CN107410990A - A kind of okra pickles and preparation method thereof - Google Patents
A kind of okra pickles and preparation method thereof Download PDFInfo
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- CN107410990A CN107410990A CN201710573405.8A CN201710573405A CN107410990A CN 107410990 A CN107410990 A CN 107410990A CN 201710573405 A CN201710573405 A CN 201710573405A CN 107410990 A CN107410990 A CN 107410990A
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- okra
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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 present invention disclose a kind of okra pickles and preparation method thereof, and this method is that okra is cleaned and repaired, and adds that L calcium lactates guarantor is crisp, then okra is placed in 80 DEG C~100 DEG C of water blanching 2~4 minutes；Take out okra and cutting is carried out to it, add auxiliary material and vitamin C；It is after adding Lactobacillus plantarum and aroma-producing yeasts, okra dress altar room temperature is directly putting type fermented, obtain okra pickles.The okra pickles are based on parts by weight of raw materials, including 80~150 parts of 100 parts of okra, 1~10 part of salt, 1~10 part of white granulated sugar, 0.1~1 part of calcium chloride, 1~10 part of cooking wine, anistree 0.02~0.2 part, 0.02~0.2 part of fennel, 0.1~1 part of capsicum, 0.01~0.05 part of vitamin C and pure water.This method is formed by aroma-producing yeasts and Lactobacillus plantarum fermentation, can be shortened fermentation period, be reduced the content of nitrite, and edible safety is higher, and product quality is stable.
Description
Technical field
The invention belongs to the preparation method field of pickles, more particularly, to a kind of okra pickles and preparation method thereof.
Background technology
Pickles Shen is lost successfully within 2013, and Pickles species is a lot of, and mouthfeel differs, and with their own characteristics, is adapted to different people
Group is edible, and the product of pickles is single at present, and most of pickles are sauerkraut, pickled radish and bubble fresh kidney beans on the market, and are utilized mostly
Bacterium fermentation entrained by plant itself, it is difficult to realize industrialized production.And it is exceeded also easily to occur nitrite in brew process.
The auxiliary material used in Pickles curing process is medicinal plant mostly, containing different efficacies and composition, there is plurality kinds of health care composition,
And pickles on the market can all use sodium glutamate, D-sorbite, xanthans etc. to adjust pickles mouthfeel substantially.And in pickle production
During, an also technical problem, pickles with boiling water when being sterilized, if with boiling water blanching too long, pickles are just
It can soften, cause mouthfeel bad.If inadequate with the boiling water blanching time, corrupt bacteria growing cannot be suppressed.Traditional-handwork pickles
Fermentation method, it is to carry out spontaneous fermentation using raw material vegetable surface microorganism.Research shows, micro- life that vegetable surface naturally adheres to
Species are various, and quantity and population are highly unstable, and do not ferment only the Lactobacillus plantarum needed, also saccharomycete, coliform
The pathogens such as group, salmonella, staphylococcus aureus, this causes product quality to be difficult to ensure that, it is difficult to large-scale production.
The content of the invention
In order to solve above-mentioned the shortcomings of the prior art, there is provided a kind of preparation method of okra pickles.Should
Method is formed by aroma-producing yeasts and Lactobacillus plantarum fermentation, can be shortened fermentation period, be reduced the content of nitrite, eats peace
Full property is higher, and product quality is stable.
Another object of the present invention is to provide the okra pickles of above method preparation.
The purpose of the present invention is realized by following technical proposals：
A kind of preparation method of okra pickles, comprise the following specific steps that：
S1. okra is cleaned up with water, is then repaired, and obtains the okra without breakage；
S2. add L-calcium lactate and protect crisp, then okra is placed in 80 DEG C~100 DEG C of water blanching 2~4 minutes；
S3. take out okra and cutting is carried out to it, obtain block okra, add auxiliary material and vitamin C；
S4. it is after adding Lactobacillus plantarum and aroma-producing yeasts, okra dress altar room temperature is directly putting type fermented, obtain okra bubble
Dish.
Preferably, L-calcium lactate described in the step S2 is the 0.05~0.5% of okra quality.
Preferably, auxiliary material described in step S3 is pure water, salt, white granulated sugar, calcium chloride, cooking wine, anise, fennel and peppery
Green pepper, the mass volume ratio of the ascorbic addition and pure water is 1~10：10mg/mL.
Preferably, the addition of Lactobacillus plantarum described in step S4 is the 1~10% of quality of pure water.
Preferably, aroma-producing yeasts described in step S4 are Hansenula yeast, torulopsis, Lu Shi Zygosaccharomyceses or changeable false silk
One or more of yeast, the addition of the aroma-producing yeasts are the 0.1~1% of quality of pure water.
Preferably, 4~6 days time fermented described in step S4.
A kind of okra pickles are prepared by the above method, and based on parts by weight of raw materials, the okra pickles include
100 parts of okra, 1~10 part of salt, 1~10 part of white granulated sugar, 0.1~1 part of calcium chloride, 1~10 part of cooking wine, anise 0.02~
80~150 parts of 0.2 part, 0.02~0.2 part of fennel, 0.1~1 part of capsicum, 0.01~0.05 part of vitamin C and pure water.
Preferably, based on parts by weight of raw materials, the okra pickles include 100 parts of okra, 3~7 parts of salt, white granulated sugar
3~8 parts, 0.4~0.8 part of calcium chloride, 5~8 parts of cooking wine, anistree 0.05~0.16 part, 0.1~0.18 part of fennel, capsicum 0.2~
120~140 parts of 0.8 part, vitamin C 0.01-0.03 parts and pure water.
It is further preferable that based on parts by weight of raw materials, the okra pickles include 100 parts of okra, 6 parts of salt, white sand
5 parts of sugar, 0.5 part of calcium chloride, 7 parts of cooking wine, anistree 0.1 part, 0.12 part of fennel, 0.4 part of capsicum, 0.02 part of vitamin C and pure
130 parts of water.
The okra of the present invention has the nutrition such as a large amount of amino acid, protein, trace element, polysaccharide, flavone compound
Material, there are some researches show okra have improve immunity, it is hypoglycemic, antitumor, aid digestion, antifatigue, control gastritis and stomach is burst
Ulcer etc. acts on.Okra improves immunity for it rich in trace elements zn, Mn etc. and provides theoretical foundation；Polysaccharide in okra into
Divide has certain inhibitory action to some cancer cells；Myricetin in okra can improve the sensitiveness of insulin；The polysaccharide that contains,
Flavones and seed alkaloid play the role of obvious antifatigue.Auxiliary material is pure water, salt, white granulated sugar, calcium chloride, cooking wine, eight
Angle, fennel, capsicum.It is mostly natural plant type medicinal plant, there are a variety of medical values.Wherein, it is anistree have wind-dispelling qi-regulating and
Stomach adjust in function, for syncope due to pathogenic cold vomit inverse, belly crymodynia, stomach is swollen it is vexed etc. effect.Capsicum can alleviate chest and abdomen crymodynia, prevent dysentery
Disease, suppression stomach abdomen entozoa is killed, controls heart disease and coronary sclerosis；Oral mucosa can also be stimulated, causes the wriggling of stomach, is promoted
Enter salivary secretion, whet the appetite, promote digestion.Cooking wine is rich in 8 kinds of amino acid that human body needs, such as leucine, isoleucine, egg
Propylhomoserin, phenylalanine, threonine, they can produce the taste of a variety of the fruity fragrance of a flower and toast bread when heated.Wherein,
Lysine, tryptophan can produce cerebral nerve and transmit material, improve sleep, contribute to the synthesis of body fat acid, to children
Body development be also beneficial to.
The present invention, which uses, delivers directly fermentation okra pickles processing maturation period as 3d, the contracting of production cycle fewer 2d than spontaneous fermentation
It is short, production efficiency can be greatly improved, is the guarantee of okra pickles industrialized production profit.Find that delivering directly fermentation compares nature simultaneously
Fermentation shifts to an earlier date 1d and has reached optimal acidity scope, under this acidity, there is good taste and flavor.And as direct vat inoculation
Lactobacillus plantarum contestable suppresses vegetable surface microorganism secretion nitrate reductase, quickly forms dominant microflora, nitrous of degrading
Hydrochlorate, therefore deliver directly fermentation method and have more edible safety than spontaneous fermentation.Spontaneous fermentation mode produces pickles, its raw material vegetables
The micro organism quantity and population that surface is naturally adhered to are highly unstable, the disease such as coliform, salmonella, staphylococcus aureus
The presence of opportunistic pathogen brings certain security risk, also causes product quality to be difficult to ensure that.Deliver directly the Lactobacillus plantarum of fermentation input
Starting fermentation bacterium number is higher, can quickly form good micro-ecological environment, suppresses coliform, salmonella, golden yellow grape
The growth of the pathogens such as coccus, early these pathogens is not detected within 1~2 day compared with spontaneous fermentation mode.
Compared with prior art, the invention has the advantages that：
1. the present invention is formed by aroma-producing yeasts and Lactobacillus plantarum fermentation, okra bubble is prepared using fermentation method is delivered directly
Dish, its production process is simple, can shorten fermentation period, and fermentation okra pickles processing maturation period is 3 days, 2 days fewer than spontaneous fermentation,
Production efficiency can be greatly improved.
2. the Lactobacillus plantarum contestable of the present invention suppresses vegetable surface microorganism secretion nitrate reductase, can quick shape
Into dominant microflora, degrading nitrite, edible safety is had more than spontaneous fermentation.Lactobacillus plantarum starting fermentation bacterium number is higher,
Good micro-ecological environment can be quickly formed, suppresses the life of the pathogens such as coliform, salmonella, staphylococcus aureus
It is long, compared with spontaneous fermentation mode early these pathogens are not detected within 1~2 day.
3. the okra pickles good mouthfeel of the present invention, nutritious, content of nitrite is low, and edible safety is higher,
Product quality is stable.
Brief description of the drawings
Fig. 1 is the flow chart for preparing okra pickles.
Fig. 2 is pH value change during okra pickle fermentation.
Fig. 3 is the change of okra pickles clock total acid content.
Fig. 4 is the change of okra Nitrite in Pickles content.
Fig. 5 is the change of lactic acid bacteria number in okra pickles.
Fig. 6 is the change of coliform group count in okra pickles.
Fig. 7 is the change of salmonelia grous number in okra pickles.
Fig. 8 is the change of staphylococcus aureus group's number in okra pickles.
Specific embodiment
Present disclosure is further illustrated with reference to specific embodiment, but should not be construed as limiting the invention.
Unless otherwise specified, the conventional meanses that technological means used in embodiment is well known to those skilled in the art.Except non-specifically
Illustrate, reagent that the present invention uses, method and apparatus is the art conventional reagent, method and apparatus.
Embodiment 1
Prepare：100 parts of okras are cleaned up with water, then repaired, obtain the okra without breakage.Add
0.15%L- calcium lactates are protected crisp, then okra is placed in 90 DEG C of water blanching 3 minutes.Okra is further taken out, it is cut
Point, obtain size block okra very nearly the same.Add auxiliary material, 150 parts of pure water, 10 parts of salt, 10 parts of white granulated sugar, chlorination
1 part of calcium, 10 parts of cooking wine, anistree 0.2 part, 0.2 part of fennel, 1 part of capsicum, add 0.01 part of vitamin C.Add Lactobacillus plantarum
10%, after torulopsis 1%, by okra dress altar fermentation, it is placed at 25 DEG C and ferment 4 days, obtained okra pickles.
