CN1907113A - Processing method of siberian solomonseal rhizome pickle - Google Patents
Processing method of siberian solomonseal rhizome pickle Download PDFInfo
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- CN1907113A CN1907113A CNA2006100484679A CN200610048467A CN1907113A CN 1907113 A CN1907113 A CN 1907113A CN A2006100484679 A CNA2006100484679 A CN A2006100484679A CN 200610048467 A CN200610048467 A CN 200610048467A CN 1907113 A CN1907113 A CN 1907113A
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Abstract
The invention relates to a process for preparing pickled vegetable containing Siberian solomonseal rhizome, wherein the raw materials include vegetable 100 weight parts, cooking wine 0.40 weight part, pricklyash peel 0.40 weight part, ginger powder 0.20 weight part, pimiento 1 weight part and common salt 19 weight parts.
Description
Technical field:
The invention belongs to foods processing technique, relate to a kind of foodstuff pickles, especially a kind of processing method of sealwort pickles.
Background technology:
At present, by the pickles that various vegetables are made, be dark pickles popular to people, but up to the present, various pickles all are to be that primary raw material is mixed with often edible traditional vegetables, also do not have a kind ofly to be primary raw material with the sealwort or to be the pickles that main auxiliary material is made with sealwort.Thereby this makes the traditional Chinese herbal medicine of this China of sealwort fail to obtain further popularizing to adapt to the crowd with different demands in the food process to improve the physique of the nation people.
Retrieve China application (patent) number: 00120545.5 applying date of CN: 2000.11.01
Open (bulletin) number: CN 1350797 open (bulletin) day: 2002.05.29
Application (patent) number: 98111236.6 applyings date of CN: 1998.04.08
Open (bulletin) number: CN 1193487 open (bulletin) day: 1998.09.23
Sealwort is the Liliaceae herbaceous plant, mainly is distributed in ground such as northeast, North China, East China in China, and root-like stock is long and sturdy, plump meat, and energy tonifying spleen moistening lung, nourishing Yin and promoting production of body fluid is to nourish antasthenic.In " one one of Chinese Pharmacopoeia " notebook medicine can be used for weakness of the spleen and the stomach, fatigue and asthenia, the dry food is few, deficiency syndrome of the lung cough caused by dryness, asthenia of essence and blood, interior heat symptom such as quench one's thirst.
Summary of the invention:
Processing method that provides a kind of sealwort pickles and products thereof is provided the object of the invention, further promotes the process of this Chinese herbal medicine of sealwort foodization.Sealwort pickles leisure food not only has unique taste, and has the effect of being good for the stomach, promoting digestion, increase appetite, nourishing lung spleen, and delicate fragrance is good to eat, is suitable for liking the people of varied tastes different taste edible.
Purpose of the present invention is achieved through the following technical solutions, and is major ingredient with vegetables, is main auxiliary material with sealwort, carries out according to following steps successively:
Pickle sealwort dish base:
The sealwort root-like stock of newly excavating is removed fibrous root, clean, drain air-dry 4～6 hours after putting boiling water part omitted soup, take by weighing 100 weight portions, add the smart salt of 20 weight portions, the companion is even, pack in the cylinder, compacting, inverted engine every day is once, pickled three days, and the last taking out in the cylinder air-dry again 4～8 hours, reloaded in the cylinder again, compacting, the salt solution of adding 15～20% concentration adds the salt water yield and will flood sealwort, the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base that obtains pickling;
Infusion vegetables pickles base:
Take by weighing vegetables 100 weight portions after normal edible clean the draining, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, add cold water 50% weight portion again, infusion becomes vegetables pickles base.
Take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, add the monosodium glutamate of 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition packs down, envelope.
The vegetables of said infusion vegetables dish base, can select for use separately cucumber, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard; Also can select for use several vegetable-picklings in the above-mentioned vegetables to become vegetables pickles dish base.
The specific embodiment:
The sealwort root-like stock of newly excavating is removed fibrous root, clean, drain air-dry 4～6 hours after putting boiling water part omitted soup, take by weighing 100kg, add the smart salt of 20kg, the companion is even, in the cylinder of packing into, compacting, inverted engine every day were once pickled three days, after taking out in the cylinder air-dry again 8～12 hours, reload in the cylinder compacting again, the salt solution that adds 15～20% concentration adds the salt water yield and will flood sealwort, and the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base 100kg that obtains pickling is for standby
Get the Chinese cabbage 100kg that cleans after draining, be cut into sheet, take by weighing cooking wine 400g, Chinese prickly ash 400g, ginger powder 200g, Paprika 1000g, salt 10kg again, mix the altar mouth of packing into after the companion spares and have in the pickle jar of water seal mouth, add cold water 50kg again, infusion becomes Chinese cabbage pickles dish base.
Get the good Chinese cabbage pickles dish base 20kg of above-mentioned infusion, take by weighing sealwort dish base 5kg again, add the monosodium glutamate of 15g, it is even to mix the companion, and sterilization is distributed into 100 bags under the vacuum condition, and envelope promptly obtains the heavy Chinese cabbage sealwort pickles of every bag of 250g.
Beneficial effect:
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 pickles 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.
Embodiment one:
The sealwort root-like stock of newly excavating is removed fibrous root, clean, drain air-dry 4～6 hours after putting boiling water part omitted soup, take by weighing 100 weight portions, add the smart salt of 20 weight portions, the companion is even, pack in the cylinder, compacting, inverted engine every day is once, pickled three days, and the last taking out in the cylinder air-dry again 4～8 hours, reloaded in the cylinder again, compacting, the salt solution of adding 15～20% concentration adds the salt water yield and will flood sealwort, the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base that obtains pickling;
Embodiment two:
Take by weighing vegetables 100 weight portions after normal edible clean the draining, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, add cold water 50% weight portion again, infusion becomes vegetables pickles base.
Embodiment three:
Take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, add the monosodium glutamate of 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition packs down, envelope.
The vegetables of said infusion vegetables dish base, can select for use separately cucumber, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard; Also can select for use several vegetable-picklings in the above-mentioned vegetables to become vegetables pickles dish base.
Embodiment four:
The sealwort root-like stock of newly excavating is removed fibrous root, clean, drain air-dry 4～6 hours after putting boiling water part omitted soup, take by weighing 100 weight portions, add the smart salt of 20 weight portions, the companion is even, pack in the cylinder, compacting, inverted engine every day is once, pickled three days, and the last taking out in the cylinder air-dry again 4～8 hours, reloaded in the cylinder again, compacting, the salt solution of adding 15～20% concentration adds the salt water yield and will flood sealwort, the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base that obtains pickling; Take by weighing vegetables 100 weight portions after normal edible clean the draining, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, add cold water 50% weight portion again, infusion becomes vegetables pickles base.
Take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, add the monosodium glutamate of 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition packs down, envelope.
The vegetables of said infusion vegetables dish base, can select for use separately cucumber, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard; Also can select for use several vegetable-picklings in the above-mentioned vegetables to become vegetables pickles dish base.
The specific embodiment:
Vegetables 100 weight portions, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, adds cold water 50% weight portion again, infusion becomes vegetables pickles base, the sealwort root-like stock of newly excavating is removed fibrous root, clean, drain after putting boiling water part omitted soup, air-dry 4～6 hours, take by weighing 100 weight portions, add the smart salt of 20 weight portions, the companion is even, pack in the cylinder, compacting, inverted engine every day were once pickled three days, after taking out in the cylinder air-dry again 4～8 hours, reload in the cylinder compacting, the salt solution of adding 15～20% concentration again, add the salt water yield and will flood sealwort, the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base that obtains pickling; Take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, add the monosodium glutamate of 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition packs down, envelope; The vegetables of said infusion vegetables dish base, can select for use separately cucumber, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard; Also can select for use several vegetable-picklings in the above-mentioned vegetables to become vegetables pickles dish base.
Claims (4)
1, the invention discloses a kind of processing method of sealwort pickles, it is characterized in that, the sealwort root-like stock of newly excavating is removed fibrous root, clean, drain after putting boiling water part omitted soup, air-dry 4～6 hours, take by weighing 100 weight portions, the smart salt that adds 20 weight portions, the companion is even, in the cylinder of packing into, and compacting, inverted engine every day once, pickled three days, and the last taking out in the cylinder air-dry again 4～8 hours, reloaded in the cylinder again, compacting, the salt solution that adds 15～20% concentration adds the salt water yield and will flood sealwort, and the cylinder mouth is obturaged, pickled the sealwort dish base that obtains pickling 15 days; Take by weighing vegetables 100 weight portions after normal edible clean the draining, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, add cold water 50% weight portion again, infusion becomes vegetables pickles base; Take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, add the monosodium glutamate of 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition packs down, envelope; The vegetables of said infusion vegetables pickles dish base, can select cucumber separately for use, can select cucumber separately for use, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard.
2, the processing method of a kind of sealwort pickles according to claim 1, it is characterized in that: vegetables 100 weight portions, take by weighing cooking wine 0.40% weight portion, Chinese prickly ash 0.40% weight portion, ginger powder 0.20% weight portion, pimiento 1% weight portion, salt 10% weight portion, the altar mouth of packing into has in the pickle jar of water seal mouth, add cold water 50% weight portion again, infusion becomes vegetables pickles base.
3, the processing method of a kind of sealwort pickles according to claim 2, it is characterized in that: the sealwort root-like stock that will newly excavate is removed fibrous root, cleans, and drains after putting boiling water part omitted soup, air-dry 4～6 hours, take by weighing 100 weight portions, add the smart salt of 20 weight portions, the companion is even, pack in the cylinder, compacting, inverted engine every day were once pickled three days, after taking out in the cylinder air-dry again 4～8 hours, reload in the cylinder compacting, the salt solution of adding 15～20% concentration again, add the salt water yield and will flood sealwort, the cylinder mouth is obturaged, pickled 15 days, the sealwort dish base that obtains pickling.
4, the processing method of a kind of sealwort pickles according to claim 3, it is characterized in that: take by weighing good vegetables pickles dish base 80～90 weight portions that are cut into suitable fragment of infusion, take by weighing sealwort dish base 10～20 weight portions again, the monosodium glutamate that adds 0.06% weight portion, after the mixing companion is even, sterilization, vacuum condition pack down, envelope; The vegetables of said infusion vegetables pickles dish base, can select cucumber separately for use, can select cucumber separately for use, little eggplant bag, little green pepper, encircle, hot pickled mustard tube, radish, fresh kidney beans, cowpea, leaf mustard, bamboo shoots, bamboo shoots, lotus rhizome, Chinese cabbage, carrot, potherb mustard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100484679A CN1907113A (en) | 2006-07-27 | 2006-07-27 | Processing method of siberian solomonseal rhizome pickle |
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| CNA2006100484679A CN1907113A (en) | 2006-07-27 | 2006-07-27 | Processing method of siberian solomonseal rhizome pickle |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| CN101019631B (en) * | 2007-03-20 | 2011-01-12 | 林栋� | Making process of sour sweet pickles |
| CN103156144A (en) * | 2011-12-17 | 2013-06-19 | 吴舒克 | Manufacturing method of long bean sour pickles |
| CN104222930A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Viscera balancing pickled Chinese cabbage and production method thereof |
| CN104222932A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese sauerkraut for tonifying spleen and protecting liver and production method thereof |
| CN104996944A (en) * | 2015-07-13 | 2015-10-28 | 襄汾县赵康东阳酿造食品厂 | Pickling technology of fresh and fragrant leaf mustard |
| CN113208088A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of polygonatum sibiricum pickled peppers |
| CN113545461A (en) * | 2021-07-28 | 2021-10-26 | 四川李记乐宝食品有限公司 | Instant pickled green vegetables and preparation method thereof |
-
2006
- 2006-07-27 CN CNA2006100484679A patent/CN1907113A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019631B (en) * | 2007-03-20 | 2011-01-12 | 林栋� | Making process of sour sweet pickles |
| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| CN101797051B (en) * | 2010-04-06 | 2013-08-07 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| CN103156144A (en) * | 2011-12-17 | 2013-06-19 | 吴舒克 | Manufacturing method of long bean sour pickles |
| CN104222930A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Viscera balancing pickled Chinese cabbage and production method thereof |
| CN104222932A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Chinese sauerkraut for tonifying spleen and protecting liver and production method thereof |
| CN104996944A (en) * | 2015-07-13 | 2015-10-28 | 襄汾县赵康东阳酿造食品厂 | Pickling technology of fresh and fragrant leaf mustard |
| CN113208088A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of polygonatum sibiricum pickled peppers |
| CN113545461A (en) * | 2021-07-28 | 2021-10-26 | 四川李记乐宝食品有限公司 | Instant pickled green vegetables and preparation method thereof |
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