CN1500407A - California burclover production method - Google Patents
California burclover production method Download PDFInfo
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- CN1500407A CN1500407A CNA021385998A CN02138599A CN1500407A CN 1500407 A CN1500407 A CN 1500407A CN A021385998 A CNA021385998 A CN A021385998A CN 02138599 A CN02138599 A CN 02138599A CN 1500407 A CN1500407 A CN 1500407A
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- bur clover
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Abstract
The present invention is the production process of California bur clover pickle as a new type of seasoning. Fresh California bur clover is sun or air dried to eliminate partial water, pickled in salt or bittern, lactic acid fermented, seasoned and packed to produce California bur clover pickle. California bur clover pickle thus produced has special scent, delicious taste and special flavor; contains several amino acids, organic minerals and vitamins essential for human body; and has certain health functions.
Description
The present invention is that a kind of novel seasoning pickles---the manufacture method of bur clover belongs to the food manufacturing field.
In the age of reform and opening-up, the people's living standard improves constantly, and to the demand of food, not only will get well, and is nutritious, and it is novel also to pursue, and selects the taste that changes that the past do not have for use.Bur clover, botanical term " medicago hispida ", local more because of what plant, the title of various places is also different; Because of bur clover has rhizobium, can not apply fertilizer growth period, disease and insect resistance, but no pesticide grown, and energy self-sow, the call of various places are also different, and many persons are " edible wild herbs "; And in the southern Jiangsu of East China person " bur clover ", northern Suzhou person " seedling grass ", Shanghai person " toothed burclover ", " three bud dishes ", " female flush " or the like also are in the area that has, this is the extremely strong herbaceous plant of a kind of growing power, is rich in protein, humatite matter, cellulose etc.; According to Li Shizhen (1518-1593 A.D.) work " Compendium of Materia Medica ", put down in writing acting as of bur clover: " xerophagia benefit people can eat for a long time, sharp the five internal organs, evil hot gas between the flush away taste, all evil heat of logical small intestine poison ".Among the people edible custom arranged very early, fresh stir-fries and eats, and also useful salted system is edible, but because of preserving and operating difficulties, seldom enters suitability for industrialized production, and the food resource end of this high-quality can be made full use of.
Purpose of the present invention; be exactly to adopt advanced science and technology; modern processing method; large-scale production; make this novel pickles---bur clover, manufactured goods both be used for family goes with rice or bread, and also can be used for the hotel; or become the seasoning material package of instant noodles or instant-rice, be the high-quality seasoned food of a kind of tool with certain health care functions.
The manufacture method of bur clover of the present invention is that the fresh bur clover of employing growth animated period is cut its tender head, choose decontamination, old muscle, partly moisture content is removed in day selenium or wind, and is pickled with salt or bittern in input cylinder or the pond, with salt amount 3-16%, finally determine to use the salt amount according to storage life; Do not allow pickled bur clover contact, carry out lactic fermentation, make the crude protein in the bur clover with air, transform into the necessary amino acid of multiple human body, starch is converted into organic acid, and the lactic fermentation maturation is after flavor changes aquatic foods, pull out again, thick gravy is removed in pouring, is placed on the clean place to shine system with the sun, also can adopt dryer to dry, shine system or oven dry after also the bur clover of fermenting-ripening can being boiled again, dried bur clover has special fragrance; With dried bur clover, add water in the input pot and carry out boiling, and add various flavorings, as spice, white sugar, grease, tasty agents etc., after the flavoring that adds dissolving uniformly, can carry out canned.According to the demand of consumer taste, production cost of products and class need, and the flavoring kind of adding can add some kinds less.Bur clover after canned need carry out sterilization processing, to increase the shelf-life.
The manufacture method advantage of bur clover of the present invention is:
1. this manufacture method can be used for industrialized mass production, constant product quality, labor productivity height.
2. bur clover vitality is strong, and adaptive faculty is strong, the output height, and sufficient raw, utilization the method production cost is low, can obtain high economic benefit.
3. market prospects are good, and this product is because of unique flavor, the flavour deliciousness, and applicability is extensive, and social potential demand amount is big.
4. be a kind of healthy food,, do not have residues of pesticides because of the no pesticide grown in growth period; Because of being rich in protein, the amino acid content that changes into is high, can reach more than 0.2 gram/100 grams, and this is rare in general seasoning pickles, and is rich in the several amino acids of needed by human; Cellulosic content is also very high in addition, has certain health care, extremely is fit to modern health demand.
The manufacture method embodiment of bur clover of the present invention is as follows: grow into animated period in bur clover, the part that its head is tenderer is cut off, and chooses decontamination and old muscle, with the method for Exposure to Sunlight or wind, remove partly moisture, carry out pickledly with salt or bittern,, make the salt content of total amount reach 3-16% according to the needs of storage life, pickled bur clover does not allow and contacts with air, carry out lactic fermentation, after after a while, fermenting-ripening, crude protein in the bur clover, be converted into amino acid, starch is converted into organic acid, and mouth is tasted when delicate flavour is arranged, the bur clover of maturation can be taken out, thick gravy is removed in pouring, shines system with the sun, also can adopt drying machine drying; Shine the processing method of making or drying again after also can adopting bur clover poach with fermenting-ripening; Dried bur clover has special fragrance; After adding water in the dried bur clover input pot, hot digestion, and drop into various flavorings as required, as spice, grease, white sugar, tasty agents etc., after stirring, carry out canned.According to the demand of consumer taste, production cost of products and class need, and the flavoring of adding can add some kinds, less as non-refuelling fat, white sugar etc.Bur clover after canned need carry out sterilization processing, to increase the shelf-life.
Claims (6)
1. the manufacture method of a bur clover is characterized in that fresh bur clover, and partly moisture content is removed in Exposure to Sunlight or wind, with salt or bittern pickled after, carry out lactic fermentation, work as fermenting-ripening, through system of shining or oven dry,, canned with carrying out after the flavoring again through boiling.
2. the manufacture method of a bur clover is characterized in that fresh bur clover adopts its tender head, carries out pickled with salt or bittern again after choosing old muscle and impurity.
3. the manufacture method of a bur clover is characterized in that with salt or bittern pickledly, and salt is controlled at the 3-16% of total amount.
4. the manufacture method of a bur clover is characterized in that with salt the bur clover after pickled takes out the system of solarization or oven dry, needs at the bur clover fermenting-ripening, carries out after producing delicate flavour.
5. the manufacture method of a bur clover is characterized in that bur clover need carry out sterilization processing after canned.
6. the manufacture method of a bur clover is characterized in that flavoring, is meant spice, grease, sugar, tasty agents.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021385998A CN1500407A (en) | 2002-11-18 | 2002-11-18 | California burclover production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021385998A CN1500407A (en) | 2002-11-18 | 2002-11-18 | California burclover production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1500407A true CN1500407A (en) | 2004-06-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021385998A Pending CN1500407A (en) | 2002-11-18 | 2002-11-18 | California burclover production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1500407A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791101A (en) * | 2010-03-24 | 2010-08-04 | 裴永岐 | Soy sauce vegetable mustard |
| 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 |
| CN104397637A (en) * | 2014-11-20 | 2015-03-11 | 镇江高冠食品有限公司 | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria |
| CN107259440A (en) * | 2017-08-10 | 2017-10-20 | 合肥元政农林生态科技有限公司 | A kind of processing method of purslane can |
-
2002
- 2002-11-18 CN CNA021385998A patent/CN1500407A/en active Pending
Cited By (4)
| 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 |
| CN101791101A (en) * | 2010-03-24 | 2010-08-04 | 裴永岐 | Soy sauce vegetable mustard |
| CN104397637A (en) * | 2014-11-20 | 2015-03-11 | 镇江高冠食品有限公司 | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria |
| CN107259440A (en) * | 2017-08-10 | 2017-10-20 | 合肥元政农林生态科技有限公司 | A kind of processing method of purslane can |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |