CN105767982A - Wild pteridium aquilinum var. latiusculum and pickling method thereof - Google Patents

Abstract

The present invention discloses a wild pteridium aquilinum var. latiusculum and a pickling method thereof, and belongs to the technical field of food processing. The pickled wild pteridium aquilinum var. latiusculum consists of the following raw materials: 40-50 parts of wild pteridium aquilinum var. latiusculum, 20-30 parts of pickled vegetables, 10-15 parts of asparagus lettuce, 10-20 parts of soybean, 10-15 parts of edible vegetable oil, 3-5 parts of chilies, 5-7 parts of fresh gingers, 5-8 parts of garlics, 8-10 parts of edible salt, 8-10 parts of white granulated sugar, 0.4-0.6 part of yeast extract, 4-6 parts of edible spices, and 9-10 parts of edible additives. The ratio relationships of each of the wild pteridium aquilinum var. latiusculum raw materials ensure a reasonable mixing of various flavors, so that the food with a special flavor is formed. The product is rich in nutrition, unique in flavor, and crispy and delicious. Appropriate amounts of other raw materials are also added according to personal tastes. The wild pteridium aquilinum var. latiusculum is simple in processing method and long in storage time, facilitates plant large-scale production, and is low in cost and easy for transportation and preservation.

Description

A kind of hill fiddlehead and brewing method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of hill fiddlehead and bubble thereof Method processed.

Background technology

Pickles Gu claims, and refers to beneficially long storage time and vegetables by fermentation.One For as, as long as the vegetables of fibre-enrich or fruit, pickles can be made into；It seem volume Heart dish, Chinese cabbage, carrot, ternip, garlic, verdant, cuke, onion, Koryo Dish, fresh kidney beans etc..Vegetables, after pickled and seasoning, have kind of a special local flavor, Hen Duoren A kind of common garnishes can be considered as eat.So modern obtains the life cycle without anxiety at food materials In border, still can manufacture pickles.Make appropriate pickles and had abundant lactic acid bacteria, can help digest. Pickles mainly lean on the fermentation of the lactic acid bacteria of vegetable surface to generate a large amount of lactic acid rather than by salt Osmotic pressure suppresses putrefactive microorganisms.Pickles use the salt solution of low concentration, or use a small amount of salt Carry out pickled various fresh and tender vegetables, then through lactobacillus-fermented, make a kind of acidulated curing food, As long as lactic acid content reaches certain concentration, and makes product completely cut off air, it is possible to reach to store for a long time Purpose.

Summary of the invention

The purpose of the present invention is contemplated to the defect overcoming the wild fiddlehead storage time short, devises one Planting hill fiddlehead and brewing method thereof, its nutriment enriches, and taste is unique, crisp, fragrant and pleasant to taste, Process is simple, stores the time long, facilitates large-scale production, low cost, easily transport preservation.

Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:

A kind of hill fiddlehead and brewing method thereof, be made up of following raw material: wild fiddlehead 40-50 Part, pickled tuber mustard 20-30 part, asparagus lettuce 10-15 part, soybean 10-20 part, edible vegetable oil 10-15 Part, capsicum 3-5 part, ginger 5-7 part, garlic 5-8 part, edible salt 8-10 part, white granulated sugar 8-10 part, yeast extract 0.4-0.6 part, flavorant 4-6 part, food additives 9-10 Part；

Described wild fiddlehead 45 parts, pickled tuber mustard 25 parts, asparagus lettuce 13 parts, soybean 15 parts；

Described edible vegetable oil 13 parts, 4 parts of capsicum, 6 parts of ginger, 7 parts of garlic；

Described edible salt 9 parts, white granulated sugar 9 parts, yeast extract 0.5 part, flavorant 5 Part；

Described edible additive 9.5 parts, its composition contains citric acid sodium glutamate, 5 '-flavor core Sweet acid disodium, potassium sorbate；

Preparation process is as follows:

S1, wild fiddlehead harvesting returned are cleaned, and are cut into small pieces and put into pickle jar, and stirring is all Even；

S2, in the pickle jar of step S1 add soybean, stir；

S3, in the pickle jar of step S2 add edible vegetable oil, capsicum, ginger, garlic, Under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add edible salt, white granulated sugar, ferment Female extract, flavorant, stir, and under room temperature, standing is sealed up for safekeeping, soaks 1-2 days；

Adding green vegetables, asparagus lettuce in S5, pickle jar after processing through step S4, stirring is all Even, stand after, under room temperature, seal up for safekeeping 15-20 days, i.e. edible；Described green vegetables, asparagus lettuce warp Over cleaning, be cut into small pieces, heat, process is dried in sunshade.

S6, addition food additives sealing preservation in the pickle jar after the process of step S5, This shelf life of products can reach 12 months, needs refrigeration after opening sealing.

Hill fiddlehead disclosed in this invention and brewing method thereof, the proportion relation of various raw materials is protected Demonstrate,prove the reasonable mixing of various fragrance, define a kind of food with flavour, its nutrition Material abundance, taste is unique, crisp, fragrant and pleasant to taste, also can add appropriate its according to individual's taste His raw material, process is simple, stores the time long, facilitates plant layout metaplasia to produce, low cost, Easily transport preservation.

Detailed description of the invention

For the technological means making the present invention realize, creation characteristic, reach purpose and be prone to effect Understand and understand, the present invention is further elucidated below.

A kind of hill fiddlehead and brewing method thereof, be made up of following raw material: wild fiddlehead 40-50 Part, pickled tuber mustard 20-30 part, asparagus lettuce 10-15 part, soybean 10-20 part, edible vegetable oil 10-15 Part, capsicum 3-5 part, ginger 5-7 part, garlic 5-8 part, edible salt 8-10 part, white granulated sugar 8-10 part, yeast extract 0.4-0.6 part, flavorant 4-6 part, food additives 9-10 Part；

Described wild fiddlehead 45 parts, pickled tuber mustard 25 parts, asparagus lettuce 13 parts, soybean 15 parts；

Described edible vegetable oil 13 parts, 4 parts of capsicum, 6 parts of ginger, 7 parts of garlic；

Described edible salt 9 parts, white granulated sugar 9 parts, yeast extract 0.5 part, flavorant 5 Part；

Described edible additive 9.5 parts, its composition contains citric acid sodium glutamate, 5 '-flavor core Sweet acid disodium, potassium sorbate；

Preparation process is as follows:

S1, wild fiddlehead harvesting returned are cleaned, and are cut into small pieces and put into pickle jar, and stirring is all Even；

S2, in the pickle jar of step S1 add soybean, stir；

S3, in the pickle jar of step S2 add edible vegetable oil, capsicum, ginger, garlic, Under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add edible salt, white granulated sugar, ferment Female extract, flavorant, stir, and under room temperature, standing is sealed up for safekeeping, soaks 1-2 days；

Adding green vegetables, asparagus lettuce in S5, pickle jar after processing through step S4, stirring is all Even, stand after, under room temperature, seal up for safekeeping 15-20 days, i.e. edible；Described green vegetables, asparagus lettuce warp Over cleaning, be cut into small pieces, heat, process is dried in sunshade.

S6, addition food additives sealing preservation in the pickle jar after the process of step S5, This shelf life of products can reach 12 months, needs refrigeration after opening sealing.

Hill fiddlehead disclosed in this invention and brewing method thereof, the proportion relation of various raw materials is protected Demonstrate,prove the reasonable mixing of various fragrance, define a kind of food with flavour, its nutrition Material abundance, taste is unique, crisp, fragrant and pleasant to taste, also can add appropriate its according to individual's taste His raw material, process is simple, stores the time long, facilitates plant layout metaplasia to produce, low cost, Easily transport preservation.

The general principle of the present invention, principal character and the present invention excellent has more than been shown and described Point.Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, on State the principle that the present invention is simply described described in embodiment and specification, without departing from the present invention On the premise of spirit and scope, the present invention also has various changes and modifications, these changes and improvements Both fall within scope of the claimed invention.Claimed scope is by appended right Claim and equivalent thereof define.

Claims (6)

1. a hill fiddlehead and brewing method thereof, it is characterised in that be made up of following raw material: Wild fiddlehead 40-50 part, pickled tuber mustard 20-30 part, asparagus lettuce 10-15 part, soybean 10-20 part, Edible vegetable oil 10-15 part, capsicum 3-5 part, ginger 5-7 part, garlic 5-8 part, edible Salt 8-10 part, white granulated sugar 8-10 part, yeast extract 0.4-0.6 part, flavorant 4-6 part, Food additives 9-10 part.

2. a hill fiddlehead and brewing method thereof, it is characterised in that described wild fiddlehead 45 parts, Pickled tuber mustard 25 parts, asparagus lettuce 13 parts, soybean 15 parts.

3. a hill fiddlehead and brewing method thereof, it is characterised in that described edible vegetable oil 13 parts, 4 parts of capsicum, 6 parts of ginger, 7 parts of garlic.

4. a hill fiddlehead and brewing method thereof, it is characterised in that described edible salt 9 parts, White granulated sugar 9 parts, yeast extract 0.5 part, flavorant 5 parts.

5. a hill fiddlehead and brewing method thereof, it is characterised in that described edible additive 9.5 parts, its composition contains citric acid sodium glutamate, 5 '-flavor nucleic acid disodium, potassium sorbate.

6. a hill fiddlehead and brewing method thereof, it is characterised in that preparation process is as follows:

S1, wild fiddlehead harvesting returned are cleaned, and are cut into small pieces and put into pickle jar, and stirring is all Even；

S2, in the pickle jar of step S1 add soybean, stir；

S3, in the pickle jar of step S2 add edible vegetable oil, capsicum, ginger, garlic, Under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add edible salt, white granulated sugar, ferment Female extract, flavorant, stir, and under room temperature, standing is sealed up for safekeeping, soaks 1-2 days；

Adding green vegetables, asparagus lettuce in S5, pickle jar after processing through step S4, stirring is all Even, stand after, under room temperature, seal up for safekeeping 15-20 days, i.e. edible；Described green vegetables, asparagus lettuce warp Over cleaning, be cut into small pieces, heat, process is dried in sunshade.

S6, addition food additives sealing preservation in the pickle jar after the process of step S5, This shelf life of products can reach 12 months, needs refrigeration after opening sealing.