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The technology of Jerusalem artichoke and color protection liquid is applied in the field of food pickling, which can solve the problems of short shelf life and the like, and achieve the effects of long shelf life, attractive appearance and convenient eating.
Inactive Publication Date: 2012-08-01
CHANGSHU ZHENMEN MALTOSE FACTORY
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Summary
Abstract
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Problems solved by technology
At present, Jerusalem artichoke is mainly eaten fresh, and the shelf life is short. Therefore, it is urgent to develop a new Jerusalem artichoke
Method used
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Effect test
Embodiment 1
[0019] (1) Choose the Jerusalem artichoke that is crisp and green, no pollution, no rot, and no agricultural pests and diseases, and remove impurities; (2) Wash the Jerusalem artichoke with running water, drain it, and put it in containing 0.05% NaHCO 3 , 0.05% citric acid, 0.1% CaCl and 0.1% ascorbic acid color protection solution soaked for 30 color protection;
[0020] (3) Cut the Jerusalem artichoke into 0.1cm thick slices, and marinate them in 15% salt and 0.3% ascorbic acid for 8 days;
[0021] (4) Adopt direct cleaning and desalination method to keep the salt content at 5%;.
[0022] (5). For every 100kg of Jerusalem artichoke, add five spice powder 100g, grass fruit powder 10g, garlic powder 10g, white sugar 30g, salt 200g, chicken essence 10g, onion powder 10g, stevia 20g, honeysuckle powder 30g, thyme powder 30g, Mix the above-mentioned auxiliary materials thoroughly and mix well to make each piece of Jerusalem artichoke stick with the seasoning;
[0023] (6), bagging, vacuu...
Embodiment 2
[0025] (1) Choose the Jerusalem artichoke that is crisp and green, no pollution, no rot, and no agricultural pests and diseases, and remove impurities; (2) Wash the Jerusalem artichoke with running water, drain it, and put it in containing 0.05% NaHCO 3 , 0.05% citric acid, 0.1% CaCl and 0.1% ascorbic acid color protection solution for 40 minutes;
[0026] (3) Cut the Jerusalem artichoke into 0.2cm-thick slices, and marinate them in 18% salt and 0.4% ascorbic acid for 10 days;
[0027] (4) Adopt direct cleaning and desalination method to keep the salt content at 6%;.
[0028] (5). For every 100kg of Jerusalem artichoke, add five spice powder 100g, grass fruit powder 10g, garlic powder 10g, white sugar 30g, salt 200g, chicken essence 10g, onion powder 10g, stevia 20g, honeysuckle powder 30g, thyme powder 30g, Mix the above-mentioned auxiliary materials thoroughly and mix well to make each piece of Jerusalem artichoke stick with the seasoning;
[0029] (6) Bagging, vacuum sealing, vacuu...
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Abstract
The invention discloses a method for pickling jerusalem artichokes, which comprises the following steps of: selecting the jerusalem artichokes which are crisp, tender and green, are not polluted or rotten and are not influenced by agricultural pests, and removing impurities; after cleaning the jerusalem artichokes by running water and draing the jerusalem artichokes, placing the jerusalem artichokes into color protection solution to soak for 30 to 40 min to protect the color; cutting the jerusalem artichokes into slices with the thicknesses of 0.1 to 0.2cm and placing the slices into a mixture containing 15 percent to 18 percent of salt and 0.3 percent to 0.4 percent of ascorbic acid to pickle for 8 to 10 days; processing the slices by adopting a direct cleaning and desalting method and keeping the salt content in the range of 5 percent to 6 percent; and seasoning, bagging and carrying out vacuum sealing and high temperature sterilization to obtain a finished product. According to the invention, all nutrients of the jerusalem artichokes are kept in the pickled jerusalem artichokes and the pickled jerusalem artichokes are crisp, refreshing, green and tender, have attractive appearence, have unique clean aroma and are deeply popular with consumers.
Description
Technical field [0001] The invention relates to a method for pickling food, in particular to a method for pickling Jerusalem artichoke. Background technique [0002] Jerusalem artichoke, also known as Helianthus tuberosus, is a perennial herb in the genus Asteraceae sunflower. Native to North America, it was introduced to Europe in the 17th century and then to China. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. In production, tubers are generally used for reproduction. The underground tubers are rich in fructose polymers such as starch and inulin. They can be eaten, cooked or porridge, and pickled. Dried Jerusalem artichoke is sun-dried, or used as a raw material for preparing starch and alcohol. Above-ground stems can also be added with working feed. Its tubers or stems and leaves are used as medicine with the functions of diuresis and dehumidification, clearing heat and cooling blood, and benefiting the stomach. At present, the Jerusalem arti...
Claims
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Application Information
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