CN104996941A - Panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard and preparation method thereof - Google Patents
Panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard and preparation method thereof Download PDFInfo
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- CN104996941A CN104996941A CN201510300290.6A CN201510300290A CN104996941A CN 104996941 A CN104996941 A CN 104996941A CN 201510300290 A CN201510300290 A CN 201510300290A CN 104996941 A CN104996941 A CN 104996941A
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Abstract
The present invention discloses a panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh brassica juncea, 9-10 parts of lamb chops, 6-8 parts of gomphrena globosa, 2-3 parts of tomato lyophilized powder, 3-4 parts of petasites japonicus, 2-3 parts of rehmannia glutinosa, 1-2 parts of panax ginseng, 3-4 parts of malva crispa leaves, 12-20 parts of pickled peppers, 10-15 parts of shredded ginger, 10-15 parts of garlic slices and an appropriate amount of white vinegar, lactic acid, edible salt and water. The preparation method of the panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard is as follows: firstly, fresh brassica juncea is soaked in white vinegar solution to conduct a crispness improving treatment, then lactic acid is inoculated in two rounds to achieve the fragrance improving and salt decreasing effects; special made lamb chop soup clear liquid and seasonings are added in the meantime of the second round of fermentation, which enables the product to be both good in taste and mouthfeel; the added gomphrena globosa has the effects of adjusting endocrine disorders, replenishing blood, and strengthening spleen and stomach; the added panax ginseng and other Chinese herbal medicines have the effects of reinforcing vital energy, restoring pulse and preventing rectal prolapse, and invigorating spleen and benefiting lungs.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of ginseng mutton chop 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 ginseng mutton chop 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 ginseng mutton chop 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, little mutton chop 9-10, HONGQIAOMEI 6-8, tomato freeze-dried powder 2-3, mountain dew dish 3-4, adhesive rehmannia flower 2-3, ginseng 1-2, cluster mallow leaf 3-4, bubble green pepper 12-20, shredded ginger 10-15, garlic pieces 10-15, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of ginseng mutton chop less salt delicious and crisp hot pickled mustard tube, is characterized in that comprising the following steps:
(1) by adhesive rehmannia flower, ginseng, cluster mallow leaf, the mixing of little mutton chop, add 8-12 times of water, slow fire infusion 40-60 minute, filter, must keep healthy mutton chop soup;
(2) by HONGQIAOMEI, mountain dew dish mixing, add the making beating of health care mutton chop soup, gained slurries, after centrifuging treatment, get supernatant liquor;
(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 ginseng mutton chop 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 mutton chop soup clear liquid and condiment simultaneously, taste mouthfeel is all good, the HONGQIAOMEI added has adjustment endocrine disturbance, enriches blood, effect of strengthening the spleen and stomach, the multiple Chinese herbal medicine such as the ginseng of interpolation have reinforce vital energy, effect that multiple arteries and veins admittedly takes off, reinforces the spleen to benefit the lung.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of ginseng mutton chop less salt delicious and crisp hot pickled mustard tube, be made up of the raw material of following weight portion:
Fresh vegetable head 400, little mutton chop 10, HONGQIAOMEI 8, tomato freeze-dried powder 3, mountain reveal dish 4, adhesive rehmannia flower 3, ginseng 2, cluster mallow leaf 4, bubble green pepper 20, shredded ginger 15, garlic pieces 15, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of ginseng mutton chop less salt delicious and crisp hot pickled mustard tube, comprises the following steps:
(1) by adhesive rehmannia flower, ginseng, cluster mallow leaf, the mixing of little mutton chop, add 12 times of water, slow fire infusion 60 minutes, filter, must keep healthy mutton chop soup;
(2) by HONGQIAOMEI, mountain dew dish mixing, add the making beating of health care mutton chop soup, gained slurries, after centrifuging treatment, get supernatant liquor;
(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. a ginseng mutton chop 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, little mutton chop 9-10, HONGQIAOMEI 6-8, tomato freeze-dried powder 2-3, mountain dew dish 3-4, adhesive rehmannia flower 2-3, ginseng 1-2, cluster mallow leaf 3-4, bubble green pepper 12-20, shredded ginger 10-15, garlic pieces 10-15, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. the preparation method of a kind of ginseng mutton chop less salt delicious and crisp hot pickled mustard tube according to claim 1, is characterized in that comprising the following steps:
(1) by adhesive rehmannia flower, ginseng, cluster mallow leaf, the mixing of little mutton chop, add 8-12 times of water, slow fire infusion 40-60 minute, filter, must keep healthy mutton chop soup;
(2) by HONGQIAOMEI, mountain dew dish mixing, add the making beating of health care mutton chop soup, gained slurries, after centrifuging treatment, get supernatant liquor;
(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 |
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| CN201510300290.6A CN104996941A (en) | 2015-06-04 | 2015-06-04 | Panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard and preparation method thereof |
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| CN201510300290.6A CN104996941A (en) | 2015-06-04 | 2015-06-04 | Panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102907643A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Tuber mustard salting technique |
| CN103349232A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Cowpea bamboo shoot pickle and manufacturing method thereof |
-
2015
- 2015-06-04 CN CN201510300290.6A patent/CN104996941A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102907643A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Tuber mustard salting technique |
| CN103349232A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Cowpea bamboo shoot pickle and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 南朝君: "《食疗、营养与烹调》", 31 January 2014, 中国医药科技出版社 * |
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Application publication date: 20151028 |