CN110731480A - method for preparing daylily pickles - Google Patents
method for preparing daylily pickles Download PDFInfo
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- CN110731480A CN110731480A CN201911171206.XA CN201911171206A CN110731480A CN 110731480 A CN110731480 A CN 110731480A CN 201911171206 A CN201911171206 A CN 201911171206A CN 110731480 A CN110731480 A CN 110731480A
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a daylily pickles preparation method which comprises the following steps of , preparing daylily, pickling, adding 0.1-5% of salt into the daylily prepared in the , pickling for 0.5-48 hours, deactivating enzymes and sterilizing, steaming the daylily pickled in the for 15-60 minutes by using a steamer, drying, sun-drying or quick-freezing the daylily sterilized in the third step for storage, preparing chopped hot peppers, chopping the small rice peppers by using salt, pickling for 10-20 days, and preparing, mixing the daylily in the fourth step and the chopped hot peppers in the fifth step according to a ratio of 5: 1-1: 3, uniformly stirring, sealing, packaging, fermenting and storing.
Description
Technical Field
The invention relates to a food processing technology, in particular to a method for preparing daylily pickles.
Background
The day lily (Hemerocallis fulvs) is also called day lily and is commonly called day lily flower, is a perennial herb of Liliaceae, and the edible part of the day lily flower is a flower bud which is a characteristic vegetable in China, and the day lily contains rich nutrients such as pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and the like which are necessary for human bodies, and has medicinal effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis and the like, so that precious vegetables are different from other vegetables, the production period of the day lily is 5-8 months per year, and the fresh day lily can be supplied to the market only in the period (no merchants and individuals supply goods at present in other periods), but in recent years, a mode of directly cooking the day lily is favored by consumers, the market demand of the fresh day lily is greatly increased, and the day lily is deeply loved by national consumers.
The invention discloses a preparation method of honeysuckle flower flavored day lily with the patent number of CN106262287A , which specifically comprises the steps of pickling fresh day lily with a honeysuckle flower extracting solution and a pickling material, wherein the novel taste of the day lily is increased, and storage, preservation and eating methods of the day lily are expanded.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides daylily pickles which are simple to operate, convenient for improving the mouth feel of daylily and capable of ensuring the crispness and freshness of the daylily.
The technical scheme of the invention is that the preparation method of daylily pickles comprises the following steps:
, preparing daylily;
secondly, pickling, namely adding 0.1 to 5 percent of salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5 to 48 hours;
thirdly, deactivating enzymes and sterilizing, namely steaming the pickled daylily in the second step by adopting a steamer for 15-60 minutes;
fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use;
fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days;
and sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, uniformly stirring, sealing, packaging, fermenting and storing.
The method has the advantages that the chili is independently fermented in advance, so that the flavor of the chili is completely released, the released chili and the day lily are melted, the taste of the day lily sauce is effectively improved, the problem that the chili is not fermented fully is solved, the loss of the original crispness and the delicate taste of the day lily caused by over-fermentation of the day lily is prevented, the storage time of the day lily sauce is effectively prolonged, the processing quality of the day lily sauce is improved in the step , and the batch production is facilitated.
, adopting natural pollution-free daylily in the step, wherein the daylily is fresh and full.
, adding salt 0.1-1% and pickling for 1-6 hr.
Preferably, the salt is added in the second step in an amount of 0.3% and the salting time is 2-3 hours.
And , adding alkaloid into the steamer for steaming, wherein the alkaloid is dried straw, rice straw ash or plant ash.
Preferably, when the fresh daylily is used, the fresh daylily is spread out and placed in a steamer, alkaloid is placed in the steamer for cooking in advance before the placement, the alkaloid adopts dry straws, the steamer is firstly boiled to enable faint scent in the dry straws to be emitted, then the steamer filled with the fresh daylily is placed on the steamer for cooking for 20-30 minutes, the taste of the daylily is effectively guaranteed, the crispness and the freshness of the daylily, the transition of cooking time can be effectively avoided by adopting the steamer for cooking, the cooking time can be effectively controlled, the steamer can be spread out in time after the cooking is finished, the temperature is quickly reduced, the excessive cooking caused by subsequent cooking of the steamer is effectively avoided, and the taste after the cooking is guaranteed.
And , wherein the quick-freezing temperature of the day lily in the fourth step is lower than-10 ℃, so that the day lily is dried and stored conveniently.
And , adopting the capsicum frutescens produced in the Yunguagawa area in the fifth step, effectively ensuring the peppery degree of the capsicum frutescens, ensuring the taste of the capsicum frutescens, and facilitating the improvement of the processing quality.
, adding less than 10% of chili pepper into the fifth step, wherein the peppery degree of the daylily pickles can be adjusted according to market demands, and preferably, the chili pepper is red chili pepper.
