CN105166788A - Grapefruit appetizing low-salt crispy mustard and preparation method thereof - Google Patents
Grapefruit appetizing low-salt crispy mustard and preparation method thereof Download PDFInfo
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- CN105166788A CN105166788A CN201510300322.2A CN201510300322A CN105166788A CN 105166788 A CN105166788 A CN 105166788A CN 201510300322 A CN201510300322 A CN 201510300322A CN 105166788 A CN105166788 A CN 105166788A
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- parts
- salt
- grapefruit
- grape fruit
- appetizing
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 30
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000056139 Brassica cretica Species 0.000 title claims abstract 7
- 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
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 7
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 4
- 240000005528 Arctium lappa Species 0.000 claims abstract 3
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 9
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000062730 Melissa officinalis Species 0.000 claims description 6
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 6
- 239000000865 liniment Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 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
- 239000000463 material 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 5
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000003908 liver function Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 240000008188 Monarda punctata Species 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 12
- 241000208843 Arctium Species 0.000 description 4
- 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
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 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
- 210000002700 urine Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000002087 whitening effect Effects 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 grapefruit appetizing low-salt crispy mustard, which is prepared from the following raw materials by weight: 300-400 parts of fresh mustard tuber, 12-18 parts of grapefruit pulp, 7-8 parts of burdock slag, 3-5 parts of Baoling mushroom, 3-4 parts of rape flower, 2-3 parts of semen astragali complanati, 2-4 parts of monarda, 1-2 parts of semen corni, 3-4 parts of Angelica dahurica Benth. et Hook, 1-2 parts of plum blossom, 10-15 parts of pepper, 10-15 parts of myrcia powder, 5-7 parts of peanut butter, a proper amount of white vinegar, lactic acid bacteria, salt and water. The preparation method of the grapefruit appetizing low-salt crispy mustard comprises steps of first soaking fresh mustard tuber into white vinegar, then conducting crispness increase treatment, and then inoculating lactic acid bacteria in two rounds, so as to achieve the effects of fragrance increase and low salt. A special grapefruit jam and flavors are added in the second round of fermentation to realize superb taste and mouthfeel; the added grapefruit has the effects of losing weight and strengthening liver function; and the added semen astragali complanati and other Chinese herbal medicines have the efficacies of warming liver and kidney, securing essence, reducing urination and improving eyesight.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of grape fruit appetizing 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 grape fruit appetizing 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 grape fruit appetizing 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, grape fruit pulp 12-18, burdock dregs 7-8, bowling mushroom 3-5, rape flower 3-4, semen astragali complanati 2-3, balm 2-4, Fructus Corni 1-2, root of Dahurain angelica 3-4, plum blossom 1-2, pepper powder 10-15, spiceleaf powder 10-15, peanut butter 5-7, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of grape fruit appetizing less salt delicious and crisp hot pickled mustard tube, is characterized in that comprising the following steps:
(1) by semen astragali complanati, balm, Fructus Corni, the root of Dahurain angelica, plum blossom mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) general, grape fruit pulp, burdock dregs, bowling mushroom, rape flower and herb liquid be mixed into pot, slow fire is endured to water and is done, and discharging, smashs into paste to pieces, obtains grape fruit jam;
(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 salt, the grape fruit jam of 2.5%-3% and remain each raw material in the fresh vegetable head sheet after being fermented the first round, 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 grape fruit appetizing 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 grape fruit jam and condiment simultaneously, taste mouthfeel is all good, add grape fruit there is improving a poor appetite, whitening of losing weight, strengthening liver function effect, the multiple Chinese herbal medicine such as the semen astragali complanati of interpolation have warm filling liver kidney, controlling nocturnal emission with astringent drugs contracting urine, improving eyesight effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of grape fruit appetizing less salt delicious and crisp hot pickled mustard tube, be made up of the raw material of following weight portion:
Fresh vegetable head 300, grape fruit pulp 12, burdock dregs 7, bowling mushroom 3, rape flower 3, semen astragali complanati 2, balm 2, Fructus Corni 1, the root of Dahurain angelica 3, plum blossom 1, pepper powder 10, spiceleaf powder 10, peanut butter 5, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of grape fruit appetizing less salt delicious and crisp hot pickled mustard tube, comprises the following steps:
(1) by semen astragali complanati, balm, Fructus Corni, the root of Dahurain angelica, plum blossom mixing, water extraction 2 times, each water extraction amount is 5 times of mixed material, obtains herb liquid;
(2) general, grape fruit pulp, burdock dregs, bowling mushroom, rape flower and herb liquid be mixed into pot, slow fire is endured to water and is done, and discharging, smashs into paste to pieces, obtains grape fruit jam;
(3) fresh vegetable head is cleaned, control solid carbon dioxide cuts into slices after dividing, be placed in light-coloured vinegar content be 5% water soak 30 minutes, then rinse 2 times with clear water, pull control out dry;
(4) rubbed evenly by the salt adding 4.5% 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 days;
(5) add salt, the grape fruit jam of 2.5% and remain each raw material in the fresh vegetable head sheet after being fermented the first round, 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 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 grape fruit appetizing 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, grape fruit pulp 12-18, burdock dregs 7-8, bowling mushroom 3-5, rape flower 3-4, semen astragali complanati 2-3, balm 2-4, Fructus Corni 1-2, root of Dahurain angelica 3-4, plum blossom 1-2, pepper powder 10-15, spiceleaf powder 10-15, peanut butter 5-7, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. the preparation method of a kind of grape fruit appetizing less salt delicious and crisp hot pickled mustard tube according to claim 1, is characterized in that comprising the following steps:
(1) by semen astragali complanati, balm, Fructus Corni, the root of Dahurain angelica, plum blossom mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) general, grape fruit pulp, burdock dregs, bowling mushroom, rape flower and herb liquid be mixed into pot, slow fire is endured to water and is done, and discharging, smashs into paste to pieces, obtains grape fruit jam;
(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 salt, the grape fruit jam of 2.5%-3% and remain each raw material in the fresh vegetable head sheet after being fermented the first round, 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 |
|---|---|---|---|
| CN201510300322.2A CN105166788A (en) | 2015-06-04 | 2015-06-04 | Grapefruit appetizing low-salt crispy mustard and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300322.2A CN105166788A (en) | 2015-06-04 | 2015-06-04 | Grapefruit appetizing low-salt crispy mustard and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166788A true CN105166788A (en) | 2015-12-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510300322.2A Pending CN105166788A (en) | 2015-06-04 | 2015-06-04 | Grapefruit appetizing low-salt crispy mustard and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166788A (en) |
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 CN201510300322.2A patent/CN105166788A/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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |