CN1226945C - Procedure for preparing pickled artichoke - Google Patents
Procedure for preparing pickled artichoke Download PDFInfo
- Publication number
- CN1226945C CN1226945C CNB031502695A CN03150269A CN1226945C CN 1226945 C CN1226945 C CN 1226945C CN B031502695 A CNB031502695 A CN B031502695A CN 03150269 A CN03150269 A CN 03150269A CN 1226945 C CN1226945 C CN 1226945C
- Authority
- CN
- China
- Prior art keywords
- petal
- salt
- blanching
- manufacture craft
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
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 present invention relates to the processing technology of food, particularly to a pickled vegetable and a production technology thereof. The pickled artichoke of the present invention is foodstuffs prepared from artichoke flower bulbs as raw materials. The technical process of preparation mainly comprises processes of separation, cutting, color protection, water removal, refrigeration, salt addition, detection, etc. The technology of the present invention has the advantages of scientific material use, reasonable proportion, advanced process, convenient method, low cost, rich nutrition, good color and crisp and palatable taste.
Description
Technical field
The present invention relates to foods processing technique, particularly a kind of vegetables of salt marsh and production technology thereof.
Background technology
Arithoke (Cynara scolymus L.) has another name called globe artichoke, foreign lily, French lily, lotus lily.The perennial large-scale draft of composite family, plant be up to 1.5 meters, and leaf is big, the pinniform drastic crack, and head on living diameter at stem summer is cephaloid about 15 centimetres, and the avette imbricate that is of phyllary is arranged.The petal edible.Be rich in protein (3.6%), carbohydrate (16%), vitamin A, B, C and Ca, P, elements such as Fe, Na, nutrition is very abundant.
Studies show that leaf of Cynara scolymus L contains the various active composition.(comprise chlorogenic acid (chlorogenic acid), cinarine (cynarin), 1 as the coffee mesitoyl quinine acid derivative, 5 dicaffeoylquinic acids, 3,5 dicaffeoylquinic acids etc.) and flavone compound (comprising cyanidenon (cynaroside), cynaropicrin (cynaropicrin), luteolin (luteolin) etc.).The Chinese herbal medicine medicinal ingredient studies show that, that mentioned component has is anti-oxidant, strengthen immunity, function in delaying senility, has hepatic cholagogic, reduces effects such as cholesterol and serum lipid concentrations.People are the fruit of edible arithoke only, and the blade of arithoke is given it up but all the time.
Summary of the invention
The purpose of this invention is to provide a kind of new salt marsh arithoke product and manufacture craft thereof.
Technological process of the present invention mainly comprises sorting, cuts, protects look, completes, cools off, with technologies such as salt and detections.Technology materials science of the present invention, reasonable mixture ratio, technology advanced person, method are easy, with low cost, and nutritious, wherein protein content 0.5～2%, carbohydrate 1～6%, salt 20～40%, citric acid 0.1～0.4%, chlorogenic acid 0.01～0.04%, cinarine 0.01～0.05%, water 30～60%, vitamin A, B, C and Ca, P, elements 0.1～1% such as Fe, Na; Color and luster is good, and crisp, fragrant and pleasant to taste, free from extraneous odour, also is a kind of desirable material of going with rice or bread.Because the intrinsic active component of arithoke, therefore, edible arithoke salt-like prod can play: 1) protection and recovery liver function; 2) reduce cholesterol and serum lipid concentrations, promote the digestion of fat; 3) prevent disease, strengthen immunity, health-care effect such as delay senility.
Description of drawings
Fig. 1 salt marsh arithoke of the present invention manufacture craft flow chart.
The specific embodiment
Embodiment
Salt marsh arithoke of the present invention is to be made with 100% Cynara scolymus L bud, and its technological process of production as shown in Figure 1.
Technological process requires as follows:
1, sorting, cutting
Adopt unified time and special-purpose instrument to pluck, the cutting of petal has outer scale, repaiies the end, cuts plurality of processes such as top.
2, join colour protecting liquid
Colour protecting liquid is by 0.5% U-Ramin MC (CaCl
2), 0.4% citric acid, 0.36% different Vc acid sodium form.
