CN1899103B - Method for processing rhizoma gastrodiae salted vegetable and the products - Google Patents
Method for processing rhizoma gastrodiae salted vegetable and the products Download PDFInfo
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- CN1899103B CN1899103B CN2006100484664A CN200610048466A CN1899103B CN 1899103 B CN1899103 B CN 1899103B CN 2006100484664 A CN2006100484664 A CN 2006100484664A CN 200610048466 A CN200610048466 A CN 200610048466A CN 1899103 B CN1899103 B CN 1899103B
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- rhizoma gastrodiae
- salt solution
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- stem tuber
- jerusalem artichoke
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Abstract
The present invention relates to food processing technology, and is especially making process of salted gastrodia tuber. Salted gastrodia tuber is made with gastrodia tuber as main material and Canada potato as supplementary material and residual sauce. The making process includes the following steps: slicing gastrodia tuber, soaking in salt solution, and soaking in heated residual sauce. The salted gastrodia tuber product is mixture of salted gastrodia tuber, supplementary material and soaked liquid, and has high nutritious value, high medicinal effect and good taste.
Description
Technical field
The invention belongs to a kind of food-processing method, processing method of especially a kind of rhizoma Gastrodiae salted vegetables and products thereof.
Background technology
Along with improving constantly of people's living standard, problem of food and clothing no longer is the peak demand that people live, and turns to from having enough and eats, and turns to eat nutritious from eating, and is more and more higher from the nutritious equilibrium and the cry of eating of generalization to nutrition.In order to satisfy real health care demand, the foodization of Chinese medicine gradually becomes prevailing custom in recent years, daily nutrition health care is entered common people's three meals in a day with food as carrier, and this is to improving national fitness, and is very helpful to the development that promotes China's health food.
Rhizoma Gastrodiae is the perennial saprophytic draft of the orchid family, mainly be distributed in ground such as northeast, southwest, East China in China, root-like stock grows wild, plump meat, the title " rhizoma Gastrodiae " that is used as medicine after the drying contains vanillyl alcohol, glycoside and micro-alkaloid, puts down in writing according to " one one of Chinese Pharmacopoeia ", rhizoma Gastrodiae has breath wind antispastic, the effect of removing obstruction in channels to relieve pain, in order to treatment high blood pressure, headache, dizzy, extremity numbness, neurasthenia and child convulsion etc.Up to now, forefathers have developed health products such as crisp of gastrodia tuber health-care tea, rhizoma Gastrodiae low-sugar preserved fruit, rhizoma Gastrodiae, but Shang Weijian has rhizoma Gastrodiae to be processed into the report of salted vegetables one class leisure food, thereby this makes the traditional Chinese herbal medicine of this China of rhizoma Gastrodiae fail to obtain further popularizing to adapt to the crowd with different taste demand in the food process to improve the physique of the nation people.
Summary of the invention
Processing method that provides a kind of rhizoma Gastrodiae salted vegetables and products thereof is provided the object of the invention, further promotes the process of this Chinese herbal medicine of rhizoma Gastrodiae foodization.Integration of drinking and medicinal herbs, popularizing for improving the physique of the nation people of rhizoma Gastrodiae pickles leisure food will be played important effect.
Purpose of the present invention is achieved through the following technical solutions, and is major ingredient with the rhizoma Gastrodiae stem tuber, is equipped with a certain proportion of auxiliary material and old salt solution etc., carries out according to following steps successively:
(1) selects materials and cut: after choosing, cleaning, cut the rhizoma Gastrodiae stem tuber standby;
(2) refined salt dipping: the rhizoma Gastrodiae stem tuber that the 1st step branch is cut is weighed and is dropped in the container, sprinkles the refined salt dipping again.
(3) pour out immersion liquid: the 2nd step is soaked the immersion liquid that generates in container, pour out.
(4) old salt solution heating: with the boiled sterilization that dewaters of old salt solution
(5) old salt solution soaks again: the 4th step is dewatered to inject after the old salt solution of sterilization adds the peppery juice of seasoning again to have through the 2nd step through heating carry out immersion liquid soak in the rhizoma Gastrodiae stem tuber container that soy sauce soaked.
