CN105231364A - Preparing method for distilled grain acid sword beans - Google Patents
Preparing method for distilled grain acid sword beans Download PDFInfo
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- CN105231364A CN105231364A CN201510681187.0A CN201510681187A CN105231364A CN 105231364 A CN105231364 A CN 105231364A CN 201510681187 A CN201510681187 A CN 201510681187A CN 105231364 A CN105231364 A CN 105231364A
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- sword bean
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- 235000010520 Canavalia ensiformis Nutrition 0.000 title claims abstract description 69
- 235000010518 Canavalia gladiata Nutrition 0.000 title claims abstract description 69
- 239000002253 acid Substances 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title abstract description 7
- 240000001723 Entada phaseoloides Species 0.000 title abstract 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims description 67
- 244000045232 Canavalia ensiformis Species 0.000 claims description 60
- 235000007164 Oryza sativa Nutrition 0.000 claims description 54
- 235000009566 rice Nutrition 0.000 claims description 53
- 241000894006 Bacteria Species 0.000 claims description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 20
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 20
- 241001330002 Bambuseae Species 0.000 claims description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 20
- 239000011425 bamboo Substances 0.000 claims description 20
- 235000020097 white wine Nutrition 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 13
- 239000004744 fabric Substances 0.000 claims description 10
- 229930189562 monascusic acid Natural products 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 206010039509 Scab Diseases 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 210000004243 sweat Anatomy 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract 2
- 239000000919 ceramic Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 43
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 101710186708 Agglutinin Proteins 0.000 description 1
- 241000220451 Canavalia Species 0.000 description 1
- 206010010075 Coma hepatic Diseases 0.000 description 1
- 108010062580 Concanavalin A Proteins 0.000 description 1
- 241000228427 Eurotiales Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 101710146024 Horcolin Proteins 0.000 description 1
- FSBIGDSBMBYOPN-VKHMYHEASA-N L-canavanine Chemical compound OC(=O)[C@@H](N)CCONC(N)=N FSBIGDSBMBYOPN-VKHMYHEASA-N 0.000 description 1
- 101710189395 Lectin Proteins 0.000 description 1
- 101710179758 Mannose-specific lectin Proteins 0.000 description 1
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 description 1
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 description 1
- FSBIGDSBMBYOPN-UHFFFAOYSA-N O-guanidino-DL-homoserine Natural products OC(=O)C(N)CCON=C(N)N FSBIGDSBMBYOPN-UHFFFAOYSA-N 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000000910 agglutinin Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 201000001059 hepatic coma Diseases 0.000 description 1
- 208000007386 hepatic encephalopathy Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to pickled food, in particular to a preparing method for distilled grain acid sword beans. The preparing method comprises the following steps that firstly, fresh and sufficiently-grown sword beans with un-swollen seeds are selected, cleaned with water, aired and cut into section shorter than 10 cm for use; secondly, a ceramic pot or a porcelain jar sealed with water is taken, the sword beans, distilled grain and salt are put into the jar in sequence according to the arranging sequence of one layer of distilled grain, one layer of sword beans and one layer of salt, white spirit is added finally, and the jar is covered with a jar cover and sealed with water; thirdly, fermentation is carried out for more than 10 days in a basement or an indoor place without direct sun irradiation, and the distilled grain acid sword beans are obtained. The distilled grain acid sword beans prepared through the method are bright in color, smooth, tender and crisp, fragrance overflows out of sourness, the nutrition value of the sword beans is reserved, and the distilled grain acid sword beans are tasty, refreshing and capable of promoting the appetite and facilitating digestion, and meet the demands of people for fragrance, appetizing, nutrition, deliciousness and carrying convenience.
Description
Technical field
The present invention relates to a kind of cure foods, specifically a kind of preparation method of red wine dregs acid sword bean.
