CN112823659A - Preparation method of salted daylily - Google Patents
Preparation method of salted daylily Download PDFInfo
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- CN112823659A CN112823659A CN201911137762.5A CN201911137762A CN112823659A CN 112823659 A CN112823659 A CN 112823659A CN 201911137762 A CN201911137762 A CN 201911137762A CN 112823659 A CN112823659 A CN 112823659A
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- 241000756137 Hemerocallis Species 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 16
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 16
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 16
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 16
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 16
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000000645 desinfectant Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 11
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 39
- 239000004033 plastic Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims 1
- 239000002184 metal Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 241000628997 Flos Species 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000014347 soups Nutrition 0.000 abstract description 6
- 238000009938 salting Methods 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 239000000203 mixture Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 229960001338 colchicine Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- -1 maintain the color Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of salted daylily, which comprises the following steps: (1) mixing fresh flos Hemerocallis 50-60 parts with salt 2-3 parts, kneading, standing at room temperature for 10-30hr until the strips become soft and the color of the vegetables changes from yellow green to light yellow; (2) salting flos Hemerocallis, adding water, adding disinfectant or disinfectant solution containing chlorine dioxide for sterilizing, adding citric acid, ascorbic acid and sodium benzoate, stirring to dissolve completely, and mixing; (3) sealing and packaging to obtain the saline day lily. The prepared salted daylily has the advantages of maintained color, flavor, taste, nutrition and moisture, and half-year or one-year shelf life, and is mainly used for chafing dish, spicy soup and cold dish.
Description
Technical Field
The invention belongs to the technical field of vegetable processing, and particularly relates to a preparation method of salted daylily.
Background
Daylily is commonly called as 'day lily', is known as daylily and is known as forgetful ancient name, belongs to the family liliaceae, and is a flower bud of a perennial herb. The day lily is fresh and tender in taste and rich in nutrition, contains a large amount of pollen, contains nutrients necessary for human bodies, such as vitamin A, vitamin C, carotene, amino acid, lecithin, dietary fiber and the like, and contains the carotene which is even several times higher than that of tomatoes. The daylily has sweet and cool nature and taste, has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, promoting digestion, improving eyesight, strengthening brain, soothing nerves, protecting skin and the like, and can be used as a conditioning and nourishing product after illness or delivery. Daylily is generally picked before bud cracking so as to obtain higher yield and quality.
At present, most of day lily is processed into dry products for sale, and the variety is single, so that the market demand cannot be met.
Salted vegetables are common vegetable varieties, and preserve vegetables through salt water, maintain the color, flavor, taste and nutrition of the vegetables and keep the moisture of the vegetables. The food industry standard SB/T10439-2007 pickled vegetables 4.3.8 recommends physicochemical indexes of the salted vegetables, including that the content of salt is lower than 9g/100g calculated by sodium chloride, the total acid is lower than 2g/100g calculated by lactic acid, and the content of food additives and the hygienic indexes meet the requirements of related standards.
Therefore, saline day lily which does not appear on the market is necessary to be developed, but the technical problem is how to ensure the color, taste and nutrition of the day lily and the guarantee period of more than half a year.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of salted daylily, which comprises the following steps:
(1) mixing fresh daylily 50-60 parts by mass with edible salt 2-3 parts, kneading, standing at room temperature for 10-30hr, and mixing and/or kneading repeatedly during standing according to water and salt dissolution of daylily until vegetable strips are softened and the color of daylily is changed from yellow green to light yellow to obtain salted daylily;
(2) adding water into salted daylily to 100 parts of the total mass of the salted daylily and the water, adding a disinfectant or disinfectant water containing 0.0025-0.0040 part of chlorine dioxide, uniformly mixing, sterilizing, adding 0.2-0.3 part of citric acid, dissolving and uniformly stirring, adding 0.05-0.1 part of ascorbic acid and 0.03-0.1 part of sodium benzoate, stirring until the ascorbic acid and the sodium benzoate are completely dissolved and uniformly mixed;
(3) sealing and packaging to obtain the saline day lily.
The salt added in the step (1) of the preparation method of the salted daylily has proper granularity, such as 80-100 meshes, so that the salt can pierce the surface of the daylily when being kneaded, but the appearance and the color of the daylily in the finally prepared salted daylily are not influenced basically; the water-removing of the day lily is realized in the salting process, the salted day lily can be immediately used in the step (2), and can also be stored at normal temperature in a closed manner and then used in the step (2), and the color, flavor, taste, nutrition and quality guarantee period of the finally prepared salted day lily are not influenced after the salted day lily is stored at the normal temperature in a closed manner for 3-5 days. The disinfection and sterilization time after adding the chlorine dioxide disinfectant or the disinfectant fluid in the step (2) is 3-10min, full disinfection and sterilization can be realized, the residual chlorine dioxide can be destroyed to be non-toxic by adding citric acid after disinfection and sterilization, and the quality guarantee period of the prepared saline day lily can be more than half a year, even more than one year; adding citric acid, maintaining for 10-30min to destroy residual chlorine dioxide to nontoxic, and adding ascorbic acid and sodium benzoate. The colchicine contained in fresh daylily is converted and removed in the process of salting and de-enzyming daylily and storing the packed saline water, so that the prepared daylily saline water has no toxic and harmful problem of colchicine and can be taken with confidence.
The sealed package comprises a bag, a bottle, a jar and a tank made of sterile plastic or glass or metal materials.
The salt, citric acid, ascorbic acid and sodium benzoate contained in the brine daylily prepared by the method gradually form proper concentration balance in the daylily and the brine, so that the color, the flavor, the taste, the nutrition and the moisture of the daylily are maintained, the quality guarantee period can reach half a year or one year, wherein the citric acid and the ascorbic acid mainly play roles of keeping acidity, antioxidation and bacteriostasis, and the sodium benzoate mainly plays a role of bacteriostasis. The salted daylily of the invention meets the quality and sanitary requirements of salted vegetables 4.3.8 pickled in sauce according to the food industry standard SB/T10439-2007, is mainly used for chafing dish, spicy soup and cold dish, and can be used after being leached of saline water and then soaked in water to reduce the salt content of the daylily.
Detailed Description
The technical solution of the present invention will be specifically described and illustrated with reference to the following examples, but the present invention is not limited thereto.
Example 1
Preparing saline day lily according to the following steps:
(1) mixing fresh flos Hemerocallis 50kg with 80 mesh salt 3kg, kneading, standing at room temperature, mixing and kneading once every 3 hr according to water and salt dissolution of flos Hemerocallis, standing for 15hr until the color of flos Hemerocallis turns from yellow green to light yellow to obtain salted flos Hemerocallis;
(2) adding 47kg of tap water into salted daylily to the total mass of the salted daylily and water of 100kg, uniformly stirring, adding 1kg of disinfectant fluid containing 0.0035kg of chlorine dioxide, uniformly mixing, standing for 10 minutes for disinfection and sterilization, adding 0.2kg of citric acid for dissolving and uniformly stirring, standing for 20 minutes, adding 0.08kg of ascorbic acid and 0.1kg of sodium benzoate, stirring until the ascorbic acid and the sodium benzoate are completely dissolved and uniformly mixed;
(3) packaging in sterile plastic bag, and sealing to obtain salted flos Hemerocallis.
Example 2
Preparing saline day lily according to the following steps:
(1) mixing fresh flos Hemerocallis 60kg with 100 mesh salt 2.5kg, kneading, standing at room temperature, mixing and kneading once every 3 hr according to water and salt dissolution of flos Hemerocallis, standing for 20hr until the color of flos Hemerocallis turns from yellow green to light yellow to obtain salted flos Hemerocallis;
(2) adding 37.5kg of tap water into salted daylily to the total mass of the salted daylily and water of 100kg, uniformly stirring, adding 1.3kg of disinfectant fluid containing 0.0045kg of chlorine dioxide, uniformly mixing, standing for 10 minutes for disinfection and sterilization, adding 0.3kg of citric acid for dissolving and uniformly stirring, standing for 20 minutes, adding 0.1kg of ascorbic acid and 0.08kg of sodium benzoate, stirring until the ascorbic acid and the sodium benzoate are completely dissolved and uniformly mixed;
(3) packaging in sterile plastic bag, and sealing to obtain salted flos Hemerocallis.
Example 3
Preparing salted daylily basically according to the method in the example 1, wherein the difference is that the salted daylily obtained in the step (1) is stored for 5 days at normal temperature in a closed manner and then is used in the step (2); the result is a finished salted daylily with color, flavor, mouthfeel, nutrition and shelf life that is substantially indistinguishable from the salted daylily prepared in example 1.
Comparative example 1
The production process of the existing brine day lily comprises the following steps:
(1) carrying out enzyme deactivation on fresh daylily on a steam enzyme deactivation production line, heating the daylily to about 93 ℃ by using steam for 9min, and cooling when fine water drops are distributed on flower buds of the daylily, vegetable strips are softened, and the color of the daylily is changed from yellow green to light yellow to obtain enzyme-deactivated daylily;
(2) adding salt into boiling water, dissolving, cooling to normal temperature, adding 35g/kg of salt, adding 5g/kg of citric acid, 0.6g/kg of ascorbic acid and 0.5g/kg of sodium benzoate, stirring until the citric acid, the ascorbic acid and the sodium benzoate are completely dissolved, uniformly mixing to obtain a salt water solution, adding the green-removing day lily in the step (1) with the same mass as the salt water solution, and uniformly stirring;
(3) packaging in sterile plastic bags and sealing to obtain the saline daylily.
