CN1204829C - Method for precessing multiple taste root-mustrad leaf thick sauce - Google Patents
Method for precessing multiple taste root-mustrad leaf thick sauce Download PDFInfo
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- CN1204829C CN1204829C CNB031252869A CN03125286A CN1204829C CN 1204829 C CN1204829 C CN 1204829C CN B031252869 A CNB031252869 A CN B031252869A CN 03125286 A CN03125286 A CN 03125286A CN 1204829 C CN1204829 C CN 1204829C
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- root
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- leaf
- mustard leaf
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Abstract
The present invention discloses a method for processing multiple-taste sauce by cabbage leaves, which takes cabbage leaves as main raw materials to produce sauce. The main raw materials comprise the following components (parts by weight): 50 to 70 parts of cabbage leaf, 20 to 30 parts of bean paste, 4 to 5 parts of garlic, 3 to 4 parts of ginger, 2 to 3 parts of salt, 0.1 part of monosodium glutamate, 0.03 part of preservative and 0.2 to 0.4 part of cooking wine; in addition, various auxiliary materials, such as pungent spice, paprika, vinegar, sugar, different tea, etc., can be added to the raw materials to be prepared into sauce with different flavors. The present invention has the advantages of simple method, simplified equipment, reasonable technology, high productive efficiency, stable product quality and convenient and sanitary use of finished products, and the production processes are easy to control by workers; more importantly, the cabbage leaves (leftovers) of cabbages are used and processed into multiple-taste cabbage leaf sauce with various flavors; thus, the value of the leftovers is increased, and the income of farmers is increased.
Description
Technical field:
The present invention relates to a kind of processing method of agricultural byproducts, especially a kind of leaf with root-mustard is the method that ornamental tassels is made multiple flavouring-soy-sauce.
Background technology:
Salted vegetables is one of non-staple food of being liked of China's numerous people, tradition all be adopt root with the pedicel roots of vegetables promptly a dish (also name root-mustard, pimple head, beautiful root head) come salted.Since the reform and opening-up, raising along with living standards of the people, the change of diet structure, variation has taken place in the status of salted vegetables in people's lives, some high-grade famous-particular-excellent tradition salted vegetables and inner wrapping seasoning dishes become go with rice or bread good merchantable brand and instant food on common people's dining table, in foreign trade, the famous-particular-excellent salted vegetables of China is in great demand external, enjoys high reputation all over the world.
According to the interrelated data introduction, the processing method of root-mustard leaf is as follows substantially:
1. raw material arrangement: utilize the leaf part of pickling cutting-out, it contains rich nutrient substances, removes old, yellow leaf impurity when salting down, is raw material with the fresh and tender part of quality.
2. airing: with the root-mustard leaf of putting in order be placed on totally, the ventilation airing is to half-dried.
3. clean: with clear water with mud, dirt, stone on the root-mustard leaf flush away leaf, Ex-all surface moisture content then.
4. salted: as by configuration proportion root-mustard leaf and the salt put in order to be adorned cylinder, one deck root-mustard leaf one deck salt, compacting successively.Salt adding amount increases from bottom to top gradually, and after filling, the dish top perfuses one deck salt again, and every layer can be spilt salt solution on a small quantity, dissolves with short salt.
5. inverted engine: salt down and carried out inverted engine by second day, inverted engine every day once, inverted engine is 5～6 times continuously, with distribute heat and pungent smell, can press stone after 20 days, the envelope cylinder is preserved.After about 20 days, can get sale of finished goods.
Also have and adopt whole green vegetable bun to draw together leaf, stem, piece root to pickle into dish, method is the same substantially.
The method very economical of above-mentioned salted root-mustard leaf is made processing easily, and plant and equipment is invested seldom, and period of storage is also longer, but kind is single, and it is very inconvenient to taste, and leaf particularly, ordinary consumer are all disliked wanting, because the leaf cellulose is more,, eat very bad eating merely be not as crisp as rhizome.
Summary of the invention:
The leaf that the objective of the invention is to make full use of root-mustard is made the nice sauce of various local flavors.
The leaf of root-mustard is an ornamental tassels, cellulose is a lot, it is pretty troublesome to taste, not tasty and refreshing, sale is out of favour, so economic benefit is very low, the good leaf that salts down has only 0.6～0.8 yuan/kg, and be difficult to sell, but this resource is very abundant, and cost of material is also very low, and it is that primary raw material is processed into differently flavoured root-mustard leaf multi-flavor sauce that the present invention wants to make full use of this resource exactly, to solve root-mustard leaf eating method dullness in the past, more unmanageable problem when eating is tasted conveniently it, and pattern variety is various, the crowd who is fit to different taste also improves the economic worth of resource product greatly.
