CN105707787A - Low-salt ready-to-eat vegetables and making method thereof - Google Patents
Low-salt ready-to-eat vegetables and making method thereof Download PDFInfo
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 4
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 4
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
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- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
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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 invention relates to the technical field of ready-to-eat vegetables and making methods thereof, and provides low-salt ready-to-eat vegetables and a making method thereof. The raw materials of the low-salt ready-to-eat vegetables comprise a main ingredient, an auxiliary ingredient and seasoning. The low-salt ready-to-eat vegetables have the advantage of being low in salt content, so that the adverse influence of eating the low-salt ready-to-eat vegetables on liver and kidney functions, blood pressure and the heart is reduced, and the requirement of consumers on healthy eating is met. Meanwhile, the nitrite content of the low-salt ready-to-eat vegetables is lower than that of ordinary commercially-available pickled vegetables, and the vitamin C content of the low-salt ready-to-eat vegetables is higher than that of the ordinary commercially-available pickled vegetables, so that the low-salt ready-to-eat vegetables have the advantage of being rich in nutrition. In addition, the low-salt ready-to-eat vegetables have the advantage of being crispy in texture. In a word, the low-salt ready-to-eat vegetables have the advantages of being low in salt content, low in nitrite content, high in vitamin C content and crispy in texture.
Description
Technical field
The present invention relates to instant vegetable and preparation method thereof technical field, be a kind of instant dish of less salt and preparation method thereof.
Background technology
Pickles are a kind of fermented foods, and it attracts consumer both domestic and external with local flavor and the abundant nutrition of its uniqueness.Its processing technology is mainly pickled and soaks, such as Pickles, Sichuan Style and Pickles.In the manufacturing process of Pickles, the fermentation method that the pickled employing of vegetable is traditional, due to fermentation time longer (3 days to 10 days), it is possible to make vegetable lose fragility, and fragility is to affect one of important organoleptic indicator of product quality, quality is clear and melodious simultaneously is the important quality index of instant dish.At present, the salt content of conventional Kimchi is general higher, this is to Liver and kidney function, blood pressure and heart have adverse effect, and, vegetable is in the process pickled, nitrate is reduced into nitrite under the effect of nitrate reductase antibacterial, cause the accumulation of nitrite, after nitrite enters blood, hemoglobin oxygen is turned to metahemoglobin, reduce hemoglobin and carry the function with releasing oxygen, cause severe depletion of oxygen, simultaneously, nitrite is one of precursor of strong carcinogen nitrosamine, the health of eater is adversely affected by it, therefore, nitrous acid content in Pickles needs to be controlled by (nitrite in food tolerance limit 15198-1994, the content of nitrite should lower than 20mg/Kg).It addition, when adopting the brewed vegetable of less salt, it is easy to variable color, spoiled, softening, flatulence etc. ruin phenomenon to cause pickled vegetable product to occur, greatly reduce local flavor and the nutrition degree of Pickles.
Summary of the invention
The invention provides a kind of instant dish of less salt and preparation method thereof, overcome the deficiency of above-mentioned prior art, it can effectively solve existing conventional Kimchi and there is the problem that salt content is high.
One of technical scheme is realized by following measures: a kind of instant dish of less salt, and raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts to 45 parts, the sliced carrot of 10 parts to 12 parts, the shredded celery of 10 parts to 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts to 5 parts and 2 parts to 4 parts, the chilli silk including 4 parts to 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts to 4 parts, the fruit slice of the garlic pieces of 4 parts to 8 parts and 2 parts to 4 parts, the edible salt including 2 parts to 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts to 12 parts, the rice vinegar of 2 parts to 3 parts, the Chinese liquor of 0.5 part to 0.6 part, the monosodium glutamate of the white sugar of 1 part to 1.2 parts and 0.5 part to 0.7 part, the instant dish of less salt obtains as follows: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours to 8 hours, and wherein, the temperature of fermentation is 20 DEG C to 24 DEG C.
Further optimization and/or improvements to foregoing invention technical scheme one of are presented herein below:
Above-mentioned fruit slice is apple flakes or pear slice or pineapple slice or lemon tablet.
Above-mentioned will before major ingredient, adjuvant and flavoring agent stirs, by major ingredient and adjuvant sequentially through washing with drain away the water.
Above-mentioned Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
The two of technical scheme are realized by following measures: the preparation method of the instant dish of a kind of less salt, and raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts to 45 parts, the sliced carrot of 10 parts to 12 parts, the shredded celery of 10 parts to 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts to 5 parts and 2 parts to 4 parts, the chilli silk including 4 parts to 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts to 4 parts, the fruit slice of the garlic pieces of 4 parts to 8 parts and 2 parts to 4 parts, the edible salt including 2 parts to 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts to 12 parts, the rice vinegar of 2 parts to 3 parts, the Chinese liquor of 0.5 part to 0.6 part, the monosodium glutamate of the white sugar of 1 part to 1.2 parts and 0.5 part to 0.7 part, the preparation method of the instant dish of less salt carries out as follows: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours to 8 hours, and wherein, the temperature of fermentation is 20 DEG C to 24 DEG C.
Be presented herein below to foregoing invention technical scheme two further optimization and/or improvements:
Above-mentioned fruit slice is apple flakes or pear slice or pineapple slice or lemon tablet.
Above-mentioned will before major ingredient, adjuvant and flavoring agent stirs, by major ingredient and adjuvant sequentially through washing with drain away the water.
Above-mentioned Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
The instant dish of less salt of the present invention has the advantages that salinity is low, thus reducing the edible instant dish of less salt of the present invention to Liver and kidney function, the adverse effect that blood pressure and heart cause, meet the requirement of consumer health's diet, simultaneously, the content of nitrite of the instant dish of less salt of the present invention is lower than the content of nitrite of common commercially available Pickles, the Vitamin C content of the instant dish of less salt of the present invention is higher than the Vitamin C content of common commercially available Pickles, the instant dish of less salt of the present invention is made to have nutritious feature, additionally, the instant dish of less salt of the present invention has the advantages that quality is clear and melodious, in a word, it is low that the instant dish of less salt of the present invention collects salinity, content of nitrite is low, the advantage that Vitamin C content is high and quality is clear and melodious, and the preparation method of the instant dish of less salt of the present invention is simple to operate, in the preparation method of the instant dish of less salt of the present invention, the more existing fermentation time preparing Pickles of its fermentation time is greatly shortened, thus improve the production efficiency of the instant dish of less salt of the present invention, the instant dish of less salt of the present invention is made to have market prospect widely.
Detailed description of the invention
The present invention, not by the restriction of following embodiment, can determine specific embodiment according to technical scheme and practical situation.
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1: the instant dish of this less salt, raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts to 45 parts, the sliced carrot of 10 parts to 12 parts, the shredded celery of 10 parts to 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts to 5 parts and 2 parts to 4 parts, the chilli silk including 4 parts to 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts to 4 parts, the fruit slice of the garlic pieces of 4 parts to 8 parts and 2 parts to 4 parts, the edible salt including 2 parts to 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts to 12 parts, the rice vinegar of 2 parts to 3 parts, the Chinese liquor of 0.5 part to 0.6 part, the monosodium glutamate of the white sugar of 1 part to 1.2 parts and 0.5 part to 0.7 part, the instant dish of less salt obtains by following preparation method: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours to 8 hours, and wherein, the temperature of fermentation is 20 DEG C to 24 DEG C.Rice vinegar can adopt 9 degree of rice vinegar kings.The nutritional labeling of the instant dish of less salt that detection obtains according to the present embodiment, the nutritional labeling of the instant dish of less salt obtained according to the present embodiment is as shown in table 1, the test event of nutritional labeling includes protein content (g/100g), fat content (g/100g), content of nitrite (mg/100g), organic acid content (g/kg), Vitamin C content (mg/100g), vitamin B1 content (mg/100g), vitamin B2 content (mg/100g), vitamin A content (mg/100g), calcium content (mg/100g), iron content (mg/100g), Zn content (mg/100g), potassium content (mg/100g).Meanwhile, common commercially available Pickles 1 are tested as shown in table 2 with Vitamin C content and the content of nitrite of the Vitamin C content (mg/100g) of common commercially available Pickles 2 and content of nitrite (mg/100g), common commercially available Pickles 1 and common commercially available Pickles 2.In the raw material preparing the instant dish of the less salt described in the present embodiment, the addition of edible salt is relatively low, it is thus possible to make the salinity of the instant dish of less salt that the present embodiment obtains reduce accordingly, thus reducing the adverse effect that Liver and kidney function, blood pressure and heart are caused by the instant dish of the less salt described in edible the present embodiment, thus meeting the requirement of consumer health's diet, there is market prospect widely.It addition, the instant dish of less salt obtained according to the present embodiment has the clear and melodious and fresh sour-sweet mouthfeel of quality, it is possible to obtain consumers in general like.The preparation method of the instant dish of less salt described in the present embodiment is simple to operate, and in the preparation method of the instant dish of the less salt described in the present embodiment, the more existing fermentation time (3 days to 10 days) preparing Pickles of its fermentation time (3 hours to 8 hours) is greatly shortened, thus improve the production efficiency of the instant dish of the less salt described in the present embodiment.
Embodiment 2: the instant dish of this less salt, raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts or 45 parts, the sliced carrot of 10 parts or 12 parts, the shredded celery of 10 parts or 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts or 5 parts and 2 parts or 4 parts, the chilli silk including 4 parts or 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts or 4 parts, the fruit slice of the garlic pieces of 4 parts or 8 parts and 2 parts or 4 parts, the edible salt including 2 parts or 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts or 12 parts, the rice vinegar of 2 parts or 3 parts, the Chinese liquor of 0.5 part or 0.6 part, the monosodium glutamate of the white sugar of 1 part or 1.2 parts and 0.5 part or 0.7 part, the instant dish of less salt obtains by following preparation method: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours or 8 hours, and wherein, the temperature of fermentation is 20 DEG C or 24 DEG C.
Embodiment 3: the instant dish of this less salt, raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts, the sliced carrot of 12 parts, the shredded celery of 10 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts and 2 parts, the chilli silk including 4 parts counted by weight by adjuvant, the shredded ginger of 3 parts, the fruit slice of the garlic pieces of 4 parts and 2 parts, the edible salt including 2.5 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts, the rice vinegar of 2 parts, the Chinese liquor of 0.5 part, the monosodium glutamate of the white sugar of 1 part and 0.5 part, the instant dish of less salt obtains by following preparation method: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, the desired amount of flavoring agent is added on adjuvant, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, the instant dish of less salt is obtained after the fermentation of 4 hours, wherein, the temperature of fermentation is 24 DEG C.The nutritional labeling of the instant dish of less salt that detection obtains according to the present embodiment, the nutritional labeling of the instant dish of less salt obtained according to the present embodiment is as shown in table 1, the test event of nutritional labeling includes protein content (g/100g), fat content (g/100g), content of nitrite (mg/100g), organic acid content (g/kg), Vitamin C content (mg/100g), vitamin B1 content (mg/100g), vitamin B2 content (mg/100g), vitamin A content (mg/100g), calcium content (mg/100g), iron content (mg/100g), Zn content (mg/100g), potassium content (mg/100g).In the raw material preparing the instant dish of the less salt described in the present embodiment, the addition of edible salt is relatively low, it is thus possible to make the salinity of the instant dish of less salt that the present embodiment obtains reduce accordingly, thus reducing the adverse effect that Liver and kidney function, blood pressure and heart are caused by the instant dish of the less salt described in edible the present embodiment, thus meeting the requirement of consumer health's diet, there is market prospect widely.It addition, the instant dish of less salt obtained according to the present embodiment has the clear and melodious and fresh sour-sweet mouthfeel of quality, it is possible to obtain consumers in general like.The preparation method of the instant dish of less salt described in the present embodiment is simple to operate, and in the preparation method of the instant dish of the less salt described in the present embodiment, the more existing fermentation time (3 days to 10 days) preparing Pickles of its fermentation time (4 hours) is greatly shortened, thus improve the production efficiency of the instant dish of the less salt described in the present embodiment.
Embodiment 4: the instant dish of this less salt, raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 45 parts, the sliced carrot of 12 parts, the shredded celery of 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 5 parts and 4 parts, the chilli silk including 5 parts counted by weight by adjuvant, the shredded ginger of 4 parts, the fruit slice of the garlic pieces of 8 parts and 4 parts, the edible salt including 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 12 parts, the rice vinegar of 3 parts, the Chinese liquor of 0.6 part, the monosodium glutamate of the white sugar of 1.2 parts and 0.7 part, the instant dish of less salt obtains by following preparation method: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, the desired amount of flavoring agent is added on adjuvant, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, the instant dish of less salt is obtained after the fermentation of 8 hours, wherein, the temperature of fermentation is 20 DEG C.The nutritional labeling of the instant dish of less salt that detection obtains according to the present embodiment, the nutritional labeling of the instant dish of less salt obtained according to the present embodiment is as shown in table 1, the test event of nutritional labeling includes protein content (g/100g), fat content (g/100g), content of nitrite (mg/100g), organic acid content (g/kg), Vitamin C content (mg/100g), vitamin B1 content (mg/100g), vitamin B2 content (mg/100g), vitamin A content (mg/100g), calcium content (mg/100g), iron content (mg/100g), Zn content (mg/100g), potassium content (mg/100g).In the raw material preparing the instant dish of the less salt described in the present embodiment, the addition of edible salt is relatively low, it is thus possible to make the salinity of the instant dish of less salt that the present embodiment obtains reduce accordingly, thus reducing the adverse effect that Liver and kidney function, blood pressure and heart are caused by the instant dish of the less salt described in edible the present embodiment, thus meeting the requirement of consumer health's diet, there is market prospect widely.It addition, the instant dish of less salt obtained according to the present embodiment has the clear and melodious and fresh sour-sweet mouthfeel of quality, it is possible to obtain consumers in general like.The preparation method of the instant dish of less salt described in the present embodiment is simple to operate, and in the preparation method of the instant dish of the less salt described in the present embodiment, the more existing fermentation time (3 days to 10 days) preparing Pickles of its fermentation time (8 hours) is greatly shortened, thus improve the production efficiency of the instant dish of the less salt described in the present embodiment.
Embodiment 5: the instant dish of this less salt, raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 42 parts, the sliced carrot of 11 parts, the shredded celery of 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4.5 parts and 3.5 parts, the chilli silk including 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts, the fruit slice of the garlic pieces of 7 parts and 3 parts, the edible salt including 2.7 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 11 parts, the rice vinegar of 3 parts, the Chinese liquor of 0.6 part, the monosodium glutamate of the white sugar of 1.2 parts and 0.7 part, the instant dish of less salt obtains by following preparation method: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, the desired amount of flavoring agent is added on adjuvant, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, the instant dish of less salt is obtained after the fermentation of 3 hours, wherein, the temperature of fermentation is 23 DEG C.The nutritional labeling of the instant dish of less salt that detection obtains according to the present embodiment, the nutritional labeling of the instant dish of less salt obtained according to the present embodiment is as shown in table 1, the test event of nutritional labeling includes protein content (g/100g), fat content (g/100g), content of nitrite (mg/100g), organic acid content (g/kg), Vitamin C content (mg/100g), vitamin B1 content (mg/100g), vitamin B2 content (mg/100g), vitamin A content (mg/100g), calcium content (mg/100g), iron content (mg/100g), Zn content (mg/100g), potassium content (mg/100g).In the raw material preparing the instant dish of the less salt described in the present embodiment, the addition of edible salt is relatively low, it is thus possible to make the salinity of the instant dish of less salt that the present embodiment obtains reduce accordingly, thus reducing the adverse effect that Liver and kidney function, blood pressure and heart are caused by the instant dish of the less salt described in edible the present embodiment, thus meeting the requirement of consumer health's diet, there is market prospect widely.It addition, the instant dish of less salt obtained according to the present embodiment has the clear and melodious and fresh sour-sweet mouthfeel of quality, it is possible to obtain consumers in general like.The preparation method of the instant dish of less salt described in the present embodiment is simple to operate, and in the preparation method of the instant dish of the less salt described in the present embodiment, the more existing fermentation time (3 days to 10 days) preparing Pickles of its fermentation time (3 hours) is greatly shortened, thus improve the production efficiency of the instant dish of the less salt described in the present embodiment.
Embodiment 6: as the optimization of above-described embodiment, fruit slice is apple flakes or pear slice or pineapple slice or lemon tablet.
Embodiment 7: as the optimization of above-described embodiment, before major ingredient, adjuvant and flavoring agent being stirred, sequentially passes through washing by major ingredient and adjuvant and drains away the water.
Embodiment 8: as the optimization of above-described embodiment, Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
Be can be seen that by table 1, according to embodiment 1, embodiment 3, the instant dish rich in proteins of less salt that embodiment 4 and embodiment 5 obtain, vitamin C, calcium, ferrum, zinc and potassium, namely according to embodiment 1, embodiment 3, the instant dish of less salt that embodiment 4 and embodiment 5 obtain has nutritious feature, simultaneously, according to embodiment 1, embodiment 3, the content of nitrite of the instant dish of less salt that embodiment 4 and embodiment 5 obtain is well below the content requirement (20mg/Kg) of nitrite in food tolerance limit 15198-1994 nitrite, additionally, be can be seen that by table 2, according to embodiment 1, embodiment 3, the content of nitrite of the instant dish of less salt that embodiment 4 and embodiment 5 obtain is lower than the content of nitrite of common commercially available Pickles 1 He common commercially available Pickles 2, according to embodiment 1, embodiment 3, the Vitamin C content of the instant dish of less salt that embodiment 4 and embodiment 5 obtain is higher than the Vitamin C content of common commercially available Pickles 1 and common commercially available Pickles 2.
In sum, have the advantages that salinity is low according to the instant dish of less salt of the present invention, thus reducing the edible instant dish of less salt of the present invention to Liver and kidney function, the adverse effect that blood pressure and heart cause, meet the requirement of consumer health's diet, simultaneously, the content of nitrite of the instant dish of less salt of the present invention is lower than the content of nitrite of common commercially available Pickles, the Vitamin C content of the instant dish of less salt of the present invention is higher than the Vitamin C content of common commercially available Pickles, the instant dish of less salt of the present invention is made to have nutritious feature, additionally, the instant dish of less salt of the present invention has the advantages that quality is clear and melodious, in a word, it is low that the instant dish of less salt of the present invention collects salinity, content of nitrite is low, the advantage that Vitamin C content is high and quality is clear and melodious, and the preparation method of the instant dish of less salt of the present invention is simple to operate, in the preparation method of the instant dish of less salt of the present invention, the more existing fermentation time preparing Pickles of its fermentation time is greatly shortened, thus improve the production efficiency of the instant dish of less salt of the present invention, the instant dish of less salt of the present invention is made to have market prospect widely.
Above technical characteristic constitutes embodiments of the invention, and it has stronger adaptability and implementation result, can increase and decrease non-essential technical characteristic according to actual needs, meet the demand of different situations.
Claims (10)
1. the instant dish of less salt, it is characterised in that raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts to 45 parts, the sliced carrot of 10 parts to 12 parts, the shredded celery of 10 parts to 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts to 5 parts and 2 parts to 4 parts, the chilli silk including 4 parts to 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts to 4 parts, the fruit slice of the garlic pieces of 4 parts to 8 parts and 2 parts to 4 parts, the edible salt including 2 parts to 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts to 12 parts, the rice vinegar of 2 parts to 3 parts, the Chinese liquor of 0.5 part to 0.6 part, the monosodium glutamate of the white sugar of 1 part to 1.2 parts and 0.5 part to 0.7 part, the instant dish of less salt obtains as follows: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours to 8 hours, and wherein, the temperature of fermentation is 20 DEG C to 24 DEG C.
2. the instant dish of less salt according to claim 1, it is characterised in that fruit slice is apple flakes or pear slice or pineapple slice or lemon tablet.
3. the instant dish of less salt according to claim 1 and 2, it is characterised in that before major ingredient, adjuvant and flavoring agent being stirred, sequentially passes through washing by major ingredient and adjuvant and drains away the water.
4. the instant dish of less salt according to claim 1 and 2, it is characterised in that Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
5. the instant dish of less salt according to claim 3, it is characterised in that Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
6. the preparation method of the instant dish of less salt according to claim 1, it is characterised in that raw material includes major ingredient, adjuvant and flavoring agent, major ingredient is counted by weight and is included the coleslaw that parts by weight are 40 parts to 45 parts, the sliced carrot of 10 parts to 12 parts, the shredded celery of 10 parts to 12 parts, the Radix Rauvolfiae silk of the fresh chilli silk of 4 parts to 5 parts and 2 parts to 4 parts, the chilli silk including 4 parts to 5 parts counted by weight by adjuvant, the shredded ginger of 3 parts to 4 parts, the fruit slice of the garlic pieces of 4 parts to 8 parts and 2 parts to 4 parts, the edible salt including 2 parts to 3 parts counted by weight by flavoring agent, the Pericarpium Zanthoxyli of 10 parts to 12 parts, the rice vinegar of 2 parts to 3 parts, the Chinese liquor of 0.5 part to 0.6 part, the monosodium glutamate of the white sugar of 1 part to 1.2 parts and 0.5 part to 0.7 part, the preparation method of the instant dish of less salt carries out as follows: be added on the desired amount of major ingredient by the desired amount of adjuvant, then, is added on adjuvant by the desired amount of flavoring agent, then, by major ingredient, adjuvant and flavoring agent stir, by the major ingredient after stirring, adjuvant and flavoring agent are put in cylinder and compacting, obtain the instant dish of less salt after the fermentation of 3 hours to 8 hours, and wherein, the temperature of fermentation is 20 DEG C to 24 DEG C.
7. the preparation method of the instant dish of less salt according to claim 6, it is characterised in that fruit slice is apple flakes or pear slice or pineapple slice or lemon tablet.
8. the preparation method of the instant dish of less salt according to claim 6 or 7, it is characterised in that before major ingredient, adjuvant and flavoring agent being stirred, sequentially passes through washing by major ingredient and adjuvant and drains away the water.
9. the preparation method of the instant dish of less salt according to claim 6 or 7, it is characterised in that Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
10. the preparation method of the instant dish of less salt according to claim 8, it is characterised in that Pericarpium Zanthoxyli is the Pericarpium Zanthoxyli after boiled water soaks, and soak time is 20 minutes to 22 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006812A (en) * | 2017-05-10 | 2017-08-04 | 云南农业大学 | A kind of instant Moringa pickles |
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| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN103989126A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Novel pickled vegetable and novel preparation method thereof |
| CN105361054A (en) * | 2015-11-18 | 2016-03-02 | 湖南尔康制药股份有限公司 | Pickled vegetable nitrite content reducing material bag |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN103989126A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Novel pickled vegetable and novel preparation method thereof |
| CN105361054A (en) * | 2015-11-18 | 2016-03-02 | 湖南尔康制药股份有限公司 | Pickled vegetable nitrite content reducing material bag |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107006812A (en) * | 2017-05-10 | 2017-08-04 | 云南农业大学 | A kind of instant Moringa pickles |
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Application publication date: 20160629 |