CN1294843C - Making process of pickled cactus food - Google Patents
Making process of pickled cactus food Download PDFInfo
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- CN1294843C CN1294843C CNB2005100380533A CN200510038053A CN1294843C CN 1294843 C CN1294843 C CN 1294843C CN B2005100380533 A CNB2005100380533 A CN B2005100380533A CN 200510038053 A CN200510038053 A CN 200510038053A CN 1294843 C CN1294843 C CN 1294843C
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- cacti
- cactus
- pickled
- pickled vegetable
- present
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- 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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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a making method of an edible cacti pickled vegetable, which belongs to the technical field of vegetable processing. The clean and fresh cacti whose cacti thorns and epidermis coarse fibers are removed is processed by green protection and crispness protection and is placed in a pickled vegetable container, salt water is injected, perfume is added, and after the pickled vegetable container is sealed, the pickled vegetable is fermented, infused, bagged and sterilized. The cacti pickled vegetable made by the present invention has the characteristics of freshness, crispness, tenderness and palatability, reserves the unique functions of qi movement, blood circulation quickening, heat clearing, superficial evil expelling, metabolism promotion, blood sugar reduction and blood fat reduction of a cacti, and has the advantages of mouth feelings of the common pickled vegetables, high economic value and broad market prospects. The present invention opens up a feasible path for enlarging the cultivation of the cacti.
Description
Technical field
The invention belongs to the vegetables processing technique field.
Background technology
Pickles have long history in China, always with crisp be expensive.Feed liquid in the pickles contains a large amount of lactic acid bacterias and has the medical functions of regulating functions of intestines and stomach.In Japan, Korea S and China river, all there is the hobby of edible pickles the Northeast.Pickles are rich in lactic acid, are generally 0.4%～0.8%, and salty acid appropriateness is delicious and tender crisp, can not only improve a poor appetite, can also be aid digestion.
Cactus eats in recent years the thing just in China, because cardoncillo easily cultivates, and the output height, development is very fast in China.Because cactus nutrient is abundant, has the promoting flow of qi and blood circulation, and is clearing heat and detoxicating, enhances metabolism, hypoglycemic, the function of reducing blood lipid is a kind of health-care vegetable.
Summary of the invention
The object of the invention is to invent a kind of method of utilizing cardoncillo to make pickles.
The present invention is immersed in the fresh cactus of the removal of cleaning palm thorn and crude fiber of epidermis earlier the CuSO of 200PPm
4With 250PPm ZnCl
2Solution in soak and protect green lands, be immersed in 0.05%～0.10% CaCl again
2Soak in the solution and protect crisp processing, then, to put into container for pickle through the cactus that protects after crisp again, the concentration of weight such as injection and cactus is 3%～6% salt solution, and press raw material weight and add 2% yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae, the sealing back is 20 ℃～30 ℃ of condition bottom fermentations infusion 5～7 days in temperature, packs sterilization at last.
The pickled cactus that the present invention makes has aquatic foods, crisp, tender, good to eat characteristics, not only keep the promoting flow of qi and blood circulation of cactus uniqueness, clearing heat and detoxicating, enhance metabolism, hypoglycemic, the function of reducing blood lipid, but also have the mouthfeel of common pickles, have higher economic value and vast market prospect, for a feasible approach has been opened up in the expansion cultivation of cactus.
Add 0.8%～1.5% mashed garlic during salt solution infusion of the present invention.
The present invention can also can inoculate before fermentation in spontaneous fermentation.With primary pickles halogen, then do not need inoculation, during as second time infusion because contain a large amount of lactobacillus inoculations in the dish halogen.
Lactobacillus inoculation is activated, inoculate after spreading cultivation.
Specific embodiment
Example one:
The present invention can make pickled cactus by following steps.
1, will clean the fresh cactus of 100kg of removing palm thorn and crude fiber of epidermis, be immersed in the CuSO of 200PPm
4With 250PPm ZnCl
2Solution in soaked 18 hours, take out with after the clear water rinsing, be immersed in 0.05%～0.10% CaCl again
2Soaked in the solution 3～6 hours, and, drained away the water and put into container for pickle with circulating water rinsing 0.5～1 hour.
