CN104012908A - Preparation method for salted fiddlehead - Google Patents
Preparation method for salted fiddlehead Download PDFInfo
- Publication number
- CN104012908A CN104012908A CN201410274934.4A CN201410274934A CN104012908A CN 104012908 A CN104012908 A CN 104012908A CN 201410274934 A CN201410274934 A CN 201410274934A CN 104012908 A CN104012908 A CN 104012908A
- Authority
- CN
- China
- Prior art keywords
- fiddlehead
- salt
- pickled
- deck
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 71
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 206010018388 glossodynia Diseases 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 244000082490 Proboscidea louisianica Species 0.000 description 2
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 2
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 2
- 240000005893 Pteridium aquilinum Species 0.000 description 2
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 241000282994 Cervidae Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method for salted fiddlehead, and belongs to the technical field of food processing. The preparation method comprises six steps of picking, sorting and grading, smearing salt, salting for the first time, salting for the second time, and packaging. The preparation method disclosed by the invention has beneficial effects that the salt and the fiddlehead are uniformly mixed, so that the fiddlehead are prevented from partly mildewing and rotting, and therefore, whole salting time is shortened by 9-10 days in comparison with that in the prior art.
Description
Technical field
The present invention relates to food processing, be specifically related to a kind of salt marsh fiddlehead preparation method, belong to food processing technology field.
Background technology
Fiddlehead (Fiddlehead), cry again fist dish, fist dish, ram's horn, leading dish, deer fiddlehead, fern dish, ram's horn, fern tongue, pot lotus, fern fern, Latin formal name used at school: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belongs to Pteridaceae.Its edible part is young tender leaf bud and the tenderer stem of upper semisection not launching, and its root is containing other trace elements (seeing Baidupedia) such as rich in protein, carbohydrate.Fiddlehead, except can eating raw, can be processed into numerous food and health products, as dewatered bracken, fiddlehead can etc.
Fiddlehead is after salt marsh is processed, and storage tolerance, is convenient to transport and unique flavor.When present people's processing and fabricating salt marsh fiddlehead, all adopt the wisp that fiddlehead is bundled into 5～6 centimetres of diameters, then put into cylinder pickled, putting of one deck salt one deck fiddlehead, the defect of this method for pickling is that salt is difficult to immerse the fiddlehead of pricking in wisp the inside, easily goes rotten, fiddlehead and salt mix inhomogeneous, and the pickled time is long.
Summary of the invention
Goal of the invention: according to the defect of prior art, the invention provides a kind of salt marsh fiddlehead preparation method, can allow fiddlehead and salt fully mix, shorten salting period.
Technical scheme: be to solve the problem of prior art, the present invention by the following technical solutions:
1, gather: in annual 4～June, when tender tongue is high 20～25 centimetres, leaf bud is not while launching, takes fiddlehead from ground, the base portion soil dress basket that is stained with mud, so that classification salt marsh, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;
2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;
3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1～1.5;
4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 5～6 days;
5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 8-10 days;
6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.
Beneficial effect: the present invention adopts and smears salt and stirring, fiddlehead need not be bundled into wisp before salt marsh, allows the full and uniform mixing of salt and fiddlehead, has avoided fiddlehead part to go rotten, and the whole salt marsh time has shortened 9～10 days than prior art.
Detailed description of the invention:
Be a step explanation technical scheme, the invention provides two specific embodiments.
Embodiment 1:
A kind of fiddlehead salt marsh preparation method, concrete steps are as follows:
1, gather: when tender tongue is high more than 20 centimetres, leaf is luxuriant while not launching, take fiddlehead from ground, the base portion soil dress basket that is stained with mud, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;
2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;
3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1;
4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 5 days;
5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 9 days;
6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.
Embodiment 2:
A kind of fiddlehead salt marsh preparation method, concrete steps are as follows:
1, gather: in annual 4～June, when tender tongue is high 22 centimetres, leaf bud is not while launching, takes fiddlehead from ground, the base portion soil dress basket that is stained with mud, so that classification salt marsh, after large bamboo or wicker basket is filled, covers with green grass, aging in order to avoid burning sun is exposed to the sun;
2, arrange classification: by the fresh fiddlehead wash clean of gathering the same day, cut sclerosis part, then press color and luster and length sorting placement;
3, smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage, the ratio of fiddlehead and salt is 5:1.5;
4, pickled for the first time: first to put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled.Fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, and interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid, deposit 6 days;
5, pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress, put and pickle in the cool 10 days;
6, packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.
Claims (4)
1. a preparation method for salt marsh fiddlehead, comprises that step (1) gathers; (2) arrange classification, characterized by further comprising following steps: (3) smear salt: salt is evenly put on the fiddlehead of putting in order, carefully stirs with hand, allow salt and fiddlehead fully mix, do not allow again fiddlehead damage; (4) pickled for the first time: first put one deck salt at cylinder bottom, then the fiddlehead that wipes salt is put into cylinder pickled, fiddlehead is put and wants neat in cylinder, one deck yaw one deck pitch, interlaced puts, and covers one deck salt topmost, and thickness 3 ㎝ compress lid; (5) pickled for the second time: the fiddlehead that salt marsh is crossed is for the first time taken out, put according to this from top to bottom in another container, carry out again pickled, the ratio of fiddlehead and salt is 16:1, one deck salt one deck fiddlehead is put into, and last layer also will cover the salt that a layer thickness is 3.5 ㎝, then adds 35kg salt with 100kg water and be made into saturated brine, fill and flood stain cylinder, build cylinder cap, compress; (6) packaging: pickled good finished product fiddlehead is bundled into respectively to wisp by length and color and carries out again vacuum packaging.
2. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, the fiddlehead of described step (3) and the ratio of salt are 5:1～1.5.
3. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, described step (4), and the pickled time is 5～6 days for the first time.
4. salt marsh fiddlehead preparation method according to claim 1, is characterized in that, described step (5), and the pickled time is 8～10 days for the second time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274934.4A CN104012908A (en) | 2014-06-19 | 2014-06-19 | Preparation method for salted fiddlehead |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274934.4A CN104012908A (en) | 2014-06-19 | 2014-06-19 | Preparation method for salted fiddlehead |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012908A true CN104012908A (en) | 2014-09-03 |
Family
ID=51430136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410274934.4A Pending CN104012908A (en) | 2014-06-19 | 2014-06-19 | Preparation method for salted fiddlehead |
Country Status (1)
| Country | Link |
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| CN (1) | CN104012908A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103652755A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Preparation method of salted bracken |
-
2014
- 2014-06-19 CN CN201410274934.4A patent/CN104012908A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103652755A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Preparation method of salted bracken |
Non-Patent Citations (1)
| Title |
|---|
| 杨宝成: "盐渍蕨菜的加工技术", 《科学种养》, no. 9, 31 December 2013 (2013-12-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
| CN111887407B (en) * | 2020-07-10 | 2023-10-17 | 成都新繁食品有限公司 | Fermentation-free salting production method of wild onion and product thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140903 |