CN103652745A - Preparation method for vinegar-pepper portulaca oleracea salted vegetable - Google Patents
Preparation method for vinegar-pepper portulaca oleracea salted vegetable Download PDFInfo
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- CN103652745A CN103652745A CN201310598987.7A CN201310598987A CN103652745A CN 103652745 A CN103652745 A CN 103652745A CN 201310598987 A CN201310598987 A CN 201310598987A CN 103652745 A CN103652745 A CN 103652745A
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- Prior art keywords
- vinegar
- preparation
- pepper
- purslane
- raw material
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- 235000001855 Portulaca oleracea Nutrition 0.000 title claims abstract description 23
- 239000006002 Pepper Substances 0.000 title claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000234609 Portulaca oleracea Species 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000219304 Portulacaceae Species 0.000 claims description 19
- 238000002803 maceration Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003017 ductus arteriosus Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002871 norepinephrines Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a preparation method for vinegar-pepper portulaca oleracea salted vegetable. The preparation method for the vinegar-pepper portulaca oleracea salted vegetable comprises the following processing steps: selecting raw materials, processing the raw materials, blanching, dehydrating, drying, preparing an impregnating solution, impregnating, cooling and packaging. According to the invention, the prepared vinegar-pepper portulaca oleracea salted vegetable is bright in color and luster and moderate in sour and spicy, is a delicious auxiliary side dish, is suitable for people to take and eat outside, can be preserved for a long time, and has a relatively good market prospect. The method is simple in preparation, the processing is easy to master, scale production is facilitated, and market requirements are satisfied.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of vinegar-pepper purslane salted vegetables.
Background technology
Purslane, another name five-element grass, longevity greens/mustard green, drought-enduring dish, melon seeds dish, horse horse dish etc., be modal a kind of wild vegetable.Edible purslane among the people has long history, is a kind of edible wild herbs that often eat tiding over a lean year.Along with social development and growth in the living standard, people pursue the life style of health, green more, and edible wild herbs more and more receive publicity as a kind of healthy food.
Modern medicine study proves, purslane contains a large amount of norepinephrines, sylvite and the abundant compositions such as citric acid, malic acid, amino acid and alkaloid, has reduction blood sugar concentration, keeps the effect of glucostasis, therefore, diabetes had to higher food therapy value.Potassium ion can make vascular wall expansion, stops ductus arteriosus wall to thicken, and can reduce blood pressure, prevent and treat heart disease.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of vinegar-pepper purslane salted vegetables.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for vinegar-pepper purslane salted vegetables, is characterized in that, it comprises following processing step:
Step (one) raw material is selected:
Choosing without the new fresh purslane polluting is raw material, and raw material should not be too old;
Step (two) raw material is processed:
With scissors, remove the part of above 3 centimeters of purslane root, remove older branches and leaves simultaneously, put into after water cleans up and drain moisture;
Step (three) blanching:
Dish body is cut into the segment of 3-4 centimetre of left and right, puts into water bath blanching, at 90 ℃ of water temperatures, scald 60 seconds;
Step (four) dehydrate:
Material section after blanching is dried to water content below 50% at 60-70 ℃ after cooling;
The preparation of step (five) maceration extract:
Get pure water and flavor enhancement by weight for the ratio mixing and stirring of 1:1, make maceration extract standby;
Step (six) dipping:
The maceration extract that the material section that step (four) is made makes with step (five), by weight mixing for the ratio of 1:2, is pickled 10 days;
Step (seven) is cooling, packing:
Pickled material section is taken out draining, with food plastic bag (box) quantitative package, vacuumize to seal and get product; Or dry to water content and below 30%, carrying out ordinary packing at 60-70 ℃.
Wherein said flavor enhancement be in sugar, vinegar, cooking wine, salt, capsicum, Chinese prickly ash, anise, five-spice powder one or both and above any combination.
Described a kind of vinegar-pepper purslane salted vegetables is made by said method.
Beneficial effect of the present invention
1, the vinegar-pepper purslane salted vegetables that the present invention makes, color and luster is vivid, vinegar-pepper moderate, is a kind of pickles of going with rice or bread of delicious food, and applicable people go out to carry and eat, and can preserve for a long time, have good market prospects.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choosing without the new fresh purslane polluting is raw material, removes the part of above 3 centimeters of purslane root with scissors, removes older branches and leaves simultaneously, puts into after water cleans up and drains moisture; Dish body is cut into the segment of 3-4 centimetre of left and right, puts into water bath blanching, at 90 ℃ of water temperatures, scald 60 seconds, pull out after cooling and dry to water content below 50% at 60-70 ℃; Get 10 kilograms of pure water with flavor enhancement by weight for the ratio mixing and stirring of 1:1, make maceration extract standby, flavor enhancement is 4 kilograms of white granulated sugars, 4 kilograms of vinegar, 1 kilogram of cooking wine, 500 grams of salt, 300 grams, capsicum, 200 grams of five-spice powders; The material section making and the maceration extract making, by weight mixing for the ratio of 1:2, are pickled after 10 days and taken out draining, with food plastic bag (box) quantitative package, vacuumize to seal and get product.
Embodiment 2
Choosing without the new fresh purslane polluting is raw material, removes the part of above 3 centimeters of purslane root with scissors, removes older branches and leaves simultaneously, puts into after water cleans up and drains moisture; Dish body is cut into the segment of 3-4 centimetre of left and right, puts into water bath blanching, at 90 ℃ of water temperatures, scald 60 seconds, pull out after cooling and dry to water content below 50% at 60-70 ℃; Get 10 kilograms of pure water with flavor enhancement by weight for the ratio mixing and stirring of 1:1, make maceration extract standby, flavor enhancement is 3.8 kilograms of white granulated sugars, 3.8 kilograms of vinegar, 1 kilogram of cooking wine, 600 grams of salt, 400 grams, capsicum, 100 grams of anises, 300 grams of five-spice powders; The material section making and the maceration extract making, by weight mixing for the ratio of 1:2, are pickled after 10 days and taken out draining, at 60-70 ℃, dry to water content and below 30%, carrying out ordinary packing.
Claims (2)
1. a preparation method for vinegar-pepper purslane salted vegetables, is characterized in that, it comprises following processing step:
Step (one) raw material is selected:
Choosing without the new fresh purslane polluting is raw material, and raw material should not be too old;
Step (two) raw material is processed:
With scissors, remove the part of above 3 centimeters of purslane root, remove older branches and leaves simultaneously, put into after water cleans up and drain moisture;
Step (three) blanching:
Dish body is cut into the segment of 3-4 centimetre of left and right, puts into water bath blanching, at 90 ℃ of water temperatures, scald 60 seconds;
Step (four) dehydrate:
Material section after blanching is dried to water content below 50% at 60-70 ℃ after cooling;
The preparation of step (five) maceration extract:
Get pure water and flavor enhancement by weight for the ratio mixing and stirring of 1:1, make maceration extract standby;
Step (six) dipping:
The maceration extract that the material section that step (four) is made makes with step (five), by weight mixing for the ratio of 1:2, is pickled 10 days;
Step (seven) is cooling, packing:
Pickled material section is taken out draining, with food plastic bag (box) quantitative package, vacuumize to seal and get product; Or dry to water content and below 30%, carrying out ordinary packing at 60-70 ℃.
