CN102726694A - Preparation method for horseradish sauerkraut - Google Patents
Preparation method for horseradish sauerkraut Download PDFInfo
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- CN102726694A CN102726694A CN2012102182024A CN201210218202A CN102726694A CN 102726694 A CN102726694 A CN 102726694A CN 2012102182024 A CN2012102182024 A CN 2012102182024A CN 201210218202 A CN201210218202 A CN 201210218202A CN 102726694 A CN102726694 A CN 102726694A
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Abstract
The present invention discloses a preparation method for a horseradish sauerkraut. According to the method, flower bolt of a horseradish plant is adopted as a raw material, and the horseradish flower bolt is rapidly blanched in water with a temperature of 80-100 DEG C, and then is placed in a noodle soup water to carry out fermentation for 24-48 hours to prepare the horseradish sauerkraut with a characteristic of fragrant, pungent and crisp taste. The horseradish sauerkraut prepared by the method of the present invention has characteristics of crisp and delicious taste, rich nutrition, long shelf life, no salt, and no nitrite.
Description
Technical field
The present invention relates to a kind of preparation method of sauerkraut, particularly relate to a kind of preparation method of horseradish sauerkraut.
Background technology
Horseradish (Wasabi) has another name called scurvy grass, the mountain dish, and the Cruciferae horseradish belongs to herbaceos perennial.
The hydrolysis under the effect of Myronate Potassium enzyme of the material that contains a kind of mustard seed glycoside in the horseradish plant, this material forms isosulfocyanate compound, and is wherein the highest with the acrylic isothiocyanate content especially, accounts for 89%～94%, particularly abundant at petiole, stem and root; In addition, the horseradish plant also contains the trace element of a large amount of amino acid and various human body needs.Because horseradish contains the amino acid and the trace element of abundant isosulfocyanate compound and a large amount of human body needs; Therefore horseradish not only has strong acid and special fragrant hot flavor; But also have multiple effects such as immunological regulation, antibiotic, anticancer, anti-oxidant, platelet aggregation-against; Be the very rare and precious medicinal and edible plant of generally acknowledging in the world, be called as " green gold ".
Horseradish plant development product kind is less at home at present, and modal is the horseradish sauce that the rhizome of the employing horseradish plant sold on the market grinds to form, and market demand is bigger.Because the horseradish growth and development of plant is very harsh to environmental requirement; Only being suitable in height above sea level is the high mountain area plantation of 1000-2000 rice, and the fertility temperature is 8-22 ℃, and optimum temperature is 12-15 ℃; Surpass 23 ℃ of i.e. suitable cultivations not, surpass 23-30 ℃ and be prone to take place soft rot; Be subject to freeze injury when being lower than-3 ℃, and a strain horseradish plant through the rhizome of 18 months plantation results generally less than 200g, therefore, if only adopt the rhizome of horseradish plant to carry out product development, its production cost is higher, peasant household and enterprise are difficult to the acquisition economic benefit.
Horseradish a large amount of colored tongue of normal generation in florescence, because too much colored tongue can influence the root growth of horseradish plant significantly, therefore often all will be extractd a large amount of colored tongues in the horseradish plant cultivating stage as crucifer.One strain horseradish plant approximately can be plucked colored tongue 3 times in florescence, remembers altogether about about 1500g.Spend in the tongue after measured and contain the active princlple identical, therefore utilize horseradish flower tongue exploitation horseradish product, improve the economic worth of horseradish plant by necessity with rhizome.Up to the present, yet there are no the relevant food that adopts the colored tongue exploitation of horseradish plant.
Existing sauerkraut when making, have with salt, have not with salt, the storage life that can prolong sauerkraut with salt, but too much edible salt is unfavorable to health.Then not shorter with the storage life of salt sauerkraut.In addition; Existing sauerkraut generally adopts spontaneous fermentation; Because contain certain nitrate in the vegetables, when the oxygen free condition bottom fermentation, the nitrate in the vegetables generates nitrite under the effect of nitrate reductase; Nitrite combines to form carcinogenic inferior ammonium nitrate with secondary amine, and too much absorption nitrite and inferior ammonium nitrate are extremely harmful to people's health.
Summary of the invention
The object of the present invention is to provide the preparation method of the horseradish sauerkraut of a kind of fresh and crisp, long shelf-life, salt-free, no nitrite.
For achieving the above object, the solution that the present invention adopts comprises the following steps:
The choosing and handling of raw material: choosing horseradish plant blossom time length is the new fresh flower tongue of 15-40cm, and the water of putting into 80-100 ℃ after it is cleaned scalds 30-180 second, constantly upset fast therebetween, and it is subsequent use to pull the back drainage out;
The preparation of noodle soup water: the ratio that adds 50-100 gram flour in 1 liter of pure water is mixed flour with pure water, boil after fully stirring, and the cold back of drying in the air is subsequent use;
Fermentation: the ratio that adds 200-600 milliliter noodle soup water in 20-35 kilogram horseradish flower tongue is got horseradish flower tongue and noodle soup water; Earlier part noodle soup water is put into container bottom; With horseradish flower tongue piling up to apart from vessel port 40-100cm in layer, the noodle soup water with remainder waters on the surface of the horseradish flower tongue of piling up more then, immediately airtight container rapidly; Be placed under the 10-25 ℃ of condition and ferment, promptly make fragrant hot, living crisp horseradish sauerkraut after 24-48 hour.
The noodle soup water of putting into the noodle soup water of container bottom in the above-mentioned fermentation step and watering at last on horseradish flower tongue surface respectively accounts for half the.
The present invention has following effect:
(1) because the horseradish plant contains abundant isosulfocyanate compound; This compound itself has bactericidal action; But therefore in sauerkraut manufacturing process, do not add all long term storages of the prepared horseradish sauerkraut of salt; And since the structure in long soaking fermentation process of the fiber in the horseradish plant can not change, so the horseradish sauerkraut of long term storage is eaten something rare or boiling after to eat all be fresh and crisp all the time, delicious flavour;
(2) adopt the noodle soup water by fermentation, Production Time weak point, sauerkraut good colors, tart flavour strong mellow;
(3) prepared horseradish sauerkraut has kept the nutritional labeling of original horseradish vegetables basically; Simultaneously because horseradish nitrogen fertilizer application not in growth course; Can not produce nitrite when therefore making the sauerkraut fermentation with horseradish; It is not only nutritious to detect the prepared horseradish sauerkraut of the present invention through relevant department, and does not contain nitrite;
(4) can effectively utilize the colored tongue of horseradish plant, not only help the root growth of horseradish plant, and can bring certain economic benefits for peasant household and enterprise.
The specific embodiment
Embodiment 1
The choosing and handling of raw material: choosing horseradish plant blossom time length is the new fresh flower tongue of 30cm, and the water of putting into 100 ℃ after it is cleaned scalded 60 seconds, constantly upset fast therebetween, and it is subsequent use to pull back filtering water out;
The preparation of noodle soup water: the ratio that adds 70 gram flour in 1 liter of pure water is mixed flour with pure water, boils after fully stirring, and the cold back of drying in the air is subsequent use;
Fermentation: the ratio in 25 kilograms of horseradish flower tongues add 400 milliliters of noodle soup water is got above-mentioned horseradish flower tongue and noodle soup water; Earlier 200 milliliters of noodle soup water are put into container bottom; With horseradish flower tongue piling up to apart from vessel port 60cm in layer, 200 milliliters of noodle soup water with remainder water on the surface of the horseradish flower tongue of piling up more then, immediately airtight container rapidly; Be placed under 18 ℃ of conditions and ferment, promptly make fragrant hot, living crisp horseradish sauerkraut after 24 hours.
Embodiment 2
The choosing and handling of raw material: choosing horseradish plant blossom time length is the new fresh flower tongue of 30cm, and the water of putting into 80 ℃ after it is cleaned scalded 80 seconds, constantly upset fast therebetween, and it is subsequent use to pull back water out;
The preparation of noodle soup water: the ratio that adds 50 gram flour in 1 liter of pure water is mixed flour with pure water, boils after fully stirring, and the cold back of drying in the air is subsequent use;
Fermentation: the ratio in 35 kilograms of horseradish flower tongues add 600 milliliters of noodle soup water is got horseradish flower tongue and noodle soup water; Earlier 200 milliliters of noodle soup water are put into container bottom; With horseradish flower tongue piling up to apart from vessel port 80cm in layer, 400 milliliters of noodle soup water with remainder water on the surface of the horseradish flower tongue of piling up more then, immediately airtight container rapidly; Be placed under 18 ℃ of conditions and ferment, promptly make fragrant hot, living crisp horseradish sauerkraut after 36 hours.
Embodiment 3
The choosing and handling of raw material: choosing horseradish plant blossom time length is the new fresh flower tongue of 40cm, and the water of putting into 100 ℃ after it is cleaned scalded 120 seconds, and the moisture on filtering surface, back is pulled in constantly upset fast therebetween out;
The preparation of noodle soup water: the ratio that adds 100 gram flour in 1 liter of pure water is mixed flour with pure water, boils after fully stirring, and the cold back of drying in the air is subsequent use;
Fermentation: the ratio in 20 kilograms of horseradish flower tongues add 400 milliliters of noodle soup water is got horseradish flower tongue and noodle soup water; Earlier 200 milliliters of noodle soup water are put into container bottom; With horseradish flower tongue piling up to apart from vessel port 60cm in layer, 200 milliliters of noodle soup water with remainder water on the surface of the horseradish flower tongue of piling up more then, immediately airtight container rapidly; Be placed under 22 ℃ of conditions and ferment, promptly make fragrant hot, living crisp horseradish sauerkraut after 24 hours.
Claims (2)
1. the preparation method of a horseradish sauerkraut is characterized in that comprising the steps:
The choosing and handling of raw material: choosing horseradish plant blossom time length is the new fresh flower tongue of 15-40cm, and the water of putting into 80-100 ℃ after it is cleaned scalds 30-180 second, constantly upset fast therebetween, and it is subsequent use to pull the back drainage out;
The preparation of noodle soup water: the ratio that adds 50-100 gram flour in 1 liter of pure water is mixed flour with pure water, boil after fully stirring, and the cold back of drying in the air is subsequent use;
Fermentation: the ratio that adds 200-600 milliliter noodle soup water in 20-35 kilogram horseradish flower tongue is got horseradish flower tongue and noodle soup water; Earlier part noodle soup water is put into container bottom; With horseradish flower tongue piling up to apart from vessel port 40-100cm in layer, the noodle soup water with remainder waters on the surface of the horseradish flower tongue of piling up more then, immediately airtight container rapidly; Be placed under the 10-25 ℃ of condition and ferment, promptly make fragrant hot, living crisp horseradish sauerkraut after 24-48 hour.
2. the preparation method of horseradish sauerkraut according to claim 1 is characterized in that: put into the noodle soup water of container bottom in the fermentation step and the noodle soup water that waters at last on horseradish flower tongue surface respectively accounts for half the.
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| CN2012102182024A CN102726694A (en) | 2012-06-28 | 2012-06-28 | Preparation method for horseradish sauerkraut |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
| CN103637133A (en) * | 2013-11-18 | 2014-03-19 | 刘佛带 | Processing method for half-finished Meicai product |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN108294265A (en) * | 2018-01-25 | 2018-07-20 | 广元市润土农业开发有限责任公司 | A kind of instant horseradish dish and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
| CN102960663B (en) * | 2012-11-19 | 2014-07-02 | 陕西科技大学 | Method for making serofluid dish |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN103637133A (en) * | 2013-11-18 | 2014-03-19 | 刘佛带 | Processing method for half-finished Meicai product |
| CN103637133B (en) * | 2013-11-18 | 2016-01-20 | 方流生 | A kind of processing method of half one-tenth plum vegetable |
| CN108294265A (en) * | 2018-01-25 | 2018-07-20 | 广元市润土农业开发有限责任公司 | A kind of instant horseradish dish and preparation method thereof |
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Application publication date: 20121017 |