CN103876079B - The fermentation preparation of bitter maror pickles - Google Patents
The fermentation preparation of bitter maror pickles Download PDFInfo
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- CN103876079B CN103876079B CN201410110663.9A CN201410110663A CN103876079B CN 103876079 B CN103876079 B CN 103876079B CN 201410110663 A CN201410110663 A CN 201410110663A CN 103876079 B CN103876079 B CN 103876079B
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Classifications
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of fermentation preparation of bitter maror pickles, comprise the steps: (1) pre-treatment: choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., clear water immersion is cleaned after 10 ~ 20 minutes and is drained, put into cold water in hot water after blanching to cool fast, pull out and drain; (2) reinforced sealing: the bitter maror drained after cooling is put into container, add boiled after to dry in the air cool pepper water, salt, capsicum, ginger and fennel, stir, airtight container; (3) ferment: normal temperature 20 ~ 25 DEG C of spontaneous fermentations.The fermentation preparation of bitter maror pickles of the present invention, belong to spontaneous fermentation, by the ratio of adjuvant of science, bitter maror pickles are made to have good local flavor, control mildew phenomena bad in spontaneous fermentation process, be easy to preserve, in product, be rich in the several amino acids required for probio and health and trace element.This product can carry out the expanding production of appropriateness, can also be developed to public leisure food, have larger market prospects.
Description
Technical field
The invention belongs to fermented vegetable manufacture field, particularly relate to and a kind ofly effectively can control going mouldy and improving the fermentation preparation of bitter maror pickles of its flavor characteristics in bitter maror spontaneous fermentation process.
Background technology
Bitter maror, belongs to composite family pyrethrins residues, has another name called sonchus oleraceus, sowthistle etc., in Chinese medicine, be referred to as field pennycress, be that the nontoxic wild plant had concurrently eaten by a kind of medicine, belong 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, containing 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 portion.In addition, effect that bitter maror also has improving eyesight and stomach, the broken stasis of blood is invigorated blood circulation, anti-inflammatory diuresis, beneficial gas are established the yang function, apocenosis goes to become silted up detumescence, to prevention of cardiac, recovers 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 our people.Have in historical book " all books ": " the day bitter dish show 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 inverse mouth, victory jejunum." say the distinctions won on the battlefield of bitter maror on calamity days.The way of bitter maror mainly contain cold and dressed with sauce, steam, fry with to pickle into pickles several, but its seasonality is very strong, so by bitter maror not only unique flavor after pickling, and the time that can preserve is long, while reducing the bitter maror wasting of resources, the demand that consumer eats wild vegetables curing food throughout the year can also be met.
Pickles have a long history in China, because pickles are not fatty, in sweat, microorganism make use of carbohydrate again, make the heat contained by pickles relatively low, due to the uniqueness of manufacture craft, also containing multivitamin, mineral matter and abundant dietary fiber while maintaining vegetables color, smell and taste, and pickles have the function 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, mainly still spontaneous fermentation is adopted to the zymotechnique of bitter maror.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 used is salt, is secondly various spice.Salt not only gives salted & preserved vegetable certain sense of taste, also can be combined with glutamic acid and produce delicate flavour, thus improve local flavor, and has and suppress not salt-durable microbe movable, the effect extended 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 promote the local flavor of pickles, stimulated the appetite into trencherman, had killing action again to spoilage organisms and pathogenic bacteria simultaneously.Therefore the bitter maror that suitable batching proportioning, correct method of operating, suitable curing condition ferment out, not only can solve occur in sweat go mouldy, Peculiar Smell, and the product acid pickling out fresh pure, tender and crisp good to eat, separate greasy appetizing, security is high.
Summary of the invention
The object of the invention is to overcome above-mentioned defect of the prior art, provide a kind of and effectively can control problem of going mouldy in bitter maror spontaneous fermentation process and also make it have the fermentation preparation of the bitter maror pickles of excellent flavor characteristic.
Technical scheme taked for achieving the above object is:
A fermentation preparation for bitter maror pickles, comprises the steps:
(1) pre-treatment: choose fresh bitter maror, removes its fibrous root, Lao Pi, Huang Ye etc., and clear water immersion is cleaned after 10 ~ 20 minutes and drained, and puts into cold water and cools fast, pull out and drain in hot water after blanching;
(2) reinforced sealing: the bitter maror drained after cooling is put into container, adds salt, capsicum, ginger and fennel, stir, add boiled after to dry in the air cool pepper water, airtight container;
(3) ferment: normal temperature 20 ~ 25 DEG C of spontaneous fermentations;
The bitter maror scalding 1 ~ 2min of 95 DEG C in described step (1);
In described step (2) pepper water Chinese prickly ash specifically the amount of putting into be 3 ‰ ~ 4 ‰ of water used;
In described step (2), pepper water and the dish water of bitter maror are than being 7:3;
Add in described step (2) that salt amount is dish water gross weight 4.5% ~ 5%, 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 process before pickling, effectively reduce the miscellaneous bacteria before bitter maror spontaneous fermentation, wherein total number of molds detects ﹤ 30cfu/ml, control mildew phenomena bad in spontaneous fermentation process, reduce the hardship sense of bitter maror, also reach good effect of color protection, the pepper water of 3 ‰ ~ 4 ‰ improves the ferment local-flavor of bitter dish, the dish water of 7:3 is than the brittleness that can ensure dish the long period, 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 Lactobacillus plantarum 2 kinds of lactic acid bacterias has obvious facilitation, the growth promoting function of capsicum to leukonid of 2% ~ 2.5% is best, the ginger of 1% ~ 1.5% and the fennel of 0.3% ~ 0.6% enhance the local flavor of earnestly pickles, the bitter maror pickled products bitter taste of 4.5% ~ 5% brine concentration, tart flavour, saline taste appropriateness, unique flavor, between whole yeast phase, lactic acid bacteria sum maintains between 106cfu/ml to 107cfu/ml substantially, 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, bitter maror product is made to have good local flavor, control mildew phenomena bad in spontaneous fermentation process, be easy to preserve, in product, be rich in the several amino acids required for probio and health and trace element.This product can carry out the expanding production of appropriateness, can also be developed to public leisure food, have larger market prospects.
For verifying technique effect of the present invention, the Ningxia University's fermentation preparation of Food Science laboratory needle to these bitter maror pickles has been following contrast experiment.
1, materials and methods
Control experiment design 1:
7:3 is compared 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 normal temperature 20 ~ 25 DEG C of spontaneous fermentations, the change measured along with fermentation number of days is carried out blanching process and is not carried out the sensory evaluation scores result of bitter maror of blanching process, and the bitter maror detecting not blanching process is pickled the growth curve of rear mould and blanching process and crossed mould in bitter maror.
Control experiment design 2:
When cooling rapidly rear packing according to the blanching of technological process bitter maror, A is added respectively: running water, B: dry in the air 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 in fermentation tank, 7:3 is compared 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), normal temperature 20 ~ 25 DEG C of spontaneous fermentations, measure the sensory evaluation scores result of the change bitter maror along with fermentation number of days.
Sensory evaluation method:
10 experienced evaluating members please be scored (full marks 100 points) by the color and luster, outward appearance tissue, fragrance, quality, flavour, mouthfeel etc. that bitter maror pickles period, average.Comparation and assessment score standard is in table 1.
Table 1 sensory evaluation scores standard
2, results and analysis
Control experiment designs 1 experimental result: as shown in Figure 1, along with the increase of fermentation number of days, though the organoleptic quality after bitter maror blanching and not blanching process declines all to some extent, but effectively dispel the natural careless fishy smell of bitter maror and bitter taste after bitter maror blanching, color and luster on the whole after fermentation, fragrance, the qualities such as flavour are higher than not blanching process, and downward trend is mild, the 30th day organoleptic quality of fermenting still remains on about 80 points, before pickling, dish blanching is reduced the miscellaneous bacteria before bitter maror spontaneous fermentation effectively, the appearance of mould is not detected in the bitter maror of blanching process, in non-blanching bitter maror, total number of molds detects as shown in the figure, ferment about 10 days time exceed food sanitation standard, and with bad smell.
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 declines all to some extent, but the organoleptic quality of C and D will apparently higher than A, B, E on the whole, and decrease speed is slow, and the 30th day organoleptic quality of fermenting still remains on about 80 points.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: above-mentioned experimental result illustrates the fermentation preparation of bitter maror pickles of the present invention, effectively reduce the miscellaneous bacteria before bitter maror spontaneous fermentation, control mildew phenomena bad in spontaneous fermentation process, reduce the hardship sense of bitter maror, reach good effect of color protection, improve the ferment local-flavor of bitter dish.
Accompanying drawing explanation
Fig. 1 pickles the impact of front Different treatments on bitter maror pickles quality;
Fig. 2 fermentation water is on the impact of bitter maror pickles quality;
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.
Embodiment 1
Choose fresh bitter maror, remove its fibrous root, Lao Pi, Huang Ye etc., after clear water soaks 10 minutes, cleaning drains weighing 70 kilograms, put into the hot water blanching 1min of about 95 DEG C, put into cold water after pulling out to cool fast, pull out to drain and put into container, add salt 5 kilograms, 2.5 kilograms, capsicum, 1 kilogram, ginger, 0.3 kilogram, fennel, stir, add again boiled after dry in the air pepper water 30 kilograms cool, in pepper water, the amount of putting into of Chinese prickly ash is 0.12 kilogram, and 20 ~ 25 DEG C of spontaneous fermentations of airtight container normal temperature, 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., after clear water soaks 15 minutes, cleaning drains weighing 70 kilograms, put into the hot water blanching 1.5min of about 95 DEG C, put into cold water after pulling out to cool fast, pull out to drain and put into container, add salt 4.8 kilograms, 2.3 kilograms, capsicum, 1.3 kilograms, ginger, 0.4 kilogram, fennel, stir, add again boiled after dry in the air pepper water 30 kilograms cool, in pepper water, the amount of putting into of Chinese prickly ash is 0.09 kilogram, and 20 ~ 25 DEG C of spontaneous fermentations of airtight container normal temperature, 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., after clear water soaks 20 minutes, cleaning drains weighing 70 kilograms, put into the hot water blanching 2min of about 95 DEG C, put into cold water after pulling out to cool fast, pull out to drain and put into container, add salt 4.5 kilograms, 2 kilograms, capsicum, 1.5 kilograms, ginger, 0.6 kilogram, fennel, stir, add again boiled after dry in the air pepper water 30 kilograms cool, in pepper water, the amount of putting into of Chinese prickly ash is 0.09 kilogram, and 20 ~ 25 DEG C of spontaneous fermentations of airtight container normal temperature, sweat Chinese food body is immersed in saltwater brine completely.
First three sky is for starting fermentation period, and total number of bacteria and lactic acid bacterium number increase sharply, and pH also corresponding beginning declines, and lactic acid is formed rapidly, and acidity increases.After continuing fermentation, various metabolite slowly produces further, and between metabolite, reaction forms the main aroma such as ethyl lactate, ethyl acetate composition.
The bitter maror fermented can carry out various culinary art and eat, or ready-to-eat food is made in further reinforced, encapsulation, sterilization.
Claims (1)
1. a fermentation preparation for bitter maror pickles, comprises the steps:
(1) pre-treatment: choose fresh bitter maror, removes its fibrous root, Lao Pi, Huang Ye, and clear water immersion is cleaned after 10 ~ 20 minutes and drained, and puts into cold water and cools fast, pull out and drain in hot water after blanching;
(2) reinforced sealing: the bitter maror drained after cooling is put into container, adds salt, capsicum, ginger and fennel, stir, add boiled after to dry in the air cool pepper water, airtight container;
(3) ferment: normal temperature 20 ~ 25 DEG C of spontaneous fermentations;
The bitter maror scalding 1 ~ 2min of 95 DEG C in described step (1);
In described step (2) pepper water Chinese prickly ash specifically the amount of putting into be 3 ‰ ~ 4 ‰ of water used, pepper water is 7:3 with the dish water ratio of bitter maror, add that salt amount is dish water gross weight 4.5% ~ 5%, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110663.9A CN103876079B (en) | 2014-03-24 | 2014-03-24 | The fermentation preparation of bitter maror pickles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110663.9A CN103876079B (en) | 2014-03-24 | 2014-03-24 | The fermentation preparation of bitter maror pickles |
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| Publication Number | Publication Date |
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| CN103876079A CN103876079A (en) | 2014-06-25 |
| CN103876079B true CN103876079B (en) | 2015-11-18 |
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Citations (7)
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| 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 |
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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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