2. a preparation method for vinegar-pepper purslane salted vegetables as claimed in claim 1, is characterized in that, described flavor enhancement be in sugar, vinegar, cooking wine, salt, capsicum, Chinese prickly ash, anise, five-spice powder one or both and above any combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598987.7A CN103652745A (en) | 2013-11-25 | 2013-11-25 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598987.7A CN103652745A (en) | 2013-11-25 | 2013-11-25 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652745A true CN103652745A (en) | 2014-03-26 |
Family
ID=50292464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598987.7A Pending CN103652745A (en) | 2013-11-25 | 2013-11-25 | Preparation method for vinegar-pepper portulaca oleracea salted vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652745A (en) |
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907888A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel sauce for pickling chili radish |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN104489544A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Processing method of spicy portulaca oleracea |
| CN104585677A (en) * | 2014-12-30 | 2015-05-06 | 锦州同盛居小菜厂 | Preparation method of lightly-salted purslane |
| CN104799233A (en) * | 2015-05-15 | 2015-07-29 | 中国农业大学 | Raw material pretreatment method for processing pickles |
| CN105725132A (en) * | 2016-02-18 | 2016-07-06 | 秀山县一步饮食文化开发有限公司 | Making method for rinsed brassica chinensis var chinensis |
| CN106072215A (en) * | 2016-08-04 | 2016-11-09 | 陈光涛 | A kind of method for salting of tender flower stalk |
| CN106107735A (en) * | 2016-08-04 | 2016-11-16 | 陈光涛 | A kind of preparation method of local flavor Caulis Cucurbitae |
| CN106107739A (en) * | 2016-08-16 | 2016-11-16 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici |
| CN106174274A (en) * | 2016-08-16 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild herbs Herba Portulacae |
| CN106174273A (en) * | 2016-08-08 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild mountain celery |
| CN106213356A (en) * | 2016-08-05 | 2016-12-14 | 陈光涛 | A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae |
| CN106213291A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The preparation method of Fructus Solani melongenae |
| CN106213349A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The processing method of fresh kidney beans |
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| CN106234934A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The cooking method of Semen Maydis |
| CN106235152A (en) * | 2016-07-30 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Cucumidis sativi |
| CN106235157A (en) * | 2016-08-16 | 2016-12-21 | 陈光涛 | A kind of method for salting of Wild bitter herb |
| CN106262286A (en) * | 2016-08-16 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Jerusalem artichoke |
| CN106262291A (en) * | 2016-08-18 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Herba Capsellae |
| CN106262277A (en) * | 2016-08-16 | 2017-01-04 | 陈光涛 | A kind of method for salting of wild Herba Fimbristylis dichotomae |
| CN106262287A (en) * | 2016-08-17 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae |
| CN106262292A (en) * | 2016-08-18 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor crowndaisy chrysanthemum |
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| CN106262285A (en) * | 2016-08-16 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor water spinach |
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-
2013
- 2013-11-25 CN CN201310598987.7A patent/CN103652745A/en active Pending
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907888A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel sauce for pickling chili radish |
| CN104489544A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Processing method of spicy portulaca oleracea |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN104585677A (en) * | 2014-12-30 | 2015-05-06 | 锦州同盛居小菜厂 | Preparation method of lightly-salted purslane |
| CN104799233A (en) * | 2015-05-15 | 2015-07-29 | 中国农业大学 | Raw material pretreatment method for processing pickles |
| CN105725132A (en) * | 2016-02-18 | 2016-07-06 | 秀山县一步饮食文化开发有限公司 | Making method for rinsed brassica chinensis var chinensis |
| CN106213291A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The preparation method of Fructus Solani melongenae |
| CN106234934A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The cooking method of Semen Maydis |
| CN106213349A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The processing method of fresh kidney beans |
| CN106235152A (en) * | 2016-07-30 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Cucumidis sativi |
| CN106235153A (en) * | 2016-08-01 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii |
| CN106072215A (en) * | 2016-08-04 | 2016-11-09 | 陈光涛 | A kind of method for salting of tender flower stalk |
| CN106107735A (en) * | 2016-08-04 | 2016-11-16 | 陈光涛 | A kind of preparation method of local flavor Caulis Cucurbitae |
| CN106213356A (en) * | 2016-08-05 | 2016-12-14 | 陈光涛 | A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae |
| CN106174273A (en) * | 2016-08-08 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild mountain celery |
| CN106262265A (en) * | 2016-08-08 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor tender flower stalk |
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| CN106174274A (en) * | 2016-08-16 | 2016-12-07 | 陈光涛 | A kind of method for salting of wild herbs Herba Portulacae |
| CN106262287A (en) * | 2016-08-17 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae |
| CN106262291A (en) * | 2016-08-18 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Herba Capsellae |
| CN106262292A (en) * | 2016-08-18 | 2017-01-04 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor crowndaisy chrysanthemum |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |