CN1168767A - Art for preserving fresh fiddlehead and prescription therefor - Google Patents
Art for preserving fresh fiddlehead and prescription therefor Download PDFInfo
- Publication number
- CN1168767A CN1168767A CN 96108701 CN96108701A CN1168767A CN 1168767 A CN1168767 A CN 1168767A CN 96108701 CN96108701 CN 96108701 CN 96108701 A CN96108701 A CN 96108701A CN 1168767 A CN1168767 A CN 1168767A
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- Prior art keywords
- fiddlehead
- salt
- prescription
- alum
- bright
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- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The process flow is composed of bundling the pteridophyte, killing out in boiling water, cooling, fermenting in tank, desalting in clean water, and immersing in low-conentration brine. Salt and alum are added into the ferment ation tank. The pteridophyte thus treated can preserve up to eighteen months and can maintain its original colour, cirspness, nutrition and flavour.
Description
The present invention relates to vegetable fresh-keeping processing technology, specifically is antistaling process and the prescription of bright fiddlehead.
Existing fiddlehead preservation technique, employing are the salt marsh methods.Because the salinity of its fresh-keeping salt solution is too high, reach more than 22 degree, destroyed part nutrition and the local flavor of fiddlehead, and big, and can not keep original color and luster and the face shaping of bright fiddlehead with the salt amount.
The antistaling process and the prescription that the purpose of this invention is to provide a kind of bright fiddlehead.
The object of the present invention is achieved like this; Antistaling process of a kind of bright fiddlehead and prescription, its technological process is: arrangement is pricked handle-boiling water and is completed that 1-3 minute-cooling-pit entry fermentation 7-10 days (one deck fiddlehead with one deck salt and alum powder intersect stacking)-clear water desalination-1-3 degree saline sook is fresh-keeping; The ratio (weight ratio) of fiddlehead, salt, alum is in the described pit entry fermentation operation: fiddlehead: salt: alum=1: 0.2-0.3: 0.001-0.003.
Adopt technology of the present invention and the fresh-keeping fiddlehead of prescription, it is the same with bright fiddlehead that color and luster can keep, and bar is crisp, and nutrition is destroyed few, and is freshness-retained more than 18 months, little with the salt amount.
Further specify the present invention below in conjunction with embodiment.The bright fiddlehead that will collect in eight hours is bundled into the wisp about 500 grams arbitrarily, puts into boiling water and completes and promptly took out in 2 minutes with after the cooling of normal temperature cold water, and the mixture of one deck fiddlehead one deck salt and alum powder intersects stacks fermenting tank for fermentation.The weight ratio of salt and fiddlehead is 0.2: 1, and the weight ratio of alum and fiddlehead is 0.002: 1.The superiors compress with stone.Ferment after 7 days,, take out fiddlehead after the desalination and be immersed in the 2 degree salt solution and soak with clear water desalination (from the water inlet of bottom, desalination pond, top Chi Kou flows out, and the time is 12-20 hour), finished product.
Claims (2)
1, antistaling process of a kind of bright fiddlehead and prescription, its technological process is: arrangement pricks handle-boiling water and completes-cool off-pit entry fermentation 7 to 10 days, the saline sook of (one deck fiddlehead with one deck salt and alum powder intersect stacking)-clear water desalination-1-3 degree.
2, antistaling process of a kind of bright fiddlehead and prescription, the weight ratio of fiddlehead, salt, alum is in the pit entry fermentation operation: fiddlehead: salt; Alum=1: 0.1-0.13: 0.001-0.003.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96108701 CN1168767A (en) | 1996-06-14 | 1996-06-14 | Art for preserving fresh fiddlehead and prescription therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96108701 CN1168767A (en) | 1996-06-14 | 1996-06-14 | Art for preserving fresh fiddlehead and prescription therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1168767A true CN1168767A (en) | 1997-12-31 |
Family
ID=5120057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96108701 Pending CN1168767A (en) | 1996-06-14 | 1996-06-14 | Art for preserving fresh fiddlehead and prescription therefor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1168767A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165967A (en) * | 2011-03-21 | 2011-08-31 | 江华 | Processing method for preserving freshness of fiddlehead bolts |
| CN101366487B (en) * | 2008-09-28 | 2011-08-31 | 十堰渝川食品有限公司 | Processing method for soaked, pickled product of vegetable |
| CN104178518A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Pteridium aquilinum fermented extract and preparation method and application thereof |
-
1996
- 1996-06-14 CN CN 96108701 patent/CN1168767A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366487B (en) * | 2008-09-28 | 2011-08-31 | 十堰渝川食品有限公司 | Processing method for soaked, pickled product of vegetable |
| CN102165967A (en) * | 2011-03-21 | 2011-08-31 | 江华 | Processing method for preserving freshness of fiddlehead bolts |
| CN104178518A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Pteridium aquilinum fermented extract and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |