CN102125244B - Crispy plum- water bamboo shoot table food - Google Patents
Crispy plum- water bamboo shoot table food Download PDFInfo
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- CN102125244B CN102125244B CN2010105278250A CN201010527825A CN102125244B CN 102125244 B CN102125244 B CN 102125244B CN 2010105278250 A CN2010105278250 A CN 2010105278250A CN 201010527825 A CN201010527825 A CN 201010527825A CN 102125244 B CN102125244 B CN 102125244B
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- plum
- wild rice
- rice stem
- crisp
- crispy
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Abstract
The invention provides a crispy plum-wild rice shoot table food which is made from crispy plum, wild rice shoots and a seasoning, wherein the crispy plum and the wild rice shoots pickled in a plum sauce are prepared according to the mass ratio of 1 to 0.8-1.5. The crispy plum-wild rice shoot table food effectively maintains the nutrient ingredients of green plums and the wild rice shoots, is characterized by plum fragrance, crispiness, sweet and sour flavor, and convenience for eating; the plum sauce is used instead of salt in the pickling process of the wild rice shoots, the salt in the plum sauce is fully utilized and the pollution to the environment is reduced; and the nutrient ingredients of the plum sauce are absorbed in the pickling process, so that the products have richer nutrition and more full flavor.
Description
Technical field:
The present invention relates to a kind of crisp plum wild rice stem appetizing food.
Background technology:
Green plum is the food that nutrient content is comprehensive, reasonable, have multiple medical health care function, belong to the medicine-food two-purpose foodstuff, green plum neutral and alkali content of material is high, be described as typical Johnson ﹠ Johnson reason basic food, in the energy and acidic food, make blood be alkalescence, the pH value remains on 7.3-7.4, is the best foods of exploitation health food.But green plum is difficult to directly eat raw because of the too acid of its fresh fruit.Wild rice stem is a kind of aquatic vegetable, contains abundant vitamin, and organic nitrogen of tender wild rice stem exists with the amino acid state, is absorbed by human body easily, and has the drunk effect of solution.But at present the main edible way of wild rice stem is to fry to eat, and such one to be that the nutritional labeling of wild rice stem is destroyed larger, the 2nd, and edible inconvenient.The curing process of plum embryo produces a large amount of plum halogen in addition, the a large amount of nutritional labelings that contain the plum fruit in the plum halogen, the bactericidal action that also has wide spectrum, very usury value is arranged, but directly cost recovery is higher, and at present, Small and Medium Enterprises in China plum fruit processing enterprise is substantially as discharging of waste liquid, such one is that plum fruit utilization rate is low, the 2nd, cause environmental pollution.
Summary of the invention:
The present invention seeks to the problem for above-mentioned existence, provide a kind of nutrition more comprehensively, have Mei Xiang, tender and crisp, the local flavor of sweet acid and the crisp plum wild rice stem appetizing food of instant edible, in manufacturing process, effectively utilize plum halogen, environmental contamination reduction simultaneously.
The present invention is comprised of crisp plum, wild rice stem and flavouring, it is characterized in that wild rice stem 1: 0.8 in mass ratio～1.5 preparations that crisp plum and warp are pickled in plum halogen.
The present invention has effectively kept the nutrition of green plum and wild rice stem, have Mei Xiang, tender and crisp, the local flavor of sweet acid and the characteristics of instant edible, and in the curing process of wild rice stem, use the plum halo to replace salt, take full advantage of the salt in the plum halogen, reduced environmental pollution, and absorbed the nutritional labeling of plum halogen in curing process, made product nutrition abundanter, local flavor is fuller.
The specific embodiment
Below in conjunction with embodiment the present invention is specified.
The present invention is comprised of crisp plum, wild rice stem and flavouring, and crisp plum is prepared with the wild rice stem 1: 0.8 in mass ratio～1.5 through pickling in plum halogen, adds flavouring according to different taste demands.
The product of spicy flavor, add white sugar 3～10%, chilli powder 2～5%, liquor 2～5%, zanthoxylum powder 1～2% by crisp plum with through the mass percent of the gross mass of the wild rice stem in plum halogen, pickled, knead after anise 0.1～0.5%, the monosodium glutamate 0.1～0.4%, put into and pounce on altar, sealing altar mouth takes out sterilization, packing after 12～15 days.
The product of sour-sweet flavor: knead after adding white sugar 5～12%, liquor 2～5%, anistree 0.1～0.3%, monosodium glutamate 0.1～0.2% by the mass percent of the gross mass of crisp plum and the wild rice stem through in plum halogen, pickling, put into and pounce on altar, sealing altar mouth takes out sterilization, packing after 12～15 days.
Claims (2)
1. crisp plum wild rice stem appetizing food, it is characterized in that being formed by crisp plum, wild rice stem and flavouring, crisp plum is prepared with the wild rice stem 1: 0.8 in mass ratio～1.5 through pickling in plum halogen, spicy flavor product adds white sugar 3～10%, chilli powder 2～5%, liquor 2～5%, zanthoxylum powder 1～2% by the gross mass percentage of crisp plum and wild rice stem, knead after anise 0.1～0.5% and the monosodium glutamate 0.1～0.4%, put into and pounce on altar, sealing altar mouth takes out sterilization, packing after 12～15 days.
2. crisp plum wild rice stem appetizing food, it is characterized in that being formed by crisp plum, wild rice stem and flavouring, crisp plum is prepared with the wild rice stem 1: 0.8 in mass ratio～1.5 through pickling in plum halogen, knead after gross mass percentage adding white sugar 5～12%, liquor 2～5%, anise 0.1～0.3% and the monosodium glutamate 0.1～0.2% of sour-sweet flavor product by crisp plum and wild rice stem, put into and pounce on altar, sealing altar mouth takes out sterilization, packing after 12～15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105278250A CN102125244B (en) | 2010-11-02 | 2010-11-02 | Crispy plum- water bamboo shoot table food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105278250A CN102125244B (en) | 2010-11-02 | 2010-11-02 | Crispy plum- water bamboo shoot table food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102125244A CN102125244A (en) | 2011-07-20 |
| CN102125244B true CN102125244B (en) | 2013-04-17 |
Family
ID=44263701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105278250A Expired - Fee Related CN102125244B (en) | 2010-11-02 | 2010-11-02 | Crispy plum- water bamboo shoot table food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102125244B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697009A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Crisp water bamboo made of sauerkraut |
| CN108094982B (en) * | 2018-01-08 | 2021-07-09 | 胡金平 | Method for preparing fruit juice pickle |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN1701712A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused cabbage |
| CN1701710A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of salted vegetable with plum taste |
| CN1701711A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused radish |
-
2010
- 2010-11-02 CN CN2010105278250A patent/CN102125244B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN1701712A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused cabbage |
| CN1701710A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of salted vegetable with plum taste |
| CN1701711A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused radish |
Non-Patent Citations (2)
| Title |
|---|
| 李学贵.几种特色酱腌菜的腌制技术.《江苏调味副食品》.2007,(第4期),38-41. * |
| 陈大明.青梅综合开发利用途径与工艺.《福建果树》.2004,(第4期),46-47. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102125244A (en) | 2011-07-20 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130417 Termination date: 20181102 |