CN102987312A - Preparation method for spicy fiddlehead - Google Patents
Preparation method for spicy fiddlehead Download PDFInfo
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- CN102987312A CN102987312A CN2012105884584A CN201210588458A CN102987312A CN 102987312 A CN102987312 A CN 102987312A CN 2012105884584 A CN2012105884584 A CN 2012105884584A CN 201210588458 A CN201210588458 A CN 201210588458A CN 102987312 A CN102987312 A CN 102987312A
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Abstract
The invention discloses a preparation method for spicy fiddlehead. The preparation method comprises the following steps: adding salt which is 20-30% the weight of the fiddlehead is added into the fresh fiddlehead to salt the fiddlehead; performing desalting processing after salting for 7-10 days, and then rinsing until the fiddlehead has no yeast and salt taste; placing the cleaned fiddlehead in boiling water of 90-98 DEG C to boil the fiddlehead for 10min, taking out the fiddlehead, then cooling the fiddlehead, draining, adopting a dehydration centrifuge to perform dehydration, enabling the dehydration time to be 3-5 min, and enabling the water content of the fiddlehead to be 30%-50% after dehydration; cutting the fiddlehead into long strips; adding salt which is 4%-6% of the weight of the long strips, red chilli powder which is 3%-5% of the weight of the long strips, pepper essential oil which is 0.2%-0.4% of the weight of the long strips, white sugar which is 2%-4% of the weight of the long strips and vegetable oil which is 5%-7% of the weight of the long strips into the long strips, and after uniform stirring, placing the mixture into a dehydration container to perform natural dehydration for 3-5h until the water content of the fiddlehead is 8%-15%; packaging the spicy fiddlehead; and sterilizing the spicy fiddlehead. The spicy fiddlehead is appetizing, strengthens the spleen, and is fresh, tender, smooth, rich in nutrition, long in retention period and convenient to eat.
Description
Technical field
The present invention relates to food technology field, relate in particular to the preparation method of a kind of spicy fiddlehead.
Background technology
Fiddlehead is again fist dish, ram's horn, leading dish.Belong to Pteridaceae.The plot that faces south, shallow mountain area is born in happiness, is distributed in sparse theropencedrymion more.Its edible part is the young tender leaf bud that does not launch.Fiddlehead is wild in woodland, hill, pine forest, is the green edible wild herbs without any pollution.
Fiddlehead is cold in nature, sweet, the little hardship, nontoxic of distinguishing the flavor of; Analgesic, diuresis, beneficial gas, yin-nourishing, stomach invigorating arranged, reinforce the kidney, the effect such as dehumidifying and recover function of brain cell and the effect of the step-down of calming the nerves.Fiddlehead meat is tender, delicious, and is pollution-free; Nutritious, various trace elements and the amino acid more than 16 kinds such as protein, vitamin, carbohydrate, organic acid, cellulose and iron, calcium, phosphorus, germanium that contain needed by human body, also contain the multiple nutritional components such as prunasin, astragalin, fern glucoside, fumaric acid, butanedioic acid, alkaloid, multiple pterosin, ergosterol, its protein and vitamin are the several times to tens times of general vegetables.As seen, fiddlehead is the free of contamination green health vegetables of the high pure natural of a kind of nutritive value, being the wild game wild vegetables that has the pure natural of edible and medical value concurrently, thereby have " mountain delicacy ", " king's of mountain dish " good reputation, is universally acknowledged healthy pollution-free food.
But the growth of fiddlehead has very strong seasonality, need to carry out deep processing so that preservation, but the method that prior art adopts is all fairly simple extensive when preserving fiddlehead, has short, apt to deteriorate rotting of shelf-life, or the shortcoming such as nutrition loss is larger, and kind is single.
Summary of the invention
The preparation method of the spicy fiddlehead of a kind of Appetizing spleen-tonifying that the object of the invention is to overcome above-mentioned shortcoming and provide, fresh and tender smooth, nutritious, long shelf-life and instant.
Purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions:
The preparation method of a kind of spicy fiddlehead of the present invention may further comprise the steps:
(1) pickles: fresh fiddlehead is eluriated totally with clear water, put into pickling pool, add the salt of fiddlehead weight 20～30%; Extract salt solution from the pickling pool bottom, circulation is drenched on the fiddlehead surface, and the salinity of whole pickling pool is kept evenly;
(2) desalination: after pickled 7～10 days, fiddlehead is put into the desalination pond carry out desalting processing, the desalination time is 18～24 hours;
(3) clean: fiddlehead is put into bucket use the clear water rinsing until without fermentate and saline taste;
(4) blanching: the fiddlehead after will cleaning is placed on to boil in 90～98 ℃ the boiling water to be scalded after 10 minutes, pulled out, and then cooling drains the water, and adopts dewatering centrifuge to dewater, and dewatering time is 3～5 minutes, and the water content of fiddlehead is 30%～50% after the dehydration;
(5) segment: fiddlehead is slitting;
(6) allotment: at its weight 4%～6% salt of rectangular middle adding, 3%～5% chilli powder, 0.2%～0.4% Japan pepper essential oil, 2%～4% white sugar, 5%～7% vegetable oil, putting into 3～5 hours natural-dehydration to fiddlehead water content of dewatering container after stirring is 8%～15%;
(7) packing: with deployed fiddlehead pack, packing;
(8) sterilization: with cooling off behind the microwave disinfection and get final product.
The preparation method of above-mentioned a kind of spicy fiddlehead, wherein: in the adaptation step, rectangular in preferred its weight 5% salt, 4% chilli powder, 0.3% Japan pepper essential oil, 3% white sugar, 6% vegetable oil of adding.
The preparation method of above-mentioned a kind of spicy fiddlehead, wherein: raw material is selected: the selector stem is thick, without worm, without putrid and deteriorated, dragon's paw is complete, be raw material without silt, free from admixture and the natural fresh fiddlehead that has no mechanical damage.
The present invention compared with prior art, have obvious beneficial effect, as can be known from the above technical solutions: the collocation of the operations such as the present invention adopts and pickles, desalination, allotment, so that prepared spicy fiddlehead, not only color is all good, and long shelf-life, instant.Its preparation technology is simple, and production cost is low, nutrient loss is few.
The specific embodiment
Embodiment 1:
The preparation method of a kind of spicy fiddlehead may further comprise the steps:
(1) raw material is selected: the selector stem is thick, without worm, without putrid and deteriorated, dragon's paw is complete, be raw material without silt, free from admixture and the natural fresh fiddlehead that has no mechanical damage;
(2) pickle: fresh fiddlehead is in time eluriated totally with clear water, put into pickling pool, add the salt of fiddlehead weight 20%; Extract salt solution from the pickling pool bottom, circulation is drenched on the fiddlehead surface, and the salinity of whole pickling pool is kept evenly;
(3) desalination: after pickled 7 days, fiddlehead is put into the desalination pond carry out desalting processing, the desalination time is 18 hours;
(4) clean: fiddlehead is put into bucket clear water rinsing 6 times, until without fermentate and saline taste, and reject inferior fiddlehead;
(5) blanching: the fiddlehead after will cleaning is placed on to boil in 90 ℃ the boiling water to be scalded after 10 minutes, pulled out, and then cooling drains the water, and adopts dewatering centrifuge to dewater, and dewatering time is 3 minutes, and the water content of fiddlehead is 50% after the dehydration;
(6) segment: the dragon's paw of fiddlehead is partly used scissor cut, and the bar stem portion is cut into 3～5 centimetres rectangular by knife;
(7) allotment: add 4% salt, 3% chilli powder, 0.2% Japan pepper essential oil, 2% white sugar, 5% vegetable oil in rectangular its weight of middle adding, stir and put into 3 hours natural-dehydrations of dewatering container, the fiddlehead water content behind the natural-dehydration is 15%;
(8) packing: with deployed fiddlehead pack, pack with vacuum packing machine;
(9) sterilization: with cooling off behind the microwave disinfection;
(10) check: namely get spicy fiddlehead finished product through being up to the standards.
Embodiment 2:
The preparation method of a kind of spicy fiddlehead may further comprise the steps:
(1) raw material is selected: the selector stem is thick, without worm, without putrid and deteriorated, dragon's paw is complete, be raw material without silt, free from admixture and the natural fresh fiddlehead that has no mechanical damage;
(2) pickle: fresh fiddlehead is in time eluriated totally with clear water, put into pickling pool, add the salt of fiddlehead weight 30%; Extract salt solution from the pickling pool bottom, circulation is drenched on the fiddlehead surface, and the salinity of whole pickling pool is kept evenly;
(3) desalination: after pickled 10 days, fiddlehead is put into the desalination pond carry out desalting processing, the desalination time is 24 hours;
(4) clean: fiddlehead is put into bucket clear water rinsing 8 times, until without fermentate and saline taste, and reject inferior fiddlehead;
(5) blanching: the fiddlehead after will cleaning is placed on to boil in 98 ℃ the boiling water to be scalded after 10 minutes, pulled out, and then cooling drains the water, and adopts dewatering centrifuge to dewater, and dewatering time is 5 minutes, and the water content of fiddlehead is 30% after the dehydration;
(6) segment: the dragon's paw of fiddlehead is partly used scissor cut, and the bar stem portion is cut into 3～5 centimetres rectangular by knife;
(7) allotment: add 6% salt, 5% chilli powder, 0.4% Japan pepper essential oil, 4% white sugar, 7% vegetable oil in rectangular its weight of middle adding, stir and put into 5 hours natural-dehydrations of dewatering container, the fiddlehead water content behind the natural-dehydration is 8%;
(8) packing: with deployed fiddlehead pack, pack with vacuum packing machine;
(9) sterilization: with cooling off behind the microwave disinfection;
(10) check: namely get spicy fiddlehead finished product through being up to the standards.
Embodiment 3:
The preparation method of a kind of spicy fiddlehead may further comprise the steps:
(1) raw material is selected: the selector stem is thick, without worm, without putrid and deteriorated, dragon's paw is complete, be raw material without silt, free from admixture and the natural fresh fiddlehead that has no mechanical damage;
(2) pickle: fresh fiddlehead is in time eluriated totally with clear water, put into pickling pool, add the salt of fiddlehead weight 30%; Extract salt solution from the pickling pool bottom, circulation is drenched on the fiddlehead surface, and the salinity of whole pickling pool is kept evenly;
(3) desalination: after pickled 10 days, fiddlehead is put into the desalination pond carry out desalting processing, the desalination time is 24 hours;
(4) clean: fiddlehead is put into bucket clear water rinsing 8 times, until without fermentate and saline taste, and reject inferior fiddlehead;
(5) blanching: the fiddlehead after will cleaning is placed on to boil in 98 ℃ the boiling water to be scalded after 10 minutes, pulled out, and then cooling drains the water, and adopts dewatering centrifuge to dewater, and dewatering time is 5 minutes, and the water content of fiddlehead is 30% after the dehydration;
(6) segment: the dragon's paw of fiddlehead is partly used scissor cut, and the bar stem portion is cut into 3～5 centimetres rectangular by knife;
(7) allotment: the fiddlehead weighing scale by after the dehydration, add 5% salt, 4% chilli powder, 0.3% Japan pepper essential oil, 3% white sugar, 6% vegetable oil, stir and put into 5 hours natural-dehydrations of dewatering container, the fiddlehead water content behind the natural-dehydration is 8%;
(8) packing: with deployed fiddlehead pack, pack with vacuum packing machine;
(9) sterilization: with cooling off behind the microwave disinfection;
(10) check: namely get spicy fiddlehead finished product through being up to the standards.
Of the present inventionly be not limited to the embodiment described in the specific embodiment, those skilled in the art's technical scheme according to the present invention draws other embodiment, belongs to equally technological innovation scope of the present invention.Obviously, those skilled in the art can carry out various changes and modification to invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (3)
1. the preparation method of a spicy fiddlehead may further comprise the steps:
(1) pickles: fresh fiddlehead is eluriated totally with clear water, put into pickling pool, add the salt of fiddlehead weight 20～30%; Extract salt solution from the pickling pool bottom, circulation is drenched on the fiddlehead surface, and the salinity of whole pickling pool is kept evenly;
(2) desalination: after pickled 7～10 days, fiddlehead is put into the desalination pond carry out desalting processing, the desalination time is 18～24 hours;
(3) clean: fiddlehead is put into bucket use the clear water rinsing until without fermentate and saline taste;
(4) blanching: the fiddlehead after will cleaning is placed on to boil in 90～98 ℃ the boiling water to be scalded after 10 minutes, pulled out, and then cooling drains the water, and adopts dewatering centrifuge to dewater, and dewatering time is 3～5 minutes, and the water content of fiddlehead is 30%～50% after the dehydration;
(5) segment: fiddlehead is slitting;
(6) allotment: at its weight 4%～6% salt of rectangular middle adding, 3%～5% chilli powder, 0.2%～0.4% Japan pepper essential oil, 2%～4% white sugar, 5%～7% vegetable oil, putting into 3～5 hours natural-dehydration to fiddlehead water content of dewatering container after stirring is 8%～15%;
(7) packing: with deployed fiddlehead pack, packing;
(8) sterilization: with cooling off behind the microwave disinfection and get final product.
2. the preparation method of a kind of spicy fiddlehead as claimed in claim 1, wherein: in the adaptation step, its weight 5% salt of rectangular middle adding, 4% chilli powder, 0.3% Japan pepper essential oil, 3% white sugar, 6% vegetable oil.
3. the preparation method of a kind of spicy fiddlehead as claimed in claim 1 or 2, wherein: raw material selector stem is thick, without worm, without putrid and deteriorated, dragon's paw is complete, be raw material without silt, free from admixture and the natural fresh fiddlehead that has no mechanical damage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105884584A CN102987312A (en) | 2012-12-31 | 2012-12-31 | Preparation method for spicy fiddlehead |
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| CN2012105884584A CN102987312A (en) | 2012-12-31 | 2012-12-31 | Preparation method for spicy fiddlehead |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907863A (en) * | 2014-03-18 | 2014-07-09 | 无为县老兵坛子食品有限公司 | Technology for producing capsicum frutescens |
| CN104886484A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A processing method for canned fiddleheads |
| CN107125749A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of Yin-nourishing and Qi-supplementing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107307353A (en) * | 2017-07-11 | 2017-11-03 | 杨胜 | It is a kind of to prevent water caltrop bubble and water caltrop stem of coronary heart disease and preparation method thereof |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
| CN114698808A (en) * | 2022-03-14 | 2022-07-05 | 广东广中皇食品有限公司 | Method for producing pickled vegetables by vacuum rolling and kneading combined ultrahigh pressure technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1437878A (en) * | 2003-03-20 | 2003-08-27 | 陈永梅 | Fresh-green-preserved dry fiddlehead and production method thereof |
| CN101647543A (en) * | 2009-09-02 | 2010-02-17 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
-
2012
- 2012-12-31 CN CN2012105884584A patent/CN102987312A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1437878A (en) * | 2003-03-20 | 2003-08-27 | 陈永梅 | Fresh-green-preserved dry fiddlehead and production method thereof |
| CN101647543A (en) * | 2009-09-02 | 2010-02-17 | 云南易门山里香食品有限责任公司 | Preparation method of instant natural bracken |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907863A (en) * | 2014-03-18 | 2014-07-09 | 无为县老兵坛子食品有限公司 | Technology for producing capsicum frutescens |
| CN103907863B (en) * | 2014-03-18 | 2016-01-20 | 无为县老兵坛子食品有限公司 | A kind of production technology of hot millet |
| CN104886484A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A processing method for canned fiddleheads |
| CN107125749A (en) * | 2017-07-11 | 2017-09-05 | 杨胜 | A kind of Yin-nourishing and Qi-supplementing water caltrop bubble and water caltrop stem and preparation method thereof |
| CN107307353A (en) * | 2017-07-11 | 2017-11-03 | 杨胜 | It is a kind of to prevent water caltrop bubble and water caltrop stem of coronary heart disease and preparation method thereof |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
| CN114698808A (en) * | 2022-03-14 | 2022-07-05 | 广东广中皇食品有限公司 | Method for producing pickled vegetables by vacuum rolling and kneading combined ultrahigh pressure technology |
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Application publication date: 20130327 |