CN101933589A

CN101933589A - Fruit flavor pickle taking wild herbs as main materials

Info

Publication number: CN101933589A
Application number: CN2009100327915A
Authority: CN
Inventors: 牛炎春
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-06-29
Filing date: 2009-06-29
Publication date: 2011-01-05

Abstract

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

Description

A kind of is the fruit-like flavour pickles of major ingredient with edible wild herbs

Technical field

The present invention relates to a kind of is the fruit-like flavour pickles of major ingredient with edible wild herbs, and it belongs to food technology field.

Background technology

Pickles are a kind of traditional popular fermented foods, and are all very intact to the maintenance of the nutritional labeling of raw material, color with its unique cold working mode, are that the mankind make experience and crystallization of wisdom for thousands of years, thousands of years of its experience and flourishing long time.Mostly kimchi products in the market is that the vegetables with people plantation are primary raw material, and kind is more single, and the nutrition dullness can not satisfy consumers in general's demand.Edible wild herbs have been focuses that people develop new vegetable species since the nineties in 20th century, particularly constantly pursue the food diversification, pay attention under the situation of food health more people in recent years, some unique qualities more and more are subjected to people's welcome to edible wild herbs with it, yet, about with edible wild herbs be primary raw material kimchi products research seldom, do not see at present research report about the edible wild herbs pickles.

Summary of the invention

The objective of the invention is at above-mentioned existing in prior technology defective, providing a kind of is green, fashion, the fruit-like flavour pickles of primary raw material with edible wild herbs.

The technical scheme that the present invention is adopted for achieving the above object is:

A kind of is the fruit-like flavour pickles of major ingredient with edible wild herbs, its main component comprises purslane, bitter dish, shepherd's purse, radish, cucumber, apple, chestnut, pears, fresh lily bulb, jerusalem artichoke, lotus root, Chinese yam, the matrimony vine tender shoots, scarlet green pepper, its percentage by weight accounts for 80～90% of pickles total amount, and wherein purslane 30～50%, bitter dish 5～15%, shepherd's purse 5～15%, radish 2～5%, cucumber 4～6%, apple 5～10%, chestnut 3～5%, pears 1～3%, fresh lily bulb 3～5%, jerusalem artichoke 3～5%, lotus root 2～4%, Chinese yam 3～5%, matrimony vine tender shoots 3～10%, bright green pepper 0.5～10%.

A kind of is the fruit-like flavour pickles of major ingredient with edible wild herbs, and its production technology comprises:

(1), choose fresh, no disease and pest purslane, bitter dish, shepherd's purse, radish, cucumber, apple, chestnut, pears, fresh lily bulb, jerusalem artichoke, lotus root, Chinese yam, matrimony vine tender shoots, bright red hot pepper, impurity elimination is cleaned respectively, clear water soaked 20～30 minutes, drained away the water again; Purslane, bitter dish, shepherd's purse, matrimony vine tender shoots were used the boiling water blanching respectively 0.5～1.5 minute, soaked 0.5～1 hour with water purification again, drain away the water then;

(2) various raw materials are cut into large slices or strip as required, dry moisture, rub with salt, sealed fermenting 8～16 hours, fermentation temperature is between 20 ℃～30 ℃, and the temperature of fermenting cellar is at 25 ℃;

(3) condiment was put into cold water soak 0.5～1 hour, the water yield is 1～1.5 times of raw material capacity, boils with high heat earlier, endures 20～40 minutes with slow fire again, and cooling naturally gets condiment juice;

(4) condiment juice is poured in the raw material that ferments, the cylinder mouth of obturaging fermented 2～5 days again.

A kind of is the production technology of the fruit-like flavour pickles of major ingredient with edible wild herbs, described condiment comprises Chinese prickly ash, aniseed, rock sugar, small Dried fish, sorghum liquor, shrimp paste, cassia bark, spiceleaf, cloves, fragrant fruit, thyme, fructus amomi, the banksia rose, purple perilla, its percentage by weight accounts for 10～20% of pickles total amount, and wherein Chinese prickly ash 0.1～0.3%, aniseed 0.1～0.3%, rock sugar 3～5%, small Dried fish 3～5%, sorghum liquor 1～3%, shrimp paste 3～4%, cassia bark 0.1～0.3%, spiceleaf 0.1～0.25%, cloves 0.1～0.2%, fragrant fruit 0.1～0.35%, thyme 0.1～0.25%, fructus amomi 0.15～0.3%, the banksia rose 0.15～0.3%, purple perilla 0.1～0.4%.

Superiority of the present invention is: technology is simple, and is with low cost, and raw material sources are extensive; Since add fruit raw material, and improved the original poor taste of edible wild herbs, unique flavor, and promoting the production of body fluid of food is tasty and refreshing, has appetizing and helps food, becomes the delicious food that people like.

