Edible pickled dasheen petiole product and processing method thereof

A processing method and a technology of pickled products, which are applied in the field of edible taro lotus stem pickled products and their processing, can solve the problems of taro lotus stem perishable or off-flavor, manual control of pickling temperature, poor color and smell, etc., and achieve improvement The effect of human body resistance, rich taste and long shelf life

Inactive Publication Date: 2018-04-20
建始县好硒奇农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taro lotus stalk pickled products are sour, crisp and delicious, and are deeply loved by people, but the difference is that there are different pickling methods in different places. At present, there is no written unified pickling method
The traditional pickling of taro and lotus stems mainly includes the following steps: selection, cleaning, cutting into pieces, loading into an altar and fermenting auxiliary materials for fermentation. This traditional pickling method has some defects: 1. The taro and lotus stems will not be dried in the air before fermentation. The moisture content in the taro lotus stalk is too high, which causes the taro lotus stalk to rot or change flavor during the fermentation process; 2. During the fermentation process of the taro lotus stalk, the pickling temperature is generally controlled manually, which consumes a lot of energy; 3. The taro lotus stalk The color and smell of pickled stems are poor, and the taste is monotonous

Method used

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  • Edible pickled dasheen petiole product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides an edible taro lotus stalk pickled product, which is marinated from the following raw materials by weight: 100 parts of taro lotus stalks, 3.5 parts of table salt, 7 parts of pepper, and 2 parts of garlic.

[0026] The processing method of the edible taro lotus stalk pickled product includes the following steps: (1) select high-quality taro lotus stalks and clean them for 3 to 5 times to ensure that there is no dust and silt on the surface of the taro lotus stalks; the high-quality taro lotus stalks mentioned here refer to The best ones are fresh taro lotus stalks with a hard texture, no rot, and relatively fresh harvest time of about a week; (2) The water content in the taro lotus stalks is about 60% before drying, and the cleaned taro lotus stalks are naturally dried and removed Part of the moisture, the drying time is usually 3 to 5 days, and the moisture content in the taro lotus stalk is controlled within the range of 20% to 30%; due to the ...

Embodiment 2

[0028] This embodiment provides an edible taro lotus stalk pickled product, which is marinated from the following raw materials by weight: 85 parts of taro lotus stalks, 3 parts of salt, 5 parts of pepper, and 1 part of garlic.

[0029] The processing method of the edible taro lotus stalk pickled product includes the following steps: (1) select high-quality taro lotus stalks and clean them for 3 to 5 times to ensure that there is no dust and silt on the surface of the taro lotus stalks; the high-quality taro lotus stalks mentioned here refer to The best ones are fresh taro lotus stalks with a hard texture, no rot, and relatively fresh harvest time of about a week; (2) The water content in the taro lotus stalks is about 60% before drying, and the cleaned taro lotus stalks are naturally dried and removed Part of the moisture, the drying time is usually 3 to 5 days, and the moisture content in the taro lotus stalk is controlled within the range of 20% to 30%; due to the difference...

Embodiment 3

[0031] This embodiment provides an edible taro lotus stalk pickled product, which is marinated from the following raw materials by weight: 110 parts of taro lotus stalks, 4 parts of salt, 9 parts of pepper, and 3 parts of garlic.

[0032]The processing method of the edible taro lotus stalk pickled product includes the following steps: (1) select high-quality taro lotus stalks and clean them for 3 to 5 times to ensure that there is no dust and silt on the surface of the taro lotus stalks; the high-quality taro lotus stalks mentioned here refer to The best ones are fresh taro lotus stalks with a hard texture, no rot, and relatively fresh harvest time of about a week; (2) The water content in the taro lotus stalks is about 60% before drying, and the cleaned taro lotus stalks are naturally dried and removed Part of the moisture, the drying time is usually 3 to 5 days, and the moisture content in the taro lotus stalk is controlled within the range of 20% to 30%; due to the differenc...

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Abstract

The invention relates to an edible pickled dasheen petiole product and a processing method thereof. The pickled product is prepared from the following raw materials in parts by weight: 80-120 parts ofdasheen petiole, 3-4 parts of salt, 4-10 parts of chilies and 1-3 parts of garlic. The salted dasheen petiole product is prepared by the following steps of cleaning, airing, fermentation, pickling and packaging. The method has simple manufacturing process, can effectively control the moisture and acidity of the dasheen petiole in pickling process and prevent the dasheen petiole from rotting or souring in fermentation process, and can add different auxiliary pickling materials according to different tastes in different regions. The product contains no preservative, is nutritious and healthy, and has a long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an edible taro lotus stem pickled product and a processing method thereof. Background technique [0002] Taro lotus stalk is the petiole of the taro stem of the southern star family plant, which is rich in protein, plant cellulose, carotene, iron and calcium and other nutrients necessary for human body. , spinach, cabbage, rape, eggplant, carrot, tomato and other 13 kinds of vegetables compared, in 14 kinds of nutrients, protein, fat, calories, cellulose carbohydrates, calcium, iron, phosphorus, carotene, vitamin C, B 1 , B 2 , niacin and other 13 items, taro and lotus stems all rank first. [0003] In recent years, it has been discovered that taro lotus stalks can also be a delicacy when cooked or pickled. Taro and lotus stalk pickled products are sour, crisp and delicious, and are deeply loved by people, but the difference is that there are different pickling method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 刘显洲钟娜
Owner 建始县好硒奇农产品开发有限公司
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