CN107897798A - A kind of method for salting of lotus rhizome - Google Patents
A kind of method for salting of lotus rhizome Download PDFInfo
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- CN107897798A CN107897798A CN201711021627.5A CN201711021627A CN107897798A CN 107897798 A CN107897798 A CN 107897798A CN 201711021627 A CN201711021627 A CN 201711021627A CN 107897798 A CN107897798 A CN 107897798A
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- CN
- China
- Prior art keywords
- lotus rhizome
- parts
- salting
- lotus
- fermentation
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- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000009938 salting Methods 0.000 title claims abstract description 17
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- 238000005554 pickling Methods 0.000 claims abstract description 16
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- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
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- 235000007164 Oryza sativa Nutrition 0.000 description 2
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- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
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- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 2
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- 240000002234 Allium sativum Species 0.000 description 1
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- 239000005711 Benzoic acid Substances 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
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- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
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- 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
- 231100000252 nontoxic Toxicity 0.000 description 1
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- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
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- 235000011082 potassium citrates Nutrition 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- LCAZOMIGFDQMNC-FORWCCJISA-N rosmanol Chemical compound C1CCC(C)(C)[C@@H]2[C@H]3[C@@H](O)C(C=C(C(=C4O)O)C(C)C)=C4[C@]21C(=O)O3 LCAZOMIGFDQMNC-FORWCCJISA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229940117013 triethanolamine oleate Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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Classifications
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of method for salting of lotus rhizome, include the following steps：（1）Feedstock treating, is preserved using antistaling agent；（2）Clean lotus rhizome, immersion or the pesticide that lotus rhizome remained on surface is removed using remover；（3）Seasoning is handled, and lotus rhizome is overlayed in curing container, is handled using pickling liquid seasoning；（4）Fermentation is marinated, is sealed by fermentation, and pickles 15~25 days at normal temperatures, and leavening and inhibitor are added in curing container.The present invention can improve the flavor of lotus rhizome well, have additional nutrients, and can reduce the content of nitrite, effectively suppress the generation of nitrite, edible safety health.
Description
Technical field
The present invention relates to food sectors, more particularly to a kind of method for salting of lotus rhizome.
Background technology
Lotus rhizome is rich in protein, carbohydrate, vitamin B2, vitamin C, vitamin E, carrotene, niacin, calcium, phosphorus, iron
Etc. nutritional ingredient, body and prevention disease to people have good facilitation.But existing cure foods are in curing process
Middle nutrition leak is big, also there is limitation in mouthfeel, and contains angled nitrite, and certain harm is produced to human body.
The content of the invention
Based on this, there is provided a kind of method for salting of lotus rhizome.
A kind of method for salting of lotus rhizome, includes the following steps：
（1）Feedstock treating, is preserved using antistaling agent；
（2）Clean lotus rhizome, immersion or the pesticide that lotus rhizome remained on surface is removed using remover；
（3）Seasoning is handled, and lotus rhizome is overlayed in curing container, is handled using pickling liquid seasoning；
（4）Fermentation is marinated, is sealed by fermentation, and pickles 15~25 days at normal temperatures, and leavening and inhibitor are added in curing container；
（5）To the lotus rhizome high temperature sterilization after pickling.
Further, the leavening includes each component of following mass parts：3~4 parts of cape jasmine, 5~7 parts of pepper, radix glycyrrhizae 4
~5 parts, 5~8 parts of active dry yeasr, 3~5 parts of Radix Paeoniae Alba, 7~10 parts of oligosaccharides.
Further, the inhibitor includes each component of following mass parts：3~4 parts of citric acid, 3~4 parts of garlic powder,
2~4 parts of Tabasco, 0.03~0.04 part of brass, 0.10~0.40 part of caffeic acid, 0.30~0.40 part of ginger powder.
Further, sterilization is heated in the lotus rhizome input disinfection equipment after pickling.
Further, the time of high-temperature sterilization is 30 minutes, and temperature is kept for 80~90 degree.
The method for salting of above-mentioned lotus rhizome, can improve the flavor of lotus rhizome well, have additional nutrients, and can reduce nitrous
The content of hydrochlorate, effectively suppresses the generation of nitrite, edible safety health.