Comparative example 1
100 parts of okras are cleaned up with water, then repaired, obtain the okra without breakage.Add
0.15%L- calcium lactates are protected crisp, then okra is placed in 90 DEG C of water blanching 3 minutes.Okra is further taken out, it is cut
Point, obtain size block okra very nearly the same.Add auxiliary material, 150 parts of pure water, 10 parts of salt, 10 parts of white granulated sugar, chlorination
1 part of calcium, 10 parts of cooking wine, anistree 0.2 part, 0.2 part of fennel, 1 part of capsicum, add 0.01 part of vitamin C, by okra dress altar hair
Ferment, it is placed at 25 DEG C and ferments 6 days, okra pickles is made.
Fig. 1 is the flow chart for preparing okra pickles of embodiment 1 and comparative example 1.Wherein, embodiment 1 uses and delivers directly hair
Ferment prepares okra pickles, and comparative example 1 prepares okra pickles using spontaneous fermentation.Fig. 2 is in embodiment 1 and comparative example 1
PH value changes during okra pickle fermentation.As shown in Figure 2, under 2 kinds of different fermentations modes, trend is basically identical, is
PH value is on a declining curve with longer fermentation times, and it is more to show to deliver directly fermentation okra pickles Lactobacillus plantarum number quantity, enters
Fast growing period is rapid, therefore pH value fall off rate is notable, and in initial 3.0d, it is fast from 5.91 to deliver directly pH value in fermentation pickled vegetable liquid
Speed drops to 3.50；And pH value decrease speed is slower in spontaneous fermentation pickled vegetable liquid, just reach 3.81 or so to 5.0d, between the two
There is significant difference (p<0.05).The pH value of ripe pickles should be between 3~4, therefore spontaneous fermentation okra pickle production is all
Phase should be 5d, and it is 3d to deliver directly the fermentation okra pickle production cycle.The advantage of production cycle is to deliver directly the sharpest edges of fermentation, raw
The shortening in cycle is produced, production efficiency can be greatly improved, be the guarantee of okra pickles industrialization production profit.
Fig. 3 is the change of okra pickles clock total acid content in embodiment 1 and comparative example 1.From the figure 3, it may be seen that in 2 kinds of differences
Under fermentation method, total acid content improves with the extension of fermentation time, and at 1d fermentation initial stage, total acid contained by pickled vegetable liquid contains
Measure less, this is relevant with starting fermentation flora species, and early stage is all the weaker heterofermentative lactic bacteria of acid producing ability, is opened from 2d
Begin as the total acid rapid growth phase, compared with spontaneous fermentation, deliver directly fermentation total acid growth rate faster, data are shown：At the 5th day
When spontaneous fermentation okra pickles total acid content just reach 6.42g/kg, directly putting type fermented okra fermentation method was at the 4th day
Reach preferable Acidity Range (total acid content 6.78g/kg), because it is higher to deliver directly fermentation method starting fermentation bacterium number, as
The Lactobacillus plantarum of direct vat inoculation has the metabolic capability of the materials such as stronger lactic acid, malic acid, result in and delivers directly fermentation bubble
The acidity of dish shifts to an earlier date 1d than spontaneous fermentation pickles and has reached optimal acidity scope.Edible nitrate or content of nitrite are higher
Pickles can cause poisoning, and in order to ensure edible safety, the content of nitrite in fermentation pickled vegetable class product has strict limit
Amount requires (≤20mg/kg).
Fig. 4 is the change of okra Nitrite in Pickles content in embodiment 1 and comparative example 1.As shown in Figure 4, Huang Qiu
Certain herbaceous plants with big flowers delivers directly fermentation pickled vegetable content of nitrite and reaches peak value in 2d, and spontaneous fermentation mode reaches peak value in 3.5d, and this can
It can be the raw material vegetable surface microorganism because spontaneous fermentation mode, nitrate reductase can be secreted, nitrate reduction Cheng Ya
Nitrate, cause the pickled vegetable liquid content of nitrite of spontaneous fermentation mode to keep fair speed to increase, further look at discovery, steep
The nitrite of dish is rapid after peak value is reached to be declined, and is illustrated the phase after fermentation, is accounted for leading lactic acid bacteria and have to nitrite
There is obvious degradation, in the 5d of this research fermentation ends, spontaneous fermentation, deliver directly under fermentation method, the Asia of fermentation pickled vegetable
Nitrate content up to 2.14 and 1.13mg/kg, well below national standard limit standard, shows this 2 kinds of fermentation method productions respectively
Pickles are comparatively safe, deliver directly fermentation and have more edible safety.
Lactic acid bacteria is the dominant microflora formed during pickle fermentation, and Fig. 5 is the okra bubble of embodiment 1 and comparative example 1
The change of lactic acid bacteria number in dish.As shown in Figure 5, fermentation okra pickles are delivered directly and are significantly more than nature in fermentation lactic acid bacteria number at initial stage
Fermentation pickled vegetable, and rapidly enter exponential phase.Deliver directly fermentation and two kinds of different fermentations mode pickled vegetable liquids of spontaneous fermentation pickles
In lactic acid bacteria number all reach peak value, respectively 11.3lg (CFU/mL) and 6.6lg (CFU/mL) in 3d, but entirely fermenting
Cycle, spontaneous fermentation Kimchi lactic acid bacterium number are less than the lactic acid bacteria number for delivering directly fermentation pickled vegetable always.This is due to deliver directly the fermentation yellow autumn
Substantial amounts of Lactobacillus plantarum has been put into certain herbaceous plants with big flowers pickles, has accelerated fermentation period, caused heat causes pickled vegetable liquid problem to rise, more
It is adapted to the growth and breeding of plant lactobacillus, it is quick to form benign cycle, further speed up fermentation period.
Coliform is one of important indicator for evaluating food hygiene quality, and often enteric infection is pathogenetic main former
Cause, therefore check in pickles whether there is coliform, it is the CCP of industrialized production, tool is of great significance.Fig. 6
For the change of coliform group count in okra pickles in embodiment 1 and comparative example 1.Sent out it will be appreciated from fig. 6 that delivering directly okra pickles
Reaching peak value during ferment 1d, coliform group count is 5.6lg (CFU/ml), when fermenting 2.5d, the coliform of okra pickles
Number is reduced to 0lg (CFU/ml), shows that now Escherichia coli disappear from pickled vegetable liquid, the acid generation such as this and lactic acid above-mentioned
Thank that a large amount of generations of product are relevant, the Escherichia coli quantity that the decline of pH value causes acid medium sensitive rapidly drops to 0；It is natural
Fermentation pickled vegetable reaches peak value when fermenting 1.5d, and coliform group count is 7.7lg (CFU/ml), when fermenting 4.5d, large intestine bar
Flora number does not detect, and the micro-ecological environment for showing to be formed during spontaneous fermentation mode pickle fermentation is also unfavorable for Escherichia coli
Growth and breeding, but the coliform group count in fermentation okra pickled vegetable liquid in whole fermentation process, is delivered directly is considerably less than nature
Fermentation method.
Fig. 7 is the change of salmonelia grous number in okra pickles in embodiment 1 and comparative example 1.As shown in Figure 7, deliver directly
Salmonelia grous number drastically declines after 1d reaches peak value 3.86lg (CFU/ml) in formula fermentation okra pickled vegetable liquid, the
Find to have can't detect salmonella in pickled vegetable liquid is delivered directly during 2.5d.And in spontaneous fermentation okra pickled vegetable liquid, salmonella
Quantity is begun to decline after 1.5d reaches peak value 8.87lg (CFU/ml), can't detect into 4d spontaneous fermentation pickled vegetable liquids
Salmonella, it is similar with Fig. 6 coliform group count reasons of changes to analyze its reason.
Fig. 8 is the change of staphylococcus aureus group's number in okra pickles in embodiment 1 and comparative example 1.Can by Fig. 8
Know, staphylococcus aureus quantity reaches peak value 4.35lg (CFU/ml) afterwards suddenly in 1d in directly putting type fermented okra pickled vegetable liquid
Play declines, and 2.5d fails to detect staphylococcus aureus in yellow autumn gumbo pickles.And in spontaneous fermentation okra pickled vegetable liquid,
Staphylococcus aureus quantity also slowly declines after 1d reaches peak value 6.21lg (CFU/ml), to 3.5d in Huang Qiuqiu
Fail to detect staphylococcus aureus in certain herbaceous plants with big flowers pickles, it is similar with coliform group count reason of changes in Fig. 6 to analyze its reason.
Embodiment 2
100 parts of okras are cleaned up with water, then repaired, obtain the okra without breakage.Add 0.5%
L-calcium lactate is protected crisp, then okra is placed in 90 DEG C of water blanching 3 minutes.Okra is further taken out, cutting is carried out to it, obtained
Size block okra very nearly the same.Add auxiliary material, 80 parts of pure water, 1 part of salt, 1 part of white granulated sugar, 0.1 part of calcium chloride, material
1 part of wine, anistree 0.02 part, 0.02 part of fennel, 0.1 part of capsicum, add 0.05 part of vitamin C.Add Lactobacillus plantarum 1%, Shandong
After family name's Zygosaccharomyces 0.1%, by okra dress altar fermentation, it is placed at 25 DEG C and ferments 5 days, okra pickles are made.
Embodiment 3
100 parts of okras are cleaned up with water, then repaired, obtain the okra without breakage.Add 0.1%
L-calcium lactate is protected crisp, then okra is placed in 90 DEG C of water blanching 3 minutes.Okra is further taken out, cutting is carried out to it, obtained
Size block okra very nearly the same.Add auxiliary material, 120 parts of pure water, 6 parts of salt, 7 parts of white granulated sugar, 0.3 part of calcium chloride,
7 parts of cooking wine, anistree 0.18 part, 0.14 part of fennel, 0.4 part of capsicum, add 0.03 part of vitamin C.Lactobacillus plantarum 8% is added,
After changeable Candida and Hansenula yeast 0.9%, by okra dress altar fermentation, it is placed at 25 DEG C and ferments 4 days, okra bubble is made
Dish.
Embodiment 4
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 10 parts of salt, 10 parts of white granulated sugar, chlorine
Change 150 parts of 0.1 part of calcium, 1 part of cooking wine, anistree 0.2 part, 0.02 part of fennel, 1 part of capsicum, 0.05 part of vitamin C and pure water.
Embodiment 5
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 1 part of salt, 1 part of white granulated sugar, chlorination
80 parts of 0.1 part of calcium, 1 part of cooking wine, anistree 0.02 part, 0.02 part of fennel, 0.1 part of capsicum, 0.01 part of vitamin C and pure water.
Embodiment 6
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 7 parts of salt, 6 parts of white granulated sugar, chlorination
140 parts of 0.8 part of calcium, 7 parts of cooking wine, anistree 0.16 part, 0.18 part of fennel, 1 part of capsicum, 0.04 part of vitamin C and pure water.
Embodiment 7
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 3 parts of salt, 5 parts of white granulated sugar, chlorination
130 parts of 0.6 part of calcium, 5 parts of cooking wine, anistree 0.1 part, 0.1 part of fennel, 0.1 part of capsicum, 0.03 part of vitamin C and pure water.
Embodiment 8
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 6 parts of salt, 5 parts of white granulated sugar, chlorination
130 parts of 0.5 part of calcium, 7 parts of cooking wine, anistree 0.1 part, 0.12 part of fennel, 0.4 part of capsicum, 0.02 part of vitamin C and pure water.
Embodiment 9
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 3 parts of salt, 4 parts of white granulated sugar, chlorination
80 parts of 0.5 part of calcium, 5 parts of cooking wine, anistree 0.1 part, 0.09 part of fennel, 0.4 part of capsicum, 0.01 part of vitamin C and pure water.
Embodiment 10
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 3 parts of salt, 4 parts of white granulated sugar, chlorination
90 parts of 0.5 part of calcium, 5 parts of cooking wine, anistree 0.1 part, 0.15 part of fennel, 0.6 part of capsicum, 0.05 part of vitamin C and pure water.
Embodiment 11
A kind of okra pickles, based on parts by weight of raw materials, including 100 parts of okra, 6 parts of salt, 5 parts of white granulated sugar, chlorination
130 parts of 0.5 part of calcium, 7 parts of cooking wine, anistree 0.1 part, 0.12 part of fennel, 0.4 part of capsicum, 0.02 part of vitamin C and pure water.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of preparation method of okra pickles, it is characterised in that comprise the following specific steps that：
S1. okra is cleaned up with water, is then repaired, and obtains the okra without breakage；
S2. add L-calcium lactate and protect crisp, then okra is placed in 80 DEG C~100 DEG C of water blanching 2~4 minutes；
S3. take out okra and cutting is carried out to it, obtain block okra, add auxiliary material and vitamin C；
S4. it is after adding Lactobacillus plantarum and aroma-producing yeasts, okra dress altar room temperature is directly putting type fermented, obtain okra pickles.
2. the preparation method of okra pickles according to claim 1, it is characterised in that the breasts of L- described in the step S2
Sour calcium is the 0.05~0.5% of okra quality.
3. the preparation method of okra pickles according to claim 1, it is characterised in that auxiliary material described in step S3 is pure
Water purification, salt, white granulated sugar, calcium chloride, cooking wine, anise, fennel and capsicum, the matter of the ascorbic addition and pure water
It is 1~10 to measure volume ratio：10mg/mL.
4. the preparation method of okra pickles according to claim 1, it is characterised in that plant breast bar described in step S4
The addition of bacterium is the 1~10% of quality of pure water.
5. the preparation method of okra pickles according to claim 1, it is characterised in that aroma-producing yeasts described in step S4
For one or more of Hansenula yeast, torulopsis, Lu Shi Zygosaccharomyceses or changeable Candida, the addition of the aroma-producing yeasts
Measure as the 0.1~1% of quality of pure water.
6. the preparation method of okra pickles according to claim 1, it is characterised in that fermented described in step S4 when
Between 4~6 days.
7. a kind of okra pickles, it is characterised in that the okra pickles are by any one of claim 1-6 methods described system
It is standby to obtain.
8. okra pickles according to claim 7, it is characterised in that based on parts by weight of raw materials, including okra 100
Part, 1~10 part of salt, 1~10 part of white granulated sugar, 0.1~1 part of calcium chloride, 1~10 part of cooking wine, anistree 0.02~0.2 part, fennel
80~150 parts of 0.02~0.2 part, 0.1~1 part of capsicum, vitamin C 0.01-0.05 parts and pure water.
9. okra pickles according to claim 8, it is characterised in that based on parts by weight of raw materials, including okra 100
Part, 3~7 parts of salt, 3~8 parts of white granulated sugar, 0.4~0.8 part of calcium chloride, 5~8 parts of cooking wine, anistree 0.05~0.16 part, fennel
120~140 parts of 0.1~0.18 part, 0.2~0.8 part of capsicum, vitamin C 0.01-0.03 parts and pure water.
10. okra pickles according to claim 9, it is characterised in that based on parts by weight of raw materials, including okra 100
Part, 6 parts of salt, 5 parts of white granulated sugar, 0.5 part of calcium chloride, 7 parts of cooking wine, anistree 0.1 part, 0.12 part of fennel, 0.4 part of capsicum, dimension life
130 parts of 0.02 part of plain C and pure water.
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