CN110279087A - Paste flavor leek and preparation method thereof - Google Patents
Paste flavor leek and preparation method thereof Download PDFInfo
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- CN110279087A CN110279087A CN201910710277.6A CN201910710277A CN110279087A CN 110279087 A CN110279087 A CN 110279087A CN 201910710277 A CN201910710277 A CN 201910710277A CN 110279087 A CN110279087 A CN 110279087A
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- 240000006108 Allium ampeloprasum Species 0.000 title claims abstract description 72
- 235000005254 Allium ampeloprasum Nutrition 0.000 title claims abstract description 72
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 235000019634 flavors Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000009938 salting Methods 0.000 claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 235000013409 condiments Nutrition 0.000 claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 239000009636 Huang Qi Substances 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019713 millet Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 2
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 244000000383 Allium odorum Species 0.000 description 5
- 235000018645 Allium odorum Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- WNCAVNGLACHSRZ-KAMYIIQDSA-N Allithiamine Chemical compound C=CCSSC(/CCO)=C(/C)N(C=O)CC1=CN=C(C)N=C1N WNCAVNGLACHSRZ-KAMYIIQDSA-N 0.000 description 2
- WNCAVNGLACHSRZ-UHFFFAOYSA-N Allithiamine Natural products C=CCSSC(CCO)=C(C)N(C=O)CC1=CN=C(C)N=C1N WNCAVNGLACHSRZ-UHFFFAOYSA-N 0.000 description 2
- 241001091465 Sempervivum Species 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention provides a kind of paste flavor leek and preparation method thereof, choose 6000-7500 parts of fresh leek, and marinating 6-8h is used after cleaning, then carry out the tanning of sauce；The tanning that seasoning carries out sauce is added in clear water, boiling temperature is 350 DEG C -400 DEG C, then spice continues to boil in being added in boiled condiment, boiling temperature is 200 DEG C -300 DEG C, time is 0.5-2h, it will finally be poured into after the cooling of boiled sauce and pickle 7-8h in salting apparatus together with leek, by being pickled to leek, the tanning of sauce and finally pickling in salting apparatus, the edible value and medical value of the paste flavor leek are given full play to, with beneficial spleen stomach invigorating, Qinghua blood vessel, detoxify liver and other effects, and the salty perfume (or spice) of paste flavor leek mouthfeel being pickled out, taste is fresh peppery.
Description
Technical field:
The present invention relates to food technology fields more particularly to a kind of paste flavor leek and preparation method thereof.
Background technique:
Leek belongs to Liliaceae, and in Chinese medicine, leek is called " intestinal lavage grass " by people, and moreover, there are also many word fragrant-flowered garlic for leek
Dish, such as " careless clock cream, Folium Allii tuberosi, houseleek ", houseleek is also known as flat dish, appropriate to eat of leek for women, may be used also
With whitening spot-removing, beautifying face and moistering lotion is the good merchantable brand of health care.Leek is rich in alliin, and this substance can be changed into allicin,
Allithiamine can be generated in conjunction with vitamin B1, and allithiamine has physiological activity identical with vitamin, can speed up cream
Sour (fatigue substances) decompose, therefore it has the function of antifatigue, and spies such as the volatile essential oil that contains of leek and sulfide
Different ingredient helps to dredge and adjusts irritability, improves a poor appetite, and enhancing digestive function leek is warm-natured, can warming kidney and enhancing yang, beneficial spleen stomach invigorating, promoting the circulation of qi
Leek is eaten in regulating blood condition more, can nourishing the liver, enhance QI of the spleen and stomach, the nutritive value of leek is very high, how can keep it in edible
Nutrition, and attract consumer, it is largely related with preparation method.
Summary of the invention:
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of paste flavor leek, there is a need to provide a kind of sauce
The preparation method of fragrant leek.
A kind of paste flavor leek, which is characterized in that the paste flavor leek is salted using sauce, sauce using seasoning and
Middle spice boils, and seasoning includes the parts by weight of following raw material and raw material: 100-180 parts of millet starch, soy sauce 160-200
Part, extremely fresh 25-50 parts and chutney 100-150 parts of U.S.A；Middle spice includes the parts by weight of following raw material and raw material: fructus lycii 140-
200 parts, 120-200 parts of Roselle Radix Astragali, 130-200 parts and white bandit 150-200 parts of orange peel, finally the leek pickled is carried out
Sterilization packaging.
