad packaging of fiddlehead is：（1）Fast food is pickled fiddlehead seasoning and terminated to true
The duration that empty package finishes is in 3 hours.（2）Fast food pickles the Vacuum packing processes of fiddlehead without using the sterilization of chemistry
Agent, ultraviolet disinfection is only used before packing（10 to 30 minutes）Mode reduce packaging producing region microorganism.Pass through this
Two measures, the ecological environment for the fermentation superior microorganism for pickling fiddlehead is effectively guaranteed, also ensures that and pickles fiddlehead
Taste, mouthfeel and quality.
With reference to the These characteristics of the present invention, embodiments of the present invention are：
（1）The arrangement of fiddlehead.
The storage time limit of fiddlehead before arrangement is no more than 48 hours.And arranged using insurances such as low temperature, control composition of air
Apply storage.
The fiddlehead of harvest is cleaned, wipes out the 2-5cm parts of the unedible part of obvious fiddlehead, general control top and bottom
Wiped out, become the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and appearance luster is uniform.
（2）The boiling water treating of fiddlehead and air-dry.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held
The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance
See, fiddlehead now should slightly have elephant skin without obvious gloss.
（3）Modulation [degree of the increasing brewing white spirit of fiddlehead（38 degree to 65 degree）：Brew light-coloured vinegar：Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, and its usage amount scope is relative to air-dried
The weight of preceding fiddlehead is：Brewing white spirit（0.02-0.20）, brew light-coloured vinegar（0.01-0.06）, edible salt（0.01-0.02）.Comrade
Process it is noted that ensure stir, and modulate time should control within 3 hours.
（4）Fiddlehead is pickled（Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 20-40 days）.
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled
Time relative shortening.
（5）Pickle the seasoning of fiddlehead and vacuum packaging.
According to the needs of taste, the taste that fiddlehead is pickled in regulation is natural taste, spicy, vinegar-pepper taste, sweet tea tart flavour.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.Pickle the seasoning before fiddlehead vacuum packaging
Region class vacuum packaging region should use ultraviolet disinfection 10 to 30 minutes, to control environmental microorganism, it is ensured that vacuum-packed
Pickle the inherent advantage micropopulation of fiddlehead.Product is ensured not because the change that microorganism species occurs in vacuum packaging in turn results in
The phenomenon that quality changes.
It is provided by the invention to pickle fiddlehead instant bagged, further processed can also be needed according to edible.
Technique effect.
The present invention pickles the air-dried degree and pickling process temperature of fiddlehead by control, ensure that the clear and melodious mouth for pickling fiddlehead
Sense.
The present invention shortens the time that fiddlehead is pickled, accelerates product by the use of brewing white spirit and brew light-coloured vinegar
List speed.
Seasoning after being pickled by control uses 30 minutes physical methods of ultraviolet disinfection to vacuum-packed time interval
The microorganism of packaging area is controlled, the ecological environment for the fermentation superior microorganism for pickling fiddlehead is effectively guaranteed, also ensures that
Pickle taste, mouthfeel and the quality of fiddlehead.
Embodiment.
With reference to embodiment, the present invention is described in further detail.
Embodiment 1：The fast food of spicy pickles fiddlehead.
（1）The arrangement of fiddlehead.
The storage time limit of fiddlehead before arrangement is no more than 48 hours, and uses necessary fresh-keeping measure.
The fiddlehead of harvest is cleaned, wipes out the fiddlehead of obvious abnormal appearance, becomes the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and the root of fiddlehead is not connected with each other.Appearance luster is uniform.
（2）Fiddlehead air-dries.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held
The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance
See, fiddlehead now should slightly have elephant skin without obvious gloss.
（3）Modulation [degree of the increasing brewing white spirit of fiddlehead（38 degree to 65 degree）：Brew light-coloured vinegar：Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, is 10 according to fresh fiddlehead weight
Kilogram calculate, the weight of each dispensing is：200 grams of brewing white spirit, brew 100 grams of light-coloured vinegar, 60 grams of edible salt.The process of modulation ensures
Well mixed, the time of modulation should be controlled within 3 hours.
（4）Fiddlehead is pickled（Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 40-20 days）
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled
Time relative shortening.
（5）Pickle the seasoning of fiddlehead and vacuum packaging.
30 minutes sterilization treatments of ultraviolet are carried out to seasoning area and vacuum packaging area.
Chilli powder, the zanthoxylum powder of smashing are added by 1-4 times of edible salt dosage in seasoning area.After be vacuum-packed, often
Bag weight is 100-1000 grams.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.
Embodiment 2:The fast food of sweet tea tart flavour pickles fiddlehead.
（1）The arrangement of fiddlehead
The storage time limit of fiddlehead before arrangement is no more than 48 hours.And use necessary fresh-keeping measure.
The fiddlehead of harvest is cleaned, wipes out the fiddlehead of obvious abnormal appearance, becomes the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and the root of fiddlehead is not connected with each other.Appearance luster is uniform.
（2）Fiddlehead air-dries.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held
The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance
See, fiddlehead now should slightly have elephant skin without obvious gloss.
（3）Modulation [degree of the increasing brewing white spirit of fiddlehead（38 degree to 65 degree）：Brew light-coloured vinegar：Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, is 10 public according to fresh fiddlehead weight
Jin calculates, and the weight of each dispensing is：2000 grams of brewing white spirit, brew 600 grams of light-coloured vinegar, 200 grams of edible salt.The process of modulation ensures
Well mixed, the time of modulation should be controlled within 3 hours.
（4）Fiddlehead is pickled（Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 40-20 days）.
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled
Time relative shortening.
（5）Pickle the seasoning of fiddlehead and vacuum packaging.
30 minutes sterilization treatments of ultraviolet are carried out to seasoning area and vacuum packaging area.
In seasoning area sweet fermented flour sauce or fermented glutinous rice are added by 1-4 times of edible salt dosage.After be vacuum-packed, every bag of weight
Measure as 100-1000 grams.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.
Claims (5)
1. a kind of instant vegetables for pickling fiddlehead, using wild pteridophyte as raw material, its specific procedure of processing and key parameter are：
（1）Arrange removal of impurities；（2）Boiling water treating is killed livestock and air-dried for 30-600 seconds；（3）Modulate [degree of increasing brewing white spirit（38 degree to 65
Degree）：Brew light-coloured vinegar：Edible salt],（4）Pickle（12, to 36 degrees Celsius, load water seal in ceramic jar, pickle 40-20 days）；（5）Adjust
Taste is simultaneously vacuum-packed.
2. pressing claim 1, degree is air-dried to keep fiddlehead mouthfeel brittleness suitable, before the fiddlehead Weight control after air-drying is air-dries
The 60-90% of weight.
3. pressing claim 1, the temperature of fiddlehead curing process has direct relation to the brittleness of its mouthfeel, and highest technological temperature does not surpass
Cross 36 degrees Celsius, preferably 16 to 30 degrees Celsius.
4. pressing claim 1, the dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, its usage amount scope
It is relative to the weight of fiddlehead before air-drying：Brewing white spirit（0.02-0.20）, brew light-coloured vinegar（0.01-0.06）, edible salt
（0.005-0.02）.
5. press claim 1, fast food pickled duration that fiddlehead seasoning terminates to vacuum packaging to finish in 3 hours, fast food
The Vacuum packing processes of fiddlehead are pickled without using the disinfectant of chemistry, only use ultraviolet disinfection before packing（10 to 30 minutes）
Mode reduce pickle fiddlehead vacuum packaging producing region microorganism.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043416A (en) * | 2018-06-14 | 2018-12-21 | 贵州省水稻研究所 | A kind of production method that fast food pickles Radix Folium Allii tuberosi |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130130214A (en) * | 2012-03-30 | 2013-12-02 | 홍보람 | Wild greens gimbap and it's making method |
| CN106262277A (en) * | 2016-08-16 | 2017-01-04 | 陈光涛 | A kind of method for salting of wild Herba Fimbristylis dichotomae |
| CN106852469A (en) * | 2016-12-20 | 2017-06-16 | 维西福邦农业开发有限公司 | A kind of fiddlehead dry vegetalbe and preparation method thereof |
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2017
- 2017-09-18 CN CN201710837610.0A patent/CN107510008A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130130214A (en) * | 2012-03-30 | 2013-12-02 | 홍보람 | Wild greens gimbap and it's making method |
| CN106262277A (en) * | 2016-08-16 | 2017-01-04 | 陈光涛 | A kind of method for salting of wild Herba Fimbristylis dichotomae |
| CN106852469A (en) * | 2016-12-20 | 2017-06-16 | 维西福邦农业开发有限公司 | A kind of fiddlehead dry vegetalbe and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043416A (en) * | 2018-06-14 | 2018-12-21 | 贵州省水稻研究所 | A kind of production method that fast food pickles Radix Folium Allii tuberosi |
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Application publication date: 20171226 |