CN106360506A - Low-sodium apple and radish pickles - Google Patents
Low-sodium apple and radish pickles Download PDFInfo
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- CN106360506A CN106360506A CN201610861617.1A CN201610861617A CN106360506A CN 106360506 A CN106360506 A CN 106360506A CN 201610861617 A CN201610861617 A CN 201610861617A CN 106360506 A CN106360506 A CN 106360506A
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- mali pumilae
- fructus mali
- radish
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- 241000220259 Raphanus Species 0.000 title claims abstract description 64
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 64
- 235000021110 pickles Nutrition 0.000 title claims abstract description 39
- 239000011734 sodium Substances 0.000 title claims abstract description 38
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 34
- 230000007159 enucleation Effects 0.000 claims description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 19
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 239000012736 aqueous medium Substances 0.000 claims description 14
- 206010033546 Pallor Diseases 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 241000220225 Malus Species 0.000 abstract 4
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 238000009835 boiling Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 241001037822 Bacillus bacterium Species 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 206010053615 Thermal burn Diseases 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010013023 diphtheria Diseases 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
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention belongs to the field of food, especially relates to pickles and a preparation method thereof, and concretely relates to low-sodium apple and radish pickles, prepared from the following components in parts by weight: 400-600 parts of peeled and cored apple blocks, 400-600 parts of radish blocks, 80-120 parts of white granulated sugar, 0.5-2 parts of citric acid, 0.5-2 parts of lactobacillus plantarum, 2-4 parts of salt and 800-1200 parts of water medium. The preparation method specifically comprises three steps: (1) soaking of apples, (2) pickling of radishes and (3) preparation of the low-sodium pickles. The low-sodium apple and radish pickles solve the existing condition of single species and taste of radish converted products, meet the demand of a market, solve the characteristic of high salt content of radish products, more meet the concept of low-salt health life, and achieve the breakthrough that radish is prepared into a snack food which is sweet and sour with fruity smell through natural fermentation.
Description
Technical field
The invention belongs to field of food, particularly to Pickles and preparation method thereof.
Background technology
Radix Raphani is in the laudatory title have " Radix Codonopsis Cardiophyllae " among the people.Modern nutriology research shows, Radix Raphani contains abundant carbon hydrate
The content of thing and multivitamin, wherein vitamin c is higher 8-10 times than pears, also contain substantial amounts of vegetable protein and Folic Acid simultaneously,
After eating can clean blood and skin, cholesterol can also be reduced simultaneously, be conducive to the maintenance of blood vessel elasticity.But existing current Radix Raphani
Converted productss are more single, are generally focused on chilli oil pickles, in pickles, but shortcoming is all salt exceed standard.
Fructus Mali pumilae is one of modal fruit, and taste is sweet, crisp texture, and rich in abundant nutrition, is the big fruit in the world four
Hat.Fructus Mali pumilae is a kind of low calories food, and every 100 grams only produce 60 kilocalories of heats.In Fructus Mali pumilae, nutrition solubility is big, easily quilt
Absorption of human body, therefore have the title of " running water ", it is conducive to dissolving element sulphur, and Fructus Mali pumilae is nutritious, is equivalent to tonic.
At present, by Fructus Mali pumilae be prepared into Pickles technics comparing rare.Such as, the China of Application No. 200710158599.1
Application for a patent for invention, discloses a kind of health type apple pickle, by Fructus Mali pumilae, old salt solution, Sal, Chinese liquor, brown sugar, chilli and
The groups such as diphtheria are grouped into, and Fructus Mali pumilae is made through liquid fermentation.Inventor is operated according to the technical information of this application,
Success rate polar region, and taste is strange.
For another example, the Chinese invention patent application of Application No. 201410420661.x, discloses a kind of sour-sweet fiber crops Fructus Mali pumilae bubble
The preparation method of dish, it is that white vinegar is heated to 80 DEG C, is subsequently adding white sugar, after white sugar is completely dissolved, stops after maintaining 10min
Only heat, at this moment add Pericarpium Zanthoxyli and Fructus Foeniculi, dry in the air to room temperature, pour pickle jar into, add and pull drip through saline soak out after 2 hours
The Fructus Mali pumilae fritter of dry surface moisture content, altar is cleaned out, and contains cold boiling water in altar tank, and button bowl adds a cover closing, in room
Interior room temperature bottom fermentation is finished product after 15 days.But, its component is single, and production cost is also higher than tinned fruit.
The present invention has closed Modern Leisure food, combines low sodium life idea again, allows one to after daily, and work is not busy
Free time enjoys Radix Raphani.The sweet acid of this product is good to eat, and fruity assails the nostrils.
Content of the invention
An object of the present invention is to be combined two kinds of " running water " vegetables and fruits, the harmonious Pickles of exploitation taste.
For achieving the above object, the technical scheme is that
Low sodium Fructus Mali pumilae pickled radish, composed of the following components by weight:
400～600 parts of enucleation Fructus Mali pumilae block of peeling；
400～600 parts of radish block；
80～120 parts of white sugar；
0.5～2 part of citric acid；
0.5～2 part of Lactobacillus plantarum bacterium；
Proper amount of salt；
800～1200 parts of aqueous medium.
In the technical program, select peeling enucleation Fructus Mali pumilae block.The Fructus Mali pumilae conduct without peeling has been selected in early test
Pickles prepared by raw material, lead to the Pickles Fructus Mali pumilae mouthfeel brittleness prepared uneven.The Fructus Mali pumilae without enucleation has been selected in early test
Prepare Pickles as raw material, lead to entirely ferment unsuccessfully without the Fructus Mali pumilae of enucleation.So, peeling enucleation is to implement the technical program
Key technical feature.
In this programme, white sugar, citric acid and three kinds of components of Lactobacillus plantarum are for Fructus Mali pumilae " service ", sodium chloride be for
Radix Raphani " service ".
As preferred scheme, described low sodium Fructus Mali pumilae pickled radish is composed of the following components by weight:
500 parts of enucleation Fructus Mali pumilae block of peeling；
500 parts of radish block；
100 parts of white sugar；
0.5～2 part of citric acid；
0.5～2 part of Lactobacillus plantarum bacterium；
Proper amount of salt, that is, according to personal taste depending on.
1000 parts of aqueous medium.
The Fructus Mali pumilae of equivalent and Radix Raphani make taste more equalize.
As preferred scheme, the volume of described peeling enucleation Fructus Mali pumilae block is more than described radish block.
As preferred scheme, described radish block is length of side 2cm square.The radish block of this volume and salting period are just
Coupling.
As preferred scheme, the volume of described peeling enucleation Fructus Mali pumilae block is 5/3 times of described radish block volume.This body
Long-pending radish block and salting period just mate, and mouthfeel is harmonious.
The second object of the present invention, is to provide the preparation method of three kinds low sodium Fructus Mali pumilae pickled radish, and this three kinds of methods are roots
Different with brittleness according to the respective water content of Fructus Mali pumilae and Radix Raphani, water absorption, and measure body design.
For achieving the above object, three kinds of technical schemes of this method are:
The method (hereinafter referred to as technical scheme first) of the described low sodium Fructus Mali pumilae pickled radish of preparation, including three steps:
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with aqueous medium, obtain brew water,
The peeling enucleation Fructus Mali pumilae block of described formula ratio is put in described brew water and fully soaks 5～10 days, obtain the half-mature Pickles of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, after the Radix Raphani pickled with Sal is drained, puts into blanching in hot water,
Drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed 3-6 days in the half-mature Pickles of Fructus Mali pumilae described in step a, obtain low sodium Fructus Mali pumilae trailing plants
Foretell Pickles.
An alternate embodiment (hereinafter referred to as technical scheme second) of the present invention is:
The method of the described low sodium Fructus Mali pumilae pickled radish of preparation, comprises the following steps
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with a small amount of aqueous medium, obtain dense
Brew water, after described dense brew water is mixed less than 20 minutes with described peeling enucleation Fructus Mali pumilae block, then the aqueous medium by surplus
For diluting in described dense brew water, soak 5～10 days, obtain the half-mature Pickles of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, after the Radix Raphani pickled with Sal is drained, puts into blanching in hot water,
Drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed 3-6 days in the half-mature Pickles of Fructus Mali pumilae described in step a, obtain low sodium Fructus Mali pumilae trailing plants
Foretell Pickles.
An alternate embodiment (hereinafter referred to as technical scheme third) of the present invention is:
The method of the low sodium Fructus Mali pumilae pickled radish described in preparation power, comprises the following steps:
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with a small amount of aqueous medium, obtain dense
Brew water, after dense brew water is mixed less than 20 minutes with described peeling enucleation Fructus Mali pumilae block, obtains the brewed aqueous mixtures of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, after the Radix Raphani pickled with Sal is drained, puts into blanching in hot water,
Drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed in the brewed aqueous mixtures of the Fructus Mali pumilae described in step a be less than 20 minutes,
After adding the aqueous medium of surplus to be sufficiently mixed, brewed 10～15 days, obtain low sodium Fructus Mali pumilae pickled radish.
The water content of Fructus Mali pumilae is about 50%, is pickled 20 minutes with the described brew water in the present invention, can make the aqueous of Fructus Mali pumilae
Amount reduces to 20%.But after 20 minutes, mouthfeel brittleness is remarkably decreased.
The water content of Radix Raphani is about 80%, and the method pickled is than more conventional.It should be noted that how to allow Fructus Mali pumilae juice
Suitable infiltration, to Radix Raphani, makes both tastes mix.
The invention has the benefit that from two kinds of " running water " vegetables and fruits as Pickles raw material, using pickling respectively, remixing
The mode pickled, makes described low sodium Fructus Mali pumilae pickled radish taste mutually be impregnated with, and mouthfeel brittleness is good.In addition, described low sodium Fructus Mali pumilae trailing plants
Foretell Pickles and solve Radix Raphani converted productss kind and the single present situation of taste, meet the demand in market.Meanwhile, which solve Radix Raphani
The characteristic of product high salt, more conforms to the theory of less salt healthy living.Also achieve the breakthrough that Radix Raphani also can work as leisure food, from
So sweet acid of fermentation, fruital overflows.
Specific embodiment
In order that the object, technical solutions and advantages of the present invention are clearer, below the preferred embodiments of the present invention are entered
The detailed description of row.
The low sodium Fructus Mali pumilae pickled radish based on technical scheme first for the embodiment 1
One component proportion
500 parts of Fructus Mali pumilae block, 500 parts of radish block, 100 parts of white sugar, 900 parts of cold boiling water water.Citric acid 0.5-2 part, plant breast
1 part of bacillus bacterium, 3 parts of sodium chloride.
Two preparation processes are as follows:
1) the selecting, remove the peel of Fructus Mali pumilae: select that fruit is fresh, fruit shape rounding, appearance are no gone rotten, undamaged Fructus Mali pumilae, by it
Clean, peeling, dig net seed nuclei and the stalk base of a fruit after decile rip cutting eight lobe, washed 1-2 time with clear water.
2) blanching: fire boiled water in pot, add the Fructus Mali pumilae block cutting to scald 1-2min taking-up processed, then in 70-80 DEG C of hot water
In embathe roguing, cooling is standby.
3) weigh white sugar, citric acid, Lactobacillus plantarum respectively by formula, be added into 900 parts prepare in advance cold
In boiled water, mix, obtain brew water；Brewed liquid good for exchange is loaded Tao Tan, is subsequently adding 500 parts of standby Fructus Mali pumilae blocks of cooling,
Carry out brewed (time is 5-10 days).
4) Radix Raphani selects the relatively low Radix Raphani of fresh mature degree, and appearance no go rotten, not damaged.Clean, remove the peel, be cut into the length of side
2cm square.Add 5g Sal to stir, pickle 30 minutes, drain after cleaning, add the stirring of 5g Sal and pickle 30 points
Clock, cleans, drains.
5) configure 1000ml cold boiling water, add 0.5-2 part calcium chloride, heating, allow Radix Raphani 20 points of blanching at 60 c
Clock.Drain, be added in the Fructus Mali pumilae liquid fermenting after somewhat cooling down.Altar can be gone out within brewed 3-6 days.
Comparative example 1
, from the Fructus Mali pumilae without enucleation, other preparation technologies are identical with embodiment 1 for raw material.Fructus Mali pumilae block brewed by the 3rd day when,
Brew water becomes cloudy, and abnormal flavour.
The low sodium Fructus Mali pumilae pickled radish based on technical scheme second for the embodiment 2
One component proportion
500 parts of Fructus Mali pumilae block, 500 parts of radish block, 100 parts of white sugar, 900 parts of cold boiling water water.Citric acid 0.5-2 part, plant breast
1 part of bacillus bacterium, 3 parts of sodium chloride.
Two preparation processes are as follows:
1) the selecting, remove the peel of Fructus Mali pumilae: select that fruit is fresh, fruit shape rounding, appearance are no gone rotten, undamaged Fructus Mali pumilae, by it
Clean, peeling, dig net seed nuclei and the stalk base of a fruit after decile rip cutting eight lobe, washed 1-2 time with clear water.
2) blanching: fire boiled water in pot, add the Fructus Mali pumilae block cutting to scald 1-2min taking-up processed, then in 70-80 DEG C of hot water
In embathe roguing, cooling is standby.
3) weigh white sugar, citric acid, Lactobacillus plantarum respectively by formula, be added into 300 parts prepare in advance cold
In boiled water, mix, obtain dense brew water；Dense brew water good for exchange is mixed 15 minutes with described peeling 500 parts of Fructus Mali pumilae blocks of enucleation
Afterwards, then by 600 parts of aqueous mediums it is used for diluting in described dense brew water, mixes, enter Tao Tan, carry out brewed (time is 5-10 days).
4) Radix Raphani selects the relatively low Radix Raphani of fresh mature degree, and appearance no go rotten, not damaged.Clean, remove the peel, be cut into the length of side
2cm square.Add 5 portions of Sal to stir, pickle 30 minutes, drain after cleaning, add 5 parts of Sal stirrings and pickle 30
Minute, clean, drain.
5) configure 1000ml cold boiling water, add 0.5-2 part calcium chloride, heating, allow Radix Raphani 20 points of blanching at 60 c
Clock.Drain, be added in the Fructus Mali pumilae liquid fermenting after somewhat cooling down.Altar can be gone out within brewed 3-6 days.
Comparative example 2
, from the Fructus Mali pumilae without peeling, other preparation technologies are identical with embodiment 2 for raw material.
The low sodium Fructus Mali pumilae pickled radish based on technical scheme third for the embodiment 3
One component proportion
500 parts of Fructus Mali pumilae block, 500 parts of radish block, 100 parts of white sugar, 900 parts of cold boiling water water.Citric acid 0.5-2 part, plant breast
1 part of bacillus bacterium, 3 parts of sodium chloride.
Two preparation processes are as follows:
1) the selecting, remove the peel of Fructus Mali pumilae: select that fruit is fresh, fruit shape rounding, appearance are no gone rotten, undamaged Fructus Mali pumilae, by it
Clean, peeling, dig net seed nuclei and the stalk base of a fruit after decile rip cutting eight lobe, washed 1-2 time with clear water.
2) blanching: fire boiled water in pot, add the Fructus Mali pumilae block cutting to scald 1-2min taking-up processed, then in 70-80 DEG C of hot water
In embathe roguing, cooling is standby.
3) weigh white sugar, citric acid, Lactobacillus plantarum respectively by formula, be added into 400 parts prepare in advance cold
In boiled water, mix, obtain dense brew water；Brew water good for exchange is loaded Tao Tan, is subsequently adding 500 portions of standby Fructus Mali pumilaes of cooling
Block, brewed 15 minutes, obtains the brewed aqueous mixtures of Fructus Mali pumilae；
4) Radix Raphani selects the relatively low Radix Raphani of fresh mature degree, and appearance no go rotten, not damaged.Clean, remove the peel, be cut into the length of side
2cm square.Add 5 portions of Sal to stir, pickle 30 minutes, drain after cleaning, add 5 parts of Sal stirrings and pickle 30 points
Clock, cleans, drains.
5) configure 1000 parts of cold boiling waters, add 0.5-2 part calcium chloride, heating, allow Radix Raphani 20 points of blanching at 60 c
Clock.Drain, by radish block put into brewed in the described brewed aqueous mixtures of Fructus Mali pumilae be less than 20 minutes, add 500 parts of water fully mixed
After conjunction, brewed 15 days, obtain low sodium Fructus Mali pumilae pickled radish.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, although with reference to relatively
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, the objective without deviating from technical solution of the present invention and scope, and it all should be covered at this
In the middle of the right of invention.
Claims (8)
1. low sodium Fructus Mali pumilae pickled radish is it is characterised in that composed of the following components by weight:
400～600 parts of enucleation Fructus Mali pumilae block of peeling；
400～600 parts of radish block；
80～120 parts of white sugar；
0.5～2 part of citric acid；
0.5～2 part of Lactobacillus plantarum bacterium；
2～4 parts of proper amount of salt；
800～1200 parts of aqueous medium.
2. low sodium Fructus Mali pumilae pickled radish according to claim 1 is it is characterised in that composed of the following components by weight:
500 parts of enucleation Fructus Mali pumilae block of peeling；
500 parts of radish block；
100 parts of white sugar；
0.5～2 part of citric acid；
0.5～2 part of Lactobacillus plantarum bacterium；
Proper amount of salt；
1000 parts of aqueous medium.
3. low sodium Fructus Mali pumilae pickled radish according to claim 1 is it is characterised in that the volume of described peeling enucleation Fructus Mali pumilae block
More than described radish block.
4. low sodium Fructus Mali pumilae pickled radish according to claim 1 is it is characterised in that described radish block is length of side 2cm square.
5. low sodium Fructus Mali pumilae pickled radish according to claim 1 is it is characterised in that the volume of described peeling enucleation Fructus Mali pumilae block
It is 5/3 times of described radish block volume.
6. preparation claim 1 described in low sodium Fructus Mali pumilae pickled radish method it is characterised in that:
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with aqueous medium, obtain brew water, by institute
The peeling enucleation Fructus Mali pumilae block stating formula ratio puts into abundant immersion 5～10 days in described brew water, obtains the half-mature Pickles of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, puts into blanching in hot water after the Radix Raphani pickled with Sal is drained, drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed 3-6 days in the half-mature Pickles of Fructus Mali pumilae described in step a, obtain low sodium Fructus Mali pumilae Radix Raphani bubble
Dish.
7. preparation claim 1 described in low sodium Fructus Mali pumilae pickled radish method it is characterised in that:
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with a small amount of aqueous medium, obtain dense brewed
Water, after described dense brew water is mixed less than 20 minutes with described peeling enucleation Fructus Mali pumilae block, then the aqueous medium of surplus is used for
Dilute in described dense brew water, soak 5～10 days, obtain the half-mature Pickles of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, puts into blanching in hot water after the Radix Raphani pickled with Sal is drained, drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed 3-6 days in the half-mature Pickles of Fructus Mali pumilae described in step a, obtain low sodium Fructus Mali pumilae Radix Raphani bubble
Dish.
8. preparation claim 1 described in low sodium Fructus Mali pumilae pickled radish method it is characterised in that:
A Fructus Mali pumilae is brewed
The described white sugar, described citric acid and the described Lactobacillus plantarum that take formula ratio are mixed with a small amount of aqueous medium, obtain dense brewed
Water, after dense brew water is mixed less than 20 minutes with described peeling enucleation Fructus Mali pumilae block, obtains the brewed aqueous mixtures of Fructus Mali pumilae；
B radish salination
The described radish block Sal of formula ratio is pickled, puts into blanching in hot water after the Radix Raphani pickled with Sal is drained, drain；
The preparation of c low sodium Pickles
The radish block of step b gained is put into brewed in the brewed aqueous mixtures of the Fructus Mali pumilae described in step a be less than 20 minutes, add
After the aqueous medium of surplus is sufficiently mixed, brewed 10-15 days, obtain low sodium Fructus Mali pumilae pickled radish.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610861617.1A CN106360506A (en) | 2016-09-29 | 2016-09-29 | Low-sodium apple and radish pickles |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610861617.1A CN106360506A (en) | 2016-09-29 | 2016-09-29 | Low-sodium apple and radish pickles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250461A (en) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | A kind of fermentation fruits and vegetables kimchi products and preparation method thereof |
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| CN102240015A (en) * | 2011-08-14 | 2011-11-16 | 李为国 | Pickling radish and its preparation method |
| CN102450615A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pickles with low nitrous acid content and preparation method thereof |
| CN102450634A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pickle and preparation method thereof |
| CN104970322A (en) * | 2014-04-02 | 2015-10-14 | 徐州工程学院 | Development of nutritious preserved radish leaf pickle |
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| CN101147563A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Sichuan pickled vegetable products and preparation method thereof |
| CN102450615A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pickles with low nitrous acid content and preparation method thereof |
| CN102450634A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pickle and preparation method thereof |
| CN102240015A (en) * | 2011-08-14 | 2011-11-16 | 李为国 | Pickling radish and its preparation method |
| CN104970322A (en) * | 2014-04-02 | 2015-10-14 | 徐州工程学院 | Development of nutritious preserved radish leaf pickle |
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| CN110250461A (en) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | A kind of fermentation fruits and vegetables kimchi products and preparation method thereof |
| CN110250461B (en) * | 2019-05-08 | 2023-04-07 | 新派(上海)餐饮管理有限公司 | Fermented fruit and vegetable pickle product and preparation method thereof |
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