Preferably, the paste flavor leek raw material selects 6000-7500 parts of leek, is rinsed with clear water, is added 400-500 parts
Edible salt pickles 6-8h, and pickling temperature is 2 DEG C -8 DEG C.
Preferably, the seasoning includes 130 parts of millet starch, 1800 parts of soy sauce, extremely fresh 30 parts and 130 parts of chutney of U.S.A.
Preferably, the middle spice includes 160 parts of fructus lycii, and 140 parts of Roselle Radix Astragali, 180 parts of 170 parts of orange peel and white bandit.
A kind of preparation method of paste flavor leek, which comprises the following steps:
Step 1, cleaning is marinated, selects 6000-7500 parts of fresh leek, is rinsed with clear water, leek is put into marinated dress
In setting, 400-500 portions of edible salts are added into salting apparatus, one layer of leek of every addition need to add 40-60 portions of foods into salting apparatus
With salt, every layer, with a thickness of 4-6cm, is pickled 6-8h, and pickling temperature is 2 DEG C -8 DEG C；
The above-mentioned leek pickled is pulled out, is put into clear water and impregnates 7-10h, then drain well, for use by step 2；
600 parts of clear water and seasoning are added into boiler for step 3, condiment tanning, and tanning temperature is 350 DEG C -400
DEG C, the tanning time is 0.5-1h；
Traditional medicine infusion is added in step 4, and into the condiment of tanning described in step 3, spice continues to boil in addition, boils
Time is 0.5-2h, and temperature is 200 DEG C -300 DEG C, and the preparation work of completion sauce after Traditional medicine infusion is added；
Step 5 is pickled, and sauce described in step 4 is cooling, when temperature is down to 2 DEG C -6 DEG C, by fragrant-flowered garlic described in step 2
Dish pours into salting apparatus, and boiled sauce is poured into salting apparatus, and rock sugar is added, pickles, can go out after mixing evenly
Bacterium bag dress.
Preferably, the seasoning includes 120 parts of millet starch, and 170 parts of soy sauce, 30 parts of U.S.A are extremely fresh and 120 parts of chutney.
Preferably, the middle spice includes 150 parts of fructus lycii, and 150 parts of Roselle Radix Astragali, 140 parts of orange peel and white bandit 160
Part.
Preferably, the rock sugar is 48 parts, and salting period is 7.5 hours.
Compared with the existing technology, paste flavor leek of the present invention and preparation method thereof has the advantage that
Paste flavor leek of the present invention and preparation method thereof first uses marinating leek, then carries out the tanning of sauce,
The tanning that seasoning carries out condiment is added in clear water, then spice continues to boil in addition into boiled condiment, finally will
Boiled sauce is poured into salting apparatus and is pickled together with raw material leek, finally carries out sterilization packaging, and the technical solution is abundant
The edible value and medical value of the paste flavor leek have been played, there is beneficial spleen stomach invigorating, Qinghua blood vessel, removing toxic substances liver and other effects, salt down
The salty perfume of the paste flavor leek mouthfeel produced, taste are fresh peppery.
Specific embodiment:
In addition to being defined, technical term used in following embodiment has universal with those skilled in the art of the invention
The identical meanings of understanding, below with reference to embodiment, the present invention will be described in detail.
