CN1935007B - Process for producing radix angelicae formosanae for pickled vegetables - Google Patents
Process for producing radix angelicae formosanae for pickled vegetables Download PDFInfo
- Publication number
- CN1935007B CN1935007B CN200510021689A CN200510021689A CN1935007B CN 1935007 B CN1935007 B CN 1935007B CN 200510021689 A CN200510021689 A CN 200510021689A CN 200510021689 A CN200510021689 A CN 200510021689A CN 1935007 B CN1935007 B CN 1935007B
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- CN
- China
- Prior art keywords
- root
- pickle jar
- dahurain angelica
- water
- section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title description 2
- 235000021110 pickles Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 241000125175 Angelica Species 0.000 claims description 24
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 24
- 239000012266 salt solution Substances 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 210000003298 dental enamel Anatomy 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000020681 well water Nutrition 0.000 claims description 2
- 239000002349 well water Substances 0.000 claims description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 3
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a production process of pickled vegetable dahurian angelica root. Said production process includes the following steps: selecting pickle jar; using water, edible salt and white liquor according to the ratio of 3.5-4.5:0.8-1.2:0.4-0.6 and mixing them to prepare pickle solution; cleaning dahurian angelica root, soaking the cleaned dahurian angelica root in the pickle jar, slicing, finishing slices, packaging and sterilizing.
Description
Technical field
The present invention relates to a kind of production technology of the root of Dahurain angelica, particularly relate to the production technology that is used for the root of Dahurain angelica in the pickle jar.
Background technology
Contain a large amount of cumarins and volatilization wet goods in the root of Dahurain angelica, active ingredient and micronutrient levels are also extremely abundant, kind surplus in the of 100 nearly, its have expel pathogenic wind from the body surface, dehumidifying, sensible, pain relieving, dispersing swelling and dissipating binds, skin moistening and itch stopping, step-down, spasmolysis, effect such as anticancer.The root of Dahurain angelica is to use as the important source material of Chinese and Western medicine always, does not also enter the ordinary people man as health products but for a long time.And the difficult preservation of the bright root of Dahurain angelica, freshness date has only 2-3 days, goes mouldy easily.And in China, particularly western as Sichuan and Chongqing, people have the custom of eating pickles, every household all has pickle jar, but a mould flower easily in the pickle jar, pickles are not fragrant, not crisp.In order to prevent to play mould flower in the pickle jar, common method is to add liquor in pickle jar, but addition should not control, and is little as addition, do not reach effect, and addition is big, and then pickles have vinosity, and uses trouble.
Summary of the invention
The purpose of this invention is to provide a kind of production technology that is used for the root of Dahurain angelica of pickle jar, its production technology is simple, and long shelf-life makes and do not produce mould flower, pickles delicious and crisp in the pickle jar.
The object of the present invention is achieved like this:
A kind of production technology of radix angelicae formosanae for pickled vegetables may further comprise the steps:
(1) select pickle jar: select that enamel is good for use, flawless, no sand holes, the pickle jar on the band altar edge of burning till with potter's clay is rinsed it well, and it is standby to dry inwall with cloth;
(2) modulation pickle jar salt solution: water, edible salt, liquor are pressed 3.5-4.5: 0.8-12: the 0.4-0.6 ratio of weight and number mixes, and then the pickle jar salt solution that modulates is added in the above-mentioned altar;
(3) clean the root of Dahurain angelica:
A, select, clear up: remove the impurity in the root of Dahurain angelica, as silt particle and residual stem, little lateral root etc.;
B, cleaning: the back that is soaked in water is cleaned;
C,, dry aqueous vapor: with water filter with cleaned root of Dahurain angelica filter solid carbon dioxide after, dried in the air 6-12 hour;
(4) go into altar: the root of Dahurain angelica is put into the pickle jar that salt solution is housed soaked 7 days;
(5) section: take out the root of Dahurain angelica in altar, being cut into thickness is the above sheet of 2mm;
(6) arrangement section: with became uneven, broken section and residue are removed;
(7) package sterilization: the section that will the be up to the standards plastic vacuum bag of packing into, adopt the uv disinfection sterilization then.
Water, edible salt, liquor mix by 4: 1: 0.5 ratio of weight and number in the described pickle jar salt solution; Described water is well water or spring or the bigger running water of hardness; Being shaped as transverse section or cutting sth. askew sheet or vertical cut sheet of described section.
The specific embodiment
Following examples are in order to explanation the present invention.
Embodiment 1
(1) select pickle jar: select that enamel is good for use, flawless, no sand holes, the pickle jar on the band altar edge of burning till with potter's clay before pickle jar uses, should fill with clear water and place several days, then it is rinsed well, and it is standby to dry inwall with cloth;
(2) modulation pickle jar salt solution: water, edible salt, liquor are pressed 3.5-4.5: 0.8-12: the 0.4-0.6 ratio of weight and number mixes, as stated above also can be at altar internal modulation salt solution; Then the pickle jar salt solution that modulates is added in the above-mentioned altar, as reach the 65%-75% of altar inner capacities;
(3) clean the root of Dahurain angelica
A, select, clear up: remove the impurity in the root of Dahurain angelica, as silt particle and residual stem, little lateral root etc.;
B, cleaning: the back that is soaked in water is cleaned;
C,, dry aqueous vapor: after defecating washed root of Dahurain angelica filter solid carbon dioxide with water filter, dried in the air 6-12 hour;
(4) go into altar: the root of Dahurain angelica is put into above-mentioned pickle jar soaked 7 days;
(5) section: take out the root of Dahurain angelica in altar, being cut into thickness is the above sheet of 2mm, as transverse section or cut sth. askew sheet or vertical cut sheet;
(6) arrangement section: with became uneven, broken section and residue are removed;
(7) package sterilization: the section that will the be up to the standards plastic vacuum bag of packing into, adopt the uv disinfection sterilization then, promptly obtain finished product.
During use, this product is directly put into pickle jar, every 2.5kg pickles configuration 50g root of Dahurain angelica gets final product, and has sterilization, the anti-effect of going mouldy, adding perfume (or spice), increasing crisp and health care.
Embodiment 2
Embodiment 2 is identical with the production technology of embodiment 1, just when modulation pickle jar salt solution, preferably water, edible salt, liquor is mixed by 4: 1: 0.5 ratio of weight and number.Also can in the salt solution that modulates, add an amount of anticorrisive agent and antistaling agent, then longer, better effects if of the shelf-life of the root of Dahurain angelica.
Claims (4)
1. the production technology of a radix angelicae formosanae for pickled vegetables, it is characterized in that: it may further comprise the steps:
(1) select pickle jar: select that enamel is good for use, flawless, no sand holes, the pickle jar on the band altar edge of burning till with potter's clay is rinsed it well, and it is standby to dry inwall with cloth;
(2) modulation pickle jar salt solution: water, edible salt, liquor are pressed 3.5-4.5: 0.8-12: the 0.4-0.6 ratio of weight and number mixes, and then the pickle jar salt solution that modulates is added in the above-mentioned altar;
(3) clean the root of Dahurain angelica
A, select, clear up: remove the impurity in the root of Dahurain angelica;
B, cleaning: the back that is soaked in water is cleaned;
C,, dry aqueous vapor: with water filter with cleaned root of Dahurain angelica filter solid carbon dioxide after, dried in the air 6-12 hour;
(4) go into altar: the root of Dahurain angelica is put into the pickle jar that salt solution is housed soaked 7 days;
(5) section: take out the root of Dahurain angelica in altar, being cut into thickness is the above sheet of 2mm;
(6) arrangement section: with became uneven, broken section and residue are removed;
(7) package sterilization:, adopt the uv disinfection sterilization then with the root of Dahurain angelica that the is up to the standards section plastic vacuum bag of packing into.
2. the production technology of radix angelicae formosanae for pickled vegetables according to claim 1 is characterized in that: water, edible salt, liquor mix by 4: 1: 0.5 ratio of weight and number in the described pickle jar salt solution.
3. the production technology of radix angelicae formosanae for pickled vegetables according to claim 1 and 2, it is characterized in that: described water is well water or spring.
4. the production technology of radix angelicae formosanae for pickled vegetables according to claim 1 is characterized in that: being shaped as transverse section or cutting sth. askew sheet or vertical cut sheet of described section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510021689A CN1935007B (en) | 2005-09-19 | 2005-09-19 | Process for producing radix angelicae formosanae for pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510021689A CN1935007B (en) | 2005-09-19 | 2005-09-19 | Process for producing radix angelicae formosanae for pickled vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1935007A CN1935007A (en) | 2007-03-28 |
| CN1935007B true CN1935007B (en) | 2010-05-12 |
Family
ID=37952891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510021689A Expired - Fee Related CN1935007B (en) | 2005-09-19 | 2005-09-19 | Process for producing radix angelicae formosanae for pickled vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1935007B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87205075U (en) * | 1987-06-17 | 1988-02-03 | 钟玉林 | Pot for pickling with a drain |
| CN1224582A (en) * | 1998-12-25 | 1999-08-04 | 刘国志 | Green food pickles with no preservative and with long preservation period |
-
2005
- 2005-09-19 CN CN200510021689A patent/CN1935007B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87205075U (en) * | 1987-06-17 | 1988-02-03 | 钟玉林 | Pot for pickling with a drain |
| CN1224582A (en) * | 1998-12-25 | 1999-08-04 | 刘国志 | Green food pickles with no preservative and with long preservation period |
Non-Patent Citations (8)
| Title |
|---|
| 吴锦铸，余小林，李筱瑜.延长泡菜和酸菜保质期的研究.食品与发酵工业25 3.1999,25(3),39-42. |
| 吴锦铸,余小林,李筱瑜.延长泡菜和酸菜保质期的研究.食品与发酵工业25 3.1999,25(3),39-42. * |
| 孙力军，张中，孙德坤，陆兆新.4种香辛料对泡菜发酵过程中乳酸菌生长的影响.食品与发酵工业30 8.2004,30(8),22-24，29. |
| 孙力军,张中,孙德坤,陆兆新.4种香辛料对泡菜发酵过程中乳酸菌生长的影响.食品与发酵工业30 8.2004,30(8),22-24,29. * |
| 李书华，蒲彪，陈封政.泡菜的功能及防腐研究进展.中国酿造 4.2005,(4),6-8. |
| 李书华,蒲彪,陈封政.泡菜的功能及防腐研究进展.中国酿造 4.2005,(4),6-8. * |
| 罗联.袋装泡菜防腐技术.保鲜与加工 1.2002,(1),27-28. |
| 罗联.袋装泡菜防腐技术.保鲜与加工 1.2002,(1),27-28. * |
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| Publication number | Publication date |
|---|---|
| CN1935007A (en) | 2007-03-28 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SUINING YINFA THE ANGELICA MEDINE CO., LTD. Free format text: FORMER OWNER: WANG JIAYIN Effective date: 20121119 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20121119 Address after: 629000 No. 188 West Mountain Road, Sichuan, Suining Patentee after: Suining silver grey Angelica Industry Co., Ltd. Address before: 629000, No. 343, middle route, Suining, Sichuan Patentee before: Wang Jiayin |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100512 Termination date: 20160919 |
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| CF01 | Termination of patent right due to non-payment of annual fee |