Preparation method of canned and marinated preserved vegetable and alpine chilli

A technology of alpine pepper and canning, which is applied to the processing field of wild vegetables, can solve the problems of high loss of nutrients and difficult preservation, and achieve the effects of long shelf life, good preservation effect and easy portability.

Inactive Publication Date: 2015-09-09
石台县小菜一碟农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of preparing dried prunes from pickled potherb mustard, there will be many problems such as loss of nutrients and difficulty in preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose fresh and tender potherb mustard with no pests and diseases, wash it, and drain it for later use; marinate the drained mustard with a layer of mustard and salt, and then press it with stones , the time is 50 days; send the processed mustard mustard into clear water to soak for 1 hour, then drain and cut off, the length of the cut mustard mustard is 3-5cm; select 4kg of cut mustard mustard and put the cut mustard mustard into the pot Add 0.4kg of rapeseed oil for steaming, and at the same time, add 1kg of shredded alpine peppers and potherb mustard to the oil pan, mix and cook for 25min, control the temperature of the pot at 80°C, the length of the shredded alpine peppers is 3-4cm, and put them in the oil Add 0.1kg of white sugar, 0.1kg of monosodium glutamate, 0.003kg of citric acid, 0.003kg of sodium glutamate, and 0.03kg of potassium sorbate into the pot; put the potherb mustard and alpine pepper treated in step 4) into cans according to the specification of 450...

Embodiment 2

[0019] Choose fresh and tender potherb mustard with no pests and diseases, wash it, and drain it for later use; marinate the drained mustard with a layer of mustard and salt, and then press it with stones , the time is 60 days; send the processed mustard mustard into clear water to soak for 1.5h, then drain and cut off, the length of the cut mustard mustard is 3-5cm; select 8kg of cut mustard mustard and send the cut mustard mustard into the pot Add 0.8kg of rapeseed oil to the oil pan for steaming, and at the same time add 2kg of shredded alpine peppers and potherb mustard to the oil pan, mix and cook for 25min, control the temperature of the pot at 85°C, the length of the shredded alpine peppers is 3-4cm Add 0.2kg of white sugar, 0.2kg of monosodium glutamate, 0.006kg of citric acid, 0.006kg of sodium glutamate, and 0.06kg of potassium sorbate into the oil pan; put the previously treated potherb mustard and alpine pepper into cans according to the specification of 450g / bottle...

Embodiment 3

[0021] Choose fresh and tender potherb mustard with no pests and diseases, wash it, and drain it for later use; marinate the drained mustard with a layer of mustard and salt, and then press it with stones , the time is 70 days; send the processed mustard mustard into clear water to soak for 2 hours, then drain and cut off, the length of the cut mustard mustard is 3-5cm; select 12kg of cut mustard mustard and put the cut mustard mustard into the pot Add 1.2kg of rapeseed oil for steaming, and at the same time add 3kg of shredded alpine peppers and potherb mustard to the oil pan, mix and cook for 30min, control the temperature of the pot at 90°C, the length of the shredded alpine peppers is 3-4cm, and put them in the oil Add 0.3kg of white sugar, 0.3kg of monosodium glutamate, 0.009kg of citric acid, 0.009kg of sodium glutamate, and 0.09kg of potassium sorbate into the pot; put the potherb mustard and alpine pepper after the previous treatment into cans according to the specifica...

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PUM

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Abstract

The invention discloses a preparation method of canned and marinated preserved potherb mustard and alpine chilli. The method comprises the following steps: marinating potherb mustard; cleaning the marinated potherb mustard, and draining water; mixing the dried marinated potherb mustard with alpine chilli, placing the mixture in a pot, adding edible oil in the pot, and stewing the mixture; adding white sugar, monosodium glutamate, citric acid, sodium glutamate and potassium sorbate during stewing; and finally canning the obtained product to obtain the finished product. The finished product prepared by adopting the method has the advantages of high content of nutritive ingredients, long storage life, good storage effect, delicious taste and convenient carrying. The prepared product is an instant food which can be easily accepted by people.

Description

technical field [0001] The invention relates to a processing method of wild vegetables, in particular to a preparation method of canned pickled dried plum vegetables and alpine peppers. Background technique [0002] Mustard mustard dried plums are pickled and fermented with mustard mustard, and then dried in the sun. Potherb mustard, also known as potherb mustard, spring is not old, wrinkled leaf mustard, is a kind of mustard, and it is the tender stems and leaves of cruciferous mustard. Warm in nature, sweet and pungent in taste. It has the effects of detoxifying and reducing swelling, appetizing and eliminating indigestion, and warming the middle and benefiting qi. Detoxify and reduce swelling, appetizing and eliminating indigestion, warming the middle and promoting Qi. Eyesight and diaphragm. Indications for sores, carbuncles, swelling and pain, chest fullness and oppression, cough with profuse phlegm, deafness of eyes and ears, swollen gums, constipation and other di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 黄选检
Owner 石台县小菜一碟农产品有限公司
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