2, the cactus handled well being added concentration in 1: 1 ratio is in 3%～6% the salt solution, put into container for pickle, and press raw material weight and add spices such as 2% yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae, sealing, spontaneous fermentation.The purpose that adds spices is the local flavor that increases pickles, and yellow rice wine produces esterification with the acid that fermentation is planted, and pickles are tarted up.Sugar is the matrix of lactobacillus-fermented.Pimiento, ginger are seasoning matter, play the effect that increases local flavor.
3, be 20 ℃～30 ℃ condition bottom fermentations 5～7 days in temperature.
4, pack sterilization.
Example two:
The present invention also can be by making pickled cactus with step down.
1, preparation bacterial classification: lactobacillus inoculation is activated, the back that spreads cultivation is standby.
2, will clean the fresh cactus of 100kg of removing palm thorn and crude fiber of epidermis, be immersed in the CuSO of 200PPm
4Zncl with 250PPm
2It is 18 little to protect green lands in the solution, takes out with after the clear water rinsing, is immersed in 0.05%～0.10% CaCl again
2Soaked in the solution 3～6 hours, and, drained away the water and put into container for pickle with circulating water rinsing 0.5～1 hour.
3, adding concentration in 1: 1 ratio in container for pickle is in 3%～6% the salt solution, and press the spices such as yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae of raw material weight adding 2%.
4, with after the lactic acid bacteria activation, spreading cultivation, press 2～3% of brine quality and add in the above-mentioned infusion container sealing.(with primary pickles halogen, then do not need inoculation, during as second time infusion because contain a large amount of lactobacillus inoculations in the dish halogen.)
5, be 20 ℃～30 ℃ condition bottom fermentations 5～7 days in temperature.
6, pack sterilization.
Claims (2)
1, the preparation method of pickled cactus is characterised in that the fresh cactus with the removal of cleaning palm thorn and crude fiber of epidermis is immersed in the CuSO of 200PPm earlier
4With 250PPm ZnCl
2Solution in soak and protect green lands, be immersed in 0.05%～0.10% CaCl again
2Soak in the solution and protect crisp processing, then, to put into container for pickle through the cactus that protects after crisp again, the concentration of weight such as injection and cactus is 3%～6% salt solution, and press raw material weight and add 2% yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae, the sealing back is 20 ℃～30 ℃ of condition bottom fermentations infusion 5～7 days in temperature, packs sterilization at last.
2,, add 0.8%～1.5% mashed garlic when it is characterized in that the salt solution infusion according to the preparation method of the described pickled cactus of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100380533A CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100380533A CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672563A CN1672563A (en) | 2005-09-28 |
| CN1294843C true CN1294843C (en) | 2007-01-17 |
Family
ID=35045534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100380533A Expired - Fee Related CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1294843C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919088A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Pickle preparation method |
| CN105029322B (en) * | 2015-09-02 | 2018-05-18 | 湖北吉农沃尔特农业有限公司 | A kind of zinc-rich okra pickles and preparation method |
| CN108208816A (en) * | 2018-02-07 | 2018-06-29 | 习水红四渡仙人掌产业有限公司 | A kind of cactus food with healthcare function and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN1119914A (en) * | 1994-05-13 | 1996-04-10 | 成都市酿造公司调味品研究所 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
| CN1291447A (en) * | 1999-10-11 | 2001-04-18 | 张险峰 | Hot prickled cactus |
| CN1531864A (en) * | 2003-03-18 | 2004-09-29 | 颜金阳 | Process for producing instant cactus |
-
2005
- 2005-03-08 CN CNB2005100380533A patent/CN1294843C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN1119914A (en) * | 1994-05-13 | 1996-04-10 | 成都市酿造公司调味品研究所 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
| CN1291447A (en) * | 1999-10-11 | 2001-04-18 | 张险峰 | Hot prickled cactus |
| CN1531864A (en) * | 2003-03-18 | 2004-09-29 | 颜金阳 | Process for producing instant cactus |
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| Publication number | Publication date |
|---|---|
| CN1672563A (en) | 2005-09-28 |
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Granted publication date: 20070117 Termination date: 20100308 |