CN107692135A - A kind of preparation method of mulberry leaf dish - Google Patents
A kind of preparation method of mulberry leaf dish Download PDFInfo
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- CN107692135A CN107692135A CN201711101794.0A CN201711101794A CN107692135A CN 107692135 A CN107692135 A CN 107692135A CN 201711101794 A CN201711101794 A CN 201711101794A CN 107692135 A CN107692135 A CN 107692135A
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- mulberry leaf
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- 240000000249 Morus alba Species 0.000 title claims abstract description 138
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 138
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- 235000010675 chips/crisps Nutrition 0.000 claims abstract description 39
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 50
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 46
- 239000007864 aqueous solution Substances 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 26
- 235000014655 lactic acid Nutrition 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 25
- 239000011780 sodium chloride Substances 0.000 claims description 23
- 238000007654 immersion Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000005516 engineering process Methods 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 208000025962 Crush injury Diseases 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
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- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
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- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 8
- 239000001354 calcium citrate Substances 0.000 claims description 8
- 230000001055 chewing effect Effects 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims description 8
- 239000004299 sodium benzoate Substances 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000238631 Hexapoda Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
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- 230000001151 other effect Effects 0.000 abstract description 5
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- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 230000006378 damage Effects 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
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- 238000002789 length control Methods 0.000 description 6
- 210000004681 ovum Anatomy 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000002386 leaching Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
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- 229910001628 calcium chloride Inorganic materials 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000012631 food intake Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of mulberry leaf dish, the mulberry leaf tender shoots after cleaning will be selected and carry out drift soup, keeping colour and crisp successively, pickle and seasoning processing just can obtain mulberry leaf dish.The mulberry leaf dish crispy that the present invention makes, instant, the shelf-life is longer, and the edible and medical value of mulberry leaf in itself is developed.The instant mulberry leaf dish made, the edible and medical value of mulberry leaf in itself is developed, it is not only delicious, and with clearing away the lungheat and moisturizing, dispelling wind and heat from the body, flat liver improving eyesight, cool blood and other effects, it has been truly realized medicine-food two-purpose.
Description
Technical field
The present invention relates to a kind of preparation method of cure foods, more particularly to a kind of preparation method of mulberry leaf dish.
Background technology
The raw material of mulberry leaf dish is the mulberry leaf bud on mulberry tree, is announced according to health ministry, mulberry leaf can both be used as medicine, and can also make
It is a kind of food of qualified medicine-food two-purpose for food consumption.Mulberry leaf are the leaf of mulberry tree, and there is cultivation China various regions,
Its bitter, sweet, cold in nature, return lung, Liver Channel, detailed record is carried out to its function in successive dynasties TCM Document, it is believed that mulberry leaf have clear
Lung is moisturized, dispelling wind and heat from the body, flat liver improving eyesight, cool blood and other effects.In recent years, people use modern scientific research means, to mulberry leaf
After chemical composition and its physiological function analyze and studied, rich in nutrition content in mulberry leaf is found, must containing human body
Amino acid, vitamin, flavones, inorganic salts, the Multiple components such as alkaloid needed, have lowering blood pressure and blood fat, hypoglycemic, anti-inflammatory,
Anti-aging, antitumor and other effects.
Mulberry leaf are all used as breeding silkworms in traditional idea, and the edible and medical value of mulberry leaf in itself is not developed
Utilize.
The content of the invention
The defects of in order to overcome the edible and medical value of mulberry leaf not in itself to be developed, the invention provides
A kind of preparation method of mulberry leaf dish, the instant mulberry leaf dish that can be made by this method, by the edible and medicine of mulberry leaf in itself
Come out with value exploitation, it is not only delicious, and there is clearing away the lungheat and moisturizing, dispelling wind and heat from the body, flat liver improving eyesight, cool blood and other effects, really
Medicine-food two-purpose is accomplished.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
A kind of preparation method of mulberry leaf dish, it is characterised in that：The mulberry leaf tender shoots selected after cleaning is subjected to drift soup successively, color protection is protected
It is crisp, pickle and seasoning processing.
The mulberry leaf tender shoots selected is no disease and pests harm, the fresh mulberry leaf tender shoots without crush injury, mulberry leaf tender shoots overall length control
Make in 6-12 cm, the stout and strong softness of rachis, chewing, tender and crisp soft glutinous no slag can total eclipse.
It is described drift soup concrete technology be：The mulberry leaf tender shoots cleaned will be selected, be put into hot water and carry out drift soup, hot water temperature
Spend for 90~100 DEG C, the drift soup time is 20-60 s, is pulled out after drift soup and is cooled to room temperature.
The pH controls of the hot water are 6.0-8.0, contain the NaCl that percentage by weight is 0.1-0.4% in hot water.
The concrete technology of the keeping colour and crisp is：It will be put into first by the treated mulberry leaf tender shoots of drift soup in the aqueous solution I
Pulled out after immersion 0.5-1.0 h, the NaCl for being 2-5% containing percentage by weight in the aqueous solution I, percentage by weight 1.0-3.0%
NaHCO3With the ethanol that percent by volume is 5.0%-10%；
Then mulberry leaf tender shoots is put into the aqueous solution II and pulled out after compacting immersion 0.5-1.0 h, contain weight in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight that percentage is 0.4%-0.6% are 0.2%-0.4%；
Mulberry leaf tender shoots is finally put into the CaCl that percentage by weight is 0.01-0.05% again2 Immersion is protected crisp in solution, and immersion is protected crisp
Time be：8~12 min.
The concrete technology pickled is：The mulberry leaf tender shoots that will be treated by keeping colour and crisp, is immersed in equipped with lactic acid bacteria
In the closed container of solution, immersion is pulled out after 6-12 days.
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 0.5%-3.0%
NaCl 1.0-4.0%
Sucrose or glucose 2.0-4.0%
Remaining is water.
When pickling, preceding 2/3 number of days stirring 2~3 times up and down daily, rear 1/3 number of days every about 2~3 days stirrings once.
The concrete technology of the seasoning is：Following composition by weight percentage is added into the mulberry leaf tender shoots after pickling
It is seasoned
White sugar 2.5-5%
Salt 5%-10%
Pixian bean sauce 10-15%
Sodium benzoate 0.02-0.06%
Steep Chinese pepper 4-8%.
The mulberry leaf tender shoots after cleaning is selected to also need to be packed and sterilization treatment after seasoning processing.
The concrete technology of the packaging is：Packed using vacuum packing machine, package temperature is 60-80 DEG C, vacuum
For 0.05-0.1MPa.
The concrete technology of the sterilizing is：Packaged product is sterilized by the way of irradiation.
The present invention has the advantages that relative to prior art：
The present invention to select cleaning after mulberry leaf tender shoots carry out drift soup, keeping colour and crisp successively, pickle and seasoning processing after can obtain
To instant mulberry leaf dish, the edible and medical value of mulberry leaf in itself is developed, it is not only delicious, and with clearing lung-heat profit
Dry, dispelling wind and heat from the body, flat liver improving eyesight, cool blood and other effects, have been truly realized medicine-food two-purpose.
Present invention selection no disease and pests harm, the fresh mulberry leaf tender shoots without crush injury, its overall length are controlled in 6-12 cm,
The stout and strong softness of rachis, during chewing tender and crisp soft glutinous no slag can total eclipse, then the tender sprouts selected are cleaned in clear water, except dust removal
It is miscellaneous.It is the mulberry bud vegetable edible used time tender and crisp soft glutinous no slag that can ensure to make to select the mulberry leaf tender shoots one that so requires, juice is more,
It is clear and melodious, in good taste, it is nutritious；Second, the condition for the mulberry leaf dish that guarantee is made is good, clean；Third, during making
Mulberry leaf tender shoots imputrescibility, will not produce peculiar smell.
The present invention drift soup concrete technology be：The mulberry leaf tender shoots cleaned will be selected, be put into hot water and carry out drift soup, hot water
Temperature is 90~100 DEG C, and the drift soup time is 20-60 s, is pulled out after drift soup and is cooled to room temperature.The pH controls of the hot water are 6.0-
8.0, the NaCl that percentage by weight is 0.1-0.4% is contained in hot water.The control of drift soup temperature and drift soup time make it that mulberry leaf are tender
Bud reaches half-mature degree, partly destroys enzymes activity in mulberry leaf tender shoots, keeps the color and luster and nutritional ingredient of mulberry leaf tender shoots, simultaneously
Microorganism, worm's ovum, the air in removing mulberry leaf tender shoots and the partial moisture on mulberry leaf tender shoots surface can also be eliminated.Hot water temperature and drift
Soup time control is particularly significant, extremes of temperature, and drift soup overlong time is too short, can all cause adverse reaction, drift soup deficiency, make
Mulberry leaf tender shoots tissue hardens, it is difficult to chew, mouthfeel extreme difference, drift soup is excessive, and the color and nutritional ingredient of mulberry leaf tender shoots will be by
To influence, the mulberry leaf dish shade deviation made, nutrient loss is serious, and mouthfeel is partially soft.
The concrete technology of keeping colour and crisp of the present invention is：The aqueous solution I will be put into by the treated mulberry leaf tender shoots of drift soup first
Pulled out after middle immersion 0.5-1.0 h, the NaCl for being 2-5% containing percentage by weight in the aqueous solution I, percentage by weight 1.0-
3.0% NaHCO3With the ethanol that percent by volume is 5.0%-10%；Then mulberry leaf tender shoots is put into the aqueous solution II and is compacted soak
Pulled out after bubble 0.5-1.0 h, the ascorbic acid and percentage by weight for being 0.4%-0.6% containing percentage by weight in the aqueous solution II are
0.2%-0.4% calcium citrate；Mulberry leaf tender shoots is finally put into the CaCl that percentage by weight is 0.01-0.05% again2 Soaked in solution
Bubble is protected crisp.This step is extremely important, and its main function is exactly the maximum reservation original limpid color and luster of mulberry leaf tender shoots, is handled
Mulberry leaf tender shoots crispy afterwards, it is all poor without the color and luster and mouthfeel of this step process.The aqueous solution I and the aqueous solution II are matched somebody with somebody
Fang Yaoqiu and CaCl2 The requirement of solution, it can fully ensure that the mulberry leaf tender shoots color after processing is vivid, crispy, maximum journey
Degree remains the original color and luster of mulberry leaf tender shoots and clear and melodious mouthfeel.
The present invention protects the concrete technology pickled：The mulberry leaf tender shoots that will be treated by keeping colour and crisp, it is immersed in equipped with breast
In the closed container of sour bacterium solution, immersion is pulled out after 6-12 days.In the lactic acid bacteria solution containing it is following by weight percentage
Composition：Lactic acid bacteria 0.5%-3.0%, NaCl1.0-4.0%, sucrose or glucose 2.0-4.0%, remaining is water, preceding when pickling
2/3 number of days stirring 2~3 times up and down daily, rear 1/3 number of days every about 2~3 days stirrings once.During pickling process
Content of lactic acid bacteria and salting period are for mulberry leaf tender shoots particular design, as long as when the lactic acid bacteria of above-mentioned content is with pickling
Between just can guarantee that mulberry leaf tender shoots pickles success, taste and flavor and good.The control of stirring avoids portion primarily to pickle uniformly
Divide and do not pickle, partly salted is excessive, causes the taste bad of mulberry leaf tender shoots.
The concrete technology that the present invention seasons is：Added into the mulberry leaf tender shoots after pickling it is following by weight percentage into
Divide and be seasoned white sugar 2.5-5%, salt 5%-10%, Pixian bean sauce 10-15%, sodium benzoate 0.02-0.06% bubble Chinese pepper 4-
8%.The step of seasoning, primarily to make the mulberry leaf dish mouthfeel made more preferable, produces spicy taste.
Embodiment
Embodiment 1
A kind of preparation method of mulberry leaf dish, specifically includes following processing step：
Step 1, raw material selection
No disease and pests harm, the fresh mulberry leaf tender shoots without crush injury are selected, its overall length controls stout and strong soft in 6-12 cm, rachis
Soft, tender and crisp soft glutinous no slag can total eclipse during chewing；
Step 2, clean
The mulberry leaf tender shoots selected is cleaned in clear water, trifle in the world, worm's ovum on removing mulberry leaf tender shoots surface etc., 3-5 is cleaned with water
It is secondary.
Step 3, soup is floated
The mulberry leaf tender shoots cleaned is put into hot water and carries out drift soup, hot water temperature is 95 DEG C, and the drift soup time is 42 s, hot water
PH is 6.0-8.0, containing the NaCl that percentage by weight is 0.35% in hot water, is pulled out after floating soup, room temperature is cooled to cold water；
Step 4, keeping colour and crisp：
4.1 will be pulled out after the treated mulberry leaf tender shoots of step 3 is put into and soaks 0.8h in the aqueous solution I, and weight is contained in the aqueous solution I
Measure percentage be 3% NaCl, percentage by weight be 1.5% NaHCO3With the ethanol that percent by volume is 8.5%；
4.2 the mulberry leaf tender shoots by step 4.1 is put into the aqueous solution II 0.6 h of compacting immersion after pull out, in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight for being 0.45% containing percentage by weight are 0.35%；
4.3 are put into the mulberry leaf tender shoots Jing Guo step 4.2 CaCl that percentage by weight is 0.03%2 Immersion is protected crisp in solution, leaching
Bubble protects crisp 8 min；
Step 5, pickle
The mulberry leaf tender shoots that will be treated by step 4, is immersed in the closed container equipped with lactic acid bacteria solution, soak time 6
d；
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 0.8%
NaCl 1.8%
Sucrose or glucose 3.2%
Remaining is water.
When pickling, first 4 days, stirring 2~3 times up and down daily, latter 2 days, upper and lower stirring was once.
Step 6, season.
Following composition by weight percentage is added into the mulberry leaf tender shoots treated by step 5：
White sugar 3.2%
Salt 8%
Pixian bean sauce 12%
Sodium benzoate 0.02%
Steep Chinese pepper 6%.
Step 7, pack
Packed using vacuum packing machine, package temperature is 75 DEG C, vacuum 0.1MPa.
Step 8, sterilize：Packaged product is sterilized using irradiation.
Embodiment 2
A kind of preparation method of mulberry leaf dish, specifically includes following processing step：
Step 1, raw material selection
No disease and pests harm, the fresh mulberry leaf tender shoots without crush injury are selected, its overall length controls stout and strong soft in 6-12 cm, rachis
Soft, tender and crisp soft glutinous no slag can total eclipse during chewing；
Step 2, clean
The mulberry leaf tender shoots selected is cleaned in clear water, trifle in the world, worm's ovum on removing mulberry leaf tender shoots surface etc., 3-5 is cleaned with water
It is secondary.
Step 3, soup is floated
The mulberry leaf tender shoots cleaned is put into hot water and carries out drift soup, hot water temperature is 100 DEG C, and the drift soup time is 20 s, hot water
PH be 6.0-8.0, containing the NaCl that percentage by weight is 0.4% in hot water, pulled out after floating soup, room temperature be cooled to cold water；
Step 4, keeping colour and crisp：
4.1 will pull out after the treated mulberry leaf tender shoots of step 3 is put into and soaks 0.5 h in the aqueous solution I, contain in the aqueous solution I
The NaHCO that NaCl that percentage by weight is 3.5%, percentage by weight are 1.8%3With the ethanol that percent by volume is 10%；
4.2 the mulberry leaf tender shoots by step 4.1 is put into the aqueous solution II 0.5 h of compacting immersion after pull out, in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight for being 0.6% containing percentage by weight are 0.4%；
4.3 are put into the mulberry leaf tender shoots Jing Guo step 4.2 CaCl that percentage by weight is 0.05%2 Immersion is protected crisp in solution, leaching
Bubble protects crisp 9 min；
Step 5, pickle
The mulberry leaf tender shoots that will be treated by step 4, is immersed in the closed container equipped with lactic acid bacteria solution, soak time 9
d；
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 2.8%
NaCl 4.0%
Sucrose or glucose 2.8%
Remaining is water.
When pickling, first 6 days stirrings 2 times up and down daily, latter 3 days every about 2 days stirrings once.
Step 6, season.
Following composition by weight percentage is added into the mulberry leaf tender shoots treated by step 5：
White sugar 5%
Salt 5%
Pixian bean sauce 10%
Sodium benzoate 0.03%
Steep Chinese pepper 4%.
Step 7, pack
Packed using vacuum packing machine, package temperature is 60 DEG C, vacuum 0.05MPa.
Step 8, sterilize：Packaged product is sterilized using irradiation.
Embodiment 3
A kind of preparation method of mulberry leaf dish, specifically includes following processing step：
Step 1, raw material selection
No disease and pests harm, the fresh mulberry leaf tender shoots without crush injury are selected, its overall length controls stout and strong soft in 6-12 cm, rachis
Soft, tender and crisp soft glutinous no slag can total eclipse during chewing；
Step 2, clean
The mulberry leaf tender shoots selected is cleaned in clear water, trifle in the world, worm's ovum on removing mulberry leaf tender shoots surface etc., 3-5 is cleaned with water
It is secondary.
Step 3, soup is floated
The mulberry leaf tender shoots cleaned is put into hot water and carries out drift soup, hot water temperature is 90 DEG C, and the drift soup time is 60 s, hot water
PH is 6.0-8.0, containing the NaCl that percentage by weight is 0.1% in hot water, is pulled out after floating soup, room temperature is cooled to cold water；
Step 4, keeping colour and crisp：
4.1 will pull out after the treated mulberry leaf tender shoots of step 3 is put into and soaks 1.0 h in the aqueous solution I, contain in the aqueous solution I
The NaHCO that NaCl that percentage by weight is 5%, percentage by weight are 3.0%3With the ethanol that percent by volume is 5.0%；
4.2 the mulberry leaf tender shoots by step 4.1 is put into the aqueous solution II 0.5 h of compacting immersion after pull out, in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight for being 0.6% containing percentage by weight are 0.4%；
4.3 are put into the mulberry leaf tender shoots Jing Guo step 4.2 CaCl that percentage by weight is 0.05%2 Immersion is protected crisp in solution, leaching
Bubble protects crisp 10 min；
Step 5, pickle
The mulberry leaf tender shoots that will be treated by step 4, is immersed in the closed container equipped with lactic acid bacteria solution, soak time 12
d；
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 0.5%%
NaCl 1.0%
Sucrose or glucose 4.0%
Remaining is water.
When pickling, stirring 3 times up and down daily in first 8 days, latter 4 days, every about 2 days stirrings once.
Step 6, season.
Following composition by weight percentage is added into the mulberry leaf tender shoots treated by step 5：
White sugar 3.5%
Salt 8%
Pixian bean sauce 12%
Sodium benzoate 0.05%
Steep Chinese pepper 7%.
Step 7, pack
Packed using vacuum packing machine, package temperature is 80 DEG C, vacuum 0.06MPa.
Step 8, sterilize：Packaged product is sterilized using irradiation.
Embodiment 4
A kind of preparation method of mulberry leaf dish, specifically includes following processing step：
Step 1, raw material selection
No disease and pests harm, the fresh mulberry leaf tender shoots without crush injury are selected, its overall length controls stout and strong soft in 6-12 cm, rachis
Soft, tender and crisp soft glutinous no slag can total eclipse during chewing；
Step 2, clean
The mulberry leaf tender shoots selected is cleaned in clear water, trifle in the world, worm's ovum on removing mulberry leaf tender shoots surface etc., 3-5 is cleaned with water
It is secondary.
Step 3, soup is floated
The mulberry leaf tender shoots cleaned is put into hot water and carries out drift soup, hot water temperature is 95 DEG C, and the drift soup time is 45s, hot water
PH is 6.0-8.0, containing the NaCl that percentage by weight is 0.4% in hot water, is pulled out after floating soup, room temperature is cooled to cold water；
Step 4, keeping colour and crisp：
4.1 will pull out after the treated mulberry leaf tender shoots of step 3 is put into and soaks 0.8 h in the aqueous solution I, contain in the aqueous solution I
The NaHCO that NaCl that percentage by weight is 5%, percentage by weight are 1.0%3With the ethanol that percent by volume is 6.8%；
4.2 the mulberry leaf tender shoots by step 4.1 is put into the aqueous solution II 1.0 h of compacting immersion after pull out, in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight for being 0.6% containing percentage by weight are 0.4%；
4.3 are put into the mulberry leaf tender shoots Jing Guo step 4.2 CaCl that percentage by weight is 0.05%2 Immersion is protected crisp in solution, leaching
Bubble protects crisp 11 min；
Step 5, pickle
The mulberry leaf tender shoots that will be treated by step 4, is immersed in the closed container equipped with lactic acid bacteria solution, soak time 8
d；
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 3.0%
NaCl 1.0%
Sucrose or glucose 3.4%
Remaining is water.
When pickling, first 5 days, stirring 2 times up and down daily, latter 3 days, every about 2 days stirrings once.
Step 6, season.
Following composition by weight percentage is added into the mulberry leaf tender shoots treated by step 5：
White sugar 3.3%
Salt 8.8%
Pixian bean sauce 11.5%
Sodium benzoate 0.05%
Steep Chinese pepper 7.6%.
Step 7, pack
Packed using vacuum packing machine, package temperature is 78 DEG C, vacuum 0.1MPa.
Step 8, sterilize：Packaged product is sterilized using irradiation.
Embodiment 5
A kind of preparation method of mulberry leaf dish, specifically includes following processing step：
Step 1, raw material selection
No disease and pests harm, the fresh mulberry leaf tender shoots without crush injury are selected, its overall length controls stout and strong soft in 6-12 cm, rachis
Soft, tender and crisp soft glutinous no slag can total eclipse during chewing；
Step 2, clean
The mulberry leaf tender shoots selected is cleaned in clear water, trifle in the world, worm's ovum on removing mulberry leaf tender shoots surface etc., 3-5 is cleaned with water
It is secondary.
Step 3, soup is floated
The mulberry leaf tender shoots cleaned is put into hot water and carries out drift soup, hot water temperature is 100 DEG C, and the drift soup time is 20s, hot water
PH is 8.0, containing the NaCl that percentage by weight is 0.1% in hot water, is pulled out after floating soup, room temperature is cooled to cold water；
Step 4, keeping colour and crisp：
4.1 will pull out after the treated mulberry leaf tender shoots of step 3 is put into and soaks 1.0 h in the aqueous solution I, contain in the aqueous solution I
The NaHCO that NaCl that percentage by weight is 5%, percentage by weight are 3.0%3With the ethanol that percent by volume is 5.0%；
4.2 the mulberry leaf tender shoots by step 4.1 is put into the aqueous solution II 0.5 h of compacting immersion after pull out, in the aqueous solution II
The calcium citrate that the ascorbic acid and percentage by weight for being 0.6% containing percentage by weight are 0.4%；
4.3 are put into the mulberry leaf tender shoots Jing Guo step 4.2 CaCl that percentage by weight is 0.05%2 Immersion is protected crisp in solution, leaching
Bubble protects crisp 12 min；
Step 5, pickle
The mulberry leaf tender shoots that will be treated by step 4, is immersed in the closed container equipped with lactic acid bacteria solution, soak time 10
d；
Contain following composition by weight percentage in the lactic acid bacteria solution：
Lactic acid bacteria 0.5%
NaCl 1.0%
Sucrose or glucose 2.0%
Remaining is water.
When pickling, first 6 days, stirring 2 times up and down daily, latter 4 days, every about 3 days stirrings once.
Step 6, season.
Following composition by weight percentage is added into the mulberry leaf tender shoots treated by step 5：
White sugar 2.5%
Salt 10%
Pixian bean sauce 10%
Sodium benzoate 0.06%
Steep Chinese pepper 4%.
Step 7, pack
Packed using vacuum packing machine, package temperature is 80 DEG C, vacuum 0.05MPa
Step 8, sterilize：Packaged product is sterilized using irradiation.
Claims (10)
- A kind of 1. preparation method of mulberry leaf dish, it is characterised in that：The mulberry leaf tender shoots selected after cleaning is subjected to drift soup, color protection successively Protect it is crisp, pickle and seasoning processing.
- A kind of 2. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The mulberry leaf tender shoots selected is disease-free Insect pest, the fresh mulberry leaf tender shoots without crush injury, the control of mulberry leaf tender shoots overall length is in 6-12 cm, the stout and strong softness of rachis, chewing When, tender and crisp soft glutinous no slag can total eclipse.
- A kind of 3. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology of the drift soup For：The mulberry leaf tender shoots cleaned will be selected, is put into hot water and carries out drift soup, hot water temperature be 90~100 DEG C, drift the soup time be 20-60 s, pull out after floating soup and be cooled to room temperature.
- A kind of 4. preparation method of mulberry leaf dish according to claim 3, it is characterised in that：The pH of the hot water is controlled 6.0-8.0, the NaCl that percentage by weight is 0.1-0.4% is contained in hot water.
- A kind of 5. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The specific work of the keeping colour and crisp Skill is：It will be pulled out first after the treated mulberry leaf tender shoots of drift soup is put into and soaks 0.5-1.0 h in the aqueous solution I, in the aqueous solution I The NaHCO that the NaCl for being 2-5% containing percentage by weight, percentage by weight are 1.0-3.0%3It is 5.0%-10% with percent by volume Ethanol；Then mulberry leaf tender shoots is put into the aqueous solution II and pulled out after compacting immersion 0.5-1.0 h, contain weight in the aqueous solution II The calcium citrate that the ascorbic acid and percentage by weight that percentage is 0.4%-0.6% are 0.2%-0.4%；Mulberry leaf tender shoots is finally put into the CaCl that percentage by weight is 0.01-0.05% again2 Immersion is protected crisp in solution, protects the crisp time For 8~12 min.
- A kind of 6. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology pickled For：The mulberry leaf tender shoots that will be treated by keeping colour and crisp, is immersed in the closed container equipped with lactic acid bacteria solution, soaks 6-12 Pulled out after it.
- A kind of 7. preparation method of mulberry leaf dish according to claim 6, it is characterised in that：Contain in the lactic acid bacteria solution Composition by weight percentage below：Lactic acid bacteria 0.5%-3.0%NaCl 1.0-4.0%Sucrose or glucose 2.0-4.0%Remaining is water.
- A kind of 8. preparation method of mulberry leaf dish according to claim 6 or 7, it is characterised in that：When pickling, preceding 2/3 number of days Stirring 2~3 times up and down daily, rear 1/3 number of days every about 2~3 days stirrings once.
- A kind of 9. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology of the seasoning For：Following composition by weight percentage is added into the mulberry leaf tender shoots after pickling to be seasonedWhite sugar 2.5-5%Salt 5%-10%Pixian bean sauce 10-15%Sodium benzoate 0.02-0.06%Steep Chinese pepper 4-8%.
- A kind of 10. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The mulberry leaf selected after cleaning are tender Bud also needs to be packed after seasoning processing and sterilization treatment, the concrete technology of the packaging are：Entered using vacuum packing machine Row packaging, package temperature are 60-80 DEG C, vacuum 0.05-0.1MPa.
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