CN107897802A - A kind of sweet potato leaves olive dish and preparation method thereof - Google Patents
A kind of sweet potato leaves olive dish and preparation method thereof Download PDFInfo
- Publication number
- CN107897802A CN107897802A CN201711128897.6A CN201711128897A CN107897802A CN 107897802 A CN107897802 A CN 107897802A CN 201711128897 A CN201711128897 A CN 201711128897A CN 107897802 A CN107897802 A CN 107897802A
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- Prior art keywords
- sweet potato
- olive
- potato leaves
- parts
- dish
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
Abstract
The invention discloses a kind of sweet potato leaves olive dish.The sweet potato leaves olive dish is made of the raw material of following weight：10~20 parts of 100 parts of sweet potato leaves, 35~55 parts of olive, 35~55 parts of sesame oil, 40~60 parts of soy sauce and garlic oil.The invention also discloses a kind of preparation method of sweet potato leaves olive dish.The present invention provides a kind of sweet potato leaves olive dish and preparation method thereof, and the sweet potato leaves olive dish and preparation method thereof prepares olive dish using sweet potato leaves and olive as raw material, full of nutrition, has peculiar flavour, can greatly enrich the species of olive dish；The fermentation period of olive dish can effectively be shortened at the same time, improve product quality, reduce salt dosage, stabilized product quality.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of sweet potato leaves olive dish and preparation method thereof.
Background technology
Sweet potato leaves are not only containing abundant mucus protein, chlorophyll, potassium element and flavone compound, also rich in vitamin
A, polyphenols and dietary fiber, have antioxidation, can boost metabolism, and all have auxiliary to many chronic diseases
Therapeutic effect, is processed sweet potato leaves by certain science and technology, is produced into all good seasoned food of color, smell and taste, mouthfeel, nutrition, not only
Efficiently using for resource can be expanded, while can also meet the needs of market, enrich the material life of people.
In the prior art, the preparation process of olive dish is typically to pickle leaf mustard and other dispensings together, there is hair
The problem of ferment time length, salt dosage are big, the desalination time is long, water consumption is big, easily rot, and flavor is short of, quality is unstable, restricts
The development of olive dish industry.
The content of the invention
In order to solve above-mentioned olive dish fermentation time length, salt dosage is big, the desalination time is long, water consumption is big, easily rots, wind
The unstable technical problem of taste shortcoming, quality, the present invention provide a kind of sweet potato leaves olive dish and preparation method thereof, the sweet potato leaves olive
Olive dish and preparation method thereof prepares olive dish using sweet potato leaves and olive as raw material, full of nutrition, has peculiar flavour, can be significantly rich
The species of rich olive dish；The fermentation period of olive dish can effectively be shortened at the same time, improve product quality, reduce salt dosage, stablize production
Quality.
The present invention provides a kind of sweet potato leaves olive dish, it is made of the raw material of following weight：100 parts of sweet potato leaves,
10~20 parts of 35~55 parts of olive, 35~55 parts of sesame oil, 40~60 parts of soy sauce and garlic oil.
In a kind of preferred embodiment of sweet potato leaves olive dish provided by the invention, the sweet potato leaves olive dish is by following heavy
The raw material of amount part proportioning is made：15 parts of 100 parts of sweet potato leaves, 45 parts of olive, 45 parts of sesame oil, 50 parts of soy sauce and garlic oil.
Present invention also offers a kind of preparation method of sweet potato leaves olive dish, comprise the following steps：
Step 1: taking fresh sweet potato leaves, impurity elimination, clean, and dries surface moisture, cuts, spare；
Step 2: being squeezed after the sweet potato leaves after being cut in the step 1 are mixed with appropriate salt, sweet potato leaves are sloughed
In partial moisture；
Step 3: spraying into appropriate lactobacillus suspension in dewatered sweet potato leaves into the step 2, container is put into after mixing
Middle sealed fermenting；
Step 4: taking new fresh olive, removal of impurities adds appropriate salt after cleaning and is pickled；
Squeezed again Step 5: the sweet potato leaves fermented in the step 3 are taken out, it is 6~8% to squeeze to salt content
Untill；
Step 6: taking the olive pickled in the step 4, drained after cleaning, salinity is controlled 6~8%；
Step 7: olive, sesame oil after taking the sweet potato leaves after being squeezed in the step 5, draining in the step 6,
Soy sauce and garlic oil, the timing of infusion one in pot is put into by sweet potato leaves, olive, sesame oil, soy sauce and garlic oil by certain weight ratio
Between, appropriate salt and white sugar are added, take the dish out of the pot bottling after mixing；
Step 8: the sweet potato leaves olive dish after bottling in the step 7 is sterilized, it is cooled to room temperature, up to sweet potato
Leaf olive dish finished product.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 1,
Sweet potato leaves are cut into 3~4 centimetres long, wide 2~3 centimetres slices.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 2,
Sweet potato leaves and the weight ratio of salt are 100:14~16, in sweet potato leaves 65% moisture is sloughed in squeezing.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 3,
The lactic acid bacteria that mass fraction is 2% is sprayed into sweet potato leaves in the ratio of 500 milliliters of lactobacillus suspensions of every double centner sweet potato foliar spray
Liquid, sealed fermenting more than 20 days after mixing, fermentation temperature are 25~30 DEG C.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 4,
The addition of salt is the 14~16% of olive weight.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 7,
Sweet potato leaves, olive, sesame oil, the weight ratio of soy sauce and garlic oil are 100：35~55:35~55:40~60:10~20,120
DEG C constant temperature infusion to dento liva meat separates, then is separately added into the salt for accounting for sweet potato leaves and olive gross weight 1~2% and 1~2%
White sugar.