3, keeping colour and crisp
Petal is immersed in the Plastic Drum with colour protecting liquid, protects the look protection more than 4 hours.
4, filter classification
Petal carries out sorting by the petal size simultaneously with 10 mesh sieve elimination moisture content, chip, deposits respectively.Filtrate is with 40 mesh sieve elimination fines.
5, clean
Blanching liquid by 0.2% citric acid, 0.13% different Vc-sodium and clear water preparation cleans.
6, blanching completes
The different size petal respectively in 96～98 ℃ of hot water blanching complete, blanching liquid upgrades in time in the blanching process.
7, cooling
The petal of blanching is in time put into cold water and is cooled to normal temperature rapidly.The processing in time of cooling back.
8, fair cutting
Cooled petal is by repairing the end, cutting top etc. and carry out fair cutting.
9, rinsing
The petal that fair cutting is good is clean with the clear water rinsing.
10, dehydration classification
Slough the moisture content between the petal scale, carry out classification simultaneously, be divided into the different stage product by quality requirement, a part is made salt-like prod with salt; A part through join soup, tinning, seal, processes such as sterilization, cooling are processed into tin product.
11, add salt solution
In the petal of dehydration after the classification, add the salt solution of forming by 23% salt, 0.2% citric acid, 0.23% different Vc-sodium.
12, salt marsh packaging label
With acid saturated aqueous common salt with the petal salt marsh in PE bucket with liner PE bag.Stick code identification, obtain product.
13, check warehouse-in
Check bucket inner salt salinity water, acidity, Packing Condition and sign; Handle substandard product.
In above-mentioned technological process, the rubbish after sorting, the cutting is handled on the spot with the fines of 40 mesh sieves filtration and a small amount of rubbish of secondary fair cutting; The waste water that blanching completes and cools off is as sewage discharge.
The target setting of salt marsh arithoke of the present invention is physical and chemical index (each index is by high performance liquid chromatography and gas Chromatographic Determination):
Pol: contain glucose meter (g/L) 1～6%
Acidity: contain citrometer (g/L) 0.1～2%
Salt: 20～40%
Moisture: 30～60%
Active component such as table 1: table 1
| Composition | Content (mg/100ml) |
| Chlorogenic acid | 10～30 |
| Cinarine | 5～30 |
Claims (6)
1, a kind of salt marsh arithoke manufacture craft is to be that raw material is made food with the Cynara scolymus L bud, it is characterized in that, may further comprise the steps:
The first step adopts unified time and special-purpose instrument to pluck, and petal is removed outer scale, repaiies the end and cuts top;
In second step, join colour protecting liquid: colour protecting liquid is made up of 0.5% U-Ramin MC and 0.4% citric acid and 0.36% different Vc acid sodium;
In the 3rd step, petal is immersed in the Plastic Drum with colour protecting liquid, and soak time was greater than 4 hours;
In the 4th step, petal carries out sorting by the petal size simultaneously with 10 mesh sieve elimination moisture content, chip, deposits respectively.Filtrate is with 40 mesh sieve elimination fines;
In the 5th step, clean: the blanching liquid by 0.2% citric acid, 0.13% different Vc-sodium and clear water preparation cleans;
The 6th the step, with the different size petal respectively in hot water blanching complete, blanching liquid upgrades in time in the blanching process; The blanching hot water temperature is 96～98 ℃;
In the 7th step, the petal of blanching is in time put into cold water and is cooled to normal temperature rapidly;
In the 8th step, cooled petal carries out fair cutting again;
In the 9th step, the petal that fair cutting is good is clean with the clear water rinsing;
The tenth step, slough the moisture content between the petal scale, carry out classification simultaneously;
The 11 step, the salt solution that adding is made up of 23% salt, 0.2% citric acid, 0.23% different Vc-sodium in the petal of dehydration after the classification;
The 12 the step, with acid saturated aqueous common salt with the petal salt marsh in PE bucket with liner PE bag, stick code identification, obtain product.
2, manufacture craft as claimed in claim 1 is characterized in that, the rubbish that is produced in the first step, the 4th step and the 8th step is handled on the spot.
3, manufacture craft as claimed in claim 1 is characterized in that, will in time process after the cooling of the 7th step.
