CN106579173A - Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata - Google Patents
Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata Download PDFInfo
- Publication number
- CN106579173A CN106579173A CN201611100920.6A CN201611100920A CN106579173A CN 106579173 A CN106579173 A CN 106579173A CN 201611100920 A CN201611100920 A CN 201611100920A CN 106579173 A CN106579173 A CN 106579173A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- rhizoma zingiberis
- salt
- powder
- radix notoginseng
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.
Description
Technical field
The present invention relates to Food Engineering Development field, in particular to a kind of fermentation batches for preparing acid bean and its acid
Fresh kidney beans natural fermentating process method.
Background technology
Acid bean is the product formed after fermentation based on lactic acid bacteria fermentation, suitable with salty acid, the tender crisp spy of fresh perfume
There is quality, become people's delicious food good merchantable brand.The nutritive value and health care of brewed acid bean is just causing more and more scientific research personnel
Concern.Fresh kidney beans yield is higher, perishable, not easy to maintain, and peasant is lost than more serious, and fresh kidney beans are developed into into acid bean, can be had
Effect improves the added value of fresh kidney beans, increases farmers' income.The acid bean color of traditional natural fermentation process production is gloomy, mouthfeel
Not crisp, not just, content of nitrite is high, and foodsafety is not high, and fermentation period is long, easy pollution microbes, product quality for fragrance
It is unstable.Though and the acid bean fermentation period of the pure breed fermentation process in modern times production shortens, there are the addition of calcium chloride, and color
Not yellow bright, mouthfeel is not crisp, and not just, local flavor is bad for fragrance.
The content of the invention
It is an object of the invention to provide a kind of fermentation batches and its acid bean natural fermentation work for preparing acid bean
Process.The method is simple to operation, without the need for adding calcium chloride, can realize industrialized production；Tamarind prepared by the method
Angle yellow and bright color, fragrance please, tart flavour is thick and heavy, mouthfeel is crisp and refreshing, content of nitrite is low.
For achieving the above object, a kind of fermentation batches, fermentation batches for preparing acid bean that the present invention is provided
Raw materials by weight meter include 1～3% sugar candy, 4～8% pickle salt, 2～6% edible salt, 2～5%
Rhizoma Zingiberis Recenss, 2～5% Bulbus Allii, 0.3～1.5% Fructus Lycii, 0.5～2.0% chilli, 0.2～1.0% Pericarpium Zanthoxyli, 0.5
～1.0% fragrant anise, 0.5～1.0% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.5% Radix Notoginseng powder, 0.1～0.3% Herba Pelargonii Graveolentiss, 0.2～
0.8% soyabean polypeptide powder；Balance of water.
Further, the raw materials by weight meter of the fermentation batches include 1～1.5% sugar candy, 6～8%
Pickle salt, 2～4% edible salt, 2～3% Rhizoma Zingiberis Recenss, 2～3% Bulbus Allii, 0.3～0.5% Fructus Lycii, 0.5～0.8%
Chilli, 0.3～0.5% Pericarpium Zanthoxyli, 0.5～0.7% fragrant anise, 0.5～0.7% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.2%
Radix Notoginseng powder, 0.1～0.15% Herba Pelargonii Graveolentiss, 0.3～0.4% soyabean polypeptide powder；Balance of water.
Yet further, the raw materials by weight meter of the fermentation batches includes that 1.2% sugar candy, 7% salt down
Salt manufacturing, 3% edible salt, 2.5% Rhizoma Zingiberis Recenss, 2.5% Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4%
Pericarpium Zanthoxyli, 0.6% fragrant anise, 0.6% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.15% Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soybean polypeptide
Powder；Balance of water.
Yet further, the preparation method of the fermentation batches, comprises the following steps：
1) according to above-mentioned percentage by weight weigh sugar candy, pickle salt, edible salt, Rhizoma Zingiberis Recenss, Bulbus Allii, Fructus Lycii, chilli,
Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss, soyabean polypeptide powder；
2) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
3) 70～80 DEG C being naturally cooled to again by water is boiled, adding sugar candy, water temperature to be cooled to 60～65 DEG C, addition is pickled
Salt, water temperature is cooled to 50～55 DEG C, adds edible salt, water temperature to be cooled to 35～40 DEG C, sequentially adds Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, dry
Fructus Capsici, Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches.
Gradient cooling dissolves successively sugar candy, pickle salt and edible salt, is conducive to its quick dissolving, improves work efficiency.
Water temperature is cooled to 35～40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder,
Herba Pelargonii Graveolentiss and soyabean polypeptide powder, are conducive to the functional component in the stable and dispensing of volatile material not by high temperature, to tamarind
The formation of the excellent flavor at angle plays an important role.
Pickle salt, edible salt, Rhizoma Zingiberis Recenss, Bulbus Allii effectively extend the preservation term of acid bean；Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss give the fragrance of the good local flavor of acid bean and happiness；Sugar candy and soyabean polypeptide powder, can have
Effect shortens fermentation period, increases total acid content.
The invention provides a kind of acid bean natural fermentating process method, comprises the following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 10～15 days, the light green, grain of rice are cleaned certainly
So dry；
2) weigh by weight percentage 1～3% sugar candy, 4～8% pickle salt, 2～6% edible salt, 2～5%
Rhizoma Zingiberis Recenss, 2～5% Bulbus Allii, 0.3～1.5% Fructus Lycii, 0.5～2.0% chilli, 0.2～1.0% Pericarpium Zanthoxyli,
0.5～1.0% fragrant anise, 0.5～1.0% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.5% Radix Notoginseng powder, 0.1～0.3% Herba Pelargonii Graveolentiss, 0.2～
0.8% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 70～80 DEG C being naturally cooled to again by water is boiled, adding sugar candy, water temperature to be cooled to 60～65 DEG C, addition is pickled
Salt, water temperature is cooled to 50～55 DEG C, adds edible salt, water temperature to be cooled to 35～40 DEG C, sequentially adds Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, dry
Fructus Capsici, Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 30～50% ratio, bean
Angle is completely submerged in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 12～16 days is edible.
As priority scheme, the raw materials by weight meter of the fermentation batches include 1～1.5% sugar candy, 6～
8% pickle salt, 2～4% edible salt, 2～3% Rhizoma Zingiberis Recenss, 2～3% Bulbus Allii, 0.3～0.5% Fructus Lycii, 0.5～
0.8% chilli, 0.3～0.5% Pericarpium Zanthoxyli, 0.5～0.7% fragrant anise, 0.5～0.7% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～
0.2% Radix Notoginseng powder, 0.1～0.15% Herba Pelargonii Graveolentiss, 0.3～0.4% soyabean polypeptide powder；Balance of water.
As priority scheme, the raw materials by weight meter of the fermentation batches include 1.2% sugar candy, 7%
Pickle salt, 3% edible salt, 2.5% Rhizoma Zingiberis Recenss, 2.5% Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4%
Pericarpium Zanthoxyli, 0.6% fragrant anise, 0.6% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.15% Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soybean polypeptide
Powder；Balance of water.
The beneficial effects of the present invention is：
The present invention chooses the little fresh and tender fresh kidney beans of Post flowering 10～15 days, the light green, grain of rice, and the acid bean brittleness of production is good,
Yellow and bright color；Pickle salt, edible salt, Rhizoma Zingiberis Recenss, Bulbus Allii after optimization addition effectively extends the preservation term of acid bean；Optimization adds
Fructus Lycii, chilli, Pericarpium Zanthoxyli, fragrant anise after dosage, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss give the good local flavor of acid bean and happiness
Fragrance；Sugar candy and soyabean polypeptide powder after optimization addition, can effectively shorten fermentation period 3-4 days, reduce nitrite
Content 30%, increases total acid content 25%.Acid bean yellow and bright color, fragrance pleasure, the tart flavour thickness prepared with the method for the present invention
Weight, mouthfeel are crisp and refreshing, content of nitrite is low, less than 0.1mg/kg.
Specific embodiment
In order to preferably explain the present invention, the main contents of the present invention are further elucidated below in conjunction with specific embodiment, but
Present disclosure is not limited solely to following examples.
Embodiment 1
The natural fermentating process method of acid bean 1, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 10 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) weigh by weight percentage 1% sugar candy, 6% pickle salt, 2% edible salt, 2% Rhizoma Zingiberis Recenss, 2%
Bulbus Allii, 0.3% Fructus Lycii, 0.5% chilli, 0.3% Pericarpium Zanthoxyli, 0.5% fragrant anise, 0.5% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1%
Radix Notoginseng powder, 0.1% Herba Pelargonii Graveolentiss, 0.3% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 70 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 60 DEG C, add pickle salt, water temperature
50 DEG C are cooled to, add edible salt, water temperature to be cooled to 35 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 30% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 12 days is edible.
