CN104621512A - Production method for fermented spicy vegetables - Google Patents

Production method for fermented spicy vegetables Download PDF

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Publication number
CN104621512A
CN104621512A CN201310559328.2A CN201310559328A CN104621512A CN 104621512 A CN104621512 A CN 104621512A CN 201310559328 A CN201310559328 A CN 201310559328A CN 104621512 A CN104621512 A CN 104621512A
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China
Prior art keywords
mustard
leaf mustard
fermentation
fermented
cooking
Prior art date
Application number
CN201310559328.2A
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Chinese (zh)
Inventor
卢仁华
Original Assignee
卢仁华
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Application filed by 卢仁华 filed Critical 卢仁华
Priority to CN201310559328.2A priority Critical patent/CN104621512A/en
Publication of CN104621512A publication Critical patent/CN104621512A/en

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Abstract

The present invention relates to a production method for fermented spicy vegetables. The method comprises the following steps: 1, selecting fresh mustard as raw materials for producing fermented spicy vegetables; 2, mustard washing and finishing process; 3, mustard air-drying process; 4, mustard high temperature sterilization process; 5, mustard standing fermentation process; 6, fermented spicy vegetables cooking process. The production method for fermented spicy vegetables produces a unique and intense spicy flavor without necessity of adding cayenne pepper and sesame oil during cooking, and overcomes the shortcomings of adding cayenne pepper at cooking production, nevertheless, because the fermented spicy vegetables are intermediate products in mustard lactobacillus fermentation process, the spicy flavor does not last long, the fermented spicy vegetables should be cooked and eaten in time.

Description

A kind of preparation method of the hot food that ferments
Technical field
Fa of the present invention and be the making, the cooking method that leaf mustard are made into the typical local food with unique perfume and pungent.
Background technology
national People's Congress's majority likes the food having pungent, and the food that cooks cook out pungent is not so difficult, and only add capsicum when cooking just passable, and therefore, our all food with pungent seen is all almost add capsicum.The stench taste of the meat of some animals can be covered by the strong pungent of capsicum, and Tang Shijia capsicum of therefore cooking meat can make soup taste more feel delicious; The strong impulse of capsicum can also kill a lot of bacterium, comprises a lot of germs invading human body, and the people therefore having eaten capsicum also can prevent salty emitting by cold resistant.But from the dialectical theory of traditional Chinese medicine, capsicum has dry thermal property, having eaten capsicum can get angry, and eats the easiest violent rage of people of capsicum more; Capsicum also has the toxicity of trace, and the toxicity of often eating in the person of capsicum is gathered to increase and caused body skin having a heatstroke, dermexanthesis, and therefore, southern china most people seldom eats capsicum.
even if a lot of people is afraid of peppery, but pungent can trigger the appetite of people really, much famous food, menu are all with pungent, and the source of these pungents is all add capsicum, and almost without pepperyly not becoming large taste, not becoming famous dish without peppery, but the shortcoming of capsicum can not be removed.Except capsicum, a lot of vegetables also can produce pungent, such as: the old radish that punja kind goes out, raw onion bulb, uncooked garlic are first-class, and white wine is also have a kind of pungent concerning some people.Originally, pungent was a pain in fact, and the oral mucosa of some the irritating material incentive people contained in food produces the pain sensation of certain limit, and this pain sensation is thought pungent by the mankind.
Summary of the invention
what is fermentation hot food? does whether the sweat of green vegetables add capsicum? in the world cook really master-hand stand in great numbers, from top chef to superfine cook, from royal cook to presidential cook, want to enjoy fermentation hot food as long as owner says, they can expertly add capsicum and sesame oil when cooking, because general fermentation green vegetables itself do not have fragrance and pungent, but real cooking master-hand is but hidden in folks of china, here you have the honor association folks of china cooking master-hand how general green vegetables are made, cook into the dish in unique fragrant pungent road, the namely preparation method of fragrant fermentation hot food, wherein whole manufacturing process does not add capsicum, but strong fragrant pungent can be produced.
the technical scheme that fermentation hot food preparation method is taked is undertaken by process below: 1, selects fresh leaf mustard as the making raw material of fermentation hot food; 2, the cleaning arranging process of leaf mustard; 3, the air dry operation of leaf mustard; 4, the high-temperature heating sterilization process of leaf mustard; 5, the standing for fermentation operation of leaf mustard; 6, the cooking operation of fermentation hot food.
we make fermentation hot food will select leaf mustard, but leaf mustard itself is a kind of general vegetables not having pungent completely, leaf mustard is wanted to cook into dish with pungent, there are two kinds of methods: one is the material adding capsicum or other pungent, but this method for some concerning inadvisable the very strict people of food requirement, because the scorching property of capsicum and a small amount of toxicity are refused to eat by some people, garlic, these peppery things of onion enter into the character that also can cover leaf mustard; Another kind method is fermentation, and Here it is ferments leaf mustard to the stage with pungent by strict operation.The preparation method of fermentation hot food of the present invention is exactly adopt the method for fermentation to make leaf mustard produce pungent, can also produce strong fragrance.We find in practice: leaf mustard will be produced a kind of irritating material by leaf mustard after the fermentation to regular hour of certain production process, this material is exactly the intermediate product of lactobacillus-fermented, this material contains alcohols, except irritating pungent sensation, therefore also incidentally give out the fragrance of strong leaf mustard.Can not so say that we just cook out spicy leaf mustard at finishing leaf mustard of filling a wine cup for? this can not, because the alcohols character that different plant fermentation obtains is different, we select leaf mustard, be the special giving off a strong fragrance of alcohols material obtained because leaf mustard is fermented, so just can produce free from worldly cares, first-class healthy food.Unfortunately, because our ferment alcohols material that leaf mustard produces is the interstage product of lactobacillus-fermented, the time that the strong fragrant pungent that fermentation leaf mustard adopts produced this uniqueness continues is not long, after several hours, lactic acid bacteria is owing to continuing fermentation, this fragrant pungent can fade away, until replaced by tart flavour completely, leaf mustard fermentation is finally because the passing of time becomes sauerkraut.Practice also finds, the that strong fragrant pungent of fermenting and obtaining is have also been changed freezing for spicy leaf mustard, because too low temperature has killed the bacterial classification of the special alcohols of generation, too low temperature also makes a lot of material compositions such as the chlorophyll in leaf mustard change, fragrance also changes, and therefore, wants to enjoy genuine fermentation hot food, should make in time, cook, eat, can not place for a long time.
the beneficial effect of the preparation method of fermentation hot food is: only with leaf mustard, just can produce and have fragrant peppery taste, and fragrant pungent is strong, unique, healthy, overcomes and adds capsicum generation pungent but all the unsound compositions also produced.
Detailed description of the invention
we are described in detail the enforcement of the preparation method of fermentation hot food below.
the preparation method of fermentation hot food is mainly undertaken by process below: 1, selects fresh leaf mustard as the making raw material of fermentation hot food; The cleaning arranging process of 2 leaf mustard; 3, the air dry operation of leaf mustard; 4, the high-temperature heating sterilization process of leaf mustard; 5, the standing for fermentation operation of leaf mustard; 6, the cooking operation of spicy leaf mustard.
we carry out detailed implementation to each step of the preparation method operation of fermentation hot food.1, select fresh leaf mustard as the making raw material making fermentation hot food: can the selecting materials of making be related to raw material dish and produce strong fragrant pungent, selects materials and can not select tender leaf mustard, also should not select the leaf mustard of the sufficient blade hypertrophy of moisture; The leaf mustard selected should be the leaf mustard of Later growth close to florescence, and leaf mustard at this time absorbs in blade, gathered enough mineral matters, trace is without element; The leaf mustard selected is the leaf mustard that goes out of nonirrigated farmland kind preferably, in such mustard leaf, moisture is little, but vitamin, chlorophyll, cellulose and other trace are very large without the content of material of element, these, all for we make, produce strong fragrant pungent and provide material base.2, the cleaning arranging process of leaf mustard: cleaning and the leaf mustard arranging collection are important making links, strictly careful cleaning can the earth on mustard leaf and Impurity removal clean, lose choosing with blade that is rotten, withered and yellow part, cleaning arranging process process is also remove the operation reducing bacterium, and cleaning and arranging process process retain the integrality of often opening blade as far as possible.3, the air dry operation of leaf mustard: after cleaning is arranged the leaf mustard that obtains often open separated on clean shelf sun air dry, air dry process is often stirred to shift one's position and is made the major part of blade be sunlighted as far as possible, air dry ground process makes blade reduce moisture content, more enriching is thick to make material contained in blade, and air dry also makes blade absorb more energy must become the cold of leaf mustard, but air dry can not be too of a specified duration, generally be advisable with three hours, the mustard leaf after air dry is very soft.4, the high-temperature heating sterilization process of leaf mustard: and then the leaf mustard after air dry is carried out high-temperature heating with kill bacteria, the high-temperature-hot-water immersion method of method, such miscellaneous bacteria of often opening on blade of killing, the fermentation of such lactic acid bacteria is not by the interference effect of other miscellaneous bacteria, high temperature also makes mustard leaf lose vitality, make blade can not resist lactic acid bacteria to ferment therein, but the temperature of hot water can not be too high, too high water temperature can make the slaking of leaf mustard leaf, rottenization, too high water temperature also can also be killed by lactobacillus inoculation, generally be advisable with 70 degrees centigrade, the boiling hot blade of leaching just can be pulled out for one minute.5, the standing for fermentation operation of leaf mustard: the leaf mustard after high temperature leaching is scalded is pulled out and is put in tool shelf, the instrument of all contact leaf mustard must be all the instrument that high-temperature sterilization is crossed, and people also should put on sterilizing Rubber gloves and operate, any cause miscellaneous bacteria action and the instrument failure that leaf mustard all can be caused to ferment; A few Zhang Yiqi of leaf mustard leaf after leaching is scalded stacks growth bar shaped, both hands catch two carefully to twist diminishing, material contained by leaf mustard after diminishing is more dense thick, leaf mustard leaf after diminishing is spread out overlap to be placed in clean instrument, note not salt adding, because the salt branch of high concentration kills lactic acid bacteria, also note not pressurizeing, keep interlobate vegetables pine, because lactobacillus-fermented needs oxygen.After one hour, fragrant pungent starts to occur, occur fragrant peppery peak after four hours, the time is longer, and fragrant pungent causes disappearance again gradually, until replaced by tart flavour completely, because the temperature of various places is different, fermentation is also different to the fragrant peppery time.6, the cooking operation of fermentation hot food: the time that fermentation hot food exists is not long, therefore people must catch fermentation leaf mustard to carry out the cooking to fragrant peppery Best Times edible, because carried out sterilization process above, so the time of the cooking need not be long, long cooking length of time can make fermentation hot food change character, and cooking method one minute is best with dry stir-fry, salt and edible oil are only added in dry stir-fry, because add other material likely by the plant fragrance of fermentation hot food uniqueness with spicyly to cover; Somebody likes the food slightly turned sour, and so just allows leaf mustard fermentation time a little long, and fermentation hot food tart flavour, spicy, delicate fragrance, crisp and refreshing mouthfeel that this is produced have had.

Claims (1)

1. a kind ofthe preparation method of fermentation hot food, it is undertaken by process below: (1) selects fresh leaf mustard as the making raw material of fermentation hot food; (2) the cleaning arranging process of leaf mustard; (3) the air dry operation of leaf mustard; (4) the high-temperature heating sterilization process of leaf mustard; (5) the standing for fermentation operation of leaf mustard; (6) cooking operation of fermentation hot food.
CN201310559328.2A 2013-11-12 2013-11-12 Production method for fermented spicy vegetables CN104621512A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201310559328.2A CN104621512A (en) 2013-11-12 2013-11-12 Production method for fermented spicy vegetables

Publications (1)

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CN104621512A true CN104621512A (en) 2015-05-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1961737A (en) * 2006-11-30 2007-05-16 华南理工大学 An instant pickled vegetables containing live probiotics and preparation method thereof
CN100998395A (en) * 2006-12-22 2007-07-18 熊新安 Method for pickling leaf mustard
CN103330174A (en) * 2013-07-16 2013-10-02 洪满 Cooking method of spicy leaf mustard

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1961737A (en) * 2006-11-30 2007-05-16 华南理工大学 An instant pickled vegetables containing live probiotics and preparation method thereof
CN100998395A (en) * 2006-12-22 2007-07-18 熊新安 Method for pickling leaf mustard
CN103330174A (en) * 2013-07-16 2013-10-02 洪满 Cooking method of spicy leaf mustard

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