, sterilizing the pickled capsicum frutescens in the fifth step, so as to improve the storage time and processing quality of the capsicum frutescens.
And , fermenting and storing the sealed packaging device at 1-10 ℃ or normal temperature, and fermenting at low temperature to ensure the taste of the daylily pickles.
The invention has the following characteristics:
the invention effectively improves the taste of the daylily pickles, ensures the crispness and the freshness of the daylily, is convenient for batch production, and effectively improves the quality and the preservation time of the daylily pickles.
The details of the present invention are further described in conjunction with the figures and the detailed description below.
Drawings
FIG. 1 is a flow chart of the manufacturing process of the present invention.
Detailed Description
Example
As shown in the attached drawing, the preparation method of daylily pickles comprises the following processing procedures:
, preparing daylily, preferably natural pollution-free daylily, fresh and full, uniform color and no malformation, and high-quality daylily.
And a second step of pickling, wherein 0.1-5% of salt is added into the daylily prepared in the step for pickling, and the pickling time is 0.5-48 hours, preferably, the addition amount of the salt is 0.1-1%, the pickling time is 1-6 hours, more preferably, the addition amount of the salt in the second step is 0.3%, and the pickling time is 2 hours.
Thirdly, deactivating enzymes and sterilizing, namely steaming the pickled daylily in the second step by adopting a steamer for 15-60 minutes; preferably, the steamer comprises a steamer arranged above the steamer, and the steamer is added with alkaloid for cooking, wherein the alkaloid is dried straw, rice and straw ash or plant and wood ash.
Preferably, when in use, fresh day lily is spread and placed in a steamer, alkaloid is placed in the steamer in advance for cooking before the placement, the alkaloid is dry straw, the steamer is firstly boiled to emit faint scent in the dry straw, then the steamer filled with the fresh day lily is placed on the steamer for cooking for 20-30 minutes; optimally, the cooking time is 20 minutes; the taste of the day lily has been effectually guaranteed, the crispness and the freshness of the day lily adopt the steamer to cook and can effectually avoid the time transition of cooking, the time of being convenient for effectual control to cook can in time spread out the steamer after cooking and finishing, rapid cooling, the effectual subsequent steaming and boiling of having avoided the steamer leads to the fact to cook excessively, has guaranteed the taste after cooking.
Fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use; preferably, the quick-freezing temperature of the day lily is lower than-10 ℃. Is convenient for drying and storing the day lily. Meanwhile, the method is convenient for batch production of fresh daylily and prevents the daylily after de-enzyming from rotting.
Fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days; preferably, the capsicum frutescens is capsicum frutescens produced from yun gui chuan area. The peppery degree of millet pepper has effectually been guaranteed, the taste of millet pepper preparation has been guaranteed, the promotion of processingquality of being convenient for. In order to adjust the taste and pungency of the daylily pickles, less than 10% of the linear peppers are added into the millet peppers. The pungency degree of the daylily pickles can be adjusted according to market demands, and preferably, the red line pepper is adopted as the line pepper. The sterilization treatment is carried out before the capsicum frutescens is pickled, so that the preservation time and the processing quality of the capsicum frutescens are conveniently improved.
And sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, uniformly stirring, sealing, packaging, fermenting and storing.
Preferably, the day lily and the chopped hot pepper are mixed according to the ratio of 3:1, uniformly stirred, sealed and stored at the normal temperature or the low temperature of 1-10 ℃ for fermentation and storage.
According to the invention, the chili is separately fermented in advance, so that the flavor of the chili is completely released, and the released chili and the day lily are melted, so that the taste of the day lily sauce is effectively improved, the problem that the chili is not fermented fully is avoided, the loss of the original brittleness and the fresh taste of the day lily caused by over fermentation of the day lily is also prevented, the storage time of the day lily sauce is effectively prolonged, the processing quality of the day lily sauce is further improved by , and the batch production is facilitated.
Example two
A preparation method of daylily pickles comprises the following processing procedures:
, preparing daylily, preferably natural pollution-free daylily, fresh and full, uniform color and no malformation, and high-quality daylily.
And step two, pickling, namely adding 0.1-5% of salt into the day lily prepared in the step for pickling, wherein the pickling time is 0.5-48 hours, preferably, the addition amount of the salt is 0.1-1%, and the pickling time is 1-4 hours.
Thirdly, deactivating enzymes and sterilizing, namely steaming the pickled daylily in the second step by adopting a steamer for 15-60 minutes; preferably, the steamer comprises a steamer arranged above the steamer, and the steamer is added with alkaloid for cooking, wherein the alkaloid is dried straw, rice and straw ash or plant and wood ash.
Preferably, when in use, fresh day lily is spread and placed in a steamer, alkaloid is placed in the steamer in advance for cooking before the placement, the alkaloid adopts rice straw ash, the steamer is firstly boiled to emit faint scent in the rice straw, then the steamer filled with the fresh day lily is placed on the steamer for cooking for 20-30 minutes; optimally, the cooking time is 25 minutes; the taste of the day lily has been effectually guaranteed, the crispness and the freshness of the day lily adopt the steamer to cook and can effectually avoid the time transition of cooking, the time of being convenient for effectual control to cook can in time spread out the steamer after cooking and finishing, rapid cooling, the effectual subsequent steaming and boiling of having avoided the steamer leads to the fact to cook excessively, has guaranteed the taste after cooking.
Fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use; preferably, the quick-freezing temperature of the day lily is lower than-10 ℃. Is convenient for drying and storing the day lily. Meanwhile, the method is convenient for batch production of fresh daylily and prevents the daylily after de-enzyming from rotting.
Fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days; preferably, the capsicum frutescens is capsicum frutescens produced from yun gui chuan area. The peppery degree of millet pepper has effectually been guaranteed, the taste of millet pepper preparation has been guaranteed, the promotion of processingquality of being convenient for. In order to adjust the taste and pungency of the daylily pickles, less than 10% of the linear peppers are added into the millet peppers. The spicy degree of the daylily pickles can be adjusted according to market demands, the more the addition amount of the linear peppers, the lower the spicy degree taste of the daylily pickles, the less the addition amount of the linear peppers, the more the addition amount of the capsicum frutescens, and the more spicy degree of the daylily pickles; preferably, the linear peppers are red linear peppers; the sterilization treatment is carried out before the capsicum frutescens is pickled, so that the preservation time and the processing quality of the capsicum frutescens are conveniently improved.
And sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, uniformly stirring, sealing, packaging, fermenting and storing.
Preferably, the day lily and the chopped hot pepper are mixed according to the ratio of 2:1, evenly stirred, sealed and stored at normal temperature for fermentation and storage.
The invention effectively improves the taste of the daylily pickles, ensures the crispness and the freshness of the daylily, is convenient for batch production, and effectively improves the quality and the preservation time of the daylily pickles.
The preferred embodiments of the present invention have been described in detail above, but it is apparent that the present invention is not limited to the above embodiments. Within the scope of the technical idea of the invention, many equivalent modifications can be made to the technical solution of the invention, and these equivalent modifications are all within the protection scope of the invention. In addition, it should be noted that the respective technical features described in the above-described embodiments may be separately and independently combined as long as they are within the technical concept of the present invention.
Claims (9)
1, daylily pickles preparation method, characterized by, including the following steps:
, preparing daylily;
secondly, pickling, namely adding 0.1 to 5 percent of salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5 to 48 hours;
thirdly, deactivating enzymes and sterilizing, namely steaming the pickled daylily in the second step by adopting a steamer for 15-60 minutes;
fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use;
fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days;
and sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, uniformly stirring, sealing, packaging, fermenting and storing.
2. The method for preparing daylily pickles as claimed in claim 1, wherein natural pollution-free daylily is adopted in the step, and the daylily is fresh and full.
3. The method for making daylily pickles as claimed in claim 1, wherein: the salt adding amount in the second step is 0.1-1%, and the salting time is 1-6 hours.
4. The method for making daylily pickles as claimed in claim 1, wherein: and the steamer in the third step comprises a steamer arranged above the steamer, and alkaloid is added into the steamer for steaming, wherein the alkaloid is dried straw, rice straw ash or plant ash.
5. The method for making daylily pickles as claimed in claim 1, wherein: and the quick-freezing temperature of the day lily in the fourth step is lower than-10 ℃.
6. The method for making daylily pickles as claimed in claim 1, wherein: the capsicum frutescens produced in Yunguichuan area is adopted as the capsicum frutescens in the fifth step.
7. The method for making daylily pickles as claimed in claim 1, wherein: and adding less than 10% of chili pepper in the fifth step.
8. The method for making daylily pickles as claimed in claim 1, wherein: and sterilizing the capsicum frutescens in the fifth step before pickling.
9. The method for making daylily pickles as claimed in claim 1, wherein: the sealing and packing device is fermented and stored at the temperature of 1-10 ℃ or normal temperature.
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| CN201911171206.XA CN110731480A (en) | 2019-11-26 | 2019-11-26 | method for preparing daylily pickles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115707396A (en) * | 2022-09-19 | 2023-02-21 | 湖南新发食品有限公司 | Preparation method of seasoning dish with day lily chopped hot peppers as main materials |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115707396A (en) * | 2022-09-19 | 2023-02-21 | 湖南新发食品有限公司 | Preparation method of seasoning dish with day lily chopped hot peppers as main materials |
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