CN104839603A - Low-salt, sweet, spicy and crispy pickled mustard tuber with dates - Google Patents
Low-salt, sweet, spicy and crispy pickled mustard tuber with dates Download PDFInfo
- Publication number
- CN104839603A CN104839603A CN201510277559.3A CN201510277559A CN104839603A CN 104839603 A CN104839603 A CN 104839603A CN 201510277559 A CN201510277559 A CN 201510277559A CN 104839603 A CN104839603 A CN 104839603A
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- China
- Prior art keywords
- parts
- salt
- crispy
- lactic acid
- acid bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 22
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 22
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 235000010460 mustard Nutrition 0.000 title claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 241000219198 Brassica Species 0.000 title abstract description 20
- 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 24
- 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 13
- 241000272201 Columbiformes Species 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000233890 Alisma plantago Species 0.000 claims abstract description 7
- 235000017300 Alisma plantago Nutrition 0.000 claims abstract description 7
- 244000020477 Ottelia alismoides Species 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw 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
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 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
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 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
- 230000000146 antalgic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000017531 blood circulation Effects 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
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000006210 lotion Substances 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
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 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 a low-salt, sweet, spicy and crispy pickled mustard tuber with dates. The pickled mustard tuber is prepared from the following materials in parts by weight: 300-400 parts of fresh mustard tubers, 8-9 parts of wine, 9-12 parts of enoki mushroom, 10-15 parts of kiwi fruits, 9-11 parts of pigeon meat, 1-2 parts of apple flowers, 2-4 parts of cortex moutan, 1-2 parts of waterplantain ottelia herb, 10-15 parts of pericarpium zanthoxyli powder, 8-13 parts of date powder, 15-18 parts of pickled pepper chips, an appropriate amount of white vinegar, an appropriate amount of lactic acid bacteria, an appropriate amount of salt and an appropriate amount of water. The low-salt, sweet, spicy and crispy pickled mustard tuber with the dates, disclosed by the invention, is prepared by the following steps: firstly soaking the fresh mustard tubers in a white vinegar solution for crispness treatment, then inoculating the lactic acid bacteria for two times to achieve the effect of aroma increasing and low salt, and simultaneously adding the special pigeon meat and flavoring during the second fermentation to obtain the good taste. The wine added into the crispy mustard tubers has the functions of activating blood, relaxing meridians, beautifying, keeping youthfulness and delaying senility, and the traditional Chinese medicines added into the crispy mustard tubers, such as the cortex moutan, have the functions of easing pain, calming down and resisting cancers.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to sweet peppery less salt delicious and crisp hot pickled mustard tube of a kind of date 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 sweet peppery less salt delicious and crisp hot pickled mustard tube of a kind of date and preparation method thereof.
The present invention is achieved by the following technical solutions:
The sweet peppery less salt delicious and crisp hot pickled mustard tube of a kind of date, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, grape wine 8-9, asparagus 9-12, Chinese grooseberry 10-15, pigeon meat 9-11, apple flower 1-2, moutan bark 2-4, waterplantain ottelia herb 1-2, zanthoxylum powder 10-15, jujube powder 8-13, bubble green pepper broken 15-18, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of the sweet peppery less salt delicious and crisp hot pickled mustard tube of described a kind of date, is characterized in that comprising the following steps:
(1) by apple flower, moutan bark, waterplantain ottelia herb mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) pigeon meat being placed in baking box bakes to ripe perfume (or spice), takes out, chopping; By mixing after asparagus, Chinese grooseberry chopping, water proof cooks, and mixes, smash into paste to pieces with grape wine with pigeon meat;
(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 (1) and (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 the sweet peppery less salt delicious and crisp hot pickled mustard tube of date 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 pigeon meat and condiment simultaneously, taste mouthfeel is all good, the grape wine added has easypro network of invigorating blood circulation, beautifying face and moistering lotion, effect of delaying senility, and the multiple Chinese herbal medicine such as the moutan bark of interpolation has antalgic and sedative, anticancer effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The sweet peppery less salt delicious and crisp hot pickled mustard tube of a kind of date, be made up of the raw material of following weight portion:
Fresh vegetable head 400, grape wine 9, asparagus 12, Chinese grooseberry 15, pigeon meat 11, apple flower 2, moutan bark 4, waterplantain ottelia herb 2, zanthoxylum powder 15, jujube powder 13, bubble green pepper is broken 18, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of the sweet peppery less salt delicious and crisp hot pickled mustard tube of described a kind of date, comprises the following steps:
(1) by apple flower, moutan bark, waterplantain ottelia herb mixing, water extraction 3 times, each water extraction amount is 8 times of mixed material, obtains herb liquid;
(2) pigeon meat being placed in baking box bakes to ripe perfume (or spice), takes out, chopping; By mixing after asparagus, Chinese grooseberry chopping, water proof cooks, and mixes, smash into paste to pieces with grape wine with pigeon meat;
(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 30 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 (1) and (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. the sweet peppery less salt delicious and crisp hot pickled mustard tube of date, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, grape wine 8-9, asparagus 9-12, Chinese grooseberry 10-15, pigeon meat 9-11, apple flower 1-2, moutan bark 2-4, waterplantain ottelia herb 1-2, zanthoxylum powder 10-15, jujube powder 8-13, bubble green pepper broken 15-18, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. the preparation method of the sweet peppery less salt delicious and crisp hot pickled mustard tube of a kind of date according to claim 1, is characterized in that comprising the following steps:
(1) by apple flower, moutan bark, waterplantain ottelia herb mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) pigeon meat being placed in baking box bakes to ripe perfume (or spice), takes out, chopping; By mixing after asparagus, Chinese grooseberry chopping, water proof cooks, and mixes, smash into paste to pieces with grape wine with pigeon meat;
(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 (1) and (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 |
|---|---|---|---|
| CN201510277559.3A CN104839603A (en) | 2015-05-28 | 2015-05-28 | Low-salt, sweet, spicy and crispy pickled mustard tuber with dates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277559.3A CN104839603A (en) | 2015-05-28 | 2015-05-28 | Low-salt, sweet, spicy and crispy pickled mustard tuber with dates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839603A true CN104839603A (en) | 2015-08-19 |
Family
ID=53839898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510277559.3A Withdrawn CN104839603A (en) | 2015-05-28 | 2015-05-28 | Low-salt, sweet, spicy and crispy pickled mustard tuber with dates |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104839603A (en) |
-
2015
- 2015-05-28 CN CN201510277559.3A patent/CN104839603A/en not_active Withdrawn
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Legal Events
| 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 |