CN1672563A - Making process of pickled cactus food - Google Patents
Making process of pickled cactus food Download PDFInfo
- Publication number
- CN1672563A CN1672563A CNA2005100380533A CN200510038053A CN1672563A CN 1672563 A CN1672563 A CN 1672563A CN A2005100380533 A CNA2005100380533 A CN A2005100380533A CN 200510038053 A CN200510038053 A CN 200510038053A CN 1672563 A CN1672563 A CN 1672563A
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- Prior art keywords
- pickled
- cactus
- making process
- food
- described making
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- 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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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The pickled cactus food making process belongs to the field of vegetable processing technology. The cleaned fresh cactus with the thorn and surface coarse fiber eliminated is first green protecting and crispness processing treated, and then set into pickling container with perfume and salt solution added to ferment, and the pickled cactus is bagged and sterilized as the pickled cactus food. The pickled cactus food, like other kinds of pickled vegetable, has the features of being fresh, delicious, crisp and tender, and has health functions of activating vital energy, promoting blood circulation, clearing away heat and toxic material, promoting metabolism and lowering blood sugar and blood fat.
Description
Technical field
The invention belongs to the vegetables processing technique field.
Background technology
Pickles have long history in China, always with crisp be expensive.Feed liquid in the pickles contains a large amount of lactic acid bacterias and has the medical functions of regulating functions of intestines and stomach.In Japan, Korea S and China river, all there is the hobby of edible pickles the Northeast.Pickles are rich in lactic acid, are generally 0.4%～0.8%, and salty acid appropriateness is delicious and tender crisp, can not only improve a poor appetite, can also be aid digestion.
Cactus eats in recent years the thing just in China, because cardoncillo easily cultivates, and the output height, development is very fast in China.Because cactus nutrient is abundant, has the promoting flow of qi and blood circulation, and is clearing heat and detoxicating, enhances metabolism, hypoglycemic, the function of reducing blood lipid is a kind of health-care vegetable.
Summary of the invention
The object of the invention is to invent a kind of method of utilizing cardoncillo to make pickles.
The present invention puts into container for pickle with the removal palm thorn of cleaning and the fresh cactus of crude fiber of epidermis after protecting green lands, protect crisp processing, ferment after injection salt solution, adding spices, the sealing infusion, pack sterilization.
The pickled cactus that the present invention makes has aquatic foods, crisp, tender, good to eat characteristics, not only keep the promoting flow of qi and blood circulation of cactus uniqueness, clearing heat and detoxicating, enhance metabolism, hypoglycemic, the function of reducing blood lipid, but also have the mouthfeel of common pickles, have higher economic value and vast market prospect, for a feasible approach has been opened up in the expansion cultivation of cactus.
The present invention is with containing 200PPm～250PPm Zn
2+And Cu
2+Salt is protected green lands.
The present invention is with 0.05%～0.10% CaCl
2Protect crisp.
Brine strength of the present invention is 3%～6%.
Add 0.8%～1.5% mashed garlic during salt solution infusion of the present invention.
Fermentation temperature of the present invention is 20 ℃～30 ℃, and the time is 5～7 days.
The present invention can also can inoculate before fermentation in spontaneous fermentation.With primary pickles halogen, then do not need inoculation, during as second time infusion because contain a large amount of lactobacillus inoculations in the dish halogen.
Lactobacillus inoculation is activated, inoculate after spreading cultivation.
Specific embodiment
Example one:
The present invention can make pickled cactus by following steps.
1, will clean the fresh cactus of 100kg of removing palm thorn and crude fiber of epidermis, be immersed in the CuSO of 200PPm
4With 250PPm Zncl
2Solution in soaked 18 hours, take out with after the clear water rinsing, be immersed in 0.05%～0.10% CaCl again
2Soaked in the solution 3～6 hours, and, drained away the water and put into container for pickle with circulating water rinsing 0.5～1 hour.
2, the cactus handled well being added concentration in 1: 1 ratio is in 3%～6% the salt solution, put into container for pickle, and press raw material weight and add spices such as 2% yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae, sealing, spontaneous fermentation.The purpose that adds spices is the local flavor that increases pickles, and yellow rice wine produces esterification with the acid that fermentation is planted, and pickles are tarted up.Sugar is the matrix of lactobacillus-fermented.Pimiento, ginger are seasoning matter, play the effect that increases local flavor.
3, be 20 ℃～30 ℃ condition bottom fermentations 5～7 days in temperature.
4, pack sterilization.
Example two:
The present invention also can be by making pickled cactus with step down.
1, preparation bacterial classification: lactobacillus inoculation is activated, the back that spreads cultivation is standby.
2, will clean the fresh cactus of 100kg of removing palm thorn and crude fiber of epidermis, be immersed in the CuSO of 200PPm
4Zncl with 250PPm
2It is 18 little to protect green lands in the solution, takes out with after the clear water rinsing, is immersed in 0.05%～0.10% CaCl again
2Soaked in the solution 3～6 hours, and, drained away the water and put into container for pickle with circulating water rinsing 0.5～1 hour.
3, adding concentration in 1: 1 ratio in container for pickle is in 3%～6% the salt solution, and press the spices such as yellow rice wine, 3% sugar, 0.5～1% pimiento, 2～3% ginger, 0.05～0.1% Chinese prickly ash, anise, cloves, Radix Glycyrrhizae of raw material weight adding 2%.
4, with after the lactic acid bacteria activation, spreading cultivation, press 2～3% of brine quality and add in the above-mentioned infusion container sealing.(with primary pickles halogen, then do not need inoculation, during as second time infusion because contain a large amount of lactobacillus inoculations in the dish halogen.)
5, be 20 ℃～30 ℃ condition bottom fermentations 5～7 days in temperature.
6, pack sterilization.
Claims (8)
1, making process of pickled cactus food is characterised in that the removal palm thorn of cleaning and the fresh cactus of crude fiber of epidermis are put into container for pickle after protecting green lands, protect crisp processing, ferment after injection salt solution, adding spices, the sealing infusion, pack sterilization.
2,, be characterised in that with 200PPm～250PPm Zn according to the described making process of pickled cactus food of claim 1
2+And Cu
2+Salt is protected green lands.
3, according to the described making process of pickled cactus food of claim 1, be characterised in that CaCl with 0.05%～0.10%
2Protect crisp.
4,, be characterised in that brine strength is 3%～6% according to the described making process of pickled cactus food of claim 1.
5,, add 0.8%～1.5% mashed garlic when being characterised in that the salt solution infusion according to claim 1 or 4 described making process of pickled cactus food.
6, according to the described making process of pickled cactus food of claim 1, be characterised in that fermentation temperature is 20 ℃～30 ℃, the time is 5～7 days.
7, according to the described making process of pickled cactus food of claim 1, be characterised in that before fermentation and inoculate.
8, according to the described making process of pickled cactus food of claim 7, be characterised in that lactobacillus inoculation is activated, inoculate after spreading cultivation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100380533A CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100380533A CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672563A true CN1672563A (en) | 2005-09-28 |
| CN1294843C CN1294843C (en) | 2007-01-17 |
Family
ID=35045534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100380533A Expired - Fee Related CN1294843C (en) | 2005-03-08 | 2005-03-08 | Making process of pickled cactus food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1294843C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919088A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Pickle preparation method |
| CN105029322A (en) * | 2015-09-02 | 2015-11-11 | 湖北吉农沃尔特农业有限公司 | Zinc-rich okra pickle and preparing method |
| CN108208816A (en) * | 2018-02-07 | 2018-06-29 | 习水红四渡仙人掌产业有限公司 | A kind of cactus food with healthcare function and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1010548B (en) * | 1987-06-20 | 1990-11-28 | 北京市食品研究所 | Producing method of in-pouch pickled vegetables |
| CN1119914A (en) * | 1994-05-13 | 1996-04-10 | 成都市酿造公司调味品研究所 | Technology for production of pickled vegetables using pure strain bacterium acidi lactici |
| CN1291447A (en) * | 1999-10-11 | 2001-04-18 | 张险峰 | Hot prickled cactus |
| CN1531864A (en) * | 2003-03-18 | 2004-09-29 | 颜金阳 | Process for producing instant cactus |
-
2005
- 2005-03-08 CN CNB2005100380533A patent/CN1294843C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919088A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Pickle preparation method |
| CN105029322A (en) * | 2015-09-02 | 2015-11-11 | 湖北吉农沃尔特农业有限公司 | Zinc-rich okra pickle and preparing method |
| CN105029322B (en) * | 2015-09-02 | 2018-05-18 | 湖北吉农沃尔特农业有限公司 | A kind of zinc-rich okra pickles and preparation method |
| CN108208816A (en) * | 2018-02-07 | 2018-06-29 | 习水红四渡仙人掌产业有限公司 | A kind of cactus food with healthcare function and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1294843C (en) | 2007-01-17 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070117 Termination date: 20100308 |