CN1899100A - Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable - Google Patents
Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable Download PDFInfo
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- CN1899100A CN1899100A CNA2005100852820A CN200510085282A CN1899100A CN 1899100 A CN1899100 A CN 1899100A CN A2005100852820 A CNA2005100852820 A CN A2005100852820A CN 200510085282 A CN200510085282 A CN 200510085282A CN 1899100 A CN1899100 A CN 1899100A
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Abstract
The present invention is a kind of dried cooked salted vegetable and its making process. The making process of the dried cooked salted vegetable includes the following steps: preparing material, washing and drying, cooking and vacuum packing. The dried cooked salted vegetable is tough, fragrant, delicious and unique in taste. The dried cooked salted vegetable is easy to chew up and especially suitable for old people and those with dental diseases to eat.
Description
Technical field
The present invention relates to a kind of preparation method of salted vegetables, relate in particular to a kind of preparation method of dried cooked salted vegetable.
Background technology
The various salted vegetables of selling on the market generally all are with the vegetable-pickling of giving birth to, its preparation technology mostly be give birth to mix, ferment, squeezing etc.; Mouthfeel as hot pickled mustard tube, cucumber preserved with soy paste, radish strip with chilli oil, salty garlic etc., does not have dough kneading sensation based on life, hard, crisp; The bad people of the elderly and tooth is difficult for chewing when eating, and is edible inconvenient.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of dried cooked salted vegetable and the dried cooked salted vegetable of preparation thereof.The dried cooked salted vegetable of the present invention's preparation has pliable and tough mouthfeel, and the bad people of the elderly and tooth chews when eating easily, and is easily edible, thereby overcome the shortcoming that existing salted vegetables exist.
The preparation method of dried cooked salted vegetable of the present invention, its step is as follows:
1. get the raw materials ready
Select fresh, do not have and to go mouldy, not have rotten leaf mustard, Jerusalem artichoke, radish, radish, carrot, fiddlehead, hot pickled mustard tube head, standby; Cassia bark, aniseed, fennel, chilli and the edible oil, the monosodium glutamate that select free from admixture, nothing to go mouldy are standby;
2. cleaning, drying
The above-mentioned chilli water of selecting is cleaned 3 times, cut into chunks; The above-mentioned vegetables water of selecting is cleaned 3 times, cut into inch strips with cutting cutter; But the vegetables bar natural drying that cuts is done or is Tumblied Dry; The vegetables bar that cuts also can be sent into and pickle the pond, adds the salt of vegetables bar weight 20%, adds water again and does not have the vegetables bar, pickles (pond, Feng Chi) by the method that general salted vegetables are pickled, and natural drying is done or Tumblied Dry again; Dried vegetables bar water content is less than 3%;
3. shortening
With impurity in the above-mentioned dried vegetables bar and rotten choosing, water is put into pot after cleaning; The vegetable oil that in pot, adds dried vegetables bar weight 1% successively; The entry of dried vegetables bar weight 100%; The spices bag that contains the aniseed of the aniseed of the cassia bark of dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%; The chilli section of dried vegetables bar weight 0.5%; The monosodium glutamate of dried vegetables bar weight 1-1.3%; The salt compounded of iodine of the dried vegetables bar weight 1-3% that pickled or the salt compounded of iodine of dried vegetables bar weight 5-8%; Boil with big fire, use little fire after 2 hours instead and boil, stir with scoop simultaneously, make water evaporates, to pot, do not have water, take out; Place, be cooled to room temperature;
4. pack
Above-mentioned dried cooked salted vegetable bar of having reduced to room temperature is packed with vacuum packing machine.
The preparation method of dried cooked salted vegetable of the present invention is first with the drying shortening again of vegetables, makes the dried cooked salted vegetable that makes have flexible mouthfeel; Adding a spot of vegetable oil during shortening can make the dried cooked salted vegetable that makes glossy; Adding an amount of potpourri, capsicum, monosodium glutamate can make the dried cooked salted vegetable that makes have perfume (or spice), little peppery, bright unique taste; Be subjected to very much consumer's welcome.Because the time of boiling during shortening is long, dried cooked salted vegetable is chewed easily, and the elderly and tooth bad people eat easily.
The specific embodiment
The shelf-life of the dried cooked salted vegetable of preparation method's preparation of employing dried cooked salted vegetable of the present invention can reach 5-6 month; As adding potassium sorbate by national green food standard when the shortening, the shelf-life of dried cooked salted vegetable can reach 8-12 month.
Embodiment 1
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted leaf mustard in the 1st step; Wherein the vegetables bar natural drying that cuts in the 2nd step is done, and dried vegetables bar water content is 2.5%; Wherein add the monosodium glutamate of dried vegetables bar weight 1.3%, the salt compounded of iodine of dried vegetables bar weight 8% in the 3rd step.
Embodiment 2
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted Jerusalem artichoke in the 1st step; Wherein the vegetables bar natural drying that cuts in the 2nd step is done, and dried vegetables bar water content is 1%; Wherein add the monosodium glutamate of dried vegetables bar weight 1%, the salt compounded of iodine of dried vegetables bar weight 5% in the 3rd step.
Embodiment 3
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted ternip in the 1st step; Wherein the vegetables bar that cuts in the 2nd step Tumblies Dry, and dried vegetables bar water content is 2%; Wherein add the monosodium glutamate of dried vegetables bar weight 1.1%, the salt compounded of iodine of dried vegetables bar weight 7% in the 3rd step.
Embodiment 4
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted leaf mustard in the 1st step; Wherein the vegetables bar that cuts is sent into and is pickled the pond and pickle in the 2nd step, Tumblies Dry again; Dried vegetables bar water content is 2%; Wherein add in the 3rd step dried vegetables bar weight 1.3% monosodium glutamate, add the salt compounded of iodine of the dried vegetables bar weight 3% of pickling.
Embodiment 5
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted radish in the 1st step; Wherein the vegetables bar natural drying that cuts in the 2nd step is done, and dried vegetables bar water content is 1.5%; Wherein add the monosodium glutamate of dried vegetables bar weight 1.1%, the salt compounded of iodine of dried vegetables bar weight 6% in the 3rd step.
Embodiment 6
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted fiddlehead in the 1st step; Wherein the vegetables bar natural drying that cuts in the 2nd step is done, and dried vegetables bar water content is 2%; Wherein add the monosodium glutamate of dried vegetables bar weight 1.2%, the salt compounded of iodine of dried vegetables bar weight 6% in the 3rd step.
Embodiment 7
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted carrot in the 1st step; Wherein the vegetables bar that cuts is sent into and is pickled the pond and pickle in the 2nd step, and natural drying is done again; Dried vegetables bar water content is 2%; Wherein add in the 3rd step dried vegetables bar weight 1.1% monosodium glutamate, add the salt compounded of iodine of the dried vegetables bar weight 1% of pickling.
Embodiment 8
Step 1-4 by above-mentioned preparation method prepares dried cooked salted vegetable, and wherein vegetables are adopted the hot pickled mustard tube head in the 1st step; Wherein the vegetables bar that cuts is sent into and is pickled the pond and pickle in the 2nd step, and natural drying is done again; Dried vegetables bar water content is 2%; Wherein add in the 3rd step dried vegetables bar weight 1.1% monosodium glutamate, add the salt compounded of iodine of the dried vegetables bar weight 2% of pickling.
Claims (3)
1. the preparation method of a dried cooked salted vegetable, its step is as follows:
(1) gets the raw materials ready
Select fresh, do not have and to go mouldy, not have rotten leaf mustard, Jerusalem artichoke, radish, radish, carrot, fiddlehead, hot pickled mustard tube head, standby; Cassia bark, aniseed, fennel, chilli and the edible oil, the monosodium glutamate that select free from admixture, nothing to go mouldy are standby;
(2) cleaning, drying
The above-mentioned chilli water of selecting is cleaned 3 times, cut into chunks; The above-mentioned vegetables water of selecting is cleaned 3 times, cut into inch strips with cutting cutter; But the vegetables bar natural drying that cuts is done or is Tumblied Dry; The vegetables bar that cuts also can be sent into and pickle the pond, adds the salt of vegetables bar weight 20%, adds water again and does not have the vegetables bar, pickles by the method that general salted vegetables are pickled, and natural drying is done or Tumblied Dry again; Dried vegetables bar water content is less than 3%;
(3) shortening
With impurity in the above-mentioned dried vegetables bar and rotten choosing, water is put into pot after cleaning; The vegetable oil that in pot, adds dried vegetables bar weight 1% successively; The entry of dried vegetables bar weight 100%; The spices bag that contains the aniseed of the aniseed of the cassia bark of dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%; The chilli section of dried vegetables bar weight 0.5%; The monosodium glutamate of dried vegetables bar weight 1-1.3%; The salt compounded of iodine of the dried vegetables bar weight 1-3% that pickled or the salt compounded of iodine of dried vegetables bar weight 5-8%; Boil with big fire, use little fire after 2 hours instead and boil, stir with scoop simultaneously, make water evaporates, to pot, do not have water, take out; Place, be cooled to room temperature;
(4) packing
Above-mentioned dried cooked salted vegetable bar of having reduced to room temperature is packed with vacuum packing machine.
2. the preparation method of dried cooked salted vegetable according to claim 1 is characterized in that, adds the monosodium glutamate of dried vegetables bar weight 1.1% in the 3rd step; The salt compounded of iodine of the dried vegetables bar weight 2% of pickling or the salt compounded of iodine of dried vegetables bar weight 7%.
3. dried cooked salted vegetable of the preparation method preparation of dried cooked salted vegetable as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510085282A CN1899100B (en) | 2005-07-22 | 2005-07-22 | Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510085282A CN1899100B (en) | 2005-07-22 | 2005-07-22 | Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1899100A true CN1899100A (en) | 2007-01-24 |
| CN1899100B CN1899100B (en) | 2012-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510085282A Expired - Fee Related CN1899100B (en) | 2005-07-22 | 2005-07-22 | Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable |
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| CN (1) | CN1899100B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
| CN101999605A (en) * | 2010-10-15 | 2011-04-06 | 四川阆中煜群农产品开发有限责任公司 | Bean sprout and production method thereof |
| CN102894307A (en) * | 2012-10-31 | 2013-01-30 | 黑龙江八一农垦大学 | Preparation method of low-salt white dried turnip pickle |
| CN102919781A (en) * | 2012-11-02 | 2013-02-13 | 湖州老恒和酿造有限公司 | Production process of hot pickled mustard tubers and hot pickled mustard tuber |
| CN103039922A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy jerusalem artichoke black pickle and processing method thereof |
| CN104041772A (en) * | 2014-06-24 | 2014-09-17 | 黄振忠 | Processing method of dried bracken |
| CN104686959A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Dried vegetables sauce and preparation technology thereof |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265845A (en) * | 2000-02-21 | 2000-09-13 | 刘�东 | Method for making instant pickled vegetable |
-
2005
- 2005-07-22 CN CN200510085282A patent/CN1899100B/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
| CN101999605A (en) * | 2010-10-15 | 2011-04-06 | 四川阆中煜群农产品开发有限责任公司 | Bean sprout and production method thereof |
| CN102894307A (en) * | 2012-10-31 | 2013-01-30 | 黑龙江八一农垦大学 | Preparation method of low-salt white dried turnip pickle |
| CN102919781A (en) * | 2012-11-02 | 2013-02-13 | 湖州老恒和酿造有限公司 | Production process of hot pickled mustard tubers and hot pickled mustard tuber |
| CN102919781B (en) * | 2012-11-02 | 2014-07-02 | 湖州老恒和酿造有限公司 | Production process of hot pickled mustard tubers and hot pickled mustard tuber |
| CN103039922A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy jerusalem artichoke black pickle and processing method thereof |
| CN104041772A (en) * | 2014-06-24 | 2014-09-17 | 黄振忠 | Processing method of dried bracken |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
| CN104686959A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Dried vegetables sauce and preparation technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1899100B (en) | 2012-10-10 |
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