Comprehensive health-care effect after composite is optimized the selection seasoning matter from the custom of the edible salted vegetables of crowd and with the rhizoma Gastrodiae compatibility in the present invention, finally is defined as Jerusalem artichoke (claiming the ground ginger again).Take solid material proportioning in the present invention: rhizoma Gastrodiae: Jerusalem artichoke=2: 1.The health-care effect that this kind proportioning can make rhizoma Gastrodiae with Jerusalem artichoke ventilation, dispelling cold, detoxify, help digestion, drug effect such as diuresis brings out the best in each other, and promotes the edibility of product of the present invention greatly.
Refined salt dipping and old SS saline soaked time, mainly according to deciding in season and environment temperature, generally winter time longer, summer is then shorter.The present invention is refined salt dipping 1～2 day the preferred in view of the above time; Old saline sook 7 days.
The peppery juice of seasoning that adds can be eaten mouth and use the custom of other salted vegetables to decide according to crowd's difference.The peppery juice of the seasoning that the present invention preferably adds is that the head of garlic, ginger, capsicum, glutinous rice congee and flavouring monosodium glutamate, the sugar etc. smashed to pieces process through composite.The peppery juice of this seasoning does not have irritating pungent, and has unique local flavor.
In order fully to soak the active ingredient that makes in solid material rhizoma Gastrodiae stem tuber and the Jerusalem artichoke can be fully used (soup easily is absorbed by the body than piece root), and improve simultaneously effectively eating mouth feel, the present invention repeats above-mentioned 3,4,5 steps until being processed into features good taste, nutrition is complete, drug effect is high rhizoma Gastrodiae salted vegetables.
The present invention produces rhizoma Gastrodiae salted vegetables processing method and comes down to a kind of processing method of flooding extraction active ingredient, and rhizoma Gastrodiae active ingredient part even major part is transferred to immersion liquid and suffered, so the said rhizoma Gastrodiae salted vegetables of the present invention product must comprise immersion liquid.
Be to shorten soak time, the speed production cycle, fully guarantee the edibility and the mouthfeel of rhizoma Gastrodiae salted vegetables simultaneously again, the present invention adopts strip, sheet or block cutting method when rhizoma Gastrodiae and Jerusalem artichoke are cut into slices.
After technique scheme of the present invention was implemented, the processing method that it had was scientific and reasonable, was easy to correct grasp, processing cost is lower, bright, the fresh and tender crisp and fragrant of product look Huang, and resting period length is of high nutritive value, the drug effect height, edible good to eat, all-ages, need not to add anticorrisive agent.The present invention provides a kind of brand-new new product for salted vegetables series.In particular for the vast rural area of China especially development of mountain area, hills plant husbandry, promote the prosperity of agricultural economy and shake off poverty and set out on the road to prosperity that open up a new way, its economic benefit and social benefit are difficult to the appraisal.
The specific embodiment
Below in conjunction with the description of the specific embodiment, will and realize that the technical scheme of purpose is more clear to purpose of the present invention.
With the rhizoma Gastrodiae stem tuber is major ingredient, is equipped with a certain proportion of Jerusalem artichoke and old salt solution, and carries out according to the following steps successively:
The 1st step: rhizoma Gastrodiae stem tuber, Jerusalem artichoke through selecting materials, clean, cutting into slices, are weighed respectively then in proportion, get rhizoma Gastrodiae stem tuber 20kg, Jerusalem artichoke 10kg is standby.
The 2nd step: will finish the rhizoma Gastrodiae stem tuber and the Jerusalem artichoke of weighing respectively in proportion and expect to drop into curing container admittedly, and sprinkle the edible refined salt in city.The salt consumption can evenly flood said solid material with it and decide.
The 3rd step: the 2nd step through flooding the immersion liquid that the time became in 2 days, is poured out from the curing container introversion.
The 4th step: old salt solution 10kg is injected the heating kettle heating, remove moisture and disinfection.Heating-up temperature generally is controlled at 80 ℃～90 ℃, and be 0.5～1 hour heat time heating time.
The 5th step: with of the immersion liquid of the 4th step through removing water sterilization after adding the peppery juice of seasoning that processes from strand by broken head of garlic 2kg, broken ginger 1kg and broken capsicum 4kg and an amount of glutinous rice congee, monosodium glutamate and brown sugar, inject the curing container that the 2nd step has rhizoma Gastrodiae stem tuber and Jerusalem artichoke, soaked again 7 days.
