CN1478416A - Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology - Google Patents
Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology Download PDFInfo
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- CN1478416A CN1478416A CNA031283020A CN03128302A CN1478416A CN 1478416 A CN1478416 A CN 1478416A CN A031283020 A CNA031283020 A CN A031283020A CN 03128302 A CN03128302 A CN 03128302A CN 1478416 A CN1478416 A CN 1478416A
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- chinese artichoke
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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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Abstract
A preserved Chinese artichoke as a health-care food for protecting liver, kidney and lung is prepared from the Chinese artichoke through removing impurities, washing, salting, adding prepared hot pepper, vinegar, gourmet powder, yellow wine, and white sugar, stirring, preserving for 7-15 days and sterilizing. Its advantages are good taste and smell, unique eating feeling and high palatability.
Description
Technical field
The invention belongs to pickled, the processing technique field of food.
Background technology
Chinese artichoke is a kind of natural wild plant, and popular name claims myrmeleontid larva, silver bar, Di Zi, arhat dish, Yuhuan dish, Chinese artichoke, Chinese artichoke, screw dish, cutworm etc. again.It drafts a document this perennial plant class, and edible part is underground stem tuber, tender and crisp, the no fiber of its meat.Idol among the people have a few peoples with Chinese artichoke directly with edible behind the saline sook, because of processing method is simple, its bilgy odour is heavy, mouthfeel is poor, is promoted edible.
Summary of the invention
The objective of the invention is to Chinese artichoke food at above-mentioned making among the people, bilgy odour is heavy, the problem of mouthfeel difference, provide a kind of and can make full use of wild resource, improve people's edible quality, increase unique dietetic flavor, what enrich common people's table food is that the Lay product of primary raw material marinade prescription and processing technology thereof with the Chinese artichoke.
Major ingredient Chinese artichoke of the present invention is after cleaning impurity elimination, by per 100 kilogram weights salt mixing, the layering salt marsh that mix 14-18 kilogram weight, and by turning over every 10-12 hour and once, through turn over for four times and, clean with water rinse, water floats 3-4 hour to elimination moisture again.The Chinese artichoke of elimination moisture is put into the saline container that fills 6-12% concentration soaks, and with weight with the Chinese artichoke in the container compress, compacting, seal storage with salt again.
When auxiliary material of the present invention is prefabricated, bright red hot pepper is mixed with shredded chili or poor capsicum or thick chilli sauce by the per 100 kilogram weights salt that mix 15-20 kilogram weight ginger, 8-12 kilogram weight.Major ingredient Chinese artichoke with storage, by the white sugar of the cooking wine of the per 100 kilogram weights monosodium glutamates that mix 20-30 kilogram weight prefabricated auxiliary material shredded chili or poor capsicum or thick chilli sauce and allocate flavoring 0.20-0.50 kilogram weight vinegar, 0.50-1.00 kilogram weight into, 2.00-3.00 kilogram weight, 3.00-5.00 kilogram weight, through mixing, pickled 7-15 day to sterilizing, be packaged into case.
The present invention has removed the intrinsic bilgy odour of Chinese artichoke wild plant, has kept resemblance of herbvore silkworm and abundant nutrition thereof, makes it possess aquatic foods, edible characteristics such as tender, fragrant, crisp.Its palatability is strong, the mouthfeel uniqueness, local flavor is natural, normal edible have protect the liver, kidney and control health-care efficacy such as the deficiency syndrome of the lung.
The specific embodiment
Prepare Chinese artichoke souse of the present invention, through cleaning impurity elimination-salt marsh-rinsing-immersion-prefabricated auxiliary material-main and auxiliary, flavoring for mixture-pickled-sterilize-be packaged into case, its concrete implementation step is:
1, cleans impurity elimination: the major ingredient Chinese artichoke is used water rinse, pick up fragment, little stem and foreign material thereof.
2, salt marsh: will be through cleaning the Chinese artichoke of impurity elimination, by per 100 kilogram weights salt mixing, the layering salt marsh that mix 14-18 kilogram weight, and by turning over every 10-12 hour and once, turn over and get final product for four times.
3, rinsing: will be clean with water rinse through the Chinese artichoke of salt marsh, water floats 3-4 hour to elimination moisture again.
4, soak: the Chinese artichoke of elimination moisture is put into the saline container that fills 6-12% concentration soaks, and with weight with the Chinese artichoke in the container compress, compacting, seal storage with salt again.
5, prefabricated auxiliary material: bright red hot pepper is mixed with shredded chili or poor capsicum or thick chilli sauce by the per 100 kilogram weights salt that mix 15-20 kilogram weight ginger, 8-12 kilogram weight makes standby auxiliary material.
6, major ingredient, auxiliary material, flavoring for mixture: the major ingredient Chinese artichoke of storage mixed 20-30 kilogram weight auxiliary material shredded chili or poor capsicum or thick chilli sauce by per 100 kilogram weights and allocate the white sugar of the cooking wine, 3.00-5.00 kilogram weight of the monosodium glutamate, 2.00-3.00 kilogram weight of flavoring 0.20-0.50 kilogram weight vinegar, 0.50-1.00 kilogram weight into, through mixing, pickled 7-15 day.
7, sterilize, be packaged into case: major ingredient, auxiliary material, flavoring for mixture are flooded the ripe Chinese artichoke souse of stain carry out vacuum sterilization, be packaged into case with packaging bag, Packaging Bottle.
Claims (1)
1, a kind of is that the Lay product of primary raw material marinade prescription and processing technology thereof with the Chinese artichoke, it is characterized in that:
A, major ingredient Chinese artichoke are through cleaning impurity elimination, by per 100 kilogram weights salt mixing, the layering salt marsh that mix 14-18 kilogram weight, and by turning over every 10-12 hour and once, through turn over for four times and, clean with water rinse, water floats 3-4 hour to elimination moisture again, the Chinese artichoke of elimination moisture is put into the saline container that fills 6-12% concentration soak, and with weight with the Chinese artichoke in the container compress, compacting, seal storage with salt again.
B, bright red hot pepper is mixed with auxiliary material shredded chili or poor capsicum or thick chilli sauce by the per 100 kilogram weights salt that mix 15-20 kilogram weight ginger, 8-12 kilogram weight.
C, with the storage the major ingredient Chinese artichoke, by the white sugar of the cooking wine of the per 100 kilogram weights monosodium glutamates that mix 20-30 kilogram weight auxiliary material shredded chili or poor capsicum or thick chilli sauce and allocate flavoring 0.20-0.50 kilogram weight vinegar, 0.50-1.00 kilogram weight into, 2.00-3.00 kilogram weight, 3.00-5.00 kilogram weight, through mixing, pickled 7-15 day to sterilizing, be packaged into case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031283020A CN1478416A (en) | 2003-07-05 | 2003-07-05 | Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031283020A CN1478416A (en) | 2003-07-05 | 2003-07-05 | Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1478416A true CN1478416A (en) | 2004-03-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031283020A Pending CN1478416A (en) | 2003-07-05 | 2003-07-05 | Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1478416A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228215A (en) * | 2011-07-25 | 2011-11-02 | 天津市同力鑫食品有限公司 | Chinese artichoke processing method |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN104222923A (en) * | 2014-09-11 | 2014-12-24 | 重庆市黔江区仙山玉珠食品有限公司 | Processing method of Chinese artichoke |
| CN105361120A (en) * | 2015-12-08 | 2016-03-02 | 重庆市弘久食品有限公司 | Tujia-flavored seasoning sauce |
| CN105558952A (en) * | 2015-12-08 | 2016-05-11 | 重庆市弘久食品有限公司 | Korea-flavored stachys sieboldii food |
-
2003
- 2003-07-05 CN CNA031283020A patent/CN1478416A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228215A (en) * | 2011-07-25 | 2011-11-02 | 天津市同力鑫食品有限公司 | Chinese artichoke processing method |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN104222923A (en) * | 2014-09-11 | 2014-12-24 | 重庆市黔江区仙山玉珠食品有限公司 | Processing method of Chinese artichoke |
| CN104222923B (en) * | 2014-09-11 | 2017-05-10 | 重庆市黔江区仙山玉珠食品有限公司 | Processing method of Chinese artichoke |
| CN105361120A (en) * | 2015-12-08 | 2016-03-02 | 重庆市弘久食品有限公司 | Tujia-flavored seasoning sauce |
| CN105558952A (en) * | 2015-12-08 | 2016-05-11 | 重庆市弘久食品有限公司 | Korea-flavored stachys sieboldii food |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |