CN103876079A - Fermentation preparation method of pickled common sowthistle - Google Patents
Fermentation preparation method of pickled common sowthistle Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a fermentation preparation method of pickled common sowthistle. The method comprises the following steps: (1) preliminary treatment, selecting fresh common sowthistle, removing fibrils, old skin, yellow leaves and the like, soaking by clean water for 10-20 minutes and then cleaning and draining off; putting into cold water to quickly cool after blanching in hot water, fishing out and draining off; (2) charging and feeding, putting the common sowthistle drained after being cooled into a container, adding pepper water cooled after being boiled, salt, chili, fresh ginger and anise, evenly agitating and sealing the container; and (3) fermentation, namely naturally fermenting at normal temperature of 20-25 DEG C. The fermentation preparation method of the pickled common sowthistle disclosed by the invention belongs to natural fermentation, the pickled common sowthistle has a good flavor by scientific ratio of auxiliary materials, the poor mould phenomenon in the natural fermentation process is controlled, and the pickled common sow thistle is easy to store. The product contains probiotics and a plurality of amino acids and microelements required for human health. The product can be subjected to proper expanded production, also can be developed into a public leisure food, and has a great market prospect.
Description
Technical field
The invention belongs to fermented vegetable manufacture field, particularly relate to and a kind ofly can effectively control going mouldy and improving the fermentation preparation of the bitter maror pickles of its flavor characteristics in bitter maror spontaneous fermentation process.
Background technology
Bitter maror, belongs to composite family witloof family, has another name called sonchus oleraceus, sowthistle etc., is referred to as field pennycress in Chinese medicine, is that a kind of medicine is eaten the nontoxic wild plant having concurrently, belongs to annual or 2 years raw herbaceous plant.Its nature and flavor are cold, bitter, flat, nontoxic, and major function is refrigerant, and removing toxic substances, invigorates blood circulation.Bitter maror not only taste uniqueness is also rich in multiple nutrients material, it is reported, contains carbohydrate 10g, fatty 0.4g, protein 1.6g, ascorbic acid 35mg, carrotene 1.6mg, calcium 24mg, iron 6.7mg etc. in every hectogram bitter maror edible part.In addition, effect that bitter maror also has that improving eyesight and stomach, the broken stasis of blood are invigorated blood circulation, anti-inflammatory diuresis, beneficial gas are established the yang function, apocenosis goes to become silted up detumescence, to prevention of cardiac, recover function of brain cell and pre-anti-cancer all has certain curative effect.
Bitter maror is one of edible wild herbs of eating the earliest of China people.In historical book " all books ", have: " the bitter dish show of day of Grain Full." mention in " Book of Songs " more, as: " adopt hardship and adopt hardship, under first sun." " tree of heaven of picking tea-leaves, Shewo farmer." ballad in addition among the people: " and bitter maror, band hardship is tasted, though contrary mouthful, victory jejunum." say bitter maror in the calamity distinctions won on the battlefield on days.That the way of bitter maror mainly contains is cold and dressed with sauce, steam, fry with to pickle into pickles several, but its seasonality is very strong, so by bitter maror unique flavor not only after pickling, and the time that can preserve is long, when reducing the bitter maror wasting of resources, can also meet consumer's demand of edible wild vegetables curing food throughout the year.
Pickles have a long history in China, because pickles are not fatty, in sweat, microorganism has utilized again carbohydrate, make the contained heat of pickles relatively low, due to the uniqueness of manufacture craft, when having kept vegetables color, smell and taste, also contain multivitamin, mineral matter and abundant dietary fiber, and pickles have the functions such as clean intestines, anticancer, anti arteriosclerosis, anti-obesity, therefore pickles enjoy favor, are one of more welcome food on Chinese dining table.
At present, the zymotechnique of bitter maror is mainly still adopted to spontaneous fermentation.Current salted & preserved vegetable is just towards variation, low salinization, nutrient laden, naturalization, greenization development, and spontaneous fermentation is simple to operate, and the major auxiliary burden of using is salt, is secondly various spices.Salt not only gives salted & preserved vegetable certain sense of taste, also can be combined with glutamic acid and produce delicate flavour, thereby improve local flavor, and have and suppress not salt-durable microbe activity, the effect extending the shelf life.But high concentration salt, can cause all kinds of microbial growth metabolism and harmful substance, particularly nitrous acid in sweat; Spice both can have been promoted the local flavor of pickles, stimulated the appetite into trencherman, again spoilage organisms and pathogenic bacteria was had to killing action simultaneously.Therefore the bitter maror that suitable batching proportioning, correct method of operating, suitable curing condition ferment out, not only can solve going mouldy of occurring in sweat, Peculiar Smell, and the product acid of pickling out fresh pure, tender and crisp good to eat, separate greasy appetizing, safe.
Summary of the invention
The object of the invention is to overcome above-mentioned defect of the prior art, a kind of fermentation preparation that can effectively control the problem of going mouldy in bitter maror spontaneous fermentation process and also make it have the bitter maror pickles of excellent flavor characteristic is provided.
The technical scheme taked is for achieving the above object:
A fermentation preparation for bitter maror pickles, comprises the steps:
(1) pre-treatment: choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water soaks after 10～20 minutes and cleans and drain, and puts into cold water cooling fast in hot water after blanching, pulls out and drains;
(2) reinforced sealing: the bitter maror draining after cooling is put into container, add salt, capsicum, ginger and fennel, stir, add the cool pepper water that dries in the air after boiled, airtight container;
(3) fermentation: 20～25 DEG C of spontaneous fermentations of normal temperature;
Scalding 1～the 2min of 95 DEG C for bitter maror in described step (1);
In described step (2) pepper water Chinese prickly ash specifically the amount of putting into be 3 ‰～4 ‰ of institute's water;
In described step (2), pepper water is 7:3 with the dish water ratio of bitter maror;
In described step (2), adding salt amount is 4.5%～5% of dish water gross weight, and capsicum addition is 2%～2.5% of dish water gross weight, and the ginger amount of putting into is 1%～1.5% of dish water gross weight, and the fennel amount of putting into is 0.3%～0.6% of dish water gross weight.
The fermentation preparation of bitter maror pickles of the present invention, owing to having carried out blanching processing before pickling, effectively reduce the miscellaneous bacteria before bitter maror spontaneous fermentation, wherein total number of molds detects ﹤ 30cfu/ml, control bad mildew phenomena in spontaneous fermentation process, reduce the hardship sense of bitter maror, also reached and well protect chromatic effect, 3 ‰～4 ‰ pepper water has improved the ferment local-flavor of bitter dish, the dish water specific energy long period of 7:3 ensures the brittleness of dish, spice is inhibited to various bacteria, and lactic acid bacteria has resistance to spice, fennel, ginger, capsicum is to the Leuconostoc mesenteroides in lactic acid bacteria, the growth of 2 kinds of lactic acid bacterias of Lactobacillus plantarum has obvious facilitation, 2%～2.5% capsicum is best to the growth promoting function of leukonid, 1%～1.5% ginger and 0.3%～0.6% fennel have been promoted the earnestly local flavor of pickles, the bitter maror of 4.5%～5% brine concentration is pickled product bitter taste, tart flavour, saline taste appropriateness, unique flavor, between whole yeast phase, lactic acid bacteria sum maintains 106cfu/ml substantially between 107cfu/ml, do not detect the appearance of mould.
The fermentation preparation of bitter maror pickles of the present invention, belong to spontaneous fermentation, by the ratio of adjuvant of science, make bitter maror product there is good local flavor, control bad mildew phenomena in spontaneous fermentation process, be easy to preserve, in product, be rich in the needed several amino acids of probio and health and trace element.This product can carry out appropriate expanding production, can also be developed to public leisure food, has larger market prospects.
For verifying technique effect of the present invention, Ningxia University's Food Science laboratory needle has been following contrast experiment to the fermentation preparation of these bitter maror pickles.
1, materials and methods
Control experiment design 1:
Compare 7:3 at dish water, salt adding amount 4.5%, capsicum addition 2%, the ginger amount of putting into 1%, the fennel amount of putting into 0.4% (being dish water gross weight), under 20～25 DEG C of spontaneous fermentations of normal temperature, measure the sensory evaluation scores result of bitter maror of carrying out blanching and process and do not carry out blanching processing along with the variation of fermentation number of days, the bitter maror that detects not blanching processing is pickled growth curve and the blanching of rear mould and was processed the mould in bitter maror.
Control experiment design 2:
During according to the rapid cooling rear packing of technological process bitter maror blanching, in fermentation tank, add respectively A: running water, B: cool plain boiled water, C dry in the air: cool 3 ‰ Chinese prickly ash boiling water, D dry in the air: cool 4 ‰ Chinese prickly ash boiling water, E dry in the air: 5 ‰ cool Chinese prickly ash boiling water dry in the air, compare 7:3 at dish water, salt adding amount 4.5%, capsicum addition 2%, the ginger amount of putting into 1%, the fennel amount of putting into 0.4% (being dish water gross weight), 20～25 DEG C of spontaneous fermentations of normal temperature, measure the sensory evaluation scores result along with the variation bitter maror of fermentation number of days.
Sensory evaluation method:
The score (100 points of full marks) such as color and luster during please 10 experienced evaluating members bitter maror being pickled, outward appearance tissue, fragrance, quality, flavour, mouthfeel, average.Comparation and assessment score standard is in table 1.
Table 1 sensory evaluation scores standard
2, results and analysis
Control experiment designs 2 experimental results: as shown in Figure 2, along with the increase of fermentation number of days, although the organoleptic quality of A, B, C, D, E all declines to some extent, but the organoleptic quality of C and D will be apparently higher than A, B, E on the whole, and decrease speed is slow, the 30th day organoleptic quality of fermenting still remains on 80 points of left and right.After fermenting 10 days in the bitter maror curing food of unboiled water fermentation, mould presents lasting growth, and other contrasts do not detect mould, and the cool plain boiled water that dries in the air is good not as what pickle with pepper water on local flavor.
Conclusion: the fermentation preparation of above-mentioned experimental result explanation bitter maror pickles of the present invention, effectively reduce the miscellaneous bacteria before bitter maror spontaneous fermentation, control bad mildew phenomena in spontaneous fermentation process, reduce the hardship sense of bitter maror, reach and well protect chromatic effect, improved the ferment local-flavor of bitter dish.
Brief description of the drawings
Fig. 1 pickles the impact of front Different treatments on bitter maror pickles quality;
Fig. 2 impact of water on bitter maror pickles quality of fermenting;
Fig. 3 is the fermentation preparation flow chart of bitter maror pickles of the present invention.
Detailed description of the invention
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water soaks after 10 minutes and cleans and drain 70 kilograms of weighings, put into the hot water blanching 1min of 95 DEG C of left and right, after pulling out, put into cold water cooling fast, pull out to drain and put into container, add 5 kilograms of salt, 2.5 kilograms, capsicum, 1 kilogram, ginger, 0.3 kilogram, fennel, stir, add again 30 kilograms of the cool pepper waters of drying in the air after boiled, in pepper water, the amount of putting into of Chinese prickly ash is 0.12 kilogram, 20～25 DEG C of spontaneous fermentations of airtight container normal temperature, and sweat Chinese food body is immersed in saltwater brine completely.
Embodiment 2
Choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water soaks after 15 minutes and cleans and drain 70 kilograms of weighings, put into the hot water blanching 1.5min of 95 DEG C of left and right, after pulling out, put into cold water cooling fast, pull out to drain and put into container, add 4.8 kilograms of salt, 2.3 kilograms, capsicum, 1.3 kilograms, ginger, 0.4 kilogram, fennel, stir, add again 30 kilograms of the cool pepper waters of drying in the air after boiled, in pepper water, the amount of putting into of Chinese prickly ash is 0.09 kilogram, 20～25 DEG C of spontaneous fermentations of airtight container normal temperature, and sweat Chinese food body is immersed in saltwater brine completely.
Embodiment 3
Choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water soaks after 20 minutes and cleans and drain 70 kilograms of weighings, put into the hot water blanching 2min of 95 DEG C of left and right, after pulling out, put into cold water cooling fast, pull out to drain and put into container, add 4.5 kilograms of salt, 2 kilograms, capsicum, 1.5 kilograms, ginger, 0.6 kilogram, fennel, stir, add again 30 kilograms of the cool pepper waters of drying in the air after boiled, in pepper water, the amount of putting into of Chinese prickly ash is 0.09 kilogram, 20～25 DEG C of spontaneous fermentations of airtight container normal temperature, and sweat Chinese food body is immersed in saltwater brine completely.
First three day is startup fermentation period, and total number of bacteria and lactic acid bacterium number increase sharply, and pH also corresponding beginning declines, and lactic acid forms rapidly, and acidity increases.After continuing fermentation, various metabolites further slowly produce, and between metabolite, reaction forms the main aroma compositions such as ethyl lactate, ethyl acetate.
It is edible that the bitter maror fermenting can carry out various culinary arts, or ready-to-eat food is made in further reinforced, encapsulation, sterilization.
Claims (5)
1. a fermentation preparation for bitter maror pickles, comprises the steps:
(1) pre-treatment: choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water soaks after 10～20 minutes and cleans and drain, and puts into cold water cooling fast in hot water after blanching, pulls out and drains;
(2) reinforced sealing: the bitter maror draining after cooling is put into container, add salt, capsicum, ginger and fennel, stir, add the cool pepper water that dries in the air after boiled, airtight container;
(3) fermentation: 20～25 DEG C of spontaneous fermentations of normal temperature.
2. according to the fermentation preparation of bitter maror pickles claimed in claim 1, it is characterized in that the scalding 1～2min of 95 DEG C of bitter maror in described step (1).
3. according to the fermentation preparation of bitter maror pickles claimed in claim 1, it is characterized in that in described step (2) pepper water Chinese prickly ash specifically the amount of putting into be 3 ‰～4 ‰ of institute's water.
4. according to the fermentation preparation of bitter maror pickles claimed in claim 1, it is characterized in that in described step (2), pepper water is 7:3 with the dish water ratio of bitter maror.
5. according to the fermentation preparation of bitter maror pickles claimed in claim 1, it is characterized in that in described step (2), adding salt amount is 4.5%～5% of dish water gross weight, capsicum addition is 2%～2.5% of dish water gross weight, the ginger amount of putting into is 1%～1.5% of dish water gross weight, and the fennel amount of putting into is 0.3%～0.6% of dish water gross weight.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032314A (en) * | 2007-04-20 | 2007-09-12 | 李绩 | Producing method of zymolytic bitter vegetable |
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN101933589A (en) * | 2009-06-29 | 2011-01-05 | 牛炎春 | Fruit flavor pickle taking wild herbs as main materials |
| CN102429191A (en) * | 2011-10-31 | 2012-05-02 | 弥渡县老土罐绿色食品有限责任公司 | Method for preparing acid-pickled vegetables |
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
| CN103416561A (en) * | 2013-08-15 | 2013-12-04 | 杨景山 | Dahurian patrinia herb tea and starter culture thereof |
| CN103610004A (en) * | 2013-11-25 | 2014-03-05 | 北海市蔬菜研究所 | Ready-to-eat perilla seasoning dish and preparation method thereof |
-
2014
- 2014-03-24 CN CN201410110663.9A patent/CN103876079B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032314A (en) * | 2007-04-20 | 2007-09-12 | 李绩 | Producing method of zymolytic bitter vegetable |
| CN101933589A (en) * | 2009-06-29 | 2011-01-05 | 牛炎春 | Fruit flavor pickle taking wild herbs as main materials |
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN102429191A (en) * | 2011-10-31 | 2012-05-02 | 弥渡县老土罐绿色食品有限责任公司 | Method for preparing acid-pickled vegetables |
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
| CN103416561A (en) * | 2013-08-15 | 2013-12-04 | 杨景山 | Dahurian patrinia herb tea and starter culture thereof |
| CN103610004A (en) * | 2013-11-25 | 2014-03-05 | 北海市蔬菜研究所 | Ready-to-eat perilla seasoning dish and preparation method thereof |
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