4, manufacture craft as claimed in claim 1 is characterized in that, the 8th described fair cutting again of step is still and repaiies the end, cuts top.
5, manufacture craft as claimed in claim 1 is characterized in that, after the dehydration classification of the tenth step, a part is made salt-like prod with salt; A part through join soup, tinning, seal, sterilization, cooling procedure be processed into tin product.
6, manufacture craft as claimed in claim 1 is characterized in that, after the 12 step, also has the 13 step check warehouse-in: check bucket inner salt salinity water, acidity, Packing Condition and sign; Handle substandard product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031502695A CN1226945C (en) | 2003-07-23 | 2003-07-23 | Procedure for preparing pickled artichoke |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031502695A CN1226945C (en) | 2003-07-23 | 2003-07-23 | Procedure for preparing pickled artichoke |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1480064A CN1480064A (en) | 2004-03-10 |
| CN1226945C true CN1226945C (en) | 2005-11-16 |
Family
ID=34156469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031502695A Expired - Fee Related CN1226945C (en) | 2003-07-23 | 2003-07-23 | Procedure for preparing pickled artichoke |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1226945C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100496525C (en) * | 2004-04-02 | 2009-06-10 | 李嫦梅 | Technique of extracting acitve ingredient from roots, stems and leaves from artichoke and application |
| CN101194699B (en) * | 2007-11-05 | 2010-06-30 | 张瑞琥 | Production technology for artichoke can |
| CN107048280A (en) * | 2017-06-05 | 2017-08-18 | 爱可道生物科技有限公司 | Globe artichoke Fermented curing food and its fast fermentation method |
-
2003
- 2003-07-23 CN CNB031502695A patent/CN1226945C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1480064A (en) | 2004-03-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1294833C (en) | Hemp seed protein powder and its preparing method and use | |
| WO2018058488A1 (en) | Method for preparing areca catechu extract from fresh areca catechu nuts | |
| CN1864553A (en) | A method for preparing whole powder of banana | |
| PH12016000458A1 (en) | Integrated processes for the treatment of mango wastes of fruit processing and the preparation of mango oil compositions from mango seed kernels | |
| KR101496345B1 (en) | Manufacturing method of juice using curcuma longa linne and curcuma longa linne juice thereby | |
| CN103349314A (en) | Anoectochilus roxburghii-hosui pear health care beverage and preparation method thereof | |
| KR101856698B1 (en) | METHOD FOR PREPARING JELLY OF SKIN FROM Cynoglosus semilaevis | |
| CN102429286B (en) | Cordyceps militaris fruit body-eggplant peel-red jujube compound healthcare beverage and production method thereof | |
| Elayabalan et al. | An overview on phytochemical Composition of Banana (Musa spp.) | |
| CN1226945C (en) | Procedure for preparing pickled artichoke | |
| CN1689442A (en) | Production technology of salting artichoke | |
| KR20090129119A (en) | Preparation method of mulberry plain noodles and mulberry plain noodles produced thereof | |
| CN1443476A (en) | Chinese yam product and its preparation method | |
| CN112753912A (en) | Lemon full-recycling treatment method | |
| Aswin et al. | Utilization of jackfruit by-products and application in food industry | |
| CN110169488A (en) | A kind of method of corn soaking new process preparation food-grade corn albumen | |
| KR101569117B1 (en) | Manufacturing method of Cirsium setidens noodle and Cirsium setidens noodle | |
| KR20150006309A (en) | Manufacturing method of juice using black garlic and black garlic juice thereby | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| Ćirić et al. | Bioactive phytochemicals from berries seed oil processing by-products | |
| KR101947013B1 (en) | Pudding comprising aronia, Cudrania tricuspidata and blueberry extract and preparation method thereof | |
| Damayanti et al. | Nutritional contents and the utilization of Indonesian native starfruits: Averrhoa dolicocarpa and A. leucopetala | |
| CN1295122A (en) | Xianggu mushroom wine and its makign process | |
| KR101731463B1 (en) | A Method for Preparing Liquid Syrup Using Bamboo Leaf | |
| CN109527312A (en) | Functional marine biology typical local food adds composition, beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |