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Pickled pepper flavored stachys sieboldii and processing technology thereof

A technology of caddis and pickled peppers, which is applied in food science and other fields, can solve the problems of unsatisfactory healthy diet and multiple tastes, and achieve the effect of long storage time, pure taste and good taste

Inactive Publication Date: 2016-03-16
GUIZHOU WUCHUAN DONGSHENG ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a pickled pepper-flavored grass caddis and its processing technology to solve the problem that the existing technology cannot meet people's needs for healthy diet and multiple tastes

Method used

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  • Pickled pepper flavored stachys sieboldii and processing technology thereof
  • Pickled pepper flavored stachys sieboldii and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A pickled pepper-flavored caddisworm and a processing technology thereof, specifically comprising the following steps:

[0024] (1) Cleaning of raw materials: choose fresh, non-moulded and non-deteriorated caddis as raw materials, and wash them with clear water;

[0025] (2) Soaking and blanching: Pour the chrysalis in step (1) into a soaking pool with a concentration of edible salt solution of 0.5-0.9% and soak for 1-5 hours, pick up and drain the water, and blanch with boiling water for 45-120s ;

[0026] (3) Salting: pick up and drain the blanched caddis, put them into a pickling bucket and soak them in edible salt solution with a concentration of 5-6% for 2-5 days;

[0027] (4) Cleaning, soaking, and blanching: put the salted cadmium in clean water to clean and select, then soak for 5 hours; pick up and drain the water, and blanch in boiling water for 10-30 seconds;

[0028] (5) Soak and mix: add boiling water to the mixing tank, add 3 parts of table salt, 300 par...

Embodiment 2

[0030] A pickled pepper-flavored caddisworm and a processing technology thereof, specifically comprising the following steps:

[0031] (1) Cleaning of raw materials: choose fresh, non-moulded and non-deteriorated caddis as raw materials, and wash them with clear water;

[0032] (2) Soaking and blanching: Pour the chrysalis in step (1) into a soaking pool with a concentration of edible salt solution of 0.5-0.9% and soak for 1-5 hours, pick up and drain the water, and blanch with boiling water for 45-120s ;

[0033] (3) Salting: pick up and drain the blanched caddis, put them into a pickling bucket and soak them in edible salt solution with a concentration of 5-6% for 2-5 days;

[0034] (4) Cleaning, soaking, and blanching: put the salted cadmium in clean water to clean and select, then soak for 5 hours; pick up and drain the water, and blanch in boiling water for 10-30 seconds;

[0035] (5) Soaking and mixing: add boiling water to the mixing tank, add 4 parts of salt, 400 par...

Embodiment 3

[0037] A pickled pepper-flavored caddisworm and a processing technology thereof, specifically comprising the following steps:

[0038] (1) Cleaning of raw materials: choose fresh, non-moulded and non-deteriorated caddis as raw materials, and wash them with clear water;

[0039] (2) Soaking and blanching: Pour the chrysalis in step (1) into a soaking pool with a concentration of edible salt solution of 0.5-0.9% and soak for 1-5 hours, pick up and drain the water, and blanch in boiling water for 15-45 seconds ;

[0040] (3) Salting: pick up and drain the blanched caddis, put them into a pickling bucket and soak them in edible salt solution with a concentration of 5-6% for 2-5 days;

[0041] (4) Cleaning, soaking, and blanching: put the salted cadavers into clean water for cleaning and selection, then soak for 5 hours; pick up and drain, and blanch with boiling water for 10-20 seconds;

[0042] (5) Soaking and mixing: add boiling water to the mixing tank, add 5 parts of salt, 5...

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Abstract

The invention discloses pickled pepper flavored stachys sieboldii and a processing technology thereof. The processing technology comprises the following steps: (1) selecting 100,000-110,000 parts of stachys sieboldii as a raw material and cleaning the stachys sieboldii; (2) soaking the cleaned stachys sieboldii, and blanching the soaked stachys sieboldii; (3) salting the blanched stachys sieboldii; (4) carrying out secondary cleaning, soaking and blanching; (5) carrying out uniform mixing and tertiary soaking, wherein boiling water is added into a mixing barrel, 3-5 parts of table salt, 300-500 parts of monosodium glutamate, 150-250 parts of chicken essence, 15,000-20,000 parts of pickled peppers, 300-500 parts of citric acid, 15-25 parts of acesulfame, 40-60 parts of potassium sorbate, 70-90 parts of sodium benzoate and 50-70 parts of sodium dehydroacetate are sequentially put into the boiling water for uniform mixing, cooled distilled water is poured into the mixing barrel for temperature reduction, the stachys sieboldii subjected to blanching treatment in step (4) is drained, the drained stachys sieboldii is poured into the mixing barrel for uniform mixing and 20 hours' soaking, so that the finished product of the pickled pepper flavored stachys sieboldii is obtained. The processed pickled pepper flavored stachys sieboldii is more flavorful, pure in color and luster, clean and sanitary, and crisp in taste.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a pickled pepper caddiscworm and a processing technology thereof. Background technique [0002] Grass silkworm is a special vegetable, also known as ground beef, silver bars, pagoda vegetables, screw vegetables, etc., with long and horizontal rhizomes, densely covered with white and brown narrow scales, crisp and tender meat, unique flavor and rich nutrition , Regular consumption can invigorate the spleen and whet the appetite, increase appetite, have health functions such as lowering blood pressure, clearing and nourishing lung metal, strengthening muscles and bones, lowering the spirit of Qi, and benefiting the five internal organs. Using it as a new raw material for industrial extraction of stachyose has twice the yield of soybean extraction, and the cost is low and the economic benefit is extremely high. However, stachyose is extracted and refined from the natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 刘强谭书明唐梅
Owner GUIZHOU WUCHUAN DONGSHENG ECOLOGICAL AGRI DEV CO LTD
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