CN104187459A - Brined vegetable and production method thereof - Google Patents
Brined vegetable and production method thereof Download PDFInfo
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- CN104187459A CN104187459A CN201410359447.8A CN201410359447A CN104187459A CN 104187459 A CN104187459 A CN 104187459A CN 201410359447 A CN201410359447 A CN 201410359447A CN 104187459 A CN104187459 A CN 104187459A
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- 238000004519 manufacturing process Methods 0.000 title abstract 4
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- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims abstract description 39
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims abstract description 39
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
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- 239000000463 material Substances 0.000 claims abstract description 17
- 244000291564 Allium cepa Species 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
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- 150000003839 salts Chemical class 0.000 claims abstract description 14
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- 239000004615 ingredient Substances 0.000 claims description 25
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 15
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 241000425037 Toona sinensis Species 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 2
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- 230000000694 effects Effects 0.000 description 4
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- 229910052760 oxygen Inorganic materials 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 206010019233 Headaches Diseases 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 241000158728 Meliaceae Species 0.000 description 1
- 108010061951 Methemoglobin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
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- 208000005374 Poisoning Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a brined vegetable and a production method thereof. The brined vegetable provided by the invention comprises main materials including root mustard, mustard seedlings, radish and radish seedlings and auxiliary materials including pericarpium zanthoxyli, aniseeds, cassia bark, pepper vine, eatable salt, capsicum, scallion, ginger, monosodium glutamate, sesame oil and fennel, wherein 10kg of main materials comprising the root mustard, mustard seedlings, radish and radish seedlings needs the following auxiliary materials by weight: 600-1000g of the salt, 30-40g of the pericarpium zanthoxyli, 5-10g of the aniseeds, 0.3-0.5g of the cassia bark and 5-10g of the pepper vine. The production method of the brined vegetable comprises the following steps: (1) selecting materials, namely, selecting the main materials and the auxiliary materials; (2) washing, namely removing impurities and mud and cleaning musty and deteriorative main materials; (3) airing, namely hanging and airing the main materials for 80 days; (4) cooking with a low fire for five hours; and (5) fine processing. No brining process is adopted in the production method of the brined vegetable, so that the generation of a large amount of nitrite during brining is reduced, and the brined vegetable produced by adopting the method has the bright color, no toxicity and harm, and good taste.
Description
Technical field
The present invention relates to a kind of salted vegetables and preparation method thereof, specifically a kind of salted vegetables of exempting to pickle and preparation method thereof.
Background technology
Existing salted vegetables are pickled fresh vegetables or the good dry vegetables of airing to be made for a long time often.
Pickle for a long time to make and have following shortcoming: the one, utensil is taken more the more; The fund input of raw material and utensil is more; The 2nd,, in salted vegetables curing process, easily microbial contamination, makes it be reduced into nitrite.Eat containing the too much salted vegetables of nitrite, can make the hemoglobin in blood become the ferrihemoglobin losing with oxygen function.People a moment also be unable to do without oxygen, once anoxic, whole body just there will be air hunger shape, and people's skin and lip can be livid purple look, and with headache, dizzy, feel sick, vomiting, the poisoning symptom such as nervous, serious caused death.In addition, salted vegetables, in curing process, also can produce carcinogenic nitrous compound, easily brings out cancer, the salted vegetables particularly going mouldy, and its intoxication is more obvious.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of salted vegetables and preparation method thereof, and the process that the salted vegetables that the method is made are not pickled, has reduced and in curing process, produced a large amount of nitrite, the salted vegetables lovely luster of making, and nonhazardous, mouthfeel is good.
For solving the problems of the technologies described above, a kind of salted vegetables of the present invention, primary raw material is: root-mustard, root-mustard seedling, radish, radish seedling, preparing burden is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add batching salt 0.6-1.0 kilogram, Chinese prickly ash 30-40 gram, anistree 5-10 gram, cassia bark 0.3-0.5 gram, pepper 5-10 gram.
As the further improvement to the technical program, in 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
A kind of above-mentioned salted vegetables preparation method, comprises the following steps:
1) select materials: to root-mustard, root-mustard seedling, radish, radish seedling, and batching screens, will remove mouldy, rotten major ingredient and batching;
2) clean: rinse and clean removing impurity, earth and mouldy, rotten major ingredient with clear water;
3) airing: the major ingredient hanging after cleaning is carried out to airing, airing 80 days on rope;
4) shortening: major ingredient is put into pot, till adding water and flooding major ingredient, add shallot, ginger, monosodium glutamate, Chinese toon branch etc., add a cover the stewing system of rear low baking temperature 5 hours, the soup boiling is received in salted vegetables, it is edible that the color of salted vegetables becomes coffee color;
5) fine finishining, cuts into slices the salted vegetables of above-mentioned material or piece adds sesame oil.
Leaf mustard is not only the course that people like very much, and its still very practical medicinal material.The material that its leaf and Gen Nei extract can suppress colibacillary growth in human body; Piece root can suppress some parasitic growth in human body; The leaf mustard acid that itself contains can be used as hemostatic, effectively alleviates the symptom of haematemesis and hematuria; The carrotene that it contains can also be prevented and treated eye illness, reaches the effect of improving eyesight.Scientific research shows, also contains a lot of mineral matters, such as sodium, potassium, calcium, phosphorus etc. in leaf mustard.And the abundant vitamin containing can also increase the oxygen content of brain, play produce refreshing effect to the mind, the effect of fatigue-relieving.In addition, it can also prevent treating constipation, and is especially applicable to the elderly and is accustomed to constipation person edible.Leaf mustard is pickled rear delicious flavour, can improve a poor appetite, and promotes digestive functions.
Radish is nutritious, the saying that has " winter eats the radish summer and eats ginger, the health of ensuring public security throughout the year " among the people.The nutritive value of radish is since ancient times just by extensively sure, and contained multiple nutritional components can strengthen the immunity of human body.Radish contains the various trace elements that can induce human body self to produce interferon, to anti-cancer, anticancer significant.
The salted vegetables of the technical program select leaf mustard, root-mustard seedling, radish, radish seedling as major ingredient, and produced salted vegetables delicious flavour is nutritious, can regulate human body stomach, excites appetite, promotion health.
Chinese toon claims again white Chinese toon, Chinese toon bud, belongs to Meliaceae, the compositions such as calcic, phosphorus, potassium, sodium.There are the effects such as qi-restoratives establishing-Yang controlling nocturnal emission with astringent drugs, kidney tonifying functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, promoting the circulation of qi regulating blood condition stomach invigorating.The micromicro of Chinese toon tree, to be used for making condiment, adds tender Chinese toon branch in shortening salted vegetables process, the fragrance of Chinese toon branch can be impregnated in salted vegetables by the mode of heating, allows salted vegetables have natural fragrance.
Compared with prior art, its advantage is salted vegetables of the technical program and preparation method thereof: the process that the salted vegetables of making are not pickled, and reduce and in curing process, produced a large amount of nitrite, the salted vegetables lovely luster of making, nonhazardous, mouthfeel is good.
