CN1775082A - Method for making sulted vegetable of artemista seleugensis - Google Patents
Method for making sulted vegetable of artemista seleugensis Download PDFInfo
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- CN1775082A CN1775082A CNA2004100657452A CN200410065745A CN1775082A CN 1775082 A CN1775082 A CN 1775082A CN A2004100657452 A CNA2004100657452 A CN A2004100657452A CN 200410065745 A CN200410065745 A CN 200410065745A CN 1775082 A CN1775082 A CN 1775082A
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- artemista
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Abstract
The preparation method of preserved caraway includes the following steps: (1) cleaning fresh caraway leaf, boiling in water at 80-100deg.C for 20-90 sec.; (2) cooling; (3) dewatering, and drying to obtain dried caraway leaf; (4) adding flavouring material, stirring them uniformly, placing them into hot water with 90-100deg.C, scalding and stirring for 30-50 sec. and taking out; and (5) dewatering, drying and disinfecting so as to obtain the invented product.
Description
Technical field
The present invention relates to a kind of salted dried mustard cabbage preparation method, being specifically related to a kind of is the preparation method of the salted dried mustard cabbage of raw material with the wormwood leaf.
Background technology
The reed wormwood artemisia is the popular name of beach wormwood wormwood artemisia, and it is the wild plant that beach is therefrom produced, and the especially existing large tracts of land artificial greenhouse plantation in area, Nanjing has become one of home cooking of common people in Jiangsu.The reed wormwood artemisia is a perennial vertical herbage, and subterranean stem is arranged, and its delicate fragrance is fascinating, and unique flavor is rich in nutritions such as multivitamin, amino acid, fragrant fat, flavonol, and contains several mineral materials such as selenium, calcium, phosphorus, iron, zinc.According to the Compendium of Material Medica record, and the reed wormwood artemisia " smell is sweet nontoxic, cures mainly the five internal organs perverse trend, wind-cold-dampness arthralgia, and tonifying middle-Jiao and Qi is become mildewed and is sent out, and order is black, and it is outstanding to treat the heart, and few food is normal hungry, and clothes are made light of one's life by commiting suicide for a long time, and normal hearing and eyesight is anti-ageing." so the reed wormwood artemisia human body is had certain function of health care, fat-reducing, step-down are arranged, make eye bright, protect liver, be good for the stomach, effect such as anti-inflammatory, analgesic, hair tonic, anti-cancer.The reed wormwood artemisia can eat, and is also pharmaceutically acceptable, belongs to dish, medicine homology plant, also is the natural resources of exploitation pollution-free food.But, because the leaf of reed wormwood artemisia is bitter, at present people still follow traditional custom only the tongue of edible reed wormwood artemisia be stem, the leaf that is rich in nutrition equally then generally is dropped.According to the modern science test, contain protein 3.29 grams, carbohydrate 9 grams, crude fibre 1.39 grams, 0.24 milligram of carrotene, V in every 100g wormwood leaf
B20.15 milligram, V
C23.83 milligram, aspartic acid 2236.51 nanograms, threonine 692.15 nanograms, glutamic acid 2256.47 nanograms, proline-4 86.16 nanograms, phenylalanine 704.98 nanograms, lysine 924.08 nanograms, histidine 305.1 nanograms, arginine 767.21 micrograms, leucine 1233.41 nanograms, serine 649.82 nanograms, also contain various trace elements such as selenium, wherein the content of selenium be that water is bright, first of the vegetables.Therefore, how wormwood leaf is effectively utilized, developing with the wormwood leaf is that the deep processed product of raw material is the problem that people thirst for solving.
Summary of the invention
The technical problem to be solved in the present invention is exactly that existing wormwood leaf is discarded the problem that is not utilized effectively usually in vain, is the preparation method of the sulted vegetable of artemista seleugensis of raw material with the wormwood leaf for people provide a kind of, to turn waste into wealth.
The present invention includes following steps:
1, carry out poach to complete after wormwood leaf is cleaned, the temperature of poach should be controlled at 80-100 ℃ when completing, and the time is 20-90 second;
2, cooling;
3, dehydration, drying;
4, add flavouring and stir, the water blanching stirring 30-50 that puts into 100 ℃ again picked up after second;
5, dehydrate, promptly make finished product through sterilization again.
Because the color and luster of wormwood leaf can great changes will take place in the process of completing, the one, the short brown stain of enzymatic browning or non-acid can take place, therefore the 2nd, the color of wormwood leaf becomes blackyellow or yellowish-brown, and the water temperature in the poach of step (1) completes process should be controlled between 80-100 ℃.When poach when 90-100 advances ℃ row, the time is 20-40 second; Poach is when carrying out for 80-90 ℃, and the time is 40-90 second.
In order to make wormwood leaf is that retaining color keeps brittleness again after completing, and can add the 8 degree sodium chloride that are equivalent to wormwood leaf weight 0.7-0.9% and the calcium chloride of 0.4-0.6% in the poach of step (1) completes process in water.
The described cooling of step (2) can adopt water-cooled, air-cooled or air cooling cold naturally in any type of cooling.
The described mode that has dehydration can adopt drier to dry of step (3), the rotating speed of drier is controlled at 800-1000 during drying changes, and the time is 25-30 second, makes the misery in the wormwood leaf remove 60-70% after the drying; Dry can adopt oven dry, dry with air-dry in any mode, as adopting the mode of oven dry, the temperature when then drying should be controlled at 65-70 ℃, the time is 1.5-2 hour, the water content of wormwood leaf is controlled at 10-15% after the oven dry.
Flavouring in the step (4) is formulated by succus liquiritiae, white sugar, salt and monosodium glutamate, wherein succus liquiritiae is formed by 1.5% the Radix Glycyrrhizae poach that is equivalent to wormwood leaf weight, and the consumption of white sugar, salt and monosodium glutamate is respectively 2-5%, 0.4-0.6% and the 0.1-0.5% of wormwood leaf weight.
Any mode during dehydrating in the step (5) can be adopted oven dry, dries up or be dried, as adopting oven dry, the temperature when then drying should be controlled between 65-75 ℃, and the time is 2-3 hour.The water content that dehydrates the back wormwood leaf should be between 8-12%.
Manufacture craft of the present invention is simple, instant, is the new reed wormwood artemisia deep processed product of raw material with the wormwood leaf for people provide a kind of.
The specific embodiment
1, get and put into the sodium chloride that added 7 two 8 degree and the kettle of 5 liang of calcium chloride after 100 jin of wormwood leafs are cleaned, poach completed in 20 seconds under 100 ℃ of high temperature, to remove the bitter taste of most of wormwood leaf.
Above-mentioned wormwood leaf i.e. reed wormwood artemisia head, also the tender leaf at other positions of reed wormwood artemisia.
2, will the wormwood leaf after completing putting into 4 ℃ of cold water cools off.
3, will put into drier through cooled wormwood leaf, dry 25 seconds with 1000 rotating speeds that change and dewater, the misery in the wormwood leaf is removed 70%, put into dryer then, dried 2 hours down at 70 ℃, the water content of oven dry back wormwood leaf is controlled at 10-15%.
4,1.5 jin of Radix Glycyrrhizaes add in 24 jin of water, make 18-20 jin succus liquiritiae through poach, add 2 jin of sugar, 0.4 jin of salt, 0.1 jin of monosodium glutamate again in succus liquiritiae, make flavouring after stirring.
5, the adding of accent flavouring stirs in the wormwood leaf that above-mentioned steps 3 was handled, and puts into 100 ℃ water blanching again and stir after 30 seconds to pick up.
6, will put into dryer and dehydrate in 2 hours 75 ℃ of bakings after the arrangement of the wormwood leaf after the blanching be fluffy, making water content is about 11 jin of 8-12% sulted vegetable of artemista seleugensis.
At last, carry out disinfection with ultraviolet ray again, promptly make finished product.
Claims (9)
1, a kind of preparation method of sulted vegetable of artemista seleugensis is characterized in that comprising the steps:
(1) carry out poach to complete after wormwood leaf is cleaned, the temperature of poach should be controlled at 80-100 ℃ when completing, and the time is 20-90 second;
(2) cooling;
(3) dehydration, drying are made mugwort and are done;
(4) add flavouring and stir, the water blanching stirring 30-50 that puts into 90-100 ℃ again picked up after second;
(5) dehydrate, promptly make finished product through sterilization again.
2, the preparation method of sulted vegetable of artemista seleugensis as claimed in claim 1 is characterized in that the wormwood leaf that is adopted is the tender leaf of reed wormwood artemisia head.
3, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that poach is when carrying out for 90-100 ℃ in the step (1), the time is 20-40 second; Poach is when carrying out for 80-90 ℃, and the time is 40-90 second.
4, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that in the process that completes of step (1), can in water, add and be equivalent to the calcium chloride that 8 of wormwood leaf weight 0.7-0.9% spends sodium chloride and 0.4-0.6%.
5, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that the described cooling of step (2) can adopt water-cooled, air-cooled or air cooling cold naturally in any type of cooling.
6, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that the described mode that has dehydration can adopt drier to dry of step (3), the rotating speed of drier is controlled at 800-1000 during drying changes, and the time is 25-30 second, makes the misery in the wormwood leaf remove 60-70% after the drying.
7, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that drying in the step (3) can adopt oven dry, dry with air-dry in any mode, as adopt the mode of oven dry, temperature when then drying should be controlled at 65-70 ℃, time is 1.5-2 hour, and the water content of oven dry back wormwood leaf is controlled at 10-15%.
8, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that the flavouring in the step (4) is formulated by succus liquiritiae, white sugar, salt and monosodium glutamate, wherein succus liquiritiae is formed by 1.5% the Radix Glycyrrhizae poach that is equivalent to wormwood leaf weight, and the consumption of white sugar, salt and monosodium glutamate is respectively 2-5%, 0.4-0.6% and the 0.1-0.5% of wormwood leaf weight.
9, as the preparation method of claim 1 or described sulted vegetable of artemista seleugensis, it is characterized in that any mode of dehydrating in the step (5) in can adopting oven dry, dry up or drying, as adopt oven dry, the temperature when then drying should be controlled between 65-75 ℃, the time is 2-3 hour.The water content that dehydrates the back wormwood leaf should be between 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100657452A CN1775082A (en) | 2004-11-16 | 2004-11-16 | Method for making sulted vegetable of artemista seleugensis |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100657452A CN1775082A (en) | 2004-11-16 | 2004-11-16 | Method for making sulted vegetable of artemista seleugensis |
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| CN1775082A true CN1775082A (en) | 2006-05-24 |
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| CNA2004100657452A Pending CN1775082A (en) | 2004-11-16 | 2004-11-16 | Method for making sulted vegetable of artemista seleugensis |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822354A (en) * | 2010-05-01 | 2010-09-08 | 宁海县城关翔鹰土特产加工厂 | Method for manufacturing pickled dried vegetable |
| CN102783625A (en) * | 2012-08-29 | 2012-11-21 | 祁明华 | Preparation method of instant artemisia food |
| CN103907850A (en) * | 2014-04-28 | 2014-07-09 | 宁波保税区攀峒信息科技有限公司 | Processing method of instant dried vegetable and processed instant dried vegetable |
| CN105211800A (en) * | 2015-10-14 | 2016-01-06 | 付晓陆 | A kind of method utilizing mustard leaf to make salted dried mustard cabbage |
| CN106387522A (en) * | 2015-08-07 | 2017-02-15 | 哈尔滨天生态农副产品有限公司 | Japanese cayratia herb dried vegetables capable of clearing heat and promoting diuresis and preparation method of Japanese cayratia herb dried vegetables |
| CN106418361A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Corainder-containing food digesting and qi descending dried vegetable and production method thereof |
| CN106418359A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Spleen nourishing and stomach invigorating trapa incisa dried vegetable and preparation method thereof |
| CN106418363A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and preparation method of euphorbia hypericifolia dried vegetables |
| CN106418011A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Tetracera asiatica lung-clearing and phlegm-eliminating dry vegetable and preparation method thereof |
| CN106418362A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Phyllanthus urinaria l heat clearing and liver pacifying dry vegetable and preparation method thereof |
| CN106418364A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Heat-clearing and urination-promoting herba artemisiae scopariae dried vegetables and preparation method thereof |
| CN106418360A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Concha cypraeae liver calming and yang suppressing dried vegetable and making method thereof |
| CN106615187A (en) * | 2016-08-31 | 2017-05-10 | 重庆统洲食品有限公司 | Preserved vegetable dried tofu and production method thereof |
-
2004
- 2004-11-16 CN CNA2004100657452A patent/CN1775082A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822354A (en) * | 2010-05-01 | 2010-09-08 | 宁海县城关翔鹰土特产加工厂 | Method for manufacturing pickled dried vegetable |
| CN102783625A (en) * | 2012-08-29 | 2012-11-21 | 祁明华 | Preparation method of instant artemisia food |
| CN103907850A (en) * | 2014-04-28 | 2014-07-09 | 宁波保税区攀峒信息科技有限公司 | Processing method of instant dried vegetable and processed instant dried vegetable |
| CN106418362A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Phyllanthus urinaria l heat clearing and liver pacifying dry vegetable and preparation method thereof |
| CN106387522A (en) * | 2015-08-07 | 2017-02-15 | 哈尔滨天生态农副产品有限公司 | Japanese cayratia herb dried vegetables capable of clearing heat and promoting diuresis and preparation method of Japanese cayratia herb dried vegetables |
| CN106418361A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Corainder-containing food digesting and qi descending dried vegetable and production method thereof |
| CN106418359A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Spleen nourishing and stomach invigorating trapa incisa dried vegetable and preparation method thereof |
| CN106418363A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and preparation method of euphorbia hypericifolia dried vegetables |
| CN106418011A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Tetracera asiatica lung-clearing and phlegm-eliminating dry vegetable and preparation method thereof |
| CN106418364A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Heat-clearing and urination-promoting herba artemisiae scopariae dried vegetables and preparation method thereof |
| CN106418360A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Concha cypraeae liver calming and yang suppressing dried vegetable and making method thereof |
| CN105211800A (en) * | 2015-10-14 | 2016-01-06 | 付晓陆 | A kind of method utilizing mustard leaf to make salted dried mustard cabbage |
| CN106615187A (en) * | 2016-08-31 | 2017-05-10 | 重庆统洲食品有限公司 | Preserved vegetable dried tofu and production method thereof |
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