CN108835560A - Cold food cauliflower and preparation method thereof - Google Patents
Cold food cauliflower and preparation method thereof Download PDFInfo
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- CN108835560A CN108835560A CN201810650548.9A CN201810650548A CN108835560A CN 108835560 A CN108835560 A CN 108835560A CN 201810650548 A CN201810650548 A CN 201810650548A CN 108835560 A CN108835560 A CN 108835560A
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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
- 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
- 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
Abstract
The present invention relates to a kind of cold food cauliflowers and preparation method thereof, and using cauliflower as primary raw material, by first pickling frying again to supplementary material, finally finished product is made in cooling, and beneficial effects of the present invention are：The effect of cold food cauliflower of the invention is that deep processing is carried out to organic cauliflower, the nutritional ingredient as much as possible for retaining supplementary material, the nutritional ingredient of contained a variety of needed by human body has and promotes longevity, improves immunity；The better mouthfeel of cauliflower and color, smell and taste are assigned by addition multiple auxiliary materials, is a kind of health food for integrating deliciousness and nutrition.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of cold food cauliflower and preparation method thereof.
Background technique
Cauliflower vitamin rich in and minerals, especially particularly pertinent with ascorbic content, every 100 grams of content height
Up to 88 milligrams, one times more than similar Chinese cabbage, rape etc. or more, one times more than celery, apple.
Organic cauliflower bouquet is loose mostly on the market at present, and being easy to turn yellow even blacks, and not only mouthfeel is bad, also containing big
The harmful substances such as the nitrite of amount, and common are the production of machine cauliflower and mostly directly boil in water for a while, then dress with soy, vinegar, etc. stir-fry or frying, finished product heavy wool, high fever
Amount also carrys out more extra duty while causing nutritional deficiency to the liver expansible band of human body；At the same time, the side processed
Formula is similar, causes the sense of taste tired, is unfavorable for the activation of human body taste bud.
Summary of the invention
In order to solve the above problems existing in the present technology, the present invention provides a kind of cold food cauliflower and preparation method thereof,
The nutritional ingredient not only ensured in supplementary material is prevented from losing, and enriches the mouthfeel of cauliflower, and finished product color, smell and taste obtained are all
Entirely.
The object of the present invention is to provide a kind of cold food cauliflowers.
The cold food cauliflower of embodiment according to the present invention, the cold food cauliflower are prepared from the following raw materials, and the raw material includes
Major ingredient, pickled material and frying material：
Major ingredient：Cauliflower stalk；Pickled material：Light-coloured vinegar and salt；Frying material：It is vegetable oil, garlic pieces, chickens' extract, white sugar, monosodium glutamate, light-coloured vinegar, different
VC sodium and emulsifier.
The cold food cauliflower of embodiment according to the present invention, further, the raw material include following parts by weight
Major ingredient, pickled material and frying material：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：1500 parts of rod chilli；1700 parts of chickens' extract；1150 parts of monosodium glutamate；1700 parts of white sugar；1700 parts of light-coloured vinegar；Salt
3000 parts；35 parts of potassium sorbate；35 parts of sodium benzoate；
Frying material：4500 parts of vegetable oil；1200 parts of garlic pieces；1500 parts of rod chilli；1700 parts of chickens' extract；1700 parts of white sugar；Taste
1150 parts of essence；1700 parts of light-coloured vinegar；75 parts of sodium iso-vc；80 parts of emulsifier.
The cold food cauliflower of embodiment according to the present invention, further, the raw material includes the major ingredient of following parts by weight, salts down
System material and frying material：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：75000 parts of water；1500 parts of rod chilli；1700 parts of chickens' extract；1100 parts of monosodium glutamate；1250 parts of light-coloured vinegar；Salt
3000 parts；1700 parts of white sugar；35 parts and 35 parts of sodium benzoate of potassium sorbate.
Frying material；4500 parts of vegetable oil；1200 parts of garlic pieces；1500 parts of rod chilli；1700 parts of chickens' extract；1700 parts of white sugar；Taste
1150 parts of essence；1700 parts of light-coloured vinegar；75 parts and 80 parts of emulsifier of sodium iso-vc.
The cold food cauliflower of embodiment according to the present invention, further, the raw material includes the major ingredient of following parts by weight, salts down
System material and frying material：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：75000 parts of water；4000 parts of salt；3200 parts of light-coloured vinegar；35 parts of potassium sorbate；35 parts of sodium benzoate；
Frying material：4500 parts of vegetable oil；3000 parts of rod chilli；1200 parts of garlic pieces；3400 parts of white sugar；3200 parts of monosodium glutamate；Chicken
3400 parts of essence；2500 parts of light-coloured vinegar；80 parts and 75 parts of sodium iso-vc of emulsifier.
The cold food cauliflower of embodiment according to the present invention, further, the light-coloured vinegar are Fenghua light-coloured vinegar；The vegetable oil is
Rapeseed oil.
The cold food cauliflower of embodiment according to the present invention, further, the cauliflower stalk are the dish bar of organic cauliflower.
It is a further object to provide a kind of preparation methods of cold food cauliflower.
The preparation method of the cold food cauliflower of embodiment according to the present invention, the preparation method of the cold food cauliflower are special
Sign is, includes the following steps：
(1) raw material pre-treatment：Remove cauliflower after cauliflower is cleaned and retain dish bar, stripping and slicing forms cauliflower block；
(2) it pickles：Pickled material is weighed by the proportion of pickled material, is uniformly mixed and forms pickling liquid, step (1) is obtained
The cauliflower block is put into pickling liquid and pickles 11-13 hours, pulls cauliflower block out, forms marinated cauliflower block；
(3) frying：It gets all frying material ready, first heats vegetable oil, be put into garlic pieces stir-frying and go out fragrance, place into step
(2) the marinated cauliflower block obtained, is subsequently poured into other frying material in addition to garlic pieces, sodium iso-vc and emulsifier, keeps stir-frying,
Then it takes the dish out of the pot, is finally putting into sodium iso-vc and emulsifier, after mixing, the cold food cauliflower can be obtained after cooling.
The preparation method of the cold food cauliflower of embodiment according to the present invention, wherein in step (1), the grain of the cauliflower block
Diameter is 0.5-3 centimetres.
The preparation method of the cold food cauliflower of embodiment according to the present invention, wherein the marinated time is 12 hours.
The preparation method of the cold food cauliflower of embodiment according to the present invention, wherein in step (3), be finally putting into sodium iso-vc
And emulsifier is packed tightly with preservative film after mixing, then is cooled down, the pol of the obtained cold food cauliflower is 20-24 °, total acid
Degree is 65-70%；The content of emulsifier is the 0.15-0.25% of the cold food cauliflower.
The present invention is to carry out deep processing to cauliflower, using the marinated rear and method of frying reservation supplementary material as much as possible
Nutritional ingredient.
Cauliflower is anti-cancer, the health-care good product of anticancer, contained multivitamin, cellulose, carrotene, trace elements of selenium
All beneficial to anticancer, anti-cancer, wherein Broccoliflorets contained vitamin C is more, in addition contained protein and carrotene, can be improved thin
Born of the same parents' immune function.Extract raphanin, which can activate, in cauliflower decomposes carcinogenic enzyme, to reduce the generation of malignant tumour.State
Outer research can reduce estrogen level, can prevent the generation of breast cancer it has also been found that containing there are many indole derivatives in cauliflower.Spleen
The weak human primary gastrointestinal cancers of empty stomach, patient with breast cancer should be advocated eats cauliflower more.
Sodium iso-vc is used as chelating agent in the present invention.
Pickled material and frying material can promote the mouthfeel of cauliflower, and fragrance, color, it is kind that wherein rod chilli, which is rich in vitamin C,
7-15 times of eggplant content, antipyretic-antalgic reduce cancer cell incidence, and energy saliva stimulating and gastric secretion, increase appetite, promote
Into intestines peristalsis, wherein the capsaicine contained promotes fat metabolism, prevents body fat from accumulating, be conducive to lower blood-fat and reduce weight；Fenghua
Light-coloured vinegar mixes stir-frying with white sugar and not only increases the fragrance of cauliflower, but also keeps the color of cauliflower vivider；Garlic sterilization, anticancer resist
Aging, antifatigue, protection is cardiovascular, improves the effect of glycometabolism；Cauliflower itself is crisp in taste, has the health care function promoted longevity
Effect improves immunity, has effects that anti-cancer, weight-reducing, after finished product is made in auxiliary material in addition, not only gives the better mouthfeel of people and wind
Taste, and provide more nutrition；It is put into refrigerator or refrigerator-freezer after cooling, mouthfeel is more tender and crisp and the holding time is long.
Beneficial effects of the present invention are：Cold food cauliflower of the invention is to carry out deep processing to organic cauliflower, and use is first pickled
The method that frying the cools down again afterwards nutritional ingredient as much as possible for retaining supplementary material, the nutritional ingredient of contained a variety of needed by human body,
The effect of with promoting longevity, improving immunity；The better mouthfeel of cauliflower and color, smell and taste are assigned by addition multiple auxiliary materials, is one
Kind integrates delicious and nutrition health food.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
A kind of cold food cauliflower is present embodiments provided, is made of following major ingredient, pickled material and frying material：
Raw material：Cauliflower obstructs 150 jin；
Pickled material：1500 grams of rod chilli；1700 grams of chickens' extract；1150 grams of monosodium glutamate；1700 grams of white sugar；1700 grams of light-coloured vinegar；Salt
3000 grams；35 grams of potassium sorbate；35 grams of sodium benzoate；
Frying material：4500 grams of rapeseed oil；1200 grams of garlic pieces；1500 grams of rod chilli；1700 grams of chickens' extract；1700 grams of white sugar；Taste
1150 grams of essence；1700 grams of light-coloured vinegar；75 grams of sodium iso-vc；80 grams of emulsifier.
Preparation method includes the following steps：
(1) raw material pre-treatment：Remove cauliflower after cauliflower is cleaned and retain dish bar, stripping and slicing, forming partial size is 0.7 centimetre
Cauliflower block；
(2) it pickles：Pickled material is weighed by the proportion of pickled material, is uniformly mixed and forms pickling liquid, step (1) is obtained
The cauliflower block is put into pickling liquid and pickles 11 hours, pulls cauliflower block out, forms marinated cauliflower block；
(3) frying：Get all frying material ready, garlic is sliced, rod chilli chopping, and vegetable oil heating is put into garlic and rod chilli
Stir-frying 1.5 minutes go out fragrance, place into the marinated cauliflower block that step (2) obtains, then successively pour into chickens' extract, white sugar, salt,
Monosodium glutamate and light-coloured vinegar keep stir-frying 2.5 minutes, then take the dish out of the pot, be put into sodium iso-vc and emulsifier, after mixing, are put into refrigerator, cold
But cold food cauliflower can be obtained after arriving -2 DEG C, pol is 22 °, total acidity 68%；The content of emulsifier is the cold food cauliflower
0.2%.
Embodiment 2
A kind of cold food cauliflower is made of following major ingredient, pickled material and frying material：
Major ingredient：Cauliflower obstructs 150 jin；Pickle 12 hours
Pickled material：150 jin of water, 1500 grams of rod chilli；1700 grams of chickens' extract；1100 grams of monosodium glutamate；1250 grams of light-coloured vinegar；Salt 3000
Gram；1700 grams of white sugar；35 grams of potassium sorbate；35 grams of sodium benzoate
Frying material；4500 grams of rapeseed oil；1200 grams of garlic pieces；1500 grams of rod chilli；1700 grams of chickens' extract；1700 grams of white sugar；Taste
1150 grams of essence；1700 grams of light-coloured vinegar；75 grams of sodium iso-vc；80 grams of emulsifier.
Preparation method includes the following steps：
(1) raw material pre-treatment：Remove cauliflower after cauliflower is cleaned and retain dish bar, stripping and slicing, forming partial size is 0.5 centimetre
Cauliflower block；
(2) it pickles：Pickled material is weighed by the proportion of pickled material, is uniformly mixed and forms pickling liquid, step (1) is obtained
The cauliflower block is put into pickling liquid and pickles 13 hours, pulls cauliflower block out, forms marinated cauliflower block；
(3) frying：Get all frying material ready, garlic is sliced, rod chilli chopping, and vegetable oil heating is put into garlic and rod chilli
Go out fragrance within stir-frying 2 minutes, places into the marinated cauliflower block that step (2) obtains, then successively pour into chickens' extract, white sugar, salt, taste
Essence and light-coloured vinegar, keep stir-frying 3 minutes, then take the dish out of the pot, be put into sodium iso-vc and emulsifier, after mixing, be put into refrigerator, cooling
Cold food cauliflower can be obtained after to 0 DEG C, pol is 24 °, total acidity 65%；The content of emulsifier is the cold food cauliflower
0.25%.
Embodiment 3
A kind of cold food cauliflower is made of following major ingredient, pickled material and frying material：
Major ingredient：Cauliflower obstructs 150 jin；
Pickled material：75000 grams of water；4000 grams of salt；3200 grams of light-coloured vinegar；35 grams of potassium sorbate；35 grams of sodium benzoate；
Frying material：4500 grams of rapeseed oil；3000 grams of rod chilli；1200 grams of garlic pieces；3400 grams of white sugar；3200 grams of monosodium glutamate；Chicken
3400 grams of essence；2500 grams of light-coloured vinegar；80 grams of emulsifier；75 grams of sodium iso-vc.
Preparation method includes the following steps：
(1) raw material pre-treatment：Remove cauliflower after cauliflower is cleaned and retain dish bar, stripping and slicing forms the flower that partial size is 3 centimetres
Dish block；
(2) it pickles：Pickled material is weighed by the proportion of pickled material, is uniformly mixed and forms pickling liquid, step (1) is obtained
The cauliflower block is put into pickling liquid and pickles 12 hours, pulls cauliflower block out, forms marinated cauliflower block；
(3) frying：Get all frying material ready, garlic is sliced, rod chilli chopping, and oil is put into pot, and vegetable oil heating is put into
Garlic and rod chilli stir-frying 1 minute go out fragrance, place into the marinated cauliflower block that step (2) obtains, then successively pour into chickens' extract,
White sugar, salt, monosodium glutamate and light-coloured vinegar keep stir-frying 2 minutes, then take the dish out of the pot, be put into sodium iso-vc and emulsifier, after mixing with fresh-keeping
Film packs tightly, and is put into refrigerator, and cold food cauliflower can be obtained after being cooled to -3 DEG C, and pol is 20 °, total acidity 70%；Emulsifier
Content is the 0.15% of cold food cauliflower, and salt 8%, monosodium glutamate 16%, chickens' extract 15%, garlic 8%, rod chilli is
28.2%, emulsifier 0.2%, oil 64.4%.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its shape or structure, it is all that there is skill identical or similar to the present application
Art scheme, is within the scope of the present invention.
Claims (10)
1. a kind of cold food cauliflower, which is characterized in that the cold food cauliflower is prepared from the following raw materials, and the raw material includes major ingredient, salts down
System material and frying material：
Major ingredient：Cauliflower stalk；Pickled material：Light-coloured vinegar and salt；Frying material：Vegetable oil, garlic pieces, chickens' extract, white sugar, monosodium glutamate, light-coloured vinegar, sodium iso-vc
And emulsifier.
2. a kind of cold food cauliflower, which is characterized in that the raw material includes major ingredient, pickled material and the frying material of following parts by weight：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：1500 parts of rod chilli；1700 parts of chickens' extract；1150 parts of monosodium glutamate；1700 parts of white sugar；1700 parts of light-coloured vinegar；3000 parts of salt；
35 parts of potassium sorbate；35 parts of sodium benzoate；
Frying material：4500 parts of vegetable oil；1200 parts of garlic pieces；1500 parts of rod chilli；1700 parts of chickens' extract；1700 parts of white sugar；Monosodium glutamate
1150 parts；1700 parts of light-coloured vinegar；75 parts of sodium iso-vc；80 parts of emulsifier.
3. cold food cauliflower according to claim 1, which is characterized in that the raw material includes the major ingredient of following parts by weight, salts down
System material and frying material：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：75000 parts of water；1500 parts of rod chilli；1700 parts of chickens' extract；1100 parts of monosodium glutamate；1250 parts of light-coloured vinegar；3000 parts of salt；
1700 parts of white sugar；35 parts and 35 parts of sodium benzoate of potassium sorbate.
Frying material；4500 parts of vegetable oil；1200 parts of garlic pieces；1500 parts of rod chilli；1700 parts of chickens' extract；1700 parts of white sugar；Monosodium glutamate
1150 parts；1700 parts of light-coloured vinegar；75 parts and 80 parts of emulsifier of sodium iso-vc.
4. cold food cauliflower according to claim 1, which is characterized in that the raw material includes the major ingredient of following parts by weight, salts down
System material and frying material：
Major ingredient：Cauliflower obstructs 75000 parts；
Pickled material：75000 parts of water；4000 parts of salt；3200 parts of light-coloured vinegar；35 parts of potassium sorbate；35 parts of sodium benzoate；
Frying material：4500 parts of vegetable oil；3000 parts of rod chilli；1200 parts of garlic pieces；3400 parts of white sugar；3200 parts of monosodium glutamate；Chickens' extract
3400 parts；2500 parts of light-coloured vinegar；80 parts and 75 parts of sodium iso-vc of emulsifier.
5. cold food cauliflower according to any one of claims 1 to 4, which is characterized in that the light-coloured vinegar is Fenghua light-coloured vinegar；The plant
Object oil is rapeseed oil.
6. cold food cauliflower according to any one of claims 1 to 4, which is characterized in that the cauliflower stalk is the dish of organic cauliflower
Bar.
7. a kind of preparation method of such as cold food cauliflower described in any one of claims 1 to 6, which is characterized in that including following
Step：
(1) raw material pre-treatment：Remove cauliflower after cauliflower is cleaned and retain dish bar, stripping and slicing forms cauliflower block；
(2) it pickles：Pickled material is weighed by the proportion of pickled material, is uniformly mixed and forms pickling liquid, the flower that step (1) is obtained
Dish block is put into pickling liquid and pickles 11-13 hours, pulls cauliflower block out, forms marinated cauliflower block；
(3) frying：It gets all frying material ready, first heats vegetable oil, be put into garlic pieces stir-frying and go out fragrance, place into step (2)
The obtained marinated cauliflower block, is subsequently poured into other frying material in addition to garlic pieces, sodium iso-vc and emulsifier, keeps stir-frying, so
After take the dish out of the pot, be finally putting into sodium iso-vc and emulsifier, after mixing, the cold food cauliflower can be obtained after cooling.
8. the preparation method of cold food cauliflower according to claim 7, which is characterized in that in step (1), the cauliflower block
Partial size is 0.5-3 centimetres.
9. the preparation method of cold food cauliflower according to claim 7, which is characterized in that in step (2), when described marinated
Between be 12 hours.
10. the preparation method of cold food cauliflower according to claim 7, which is characterized in that in step (3), be finally putting into different
VC sodium and emulsifier are packed tightly with preservative film after mixing, then are cooled down, and the pol of the obtained cold food cauliflower is 20-24 °,
Total acidity is 65-70%；The content of emulsifier is the 0.15-0.25% of the cold food cauliflower.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810650548.9A CN108835560A (en) | 2018-06-22 | 2018-06-22 | Cold food cauliflower and preparation method thereof |
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| CN201810650548.9A CN108835560A (en) | 2018-06-22 | 2018-06-22 | Cold food cauliflower and preparation method thereof |
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ID=64202267
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869091A (en) * | 2021-02-25 | 2021-06-01 | 赵阿卫 | Formula for making cold-eating cauliflower stems and making method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN107319444A (en) * | 2017-08-02 | 2017-11-07 | 孙成波 | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof |
-
2018
- 2018-06-22 CN CN201810650548.9A patent/CN108835560A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN107319444A (en) * | 2017-08-02 | 2017-11-07 | 孙成波 | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| SALLYANQI: "酸辣花菜梗", 《HTTPS://HANWUJI.XIACHUFANG.COM/RECIPE/100482949/》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869091A (en) * | 2021-02-25 | 2021-06-01 | 赵阿卫 | Formula for making cold-eating cauliflower stems and making method |
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Application publication date: 20181120 |