CN1107005A - Special flavour pickled vegetable and making method - Google Patents

Abstract

The present invention provides a kind of high-grade nourishing typical local pickles which uses 15 kinds of condiments such as rice wine, betel nut and Chinese olive peel etc., and 18 kinds of raw materials such as cabbage, radish and celery etc., and is made up through juice making, rolling and fermenting etc. processes.

Description

Special flavour pickled vegetable and making method

The present invention relates to a kind of typical local dish and this dish preparation method.

Pickles are more in the market, as the kimchi of pungent characteristic, with salty and spicy be the Pickles, Sichuan Style of characteristics, be the Hunan pickles etc. of characteristics with salty and tart flavour, its preparation method is basic identical with batching, local flavor is more single, trophism is relatively poor.

The object of the present invention is to provide a kind of 16 kinds of seasoning matter such as rice wine, pericarpium arecae, olive coated split leather that utilize, the high flavour nutrient pickles of a kind of GOOD TASTE that 18 kinds of raw materials such as cabbage, red flesh, radish, meat celery are made through technologies such as system juice, kneading, fermentations.

The objective of the invention is to realize by following measure:

These pickles select materials and percentage by weight consists of:

Seasoning matter:

1. old juice 13.8

2. rice wine 2.0

3. pericarpium arecae 0.5

4. the olive coated split leather 0.5

5. sweet osmanthus 0.3

6. dried orange peel 0.3

7. anistree 0.1

8. Chinese prickly ash 0.1

9. cloves 0.1

10. cassia bark 0.1

11. Radix Glycyrrhizae 0.2

12. fry sesame 0.5

13. fry the edible kernel of melon seeds 0.5

14. fry shelled peanut 0.5

15. salt 1.0

16. sugar 1.5

Add up to 22%;

Raw material:

1. cabbage 15

2. red flesh 5

3. the meat celery 6

4. carrot (red, yellow each half) 6

5. ginger 2

6. cucumber 4

7. pachyrhizus 4

8. eggplant 2

9. apple 5

10. sorb 5

11. scarlet green pepper 5

12. asparagus lettuce stem 5

13. cold eats 4

14. Pu shepherd's purse 2

15. ground ginger 1

16. lotus root 3

17. perilla leaf 3

18. caraway leaf 2

Add up to 78%;

Its manufacture craft is:

Select above-mentioned 18 kinds of no worm fresh vegetables, clean the back with vegetable-chopper with dish cut into inch strips, multiple shapes such as sheet, piece are standby, in 16 kinds of seasoning matter dress cloth bags, add the water extractive, be cooled to normal temperature then, divide two groups of kneadings with the raw material of having got ready, again with two groups of dishes of rubbing respectively with salt, stirred at normal temperatures ten minutes, and then two groups of raw materials are merged to stir sent into fermentation tank in 5 minutes, by lactobacillus-fermented, juice is poured in the jar, 26 ℃ of temperature environment lower seals soaked 4 hours, then through bag encapsulation or bottle encapsulation.

Advantage of the present invention and effect are:

16 kinds of seasoning matter, 18 kinds of raw materials of selecting all are natural plants, after series of process is handled, make the pickles taste have the sour-sweet peppery salty flavour that waits, tender and crisp especially tasty and refreshing, lovely luster contains multivitamin, human body is had help greatly, is the good merchantable brand that folk food is realized the suitability for industrialized production operation.

Description of drawings is as follows:

Accompanying drawing of the present invention is a technological process block-diagram.

Below in conjunction with accompanying drawing, for example the present invention is described in detail:

1. at first select materials

(1) cabbage (having another name called wild cabbage, root-mustard, cabbage etc.)

Should select early-maturing variety, circular and OX-heart shape all can, these two kinds of cabbage statures are less, it is not too tight to wrap the heart, color and luster is dark green, leaf is plump, moisture is few, delicious tender.

(2) red flesh (Beijing radish)

Select stature little, crust is smooth, the heart be aubergine and color and luster evenly, need not, fiber is few, not hollow being advisable.

(3) meat celery (white celery)

It is best selecting white celery, and end stem look white, center look Huang, and Ye Sehei is green, a big root is little, and the stem fertile leaf is wealthy, and is more tender and crisp.

(4) carrot

Red carrot, the top is little, and individual first chi is how long, sturdy hypertrophy, the inside and outside is red entirely, meat is solid, and is crisp firmly, flavor is sweet.Should select little stature.

Yellow carrot is mainly for colour matching.

(5) ginger

Select yellow ginger, (new ginger through one section storage after, fall the blastogenesis skin) yellow ginger, meat is solid, and fragrant pungent is dense.

(6) cucumber

Select little dry land cucumber, curcumbitate is short and small, the color and luster pale green, and flavor is sweet, and matter is tender crisp.

(7) pachyrhizus (having another name called Ipomoea batatas)

Select the partial drought pachyrhizus, the skin red meat is white, or skin plain boiled pork Huang all can, meat is solid, matter is crisp, flavor is sweet.

(8) eggplant

The blue or green long eggplant of choosing, the thick seed of meat is few, fresh and tender, color and luster is dark green.About every heavy 30-100 gram.

(9) apple

Select the medium and small green apple of state's light kind

(10) sorb

Select little

(11) red sharp green pepper

Select little sharp green pepper, acid is dense, lovely luster.

(12) asparagus lettuce stem

Select greenery asparagus lettuce stem, color is light green, a stem hypertrophy, and meat is delicate, juice multi-flavor U.S..

(13) cold is eaten

Select the cold of Calusena lansium drought to eat, stature is little, and meat is delicate, and is sweet crisp.

(14) Pu shepherd's purse

Select the red stature of skin little, Fresh ﹠ Tender in Texture, sweet crisp.

(15) ginger (has another name called: Jerusalem artichoke)

Select bulk ginger, few bud.

(16) perilla leaf

Select the big stem of leaf to lack.

(17) caraway leaf

Select fresh and tender.

(18) lotus root

To spend lotus root in vain is best, and the lotus root body is thick, and the matter plain boiled pork is tender.

2. the processing of getting the raw materials ready:

(1) cabbage

Cabbage is removed root, stem and Lao Pi, cleaned empty solid carbon dioxide part, send into and be cut into the square fritter of 3cm in the vegetable-chopper.

(2) red flesh

Red flesh is removed root, stem, but do not remove the peel, send into after cleaning and cut 3cm isosceles triangle small pieces in the vegetable-chopper, sheet is thick to be about 1mm.

(3) celery

Celery is removed root, take the dish leaf, send into after cleaning and be cut into the dish silk that 3cm is long, 3mm is wide in the vegetable-chopper.The dish leaf needn't be sent into vegetable-chopper, and it is just stand-by to clean the back.

(4) carrot

Carrot (red yellow can mix) is removed coring and cauline leaf, cleans, regulates vegetable-chopper, make it be cut into the oblique section, plum blossom shape or other shape attractive in appearance, the thick 1mm of sheet.

(5) ginger

With the ginger crust of pruning, wash, send into and be cut into the long 2mm of 2cm square section shredded ginger in the vegetable-chopper at random.

(6) cucumber

Cucumber is removed muskmelon pedicel, cleans, send in the vegetable-chopper, be cut into the oblique section, the thick 1mm of sheet.

(7) pachyrhizus

Pachyrhizus cleaned cut two ends, send in the vegetable-chopper, be cut into 1.5cm isosceles rhombus, the thick 1mm of sheet.

(8) eggplant

Eggplant is removed handle, clean, be cut into the eggplant bar that 1mm is thick, 3cm is long, 1cm is wide, put into clear water and soak half an hour, pull out, put 0.1% salt and flood system after half an hour, the sky part of anhydrating is stand-by.

(9) apple

Apple is cut out the base of a fruit and handle, cleans, cut and remove seed, send into again and be cut into 1mm thickness sheet in the vegetable-chopper.

(10) sorb

Sorb is gone to two ends, also beats skin, be processed into the thick flakelet of semicircle 1mm.

(11) red sharp green pepper

Red sharp green pepper is gone the base of a fruit to remove seed, cleans, is processed into that 2mm is wide, the 3cm essentially continuous fine thread.

(12) asparagus lettuce stem

Bright asparagus lettuce decaptitated and leaf, beat skin, clean, be processed into oblique section, thin slice that semicircle 1mm is thick, spare, can use after half an hour with 0.1% salt stirring.

(13) cold is eaten

Two ends are eaten in cold remove, beat skin, clean, be processed into the thin slice that 3cm is square and 1mm is thick.

(14) Pu shepherd's purse

The Pu shepherd's purse is cleaned, be processed into the thick flakelet of 1mm.

(15) ginger

Ground ginger bud and root are removed, clean, be processed into arbitrary shape, 1mm thickness sheet, with 10% saline sook 24 hours, to remove strange taste, it was clean with clear water to pull the back out, and empty solid carbon dioxide is stand-by.

(16) lotus root

Lotus root is gone section header, peeling, cleans, be processed into 1/4 circle, and the thick small pieces of 1mm.

(17) perilla leaf

With the purple perilla leaf take, clean, sky anhydrates part stand-by.

(18) caraway leaf

The caraway leaf is taken, cleaned, the sky part of anhydrating is stand-by.

3. system juice:

Pericarpium arecae, olive coated split leather, sweet osmanthus, dried orange peel, anise, Chinese prickly ash, cloves, cassia bark, Radix Glycyrrhizae are packed in the cloth pocket in the ratio in the prescription, to fry sesame again, fry the edible kernel of melon seeds, fry shelled peanut and pack in the another cloth pocket in ratio in the prescription, add old juice, rice wine, add clear water in old juice, 1: 5 ratio of rice wine, heat under the normal pressure to 100 ℃ of maintenances 15 minutes, take out the seasoning matter pocket, pour out juice, be cooled to normal temperature.

4. kneading:

(1) material that will get ready is divided into two groups by the principle of nutrition complement, the mutual string of taste:

First group: second group:

The cabbage apple

The red flesh sorb

Meat celery perilla leaf

The carrot cucumber

The ginger eggplant

The pachyrhizus cold is eaten

Red sharp green pepper ground ginger

Asparagus lettuce stem Pu shepherd's purse

Caraway leaf lotus root

Note not confusion, especially perilla leaf and asparagus lettuce stem do not mix earlier.

(2) two groups of dishes are placed on respectively in the mixer, add salt 0.8% respectively, start mixer, stirred at normal temperatures and pressures 10 minutes, and then two groups of raw materials are put stir 5 minutes together, send into fermentation tank.

5. fermentation

The bacterial classification of pickle fermentation is a lactic acid.And lactic acid bacteria has a specific character, specially there not being the place breeding seldom of oxygen and oxygen, is also referred to as " obligate anaerobe ", can make juice by above-mentioned 3. juice producing process when this bacterial classification is initial, and sealed cans make its slowly spontaneous fermentation at normal temperatures then.The all available old juice of last time that at every turn feeds intake is later on done fermentation and is used the lactic acid bacteria source.Therefore fermentation tank should seal.After the raw material that stirs sent into fermentation tank, add the juice of enduring again, under normal pressure, temperature is about 26 ℃, and sealing is soaked and got final product in 4 hours.

6. encapsulation:

With the pickles that ferment, be sent to vacuum packaging machine in order, at this moment pickle juice 44%, net weight 56% are arranged, divide two kinds of form encapsulation:

(1) bag encapsulation:

Every bag heavy 150 gram, net weight 140 grams, juice 10 grams.

(2) bottle encapsulation:

Every bottle heavy 445 gram, net weight 280 grams, juice 165 grams.

Vacuum-packed pickles under these normal temperature and pressures can keep never degenerating in 6 months at normal temperatures and pressures.

7. exfactory inspection:

Press emblem mark, the check of one-level food hygiene criterion of acceptability.

Raw material involved in the present invention and seasoning matter all can be bought on the market of farm produce, China various places, if buy when having any problem, also can join severally less, but basic recipe is constant.Attention: do not adopt the high raw material of chemical fertilizer content, in case natural taint of odour time taste is not just.Do not use monosodium glutamate, avoid oil, avoid the green onion flavor.

Claims (1)

1, local flavor pickled vegetable and preparation method thereof, it is characterized in that these pickles select materials and percentage by weight consists of:

Seasoning matter:

1. old juice 13.8

2. rice wine 2.0

3. pericarpium arecae 0.5

4. the olive coated split leather 0.5

5. sweet osmanthus 0.3

6. dried orange peel 0.3

7. anistree 0.1

8. Chinese prickly ash 0.1

9. cloves 0.1

10. cassia bark 0.1

11. Radix Glycyrrhizae 0.2

12. fry sesame 0.5

13. fry the edible kernel of melon seeds 0.5

14. fry shelled peanut 0.5

15. salt 1.0

16. sugar 1.5

Add up to 22%;

Raw material:

1. cabbage 15

2. red flesh 5

3. the meat celery 6

4. carrot (red, yellow each half) 6

5. ginger 2

6. cucumber 4

7. pachyrhizus 3

8. eggplant 2

9. apple 5

10. sorb 5

11. scarlet green pepper 5

12. asparagus lettuce stem 5

13. cold eats 4

14. Pu shepherd's purse 2

15. ground ginger 1

16. lotus root 3

17. perilla leaf 3

18. caraway leaf 2

Add up to 78%;

Its manufacture craft is:

Select above-mentioned 18 kinds of no worm fresh vegetables, clean the back with vegetable-chopper with dish cut into inch strips, multiple shapes such as sheet, piece are standby, in 16 kinds of seasoning matter dress cloth bags, add the water extractive, be cooled to normal temperature then, divide two groups of kneadings with the raw material of having got ready, again with two groups of dishes of rubbing respectively with salt, stirred at normal temperatures ten minutes, and then two groups of raw materials are merged to stir sent into fermentation tank in 5 minutes, by lactobacillus-fermented, juice is poured in the jar, 26 ℃ of temperature environment lower seals soaked 4 hours, then through bag encapsulation or bottle encapsulation.

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