CN112106967A - Health-preserving carrot pickled vegetables and processing method thereof - Google Patents
Health-preserving carrot pickled vegetables and processing method thereof Download PDFInfo
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- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 150
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 title description 2
- 235000021110 pickles Nutrition 0.000 claims abstract description 116
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 32
- 235000008397 ginger Nutrition 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 29
- 240000002234 Allium sativum Species 0.000 claims abstract description 27
- 240000007087 Apium graveolens Species 0.000 claims abstract description 27
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 27
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 27
- 235000004611 garlic Nutrition 0.000 claims abstract description 27
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
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- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
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- 230000001680 brushing effect Effects 0.000 claims description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 2
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- 238000005554 pickling Methods 0.000 abstract description 5
- 238000012423 maintenance Methods 0.000 abstract description 4
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- 235000005765 wild carrot Nutrition 0.000 description 1
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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)
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- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a health-preserving carrot pickle and a processing method thereof, wherein the formula comprises the following components: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 15-25 parts of celery, 20-30 parts of carrot, 15-25 parts of cooking wine, 10-20 parts of hot pepper, 5-10 parts of rock candy, 10-20 parts of salt, 1-3 parts of chicken essence, 3-6 parts of mashed garlic and 2-5 parts of ginger slices; the invention adopts carrots as raw materials, and the carrot pickle is prepared by soaking, slicing and then pickling, is easier to digest and absorb, is added with celery, mashed garlic, chicken essence and ginger slices, increases the taste of the health-care carrot pickle, enables the health-care carrot pickle to be more delicious and delicious in taste, is beneficial to health maintenance of users, greatly increases the crispness of the health-care carrot pickle by adopting a pickling method of soaking and slicing.
Description
Technical Field
The invention relates to the technical field of carrot pickles, in particular to health-care carrot pickles and a processing method thereof.
Background
Carrot, a variety of wild carrot, also named as golden bamboo shoot, carrot, clove radish, carrot or sweet potato, belonging to one or two year old herbaceous plants of the family Umbelliferae, whose root is strong and can be eaten raw or cooked in various dishes; the traditional carrot pickle is processed by adopting a direct carrot pickling mode, is not easy to digest and absorb, reduces the mouthfeel of the carrot pickle, causes the carrot pickle to have poor mouthfeel, is not beneficial to health maintenance and eating of users, and is soft and free of brittleness after being pickled, so that the carrot pickle is not beneficial to eating of the users; in order to overcome the defects, the design of the health-care carrot pickle and the processing method are necessary.
Disclosure of Invention
The invention aims to provide health-care carrot pickle and a processing method thereof, and aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a health-preserving carrot pickle comprises the following components in percentage by weight: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 15-25 parts of celery, 20-30 parts of carrot, 15-25 parts of cooking wine, 10-20 parts of hot pepper, 5-10 parts of rock candy, 10-20 parts of salt, 1-3 parts of chicken essence, 3-6 parts of mashed garlic and 2-5 parts of ginger slices.
A processing method of health-preserving carrot pickle comprises the following steps of selecting raw materials; step two, carrot processing; step three, mixing treatment; step four, soaking and draining; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: selecting 15-25 parts of celery, 20-30 parts of carrot, 15-25 parts of cooking wine, 10-20 parts of pepper, 5-10 parts of rock candy, 10-20 parts of salt, 1-3 parts of chicken essence, 3-6 parts of mashed garlic and 2-5 parts of ginger slices;
in the second step, the carrot processing comprises the following steps:
1) artificially selecting a cylindrical mature carrot with bright color and luster and a glossy surface and a small stem, and observing whether wormholes exist on the surface;
2) cleaning the surface of the selected carrot, pouring the cleaned carrot into water for soaking, adding ginger slices into the water, and soaking for 1-2 hours;
3) fishing out the soaked carrots, manually slicing the carrots, and placing the carrots in a dryer for drying to obtain dehydrated carrot slices;
in the third step, the mixing treatment comprises the following steps:
1) manually preparing a pickle basin, cleaning, adding clear water, adding cooking wine, hot pepper and rock sugar, and continuously stirring for 10-20 min;
2) cleaning celery, slicing, mixing with mashed garlic and ginger slices, stirring, adding into a pickle basin, adding salt and chicken essence, and stirring for 20-40min to obtain pickle water;
in the fourth step, the soaking and draining step comprises the following steps:
1) manually preparing a pickle jar, cleaning and drying the pickle jar, adding pickle water obtained in the step three 2), and brushing the inner wall of the pickle jar for 2-3 times by using the pickle water;
2) adding the dehydrated carrot slices obtained in the step two 3), adding pickle water again until the dehydrated carrot slices are submerged, sealing the opening of a pickle jar, and soaking for 7-9 hours;
3) fishing out the carrot slices by using a mesh spoon, and draining to obtain the health-care carrot pickle;
in the fifth step, the health-preserving carrot pickle obtained in the fourth step 3) is packaged in a sealing way in bags, the weight of each bag is ensured to be the same, and then the bagged health-preserving carrot pickle is bundled up and packaged integrally for storage.
