CN105325975A - Preparation method of composite pickled vegetables with anti-fatigue efficacy - Google Patents
Preparation method of composite pickled vegetables with anti-fatigue efficacy Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
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- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of composite pickled vegetables with anti-fatigue efficacy. Black fungus, mung bean sprouts, purple cabbage, green beans, olive, salt, water, chili oil, mustard, fermented soya beans, camellia oil, lettuce, pepper, fermented bean curd, barbeque sauce, lycopene, purple sweet potato anthocyanins, protamine, sodium alginate, artemisia sphaerocephala krasch gum, herba violae alcohol extract, barbed skullcap herb alcohol extract, manyprickle acanthopanax seed alcohol extract, royal jelly and hippophae rhamnoides alcohol extract are taken as raw materials and then are blanched, pickled, heated, treated under ultrahigh pressure and left to stand, and the composite pickled vegetables with anti-fatigue efficacy are prepared. The pickled vegetables almost don't contain nitrite, the crispness of the pickled vegetables is improved, and the pickled vegetables taste crisp and have good anti-fatigue efficacy.
Description
Technical field
The invention belongs to pickle product technical field, be specifically related to a kind of preparation method with the compound pickles of anti-fatigue effect.
Background technology
Pickles are a kind of appetizing foods deeply liked by consumer, it is usually using fresh vegetables as raw material, through pickling, blanching or other processing methods, moisture in vegetables is reduced, be aided with different flavorings again or sauce carries out seasoning to the vegetables processed, be prepared into the vegetable food of instant edible.
Pickles product nitrite is in the market usually too high, and nitrite is extremely toxic substance, and adult's absorption 0.2 ~ 0.5 gram can cause poisoning, and 3 grams can be lethal.Simultaneously or a kind of carcinogen, according to the study, the being proportionate property of nitrite amount that cancer of the esophagus and patient take in, nitrosamine can also enter in fetus body through placenta nitrite, has teratogenesis to fetus.How developing the content of nitrite reduced in pickles product is a great problem being badly in need of in industry solving.In addition, existing pickles products taste is tasted more soft, does not have the original crisp and refreshing mouthfeel of vegetables, not too meets popular consumption idea, therefore there is certain weak point, and how making the pickles brittleness obtained improve also is a great problem perplexed in the industry.
When making chicken products, usually need to carry out long sterilizing to chicken, with the harmful bacteria in deactivation chicken, but for a long time sterilizing can make that the nutritional labeling in vegetables is lost, water loss, cannot keep original structural state, when preparing chicken-vegetable product, this problem can not be ignored.
Theory of traditional Chinese medical science is thought, fatigue is by the imbalance of liver,spleen,kidney function, in addition long-time nervous, and body and mind is tired, cause negative and positive of qi and blood unbalance caused by.The fatigue that perishability is arteriopathy, generally can pass through Science diet, the self health care means such as adequate nutrition carry out nursing one's health, eliminating.How can adopt the mode of tonic, reach effect of antifatigue, be worth research.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: how to provide a kind of preparation method with the compound pickles of anti-fatigue effect, content of nitrite in the pickles that employing the method is obtained is starkly lower than existing pickles product, vegetables have good brittleness, and bacterial content is few in chicken, security is good, can also help body fatigue-relieving.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of preparation method with the compound pickles of anti-fatigue effect, comprises the steps:
1) raw material of following weight portion is taken: black fungus 30 ~ 35 parts, mung bean sprouts 15 ~ 25 parts, violet cabbage 15 ~ 20 parts, fresh kidney beans 5 ~ 10 parts, olive 4 ~ 8 parts, salt 15 ~ 28 parts, 28 ~ 36 parts, water, chilli oil 12 ~ 18 parts, 5 ~ 7 parts, mustard, 3 ~ 8 parts, fermented soya bean, camellia oil 10 ~ 18 parts, 3 ~ 5 parts, romaine lettuce, 2 ~ 6 parts, Chinese prickly ash, fermented bean curd 1 ~ 3 part, barbeque sauce 1 ~ 3 part, lycopene 3 ~ 6 parts, anthocyanins pigment from purple sweet potato 1 ~ 3 part, nucleoprotamine 6 ~ 14 parts, sodium alginate 10 ~ 18 parts, Artemisia Glue 3 ~ 4 parts, Chinese violet alcohol extract 1 ~ 3 part, Sculellaria barbata alcohol extract 2 ~ 3 parts, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract 1 ~ 3 part, royal jelly 1 ~ 2 part and sea-buckthorn alcohol extract 0.5 ~ 1.5 part,
2) by black fungus, mung bean sprouts, violet cabbage, fresh kidney beans, olive cleaning, removal of impurities and cutting;
3) by step 2) black fungus, mung bean sprouts, violet cabbage, fresh kidney beans and olive after process be soaked in water after 1 ~ 3h, takes out, put into frozen water and leave standstill 3 ~ 5min with after boiling water blanching 1 ~ 2min, for subsequent use;
4) salt, water, chilli oil, mustard, fermented soya bean, Chinese prickly ash, sodium alginate and Artemisia Glue are mixed with the water that salts down, the black fungus after step 3) process, mung bean sprouts, violet cabbage, fresh kidney beans and olive are put into the water that salts down, under room temperature, pickle 1 ~ 2d, thing A must be pickled;
5) adding after camellia oil, romaine lettuce, fermented bean curd and barbeque sauce mix to pickling in thing A, heating 1 ~ 2h in 40 ~ 70 DEG C, obtaining pickling thing B;
6) carrying out ultra high pressure treatment 3 ~ 8min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 450MPa;
7) in head product C, lycopene, anthocyanins pigment from purple sweet potato, nucleoprotamine, Chinese violet alcohol extract, Sculellaria barbata alcohol extract, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract, royal jelly and sea-buckthorn alcohol extract is added, mix, and in left at room temperature 1 ~ 2d, there are described in obtaining the compound pickles of anti-fatigue effect.
Compared to existing technology, the present invention has following beneficial effect:
1, the present invention is directed to the character of used vegetables, utilize the collaborative compatibility effect between lycopene and anthocyanins pigment from purple sweet potato, content of nitrite in the pickles obtained significantly is reduced, close to not containing nitrite, make consumer can not produce nitrite poisoning phenomenon, more there is security.
2, the present invention is in order to improve the brittleness of used vegetables, vegetables can not be made again to chew not rotten simultaneously, utilize the collaborative compatibility effect of sodium alginate and Artemisia Glue, and the pickles brittleness obtained is improved, and mouthfeel is crisp and refreshing.
3, the lycopene of the present invention's use, the collaborative compatibility effect between anthocyanins pigment from purple sweet potato and nucleoprotamine, also give pickles of the present invention anti-oxidant, corrosion-resistant function, to make in pickles of the present invention, without the need to adding other anticorrisive agents, just can have the long shelf-life.
4, the present invention utilizes the mutual compatibility effect of Chinese violet alcohol extract and Sculellaria barbata alcohol extract, and without the need to carrying out special sterilization steps, can make the bacteria inactivation in chicken, security performance is good; And without the need to continuing sterilizing, more make the vegetable nutrient composition in pickles to be destroyed, can keep original tissue morphology, brittleness is good.
5, the present invention with the addition of Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract, royal jelly and sea-buckthorn alcohol extract, utilizes the mutual compatibility effect between a few person, effectively helps the sense of body fatigue-relieving, has anti-fatigue effect.
6, pickles excellent flavor of the present invention, mouthfeel is sharp and clear, has good market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.
Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract of the present invention and sea-buckthorn alcohol extract all adopt existing alcohol extracting method to extract.
embodiment 1:
There is a preparation method for the compound pickles of anti-fatigue effect, comprise the steps:
1) raw material of following weight portion is taken: black fungus 30 parts, mung bean sprouts 15 parts, violet cabbage 15 parts, fresh kidney beans 5 parts, olive 4 parts, salt 15 parts, 28 parts, water, chilli oil 12 parts, 5 parts, mustard, 3 parts, fermented soya bean, camellia oil 10 parts, 3 parts, romaine lettuce, 2 parts, Chinese prickly ash, fermented bean curd 1 part, barbeque sauce 1 part, lycopene 3 parts, anthocyanins pigment from purple sweet potato 1 part, nucleoprotamine 6 parts, sodium alginate 10 parts, Artemisia Glue 3 parts, Chinese violet alcohol extract 1 part, Sculellaria barbata alcohol extract 2 parts, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract 1 part, royal jelly 1 part and sea-buckthorn alcohol extract 0.5 part of extract 0.5 part,
2) by black fungus, mung bean sprouts, violet cabbage, fresh kidney beans, olive cleaning, removal of impurities and cutting;
3) by step 2) black fungus, mung bean sprouts, violet cabbage, fresh kidney beans and olive after process be soaked in water after 3h, takes out, put into frozen water and leave standstill 5min with after boiling water blanching 2min, for subsequent use;
4) salt, water, chilli oil, mustard, fermented soya bean, Chinese prickly ash, sodium alginate and Artemisia Glue are mixed with the water that salts down, the black fungus after step 3) process, mung bean sprouts, violet cabbage, fresh kidney beans and olive are put into the water that salts down, under room temperature, pickle 2d, thing A must be pickled;
5) adding after camellia oil, romaine lettuce, fermented bean curd and barbeque sauce mix to pickling in thing A, heating 2h in 70 DEG C, obtaining pickling thing B;
6) carrying out ultra high pressure treatment 8min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 450MPa;
7) in head product C, lycopene, anthocyanins pigment from purple sweet potato, nucleoprotamine, Chinese violet alcohol extract, Sculellaria barbata alcohol extract, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract, royal jelly and sea-buckthorn alcohol extract is added, mix, and in left at room temperature 2d, there are described in obtaining the compound pickles of anti-fatigue effect.
embodiment 2:
There is a preparation method for the compound pickles of anti-fatigue effect, comprise the steps:
1) raw material of following weight portion is taken: black fungus 35 parts, mung bean sprouts 25 parts, violet cabbage 20 parts, fresh kidney beans 10 parts, olive 8 parts, salt 28 parts, 36 parts, water, chilli oil 18 parts, 7 parts, mustard, 8 parts, fermented soya bean, camellia oil 18 parts, 5 parts, romaine lettuce, 6 parts, Chinese prickly ash, fermented bean curd 3 parts, barbeque sauce 3 parts, lycopene 6 parts, anthocyanins pigment from purple sweet potato 3 parts, nucleoprotamine 14 parts, sodium alginate 18 parts, Artemisia Glue 4 parts, Chinese violet alcohol extract 3 parts, Sculellaria barbata alcohol extract 3 parts, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract 3 parts, royal jelly 2 parts and sea-buckthorn alcohol extract 1.5 parts,
2) by black fungus, mung bean sprouts, violet cabbage, fresh kidney beans, olive cleaning, removal of impurities and cutting;
3) by step 2) black fungus, mung bean sprouts, violet cabbage, fresh kidney beans and olive after process be soaked in water after 1h, takes out, put into frozen water and leave standstill 3min with after boiling water blanching 1min, for subsequent use;
4) salt, water, chilli oil, mustard, fermented soya bean, Chinese prickly ash, sodium alginate and Artemisia Glue are mixed with the water that salts down, the black fungus after step 3) process, mung bean sprouts, violet cabbage, fresh kidney beans and olive are put into the water that salts down, under room temperature, pickle 1d, thing A must be pickled;
5) adding after camellia oil, romaine lettuce, fermented bean curd and barbeque sauce mix to pickling in thing A, heating 1h in 40 DEG C, obtaining pickling thing B;
6) carrying out ultra high pressure treatment 3min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 450MPa;
7) in head product C, lycopene, anthocyanins pigment from purple sweet potato, nucleoprotamine, Chinese violet alcohol extract, Sculellaria barbata alcohol extract, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract, royal jelly and sea-buckthorn alcohol extract is added, mix, and in left at room temperature 1d, there are described in obtaining the compound pickles of anti-fatigue effect.
The content of nitrite contained in the compound pickles of anti-fatigue effect that has that above-described embodiment obtains is detected, the compound content of nitrites in pickles with anti-fatigue effect of embodiment 1 is 0.11mg/kg, and the compound content of nitrites in pickles with anti-fatigue effect of embodiment 2 is 0.09mg/kg.Hardly containing nitrite in visible pickles of the present invention, more healthy and safe.
Carry out subjective appreciation to the compound pickles with anti-fatigue effect that above-described embodiment obtains, it is more crisp and refreshing compared to existing other pickles commercially sold that result shows the compound pickles with anti-fatigue effect that the present invention obtains, and mouthfeel is better.
Carry out Experiment on Microbiology checking to the compound pickles with anti-fatigue effect that above-described embodiment obtains, in the pickles that result display embodiment 1 is obtained, the total plate count of chicken is 280CFU/g, and in the pickles that embodiment 2 is obtained, the total plate count of chicken is 295CFU/g.As can be seen here, though the present invention does not carry out sterilization steps, still total plate count content is low, and security is high.
