CN108308572A - A kind of method for salting of olive dish - Google Patents
A kind of method for salting of olive dish Download PDFInfo
- Publication number
- CN108308572A CN108308572A CN201711465113.9A CN201711465113A CN108308572A CN 108308572 A CN108308572 A CN 108308572A CN 201711465113 A CN201711465113 A CN 201711465113A CN 108308572 A CN108308572 A CN 108308572A
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- China
- Prior art keywords
- olive
- leaf mustard
- pickled
- water
- salting
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of method for salting of olive dish, includes the following steps：(1) raw material is selected；(2) pickling mustard；(3) olive is pickled；(4) it stir-fries；(5) it mixes；(6) sterilization packaging.Olive dish prepared by the present invention, delicious flavour, nutritional ingredient preserves complete, and be prepared separately leaf mustard and various dispensings, then by way of boiling heating, seasoning is penetrated into leaf mustard, both the nutritive value of material had been ensure that, it in turn ensures the flavor of olive dish, finally by olive dish sterilization packaging, substantially prolongs the holding time of olive.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of method for salting of olive dish.
Background technology
Olive is full of nutrition, the mineral such as pulp inner protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron
Matter.Chinese medicine thinks, olive acid sweet in flavor, mild-natured, people's spleen, stomach, lung channel, have it is clearing heat and detoxicating, relieving sore-throat resolving sputum, promote the production of body fluid to quench thirst, relieving restlessness is waken up
The work(of wine is suitable for abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》It says its " appetizing, lower gas, antidiarrheal ".《Book on Chinese herbal medicine
Detailed outline》It says its " born fluid, only polydipsia, control sore-throat, and chewing pharynx juice can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " controls one
Scorching, infection with swollen head disease on larynx fire is cut, damp and hot, spring warmth can be solved, promoted the production of body fluid to quench thirst, sharp phlegm, solution ichthyotoxin, stagnates at wine ".Olive dish takes olive
The taste of glycol, the plump folic acid heart of leaf mustard are salted, it has also become the local delicacies on dining table.Olive dish taste is fresh and tender, chews carefully
Lasting tooth cheek, the appetite-stimulating and indigestion-relieving of food are helped digest, are improved a poor appetite.
In the prior art, the preparation process of olive dish is typically to pickle leaf mustard and other dispensings together, marinated olive
For dish due to excessively moist, environment is suitble to the growth of miscellaneous bacteria, and to be easy to cause olive dish putrid and deteriorated for breeding on a large scale for miscellaneous bacteria, destroys
Olive dish original nutritive value, or even lose edible function.
Invention content
The present invention is exactly directed to the above technical problem, provides a kind of method for salting of olive dish.
The present invention to achieve the above object, using following technical scheme：A kind of method for salting of olive dish, including following step
Suddenly：
(1) raw material is selected：The following raw material is weighed by weight：60-90 parts of leaf mustard, 50-80 parts of olive, and by leaf mustard and olive
Olive is cleaned spare；
(2) pickling mustard：The leaf mustard of wash clean is immersed in clear water, water is made not have leaf mustard surface just, then presses water：
Salt=100:Salt is added in the weight ratio of 10-20, and soaking time is 15-20 minutes；
(3) olive is pickled：Water is put into heating equipment, water is then pressed：Salt=100:Food is added in the weight ratio of 6-8
Salt boils, and is cooled to room temperature, and olive is added, the water surface is made not have olive surface just, is pickled 4-5 days under room temperature；
(4) it stir-fries：The leaf mustard pickled is shredded, is placed in pot and adds edible oil big fire stir-frying, the duration and degree of heating is controlled, by leaf mustard
Frying is soft, continues stir-frying 1-2 minutes after addition sesame oil, soy sauce, garlic and capsicum, off the pot, is put into plate；
(5) it mixes：The olive pickled and the leaf mustard to have stir-fried are mixed, put into marinated cylinder, food additive is added
Adding agent to carry out, the later stage is marinated, and salting period is 10-15 days；
(6) sterilization packaging：The olive pickled in step (5) is sterilized 3-5 minutes using microwave irradiation, then in sterile item
It packs and vacuumizes under part, obtain finished product.
The edible oil is one or more of lard, peanut oil, vegetable seed ready-mixed oil.
The food additives include sodium glutamate, dehydroactic acid, potassium sorbate and sodium benzoate.
The beneficial effects of the invention are as follows：Olive dish prepared by the present invention, delicious flavour, nutritional ingredient preserve completely, and
Leaf mustard and various dispensings are prepared separately, then by way of boiling heating, seasoning is penetrated into leaf mustard, both ensure that
The nutritive value of material in turn ensures the flavor of olive dish, finally by olive dish sterilization packaging, substantially prolongs the preservation of olive
Time.
Specific implementation mode
With reference to embodiment, the invention will be further described：
A kind of method for salting of olive dish, includes the following steps：
(1) raw material is selected：The following raw material is weighed by weight：60-90 parts of leaf mustard, 50-80 parts of olive, and by leaf mustard and olive
Olive is cleaned spare；
(2) pickling mustard：The leaf mustard of wash clean is immersed in clear water, water is made not have leaf mustard surface just, then presses water：
Salt=100:Salt is added in the weight ratio of 10-20, and soaking time is 15-20 minutes；
(3) olive is pickled：Water is put into heating equipment, water is then pressed：Salt=100:Food is added in the weight ratio of 6-8
Salt boils, and is cooled to room temperature, and olive is added, the water surface is made not have olive surface just, is pickled 4-5 days under room temperature；
(4) it stir-fries：The leaf mustard pickled is shredded, is placed in pot and adds edible oil big fire stir-frying, the duration and degree of heating is controlled, by leaf mustard
Frying is soft, continues stir-frying 1-2 minutes after addition sesame oil, soy sauce, garlic and capsicum, off the pot, is put into plate；
(5) it mixes：The olive pickled and the leaf mustard to have stir-fried are mixed, put into marinated cylinder, food additive is added
Adding agent to carry out, the later stage is marinated, and salting period is 10-15 days；
(6) sterilization packaging：The olive pickled in step (5) is sterilized 3-5 minutes using microwave irradiation, then in sterile item
It packs and vacuumizes under part, obtain finished product.
The edible oil is one or more of lard, peanut oil, vegetable seed ready-mixed oil.
The food additives include sodium glutamate, dehydroactic acid, potassium sorbate and sodium benzoate.
A kind of method for salting of 1 olive dish of embodiment, includes the following steps：
(1) raw material is selected：The following raw material is weighed by weight：60 parts of leaf mustard, 50 parts of olive, and leaf mustard and olive are cleaned
It is spare；
(2) pickling mustard：The leaf mustard of wash clean is immersed in clear water, water is made not have leaf mustard surface just, then presses water：
Salt=100:Salt is added in 10 weight ratio, and soaking time is 15 minutes；
(3) olive is pickled：Water is put into heating equipment, water is then pressed：Salt=100:Salt is added in 6 weight ratio,
It boils, is cooled to room temperature, olive is added, the water surface is made not have olive surface just, pickled 4 days under room temperature；
(4) it stir-fries：The leaf mustard pickled is shredded, is placed in pot and adds edible oil big fire stir-frying, the duration and degree of heating is controlled, by leaf mustard
Frying is soft, continues stir-frying 1 minute after addition sesame oil, soy sauce, garlic and capsicum, off the pot, is put into plate；
(5) it mixes：The olive pickled and the leaf mustard to have stir-fried are mixed, put into marinated cylinder, food additive is added
Adding agent to carry out, the later stage is marinated, and salting period is 10 days；
(6) sterilization packaging：The olive pickled in step (5) is sterilized 3 minutes using microwave irradiation, then in aseptic condition
Lower packaging simultaneously vacuumizes, and obtains finished product.
The edible oil is one or more of lard, peanut oil, vegetable seed ready-mixed oil.
The food additives include sodium glutamate, dehydroactic acid, potassium sorbate and sodium benzoate.
A kind of method for salting of 2 olive dish of embodiment, includes the following steps：
(1) raw material is selected：The following raw material is weighed by weight：90 parts of leaf mustard, 80 parts of olive, and leaf mustard and olive are cleaned
It is spare；
(2) pickling mustard：The leaf mustard of wash clean is immersed in clear water, water is made not have leaf mustard surface just, then presses water：
Salt=100：Salt is added in 20 weight ratio, and soaking time is 20 minutes；
(3) olive is pickled：Water is put into heating equipment, water is then pressed：Salt=100：Salt is added in 8 weight ratio,
It boils, is cooled to room temperature, olive is added, the water surface is made not have olive surface just, pickled 5 days under room temperature；
(4) it stir-fries：The leaf mustard pickled is shredded, is placed in pot and adds edible oil big fire stir-frying, the duration and degree of heating is controlled, by leaf mustard
Frying is soft, continues stir-frying 2 minutes after addition sesame oil, soy sauce, garlic and capsicum, off the pot, is put into plate；
(5) it mixes：The olive pickled and the leaf mustard to have stir-fried are mixed, put into marinated cylinder, food additive is added
Adding agent to carry out, the later stage is marinated, and salting period is 15 days；
(6) sterilization packaging：The olive pickled in step (5) is sterilized 5 minutes using microwave irradiation, then in aseptic condition
Lower packaging simultaneously vacuumizes, and obtains finished product.
The edible oil is one or more of lard, peanut oil, vegetable seed ready-mixed oil.
The food additives include sodium glutamate, dehydroactic acid, potassium sorbate and sodium benzoate.
Above example is to the present invention have been described in detail, it is clear that present invention specific implementation is not limited by aforesaid way
System as long as using the various improvement of inventive concept and technical scheme of the present invention progress, or not improved directly applies to it
Its occasion, within protection scope of the present invention.
Claims (3)
1. a kind of method for salting of olive dish, which is characterized in that include the following steps：
(1) raw material is selected：The following raw material is weighed by weight：60-90 parts of leaf mustard, 50-80 parts of olive, and leaf mustard and olive are washed
It is net spare；
(2) pickling mustard：The leaf mustard of wash clean is immersed in clear water, water is made not have leaf mustard surface just, then presses water：Salt=
100:Salt is added in the weight ratio of 10-20, and soaking time is 15-20 minutes；
(3) olive is pickled：Water is put into heating equipment, water is then pressed：Salt=100:Salt is added in the weight ratio of 6-8, boils
Boiling is cooled to room temperature, and olive is added, the water surface is made not have olive surface just, is pickled 4-5 days under room temperature；
(4) it stir-fries：The leaf mustard pickled is shredded, is placed in pot and adds edible oil big fire stir-frying, the duration and degree of heating is controlled, by leaf mustard frying
It is soft, continue stir-frying 1-2 minutes after addition sesame oil, soy sauce, garlic and capsicum, it is off the pot, it is put into plate；
(5) it mixes：The olive pickled and the leaf mustard to have stir-fried are mixed, put into marinated cylinder, food additives are added
The progress later stage is marinated, and salting period is 10-15 days；
(6) sterilization packaging：The olive pickled in step (5) is sterilized 3-5 minutes using microwave irradiation, then aseptically
It packs and vacuumizes, obtain finished product.
2. a kind of method for salting of olive dish according to claim 1, which is characterized in that the edible oil is lard, flower
One or more of oil generation, vegetable seed ready-mixed oil.
3. a kind of method for salting of olive dish according to claim 1, which is characterized in that the food additives include paddy
Propylhomoserin sodium, dehydroactic acid, potassium sorbate and sodium benzoate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711465113.9A CN108308572A (en) | 2017-12-28 | 2017-12-28 | A kind of method for salting of olive dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711465113.9A CN108308572A (en) | 2017-12-28 | 2017-12-28 | A kind of method for salting of olive dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108308572A true CN108308572A (en) | 2018-07-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711465113.9A Pending CN108308572A (en) | 2017-12-28 | 2017-12-28 | A kind of method for salting of olive dish |
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| CN (1) | CN108308572A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007707A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive dish preparation process adding compound protease |
| CN112869089A (en) * | 2021-01-28 | 2021-06-01 | 海口橄爱餐饮管理有限公司 | Cassava tender shoot olive dish and preparation method thereof |
| CN115428923A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Making process of olive dish |
-
2017
- 2017-12-28 CN CN201711465113.9A patent/CN108308572A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007707A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive dish preparation process adding compound protease |
| CN112869089A (en) * | 2021-01-28 | 2021-06-01 | 海口橄爱餐饮管理有限公司 | Cassava tender shoot olive dish and preparation method thereof |
| CN115428923A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Making process of olive dish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180724 |
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| WD01 | Invention patent application deemed withdrawn after publication |