CN104705615A - Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia - Google Patents

Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia Download PDF

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Publication number
CN104705615A
CN104705615A CN201510117208.6A CN201510117208A CN104705615A CN 104705615 A CN104705615 A CN 104705615A CN 201510117208 A CN201510117208 A CN 201510117208A CN 104705615 A CN104705615 A CN 104705615A
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CN
China
Prior art keywords
leaf mustard
almond
pickling
head
vinegar
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Application number
CN201510117208.6A
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Chinese (zh)
Inventor
郑雨杰
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郑雨杰
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Application filed by 郑雨杰 filed Critical 郑雨杰
Priority to CN201510117208.6A priority Critical patent/CN104705615A/en
Publication of CN104705615A publication Critical patent/CN104705615A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to an almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia. The pickling method comprises the following steps: cleaning main stems of leaf mustard, peeling off the outer skin, and cutting the main stems into long strips; placing the long strips into wine to be soaked; uniformly spraying a layer of edible salt on the outer sides of the main stems of leaf mustard for pickling; roasting almonds, removing seed coats, boiling the soaked almonds and spices with water, taking out the boiled almonds, and soaking the boiled almonds in a mixed liquid of table vinegar and baking soda; enabling the main stems of leaf mustard to be inoculated with bifidobacterium species, meanwhile adding aroma-producing yeast to naturally ferment the main stems of leaf mustard, then squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard with compound seasoning; finally uniformly mixing the almonds with the pickled leaf mustard, performing high temperature sterilization, and bagging the sterilized leaf mustard to obtain the finished product. The almond leaf mustard prepared by the pickling method is crisp in mouth feeling, sour and hot to help appetite, rich in nutrition, short in pickling time, capable of reducing hyperlipaemia, hypertension and hyperglycemia, more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia, remarkable in antibacterial effect, and capable of being preserved for a long time without addition of preservatives.

Description

A kind of method for salting falling three high almond leaf mustard

Technical field

The present invention relates to a kind of homely salted & preserved vegetable, be specifically related to a kind of method for salting falling three high almond leaf mustard.

Background technology

Leaf mustard is through our people's Long-term selection and cultivation, cultivate root, stem, leaf, a kind of sedge, bud, son waits leaf mustard mutation, root mustard, also rutabaga is, be used for salted white, Here it is the root-mustard that everyone knows about it, leaf mustard is then divided into great Ye mustard, floral leaf mustard, be commonly called as potherb mustard, the salted-and-sun-dried Chinese cabbage of enjoying endless aftertastes can be made into, and stem mustard, people are used for making hot pickled mustard tube, now be famous in both at home and abroad, leaf mustard head is a mutation of leaf mustard, for root-mustard, its quality is tight, moisture is few, dietary fiber is many, there is strong mustard pungent also honorable bitter, leaf mustard head is exactly root-mustard, also known as root-mustard, crucifer, leaf mustard head portrait radish is equally long in underground, but its shape is ball, under grown a long fibrous root, like radish, an appearance picture pimple, and one pungent of having tasted, therefore named hot food, the most general eating method is eaten with salted salted vegetables of making, also some places are made hot food, peppery silk etc., the mustard food made in the market is all eat for consumer as the little food of appetizing, do not have health-care treatment.

Summary of the invention

The object of the present invention is to provide a kind of method for salting falling three high almond leaf mustard.

The technical solution used in the present invention is: a kind of method for salting falling three high almond leaf mustard, and it comprises following steps:

Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;

By peeling after leaf mustard head be cut into the sheet that thickness is 0.5-0.8cm, after be cut into the strip that width is 0.3-0.5cm, put into after grape wine soaks 1-2 days and take out;

Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36-38 hour;

The salt of leaf mustard head surface is rinsed well;

Almond is toasted 8-10 minute in the baking oven that temperature is 95-100 DEG C, removes almond seed coat;

Almond after immersion and spice were put into water boiling after 25-30 minute, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6-8 hour, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;

Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;

By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35-38 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-85%, spontaneous fermentation 3-5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;

After leaf mustard after fermentation is repeatedly squeezed 2-3 time under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 10-11 hour, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;

By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.

Through the almond leaf mustard that the present invention obtains, mouthfeel is clear and melodious, vinegar-pepper appetizing, nutritious, salting period is short, and curing process does not add any anticorrisive agent and toner, and content of nitrite is extremely low, long-term eating can not damage human body, almond leaf mustard after the present invention pickles, also has the effect of step-down, lipopenicillinase, hypoglycemic, and the three high crowds that are more suitable for go with rice or bread edible, fungistatic effect is obvious, can keep for a long time without the need to adding anticorrisive agent.

