CN104921031A - Vitamin-rich low-salt fragrant and crispy pickled mustard tuber and preparation method thereof - Google Patents
Vitamin-rich low-salt fragrant and crispy pickled mustard tuber and preparation method thereof Download PDFInfo
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- CN104921031A CN104921031A CN201510277540.9A CN201510277540A CN104921031A CN 104921031 A CN104921031 A CN 104921031A CN 201510277540 A CN201510277540 A CN 201510277540A CN 104921031 A CN104921031 A CN 104921031A
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- 241000219198 Brassica Species 0.000 title claims abstract description 19
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 19
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 19
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 235000010460 mustard Nutrition 0.000 title claims abstract description 19
- 229940088594 vitamin Drugs 0.000 title claims abstract description 15
- 229930003231 vitamin Natural products 0.000 title claims abstract description 15
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 15
- 239000011782 vitamin Substances 0.000 title claims abstract description 15
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 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
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 14
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 14
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000003333 Diospyros lotus Nutrition 0.000 claims abstract description 9
- 244000022372 Diospyros lotus Species 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 10
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 10
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 241000167550 Centella Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000010204 pine bark Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 240000004160 Capsicum annuum 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
- 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 6
- 206010013954 Dysphoria Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000146462 Centella asiatica Species 0.000 abstract 1
- 235000004032 Centella asiatica Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 150000001746 carotenes Chemical class 0.000 abstract 1
- 235000005473 carotenes Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000010850 salt effect Methods 0.000 abstract 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 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
- 230000035807 sensation 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
Abstract
The present invention discloses a vitamin-rich low-salt fragrant and crispy pickled mustard tuber which is prepared by using the following raw materials in parts by weight: fresh mustard tubers 300-400 parts, potato starch 3-4 parts, tomato juice 10-12 parts, golden-silk jujube 7-9 parts, broccoli 8-10 parts, centella asiatica 4-5 parts, diospyros lotus 1-2 parts, pine tree barks 3-4 parts, chili powder 20-30 parts, minced dried garlic 8-12 parts, white sugar 7-9 parts, and an appropriate amount of white vinegar, lactic acid bacteria, salt and water. The preparation method of the vitamin-rich low-salt fragrant and crispy pickled mustard tuber is as follows: firstly the fresh mustard tubers are placed and soaked in the white vinegar solution to conduct a crisp promoting treatment, then the lactic acid bacteria are inoculated twice to achieve the fragrance promoting and low-salt effect, the specially-made golden-silk jujube, diced broccoli and seasonings are added in the second of fermentation, thus the flavor and mouthfeel are both excellent, the added broccoli is rich in vitamins and carotene and has the effects of preventing against and preventing cancer effect, and the added diospyros lotus and other varieties of Chinese herbal medicines have the effects of quenching thirst and eliminating dysphoria.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of less salt delicious and crisp hot pickled mustard tube being rich in vitamin 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 less salt delicious and crisp hot pickled mustard tube being rich in vitamin and preparation method thereof.
The present invention is achieved by the following technical solutions:
Be rich in a less salt delicious and crisp hot pickled mustard tube for vitamin, it is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, farina 3-4, Tomato juice 10-12, variety of the Chinese date 7-9, broccoli 8-10, centella 4-5, fruit of date plum 1-2, pine bark 3-4, chilli powder 20-30, dry garlic end 8-12, white sugar 7-9, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
Described a kind of preparation method being rich in the less salt delicious and crisp hot pickled mustard tube of vitamin, is characterized in that comprising the following steps:
(1) by centella, the fruit of date plum, pine bark mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) distinguish diced by the variety of the Chinese date, broccoli, farina, Tomato juice are mixed into pot, boil to thickness, water in the variety of the Chinese date, broccoli fourth, enter food steamer, add herb liquid in the steamer under food steamer, slow fire fumigates 20-30 minute, discharging;
(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 the less salt delicious and crisp hot pickled mustard tube being rich in vitamin 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 the special variety of the Chinese date, broccoli fourth and condiment simultaneously, taste mouthfeel is all good, the broccoli added is rich in vitamin, carrotene, and have effect of anti-cancer and cancer-preventing, the multiple Chinese herbal medicine such as the fruit of date plum of interpolation has the effect of dysphoria with smothery sensation of only quenching one's thirst, go.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
Be rich in a less salt delicious and crisp hot pickled mustard tube for vitamin, be made up of the raw material of following weight portion:
Fresh vegetable head 400, farina 4, Tomato juice 12, the variety of the Chinese date 9, broccoli 10, centella 5, the fruit of date plum 2, pine bark 4, chilli powder 30, dry garlic end 12, white sugar 9, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
Described a kind of preparation method being rich in the less salt delicious and crisp hot pickled mustard tube of vitamin, comprises the following steps:
(1) by centella, the fruit of date plum, pine bark mixing, water extraction 3 times, each water extraction amount is 8 times of mixed material, obtains herb liquid;
(2) variety of the Chinese date, broccoli are distinguished diced, farina, Tomato juice are mixed into pot, boil to thickness, water in the variety of the Chinese date, broccoli fourth, enter food steamer, in the steamer under food steamer, add herb liquid, stifling 30 minutes of slow fire, discharging;
(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 (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. be rich in a less salt delicious and crisp hot pickled mustard tube for vitamin, it is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, farina 3-4, Tomato juice 10-12, variety of the Chinese date 7-9, broccoli 8-10, centella 4-5, fruit of date plum 1-2, pine bark 3-4, chilli powder 20-30, dry garlic end 8-12, white sugar 7-9, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. a kind of preparation method being rich in the less salt delicious and crisp hot pickled mustard tube of vitamin according to claim 1, is characterized in that comprising the following steps:
(1) by centella, the fruit of date plum, pine bark mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) distinguish diced by the variety of the Chinese date, broccoli, farina, Tomato juice are mixed into pot, boil to thickness, water in the variety of the Chinese date, broccoli fourth, enter food steamer, add herb liquid in the steamer under food steamer, slow fire fumigates 20-30 minute, discharging;
(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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277540.9A CN104921031A (en) | 2015-05-28 | 2015-05-28 | Vitamin-rich low-salt fragrant and crispy pickled mustard tuber and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510277540.9A CN104921031A (en) | 2015-05-28 | 2015-05-28 | Vitamin-rich low-salt fragrant and crispy pickled mustard tuber and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104921031A true CN104921031A (en) | 2015-09-23 |
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| CN201510277540.9A Withdrawn CN104921031A (en) | 2015-05-28 | 2015-05-28 | Vitamin-rich low-salt fragrant and crispy pickled mustard tuber and preparation method thereof |
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| CN (1) | CN104921031A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637807A (en) * | 2017-11-21 | 2018-01-30 | 重庆市涪晟食品有限公司 | A kind of tribute dish low-salt preserving method |
-
2015
- 2015-05-28 CN CN201510277540.9A patent/CN104921031A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637807A (en) * | 2017-11-21 | 2018-01-30 | 重庆市涪晟食品有限公司 | A kind of tribute dish low-salt preserving method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150923 |
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| WW01 | Invention patent application withdrawn after publication |