CN106418372A - Distinctive fruit salted vegetables - Google Patents
Distinctive fruit salted vegetables Download PDFInfo
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- CN106418372A CN106418372A CN201610845356.4A CN201610845356A CN106418372A CN 106418372 A CN106418372 A CN 106418372A CN 201610845356 A CN201610845356 A CN 201610845356A CN 106418372 A CN106418372 A CN 106418372A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 62
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 239000000284 extract Substances 0.000 claims abstract description 32
- 239000003814 drug Substances 0.000 claims abstract description 27
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 26
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
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- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 11
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- 241001646826 Isodon rubescens Species 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000467 phytic acid Substances 0.000 claims abstract description 11
- 229940068041 phytic acid Drugs 0.000 claims abstract description 11
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 18
- 235000011869 dried fruits Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
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- 230000001476 alcoholic effect Effects 0.000 claims description 10
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- 239000002304 perfume Substances 0.000 claims description 9
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- 240000009023 Myrrhis odorata Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
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- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of food processing, and discloses distinctive fruit salted vegetables. The distinctive fruit salted vegetables are made from the following raw materials of pineapples, kiwi fruits, papayas, pitayas, Chinese tamarisk twigs, acorus gramineus soland, semen oroxyli, discolorous clinquefoil roots, sedum lineare, rabdosia rubescens, table salt, spice, vegetable oil, Angel flavoring yeast, a centella asiatica extract and phytic acid. The distinctive fruit salted vegetables are rich in nutrition, bright in color, soft and crisp in mouth feel and rich in fruity flavor, and the economic returns of peasant households are increased by 15.3%; the raw materials are dried step by step, so that 92.4% nutrient components of fruits can be reserved, and the flexibility is improved; through fermentation performed twice, the distinctive fruit salted vegetables are soft and crisp, the fragrance is enhanced, and absorption and utilization of nutrients are facilitated; various traditional Chinese medicine extracts are added, so that bodies can keep a healthy state, and any crowds can eat the discloses distinctive fruit salted vegetables; after fermentation, low-temperature storage is performed, the content of nitrite can be reduced, and the mouth feel of the discloses distinctive fruit salted vegetables is full; and the vegetable oil is heated, the heated vegetable oil is cooled, and then the cooled vegetable oil is added, so that the bioactivity of beneficial substances is maintained, the production of infectious microbes in products is restrained, the distinctive fruit salted vegetables are free from additives, and the shelf life is prolonged.
Description
Technical field
The invention mainly relates to food processing field, more particularly, to a kind of characteristic fruit brined vegetable.
Background technology
Brined vegetable rich in taste, bright in colour, obtain our people always and like, but be as carrying of people's living standard
Height, the also more and more higher of the requirement to brined vegetable, do not require nothing more than in good taste, also will require nutritious, beneficial to health.Currently on the market
Brined vegetable salinity high, and content of nitrite is higher, endangers cardiovascular and cerebrovascular vessel, easily carcinogenic, produces very big danger to body
Evil.
The application prepares brined vegetable with fruit for raw material, the brined vegetable kind on abundant market, and mouthfeel is unique, salty comfortable in, battalion
Support abundant, meet mouthfeel, nutrition and the health care demand of consumer additionally it is possible to increase fruited further technological processing way, improve plantation agriculture
The income at family.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of characteristic fruit brined vegetable.
A kind of characteristic fruit brined vegetable, are made up of the raw material of following weight portion：Fructus Ananadis comosi 67 ~ 69, Fructus actinidiae chinensiss 58 ~ 60, Fructus Chaenomeliss 58 ~
60th, Hylocereus undatuss 37 ~ 39, Cacumen Tamariciss 1.6 ~ 1.8, conveniently perfume 1.5 ~ 1.7, Semen Oroxyli 1.5 ~ 1.7, Herba Potentillae Discoloris 1.1 ~ 1.3, Herba Sedi Lineariss
1.1 ~ 1.3, Rabdosia rubescens 0.6 ~ 0.8, Sal 2.4 ~ 2.6, spice 0.7 ~ 0.9, vegetable oil 7 ~ 9, Angel aroma yeast 3 ~ 4, long-pending
The careless extract 0.7 ~ 0.9 of snow, phytic acid 0.04 ~ 0.06.
Described Herba Centellae extract, dry Herba Centellae is cleaned, dewatering, is crushed to 80 ~ 100 mesh, be placed in -46 ~ -44 DEG C cold
Freeze 8 ~ 10 hours after, be directly added into temperature be 44 ~ 46 DEG C, volume fraction be 83 ~ 85% alcoholic solution in, alcoholic solution is dry
26 ~ 28 times of accumulated snow weight, then be placed in 44 ~ 46 DEG C, 32 ~ 34kHz supersound extraction 40 ~ 50 minutes, repeat to add ethanol, and ultrasonic 2
Secondary, filter, drying to water content in 48 ~ 50 DEG C is 14 ~ 16%, obtains Herba Centellae extract.
Described spice, is made up of the raw material of following weight portion：Fructus Capsici 15 ~ 17, Pericarpium Zanthoxyli 12 ~ 14, Fructus Cumini Cymini 12 ~ 14, recklessly
Green pepper 10 ~ 12, anise 10 ~ 12, Semen Myristicae 7 ~ 9, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7 ~ 9, Folium Perillae 7 ~ 9, Fructus Amomi 5 ~ 7, Flos Caryophylli 5 ~ 7, all raw materials mixing, powder
It is broken to 100 ~ 120 mesh, obtain spice；Described Fructus Capsici, for dry Fructus Capsici.
Described vegetable oil, is made up of the raw material of following weight portion：Oleum Helianthi 6 ~ 8, Oleum sesami 4 ~ 6, peony seed oil 1 ~
3, rich in unsaturated fatty acid, protect cardiovascular and cerebrovascular vessel.
A kind of preparation method of characteristic fruit brined vegetable, comprises the following steps that：
（1）Fructus Ananadis comosi, Fructus actinidiae chinensiss, Fructus Chaenomeliss and Hylocereus undatuss are cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, be placed in baking oven and dry
Dry, increase pliability, obtain dried fruit；
（2）By Cacumen Tamariciss, perfume, Semen Oroxyli, Herba Potentillae Discoloris, Herba Sedi Lineariss and Rabdosia rubescens are cleaned conveniently, are crushed to 60 ~ 80 mesh, obtain Chinese medicine
Powder, adds the water of Chinese medicine powder weight 20 ~ 22 times amount, is heated to 80 ~ 85 DEG C, and ultrasonic 50 ~ 60 minutes of 33 ~ 35kHz removes Chinese medicine
Slag, it is 10 ~ 12% that extracting solution is dried to water content, obtains Chinese medicine extract, strengthens health care；
（3）Add water in dried fruit, amount of water is the 40 ~ 42% of dried fruit weight, mixes thoroughly, add Angel aroma yeast, turn all
Even, it is placed in 26 ~ 28 DEG C of ferment at constant temperature 10 ~ 12 hours, make the soft middle band of fruit crisp, add Sal, turn uniformly, continue fermentation 8 ~ 10
Hour, tart up, obtain fermenting fruit；
（4）Chinese medicine extract and spice are added fermenting fruit, stirs, sealing, it is placed in 5 ~ 7 DEG C and stand 20 ~ 22 days, respectively
Material composition and fragrance fully merge, and reduce content of nitrite, obtain cold preservation fruit；
（5）Vegetable oil is heated to 110 ~ 115 DEG C, Guan Huo, it is cooled to 35 ~ 40 DEG C, add cold preservation fruit, mix homogeneously, add
Herba Centellae extract and phytic acid, mix homogeneously, it is placed in 10 ~ 12 DEG C and stands 3 ~ 4 days, each raw material is fully contacted, and makes mouthfeel soft, suppression
Varied bacteria growing processed, obtains characteristic fruit brined vegetable；
（6）Packaging, inspection, obtain finished product.