Detailed description of the invention
Embodiment 1:
A kind of salted vegetables, primary raw material is: root-mustard, root-mustard seedling, radish, radish seedling, batching is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 0.6 kilogram of batching salt, 30 grams, Chinese prickly ash, anistree 5 grams, 0.3 gram, cassia bark, 5 grams, pepper; Need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
Embodiment 2:
A kind of salted vegetables, primary raw material is: root-mustard, root-mustard seedling, radish, radish seedling, batching is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 1.0 kilograms of batching salt, 40 grams, Chinese prickly ash, anistree 10 grams, 0.5 gram, cassia bark, 10 grams, pepper; Need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
Embodiment 3:
A kind of salted vegetables, primary raw material is: root-mustard, root-mustard seedling, radish, radish seedling, batching is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 0.8 kilogram of batching salt, 35 grams, Chinese prickly ash, anistree 8 grams, 0.4 gram, cassia bark, 8 grams, pepper; Need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
Embodiment 4:
A kind of salted vegetables, root-mustard, root-mustard seedling, radish, radish seedling, batching is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 0.6 kilogram of batching salt, 36 grams, Chinese prickly ash, anistree 9 grams, 0.5 gram, cassia bark, 10 grams, pepper; For 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
The salted vegetables preparation method of above-described embodiment, is characterized in that, comprises the following steps:
1) select materials: to root-mustard, root-mustard seedling, radish, radish seedling, and batching screens, will remove mouldy, rotten major ingredient and batching;
2) clean: rinse and clean removing impurity, earth and mouldy, rotten major ingredient with clear water;
3) airing: the major ingredient after cleaning is hung on rope or utilized drying device to carry out airing, airing 80 days;
4) shortening: major ingredient is put into pot, till adding water and flooding major ingredient, add shallot, ginger, monosodium glutamate, Chinese toon branch etc., add a cover the stewing system of rear low baking temperature 5 hours, the soup boiling is received in salted vegetables, it is edible that the color of salted vegetables becomes coffee color;
5) fine finishining, cuts into slices the salted vegetables of above-mentioned material or piece adds sesame oil.
The process that the salted vegetables that the method is made are not pickled, has reduced and in curing process, has produced a large amount of nitrite, the salted vegetables lovely luster of making, and nonhazardous, mouthfeel is good.
Claims (3)
1. salted vegetables, primary raw material is: root-mustard, root-mustard seedling, radish, radish seedling, batching is: Chinese prickly ash, anise, cassia bark, pepper, salt, capsicum, shallot, ginger, monosodium glutamate, sesame oil, fennel, wherein according to weighing scale, for 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add batching salt 0.6-1.0 kilogram, Chinese prickly ash 30-40 gram, anistree 5-10 gram, cassia bark 0.3-0.5 gram, pepper 5-10 gram.
2. a kind of salted vegetables according to claim 1, is characterized in that: in 10 kilograms of major ingredients, that is: root-mustard, root-mustard seedling, radish, radish seedling, need to add 10 grams, capsicum of batching, 5 grams, shallot, 25 grams of ginger, 5 grams of monosodium glutamates, 10 grams of sesame oil, 5 grams, fennel.
3. the salted vegetables preparation method described in claim 1 or 2, is characterized in that, comprises the following steps:
1) select materials: to root-mustard, root-mustard seedling, radish, radish seedling, and batching screens, will remove mouldy, rotten major ingredient and batching;
2) clean: rinse and clean removing impurity, earth and mouldy, rotten major ingredient with clear water;
3) airing: the major ingredient after cleaning is carried out to airing, airing 80 days;
4) shortening: major ingredient is put into pot, till adding water and flooding major ingredient, add shallot, ginger, monosodium glutamate, Chinese toon branch etc., add a cover the stewing system of rear low baking temperature 5 hours, the soup boiling is received in salted vegetables, it is edible that the color of salted vegetables becomes coffee color;
5) fine finishining, cuts into slices the salted vegetables of above-mentioned material or piece adds sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410359447.8A CN104187459A (en) | 2014-07-28 | 2014-07-28 | Brined vegetable and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410359447.8A CN104187459A (en) | 2014-07-28 | 2014-07-28 | Brined vegetable and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187459A true CN104187459A (en) | 2014-12-10 |
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|---|---|---|---|
| CN201410359447.8A Pending CN104187459A (en) | 2014-07-28 | 2014-07-28 | Brined vegetable and production method thereof |
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| Country | Link |
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| CN (1) | CN104187459A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
| CN102726682A (en) * | 2012-05-31 | 2012-10-17 | 桐乡市龙顺食品有限公司 | Non-preserving processing method of instant vegetables |
| CN102871089A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Method for salting Shepherdspurse |
| CN103815321A (en) * | 2014-02-18 | 2014-05-28 | 华南农业大学 | Method for reducing content of nitrite in pickled vegetables |
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2014
- 2014-07-28 CN CN201410359447.8A patent/CN104187459A/en active Pending
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Application publication date: 20141210 |