Proverb among the people: " common sowthistle flower perfume (or spice), it is very hard often to eat health; Bitter dish leaf hardship is often eaten like genseng and is mended." bitter dish can heat-clearing and damp-drying drug, detumescence and apocenosis, change silt detoxifcation, cooling blood and hemostasis.Acute lymphatic leukemia, acute and chronic myelocytic leukemia all there is inhibitory action.Shennong's Herbal say it " bitter cold cures mainly the five internal organs perverse trend, detests paddy stomach numbness, for a long time clothes feel at ease, beneficial gas, make light of one's life by commiting suicide, anti-old ".Amino acid A wide selection of colours and designs in the bitter dish tender leaf, and ratio is suitable between each seed amino acid.Edible bitter dish helps lend some impetus to the synthetic of the interior antibody of human body, strengthens immunity of organisms, promotes cerebral function.Abundant ferro element helps preventing anaemia in the bitter dish, and plurality of inorganic salt and trace element help growth of children, and multivitamin can promote wound healing, prevents hypovitaminosis.The purslane purslane is the peculiar wild vegetable of a kind of curative effect, flavor is acid cold, goes into liver, spleen, large intestine channel, has clearing heat and promoting diuresis, removing toxicity for detumescence, a diuresis of quenching the thirst, multiple effectiveness such as desinsection is treating stranguria, also having qi invigorating functions simultaneously, is one of special efficacy Chinese herbal medicine of preventing and treating dysentery, having loose bowels.As the saying goes " to March three, shepherd's purse is worked as miracle ".Shepherd's purse makes eye bright, and heat-clearing, hemostasis, diuresis, controls effects such as dysentery.Jerusalem artichoke contains materials such as abundant synanthrin, pentosan, starch, and nature and flavor are sweet, flat, nontoxic, and favourable water dries and middle beneficial stomach and the clearing heat and detoxicating effect of tool, is diuretics.。Synanthrin in the jerusalem artichoke has good blood sugar dual regulation, and diabetic's blood sugar is reduced, and hypoglycemosis people blood sugar is raise.

Therefore, the present invention is the ideal product of development nutrition, health care, remedy diet, is genuine " green " food, broad market prospect.

The specific embodiment

A kind of is the fruit-like flavour pickles of major ingredient with edible wild herbs, its main component comprises purslane, bitter dish, shepherd's purse, radish, cucumber, apple, chestnut, pears, fresh lily bulb, jerusalem artichoke, lotus root, Chinese yam, matrimony vine tender shoots, scarlet green pepper, its percentage by weight accounts for 85% of pickles total amount, wherein purslane 40%, bitter dish 10%, shepherd's purse 10%, radish 3%, cucumber 5%, apple 7%, chestnut 9%, pears 2%, fresh lily bulb 4%, jerusalem artichoke 4%, lotus root 3%, Chinese yam 4%, matrimony vine tender shoots 4%, bright green pepper 1%.

(1), choose fresh, no disease and pest purslane, bitter dish, shepherd's purse, radish, cucumber, apple, chestnut, pears, fresh lily bulb, jerusalem artichoke, lotus root, Chinese yam, matrimony vine tender shoots, bright red hot pepper, impurity elimination is cleaned respectively, clear water soaked 30 minutes, drained away the water again; Purslane, bitter dish, shepherd's purse, matrimony vine tender shoots were used the boiling water blanching respectively 1 minute, soaked 1 hour with water purification again, drain away the water then;

(2) various raw materials are cut into large slices or strip as required, dry moisture, rub with salt, sealed fermenting 12 hours, fermentation temperature is at 25 ℃;

(3) condiment was put into cold water soak 0.5 hour, the water yield is 1.5 times of raw material capacity, boils with high heat earlier, endures 30 minutes with slow fire again, and cooling naturally gets condiment juice;

(4) condiment juice is poured in the raw material that ferments, the cylinder mouth of obturaging fermented 3 days again.

Claims

1. one kind is the fruit-like flavour pickles of major ingredient with edible wild herbs, the main component that it is characterized in that it comprises purslane, bitter dish, shepherd's purse, radish, cucumber, apple, chestnut, pears, fresh lily bulb, jerusalem artichoke, lotus root, Chinese yam, the matrimony vine tender shoots, bright red hot pepper, its percentage by weight accounts for 80～90% of pickles total amount, and wherein purslane 30～50%, bitter dish 5～15%, shepherd's purse 5～15%, radish 2～5%, cucumber 4～6%, apple 5～10%, chestnut 3～5%, pears 1～3%, fresh lily bulb 3～5%, jerusalem artichoke 3～5%, lotus root 2～4%, Chinese yam 3～5%, matrimony vine tender shoots 3～10%, bright red hot pepper 0.5～10%.

2. one kind is the fruit-like flavour pickles of major ingredient with edible wild herbs, it is characterized in that its production technology comprises:

(4) condiment juice is poured in the raw material of fermentation just, juice did not have raw material, and the cylinder mouth of obturaging fermented 2～5 days again.

3. with edible wild herbs the production technology of the fruit-like flavour pickles of major ingredient according to a kind of described in the claim 2, it is characterized in that described condiment comprises Chinese prickly ash, aniseed, rock sugar, small Dried fish, sorghum liquor, shrimp paste, cassia bark, spiceleaf, cloves, fragrant fruit, thyme, fructus amomi, the banksia rose, purple perilla, its percentage by weight accounts for 10～20% of pickles total amount, and wherein Chinese prickly ash 0.1～0.3%, aniseed 0.1～0.3%, rock sugar 3～5%, small Dried fish 3～5%, sorghum liquor 1～3%, shrimp paste 3～4%, cassia bark 0.1～0.3%, spiceleaf 0.1～0.25%, cloves 0.1～0.2%, fragrant fruit 0.1～0.35%, thyme 0.1～0.25%, fructus amomi 0.15～0.3%, the banksia rose 0.15～0.3%, purple perilla 0.1～0.4%.