CN105394662A - Pickled pepper flavored stachys sieboldii and processing technology thereof - Google Patents
Pickled pepper flavored stachys sieboldii and processing technology thereof Download PDFInfo
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- CN105394662A CN105394662A CN201510804480.1A CN201510804480A CN105394662A CN 105394662 A CN105394662 A CN 105394662A CN 201510804480 A CN201510804480 A CN 201510804480A CN 105394662 A CN105394662 A CN 105394662A
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Abstract
The invention discloses pickled pepper flavored stachys sieboldii and a processing technology thereof. The processing technology comprises the following steps: (1) selecting 100,000-110,000 parts of stachys sieboldii as a raw material and cleaning the stachys sieboldii; (2) soaking the cleaned stachys sieboldii, and blanching the soaked stachys sieboldii; (3) salting the blanched stachys sieboldii; (4) carrying out secondary cleaning, soaking and blanching; (5) carrying out uniform mixing and tertiary soaking, wherein boiling water is added into a mixing barrel, 3-5 parts of table salt, 300-500 parts of monosodium glutamate, 150-250 parts of chicken essence, 15,000-20,000 parts of pickled peppers, 300-500 parts of citric acid, 15-25 parts of acesulfame, 40-60 parts of potassium sorbate, 70-90 parts of sodium benzoate and 50-70 parts of sodium dehydroacetate are sequentially put into the boiling water for uniform mixing, cooled distilled water is poured into the mixing barrel for temperature reduction, the stachys sieboldii subjected to blanching treatment in step (4) is drained, the drained stachys sieboldii is poured into the mixing barrel for uniform mixing and 20 hours' soaking, so that the finished product of the pickled pepper flavored stachys sieboldii is obtained. The processed pickled pepper flavored stachys sieboldii is more flavorful, pure in color and luster, clean and sanitary, and crisp in taste.
Description
Technical field
The present invention relates to the processing technique field of vegetables, particularly relate to a kind of bubble green pepper taste Chinese artichoke and processing technology thereof.
Background technology
Chinese artichoke is the special vegetables of a kind of name, is also called myrmeleontid larva, silver bar, Chinese artichoke, screw dish etc., root-like stock long and horizontal walk, close by white brown narrow scale, meat is tender and crisp, unique flavor, nutritious, often edible energy spleen benefiting and stimulating the appetite, improves a poor appetite, has and reduce blood pressure, clear tonifying lung gold, strengthen muscles and bones, lower gas spirit, the health cares such as sharp the five internal organs.Industrial abstract stachyose novel material is made with it, more than exceeding twice with soybean extraction yield, and cost is low, economic benefit is high.And stachyose Hydrolysis kinetics in natural plants Chinese artichoke obtains, use than synthetics, transgenic product has more security, not digested absorption in human body, therefore can have an effect more enduringly, promote that in intestines, SCFA active matter increases, reduce cholesterol level, assist intestines and stomach to the absorption of the trace elements such as Ca, Mg.Simultaneously be suitable for diabetic to take very much, the endocrine reaction burden of patient's bad reaction can not be caused, therefore like by consumers in general, supply falls short of demand also to cause raw material Chinese artichoke.
At present, the Chinese artichoke that market is sold comprises fresh goods and curing food, curing food is due to holding time length, instant feature, very popular, but existing Chinese artichoke curing food exists, and kind is single, mouthfeel is poor, halfway problem of sterilizing, and cannot meet the demand of health of people diet and many tastes.
Summary of the invention
The invention is intended to provide a kind of bubble green pepper taste Chinese artichoke and processing technology thereof, to solve the problem that prior art cannot meet the demand of health of people diet and many tastes.
Bubble green pepper taste Chinese artichoke of the present invention, comprises following raw material: Chinese artichoke, salt, citric acid, acesulfame potassium, potassium sorbate, Sodium Benzoate, dehydro sodium acetate, monosodium glutamate, chickens' extract, bubble green pepper; The parts by weight of each raw material are: Chinese artichoke 100000 ~ 110000 parts, salt 3 ~ 5 parts, citric acid 300 ~ 500 parts, acesulfame potassium 15 ~ 25 parts, potassium sorbate 40 ~ 60 parts, Sodium Benzoate 70 ~ 90 parts, dehydro sodium acetate 50 ~ 70 parts, monosodium glutamate 300 ~ 500 parts, chickens' extract 150 ~ 250 parts, bubble green pepper 15000 ~ 20000 parts.
Wherein, citric acid, acesulfame potassium, potassium sorbate, Sodium Benzoate, dehydro sodium acetate are food additives.
Citric acid is a kind of tricarboxylic acids compounds, has anti-bacteria, protects look, improves local flavor, promotes the effect such as sucrose inversion, as acid, solubilizer, buffer, antioxidant, except raw meat deodorant, local flavor promoting agent, gelling agent, toner.
Acesulfame potassium is a kind of food additives, it is chemicals, be similar to asccharin, soluble in water, increase food sweet taste, nonnutritive, mouthfeel is good, empty calory, has not metabolism in human body, does not absorb (being the elderly, adiposis patient, sweetener that diabetic is desirable), to heat and the feature such as absolute acid stability is good, it is forth generation synthetic sweetener on our times.
Potassium sorbate can mould fungus inhibition effectively, the activity of saccharomycete and aerobic bacteria, can also prevent the harmful microbe Growth and reproductions such as clostridium botulinum, staphylococcus, salmonella, be the antisepsis antistaling agent of the highly effective and safe of international food and agricultural organization and Health Organisation recommendations.
Sodium Benzoate is white particle, odorless or micro-band styrax smell, and taste is micro-sweet, has convergence; Soluble in water, be acid anticorrisive agent, there is sterilization and bacteriostasis effect.
Dehydro sodium acetate is a kind of new food preservative freshness retaining agent, to mould, saccharomycete, bacterium, there is good inhibitory action, the processing industry of extensive use and beverage, food, feed, storage period, can be extended, avoid loss of going mouldy, its mechanism of action effectively penetrates in cell body, suppresses the respiration of microorganism, thus reach the effects such as the fresh-keeping moisturizing of anticorrosive mildewproof.
Beneficial effect of the present invention: bubble green pepper taste Chinese artichoke of the present invention, has that good taste, mouthfeel are good, the short digestion of appetizing, perspire of drying, the degree of saltiness is agreeable to the taste, feature that the holding time is grown; Bubble green pepper is fresh and tender simultaneously, Chinese artichoke is glittering and translucent, fragrant, crisp, tasty and refreshing, without fishy smell, the people being applicable to multiple ages eats, and can not bring the feature of burden to the health of three high crowds.
Preferably, the parts by weight of raw material are: Chinese artichoke 100000 parts, salt 4 parts, citric acid 400 parts, acesulfame potassium 20 parts, potassium sorbate 50 parts, Sodium Benzoate 80 parts, dehydro sodium acetate 60 parts, monosodium glutamate 400 parts, chickens' extract 200 parts, bubble green pepper 17000 parts.
