CN106689858A - Nutritional jerusalem artichoke pickled vegetable and preparation method thereof - Google Patents
Nutritional jerusalem artichoke pickled vegetable and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a nutritional jerusalem artichoke pickled vegetable and a preparation method of the pickled vegetable. The pickled vegetable is prepared from jerusalem artichoke, a nutrient solution, soy sauce, sauce and chili oil, wherein the nutrient solution is prepared from omei mountain bamboo juvenile leaf, kirilow rhodiola rhizome, lenzites betulina, sinephropteris delavayi, artemisia adamsii bess, rubus pirifolius smith, ardisia corymbifera mez, buddleja officinalis, turnip seed and radix saposhnikoviae flower; and the soy sauce is prepared from soy, vinegar, sugar, salt, monosodium glutamate, sesame soy, chopped green onion, sesame oil, mashed garlic and five spices; the chili oil is prepared from capsicum frutescens, cluster red pepper, cherry pepper, shuan laense, cassia bark, anise cooked peanut powder, processed sesame powder and cumin powder. The preparation method of the pickled vegetable comprises the steps of: step 1, raw material pretreatment, step 2, nutrient solution preparation, step 3, sauce preparation, step 4, chili oil preparation, step 5, soaking and sterilization, step 6, curing and step 7, seasoning. The pickled vegetable is high in nutritional ingredient content, good in taste and short in preparation period and has effects of expelling wind, clearing away cold, relaxing muscles and tendons, activating collaterals, tonifying qi and soothing nerves.
Description
Technical field
The present invention relates to a kind of pickles, particularly a kind of Jerusalem artichoke nutrition pickles and preparation method thereof.
Background technology
Pickles are that fresh vegetables is carried out into desalination after salted, are then impregnated with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce and formed, and it has the local flavor of uniqueness, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, functions of intestines and stomach can also be adjusted, it is deep throughout the year to be liked by consumers in general.Due to the continuous improvement of living standard, people are not only Well fed,well bred. to the requirement eaten also more and more higher, more to eat good things, and eat healthy.Not only include looking good, smell good and taste good required by traditional food, under the rhythm of life increasingly accelerated, be easy to carry and preservation, also become one of requirement of current vegetable, especially for the garnishes of auxiliary flavoring properties.But because many fresh vegetables and fruits storage times are limited, it is made after dry product and substantial amounts of nutriment can be lost, lose original local flavor and flavour, limits exploitation and commercial value.Fresh fruit of vegetables is fabricated to pickles, the requirement of instant edible has both been met, the problem that fresh fruit of vegetables easily rots is turn avoid.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, remain the natural nutrition composition of vegetables and fruits, and conveniently store and edible, meet the demand of different crowd.
Jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Originate in North America, the incoming Europe of 17th century, rear incoming China.Fall flowering, length has the small disc floret of yellow, and shape such as chrysanthemum is typically bred in production with stem tuber, and its underground stem tuber is edible rich in fructose polymers such as starch, synanthrin, cooks or cooks gruel, salted white, is shone jerusalem artichoke processed and is done, or produces starch and alcohol raw material.
The general taste of sauce Jerusalem artichoke in the market is heavier, contain a large amount of harmful nitrite, preservative and pigment, can not eat more, and its nutrient composition content is low, and have the shortcomings that taste is single, especially manufacturing process addition preservative etc., edible to be excessively unfavorable for that consumer's is healthy.Therefore, in the market be badly in need of it is a kind of it is pure natural, without preservative, taste preferably, nutritive value Jerusalem artichoke nutrition pickles higher and preparation method thereof.
The content of the invention
It is an object of the invention to provide it is a kind of it is pure natural, without preservative, taste preferably, nutritive value Jerusalem artichoke nutrition pickles higher and preparation method thereof, long-term consumption also have functions that expelling wind and clearing away cold, stimulate the circulation of the blood and cause the muscles and joints to relax, benefiting qi for tranquillization.
The purpose of the present invention is achieved through the following technical solutions：
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, are made up of Jerusalem artichoke, nutrient solution, sauce, chilli oil；Described nutrient solution by
Omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola,
Birch pleat hole, frogbit fern,
Herba of Artemisiae admsii,
Hong le hook, the purple back of the body be green,
Butterflybush flower,
Turnip seed,
Divaricate saposhnikovia flower is made；Described baste by
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices are made；Described chilli oil by millet starch, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder and be made.
Described Jerusalem artichoke, nutrient solution, sauce, the mass ratio of chilli oil are 5:3:3:1:1.
Raw materials by weight portion in described nutrient solution,
Omei mountain bamboo juvenile leaf 30-40 parts, rhizome of Kirilow Rhodiola 15-25 parts,
Hole 15-25 parts of birch pleat, 8-14 parts of frogbit fern,
Herba of Artemisiae admsii 8-14 parts,
8-14 parts of Hong le hooks, the purple back of the body be green 2-6 parts,
Butterflybush flower 2-6 parts,
Turnip seed 2-6 parts,
Divaricate saposhnikovia flower 2-6 parts.
Raw material presses preferred weight number in described nutrient solution,
Omei mountain bamboo juvenile leaf 33-37 parts, rhizome of Kirilow Rhodiola 18-22 parts,
Hole 18-22 parts of birch pleat, 10-12 parts of frogbit fern,
Herba of Artemisiae admsii 10-12 parts,
10-12 parts of Hong le hooks, the purple back of the body be green 3-5 parts,
Butterflybush flower 3-5 parts,
Turnip seed 3-5 parts,
Divaricate saposhnikovia flower 3-5 parts.
Raw material presses optimum weight number in described nutrient solution,
35 parts of omei mountain bamboo juvenile leaf, 20 parts of rhizome of Kirilow Rhodiola,
19 parts of birch pleat hole, 11 parts of frogbit fern,
10 parts of Herba of Artemisiae admsii,
10 parts of Hong le hook, the purple back of the body be green 4 parts,
4 parts of butterflybush flower,
3 parts of turnip seed,
3 parts of divaricate saposhnikovia flower.
Described dip presses 8 by sweet fermented flour sauce and warm water:1 mass ratio allotment is formed.
In described baste,
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, the mass ratio of five spices are 1:3:3:1:1:2:1:1:1:2.
Raw materials by weight portion in described chilli oil, 15 parts of millet starch, 10 parts of clusterred pepper, 10 parts of cherry pepper, rinse peppery 5 parts, 2 parts of cassia bark, anistree 2 parts, 1 part of ripe peanut powder, 1 part of ripe sesame powder, 1 part of cumin powder.
A kind of described Jerusalem artichoke nutrition pickles, its preparation method is mainly comprised the following steps：
Step 1, pretreatment of raw material：
In mass ratio, fresh Jerusalem artichoke is chosen, peeled wash is shone to half-dried, is placed in porcelain jar, and the salt solution for adding concentration to be 20% is pressed on Jerusalem artichoke with weight, and sealed pickling pours out salt solution after 30 days, is dried 2 days, standby；
Step 2, prepare nutrient solution：
By weight, high-quality is chosen
Omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola,
Birch pleat hole, frogbit fern,
Herba of Artemisiae admsii,
Hong le hook, the purple back of the body be green,
Butterflybush flower,
Turnip seed,
Divaricate saposhnikovia flower, adds 10 times of water, moderate heat to decoct 1-2 hours, and filtering obtains first time filtrate；Filter residue adds 6 times of water, and small fire is decocted 0.5 hour, and filtering obtains second filtrate；Mixing is placed in centrifugal separator after filtrate twice, after centrifugation 15 minutes, nutrient solution is obtained, standby；
Step 3, prepare baste：
In mass ratio, take
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices, add appropriate warm water, and mixing and stirring is placed in pot, and small fire is heated 3-5 minutes, dries in the air cool, and baste is obtained, standby；
Step 4, prepare chilli oil：
By weight, take the millet starch of high-quality, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder, by millet starch, clusterred pepper, cherry pepper, rinse it is peppery clean and crush, dried after crushing, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder are added after drying, mixing and stirring, then sterilized by the way of ultraviolet disinfection, it is placed in after sterilizing in the vegetable oil that temperature is 70-80 DEG C, fry to giving out fragrance, dry in the air cool, chilli oil is obtained, it is standby；
Step 5, immersion, sterilizing：
In mass ratio, Jerusalem artichoke, nutrient solution are taken, the Jerusalem artichoke after treatment is placed in nutrient solution and is soaked 3-5 hours, high-temperature sterilization is taken out after immersion, it is standby；
Step 6, pickle：
In mass ratio, dip is taken, the Jerusalem artichoke after immersion, sterilizing is taken, dip is added, In Shade, leaching sauce 10 days is standby；
Step 7, seasoning：In mass ratio, baste, chilli oil are taken, pickle after Jerusalem artichoke, be placed in porcelain jar, then mixing and stirring is sterilized by the way of ultraviolet disinfection, and 2-3 hour is stood after sterilizing, a kind of prepared Jerusalem artichoke nutrition pickles.
In nutrient solution：
Omei mountain bamboo juvenile leaf, clear away heart-fire diuresis, and relieving restlessness is quenched the thirst, and cures mainly pyreticosis polydipsia, scanty drak urine, aphthae, rhizome of Kirilow Rhodiola, mental-tranquilization is promoting blood circulation and removing blood stasis, hemostasis, clearing heat and detoxicating, main deficiency of vital energy and physically weak, lose heart weak, palpitation and insomnia, dizzy dizziness, pain uncomfortable in chest, traumatic injury, irregular menstruation, birch pleat hole, chases after wind, and cold dispelling, relaxing muscles and tendons is active, can control lumbocrural pain, it is numb in every limb, muscles and bones is not relaxed, tic of limbs, frogbit fern, clearing heat and promoting diuresis, cough-relieving, main damp-heat dysentery, nephritic dropsy, cough with lung heat
Herba of Artemisiae admsii, clearing heat and detoxicating, spleen benefiting and stimulating the appetite, for diseases such as cold headache, red swelling and pain of throat, cough with lung heat, red eye, swell pains,
Hong le hooks,
Removing heat from the lung to relieve cough, promoting qi circulation and removing obstruction in the collateral, available treatment cough with lung heat, phlegm glue and are difficult to bring up all diseases, have a pain for the side of body rib caused by irritability stasis, abdominal distention, the purple back of the body is green, clearing heat and detoxicating, swelling and pain relieving, cures mainly rheumathritis, traumatic injury, abscess of throat, heart peratodynia, butterflybush flower, clearing heat-fire, move back screen, for red eye, swell pain, many tear photophobia, clear liver and improve vision, raw screen film of mesh, hepatasthenia dim eyesight, blurring of vision, relieving cough and asthma, beautifying face and moistering lotion, turnip seed, improving eyesight, heat-clearing, dampness removing, control glaucoma, mesh is dark, jaundice, dysentery; difficult urination
Divaricate saposhnikovia flower,
Warming spleen and stomach for dispelling cold, it is clearing and activating the channels and collaterals, cold obstruction causing qi stagnation is controlled, stomach cold is had a pain and chest and abdomen pain, arthralgia pain due to rheumatism.
Beneficial effects of the present invention：
One kind of the invention
Jerusalem artichoke nutrition pickles, it is made up of Jerusalem artichoke, nutrient solution, sauce, chilli oil, Jerusalem artichoke is pickled using salt solution first, it is subsequently placed in immersion in the nutrient solution being made up of several kinds of Chinese medicinal materials, make it have expelling wind and clearing away cold, stimulate the circulation of the blood and cause the muscles and joints to relax, effect of benefiting qi for tranquillization, again through dip sauced, finally use homemade baste, chilli oil seasoning, without preservative in manufacturing process, without harmful nitrite, preservative and pigment, for people provide, a kind of nutrient composition content is high, features good taste pickles.
Specific embodiment
Embodiment 1
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, are made up of Jerusalem artichoke, nutrient solution, sauce, chilli oil；Described nutrient solution by
Omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola,
Birch pleat hole, frogbit fern,
Herba of Artemisiae admsii,
Hong le hook, the purple back of the body be green,
Butterflybush flower,
Turnip seed,
Divaricate saposhnikovia flower is made；Described baste by
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices are made；Described chilli oil by millet starch, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder and be made.
Embodiment 2
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, described Jerusalem artichoke, nutrient solution, sauce, the mass ratio of chilli oil are 5:3:3:1:1.
Embodiment 3
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, raw materials by weight portion in described nutrient solution,
Omei mountain bamboo juvenile leaf 30-40 parts, rhizome of Kirilow Rhodiola 15-25 parts,
Hole 15-25 parts of birch pleat, 8-14 parts of frogbit fern,
Herba of Artemisiae admsii 8-14 parts,
8-14 parts of Hong le hooks, the purple back of the body be green 2-6 parts,
Butterflybush flower 2-6 parts,
Turnip seed 2-6 parts,
Divaricate saposhnikovia flower 2-6 parts.
Embodiment 4
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, raw material presses preferred weight number in described nutrient solution,
Omei mountain bamboo juvenile leaf 33-37 parts, rhizome of Kirilow Rhodiola 18-22 parts,
Hole 18-22 parts of birch pleat, 10-12 parts of frogbit fern,
Herba of Artemisiae admsii 10-12 parts,
10-12 parts of Hong le hooks, the purple back of the body be green 3-5 parts,
Butterflybush flower 3-5 parts,
Turnip seed 3-5 parts,
Divaricate saposhnikovia flower 3-5 parts.
Embodiment 5
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, raw material presses optimum weight number in described nutrient solution,
35 parts of omei mountain bamboo juvenile leaf, 20 parts of rhizome of Kirilow Rhodiola,
19 parts of birch pleat hole, 11 parts of frogbit fern,
10 parts of Herba of Artemisiae admsii,
10 parts of Hong le hook, the purple back of the body be green 4 parts,
4 parts of butterflybush flower,
3 parts of turnip seed,
3 parts of divaricate saposhnikovia flower.
Embodiment 6
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, described dip presses 8 by sweet fermented flour sauce and warm water:1 mass ratio allotment is formed.
Embodiment 7
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, in described baste,
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, the mass ratio of five spices are 1:3:3:1:1:2:1:1:1:2.
Embodiment 8
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, raw materials by weight portion in described chilli oil, 15 parts of millet starch, 10 parts of clusterred pepper, 10 parts of cherry pepper, rinse peppery 5 parts, 2 parts of cassia bark, anistree 2 parts, 1 part of ripe peanut powder, 1 part of ripe sesame powder, 1 part of cumin powder.
Embodiment 9
A kind of Jerusalem artichoke nutrition pickles and preparation method thereof, its preparation method is mainly comprised the following steps：
Step 1, pretreatment of raw material：
In mass ratio, fresh Jerusalem artichoke is chosen, peeled wash is shone to half-dried, is placed in porcelain jar, and the salt solution for adding concentration to be 20% is pressed on Jerusalem artichoke with weight, and sealed pickling pours out salt solution after 30 days, is dried 2 days, standby；
Step 2, prepare nutrient solution：
By weight, high-quality is chosen
Omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola,
Birch pleat hole, frogbit fern,
Herba of Artemisiae admsii,
Hong le hook, the purple back of the body be green,
Butterflybush flower,
Turnip seed,
Divaricate saposhnikovia flower, adds 10 times of water, moderate heat to decoct 1-2 hours, and filtering obtains first time filtrate；Filter residue adds 6 times of water, and small fire is decocted 0.5 hour, and filtering obtains second filtrate；Mixing is placed in centrifugal separator after filtrate twice, after centrifugation 15 minutes, nutrient solution is obtained, standby；
Step 3, prepare baste：
In mass ratio, take
Soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices, add appropriate warm water, and mixing and stirring is placed in pot, and small fire is heated 3-5 minutes, dries in the air cool, and baste is obtained, standby；
Step 4, prepare chilli oil：
By weight, take the millet starch of high-quality, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder, by millet starch, clusterred pepper, cherry pepper, rinse it is peppery clean and crush, dried after crushing, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder are added after drying, mixing and stirring, then sterilized by the way of ultraviolet disinfection, it is placed in after sterilizing in the vegetable oil that temperature is 70-80 DEG C, fry to giving out fragrance, dry in the air cool, chilli oil is obtained, it is standby；
Step 5, immersion, sterilizing：
In mass ratio, Jerusalem artichoke, nutrient solution are taken, the Jerusalem artichoke after treatment is placed in nutrient solution and is soaked 3-5 hours, high-temperature sterilization is taken out after immersion, it is standby；
Step 6, pickle：
In mass ratio, dip is taken, the Jerusalem artichoke after immersion, sterilizing is taken, dip is added, In Shade, leaching sauce 10 days is standby；
Step 7, seasoning：In mass ratio, baste, chilli oil are taken, pickle after Jerusalem artichoke, be placed in porcelain jar, then mixing and stirring is sterilized by the way of ultraviolet disinfection, and 2-3 hour is stood after sterilizing, a kind of prepared Jerusalem artichoke nutrition pickles.
Claims (9)
1. a kind of Jerusalem artichoke nutrition pickles and preparation method thereof, it is characterised in that：It is made up of Jerusalem artichoke, nutrient solution, sauce, chilli oil；Described nutrient solution is made up of omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola, birch pleat hole, frogbit fern, Herba of Artemisiae admsii, Hong le hook, purple green, butterflybush flower, turnip seed, the divaricate saposhnikovia flower carried on the back；Described baste is made up of soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices；Described chilli oil by millet starch, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder and be made.
2. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Described Jerusalem artichoke, nutrient solution, sauce, the mass ratio of chilli oil are 5:3:3:1:1.
3. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Raw materials by weight portion in described nutrient solution, omei mountain bamboo juvenile leaf 30-40 parts, rhizome of Kirilow Rhodiola 15-25 parts, hole 15-25 parts of birch pleat, 8-14 parts of frogbit fern, Herba of Artemisiae admsii 8-14 parts, 8-14 parts of red le hook, the purple back of the body it is green 2-6 parts, butterflybush flower 2-6 parts, turnip seed 2-6 parts, divaricate saposhnikovia flower 2-6 parts.
4. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：In described nutrient solution raw material press preferred weight number, omei mountain bamboo juvenile leaf 33-37 part, rhizome of Kirilow Rhodiola 18-22 part, hole 18-22 parts of birch pleat, 10-12 parts of frogbit fern, Herba of Artemisiae admsii 10-12 parts, 10-12 parts of red le hook, purple carry on the back it is green 3-5 parts, butterflybush flower 3-5 parts, turnip seed 3-5 parts, divaricate saposhnikovia flower 3-5 parts.
5. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Raw material presses optimum weight number, 35 parts of omei mountain bamboo juvenile leaf, 20 parts of rhizome of Kirilow Rhodiola, 19 parts of birch pleat hole, 11 parts of frogbit fern, 10 parts of Herba of Artemisiae admsii, 10 parts of red le hook, green 4 parts, 4 parts of the butterflybush flower of the purple back of the body, 3 parts of turnip seed, 3 parts of divaricate saposhnikovia flower in described nutrient solution.
6. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Described dip presses 8 by sweet fermented flour sauce and warm water:1 mass ratio allotment is formed.
7. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：In described baste, soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, the mass ratio of five spices are 1:3:3:1:1:2:1:1:1:2.
8. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Raw materials by weight portion in described chilli oil, 15 parts of millet starch, 10 parts of clusterred pepper, 10 parts of cherry pepper, rinse peppery 5 parts, 2 parts of cassia bark, anistree 2 parts, 1 part of ripe peanut powder, 1 part of ripe sesame powder, 1 part of cumin powder.
9. a kind of Jerusalem artichoke nutrition pickles according to claim 1 and preparation method thereof, it is characterised in that：Its preparation method is mainly comprised the following steps：
Step 1, pretreatment of raw material：
In mass ratio, fresh Jerusalem artichoke is chosen, peeled wash is shone to half-dried, is placed in porcelain jar, and the salt solution for adding concentration to be 20% is pressed on Jerusalem artichoke with weight, and sealed pickling pours out salt solution after 30 days, is dried 2 days, standby；
Step 2, prepare nutrient solution：
By weight, omei mountain bamboo juvenile leaf, rhizome of Kirilow Rhodiola, birch pleat hole, frogbit fern, Herba of Artemisiae admsii, Hong le hook, the purple water carried on the back green, butterflybush flower, turnip seed, divaricate saposhnikovia flower, add 10 times of high-quality are chosen, moderate heat is decocted 1-2 hours, and filtering obtains first time filtrate；Filter residue adds 6 times of water, and small fire is decocted 0.5 hour, and filtering obtains second filtrate；Mixing is placed in centrifugal separator after filtrate twice, after centrifugation 15 minutes, nutrient solution is obtained, standby；
Step 3, prepare baste：
In mass ratio, soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped spring onion, sesame oil, mashed garlic, five spices are taken, appropriate warm water is added, mixing and stirring is placed in pot, small fire is heated 3-5 minutes, dries in the air cool, baste is obtained, it is standby；
Step 4, prepare chilli oil：
By weight, take the millet starch of high-quality, clusterred pepper, cherry pepper, rinse peppery, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder, by millet starch, clusterred pepper, cherry pepper, rinse it is peppery clean and crush, dried after crushing, cassia bark, anise, ripe peanut powder, ripe sesame powder, cumin powder are added after drying, mixing and stirring, then sterilized by the way of ultraviolet disinfection, it is placed in after sterilizing in the vegetable oil that temperature is 70-80 DEG C, fry to giving out fragrance, dry in the air cool, chilli oil is obtained, it is standby；
Step 5, immersion, sterilizing：
In mass ratio, Jerusalem artichoke, nutrient solution are taken, the Jerusalem artichoke after treatment is placed in nutrient solution and is soaked 3-5 hours, high-temperature sterilization is taken out after immersion, it is standby；
Step 6, pickle：
In mass ratio, dip is taken, the Jerusalem artichoke after immersion, sterilizing is taken, dip is added, In Shade, leaching sauce 10 days is standby；
Step 7, seasoning：In mass ratio, baste, chilli oil are taken, pickle after Jerusalem artichoke, be placed in porcelain jar, then mixing and stirring is sterilized by the way of ultraviolet disinfection, and 2-3 hour is stood after sterilizing, a kind of prepared Jerusalem artichoke nutrition pickles.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616453A (en) * | 2017-10-13 | 2018-01-23 | 罗克鼎 | One seedling man salts down the method for Jerusalem artichoke |
| CN109953248A (en) * | 2019-03-18 | 2019-07-02 | 安徽科技学院 | A kind of high nutritive value Tongling method for pickling white ginger |
-
2015
- 2015-08-05 CN CN201510472062.7A patent/CN106689858A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616453A (en) * | 2017-10-13 | 2018-01-23 | 罗克鼎 | One seedling man salts down the method for Jerusalem artichoke |
| CN109953248A (en) * | 2019-03-18 | 2019-07-02 | 安徽科技学院 | A kind of high nutritive value Tongling method for pickling white ginger |
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Application publication date: 20170524 |