CN107660759A - A kind of vinegar-pepper preparation method for wiping dish - Google Patents
A kind of vinegar-pepper preparation method for wiping dish Download PDFInfo
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- CN107660759A CN107660759A CN201610619476.2A CN201610619476A CN107660759A CN 107660759 A CN107660759 A CN 107660759A CN 201610619476 A CN201610619476 A CN 201610619476A CN 107660759 A CN107660759 A CN 107660759A
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Abstract
The invention discloses a kind of vinegar-pepper preparation method for wiping dish, comprise the following steps：Using fresh leaf mustard as raw material, after pretreatment, the moisture content of removal 30 50% is dried, cut and cut into chunks, carry out artificial roller and rub, be then charged into molten ware and be compacted, it is inverted natural drainage, dish is drawn out after semiclosed 5~7 days, 0.5 2% capsicum is added and 1 4% salt is well mixed, the appearance ware compacting before being reloaded into, it is inverted draining, closed storage 60 110 days, after the assay was approved, is produced.The methodological science of the present invention is reasonable, is easy to mass produce, and stable preparation process is good, the vinegar-pepper wiping dish steady quality of preparation, and in good taste, nutritious, taste perfume (or spice) is strongly fragrant, and appetizing is promoted the production of body fluid, and vinegar-pepper fragrance is pure, is pollution-free food suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of processing technique field of vegetables, and in particular to a kind of vinegar-pepper preparation method for wiping dish.
Background technology
Dish is wiped, is also sauerkraut, is a kind of traditional pickles of soil system.Vinegar-pepper to wipe important one kind that dish is cure foods, history is more
It is remote, in south, it is often that oneself is edible, is generally used to send congee, sometimes also brings meal, or the garnishes as home cooking, such as
Wipe dish to fry beef, wipe dish fried pig's large intestines, wipe dish fish, be all the dish that people like.
Vinegar-pepper wiping dish is that primary raw material makes typically with leaf mustard, and unique flavor, light tasty and refreshing, appetizing is promoted the production of body fluid, and contains substantial amounts of dimension
The nutriments such as raw plain C, lactic acid bacteria, dietary fiber, are a kind of green and healthy food, suitable for people of all ages.
Traditional vinegar-pepper wiping dish preparation method：First leaf mustard is placed under the sun and shone a couple of days, 6 seventy percent are cut into chunky shape by knife when dry,
Then put into the small crock of a big mouth of tripe, compressed with waddy, side rim pressure, it is tight until inserting pressure, then upper
Face, which is spread, needs salt, is sealed by fermentation, and the fragrant strongly fragrant wiping dish of flavor is become after one month.
Traditional vinegar-pepper wiping dish preparation method technics comparing is random, is only suitable for family and individual workship uses, be unfavorable for mass producing
Promote, and need the experience of many producers, limit the popularization of this healthy food.The present invention is based on traditional manufacturing technique,
Preparation method is improved, is easy to mass produce.
The content of the invention
It is an object of the invention to provide a kind of based on the improved vinegar-pepper preparation method for wiping dish of traditional manufacturing technique, it is easy to extensive
Production, and the refreshing appetizing of the vinegar-pepper acid for wiping dish is promoted the production of body fluid, and can meet the taste bud of bigger consumer.
The vinegar-pepper preparation method for wiping dish of the present invention, comprises the following steps：
Using fresh leaf mustard as raw material, after pretreatment, the moisture content for removing 30-50% is dried, cuts and cuts into chunks, carry out artificial roller and rub,
It is then charged into container of the bottom provided with drainpipe and is compacted, be inverted natural drainage, draw out dish after semiclosed 5~7 days, adds
0.5-2% and 1-4% salt is well mixed, and is reloaded into and is held ware compacting, inversion draining, closed storage 60-110 days, after the assay was approved,
Produce.
It is described cut to cut into chunks refer to the section that pretreated leaf mustard is cut into 1-2cm.
For the described drying means for cutting the leaf mustard cut into chunks to dry in the sun to leaf mustard crumple, it is 8~10 hours to dry the time.
Described inspection is qualified to be referred to not measure nitrite according to national standard GB/T 5009.33-2010 method inspection, with delicacies of the season
Water content is 60-70%, pH 3.5-4.5.
The preparation method of described vinegar-pepper wiping dish, in addition to spice process after the assay was approved, capsicum, salt are admixed in dish, is made
It is more preferable to obtain taste；
Or admixed in dish wormwood equivalent to fresh leaf mustard gross weight 0.2-0.5%, 0.1-0.2% dried orange peel, 0.5-0.7% it is big
Garlic, 0.3-0.5% Chinese prickly ash, 0.1-0.3% pepper, these compositions are both spices and traditional Chinese medicine ingredients, can make wiping dish taste
More aromatic character and agreeable taste, appetizing is promoted the production of body fluid, and with the health-care effect such as gynaecological disease, liver-protecting and stomach-protecting, relieving cough and reducing sputum is alleviated, makes people
While enjoying delicious, moreover it is possible to suitably nurse one's health body, kill two birds with one stone.
The spices and the plant origin of medicinal herbs added in the present invention is as follows：
Wormwood, the entitled Tanacetum vulgare L. of Latin, be China's medicative diet for food therapy plant, can dispelling cold and removing dampness, Wen Jingzhi
Blood.Suitable for deficient cold type bleeding and stomachache, there are obvious curative effects for women's cold of insufficiency type irregular menstruation, stomachache, uterine bleeding, be a kind of woman
Section's good medicine.
Dried orange peel, the entitled Citri Reticulatae Pericarpium of Latin, are rutaceae orange and its variety
Ripe pericarp, for chest gastral cavity turgor, deficiency of food is vomited and diarrhoea, coughing with a lot of sputum.
Garlic, the entitled A.Sativam L.var.Viviparum Regel of Latin, warm-natured, middle benefit gas row is stagnant, removing toxic substances, desinsection.
Antibacterial, it is antiviral, kill protozoon；Lipid-loweringing, antiatherosclerosis.Suppress platelet aggregation；Improve immune；It is antitumor；Protect
Liver.
Chinese prickly ash, the entitled zanthoxylum of Latin, warm-natured, warm in pain, desinsection is antipruritic, anti-inflammatory, antiulcer, antibacterial,
Only suffer from diarrhoea；Liver protection；Have local anesthetic action, have two-way function to intestinal smooth muscle motion.
Pepper, the entitled Piper nigrum Linn of Latin, property heat, warming spleen and stomach for dispelling cold, lower gas analgesic, antidiarrheal, appetizing.
Contain nitrate in fresh leaf mustard, and nitrate can change into nitrite during wiping dish or sauerkraut is prepared, human body
Taking the photograph the excessive nitrite of input, to influence health even carcinogenic.Prior art processes make wiping dish during the fermentation, all
A certain amount of nitrite can be produced, a large amount of eat is unfavorable for health.And the system of the vinegar-pepper wiping dish prepared by the inventive method
Preparation Method does not contain nitrite, and this is also one of central inventive point of the present invention, and the main key point for eliminating nitrite just exists
It is compacted in be compacted twice storing process, salt addition and the control of resting period, especially salt addition and second of the present invention
The two key elements of resting period afterwards.The time of the technique of compacting storage twice and salt addition do not control arbitrarily, are compacted for the first time
Process is simultaneously added without salt, and only addition capsicum and salt carry out cooperation and pickled in second of compacting process, in this inventor
Substantial amounts of experiment is carried out, final experiment draws the technique of the present invention, and in process of production, the generation of nitrite is mainly the
Once during compacting storage, dish to be drawn out after coming, carry out second and be compacted, this process drawn out makes wiping dish contact oxygen,
And the effective content of salt is critically important to keeping the stability of whole reaction system to serve so that nitrite progressively aoxidizes point
Solution, wherein, the excessive or very few decomposition rate that can influence nitrite of salt amount.The resting period controls after second of compacting
Critically important, early nitrite decomposes insufficient, and the resting period, long nitrite just had the risk for growing out again.
Vinegar-pepper wiping dish environment-friendly and green prepared by the present invention, remains the vitamin of leaf mustard, nutritious, wipes dish appetizing and promotes the production of body fluid, is
A kind of ecological organic food, it is suitable for four seasons, the delicious food being popular can be turned into.
Embodiment
Embodiment 1
Using 5000 grams of fresh leaf mustard as raw material, after pretreatment, the moisture content of removal 30% is dried, cuts and cuts into chunks, carry out artificial roller
Rub, be then charged into molten ware and be compacted, be inverted natural drainage, draw out dish after semiclosed 5 days, add 1% salt and be well mixed,
It is reloaded into and holds ware compacting, is inverted draining, closed storage 60 days, after the assay was approved, produces.
It is described cut to cut into chunks refer to the section that pretreated leaf mustard is cut into 1-2cm.
For the described drying means for cutting the leaf mustard cut into chunks to dry in the sun to leaf mustard crumple, it is 8 hours to dry the time.
Described inspection is qualified to be referred to not measure nitrite according to national standard GB/T 5009.33-2010 method inspection, with delicacies of the season
Water content is 60%, pH 3.5.
Also include spice process after the assay was approved, appropriate capsicum, salt are admixed in dish according to the amount for wiping dish, and admixed in dish
10 grams of wormwood, 5 grams of dried orange peel, 25 grams of garlic, 15 grams of Chinese prickly ash, 5 grams of pepper.
Embodiment 2
Using 5000 grams of fresh leaf mustard as raw material, after pretreatment, the moisture content of removal 40% is dried, cuts and cuts into chunks, carry out artificial roller
Rub, be then charged into molten ware and be compacted, be inverted natural drainage, dish is drawn out after semiclosed 6 days, adds 1% capsicum and 2.5%
Salt be well mixed, be reloaded into hold ware compacting, be inverted draining, it is closed storage 95 days, after the assay was approved, produce.
It is described cut to cut into chunks refer to the section that pretreated leaf mustard is cut into 1-2cm.
For the described drying means for cutting the leaf mustard cut into chunks to dry in the sun to leaf mustard crumple, it is 9 hours to dry the time.
Described inspection is qualified to be referred to not measure nitrite according to national standard GB/T 5009.33-2010 method inspection, with delicacies of the season
Water content is 65%, pH 4.
Also include spice process after the assay was approved, appropriate capsicum, salt are admixed in dish according to the amount for wiping dish, and admixed in dish
17.5 grams of wormwood, 7.5 grams of dried orange peel, 30 grams of garlic, 20 grams of Chinese prickly ash, 10 grams of pepper.
Embodiment 3
Using 5000 grams of fresh leaf mustard as raw material, after pretreatment, the moisture content of removal 50% is dried, cuts and cuts into chunks, carry out artificial roller
Rub, be then charged into molten ware and be compacted, be inverted natural drainage, after semiclosed 7 days draw out dish, add 2% capsicum and 4%
Salt is well mixed, and is reloaded into and is held ware compacting, is inverted draining, closed storage 120 days, after the assay was approved, is produced.
It is described cut to cut into chunks refer to the section that pretreated leaf mustard is cut into 1-2cm.
For the described drying means for cutting the leaf mustard cut into chunks to dry in the sun to leaf mustard crumple, it is 10 hours to dry the time.
Described inspection is qualified to be referred to not measure nitrite, while leaf mustard according to national standard GB/T 5009.33-2010 method inspection
Water content be 70%, pH 4.5.
Also include spice process after the assay was approved, appropriate capsicum, salt are admixed in dish according to the amount for wiping dish, and admixed in dish
25 grams of wormwood, 10 grams of dried orange peel, 35 grams of garlic, 25 grams of Chinese prickly ash, 15 grams of pepper.
Claims (6)
1. a kind of vinegar-pepper preparation method for wiping dish, it is characterised in that comprise the following steps：
Using fresh leaf mustard as raw material, after pretreatment, the moisture content for removing 30-50% is dried, cuts and cuts into chunks, carry out artificial roller
Rub, be then charged into molten ware and be compacted, be inverted natural drainage, draw out dish after semiclosed 5~7 days, add 0.5-2% capsicums
It is well mixed with 1-4% salt, is reloaded into and holds ware compacting, inversion draining, closed storage 60-110 days, after the assay was approved,
Produce.
A kind of 2. vinegar-pepper preparation method for wiping dish as claimed in claim 1, it is characterised in that：Described cutting is cut into chunks
Refer to cutting into pretreated leaf mustard 1-2cm section.
3. the vinegar-pepper preparation method for wiping dish as claimed in claim 1, it is characterised in that：Described cuts the leaf mustard cut into chunks
Drying means to dry in the sun to leaf mustard crumple, it is 7~10 hours to dry the time.
A kind of 4. vinegar-pepper preparation method for wiping dish as claimed in claim 1, it is characterised in that：Described inspection is qualified to be
Referring to and do not measure nitrite according to national standard GB/T 5009.33-2010 method inspection, the water content with delicacies of the season is 55-65%,
PH is 3.5-4.5.
A kind of 5. vinegar-pepper preparation method for wiping dish as claimed in claim 1, it is characterised in that：It is qualified also to include inspection
Spice process afterwards, admixes capsicum, salt so that taste is more preferable in dish.
6. the vinegar-pepper preparation method for wiping dish as claimed in claim 1, it is characterised in that：Also include after the assay was approved
Spice process, wormwood equivalent to fresh leaf mustard gross weight 0.2-0.5%, 0.1-0.2% dried orange peel, 0.5-0.7% are admixed in dish
Garlic, 0.3-0.5% Chinese prickly ash, 0.1-0.3% pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619476.2A CN107660759A (en) | 2016-07-28 | 2016-07-28 | A kind of vinegar-pepper preparation method for wiping dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619476.2A CN107660759A (en) | 2016-07-28 | 2016-07-28 | A kind of vinegar-pepper preparation method for wiping dish |
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| Publication Number | Publication Date |
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| CN107660759A true CN107660759A (en) | 2018-02-06 |
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| CN201610619476.2A Pending CN107660759A (en) | 2016-07-28 | 2016-07-28 | A kind of vinegar-pepper preparation method for wiping dish |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026524A (en) * | 2014-05-22 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method of traditional Hakka Ca dish |
| CN104026523A (en) * | 2014-05-21 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method for Hakkas pickled vegetables |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN105707783A (en) * | 2016-01-29 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Shuidong Brassica juncea and processing method thereof |
-
2016
- 2016-07-28 CN CN201610619476.2A patent/CN107660759A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026523A (en) * | 2014-05-21 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method for Hakkas pickled vegetables |
| CN104026524A (en) * | 2014-05-22 | 2014-09-10 | 广西陆川县泓源食品有限公司 | Preparation method of traditional Hakka Ca dish |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN105707783A (en) * | 2016-01-29 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Shuidong Brassica juncea and processing method thereof |
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Application publication date: 20180206 |