CN115707396A - Preparation method of seasoning dish with day lily chopped hot peppers as main materials - Google Patents
Preparation method of seasoning dish with day lily chopped hot peppers as main materials Download PDFInfo
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- CN115707396A CN115707396A CN202211137080.6A CN202211137080A CN115707396A CN 115707396 A CN115707396 A CN 115707396A CN 202211137080 A CN202211137080 A CN 202211137080A CN 115707396 A CN115707396 A CN 115707396A
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- day lily
- daylily
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- 241000756137 Hemerocallis Species 0.000 title claims abstract description 114
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 title claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 230000000249 desinfective effect Effects 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000004744 fabric Substances 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 4
- 239000005977 Ethylene Substances 0.000 claims description 4
- -1 polypropylene Polymers 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 239000004743 Polypropylene Substances 0.000 claims description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 229920001155 polypropylene Polymers 0.000 claims description 2
- 208000005156 Dehydration Diseases 0.000 claims 1
- 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 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 229960001338 colchicine Drugs 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000447437 Gerreidae Species 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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 invention provides a preparation method of a seasoning dish taking day lily and chopped hot peppers as main materials, and relates to the field of day lily food manufacturing. The preparation method of the seasoning dish taking the day lily chopped hot peppers as the main materials comprises the following steps: s1, selecting high-quality day lily to pick, S2 cleaning and disinfecting, immersing in alkaline water to disinfect, S3 blanching water to remove toxin, immersing in hot water to blanch for a short time, S4 cooling, fishing out, standing and cooling to room temperature, S5 mixing materials and adding salt, putting into a container together with a proper amount of salt to pickle, S6 soaking and desalting, immersing in clear water to remove salt, S7 chopping and draining, chopping, filling into a gauze bag to dewater, S8 bagging and saucing, putting into chopped pepper sauce to saucing for a long time, S9 weighing and bagging, sealing and bagging according to a certain amount, and S10 storing for sale. Through cleaning and disinfection, blanching and detoxification and sauce preparation in the treatment process, colchicine can be effectively removed, and the freshness of the day lily is greatly reserved.
Description
Technical Field
The invention relates to the field of day lily food manufacturing, in particular to a preparation method of a seasoning dish taking day lily chopped hot peppers as a main material.
Background
Most of the existing day lily products are made into dried day lily, although the quality guarantee period is greatly prolonged, the taste and freshness are reduced in the de-enzyming and drying processes in the preparation process, so that the number of practical crowds is reduced, and therefore, the preparation method of the seasoning using the day lily chopped pepper as the main material is provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of a seasoning dish taking day lily chopped hot peppers as a main material, and solves the problems that the day lily products need to be de-enzymed and dried in the preparation process, and the taste and freshness are reduced.
(II) technical scheme
In order to realize the purpose, the invention is realized by the following technical scheme: a preparation method of a seasoning dish taking day lily and chopped hot peppers as main materials comprises the following steps:
s1, raw material collection
Picking the day lily with high quality in a proper picking period, and putting the day lily into a bag filled with a preservative for sealing and transporting to obtain a first day lily;
s2, cleaning and disinfecting
Soaking the first day lily in alkaline water in the step S1 for disinfection for a proper time, and performing multiple times of water spraying cleaning after disinfection to obtain cleaned day lily;
s3, blanching and detoxifying
Blanching the cleaned daylily in hot water of 60-70 ℃ for a short time in S2 to obtain blanched daylily;
s4, cooling
Taking out the scalded daylily in the step (3), standing, and cooling to room temperature to obtain normal-temperature daylily;
s5, adding the ingredients into salt
Placing the normal-temperature day lily in the S4 and a proper amount of salt into a container at normal temperature, and pickling to obtain pickled day lily;
s6, soaking for desalination
Soaking the pickled daylily in clear water in the step S5, and changing the water at intervals to obtain a semi-finished daylily product;
s7, chopping and draining
Putting the semi-finished daylily in the S6 into a stirrer, cutting into pieces, mincing, putting into a gauze bag, and putting a heavy object above the gauze bag for dehydration to obtain daylily blocks;
s8. Bagging sauce
Taking out the day lily blocks from the gauze in the S7, filling the day lily blocks into a cloth bag, putting the cloth bag into chopped chili sauce for long-time saucing, taking out the cloth bag, replacing the cloth bag with new chopped chili sauce, and continuing saucing, wherein the cloth bag needs to be turned over for many times in the saucing process, so that the chopped chili day lily is obtained finally;
s9, weighing and bagging
Sealing and bagging the chopped pepper day lily in the S8 according to a certain amount to obtain a finished product day lily;
s10, storing for sale
And (5) storing the finished day lily in the S9 under a clean normal-temperature environment for sale.
Preferably, in the S1, the suitable picking period is from 7 hours to 10 hours in the morning from late 6 th to early 8 th of month, and the preservative is a potassium permanganate ethylene remover.
Preferably, the alkaline water in S2 is 500g of water: 6g soda flour and the soaking time is 20 minutes.
Preferably, the short-time blanching in S3 is 30-50S.
Preferably, the mass ratio of the salt in the S5 to the normal-temperature day lily is 4.
Preferably, the quality of the clear water in S6 is ten times of that of the pickled daylily, the time interval is 6 hours, and the soaking time is 2.5-3 days in spring and autumn, 2-2.5 days in summer and 3-3.5 days in winter.
Preferably, in S8, the chopped chili sauce is a seasoning prepared by pickling chili serving as a main raw material, the using amount of the seasoning is 80 kg per 100 kg of day lily blocks, the multiple turning time is three times a day, the saucing time is 10 days in spring and autumn, and the saucing time is half a month in winter.
Preferably, the sealed bags in S9 are double-layer film bags, which are respectively a polypropylene film and a polyethylene film.
(III) advantageous effects
The invention provides a preparation method of a seasoning dish taking day lily and chopped hot peppers as main materials. The method has the following beneficial effects:
1. compared with the traditional seasoning dish, the seasoning dish keeps the freshness of the day lily all the time in the manufacturing process, keeps fresh all the time in picking and transportation, is soaked and scalded for a short time in blanching, and is pickled and then sauced in the manufacturing process, so that the edible taste of the seasoning dish is greatly improved.
2. The invention provides a method for preparing a seasoning by taking day lily and chopped hot peppers as main materials.
3. The invention provides a preparation method of a seasoning dish taking day lily and chopped chili as main materials, the seasoning dish is cleaned and disinfected in the treatment process, possible residual medicines on the surface of the day lily can be effectively removed, water blanching is also carried out for removing toxin, the day lily is put into hot water for blanching in short time, not only can colchicine contained in the day lily be effectively removed, but also the freshness of the day lily can be greatly preserved, and the day lily is prevented from harming human bodies.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
Example (b):
the embodiment of the invention provides a preparation method of a seasoning dish taking day lily and chopped hot peppers as main materials, which comprises the following steps:
s1, raw material collection
Picking the day lily with high quality in a proper picking period, picking the day lily usually by selecting the day lily with strong petals, fully developed flower buds, high elasticity and unopened, and putting the day lily into a bag filled with a preservative for sealing, preserving and transporting to obtain a first day lily;
s2, cleaning and disinfecting
Soaking the first day lily in alkaline water in the step S1 for disinfection for a proper time, and performing multiple times of water spraying cleaning or soaking cleaning after disinfection is completed, wherein the cleaned day lily can be obtained by multiple times of cleaning;
s3, blanching and detoxifying
Blanching the cleaned daylily in hot water of 60-70 ℃ for a short time, wherein the water is as much as possible, and a small amount of salt can be added into the water to keep the freshness of the daylily greatly to obtain the blanched daylily;
s4, cooling
Taking out the scalded daylily in the step (3), standing, and cooling to room temperature to obtain normal-temperature daylily;
s5, adding salt into the ingredients
Placing the normal-temperature day lily in the S4 together with a proper amount of salt into a container at normal temperature, and pickling to obtain pickled day lily;
s6, soaking for desalination
Soaking the pickled daylily in the S5 into clear water, and changing the water every other period of time to obtain a semi-finished daylily;
s7, chopping and draining
Putting the semi-finished daylily in the S6 into a stirrer, cutting into pieces with the size of soybeans, putting the pieces into a gauze bag, putting a heavy object above the gauze bag, pressing out water in the daylily, and dehydrating to obtain daylily pieces;
s8. Bagging sauce
Taking out the daylily blocks in the step S7 from gauze, filling the daylily blocks into a cloth bag, putting the cloth bag into chopped chili sauce for long-time saucing, taking out the cloth bag, replacing the cloth bag with new chopped chili sauce, and continuing saucing, wherein the cloth bag needs to be turned over for many times in the saucing process, so that the pickled daylily is obtained finally;
s9. Weighing and bagging
Sealing and bagging the pickled daylily in the step S8 according to a certain amount to obtain a finished daylily product;
s10, storing for sale
And (4) storing the daylily product in the S9 in a clean normal-temperature environment, reducing the temperature by a proper amount, prolonging the quality guarantee time, and waiting for sale.
In S1, when the picking period is from 7 hours to 10 hours in the morning from the late 6 th to the early 8 th of the month, the preservative is a potassium permanganate ethylene remover, can remove ethylene, has the functions of disinfection, sterilization and removal of excess carbon dioxide, and greatly maintains the freshness of the day lily, and the alkaline water in S2 is 500g of water: the pickled daylily sauce is characterized by comprising 6g of alkaline flour, the soaking time is 20 minutes, some residual medicines on the surface of daylily can be washed away, the blanching time in S3 is 30-50 seconds for a short time, the blanching time in a short time can effectively remove colchicine in the daylily, the freshness of the daylily can be greatly maintained, and the taste is improved, the mass ratio of salt to normal-temperature daylily in S5 is 4.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of a seasoning dish taking day lily chopped hot peppers as main materials is characterized by comprising the following steps:
s1, raw material collection
Picking the day lily with high quality in a proper picking period, and putting the day lily into a bag filled with a preservative for sealing and transporting to obtain a first day lily;
s2, cleaning and disinfecting
Soaking the first day lily in alkaline water in the step S1 for disinfection for a proper time, and performing multiple times of water spraying cleaning after disinfection to obtain cleaned day lily;
s3, blanching and detoxifying
Blanching the cleaned daylily in hot water of 60-70 ℃ for a short time in S2 to obtain blanched daylily;
s4, cooling
Taking out the scalded daylily in the S3, standing, and cooling to room temperature to obtain normal-temperature daylily;
s5, adding salt into the ingredients
Placing the normal-temperature day lily in the S4 and a proper amount of salt into a container at normal temperature, and pickling to obtain pickled day lily;
s6, soaking for desalination
Soaking the pickled daylily in clear water in the step S5, and changing the water every a period of time to obtain a semi-finished daylily;
s7, chopping and draining
Putting the semi-finished daylily in the S6 into a stirrer for cutting into pieces and mincing, putting the minced daylily into a gauze bag, and putting a heavy object above the daylily for dehydration treatment to obtain daylily pieces;
s8. Bagging sauce
Taking out the day lily blocks in the S7 from gauze, filling the day lily blocks into a cloth bag, putting the cloth bag into chopped chili sauce for long-time saucing, taking out the cloth bag, using new chopped chili sauce for continuous saucing, and turning over the cloth bag for multiple times in the saucing process to obtain chopped chili day lily finally;
s9, weighing and bagging
Sealing and bagging the chopped pepper day lily in the S8 according to a certain amount to obtain a finished product day lily;
s10, storing for sale
And (5) storing the finished daylily in the S9 in a clean normal-temperature environment for sale.
2. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: in the S1, the suitable picking period is from 7 hours to 10 hours in the morning from late 6 months to early 8 months, and the preservative is a potassium permanganate ethylene remover.
3. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: the alkaline water in S2 is 500g of water: 6g soda flour and the soaking time is 20 minutes.
4. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: and in the step S3, the short-time blanching is carried out for 30-50S.
5. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: and in the S5, the mass ratio of the salt to the normal-temperature day lily is 4.
6. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: the quality of the clear water in the S6 is ten times of that of the pickled daylily, the soaking time is 2.5-3 days in spring and autumn, 2-2.5 days in summer and 3-3.5 days in winter every period of time is 6 hours.
7. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized in that: the chopped chili sauce in the S8 is a seasoning which is formed by pickling chili serving as a main raw material, the using amount of the pickled chili sauce is 80 kg per 100 kg of day lily blocks, the time for turning over for many times is three times a day, the time for pickling is 10 days in spring and autumn, and the time for pickling is half a month in winter.
8. The preparation method of the seasoning dish taking the day lily and chopped hot peppers as the main materials, according to claim 1, is characterized by comprising the following steps: and S9, the sealed bags are double-layer film bags which are respectively a polypropylene film and a polyethylene film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211137080.6A CN115707396A (en) | 2022-09-19 | 2022-09-19 | Preparation method of seasoning dish with day lily chopped hot peppers as main materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211137080.6A CN115707396A (en) | 2022-09-19 | 2022-09-19 | Preparation method of seasoning dish with day lily chopped hot peppers as main materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115707396A true CN115707396A (en) | 2023-02-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211137080.6A Pending CN115707396A (en) | 2022-09-19 | 2022-09-19 | Preparation method of seasoning dish with day lily chopped hot peppers as main materials |
Country Status (1)
| Country | Link |
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| CN (1) | CN115707396A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461832A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Sauced daylily |
| CN103976322A (en) * | 2014-06-06 | 2014-08-13 | 四川省宕府王食品有限责任公司 | Method for preparing seasoning dish with daylily as raw material |
| CN110731480A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing daylily pickles |
| CN110731481A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing dried daylily pickles |
| CN110731479A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing fresh daylily pickles with long storage life |
| CN112823660A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Preparation method of day lily pickles |
| CN112823662A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Preparation method of daylily pickles |
-
2022
- 2022-09-19 CN CN202211137080.6A patent/CN115707396A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461832A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Sauced daylily |
| CN103976322A (en) * | 2014-06-06 | 2014-08-13 | 四川省宕府王食品有限责任公司 | Method for preparing seasoning dish with daylily as raw material |
| CN112823660A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Preparation method of day lily pickles |
| CN112823662A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Preparation method of daylily pickles |
| CN110731480A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing daylily pickles |
| CN110731481A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing dried daylily pickles |
| CN110731479A (en) * | 2019-11-26 | 2020-01-31 | 祁东农交汇食品有限公司 | method for preparing fresh daylily pickles with long storage life |
Non-Patent Citations (1)
| Title |
|---|
| 王丽琼等: "果蔬保鲜与加工", vol. 2, 贵州科学技术出版社, pages: 145 - 146 * |
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