CN106666564A - Pickled allium chinensis product and pickling method thereof - Google Patents
Pickled allium chinensis product and pickling method thereof Download PDFInfo
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- CN106666564A CN106666564A CN201710008353.XA CN201710008353A CN106666564A CN 106666564 A CN106666564 A CN 106666564A CN 201710008353 A CN201710008353 A CN 201710008353A CN 106666564 A CN106666564 A CN 106666564A
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of vegetable and food pickling and particularly relates to a pickled allium chinensis product and a pickling method thereof. The pickled allium chinensis product is pickled from allium chinensis, a seasoning and a leavening agent in a mass ratio being (70-90): (10-18): (15-25). The invention also discloses the preparation method of the pickled allium chinensis product. Firstly, fresh allium chinensis is selected, cleaned up with water and subjected to color protection treatment, then the allium chinensis and the seasoning are placed in a stirrer for vacuum centrifugal stirring treatment, a seasoned allium chinensis mixture is obtained and sent into a fermentation tank for sealed fermentation, a fermented allium chinensis mixture is obtained, finally, the fermented allium chinensis mixture obtained through sealed fermentation is packaged and sterilized, and the pickled allium chinensis product is prepared. The pickled allium chinensis product is crisp and delicious, contains no additives harmful to human bodies, is short in prickling time and has a better healthcare effect.
Description
Technical field
The invention belongs to vegetable and food pickling technology field, more particularly to a kind of Allium chinense curing food and its method for salting.
Background technology
Allium chinense scientific name Chinese onion, is the subspecies of Bulbus Allii Macrostemonis, is the annual persistent root herbs of Allium Liliaceae, and ripe Allium chinense is big
Plumpness, pure white sparkling and crystal-clear, Xin Xiang is tender glutinous, containing various nutrient substance such as sugar, protein, calcium, phosphorus, ferrum, carotene, vitamin C, is
Cooking sauce and good merchantable brand of going with rice or bread.It is a kind of crop of integration of edible and medicinal herbs, the traditional Chinese medical science thinks that Allium chinense is warm in nature, acrid in the mouth, hardship, return lung, stomach, large intestine
Jing, it has the function such as increasing appetite, aid digestion, solution pestilential pathogen, strengthening the spleen and stomach.According to《Sheng Nong's herbal classic》Record：Allium chinense " controls incised wound skin ulcer
Lose, the person of making light of one's life by commiting suicide is not hungry resistance to old "；" SHAO YIN syndrome fault is controlled against dysentery, and breast illness twinge, the therapeutic method to keep the adverse QI flowing downwards is let out, dissipate blood, it is antiabortive.Allium chinense is produced at present
Product form is single, and utilization rate is low；Therefore food miscellaneous is processed into Allium chinense, to improve the utilization of Allium chinense
Rate, is current urgent problem, and the Allium chinense pickled on market be susceptible to go bad, putrefactive phenomenon.At the same time, exist
Substantial amounts of use sulfide carries out color fixative in Allium chinense curing process, also harmful containing more nitrous compound, preservative etc.
Material, and nutritional labeling is relatively low and easy loss.
The content of the invention
It is an object of the invention to provide a kind of Allium chinense curing food and its method for salting, the Allium chinense nutriture value that the present invention is pickled
Value is comprehensive, can promote the digestive system of human body, and features good taste, storage time is long, of the invention to adopt in order to realize foregoing invention purpose
Technical scheme it is as follows：
According to an aspect of the invention, there is provided a kind of Allium chinense curing food, the Allium chinense curing food is by Allium chinense, flavouring agent
Salted with leaven, the Allium chinense, flavouring agent and leaven mass ratio are 70~90:10~18:15~25；The seasoning
Material is made up of the raw material of following weight portion：3~5 parts of Kelp Powder, 2~6 parts of Oryza glutinosa, 1~4 part of lean meat fourth, 1~4 part of Fructus Jujubae, Cortex Cinnamomi
1~3 part, 1~4 part of the Radix Angelicae Dahuricae, 0.5~1.5 part of Paprika, 2~5 parts of Sal, 6~12 parts of soy sauce, 1~4 part of Bulbus Allii and water 6~
14 parts；The leaven is made up of the raw material of following weight portion：6~12 parts of Armeniaca mume Sieb., 3~8 parts of Radix Glycyrrhizae, 4~8 parts of Pericarpium Citri Reticulatae, Fructus Rosae Normalis
0.2~1 part of really 3~7 parts, 4~8 parts of Mel, 0.5~2 part of oligosaccharide and active yeast.
