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Sauced common cattail and processing method thereof

A processing method and sauce-making technology, applied in the field of sauce-made cattail and its processing, can solve the problems of loss of crispness and flavor, difficulty in preservation, easy occurrence of non-enzymatic browning, etc., and achieve good quality of sauce and crisp taste , the effect of saving salt

Active Publication Date: 2014-11-19
淮安康得乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the freshness and tenderness of cattail catkins, it is difficult to preserve, so this delicious delicacy can only be enjoyed by people in the place of origin in spring. In order to solve these problems, people have carried out deep processing of cattail catkins in recent years and transported them to other regions for people to taste
But the cooked Pucai currently released is to remove the old skin of Pucai, cook or steam it in lard and chicken broth, and then pack and freeze it for preservation, or store it in autoclaved cans (the Pucai stored in autoclaved cans) It has a paste taste and burnt smell, and it is prone to non-enzyme browning during storage), because it is cooked or steamed with lard and chicken broth, and some are even soaked in chicken broth, packaged and frozen for storage. Therefore, this cooked cattail Vegetables have lost their original crispness and flavor when eaten, and need to be thawed and warmed before eating after opening the bag
Transportation, storage, and sales are also extremely inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] According to parts by weight, (1) pickling: first soak the cattail in water at a temperature of 88°C for 10 minutes; Marinate for 20 days; (2) Sauce: Drain the marinated cattail, put the cattail in a cloth bag and put it in a sauce jar for sauce. The ratio of pickled cattail to sweet noodle sauce is 1:9, and the sauce temperature 25°C for 25 days; (3) Sterilization: Put the sauced cattails into bottles according to the ratio of cattails and soup materials, and vacuum seal the bottles. After sealing, put it into a sterilizing pot at 83°C for 35 minutes to sterilize.

[0021] The soup in the step (3) is prepared by soaking, boiling, and solid-liquid separation of the following raw materials in parts by weight: 1 part of star anise, 0.5 part of fennel, 1 part of Zanthoxylum bungeanum, 3 parts of ginger, 0.5 part of edible vinegar, fruit 45 parts of glucose sauce, fry until the sauce flavor comes out, cool to room temperature, soak in 400 parts of sterilized water at 83°C ...

Embodiment 2

[0023] According to parts by weight, (1) pickling: first soak cattail in water at a temperature of 90°C for 6 minutes; then take 12 parts of edible salt, 78 parts of water and 10 parts of peeled cattail by weight, and put Marinate for 18 days; (2) Sauce: Drain the marinated cattail, put the cattail in a cloth bag and put it in a sauce jar for sauce. The ratio of pickled cattail to sweet noodle sauce is 1:10, and the sauce temperature 26°C for 20 days; (3) Sterilization: Put the sauced cattail vegetables into bags according to the ratio of cattail vegetables and soup ingredients, and vacuum seal the bags. After sealing, put it into a sterilizing pot at 85°C for 30 minutes to sterilize.

[0024] The soup stock in the step (3) is prepared by frying, soaking, and solid-liquid separation of the following raw materials in parts by weight: 2 parts of star anise, 1 part of fennel, 1 part of Zanthoxylum bungeanum, 2 parts of ginger, 1 part of edible vinegar, fruit 50 parts of Glucose ...

Embodiment 3

[0026] According to parts by weight, (1) pickling: first soak the cattail in water at a temperature of 92°C for 2 minutes; then take 15 parts of edible salt, 80 parts of water and 15 parts of peeled cattail by weight, and put Marinate for 15 days; (2) Sauce: Drain the marinated cattail, put the cattail in a cloth bag and put it in a sauce jar for sauce. The ratio of pickled cattail to sweet noodle sauce is 1:11, and the sauce temperature 15 days at 28°C; (3) Sterilization: Put the sauced cattails into bottles according to the ratio of cattails and soup 1:1.5, and vacuum seal the bottles. After sealing, put it into a sterilizing pot at 86°C for 40 minutes to sterilize.

[0027] The soup stock in the step (3) is prepared by frying, soaking, and solid-liquid separation of the following raw materials in parts by weight: 3 parts of star anise, 1.5 parts of fennel, 3 parts of Zanthoxylum bungeanum, 4 parts of ginger, 1.5 parts of edible vinegar, fruit 60 parts of glucose sauce, fri...

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PUM

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Abstract

The invention discloses a sauced common cattail and a processing method thereof. The common cattail is prepared through specific conditions and steps of preserving, saucing and disinfecting. The sauced common cattail is unlike as previous products, oil, chicken soup and the like are not added to be cooked, the color of the common cattail can be kept for a long time, the mouth feel of the common cattail is fluffy and crisp, brown stains are not generated, the sauced common cattail is fresh, tender and delicious, and the sauced common cattail is convenient to transport, store and sell.

Description

technical field [0001] The invention relates to vegetable processing, in particular to a pickled cattail and a processing method thereof. Background technique [0002] Pucai is an aquatic plant that belongs to root vegetables. Pucai is very tender and delicious after cooking. It is not only a local specialty product, but also a famous dish in "Huaiyang" cuisine. Due to the freshness and tenderness of cattail catkins, it is difficult to preserve, so this delicious delicacy can only be enjoyed by people in the place of origin in spring. In order to solve these problems, people have carried out deep processing of cattail catkins in recent years and transported them To other regions for people to taste. But the cooked Pucai currently released is to remove the old skin of Pucai, cook or steam it in lard and chicken broth, and then pack and freeze it for preservation, or store it in autoclaved cans (the Pucai stored in autoclaved cans) It has a paste taste and burnt smell, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 陈枚朱国红
Owner 淮安康得乐食品有限公司
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