CN104146228B - A kind of sauce common cattail and processing method thereof - Google Patents
A kind of sauce common cattail and processing method thereof Download PDFInfo
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- CN104146228B CN104146228B CN201410433779.6A CN201410433779A CN104146228B CN 104146228 B CN104146228 B CN 104146228B CN 201410433779 A CN201410433779 A CN 201410433779A CN 104146228 B CN104146228 B CN 104146228B
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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
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Abstract
The invention discloses a kind of sauce common cattail and processing method thereof, common cattail through specifically pickling, sauce system, sterilising conditions step make.The present invention refuels unlike product in the past, and chicken soup etc. are cooked, and can keep the color and luster of common cattail for a long time, mouthfeel is crisp, can not brown stain, and new tender good to eat, convenient transport, storage, sells.
Description
Technical field
The present invention relates to fruits and vegetables, be specifically related to a kind of sauce common cattail and processing method thereof.
Background technology
Common cattail is a kind of water plant, belongs to rhizome vegetable.Common cattail is very fresh and tender good to eat after cooking, and is local characteristic product, is again one famous dish in " Huaiyang " style of cooking, very popular, especially when the time in spring, is all superior to be gone with rice or bread by common cattail.Fresh and tender due to common cattail, is difficult to preserve, and makes this delicious food can only in spring, also can only meet enjoying of original producton location people, and in order to address these problems, people had carried out deep processing to common cattail in recent years, were transported to other areas and tasted for people.But current released shortening common cattail is all after common cattail is removed Lao Pi, boil in lard and chicken soup liquid or steam, then freezing is packed, or the autoclaving canning (common cattail of autoclaving canning, eke out a living and feel and coking taste, easily non-enzymatic browning is there is) in storage, owing to being boil with lard and chicken soup or steam to form, even have plenty of to be soaked in chicken soup and pack freezing, therefore, this shortening common cattail has lost original brittleness and local flavor when eating, and needs to thaw after opening bag and heat and could eat.Transport, storage, sells also very inconvenience.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of sauce common cattail and processing method thereof, and can keep the color and luster of common cattail for a long time, mouthfeel is crisp, can not brown stain, new tender good to eat, convenient transport, and storage, sells.
The present invention is achieved through the following technical solutions:
A processing method for sauce common cattail, comprises the steps:
(1) pickle: first common cattail being placed on temperature is soak 2 ~ 10 minutes in 88 DEG C ~ 92 DEG C water; Then get edible salt 10 ~ 15 parts by weight, 75 ~ 80 parts, water and peeling common cattail 8 ~ 15 parts, pickle 15 ~ 20 days at 0 DEG C ~ 10 DEG C;
(2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce weight part ratio is 1:9 ~ 11, and sauce temperature is 25 DEG C ~ 28 DEG C, 15 ~ 25 days;
(3) sterilizing: be that 1:1 ~ 1.5 load in bottle or in bag by common cattail and soup stock weight part ratio by common cattail good for sauce, Vacuum Package, puts into the autoclave sterilizing 30 ~ 40 minutes of 83 DEG C ~ 86 DEG C after sealing.
The further improvement project of the present invention is, described step (1) pickles middle edible salt: water: removing the peel thin dish weight part ratio is 12:78:10; Common cattail is pickled and sweet fermented flour sauce weight part ratio is 1:10 in described step (2) sauce system.
The present invention further improvement project is, in described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 1 ~ 3 part, 0.5 ~ 1.5 part, fennel, 1 ~ 3 part, Chinese prickly ash, galingal 3 ~ 4 parts, vinegar 0.5 ~ 1.5 part, high fructose corn sauce 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into aqua sterilisa 400 ~ 500 parts and soak 5 ~ 6 hours.
The present invention further improvement project is, the parts by weight of raw materials of described soup stock is: anistree 2 parts, 1 part, fennel, 1 part, Chinese prickly ash, galingal 2 parts, vinegar 1 part, 50 parts, high fructose corn sauce.
The present invention further improvement project is, described aqua sterilisa temperature 83 DEG C ~ 86 DEG C.
Another technical scheme that will protect of the present invention is, a kind of sauce common cattail, the processing method of the sauce common cattail according to any one of claim 1-5 is made.
Beneficial effect of the present invention:
One, the present invention is unlike product oiling in the past, and chicken soup etc. are cooked, and change original brittleness and local flavor, but a kind of directly edible, and keep the color and luster of common cattail, have strong fragrance, mouthfeel is clear and melodious.
Two, common cattail is aquatic vegetable, and edible stem is as directly pickled without blanching, even if the concentration of edible salt is saturated, the vegetables heart also can be caused in curing process rotten to the corn.The present invention is by thin dish at 88 DEG C ~ 92 DEG C, and blanching in 2 ~ 10 minutes destroys its firm cellulosic wall, salting liquid is permeated, pickles of good quality.
Three, normal temperature, more than 20 DEG C, pickles and very easily produce brown stain, and salt dosage is large under normal temperature mainly in 4-9 month season in common cattail fresh-market.The present invention adopts 0 ~ 10 DEG C of low-temperature salting, not only can save salt dosage, and can not brown stain.
Four, the present invention needs desalination sauce system unlike other pickles, and the present invention does not need desalination, and jam product matter is better.
Detailed description of the invention
Embodiment 1
By weight, (1) pickles: first common cattail being placed on temperature is soak 10 minutes in 88 DEG C of water; Then get edible salt 10 parts by weight, 75 parts, water and peeling common cattail 8 parts, pickle 20 days at 0 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:9, and sauce temperature is 25 DEG C, 25 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1 loads in bottle, vacuum capping.The autoclave sterilizing 35 minutes of 83 DEG C is put into after sealing.
In described step (3) soup stock by the raw material of following weight portion through soaking, infusion, Separation of Solid and Liquid is made: anistree 1 part, 0.5 part, fennel, 1 part, Chinese prickly ash, galingal 3 parts, vinegar 0.5 part, 45 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, put into 83 DEG C of aqua sterilisas 400 parts (Drinking Water) and soak 5 hours.
embodiment 2
By weight, (1) pickles: first common cattail being placed on temperature is soak 6 minutes in 90 DEG C of water; Then get edible salt 12 parts by weight, 78 parts, water and peeling common cattail 10 parts, pickle 18 days at 5 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:10, and sauce temperature is 26 DEG C, 20 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1 loads in bag, vacuum sealing bag.The autoclave sterilizing 30 minutes of 85 DEG C is put into after sealing.
In described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 2 parts, 1 part, fennel, 1 part, Chinese prickly ash, galingal 2 parts, vinegar 1 part, 50 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, load in bag, put into 85 DEG C of aqua sterilisas 450 parts (Drinking Water) and soak 5.5 hours.
Embodiment 3
By weight, (1) pickles: first common cattail being placed on temperature is soak 2 minutes in 92 DEG C of water; Then get edible salt 15 parts by weight, 80 parts, water and peeling common cattail 15 parts, pickle 15 days at 10 DEG C; (2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce ratio is 1:11, and sauce temperature is 28 DEG C, 15 days; (3) sterilizing: by common cattail good for sauce by common cattail, soup stock 1:1.5 loads in bottle, vacuum capping.The autoclave sterilizing 40 minutes of 86 DEG C is put into after sealing.
In described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 3 parts, 1.5 parts, fennel, 3 parts, Chinese prickly ash, galingal 4 parts, vinegar 1.5 parts, 60 parts, high fructose corn sauce, frying to sauce taste out after, be as cold as room temperature, put into 86 DEG C of aqua sterilisas 500 parts (Drinking Water) soak 6 hours.
Claims (4)
1. a processing method for sauce common cattail, is characterized in that, comprises the steps:
(1) pickle: first common cattail being placed on temperature is soak 2 ~ 10 minutes in 88 DEG C ~ 92 DEG C water; Then get edible salt 10 ~ 15 parts by weight, 75 ~ 80 parts, water and peeling common cattail 8 ~ 15 parts, pickle 15 ~ 20 days at 0 DEG C ~ 10 DEG C;
(2) sauce system: the common cattail of pickling is drained, common cattail is contained in cloth bag puts into jar for making or keeping thick soya bean sauce and carry out sauce system, pickles common cattail and sweet fermented flour sauce weight part ratio is 1:9 ~ 11, and sauce temperature is 25 DEG C ~ 28 DEG C, 15 ~ 25 days;
(3) sterilizing: be that 1:1 ~ 1.5 load in bottle or in bag by common cattail and soup stock weight part ratio by common cattail good for sauce, Vacuum Package, puts into the autoclave sterilizing 30 ~ 40 minutes of 83 DEG C ~ 86 DEG C after sealing;
In described step (3) soup stock by the raw material of following weight portion through frying, immersion, Separation of Solid and Liquid is made: anistree 1 ~ 3 part, 0.5 ~ 1.5 part, fennel, 1 ~ 3 part, Chinese prickly ash, galingal 3 ~ 4 parts, vinegar 0.5 ~ 1.5 part, HFCS 45-60 part, frying to sauce taste out after, be as cold as room temperature, put into aqua sterilisa 400 ~ 500 parts soak 5 ~ 6 hours.
2. the processing method of a kind of sauce common cattail as claimed in claim 1, is characterized in that: described step (1) pickles middle edible salt: water: peeling common cattail weight part ratio is 12:78:10; Common cattail is pickled and sweet fermented flour sauce weight part ratio is 1:10 in described step (2) sauce system.
3. the processing method of a kind of sauce common cattail as claimed in claim 1, is characterized in that: described aqua sterilisa temperature 83 DEG C ~ 86 DEG C.
4. a sauce common cattail, is characterized in that, the processing method of the sauce common cattail according to any one of claim 1-3 is made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410433779.6A CN104146228B (en) | 2014-08-29 | 2014-08-29 | A kind of sauce common cattail and processing method thereof |
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| CN201410433779.6A CN104146228B (en) | 2014-08-29 | 2014-08-29 | A kind of sauce common cattail and processing method thereof |
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| CN104146228A CN104146228A (en) | 2014-11-19 |
| CN104146228B true CN104146228B (en) | 2016-04-27 |
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| CN105919064A (en) * | 2016-05-19 | 2016-09-07 | 南宁市富久信息技术有限公司 | Flammulina-velutipes-can preparing method |
| CN106107914A (en) * | 2016-07-06 | 2016-11-16 | 徐金伟 | A kind of Pu Radix Crotalariae szemoensis mushroom paste and processing technology thereof |
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| CN1692811A (en) * | 2005-05-20 | 2005-11-09 | 翟士斌 | Method for deep processing of |
| CN103027268A (en) * | 2012-12-16 | 2013-04-10 | 山东武定府酿造有限公司 | Method for preparing sauce asparagus lettuce skin |
| CN103349240A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Bagged great cat-tail and production process thereof |
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