After waiting to soak end, can taste immersion liquid by mouth, the degree of saltiness, freshness are adjusted again.Weigh respectively then, in tank filling or the polybag, the immersion liquid of reinjecting is through packing the supply that can appear on the market.At surface of package, must understand prompting, inform the eater: edible rhizoma Gastrodiae salted vegetables must both be eaten rhizoma Gastrodiae, Jerusalem artichoke, must drink its immersion liquid simultaneously.
Claims (2)
1. the processing method of a rhizoma Gastrodiae salted vegetables, it is characterized in that: with the rhizoma Gastrodiae stem tuber is major ingredient, is equipped with a certain proportion of Jerusalem artichoke and old salt solution, and carries out according to following steps:
(1) selects materials and cut, after choosing, cleaning, cut rhizoma Gastrodiae stem tuber and Jerusalem artichoke standby;
(2) refined salt dipping, rhizoma Gastrodiae stem tuber and Jerusalem artichoke that the 1st step branch is cut, rhizoma Gastrodiae stem tuber by weight ratio: Jerusalem artichoke=2: 1 is weighed and is dropped in the container, evenly sprinkles the refined salt dipping again;
(3) pour out immersion liquid, the immersion liquid that the 2nd step dipping generates is poured out in container;
(4) old salt solution heating is heated old salt solution: with the boiled sterilization that dewaters of old salt solution;
(5) old salt solution soaks again: the 4th step is dewatered after the old salt solution of sterilization adds the peppery juice of seasoning again through heating, inject to have through the 2nd step and carry out immersion liquid soak in the rhizoma Gastrodiae stem tuber container that soy sauce soaked; The peppery juice of the seasoning of being added is to be 5-10% by the head of garlic 10-20% that smashs to pieces, ginger 20-30%, capsicum 10-15%, glutinous rice congee 20-25% and monosodium glutamate, sugared 5-10% through the composite peppery juice that processes in the rhizoma Gastrodiae salted vegetables.
2. the processing method of a kind of rhizoma Gastrodiae salted vegetables according to claim 1 is characterized in that: the time of refined salt dipping is 2 days; The old SS saline soaked time is 7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100484664A CN1899103B (en) | 2006-07-27 | 2006-07-27 | Method for processing rhizoma gastrodiae salted vegetable and the products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100484664A CN1899103B (en) | 2006-07-27 | 2006-07-27 | Method for processing rhizoma gastrodiae salted vegetable and the products |
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| Publication Number | Publication Date |
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| CN1899103A CN1899103A (en) | 2007-01-24 |
| CN1899103B true CN1899103B (en) | 2010-06-09 |
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| CN2006100484664A Expired - Fee Related CN1899103B (en) | 2006-07-27 | 2006-07-27 | Method for processing rhizoma gastrodiae salted vegetable and the products |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172103B (en) * | 2014-08-06 | 2015-11-25 | 广西宁明正珠食品进出口有限公司 | A kind of health-care sauce and preparation method thereof |
| CN106262274A (en) * | 2016-08-12 | 2017-01-04 | 周奇 | A kind of bamboo worm Herba Menthae Rhizoma Zingiberis Recens acid formula |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451303A (en) * | 2002-04-15 | 2003-10-29 | 曾书琴 | Salted hot radish and producing process thereof |
| CN1788612A (en) * | 2005-12-29 | 2006-06-21 | 符晶 | Multiple flavor freeze-drying gastrodia elata food containing bee glue tincture |
-
2006
- 2006-07-27 CN CN2006100484664A patent/CN1899103B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451303A (en) * | 2002-04-15 | 2003-10-29 | 曾书琴 | Salted hot radish and producing process thereof |
| CN1788612A (en) * | 2005-12-29 | 2006-06-21 | 符晶 | Multiple flavor freeze-drying gastrodia elata food containing bee glue tincture |
Non-Patent Citations (6)
| Title |
|---|
| 李学贵.2种甜味姜的腌制方法.江苏调味副食品2006 1.2006,2006(1),全文. |
| 李学贵.2种甜味姜的腌制方法.江苏调味副食品2006 1.2006,2006(1),全文. * |
| 蒲永海.天麻加工技术.湖南农业1997 3.1997,1997(3),19. |
| 蒲永海.天麻加工技术.湖南农业1997 3.1997,1997(3),19. * |
| 黄海燕.天麻常用加工方法.农村实用科技信息2004 2.2004,2004(2),29. |
| 黄海燕.天麻常用加工方法.农村实用科技信息2004 2.2004,2004(2),29. * |
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