CN105410791A - Flavored pickled vegetable and production method thereof - Google Patents

Abstract

The present invention relates to a flavored pickled vegetable and a production method thereof. The provided excellent taste and high nutritional flavored pickled vegetable takes advantages of 12 seasonings including rice wine, betel nut skin, olive skin, etc. and 17 raw materials including cabbage, celery, etc. and is prepared by juicing, kneading, fermenting, etc.

Description

A kind of local flavor pickled vegetable and preparation method thereof

The present invention relates to a kind of typical local dish and this dish preparation method.

Pickles are more in the market, and as the kimchi of pungent characteristic, with the salty and spicy Pickles, Sichuan Style for feature, the Hunan pickles etc. being feature with salty and tart flavour, its preparation method is substantially identical with batching, and local flavor is more single, and trophism is poor.

One is the object of the present invention is to provide to utilize 16 kinds of seasoning matter such as rice wine, pericarpium arecae, olive coated split leather, a kind of GOOD TASTE height flavour nutrient pickles that 18 kinds of raw materials such as cabbage, red flesh, radish, meat celery are made through techniques such as juice processed, kneading, fermentations.

The object of the invention is to be realized by following measures:

These pickles select materials and percentage by weight consists of:

Seasoning matter:

Old juice 13.8%, rice wine 2.0% _,pericarpium arecae 0.1%, sweet osmanthus 0.3% _,dried orange peel 0.3% _,anistree 0.1% _,chinese prickly ash 0.1%, cloves 0.1% _,cassia bark 0.1% _,radix Glycyrrhizae 0.2% _,salt 1.0%, sugar 0.5% _,add up to 20.5%;

Raw material:

Cabbage 15%, meat celery 6%, carrot (red, yellow each half) 11%, ginger 2%, cucumber 4%, pachyrhizus 3% _,eggplant 2%, apple 5%, sorb 5%, scarlet green pepper 5%, asparagus lettuce stem 5%, coolly eat 4%, Pu shepherd's purse 2%, ginger 1%, lotus root 3%, perilla leaf 3%, caraway leaf 2% _'add up to 78%;

Its manufacture craft is:

Select above-mentioned 17 kinds without worm fresh vegetable, after cleaning with vegetable-chopper dish is cut into inch strips, the various shape such as sheet, block is for subsequent use, by in 12 kinds of seasoning matter dress cloth bags, add water extractive, then normal temperature is cooled to, the raw material got ready is divided two groups of kneadings, the dish rubbed two groups is again salt adding respectively, stir ten minutes at normal temperatures, and then two groups of raw materials are merged stirring 5 minutes feeding fermentation tanks, by lactobacillus-fermented, juice is poured in tank, 26 DEG C of temperature environment lower seals soak 4 hours, then encapsulate through bag encapsulation or bottle.

Advantage of the present invention and effect are:

The 12 kinds of seasoning matter selected, 17 kinds of raw materials are all natural plants, after series of process process, make pickles taste have sour-sweet peppery salty flavour such as grade, tender and crisp especially tasty and refreshing, bright in colour, containing multivitamin, having help greatly to human body, is the good merchantable brand that folk food realizes suitability for industrialized production operation.

Present invention process flow process is:

1. first select materials

(1) cabbage (having another name called wild cabbage, root-mustard, cabbage etc.)

Should select early-maturing variety, circular and OX-heart shape, these two kinds of cabbage heads are less, and not too tightly, color and luster is dark green, leaf is plump, moisture is few, delicious tender for the bag heart.

(2) meat celery (white celery)

Select white celery to be best, end stem look white, and center look yellow, and Ye Sehei is green, a large root is little, and stem fertile leaf is wealthy, more tender and crisp.

(3) carrot

Red carrot, top is little, and individual first chi how long, sturdy hypertrophy, and be inside and outside red entirely, meat is solid, firmly crisp, taste is sweet.Little head should be selected.

Yellow carrot, mainly for colour matching.

(4) ginger

Select yellow ginger, (new ginger, after one section stores, falls blastogenesis skin yellow ginger), meat is solid, and fragrant pungent is dense.

(5) cucumber

Select little dry land cucumber, curcumbitate is short and small, color and luster pale green, and taste is sweet, and matter is tender crisp.

(6) pachyrhizus

Select partial drought pachyrhizus, skin red meat is white, or skin plain boiled pork Huang, meat is solid, and matter is crisp, taste is sweet.

(7) eggplant

Select blue or green long eggplant, the thick seed of meat is few, fresh and tender, color and luster is dark green.Every only heavy about 30-100 gram.

(8) apple

Select the medium and small green apple of state's light kind

(9) sorb

Select little

(10) red sharp green pepper

Select little sharp green pepper, acid is dense, bright in colour.

(11) asparagus lettuce stem

Select greenery asparagus lettuce stem, color is light green, a stem hypertrophy, and meat is delicate, and juice multi-flavor is beautiful.

(12) coolly to eat

Select Calusena lansium drought coolly to eat, head is little, and meat is delicate, sweet crisp.

(13) Pu shepherd's purse

Select the red head of skin little, Fresh & Tender in Texture, sweet crisp.

(14) ginger (having another name called: Jerusalem artichoke)

Select bulk ginger, few bud.

(15) perilla leaf

Select the large stem of leaf short.

(16) caraway leaf

Select fresh and tender.

(17) lotus root

Be best to spend lotus root in vain, lotus root body is thick, and matter plain boiled pork is tender.

2. to get the raw materials ready processing:

(1) cabbage

Cabbage removed root, stem and Lao Pi, clean empty solid carbon dioxide part, send in vegetable-chopper and be cut into the square fritter of 3cm.

(2) celery

Celery is removed root, takes dish leaf, send in vegetable-chopper after cleaning and be cut into the dish slice that 3cm is long, 3mm is wide.Dish leaf need not send into vegetable-chopper, just stand-by after cleaning.

(3) carrot

Carrot (Red Yellow can mix) removed coring and cauline leaf, clean, regulate vegetable-chopper, make it be cut into oblique section, plum blossom shape or other shape attractive in appearance, the thick 1mm of sheet.

(4) ginger

Ginger to be pruned crust, wash, send in vegetable-chopper and be cut into 2cm long 2mm square section shredded ginger at random.

(5) cucumber

Cucumber removed muskmelon pedicel, clean, send in vegetable-chopper, be cut into oblique section, the thick 1mm of sheet.

(6) pachyrhizus

Pachyrhizus is cleaned and cuts two ends, send in vegetable-chopper, be cut into 1.5cm isosceles rhombus, the thick 1mm of sheet.

(7) eggplant

Eggplant is removed handle, cleans, be cut into the eggplant bar that 1mm is thick, 3cm is long, 1cm is wide, put into clear water and soak half an hour, pull out, after the salt putting 0.1% floods half an hour processed, sky anhydrates part, stand-by.

(8) apple

Apple is cut out the base of a fruit and, clean, cut and remove seed, then send in vegetable-chopper and be cut into 1mm thickness sheet.

(9) sorb

Sorb gone to two ends and beats skin, being processed into the thick flakelet of semicircle 1mm.

(10) red sharp green pepper

Red sharp green pepper stalk removed seed, cleans, be processed into that 2mm is wide, 3cm essentially continuous fine thread.

(11) asparagus lettuce stem

Fresh asparagus lettuce decaptitated and leaf, beats skin, clean, being processed into oblique section, thin slice that semicircle 1mm is thick, even with the salt stirring of 0.1%, can use after half an hour.

(12) coolly to eat

Cool two ends of eating are removed, beat skin, cleaned, is processed into the square and thin slice that 1mm is thick of 3cm.

(13) Pu shepherd's purse

Pu shepherd's purse is cleaned, is processed into the thick flakelet of 1mm.

(14) ginger

Ground ginger bud and root are removed, cleans, be processed into arbitrary shape, 1mm thickness sheet, with 10% saline sook 24 hours, to remove strange taste, pull rear clear water out clean, empty solid carbon dioxide, stand-by.

(15) lotus root

Lotus root gone section header, peeling, clean, be processed into 1/4 circle, and the thick small pieces of 1mm.

(16) perilla leaf

Purple perilla leaf is taken, cleans, sky part of anhydrating is stand-by.

(17) caraway leaf

Taken by caraway leaf, clean, sky anhydrates part, stand-by.

3. juice processed:

Pericarpium arecae, sweet osmanthus, dried orange peel, anise, Chinese prickly ash, cloves, cassia bark, Radix Glycyrrhizae are loaded in cloth pocket in the ratio in formula, sesame will be fried again, fry the edible kernel of melon seeds, fry shelled peanut in ratio loading another cloth pocket in formula, add old juice, rice wine, add clear water in old juice, rice wine 1: 5 ratio, heat to 100 DEG C of maintenances 15 minutes under normal pressure, take out seasoning matter pocket, pour out juice, be cooled to normal temperature.

4. kneading:

(1) principle that the material got ready is gone here and there mutually by nutrition complement, taste is divided into two groups:

First group: second group:

Cabbage apple

Meat celery perilla leaf

Carrot cucumber

Ginger eggplant

Pachyrhizus is cool to be eaten

Red sharp green pepper ground ginger

Asparagus lettuce stem Pu shepherd's purse

Caraway leaf lotus root

Note not chaotic, especially perilla leaf and asparagus lettuce stem first do not mix.

(2) two groups of dishes are placed in mixer respectively, add salt 0.8% respectively, start mixer, stir 10 minutes at normal temperatures and pressures, and then two groups of raw materials are put stirring together 5 minutes, send into fermentation tank.

5. ferment

The bacterial classification of pickle fermentation is lactic acid.And lactic acid bacteria has a kind of characteristic, specially not having the local breeding rarely of oxygen and oxygen, being also referred to as " obligate anaerobe ", can obtaining juice when this bacterial classification is initial by above-mentioned 3. juice producing process, then sealed cans make its slowly spontaneous fermentation at normal temperatures.The all available last time old juice that later at every turn feeds intake does fermentation and uses lactic acid bacteria source.Therefore fermentation tank should be sealing.After the raw material be stirred is sent into fermentation tank, then add the juice endured, at ambient pressure, temperature is about 26 DEG C, sealing immersion 4 hours.

6. encapsulate:

By the pickles fermented, be sent to vacuum packaging machine in order, at this moment have pickle juice 44%, net weight 56%, point two kinds of form encapsulation:

(1) bag encapsulation:

Every bag heavy 150 grams, net weight 140 grams, 10 grams, juice.

(2) bottle encapsulation:

Every bottle heavy 445 grams, net weight 280 grams, 165 grams, juice.

Vacuum-packed pickles under these normal temperature and pressures, can keep never degenerating for 6 months at normal temperatures and pressures.

7. exfactory inspection:

By emblem mark, one-level food hygiene criterion of acceptability is checked.

Raw material involved in the present invention and seasoning matter all can be bought on the market of farm produce, China various places, when having any problem if buy, also can join several less, but basic recipe are constant.Attention: do not adopt the raw material that chemical fertilizer content is high, in case just do not sampling during natural taint of odour.Do not use monosodium glutamate, avoid oil, avoid green onion taste.

Claims (2)

1. local flavor pickled vegetable and preparation method thereof, it is characterized in that these pickles select materials and percentage by weight consists of:

Seasoning matter: old juice 13.8%, rice wine 2.0% _,pericarpium arecae 0.1%, sweet osmanthus 0.3% _,dried orange peel 0.3% _,anistree 0.1% _,chinese prickly ash 0.1%, cloves 0.1%

Cassia bark 0.1% _,radix Glycyrrhizae 0.2% _,salt 1.0%, sugar 0.5% _,add up to 20.5%;

Raw material: cabbage 15%, meat celery 6%, carrot (red, yellow each half) 11%, ginger 2%, cucumber 4%, pachyrhizus 3% _,eggplant 2%, apple 5%, sorb 5%, scarlet green pepper 5%, asparagus lettuce stem 5%, coolly eat 4%, Pu shepherd's purse 2%, ginger 1%, lotus root 3%, perilla leaf 3%, caraway leaf 2% _'add up to 78%.

2. local flavor pickled vegetable and preparation method thereof, its manufacture craft is:

Select above-mentioned 17 kinds without worm fresh vegetable, after cleaning with vegetable-chopper dish is cut into inch strips, the various shape such as sheet, block is for subsequent use, by in 12 kinds of seasoning matter dress cloth bags, add water extractive, then normal temperature is cooled to, the raw material got ready is divided two groups of kneadings, the dish rubbed two groups is again salt adding respectively, stir ten minutes at normal temperatures, and then two groups of raw materials are merged stirring 5 minutes feeding fermentation tanks, by lactobacillus-fermented, juice is poured in tank, 26 DEG C of temperature environment lower seals soak 4 hours, then encapsulate through bag encapsulation or bottle.