CN103039918A - Method for preparing leaf vegetable black pickle - Google Patents
Method for preparing leaf vegetable black pickle Download PDFInfo
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- CN103039918A CN103039918A CN2012105821797A CN201210582179A CN103039918A CN 103039918 A CN103039918 A CN 103039918A CN 2012105821797 A CN2012105821797 A CN 2012105821797A CN 201210582179 A CN201210582179 A CN 201210582179A CN 103039918 A CN103039918 A CN 103039918A
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Abstract
The invention discloses a method for preparing a leaf vegetable black pickle. The black pickle, which is prepared by the method, uses roots of radish leaves or roots of carrot leaves or cabbages or Chinese cabbages or potherb mustard or flowering cabbages or cauliflowers or lettuce leaves or caraway or tender leaves of Chinese toon or sweet potato leaves or leaves of black salted turnip or garlic sprout or tender rape seedlings as raw materials, is prepared by raw material processing, pickling, air-drying, fermentation and packaging and aims to enable more edible leaf vegetables to be further beneficially utilized. The preparation of the black pickle also aims to promote taste and quality of the pickle, overcome the defects of an existing pickle preparation method, sufficiently utilize vast leaf vegetable resources, prepare a novel pickle which has higher nutritive value, is more delicious in taste and can be kept for a long time, provide diversified pickle varieties, enable more people to enjoy delicious table pickles with nutritive value and particularly meet the requirements of old people and people with poor teeth for eating.
Description
Technical field
The present invention relates to a kind of salted vegetables manufacture field, relate in particular to the preparation method of the black salted vegetables of a kind of leaf vegetables.
Background technology
In the at present commercially available all kinds of salted vegetables, all be as main mostly take the rhizome vegetable goods, its leafy vegetable goods are relatively less, common are pickles, sauerkraut, salted-and-sun-dried Chinese cabbage, Pickled Potherb Mustard etc., its preparation method mostly is to be pickled, the techniques such as fermentation are made salty, acid, peppery is characteristic, it is living that mouthfeel mostly is, crisp is main, this also gives the edible difficulty of bringing of the elderly and patients with teeth disease, Application Range with regard to above-mentioned its raw material of leafy vegetable goods is narrow, mainly be with Chinese cabbage, potherb mustard, the curing food of green vegetables is primary raw material, at present, no matter from the kind of product or the development and use of raw material, all also well do not get a new look.
Summary of the invention
The invention provides the preparation method of the black salted vegetables of a kind of leaf vegetables, purpose is to make more edible leafy vegetable to obtain better useful utilization, the purpose that is prepared into black salted vegetables also is, promote taste and the quality of salted vegetables, make more people enjoy the pickles of going with rice or bread nutritious, that flavour is delicious.
The preparation method of the black salted vegetables of a kind of leaf vegetables of the present invention, its processing step is as follows:
(1) raw material is selected:
Select that fresh blade is plump, quality is delicate, without go mouldy, without rot, without radish cherry or carrot or cabbage or Chinese cabbage or potherb mustard or green vegetables or cabbage heart or cauliflower or Wuta-tsai or leaf lettuce or caraway or Chinese toon or Sweet Potato Leaf or root-mustard leaf or garlic sprouts seedling or the tender Brassica campestris L seedling of disease and pest, for subsequent use;
(2) raw material is processed:
Vegetables are chosen pick up totally, remove Lao Ye, Huang Ye, mashed leaf, always behind stalk and the coring, clean with the clear water rinsing, to pull out, the moisture of surface attachment is done in control;
(3) pickle:
Get the salt of vegetables weight 12-16% by proportion scale, code one deck dish spreads one deck salt and packs in the cylinder, should make into dish root or stem alignment in order handle during pendulum code vegetables, root or stem are pressed blade tip, blade tip at all or stem, staggered pendulum code layer by layer, fill cylinder after, the dish top layer perfuses one deck salt, and spill in right amount a little cold water, dissolve to impel salt; Salted second day begins inverted engine, inverted engine every day 1 time, inverted engine are with the dish in the cylinder and salt solution, insert in another sky cylinder, can distribute heat and bad smell by inverted engine, and impel salt to dissolve, after inverted engine 5-6 days, inverted engine was 1 time in per 2 days continuously, salted 18 days, pull out, put into the bamboo sieve, drain dish halogen;
(4) airing:
The dish base that will salt down and drain dish halogen spreads at bamboo curtain splint and places the ventilation area without shade, and airing 4-5 hour, when the dish surface does not have moisture, carry out overturning, continue airing and make water content at 45-55%;
(5) fermentation:
Dish base after the above-mentioned airing is inserted in the container, put fermenting cellar into, set temperature in the fermenting cellar and be 72-78 ℃, humidity under 70-80%, make dish base self fermentation, after the week, take out, placed the shady and cool ventilation place 1 day;
(6) packing:
Adopt oxygen barrier every the good packaging material of wet performance in the black salted vegetables of 1 day leaf vegetables of above-mentioned placement, vacuumize packing and namely get product.
The black salted vegetables of a kind of leaf vegetables described above are to be made by above-mentioned preparation method.
Beneficial effect of the present invention
1, changes existing salted vegetables preparation method's deficiency, take full advantage of the resource of huge leafy vegetable, preparation have more be of high nutritive value, delicious in taste, the novel salted vegetable product that can put for a long time, to enrich people's life requirement, can satisfy especially the bad people's of the elderly and tooth demand, be subjected to very much consumer's welcome.
2, preparation technology of the present invention is simple, and is easy to process, and suitable batch production production is easy to form the demand with satisfying the market.
3, often be used as feed for some vegetable leafs or discarded object abandons, preparation method provided by the invention not only can effectively make this resource obtain useful utilization, but also promote nutritional labeling and the local flavor of leaf vegetables, makes diversification of varieties.
The leaf vegetables of 4, adopting preparation method of the present invention to make is deceived the long shelf-life of salted vegetables, be beneficial to and deposit, effective Shelf-life, warp is to the product reserved sample observing, utilize vial, ceramic pot to pack, preserved 3 years, its quality is unchanged, thereby has overcome the defective that existing salted white mostly adopts anticorrisive agent.
The specific embodiment
Embodiment 1
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted the radish cherry in the step 1; The salt that wherein adds vegetables weight 16% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 55%; Wherein the temperature in the fermenting cellar is that 78 ℃, humidity are at 80% time in the step 5.
Embodiment 2
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted carrot in the step 1; The salt that wherein adds vegetables weight 16% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 53%; Wherein the temperature in the fermenting cellar is that 76 ℃, humidity are at 78% time in the step 5.
Embodiment 3
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted cabbage in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 50%; Wherein the temperature in the fermenting cellar is that 75 ℃, humidity are at 75% time in the step 5.
Embodiment 4
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted Chinese cabbage in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 48%; Wherein the temperature in the fermenting cellar is that 73 ℃, humidity are at 75% time in the step 5.
Embodiment 5
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted potherb mustard in the step 1; The salt that wherein adds vegetables weight 15% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 50%; Wherein the temperature in the fermenting cellar is that 73 ℃, humidity are at 72% time in the step 5.
Embodiment 6
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted green vegetables in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 48%; Wherein the temperature in the fermenting cellar is that 75 ℃, humidity are at 74% time in the step 5.
Embodiment 7
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted cabbage heart in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 46%; Wherein the temperature in the fermenting cellar is that 75 ℃, humidity are at 74% time in the step 5.
Embodiment 8
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted cauliflower in the step 1; The salt that wherein adds vegetables weight 14% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 45%; Wherein the temperature in the fermenting cellar is that 78 ℃, humidity are at 80% time in the step 5.
Embodiment 9
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted Wuta-tsai in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 48%; Wherein the temperature in the fermenting cellar is that 75 ℃, humidity are at 74% time in the step 5.
Embodiment 10
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted leaf lettuce in the step 1; The salt that wherein adds vegetables weight 15% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 50%; Wherein the temperature in the fermenting cellar is that 76 ℃, humidity are at 75% time in the step 5.
Embodiment 11
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted caraway in the step 1; The salt that wherein adds vegetables weight 12% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 45%; Wherein the temperature in the fermenting cellar is that 72 ℃, humidity are at 70% time in the step 5.
Embodiment 12
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted Chinese toon in the step 1; The salt that wherein adds vegetables weight 12% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 45%; Wherein the temperature in the fermenting cellar is that 72 ℃, humidity are at 70% time in the step 5.
Embodiment 13
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted Sweet Potato Leaf in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 48%; Wherein the temperature in the fermenting cellar is that 73 ℃, humidity are at 72% time in the step 5.
Embodiment 14
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted the root-mustard leaf in the step 1; The salt that wherein adds vegetables weight 15% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 52%; Wherein the temperature in the fermenting cellar is that 76 ℃, humidity are at 78% time in the step 5.
Embodiment 15
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted the garlic sprouts seedling in the step 1; The salt that wherein adds vegetables weight 12% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 45%; Wherein the temperature in the fermenting cellar is that 72 ℃, humidity are at 70% time in the step 5.
Embodiment 16
Step 1-6 by above-mentioned preparation method prepares the black salted vegetables of leaf vegetables, and wherein vegetables are adopted tender Brassica campestris L seedling in the step 1; The salt that wherein adds vegetables weight 13% in the step 3; The good dish base airing that wherein salts down in the step 4 makes water content 48%; Wherein the temperature in the fermenting cellar is that 72 ℃, humidity are at 73% time in the step 5.
Claims (2)
1. a leaf vegetables is deceived the preparation method of salted vegetables, and its processing step is as follows:
(1) raw material is selected:
Select that fresh blade is plump, quality is delicate, without go mouldy, without rot, without radish cherry or carrot or cabbage or Chinese cabbage or potherb mustard or green vegetables or cabbage heart or cauliflower or Wuta-tsai or leaf lettuce or caraway or Chinese toon or Sweet Potato Leaf or root-mustard leaf or garlic sprouts seedling or the tender Brassica campestris L seedling of disease and pest, for subsequent use;
(2) raw material is processed:
Vegetables are chosen pick up totally, remove Lao Ye, Huang Ye, mashed leaf, always behind stalk and the coring, clean with the clear water rinsing, to pull out, the moisture of surface attachment is done in control;
(3) pickle:
Get the salt of vegetables weight 12-16% by proportion scale, code one deck dish spreads one deck salt and packs in the cylinder, should make into dish root or stem alignment in order handle during pendulum code vegetables, root or stem are pressed blade tip, blade tip at all or stem, staggered pendulum code layer by layer, fill cylinder after, the dish top layer perfuses one deck salt, and spill in right amount a little cold water, dissolve to impel salt; Salted second day begins inverted engine, inverted engine every day 1 time, inverted engine are with the dish in the cylinder and salt solution, insert in another sky cylinder, can distribute heat and bad smell by inverted engine, and impel salt to dissolve, after inverted engine 5-6 days, inverted engine was 1 time in per 2 days continuously, salted 18 days, pull out, put into the bamboo sieve, drain dish halogen;
(4) airing:
The dish base that will salt down and drain dish halogen spreads at bamboo curtain splint and places the ventilation area without shade, and airing 4-5 hour, when the dish surface does not have moisture, carry out overturning, continue airing and make water content at 45-55%;
(5) fermentation:
Dish base after the above-mentioned airing is inserted in the container, put fermenting cellar into, set temperature in the fermenting cellar and be 72-78 ℃, humidity under 70-80%, make dish base self fermentation, after the week, take out, placed the shady and cool ventilation place 1 day;
(6) packing:
Adopt oxygen barrier every the good packaging material of wet performance in the black salted vegetables of 1 day leaf vegetables of above-mentioned placement, vacuumize packing and namely get product.
2. the black salted vegetables of described a kind of leaf vegetables are made by the preparation method of claim 1.
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| CN2012105821797A CN103039918A (en) | 2012-12-28 | 2012-12-28 | Method for preparing leaf vegetable black pickle |
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| CN2012105821797A CN103039918A (en) | 2012-12-28 | 2012-12-28 | Method for preparing leaf vegetable black pickle |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652747A (en) * | 2013-11-28 | 2014-03-26 | 张礼超 | Preparation method of pickles |
| CN104012899A (en) * | 2014-05-30 | 2014-09-03 | 漯河食品职业学院 | Method for preparing spicy frosted sweet potato leaf shreds by adopting vacuum drying and positive-negative high-pressure low-temperature fermentation technologies |
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN105876377A (en) * | 2014-12-12 | 2016-08-24 | 林庆光 | Manufacturing technology of preserved vegetables |
| CN106072215A (en) * | 2016-08-04 | 2016-11-09 | 陈光涛 | A kind of method for salting of tender flower stalk |
| CN106262265A (en) * | 2016-08-08 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor tender flower stalk |
| CN107712747A (en) * | 2017-10-23 | 2018-02-23 | 铜陵市天屏山调味品厂 | A kind of preparation method of the chili oil cabbage heart |
Citations (3)
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| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN101731605A (en) * | 2008-11-18 | 2010-06-16 | 杨侠 | Method for producing and processing black garlic |
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
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2012
- 2012-12-28 CN CN2012105821797A patent/CN103039918A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN101731605A (en) * | 2008-11-18 | 2010-06-16 | 杨侠 | Method for producing and processing black garlic |
| CN101810290A (en) * | 2010-04-13 | 2010-08-25 | 闻庆营 | Salted dried mustard cabbage and preparation method thereof |
Non-Patent Citations (1)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652747A (en) * | 2013-11-28 | 2014-03-26 | 张礼超 | Preparation method of pickles |
| CN104012899A (en) * | 2014-05-30 | 2014-09-03 | 漯河食品职业学院 | Method for preparing spicy frosted sweet potato leaf shreds by adopting vacuum drying and positive-negative high-pressure low-temperature fermentation technologies |
| CN104172036A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Pickling method for health-care pickled mustards |
| CN105876377A (en) * | 2014-12-12 | 2016-08-24 | 林庆光 | Manufacturing technology of preserved vegetables |
| CN106072215A (en) * | 2016-08-04 | 2016-11-09 | 陈光涛 | A kind of method for salting of tender flower stalk |
| CN106262265A (en) * | 2016-08-08 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor tender flower stalk |
| CN107712747A (en) * | 2017-10-23 | 2018-02-23 | 铜陵市天屏山调味品厂 | A kind of preparation method of the chili oil cabbage heart |
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Application publication date: 20130417 |