Embodiment 1:
A kind of paste flavor leek and preparation method thereof, includes the following steps:
Step 1 cleaning is marinated, selects fresh leek 6200g, is rinsed with clear water, leek is put into salting apparatus,
420g edible salt is added into salting apparatus, the one layer of leek of every addition into salting apparatus that salt down need to add 40-60 portions of edible salts, and every layer
With a thickness of 4-6cm, 6-8h is pickled, pickling temperature is 2 DEG C -8 DEG C；
Step 2 pulls the above-mentioned leek pickled out, is put into clear water and impregnates 7-10h, then drain well, for use；
600g clear water and seasoning are added into boiler for the tanning of step 3 condiment, and tanning temperature is 350 DEG C -400 DEG C,
The tanning time is 0.5-1h, and the seasoning includes millet starch 100-180g, soy sauce 160-200ml, the extremely fresh 25-50g of U.S.A and acid
Thick chilli sauce 100-150g；
Traditional medicine infusion is added in step 4, and into the condiment of tanning described in step 3, spice continues to boil in addition, boils
Time is 0.5-2h, and temperature is 200 DEG C -300 DEG C, has fructus lycii 140-200g, Roselle Radix Astragali 120-200g in the middle spice,
Orange peel 130-200g and white bandit 150-200g completes the preparation work of sauce after Traditional medicine infusion is added；
Step 5 is marinated, and sauce described in step 4 is cooling, when temperature is down to 2 DEG C -6 DEG C, by fragrant-flowered garlic described in step 2
Dish pours into salting apparatus, and boiled sauce is poured into salting apparatus, and rock sugar 45-55g is added, pickles after mixing evenly,
Salting period is 7-8h, can sterilization packaging.
Embodiment 2:
A kind of paste flavor leek and preparation method thereof, includes the following steps:
Step 1 cleaning is marinated, selects seven fresh leaf leek 6500g, is rinsed with clear water, leek is put into salting apparatus
It is interior, 450g edible salt is added into salting apparatus, one layer of leek of every addition need to add 45 portions of edible salts, every thickness into salting apparatus
Degree is 4-6cm, pickles 6-8h, and temperature is 2 DEG C -8 DEG C；
Step 2 pulls the above-mentioned leek pickled out, is put into clear water and impregnates 7-10h, then drain well, for use；
600g clear water and seasoning are added into boiler for the tanning of step 3 condiment, and tanning temperature is 320 DEG C, when tanning
Between be 0.6h, the seasoning includes millet starch 100g, soy sauce 150ml, and 30 grams of U.S.A are extremely fresh and chutney 120g；
Traditional medicine infusion is added in step 4, and into the condiment of tanning described in step 3, spice tanning in addition, boils the time
For 0.7h, boiling temperature is 220 DEG C, is placed with fructus lycii 150g in the middle spice, Roselle Radix Astragali 150g, orange peel 140g and white
Bandit 160g completes the preparation work of sauce after Traditional medicine infusion is added；
Step 5 is marinated, and sauce described in step 4 is cooling, when temperature is down to 2 DEG C -6 DEG C, by fragrant-flowered garlic described in step 2
Dish pours into salting apparatus, and boiled sauce is poured into salting apparatus, and rock sugar 45g is added, pickles after mixing evenly, pickles
Time is 7-8h, can sterilization packaging.
Embodiment 3:
A kind of paste flavor leek and preparation method thereof, includes the following steps:
Step 1 cleaning is marinated, selects fresh leek 7500g, is rinsed with clear water, leek is put into salting apparatus,
500g edible salt is added into salting apparatus, one layer of leek of every addition need to add 50 portions of edible salts, every thickness degree into salting apparatus
For 4-6cm, 7h is pickled, pickling temperature is 4 DEG C；
Step 2 pulls the above-mentioned seven leaf leek pickled out, is put into clear water and impregnates 7-10h, then drain well, to
With；
600g clear water and seasoning are added into boiler for the tanning of step 3 condiment, and tanning temperature is 330 DEG C, when tanning
Between be 0..7h, the seasoning includes millet starch 110g, and soy sauce 160ml, 40g U.S.A is extremely fresh and chutney 130g；
Traditional medicine infusion is added in step 4, and into the condiment of tanning described in step 3, spice tanning in addition, boils the time
For 0.8h, temperature is 230 DEG C, is placed with fructus lycii 160g, Roselle Radix Astragali 160g, orange peel 150g and white bandit in the middle spice
170g completes the preparation work of sauce after Traditional medicine infusion is added；
Step 5 is marinated, and sauce described in step 4 is cooling, when temperature is down to 2 DEG C -6 DEG C, by fragrant-flowered garlic described in step 2
Dish pours into salting apparatus, and boiled sauce is poured into salting apparatus, and rock sugar 48g is added, pickles, salts down after mixing evenly
Time processed is 7.5h, can sterilization packaging.