Preferably, the Allium chinense curing food is salted by Allium chinense, flavouring agent and leaven, the Allium chinense, flavouring agent and
Leaven mass ratio is 84:14:21；The flavouring agent is made up of the raw material of following weight portion：It is 4 parts of Kelp Powder, 5 parts of Oryza glutinosa, thin
10 parts of 3 parts of meat cubelets, 2 parts of Fructus Jujubae, 2 parts of Cortex Cinnamomi, 3 parts of the Radix Angelicae Dahuricae, 1 part of Paprika, 4 parts of Sal, 8 parts of soy sauce, 3 parts of Bulbus Allii and water；
The leaven is made up of the raw material of following weight portion：10 parts of Armeniaca mume Sieb., 7 parts of Radix Glycyrrhizae, 6 parts of Pericarpium Citri Reticulatae, 5 parts of Single Roxburgh Rose Fruit, 6 parts of Mel,
0.5 part of 1.5 parts of oligosaccharide and active yeast.
According to another aspect of the present invention, there is provided a kind of method for salting of Allium chinense curing food, comprise the following steps：
Step one：Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the Allium chinense of nothing, is cleaned up with water
Afterwards, be then placed in 0.5 hour~1 hour in colour fixative carrying out color retention, pick up dry water to water content be 25%~40%,
Again with white sugar rubbing stirring 5 minutes~10 minutes, then Allium chinense is crushed；
Step 2：Seasoning is processed, and by the Allium chinense of pretreatment in step one tight compact good seal is put in agitator and presses
Afterwards, rotating mixer carries out traditional vacuum stirring 2 minutes~5 minutes, and the rotating speed of centrifugal mixer is 500rpm~600rpm, is discharged
After the moisture of stirring, then flavouring agent is poured slowly in agitator, again rotating mixer carries out traditional vacuum stirring, is adjusted
Allium chinense mixed material after taste process；
Step 3：Fermentation is pickled, first by fermentation tank disinfection after, then leaven is poured in fermentation tank, then
Allium chinense mixed material after seasoning is processed is sent in fermentation tank, centrifugation on centrifuge is placed on after sealed fermenter and rotates 1 point
Clock~3 minute, it is 300rpm~400rpm that the rotating speed for rotating is centrifuged, and at a temperature of being then placed within 10 DEG C~20 DEG C fermentation 3 is carried out
My god~8 days, obtain Allium chinense fermenting mixture；
Step 4：Fill, sterilization, the Allium chinense fermenting mixture that sealing and fermenting is obtained is fitted in packaging bag, then vacuum
After sealing, 75 DEG C~85 DEG C are heated in input disinfection equipment, after being kept for 10 minutes~20 minutes room temperature is rapidly cooled to, be obtained
Allium chinense curing food.
Preferably, flavouring agent is poured slowly in agitator in the step 2, again rotating mixer carry out vacuum from
When the heart is stirred, traditional vacuum stirring is divided into three phases to be carried out, and the first stage is stirred 1 minute with the rotating speed of 150rpm~250rpm
~2 minutes, second stage was stirred 2 minutes~5 minutes with the rotating speed of 600rpm~750rpm, the phase III with 200rpm~
The rotating speed of 300rpm is stirred 1 minute~2 minutes.
Preferably, it is 480mmHg~550mmHg to carry out vacuum when traditional vacuum is stirred in rotating mixer.
Preferably, in the step 3 by fermentation tank disinfection be frequency be 70kHz~90kHz ultrasound wave under
Carry out microwave disinfection to sterilize 15 minutes~25 minutes.
Preferably, the colour fixative is by the sodium bicarbonate, 0.1%~0.5% calcium chloride that concentration is 0.02%~0.8%
Calcium hydroxide with 0.06%~0.2%, 8%~12% sodium-chloride water solution are mixed, the energy after colour fixative process
Enough effectively enter color fixative and sterilization to Allium chinense, and be prevented effectively from Allium chinense and serious dehydration phenomenon is caused in curing process, make Allium chinense
It is more fresh and crisp, original mouthfeel is kept, and also the salting period of Allium chinense can be shortened.
In the present invention, the preparation process of the leaven is first to wash Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae, dries moisture
Content is to 35%~45%；Single Roxburgh Rose Fruit is cleaned and is cut into slices again, thickness is 0.5mm~3mm, then dry moisture to 50%~
60%；Then Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae and Single Roxburgh Rose Fruit is put into after soaking 1 hour~3 hours in 80 DEG C~90 DEG C of boiled water with text
Fire is boiled 1~2 hour, filters out the residual impurity of Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae and Single Roxburgh Rose Fruit, obtains mixing filtrate, in mixing filtrate
Mel, oligosaccharide and active yeast are added, then room temperature is cooled to after simmering in water 0.5 hour, then sealing and fermenting 8 days at normal temperatures
~15 days, you can obtain leaven, in the present invention, Mel, oligosaccharide played a part of during the fermentation catalysis, shortened and sent out
The time of ferment, and improve the sweet taste in Allium chinense curing food.
In the present invention, the preparation process of the flavouring agent is first Oryza glutinosa, Fructus Jujubae, the Radix Angelicae Dahuricae and Sal to be put into into 50 DEG C~60 DEG C
Hot water in soak 10 minutes~20 minutes, be subsequently adding Kelp Powder, soy sauce, Paprika, Cortex Cinnamomi and lean meat fourth with being cooked by slow fire
Boil 20 minutes, and be stirred continuously, add Bulbus Allii and continue to decoct 5 minutes~10 minutes, it is standby to be finally cooled to room temperature, described
Lean meat fourth is one or more mixing in beef, Carnis caprae seu ovis, pig lean meat or the muscle dried, and can be made by increasing flavouring agent
The nutrient utilization of Allium chinense is higher, and taste more preferably, more enrich, and also add the cohesive of Allium chinense by nutrition.
In the present invention, in the raw material for being adopted, Kelp Powder have very high nutritive value, containing abundant thick protein,
Inorganic salt and vitamin, beneficial to digestion and absorption, the nutritional labeling that can promote Allium chinense is efficiently and comprehensively utilized；Oryza glutinosa contains
Protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., it is nutritious, it is that temperature compensation is strong
Food, with invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only the effect of sweating due to debility, to being off one's feed, abdominal distention diarrhoea has certain mitigation, glutinous
Rice produces during the fermentation many beneficial aminoacid ingredients, and Oryza glutinosa coordinates other dispensings such as lean meat fourth, Cortex Cinnamomi salting down
Good cementation is served during system, makes Allium chinense curing food be easy to molding, improve the nutritive value of Allium chinense, improved
The taste of Allium chinense, extends the storage time of Allium chinense.The Radix Angelicae Dahuricae, nature and flavor：It is warm in nature, acrid in the mouth, gas fragrance, slight bitter；Wind-damp dispelling, promoting blood circulation row
Pus, myogenic pain relieving, beauty functions.Armeniaca mume Sieb. (scientific name：Vatica mangachapoi Blanco) it is Dipterocarpaceae, Armeniaca mume Sieb. contains
Substantial amounts of protein, fat (fatty oil), carbohydrate and plurality of inorganic salt, organic acid etc., with quench one's thirst of promoting the production of body fluid, stimulate food
Desire, eliminating toxin and beautifying the skin, speckle removing, acne removing, lose weight slim, blood fat-reducing blood pressure-decreasing, liver heat removing and eyesight improving, allaying tiredness, appetite stimulator, disinfecting detoxifying etc.
Effect.The oligosaccharide refers to the oligosaccharide of such as content of stachyose >=50%.Radix Glycyrrhizae, another name：State is old, Herba Hedyotis cantonensis, Glycyrrhiza uralensis Fisch., sweet
Root, is pulse family, Glycyrrhiza perennial herb, the effects such as with indication heat-clearing and toxic substances removing, expelling phlegm for arresting cough, gastral cavity abdomen.Single Roxburgh Rose Fruit
Also known as send the spring to return, belong to Rosaceae wild plant, Fructus Rosae Normalis be rich in various nutrients, especially Vc content is higher, with antioxidation,
The effect of removing toxic substances, increases immunity, opposing virus, prevention disease, the effect that expelling phlegm for arresting cough and sore-throat relieving are relievingd asthma；Pericarpium Citri Reticulatae is Fructus Citri tangerinae
Crust, gives out golden yellow clear bright peel, and in addition to fragrant fragrant sour-sweet taste, also one simple and elegant flowery odour can promote food
Desire, skin maintenance, reduction feeling of fatigue, stopping coughing and removing phlegm, anti-inflammation etc..
As a result of above-mentioned technical proposal, the present invention has the following technical effect that the present invention：
(1) the Allium chinense product that, present invention is pickled is clear and melodious good to eat, the fermenting aroma with pure natural, and in natural pickling
The ferment produced during Allium chinense contains various active protein small peptide energy, and leaven used in the present invention is except suppressing nitrous
The generation of aminated compoundss, moreover it is possible to promote the digestive system of human body, improves the taste of Allium chinense；The Allium chinense curing process of the present invention
Belong to natural fermented, without harmful additive, the time pickled is short, safer health is eaten, compared to common
The Allium chinense pickled eats and more trusts.
(2), leaven of the present invention can be very good to improve Allium chinense fragrance, increased nutritive value, be natural
Leaven, preservative and stain be integrated, the ferment that natural pickling is overflowed in Allium chinense sweat can be made, improve Onion
The appetite sense of head, improves taste, and to consumer various selection is provided, and adapts to market demand, but also extends Allium chinense
Shelf-life.
(3), the Allium chinense product pickled of the present invention also has liver heat removing and eyesight improving, allaying tiredness, appetite stimulator, disinfecting detoxifying, disappears
The effects such as phlegm and relieving cough, anti-inflammation etc..
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this
Bright further description.However, it is necessary to illustrate, many details listed in description are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
First, embodiment is prepared
Embodiment 1：
According to an aspect of the invention, there is provided a kind of Allium chinense curing food, the Allium chinense curing food is by Allium chinense, flavouring agent
Salted with leaven, the Allium chinense, flavouring agent and leaven mass ratio are 90:10:15；The flavouring agent is by following weight
The raw material composition of part：5 parts of Kelp Powder, 2 parts of Oryza glutinosa, 1 part of lean meat fourth, 1 part of Fructus Jujubae, 1 part of Cortex Cinnamomi, 1 part of the Radix Angelicae Dahuricae, Paprika 0.5
6 parts of part, 2 parts of Sal, 12 parts of beans, 1 part of Bulbus Allii and water；The leaven is made up of the raw material of following weight portion：It is 6 parts of Armeniaca mume Sieb., sweet
0.2 part of 3 parts of grass, 4 parts of Pericarpium Citri Reticulatae, 7 parts of Single Roxburgh Rose Fruit, 4 parts of Mel, 0.5 part of oligosaccharide and active yeast.
The preparation process of the leaven is first to wash Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae, drying moisture to 35%；
Single Roxburgh Rose Fruit is cleaned and is cut into slices again, thickness is after 0.5mm, then to dry moisture to 50%；Then Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae and
Single Roxburgh Rose Fruit be put in 80 DEG C of boiled water soak 3 hours, be subsequently adding Caulis Sacchari sinensis and simmer in water 1 hour, filter out Armeniaca mume Sieb., Radix Glycyrrhizae,
The residual impurity of Pericarpium Citri Reticulatae and Single Roxburgh Rose Fruit, obtains mixing filtrate, and in mixing filtrate Mel, oligosaccharide and active yeast are added, then uses
Room temperature is cooled to after being cooked by slow fire 0.5 hour, then sealing and fermenting 8 days at normal temperatures, you can obtain leaven.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of Allium chinense curing food, including with
Lower step：
Step one：Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the Allium chinense of nothing, is cleaned up with water
Afterwards, it is then placed in 0.5 hour in colour fixative carrying out color retention, picks up that to dry water to water content be 25%, then is crumpled with white sugar
Stirring 5 minutes, then crushes Allium chinense；In embodiments of the present invention, the colour fixative by the sodium bicarbonate that concentration is 0.02%,
0.1% calcium chloride and 0.06% calcium hydroxide, 12% sodium-chloride water solution are mixed
Step 2：Seasoning is processed, and by the Allium chinense of pretreatment in step one tight compact good seal is put in agitator and presses
Afterwards, rotating mixer carries out traditional vacuum stirring 2 minutes, and the rotating speed of centrifugal mixer is 500rpm, after discharging the moisture of stirring, then
Flavouring agent is poured slowly in agitator, again rotating mixer carries out traditional vacuum stirring, obtains the Allium chinense after seasoning is processed
Mixed material；It is 480mmHg that rotating mixer carries out vacuum when traditional vacuum is stirred；Traditional vacuum stirring is divided into three ranks
Duan Jinhang, the first stage is stirred 2 minutes with the rotating speed of 150rpm, and second stage is stirred 5 minutes with the rotating speed of 600rpm, the 3rd rank
Section is stirred 2 minutes with the rotating speed of 200rpm；
Step 3：Fermentation is pickled, first by fermentation tank disinfection after, be to the fermentation tank disinfection
Frequency is to carry out microwave disinfection under 70kHz ultrasound wave to sterilize 25 minutes；Then leaven poured in fermentation tank again, then by seasoning
Allium chinense mixed material after process is sent in fermentation tank, centrifugation on centrifuge is placed on after sealed fermenter and rotates 1 minute~3 points
Clock, it is 300rpm that the rotating speed for rotating is centrifuged, and fermentation 8 days is carried out at a temperature of being then placed within 10 DEG C, obtains Allium chinense fermenting mixture；
Step 4：Packaging, sterilization, the Allium chinense fermenting mixture that sealing and fermenting is obtained is fitted in packaging bag, then vacuum
After sealing, 75 DEG C are heated in input disinfection equipment, after being kept for 20 minutes room temperature is rapidly cooled to, Allium chinense curing food is obtained.
The present invention can well improve the taste and fragrance of Allium chinense, increased nutritive value, and the leaven of employing is both
Natural leaven is again natural preservative, and total acidity is less than 1.40%, and salt content is less than 2.90%, can be with curing process
Make Allium chinense overflow natural ferment, effectively suppress the generation of nitrosamine compound, edible safety health, the Allium chinense of the present invention to salt down
Combinations color and lustre is vivid, and clear and melodious persistently sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of Allium chinense,
Holding time is at least more than half a year, and without rotting, without Signs of Mould, after preserving 18 months, color and luster, taste keep stable.
Embodiment 2：
According to an aspect of the invention, there is provided a kind of Allium chinense curing food, the Allium chinense curing food is by Allium chinense, flavouring agent
Salted with leaven, the Allium chinense, flavouring agent and leaven mass ratio are 70:18:25；The flavouring agent is by following weight
The raw material composition of part：3 parts of Kelp Powder, 6 parts of Oryza glutinosa, 4 parts of lean meat fourth, 4 parts of Fructus Jujubae, 3 parts of Cortex Cinnamomi, 4 parts of the Radix Angelicae Dahuricae, Paprika 1.5
14 parts of part, 5 parts of Sal, 6 parts of soy sauce, 4 parts of Bulbus Allii and water；The leaven is made up of the raw material of following weight portion：12 parts of Armeniaca mume Sieb.,
1 part of 8 parts of Radix Glycyrrhizae, 8 parts of Pericarpium Citri Reticulatae, 3 parts of Single Roxburgh Rose Fruit, 8 parts of Mel, 2 parts of oligosaccharide and active yeast.
The preparation process of the leaven is first to wash Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae, drying moisture to 45%；
Single Roxburgh Rose Fruit is cleaned and is cut into slices again, thickness is 3mm, then dries moisture to 60%；Then Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae and Fructus Rosae Normalis
Fruit is put in 90 DEG C of boiled water to be soaked 1 hour, is subsequently adding Caulis Sacchari sinensis and is simmered in water 2 hours, filters out Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae
With the residual impurity of Single Roxburgh Rose Fruit, obtain mixing filtrate, in mixing filtrate Mel, oligosaccharide and active yeast are added, then use slow fire
Room temperature is cooled to after boiling 0.5 hour, then sealing and fermenting 15 days at normal temperatures, you can obtain leaven.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of Allium chinense curing food, including with
Lower step：
Step one：Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the Allium chinense of nothing, is cleaned up with water
Afterwards, be then placed in 1 hour in colour fixative carrying out color retention, pick up dry water to water content be 40%, then with white sugar rubbing stir
Mix 10 minutes, then crush Allium chinense；In embodiments of the present invention, the colour fixative by the sodium bicarbonate that concentration is 0.8%,
0.5% calcium chloride and 0.2% calcium hydroxide, 8% sodium-chloride water solution are mixed
Step 2：Seasoning is processed, and by the Allium chinense of pretreatment in step one tight compact good seal is put in agitator and presses
Afterwards, rotating mixer carries out traditional vacuum stirring 5 minutes, and the rotating speed of centrifugal mixer is 600rpm, after discharging the moisture of stirring, then
Flavouring agent is poured slowly in agitator, again rotating mixer carries out traditional vacuum stirring, obtains the Allium chinense after seasoning is processed
Mixed material；It is 550mmHg that rotating mixer carries out vacuum when traditional vacuum is stirred；Traditional vacuum stirring is divided into three ranks
Duan Jinhang, the first stage is stirred 1 minute with the rotating speed of 250rpm, and second stage is stirred 2 minutes with the rotating speed of 750rpm, the 3rd rank
Section is stirred 1 minute with the rotating speed of 300rpm；
Step 3：Fermentation is pickled, first by fermentation tank disinfection after, be to the fermentation tank disinfection
Frequency is to carry out microwave disinfection under 90kHz ultrasound wave to sterilize 15 minutes；Then leaven poured in fermentation tank again, then by seasoning
Allium chinense mixed material after process is sent in fermentation tank, centrifugation on centrifuge is placed on after sealed fermenter and is rotated 3 minutes, centrifugation
The rotating speed of rotation is 400rpm, and fermentation 3 days is carried out at a temperature of being then placed within 20 DEG C, obtains Allium chinense fermenting mixture；
Step 4：Packaging, sterilization, the Allium chinense fermenting mixture that sealing and fermenting is obtained is fitted in packaging bag, then vacuum
After sealing, 85 DEG C are heated in input disinfection equipment, after being kept for 10 minutes room temperature is rapidly cooled to, Allium chinense curing food is obtained.
The present invention can well improve the taste and fragrance of Allium chinense, increased nutritive value, and the leaven of employing is both
Natural leaven is again natural preservative, and total acidity is less than 1.30%, and salt content is less than 3.00%, can be with curing process
Make Allium chinense overflow natural ferment, effectively suppress the generation of nitrosamine compound, edible safety health, the Allium chinense of the present invention to salt down
Combinations color and lustre is vivid, and clear and melodious persistently sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of Allium chinense,
Holding time is at least more than half a year, and without rotting, without Signs of Mould, after preserving 15 months, color and luster, taste keep stable.
Embodiment 3：
According to an aspect of the invention, there is provided a kind of Allium chinense curing food, the Allium chinense curing food is by Allium chinense, flavouring agent
Salted with leaven, the Allium chinense, flavouring agent and leaven mass ratio are 84:14:21；The flavouring agent is by following weight
The raw material composition of part：4 parts of Kelp Powder, 5 parts of Oryza glutinosa, 3 parts of lean meat fourth, 2 parts of Fructus Jujubae, 2 parts of Cortex Cinnamomi, 3 parts of the Radix Angelicae Dahuricae, 1 part of Paprika,
10 parts of 4 parts of Sal, 8 parts of soy sauce, 3 parts of Bulbus Allii and water；The leaven is made up of the raw material of following weight portion：It is 10 parts of Armeniaca mume Sieb., sweet
0.5 part of 7 parts of grass, 6 parts of Pericarpium Citri Reticulatae, 5 parts of Single Roxburgh Rose Fruit, 6 parts of Mel, 1.5 parts of oligosaccharide and active yeast.
The preparation process of the leaven is first to wash Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae, drying moisture to 42%；
Single Roxburgh Rose Fruit is cleaned and is cut into slices again, thickness is 1.5mm~2mm, then dries moisture to 56%；Then Armeniaca mume Sieb., Radix Glycyrrhizae, Pericarpium Citri Reticulatae
It is put in 85 DEG C of boiled water with Single Roxburgh Rose Fruit and soaks 2 hours, be subsequently adding Caulis Sacchari sinensis and simmer in water 1.5 hours, filters out Armeniaca mume Sieb., sweet
The residual impurity of grass, Pericarpium Citri Reticulatae and Single Roxburgh Rose Fruit, obtains mixing filtrate, and in mixing filtrate Mel, oligosaccharide and active yeast are added, then
Room temperature is cooled to after simmering in water 0.5 hour, then sealing and fermenting 12 days at normal temperatures, you can obtain leaven.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of Allium chinense curing food, including with
Lower step：
Step one：Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the Allium chinense of nothing, is cleaned up with water
Afterwards, it is then placed in 0.8 hour in colour fixative carrying out color retention, picks up that to dry water to water content be 30%~35%, then with white
Sugar rubbing stirring 8 minutes, then crushes Allium chinense；In embodiments of the present invention, the colour fixative by concentration be 0.3%~
0.5% sodium bicarbonate, 0.3% calcium chloride and 0.12% calcium hydroxide, 10% sodium-chloride water solution are mixed
Step 2：Seasoning is processed, and by the Allium chinense of pretreatment in step one tight compact good seal is put in agitator and presses
Afterwards, rotating mixer carries out traditional vacuum stirring 3 minutes, and the rotating speed of centrifugal mixer is 550rpm, after discharging the moisture of stirring, then
Flavouring agent is poured slowly in agitator, again rotating mixer carries out traditional vacuum stirring, obtains the Allium chinense after seasoning is processed
Mixed material；It is 520mmHg that rotating mixer carries out vacuum when traditional vacuum is stirred；Traditional vacuum stirring is divided into three ranks
Duan Jinhang, the first stage is stirred 1 minute with the rotating speed of 220rpm, and second stage is stirred 3 minutes with the rotating speed of 700rpm, the 3rd rank
Section stirs 1.5 with the rotating speed of 150rpm；
Step 3：Fermentation is pickled, first by fermentation tank disinfection after, be to the fermentation tank disinfection
Frequency is to carry out microwave disinfection under 85kHz ultrasound wave to sterilize 20 minutes；Then leaven poured in fermentation tank again, then by seasoning
Allium chinense mixed material after process is sent in fermentation tank, centrifugation on centrifuge is placed on after sealed fermenter and is rotated 2 minutes, centrifugation
The rotating speed of rotation is 350rpm, and fermentation 6 days is carried out at a temperature of being then placed within 15 DEG C, obtains Allium chinense fermenting mixture；
Step 4：Packaging, sterilization, the Allium chinense fermenting mixture that sealing and fermenting is obtained is fitted in packaging bag, then vacuum
After sealing, be heated in input disinfection equipment 80 DEG C kept for 15 minutes after be rapidly cooled to room temperature, Allium chinense curing food is obtained.
The present invention can well improve the taste and fragrance of Allium chinense, increased nutritive value, and the leaven of employing is both
Natural leaven is again natural preservative, and total acidity is less than 1.20%, and salt content is less than 3.20%, can be with curing process
Make Allium chinense overflow natural ferment, effectively suppress the generation of nitrosamine compound, edible safety health, the Allium chinense of the present invention to salt down
Combinations color and lustre is vivid, and clear and melodious persistently sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of Allium chinense,
Holding time is at least more than half a year, and without rotting, without Signs of Mould, after preserving 12 months, color and luster, taste keep stable.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of Allium chinense curing food, it is characterised in that：The Allium chinense curing food is salted by Allium chinense, flavouring agent and leaven,
The Allium chinense, flavouring agent and leaven mass ratio are 70~90:10~18:15~25；The flavouring agent is by following weight portion
Raw material is constituted：3~5 parts of Kelp Powder, 2~6 parts of Oryza glutinosa, 1~4 part of lean meat fourth, 1~4 part of Fructus Jujubae, 1~3 part of Cortex Cinnamomi, the Radix Angelicae Dahuricae 1~4
6~14 parts of part, 0.5~1.5 part of Paprika, 2~5 parts of Sal, 6~12 parts of soy sauce, 1~4 part of Bulbus Allii and water；The leaven
It is made up of the raw material of following weight portion：6~12 parts of Armeniaca mume Sieb., 3~8 parts of Radix Glycyrrhizae, 4~8 parts of Pericarpium Citri Reticulatae, 3~7 parts of Single Roxburgh Rose Fruit, Mel 4~
0.2~1 part of 8 parts, 0.5~2 part of oligosaccharide and active yeast.
2. a kind of Allium chinense curing food according to claim 1, it is characterised in that：The Allium chinense curing food is by Allium chinense, seasoning
Material and leaven are salted, and the Allium chinense, flavouring agent and leaven mass ratio are 84:14:21；The flavouring agent is by following heavy
The raw material composition of amount part：4 parts of Kelp Powder, 5 parts of Oryza glutinosa, 3 parts of lean meat fourth, 2 parts of Fructus Jujubae, 2 parts of Cortex Cinnamomi, 3 parts of the Radix Angelicae Dahuricae, Paprika 1
10 parts of part, 4 parts of Sal, 8 parts of soy sauce, 3 parts of Bulbus Allii and water；The leaven is made up of the raw material of following weight portion：10 parts of Armeniaca mume Sieb.,
0.5 part of 7 parts of Radix Glycyrrhizae, 6 parts of Pericarpium Citri Reticulatae, 5 parts of Single Roxburgh Rose Fruit, 6 parts of Mel, 1.5 parts of oligosaccharide and active yeast.
3. a kind of method for salting of Allium chinense curing food, it is characterised in that：Comprise the following steps：
Step one：Pretreatment of raw material, from it is fresh, without rotten, pollution-free, no disease and pests harm Allium chinense, after being cleaned up with water, so
After be put into 0.5 hour~1 hour in colour fixative and carry out color retention, pick up that to dry water to water content be 25%~40%, then use
White sugar rubbing stirring 5 minutes~10 minutes, then crushes Allium chinense；
Step 2：Seasoning is processed, and the Allium chinense of pretreatment in step one is put in agitator and is pressed after tight compact good seal, is turned
Dynamic agitator carries out traditional vacuum and stirs 2 minutes~5 minutes, and the rotating speed of centrifugal mixer is 500rpm~600rpm, discharges stirring
Moisture after, then flavouring agent is poured slowly in agitator, again rotating mixer carries out traditional vacuum stirring, obtains at seasoning
Allium chinense mixed material after reason；
Step 3：Fermentation is pickled, first by fermentation tank disinfection after, then leaven is poured in fermentation tank, then will adjust
Allium chinense mixed material after taste process is sent in fermentation tank, centrifugation on centrifuge is placed on after sealed fermenter and rotates 1 minute~3
Minute, it is 300rpm~400rpm that the rotating speed for rotating is centrifuged, and fermentation 3 days~8 is carried out at a temperature of being then placed within 10 DEG C~20 DEG C
My god, obtain Allium chinense fermenting mixture；
Step 4：Packaging, sterilization, the Allium chinense fermenting mixture that sealing and fermenting is obtained is fitted in packaging bag, then vacuum seal
Afterwards, put in disinfection equipment and be heated to 75 DEG C~85 DEG C, after being kept for 10 minutes~20 minutes room temperature is rapidly cooled to, Allium chinense is obtained
Curing food.
4. the method for salting of a kind of Allium chinense curing food according to claim 3, it is characterised in that：To adjust in the step 2
Taste substance is poured slowly in agitator, and when again rotating mixer carries out traditional vacuum stirring, traditional vacuum stirring is divided into three ranks
Duan Jinhang, the first stage is stirred 1 minute~2 minutes with the rotating speed of 150rpm~250rpm, second stage with 600rpm~
The rotating speed of 750rpm is stirred 2 minutes~5 minutes, and the phase III is stirred 1 minute~2 minutes with the rotating speed of 200rpm~300rpm.
5. the method for salting of a kind of Allium chinense curing food according to claim 3 or 4, it is characterised in that：In rotating mixer
It is 480mmHg~550mmHg to carry out vacuum when traditional vacuum is stirred.
6. the method for salting of a kind of Allium chinense curing food according to claim 3, it is characterised in that：To send out in the step 3
Fermentation tank disinfection is to carry out microwave disinfection in the case where frequency is 70kHz~90kHz ultrasound wave to sterilize 15 minutes~25 minutes.
7. the method for salting of a kind of Allium chinense curing food according to claim 3, it is characterised in that：The colour fixative is by concentration
For 0.02%~0.8% sodium bicarbonate, 0.1%~0.5% calcium chloride and 0.06%~0.2% calcium hydroxide, 8%~
12% sodium-chloride water solution is mixed.
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| CN108094982A (en) * | 2018-01-08 | 2018-06-01 | 胡金平 | A kind of method for making fruit juice pickles |
| CN109770298A (en) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | A kind of preparation method of sweet tea pickled leek can |
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| CN109770298A (en) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | A kind of preparation method of sweet tea pickled leek can |
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