CN107927662A - A kind of eddo lotus stem curing food and its processing method - Google Patents
A kind of eddo lotus stem curing food and its processing method Download PDFInfo
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- CN107927662A CN107927662A CN201711322124.1A CN201711322124A CN107927662A CN 107927662 A CN107927662 A CN 107927662A CN 201711322124 A CN201711322124 A CN 201711322124A CN 107927662 A CN107927662 A CN 107927662A
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- lotus stem
- taro
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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
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Abstract
The present invention relates to a kind of eddo lotus stem curing food and its processing method, it is salted by the raw material of following components by weight percent：80~120 parts of taro lotus stem, 3~4 parts of salt, 4~10 parts of capsicum, 1~3 part of garlic, taro lotus stem curing food is prepared into through over cleaning, drying, the processes such as marinated and packaging of fermenting.Manufacture craft of the present invention is simple, effectively controls moisture and acidity in taro lotus stem curing process, prevents from rotting in taro lotus stem fermentation process or spoiled；Any preservative, nutrient health, long shelf-life can not be added according to the marinated auxiliary material of the different additions of different regions taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of eddo lotus stem curing food and its processing method.
Background technology
Taro lotus stem is the petiole of Southern Star section plant Fructus Colocasiae Esculentae stem, its contain abundant protein, plant cellulose, carrotene,
Nutritional ingredient necessary to the human body such as iron and calcium, it is taro lotus stem and celery, wild cabbage, spinach, white according to the supposition of Chinese Institute of Preventive Medicine
Dish, rape, eggplant, carrot, 13 kinds of vegetables such as tomato compare, in 14 kinds of nutritional ingredients, protein, fat, heat, fibre
The plain carbohydrate of dimension, calcium, iron, phosphorus, carrotene, vitamin C, B1、B2, 13, nicotinic acid etc., taro lotus stem ranks first.
In recent years, it has been found that after cooking or is marinated, taro lotus stem also becomes delicious food.Taro lotus stem salts down
It is tasty that product is acid embrittlement, very popular, but the difference is that different places have different method for salting, there is presently no one
The written unified method for salting of kind.Traditional taro lotus stem, which is pickled, to be mainly included the following steps that：Select, clean, stripping and slicing, dress altar put
Fermentation auxiliary material ferments, and there are some defects for this traditional method for salting：1st, taro lotus stem will not be dried before fermenting, taro lotus
Moisture is excessive in stalk, causes taro lotus stem perishable or spoiled during fermentation；2nd, during taro lotus stem ferments,
Temperature is generally pickled using manual control, energy consumption is big；3rd, the color and luster of taro lotus stem curing food and smell are poor, and taste is dull.
The content of the invention
The technical problems to be solved by the invention are to provide kind of eddo lotus stem curing food and its a processing method, using tradition
Processing method, the process-cycle is short, and taro lotus stem removes partial moisture before fermentation by way of drying, reduces the fermentation of taro lotus stem
During moisture, it is ensured that fermented quality；Meanwhile taro lotus stem and the mixed proportion of each dispensing, mouth can be controlled according to regional disparity
Taste enriches, and does not add any additive, long shelf-life.
The technical solution that the present invention solves above-mentioned technical problem is as follows：
A kind of eddo lotus stem curing food, is salted by the raw material of following components by weight percent：80~120 parts of taro lotus stem, food
3~4 parts of salt, 4~10 parts of capsicum, 1~3 part of garlic.
The beneficial effects of the invention are as follows：The present invention is using the distinctive selenium-rich taro lotus stem in enshi as raw material, taro lotus stem
The content of middle cellulose and selenium is very high, cellulose enter human body after can oil suction lipid-loweringing, accelerate loss of weight；Selenium element have anticancer,
Dispelling toxicity, detoxicating acts on, strengthening body resistance.Inventive formulation is simple, reasonable, does not add any additive, long shelf-life, battalion
A point height is formed, resistance of human body can be significantly improved；Taste enriches, and the people for being suitable for different regions eats.
Based on the above technical solutions, the present invention can also be improved as follows.
Further, the optimization formula of the eddo lotus stem curing food is 100 parts of taro lotus stem, 3.5 parts of salt, 7 parts of capsicum,
2 parts of garlic.
Beneficial effect using above-mentioned further scheme is that each material rate of the formula is appropriate, can effectively control Fermentation Engineering
In acidity, avoid in fermentation process there is a situation where rot and be changed into.
A kind of processing method of eddo lotus stem curing food, comprises the following steps：(1) high-quality taro stalk is selected, cleaning is dry
Only；(2) drying water removal；(3) cut blocking；(4) fermentation is marinated；(5) finished product packs.
Beneficial effect using above-mentioned further scheme is that the present invention uses traditional diamond-making technique, and process is simply fast
Speed, it is with short production cycle, it is ensured that the quality that taro lotus stem is pickled, reduces production cost.
Further, in the step (2), the time of taro lotus stem drying is 3~5 days, controls the moisture in taro lotus stem
In the range of 20%~30%.
Beneficial effect using above-mentioned further scheme is to use natural drying, and the drying time is short, and preliminary water removal is fast, saves
Cost.
Further, the taro lotus stem cleaned up, is cut into the segment of 3~8cm by the step (3).
Beneficial effect using above-mentioned further scheme is that the taro lotus stem that will be cleaned up cuts into the segment of 3~8cm, side
Just eat.
Further, in the step (4), taro lotus stem uses normal temperature fermentation.
Beneficial effect using above-mentioned further scheme is to use normal temperature fermentation, it is ensured that fermented quality, avoids manual simulation
Fermentation condition, energy consumption is small, and production cost is low.
Further, in the step (4), used in fermentation process squash type remove water and control moisture 10% with
Under.
Beneficial effect using above-mentioned further scheme is that squash type removes water between utilizing taro lotus stem, and water-eliminating method is simple,
Cost is low, while does not destroy the institutional framework of taro lotus stem, avoids nutrient loss.
Further, in the step (4), fermentation time is 15~30 days.
Beneficial effect using above-mentioned further scheme is that fermentation time is short, and yield rate is high, cost-effective.
Embodiment
The principle of the present invention and feature are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The present embodiment provides a kind of eddo lotus stem curing food, it is salted by the raw material of following components by weight percent：Taro lotus stem
100 parts, 3.5 parts of salt, 7 parts of capsicum, 2 parts of garlic.
The processing method of above-mentioned eddo lotus stem curing food comprises the following steps：(1) high-quality taro stalk is selected, is cleaned up
3~5 times, it is ensured that taro lotus stem surface does not have dust and silt；High-quality taro lotus stem described herein refers to that harvest time is one week
Left and right, quality is harder, and nothing is rotted, than the taro lotus stem of comparatively fresh；(2) water content before the drying of taro lotus stem in it is about 60%,
The taro lotus stem natural drying cleaned up is removed into portion of water, the drying time is usually 3~5 days, is controlled in taro lotus stem
Moisture is in the range of 20%~30%；Since drying weather, season are variant, drying time slightly difference, finally
The moisture in taro lotus stem is controlled in the range of 20%~30%；(3) the taro lotus stem after drying is cut into 3~8cm
Segment, tasty easy to dispensing, easy to use, the length of taro lotus stem can be depending on actual production demand；(4) by after cutting
Taro lotus stem is placed on fermentation in fermentation vat, and fermentation condition is to ferment (temperature is at 25 DEG C or so) under half-light, batch taro lotus stem segment
It is packed together, while dustproof film on end cap on it；During taro lotus stem ferments, the taro lotus stem being packed together mutually squeezes
Pressure, by extruding the partial moisture removed in taro lotus stem, rule of thumb visually observes or measures taro lotus stem using moisture detector
Interior moisture, it is ensured that the water tariff collection in taro lotus stem avoids in taro lotus stem moisture excessive and cause to ferment below 10%
During there is spoiled and rotten situation；In curing process, the length of salting period is depending on the temperature of spontaneous fermentation, and one
As fermentation time be 15~30 days；During the fermentation, the moisture in taro lotus stem is controlled, its acidity is held essentially constant；
(5) fermentation is completed, and obtains taro lotus stem curing food, and curing food uses packed or canned manner of packing, packed taro lotus stem curing food
Instant bagged, it is convenient, but easily occur the situation of extruding rupture in transportational process；Canned taro lotus stem curing food, phase
For packed taro lotus stem curing food, the situation that packed taro lotus stem curing food easily extrudes rupture is avoided, but canned taro lotus
It is big to obstruct curing food occupied space, it has not been convenient to carry.
Embodiment 2
The present embodiment provides a kind of eddo lotus stem curing food, it is salted by the raw material of following components by weight percent：Taro lotus stem
85 parts, 3 parts of salt, 5 parts of capsicum, 1 part of garlic.
The processing method of above-mentioned eddo lotus stem curing food comprises the following steps：(1) high-quality taro stalk is selected, is cleaned up
3~5 times, it is ensured that taro lotus stem surface does not have dust and silt；High-quality taro lotus stem described herein refers to that harvest time is one week
Left and right, quality is harder, and nothing is rotted, than the taro lotus stem of comparatively fresh；(2) water content before the drying of taro lotus stem in it is about 60%,
The taro lotus stem natural drying cleaned up is removed into portion of water, the drying time is usually 3~5 days, is controlled in taro lotus stem
Moisture is in the range of 20%~30%；Since drying weather, season are variant, drying time slightly difference, finally
The moisture in taro lotus stem is controlled in the range of 20%~30%；(3) the taro lotus stem after drying is cut into 3~8cm
Segment, tasty easy to dispensing, easy to use, the length of taro lotus stem can be depending on actual production demand；(4) by after cutting
Taro lotus stem is placed on fermentation in fermentation vat, and fermentation condition is to ferment (temperature is at 25 DEG C or so) under half-light, batch taro lotus stem segment
It is packed together, while dustproof film on end cap on it；During taro lotus stem ferments, the taro lotus stem being packed together mutually squeezes
Pressure, by extruding the moisture removed in taro lotus stem, rule of thumb visually observes or using in moisture detector measurement taro lotus stem
Moisture, it is ensured that the water tariff collection in taro lotus stem avoids in taro lotus stem moisture excessive and cause fermentation process below 10%
It is middle spoiled and rotten situation occur；In curing process, the length of salting period is depending on the temperature of spontaneous fermentation, general hair
The ferment time is 15~30 days；During the fermentation, the moisture in taro lotus stem is controlled, its acidity is held essentially constant；(5) send out
Ferment is completed, and obtains taro lotus stem curing food, and curing food uses packed or canned manner of packing, and packed taro lotus stem curing food opens bag i.e.
Food, it is convenient, but easily occur the situation of extruding rupture in transportational process；Canned taro lotus stem curing food, relative to bag
For filling taro lotus stem curing food, the situation that packed taro lotus stem curing food easily extrudes rupture is avoided, but canned taro lotus stem is pickled
Product occupied space is big, it has not been convenient to carries.
Embodiment 3
The present embodiment provides a kind of eddo lotus stem curing food, it is salted by the raw material of following components by weight percent：Taro lotus stem
110 parts, 4 parts of salt, 9 parts of capsicum, 3 parts of garlic.
The processing method of above-mentioned eddo lotus stem curing food comprises the following steps：(1) high-quality taro stalk is selected, is cleaned up
3~5 times, it is ensured that taro lotus stem surface does not have dust and silt；High-quality taro lotus stem described herein refers to that harvest time is one week
Left and right, quality is harder, and nothing is rotted, than the taro lotus stem of comparatively fresh；(2) water content before the drying of taro lotus stem in it is about 60%,
The taro lotus stem natural drying cleaned up is removed into portion of water, the drying time is usually 3~5 days, is controlled in taro lotus stem
Moisture is in the range of 20%~30%；Since drying weather, season are variant, drying time slightly difference, finally
The moisture in taro lotus stem is controlled in the range of 20%~30%；(3) the taro lotus stem after drying is cut into 3~8cm
Segment, tasty easy to dispensing, easy to use, the length of taro lotus stem can be depending on actual production demand；(4) by after cutting
Taro lotus stem is placed on fermentation in fermentation vat, and fermentation condition is to ferment (temperature is at 25 DEG C or so) under half-light, batch taro lotus stem segment
It is packed together, while dustproof film on end cap on it；During taro lotus stem ferments, the taro lotus stem being packed together mutually squeezes
Pressure, by extruding the moisture removed in taro lotus stem, rule of thumb visually observes or using in moisture detector measurement taro lotus stem
Moisture, it is ensured that the water tariff collection in taro lotus stem avoids in taro lotus stem moisture excessive and cause fermentation process below 10%
It is middle spoiled and rotten situation occur；In curing process, the length of salting period is depending on the temperature of spontaneous fermentation, general hair
The ferment time is 15~30 days；During the fermentation, the moisture in taro lotus stem is controlled, its acidity is held essentially constant；(5) send out
Ferment is completed, and obtains taro lotus stem curing food, and curing food uses packed or canned manner of packing, and packed taro lotus stem curing food opens bag i.e.
Food, it is convenient, but easily occur the situation of extruding rupture in transportational process；Canned taro lotus stem curing food, relative to bag
For filling taro lotus stem curing food, the situation that packed taro lotus stem curing food easily extrudes rupture is avoided, but canned taro lotus stem is pickled
Product occupied space is big, it has not been convenient to carries.
Comparative example
The patent of Patent No. CN 104323183B discloses ganoid konjaku taro stalk curing food and its method for salting, it include with
The raw material of lower components by weight percent：Taro stalk 100~110, starch 8~12, fermented bean curd 7~10, sweet osmanthus 8~10, salt 20~40, female water
100~110, distilled water 15~20, lemon 30~50,20~40,30 ° of white wine 10~15 of orange, garlic 5~8 and conical redpepper fruit 5~
8。
The taro lotus stem curing food and the patent of Patent No. CN 104323183B provided in above-mentioned three kinds of embodiments is carried
The taro stalk curing food of confession makees sensory evaluation, and it is as follows to judge result：
From above-mentioned evaluation result, the results of sensory evaluation difference of three kinds of embodiments and comparative example provided by the invention compared with
It is small.Therefore, comparatively speaking, inventive formulation is simpler, in addition to insufficient fragrance comparative example, other organoleptic indicators with
Comparative example almost indifference, and taste enriches, therefore the production cost of the present invention is lower, economic benefit is more preferable.
The curing food that the taro lotus stem curing food and comparative example provided above-mentioned three kinds of embodiments provides carries out acidity value survey
Amount, acidity value is followed successively by 1.47%, 1.42%, 1.40% and 1.50%, from above-mentioned data, three kinds provided by the invention
The acidity value for the taro stalk curing food that the acidity value of taro lotus stem curing food is provided with comparative example differs very small.Therefore, in contrast, originally
The taro lotus stem curing food formula advantages of simple that invention provides, simple and convenient processing method is with short production cycle, and spontaneous fermentation, energy consumption is low, raw
Production cost substantially reduces；It is delicious meanwhile taro lotus stem curing food provided by the invention does not add any additive in the production process
Health.The shelf-life of taro lotus stem curing food provided by the invention, the shelf-life was longer up to 1~2 year.
The raw material of the present invention use the distinctive selenium-rich taro lotus stem in enshi, and for raw material, cellulose contains in taro lotus stem
Measure very high, on the one hand, cellulose proportion is small, volume is big, fills gastral cavity after feed, it is necessary to the long period digests, extends stomach
The time of emptying, makes one easily to produce satiety, reduces the intake of heat, and cellulose can attract grease and discharge therewith in the intestine
It is external to help to reduce fat generation, strengthen fat-reducing effect；On the other hand, food inherently produces during decomposition is digested
Raw many toxin, these harmful substances can stimulate mucous epithelium in enteric cavity, with the passing of time cause mucosa irritation, be absorbed in blood,
The removing toxic substances burden of liver can be aggravated, cellulose can effectively adsorb the touch opportunity of the toxin in intestinal contents, intestinal mucosa and poisonous substance
Reduce, be absorbed into blood volume and also reduce.
Enshi is known as " selenium is all ", and the content of plant its interior selenium produced within the border of bestowing favour is apparently higher than elsewhere
Plant, the present invention is using the taro lotus stem of enshi specialty as raw material, and the content of selenium is very high in taro lotus stem, and selenium is so far
Untill the most important anti-aging element that finds, meanwhile, selenium also has the function of the combination power of very strong dispelling toxicity, detoxicating, selenium and metal
It is very strong, murder by poisoning of the cadmium to kidney, gonad and nervous centralis can be resisted.Selenium is combined with heavy metals such as internal mercury, tin, thallium, lead, shape
It is compound into metal selenoprotein and detoxify, toxin expelling.
In the present invention, raw material taro lotus stem has the function that to remove fishy smell, therefore, also can conduct in addition to direct-edible
The garnishes of other dish, remove the peculiar smell of other raw material in itself so that dish is tastier.
In the present invention, the height above sea level of raw material taro lotus stem growth is different, due to soil property and growing environment difference, taro lotus stem
Constituent it is variant, therefore production method is variant.
In the present invention, taro lotus stem curing food can pickle the content of dispensing by adjusting, to meet the mouth of different regions people
Taste, taste enrich, and market prospects are extensive.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of eddo lotus stem curing food, it is characterised in that be salted by the raw material of following components by weight percent：Taro lotus stem 80~
120 parts, 3~4 parts of salt, 4~10 parts of capsicum, 1~3 part of garlic.
2. a kind of eddo lotus stem curing food according to claim 1, it is characterised in that by the raw material of following components by weight percent
It is salted：100 parts of taro lotus stem, 3.5 parts of salt, 7 parts of capsicum, 2 parts of garlic.
A kind of 3. processing method of eddo lotus stem curing food according to claim 1 or 2, it is characterised in that including with
Lower step：(1) high-quality taro lotus stem is selected, is cleaned up；(2) drying water removal；(3) cut blocking；(4) fermentation is marinated；(5) finished product
Pack.
A kind of 4. processing method of eddo lotus stem curing food according to claim 3, it is characterised in that：The step
(2) in, the time of taro lotus stem drying is 3~5 days, controls the moisture in taro lotus stem in the range of 20%~30%.
A kind of 5. processing method of eddo lotus stem curing food according to claim 3, it is characterised in that：The step
(3) in, the taro lotus stem cleaned up is cut into the segment of 3~8cm.
A kind of 6. processing method of eddo lotus stem curing food according to claim 3, it is characterised in that：The step
(4) in, taro lotus stem uses normal temperature fermentation.
A kind of 7. processing method of eddo lotus stem curing food according to claim 6, it is characterised in that：The step
(4) in, removed water in fermentation process using squash type and control moisture below 10%.
A kind of 8. processing method of eddo lotus stem curing food according to claim 7, it is characterised in that：The step
(4) in, fermentation time is 15~30 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711322124.1A CN107927662A (en) | 2017-12-12 | 2017-12-12 | A kind of eddo lotus stem curing food and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711322124.1A CN107927662A (en) | 2017-12-12 | 2017-12-12 | A kind of eddo lotus stem curing food and its processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329819A (en) * | 2018-12-05 | 2019-02-15 | 湖北民族学院 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
| CN110810775A (en) * | 2018-08-10 | 2020-02-21 | 肖为兵 | Taro stem pickling process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190585A (en) * | 2013-04-16 | 2013-07-10 | 四川理工学院 | Novel bean sprout production process |
| CN104323183A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Taro stalk pickled product and pickling method thereof |
-
2017
- 2017-12-12 CN CN201711322124.1A patent/CN107927662A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190585A (en) * | 2013-04-16 | 2013-07-10 | 四川理工学院 | Novel bean sprout production process |
| CN104323183A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Taro stalk pickled product and pickling method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810775A (en) * | 2018-08-10 | 2020-02-21 | 肖为兵 | Taro stem pickling process |
| CN109329819A (en) * | 2018-12-05 | 2019-02-15 | 湖北民族学院 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
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