CN106616675A - Method for preparing bean sprouts by quick fermentation - Google Patents
Method for preparing bean sprouts by quick fermentation Download PDFInfo
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- CN106616675A CN106616675A CN201611199047.0A CN201611199047A CN106616675A CN 106616675 A CN106616675 A CN 106616675A CN 201611199047 A CN201611199047 A CN 201611199047A CN 106616675 A CN106616675 A CN 106616675A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 title claims abstract description 20
- 230000004151 fermentation Effects 0.000 title claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 33
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
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- 241000949456 Zanthoxylum Species 0.000 claims description 4
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- 239000004744 fabric Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
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- 230000001954 sterilising effect Effects 0.000 claims description 4
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- 230000008569 process Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000011068 loading method Methods 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 15
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 241000310089 Zingiber kawagoi Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 2
- 229930010555 Inosine Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
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- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
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- 210000004243 sweat Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 206010068052 Mosaicism Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003765 sex chromosome Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing bean sprouts by quick fermentation, and relates to agricultural product processing methods. The method comprises the following steps: (1) selecting fresh green vegetables, thoroughly flushing stalks of the green vegetables by flowing clean water, and draining the water; (2) cutting the thoroughly cleaned stalks of the green vegetables after water draining into strips by a cutting machine; (3) airing the bean sprouts cut into the strips; (4) adding 6 to 8% of edible salt and 0.05 to 0.5% of aroma-producing yeast according to a weight ratio, uniformly mixing, loading into a jar, uniformly stirring, and pickling; (5) fetching out the primarily pickled bean strips, and cleaning; (6) cutting the cleaned bean sprout strips to required width by a cutting knife; (7) adding rhizoma kaempferiae, star anise, fennel, Ligusticum chuanxiong, cinnamon, fructus amomi and white pepper into cut bean sprout grains; (8) putting the uniformly stirred bean sprout grains into the jar, and pickling for 3 to 5 weeks. The method has the advantages that the fermentation cycle is shortened, the use efficiency of a production workplace is improved, and the output of the bean sprouts is increased.
Description
Technical field
The present invention relates to processing of farm products method, in particular to a kind of method that Rapid Fermentation makes bean sprout.
Background technology
" Yibin bud dish " was originated in 18th century, so far the existing history of more than 200 years.Yibin bud dish is Yibin tradition name
Special product product, are one of Sichuan " four big salted vegetables ".Yibin bud dish, as typical traditional fermented vegetable product, is blue or green using high-quality
Dish, is equipped with various famous and precious natural perfume materials, and Jing is pickled fermented to be formed.It is nutritious due to its unique flavor, containing amino acid, egg
Various nutritions such as white matter, vitamin, fat, the features such as with " fragrant, sweet, tender, fresh ", thus it is edible extensively, meat and vegetables it is all suitable.
Be both the tune auxiliary material of all kinds of steamings, stir-fry, soup dish and pastries, can fried rice, assistant congee, be also that authentic Sichuan cuisine " quick-boiling soup sliced meat " and name are little
Requisite raw material in " Yibin combustion face " and Sichuan famous dish " Braised Pork Slices with Bean Sprouts " is eaten, has become tourism at home, the good merchantable brand of present.
Yibin bud dish is made at present and uses traditional natural fermentating method, i.e., the petiole of leaf mustard is being divided into bar
Shape, is put into layering in container and adds salt compacting, at ambient temperature spontaneous fermentation three months after airing；Afterwards companion enters what is boiled
Red juice, adds the natural perfume materials such as Chinese prickly ash, anise, and takes out seasoning processing after spontaneous fermentation 6-9 month at ambient temperature
It is afterwards edible.Although Yibin bud dish prepared by the method has, preferable fragrance, mouthfeel be fresh and sweet, quality is tender and crisp, during fermentation
Between it is longer, it is indefinite that fermentation temperature rises and falls because of the change of weather, and especially when autumn and winter, temperature was relatively low, fermentation time will be longer.
If temperature is too high, the miscellaneous bacteria in sweat in bean sprout can quickly breed in a large number, by the nutrient content of destruction bean sprout, serious shadow
Ring fragrance, the mouthfeel of Yibin bud dish.Meanwhile, Yibin bud dish prepared by the method grows to 0.9-1 because of its fermentation period, such as industry
Changing large-scale production then needs to take substantial amounts of Workplace, increases production cost, is unfavorable for improving the competitiveness of product in market.This
Outward, the harmful substances such as nitrite, nitrosamine, nitroso compound are easily accumulated in the long-term sweat of bean sprout, to product
Bring larger edible safety sex chromosome mosaicism.
The content of the invention
It is an object of the invention to provide a kind of method that Rapid Fermentation makes bean sprout, to solve the above problems.
To realize the object of the invention, the technical scheme for adopting for：A kind of method that Rapid Fermentation makes bean sprout, including it is as follows
Step：（1）Fresh green vegetables are selected, rinses well in the petiole flowing clear water of green vegetables after prune root head, branches and leaves, and drain water
Point；（2）By clean up and it is drained after the petiole of green vegetables cut into inch strips with cutting machine；（3）By the bean sprout bar for having cut
It is put in ventilation area without shade to dry, starts to rub vegetable tablets or vegetables bar 1 time every 3 hours after drying 6 hours, shines to vegetable tablets
Or vegetables bar water content is in 30-40%, stacks again after packing up and get damp 12 hours；（4）By weight addition 6-8% salt and 0.05-
0.5% aroma-producing yeasts, load in altar tank after mixing and stir, and are sealed with lotus leaf and yellow mud cloth, and it is all to pickle 5-8, and pickles
During regular shake altar tank；（5）It is placed into the salt solution of 3-5% after the bean sprout bar for just salting down is taken out and is cleaned, after cleaning
Bean sprout bar reach less salt standard 4.5-6.5%；（6）Bean sprout bar after cleaning is switched into the fineness degree of needs by cutting knife；（7）
The bean sprout grain for cutting is added into % -12 % of zingiber kawagoii 8, anise 35% -45%, fennel 15% -25%, fragrant fruit 4%
- 6%, cassia bark 8% -12%, fructus amomi 4% -6%, white pepper 8% -12%, each component are mixed according to the above ratio and are ground
Stir with bean sprout grain after grinds；（8）The bean sprout grain for stirring put into altar tank to pickle 3-5 all；（9）To pickle
Good bean sprout grain is filled in packaging bag, then the packaging bag of filling bean sprout is vacuumized, and using pasteurization bag is boiled
Sterilizing.
Further, in above-mentioned steps（4）In, bean sprout bar is pickled by way of one layer of bean sprout bar, one layer of salt.
Further, in above-mentioned steps（7）In, it is additionally added spices 0.001g-0.002g, zanthoxylum powder 0.0005-
0.0015g, chilli powder 8g-12g.
Further, in above-mentioned steps（7）In, inverted engine week about fully mixes the bean sprout grain pickled thoroughly 1 time.
The invention has the beneficial effects as follows, fermentation period is shortened, the service efficiency of Workplace is improved, increase the product of bean sprout
Amount, thus to improving the comparative effectiveness of bean sprout plantation and the enthusiasm of plantation peasant household, growth of agricultural efficiency and increasing peasant income are driven, promote
The transfer of surplus rural labor, Speeding up Construction of New Socialistic Country has larger realistic meaning with building harmonious society；
And method is simple, technical maturity, it is easy to grasp control is easy to promote.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
The method that Rapid Fermentation of the present invention makes bean sprout, comprises the steps：（1）Select fresh green vegetables, root of pruning
The petiole flowing clear water of green vegetables is rinsed well after head, branches and leaves, and it is drained；（2）To clean up and it is drained after
The petiole of green vegetables cut into inch strips with cutting machine；（3）The bean sprout bar for having cut is put in into ventilation area without shade to dry, is dried 6 hours
After start to rub vegetable tablets or vegetables bar 1 time every 3 hours, shine to vegetable tablets or vegetables bar water content in 30-40%, receive
Stack again after rising and get damp 12 hours；（4）By weight the aroma-producing yeasts for adding 6-8% salt and 0.05-0.5%, altar is loaded after mixing
Tank is interior and stirs, and is sealed with lotus leaf and yellow mud cloth, pickles 5 weeks, and periodically shake altar tank in curing process；（5）To just salt down
Bean sprout bar take out after be placed into the salt solution of 3-5% and cleaned, the bean sprout bar after cleaning reaches less salt standard 4.5-
6.5%；（6）Bean sprout bar after cleaning is switched into the fineness degree of needs by cutting knife；（7）The bean sprout grain for cutting is added into zingiber kawagoii
8 % -12 %, anise 35% -45%, fennel 15% -25%, fragrant fruit 4% -6%, cassia bark 8% -12%, sand
Benevolence 4% -6%, white pepper 8% -12%, each component is mixed according to the above ratio and is milled into after powder and be equal with the stirring of bean sprout grain
It is even；（8）The bean sprout grain for stirring put into altar tank to pickle 3-5 all；（9）The bean sprout grain pickled is filled into packaging bag
It is interior, then the packaging bag of filling bean sprout is vacuumized, boil bag sterilizing using pasteurization.
In above-mentioned steps（4）In, bean sprout bar is pickled by way of one layer of bean sprout bar, one layer of salt, makes salting down for bean sprout bar
Speed processed faster, and is pickled more preferably uniform.In above-mentioned steps（7）Middle addition spices 0.001g-0.002g, zanthoxylum powder
0.0005-0.0015g, chilli powder 8g-12g, and be also added into being additionally added inosine acid disodium and Sodium guanylate.Above-mentioned steps
（7）In, inverted engine week about fully mixes the bean sprout grain pickled thoroughly 1 time.
Embodiment 2
The method that Rapid Fermentation of the present invention makes bean sprout, comprises the steps：（1）Select fresh green vegetables, root of pruning
The petiole flowing clear water of green vegetables is rinsed well after head, branches and leaves, and it is drained；（2）To clean up and it is drained after
The petiole of green vegetables cut into inch strips with cutting machine；（3）The bean sprout bar for having cut is put in into ventilation area without shade to dry, is dried 6 hours
After start to rub vegetable tablets or vegetables bar 1 time every 3 hours, shine to vegetable tablets or vegetables bar water content in 30-40%, receive
Stack again after rising and get damp 12 hours；（4）By weight the aroma-producing yeasts for adding 6-8% salt and 0.05-0.5%, altar is loaded after mixing
Tank is interior and stirs, and is sealed with lotus leaf and yellow mud cloth, pickles 8 weeks, and periodically shake altar tank in curing process；（5）To just salt down
Bean sprout bar take out after be placed into the salt solution of 3-5% and cleaned, the bean sprout bar after cleaning reaches less salt standard 4.5-
6.5%；（6）Bean sprout bar after cleaning is switched into the fineness degree of needs by cutting knife；（7）The bean sprout grain for cutting is added into zingiber kawagoii
8 % -12 %, anise 35% -45%, fennel 15% -25%, fragrant fruit 4% -6%, cassia bark 8% -12%, sand
Benevolence 4% -6%, white pepper 8% -12%, each component is mixed according to the above ratio and is milled into after powder and be equal with the stirring of bean sprout grain
It is even；（8）The bean sprout grain for stirring put into altar tank to pickle 3-5 all；（9）The bean sprout grain pickled is filled into packaging bag
It is interior, then the packaging bag of filling bean sprout is vacuumized, boil bag sterilizing using pasteurization.
In above-mentioned steps（4）In, bean sprout bar is pickled by way of one layer of bean sprout bar, one layer of salt, makes salting down for bean sprout bar
Speed processed faster, and is pickled more preferably uniform.In above-mentioned steps（7）Middle addition spices 0.001g-0.002g, zanthoxylum powder
0.0005-0.0015g, chilli powder 8g-12g, and be also added into being additionally added inosine acid disodium and Sodium guanylate.Above-mentioned steps
（7）In, inverted engine week about fully mixes the bean sprout grain pickled thoroughly 1 time.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (4)
1. a kind of method that Rapid Fermentation makes bean sprout, it is characterised in that comprise the steps：（1）Fresh green vegetables are selected, is cut
Go after root head, branches and leaves to rinse well in the petiole flowing clear water of green vegetables, and it is drained；（2）To clean up and drain water
The petiole of the green vegetables after point is cut into inch strips with cutting machine；（3）The bean sprout bar for having cut is put in into ventilation area without shade to dry, 6 are dried
Start to rub vegetable tablets or vegetables bar 1 time every 3 hours after hour, shine to vegetable tablets or vegetables bar water content in 30-40%
When, stack again after packing up and get damp 12 hours；（4）By weight the aroma-producing yeasts for adding 6-8% salt and 0.05-0.5%, after mixing
Load in altar tank and stir, sealed with lotus leaf and yellow mud cloth, it is all to pickle 5-8, and altar tank is periodically shaken in curing process；
（5）It is placed into the salt solution of 3-5% after the bean sprout bar for just salting down is taken out and is cleaned, the bean sprout bar after cleaning reaches less salt standard
4.5-6.5%；（6）Bean sprout bar after cleaning is switched into the fineness degree of needs by cutting knife；（7）The bean sprout grain for cutting is added into three
How 8 % -12 %, anistree 35% -45%, fennel 15% -25%, fragrant fruit 4% -6%, cassia bark 8% -12%,
Fructus amomi 4% -6%, white pepper 8% -12%, each component is mixed according to the above ratio and is milled into after powder and the stirring of bean sprout grain
Uniformly；（8）The bean sprout grain for stirring put into altar tank to pickle 3-5 all；（9）The bean sprout grain pickled is filled into packaging
In bag, then the packaging bag of filling bean sprout is vacuumized, using pasteurization bag sterilizing is boiled.
2. the method that Rapid Fermentation according to claim 1 makes bean sprout, it is characterised in that above-mentioned steps（4）In, bean sprout
Bar is pickled by way of one layer of bean sprout bar, one layer of salt.
3. the method that Rapid Fermentation according to claim 1 makes bean sprout, it is characterised in that above-mentioned steps（7）In, also add
Enter spices 0.001g-0.002g, zanthoxylum powder 0.0005-0.0015g, chilli powder 8g-12g.
4. the method that Rapid Fermentation according to claim 1 makes bean sprout, it is characterised in that above-mentioned steps（7）In, every
Inverted engine in one week fully mixes the bean sprout grain pickled thoroughly 1 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199047.0A CN106616675A (en) | 2016-12-22 | 2016-12-22 | Method for preparing bean sprouts by quick fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199047.0A CN106616675A (en) | 2016-12-22 | 2016-12-22 | Method for preparing bean sprouts by quick fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616675A true CN106616675A (en) | 2017-05-10 |
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ID=58833963
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| CN201611199047.0A Withdrawn CN106616675A (en) | 2016-12-22 | 2016-12-22 | Method for preparing bean sprouts by quick fermentation |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
-
2016
- 2016-12-22 CN CN201611199047.0A patent/CN106616675A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
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Application publication date: 20170510 |