Preferred further, the processing technology of bubble green pepper taste Chinese artichoke, comprises the following steps:
(1) raw material cleaning: select fresh, not mouldy, unmetamorphosed Chinese artichoke to be raw material, clean with clear water;
(2) blanching is soaked: the Chinese artichoke in step (1) being poured into edible salt solution concentration is soak 1 ~ 5h in the fermentation vat of 0.5 ~ 0.9%, picks up and drains away the water, with boiling water blanching 45 ~ 120s;
(3) salt marsh: the Chinese artichoke after blanching is picked up and drains, putting into curing vat concentration is that 5 ~ 6% edible salt solution soak 2 ~ 5d;
(4) cleaning, immersion, blanching: the Chinese artichoke after salt marsh is put into clear water cleaning and select, then soak 5h; Pick up and drain away the water, with boiling water blanching 10 ~ 30s;
(5) mixing is soaked: in tempering tank, add boiling water, salt, monosodium glutamate, chickens' extract, bubble green pepper, citric acid, acesulfame potassium, potassium sorbate, Sodium Benzoate, dehydro sodium acetate are put into boiling water successively and mixed, poured in tempering tank by the distilled water of cooling and lower the temperature, the total amount of boiling water and distilled water is 1 ~ 1.1 times of raw material total amount; Chinese artichoke after step (4) scalding treatment is drained away the water, pours in tempering tank, soak 20h after mixing and get product.
The Chinese artichoke food microorganisms index using the method to produce and physical and chemical index all meet national standard: content of nitrite is below 10mg/kg (national regulation food content of nitrite is below 20mg/kg), coliform is below 20MPN/100g (foodstuff coli-group of national regulation is content is below 30MPN/100g), salmonella, Shigella and staphylococcus aureus must not detect, meet national standard, ensure that Chinese artichoke product quality.Processing technology of the present invention effectively can kill the bacterium of food residue by twice blanching, avoids bacterium to the harm of human body, and make Chinese artichoke local flavor more sufficient through repeatedly soaking, pure color, sanitation and hygiene, mouthfeel are clear and melodious simultaneously.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1:
A kind of bubble green pepper taste Chinese artichoke and processing technology thereof, specifically comprise the following steps:
(1) raw material cleaning: select fresh, not mouldy, unmetamorphosed Chinese artichoke to be raw material, clean with clear water;
(2) blanching is soaked: the Chinese artichoke in step (1) being poured into edible salt solution concentration is soak 1 ~ 5h in the fermentation vat of 0.5 ~ 0.9%, picks up and drains away the water, with boiling water blanching 45 ~ 120s;
(3) salt marsh: the Chinese artichoke after blanching is picked up and drains, putting into curing vat concentration is that 5 ~ 6% edible salt solution soak 2 ~ 5d;
(4) cleaning, immersion, blanching: the Chinese artichoke after salt marsh is put into clear water cleaning and select, then soak 5h; Pick up and drain away the water, with boiling water blanching 10 ~ 30s;
(5) mixing is soaked: in tempering tank, add boiling water, salt 3 parts, monosodium glutamate 300 parts, chickens' extract 150 parts, bubble green pepper 15000 parts, citric acid 300 parts, acesulfame potassium 15 parts, potassium sorbate 40 parts, Sodium Benzoate 70 parts, dehydro sodium acetate 50 parts are put into boiling water successively and mixed, pour in tempering tank at the distilled water adding cooling and lower the temperature, the total amount of boiling water and distilled water is 1 times of raw material total amount; The Chinese artichoke of 100000 parts after step (4) scalding treatment is drained away the water, pours in tempering tank, soak 20h after mixing and namely obtain bubble green pepper taste Chinese artichoke finished product.
Embodiment 2:
A kind of bubble green pepper taste Chinese artichoke and processing technology thereof, specifically comprise the following steps:
(1) raw material cleaning: select fresh, not mouldy, unmetamorphosed Chinese artichoke to be raw material, clean with clear water;
(2) blanching is soaked: the Chinese artichoke in step (1) being poured into edible salt solution concentration is soak 1 ~ 5h in the fermentation vat of 0.5 ~ 0.9%, picks up and drains away the water, with boiling water blanching 45 ~ 120s;
(3) salt marsh: the Chinese artichoke after blanching is picked up and drains, putting into curing vat concentration is that 5 ~ 6% edible salt solution soak 2 ~ 5d;
(4) cleaning, immersion, blanching: the Chinese artichoke after salt marsh is put into clear water cleaning and select, then soak 5h; Pick up and drain away the water, with boiling water blanching 10 ~ 30s;
(5) mixing is soaked: in tempering tank, add boiling water, salt 4 parts, monosodium glutamate 400 parts, chickens' extract 200 parts, bubble green pepper 17000 parts, citric acid 400 parts, acesulfame potassium 20 parts, potassium sorbate 50 parts, Sodium Benzoate 80 parts, dehydro sodium acetate 60 parts are put into boiling water successively and mixed, pour in tempering tank at the distilled water adding cooling and lower the temperature, the total amount of boiling water and distilled water is 1 times of raw material total amount; The Chinese artichoke of 100000 parts after step (4) scalding treatment is drained away the water, pours in tempering tank, soak 20h after mixing and namely obtain bubble green pepper taste Chinese artichoke finished product.
Embodiment 3:
A kind of bubble green pepper taste Chinese artichoke and processing technology thereof, specifically comprise the following steps:
(1) raw material cleaning: select fresh, not mouldy, unmetamorphosed Chinese artichoke to be raw material, clean with clear water;
(2) blanching is soaked: the Chinese artichoke in step (1) being poured into edible salt solution concentration is soak 1 ~ 5h in the fermentation vat of 0.5 ~ 0.9%, picks up and drains away the water, with boiling water blanching 15 ~ 45s;
(3) salt marsh: the Chinese artichoke after blanching is picked up and drains, putting into curing vat concentration is that 5 ~ 6% edible salt solution soak 2 ~ 5d;
(4) cleaning, immersion, blanching: the Chinese artichoke after salt marsh is put into clear water cleaning and select, then soak 5h; Pick up and drain away the water, with boiling water blanching 10 ~ 20s;
(5) mixing is soaked: in tempering tank, add boiling water, salt 5 parts, monosodium glutamate 500 parts, chickens' extract 250 parts, bubble green pepper 20000 parts, citric acid 500 parts, acesulfame potassium 25 parts, potassium sorbate 60 parts, Sodium Benzoate 90 parts, dehydro sodium acetate 70 parts are put into boiling water successively and mixed, pour in tempering tank at the distilled water adding cooling and lower the temperature, the total amount of boiling water and distilled water is 1.1 times of raw material total amount; The Chinese artichoke of 110000 parts after step (4) scalding treatment is drained away the water, pours in tempering tank, soak 20h after mixing and namely obtain bubble green pepper taste Chinese artichoke finished product.
Bubble green pepper taste Chinese artichoke of the present invention is carried out sampling inspection, and concrete data are as follows:
Table 1: the testing result of bubble green pepper taste Chinese artichoke:
The present invention is steeped the Chinese artichoke that the Chinese artichoke of 3 kinds of specifications of green pepper taste and prior art process and carry out customer satisfaction survey, random selecting 100 people, 4 kinds of products are tasted, can repeated vote, correction data is as follows:
Table 2: customer satisfaction is identified
Conclusion, by analysis, Chinese artichoke product of the present invention meets the certification of state food safe mass, and it is qualified to be, and through satisfaction investigation, consumer's degree of liking is higher than like product, and therefore the present invention is applicable to applying.
Claims (3)
1. steep a green pepper taste Chinese artichoke, it is characterized in that: comprise following raw material: Chinese artichoke, salt, citric acid, acesulfame potassium, potassium sorbate, Sodium Benzoate, dehydro sodium acetate, monosodium glutamate, chickens' extract, bubble green pepper; The parts by weight of each raw material are: Chinese artichoke 100000 ~ 110000 parts, salt 3 ~ 5 parts, citric acid 300 ~ 500 parts, acesulfame potassium 15 ~ 25 parts, potassium sorbate 40 ~ 60 parts, Sodium Benzoate 70 ~ 90 parts, dehydro sodium acetate 50 ~ 70 parts, monosodium glutamate 300 ~ 500 parts, chickens' extract 150 ~ 250 parts, bubble green pepper 15000 ~ 20000 parts.
2. bubble green pepper taste Chinese artichoke according to claim 1, is characterized in that: the parts by weight of raw material are: Chinese artichoke 100000 parts, salt 4 parts, citric acid 400 parts, acesulfame potassium 20 parts, potassium sorbate 50 parts, Sodium Benzoate 80 parts, dehydro sodium acetate 60 parts, monosodium glutamate 400 parts, chickens' extract 200 parts, bubble green pepper 17000 parts.
3. for the processing technology of the bubble green pepper taste Chinese artichoke described in claim 1 or 2, it is characterized in that: comprise the following steps: (1) raw material cleans: select fresh, not mouldy, unmetamorphosed Chinese artichoke to be raw material, clean with clear water;
(2) soak blanching: by the Chinese artichoke in step (1), pour into edible salt solution concentration be in the fermentation vat of 0.5 ~ 0.9% soak 1 ~ 5h, pick up and drain away the water, with boiling water blanching 45 ~ 120s;
(3) salt marsh: the Chinese artichoke after blanching is picked up and drains, putting into curing vat concentration is that 5 ~ 6% edible salt solution soak 2 ~ 5d;
(4) cleaning, immersion, blanching: the Chinese artichoke after salt marsh is put into clear water cleaning and select, then soak 5h; Pick up and drain away the water, with boiling water blanching 10 ~ 30s;
(5) mixing is soaked: in tempering tank, add boiling water, salt, monosodium glutamate, chickens' extract, bubble green pepper, citric acid, acesulfame potassium, potassium sorbate, Sodium Benzoate, dehydro sodium acetate are put into boiling water successively and mixed, poured in tempering tank by the distilled water of cooling and lower the temperature, the total amount of boiling water and distilled water is 1 ~ 1.1 times of raw material total amount; Chinese artichoke after step (4) scalding treatment is drained away the water, pours in tempering tank, soak 20h after mixing and get product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072197A (en) * | 2016-06-24 | 2016-11-09 | 贵州务川东升生态农业开发有限公司 | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof |
| CN106107714A (en) * | 2016-06-24 | 2016-11-16 | 贵州务川东升生态农业开发有限公司 | A kind of sweet and sour garlic and preparation method thereof |
| CN108497456A (en) * | 2018-03-29 | 2018-09-07 | 偃师市西银绿色食品有限公司 | A kind of silver bar sauce and preparation method thereof |
| CN113907306A (en) * | 2021-11-08 | 2022-01-11 | 重庆市轩瑞食品有限公司 | Preparation process and soaking device of lemon-flavored pickled pepper bamboo shoot tips |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101617804A (en) * | 2008-07-04 | 2010-01-06 | 务川山仙东升食品有限责任公司 | Preparation of chilli sauce and Chinese artichoke flavor food |
Non-Patent Citations (2)
| Title |
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| 张存利等: "《蔬菜贮藏与加工》", 31 March 2008, 中国轻工业出版社 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072197A (en) * | 2016-06-24 | 2016-11-09 | 贵州务川东升生态农业开发有限公司 | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof |
| CN106107714A (en) * | 2016-06-24 | 2016-11-16 | 贵州务川东升生态农业开发有限公司 | A kind of sweet and sour garlic and preparation method thereof |
| CN108497456A (en) * | 2018-03-29 | 2018-09-07 | 偃师市西银绿色食品有限公司 | A kind of silver bar sauce and preparation method thereof |
| CN113907306A (en) * | 2021-11-08 | 2022-01-11 | 重庆市轩瑞食品有限公司 | Preparation process and soaking device of lemon-flavored pickled pepper bamboo shoot tips |
| CN113907306B (en) * | 2021-11-08 | 2024-03-01 | 重庆市轩瑞食品有限公司 | Soaking device of lemon flavor pickled pepper bamboo shoots |
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