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Fresh pteridium aquilinum saline method

A technology for fresh bracken and bracken, applied in application, food preparation, climate change adaptation, etc., can solve the problems of uneven salt exposure, uncoordinated ratio of heavy stones, and poor regreening effect.

Inactive Publication Date: 2015-06-10
KUANDIAN YUYUAN SHANQI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the lack of technical analysis of some original techniques and the lack of standardization to improve the entire salting process, the vegetables are not evenly salted, the proportion of heavy stones is not coordinated, and the degree of crispness of the meat is different. From the point of view of unreasonable ratio of soaking and adding salt, the color of most of them will brown or even turn black during the fermentation cycle, and the greening effect is not good.

Method used

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  • Fresh pteridium aquilinum saline method

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Embodiment Construction

[0021] (1) Put 500kg of fresh bracken into the basket and measure. This operation is carried out repeatedly, and the amount of bracken put into the basket should be well recorded.

[0022] (2) The added salt should be converted according to the weight of each layer of fresh bracken. Sprinkle salt evenly according to the weight of fresh bracken weighed in each layer (just use a fixed wooden groove to make a quantitative mark)

[0023] (3) Fresh vegetable pickling method (salting once)

[0024] (A) Pools used for salting should be washed with water.

[0025] (B) Sprinkle some bottom salt properly on the bottom of the pool. (According to the bottom area of ​​the pool, there are some changes, 20kg per 2 square meters is appropriate)

[0026] (C) Put (1) measure of bracken into the salted pond.

[0027] (D) The height of the bracken layer is preferably 20cm, and it should be placed evenly by hand (record the weight of a layer of raw materials).

[0028] (E) After the 20cm bra...

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Abstract

The present invention relates to the field of pickled vegetables, in particular to a fresh pteridium aquilinum saline method. The fresh pteridium aquilinum saline method contains the following steps: multiple weighing pteridium aquilinum and putting the weighted pteridium aquilinum into a saline pool in different times with each weighing as one layer, evenly spreading 12-18% salt in weight of each fresh pteridium aquilinum layer, then spraying salt or fresh water on the upper part of each layer with 3-6 kg per two square meters, repeating the above steps until reaching the upper part of the pool, placing pressure plate for 5 days; conducting the second salinization, repeating step 1-3 and placing for 40-45 days, and thereby obtaining the finished products. After treating the fresh pteridium aquilinum using the saline method, the pteridium aquilinum has a tender green and natural color, a delicious taste, a crisp and tender meat quality with good effect and no aging. Besides, as long as operated in the method, the raw materials can still maintain a good processing suitability after preservation for six months.

Description

technical field [0001] The invention relates to the field of vegetable pickling, in particular to a method for pickling fresh bracken. Background technique [0002] Due to the lack of technical analysis of some original techniques and the lack of standardization to improve the entire salting process, the vegetables are not evenly salted, the proportion of heavy stones is not coordinated, and the degree of crispness of the meat is different. From the point of view of the unreasonable ratio of soaking and adding salt, the color of most of them will brown or even turn black during the fermentation cycle, and the greening effect is not good. During the storage period, the quality of the meat is affected by some natural conditions and environmental factors, such as continuous aging and other defects. Contents of the invention [0003] In order to solve the above problems, the technical solution of the present invention is as follows: [0004] A method of salting fresh bracken...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 杨秀丽董丽欣高英华
Owner KUANDIAN YUYUAN SHANQI FOOD
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