Background technology
The cultivation subspecies of sword bean (Leguminosae) pulse family Canavalia, annual prehensile herbaceous plant.Also be the seed of legume sword bean, ripe pod of gathering in autumn, winter, dries, strips seed for subsequent use; Or autumn pluck tender pod using fresh herb.Sword bean China is distributed in the ground such as Jiangsu, An Wei, Zhejiang, Hunan, Guangdong, Guangxi, Shaanxi, Sichuan, and having cultivation on the south China the Changjiang river between each province, is many with Central China, south China.The nutritional labeling of sword bean is every 100 grams and contains 28.75 grams, protein, starch 37.2 grams, soluble sugar 7.50 grams, class plant 1.36 grams, fiber 6.10 grams and ash content 1.90 grams, also containing canavanine, sword bean four ammonia, con A and ball agglutinin etc.In recent years, in tender pod, find the red mould I and II of sword bean etc. again, have treatment hepatic coma and anticancer effect; Sword bean also has good effect to human body calmness simultaneously, can strengthen corticocerebral process of inhibition, make mind clear, energetic.Sword bean tender pod quality is tender and crisp, the thick deliciousness of meat, fragrant taste, can directly cook edible, also fresh sword bean can be pickled, and the pickles made or pickles eat.The sword bean pickled is sharp and clear good to eat, deeply likes by consumers in general.
Sword bean is more easily cultivated, and the result of single sword bean is also more, and output is higher, and the tender pod of sword bean, except the seed of gathering in ripe pod, is also processed by vegetable growers, to increase the planting benefit of sword bean.At present, with the tender pod of sword bean for the product that Raw material processing becomes is generally sword bean curing food.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of red wine dregs acid sword bean, this preparation method is different from traditional method for salting, pickle rear lovely luster, acid embrittlement good to eat during entrance, tasty and refreshing pure and fresh, both kept the nutritive value of sword bean, tasty and refreshing appetizing again, to have improved a poor appetite, also contribute to digestion, meet people and pursue perfume (or spice), appetizing, nutrition, the good to eat and demand that is convenient for carrying.
To achieve these goals, the technical solution used in the present invention is as follows:
The preparation method of red wine dregs acid sword bean, it comprises the following steps:
(1) select and fully grow up but the tender pod of fresh sword bean that not yet expands of seed, remove the part having small holes caused by worms and scab, tear the old muscle of both sides off, clean with clear water, dry, be cut into less than 10 centimetres length, for subsequent use;
(2) terrine or the porcelain altar of manhole cover is got, by sword bean, red wine dregs and salt, by one deck red wine dregs, one deck sword bean, the placement order of one deck salt puts into altar successively, finally adds white wine, covers altar lid and add water-stop; The weight ratio of described sword bean, red wine dregs and salt is 3:1:0.3; Described white wine is the wine of the grain brew of 15-30 alcoholic strength, and the white wine that every 10 kilograms of sword beans add is 0.5-2 kilogram;
(3) within more than 10 days, obtain product at basement or without the indoor fermentation of direct sunlight, can not contact in sweat with raw meat, oil, the sealing water of altar lid will keep sufficient, prevents gas leakage.
Described red wine dregs is the fermentate obtained with monascus and lactic acid bacteria mixed red wine dregs domestication bacterium fermentation rice.
Described monascus and lactic acid bacteria mixed domestication bacterium are added by the monascus of purchase to have in the pickles acid solution of natural lactic acid bacteria to cultivate to obtain for 5-10 days; Often liter of pickles acid solution adds monascus 1-2 gram.
Described monascus (MonascuspurpureusWent.) Chinese another name red colouring agent for food, also used as a Chinese medicine, red wine dregs, red rice.In Eurotiale one belongs to sac fungus Aspergillaceae fungi.Be present in trees, soil and deposit etc.Well-grown on wort agar culture medium, bacterium colony is just white, becomes pale pink, purple or grey black after aging.Multiform becomes red.Red colouring agent for food, also used as a Chinese medicine can be used for wine brewing, vinegar processed, the colouring agent cooking fermented bean curd and flavor enhancement, also can do Chinese medicine.
Described red wine dregs preparation process comprises the following steps:
(1) the red wine dregs domestication bacterium of getting 6 weight portions is for subsequent use;
(2) select rice to be cooked into comparatively loose rice, rice is stirred loose;
(3) get the rice vinegar that above-mentioned 100 weight portion rice add the 5-10 degree of red wine dregs domestication bacterium and 100 weight portions, naturally cool after stirring;
(4) rice of cooling is put into clean large bamboo or wicker basket, then cover thick layer cloth, place 10 ~ 12 hours;
(5) take away the thick cloth on large bamboo or wicker basket, the rice of large bamboo or wicker basket energy is stirred up and down and stirs, place 5 ~ 6 hours;
(6) rinsed uniformly by the rice clear water of upper step large bamboo or wicker basket energy, leave standstill drip-dry water after rinsing, then spread out by rice and place more than 24 hours on dustpan, spreading thickness out is 4 ~ 6 centimetres; Repeat namely to obtain red wine dregs 3 times.
Red wine dregs obtained above can dry rear sealing and leave in as Second Year red wine dregs seed in terrine or porcelain altar, when Second Year prepares red wine dregs, replaces red wine dregs domestication bacterium with this seed.
Appropriate garlic rice and/or capsicum can also be added in red wine dregs acid sword bean, increase its fragrant pungent, meet different customer demand.
Outstanding substantive distinguishing features of the present invention and significant progress are:
(1) the red wine dregs acid sword bean prepared of the inventive method is bright in colour, sliding tender crisp mouth, and it is fragrant to overflow in acid, both the nutritive value of sword bean had been kept, tasty and refreshing appetizing again, to improve a poor appetite, also contribute to digestion, meet people and pursue perfume (or spice), appetizing, nutrition, the good to eat and demand that is convenient for carrying.
(2) the present invention is by red wine dregs, sword bean and salt, by one deck red wine dregs, and one deck sword bean, the placement order of one deck salt puts into altar that is clean and energy water seal successively, and finally add white wine, white wine can be suitably some more, the raw material covered in altar is advisable, and covers altar lid and adds water-stop; More than 1 year can be deposited.
Detailed description of the invention
Introduce the present invention in order to more detailed, below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
Adopt following steps can be prepared into red wine dregs acid sword bean:
(1) select and fully grow up but the tender pod of fresh sword bean that not yet expands of seed, remove the part having small holes caused by worms and scab, tear the old muscle of both sides off, clean with clear water, dry, be cut into less than 10 centimetres length, for subsequent use;
(2) terrine or the porcelain altar of manhole cover is got, by sword bean, red wine dregs and salt, by one deck red wine dregs, one deck sword bean, the placement order of one deck salt puts into altar successively, finally adds white wine, covers altar lid and add water-stop; The weight ratio of described sword bean, red wine dregs and salt is 3:1:0.3; Described white wine is the wine of the grain brew of 15 alcoholic strengths, and the white wine that every 10 kilograms of sword beans add is 0.5 kilogram;
(3) within more than 10 days, obtain product at basement or without the indoor fermentation of direct sunlight, can not contact in sweat with raw meat, oil, the sealing water of altar lid will keep sufficient, prevents gas leakage;
Described red wine dregs is the fermentate obtained with monascus and lactic acid bacteria mixed red wine dregs domestication bacterium fermentation rice.
Described monascus and lactic acid bacteria mixed domestication bacterium are added by the monascus of purchase to have in the pickles acid solution of natural lactic acid bacteria to cultivate to obtain for 5 days; Often liter of pickles acid solution adds monascus 1 gram.
Described red wine dregs preparation process comprises the following steps:
(1) the red wine dregs domestication bacterium of getting 6 weight portions is for subsequent use;
(2) select rice to be cooked into comparatively loose rice, rice is stirred loose;
(3) get the rice vinegar that above-mentioned 100 weight portion rice add the 5-10 degree of red wine dregs domestication bacterium and 100 weight portions, naturally cool after stirring;
(4) rice of cooling is put into clean large bamboo or wicker basket, then cover thick layer cloth, place 10 hours;
(5) take away the thick cloth on large bamboo or wicker basket, the rice of large bamboo or wicker basket energy is stirred up and down and stirs, place 5 hours;
(6) rinsed uniformly by the rice clear water of upper step large bamboo or wicker basket energy, leave standstill drip-dry water after rinsing, then spread out by rice and place more than 24 hours on dustpan, spreading thickness out is 4 centimetres; Repeat namely to obtain red wine dregs 3 times.
Appropriate garlic rice can also be added in red wine dregs acid sword bean, increase its fragrant pungent, meet different customer demand.
Embodiment 2:
Adopt following steps can be prepared into red wine dregs acid sword bean:
(1) select and fully grow up but the tender pod of fresh sword bean that not yet expands of seed, remove the part having small holes caused by worms and scab, tear the old muscle of both sides off, clean with clear water, dry, be cut into less than 10 centimetres length, for subsequent use;
(2) terrine or the porcelain altar of manhole cover is got, by sword bean, red wine dregs and salt, by one deck red wine dregs, one deck sword bean, the placement order of one deck salt puts into altar successively, finally adds white wine, covers altar lid and add water-stop; The weight ratio of described sword bean, red wine dregs and salt is 3:1:0.3; Described white wine is the wine of the grain brew of 20 alcoholic strengths, and the white wine that every 10 kilograms of sword beans add is 1 kilogram;
(3) within more than 10 days, obtain product at basement or without the indoor fermentation of direct sunlight, can not contact in sweat with raw meat, oil, the sealing water of altar lid will keep sufficient, prevents gas leakage;
Described red wine dregs is the fermentate obtained with monascus and lactic acid bacteria mixed red wine dregs domestication bacterium fermentation rice.
Described monascus and lactic acid bacteria mixed domestication bacterium are added by the monascus of purchase to have in the pickles acid solution of natural lactic acid bacteria to cultivate to obtain for 5-10 days; Often liter of pickles acid solution adds monascus 1.5 grams.
Described red wine dregs preparation process comprises the following steps:
(1) the red wine dregs domestication bacterium of getting 6 weight portions is for subsequent use;
(2) select rice to be cooked into comparatively loose rice, rice is stirred loose;
(3) get the rice vinegar of 7 degree that above-mentioned 100 weight portion rice add red wine dregs domestication bacterium and 100 weight portions, naturally cool after stirring;
(4) rice of cooling is put into clean large bamboo or wicker basket, then cover thick layer cloth, place 11 hours;
(5) take away the thick cloth on large bamboo or wicker basket, the rice of large bamboo or wicker basket energy is stirred up and down and stirs, place 5.5 hours;
(6) rinsed uniformly by the rice clear water of upper step large bamboo or wicker basket energy, leave standstill drip-dry water after rinsing, then spread out by rice and place more than 24 hours on dustpan, spreading thickness out is 5 centimetres; Repeat namely to obtain red wine dregs 3 times.
Appropriate capsicum can also be added in red wine dregs acid sword bean, increase its fragrant pungent, meet different customer demand.
Embodiment 3:
Adopt following steps can be prepared into red wine dregs acid sword bean:
(1) select and fully grow up but the tender pod of fresh sword bean that not yet expands of seed, remove the part having small holes caused by worms and scab, tear the old muscle of both sides off, clean with clear water, dry, be cut into less than 10 centimetres length, for subsequent use;
(2) terrine or the porcelain altar of manhole cover is got, by sword bean, red wine dregs and salt, by one deck red wine dregs, one deck sword bean, the placement order of one deck salt puts into altar successively, finally adds white wine, covers altar lid and add water-stop; The weight ratio of described sword bean, red wine dregs and salt is 3:1:0.3; Described white wine is the wine of the grain brew of 15-30 alcoholic strength, and the white wine that every 10 kilograms of sword beans add is 2 kilograms;
(3) within more than 10 days, obtain product at basement or without the indoor fermentation of direct sunlight, can not contact in sweat with raw meat, oil, the sealing water of altar lid will keep sufficient, prevents gas leakage;
Described red wine dregs is the fermentate obtained with monascus and lactic acid bacteria mixed red wine dregs domestication bacterium fermentation rice.
Described monascus and lactic acid bacteria mixed domestication bacterium are added by the monascus of purchase to have in the pickles acid solution of natural lactic acid bacteria to cultivate to obtain for 10 days; Often liter of pickles acid solution adds monascus 2 grams.
Described red wine dregs preparation process comprises the following steps:
(1) the red wine dregs domestication bacterium of getting 6 weight portions is for subsequent use;
(2) select rice to be cooked into comparatively loose rice, rice is stirred loose;
(3) get the rice vinegar of 10 degree that above-mentioned 100 weight portion rice add red wine dregs domestication bacterium and 100 weight portions, naturally cool after stirring;
(4) rice of cooling is put into clean large bamboo or wicker basket, then cover thick layer cloth, place 12 hours;
(5) take away the thick cloth on large bamboo or wicker basket, the rice of large bamboo or wicker basket energy is stirred up and down and stirs, place 6 hours;
(6) rinsed uniformly by the rice clear water of upper step large bamboo or wicker basket energy, leave standstill drip-dry water after rinsing, then spread out by rice and place more than 24 hours on dustpan, spreading thickness out is 6 centimetres; Repeat namely to obtain red wine dregs 3 times.
Claims (4)
1. the preparation method of red wine dregs acid sword bean, is characterized in that: comprise the following steps:
(1) select and fully grow up but the tender pod of fresh sword bean that not yet expands of seed, remove the part having small holes caused by worms and scab, tear the old muscle of both sides off, clean with clear water, dry, be cut into less than 10 centimetres length, for subsequent use;
(2) terrine or the porcelain altar of manhole cover is got, by sword bean, red wine dregs and salt, by one deck red wine dregs, one deck sword bean, the placement order of one deck salt puts into altar successively, finally adds white wine, covers altar lid and add water-stop; The weight ratio of described sword bean, red wine dregs and salt is 3:1:0.3; Described white wine is the wine of the grain brew of 15-30 alcoholic strength, and the white wine that every 10 kilograms of sword beans add is 0.5-2 kilogram;
(3) within more than 10 days, obtain product at basement or without the indoor fermentation of direct sunlight, can not contact in sweat with raw meat, oil, the sealing water of altar lid will keep sufficient, prevents gas leakage;
Described red wine dregs is the fermentate obtained with monascus and lactic acid bacteria mixed red wine dregs domestication bacterium fermentation rice.
2. the preparation method of red wine dregs acid sword bean according to claim 1, is characterized in that: described monascus and lactic acid bacteria mixed domestication bacterium are added by the monascus of purchase to have in the pickles acid solution of natural lactic acid bacteria to cultivate to obtain for 5-10 days; Often liter of pickles acid solution adds monascus 1-2 gram.
3. the preparation method of red wine dregs acid sword bean according to claim 1, is characterized in that: described red wine dregs preparation process comprises the following steps:
(1) the red wine dregs domestication bacterium of getting 6 weight portions is for subsequent use;
(2) select rice to be cooked into comparatively loose rice, rice is stirred loose;
(3) get the rice vinegar that above-mentioned 100 weight portion rice add the 5-10 degree of red wine dregs domestication bacterium and 100 weight portions, naturally cool after stirring;
(4) rice of cooling is put into clean large bamboo or wicker basket, then cover thick layer cloth, place 10 ~ 12 hours;
(5) take away the thick cloth on large bamboo or wicker basket, the rice of large bamboo or wicker basket energy is stirred up and down and stirs, place 5 ~ 6 hours;
(6) rinsed uniformly by the rice clear water of upper step large bamboo or wicker basket energy, leave standstill drip-dry water after rinsing, then spread out by rice and place more than 24 hours on dustpan, spreading thickness out is 4 ~ 6 centimetres; Repeat namely to obtain red wine dregs 3 times.
4. the preparation method of red wine dregs acid sword bean according to claim 1, is characterized in that: also add garlic rice and/or capsicum further, increase its fragrant pungent.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510681187.0A CN105231364B (en) | 2015-10-21 | 2015-10-21 | The preparation method of red wine dregs acid sword bean |
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| CN105231364B CN105231364B (en) | 2018-12-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107302969A (en) * | 2016-04-24 | 2017-10-31 | 周碧华 | Spicy sword bean and method for salting |
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|---|---|---|---|---|
| CN1437881A (en) * | 2003-03-21 | 2003-08-27 | 刘长雁 | Method for pickling stem and bean kinds of vegetable |
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
| CN104263669A (en) * | 2014-07-14 | 2015-01-07 | 云南宏斌绿色食品有限公司 | Microorganism leavening agent for pickled vegetables with Yunnan flavor, and application method thereof |
| 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 |
-
2015
- 2015-10-21 CN CN201510681187.0A patent/CN105231364B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1437881A (en) * | 2003-03-21 | 2003-08-27 | 刘长雁 | Method for pickling stem and bean kinds of vegetable |
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
| CN104263669A (en) * | 2014-07-14 | 2015-01-07 | 云南宏斌绿色食品有限公司 | Microorganism leavening agent for pickled vegetables with Yunnan flavor, and application method thereof |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 于兰: "红糟酸的制作工艺", 《中国调味品》 * |
| 欧政芳: "夏日开胃红糟酸", 《绿化与生活》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107302969A (en) * | 2016-04-24 | 2017-10-31 | 周碧华 | Spicy sword bean and method for salting |
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| Publication number | Publication date |
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| CN105231364B (en) | 2018-12-04 |
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