CN107594423A - A kind of preparation method of flavor fresh kidney beans pickles - Google Patents
A kind of preparation method of flavor fresh kidney beans pickles Download PDFInfo
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- CN107594423A CN107594423A CN201710859597.9A CN201710859597A CN107594423A CN 107594423 A CN107594423 A CN 107594423A CN 201710859597 A CN201710859597 A CN 201710859597A CN 107594423 A CN107594423 A CN 107594423A
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Abstract
The invention discloses a kind of preparation method of flavor fresh kidney beans pickles, comprise the following steps：Raw material selects and pretreatment, blanching, modulation, pre fermentation, fermentation, sealing sterilization.The fresh pure, sweet and sour taste of flavor fresh kidney beans pickles that the present invention makes acid, the sense of taste are abundant, flavor protrudes, and method is simple to operate, production cost is low, is easy to industrialized production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of flavor fresh kidney beans pickles.
Background technology
The nutritive value of fresh kidney beans is very abundant, containing nutriments such as abundant vitamin, mineral matters, often eats fresh kidney beans to people
Body right and wrong are often with beneficial.In China, the long history of fresh kidney beans is pickled, it is deep to be liked by common people.However, in traditional fresh kidney beans
Pickle during need largely to put salt, this causes the fresh kidney beans sodium salt after pickling excessive, and usually excessive eating sodium salt is pickled
Fresh kidney beans are unfavorable for health, such as, the burden of kidney can be aggravated, increases the risk that hypertension occurs.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of preparation method of flavor fresh kidney beans pickles.
To achieve the above object, the present invention adopts the technical scheme that：
A kind of preparation method of flavor fresh kidney beans pickles, comprises the following steps：
(1) raw material selection and pretreatment：Ripe fresh cowpea to be chosen, is cut into the strip of 3-4cm length, cleaning loses no time,
Drain；
(2) blanching：The cowpea that above-mentioned steps are handled well immerses blanching in boiling water, until cowpea is in emerald green, stands
Pull out to be put into 20-25 DEG C of cold boiling water and cool down, 3-5min is pulled out；
(3) modulate：0.1-0.2% white granulated sugars, 0.1- are added in the cowpea handled well by mass fraction to step (2)
0.2% edible salt, 0.4-0.7% edible alcohol, 80-90% cold boiling water, after stirring, add vinegar regulation pH value
3.5-4；
(4) pre fermentation：Lactic acid bacteria is added in the raw material modulated to step (3) to 3-3.5 × 106Cfu/ milliliters, mixing
Uniformly, pre fermentation 20 days at 4-10 DEG C；
(5) ferment：The condiment water of the quality such as addition into pre fermentation raw material, then add vinegar regulation pH value 5-5.5,18-
Fermented under the conditions of 20 DEG C, appropriate vinegar regulation pH value 6-7 is added when fermenting 10-15 days, then proceedes to fermentation 20-25 days；
(6) sealing sterilization：It is 10-15% by the fresh kidney beans pickles draining that step (5) ferments to pickles liquid hold-up, 90 DEG C are killed
Bacterium 5-10min, produce fresh kidney beans pickles.
Further, the condiment water described in step (5) is made by following raw material：Edible salt 2-3 parts, brown sugar 2-3
Part, Chinese prickly ash 0.2-0.3 parts, anistree 0.1-0.2 parts, cassia bark 0.05-0.1 parts, fructus amomi 0.1-0.2 parts, fresh ginger 1-2 parts, celery seed
0.3-0.5 parts, 100 parts of green pepper 3-5 parts, pure water of cracking rice.
Preferably, the condiment water described in step (5) is made by following raw material：2.5 parts of edible salt, 2.5 parts of brown sugar,
0.25 part of Chinese prickly ash, anistree 0.15 part, 0.075 part of cassia bark, 0.15 part of fructus amomi, 1.5 parts of fresh ginger, 0.4 part of celery seed, 4 parts of green pepper of cracking rice,
100 parts of pure water.
It is an advantage of the invention that：The fresh pure, sweet and sour taste of flavor fresh kidney beans pickles that the present invention makes acid, the sense of taste are abundant, wind
Taste protrudes, and method is simple to operate, production cost is low, is easy to industrialized production.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of preparation method of flavor fresh kidney beans pickles, comprises the following steps：
(1) raw material selection and pretreatment：Ripe fresh cowpea is chosen, is cut into the strip of 3cm length, cleaning loses no time, and drips
It is dry；
(2) blanching：The cowpea that above-mentioned steps are handled well immerses blanching in boiling water, until cowpea is in emerald green, stands
Pull out to be put into 20 DEG C of cold boiling waters and cool down, 5min is pulled out；
(3) modulate：0.1% white granulated sugar, 0.1% food are added in the cowpea handled well by mass fraction to step (2)
With salt, 0.4% edible alcohol, 80% cold boiling water, after stirring, vinegar regulation pH value 3.5 is added；
(4) pre fermentation：Lactic acid bacteria is added in the raw material modulated to step (3) to 3 × 106Cfu/ milliliters, it is well mixed,
Pre fermentation 20 days at 4 DEG C；
(5) ferment：The condiment water of the quality such as addition into pre fermentation raw material, then add vinegar regulation 5,18 DEG C of conditions of pH value
Lower fermentation, appropriate vinegar regulation pH value 6 is added when fermenting 15 days, then proceedes to fermentation 20 days；
(6) sealing sterilization：It is 10% by the fresh kidney beans pickles draining that step (5) ferments to pickles liquid hold-up, 90 DEG C of sterilizations
5min, produce fresh kidney beans pickles.
Further, the condiment water described in step (5) is made by following raw material：2 parts of edible salt, 2 parts of brown sugar, flower
0.2 part of green pepper, anistree 0.1 part, 0.05 part of cassia bark, 0.1 part of fructus amomi, 1 part of fresh ginger, 0.3 part of celery seed, crack rice 3 parts of green pepper, pure water
100 parts.
Embodiment 2
A kind of preparation method of flavor fresh kidney beans pickles, comprises the following steps：
(1) raw material selection and pretreatment：Ripe fresh cowpea is chosen, is cut into the strip of 4cm length, cleaning loses no time, and drips
It is dry；
(2) blanching：The cowpea that above-mentioned steps are handled well immerses blanching in boiling water, until cowpea is in emerald green, stands
Pull out to be put into 23 DEG C of cold boiling waters and cool down, 4min is pulled out；
(3) modulate：0.15% white granulated sugar, 0.15% are added in the cowpea handled well by mass fraction to step (2)
Edible salt, 0.55% edible alcohol, 85% cold boiling water, after stirring, add vinegar regulation pH value 3.8；
(4) pre fermentation：Lactic acid bacteria is added in the raw material modulated to step (3) to 3.3 × 106Cfu/ milliliters, mixing are equal
It is even, pre fermentation 20 days at 7 DEG C；
(5) ferment：The condiment water of the quality such as addition into pre fermentation raw material, then add vinegar regulation 5.2,19 DEG C of bars of pH value
Fermented under part, appropriate vinegar regulation pH value 6.5 is added when fermenting 13 days, then proceedes to fermentation 23 days；
(6) sealing sterilization：It is 13% by the fresh kidney beans pickles draining that step (5) ferments to pickles liquid hold-up, 90 DEG C of sterilizations
8min, produce fresh kidney beans pickles.
Further, the condiment water described in step (5) is made by following raw material：2.5 parts of edible salt, brown sugar 2.5
Part, 0.25 part of Chinese prickly ash, anistree 0.15 part, 0.075 part of cassia bark, 0.15 part of fructus amomi, 1.5 parts of fresh ginger, 0.4 part of celery seed, green pepper 4 of cracking rice
Part, 100 parts of pure water.
Embodiment 3
A kind of preparation method of flavor fresh kidney beans pickles, comprises the following steps：
(1) raw material selection and pretreatment：Ripe fresh cowpea is chosen, is cut into the strip of 4cm length, cleaning loses no time, and drips
It is dry；
(2) blanching：The cowpea that above-mentioned steps are handled well immerses blanching in boiling water, until cowpea is in emerald green, stands
Pull out to be put into 25 DEG C of cold boiling waters and cool down, 3min is pulled out；
(3) modulate：0.2% white granulated sugar, 0.2% food are added in the cowpea handled well by mass fraction to step (2)
With salt, 0.7% edible alcohol, 90% cold boiling water, after stirring, vinegar regulation pH value 4 is added；
(4) pre fermentation：Lactic acid bacteria is added in the raw material modulated to step (3) to 3.5 × 106Cfu/ milliliters, mixing are equal
It is even, pre fermentation 20 days at 10 DEG C；
(5) ferment：The condiment water of the quality such as addition into pre fermentation raw material, then add vinegar regulation 5.5,20 DEG C of bars of pH value
Fermented under part, appropriate vinegar regulation pH value 7 is added when fermenting 10-15 days, then proceedes to fermentation 25 days；
(6) sealing sterilization：It is 15% by the fresh kidney beans pickles draining that step (5) ferments to pickles liquid hold-up, 90 DEG C of sterilizations
10min, produce fresh kidney beans pickles.
Further, the condiment water described in step (5) is made by following raw material：3 parts of edible salt, 3 parts of brown sugar, flower
0.3 part of green pepper, anistree 0.2 part, 0.1 part of cassia bark, 0.2 part of fructus amomi, 2 parts of fresh ginger, 0.5 part of celery seed, crack rice 5 parts of green pepper, pure water 100
Part.
Claims (3)
1. a kind of preparation method of flavor fresh kidney beans pickles, it is characterised in that comprise the following steps：
(1) raw material selection and pretreatment：Ripe fresh cowpea is chosen, is cut into the strip of 3-4cm length, cleaning loses no time, drained；
(2) blanching：The cowpea that above-mentioned steps are handled well immerses blanching in boiling water, until cowpea is in emerald green, drags for immediately
Go out to be put into and cooled down in 20-25 DEG C of cold boiling water, 3-5min is pulled out；
(3) modulate：0.1-0.2% white granulated sugars, 0.1-0.2% are added in the cowpea handled well by mass fraction to step (2)
Edible salt, 0.4-0.7% edible alcohol, 80-90% cold boiling water, after stirring, add vinegar regulation pH value 3.5-4；
(4) pre fermentation：Lactic acid bacteria is added in the raw material modulated to step (3) to 3-3.5 × 106Cfu/ milliliters, it is well mixed,
Pre fermentation 20 days at 4-10 DEG C；
(5) ferment：The condiment water of quality such as add into pre fermentation raw material, then add vinegar regulation pH value 5-5.5,18-20 DEG C
Under the conditions of ferment, add appropriate vinegar regulation pH value 6-7 during fermentation 10-15 days, then proceed to fermentation 20-25 days；
(6) sealing sterilization：It is 10-15%, 90 DEG C of sterilization 5- by the fresh kidney beans pickles draining that step (5) ferments to pickles liquid hold-up
10min, produce fresh kidney beans pickles.
2. the preparation method of flavor fresh kidney beans pickles according to claim 1, it is characterised in that the condiment water described in step (5)
It is made by following raw material：Edible salt 2-3 parts, brown sugar 2-3 parts, Chinese prickly ash 0.2-0.3 parts, anistree 0.1-0.2 parts, cassia bark
0.05-0.1 parts, fructus amomi 0.1-0.2 parts, fresh ginger 1-2 parts, celery seed 0.3-0.5 parts, 100 parts of green pepper 3-5 parts, pure water of cracking rice.
3. the preparation method of flavor fresh kidney beans pickles according to claim 1, it is characterised in that the condiment water described in step (5)
It is made by following raw material：2.5 parts of edible salt, 2.5 parts of brown sugar, 0.25 part of Chinese prickly ash, anistree 0.15 part, 0.075 part of cassia bark,
0.15 part of fructus amomi, 1.5 parts of fresh ginger, 0.4 part of celery seed, 4 parts of green pepper of cracking rice, 100 parts of pure water.
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| CN201710859597.9A CN107594423A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method of flavor fresh kidney beans pickles |
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| CN201710859597.9A CN107594423A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method of flavor fresh kidney beans pickles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549168A (en) * | 2018-09-03 | 2019-04-02 | 云南省盐业有限公司 | The preparation method of pickle fermentation seasoning salt containing probiotics |
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2017
- 2017-09-21 CN CN201710859597.9A patent/CN107594423A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549168A (en) * | 2018-09-03 | 2019-04-02 | 云南省盐业有限公司 | The preparation method of pickle fermentation seasoning salt containing probiotics |
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Application publication date: 20180119 |