After the salted daylily prepared in the above examples 1-3 and comparative example 1 is placed at room temperature for 5 days and half a year, respectively unpacking the plastic bags for packaging, comparing the color, appearance, moisture, flavor and taste of the daylily with the color, appearance, flavor and taste of the daylily when the daylily is used in a hot pot, a spicy soup and a cold dish, and draining the salted water and adding about 5 times of water for soaking for half an hour before the daylily is used in the hot pot, the spicy soup and the cold dish to reduce the salt content of the daylily; the detected food additive content and sanitary index all meet the physicochemical index requirements of the brine pickled vegetable 4.3.8 of the pickled vegetable in the food industry standard SB/T10439-2007.
Comparative example 2
Preparing saline day lily according to the following steps:
(1) 4.7kg of tap water is added with 0.3kg of 80-mesh salt for dissolving and uniformly stirring, 5kg of fresh day lily is added, 0.1kg of disinfectant fluid containing 0.00035kg of chlorine dioxide is added for uniformly mixing, the mixture is placed for 10 minutes for disinfection and sterilization, 0.020kg of citric acid is added for dissolving and uniformly stirring, the mixture is placed for 20 minutes and then 0.008kg of ascorbic acid and 0.010kg of sodium benzoate are added, and the mixture is stirred until the mixture is completely dissolved and uniformly mixed;
(2) packaging in sterile plastic bags, and sealing, wherein each bag contains 2kg of the above materials to obtain the salted daylily.
Comparative example 3
Preparing saline day lily according to the following steps:
(1) 5.0kg of fresh day lily, 0.3kg of 80-mesh salt is added and mixed uniformly and kneaded moderately for 5 minutes, the kneading degree is equivalent to that of the embodiment 1 after 5 times of mixing and kneading once every 3 hours, the vegetable strips become soft, the vegetable color is still yellow green, 4.7kg of tap water is added immediately, the mixture is stirred uniformly, 0.1kg of disinfectant fluid containing 0.00035kg of chlorine dioxide is added and stirred uniformly, the mixture is placed for 10 minutes for disinfection and sterilization, 0.020kg of citric acid is added for dissolution and stirring uniformly, 0.008kg of ascorbic acid and 0.010kg of sodium benzoate are added after the mixture is placed for 20 minutes, and the mixture is stirred until the mixture is completely dissolved and mixed uniformly;
(2) packaging in sterile plastic bags, and sealing, wherein each bag contains 2kg of the above materials to obtain the salted daylily.
Comparative examples 2 and 3 after the salted daylily is placed at room temperature for 3 days, the plastic bags are respectively unpacked, and the color, moisture, flavor and taste of the daylily are checked to be changed from yellow green to light yellow, and the color, flavor and taste of the daylily when the daylily is used for chafing dish, hot spicy dip and cold dish are all close to those of the salted daylily of examples 1 and 2 and comparative example 1. After being placed at room temperature for 2 months, the daylily is respectively unpacked into a plastic bag, the color, moisture, flavor and taste of the daylily and the color, flavor and taste of the daylily when the daylily is used for chafing dish, spicy soup and cold dish are obviously deteriorated, and the detected sanitary index does not meet the index requirement of the food industry standard SB/T10439-2007 pickled vegetables 4.3.8. Before being used for chafing dish, spicy soup and cold dish, the salt water is drained and the salt water is added with about 5 times of water for soaking for half an hour so as to reduce the salt content of the day lily.
Claims (5)
1. A preparation method of salted daylily comprises the following steps:
(1) mixing 50-60 parts of fresh day lily with 2-3 parts of table salt, kneading, standing at room temperature for 10-30hr, and mixing and/or kneading repeatedly during standing according to water and salt dissolution conditions of day lily until vegetable strips are softened and the color of the vegetable is changed from yellow green to light yellow to obtain salted day lily;
(2) adding water into salted daylily to 100 parts of the total mass of the salted daylily and the water, adding a disinfectant or disinfectant water containing 0.0025-0.0040 part of chlorine dioxide, uniformly mixing, sterilizing, adding 0.2-0.3 part of citric acid, dissolving and uniformly stirring, adding 0.05-0.1 part of ascorbic acid and 0.03-0.1 part of sodium benzoate, stirring until the ascorbic acid and the sodium benzoate are completely dissolved and uniformly mixed;
(3) sealing and packaging to obtain the saline day lily.
2. The method for preparing salted daylily of claim 1, wherein the salt added in step (1) has a particle size of 80-100 mesh.
3. The method for preparing salted daylily of claim 1, wherein the sterilizing time after adding the disinfectant or the sterilizing water in the step (2) is 3-10 min.
4. The method for preparing day lily in brine according to claim 1, wherein after the citric acid is added in the step (2), the remaining chlorine dioxide is destroyed to be non-toxic by maintaining for 10-30 min.
5. The method for preparing day lily in saline water of claim 1, wherein the sealed package in step (3) comprises a bag, a bottle, a jar or a tank made of plastic or glass or metal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911137762.5A CN112823659A (en) | 2019-11-20 | 2019-11-20 | Preparation method of salted daylily |
Applications Claiming Priority (1)
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| CN115530338A (en) * | 2022-08-25 | 2022-12-30 | 湖南有吉食品有限公司 | Preparation method of saline day lily |
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