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 i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] According to parts by weight, (1) Marinating: first soak cattail in water at 88℃ for 10 minutes; then take 10 parts of edible salt, 75 parts of water and 8 parts of peeled cattail by weight, at 0℃ Marinated 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 the marinated cattail to the sweet noodle sauce is 1:9, and the sauce temperature It is 25°C for 25 days; (3) Sterilization: Put the sauced pucai according to pucai and the soup 1:1 into the bottle, and vacuum seal the bottle. After sealing, put it in a sterilization pot at 83°C for 35 minutes.

[0021] In the step (3), the soup is made by soaking, boiling, and separating the following parts by weight of raw materials: 1 part star anise, 0.5 part fennel, 1 part pepper, 3 parts ginger, 0.5 part edible vinegar, fruit 45 portions of gluconate sauce, fry until the sauce tastes out, cool to room temperature, and soak in 400 ...

Example Embodiment

[0022] Example 2

[0023] According to weight, (1) Marinating: first soak the cattail in water at 90℃ for 6 minutes; then take 12 parts of edible salt, 78 parts of water and 10 parts of peeled cattail according to weight, at 5℃ Marinated for 18 days; (2) Sauce: Drain the marinated cattail, put it in a cloth bag and put it in a sauce jar for sauce. The ratio of the marinated cattail to the sweet noodle sauce is 1:10, and the sauce temperature The temperature is 26℃, 20 days; (3) Sterilization: Put the sauced cattail cabbage into the bag with the soup stock 1:1 and vacuum seal the bag. After sealing, put it into a sterilization pot at 85°C for 30 minutes.

[0024] In the step (3), the soup is made by frying, soaking, and separating the following parts by weight of raw materials: 2 parts star anise, 1 part fennel, 1 part Chinese pepper, 2 parts ginger, 1 part edible vinegar, fruit Fry 50 portions of gluconate until the sauce tastes out, cool to room temperature, put it in a bag, an...

Example Embodiment

[0025] Example 3

[0026] According to parts by weight, (1) Marinating: first soak the cattail in water at 92℃ for 2 minutes; then take 15 parts of edible salt, 80 parts of water and 15 parts of peeled cattail by weight at 10℃ Marinated for 15 days; (2) Sauce: Drain the marinated cattail, put it in a cloth bag and put it in a sauce jar for sauce. The ratio of the marinated cattail to the sweet noodle sauce is 1:11, and the sauce temperature It is 28°C, 15 days; (3) Sterilization: Put the sauced pucai according to pucai, soup 1:1.5 into the bottle, and vacuum seal the bottle. After sealing, put it in a sterilization pot at 86°C for 40 minutes.

[0027] In the step (3), the soup is made by frying, soaking, and solid-liquid separation of the following raw materials: 3 parts of star anise, 1.5 parts of fennel, 3 parts of Chinese pepper, 4 parts of ginger, 1.5 parts of edible vinegar, fruit 60 portions of gluconate sauce, fry until the sauce tastes out, cool to room temperature, and s...

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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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