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Processing method of jerusalem artichoke

A preparation method and technology of Jerusalem artichoke, which are applied in the field of food processing, can solve the problems of bland and monotonous taste, large damage to the nutritional components of Jerusalem artichoke, and unsuitable taste, and achieve the effects of convenience, low cost, convenience and hygiene

Inactive Publication Date: 2013-03-27
ZHENJIANG GAOGUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing of my country's Jerusalem artichoke food is relatively rare at present, and the existing processing method of Jerusalem artichoke destroys the nutritional labeling of Jerusalem artichoke greatly on the one hand; People's living standards are improving day by day, the pace of life is constantly accelerating, and people's requirements for the taste of various convenience foods and dishes on the market are getting higher and higher, especially for healthy foods. the needs of the people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The processing method of Jerusalem artichoke of the present invention specifically comprises the following steps:

[0023] (1) Use 90kg of fresh Jerusalem artichoke, wash and remove impurities, drain, add salt and stir, and put it into the tank;

[0024] (2) Use containers for the first sealed pickling, pickling evenly layer by layer, and the pickling time is 5 days. When sealing and pickling, the ratio of Jerusalem artichoke to salt is 1:0.05;

[0025] (3) After marinating for 5 days, take out the salty base, add water to soak to remove the salt, soak for 47 hours to remove the salt, and then drain;

[0026] (4) Add salt again, stir and carry out the second sealed marinating. After marinating for 29 days, the ratio of Jerusalem artichoke and salt is 1:0.2. After marinating, take it out and slice it;

[0027] (5) Soak in water to desalinate to 10 degrees Baume, drain, and then add sweet bean paste or bean paste for soaking. The soaking time is 19 days. The ratio of Jer...

Embodiment 2

[0031] The processing method of Jerusalem artichoke of the present invention specifically comprises the following steps:

[0032] (1) Use 100kg of fresh Jerusalem artichoke, wash and remove impurities, drain, add salt and stir, and put it into the tank;

[0033] (2) Use containers for the first sealed pickling, evenly pickling layer by layer, and the pickling time is 6 days. When sealing and pickling, the ratio of Jerusalem artichoke and table salt is 1:0.05;

[0034] (3) After marinating for 5 days, take out the salty base, add clean water to soak to remove the salt, soak for 48 hours to remove the salt, and then drain;

[0035] (4) Add salt again, stir and carry out the second sealed marinating. After marinating for 30 days, the ratio of Jerusalem artichoke and salt is 1:0.2 when marinating. After marinating, take it out and slice it;

[0036] (5) Soak in clean water to desalinate to 11 degrees Baume, drain and then add sweet bean paste or bean paste for soaking. The soakin...

Embodiment 3

[0040] The processing method of Jerusalem artichoke of the present invention specifically comprises the following steps:

[0041] (1) Use 110kg of fresh Jerusalem artichoke, wash and remove impurities, drain, add salt and stir, and put it into the tank;

[0042] (2) Use containers for the first sealed pickling, pickling evenly layer by layer, and the pickling time is 7 days. When sealing and pickling, the ratio of Jerusalem artichoke and table salt is 1:0.05;

[0043] (3) After marinating for 5 days, take out the salty base, add equal weight of water to soak to remove salt, soak for 49 hours, and then drain;

[0044] (4) Add salt again, stir and carry out a second sealed marinating. After marinating for 31 days, the ratio of Jerusalem artichoke to salt is 1:0.2. After marinating, take it out and slice it;

[0045] (5) Soak in water to desalinate to 12 degrees Baume, drain, then add sweet bean paste or bean paste for soaking for 21 days, and the ratio of Jerusalem artichoke to...

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Abstract

The invention discloses a processing method of jerusalem artichoke which can be conveniently eaten. The process flow comprises the steps of cleaning and removing impurities, sealing and salting, desalting, slicing, spicing, bottling, vacuum packaging and pasteurization. According to the method, because the jerusalem artichoke which is rich in amino acids, sugar and vitamins and has the function of regulating blood sugar in a bidirectional mode serves as a raw material for salting, the jerusalem artichoke is repeatedly salted in the production process, the salt components are fully utilized, and a salt mixing process is eliminated, so that the nutrition ingredients of the jerusalem artichoke are effectively kept, and the nutritive value of the processed jerusalem artichoke is high; moreover, as being soaked with sweet soybean paste or thick broad-bean sauce, the jerusalem artichoke has a good taste; and the jerusalem artichoke can be subjected to the vacuum package with bottles or bags according to the needs and is convenient to easy. Therefore, the processed jerusalem artichoke is sterile and pollution-free, has a high nutritive value, is convenient and sanitary to eat, is a healthy and green food, can be eaten by opening the bottle or bag, can meet the requirements on the green and healthy food of people having a rapid pace of life, and is simple in processing technology and low in cost.

Description

[0001] technical field [0002] The invention discloses a method for processing Jerusalem artichoke which can be eaten conveniently, and belongs to the technical field of food processing. Background technique [0003] Jerusalem artichoke is a plant resource with strong adaptability and rich nutrition. Jerusalem artichoke is rich in nutrition and contains inulin, VB 1 , VB 2 , VC, VE, and potassium, calcium, iron, selenium, magnesium, zinc, phosphorus and other nutrients are listed as one of the 30 vegetables with anti-cancer effects by the American Cancer Prevention Association. But the processing of my country's Jerusalem artichoke food is relatively rare at present, and the existing processing method of Jerusalem artichoke destroys the nutritional labeling of Jerusalem artichoke greatly on the one hand; People's living standards are improving day by day, the pace of life is constantly accelerating, and people's requirements for the taste of various convenience foods a...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 陆娟
Owner ZHENJIANG GAOGUAN FOOD
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