CN108991445A - The method for salting of flavor thorn tender bud - Google Patents
The method for salting of flavor thorn tender bud Download PDFInfo
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- CN108991445A CN108991445A CN201811047461.9A CN201811047461A CN108991445A CN 108991445 A CN108991445 A CN 108991445A CN 201811047461 A CN201811047461 A CN 201811047461A CN 108991445 A CN108991445 A CN 108991445A
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- tender bud
- thorn tender
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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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- 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)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses a kind of method for salting of flavor thorn tender bud, it is characterised in that: the flavor thorn tender bud uses thorn tender bud for primary raw material, through pretreatment of raw material, color protection, dehydration, marinated, desalination, ingredient be marinated, sterilization tinning and etc. be made.The present invention reduces processing cost using the extensive thorn tender bud in source as processing raw material, and raw material is dehydrated, desalination, and the mouthfeel of flavor thorn tender bud is improved, and aromatic strongly fragrant, the fresh peppery delicious and crisp of finished acid, deliciousness are tasty and refreshing, can also nourishing Yin and moistening lung, invigorating qi for tranquilization.
Description
Technical field
The present invention relates to a kind of vegetable-pickling technologies, more particularly, to a kind of method for salting of flavor thorn tender bud.
Background technique
Thorn tender bud, scientific name Aralia elata are commonly called as piercing old bud, thorn fossilia dentis mastodi, are defoliation small arbor, with skin on trunk and branch
Thorn, leaf are that 2-3 returns imparipinnate leaf, umbel basidixed, yellowish white, fruit spherical black.It is mainly distributed in China
Needle or theropencedrymion edge, limes marginis, brulee etc. are born in by the Northeast.Skin can be used as medicine with root, at the beginning of the 45 months the end of month of spring
It sprouts development at the tip of arbor, it is to be generated to grow to 5-15 public affairs acquisition time, then manually bud packet is removed.Thorn tender bud contains albumen
Matter, fat, carbohydrate, minerals, vitamin etc..Tender shoots can cook, cook soup, can also be pickled processed can, full of nutrition,
Delicious flavour, unique flavor.The medical value of thorn tender bud Long Ya Aralia wood is very high, and it is ginseng that plant total saponin content, which is 20.40%,
2.5 times, have excited and strong effect to human body, have good curative effect to active chronic inflammation, various neurasthenia, Chinese medicine is recognized
There is invigorating qi for tranquilization for Long Ya Aralia wood, the functions such as strong essence nourshing kidney.Currently, thorn tender bud is only taken as vegetables to eat raw, due to its mature week
Phase is short, not easy to maintain, and food, which has more than is needed, to be resulted in wasting, and causes the discarded of resource.
Summary of the invention
The defect that the present invention is not short, easy to maintain for thorn tender bud processing maturation period and causes resource discarded provides a kind of marinated
The method for salting for the flavor thorn tender bud that method is simple and convenient to operate, is easy to grasp, the flavor thorn tender bud pickled by this method,
Delicious taste, flavor are good, crisp green fresh and tender, are a kind of green safe, nutrient health appetizers.
The technical solution adopted by the present invention is that: a kind of method for salting of flavor thorn tender bud, which is characterized in that described is marinated
Method uses following steps:
1. pretreatment of raw material: choosing pollution-free, no disease and pests harm thorn tender bud plant, Chinese artichoke, summer cypress, floating heart, remove old leaf, Huang
After leaf, old stalk, petiole and root, the thorn tender bud section for being cut into 3cm, Chinese artichoke section, summer cypress section, floating heart section are cleaned up with clear water,
It is filtered dry the moisture of surface attachment, takes the thorn tender bud section of 10kg, the Chinese artichoke section of 2kg, the summer cypress section of 2kg, the mixing of the floating heart section of 2kg
Uniformly, mixed raw material is made, is finished using 135 DEG C of steam to mixed raw material, finish 4s；
2. color protection: the mixed raw material after water-removing being put into 0.22% citric acid solution, 30min is impregnated；
3. dehydration: the thorn tender bud section after color protection being put into drying equipment, thorn tender bud section is dehydrated to moisture weight under the conditions of 63 DEG C
Amount is than being 48%；
4. pickling: the salt of dewatered mixed raw material 10kg and 1.8kg is taken, it is former in the mixing that marinated cylinder bottom portion is paved with 2cm thickness
Material, sprinkles one layer of salt, with this one layer of mixed raw material, one layer of salt, is compacted layer by layer, until filling marinated cylinder, sealed pickling cylinder is pickled
24 days；
5. desalination: the mixed raw material pickled being taken out, being cleaned with flowing water to mixed raw material saliferous weight ratio is 12%；
6. ingredient is marinated: sucrose 0.16kg, cooking wine 0.12kg, Paprika being added into the desalination mixed raw material of 10kg
0.011kg, pepper powder 0.01kg, green onion end 0.009kg, bruised ginger 0.005kg, mashed garlic 0.04kg, monosodium glutamate 0.003kg, star aniseed powder
0.004kg, tangerine peel powder 0.005kg, cinnamomi cortex pulveratus 0.004kg, zanthoxylum powder 0.005kg, chickens' extract 0.003kg, Thirteen Spice 0.003kg,
It mixes uniformly, flavor thorn tender bud is made；
7. tinning, sterilization: flavor thorn tender bud is sterilized into 4s under the conditions of 135 DEG C, carries out metering, distributing, packaging when naturally cooling to 32 DEG C,
Labeling is examined after vacuum packaging, is put into dry, ventilated environment and is stored.
The utility model has the advantages that the present invention reduces processing cost using the extensive thorn tender bud in source as processing raw material, by raw material into
Row dehydration, desalination improve the mouthfeel of flavor thorn tender bud, and aromatic strongly fragrant, the fresh peppery delicious and crisp of finished acid, deliciousness are tasty and refreshing, can also enriching yin profit
Lung, invigorating qi for tranquilization.
Specific embodiment
Embodiment 1: a kind of method for salting of flavor thorn tender bud, which is characterized in that the method for salting uses following step
It is rapid:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm thorn tender bud plant, fiddlehead, shepherd's purse, it is removal old leaf, yellow leaf, old
After stalk, petiole and root, the thorn tender bud section for being cut into 3cm, fiddlehead section, shepherd's purse section are cleaned up with clear water, is filtered dry surface attachment
Moisture, fiddlehead section, the shepherd's purse section of 2kg of the thorn tender bud section, 3kg that take 10kg are uniformly mixed, and mixed raw material is made；
2. color protection: the mixed raw material for being filtered dry moisture being put into 0.15% solution of sodium bisulfite, 30min is impregnated, immersion terminates
Remaining sulphur is removed by rinsing；
3. dehydration: the mixed raw material after color protection being put into drying equipment, mixed raw material is dehydrated to moisture weight under the conditions of 55 DEG C
Amount is than being 52%；
4. pickling: the salt of dewatered mixed raw material 10kg and 1.2kg is taken, it is former in the mixing that marinated cylinder bottom portion is paved with 4cm thickness
Material, sprinkles one layer of salt, with this one layer of mixed raw material, one layer of salt, is compacted layer by layer, until filling marinated cylinder, sealed pickling cylinder is pickled
28 days；
5. desalination: the mixed raw material pickled being taken out, being cleaned with flowing water to mixed raw material saliferous weight ratio is 9%；
6. ingredient is marinated: be added into the desalination mixed raw material of 10kg sucrose 0.12kg, yellow rice wine 0.1kg, Paprika 0.08kg,
Pepper powder 0.01kg, green onion end 0.008kg, bruised ginger 0.07kg, mashed garlic 0.07kg, monosodium glutamate 0.004kg, zanthoxylum powder 0.005kg, chickens' extract
0.003kg mixes uniformly, flavor thorn tender bud is made；
7. tinning, sterilization: flavor thorn tender bud is sterilized into 4s under the conditions of 125 DEG C, carries out metering, distributing, packaging when naturally cooling to 28 DEG C,
Labeling is examined after vacuum packaging, is put into dry, ventilated environment and is stored.
Embodiment 2: a kind of method for salting of flavor thorn tender bud, which is characterized in that the method for salting uses following step
It is rapid:
1. pretreatment of raw material: choose pollution-free, no disease and pests harm thorn tender bud plant, day lily, mountain celery, purslane, removal old leaf,
After yellow leaf, old stalk, petiole and root, the thorn tender bud section for being cut into 4cm, day lily section, mountain celery section, purslane are cleaned up with clear water
Section is filtered dry the moisture of surface attachment, take the thorn tender bud section of 10kg, the day lily section of 2kg, the mountain celery section of 2kg, 1kg purslane
Section is uniformly mixed, and mixed raw material is made, is finished using 130 DEG C of steam to mixed raw material, and finish 5s；
2. color protection: the mixed raw material after water-removing being put into 0.25% vitamin c solution, impregnate 30min；
3. dehydration: the mixed raw material after color protection being put into bamboo screen tray, and bamboo screen tray is placed on outdoor to mixed raw material from level to level
Carry out natural-dehydration, by mixed raw material be dehydrated to moisture weight ratio be 50% when, stop dehydration；
4. pickling: the salt of dewatered mixed raw material 10kg and 1.5kg is taken, it is former in the mixing that marinated cylinder bottom portion is paved with 4cm thickness
Material, sprinkles one layer of salt, with this one layer of mixed raw material, one layer of salt, is compacted layer by layer, until filling marinated cylinder, sealed pickling cylinder is pickled
30 days；
5. desalination: the mixed raw material pickled being taken out, being cleaned with flowing water to mixed raw material saliferous weight ratio is 10%；
6. ingredient is marinated: be added into the desalination mixed raw material of 10kg sucrose 0.15kg, yellow rice wine 0.9kg, Paprika 0.01kg,
Pepper powder 0.008kg, green onion end 0.006kg, bruised ginger 0.009kg, mashed garlic 0.05kg, monosodium glutamate 0.005kg, zanthoxylum powder 0.004kg, chicken
Smart 0.005kg, Thirteen Spice 0.005kg mix uniformly, flavor thorn tender bud are made；
7. tinning, sterilization: flavor thorn tender bud is sterilized into 3s under the conditions of 130 DEG C, carries out metering, distributing, packaging when naturally cooling to 28 DEG C,
Labeling is examined after vacuum packaging, is put into dry, ventilated environment and is stored.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of method for salting of flavor thorn tender bud, which is characterized in that use following steps:
1. pretreatment of raw material: choosing pollution-free, no disease and pests harm thorn tender bud plant, Chinese artichoke, summer cypress, floating heart, remove old leaf, Huang
After leaf, old stalk, petiole and root, the thorn tender bud section for being cut into 3cm, Chinese artichoke section, summer cypress section, floating heart section are cleaned up with clear water,
It is filtered dry the moisture of surface attachment, takes the thorn tender bud section of 10kg, the Chinese artichoke section of 2kg, the summer cypress section of 2kg, the mixing of the floating heart section of 2kg
Uniformly, mixed raw material is made, is finished using 135 DEG C of steam to mixed raw material, finish 4s；
2. color protection: the mixed raw material after water-removing being put into 0.22% citric acid solution, 30min is impregnated；
3. dehydration: the thorn tender bud section after color protection being put into drying equipment, thorn tender bud section is dehydrated to moisture weight under the conditions of 63 DEG C
Amount is than being 48%；
4. pickling: the salt of dewatered mixed raw material 10kg and 1.8kg is taken, it is former in the mixing that marinated cylinder bottom portion is paved with 2cm thickness
Material, sprinkles one layer of salt, with this one layer of mixed raw material, one layer of salt, is compacted layer by layer, until filling marinated cylinder, sealed pickling cylinder is pickled
24 days；
5. desalination: the mixed raw material pickled being taken out, being cleaned with flowing water to mixed raw material saliferous weight ratio is 12%；
6. ingredient is marinated: sucrose 0.16kg, cooking wine 0.12kg, Paprika being added into the desalination mixed raw material of 10kg
0.011kg, pepper powder 0.01kg, green onion end 0.009kg, bruised ginger 0.005kg, mashed garlic 0.04kg, monosodium glutamate 0.003kg, star aniseed powder
0.004kg, tangerine peel powder 0.005kg, cinnamomi cortex pulveratus 0.004kg, zanthoxylum powder 0.005kg, chickens' extract 0.003kg, Thirteen Spice 0.003kg,
It mixes uniformly, flavor thorn tender bud is made；
7. tinning, sterilization: flavor thorn tender bud is sterilized into 4s under the conditions of 135 DEG C, carries out metering, distributing, packaging when naturally cooling to 32 DEG C,
Labeling is examined after vacuum packaging, is put into dry, ventilated environment and is stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047461.9A CN108991445A (en) | 2018-09-09 | 2018-09-09 | The method for salting of flavor thorn tender bud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047461.9A CN108991445A (en) | 2018-09-09 | 2018-09-09 | The method for salting of flavor thorn tender bud |
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| Publication Number | Publication Date |
|---|---|
| CN108991445A true CN108991445A (en) | 2018-12-14 |
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|---|---|---|---|
| CN201811047461.9A Withdrawn CN108991445A (en) | 2018-09-09 | 2018-09-09 | The method for salting of flavor thorn tender bud |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
-
2018
- 2018-09-09 CN CN201811047461.9A patent/CN108991445A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
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Application publication date: 20181214 |