According to the technical scheme, the components are as follows by mass: 16 parts of celery, 25 parts of carrot, 20 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices.
According to the technical scheme, the hot pepper is formed by mixing one or more of capsicum frutescens, green pepper, red pepper and pepper.
According to the technical scheme, carrots without cracks on the surfaces are selected in the step two 1).
According to the technical scheme, the temperature is kept at room temperature during stirring in the step three 1).
According to the technical scheme, before the pickle water is added in the step four 1), whether the pickle jar is not dried or not needs to be checked.
According to the technical scheme, in the fifth step, ultraviolet sterilization is required before the whole packaging and storage.
Compared with the prior art, the invention has the following beneficial effects: the invention is safe and reliable, carrot is used as a raw material, the carrot is soaked and sliced and then pickled, the carrot pickle is easier to digest and absorb, celery, mashed garlic, chicken essence and ginger slices are added, the taste of the health-care carrot pickle is improved, the taste of the health-care carrot pickle is more excellent and fresh, the health-care carrot pickle is beneficial to health maintenance of users, the brittleness of the health-care carrot pickle is improved by adopting a pickling method of soaking and slicing, the invention has simple and precise process, can replace other expensive production processes of carrot pickle, has obvious effect, cheap raw materials and low cost, is convenient to process, greatly saves the production cost, and is beneficial to processing and production.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a health-preserving carrot pickle and a processing method thereof are disclosed:
example 1:
a health-preserving carrot pickle comprises the following components in percentage by weight: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 16 parts of celery, 30 parts of carrot, 15 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices.
A processing method of health-preserving carrot pickle comprises the following steps of selecting raw materials; step two, carrot processing; step three, mixing treatment; step four, soaking and draining; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: selecting 16 parts of celery, 30 parts of carrot, 15 parts of cooking wine, 10 parts of pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices;
in the second step, the carrot processing comprises the following steps:
1) artificially selecting mature carrot with bright color and luster, glossy surface and small stem, and being cylindrical, observing whether wormholes exist on the surface, and selecting carrot without cracks on the surface;
2) cleaning the surface of the selected carrot, pouring the cleaned carrot into water for soaking, adding ginger slices into the water, and soaking for 1-2 hours;
3) fishing out the soaked carrots, manually slicing the carrots, and placing the carrots in a dryer for drying to obtain dehydrated carrot slices;
in the third step, the mixing treatment comprises the following steps:
1) manually preparing a pickle basin, cleaning, adding clear water, adding cooking wine, hot pepper and rock sugar, and continuously stirring for 10-20min, wherein the temperature is kept at room temperature during stirring;
2) cleaning celery, slicing, mixing with mashed garlic and ginger slices, stirring, adding into a pickle basin, adding salt and chicken essence, and stirring for 20-40min to obtain pickle water;
in the fourth step, the soaking and draining step comprises the following steps:
1) manually preparing a pickle jar, cleaning and drying the pickle jar, adding pickle water obtained in the step three 2), brushing the inner wall of the pickle jar with the pickle water for 2-3 times, and checking whether the pickle jar is not dried before adding the pickle water;
2) adding the dehydrated carrot slices obtained in the step two 3), adding pickle water again until the dehydrated carrot slices are submerged, sealing the opening of a pickle jar, and soaking for 7-9 hours;
3) fishing out the carrot slices by using a mesh spoon, and draining to obtain the health-care carrot pickle;
in the fifth step, the health-preserving carrot pickle obtained in the fourth step 3) is packaged in a sealing mode in bags, the weight of each bag is guaranteed to be the same, then the bagged health-preserving carrot pickle is bundled up to be packaged and stored integrally, and ultraviolet sterilization is needed before the packaging and storage integrally.
Example 2:
a health-preserving carrot pickle comprises the following components in percentage by weight: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 16 parts of celery, 25 parts of carrot, 20 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices.
A processing method of health-preserving carrot pickle comprises the following steps of selecting raw materials; step two, carrot processing; step three, mixing treatment; step four, soaking and draining; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: selecting 16 parts of celery, 25 parts of carrot, 20 parts of cooking wine, 10 parts of pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices;
in the second step, the carrot processing comprises the following steps:
1) artificially selecting mature carrot with bright color and luster, glossy surface and small stem, and being cylindrical, observing whether wormholes exist on the surface, and selecting carrot without cracks on the surface;
2) cleaning the surface of the selected carrot, pouring the cleaned carrot into water for soaking, adding ginger slices into the water, and soaking for 1-2 hours;
3) fishing out the soaked carrots, manually slicing the carrots, and placing the carrots in a dryer for drying to obtain dehydrated carrot slices;
in the third step, the mixing treatment comprises the following steps:
1) manually preparing a pickle basin, cleaning, adding clear water, adding cooking wine, hot pepper and rock sugar, and continuously stirring for 10-20min, wherein the temperature is kept at room temperature during stirring;
2) cleaning celery, slicing, mixing with mashed garlic and ginger slices, stirring, adding into a pickle basin, adding salt and chicken essence, and stirring for 20-40min to obtain pickle water;
in the fourth step, the soaking and draining step comprises the following steps:
1) manually preparing a pickle jar, cleaning and drying the pickle jar, adding pickle water obtained in the step three 2), brushing the inner wall of the pickle jar with the pickle water for 2-3 times, and checking whether the pickle jar is not dried before adding the pickle water;
2) adding the dehydrated carrot slices obtained in the step two 3), adding pickle water again until the dehydrated carrot slices are submerged, sealing the opening of a pickle jar, and soaking for 7-9 hours;
3) fishing out the carrot slices by using a mesh spoon, and draining to obtain the health-care carrot pickle;
in the fifth step, the health-preserving carrot pickle obtained in the fourth step 3) is packaged in a sealing mode in bags, the weight of each bag is guaranteed to be the same, then the bagged health-preserving carrot pickle is bundled up to be packaged and stored integrally, and ultraviolet sterilization is needed before the packaging and storage integrally.
Example 3:
a health-preserving carrot pickle comprises the following components in percentage by weight: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 16 parts of celery, 20 parts of carrot, 25 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices.
A processing method of health-preserving carrot pickle comprises the following steps of selecting raw materials; step two, carrot processing; step three, mixing treatment; step four, soaking and draining; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: selecting 16 parts of celery, 20 parts of carrot, 25 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices;
in the second step, the carrot processing comprises the following steps:
1) artificially selecting mature carrot with bright color and luster, glossy surface and small stem, and being cylindrical, observing whether wormholes exist on the surface, and selecting carrot without cracks on the surface;
2) cleaning the surface of the selected carrot, pouring the cleaned carrot into water for soaking, adding ginger slices into the water, and soaking for 1-2 hours;
3) fishing out the soaked carrots, manually slicing the carrots, and placing the carrots in a dryer for drying to obtain dehydrated carrot slices;
in the third step, the mixing treatment comprises the following steps:
1) manually preparing a pickle basin, cleaning, adding clear water, adding cooking wine, hot pepper and rock sugar, and continuously stirring for 10-20min, wherein the temperature is kept at room temperature during stirring;
2) cleaning celery, slicing, mixing with mashed garlic and ginger slices, stirring, adding into a pickle basin, adding salt and chicken essence, and stirring for 20-40min to obtain pickle water;
in the fourth step, the soaking and draining step comprises the following steps:
1) manually preparing a pickle jar, cleaning and drying the pickle jar, adding pickle water obtained in the step three 2), brushing the inner wall of the pickle jar with the pickle water for 2-3 times, and checking whether the pickle jar is not dried before adding the pickle water;
2) adding the dehydrated carrot slices obtained in the step two 3), adding pickle water again until the dehydrated carrot slices are submerged, sealing the opening of a pickle jar, and soaking for 7-9 hours;
3) fishing out the carrot slices by using a mesh spoon, and draining to obtain the health-care carrot pickle;
in the fifth step, the health-preserving carrot pickle obtained in the fourth step 3) is packaged in a sealing mode in bags, the weight of each bag is guaranteed to be the same, then the bagged health-preserving carrot pickle is bundled up to be packaged and stored integrally, and ultraviolet sterilization is needed before the packaging and storage integrally.
The properties of the examples are compared in the following table:
| hardness per gram | Taste of the product | Smell(s) | |
| Example 1 | 52 | Crisp and delicious | Has no peculiar smell |
| Example 2 | 51 | Crisp and delicious | Has no peculiar smell |
| Example 3 | 45 | Crisp and delicious | Has no peculiar smell |
Based on the above, the invention has the advantages that the invention is safe and reliable, carrot is used as a raw material, soaked and sliced, and then pickled, so that the carrot pickle is easier to digest and absorb, meanwhile, celery, mashed garlic, chicken essence and ginger slices are added, so that the taste of the health-care carrot pickle is improved, the taste of the health-care carrot pickle is more delicious, the health-care carrot pickle is beneficial to health maintenance of users, and the brittleness of the health-care carrot pickle is improved by adopting a pickling method of soaking and slicing.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A health-preserving carrot pickle is characterized in that: the formula comprises the following components: celery, carrots, cooking wine, hot peppers, crystal sugar, salt, chicken essence, mashed garlic and ginger slices, wherein the mass percentages of the components are as follows: 15-25 parts of celery, 20-30 parts of carrot, 15-25 parts of cooking wine, 10-20 parts of hot pepper, 5-10 parts of rock candy, 10-20 parts of salt, 1-3 parts of chicken essence, 3-6 parts of mashed garlic and 2-5 parts of ginger slices.
2. A processing method of health-preserving carrot pickle comprises the following steps of selecting raw materials; step two, carrot processing; step three, mixing treatment; step four, soaking and draining; step five, packaging and storing; the method is characterized in that:
in the first step, the components in percentage by mass are as follows: selecting 15-25 parts of celery, 20-30 parts of carrot, 15-25 parts of cooking wine, 10-20 parts of pepper, 5-10 parts of rock candy, 10-20 parts of salt, 1-3 parts of chicken essence, 3-6 parts of mashed garlic and 2-5 parts of ginger slices;
in the second step, the carrot processing comprises the following steps:
1) artificially selecting a cylindrical mature carrot with bright color and luster and a glossy surface and a small stem, and observing whether wormholes exist on the surface;
2) cleaning the surface of the selected carrot, pouring the cleaned carrot into water for soaking, adding ginger slices into the water, and soaking for 1-2 hours;
3) fishing out the soaked carrots, manually slicing the carrots, and placing the carrots in a dryer for drying to obtain dehydrated carrot slices;
in the third step, the mixing treatment comprises the following steps:
1) manually preparing a pickle basin, cleaning, adding clear water, adding cooking wine, hot pepper and rock sugar, and continuously stirring for 10-20 min;
2) cleaning celery, slicing, mixing with mashed garlic and ginger slices, stirring, adding into a pickle basin, adding salt and chicken essence, and stirring for 20-40min to obtain pickle water;
in the fourth step, the soaking and draining step comprises the following steps:
1) manually preparing a pickle jar, cleaning and drying the pickle jar, adding pickle water obtained in the step three 2), and brushing the inner wall of the pickle jar for 2-3 times by using the pickle water;
2) adding the dehydrated carrot slices obtained in the step two 3), adding pickle water again until the dehydrated carrot slices are submerged, sealing the opening of a pickle jar, and soaking for 7-9 hours;
3) fishing out the carrot slices by using a mesh spoon, and draining to obtain the health-care carrot pickle;
in the fifth step, the health-preserving carrot pickle obtained in the fourth step 3) is packaged in a sealing way in bags, the weight of each bag is ensured to be the same, and then the bagged health-preserving carrot pickle is bundled up and packaged integrally for storage.
3. The health carrot pickle as claimed in claim 1, wherein: the mass contents of the components are respectively as follows: 16 parts of celery, 25 parts of carrot, 20 parts of cooking wine, 10 parts of hot pepper, 5 parts of rock candy, 10 parts of salt, 2 parts of chicken essence, 5 parts of mashed garlic and 4 parts of ginger slices.
4. The health carrot pickle as claimed in claim 1, wherein: the hot pepper is one or more of capsicum frutescens, green pepper, red pepper and pepper.
5. The processing method of the health carrot pickle as claimed in claim 2, wherein the processing method comprises the following steps: selecting carrots without cracks on the surface in the step two 1).
6. The processing method of the health carrot pickle as claimed in claim 2, wherein the processing method comprises the following steps: the temperature is kept at room temperature during stirring in the step three 1).
7. The processing method of the health carrot pickle as claimed in claim 2, wherein the processing method comprises the following steps: before adding pickle water in the step four 1), checking whether the pickle jar has water and is not dried.
8. The processing method of the health carrot pickle as claimed in claim 2, wherein the processing method comprises the following steps: and in the fifth step, ultraviolet sterilization is required before the whole packaging and storage.
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