Detailed description of the invention

Embodiment 1:

Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;

By peeling after leaf mustard head be cut into the sheet that thickness is 0.5cm, after be cut into the strip that width is 0.3cm, put into grape wine soak 1 day;

Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36 hours;

The salt of leaf mustard head surface is rinsed well;

Almond is toasted 8 minutes in the baking oven that temperature is 95 DEG C, removes almond seed coat;

Almond after immersion and spice were put into water boiling after 25 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;

Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;

By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-, spontaneous fermentation 3 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;

After leaf mustard after fermentation is repeatedly squeezed 2 times under the pressure of 1.5mpa, be placed in compound seasoner and pickle 10 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;

By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.

Embodiment 2:

Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;

By peeling after leaf mustard head be cut into the sheet that thickness is 0.8cm, after be cut into the strip that width is 0.5cm, put into grape wine soak 2 days;

Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 38 hours;

The salt of leaf mustard head surface is rinsed well;

Almond is toasted 8-10 minute in the baking oven that temperature is 100 DEG C, removes almond seed coat;

Almond after immersion and spice were put into water boiling after 30 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 8 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;

Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;

By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 38 DEG C in temperature simultaneously, and relative humidity is under the environment of 85%, spontaneous fermentation 5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;

After leaf mustard after fermentation is repeatedly squeezed 3 times under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 11 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;

By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.

Claims (4)

1. fall a method for salting for three high almond leaf mustard, it is characterized in that, it comprises following steps:
A, by leaf mustard head clean after scrape off crust, rinse well under being placed on flowing water;
B, by peeling after leaf mustard head be cut into the sheet that thickness is 0.5-0.8cm, after be cut into the strip that width is 0.3-0.5cm, put into after grape wine soaks 1-2 days and take out;
C, to uniform broadcasting one deck salt outside leaf mustard head, put into jar for picking vegetable, sealed pickling 36-38 hour;
D, the salt of leaf mustard head surface to be rinsed well;
E, almond is toasted 8-10 minute in the baking oven that temperature is 95-100 DEG C, remove almond seed coat;
F, almond and the spice after soaking was put into water boiling after 25-30 minute, take out almond, reservation boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6-8 hour, filtering residue, makes spice water;
G, almond put into vinegar and soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
H, by leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35-38 DEG C in temperature, relative humidity is under the environment of 80%-85%, spontaneous fermentation 3-5 days simultaneously, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
I, by fermentation after leaf mustard under the pressure of 1.5-2mpa, repeatedly squeeze 2-3 time after, be placed in compound seasoner and pickle 10-11 hour;
J, by almond with pickle after leaf mustard mix by a certain percentage, pack after high-temperature sterilization.
2. the method for salting of a kind of almond leaf mustard according to claim 1, is characterized in that, in step j, the part by weight adding almond and leaf mustard head is 1:5.
3. the method for salting of a kind of almond leaf mustard according to claim 1, is characterized in that, described compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water.
4. the method for salting of a kind of almond leaf mustard according to claim 1 or 3, is characterized in that, spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel.
CN201510117208.6A 2015-03-18 2015-03-18 Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia CN104705615A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616659A (en) * 2016-09-27 2017-05-10 青岛海之源智能技术有限公司 Sweet, crispy and refreshing lotus root slices and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN102018192A (en) * 2011-01-07 2011-04-20 安徽省临泉县书华果蔬有限公司 Preserved manually cut leaf mustard and preparation method thereof
CN103202448A (en) * 2013-05-08 2013-07-17 统一企业(中国)投资有限公司昆山研究开发中心 Convenient preparation method of fermented pickled Chinese cabbage
CN103519105A (en) * 2013-10-18 2014-01-22 刘诗茵 Preparation method of diced meat-mustard pickle
CN103719788A (en) * 2013-12-18 2014-04-16 广东省农业科学院蚕业与农产品加工研究所 Low-salt fermented leaf mustard and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN102018192A (en) * 2011-01-07 2011-04-20 安徽省临泉县书华果蔬有限公司 Preserved manually cut leaf mustard and preparation method thereof
CN103202448A (en) * 2013-05-08 2013-07-17 统一企业(中国)投资有限公司昆山研究开发中心 Convenient preparation method of fermented pickled Chinese cabbage
CN103519105A (en) * 2013-10-18 2014-01-22 刘诗茵 Preparation method of diced meat-mustard pickle
CN103719788A (en) * 2013-12-18 2014-04-16 广东省农业科学院蚕业与农产品加工研究所 Low-salt fermented leaf mustard and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616659A (en) * 2016-09-27 2017-05-10 青岛海之源智能技术有限公司 Sweet, crispy and refreshing lotus root slices and preparation method thereof

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