CN104839602A - Thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber and preparation method thereof - Google Patents
Thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber and preparation method thereof Download PDFInfo
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- CN104839602A CN104839602A CN201510277558.9A CN201510277558A CN104839602A CN 104839602 A CN104839602 A CN 104839602A CN 201510277558 A CN201510277558 A CN 201510277558A CN 104839602 A CN104839602 A CN 104839602A
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- parts
- salt
- thick broad
- bean sauce
- pickled mustard
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- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 21
- 240000006677 Vicia faba Species 0.000 title claims abstract description 21
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 20
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 20
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 235000010460 mustard Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000056139 Brassica cretica Species 0.000 title claims abstract 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000171263 Ribes grossularia Species 0.000 claims abstract description 9
- 235000002357 Ribes grossularia Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000208966 Polygala Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims description 7
- 235000015266 Plantago major Nutrition 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 235000013527 bean curd Nutrition 0.000 abstract 2
- 210000000582 semen Anatomy 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000010850 salt effect Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 12
- 239000012267 brine Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber. The thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber is prepared from the following raw materials in parts by weight: 300-400 parts of fresh mustard tuber, 6-7 parts of bean curd sheets, 7-8 parts of gooseberry, 8-10 parts of red kidney bean powder, 7-8 parts of thick broad-bean sauce, 2-3 parts of pepper leaves, 2-4 parts of Japanese polygala, 1-2 parts of semen plantaginis, 20-30 parts of dried chilli powder, 8-10 parts of dried garlic powder, 8-10 parts of dried ginger powder, a proper amount of white vinegar, a proper amount of lactic acid bacteria, a proper amount of salt and a proper amount of water. A preparation method of the thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber comprises the following steps: firstly putting fresh mustard tuber in a white vinegar solution to be soaked and subjected to brittleness improvement treatment, then inoculating lactic acid bacteria in two steps, fragrance increasing and low salt effects are realized, specially-made chopped bean curd sheets and dressings are added during secondary fermentation, taste is excellent, the added gooseberry has the effects of softening blood vessels, reducing blood fat and blood pressure, supplementing calcium and enhancing immunity of a human body, and the added multiple Chinese herbal medicines such as semen plantaginis have the effects of reducing fever and causing diuresis as well as improving eyesight and eliminating phlegm.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube and preparation method thereof.
Background technology
Traditional brine of pickled mustard tuber adopts high salt technological proces s, and this technique easily produces higher nitrite and the unfavorable factor such as salting period is long, and too high salt consumption is also waste the one of resource.Lactic acid bacteria is the main bacteria seed in brine of pickled mustard tuber sweat, and its security is extensively approved, and artificial infection lactic acid bacteria Pickle technology reaches its maturity.By putting forward crisp, gradation inoculating lactic acid bacterium, less salt fermentation process to hot pickled mustard tube, to meet the requirement of people to the fragility of the mouthfeel of hot pickled mustard tube, fragrant degree and safety and Health.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, thousand sheets skin 6-7, gooseberry 7-8, red kidney bean powder 8-10, thick broad-bean sauce 7-8, capsicum leaf 2-3, Japanese polygala 2-4, plantain seed 1-2, chilli pepper 20-30, dry garlic powder 8-10, ginger powder 8-10, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube, is characterized in that comprising the following steps:
(1) by capsicum leaf, Japanese polygala, plantain seed mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) gooseberry is cut in half be placed in herb liquid and soak 30-50 minute, pull out and drain, wrap thick broad-bean sauce, then be placed in thousand sheets skin and be rolled into volume, be placed in steamer and steam 20-30 minute, discharging, chopping;
(3) cleaned by fresh vegetable head, control solid carbon dioxide cuts into slices after dividing, being placed in light-coloured vinegar content is that the water of 5%-7% soaks 30-60 minute, then rinses 2-3 time with clear water, pulls control out dry;
(4) rubbed evenly by the salt adding 4.5%-5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 15-18 days;
(5) add the material after the salt of 2.5%-3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 12-15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Advantage of the present invention is:
Fresh vegetable head is first placed in the immersion of light-coloured vinegar solution by thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube of the present invention in preparation method to carry out proposing crisp process, divide two-wheeled inoculating lactic acid bacterium again, achieve the effect of Titian and less salt, second takes turns fermentation adds special chopping thousand sheets volume and condiment simultaneously, taste mouthfeel is all good, the gooseberry added has softening blood vessel, reduce blood fat and blood pressure, replenish the calcium and strengthen effect of body immunity, effect that the multiple Chinese herbal medicine such as the plantain seed of interpolation has reducing fever and causing diuresis, improving eyesight is eliminated the phlegm.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube, be made up of the raw material of following weight portion:
Fresh vegetable head 400, thousand sheets skin 7, gooseberry 8, red kidney bean powder 10, thick broad-bean sauce 8, capsicum leaf 3, Japanese polygala 4, plantain seed 2, chilli pepper 30, dry garlic powder 10, ginger powder 10, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube, comprises the following steps:
(1) by capsicum leaf, Japanese polygala, plantain seed mixing, water extraction 3 times, each water extraction amount is 8 times of mixed material, obtains herb liquid;
(2) gooseberry is cut in half be placed in herb liquid and soak 50 minutes, pull out and drain, wrap thick broad-bean sauce, then be placed in thousand sheets skin and be rolled into volume, be placed in steamer and steam 30 minutes, discharging, chopping;
(3) fresh vegetable head is cleaned, control solid carbon dioxide cuts into slices after dividing, be placed in light-coloured vinegar content be 7% water soak 60 minutes, then rinse 3 times with clear water, pull control out dry;
(4) rubbed evenly by the salt adding 5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 18 days;
(5) add the material after the salt of 3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Claims (2)
1. a thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, thousand sheets skin 6-7, gooseberry 7-8, red kidney bean powder 8-10, thick broad-bean sauce 7-8, capsicum leaf 2-3, Japanese polygala 2-4, plantain seed 1-2, chilli pepper 20-30, dry garlic powder 8-10, ginger powder 8-10, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. the preparation method of a kind of thick broad-bean sauce less salt delicious and crisp hot pickled mustard tube according to claim 1, is characterized in that comprising the following steps:
(1) by capsicum leaf, Japanese polygala, plantain seed mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) gooseberry is cut in half be placed in herb liquid and soak 30-50 minute, pull out and drain, wrap thick broad-bean sauce, then be placed in thousand sheets skin and be rolled into volume, be placed in steamer and steam 20-30 minute, discharging, chopping;
(3) cleaned by fresh vegetable head, control solid carbon dioxide cuts into slices after dividing, being placed in light-coloured vinegar content is that the water of 5%-7% soaks 30-60 minute, then rinses 2-3 time with clear water, pulls control out dry;
(4) rubbed evenly by the salt adding 4.5%-5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 15-18 days;
(5) add the material after the salt of 2.5%-3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 12-15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277558.9A CN104839602A (en) | 2015-05-28 | 2015-05-28 | Thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277558.9A CN104839602A (en) | 2015-05-28 | 2015-05-28 | Thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839602A true CN104839602A (en) | 2015-08-19 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510277558.9A Withdrawn CN104839602A (en) | 2015-05-28 | 2015-05-28 | Thick broad-bean sauce low-salt fragrant crisp pickled mustard tuber and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104839602A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174427A (en) * | 2016-07-29 | 2016-12-07 | 重庆市涪陵辣妹子集团有限公司 | Local flavor tartar sauce and preparation method thereof |
-
2015
- 2015-05-28 CN CN201510277558.9A patent/CN104839602A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174427A (en) * | 2016-07-29 | 2016-12-07 | 重庆市涪陵辣妹子集团有限公司 | Local flavor tartar sauce and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150819 |