Preparation process of salted zingiber striolatum diels

A production process and the technology of yanghe salt, which is applied in food processing, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of loss of brittleness, weakness, long storage time of yanghe pickles, etc., and achieve airtightness good effect

Inactive Publication Date: 2017-12-22
贵州绿黑农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the above-mentioned technical problems, and provides a production process of yanghe pickles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the manufacture technology of Yanghe salted vegetable, comprises the following steps:

[0026] Step 1. After cleaning the yang hua, cut it in half, sprinkle with salt evenly, the amount of salt is 12% of the weight of the yang hua, seal it and let it stand for 10 hours at a temperature of 18°C, then wash it with clean water Twice, take out and drain the water;

[0027] Step 2. Drain the water-dried sun lotus and expose it to the sun for 1 to 2 days, then put it in a cool place to cool, and then pack it in a fresh-keeping bag and place it in ice for 5 hours;

[0028] Step 3. Install the altar: Take out the Yanghe in step 2 and put it into the altar. When the Yanghe is 8-10cm away from the mouth of the altar, fill the remaining space in the altar with straw, and seal the mouth of the altar with a plastic bag. live;

[0029] Step 4, prepare salt water: prepare clear water, boil it and cool it to room temperature, add 0.25 kg of salt to 1 kg of clear water, ...

Embodiment 2

[0032] Embodiment 2: the manufacture technology of Yanghe salted vegetables, comprises the following steps:

[0033] Step 1. After washing the yang hua, cut it in half, sprinkle with salt evenly, the amount of salt is 12% of the weight of the yang hua, seal it and let it stand for 12 hours at a temperature of 18°C, then wash it with clean water Twice, take out and drain the water;

[0034] Step 2. Drain the dried lotus in the sun for 1 to 2 days, then put it in a cool place to cool, then pack it in a fresh-keeping bag and put it in ice for 6 hours;

[0035] Step 3. Install the altar: Take out the Yanghe in step 2 and put it into the altar. When the Yanghe is 8-10cm away from the mouth of the altar, fill the remaining space in the altar with straw, and seal the mouth of the altar with a plastic bag. live;

[0036] Step 4, prepare salt water: prepare clear water, boil it and cool it to room temperature, add 0.25 kg of salt to 1 kg of clear water, stir and dissolve to obtain sa...

Embodiment 3

[0039] Embodiment 3: the manufacture technology of Yanghe salted vegetable, comprises the following steps:

[0040] Step 1. After washing the yang hua, cut it in half, sprinkle with salt evenly, the amount of salt is 10% of the weight of the yang hua, seal it and let it stand for 12 hours at a temperature of 20°C, then wash it with clean water Twice, take out and drain the water;

[0041] Step 2. Drain the water-dried sun lotus and expose it to the sun for 1 to 2 days, then put it in a cool place to cool, and then pack it in a fresh-keeping bag and place it in ice for 8 hours;

[0042] Step 3. Install the altar: Take out the Yanghe in step 2 and put it into the altar. When the Yanghe is 8-10cm away from the mouth of the altar, fill the remaining space in the altar with straw, and seal the mouth of the altar with a plastic bag. live;

[0043] Step 4, prepare salt water: prepare clear water, boil it and cool it to room temperature, add 0.25 kg of salt to 1 kg of clear water, s...

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PUM

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Abstract

The application discloses a preparation process of salted zingiber striolatum diels. The preparation process comprises the following steps: after the zingiber striolatum diels are cleaned, uniformly spreading salt with the weight of 10%-12% of that of the zingiber striolatum diels, sealing, standing for 10-12 hours, using clean water to wash twice, taking out, and draining water; drying for 1-2 days in the sunshine, then placing in a shady position for natural drying, then using a fresh-keeping bag to package, putting into ice blocks for 5-8 hours; taking out the zingiber striolatum diels, putting into a jar, and when the zingiber striolatum diels are filled to 8-10cm from a jar opening, using straws to fill the remaining space in the jar, and using a plastic bag to seal the jar opening; preparing clean water, boiling, cooling to room temperature, adding salt into the jar, and dissolving to obtain salt water; and preparing a dish, inverting the jar in the dish, and filling the salt water into the dish. The preparation process disclosed by the application has the advantages that drying and dewatering treatment is carried out on the zingiber striolatum diels in each step, and the water content is reduced, so that the obtained salted zingiber striolatum diels can keep crisp without soft mouthfeel, is long in storage period and stable in quality and can be stored for 10-13 months generally.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of sunflower salt vegetables. Background technique [0002] Yanghe is the rhizome of Zingiberaceae Yanghe, which is mainly distributed in Sichuan, Guizhou, Guangxi, Hubei, Hunan and other places. Sun lotus is a wild vegetable that has withstood the harsh environment and has strong vitality. It is basically free from diseases and insect pests, and its roots can thrive without the use of pesticides. [0003] Yanghe has a unique fragrance. In terms of nutrition, Yanghe is rich in vitamins, various amino acids and dietary fiber known as the "seventh nutrient element". It is a rare "mountain delicacy". The medicinal value of wind and pain relief, swelling and detoxification, cough and asthma relief, digestion and stomach strengthening, especially for constipation and high blood pressure. At present, Yanghe is mainly eaten in cold salad or stir-fried with...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L3/358A23L3/40A23L3/36
CPCA23L3/358A23L3/36A23L3/40A23L19/20A23V2002/00A23V2200/10A23V2200/14A23V2200/15A23V2300/10Y02A40/90Y02P60/85
Inventor 何德龙陈娅
Owner 贵州绿黑农业开发有限公司
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