The technical solution used in the present invention is: with the root-mustard leaf is the main material production sauce; Processing technology is: raw material soaking, dehydration, pulverizing, adding batching, spice, bottling, sterilization, finished product.Primary raw material and weight proportion thereof are: 50～70 parts on root-mustard leaf, 20～30 parts in beans sauce.
The weight proportion of described raw material and batching is:
3～5 parts in 20～30 parts of heads of garlic of 50～70 parts of beans sauce of root-mustard leaf
0.1 part of 2～3 portions of monosodium glutamate of 3～4 portions of salt of ginger
Prepare burden 0.2～0.4 part of 0.03 portion of cooking wine of 6～10 portions of anticorrisive agents.
Batching is meant spice, chilli powder, vinegar, sugar, tealeaves, and different batchings are made differently flavoured sauce.
Described root-mustard leaf can be the root-mustard leaf through pickling.
The root-mustard leaf is cleared up, clean, soak with clear water again and carried out desalination in 1～3 hour, water is changed 1～2 time in the centre, pull out then and deviate from 40～50% moisture content with dewaterer, material and press the ready various batchings of formula rate will dewater, as beans sauce, fresh ginger, garlic is put in the pulverizer together and pulverizes, pulping according to the spice or the proportion scale of various prescriptions, is mixed with flavouring liquid again, different batchings are made differently flavoured sauce, root-mustard leaf slurry is put in the kneading mill with flavouring liquid stirs, various raw materials are fully mixed thoroughly, become differently flavoured root-mustard leaf multi-flavor sauce.As the fragrant thick chilli sauce of root-mustard leaf, root-mustard leaf genseng oolong sauce, the spiced sauce of root-mustard leaf, the sweet sauce of root-mustard folic acid etc.
Method of the present invention is simple, simplified equipment, technology is reasonable, the production efficiency height, constant product quality, easy to use, the health of finished product, production process workman is easy to grasp, the more important thing is that utilization from the very first uses the leftover bits and pieces of leaf mustard---the root-mustard leaf is a root-mustrad leaf, is processed into the root-mustard leaf multi-flavor sauce of various local flavors.Make the leftover bits and pieces increment, the peasant is gained.
Description of drawings:
Fig. 1 is processing process figure of the present invention.
The specific embodiment:
1, raw material proportioning (weight ratio):
3～5 parts in 20～30 parts of heads of garlic of 50～70 parts of beans sauce of root-mustard leaf
0.1 part of 2～3 portions of monosodium glutamate of 3～4 portions of salt of ginger
Prepare burden 0.2～0.4 part of 0.03 portion of cooking wine of 6～10 portions of anticorrisive agents.
2, processing technology:
1. raw material is selected the good root-mustard leaf that salts down for use, removes impurity.Also can purchase fresh leaf mustard, adopt conventional method to pickle, get leaf.
2. clean, soak
The root-mustard leaf is rinsed well with clear water, be put in the pond again and soaked 1～3 hour with clear water, water is changed 1～2 time in the centre, pulls dehydration then out.
3. dehydration
To be put into dewaterer through the root-mustard leaf that immersion is pulled out and dewater, deviate from 40～50% moisture content.
4. pulverize
With electric mill or pulverizer, the root-mustard leaf after the dehydration and the beans sauce that need process by formula rate, the big head of garlic, fresh ginger are ground pulping together.
5. spice
Earlier a certain amount of clear water is boiled by proportion scale, puts into a certain proportion of spice, chilli powder or other batchings, add salt, cooking wine, monosodium glutamate, anticorrisive agent such as Sodium Benzoate again after fully mixing thoroughly, mix thoroughly once more baste.
Leaf mustard slurry and baste poured in the mixer together fully mix thoroughly.
6, bottling pack
Be respectively charged in bottle or the combined package bag by constant weight fully stirring even sauce, seal with the automatic thermosol of vacuum packing machine.
7, sterilization, cooling
The goods of good seal are put into retort, and under 120 ℃ of temperature, sterilization 10 minutes is put into cold water then and is cooled to about 35 ℃.
8, check
After the sterilization cooling, detect expand bag and damaged bag, broken bottle, and dry white vase, bag surface water, then can pack warehouse-in after the assay was approved through physics and chemistry.Store and sell.
Embodiment:
The fragrant thick chilli sauce of example 1 root-mustard leaf
Get the good root-mustard leaf 100kg that salts down, ginger 2kg, head of garlic 2.5kg, beans sauce 20kg, mixed powder (spice) 0.3kg such as anistree, beautiful osmanthus, fennel, cloves, Chinese prickly ash, chilli powder 2kg, monosodium glutamate 0.1kg, salt 5～6kg, wine 2kg, Sodium Benzoate 30g.At first clean the root-mustard leaf with clear water, be placed on and soak 1～2 hour in the clear water reserviors, after pulling out, be put in the dewaterer water of root-mustard leaf is sloughed 40～50%, with pulverizer with leaf mustard, ginger, garlic, beans sauce is pulverized pulping together, boil with 2 liters clear water again, put into spice, chilli powder is fully mixed thoroughly, adds salt again, wine, monosodium glutamate, Sodium Benzoate promptly becomes baste after fully stirring, with leaf mustard slurry throw into together stir in the mixer even after, be respectively charged in each bag or the bottle by constant weight, the automatic thermosol of vacuum packing machine seals then, and vacuum is more than 0.09 MPa.Bag product and bottle product with good seal, be put in the retort, under 120 ℃ of temperature, sterilization 10 minutes is then put into cold water and is cooled to about 35 ℃, after the sterilization cooling, detect expand bag and damaged bag or bottle, and wipe clean bag, bottle surface water, after the physics and chemistry check, can pack, put in storage, store and sell.
Example 2 root-mustard leaf genseng oolong sauce
The root-mustard leaf that it is good that selection salts down is removed pornographic movie, impurity, after a tealeaves is cleaned with clear water, is put into and soaks in the clear water reserviors 1～2 hour, and water is changed 1～2 time in the centre.The root-mustard leaf of desalination is pulled out, is put into and sloughs 40～50% moisture content in the dewaterer, will dewater the root-mustard leaf with press 100kg tealeaves and add fresh ginger 3kg, head of garlic 4kg greatly, the ratio of beans sauce 15kg is put into together and is ground into pasty state in the pulverizer.Genseng oolong tea 8kg is put into pulverizer pulverizes, sieve with 40 purposes sieve, sieve back tea is crossed pulverizer once more and is pulverized, till having crossed sieve.Boil with 2 premium on currency, the genseng oolong tea that crushes is put into water fully mix thoroughly, add batching required cooking wine, salt, monosodium glutamate, after fully mixing thoroughly, promptly become fragrant sauce flavoring.The thick slurry of root-mustard leaf is put into the spice machine with flavoring, turn and mix.
Pack, bottling are with example 1.
Claims (5)
1, a kind of processing technology of root-mustard leaf multi-flavor sauce is characterized in that:
With the root-mustard leaf is the main material production sauce;
Processing technology is: raw material soaking, dehydration, pulverizing, adding batching, spice, bottling, sterilization, finished product.
2, the processing technology of root-mustard leaf multi-flavor sauce according to claim 1, it is characterized in that: primary raw material and weight proportion thereof are: 50～70 parts on root-mustard leaf, 20～30 parts in beans sauce.
3, the processing technology of root-mustard leaf multi-flavor sauce according to claim 1 is characterized in that the weight proportion of described raw material and batching is:
3～5 parts in 20～30 parts of heads of garlic of 50～70 parts of beans sauce of root-mustard leaf
0.1 part of 2～3 portions of monosodium glutamate of 3～4 portions of salt of ginger
Prepare burden 0.2～0.4 part of 0.03 portion of cooking wine of 6～10 portions of anticorrisive agents.
4, the processing technology of root-mustard leaf multi-flavor sauce according to claim 3 is characterized in that: batching is meant spice, chilli powder, vinegar, sugar, tealeaves, and different batchings are made differently flavoured sauce.
5, the processing technology of root-mustard leaf multi-flavor sauce according to claim 1 is characterized in that: described root-mustard leaf is the root-mustard leaf through pickling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031252869A CN1204829C (en) | 2003-08-15 | 2003-08-15 | Method for precessing multiple taste root-mustrad leaf thick sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031252869A CN1204829C (en) | 2003-08-15 | 2003-08-15 | Method for precessing multiple taste root-mustrad leaf thick sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1513361A CN1513361A (en) | 2004-07-21 |
| CN1204829C true CN1204829C (en) | 2005-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031252869A Expired - Fee Related CN1204829C (en) | 2003-08-15 | 2003-08-15 | Method for precessing multiple taste root-mustrad leaf thick sauce |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187995B (en) * | 2011-05-16 | 2013-02-06 | 四川省食品发酵工业研究设计院 | Chili sauce made from pickled vegetable processing remainders |
| CN103750219A (en) * | 2011-11-28 | 2014-04-30 | 张宝春 | Leaf mustard preserving method |
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