CN108142892A - Vinegar-pepper asparagus lettuce and preparation method thereof - Google Patents
Vinegar-pepper asparagus lettuce and preparation method thereof Download PDFInfo
- Publication number
- CN108142892A CN108142892A CN201711451141.5A CN201711451141A CN108142892A CN 108142892 A CN108142892 A CN 108142892A CN 201711451141 A CN201711451141 A CN 201711451141A CN 108142892 A CN108142892 A CN 108142892A
- Authority
- CN
- China
- Prior art keywords
- parts
- asparagus lettuce
- vinegar
- pepper
- item
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses for a kind of vinegar-pepper asparagus lettuce and preparation method thereof.This is vinegar-pepper, and asparagus lettuce is made up of part by weight：60 80 parts of asparagus lettuce, 12 15 parts of light-coloured vinegar, 34 parts of chilli oil, 36 parts of mashed garlic, 24 parts of ripe rapeseed oil, 58 parts of chilli pepper, 0.5 1 parts of white wine, 46 parts of salt, water are a small amount of.The advantage of the invention is that：The brittleness of asparagus lettuce item is realized by the way of drying and drying, adds salt and white wine（High spirit）Rubbing, solves the problems, such as that asparagus lettuce item is perishable；It is obtained by test of many times temperature and the drying time of hothouse, the water loss of asparagus lettuce item does not influence its brittleness, in good taste, and the holding time is long.
Description
Technical field
The present invention relates to a kind of production method of caraway more particularly to vinegar-pepper asparagus lettuces and preparation method thereof.
Background technology
In southern winter, various caraways are made, opening dish is made especially with asparagus lettuce, it is deep by vast restaurant, morning
Shop etc. of ordering is liked as dish to go with rice, steamed buns etc.If the marinated asparagus lettuce item salt amount of being put into is inadequate, storage for a long time easily turns sour, is rotten
Rotten, rotten, salt amount is excessive, and influences the mouthfeel of consumer and influence health to excessive salt of taking the photograph.
Invention content
The purpose of the present invention is to provide a kind of not perishable, in good taste, holding time length vinegar-pepper asparagus lettuce and its making
Method.
What the purpose of the present invention was achieved through the following technical solutions：This is vinegar-pepper, and asparagus lettuce is made up of portion by weight
Point：60-80 parts of asparagus lettuce, 12-15 parts of light-coloured vinegar, 3-4 parts of chilli oil, 3-6 parts of mashed garlic, rapeseed oil 2-4 parts ripe, 5-8 parts of chilli pepper,
0.5-1 parts of white wine, 4-6 parts of salt, water are a small amount of.
The marinated asparagus lettuce is made up of part by weight：78 parts of asparagus lettuce, 13,5 parts of light-coloured vinegar, 3.5 parts of chilli oil,
5.5 parts of mashed garlic, 4 parts of ripe rapeseed oil, 6 parts of chilli pepper, 0.8 part of white wine, 5.5 parts of salt, water are a small amount of.
The production method step of the vinegar-pepper asparagus lettuce is as follows：
1st, asparagus lettuce cleans draining, slitting, thickness 2-3cm, width 2-3cm, length 4-5cm；
2nd, asparagus lettuce item is put into 100 ° of boiling water and boils 5-6 minutes upper, pull draining out, be then placed in dryer dehydration, with 720 turns/
Component velocity dries 10-12 minutes；
3rd, asparagus lettuce item is placed on made of steel wire on pallet, spreads thickness out as 3-4cm, be then put into hothouse together with pallet
In, the temperature of hothouse is 120-140 degree, and drying time is to be taken out after 1-1.5 hours；It adds in salt and pickles that be sealed 2-3 small
When, rubbing is taken out, hothouse progress redrying is sent into after crumpling expressed water, is dried with identical temperature and time, Ran Houleng
It is for use；
4th, dried asparagus lettuce item adds in white wine and carries out manual rubbing, with clockwise（Or counterclockwise）Direction is crumpled, with asparagus lettuce item
Expressed water stops rubbing, and closed preservation is dried after 0.5-0.6 hours；The temperature of hothouse be 120-140 degree, drying time
It is that cooling is taken out after 1.0-1.5 hours for use；
5th, by light-coloured vinegar and water 1:0.5 blends, and water is cold boiling water, then adds in a certain amount of salt（Half for number）, form vinegar
Aqueous solution is placed for use；
6th, dry asparagus lettuce item, chilli oil, mashed garlic, chilli pepper, salt are mixed evenly and crumpled again, be then charged into bottle and press
Diluted vinegar solution is poured into fact, and the infiltration of diluted vinegar solution is concordant with asparagus lettuce item to use cooked food seed oil seal afterwards, and gland completes.
White wine in the production method of the vinegar-pepper asparagus lettuce is necessary for the white wine of pure grain brewing, and alcoholic strength is 65 ° or more.
Asparagus lettuce item in the production method of the vinegar-pepper asparagus lettuce spreads thickness out as 4cm, is then put into hothouse together with pallet
In, the temperature of hothouse is 135 degree, and the asparagus lettuce brittleness that drying time took out for 1.2 hours is good.
The advantage of the invention is that：The brittleness of asparagus lettuce item is realized by the way of drying and drying, adds salt and white wine（It is high
Spend white wine）Rubbing, solves the problems, such as that asparagus lettuce item is perishable；Temperature and the drying time of hothouse, lettuce are obtained by test of many times
The water loss of shredded bamboo shoot does not influence its brittleness, in good taste, and the holding time is long.
Specific embodiment
The present invention is a kind of vinegar-pepper asparagus lettuce, this is vinegar-pepper, and asparagus lettuce is made up of part by weight：It is 60-80 parts of asparagus lettuce, white
12-15 parts of vinegar, 3-4 parts of chilli oil, 3-6 parts of mashed garlic, rapeseed oil 2-4 parts ripe, 5-8 parts of chilli pepper, 0.5-1 parts of white wine, salt 4-6
Part, water are a small amount of.
Marinated asparagus lettuce of the present invention is made up of part by weight：78 parts of asparagus lettuce, 13,5 parts of light-coloured vinegar, chilli oil
3.5 parts, 5.5 parts of mashed garlic, 4 parts of ripe rapeseed oil, 6 parts of chilli pepper, 0.8 part of white wine, 5.5 parts of salt, water it is a small amount of.
The production method step of the vinegar-pepper asparagus lettuce is as follows：
1st, asparagus lettuce cleans draining, slitting, thickness 3cm, width 3cm, length 5cm；
2nd, asparagus lettuce item is put into 100 ° of boiling water and boils upper 6 minute, pull draining out, dryer dehydration is then placed in, with 720 revs/min
Speed dries 11 minutes；
3rd, asparagus lettuce item is placed on made of steel wire on pallet, spreads thickness out as 4cm, be then put into hothouse together with pallet
In, the temperature of hothouse is 135 degree, and drying time is to be taken out after 1.2 hours；Addition salt, which is pickled, to be sealed 3 hours, is taken out and is rubbed with the hands
It rubs, is sent into hothouse progress redrying after crumpling expressed water, is dried with identical temperature and time, then cooling is for use；
4th, dried asparagus lettuce item adds in white wine and carries out manual rubbing, with clockwise（Or counterclockwise）Direction is crumpled, with asparagus lettuce item
Expressed water stops rubbing, and closed preservation is dried after 0.6 hour；The temperature of hothouse is 135 degree, and drying time is small for 1.2
When after to take out cooling for use；
5th, by light-coloured vinegar and water 1:0.5 blends, and water is cold boiling water, then adds in a certain amount of salt（Half for number）, form vinegar
Aqueous solution is placed for use；
6th, dry asparagus lettuce item, chilli oil, mashed garlic, chilli pepper, salt are mixed evenly and crumpled again, be then charged into bottle and press
Diluted vinegar solution is poured into fact, and the infiltration of diluted vinegar solution is concordant with asparagus lettuce item to use cooked food seed oil seal afterwards, and gland completes.
White wine in the production method of the vinegar-pepper asparagus lettuce is necessary for the white wine of pure grain brewing, and alcoholic strength is 65 ° or more.
Asparagus lettuce item in the production method of the vinegar-pepper asparagus lettuce spreads thickness out as 4cm, is then put into hothouse together with pallet
In, the temperature of hothouse is 135 degree, and the asparagus lettuce brittleness that drying time took out for 1.2 hours is good.
Claims (5)
1. vinegar-pepper asparagus lettuce, it is characterised in that：It is made up of part by weight：60-80 parts of asparagus lettuce, 12-15 parts of light-coloured vinegar, capsicum
3-4 parts oily, 3-6 parts of mashed garlic, rapeseed oil 2-4 parts ripe, 5-8 parts of chilli pepper, 0.5-1 parts of white wine, 4-6 parts of salt, water are a small amount of.
2. marinated asparagus lettuce according to claim 1, it is characterised in that：It is made up of part by weight：78 parts of asparagus lettuce,
13,5 parts of light-coloured vinegar, 3.5 parts of chilli oil, 5.5 parts of mashed garlic, 4 parts of ripe rapeseed oil, 6 parts of chilli pepper, 0.8 part of white wine, 5.5 parts of salt, water
On a small quantity.
3. the production method of vinegar-pepper asparagus lettuce according to claim 1 or claim 2, the following feature of making step：
Asparagus lettuce cleans draining, slitting, thickness 2-3cm, width 2-3cm, length 4-5cm；
Asparagus lettuce item is put into 100 ° of boiling water and boils 5-6 minutes upper, pulls draining out, dryer dehydration is then placed in, with 720 revs/min
Speed dries 10-12 minutes；
Asparagus lettuce item is placed on made of steel wire on pallet, thickness is spread out as 3-4cm, is then put into hothouse together with pallet
In, the temperature of hothouse is 120-140 degree, and drying time is to be taken out after 1-1.5 hours；It adds in salt and pickles that be sealed 2-3 small
When, rubbing is taken out, hothouse progress redrying is sent into after crumpling expressed water, is dried with identical temperature and time, Ran Houleng
It is for use；
Dried asparagus lettuce item adds in white wine and carries out manual rubbing, with clockwise（Or counterclockwise）Direction is crumpled, and is squeezed with asparagus lettuce item
Water outlet stops rubbing, and closed preservation is dried after 0.5-0.6 hours；The temperature of hothouse is 120-140 degree, and drying time is
It is for use that 1.0-1.5 cooling is taken out after hour；
By light-coloured vinegar and water 1:0.5 blends, and water is cold boiling water, then adds in a certain amount of salt（Half for number）, form diluted vinegar
Solution is placed for use；
Dry asparagus lettuce item, chilli oil, mashed garlic, chilli pepper, salt are mixed evenly and crumpled again, is then charged into bottle and is compacted
Diluted vinegar solution is poured into, the infiltration of diluted vinegar solution is concordant with asparagus lettuce item to use cooked food seed oil seal afterwards, and gland completes.
4. according to the production method of the vinegar-pepper asparagus lettuce of claim 1,2 or 3, it is characterised in that：White wine is necessary for pure grain wine
The white wine made, alcoholic strength are 65 ° or more.
5. the production method of vinegar-pepper asparagus lettuce according to claim 3, it is characterised in that：Thickness is spread out as 4cm, then together with support
Disk is put into hothouse, and the temperature of hothouse is 135 degree, and the asparagus lettuce brittleness that drying time took out for 1.2 hours is good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451141.5A CN108142892A (en) | 2017-12-27 | 2017-12-27 | Vinegar-pepper asparagus lettuce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451141.5A CN108142892A (en) | 2017-12-27 | 2017-12-27 | Vinegar-pepper asparagus lettuce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142892A true CN108142892A (en) | 2018-06-12 |
Family
ID=62463340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711451141.5A Pending CN108142892A (en) | 2017-12-27 | 2017-12-27 | Vinegar-pepper asparagus lettuce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142892A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334662A (en) * | 2010-07-23 | 2012-02-01 | 张英 | Asparagus lettuce-pickling method |
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103652746A (en) * | 2013-11-27 | 2014-03-26 | 湖州立方农艺科技发展有限公司 | Spicy asparagus lettuce and preparation method thereof |
| CN103719237A (en) * | 2013-11-27 | 2014-04-16 | 湖州立方农艺科技发展有限公司 | Preparation method of dried lettuces |
| CN105746973A (en) * | 2014-12-20 | 2016-07-13 | 重庆市万盛区绿必咀竹笋专业合作社 | A preparing method of spicy pickled asparagus lettuce |
| CN107279879A (en) * | 2017-06-06 | 2017-10-24 | 界首市祥润家庭农场 | A kind of processing method of asparagus lettuce tip dry vegetalbe |
-
2017
- 2017-12-27 CN CN201711451141.5A patent/CN108142892A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334662A (en) * | 2010-07-23 | 2012-02-01 | 张英 | Asparagus lettuce-pickling method |
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103652746A (en) * | 2013-11-27 | 2014-03-26 | 湖州立方农艺科技发展有限公司 | Spicy asparagus lettuce and preparation method thereof |
| CN103719237A (en) * | 2013-11-27 | 2014-04-16 | 湖州立方农艺科技发展有限公司 | Preparation method of dried lettuces |
| CN105746973A (en) * | 2014-12-20 | 2016-07-13 | 重庆市万盛区绿必咀竹笋专业合作社 | A preparing method of spicy pickled asparagus lettuce |
| CN107279879A (en) * | 2017-06-06 | 2017-10-24 | 界首市祥润家庭农场 | A kind of processing method of asparagus lettuce tip dry vegetalbe |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105010590A (en) | Processing and making method of tea fruits | |
| CN104472673B (en) | A kind of melon and fruit carpopodium preservation method | |
| CN104172287A (en) | Processing technique of wine macerated pseudosciaena crocea food | |
| CN105995776A (en) | Low-nitrite-content jar changing pickled vegetables and preparing method thereof | |
| WO2014019291A1 (en) | Manufacturing method for fresh fruit wine, and alcoholic preserved fruit and fruit jam | |
| CN108142892A (en) | Vinegar-pepper asparagus lettuce and preparation method thereof | |
| CN103892222A (en) | Dehydrating and dry-curing processing process for cowpeas | |
| CN107836680A (en) | Pickle asparagus lettuce silk and preparation method thereof | |
| CN107981289A (en) | Mixed marinated vegetables and preparation method thereof | |
| CN107997069A (en) | Marinated asparagus lettuce and preparation method thereof | |
| CN108056435A (en) | Spiced ternip caraway and preparation method thereof | |
| CN107981288A (en) | Peppery ternip caraway of sweet tea and preparation method thereof | |
| CN107836681A (en) | Pickle section asparagus lettuce and preparation method thereof | |
| Kumar et al. | Effect of temparature and treatments on quality of stored ginger powder dried under cabinet tray dryer | |
| CN107997070A (en) | Ternip caraway and preparation method thereof | |
| CN108125168A (en) | Ternip leek caraway and preparation method thereof | |
| CN105685560A (en) | Processing method for dried longan | |
| CN103918776A (en) | Shade-drying hot pepper dehydrating and drying processing technology | |
| CN107927665A (en) | Fermented soya bean cowpea and preparation method thereof | |
| KR101276301B1 (en) | The making method of dried greens containing natural seasoning | |
| CN108065293A (en) | Vinegar-pepper cowpea and preparation method thereof | |
| CN112369491B (en) | Preserved peanut sprout and preparation method thereof | |
| CN107927666A (en) | spicy cowpea and preparation method thereof | |
| CN108142880A (en) | Chopped chilli cowpea and preparation method thereof | |
| CN107997055A (en) | The processing method that a kind of strengthening spleen and nourishing stomach yellow peach is done |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |
|
| WD01 | Invention patent application deemed withdrawn after publication |