In a kind of preferred embodiment of the preparation method of sweet potato leaves olive dish provided by the invention, in the step 8,
Sterilising temp is 100 DEG C, and sterilization time is 25~30 minutes.
Compared to the prior art, sweet potato leaves olive dish provided by the invention and preparation method thereof has the advantages that：
The present invention prepares olive dish using sweet potato leaves and olive as raw material, full of nutrition, has peculiar flavour, can greatly enrich olive dish
Species；At the same time by sweet potato leaves are selected, cleaning, chopping, lactobacillus-fermented, olive fermentation, process, the energy such as boils, bottles, sterilizing
Effectively shorten the fermentation period of olive dish, improve product quality, reduce salt dosage, stabilized product quality.
Embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only the part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this area is common
All other embodiment that technical staff is obtained without making creative work, belongs to the model that the present invention protects
Enclose.
Embodiment 1
In the present embodiment, sweet potato leaves olive dish is made of the raw material of following weight：100 parts of sweet potato leaves, olive 35
Part, 35 parts of sesame oil, 60 parts of soy sauce and 20 parts of garlic oil.
Preparation method is as follows：
Fresh sweet potato leaves are taken, impurity elimination, clean, and dries surface moisture, is cut into long 3~4 centimetres, wide 2~3 centimetres of slice,
It is spare；
By the sweet potato leaves after slitting and salt by weight 100:14 ratio is squeezed after mixing, and is sloughed in sweet potato leaves
65% moisture；
It is 2% that mass fraction is sprayed into sweet potato leaves in the ratio of 500 milliliters of lactobacillus suspensions of every double centner sweet potato foliar spray
Lactobacillus suspension, is put into sealed fermenting more than 20 days in container after mixing, fermentation temperature is 25~30 DEG C；
New fresh olive, removal of impurities add olive weight 14% salt after cleaning is taken to be pickled；
The sweet potato leaves fermented are taken out and are squeezed again, are squeezed untill salt content is 6%；
The olive pickled is taken, is drained after cleaning, salinity is controlled 6%；
Take again squeezing after sweet potato leaves, drain after olive, sesame oil, soy sauce and garlic oil, by sweet potato leaves, olive,
Sesame oil, soy sauce and garlic oil press 100:35:35:60:20 weight ratio is put into stirring-type jacketed pan, 120 DEG C of constant temperature infusions
Separated to dento liva meat, then be separately added into the salt for accounting for sweet potato leaves and olive gross weight 1% and 1.5% white sugar, gone out after mixing
Pot bottling；
Sweet potato leaves olive dish after bottling is sterilized, sterilising temp is 100 DEG C, and sterilization time is 27 minutes, sterilizing
Postcooling is to room temperature, up to sweet potato leaves olive dish finished product.
Sensory evaluation：Sweet potato leaves olive dish made from the present embodiment, in glossy black；There is the distinctive salted cake fried in sesame oil taste of olive dish,
Give off a strong fragrance, no smell of burning, no bad smell；The degree of saltiness is agreeable to the taste, there is the distinctive flavour of olive dish, free from extraneous odour；The soft or hard appropriateness of dish body, olive
Olive is in pelletized form；Without visible foreign.
Embodiment 2
In the present embodiment, sweet potato leaves olive dish is made of the raw material of following weight：100 parts of sweet potato leaves, olive 45
Part, 45 parts of sesame oil, 50 parts of soy sauce and 15 parts of garlic oil.
