CN105266096A - Muslim body tonifying sauced and pickled vegetable and production process thereof - Google Patents
Muslim body tonifying sauced and pickled vegetable and production process thereof Download PDFInfo
- Publication number
- CN105266096A CN105266096A CN201510238846.3A CN201510238846A CN105266096A CN 105266096 A CN105266096 A CN 105266096A CN 201510238846 A CN201510238846 A CN 201510238846A CN 105266096 A CN105266096 A CN 105266096A
- Authority
- CN
- China
- Prior art keywords
- pickled
- celery
- catsup
- vegetables
- spices
- 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
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a muslim body tonifying sauced and pickled vegetable which uses celery as main materials, solves the problems that celery is difficult to be produced in a large scale due to the fact that the celery is not easy to be pickled and hard for preservation, and fills the market gap of celery muslim sauced and pickled vegetables. To achieve the above purposes, the muslim celery sauced and pickled vegetable uses a pickling device and a deep processing device which meet the muslim food hygienic standards, chooses Muslim workers, uses earth celery after autumn as a main raw material and radishes, cabbages, red dates, and Chinese wolfberry fruits as supplementary materials, and is prepared by selecting, pickling, washing, chopping, chili oil and spice adding, stir-frying and blending, sauced and pickled vegetable preparing, and finally packaging, sterilizing and storing. The beneficial effects of the sauced and pickled vegetable are that the sauced and pickled vegetable is mellow and delicious in taste with a slight red date fragrance, is rich in nutrition, and meets the muslim food requirements.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of catsup and pickled vegetables utilizing celery to make.
Background technology
Catsup and pickled vegetables is indispensable dish to go with rice, steamed buns etc of having a meal in daily life, not only tasty, and can improve a poor appetite.But market is seldom seen the catsup and pickled vegetables made of celery.Celery moisture abundance is delicious again, not only be rich in the multiple nutrients materials such as protein, carbohydrate, carrotene, B family vitamin, calcium, phosphorus, iron, sodium, also have simultaneously calming liver and clearing heat, expelling wind and removing dampness, relieving restlessness detumescence, cooling blood and hemostasis, removing toxic substances a surname lung, stomach invigorating profit blood, gut purge convenient, moisten the lung and relieve the cough, reduce blood pressure, effect of brain tonic calmness.So often eat celery, especially eat leaf of Herba Apii graveolentis, all very useful to preventing hypertension, artery sclerosis etc., and have auxiliary therapeutic action.But, celery bar footpath easily old, be difficult to ensure fresh, be not easy to be pickled, so the catsup and pickled vegetables based on celery on market is seldom, pouplarity is also very low.
In addition in ethnic group Huis residential area, external catsup and pickled vegetables is not easily accepted, and largely because these catsup and pickled vegetables are non-halal food, catsup and pickled vegetables utensil and additive in manufacturing process do not meet halal food requirement.So catsup and pickled vegetables is difficult to be believed by believers in Islam and accept.
Present invention process and formula be family of believers in Islam make for a long time and edible celery catsup and pickled vegetables basis on, by the control overflow of production equipment and process and improvement, produce and meet halal food requirement, delicious flavour is good to eat take celery as the edible paste salted vegetables of major ingredient.
Summary of the invention
The object of the invention is to be not easy to pickle, be difficult to ensure fresh problem to solve celery, providing a kind of is major ingredient with celery, and radish, Chinese cabbage, dry wolfberry, red date are the Islamic mixing health catsup and pickled vegetables of auxiliary material, fill up the market vacancy that celery class Islamic catsup and pickled vegetables is few.
To achieve these goals, Islamic health catsup and pickled vegetables production process of the present invention adopts the curing equipment and the deep processing equipment that meet halal food sanitary standard, Moslem staff is selected to make, with large ground celery after autumn for primary raw material, be aided with radish, Chinese cabbage, matrimony vine, red date, eluriate after selecting materials, pickling, chopping, then add after chilli oil spices stirs and make catsup and pickled vegetables, store after eventually passing vacuum packaging, sterilization.
