CN105725130A - Pickling processing method for winter pickled vegetable potherb mustard - Google Patents
Pickling processing method for winter pickled vegetable potherb mustard Download PDFInfo
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Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a pickling processing method for a winter pickled vegetable potherb mustard, and belongs to deep processing techniques of agriculture products. According to the pickling processing method, fresh and tender potherb mustard harvested in winter is treated by using processes such as air-drying, piling and yellowing, kneading, turning over, pressing pickling, seasoning and stewing, moreover different seasoning materials are adopted for different tastes of different places, production processes are innovated on the basis that the traditional flavor of the product is maintained, and the pickling processing method has the characteristics of being high in pickling speed, high in production efficiency, good in color, fragrance and taste, long in expiration date and stable in quality. The produced winter pickled vegetable potherb mustard is rich in nutrition, pleasant in color, mellow in fragrance, delicious in taste, sincere in quality and very popular with the public.
Description
Technical field
The present invention relates to the manufacture method of a kind of brined vegetable, belong to the deep process technology of agricultural product.
Background technology
Potherb mustard, is again potherb mustard, Xue Liweng, and also troat not old, Brassica juncea var. crispifolia, annual herb plant, the mutation of Caulis et Folium Brassicae junceae, leaf drastic crack, edge shrinkage, flower foresythia.It is warm in nature, and sweet in the mouth is pungent；Enter liver, stomach, kidney channel." Mingyi Bielu " there is potherb mustard " curing mainly kidney pathogen, profit nine orifices, bright knowledge, regulating the spleen and stomach, take warming middle-JIAO for a long time " say.Japanese studies anticancer 20 kind vegetable, is carry out ranking by the percentage ratio of cancer suppressing effect, and wherein, Bulbus Allii 15.5%, Herba Alii fistulosi 16.3%, potherb mustard is 29.8%, acts on also stronger than Bulbus Allii.
Soil, Ningbo is fertile, with heavy rainfall, utilizes public land plantation autumn and winter potherb mustard brined vegetable, with a long history, carry according to " Guang Qunfang Pu ": " four bright have dish, name potherb mustard; all dishes of snow depth freeze damage, and this dish is solely blue or green, and the lid of gaining the name of potherb mustard is with this; taste is slightly with pungent; the food that salts down is excellent, " Ye, an ancient place in Henan Province heir Qing Dynasty poet Lee praises road in " trade east ancient folk songs with love as their main theme ": emerald green newly fine vinegar is red, smells fragrance and chews loose, although gold dish thinkling sound vegetables are good, Bu Naiwu township potherb mustard.Potherb mustard stem and leaf are common vegetables, generally salt down and eat, and are the most notable winter sauerkraut in the south of the River, and delicious taste is delicious, is loved by the people.
In recent years, living standards of the people improve constantly, developing rapidly of food industry, the production of pollution-free food and market occur in that unprecedented prosperity and prosperity, and its outstanding feature is: process modification, and kind increases, Quality advance, and progressively develop to nutrition, health, convenience and agreeable to the taste direction.But, existing potherb mustard winter sauerkraut method of salting and processing is simply equipped, and technique is coarse, managerial confusion, and expend time in length, it does not have control standard.Causing and occur in that on market that various product taste is repeatedly changeable, quality is unstable, and sanitary index is out of control.
Summary of the invention
The present invention is directed to the problems referred to above, open a kind of potherb mustard winter brined vegetable method of salting and processing.
Technical scheme includes selecting materials, arrange, select and wash, pickle, and is characterized by manufacture method point following steps:
The first step is selected materials dry in the sun: select the fresh and tender potherb mustard not using fertilizer and pesticide in planting process, time harvesting, removes root and earth, is transported to machining location in the winter time, spread out and be placed under the sun dry in the sun 1～3 day, the moisture on potherb mustard surface is dried and dry in the sun is to shrivelled state of being fading；
Second step selects Li Duihuang: selects decontamination, Lao Ye, rotten leaf and Huang Ye, is stacked upon, and places 2～4 days, within every 12～36 hours, opens and piles back 1 time again, inside and outside shifts one's position up and down, and making potherb mustard is that micro-Huang is for spending；
3rd step clear water is eluriated: eluriates by clear water shower, the dust on potherb mustard surface and foul is washed off, the diameter of potherb mustard dish head half-and-half breaking into two with one's hands more than 5 centimetres；
4th step salt adding is rubbed crowded: potherb mustard dehydration, with the edible alkali of the edible salt of raw material weight percentage ratio 3%～6% and percentage by weight 0.1%～0.3%, stir, repeatedly rub crowded, jam on to water outlet, compacting in a reservoir, place 12～24 hours；
5th step is turned over plane pressure and is salted down: potherb mustard in container is taken out, and makes the acid produced in potherb mustard curing process distribute, then inside and outside shifts one's position up and down and put back to compacting in container again, spend 12～24 hours and come 1 time again, press weight, make potherb mustard be submerged among brined vegetable halogen, place 20～45 days；
6th step taste brewed brine: potherb mustard is pulled out from container, extracts unnecessary brined vegetable halogen, be the basic material of potherb mustard winter brined vegetable；Brined vegetable halogen is concentrated on and still boils 8～15 minutes, scoop lightly from liquid level, skim one layer of foam and the scum silica frost of floating, be cooled to room temperature stand-by；Taking the basic material 75～92% of potherb mustard winter brined vegetable, be cut into 1～5 centimetre length, flavouring agent 3～18% and brined vegetable halogen 6～12% and be stirred, disinfection, then quality inspection, packaging store, and obtain potherb mustard winter sauerkraut finished product.
The described important step being to ensure crudy of selecting materials, because " winter " " not using fertilizer and pesticide " potherb mustard can affect choosing of various machined parameters and index, affects crudy and taste.By technique of strictly selecting materials, make product uniformity, pickle quality and be protected.
Described dry in the sun technique is that moisture unnecessary for potherb mustard is dried, fine dry weather dry in the sun 1～2 day, dark and damp weather dry in the sun 2～3 days, and with dry in the sun to shrivelled state of being fading for degree, and palpus keeps the globality of potherb mustard, and making potherb mustard pickling process is easy compacting.
The described yellow technique of reason heap of selecting directly affects product taste, places natural law with the micro-heap of potherb mustard to Huang Weidu, opens and pile number of times again with not rotten just passable.The yellow technique of heap makes the crisp fresh and tender feature of product be manifested.
Described salt adding rubs in crowded pickling process that edible salt is together with edible alkali in proportion mix, and the value of its raw material weight percentage ratio is relevant with temperature, gets the small value when temperature is low, takes large values during temperature height.Through stirring, rub crowded, jam on, and compacting in a reservoir, added edible salt and edible alkali, the surface that could pass through potherb mustard enters with cured matter, and this is to ensure that crisp green good to eat key one step of potherb mustard...
Described container can adopt cylinder, altar, groove, and operating process is it is noted that disinfection, it is impossible to band unboiled water or oil enter altar, this be crudy and taste crucial.
Described various flavouring agents are formed into the product of peppery, numb, sweet, sour, fragrant various tastes.It is several that flavouring agent can be selected in salt, Rhizoma Zingiberis Recens, Fructus Piperis, Pericarpium Zanthoxyli, Fructus Capsici, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Sesami, Oleum sesami, Radix Crotalariae szemoensis, vinegar, wine, through flavouring colour-regulating, causes the traditional properties product looked good, smell good and taste good, may also be fabricated which the potherb mustard finished product of other multiple local flavors.
The positive effect of the present invention:
1. owing to this product selects the fresh and tender potherb mustard not using fertilizer and pesticide of time harvesting in the winter time, due in whole process of manufacture, without chemical addition agent.So being green health food.
2. owing to rubbing in extruding process with edible salt and edible alkali in salt adding, stir, repeatedly rub pressure to jam on to water outlet, salted down turning over plane pressure technique is routed up repeatedly potherb mustard in container, make the acid of generation in potherb mustard curing process distribute, not only remove unpalatable position, appearance luster is bright-coloured, also reduce the content of nitrite, and save the consumption of salt, improve curing speed.The potherb mustard dish mouthfeel so pickled out is crisp and refreshing.
3. owing to adopting seasoning brewed brine technique, both curing speed had been accelerated, improve production efficiency, different seasoning materials can be added for the different taste of various places, maintaining the traditional properties of product, cause the winter sauerkraut looked good, smell good and taste good, delicious taste is delicious, and develop to nutrition, health, convenience and agreeable to the taste direction, it is loved by the people.
In a word, the present invention maintains on the basis of traditional properties, has innovated manufacturing technique method, process modification, and kind increases, steady quality, the potherb mustard winter brined vegetable of production have nutritious, color and luster is pleasing, fragrance alcohol and, the advantage that delicious in taste and quality is pure and honest.
Detailed description of the invention
It is further described below in conjunction with embodiment.
Embodiment 1: Ningbo luxuriant cylinder brined vegetable, in the winter time, selects the fresh potherb mustard dish of Yin state Qiu Jie through processing salted potherb mustard brined vegetable, is traditional special product in Ningbo, the function have the chest stuffiness relieving of regulating the flow of vital energy, eliminate the phlegm, activate yang, whetting the appetite.The deep favor by persons sponging on an aristocrat, closely for over 100 years more than a hundred years, has plantation and edible custom.But the potherb mustard dish overwhelming majority of this band has a kind of special acrid odors, if processing bad, will turn to be yellow and feeling like jelly, and taste is not good enough.In self-sufficient small peasant economy period, usually there will be " last year, potherb mustard dish was fond of eating, not being very good eating of this year ", the phenomenon of " Zhang San family nice, Li Si family is not very good eating ".Along with the development of commodity economy, developing into several producing region comparatively concentrated and factory from the fragmentary plantation processing in rural area, the product of production enjoys a good market both at home and abroad.The quality made must be stablized, and the speed of processing must be accelerated, could high-quality high benefit.Its processing and fabricating method following steps:
The first step is selected materials dry in the sun: selecting the fresh and tender potherb mustard of Yin state Qiu's mountain pass one band, do not use fertilizer and pesticide in planting process, after Winter Solstice, harvesting in 15～22 days, removes root and earth, be transported to processing factory, spreads out and is placed under the sun dry in the sun 2 days, to shrivelled state of being fading；
Second step selects Li Duihuang: selects decontamination, Lao Ye, rotten leaf and Huang Ye, is stacked upon, and places 3 days, opens every day and pile back 1 time again, inside and outside shift one's position up and down, and making potherb mustard is micro-Huang；
3rd step clear water is eluriated: eluriate potherb mustard, diameter half-and-half the breaking into two with one's hands more than 5 centimetres to dish head by clear water shower；
4th step salt adding is rubbed crowded: potherb mustard is picked up, and drains with centrifuge dewatering, with the edible alkali of the edible salt of raw material weight percentage ratio 4% and 0.2%, stirs, repeatedly rub crowded, jam on to water outlet, compacting in the jar of salted vegetables, place 16 hours；
5th step is turned over plane pressure and is salted down: potherb mustard in the jar of salted vegetables is taken out, then inside and outside shifts one's position up and down and put back to compacting in the jar of salted vegetables again, cross within 16 hours, to come 1 time again, then press brined vegetable stone several piece, make potherb mustard all be submerged among brined vegetable halogen, place 25 days；
6th step taste brewed brine: potherb mustard is pulled out from the jar of salted vegetables, extract brined vegetable halogen, be cut into 3 centimetre lengths, concentrates on brined vegetable halogen and boils in still 10 minutes, scoop lightly from liquid level, skims one layer of foam and the scum silica frost of floating, is cooled to room temperature；Take and be cut into 3 centimetre length potherb mustard winter brined vegetable 85%, it is stirred with including Pericarpium Zanthoxyli, Fructus Capsici, the flavouring agent 6% of Chinese liquor and brined vegetable halogen 9%, putting disinfection 20 minutes in ozone disinfection cabinet, then quality inspection, vacuum packaging, low temperature store, and obtain Ningbo potherb mustard winter brined vegetable finished product.
Xianning ripple luxuriant cylinder dish so made has obvious advantage:
1. quality is superior: one is crisp tender and crisp become less severe, food without slag；Two is green dark green color and luster, and sense organ is beautiful；Three be the fresh and tender alcohol of fresh perfume (or spice) just, give off a strong fragrance.It is considered on seat to go with rice or bread good merchantable brand.
2. edible nourishing is good: every 100 grams of moisture contents 91.5 grams, 2.8 grams of protein, 0.6 gram of fat, vitamin 1.6 grams, carbohydrate 3.6 grams, calcium 23.9 milligrams, 64 milligrams of phosphorus, ferrum 3.4 milligrams, vitaminB10 .07 milligram, 0.06 milligram of riboflavin, nicotinic acid 0.7 milligram, 83 milligrams of ascorbic acid.Edible nourishing is worth height, is classified as the staple vegetable on dining table in the south of the River always, have the laudatory title of " smart in dish ".Deeply liked by the numerous common people.
3. health value is high: can promote that hormone in vivo is secreted, and appetite stimulator is good for health.There is refreshment, removing toxic substances and promoting subsidence of swelling, spleen invigorating profit diaphragm, appetite-stimulating indigestion-relieving, warming middle-JIAO promoting the circulation of QI, the medicinal function such as anticancer of losing weight.
4.Long shelf-life: process modification, steady quality, management is in order.The potherb mustard produced is through disinfection, quality inspection, vacuum packaging, low temperature storage, long shelf-life.
Embodiment 2: Ninghai winter bamboo shoot brined vegetable, in the winter time, selects the fresh potherb mustard dish of Hu Chengang two sides, East Road, Ninghai, with the winter bamboo shoot of Lu Huangtan branch road one band on Ninghai, through processing potherb mustard winter bamboo shoot brined vegetable, its processing and fabricating method is essentially identical with the Ningbo luxuriant cylinder dish of embodiment 1, does not repeat at this.
Its difference is: 1) the 6th step taste brewed brine: potherb mustard is pulled out from the jar of salted vegetables, extract brined vegetable halogen, be cut into 2 centimetre lengths, take 78%, with including the prefabricated flavouring agent 14% of winter bamboo shoot, Fructus Capsici, Semen Sesami, salt, Oleum sesami and brined vegetable halogen 8% is stirred, sterilize through high-temperature sterilization, then quality inspection, vacuum packaging, low temperature store, and obtain Ninghai winter bamboo shoot brined vegetable finished product.The potherb mustard water brined vegetable so made have nutritious, color and luster is pleasing, fragrance alcohol and, the advantage that delicious in taste and quality is pure and honest.Characteristic is exactly fresh, salty, fragrant.
Various flavouring agent is adopted to may also be fabricated which the potherb mustard winter brined vegetable product of peppery, numb, sweet, sour, fragrant various tastes.
Claims (5)
1. the method for salting and processing of potherb mustard winter brined vegetable, washes including selecting materials, arrange, selecting, pickles, be characterized by manufacture method point following steps:
The first step is selected materials dry in the sun: select the fresh and tender potherb mustard not using fertilizer and pesticide in planting process, time harvesting, removes root and earth, is transported to machining location in the winter time, spread out and be placed under the sun dry in the sun 1-3 days, the moisture on potherb mustard surface is dried and dry in the sun is to shrivelled state of being fading；
Second step selects Li Duihuang: selects decontamination, Lao Ye, rotten leaf and Huang Ye, is stacked upon, and places 2-4 days, within every 12-36 hour, opens and piles back 1 time again, inside and outside shifts one's position up and down, and making potherb mustard is that micro-Huang is for spending；
3rd step clear water is eluriated: eluriates by clear water shower, the dust on potherb mustard surface and foul is washed off, the diameter of potherb mustard dish head half-and-half breaking into two with one's hands more than 5 centimetres；
4th step salt adding is rubbed crowded: potherb mustard dehydration, with the edible alkali of the edible salt of raw material weight percentage ratio 3%～6% and percentage by weight 0.1%～0.3%, stir, repeatedly rub crowded, jam on to water outlet, compacting in a reservoir, place 12-24 hour；
5th step is turned over plane pressure and is salted down: potherb mustard in container is taken out, and makes the acid produced in potherb mustard curing process distribute, then inside and outside shifts one's position up and down and put back to compacting in container again, spend 12-24 hour and come 1 time again, press weight, make potherb mustard be submerged among brined vegetable halogen, place 20～45 days；
6th step taste brewed brine: potherb mustard is pulled out from container, extracts unnecessary brined vegetable halogen, be the basic material of potherb mustard winter brined vegetable；Brined vegetable halogen is concentrated on and still boils 8～15 minutes, scoop lightly from liquid level, skim one layer of foam and the scum silica frost of floating, be cooled to room temperature stand-by；Taking the basic material 75～92% of potherb mustard winter brined vegetable, be cut into 1～5 centimetre length, flavouring agent 3～18% and brined vegetable halogen 6～12% and be stirred, disinfection, then quality inspection, packaging store, and obtain potherb mustard winter sauerkraut finished product.
2. the method for salting and processing of potherb mustard winter brined vegetable as claimed in claim 1, is characterized in that: edible salt is together with edible alkali in proportion mix, and the value of its raw material weight percentage ratio is relevant with temperature, gets the small value when temperature is low, takes large values during temperature height.
3. the method for salting and processing of potherb mustard winter brined vegetable as claimed in claim 1, it is characterized in that: it is several that flavouring agent can be selected in salt, Rhizoma Zingiberis Recens, Fructus Piperis, Pericarpium Zanthoxyli, Fructus Capsici, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Sesami, Oleum sesami, Radix Crotalariae szemoensis, vinegar, wine, through flavouring colour-regulating, cause the traditional properties product looked good, smell good and taste good, may also be fabricated which the potherb mustard finished product of other multiple local flavors.
4. the method for salting and processing of potherb mustard winter brined vegetable as claimed in claim 1, it is characterized in that: take and be cut into 3 centimetre length potherb mustard winter brined vegetable 85%, it is stirred with including Pericarpium Zanthoxyli, Fructus Capsici, the flavouring agent 6% of Chinese liquor and brined vegetable halogen 9%, put disinfection 20 minutes in ozone disinfection cabinet, then quality inspection, vacuum packaging, low temperature store, and obtain Ningbo potherb mustard winter brined vegetable finished product.
5. the method for salting and processing of potherb mustard winter brined vegetable as claimed in claim 1, it is characterized in that: potherb mustard is pulled out from the jar of salted vegetables, extract brined vegetable halogen, be cut into 2 centimetre lengths, take 78%, with including the prefabricated flavouring agent 14% of winter bamboo shoot, Fructus Capsici, Semen Sesami, salt, Oleum sesami and brined vegetable halogen 8% is stirred, sterilize through high-temperature sterilization, then quality inspection, vacuum packaging, low temperature store, and obtain Ninghai winter bamboo shoot brined vegetable finished product.
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| CN107997067A (en) * | 2017-12-07 | 2018-05-08 | 王彦平 | A kind of preparation method of potherb mustard salted vegetables |
| CN112704207A (en) * | 2021-02-10 | 2021-04-27 | 李井德 | Preparation method of dried distillers' grains pickled vegetables |
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| CN102334664A (en) * | 2010-07-23 | 2012-02-01 | 童秋法 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
| CN104738485A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of preserved vegetable |
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