CN105124492A - 南瓜籽仁低盐香脆榨菜及其制备方法 - Google Patents
南瓜籽仁低盐香脆榨菜及其制备方法 Download PDFInfo
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- 241000408747 Lepomis gibbosus Species 0.000 title claims abstract description 22
- 235000020236 pumpkin seed Nutrition 0.000 title claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 19
- 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 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
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 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
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 7
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000003351 Brassica cretica Nutrition 0.000 claims description 14
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 14
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 14
- 235000010460 mustard Nutrition 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000021282 Sterculia Nutrition 0.000 claims description 7
- 229940059107 sterculia Drugs 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 244000056139 Brassica cretica Species 0.000 claims 2
- 240000001058 Sterculia urens Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 241001571446 Scaphium scaphigerum Species 0.000 abstract 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 12
- 241000934878 Sterculia Species 0.000 description 5
- 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
- 239000005996 Blood meal Substances 0.000 description 1
- 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
- 230000001934 delay Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001077 hypotensive effect 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
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种南瓜籽仁低盐香脆榨菜,由以下重量份的原料制成:鲜菜头300-400、鸭血块5-6、百合粉6-8、南瓜籽仁4-6、芹菜汁6-8、甜菜根1-2、胖大海3-4、柿皮1-2、尖椒丝15-20、葱段10-12、鸡精8-10、白醋适量、乳酸菌适量、盐适量、水适量。本发明的南瓜籽仁低盐香脆榨菜在制备方法中先将鲜菜头置于白醋溶液中浸泡进行提脆处理,再分两轮接种乳酸菌,实现了提香和低盐的效果,第二轮发酵同时加上特制的鸭血粉和调料,口味口感俱佳,添加的南瓜籽仁具有降血糖、降胆固醇、延缓衰老的功效,添加的胖大海等多种中草药具有清热解毒、降血压的功效。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种南瓜籽仁低盐香脆榨菜及其制备方法。
背景技术
传统的榨菜腌制采用高盐腌制方式,该工艺容易产生较高的亚硝酸盐和腌制时间过长等不利因素,而且过高的盐用量也是对资源的一种浪费。乳酸菌是榨菜腌制发酵过程中的主要菌种,其安全性得到广泛认可,且人工接种乳酸菌腌制蔬菜技术日趋成熟。通过对榨菜进行提脆、分次接种乳酸菌、低盐发酵处理,以满足人们对榨菜的口感的脆性、香度以及安全健康的要求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种南瓜籽仁低盐香脆榨菜及其制备方法。
本发明是通过以下技术方案实现的:
一种南瓜籽仁低盐香脆榨菜,其特征在于由以下重量份的原料制成:
鲜菜头300-400、鸭血块5-6、百合粉6-8、南瓜籽仁4-6、芹菜汁6-8、甜菜根1-2、胖大海3-4、柿皮1-2、尖椒丝15-20、葱段10-12、鸡精8-10、白醋适量、乳酸菌适量、盐适量、水适量。
所述的一种南瓜籽仁低盐香脆榨菜的制备方法,其特征在于包括以下步骤:
(1)将甜菜根、胖大海、柿皮混合,水提2-3次,每次水提量为混合物料的5-8倍,得中药液;
(2)将南瓜籽仁置于芹菜汁中浸泡5-10分钟,再混合打浆,所得浆液喷雾干燥处理后得粉末,所得粉末与百合粉混合均匀;将鸭血块煮熟后切片,鸭血片表面裹上一层上述所得混合粉末后置于烤箱中烘干水分,压碎;
(3)将鲜菜头洗净、控干水分后切成片,置于白醋含量为5%-7%的水中浸泡30-60分钟,再用清水冲洗2-3遍,捞出控干;
(4)将提脆处理后的鲜菜头片中加入4.5%-5%的盐揉搓均匀,并接种3mL浓度为105cfu/mL的乳酸菌,密封进行第一轮发酵,发酵时间为15-18天;
(5)将第一轮发酵后的鲜菜头片中加入2.5%-3%的盐、步骤(1)和(2)处理后的物料以及剩余各原料,搅拌均匀,并接种2mL浓度为105cfu/mL的乳酸菌,密封进行第二轮发酵,发酵时间为12-15天;
(6)将经过两轮增香发酵的鲜菜头片进行灭菌、分装、密封,即得。
本发明的优点是:
本发明的南瓜籽仁低盐香脆榨菜在制备方法中先将鲜菜头置于白醋溶液中浸泡进行提脆处理,再分两轮接种乳酸菌,实现了提香和低盐的效果,第二轮发酵同时加上特制的鸭血粉和调料,口味口感俱佳,添加的南瓜籽仁具有降血糖、降胆固醇、延缓衰老的功效,添加的胖大海等多种中草药具有清热解毒、降血压的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种南瓜籽仁低盐香脆榨菜,由以下重量份的原料制成:
鲜菜头400、鸭血块6、百合粉8、南瓜籽仁6、芹菜汁8、甜菜根2、胖大海4、柿皮2、尖椒丝20、葱段12、鸡精10、白醋适量、乳酸菌适量、盐适量、水适量。
所述的一种南瓜籽仁低盐香脆榨菜的制备方法,包括以下步骤:
(1)将甜菜根、胖大海、柿皮混合,水提3次,每次水提量为混合物料的8倍,得中药液;
(2)将南瓜籽仁置于芹菜汁中浸泡10分钟,再混合打浆,所得浆液喷雾干燥处理后得粉末,所得粉末与百合粉混合均匀;将鸭血块煮熟后切片,鸭血片表面裹上一层上述所得混合粉末后置于烤箱中烘干水分,压碎;
(3)将鲜菜头洗净、控干水分后切成片,置于白醋含量为7%的水中浸泡30分钟,再用清水冲洗3遍,捞出控干;
(4)将提脆处理后的鲜菜头片中加入5%的盐揉搓均匀,并接种3mL浓度为105cfu/mL的乳酸菌,密封进行第一轮发酵,发酵时间为18天;
(5)将第一轮发酵后的鲜菜头片中加入3%的盐、步骤(1)和(2)处理后的物料以及剩余各原料,搅拌均匀,并接种2mL浓度为105cfu/mL的乳酸菌,密封进行第二轮发酵,发酵时间为15天;
(6)将经过两轮增香发酵的鲜菜头片进行灭菌、分装、密封,即得。
Claims (2)
1.一种南瓜籽仁低盐香脆榨菜,其特征在于由以下重量份的原料制成:
鲜菜头300-400、鸭血块5-6、百合粉6-8、南瓜籽仁4-6、芹菜汁6-8、甜菜根1-2、胖大海3-4、柿皮1-2、尖椒丝15-20、葱段10-12、鸡精8-10、白醋适量、乳酸菌适量、盐适量、水适量。
2.根据权利要求1所述的一种南瓜籽仁低盐香脆榨菜的制备方法,其特征在于包括以下步骤:
(1)将甜菜根、胖大海、柿皮混合,水提2-3次,每次水提量为混合物料的5-8倍,得中药液;
(2)将南瓜籽仁置于芹菜汁中浸泡5-10分钟,再混合打浆,所得浆液喷雾干燥处理后得粉末,所得粉末与百合粉混合均匀;将鸭血块煮熟后切片,鸭血片表面裹上一层上述所得混合粉末后置于烤箱中烘干水分,压碎;
(3)将鲜菜头洗净、控干水分后切成片,置于白醋含量为5%-7%的水中浸泡30-60分钟,再用清水冲洗2-3遍,捞出控干;
(4)将提脆处理后的鲜菜头片中加入4.5%-5%的盐揉搓均匀,并接种3mL浓度为105cfu/mL的乳酸菌,密封进行第一轮发酵,发酵时间为15-18天;
(5)将第一轮发酵后的鲜菜头片中加入2.5%-3%的盐、步骤(1)和(2)处理后的物料以及剩余各原料,搅拌均匀,并接种2mL浓度为105cfu/mL的乳酸菌,密封进行第二轮发酵,发酵时间为12-15天;
(6)将经过两轮增香发酵的鲜菜头片进行灭菌、分装、密封,即得。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101669609A (zh) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | 低盐发酵生产榨菜的工艺 |
CN102907643A (zh) * | 2012-10-23 | 2013-02-06 | 浙江大学 | 一种榨菜腌制工艺 |
CN103349232A (zh) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | 一种豇豆竹笋榨菜及其制作方法 |
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CN101669609A (zh) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | 低盐发酵生产榨菜的工艺 |
CN102907643A (zh) * | 2012-10-23 | 2013-02-06 | 浙江大学 | 一种榨菜腌制工艺 |
CN103349232A (zh) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | 一种豇豆竹笋榨菜及其制作方法 |
Non-Patent Citations (1)
Title |
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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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