CN1105511C - Infusion processing method of Chinese artichoke - Google Patents
Infusion processing method of Chinese artichoke Download PDFInfo
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- CN1105511C CN1105511C CN98112039A CN98112039A CN1105511C CN 1105511 C CN1105511 C CN 1105511C CN 98112039 A CN98112039 A CN 98112039A CN 98112039 A CN98112039 A CN 98112039A CN 1105511 C CN1105511 C CN 1105511C
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- chinese artichoke
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Abstract
The present invention relates to a method for pickling and processing Chinese artichoke which is formed by processing via the steps of cleaning, trimming, killing mildew, preliminary salting, pickling in a jar, shaping for cutting, preparing cooking liquor, packaging, killing bacteria, cooling, etc., wherein the lactobacillus water and the cooking liquor which are used for pickling are prepared from corresponding condiments according to a certain proportion. The present invention enables Chinese artichoke to have the advantages of white appearance, transparence, flavor, crisp, good taste, etc. The original nutrient components can be kept. The product has the advantages of sanitation, little possibility of rot, long storage period and no loss of the original local flavor.
Description
The present invention relates to a kind of infusion processing method of salted vegetables, the infusion processing method of particularly a kind of tuberization plant.
Chinese artichoke, claim again cutworm, myrmeleontid larva, knob etc., it is the underground stem tuber of screw-shaped that the Labiatae wood belongs to perennial grass plant " Chinese artichoke ", its diuresis of sobering up, improve a poor appetite, can treat and prevent constipation, suppress the breeding of the corrupt germ of enteron aisle, kill pathogen, have effect antitumor and the enhancing human immunologic function.People adopt down it, and as daily bread, but it rots easily, be difficult for preserving, in order to prolong its storage life, people marinade Chinese artichoke with common salted vegetables brewing method, but make Chinese artichoke flavescence blackout, lost original color and luster, quality is soft, loses many nutritional labelings, and the effect of curing the disease greatly reduces, relevant technologies personnel have carried out research for many years to the infusion of Chinese artichoke, all fail to address the above problem well.
Purpose of the present invention just provides the infusion processing method of a kind of Chinese artichoke, and this method can make Chinese artichoke be white in color, and is glittering and translucent, crisp, fragrant and pleasant to taste.
The objective of the invention is to realize by following operation:
1) cleans finishing: Chinese artichoke is cleaned with clear water, removed impurity, Chinese artichoke is carried out taxonomic revision by large, medium and small;
2) mould extremely: as Chinese artichoke to be carried out high temperature killed mould 10 minutes;
3) salt down in advance: after treating that Chinese artichoke is cooled to normal temperature, put into the pond that salts down in advance, making Chinese artichoke steep salt content fully is to salt down in advance in 7～8% the cold food salt solution, and the time was controlled in 40～48 hours;
4) go into the altar infusion: the Chinese artichoke after will salting down is in advance put into the jar that the lactic acid bacteria water for preparing is housed and carries out infusion, and the infusion time was controlled in 168～180 hours; Wherein: lactic acid bacteria water is made up of raw materials such as bacterium water, salt, liquor, white sugar, chilli, ginger, garlic, anise and Hui Xiang, the ratio that these raw materials account for lactic acid bacteria water gross weight is respectively: bacterium water accounts for 85%, salt accounts for 8%, liquor accounts for 0.2%, and white sugar accounts for 2.5%, and chilli accounts for 1%, ginger accounts for 1%, garlic accounts for 1%, anise 0.3%, and Hui Xiang accounts for 1%;
5) shaping cutting: the Chinese artichoke that infusion is good plays altar, carries out the shaping classification;
6) preparation soup juice: detect acidity and the fragrance of the good Chinese artichoke of infusion, prepare soup juice in proportion according to testing result, the main component of soup juice is: white sugar, monosodium glutamate, spices, aquae destillata etc.;
7) packing: Chinese artichoke that infusion is good and soup juice are packed in the mode that vacuumizes in packaging bag, bottle or the jar;
8) sterilization cooling, cartonning member: packaged Chinese artichoke was carried out high temperature sterilization 8～10 minutes, after the cooling, dry the water mark, the cartonning member.
Owing to adopted said method, the present invention can make Chinese artichoke have that body is white in color, advantage such as glittering and translucent, crisp, fragrant and pleasant to taste, can keep original nutritional labeling, the product health, not perishable, the storage life is long, does not lose original local flavor.
The invention will be further described below in conjunction with embodiment:
The invention is characterized in by following operation and undertaken:
1) cleans finishing: Chinese artichoke is cleaned with clear water, removed impurity, Chinese artichoke is carried out taxonomic revision, be beneficial to process and improve the quality of products by large, medium and small;
2) mould extremely: Chinese artichoke is carried out high temperature kill mould 10 minutes, so that control mould activity, keep original color and luster of Chinese artichoke, this is one of key link of the present invention;
3) salt down in advance: after treating that Chinese artichoke is cooled to normal temperature, put into the pond that salts down in advance, making Chinese artichoke steep salt content fully is to salt down in advance in 7～8% the cold food salt solution, and the time was controlled in 40～48 hours, the general salt water surface exceeds the Chinese artichoke upper surface is advisable for 10 centimetres, prevents the intrusion of bacterium;
4) go into the altar infusion: the Chinese artichoke after will salting down is in advance put into the jar that the lactic acid bacteria water for preparing is housed and carries out infusion, and the infusion time was controlled in 168～180 hours, and this is one of key link of whole process; Wherein: lactic acid bacteria water is made up of raw materials such as bacterium water, salt, liquor, white sugar, chilli, ginger, garlic, anise and Hui Xiang, the ratio that these raw materials account for lactic acid bacteria water gross weight is respectively: bacterium water accounts for 85%, salt accounts for 8%, liquor accounts for 0.2%, and white sugar accounts for 2.5%, and chilli accounts for 1%, ginger accounts for 1%, garlic accounts for 1%, anise 0.3%, and Hui Xiang accounts for 1%; To guarantee color and luster and the mouthfeel of Chinese artichoke.
5) shaping cutting: the Chinese artichoke that infusion is good plays altar, carries out the shaping classification, so that improve the quality of products, makes finished product reach standardization, standardization;
6) preparation soup juice: the acidity that detects the good Chinese artichoke of infusion, prepare soup juice in proportion according to testing result, the main component of soup juice is: white sugar, monosodium glutamate, spices, aquae destillata etc., if the acidity of Chinese artichoke is too high, can increase white sugar ratio in the soup juice, adjust the acidity of Chinese artichoke;
7) packing: Chinese artichoke that infusion is good and soup juice are packed in the mode that vacuumizes in packaging bag, bottle or the jar;
8) sterilization cooling, cartonning member: packaged Chinese artichoke was carried out high temperature sterilization 8～10 minutes, after the cooling, dry the water mark, the cartonning member.
It is that boiling water by 100 degree boil or feed steam that high temperature kills mould mode.
The ratio that white sugar, monosodium glutamate, spices, aquae destillata account for soup juice gross weight in the soup juice respectively is: 4.5%, 0.02%, 2%, 93.48%, and to guarantee color and luster and the mouthfeel of Chinese artichoke.
Claims (3)
1, the infusion processing method of a kind of Chinese artichoke is characterized in that being undertaken by following operation:
1) cleans finishing: Chinese artichoke is cleaned with clear water, removed impurity, Chinese artichoke is carried out taxonomic revision by large, medium and small;
2) mould extremely: as Chinese artichoke to be carried out high temperature killed mould 10 minutes;
3) salt down in advance: after treating that Chinese artichoke is cooled to normal temperature, put into the pond that salts down in advance, making Chinese artichoke steep salt content fully is to salt down in advance in 7～8% the cold food salt solution, and the time was controlled in 40～48 hours;
4) go into the altar infusion: the Chinese artichoke after will salting down is in advance put into the jar that the lactic acid bacteria water for preparing is housed and carries out infusion, and the infusion time was controlled in 168～180 hours; Wherein: lactic acid bacteria water is made up of raw materials such as bacterium water, salt, liquor, white sugar, chilli, ginger, garlic, anise and Hui Xiang, the ratio that these raw materials account for lactic acid bacteria water gross weight is respectively: bacterium water accounts for 5%, salt accounts for 8%, liquor accounts for 0.2%, and white sugar accounts for 2.5%, and chilli accounts for 1%, ginger accounts for 1%, garlic accounts for 1%, anise 0.3%, and Hui Xiang accounts for 1%;
5) shaping cutting: the Chinese artichoke that infusion is good plays altar, carries out the shaping classification;
6) preparation soup juice: detect acidity and the fragrance of the good Chinese artichoke of infusion, prepare soup juice in proportion according to testing result, the main component of soup juice is: white sugar, monosodium glutamate, spices, aquae destillata etc.;
7) packing: Chinese artichoke that infusion is good and soup juice are packed in the mode that vacuumizes in packaging bag, bottle or the jar;
8) sterilization cooling, cartonning member: packaged Chinese artichoke was carried out high temperature sterilization 8～10 minutes, after the cooling, dry the water mark, the cartonning member.
2, the infusion processing method of Chinese artichoke as claimed in claim 1 is characterized in that: it is that boiling water by 100 degree boil or feed steam that high temperature kills mould mode.
3, the infusion processing method of Chinese artichoke as claimed in claim 1 is characterized in that: the ratio that white sugar, monosodium glutamate, spices, aquae destillata account for soup juice gross weight in the soup juice respectively is: 4.5%, 0.02%, 2%, 93.48%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112039A CN1105511C (en) | 1998-05-28 | 1998-05-28 | Infusion processing method of Chinese artichoke |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112039A CN1105511C (en) | 1998-05-28 | 1998-05-28 | Infusion processing method of Chinese artichoke |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1237370A CN1237370A (en) | 1999-12-08 |
| CN1105511C true CN1105511C (en) | 2003-04-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98112039A Expired - Fee Related CN1105511C (en) | 1998-05-28 | 1998-05-28 | Infusion processing method of Chinese artichoke |
Country Status (1)
| Country | Link |
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| CN (1) | CN1105511C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228215A (en) * | 2011-07-25 | 2011-11-02 | 天津市同力鑫食品有限公司 | Chinese artichoke processing method |
| CN103300326B (en) * | 2013-05-13 | 2016-01-20 | 吴东 | A kind of preparation method of screw dish pickles |
| CN103315324B (en) * | 2013-07-12 | 2014-10-22 | 重庆市蓬江食品有限公司 | Chinese Euroleon preserving method |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN104000205A (en) * | 2014-06-20 | 2014-08-27 | 湖北华贵水产有限公司 | Method for processing soaked Chinese artichoke |
| CN104222923B (en) * | 2014-09-11 | 2017-05-10 | 重庆市黔江区仙山玉珠食品有限公司 | Processing method of Chinese artichoke |
| CN104305045B (en) * | 2014-10-14 | 2017-09-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of instant Chinese artichoke |
| CN104431908A (en) * | 2014-12-25 | 2015-03-25 | 重庆市黔江区仙山玉珠食品有限公司 | Method for processing pickled ginger |
| CN105211808A (en) * | 2015-11-20 | 2016-01-06 | 贵州务川东升生态农业开发有限公司 | A kind of original flavor Chinese artichoke and processing technology thereof |
| CN108497456A (en) * | 2018-03-29 | 2018-09-07 | 偃师市西银绿色食品有限公司 | A kind of silver bar sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN1081837A (en) * | 1993-03-05 | 1994-02-16 | 北京市蔬菜贮藏加工研究所 | A kind of method of making sour Chinese cabbage |
| CN1107005A (en) * | 1994-12-22 | 1995-08-23 | 卢红 | Special flavour pickled vegetable and making method |
| CN1182549A (en) * | 1997-07-02 | 1998-05-27 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
-
1998
- 1998-05-28 CN CN98112039A patent/CN1105511C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN1081837A (en) * | 1993-03-05 | 1994-02-16 | 北京市蔬菜贮藏加工研究所 | A kind of method of making sour Chinese cabbage |
| CN1107005A (en) * | 1994-12-22 | 1995-08-23 | 卢红 | Special flavour pickled vegetable and making method |
| CN1182549A (en) * | 1997-07-02 | 1998-05-27 | 王德民 | Technology for producing fermented pickled Chinese cabbage |
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| Publication number | Publication date |
|---|---|
| CN1237370A (en) | 1999-12-08 |
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