CN105053926A - Fresh kidney bean pickled vegetables and preparation method thereof - Google Patents

Fresh kidney bean pickled vegetables and preparation method thereof Download PDF

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Publication number
CN105053926A
CN105053926A CN201510497213.4A CN201510497213A CN105053926A CN 105053926 A CN105053926 A CN 105053926A CN 201510497213 A CN201510497213 A CN 201510497213A CN 105053926 A CN105053926 A CN 105053926A
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China
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parts
fresh kidney
kidney bean
kidney beans
added
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CN201510497213.4A
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Chinese (zh)
Inventor
王中兰
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王中兰
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Priority to CN201510497213.4A priority Critical patent/CN105053926A/en
Publication of CN105053926A publication Critical patent/CN105053926A/en

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Abstract

The invention discloses fresh kidney bean pickled vegetables. The fresh kidney bean pickled vegetables are prepared from the following raw materials in parts by weight: 300-310 parts of fresh kidney bean, 35-40 parts of peanuts, 50-55 parts of vinegar, 10-11 parts of red jujubes, 2-3 parts of Chinese angelica, 1-2 parts of colla corii asini, 3-4 parts of ligusticum wallichii, 2-3 parts of prepared rhizomes of rehmannia, 12-13 parts of table salt, 6-7 parts of white sugar, 1.5-1.6 parts of soybean peptide, 5-6 parts of propolis, 15-16 parts of lactobacillus plantarum, an appropriate amount of edible alcohol, and 350-360 parts of a calcium chloride solution of 0.5%. The fresh kidney bean is cleaned with the edible alcohol, so that residual agricultural chemicals on the surface of the fresh kidney bean can be removed; the soybean peptide which is added in a prickling process can promote the fermentation of lactobacillus plantarum; besides, the soybean peptide is an antioxidant which can directly reduce nitrite into ammonia ions, so that the eliminating effect of the antioxidant to the nitrite can be strengthened; the propolis which is added not only can increase the nutrient value of the fresh kidney bean pickled vegetables but also can restrain the growth of other bacteria. In addition, the fresh kidney bean pickled vegetables disclosed by the invention have the efficacy of replenishing blood.

Description

A kind of fresh kidney beans pickles and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fresh kidney beans pickles and preparation method thereof.
Background technology
Vegetables are requisite food during people live, but because it has season of growth property and region, so people work out the method for a lot of processing storage vegetables in long-term practical experience of life, as saucing, drying, refrigeration, canning etc.Pickles be with one or more fresh vegetables for raw material, add salt and spice etc., the process of pickling with water, utilize the acid food that lactobacillus-fermented is made.From ancient times to the present, pickles liking deeply by consumers in general, containing wholesome materials such as lactic acid bacterias in pickles, again there is peat-reek, have aid digestion, regulate functions of intestines and stomach, reduce cholesterol, improve the health care such as immunity of organisms, and pickles are a kind of cold working food, the nutriment losses such as the vitamin thus in vegetables, mineral matter, dietary fiber seldom, very useful to health, but in pickles curing process, very easily accumulate nitrite, bring serious safety issue to product, this becomes the hidden danger that consumer eats.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fresh kidney beans pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fresh kidney beans pickles, be made up of the raw material of following weight portion:
Fresh kidney beans 300-310, peanut 35-40, vinegar 50-55, red date 10-11, Radix Angelicae Sinensis 2-3, donkey-hide gelatin 1-2, Ligusticum wallichii 3-4, cultivated land 2-3, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
The preparation method of described fresh kidney beans pickles, comprises the following steps:
(1) Radix Angelicae Sinensis, donkey-hide gelatin, Ligusticum wallichii, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) stoning after 20-25 minute is steamed in red date big fire, break into mud, pulverize after drying, obtains red date powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red date powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) fresh kidney beans edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, segment, length is 4-5cm, loads in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, fresh kidney beans are taken out;
(5) peanut is added the raw material that above-mentioned technique do not use and seal brewed 6-7 hour, then taken out by peanut, mix thoroughly with step (4) gained mixing of materials, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Advantage of the present invention is: fresh kidney beans of the present invention adopt edible alcohol to clean, because alcohol has fat melting effect, and most agricultural chemicals is lipid, can the agricultural chemicals of eccysis fresh kidney beans remained on surface, and the soya-bean polypeptides added in curing process can promote that Lactobacillus plantarum ferments, make bacterium degrade and acid degradation more obvious, beans polypeptide is a kind of antioxidant simultaneously, can be directly ammonia radical ion by nitrate reductase, strengthen the scavenging action to nitrite, the propolis added not only can improve nutritive value of the present invention, also can suppress the growth of miscellaneous bacteria, in addition, the present invention contains multiple medicinal herb components, there is the effect of enriching blood.
Detailed description of the invention
A kind of fresh kidney beans pickles, be made up of the raw material of following weight portion (kilogram):
Fresh kidney beans 300, peanut 35, vinegar 50, red date 10, Radix Angelicae Sinensis 2, donkey-hide gelatin 1, Ligusticum wallichii 3, cultivated land 2, salt 12, white granulated sugar 6, soya-bean polypeptides 1.5, propolis 5, Lactobacillus plantarum 15, edible alcohol are appropriate, 0.5% calcium chloride solution 350.
The preparation method of described fresh kidney beans pickles, comprises the following steps:
(1) Radix Angelicae Sinensis, donkey-hide gelatin, Ligusticum wallichii, cultivated land are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) stoning after 20 minutes is steamed in red date big fire, break into mud, pulverize after drying, obtains red date powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red date powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) fresh kidney beans edible alcohol is cleaned, then send in 0.5% calcium chloride solution, at 45 DEG C, blanching is pulled out after 15 minutes and is dried, segment, length is 4cm, loads in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%%, fresh kidney beans are taken out;
(5) peanut is added brewed 6 hours of the raw material sealing that above-mentioned technique do not use, then taken out by peanut, mix thoroughly with step (4) gained mixing of materials, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.

Claims (2)

1. fresh kidney beans pickles, is characterized in that being made up of the raw material of following weight portion:
Fresh kidney beans 300-310, peanut 35-40, vinegar 50-55, red date 10-11, Radix Angelicae Sinensis 2-3, donkey-hide gelatin 1-2, Ligusticum wallichii 3-4, cultivated land 2-3, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
2. the preparation method of fresh kidney beans pickles according to claim 1, is characterized in that comprising the following steps:
(1) Radix Angelicae Sinensis, donkey-hide gelatin, Ligusticum wallichii, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) stoning after 20-25 minute is steamed in red date big fire, break into mud, pulverize after drying, obtains red date powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, red date powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) fresh kidney beans edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, segment, length is 4-5cm, loads in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, fresh kidney beans are taken out;
(5) peanut is added the raw material that above-mentioned technique do not use and seal brewed 6-7 hour, then taken out by peanut, mix thoroughly with step (4) gained mixing of materials, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
CN201510497213.4A 2015-08-14 2015-08-14 Fresh kidney bean pickled vegetables and preparation method thereof CN105053926A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341817A (en) * 2015-11-23 2016-02-24 重庆市盛沿食品有限责任公司 Composite pickled vegetable with anti-fatigue effect
CN108402426A (en) * 2018-05-24 2018-08-17 湖北聚汇农业开发有限公司 A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish

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CN104664260A (en) * 2015-01-30 2015-06-03 南宁市绿宝食品有限公司 Health green beans and preparation method thereof
CN104757481A (en) * 2015-03-23 2015-07-08 金艳萍 Sophora flower perfumed pickled sour green bean and preparation method for processing pickled sour green bean

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CN101720901A (en) * 2008-11-03 2010-06-09 丹尼斯克(中国)有限公司 Ferment-fermented pickles and preparation method thereof
CN102524719A (en) * 2010-11-12 2012-07-04 耿毅 Bean string pickles
CN103156144A (en) * 2011-12-17 2013-06-19 吴舒克 Manufacturing method of long bean sour pickles
CN103005312A (en) * 2012-11-16 2013-04-03 蚌埠市楠慧川味食品厂 Red chilli oil cowpeas
CN104543888A (en) * 2015-01-05 2015-04-29 安徽知香斋食品有限公司 Bean pickles and preparation method thereof
CN104664260A (en) * 2015-01-30 2015-06-03 南宁市绿宝食品有限公司 Health green beans and preparation method thereof
CN104757481A (en) * 2015-03-23 2015-07-08 金艳萍 Sophora flower perfumed pickled sour green bean and preparation method for processing pickled sour green bean

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鲍玲玲: "豆类多肽对酱菜发酵亚硝酸盐形成影响及调控机理研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341817A (en) * 2015-11-23 2016-02-24 重庆市盛沿食品有限责任公司 Composite pickled vegetable with anti-fatigue effect
CN108402426A (en) * 2018-05-24 2018-08-17 湖北聚汇农业开发有限公司 A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish

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