Embodiment 2
The natural fermentating process method of acid bean 2, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 12 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) 1.2% sugar candy, 6.8% pickle salt, 2.5% edible salt, 2.5% life are weighed by weight percentage
Rhizoma Zingiberis Recens, 2.8% Bulbus Allii, 0.35% Fructus Lycii, 0.6% chilli, 0.38% Pericarpium Zanthoxyli, 0.6% perfume are anistree, 0.55%
Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.15% Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 73 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 62 DEG C, add pickle salt, water temperature
52 DEG C are cooled to, add edible salt, water temperature to be cooled to 37 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 40% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 14 days is edible.
Embodiment 3
The natural fermentating process method of acid bean 3, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 13 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) weigh by weight percentage 2% sugar candy, 7% pickle salt, 3% edible salt, 3% Rhizoma Zingiberis Recenss, 2.5%
Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4% Pericarpium Zanthoxyli, 0.7% fragrant anise, 0.6% Cortex cinnamomi japonici (Ramulus Cinnamomi),
0.15% Radix Notoginseng powder, 0.14% Herba Pelargonii Graveolentiss, 0.35% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 75 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 65 DEG C, add pickle salt, water temperature
55 DEG C are cooled to, add edible salt, water temperature to be cooled to 40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 50% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 15 days is edible.
Embodiment 4
The natural fermentating process method of acid bean 4, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 15 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) weigh by weight percentage 1.5% sugar candy, 8% pickle salt, 4% edible salt, 3% Rhizoma Zingiberis Recenss, 3%
Bulbus Allii, 0.5% Fructus Lycii, 0.8% chilli, 0.5% Pericarpium Zanthoxyli, 0.7% fragrant anise, 0.7% Cortex cinnamomi japonici (Ramulus Cinnamomi),
0.2% Radix Notoginseng powder, 0.15% Herba Pelargonii Graveolentiss, 0.4% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 80 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 65 DEG C, add pickle salt, water temperature
55 DEG C are cooled to, add edible salt, water temperature to be cooled to 40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 50% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 16 days is edible.
Embodiment 5
The natural fermentating process method of acid bean 5, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 12 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) weigh by weight percentage 1.2% sugar candy, 7% pickle salt, 3% edible salt, 2.5% Rhizoma Zingiberis Recenss,
2.5% Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4% Pericarpium Zanthoxyli, 0.6% perfume are anistree, 0.6% osmanthus
Skin, 0.15% Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 73 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 62 DEG C, add pickle salt, water temperature
52 DEG C are cooled to, add edible salt, water temperature to be cooled to 37 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 40% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 15 days is edible.
Embodiment 6
The natural fermentating process method of acid bean 6, specifically includes following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 13 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) weigh by weight percentage 3% sugar candy, 4% pickle salt, 6% edible salt, 5% Rhizoma Zingiberis Recenss, 5%
Bulbus Allii, 0.3% Fructus Lycii, 2.0% chilli, 1.0% Pericarpium Zanthoxyli, 1.0% fragrant anise, 1.0% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1%
Radix Notoginseng powder, 0.3% Herba Pelargonii Graveolentiss, 0.2% soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 75 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 65 DEG C, add pickle salt, water temperature
55 DEG C are cooled to, add edible salt, water temperature to be cooled to 40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, chilli, Pericarpium Zanthoxyli, perfume (or spice)
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 50% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 16 days is edible.
Embodiment 1～6 prepare acid bean yellow and bright color, fragrance is good, tart flavour is thick and heavy, crisp taste, without calcium chloride
Addition, content of nitrite are low, that is, look good, smell good and taste good, and foodsafety is high.
Other unspecified parts are prior art.Although above-described embodiment is made that to the present invention retouching in detail
State, but it is only a part of embodiment of the invention, rather than whole embodiments, people can with according to the present embodiment without
Other embodiment is obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.
Claims (7)
1. a kind of fermentation batches for preparing acid bean, it is characterized in that：The raw materials by weight of the fermentation batches
Meter include 1～3% sugar candy, 4～8% pickle salt, 2～6% edible salt, 2～5% Rhizoma Zingiberis Recenss, 2～5% Bulbus Allii,
0.3～1.5% Fructus Lycii, 0.5～2.0% chilli, 0.2～1.0% Pericarpium Zanthoxyli, 0.5～1.0% perfume are anistree, 0.5
～1.0% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.5% Radix Notoginseng powder, 0.1～0.3% Herba Pelargonii Graveolentiss, 0.2～0.8% soyabean polypeptide powder；Surplus
For water.
2. according to claim 1 be used for prepare acid bean fermentation batches, it is characterized in that：The raw material of the fermentation batches
Include 1～1.5% sugar candy, 6～8% pickle salt, 2～4% edible salt, 2～3% life by weight percentage
Rhizoma Zingiberis Recens, 2～3% Bulbus Allii, 0.3～0.5% Fructus Lycii, 0.5～0.8% chilli, 0.3～0.5% Pericarpium Zanthoxyli, 0.5～
0.7% fragrant anise, 0.5～0.7% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.2% Radix Notoginseng powder, 0.1～0.15% Herba Pelargonii Graveolentiss, 0.3～
0.4% soyabean polypeptide powder；Balance of water.
3. according to claim 2 be used for prepare acid bean fermentation batches, it is characterized in that：The raw material of the fermentation batches
By weight percentage include 1.2% sugar candy, 7% pickle salt, 3% edible salt, 2.5% Rhizoma Zingiberis Recenss, 2.5% it is big
Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4% Pericarpium Zanthoxyli, 0.6% fragrant anise, 0.6% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.15%
Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soyabean polypeptide powder；Balance of water.
4. according to claim 1 be used for prepare acid bean fermentation batches, it is characterized in that：The preparation of the fermentation batches
Method, comprises the following steps：
1) sugar candy, pickle salt, edible salt, Rhizoma Zingiberis Recenss, Bulbus Allii, Fructus Lycii, chilli, flower are weighed according to above-mentioned percentage by weight
Green pepper, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss, soyabean polypeptide powder；
2) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
3) 70～80 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 60～65 DEG C, add pickle salt,
Water temperature is cooled to 50～55 DEG C, adds edible salt, water temperature to be cooled to 35～40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, extra dry red wine
Fructus Capsici, Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches.
5. a kind of acid bean natural fermentating process method, it is characterised in that：Comprise the following steps：
1) fresh kidney beans are selected and pretreatment：Choose after the little fresh and tender fresh kidney beans of Post flowering 10～15 days, the light green, grain of rice are cleaned and dry in the air naturally
It is dry；
2) 1～3% sugar candy, 4～8% pickle salt, 2～6% edible salt, 2～5% life are weighed by weight percentage
Rhizoma Zingiberis Recens, 2～5% Bulbus Allii, 0.3～1.5% Fructus Lycii, 0.5～2.0% chilli, 0.2～1.0% Pericarpium Zanthoxyli, 0.5～
1.0% fragrant anise, 0.5～1.0% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.5% Radix Notoginseng powder, 0.1～0.3% Herba Pelargonii Graveolentiss, 0.2～0.8%
Soyabean polypeptide powder；
3) Rhizoma Zingiberis Recenss are cut into into the Rhizoma Zingiberis that thickness is 1～3mm；
4) 70～80 DEG C are naturally cooled to again by water is boiled, add sugar candy, water temperature to be cooled to 60～65 DEG C, add pickle salt,
Water temperature is cooled to 50～55 DEG C, adds edible salt, water temperature to be cooled to 35～40 DEG C, sequentially add Rhizoma Zingiberis, Bulbus Allii, Fructus Lycii, extra dry red wine
Fructus Capsici, Pericarpium Zanthoxyli, fragrant anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Notoginseng powder, Herba Pelargonii Graveolentiss and soyabean polypeptide powder；Mix homogeneously obtains fermentation batches；
5) altar is filled：Naturally the fresh kidney beans for drying and fermentation batches are immersed in fermentation vessel with 30～50% ratio, fresh kidney beans are complete
It is immersed in entirely in fermentation batches；
6) sealing and fermenting：The above-mentioned fermentation vessel of sealing, sealing natural fermentation 12～16 days is edible.
6. acid bean natural fermentating process method according to claim 5, it is characterised in that：It is described
The raw materials by weight meter of fermentation batches include 1～1.5% sugar candy, 6～8% pickle salt, 2～4%
Edible salt, 2～3% Rhizoma Zingiberis Recenss, 2～3% Bulbus Allii, 0.3～0.5% Fructus Lycii, 0.5～0.8% chilli, 0.3～
0.5% Pericarpium Zanthoxyli, 0.5～0.7% fragrant anise, 0.5～0.7% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1～0.2% Radix Notoginseng powder, 0.1～
0.15% Herba Pelargonii Graveolentiss, 0.3～0.4% soyabean polypeptide powder；Balance of water.
7. according to claim 6 be used for prepare acid bean fermentation batches, it is characterized in that：The raw material of the fermentation batches
By weight percentage include 1.2% sugar candy, 7% pickle salt, 3% edible salt, 2.5% Rhizoma Zingiberis Recenss, 2.5% it is big
Bulbus Allii, 0.4% Fructus Lycii, 0.7% chilli, 0.4% Pericarpium Zanthoxyli, 0.6% fragrant anise, 0.6% Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.15%
Radix Notoginseng powder, 0.12% Herba Pelargonii Graveolentiss, 0.35% soyabean polypeptide powder；Balance of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100920.6A CN106579173A (en) | 2016-12-05 | 2016-12-05 | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100920.6A CN106579173A (en) | 2016-12-05 | 2016-12-05 | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579173A true CN106579173A (en) | 2017-04-26 |
Family
ID=58595656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611100920.6A Pending CN106579173A (en) | 2016-12-05 | 2016-12-05 | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579173A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618050A (en) * | 2018-04-25 | 2018-10-09 | 贵州统之源食品有限公司 | A kind of bubble green pepper zymotic fluid |
| CN109170702A (en) * | 2018-08-17 | 2019-01-11 | 齐鲁工业大学 | The method that lactobacillus-fermented prepares cauliflower sauce |
| CN111109562A (en) * | 2018-10-31 | 2020-05-08 | 江苏博达生物科技有限公司 | Health-preserving sour kidney bean ingredient and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243859A (en) * | 2008-03-13 | 2008-08-20 | 姚钰萍 | Health care seasoning matter |
| CN104757481A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Sophora flower perfumed pickled sour green bean and preparation method for processing pickled sour green bean |
-
2016
- 2016-12-05 CN CN201611100920.6A patent/CN106579173A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243859A (en) * | 2008-03-13 | 2008-08-20 | 姚钰萍 | Health care seasoning matter |
| CN104757481A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Sophora flower perfumed pickled sour green bean and preparation method for processing pickled sour green bean |
Non-Patent Citations (2)
| Title |
|---|
| 彭凌主: "《咸酱泡菜加工实用技术》", 31 July 2009, 西南交通大学出版社 * |
| 王勇生等: "大豆肽的生理功能和制备工艺", 《饲料博览》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618050A (en) * | 2018-04-25 | 2018-10-09 | 贵州统之源食品有限公司 | A kind of bubble green pepper zymotic fluid |
| CN108618050B (en) * | 2018-04-25 | 2021-08-31 | 贵州统之源食品有限公司 | Fermentation liquor for pickled peppers |
| CN109170702A (en) * | 2018-08-17 | 2019-01-11 | 齐鲁工业大学 | The method that lactobacillus-fermented prepares cauliflower sauce |
| CN111109562A (en) * | 2018-10-31 | 2020-05-08 | 江苏博达生物科技有限公司 | Health-preserving sour kidney bean ingredient and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN104489436B (en) | Fresh flower rose cream and preparation method thereof | |
| CN104223158A (en) | Production method of tea flavor type boiled salted duck | |
| CN106490501A (en) | A kind of processing method of sauced duck meat | |
| CN106579173A (en) | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata | |
| CN105831517A (en) | Processing method of health-caring peanut | |
| CN104172084A (en) | Weather exposure production process of broad bean paste | |
| CN105685852A (en) | Production method of wine-lees fish balls | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN105852043B (en) | Safe green pepper sauce and preparation method thereof | |
| CN105077309A (en) | Tea-flavor Muslim fermented yak meat and preparation method thereof | |
| CN107801978A (en) | A kind of fresh green pepper bean cotyledon and preparation method thereof | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN108433049A (en) | A kind of preparation method of red kiwifruit powder | |
| CN108112964A (en) | A kind of fresh fresh green pepper bean cotyledon of perfume | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| KR102020808B1 (en) | Method of preparation for Graciralia pickles in hot pepper paste | |
| KR20170121843A (en) | Red pepper paste comprising garlic and medicinal herbs, and method for preparing the same | |
| KR101225623B1 (en) | Kimchi using vitamin tree extract and process for preparation thereof | |
| CN101336733A (en) | Squid rice roll and processing method thereof | |
| CN110558503A (en) | Preparation method of spicy conch | |
| CN108179087A (en) | A kind of preparation method of peach blossom rice wine | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof | |
| CN107828580A (en) | Liquor formula and liquor preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |