Method for processing allium chinense

A processing method and technology of scallops, applied in application, food preparation, climate change adaptation, etc., can solve problems affecting the development of scallops industry, etc.

Inactive Publication Date: 2012-06-27
JIANGXI QIMENTANG VEGETABLE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the food safety problem is not solved, it will

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Example 1: A processing method of bagged sweet and sour lotus

[0062] Take 50 kilograms of the qualified sweet and sour lotus, and process them into bags of sweet and sour lotus as follows

[0063] (1) Cleaning

[0064] Remove the hollows, green heads, and rotten fruits in the raw lotus heads, then cut off the fibrous roots, leaving 1.5-2cm of the stems above the ground, and then rinse them with clean water repeatedly;

[0065] (2) Pickled with salt

[0066] Move the cleaned scallops obtained in step 1 into the pickling tank, weigh 2.5 kg of edible salt and add in layers, one layer of scallops with one layer of salt, the thickness of each layer of scallops is 30-40cm, and the lower layer is less salted. Increase the amount of salt added layer by layer to make it lighter and lighter; cover the bamboo board on the scallops after the salting is completed, and cover the 10 kg of stones on the bamboo board; after 5 days of pressing the stone, add 1.8 Kilograms of edible sal...

Embodiment 2

[0086] Example 2 A method for processing sweet and sour lotus in iron cans

[0087] Take 50 kilograms of the qualified isotou, and follow the same method as the steps 1-8 in Example 1 to obtain the de-ironed lotus and the sweet and sour soup.

[0088] The empty tanks that have passed the inspection are cleaned and disinfected with 80 ℃ hot water, and placed upside down for later use.

[0089] According to the specifications, weigh 180 grams of the same grade of scallops obtained in step 7 after iron removal, and put them into the cleaned qualified empty cans. The positive and negative deviation of the cans does not exceed 0.5% of the standard amount. Add the soup prepared in step 8; crimp and seal, control the tightness of the seal, the integrity of the seam cover hook, the overlap length, and the vacuum in the tank. Sterilization. Get it now.

Embodiment 3

[0090] Example 3: A processing method of bagged hot and sour hot pepper

[0091] Take 50 kilograms of qualified hot and sour lotus, and process them into bags of hot and sour lotus as follows:

[0092] (1) Cleaning

[0093] Remove the hollows, green heads, and rotten fruits in the raw lotus heads, then cut off the fibrous roots, leave 1.5-2.5cm of the ground stems, and then rinse them with clean water repeatedly;

[0094] (2) Pickled with salt

[0095] Move the cleaned scallops obtained in step 1 into the pickling tank, weigh 2.5 kg of edible salt and add in layers, one layer of scallops with one layer of salt, the thickness of each layer of scallops is 30-40cm, and the lower layer is less salted. Increase the amount of salt added layer by layer to make it lighter and lighter; cover the bamboo board on the scallops after the salting is completed, and cover the 10 kg of stones on the bamboo board; after 5 days of pressing the stone, add 1.3 Kilograms of edible salt, so that th...

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PUM

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Abstract

The invention discloses a method for processing allium chinense. The method for processing the allium chinense comprises the following steps of: (1) cleaning; (2) adding salt and pickling for 25 to 45 days to obtain salty allium chinense, wherein the saline concentration is 10 to 20 baume degrees; (3) cutting, removing two heads and maintain the middle part; (4) soaking in saturated saline for 6 to 8 days; (5) desalting until the salinity is reduced to 2 to 3 baume degrees; (6) precooking in hot water at the temperature of 80 DEG C for 1 minute; (7) preparing soup of different flavors; and (8) subpackaging and sterilizing. Compared with the traditional method for pickling the allium chinense, the method for processing the allium chinense has the advantages that harmful substances such as alum, sulfur dioxide and the like are not used, food safety is guaranteed, and crisp mouthfeel and flavor of the pickled allium chinense are maintained.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a processing method of scallops. Background technique [0002] Scallion is the underground bulb of scallion, a perennial herbaceous plant in the Liliaceae family. It is also known as scallion white or Sanbai in dialect. It is a crop with the same medicine and food. Chinese medicine believes that the head is warm in nature, pungent and bitter in taste, returning to the lung, stomach, and large intestine meridian. It has the effects of clearing yang, dispelling stagnation, and promoting qi stagnation. It is used for chest pain and diarrhea. According to the "Ben Jing" records: Huotou "cures gold, sores and sores, and those who are light-weight are not hungry and resistant to old age", "cures Shaoyin disease, dysentery, chest pain, breath, disperses blood, and fetus." Modern studies have shown that scallops contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 李喜如
Owner JIANGXI QIMENTANG VEGETABLE FOOD
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