Preparation method is as follows：
Fresh sweet potato leaves are taken, impurity elimination, clean, and dries surface moisture, is cut into long 3~4 centimetres, wide 2~3 centimetres of slice,
It is spare；
By the sweet potato leaves after slitting and salt by weight 100:15 ratio is squeezed after mixing, and is sloughed in sweet potato leaves
65% moisture；
It is 2% that mass fraction is sprayed into sweet potato leaves in the ratio of 500 milliliters of lactobacillus suspensions of every double centner sweet potato foliar spray
Lactobacillus suspension, is put into sealed fermenting more than 20 days in container after mixing, fermentation temperature is 25~30 DEG C；
New fresh olive, removal of impurities add olive weight 15% salt after cleaning is taken to be pickled；
The sweet potato leaves fermented are taken out and are squeezed again, are squeezed untill salt content is 7%；
The olive pickled is taken, is drained after cleaning, salinity is controlled 7%；
Take again squeezing after sweet potato leaves, drain after olive, sesame oil, soy sauce and garlic oil, by sweet potato leaves, olive,
Sesame oil, soy sauce and garlic oil press 100:45:45:50:15 weight ratio is put into stirring-type jacketed pan, 120 DEG C of constant temperature infusions
Separated to dento liva meat, then be separately added into the salt for accounting for sweet potato leaves and olive gross weight 1.5% and 1% white sugar, gone out after mixing
Pot bottling；
Sweet potato leaves olive dish after bottling is sterilized, sterilising temp is 100 DEG C, and sterilization time is 25 minutes, sterilizing
Postcooling is to room temperature, up to sweet potato leaves olive dish finished product.
Sensory evaluation：Sweet potato leaves olive dish made from the present embodiment, in glossy black；There is the distinctive salted cake fried in sesame oil taste of olive dish,
Give off a strong fragrance, no smell of burning, no bad smell；The degree of saltiness is agreeable to the taste, there is the distinctive flavour of olive dish, free from extraneous odour；The soft or hard appropriateness of dish body, olive
Olive is in fragment；Without visible foreign.
Embodiment 3
In the present embodiment, sweet potato leaves olive dish is made of the raw material of following weight：100 parts of sweet potato leaves, olive 55
Part, 55 parts of sesame oil, 40 parts of soy sauce and 10 parts of garlic oil.
Preparation method is as follows：
Fresh sweet potato leaves are taken, impurity elimination, clean, and dries surface moisture, is cut into long 3~4 centimetres, wide 2~3 centimetres of slice,
It is spare；
By the sweet potato leaves after slitting and salt by weight 100:16 ratio is squeezed after mixing, and is sloughed in sweet potato leaves
65% moisture；
It is 2% that mass fraction is sprayed into sweet potato leaves in the ratio of 500 milliliters of lactobacillus suspensions of every double centner sweet potato foliar spray
Lactobacillus suspension, is put into sealed fermenting more than 20 days in container after mixing, fermentation temperature is 25~30 DEG C；
New fresh olive, removal of impurities add olive weight 16% salt after cleaning is taken to be pickled；
The sweet potato leaves fermented are taken out and are squeezed again, are squeezed untill salt content is 8%；
The olive pickled is taken, is drained after cleaning, salinity is controlled 8%；
Take again squeezing after sweet potato leaves, drain after olive, sesame oil, soy sauce and garlic oil, by sweet potato leaves, olive,
Sesame oil, soy sauce and garlic oil press 100:55:55:40:10 weight ratio is put into stirring-type jacketed pan, 120 DEG C of constant temperature infusions
Separated to dento liva meat, then be separately added into the salt for accounting for sweet potato leaves and olive gross weight 2% and 2% white sugar, taken the dish out of the pot after mixing
Bottling；
Sweet potato leaves olive dish after bottling is sterilized, sterilising temp is 100 DEG C, and sterilization time is 30 minutes, sterilizing
Postcooling is to room temperature, up to sweet potato leaves olive dish finished product.
Sensory evaluation：Sweet potato leaves olive dish made from the present embodiment, in glossy black；There is the distinctive salted cake fried in sesame oil taste of olive dish,
Give off a strong fragrance, no smell of burning, no bad smell；The degree of saltiness is agreeable to the taste, there is the distinctive flavour of olive dish, free from extraneous odour；The soft or hard appropriateness of dish body, olive
Olive is in fragment；Without visible foreign.
Sweet potato leaves olive dish provided by the invention and preparation method thereof has the advantages that：The present invention with sweet potato leaves and
Olive prepares olive dish for raw material, full of nutrition, has peculiar flavour, can greatly enrich the species of olive dish；At the same time by red
The choosing of potato folic acid, cleaning, chopping, lactobacillus-fermented, olive fermentation, the process such as boils, bottles, sterilizing, can effectively shorten olive dish
Fermentation period, improve product quality, reduce salt dosage, stabilized product quality.
The foregoing is merely the embodiment of the present invention, is not intended to limit the scope of the invention, every to utilize this hair
The equivalent structure or equivalent flow shift that bright description is made, is directly or indirectly used in other relevant technology necks
Domain, is included within the scope of the present invention.
Claims (9)
1. a kind of sweet potato leaves olive dish, it is characterised in that be made of the raw material of following weight：100 parts of sweet potato leaves, olive
10~20 parts of 35~55 parts, 35~55 parts of sesame oil, 40~60 parts of soy sauce and garlic oil.
2. sweet potato leaves olive dish according to claim 1, it is characterised in that the sweet potato leaves olive dish is by following parts by weight
The raw material of proportioning is made：15 parts of 100 parts of sweet potato leaves, 45 parts of olive, 45 parts of sesame oil, 50 parts of soy sauce and garlic oil.
3. a kind of preparation method of the sweet potato leaves olive dish based on described in claim 1, it is characterised in that comprise the following steps：
Step 1: taking fresh sweet potato leaves, impurity elimination, clean, and dries surface moisture, cuts, spare；
Step 2: being squeezed after the sweet potato leaves after being cut in the step 1 are mixed with appropriate salt, slough in sweet potato leaves
Partial moisture；
Step 3: spraying into appropriate lactobacillus suspension in dewatered sweet potato leaves into the step 2, it is put into after mixing close in container
Close fermentation；
Step 4: taking new fresh olive, removal of impurities adds appropriate salt after cleaning and is pickled；
Squeeze, squeeze untill salt content is 6~8% again Step 5: the sweet potato leaves fermented in the step 3 are taken out；
Step 6: taking the olive pickled in the step 4, drained after cleaning, salinity is controlled 6~8%；
Step 7: olive, sesame oil, soy sauce after taking the sweet potato leaves after being squeezed in the step 5, being drained in the step 6
And garlic oil, sweet potato leaves, olive, sesame oil, soy sauce and garlic oil are put into infusion certain time in pot by certain weight ratio, then
Appropriate salt and white sugar are added, take the dish out of the pot bottling after mixing；
Step 8: the sweet potato leaves olive dish after bottling in the step 7 is sterilized, it is cooled to room temperature, up to sweet potato leaves olive
Olive dish finished product.
4. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that, will be red in the step 1
Potato leaf is cut into long 3~4 centimetres, wide 2~3 centimetres of slice.
5. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that in the step 2, sweet potato
The weight ratio of leaf and salt is 100:14~16, in sweet potato leaves 65% moisture is sloughed in squeezing.
6. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that in the step 3, by every
The ratio of double centner sweet potato 500 milliliters of lactobacillus suspensions of foliar spray sprays into the lactobacillus suspension that mass fraction is 2% into sweet potato leaves, mixes
Sealed fermenting more than 20 days after even, fermentation temperature are 25~30 DEG C.
7. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that in the step 4, salt
Addition is the 14~16% of olive weight.
8. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that in the step 7, sweet potato
Leaf, olive, sesame oil, the weight ratio of soy sauce and garlic oil are 100：35~55:35~55:40~60:10~20,120 DEG C of perseverances
Warm infusion to dento liva meat separate, then be separately added into the salt for accounting for sweet potato leaves and olive gross weight 1~2% and 1~2% it is white
Sugar.
9. the preparation method of sweet potato leaves olive dish according to claim 3, it is characterised in that in the step 8, sterilizing
Temperature is 100 DEG C, and sterilization time is 25~30 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711128897.6A CN107897802A (en) | 2017-11-15 | 2017-11-15 | A kind of sweet potato leaves olive dish and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711128897.6A CN107897802A (en) | 2017-11-15 | 2017-11-15 | A kind of sweet potato leaves olive dish and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107897802A true CN107897802A (en) | 2018-04-13 |
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ID=61844182
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| CN201711128897.6A Pending CN107897802A (en) | 2017-11-15 | 2017-11-15 | A kind of sweet potato leaves olive dish and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430767A (en) * | 2018-12-13 | 2019-03-08 | 四川多爽食品有限公司 | A kind of sweet potato leaves seasoning dish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039909A (en) * | 2011-10-11 | 2013-04-17 | 滕延秀 | Convenient marinated method of sweet potato leaf pickles |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN105361035A (en) * | 2015-11-27 | 2016-03-02 | 汤镇宇 | Olive dish preparation method |
-
2017
- 2017-11-15 CN CN201711128897.6A patent/CN107897802A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039909A (en) * | 2011-10-11 | 2013-04-17 | 滕延秀 | Convenient marinated method of sweet potato leaf pickles |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN105361035A (en) * | 2015-11-27 | 2016-03-02 | 汤镇宇 | Olive dish preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 杨洁彬等: "《食品微生物学》", 30 June 1999, 北京农业大学出版社 * |
| 罗晓妙: "《咸菜生产技术》", 30 November 2008, 四川科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430767A (en) * | 2018-12-13 | 2019-03-08 | 四川多爽食品有限公司 | A kind of sweet potato leaves seasoning dish |
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Application publication date: 20180413 |