The manufacture craft of Islamic health catsup and pickled vegetables of the present invention, containing following steps:
S1 pickles processing early stage:
A. be 60%-70% celery, 12.5%-17.5% radish, 12.5%-17.5% Chinese cabbage, 2.5% red date, 2.5% matrimony vine preparation batching by weight proportion;
B. by outer to celery, Chinese cabbage and radish holding chamber airing one day, then three kinds of vegetables classification are preferably eluriated clean, and layering put into jar fermenter with salt, vinegar, salinity are the 15-30% of vegetables amount, three days afterwards fall a cylinder, compacting, sealing, spontaneous fermentation 90 days at the temperature of 0 DEG C-20 DEG C;
C. the red date dried and dry wolfberry are cleaned up, put into vinegar cylinder and marinade 60-90 days;
D. the celery pickled, Chinese cabbage, radish are taken out, rinse with water, dewatering and desalting is 4%-5% to the salinity detected;
E. by the celery that salts down of de-good salinity, pickled cabbage, pickled radish chopping, add vinegar bubble red date and vinegar bubble matrimony vine mix, blend gravity be 60%-70% salt down celery, 12.5%-17.5% pickled radish, 12.5%-17.5% pickled cabbage, 2.5% vinegar bubble red date, 2.5% vinegar bubble matrimony vine;
S2 prepares chilli oil spices:
A. sesame oil is heated to 180 DEG C-200 DEG C, then cools to 150 DEG C-170 DEG C;
B. in sesame oil, add weight is, after the five spices of sesame oil quality 1%-3% boils 100min-240min, naturally cool to normal temperature;
S3 spice: additional proportion is salted vegetables amount 4-8% chilli oil spices in the salted & preserved vegetable mixed, and stirs;
S4 packs: according to quantity the catsup and pickled vegetables mixed is loaded food bag, sealing vacuumizes;
S5 sterilization: packaged catsup and pickled vegetables is carried out water-bath sterilization, temperature is 85 DEG C-90 DEG C, continues 15-30min, takes out and is cooled to normal temperature.
Described S1 salting processing technique a in early stage step, preferred vegetables are large ground dish after autumn.Large ground dish illumination is after autumn sufficient, photosynthesis is strong, be conducive to accumulation and the conversion of its Determination of Chlorophyll, vitamin and other nutrients, simultaneously, the celery of outdoor plantation is conducive to promoting the metabolism of plant and absorb nutrient from soil, content of mineral substances in vegetables is sufficient, and the pickles of making are best in quality.
Described S1 salting processing technique d in early stage step, the salinity after preferred salted vegetables dewatering and desalting is 4.5%.
Described S2 prepares chilli oil spices technique a and walks, and the local siritch in Ningxia selected by preferred sesame oil.The siritch of locality, Ningxia, special taste, cooking and botargo taste are all more welcome than other vegetable oil.
Described S2 prepares chilli oil spices technique b and walks, and preferred five spices proportioning is chilli powder 100 parts: anistree 5 parts: three how 3 parts: little fennel 2 parts: 5 parts, Chinese prickly ash: spiceleaf 10 parts.
Described S2 prepares chilli oil spices technique b and walks, and preferred five spices addition is 2% of sesame oil amount.
Described S3 spice technique, preferred chilli oil spices addition is 6% of catsup and pickled vegetables amount.
Described S5 process for sterilizing, preferred temperature is 90 DEG C, and the time is 20min.
Beneficial effect of the present invention is the kind adding celery taste catsup and pickled vegetables, and catsup and pickled vegetables celery taste is strong, delicious flavour, and thoroughly have jujube fragrance, mouthfeel is tender and crisp, the refreshing appetizing of acid, and rich in nutritive value, meets halal food requirement, is applicable to numerous Moslems and eats.
Detailed description of the invention
Islamic health catsup and pickled vegetables production process of the present invention adopts the curing equipment and the deep processing equipment that meet halal food sanitary standard, Moslem staff is selected to make, large ground celery is after autumn selected to be primary raw material, be aided with radish, Chinese cabbage, matrimony vine, red date, eluriate after selecting materials, pickling, chopping, then add after chilli oil spices stirs and make catsup and pickled vegetables, store after eventually passing packaging, sterilization.
Below provide celery, Chinese cabbage, radish, matrimony vine and red date, three kinds of different proportionings make the technical process of Islamic health catsup and pickled vegetables, and under the condition that other conditions are constant, different proportion can improve the weight of catsup and pickled vegetables celery taste.
Process embodiments 1:
1. three kinds of vegetables classification, by airing outside celery, Chinese cabbage, radish holding chamber one day, are then preferably eluriated clean by the radish of the celery of naturally planting the season after autumn choosing 600kg, 175kg Chinese cabbage, 175kg, 25 kilograms of red dates, 25 kilograms of matrimony vines;
2. by the celery of wash clean, Chinese cabbage, radish layering put into jar fermenter with salt, salt quality is 20% of vegetables quality, compacting, sealing, within three days, falls a cylinder afterwards, spontaneous fermentation 90 days at the temperature of 0 DEG C-20 DEG C;
3. selected dry red date, matrimony vine, clean up, put into vinegar cylinder and marinade 60-90 days;
4. the celery pickled, Chinese cabbage, radish are taken out, rinse with water, dewatering and desalting is 4%-5% to the salinity detected;
5. by the celery that salts down of de-good salinity, pickled cabbage, pickled radish chopping, add vinegar bubble red date and vinegar bubble matrimony vine mixes, get the celery that salts down of 600kg, 175kg pickled radish, 175kg pickled cabbage, 25kg vinegar bubble red date, 25kg vinegar bubble matrimony vine;
6. get the siritch of 60kg, be heated to 200 DEG C, be then cooled to 160 DEG C;
7. add the five spices that gross weight is 1.2kg, after keeping 160 DEG C to boil 300min, naturally cool to normal temperature, make chilli oil spices;
8. shred at 1000kg in the salted & preserved vegetable mixed and be evenly spilled into 60kg chilli oil spices, limit edged stirs, and stirs and namely completes catsup and pickled vegetables making;
9. metering loads food bag according to quantity, and sealing vacuumizes;
10. packaged catsup and pickled vegetables bag is put into the pond of 90 DEG C, keep 20min, then take out, naturally cool to normal temperature.
Process embodiments 2:
1. three kinds of vegetables classification, by airing outside celery, Chinese cabbage, radish holding chamber one day, are then eluriated clean by the celery 125kg Chinese cabbage naturally planted the season after autumn choosing 700kg, the radish of 125kg, 25kg red date, 25kg matrimony vine;
2. by the celery of wash clean, Chinese cabbage, radish layering put into jar fermenter with salt, salinity is 20% of vegetables amount, compacting, sealing, within three days, falls a cylinder afterwards, spontaneous fermentation 90 days at the temperature of 0 DEG C-20 DEG C;
3. the selected red date that dries and each 25kg of matrimony vine, clean up, put into vinegar cylinder and marinade 60-90 days;
4. the celery pickled and radish are taken out, rinse with water, dewatering and desalting is 4.5% to the salinity detected;
5. by the celery that salts down of de-good salinity, pickled cabbage, pickled radish chopping, add vinegar bubble red date and vinegar bubble matrimony vine mixes, get 700kg and to salt down celery, 125kg pickled radish, 125kg pickled cabbage, 25kg vinegar bubble red date, 25kg vinegar bubble matrimony vine;
6. get the siritch of 60kg, be heated to 200 DEG C, be then cooled to 160 DEG C;
7. add the five spices that gross weight is 1.2kg, after keeping 160 DEG C to boil 300min, naturally cool to normal temperature, make chilli oil spices;
8. shred at 1000kg in the salted & preserved vegetable mixed and be evenly spilled into 60kg chilli oil spices, limit edged stirs, and stirs and namely completes catsup and pickled vegetables making;
9. metering loads food bag according to quantity, and sealing vacuumizes;
10. packaged catsup and pickled vegetables bag is put into the pond of 90 DEG C, keep 20min, then take out, naturally cool to normal temperature.
Claims (9)
1. an Islamic health catsup and pickled vegetables, it is characterized in that: described pickles production process adopts the curing equipment and the frying equipment that meet halal food sanitary standard, Moslem staff is selected to make, large ground celery is after autumn selected to be primary raw material, be aided with radish, Chinese cabbage, matrimony vine, red date, through elutriation, pickle after chopping, then add chilli oil spices cold and dressed with sauce after make pickles, store after eventually passing vacuum packaging, sterilization.
2. a manufacture craft for Islamic health catsup and pickled vegetables, is characterized in that comprising following steps:
S1 pickles processing early stage:
A. be 60%-70% celery, 12.5%-17.5% radish, 12.5%-17.5% Chinese cabbage, 2.5% red date, 2.5% matrimony vine preparation batching by weight proportion;
B. by outer to celery, Chinese cabbage and radish holding chamber airing one day, then three kinds of vegetables classification are preferably eluriated clean, and layering put into jar fermenter with salt, vinegar, salinity are the 15-30% of vegetables amount, three days afterwards fall a cylinder, compacting, sealing, spontaneous fermentation 90 days at the temperature of 0 DEG C-20 DEG C;
C. the red date dried and dry wolfberry are cleaned up, put into vinegar cylinder and marinade 60-90 days;
D. the celery pickled, Chinese cabbage, radish are taken out, rinse with water, dewatering and desalting is 4%-5% to the salinity detected;
E. by the celery that salts down of de-good salinity, pickled cabbage, pickled radish chopping, add vinegar bubble red date and vinegar bubble matrimony vine mix, blend gravity be 60%-70% salt down celery, 12.5%-17.5% pickled radish, 12.5%-17.5% pickled cabbage, 2.5% vinegar bubble red date, 2.5% vinegar bubble matrimony vine;
S2 prepares chilli oil spices:
A. sesame oil is heated to 180 DEG C-200 DEG C, then cools to 150 DEG C-170 DEG C;
B. in sesame oil, add weight is, after the five spices of sesame oil quality 1%-3% boils 100min-240min, naturally cool to normal temperature;
S3 spice: additional proportion is salted vegetables amount 4-8 chilli oil spices in the salted & preserved vegetable mixed, and stirs;
S4 packs: according to quantity the catsup and pickled vegetables mixed is loaded food bag, sealing vacuumizes;
S5 sterilization: packaged catsup and pickled vegetables is carried out water-bath sterilization, temperature is 85 DEG C-90 DEG C, continues 15-30min, takes out and is cooled to normal temperature.
3. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, is characterized in that: described S1 salting processing technique a in early stage step, and preferred vegetables are large ground dish after autumn.
4. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, is characterized in that: described S1 salting processing technique d in early stage step, the salinity after preferred salted vegetables dewatering and desalting is 4.5%.
5. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, is characterized in that: described S2 prepares chilli oil spices technique a and walks, and the local siritch in Ningxia selected by preferred sesame oil.
6. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, it is characterized in that: described S2 prepares chilli oil spices technique b and walks, and preferred five spices proportioning is chilli powder 100 parts: anistree 5 parts: three how 3 parts: little fennel 2 parts: 5 parts, Chinese prickly ash: spiceleaf 10 parts.
7. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, is characterized in that: described S2 prepares chilli oil spices technique b and walks, and adding five spices quality is 2% of sesame oil weight.
8. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, it is characterized in that: in described S3 spice technique, preferred chilli oil spices addition is 6% of catsup and pickled vegetables quality.