The pickles that the present embodiment obtains can effectively help body fatigue-relieving, have effect of antifatigue.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.
Claims (3)
1. there is a preparation method for the compound pickles of anti-fatigue effect, it is characterized in that, comprise the steps:
1) raw material of following weight portion is taken: black fungus 30 ~ 35 parts, mung bean sprouts 15 ~ 25 parts, violet cabbage 15 ~ 20 parts, fresh kidney beans 5 ~ 10 parts, olive 4 ~ 8 parts, salt 15 ~ 28 parts, 28 ~ 36 parts, water, chilli oil 12 ~ 18 parts, 5 ~ 7 parts, mustard, 3 ~ 8 parts, fermented soya bean, camellia oil 10 ~ 18 parts, 3 ~ 5 parts, romaine lettuce, 2 ~ 6 parts, Chinese prickly ash, fermented bean curd 1 ~ 3 part, barbeque sauce 1 ~ 3 part, lycopene 3 ~ 6 parts, anthocyanins pigment from purple sweet potato 1 ~ 3 part, nucleoprotamine 6 ~ 14 parts, sodium alginate 10 ~ 18 parts, Artemisia Glue 3 ~ 4 parts, Chinese violet alcohol extract 1 ~ 3 part, Sculellaria barbata alcohol extract 2 ~ 3 parts, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract 1 ~ 3 part, royal jelly 1 ~ 2 part and sea-buckthorn alcohol extract 0.5 ~ 1.5 part,
2) by black fungus, mung bean sprouts, violet cabbage, fresh kidney beans, olive cleaning, removal of impurities and cutting;
3) by step 2) black fungus, mung bean sprouts, violet cabbage, fresh kidney beans and olive after process be soaked in water after 1 ~ 3h, takes out, put into frozen water and leave standstill 3 ~ 5min with after boiling water blanching 1 ~ 2min, for subsequent use;
4) salt, water, chilli oil, mustard, fermented soya bean, Chinese prickly ash, sodium alginate and Artemisia Glue are mixed with the water that salts down, the black fungus after step 3) process, mung bean sprouts, violet cabbage, fresh kidney beans and olive are put into the water that salts down, under room temperature, pickle 1 ~ 2d, thing A must be pickled;
5) adding after camellia oil, romaine lettuce, fermented bean curd and barbeque sauce mix to pickling in thing A, heating 1 ~ 2h in 40 ~ 70 DEG C, obtaining pickling thing B;
6) carrying out ultra high pressure treatment 3 ~ 8min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 450MPa;
7) in head product C, lycopene, anthocyanins pigment from purple sweet potato, nucleoprotamine, Chinese violet alcohol extract, Sculellaria barbata alcohol extract, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract, royal jelly and sea-buckthorn alcohol extract is added, mix, and in left at room temperature 1 ~ 2d, there are described in obtaining the compound pickles of anti-fatigue effect.
2. there is the preparation method of the compound pickles of anti-fatigue effect according to claim 1, it is characterized in that, take the raw material of following weight portion: black fungus 30 parts, mung bean sprouts 15 parts, violet cabbage 15 parts, fresh kidney beans 5 parts, olive 4 parts, salt 15 parts, 28 parts, water, chilli oil 12 parts, 5 parts, mustard, 3 parts, fermented soya bean, camellia oil 10 parts, 3 parts, romaine lettuce, 2 parts, Chinese prickly ash, fermented bean curd 1 part, barbeque sauce 1 part, lycopene 3 parts, anthocyanins pigment from purple sweet potato 1 part, nucleoprotamine 6 parts, sodium alginate 10 parts, Artemisia Glue 3 parts, Chinese violet alcohol extract 1 part, Sculellaria barbata alcohol extract 2 parts, Radix Et Caulis Acanthopanacis Senticosi seed alcohol extract 1 part, royal jelly 1 part and sea-buckthorn alcohol extract 0.5 part of extract 0.5 part.
3. there is the preparation method of the compound pickles of anti-fatigue effect according to claim 1, it is characterized in that, by step 2 in step 3)) black fungus, mung bean sprouts, violet cabbage, fresh kidney beans and olive after process be soaked in water after 3h, and take out with after boiling water blanching 2min, put into frozen water and leave standstill 5min.
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