CN103549340B - Production method of fermented leafy vegetable instant food - Google Patents

Production method of fermented leafy vegetable instant food Download PDF

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Publication number
CN103549340B
CN103549340B CN201310548713.7A CN201310548713A CN103549340B CN 103549340 B CN103549340 B CN 103549340B CN 201310548713 A CN201310548713 A CN 201310548713A CN 103549340 B CN103549340 B CN 103549340B
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kilogram
leaf
airing
local flavor
kilograms
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CN103549340A (en
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张志年
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Pizhou Xingyuan Enterprise Management Service Co ltd
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Xuzhou Lvzhiye Biological Foodstuff Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a production method of a fermented leafy vegetable instant food. The production method is characterized by comprising the following steps: raw material selection, raw material processing, air-drying, flavored pickling seasoning preparation, pickling, vegetable base arrangement, cutting, packaging and sterilization. According to the production method, the produced fermented leafy vegetable instant food reserves the specific taste and nutritional ingredients of leafy vegetables and is additionally provided with special flavored substances, so that the quality of the instant food is improved, the color, aroma and taste of the leafy vegetables are improved, the instant food is mellow and fresh in taste and crisp and tender in texture, and the flavor and grade of the instant food are improved. The production method has the advantages that the production cost is low, the process of the processing method is simple, and the food is ready to eat after being unpacked and has good market prospect.

Description

The preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of leaf vegetables vegetables instant foodstuff prepared by fermenting.
Background technology
Leafy vegetable contains multiple nutritional components, except containing rich in protein, cellulose, amino acid, vitamin, constant and trace mineral element, also containing coloring matter in leaf vegetables, a lot of leaf vegetables is also containing sugar (carbohydrate) and fragrance matter, and nutriment such as flavones, the polysaccharide of the specific function contained by some leaf vegetables do not have in the yellow class vegetables of root.More high than the protein content in capsicum times of the protein content of such as capsicum leaf.Leaf vegetables mostly belongs to seasonal strong, the food of fresh-keeping difficulty, at present, processing method for leaf vegetables mostly adopts dry-making method of dried, such preserving type is only obtain to lose leaf vegetables form, local flavor, color and luster and tissue morphology, and the dried product that can not directly eat, and nutritional labeling and its mouthfeel all can be had a greatly reduced quality, utilize salted salted vegetables and pickles in addition, the obtained pickles of going with rice or bread of sauce method, though these products can have preferably directly consumption, but it is not good enough to there is local flavor, mouthfeel is dull, many defects such as the bad and form of color and luster is undesirable, the whole-colored taste that salts down vegetables also can cause sitophobia psychology and the sensation of people, therefore, the pickling technology of existing leaf vegetables is improved, to meet people to the high-quality pursuit of life, abundant kind and the market demand of pickling pickles product, increase the value of agricultural byproducts.
Summary of the invention
The object of the invention is to utilize leafy vegetable for base stock, there is provided a kind of both kept leaf vegetables intrinsic unique oral sensations and nutritional labeling, be added into again flavour material, and production cost is low, the side's of processing technique simple, the preparation method of the leaf vegetables vegetables instant foodstuff prepared by fermenting of instant.
For achieving the above object, present invention employs following technical scheme:
A preparation method for leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that, it is made up of following making step:
(1) raw material is selected:
Select without going mouldy, without rotting, fresh without disease and pest, blade is plump, quality fresh and tender carrot cherry or ternip cherry or carrot or cabbage or Chinese cabbage or green vegetables or cabbage heart or cauliflower or potherb mustard or Wuta-tsai or leaf lettuce or caraway or Chinese toon or Sweet Potato Leaf or root-mustard leaf or garlic sprouts seedling or Brassica campestris L seedling or capsicum leaf or pea seedlings or purslane or folium lycii or leaf of locust or tealeaves or heartleaf houttuynia or grey Cai Huo Han dish or the winter certain herbaceous plants with big flowers or wilsonii or penny cress or Asiatic plantain or affine cudweed or sowthistle Huo pivot stores or the tender leaf of the root of bidentate achyranthes or emarginate amaranth herb or seed or leaf of Herba Apii graveolentis or tongue bar leaf or shepherd's purse or dandelion or field thistle or perilla leaf or Commelina communis or creeping oxalis or peppermint or mother chrysanthemum or Chinese mugwort or motherwort or selfheal or balloonflower root or oriental wormwood or black nightshade or schizonepeta or wrinkled giant hyssop or burdock or white dead nettle or summer cypress or bitter buckwheat or sweet basil or Rabdosia amethystoides or gynostemma pentaphylla or alfalfa or crowndaisy chrysanthemum or young stem and leaf, for subsequent use,
(2) Feedstock treating:
Leaf vegetables vegetables are chosen and picks up totally, remove Lao Ye, Huang Ye, after rotten leaf and old stem, stalk, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control cured leaf dish surface moisture;
(3) airing:
By through color retention and control solid carbon dioxide divide after leaf vegetables, spread in the airing of ventilation area without shade on bamboo curtain splint, carry out rubbing 1 time during airing every 4 hours, airing is packed up when 50-55% for subsequent use to the water content of leaf vegetables;
(4) local flavor preserved materials preparation:
Get the vinasse of brewageing red wine and flavored condiment by weight the ratio mixing and stirring for 1:2--2.5, be deployed into local flavor preserved materials, for subsequent use;
(5) pickle:
Local flavor preserved materials step (4) obtained mixes in the ratio that the leaf vegetables raw material of 50-55% is 1:7--9 by weight to water content with step (3) airing, stir, rub evenly, load and pickle in cylinder, under 12-15 DEG C of environment, flood more than 35 days, obtain salted & preserved vegetable base;
(6) dish base arranges:
By the dish base that step (5) has obtained, wash away the local flavor preserved materials slag sticked on surface with pure water, then dry dish base surface moisture;
(7) cutting:
To clean and dry the leaf vegetables dish base after surface moisture, after the section of being cut into by knife or silk, being placed in container and leaving standstill and carry out packing after 6 hours;
(8) packaging, sterilization:
Dish section after step (7) cutting also being left standstill or dish slice, adopt polyethylene from high pressure process packaging bag, vacuumize after packing, be placed in 100 DEG C of water sterilization in open kettle 20 minutes, takes out, and after naturally cooling, dries packaging bag surface moisture, to obtain final product.
Flavored condiment described above is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, mustard, fructus amomi, galingal, the root of Dahurain angelica and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 1200-1800 mesh sieve.
Beneficial effect of the present invention
The present invention compared with prior art, have the following advantages: one is utilize to add to brewage the method that the vinasse of red wine and seasoning flavor substance carry out low temperature dipping, the unique oral sensations that leaf vegetables can not only be kept intrinsic and nutriment, further improve the quality of leaf vegetables, the color of leaf vegetables is improved, product taste sweet-smelling is delicious, and quality is tender and crisp, improves local flavor and the grade of product.Two is provide the cuisines all can not enjoying leaf vegetables by seasonal effect to people, meets the living needs of people.Three is the present invention people according to different taste demand, provides the product of oneself taste applicable, meets the demand of the different consumer group, product is popularized widely, improves the economic worth that leaf vegetables utilizes.Four is that the present invention adopts ultra-fine grinding mode to pulverize as 1200-1800 order powder by the intrinsic material of flavored condiment, be conducive to the distribution infiltration in dipping process, make the tasty equilibrium of product, improve the quality of products, make eater eat foreign body sensation good palatability without flavoring substance simultaneously.The leaf vegetables vegetables instant foodstuff prepared by fermenting that the inventive method is obtained, will be a kind of convenience, the fashion of saucer delicacies in the restaurant feast of fashion and home dining table goes with rice or bread pickles, product special flavour uniqueness, instant, instant bagged, products taste is tender and crisp, chew food sound, taste sweet-smelling, deliciousness, and product has good market prospects.
Detailed description of the invention
Be further described in conjunction with the preparation method of following section Example to leaf vegetables vegetables instant foodstuff prepared by fermenting of the present invention, but not be limitation of the present invention.
Embodiment 1
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender cabbage tender leaf are raw material, for subsequent use; (2) cabbage is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old rhizome, strip tender leaf, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry cabbage surface moisture; (3) by controlling the cabbage that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to cabbage water content; (4) get 1 kilogram, the vinasse brewageing red wine and flavored condiment 1200 order powder (as salt 1 kilogram, 1 kilogram, capsicum, 0.5 kilogram, Chinese prickly ash) 2.5 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3.5 kilograms obtained to (4) and (3) airing to water content 50% cabbage 24.5 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 15 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into filament by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
Embodiment 2
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender ternip cherry are raw material, for subsequent use; (2) ternip cherry is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk stem, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, rinse well with flowing clear water again, control extra dry white wine radish cherry surface moisture; (3) by controlling the ternip cherry that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 55% time, is packed up for subsequent use to ternip cherry water content; (4) 1 kilogram, the vinasse brewageing red wine and flavored condiment 1500 order powder (as salt 1 kilogram, 0.3 kilogram, Chinese prickly ash, 0.2 kilogram, pepper, 0.2 kilogram, cassia bark, cloves 0.1 kilogram, fennel seeds 0.1 kilogram, sodium glutamate 0.1 kilogram) 2 kilograms of mixing and stirring are got, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3 kilograms obtained to (4) and (3) airing to water content 55% 21 kilograms, ternip cherry mix, stir, rub even after, loading is pickled in cylinder, under 15 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the silk of wide 2-3 millimeter by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
Embodiment 3
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, the fresh and tender crowndaisy chrysanthemum of quality are raw material, for subsequent use; (2) crowndaisy chrysanthemum is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stem, get young stem and leaf, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry crowndaisy chrysanthemum surface moisture; (3) by controlling the crowndaisy chrysanthemum that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 52% time, is packed up for subsequent use to crowndaisy chrysanthemum water content; (4) 1 kilogram, vinasse brewageing red wine are got with flavored condiment 1600 order powder (as salt 1.2 kilograms, 0.2 kilogram, Chinese prickly ash, cumin 0.1 kilogram, ginger 0.2 kilogram, 0.2 kilogram, garlic, 0.2 kilogram, cassia bark, sodium glutamate 0.1 kilogram,) 2.2 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3.2 kilograms obtained to (4) and (3) airing to water content 52% crowndaisy chrysanthemum 25.6 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 13 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the section of 2.5 centimetres by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) the dish section after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
Embodiment 4
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender schizonepeta tender leaf are raw material, for subsequent use; (2) balm leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get tender leaf, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry balm leaf surface moisture; (3) by controlling the balm leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to balm leaf water content; (4) get 1 kilogram, vinasse and flavored condiment 1500 order powder (as salt 1.5 kilograms, 13 fragrant 0.2 kilogram, 0.3 kilogram, capsicums) the 2 kilograms of mixing and stirring brewageing red wine, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3.5 kilograms obtained to (4) and (3) airing to water content 50% schizonepeta 27 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the filament of wide 3 millimeters by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
Embodiment 5
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender Chinese toon cauline leaf are raw material, for subsequent use; (2) Chinese toon young stem and leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get young stem and leaf, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry Chinese toon cauline leaf surface moisture; (3) by controlling the Chinese toon cauline leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 55% time, is packed up for subsequent use to Chinese toon cauline leaf water content; (4) get 1 kilogram, the vinasse brewageing red wine and flavored condiment 1800 order powder (as salt 0.2 kilogram, white granulated sugar 2 kilograms, citric acid 0.05 kilogram, 0.1 kilogram, popular propylhomoserin sodium) 2.35 kilograms of mixing and stirring, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3.35 kilograms obtained to (4) and (3) airing to water content 55% 23.45 kilograms, Chinese toon mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the section of long 2 centimetres by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) the dish section after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
Embodiment 6
(1) select to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender capsicum leaf are raw material, for subsequent use; (2) capsicum leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stem, get tender leaf, use clear water rinsed clean, then be immersed in containing weight percent be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control chilli leaf surface moisture; (3) by controlling the capsicum leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to capsicum leaf water content; (4) 1 kilogram, the vinasse brewageing red wine and flavored condiment 1300 order powder (as salt 0.25 kilogram, ginger 0.5 kilogram, 0.3 kilogram, Chinese prickly ash, cloves 0.1 kilogram, 0.2 kilogram, cassia bark, 0.1 kilogram, pepper) and soy sauce 1 kilogram of mixing and stirring is got, be deployed into local flavor preserved materials, for subsequent use; (5) by local flavor preserved materials 3.45 kilograms obtained to (4) and (3) airing to water content 50% 31.05 kilograms, capsicum leaf mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the silk of 1.5-2 millimeter by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.

Claims (6)

1. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender cabbage tender leaf are raw material, for subsequent use; (2) cabbage is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old rhizome, strip tender leaf, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry cabbage surface moisture; (3) by controlling the cabbage that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to cabbage water content; (4) get 1 kilogram, the vinasse brewageing red wine, and flavored condiment 1200 order powder: salt 1 kilogram, 1 kilogram, capsicum, 0.5 kilogram, Chinese prickly ash, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3.5 kilograms obtained for step (4) and step (3) airing to water content 50% cabbage 24.5 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 15 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into filament by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
2. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender ternip cherry are raw material, for subsequent use; (2) ternip cherry is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk stem, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, rinse well with flowing clear water again, control extra dry white wine radish cherry surface moisture; (3) by controlling the ternip cherry that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 55% time, is packed up for subsequent use to ternip cherry water content; (4) 1 kilogram, the vinasse brewageing red wine are got, with flavored condiment 1500 order powder: salt 1 kilogram, 0.3 kilogram, Chinese prickly ash, 0.2 kilogram, pepper, 0.2 kilogram, cassia bark, cloves 0.1 kilogram, fennel seeds 0.1 kilogram, sodium glutamate 0.1 kilogram, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3 kilograms obtained for step (4) and step (3) airing to water content 55% 21 kilograms, ternip cherry mix, stir, rub even after, loading is pickled in cylinder, under 15 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the silk of wide 2-3 millimeter by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
3. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, the fresh and tender crowndaisy chrysanthemum of quality are raw material, for subsequent use; (2) crowndaisy chrysanthemum is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stem, get young stem and leaf, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry crowndaisy chrysanthemum surface moisture; (3) by controlling the crowndaisy chrysanthemum that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 52% time, is packed up for subsequent use to crowndaisy chrysanthemum water content; (4) 1 kilogram, the vinasse brewageing red wine are got, with flavored condiment 1600 order powder: salt 1.2 kilograms, 0.2 kilogram, Chinese prickly ash, cumin 0.1 kilogram, ginger 0.2 kilogram, 0.2 kilogram, garlic, 0.2 kilogram, cassia bark, sodium glutamate 0.1 kilogram, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3.2 kilograms obtained for step (4) and step (3) airing to water content 52% crowndaisy chrysanthemum 25.6 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 13 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the section of 2.5 centimetres by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) the dish section after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
4. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender schizonepeta tender leaf are raw material, for subsequent use; (2) balm leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get tender leaf, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry balm leaf surface moisture; (3) by controlling the balm leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to balm leaf water content; (4) get 1 kilogram, the vinasse brewageing red wine, and flavored condiment 1500 order powder: salt 1.5 kilograms, 13 fragrant 0.2 kilogram, 0.3 kilogram, capsicums, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3.5 kilograms obtained for step (4) and step (3) airing to water content 50% schizonepeta 27 kilograms mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the filament of wide 3 millimeters by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
5. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender Chinese toon cauline leaf are raw material, for subsequent use; (2) Chinese toon young stem and leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stalk, stem, get young stem and leaf, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control dry Chinese toon cauline leaf surface moisture; (3) by controlling the Chinese toon cauline leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 55% time, is packed up for subsequent use to Chinese toon cauline leaf water content; (4) get 1 kilogram, the vinasse brewageing red wine, and flavored condiment 1800 order powder: salt 0.2 kilogram, white granulated sugar 2 kilograms, citric acid 0.05 kilogram, sodium glutamate 0.1 kilogram, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3.35 kilograms obtained for step (4) and step (3) airing to water content 55% 23.45 kilograms, Chinese toon mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the section of long 2 centimetres by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) the dish section after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
6. a leaf vegetables vegetables instant foodstuff prepared by fermenting, is characterized in that: (1) is selected to become without going rotten, without rotting, fresh without disease and pest, blade plumpness, quality fresh and tender capsicum leaf are raw material, for subsequent use; (2) capsicum leaf is chosen pick up clean, after removing Lao Ye, Huang Ye, rotten leaf and old stem, get tender leaf, use clear water rinsed clean, then be immersed in containing percentage by weight be the salt of 2%, the citric acid of 0.25% and 0.1% Vitamin C aqueous acid in soak within 30 minutes, carry out color retention after, pull out, then rinse well with flowing clear water, control chilli leaf surface moisture; (3) by controlling the capsicum leaf that solid carbon dioxide divides spread in the airing of ventilation area without shade on bamboo mat through color retention, carry out rubbing 1 time during airing every 4 hours, airing 50% time, is packed up for subsequent use to capsicum leaf water content; (4) 1 kilogram, the vinasse brewageing red wine are got, with flavored condiment 1300 order powder: salt 0.25 kilogram, ginger 0.5 kilogram, 0.3 kilogram, Chinese prickly ash, cloves 0.1 kilogram, 0.2 kilogram, cassia bark, 0.1 kilogram, pepper and 1 kilogram, soy sauce, mixing and stirring, is deployed into local flavor preserved materials; (5) by local flavor preserved materials 3.45 kilograms obtained for step (4) and step (3) airing to water content 50% 31.05 kilograms, capsicum leaf mix, stir, rub even after, loading is pickled in cylinder, under 12 DEG C of environment, floods more than 35 days, obtains salted & preserved vegetable base; (6) dish base pure water is washed away the local flavor preserved materials slag sticked on surface, then dry dish base surface moisture; (7) will the dish base after surface moisture be dried, and after being cut into the silk of 1.5-2 millimeter by knife, then being placed in stainless steel cask to leave standstill and carrying out packing after 6 hours; (8) dish slice after leaving standstill is adopted polyethylene from high pressure process packaging bag, vacuum-pumping density is honored as a queen, and is placed in 100 DEG C of boiling water sterilizations 20 minutes, takes out, and after naturally cooling, dries the moisture on packaging bag surface, get product with cotton gauze.
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