CN102640911A

CN102640911A - Production method of plate vegetable

Info

Publication number: CN102640911A
Application number: CN2012101702106A
Authority: CN
Inventors: 杨锐
Original assignee: Weng'an County Dujiang Food Co Ltd
Current assignee: Weng'an County Dujiang Food Co Ltd
Priority date: 2012-05-29
Filing date: 2012-05-29
Publication date: 2012-08-22
Anticipated expiration: 2032-05-29
Also published as: CN102640911B

Abstract

The invention discloses a production method of a plate vegetable, wherein the method comprises the following steps of: cutting clean kale borecole into irregular blocks, kneading kale borecole after adding white wine into edible salt and stirring to be uniform according to the proportion of 100kg:7kg-8kg of kale borecole to edible salt, putting the mixture into a prepared pickling tank and pressing tightly; sealing tightly, taking out after pickling and fermenting for 20 days at normal temperature, washing the taken-out kale borecole, removing salt particles on the surface of kale borecole, and carrying out centrifugal dewatering; putting the kale borecole into a baking room, and drying for 48 hours at constant temperature under 35 DEG C until 30%-50% of water content is preserved in the kale borecole and the salt component less than or equal to 6% is preserved; taking the dried kale borecole, filling the dried kale borecole into a ground tank and sealing tightly, keeping the temperature at 5 DEG C-20 DEG C, taking out after 15 days and packaging so as to obtain the finished product. The product is good in color, fragrance and flavor, and is a very healthy product, leisure product and tourism product, and the production method technology can implement mechanical and automatic control.

Description

A kind of production method of plate dish

Technical field

the present invention relates to a kind of preparation method of vegetable-pickling, are specifically related to a kind of production method of plate dish.

Background technology

in cabbage vegetable, extensively cultivation mainly is cabbage and cauliflower.Cabbage has another name called cabbage, cabbage, cabbage etc.The cabbage of China's plantation is to be imported into from southeastern coast by Europe from the north with through sea route by Russia over land behind 16 middle of century.Wu its In " Illustrated Book on Plants " (1848), have and claim the record of cabbage for " sunflower Chinese cabbage ", and in the attached middle school state document about the illustration the earliest of cabbage.Modern age again from Europe, U.S. man introduces many kinds.Because cabbage wide adaptability, cold-resistant, heat-resisting and disease resistance is stronger, output is higher, and nutritious, introduces the back and develops very fast.Equal throughout the country at present common cultivated, its importance is only second to Chinese cabbage in leaf vegetables.Because the period that can sow and gather in the crops is long, also play an important role simultaneously to solving the stable market supply of vegetables anniversary.Cabbage can be divided into common wild cabbage, savoy and purple wild cabbage by its leaf characteristic.The common wild cabbage of the main cultivation of China can be divided into OX-heart shape, spheroidal and oblate 3 kinds by the leaf-head shape again, and wherein some kind is by external introducing, and some is the local varieties that form through long-term cultivation domestication improvement all over China.Large tracts of land is promoted in the various places cabbage produces.

wild cabbage has medical value, and wild cabbage is the cauline leaf of Cruciferae herbaceous plant wild cabbage.Different name: cabbage, cabbage, cabbage.Function: the heat-clearing dissipating bind, vein relaxing is good for the stomach.Cure mainly: gastric and duodenal ulcer pain.Composition: the composition such as antithyroid substance, volume vitamin appearance material, B family vitamin, vitamin C, carrotene, calcium, phosphorus, iron that contains glucobrassicin, flavonoid glycoside, grey glycosides, chlorogenic acid, allyl isothiocyanate, sulfur-bearing.Meridian distribution of property and flavor: it is sweet to distinguish the flavor of, and property is flat.Go into liver, intestines, stomach warp.Usage: bright article are cold and dressed with sauce or twist juice and take.Applicating example: bright wild cabbage 500 grams, the strand taking juice adds an amount of maltose.Each 200 milliliters, before meals usefulness, every day 2 times.Be used for gastric and duodenal ulcer gastral cavity pain person.

The per 100 gram fresh weights of the leaf-head of cabbage contain 4～60 milligrams of Catergens approximately, and mineral elements such as calcic, phosphorus.Except that do vegetables edible, siphonal lobe also can be made good feed.

for many years, cabbage is a kind of as people's life edible vegetable, for fry, boil, cold and dressed with sauce, pickles etc., be the vegetables of liking in the people's lives.In the edible method that oneself is arranged of family oneself life, do not see the method for suitability for industrialized production, do not retrieve as yet as the industrial-scale production method.

Summary of the invention

the object of the invention is a production method of developing a kind of plate dish, with the strict process conditions of selected raw material; A kind of special leisure food is made; This fresh wild cabbage of pickling, it not only distinguishes the flavor of fragrant tasty and refreshing, being rich in nutrition; Be a kind of healthy food, leisure food and travelling products.Through applicant's effort, perfect production technology has reached this requirement.

The production method of a kind of plate dish of the present invention is the following step:

1, the Brussels sprouts with cleaning are cut into irregular bulk; The full-size place is less than 15 ㎝; In the ratio of 100kg wild cabbage: 7kg～8kg salt, the above liquor of 50 degree that adds 0.5kg in the salt simultaneously back kneading that stirs is carried out salt and is rubbed the back Brussels sprouts and put into the ready pond of pickling and compress;

2 pickle after the pond fills, and strict seal, on the wild cabbage that installs, put the glutinous rice millet straw, seal with plastic foil, and again with the yellow mud sealing, normal temperature takes out after pickled fermented 20 days above;

3 with the wild cabbages that take out, and after surperficial salt grain was removed in flushing, centrifugal dehydration was put into bakery 35 degrees centigrade of following freeze-day with constant temperature 48 hours, in dish, keeps 30%～50% moisture, keeps>=6% salinity;

The dried wild cabbage strict seal in the native altar of packing into is taken out in 4, maintains the temperature at 5 ℃--and 20 ℃, take out after 15 days, get product after the packing.

The specific embodiment

1, selects cleaning (like rich No. one of capital) quality fresh wild cabbage for use; Just raw material moisture content is about 90%; Be chopped into bulk less than 15 ㎝ (strong point); According to the ratio of 8 kilograms of salt of double centner wild cabbage, add 0.5 kilogram of 55 degree liquor mixing salt simultaneously and rub, the wild cabbage that salt is rubbed is put into and is pickled the pond and compress;

2, pickle after the pond fills, strict seal, on the wild cabbage that installs, put the glutinous rice millet straw, seal with plastic foil, again with the yellow mud sealing, normal temperature takes out after pickled fermented 20 days above;

3, with the wild cabbage that takes out, after surperficial salt grain was removed in flushing, centrifugal dehydration was put into bakery with 35 degrees centigrade freeze-day with constant temperature 48 hours, directly caused to keep 30%～50% moisture, the salinity of reservation>=6% in the dish;

4, take out the dried wild cabbage strict seal in the native altar of packing into, maintain the temperature at 5 ℃--20 ℃, take out after 15 days, get product after the packing.

Claims

1. the production method of a plate dish is characterized in that method is the following step:

(1) Brussels sprouts with cleaning are cut into irregular bulk; The full-size place is less than 15 ㎝; In the ratio of 100kg wild cabbage: 7kg～8kg salt, the above liquor of 50 degree that adds 0.5kg in the salt simultaneously back kneading that stirs is carried out salt and is rubbed the back Brussels sprouts and put into the ready pond of pickling and compress;

(2) pickle after the pond fills, strict seal, on the wild cabbage that installs, put the glutinous rice millet straw, seal with plastic foil, again with the yellow mud sealing, normal temperature takes out after pickled fermented 20 days above;

(3) with the wild cabbage that takes out, after surperficial salt grain was removed in flushing, centrifugal dehydration was put into bakery 35 degrees centigrade of following freeze-day with constant temperature 48 hours, in dish, keeps 30%～50% moisture, keeps >=6% salinity

(4) take out the dried wild cabbage strict seal in the native altar of packing into, maintain the temperature at 5 ℃--20 ℃, take out after 15 days, get product after the packing.