9. the manufacture craft of Islamic health catsup and pickled vegetables as claimed in claim 2, it is characterized in that: in described S5 process for sterilizing, preferred bath temperature is 90 DEG C, and the time is 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510238846.3A CN105266096A (en) | 2015-05-12 | 2015-05-12 | Muslim body tonifying sauced and pickled vegetable and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510238846.3A CN105266096A (en) | 2015-05-12 | 2015-05-12 | Muslim body tonifying sauced and pickled vegetable and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266096A true CN105266096A (en) | 2016-01-27 |
Family
ID=55136602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510238846.3A Pending CN105266096A (en) | 2015-05-12 | 2015-05-12 | Muslim body tonifying sauced and pickled vegetable and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105266096A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262280A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of spicy type Herba Oenanthes Javanicae pickles processing technique |
| CN106262279A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of light type Herba Oenanthes Javanicae pickles processing technique |
| CN106262281A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of five odor type Herba Oenanthes Javanicae pickles processing technique |
| CN107183620A (en) * | 2017-06-22 | 2017-09-22 | 徐州大自然食品有限公司 | A kind of preparation method of assorted burdock pickles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355623A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Oil-flavor slice pickle and preparation method |
| CN103385435A (en) * | 2013-06-27 | 2013-11-13 | 重庆市轩瑞食品有限公司 | Processing technology of chilli oil bamboo shoots |
| CN104522592A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Pickle product taking bamboo shoots as main raw material and processing method of pickle product |
-
2015
- 2015-05-12 CN CN201510238846.3A patent/CN105266096A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385435A (en) * | 2013-06-27 | 2013-11-13 | 重庆市轩瑞食品有限公司 | Processing technology of chilli oil bamboo shoots |
| CN103355623A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Oil-flavor slice pickle and preparation method |
| CN104522592A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Pickle product taking bamboo shoots as main raw material and processing method of pickle product |
Non-Patent Citations (1)
| Title |
|---|
| 鲁锡堂等: "《舌尖上的越文化》", 31 August 2013, 南海出版公司 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262280A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of spicy type Herba Oenanthes Javanicae pickles processing technique |
| CN106262279A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of light type Herba Oenanthes Javanicae pickles processing technique |
| CN106262281A (en) * | 2016-08-16 | 2017-01-04 | 无锡市芹缘优品农业发展有限公司 | A kind of five odor type Herba Oenanthes Javanicae pickles processing technique |
| CN107183620A (en) * | 2017-06-22 | 2017-09-22 | 徐州大自然食品有限公司 | A kind of preparation method of assorted burdock pickles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584188A (en) | Preparation method of carbon grilled squid slices | |
| CN101623080B (en) | Wild garlic bamboo shoot filament | |
| CN101536762B (en) | Edible brine and preparation method thereof | |
| CN104855950B (en) | Numb duck composite seasoning sauce of one kind Soviet Union and preparation method thereof | |
| CN103404913A (en) | Drunken tilapia snack food and processing method thereof | |
| CN105266096A (en) | Muslim body tonifying sauced and pickled vegetable and production process thereof | |
| CN104824593A (en) | Halal celery pickle and production process thereof | |
| CN108887606A (en) | A kind of processing method of fresh-keeping Spiced beef | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN104957664A (en) | Fish gel and preparation method thereof | |
| CN104082506A (en) | Blood-enriching popsicle and preparation method thereof | |
| CN103610095A (en) | Wheat-flavor goose web and preparation method thereof | |
| CN103330185A (en) | Method for preparing Sichuan-flavor carrot-duck liver paste | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN107279683A (en) | A kind of preparation method of dried beef | |
| CN104970326A (en) | Halal celery sauced pickle and production technology thereof | |
| CN104757339A (en) | Dumplings prepared from rutin-rich Lathyrus quinquenervius sprouts and a production method thereof | |
| RU2344652C1 (en) | Method of cooking of preserves "paprikash" | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN101940337A (en) | Humulus scandens health care meat product | |
| CN103584029A (en) | Delicious sauced green peppers and preparation method thereof | |
| CN103948055A (en) | Chestnut pork and making method thereof | |
| CN110574875A (en) | method for making spicy cold-eaten bullfrogs | |
| CN109170627A (en) | A kind of fructus lycii carrot dried pork slice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160127 |