CN105685861A - Shredded kelp pickle and pickling method thereof - Google Patents

Abstract

The invention discloses a shredded kelp pickle and a pickling method thereof, and belongs to the technical field of food processing. The shredded kelp pickle is prepared from 30-40 parts of kelp, 5-7 parts of rod chilli, 4-5 parts of fried pepper sauce, 6-8 parts of edible salt, 0.2-0.5 part of spice, 8-10 parts of fermented soy sauce, 0.3-0.5 part of a yeast extract and 8-10 parts of a food additive. According to the shredded kelp pickle and the pickling method thereof, reasonable mixing of various kinds of scent is ensured due to the matching relationship among the raw materials, and the shredded kelp pickle has the special flavor, rich nutrition matter and unique taste, can be eaten immediately after the package is opened, is simple in technology method and long in preservation time, facilitates factory large-scale production, and is low in cost, easy to transport and preserve and beneficial to human health.

Description

A kind of Shredded kelp Pickles and brewing method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of Shredded kelp Pickles and brewing method thereof。

Background technology

Pickles Gu claims, and refers to be beneficial to long storage time and vegetable by fermentation。In general, as long as the vegetable of fibre-enrich or fruit, Pickles can be made into；Seem Brassica oleracea L.var.capitata L., Chinese cabbage, Radix Dauci Sativae, white turnip, Bulbus Allii, verdant, Gherkin, Bulbus Allii Cepae, cabbage, fresh kidney beans etc.。Vegetable, after pickled and seasoning, is having kind of a special local flavor, and a lot of people can be considered as a kind of common garnishes and eat。So modern is in food materials obtain the living environment without anxiety, Pickles still can be manufactured。Make appropriate Pickles and had abundant lactic acid bacteria, can help digest。Pickles mainly generate a large amount of lactic acid by the fermentation of the lactic acid bacteria of vegetable surface rather than the osmotic pressure by salt suppresses putrefactive microorganisms。Pickles use the saline of low concentration, or carry out pickled various fresh and tender vegetables with a small amount of Sal, then through lactic acid bacteria fermentation, make a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and make product isolation air, it is possible to reach the purpose of storage for a long time。

Summary of the invention

The purpose of the present invention is contemplated to overcome Thallus Laminariae (Thallus Eckloniae) to store time short defect, devises a kind of Shredded kelp Pickles and brewing method thereof, and unique flavor is nutritious; namely opening instant, technique is simple, stores the time long; being easily achieved large-scale production, cost is low, easily transports preservation。

Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:

A kind of Shredded kelp Pickles and brewing method thereof, be made up of following raw material: Thallus Laminariae (Thallus Eckloniae) 30-40 part, Capsicum frutescens var 5-7 part, oil capsicum 4-5 part, edible salt 6-8 part, spice 0.2-0.5 part, the 8-10 part that makes soy sauce, yeast extract 0.3-0.5 part, food additive 8-10 part；

35 parts of described Thallus Laminariae (Thallus Eckloniae)；

Described Capsicum frutescens var 6 parts, oil capsicum 4.5 parts, edible salt 7 parts, spice 0.3 part, make soy sauce 9 parts, yeast extract 0.4 part, food additive 9 parts；

The composition of described edible additive contains citric acid, glacial acetic acid, lactic acid, sodium glutamate, 5 '-flavor nucleotides disodium, acesulfame potassium；

Preparation process is as follows:

S1, Thallus Laminariae (Thallus Eckloniae) is cleaned, be cut into and thread put into pickle jar, stir；

S2, in the pickle jar of step S1, add Capsicum frutescens var, oil capsicum, edible salt, make soy sauce, under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S3, in the pickle jar after step S2 processes, add spice, make soy sauce, yeast extract, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add food additive seal preserve, this shelf life of products can reach 12 months, open sealing after need cold preservation。

Shredded kelp Pickles disclosed in this invention and brewing method thereof; the proportion relation of various raw materials ensure that the reasonable mixing of various fragrance, has flavour, and its nutrient substance enriches; taste is unique; namely opening instant, process is simple, stores the time long; plant layoutization is facilitated to produce; cost is low, easily transports preservation, is conducive to health。

Detailed description of the invention

For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, the present invention is further elucidated below。

A kind of Shredded kelp Pickles and brewing method thereof, be made up of following raw material: Thallus Laminariae (Thallus Eckloniae) 30-40 part, Capsicum frutescens var 5-7 part, oil capsicum 4-5 part, edible salt 6-8 part, spice 0.2-0.5 part, the 8-10 part that makes soy sauce, yeast extract 0.3-0.5 part, food additive 8-10 part；

35 parts of described Thallus Laminariae (Thallus Eckloniae)；

Described Capsicum frutescens var 6 parts, oil capsicum 4.5 parts, edible salt 7 parts, spice 0.3 part, make soy sauce 9 parts, yeast extract 0.4 part, food additive 9 parts；

The composition of described edible additive contains citric acid, glacial acetic acid, lactic acid, sodium glutamate, 5 '-flavor nucleotides disodium, acesulfame potassium；

Preparation process is as follows:

S1, Thallus Laminariae (Thallus Eckloniae) is cleaned, be cut into and thread put into pickle jar, stir；

S2, in the pickle jar of step S1, add Capsicum frutescens var, oil capsicum, edible salt, make soy sauce, under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S3, in the pickle jar after step S2 processes, add spice, make soy sauce, yeast extract, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add food additive seal preserve, this shelf life of products can reach 12 months, open sealing after need cold preservation。

Shredded kelp Pickles disclosed in this invention and brewing method thereof; the proportion relation of various raw materials ensure that the reasonable mixing of various fragrance, has flavour, and its nutrient substance enriches; taste is unique; namely opening instant, process is simple, stores the time long; plant layoutization is facilitated to produce; cost is low, easily transports preservation, is conducive to health。

The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described。Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements both fall within the claimed scope of the invention。Claimed scope is defined by appending claims and equivalent thereof。

Claims (5)

1. Shredded kelp Pickles and brewing method thereof, it is characterized in that, be made up of following raw material: Thallus Laminariae (Thallus Eckloniae) 30-40 part, Capsicum frutescens var 5-7 part, oil capsicum 4-5 part, edible salt 6-8 part, spice 0.2-0.5 part, the 8-10 part that makes soy sauce, yeast extract 0.3-0.5 part, food additive 8-10 part。

2. Shredded kelp Pickles and brewing method thereof, it is characterised in that 35 parts of described Thallus Laminariae (Thallus Eckloniae)。

3. Shredded kelp Pickles and brewing method thereof, it is characterised in that described Capsicum frutescens var 6 parts, oil capsicum 4.5 parts, edible salt 7 parts, spice 0.3 part, make soy sauce 9 parts, yeast extract 0.4 part, food additive 9 parts。

4. Shredded kelp Pickles and brewing method thereof, it is characterised in that the composition of described edible additive contains citric acid, glacial acetic acid, lactic acid, sodium glutamate, 5 '-flavor nucleotides disodium, acesulfame potassium。

5. Shredded kelp Pickles and brewing method thereof, it is characterised in that preparation process is as follows:

S1, Thallus Laminariae (Thallus Eckloniae) is cleaned, be cut into and thread put into pickle jar, stir；

S2, in the pickle jar of step S1, add Capsicum frutescens var, oil capsicum, edible salt, make soy sauce, under room temperature, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S3, in the pickle jar after step S2 processes, add spice, make soy sauce, yeast extract, stand after sealing 1-2 days up for safekeeping, be again stirring for uniformly；

S4, to through step S3 process after pickle jar in add food additive seal preserve, this shelf life of products can reach 12 months, open sealing after need cold preservation。