Described step（1）Drying, be first placed in 67 ~ 69 DEG C dry 20 ~ 22 minutes, then be placed in 54 ~ 56 DEG C dry 20 ~ 22 points
Clock, oven temperature is adjusted to 42 ~ 44 DEG C, and drying to water content is 16 ~ 18%, increases pliability.
It is an advantage of the invention that：A kind of characteristic fruit brined vegetable that the present invention provides, nutritious, bright in colour, mouthfeel is soft
Crisp, the smell of fruits is very sweet, meets consumer demand, makes the income of peasant household improve 15.3%；Raw material is dried through substep, can retain
The nutritional labeling of fruit 92.4%, increases mouthfeel pliability；Through the fermentation of Angel aroma yeast twice, spicy tasty and refreshing, soft middle band is crisp,
Tart up, utilize beneficial to alimentation；Add plurality of Chinese extract, each organ of body can be coordinated, enhance metabolism,
Slow down aging, protects cardiovascular and cerebrovascular vessel, beauty and skin care, so that body is kept fit state, the equal edible of any crowd；Fermentation ends after
Deepfreeze, can reduce content of nitrite, simultaneously facilitate the local flavor of each raw material and nutrition is fully merged, mouthfeel is plentiful；Plant
Add after thing oil heating cooling, remove oil generation taste, keep the biological activity of benefit materials, all raw materials are put through low temperature after adding
Put, enable vegetable oil and nutrient fully incorporates each raw material, fragrant and oiliness, salty comfortable in, in suppression product, miscellaneous bacteria produces, no
Containing any additive, Shelf-life.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of characteristic fruit brined vegetable, are made up of the raw material of following weight portion：Fructus Ananadis comosi 67, Fructus actinidiae chinensiss 58, Fructus Chaenomeliss 58, Hylocereus undatuss 37,
Cacumen Tamariciss 1.6, conveniently perfume 1.5, Semen Oroxyli 1.5, Herba Potentillae Discoloris 1.1, Herba Sedi Lineariss 1.1, Rabdosia rubescens 0.6, Sal 2.4, spice
0.7th, vegetable oil 7, Angel aroma yeast 3, Herba Centellae extract 0.7, phytic acid 0.04.
Described Herba Centellae extract, dry Herba Centellae is cleaned, dewatering, is crushed to 80 mesh, is placed in -46 DEG C and freezes 8 hours
Afterwards, be directly added into temperature be 44 DEG C, volume fraction be in 83% alcoholic solution, alcoholic solution is 26 times of dry accumulated snow weight, then
It is placed in 44 DEG C, 32kHz supersound extraction 40 minutes, repeats to add ethanol, ultrasonic 2 times, filter, dry in 48 DEG C and to water content be
14%, obtain Herba Centellae extract.
Described spice, is made up of the raw material of following weight portion：Fructus Capsici 15, Pericarpium Zanthoxyli 12, Fructus Cumini Cymini 12, Fructus Piperiss 10, anise
10th, Semen Myristicae 7, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7, Folium Perillae 7, Fructus Amomi 5, Flos Caryophylli 5, all raw material mixing, it is crushed to 100 mesh, obtain spice；Described
Fructus Capsici, for dry Fructus Capsici.
Described vegetable oil, is made up of the raw material of following weight portion：Oleum Helianthi 6, Oleum sesami 4, peony seed oil 1, are rich in
Unsaturated fatty acid, protects cardiovascular and cerebrovascular vessel.
A kind of preparation method of characteristic fruit brined vegetable, comprises the following steps that：
（1）Fructus Ananadis comosi, Fructus actinidiae chinensiss, Fructus Chaenomeliss and Hylocereus undatuss are cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, be placed in baking oven and dry
Dry, increase pliability, obtain dried fruit；
（2）By Cacumen Tamariciss, perfume, Semen Oroxyli, Herba Potentillae Discoloris, Herba Sedi Lineariss and Rabdosia rubescens are cleaned conveniently, are crushed to 60 mesh, obtain Chinese medicine powder,
Add Chinese medicine powder weight 20 times amount water, be heated to 80 DEG C, ultrasonic 50 minutes of 33kHz, remove Chinese medicine slag, by extracting solution dry to
Water content is 10%, obtains Chinese medicine extract, strengthens health care；
（3）Add water in dried fruit, amount of water is the 40% of dried fruit weight, mixes thoroughly, add Angel aroma yeast, turn uniformly,
It is placed in 26 DEG C of ferment at constant temperature 10 hours, make the soft middle band of fruit crisp, add Sal, turn uniformly, continue fermentation 8 hours, increase fragrant
Taste, obtains fermenting fruit；
（4）Chinese medicine extract and spice are added fermenting fruit, stirs, sealing, it is placed in 5 DEG C and stand 20 days, each material
Composition and fragrance fully merge, and reduce content of nitrite, obtain cold preservation fruit；
（5）Vegetable oil is heated to 110 ~ 115 DEG C, Guan Huo, it is cooled to 35 ~ 40 DEG C, add cold preservation fruit, mix homogeneously, add
Herba Centellae extract and phytic acid, mix homogeneously, it is placed in 10 DEG C and stands 3 days, each raw material is fully contacted, and makes mouthfeel soft, suppression is miscellaneous
Bacteria growing, obtains characteristic fruit brined vegetable；
（6）Packaging, inspection, obtain finished product.
Described step（1）Drying, be first placed in 67 DEG C dry 20 minutes, then be placed in 54 DEG C dry 20 minutes, by baking oven temperature
Degree is adjusted to 42 DEG C, and drying to water content is 16%, increases pliability.
Embodiment 2
A kind of characteristic fruit brined vegetable, are made up of the raw material of following weight portion：Fructus Ananadis comosi 68, Fructus actinidiae chinensiss 59, Fructus Chaenomeliss 59, Hylocereus undatuss 38,
Cacumen Tamariciss 1.7, conveniently perfume 1.6, Semen Oroxyli 1.6, Herba Potentillae Discoloris 1.2, Herba Sedi Lineariss 1.2, Rabdosia rubescens 0.7, Sal 2.5, spice
0.8th, vegetable oil 8, Angel aroma yeast 3, Herba Centellae extract 0.8, phytic acid 0.05.
Described Herba Centellae extract, dry Herba Centellae is cleaned, dewatering, is crushed to 80 mesh, is placed in -45 DEG C and freezes 9 hours
Afterwards, be directly added into temperature be 45 DEG C, volume fraction be in 84% alcoholic solution, alcoholic solution is 27 times of dry accumulated snow weight, then
It is placed in 45 DEG C, 33kHz supersound extraction 45 minutes, repeats to add ethanol, ultrasonic 2 times, filter, dry in 49 DEG C and to water content be
15%, obtain Herba Centellae extract.
Described spice, is made up of the raw material of following weight portion：Fructus Capsici 16, Pericarpium Zanthoxyli 13, Fructus Cumini Cymini 13, Fructus Piperiss 11, anise
11st, Semen Myristicae 8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8, Folium Perillae 8, Fructus Amomi 6, Flos Caryophylli 6, all raw material mixing, it is crushed to 100 mesh, obtain spice；Described
Fructus Capsici, for dry Fructus Capsici.
Described vegetable oil, is made up of the raw material of following weight portion：Oleum Helianthi 7, Oleum sesami 5, peony seed oil 2, are rich in
Unsaturated fatty acid, protects cardiovascular and cerebrovascular vessel.
A kind of preparation method of characteristic fruit brined vegetable, comprises the following steps that：
（1）Fructus Ananadis comosi, Fructus actinidiae chinensiss, Fructus Chaenomeliss and Hylocereus undatuss are cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, be placed in baking oven and dry
Dry, increase pliability, obtain dried fruit；
（2）By Cacumen Tamariciss, perfume, Semen Oroxyli, Herba Potentillae Discoloris, Herba Sedi Lineariss and Rabdosia rubescens are cleaned conveniently, are crushed to 60 mesh, obtain Chinese medicine powder,
Add Chinese medicine powder weight 21 times amount water, be heated to 83 DEG C, ultrasonic 55 minutes of 34kHz, remove Chinese medicine slag, by extracting solution dry to
Water content is 11%, obtains Chinese medicine extract, strengthens health care；
（3）Add water in dried fruit, amount of water is the 41% of dried fruit weight, mixes thoroughly, add Angel aroma yeast, turn uniformly,
It is placed in 27 DEG C of ferment at constant temperature 11 hours, make the soft middle band of fruit crisp, add Sal, turn uniformly, continue fermentation 9 hours, increase fragrant
Taste, obtains fermenting fruit；
（4）Chinese medicine extract and spice are added fermenting fruit, stirs, sealing, it is placed in 6 DEG C and stand 21 days, each material
Composition and fragrance fully merge, and reduce content of nitrite, obtain cold preservation fruit；
（5）Vegetable oil is heated to 110 ~ 115 DEG C, Guan Huo, it is cooled to 35 ~ 40 DEG C, add cold preservation fruit, mix homogeneously, add
Herba Centellae extract and phytic acid, mix homogeneously, it is placed in 11 DEG C and stands 3 days, each raw material is fully contacted, and makes mouthfeel soft, suppression is miscellaneous
Bacteria growing, obtains characteristic fruit brined vegetable；
（6）Packaging, inspection, obtain finished product.
Described step（1）Drying, be first placed in 68 DEG C dry 21 minutes, then be placed in 55 DEG C dry 21 minutes, by baking oven temperature
Degree is adjusted to 43 DEG C, and drying to water content is 17%, increases pliability.
Embodiment 3
A kind of characteristic fruit brined vegetable, are made up of the raw material of following weight portion：Fructus Ananadis comosi 69, Fructus actinidiae chinensiss 60, Fructus Chaenomeliss 60, Hylocereus undatuss 39,
Cacumen Tamariciss 1.8, conveniently perfume 1.7, Semen Oroxyli 1.7, Herba Potentillae Discoloris 1.3, Herba Sedi Lineariss 1.3, Rabdosia rubescens 0.8, Sal 2.6, spice
0.9th, vegetable oil 9, Angel aroma yeast 4, Herba Centellae extract 0.9, phytic acid 0.06.
Described Herba Centellae extract, dry Herba Centellae is cleaned, dewatering, is crushed to 100 mesh, is placed in -44 DEG C of freezings 10 little
Shi Hou, be directly added into temperature be 46 DEG C, volume fraction be in 85% alcoholic solution, alcoholic solution is 28 times of dry accumulated snow weight,
It is placed in 46 DEG C, 34kHz supersound extraction 50 minutes again, repeats to add ethanol, ultrasonic 2 times, filter, dry in 50 DEG C and to water content be
16%, obtain Herba Centellae extract.
Described spice, is made up of the raw material of following weight portion：Fructus Capsici 17, Pericarpium Zanthoxyli 14, Fructus Cumini Cymini 14, Fructus Piperiss 12, anise
12nd, Semen Myristicae 9, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9, Folium Perillae 9, Fructus Amomi 7, Flos Caryophylli 7, all raw material mixing, it is crushed to 120 mesh, obtain spice；Described
Fructus Capsici, for dry Fructus Capsici.
Described vegetable oil, is made up of the raw material of following weight portion：Oleum Helianthi 8, Oleum sesami 6, peony seed oil 3, are rich in
Unsaturated fatty acid, protects cardiovascular and cerebrovascular vessel.
A kind of preparation method of characteristic fruit brined vegetable, comprises the following steps that：
（1）Fructus Ananadis comosi, Fructus actinidiae chinensiss, Fructus Chaenomeliss and Hylocereus undatuss are cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, be placed in baking oven and dry
Dry, increase pliability, obtain dried fruit；
（2）By Cacumen Tamariciss, perfume, Semen Oroxyli, Herba Potentillae Discoloris, Herba Sedi Lineariss and Rabdosia rubescens are cleaned conveniently, are crushed to 80 mesh, obtain Chinese medicine powder,
Add Chinese medicine powder weight 22 times amount water, be heated to 85 DEG C, ultrasonic 60 minutes of 35kHz, remove Chinese medicine slag, by extracting solution dry to
Water content is 12%, obtains Chinese medicine extract, strengthens health care；
（3）Add water in dried fruit, amount of water is the 42% of dried fruit weight, mixes thoroughly, add Angel aroma yeast, turn uniformly,
It is placed in 28 DEG C of ferment at constant temperature 12 hours, make the soft middle band of fruit crisp, add Sal, turn uniformly, continue fermentation 10 hours, increase fragrant
Taste, obtains fermenting fruit；
（4）Chinese medicine extract and spice are added fermenting fruit, stirs, sealing, it is placed in 7 DEG C and stand 22 days, each material
Composition and fragrance fully merge, and reduce content of nitrite, obtain cold preservation fruit；
（5）Vegetable oil is heated to 110 ~ 115 DEG C, Guan Huo, it is cooled to 35 ~ 40 DEG C, add cold preservation fruit, mix homogeneously, add
Herba Centellae extract and phytic acid, mix homogeneously, it is placed in 12 DEG C and stands 4 days, each raw material is fully contacted, and makes mouthfeel soft, suppression is miscellaneous
Bacteria growing, obtains characteristic fruit brined vegetable；
（6）Packaging, inspection, obtain finished product.
Described step（1）Drying, be first placed in 69 DEG C dry 22 minutes, then be placed in 56 DEG C dry 22 minutes, by baking oven temperature
Degree is adjusted to 44 DEG C, and drying to water content is 18%, increases pliability.
Comparative example
A kind of salty radish, is made up of the raw material of following weight portion：Radix Raphani 70, Sal 2.1, spice 0.9, soybean oil 9.
Described spice, is made up of the raw material of following weight portion：Fructus Capsici 12, Pericarpium Zanthoxyli 14, Fructus Cumini Cymini 14, Fructus Piperiss 12, anise
17th, Semen Myristicae 9, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9, Folium Perillae 9, Fructus Amomi 7, Flos Caryophylli 7, all raw material mixing, it is crushed to 120 mesh, obtain spice；Described
Fructus Capsici, for dry Fructus Capsici.
A kind of preparation method of salty radish, comprises the following steps that：
（1）Radix Raphani is cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, obtain Radix Raphani；
（2）Add water in Radix Raphani, amount of water is the 62% of radish's weight, adds Sal and spice, turn uniformly, sealing, it is placed in 27
DEG C standing 18 days, each material composition and fragrance fully merge, and reduce content of nitrite, must soak salt Radix Raphani；
（3）Vegetable oil is heated to 110 ~ 115 DEG C, adds leaching salt Radix Raphani, mix homogeneously, obtain salty radish；
（4）Packaging, inspection, obtain finished product.
Embodiment and the mensure of each index of comparative example brined vegetable product：
Respectively the brined vegetable product of embodiment and comparative example is carried out with the inspection of each index, embodiment and comparative example brined vegetable product respectively refer to
Target measurement result is shown in Table 1.
Table 1：Embodiment and the mensure of each index of comparative example brined vegetable product
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Additive | Do not detect | Do not detect | Do not detect | Detection |
| Mouthfeel | Soft crisp | Soft crisp | Soft crisp | Crisp |
| Flavour | Spicy, salty comfortable in | Spicy, salty comfortable in | Spicy, salty comfortable in | Salty |
| Color and luster | Various | Various | Various | Dull |
| Nitrite/(mg/kg) | 0.617 | 0.632 | 0.624 | 5.016 |
| Improve income/(%) | 14.8 | 15.1 | 15.3 | — |
Note：" " indicate Wu.
The result of table 1 shows, the characteristic fruit brined vegetable of embodiment, does not detect additive it is ensured that safety, and mouthfeel is soft crisp, fragrant
Peppery tasty and refreshing, salty comfortable in, bright in colour, improve household economy income 15.3% compared with comparative example, the characteristic water of the present invention offer be described
Fruit brined vegetable have good market prospect.
Embodiment and the effect of comparative example brined vegetable defying age：
Randomly choose 200 experimenters, be randomly divided into 4 groups, every group of 50 people, select the age 18-65 year, physical condition is good
Good, no obvious brain, the heart, liver, lung, kidney, Hematological Diseases, no Long-term taking medicine history, each for each person every day brined vegetable 30g eating this group, it is subject to
The examination time is 60 days, the tested inspection all carrying out blood, liver and immunology in front and back in hospital, and record check result；Real
Apply example and the effect of comparative example brined vegetable defying age is shown in Table 2.
Table 2：Embodiment and the effect of comparative example brined vegetable defying age
Note：Before " front " expression is tested, after " afterwards " represents tested.
From table 2 it can be seen that the characteristic fruit brined vegetable of embodiment are after tested, the blood of experimenter, liver and immunity side
The index in face is significantly better than that comparative example, and body function strengthens, and illustrates that the characteristic fruit brined vegetable that the present invention provides have significantly
Anti-senescence function.
Claims (6)
1. a kind of characteristic fruit brined vegetable are it is characterised in that be made up of the raw material of following weight portion：Fructus Ananadis comosi 67 ~ 69, Fructus actinidiae chinensiss 58 ~
60th, Fructus Chaenomeliss 58 ~ 60, Hylocereus undatuss 37 ~ 39, Cacumen Tamariciss 1.6 ~ 1.8, conveniently fragrant 1.5 ~ 1.7, Semen Oroxyli 1.5 ~ 1.7, Herba Potentillae Discoloris 1.1 ~
1.3rd, Herba Sedi Lineariss 1.1 ~ 1.3, Rabdosia rubescens 0.6 ~ 0.8, Sal 2.4 ~ 2.6, spice 0.7 ~ 0.9, vegetable oil 7 ~ 9, Angel flavouring
Yeast 3 ~ 4, Herba Centellae extract 0.7 ~ 0.9, phytic acid 0.04 ~ 0.06.
2. according to claim 1 characteristic fruit brined vegetable it is characterised in that described Herba Centellae extract, by dry Herba Centellae
Clean, dewatering, be crushed to 80 ~ 100 mesh, after being placed in -46 ~ -44 DEG C of freezings 8 ~ 10 hours, being directly added into temperature is 44 ~ 46 DEG C, body
Fraction be 83 ~ 85% alcoholic solution in, alcoholic solution is 26 ~ 28 times of dry accumulated snow weight, then be placed in 44 ~ 46 DEG C, 32 ~
34kHz supersound extraction 40 ~ 50 minutes, repeat add ethanol, ultrasonic 2 times, filter, in 48 ~ 50 DEG C dry to water content be 14 ~
16%, obtain Herba Centellae extract.
3. characteristic fruit brined vegetable are it is characterised in that described spice, former by following weight portion according to claim 1
Material composition：Fructus Capsici 15 ~ 17, Pericarpium Zanthoxyli 12 ~ 14, Fructus Cumini Cymini 12 ~ 14, Fructus Piperiss 10 ~ 12, anise 10 ~ 12, Semen Myristicae 7 ~ 9, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7 ~ 9, purple
Folium Perillae 7 ~ 9, Fructus Amomi 5 ~ 7, Flos Caryophylli 5 ~ 7, all raw material mixing, it is crushed to 100 ~ 120 mesh, obtain spice；Described Fructus Capsici, is dry
Fructus Capsici.
4. characteristic fruit brined vegetable are it is characterised in that described vegetable oil, former by following weight portion according to claim 1
Material composition：Oleum Helianthi 6 ~ 8, Oleum sesami 4 ~ 6, peony seed oil 1 ~ 3.
5. according to claim 1 the preparation method of characteristic fruit brined vegetable it is characterised in that comprising the following steps that：
（1）Fructus Ananadis comosi, Fructus actinidiae chinensiss, Fructus Chaenomeliss and Hylocereus undatuss are cleaned, roguing, be cut into the bulk that size is 2 ~ 3cm, be placed in baking oven and dry
Dry, obtain dried fruit；
（2）By Cacumen Tamariciss, perfume, Semen Oroxyli, Herba Potentillae Discoloris, Herba Sedi Lineariss and Rabdosia rubescens are cleaned conveniently, are crushed to 60 ~ 80 mesh, obtain Chinese medicine
Powder, adds the water of Chinese medicine powder weight 20 ~ 22 times amount, is heated to 80 ~ 85 DEG C, and ultrasonic 50 ~ 60 minutes of 33 ~ 35kHz removes Chinese medicine
Slag, it is 10 ~ 12% that extracting solution is dried to water content, obtains Chinese medicine extract；
（3）Add water in dried fruit, amount of water is the 40 ~ 42% of dried fruit weight, mixes thoroughly, add Angel aroma yeast, turn all
Even, it is placed in 26 ~ 28 DEG C of ferment at constant temperature 10 ~ 12 hours, adds Sal, turn uniformly, continue fermentation 8 ~ 10 hours, obtain fermentation water
Really；
（4）Chinese medicine extract and spice are added fermenting fruit, stirs, sealing, it is placed in 5 ~ 7 DEG C and stands 20 ~ 22 days, obtain
Cold preservation fruit；
（5）Vegetable oil is heated to 110 ~ 115 DEG C, Guan Huo, it is cooled to 35 ~ 40 DEG C, add cold preservation fruit, mix homogeneously, add
Herba Centellae extract and phytic acid, mix homogeneously, it is placed in 10 ~ 12 DEG C and stands 3 ~ 4 days, each raw material is fully contacted, and obtains characteristic fruit salty
Dish；
（6）Packaging, inspection, obtain finished product.
6. according to claim 5 the preparation method of characteristic fruit brined vegetable it is characterised in that described step（1）Drying, first
It is placed in 67 ~ 69 DEG C to dry 20 ~ 22 minutes, then is placed in 54 ~ 56 DEG C and dry 20 ~ 22 minutes, oven temperature is adjusted to 42 ~ 44 DEG C, dries
Doing to water content is 16 ~ 18%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698469A (en) * | 2005-06-16 | 2005-11-23 | 赵祎 | Salted mango |
| CN102532244A (en) * | 2011-12-31 | 2012-07-04 | 广西大学 | Method for preparing high-purity asiaticosid |
| CN104543968A (en) * | 2015-01-30 | 2015-04-29 | 南宁市绿宝食品有限公司 | Health vegetable sauce and preparation method thereof |
-
2016
- 2016-09-24 CN CN201610845356.4A patent/CN106418372A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698469A (en) * | 2005-06-16 | 2005-11-23 | 赵祎 | Salted mango |
| CN102532244A (en) * | 2011-12-31 | 2012-07-04 | 广西大学 | Method for preparing high-purity asiaticosid |
| CN104543968A (en) * | 2015-01-30 | 2015-04-29 | 南宁市绿宝食品有限公司 | Health vegetable sauce and preparation method thereof |
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Application publication date: 20170222 |