CN105685895A - Processing method of globe artichokes and processed product prepared by method - Google Patents
Processing method of globe artichokes and processed product prepared by method Download PDFInfo
- Publication number
- CN105685895A CN105685895A CN201610059739.9A CN201610059739A CN105685895A CN 105685895 A CN105685895 A CN 105685895A CN 201610059739 A CN201610059739 A CN 201610059739A CN 105685895 A CN105685895 A CN 105685895A
- Authority
- CN
- China
- Prior art keywords
- dip
- processing method
- sal
- parts
- carlina acaulis
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 244000019459 Cynara cardunculus Species 0.000 title abstract description 12
- 235000019106 Cynara scolymus Nutrition 0.000 title abstract description 12
- 235000003230 Helianthus tuberosus Nutrition 0.000 title abstract 10
- 239000004006 olive oil Substances 0.000 claims abstract description 14
- 235000008390 olive oil Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 240000001789 Carlina acaulis Species 0.000 claims description 37
- 235000005882 Carlina acaulis Nutrition 0.000 claims description 37
- 235000013399 edible fruits Nutrition 0.000 claims description 26
- 235000021110 pickles Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 12
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 235000011293 Brassica napus Nutrition 0.000 claims description 5
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 5
- 240000002791 Brassica napus Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 4
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013311 vegetables Nutrition 0.000 description 16
- 235000012055 fruits and vegetables Nutrition 0.000 description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 240000008100 Brassica rapa Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- KEJOCWOXCDWNID-UHFFFAOYSA-N Nitrilooxonium Chemical class [O+]#N KEJOCWOXCDWNID-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 239000005419 vinegar essence Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- -1 wherein Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of globe artichokes and a processed product prepared by the method. The processing method of the globe artichokes comprises the following steps: boiling Chinese prickly ash, garlic, white vinegar, gingers, xylitol, bay leaves, cumin, shiitake mushrooms, table salt and water to obtain boiled sauce; pickling the globe artichokes with the table salt and putting the globe artichokes into the boiled sauce to obtain mixed sauce; and adding olive oil, sesame oil, lactobacillus acidophilus, lactobacillus, lemon pulp and orange pulp into the mixed sauce and fermenting to obtain the processed product of the globe artichokes. The processing method of the globe artichokes and the processed product prepared by the method processing method of the globe artichokes, provided by the invention, have the beneficial effects that the processing method of the globe artichokes is simple and easy to operate; and the processed product of the globe artichokes not only has a beautiful color, a delicious taste and abundant nutrients, but also has low content of nitrite, so that the processed product can be safely and healthily eaten.
Description
Technical field
The present invention relates to the processing method of a kind of vegetable, be specifically related to the processing method of a kind of Carlina acaulis and processed goods obtained by this method。
Background technology
China's fruit, Vegetable Resources are abundant, wherein nearly 70,000,000 tons of fruit annual production, and vegetable annual production about 500,000,000 tons all ranks first in the world。China's fruit and vegerable industry has become the second largest agricultural industry being only second to cereal crops。The abundant development that fruit and vegerable resource is fruit and vegetable processing industry provides the raw material of abundance。Vegetable industry is the industry in agricultural products in China processing industry with obvious comparative advantages and international competitiveness, the industry that the food industry of Ye Shi China is given priority to。The important step ensureing that vegetables industry develops rapidly is not only in the development of vegetable industry, is also impairment increment after realization is adopted, sets up modern Vegetable industrialization Management System, it is ensured that the basis of peasant's increasing both production and income。Therefore, fruit and vegetable processing industry is as a kind of new industry, become clear day by day in the developing status of China's agricultural and rural economy, become the vast rural area of China and the topmost source of finance of peasant and new growth engines, become the regional characteristic of great export-oriented development potentiality, high-efficiency agriculture mainstay industry。
Garden stuff processing is through various processing technique and processes, and makes fruit and vegerable reach long-term preservation, prolonged not bad, the purpose taken at any time。Preserving its nutritional labeling in processed to greatest extent, improve edibility, make the excellent in color of processed goods, tissue morphology is more perfect, improves the commercialization level of garden stuff processing goods further。The product utilizing the various processing technique of food industry and method to process fresh fruit and vegetable and make, is called garden stuff processing product。Biological characteristics according to fruit-vegetable plant raw material takes corresponding technique, can be made into various processed goods, common are salted vegetable, fruit and vegerable canning product, fruit-vegetable dried product, fruit and vegerable quick frozen product, fruit wine etc.。Salted vegetable is through partially dehydrated or not dehydration by fresh vegetables, utilizes Sal to carry out pickling obtained processed goods。
Since reform and opening-up particularly " 95 ", China's fruit and vegetable storage and transportation is fresh-keeping achieves interim progress with process technology aggregate level, and the development of postharvest fruit and vegetable processing industry is swift and violent, and preliminary working problem has been substantially achieved solution, market supply is enriched, and the consumption for meeting urban and rural residents plays a positive role。At present, China's fruit total storage accounts for more than the 25% of total output, and commercial treatment amount is about 10%, and Fruit quality conversion capability is about 6%, and fruits and vegetables conversion capability is about 10%。The postharvest fruit and vegetable proportion of goods damageds are down to 25%～30%, substantially realize the allocation and transportation of large fruit and vegerable commodity north and south and long run supply。The deep processing industry such as fruit and vegetable juice, fruit and vegetable tin have also been obtained significant progress, has stepped into the new historical stage。China's fruit and vegerable produce and have started to form more rational compartmentalization distribution, and through further Strategic Readjustment, especially by the paces accelerating development of the West Regions, China's fruit and vegerable industry " moving westwards " shows an inkling。But, owing to China's fruit and vegetable processing industry is started late, reduction after producing increment engineering and technological research and exploitation and industrialized development seriously delayed, make fruit and vegetable processing industry aggregate level fall behind 20 years than developed country, and lag behind the growth requirement of self industry。At present, China's fruit and vegerable resource utilization is relatively low, the overall development of process technology level and process equipment is backward, rough-wrought product is many and added value is low etc. problem governs all the time China's fruit and vegetable processing industry and agricultural。High yield is not had a good harvest, and good harvest is not rised in value, it has also become the bottleneck that China fruit and vegerable industry is fast-developing, but is also cause China's agricultural to become major reason that big producing country is not economic benefit power。
Chinese patent CN103652757A discloses a kind of Pickle, and this Pickle comprises the composition of following weight: saccharide 100-105g, Fructus Capsici 500-510g, Bulbus Allii 100-110g, vegetable 1000-1200g, sodium chloride 100-120g, sodium glutamate 10-15g, vinegar essence 8-12g。Compared with existing vegetable, this Pickle mouthfeel is good, taste, color and luster are good, and without chemical preservative in its composition, preparation technology is simple。
Chinese patent CN104642976A discloses the manufacture method of the Pickles of a kind of sour-sweet taste, the step of the Pickles method making sour-sweet taste is as follows: one, select materials: remove shape, color, the underproof major ingredient of outward appearance, weighing the major ingredient accounting for Pickles gross weight 60% again, wherein major ingredient is Capsicum frutescens var；Two, pickle: major ingredient is pickled 2.5～3.5 months with accounting for the major ingredient salt with salt gross weight 18～22%；Three, by dry for the major ingredient saline pouring through pickling；Four, clean the major ingredient processed through step 3 with clear water, and water is drenched dry；Five, under 15～25 degrees celsius, with accounting for the dispensing vacuole of Pickles gross weight 40% major ingredient after step 4 processes 20～30 days, wherein proportion liquid is water, acetic acid, citric acid, aspartame, salt, saccharin sodium and preservative, wherein, preservative is potassium sorbate, water accounts for the 35.285% of Pickles gross weight, acetic acid accounts for the 2.96% of Pickles gross weight, citric acid accounts for the 1.305% of Pickles gross weight, aspartame accounts for the 0.26% of Pickles gross weight, saccharin sodium accounts for the 0.015% of Pickles gross weight, salt accounts for the 0.16% of Pickles gross weight, preservative accounts for the 0.015% of Pickles gross weight；Six, the semi-finished product after step 5 processes are selected, discard underproof；Seven, packaging: Pickles pack, envelope will have been pickled。
In conventional vegetable-pickling method, nitrate can be converted into nitrite by micro-reduction bacterium, make the healthy of eater is damaged by salted & preserved vegetable containing certain density nitrite, because nitrite can make the hemoglobin in blood of human body become metahemoglobin and cause that human body is poisoning after entering blood of human body。
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides the processing method of a kind of Carlina acaulis and processed goods obtained by this method, the Carlina acaulis processed goods prepared through the method processing of the present invention is nutritious, edible safety。
The technical solution adopted in the present invention is:
The processing method of a kind of Carlina acaulis, it is characterised in that the method includes: Pericarpium Zanthoxyli, Bulbus Allii, white vinegar, Rhizoma Zingiberis Recens, xylitol, Herba Pelargonii Graveolentis, Fructus Cumini Cymini, Lentinus Edodes and water are boiled, obtains boiling dip；Then Carlina acaulis is adopted Sal put into after pickling described in boil in dip, obtain mixing dip；Afterwards olive oil, Oleum sesami, bacillus acidophilus, lactobacillus, Fructus Citri Limoniae and fruit orange meat are joined in mixing dip and ferments, obtain the converted products of Carlina acaulis；Wherein, the raw material weight number of described processing method is: Carlina acaulis 200-500 part, Pericarpium Zanthoxyli 10-30 part, Fructus Citri Limoniae 5-30 part, fruit orange meat 5-20 part, Sal 50-150 part, Bulbus Allii 5-35 part, white vinegar 15-50 part, Rhizoma Zingiberis Recens 20-50 part, xylitol 10-30 part, Herba Pelargonii Graveolentis 5-20 part, Fructus Cumini Cymini 5-15 part, Lentinus Edodes 5-20 part, water 300-700 part, olive oil 5-15 part, Oleum sesami 15-45 part, bacillus acidophilus's 2-15 part, lactobacillus 3-15 part。
Preferably, the condition boiled described in is: temperature is 50-100 degree Celsius, and the time is 20-80 minute。
Preferably, the condition boiled described in is: temperature is 70-90 degree Celsius, and the time is 40-60 minute。
Preferably, pickle 2-8h with Sal after Carlina acaulis is cut into 2-5 centimeter length, the strip of 1-2 centimetre wide, boil in dip described in placing into。
Preferably, after 20-50 part white turnip and 20-60 Radix Dauci Sativae are pickled 2-8h with Sal, put in described mixing dip and ferment。
Preferably, the Flos Osmanthi Fragrantis of 5-10 part is joined in described mixing dip ferment。
Preferably, the condition of described fermentation is: temperature is 15-40 degree Celsius, and the time is 30-60 days。
Preferably, the condition of described fermentation is: temperature is 25-35 degree Celsius, and the time is 40-60 days。
The converted products of the Carlina acaulis prepared by the processing method of Carlina acaulis of the present invention。
The invention have the benefit that the processing method of the Carlina acaulis of the present invention is simple, easily operated, Carlina acaulis converted products not only seeks that color is beautiful, delicious flavour, nutritious, and content of nitrite is low, it is possible to safety and Health eats。
It addition, the raw material such as the present invention Herba Pelargonii Graveolentis, Fructus Cumini Cymini and Flos Osmanthi Fragrantis of choosing is favorably improved the local flavor of converted products。
Detailed description of the invention
For making the purpose of present aspect, technical scheme and advantage clearly, the technical scheme of present aspect will be described in detail below。Obviously, described embodiment is only a part of embodiment of present aspect, rather than whole embodiments。Based on the embodiment in present aspect, other embodiments all that those of ordinary skill in the art are obtained under the premise not making creative work, broadly fall into the scope that present aspect is protected。
The present invention provides the processing method of a kind of Carlina acaulis, it is characterised in that the method includes: Pericarpium Zanthoxyli, Bulbus Allii, white vinegar, Rhizoma Zingiberis Recens, xylitol, Herba Pelargonii Graveolentis, Fructus Cumini Cymini, Lentinus Edodes and water are boiled, and obtains boiling dip；Then Carlina acaulis is adopted Sal put into after pickling described in boil in dip, obtain mixing dip；Afterwards olive oil, Oleum sesami, bacillus acidophilus, lactobacillus, Fructus Citri Limoniae and fruit orange meat are joined in mixing dip and ferments, obtain the converted products of Carlina acaulis；Wherein, the raw material weight number of described processing method is: Carlina acaulis 200-500 part, Pericarpium Zanthoxyli 10-30 part, Fructus Citri Limoniae 5-30 part, fruit orange meat 5-20 part, Sal 50-150 part, Bulbus Allii 5-35 part, white vinegar 15-50 part, Rhizoma Zingiberis Recens 20-50 part, xylitol 10-30 part, Herba Pelargonii Graveolentis 5-20 part, Fructus Cumini Cymini 5-15 part, Lentinus Edodes 5-20 part, water 300-700 part, olive oil 5-15 part, Oleum sesami 15-45 part, bacillus acidophilus's 2-15 part, lactobacillus 3-15 part。Carlina acaulis, another name chrysanthemum Ji, Cynara scolymus L (Cyhara cardunculus.), France Bulbus Lilii, Flos Nelumbinis Bulbus Lilii herbaceos perennial, the phyllary of Carlina acaulis alabastrum and holder can eat as vegetable, root can as medicine, having enhancing liver function and diuresis, blade have treatment chronic hepatitis containing Cynara scolymus L (Cyhara cardunculus.) and reduces effect of cholesterol。Consumption and the import volume of Carlina acaulis are continuously increased by the developed country such as the U.S. and West Europe, and supply falls short of demand in international market for tin product。Olive oil is by the fresh direct cold pressing of Fructus oleae europaeae fruit, not heated and chemical treatment, remains natural nutrient component。Olive oil is considered as the oils and fats being best suitable for human nutrition in the oils and fats found so far。Olive oil outstanding feature is containing substantial amounts of monounsaturated fatty acid。Outside monounsaturated fatty acid decapacitation supplier's body heat energy, the ratio of high and low density lipoprotein-cholesterol in human plasma can also be adjusted, the level of the high density lipoprotein HDL (good cholesterol) in human body can be increased and reduce low density lipoprotein, LDL LDL (bad cholesterol) level, it is thus possible to prevent human body inner bag excessive with alcohol。Therefore; meat food ingested for custom and causes satisfied fatty acid and cholesterol to take in too much people; olive oil is selected to do edible oil; just the function of its blood fat reducing can effectively be played; such that it is able to prevent hyperlipidemia, fatty liver and cardioprotection, contribute to reducing the occurrence risk of the affluenza such as hypertension, coronary heart disease, apoplexy。
Containing abundant vitamin C in Fructus Citri Limoniae and fruit orange meat, in the curing process of vegetable, the vitamin C synergism in bacillus acidophilus, the collaborative Fructus Citri Limoniae of lactobacillus and fruit orange meat, imitate the formation inhibiting nitrite with having。
According to the present invention, described in the effect that boils be that part material is mixed, preparation boils dip, wherein, described in the condition that boils can be: temperature is 50-100 degree Celsius, it is preferred to 70-90 degree Celsius, and the time is 20-80 minute, it is preferred to 40-60 minute。
According to the present invention, in order to make Carlina acaulis more tasty, it is possible to pickle 2-8h with Sal after Carlina acaulis is cut into 2-5 centimeter length, the strip of 1-2 centimetre wide, boil in dip described in placing into。
According to the present invention it is possible to after 20-50 part white turnip and 20-60 Radix Dauci Sativae are pickled 2-8h with Sal, put in described mixing dip and ferment。
According to the present invention, in order to increase the local flavor of converted products, it is possible to the Flos Osmanthi Fragrantis of 5-10 part is joined in described mixing dip and ferments。
According to the present invention, described fermentation can utilize microbial decomposition raw material, is conducive to absorption of human body, and the condition of described fermentation can be: temperature is 15-40 degree Celsius, it is preferred to 25-35 degree Celsius, and the time is 30-60 days, it is preferred to 40-60 days。
The present invention also provides for the converted products of the Carlina acaulis obtained by the processing method of Carlina acaulis of the present invention。
Further illustrate the present invention following by embodiment, but the present invention is not therefore subject to any restriction。
Converted products nitrite of the present invention adopts the assay method of GB5009.33-2010 national food safety standard nitrite in food and nitrate to be measured。
Embodiment 1
10 parts of Pericarpium Zanthoxyli, Bulbus Allii 5 parts, white vinegar 15 parts, Rhizoma Zingiberis Recens 20 parts, xylitol 10 parts, Herba Pelargonii Graveolentis 5 parts, Fructus Cumini Cymini 5 parts, 5 parts of Lentinus Edodes, Sal 35 parts and 300 parts of water are boiled 20 minutes at 50 degrees Celsius, obtains boiling dip；After pickling 2h with 15 portions of Sal after 200 parts of Carlina acauliss are cut into 2 centimeter length, strip 1 centimetre wide, boil described in putting in dip, obtain mixing dip。Flos Osmanthi Fragrantis 5 parts, 5 parts of olive oil, Oleum sesami 15 parts, bacillus acidophilus 2 parts, lactobacillus 3 parts, 5 parts of Fructus Citri Limoniae and fruit orange meat 5 parts are put in described mixing dip, then 15 degrees Celsius of bottom fermentations 30 days, obtaining the converted products 1 of Carlina acaulis, nitrous acid content is 20ppm。
Embodiment 2
30 parts of Pericarpium Zanthoxyli, Bulbus Allii 35 parts, white vinegar 50 parts, Rhizoma Zingiberis Recens 50 parts, xylitol 30 parts, Herba Pelargonii Graveolentis 20 parts, Fructus Cumini Cymini 15 parts, 20 parts of Lentinus Edodes, Sal 5 parts and 700 parts of water are boiled 80 minutes at 100 degrees Celsius, obtains boiling dip；After pickling 8h with 75 portions of Sal after 500 parts of Carlina acauliss are cut into 5 centimeter length, strip 2 centimetres wide, boil described in putting in dip, obtain mixing dip。White turnip after 70 portions of Sal are pickled 8h 50 parts and 60 parts of Radix Dauci Sativae, Flos Osmanthi Fragrantis 10 parts, 15 parts of olive oil, Oleum sesami 45 parts, bacillus acidophilus 15 parts, lactobacillus 15 parts, 30 parts of Fructus Citri Limoniae and fruit orange meat 20 parts are put in described mixing dip, then 40 degrees Celsius of bottom fermentations 60 days, obtaining the converted products 2 of Carlina acaulis, nitrous acid content is 30ppm。
Embodiment 3
20 parts of Pericarpium Zanthoxyli, Bulbus Allii 20 parts, white vinegar 25 parts, Rhizoma Zingiberis Recens 35 parts, xylitol 20 parts, Herba Pelargonii Graveolentis 12 parts, Fructus Cumini Cymini 10 parts, 12 parts of Lentinus Edodes, Sal 40 parts and 500 parts of water are boiled 60 minutes at 75 degrees Celsius, obtains boiling dip；After pickling 5h with 30 portions of Sal after 300 parts of Carlina acauliss are cut into 3.5 centimeter length, strip 1.5 centimetres wide, boil described in putting in dip, obtain mixing dip。White turnip after 30 portions of Sal are pickled 5h 35 parts and 40 parts of Radix Dauci Sativae, Flos Osmanthi Fragrantis 8 parts, 10 parts of olive oil, Oleum sesami 30 parts, bacillus acidophilus 8 parts, lactobacillus 9 parts, 20 parts of Fructus Citri Limoniae and fruit orange meat 12 parts are put in described mixing dip, then 25 degrees Celsius of bottom fermentations 45 days, obtaining the converted products 3 of Carlina acaulis, nitrous acid content is 15ppm。
Carlina acaulis processed goods not only delicious flavour obtained by the inventive method, and nitrosonium salts content is low, edible safety is healthy。
Claims (9)
1. the processing method of a Carlina acaulis, it is characterised in that the method includes:
Pericarpium Zanthoxyli, Bulbus Allii, white vinegar, Rhizoma Zingiberis Recens, xylitol, Herba Pelargonii Graveolentis, Fructus Cumini Cymini, Lentinus Edodes, Sal and water are boiled, obtains boiling dip；
Carlina acaulis is adopted Sal put into after pickling described in boil in dip, obtain mixing dip；
Olive oil, Oleum sesami, bacillus acidophilus, lactobacillus, Fructus Citri Limoniae and fruit orange meat are joined in mixing dip and ferments, obtains the converted products of Carlina acaulis；
Wherein, the raw material weight number of described processing method is: Carlina acaulis 200-500 part, Pericarpium Zanthoxyli 10-30 part, Fructus Citri Limoniae 5-30 part, fruit orange meat 5-20 part, Sal 50-150 part, Bulbus Allii 5-35 part, white vinegar 15-50 part, Rhizoma Zingiberis Recens 20-50 part, xylitol 10-30 part, Herba Pelargonii Graveolentis 5-20 part, Fructus Cumini Cymini 5-15 part, Lentinus Edodes 5-20 part, water 300-700 part, olive oil 5-15 part, Oleum sesami 15-45 part, bacillus acidophilus's 2-15 part, lactobacillus 3-15 part。
2. method according to claim 1, wherein, described in the condition that boils be: temperature is 50-100 degree Celsius, and the time is 20-80 minute。
3. method according to claim 2, wherein, described in the condition that boils be: temperature is 70-90 degree Celsius, and the time is 40-60 minute。
4. method according to claim 1, wherein, pickles 2-8h with Sal after Carlina acaulis is cut into 2-5 centimeter length, the strip of 1-2 centimetre wide, boils in dip described in placing into。
5. method according to claim 1, it is characterised in that: after 20-50 part white turnip and 20-60 Radix Dauci Sativae are pickled 2-8h with Sal, put in described mixing dip and ferment。
6. method according to claim 1, the method also includes: is joined in described mixing dip by the Flos Osmanthi Fragrantis of 5-10 part and ferments。
7. method according to claim 1, it is characterised in that: the condition of described fermentation is: temperature is 15-40 degree Celsius, and the time is 30-60 days。
8. method according to claim 1, wherein, the condition of described fermentation is: temperature is 25-35 degree Celsius, and the time is 40-60 days。
9. the converted products of the Carlina acaulis prepared by method described in any one in claim 1-9。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610059739.9A CN105685895A (en) | 2016-01-28 | 2016-01-28 | Processing method of globe artichokes and processed product prepared by method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610059739.9A CN105685895A (en) | 2016-01-28 | 2016-01-28 | Processing method of globe artichokes and processed product prepared by method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685895A true CN105685895A (en) | 2016-06-22 |
Family
ID=56229748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610059739.9A Pending CN105685895A (en) | 2016-01-28 | 2016-01-28 | Processing method of globe artichokes and processed product prepared by method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685895A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048280A (en) * | 2017-06-05 | 2017-08-18 | 爱可道生物科技有限公司 | Globe artichoke Fermented curing food and its fast fermentation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN103005241A (en) * | 2012-12-31 | 2013-04-03 | 太原师范学院 | Leavening agent for lowering nitrate content of vegetables and method for preparing leavened vegetables by leavening agent |
| CN103549349A (en) * | 2013-11-11 | 2014-02-05 | 通化师范学院 | Processing method of wild vegetable pickles |
| CN104187904A (en) * | 2014-08-26 | 2014-12-10 | 万客齐食品（云南）有限公司 | Artichoke can and preparing method thereof |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
-
2016
- 2016-01-28 CN CN201610059739.9A patent/CN105685895A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN103005241A (en) * | 2012-12-31 | 2013-04-03 | 太原师范学院 | Leavening agent for lowering nitrate content of vegetables and method for preparing leavened vegetables by leavening agent |
| CN103549349A (en) * | 2013-11-11 | 2014-02-05 | 通化师范学院 | Processing method of wild vegetable pickles |
| CN104187904A (en) * | 2014-08-26 | 2014-12-10 | 万客齐食品（云南）有限公司 | Artichoke can and preparing method thereof |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
Non-Patent Citations (1)
| Title |
|---|
| 安广杰: "腌菜中的亚硝酸盐", 《保卫健康 现代食品生产安全手册》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048280A (en) * | 2017-06-05 | 2017-08-18 | 爱可道生物科技有限公司 | Globe artichoke Fermented curing food and its fast fermentation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102125259B (en) | Instant white fungus broth and processing method thereof | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN103461965A (en) | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof | |
| CN109105521A (en) | Bean powder nutritious food and preparation method | |
| CN106148116A (en) | The brewing method of Fructus actinidiae chinensis fruit healthy wine | |
| CN106820023A (en) | A kind of straw berry tomato green apple compound nectar and preparation method thereof | |
| CN101904466A (en) | A kind of tomato steamed bread and processing method thereof | |
| CN105062862B (en) | Preparation method of okra vinegar | |
| CN102919651A (en) | Preparation method of sea buckthorn fruit jam | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN105685895A (en) | Processing method of globe artichokes and processed product prepared by method | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN104473092A (en) | Method for processing spicy lotus root slices | |
| CN103637135A (en) | Bitter gourd pickles and preparation method thereof | |
| CN103948102A (en) | Production method of non-condensed raw purple sweet potato juice | |
| CN107788320A (en) | A kind of passion fruit solid beverage and preparation method thereof | |
| CN103289865A (en) | A processing method for nostoc sphaeroides rice wine | |
| CN102191153A (en) | Burdock-water caltrop pulp health wine and production method thereof | |
| CN112262978A (en) | Vermicelli and preparation method thereof | |
| CN104605299A (en) | Pleurotus eryngii pickle fermented product and preparation method of pleurotus eryngii pickle fermented product | |
| CN104371875A (en) | Face-beautifying papaya/coix seed wine and preparation method thereof | |
| CN105053762A (en) | Method for preparing red date paste | |
| CN103734692A (en) | Fermented mushroom product and preparation method thereof | |
| CN110731497A (en) | flavoring sauce containing sesame leaf and radix Pachyrhizi Erosi as main materials, and its preparation method | |
| CN107788440A (en) | Pumpkin slice that a kind of children are applicable and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160622 |