Embodiment 1: the paste flavor leek mouthfeel produced it is salty it is fragrant, with light leek taste, be suitble to light taste the elderly
Or child is edible.
Embodiment 2: the peppery middle band of the paste flavor leek made is fresh, and has dense paste flavor taste.
Embodiment 3: the paste flavor leek mouthfeel made is tasty and refreshing, it is salty it is fragrant, taste is fresh peppery, paste flavor taste is most dense, is suitble to taste
It is heavier, and like fresh peppery crowd.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of paste flavor leek, which is characterized in that the paste flavor leek is salted using sauce, and sauce is using seasoning in
Spice boils, and seasoning includes the parts by weight of following raw material and raw material: 100-180 parts of millet starch, 160-200 parts of soy sauce,
Extremely fresh 25-50 parts and chutney 100-150 parts of U.S.A；Middle spice includes the parts by weight of following raw material and raw material: fructus lycii 140-200
Part, 120-200 parts of Roselle Radix Astragali, 130-200 parts and white bandit 150-200 parts of orange peel, finally the leek pickled is gone out
Bacterium bag dress.
2. paste flavor leek as described in claim 1, it is characterised in that: the paste flavor leek raw material selects 6000-7500 parts
Leek is rinsed with clear water, and 400-500 portions of edible salts are added, and pickles 6-8h, and pickling temperature is 2 DEG C -8 DEG C.
3. paste flavor leek as described in claim 1, it is characterised in that: the seasoning includes 130 parts of millet starch, soy sauce 180
Part, extremely fresh 30 parts and 130 parts of chutney of U.S.A.
4. paste flavor leek as described in claim 1, it is characterised in that: the middle spice includes 160 parts of fructus lycii, Roselle Radix Astragali
140 parts, 180 parts of 170 parts of orange peel and white bandit.
5. a kind of preparation method of paste flavor leek as described in claim 1, which comprises the following steps:
Step 1, cleaning is marinated, selects 6000-7500 parts of fresh leek, is rinsed with clear water, leek is put into salting apparatus
It is interior, 400-500 portions of edible salts are added into salting apparatus, one layer of leek of every addition need to add 40-60 parts to eat into salting apparatus
Salt, every layer, with a thickness of 4-6cm, is pickled 6-8h, and pickling temperature is 2 DEG C -8 DEG C；
The above-mentioned leek pickled is pulled out, is put into clear water and impregnates 7-10h, then drain well, for use by step 2；
600 parts of clear water and seasoning are added into boiler for step 3, condiment tanning, and tanning temperature is 350 DEG C -400 DEG C, endure
Time processed is 0.5-1h；
Traditional medicine infusion is added in step 4, and into the condiment of tanning described in step 3, spice continues to boil in addition, boils the time
For 0.5-2h, temperature is 200 DEG C -300 DEG C, after Traditional medicine infusion is added, completes the preparation work of sauce；
Step 5 is pickled, and sauce described in step 4 is cooling, and when temperature is down to 2 DEG C -6 DEG C, leek described in step 2 is fallen
Enter in salting apparatus, boiled sauce is poured into salting apparatus, rock sugar is added, pickles after mixing evenly, it can Packs sterilized
Dress.
6. paste flavor leek as claimed in claim 5 and preparation method thereof, it is characterised in that: the seasoning includes millet starch
120 parts, 170 parts of soy sauce, 30 parts of U.S.A are extremely fresh and 120 parts of chutney.
7. paste flavor leek as claimed in claim 5 and preparation method thereof, it is characterised in that: middle spice includes 150 parts of fructus lycii,
150 parts of Roselle Radix Astragali, 160 parts of 140 parts of orange peel and white bandit.
8. paste flavor leek as claimed in claim 5 and preparation method thereof, it is characterised in that: the rock sugar is 48 parts, when pickling
Between be 7.5 hours.
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| CN201910710277.6A CN110279087A (en) | 2019-08-02 | 2019-08-02 | Paste flavor leek and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910710277.6A CN110279087A (en) | 2019-08-02 | 2019-08-02 | Paste flavor leek and preparation method thereof |
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| CN110279087A true CN110279087A (en) | 2019-09-27 |
Family
ID=68024783
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Application publication date: 20190927 |