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Method for preparing seasoning instant PetasitespalmataA.Gray

A mountain dew and weight technology, applied in food preparation, food science, application, etc., can solve the problems of single processing variety, low added value, and difficulty in reflecting the value of mountain dew, and achieve growth inhibition, simple operation, and high production process Advanced and Feasible Effects

Inactive Publication Date: 2014-03-19
旺苍县青山农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these rough-processed products can create certain economic benefits, due to the single type of processing and the processing mode of mostly family workshops, the added value is extremely low, and the value of Shanlu is difficult to be reflected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making seasoning instant mountain dew, which comprises the following steps:

[0016] S1. After the fresh mountain dew is selected and cleaned within 10 hours after collection, put it into water at a temperature of 90°C for 6 minutes to blanch. The weight ratio of mountain dew to water is 1:4, then cool to room temperature, add Zhanshan Contain 6% salt by weight, salt for 12 hours;

[0017] S2. Wash the salted mountain dew with 5% salt water, drain the water, add white sugar accounting for 2% of the weight of the mountain dew, and inoculate the compound bacterial agent. The weight ratio of the compound bacterial agent to the mountain dew is 0.05:1, sealed and fermented at room temperature for 40 days;

[0018] S3. Cut the fermented mountain dew into 2cm pieces, then soak in water for 40 minutes to desalinate, remove part of the salt, the weight ratio of mountain dew to water is 1:4, drain and season after desalting, add the weight of mountain dew when seaso...

Embodiment 2

[0021] A method for making seasoning instant mountain dew, which comprises the following steps:

[0022] S1. After the fresh mountain dew is selected and cleaned within 10 hours after collection, put it into water at a temperature of 95°C for 6 minutes to blanch. The weight ratio of mountain dew to water is 1:4, then cool to room temperature, add Zhanshan Containing 8% salt by weight, salting for 11 hours;

[0023] S2, wash the mountain dew after salting with 5% salt water, drain the water, add white granulated sugar accounting for 3% of the weight of the mountain dew, and inoculate the compound bacterial agent. The weight ratio of the compound bacterial agent to the mountain dew is 0.04:1, sealed and fermented at room temperature for 45 days;

[0024] S3. Cut the fermented mountain dew into 2cm pieces, then soak in water for 40 minutes to desalinate, remove part of the salt, the weight ratio of mountain dew to water is 1:4, drain and season after desalting, add the weight of...

Embodiment 3

[0027] A method for making seasoning instant mountain dew, which comprises the following steps:

[0028] S1. After the fresh mountain dew is selected and cleaned within 10 hours after collection, put it in water with a temperature of 92°C for 4 minutes and blanch it. The weight ratio of mountain dew to water is 1:4, then cool to room temperature, add Zhanshan Contain 6% salt by weight, salt for 12 hours;

[0029] S2, wash the mountain dew after salting with 5% salt water, drain the water, add white granulated sugar accounting for 3% of the weight of the mountain dew, and inoculate the compound bacterial agent. The weight ratio of the compound bacterial agent to the mountain dew is 0.05:1, sealed and fermented at room temperature for 42 days;

[0030] S3. Cut the fermented mountain dew into 2cm pieces, then soak in water for 48 minutes to desalinate, remove part of the salt, the weight ratio of mountain dew to water is 1:4, drain and season after desalting, add the weight of m...

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Abstract

The invention discloses a method for preparing seasoning instant PetasitespalmataA.Gray. The method comprises the following steps of: S1, selecting, inspecting and washing fresh PetasitespalmataA.Gray, blanching, cooling, peeling and adding salt for salting; S2, after salting, elutriating by using saline, draining water, adding white granulated sugar, inoculating a complex microbial inoculant, and fermenting; and S3, removing partial salinity, seasoning, packaging, vacuum bagging, and sterilizing, thus obtaining a finished product. The method has the beneficial effects that alcoholic fermentation is carried out by using acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus the unique taste and flavor of the instant PetasitespalmataA.Gray are obtained, and meanwhile the nutritive value of the instant PetasitespalmataA.Gray is also improved; the complex microbial inoculant can reduce the pH of the environment and inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; and the method is convenient and easy to operate, mature in technology, easy to learn and convenient to popularize, and industrial production can be realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing seasoned instant mountain dew. Background technique [0002] Shanlu, scientific name PetasitespalmataA.Gray, alias palm leaf vegetable, old celery, big leaf, black blind, coltsfoot, golden stone grass, water bucket, etc., Compositae butterbur is a perennial herb plant. It has the effects of invigorating the stomach and relieving cough, moistening the lungs, and reducing inflammation. It has the functions of reducing swelling, detoxifying, and dispelling blood stasis. The whole plant can be used medicinally. In my country and Japan, the petioles with special aroma and the newly unearthed flower stems are used as spices for consumption. Food has been exported to Japan in large quantities in recent years. [0003] Domestic mountain dew products are mainly dried products, and some fresh products are processed into salted vegetables. Although these ro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 谭武德康建平岳敏黄静任元元邹育
Owner 旺苍县青山农业科技开发有限公司
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