Brief description of the drawings
Fig. 1 is the step schematic diagram of the present invention.
Embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below in conjunction with the accompanying drawings to the present invention
Embodiment be described in detail.
Referring to Fig. 1, a kind of method for salting of lotus rhizome, includes the following steps：
（1）Feedstock treating, is preserved using antistaling agent；
（2）Clean lotus rhizome, immersion or the pesticide that lotus rhizome remained on surface is removed using remover；
（3）Seasoning is handled, and lotus rhizome is overlayed in curing container, is handled using pickling liquid seasoning；
（4）Fermentation is marinated, is sealed by fermentation, and pickles 15~25 days at normal temperatures, and leavening and inhibitor are added in curing container；
（5）To the lotus rhizome high temperature sterilization after pickling.
To further illustrate above-mentioned steps, above-mentioned steps are described in detail below：
（1）Feedstock treating, is preserved using antistaling agent.
To ensure the taste and nutritive value of the lotus rhizome after pickling, fresh, rotten, pollution-free, the harmless parasitosis of nothing should be gathered
Lotus rhizome.
It is appreciated that lotus rhizome be all it is large batch of pickled, but in gatherer process, possibly can not disposably gather foot
Enough lotus rhizomes, the lotus rhizome first gathered need to store, but fresh lotus rhizome is understood over time, its water during storage
Point, mouthfeel and nutritive value also can slowly reduce, to keep lotus rhizome mouthfeel during storage, present invention additionally comprises after acquisition
Lotus rhizome spray suitable antistaling agent, to keep the mouthfeel of lotus rhizome.
Above-mentioned antistaling agent should on the basis of lotus rhizome mouthfeel is kept, avoid harmful, of the invention antistaling agent into
Dividing includes each component of following mass parts：0.5~0.8 part of benzoic acid, 0.2~0.5 part of natural VE, rosmanol 0.6~
0.9 part, 0.3~0.4 part of D-sorbite, 0.8~1.0 part of maltitol, 0.8~0.9 part of sesamol, rutin sophorin 0.4~0.6
Part, 0.3~0.5 part of chitosan, 0.6~1.0 part of tea polyphenols, antistaling agent is alternatively the one or more in mentioned component, above-mentioned
The component of antistaling agent can keep the taste and flavor of lotus rhizome, and safe to the human body nontoxic, can be by using the mode of sprinkling to adopting
The lotus rhizome of collection is sprayed.
In addition, also the lotus rhizome after collection can be preserved at low ambient temperatures, for example, fresh-keeping ice house, temperature maintains -1~+
Between 5, by controlling the content of the gases such as temperature, humidity and carbon dioxide in storehouse, suppress the work of lotus rhizome surface microorganism
Property, the decomposition to lotus rhizome is reduced, meanwhile, make to be stored in lotus rhizome in storehouse in a dormant state, suppress the generation of lotus rhizome pest and disease damage,
Outbound mouth can still keep due mouthfeel, freshness etc..
Further, during preservation, even at low ambient temperatures, the moisture that lotus rhizome contains will necessarily also lack,
Therefore, spray water that can be appropriate, and increase humidity, prevent the excessive of lotus rhizome moisture to scatter and disappear.
（2）Clean lotus rhizome, immersion or the pesticide that lotus rhizome remained on surface is removed using remover.
It is appreciated that the lotus rhizome after collecting needs to clean up, the sludge on clear water wash clean lotus rhizome surface and miscellaneous can be used
Matter.Lotus rhizome surface can only be cleaned when cleaning, does not have what effect to the pesticide contained in lotus rhizome, to reduce the pesticide in lotus rhizome
Content, the present invention can use the method for a variety of reduction pesticide concentrations.
For example, immersion.Lotus rhizome after to wash clean soaks, wherein, it is divided into clear water immersion and blanching immersion, clear water
Immersion needs 10~15 minutes, and effect is best, and long soaking time, then effect is bad, and soaking time is too short, then can cause lotus rhizome weight
Newly the farm chemical ingredients in cold water are absorbed and are gone back, to further improve removal effect, rice washing water or flour water can also be added,
Rice washing water and flour water are in alkalescent, under mild alkaline conditions, can improve the removal effect of pesticide, meanwhile, also with certain suction
Attached effect, also has certain effect to removing pesticide.When using blanching soak when, it is preferred that blanching temperature at 60~70 degree,
Blanching soaking time maintains 2~3 minutes, blanching immersion can color it is more bright-coloured, quality is more tender and crisp, can also sterilize and disappear
Poison, the temperature of blanching is higher, and dissolubility of the pesticide in blanching improves, and the effect for removing pesticide is higher than cold water, it is contemplated that nutrition
The problem of missing, therefore 2~3 minutes, specific soaking time can depending on the quantity for the lotus rhizome that single soaks, meanwhile,
In immersion process, stirring rod stirring can be used, accelerate to remove pesticide.
And for example, ozone removes.Lotus rhizome can be placed in closed environment, with 20~minute of ozone treatment, you can remove big
The remains of pesticide of amount, the principle of ozone degradation pesticide mainly aoxidize, and this method is best for the effect of leaf vegetables.
And for example, remover can also be added and remove pesticide, above-mentioned remover includes each component of following mass parts：Citric acid
5~7 parts of potassium, 3~7 parts of sodium carbonate, 6~9 parts of ethanol, 8~10 parts of poly yamanashi esters, 2~3 parts of oxalic acid, triethanolamine oleate 1~
2 parts.Using the remover of said components, the dense smoke residual quantity on lotus rhizome surface effectively can be reduced or remove, for example, said components
Potassium citrate can remove heavy metal component in pesticide residue, ethanol can preferably dissolve the organic principle contained in pesticide,
And nonhazardous acts on, and has the characteristics that security is good.
In addition, used curing container need to carry out sterilizing when the present invention pickles lotus rhizome.
Further, since in curing process, it should avoid adhering to after lotus root washing water on the surface to being made in curing process
Into influence, before lotus rhizome is pickled, the lotus rhizome after cleaning should be dried or air-dried, it is preferred that can use hair-dryer into
Sector-style is done, and air-dry time is about 10~20 minutes.
Cleaner to obtain lotus root washing, lotus rhizome of the invention at least cleans three times, and first can wash with clean water, and go
Except the sludge on lotus rhizome, meanwhile, in the cleaning process of first pass, lotus rhizome can also be processed and be selected, removed and break down
Or ropy lotus rhizome, second time use have added the water of remover to remove the pesticide on lotus rhizome surface, washed again with clear water for the 3rd time
One time, remove the remover for being attached to lotus rhizome surface.
（3）Seasoning is handled, and lotus rhizome is overlayed in curing container, is handled using pickling liquid seasoning.
, it is necessary to carry out sterilization processing to curing container, the sterilization processing of curing container is in 60~75kHz before marinated
Sterilized under ultrasonic wave, the time is 35~40 minutes.
The lotus rhizome placed is stacked and is placed in curing container, the flavor after being pickled for increase lotus rhizome, therefore, marinated
Pickling liquid is added in container.
It is appreciated that pickling liquid is that lotus rhizome is seasoned so that the taste being pickled out is more preferable, and the pickling liquid includes
The each component of following mass parts：5~7 parts of white sugar, 5~7 parts of salt, 2~3 parts of white wine, 1~2 part of pepper powder, lactobacillus inoculation 1~2
Part, 2~3 parts of pepper extract, 3~7 parts of ginger grain, 3~5 parts of dried shrimp, 5~7 parts of garlic, 4~8 parts of Paprika.By above-mentioned
The pickling liquid of component, increases the flavor of marinated rear lotus rhizome.In addition, can also increase jam in said components, jam is fresh
Pureed slurries of the fruit after squeezing is polished, further, jam can be apple jam or grape sauce, further increase lotus rhizome
Flavor.It should be noted that in order to which lotus rhizome is preferably pickled, it is preferred that the mass ratio of pickling liquid and lotus rhizome is 1：（0.6~
0.8）, in the range of this, the lotus rhizome best results that are pickled out.
（4）Fermentation is marinated, is sealed by fermentation, and pickles 15~25 days at normal temperatures, and leavening and suppression are added in curing container
Preparation.
To ensure the mouthfeel of lotus rhizome, curing container is sealed by fermentation, salting period is 15~25 days, under temperature room temperature i.e.
Can, lotus rhizome is good in taste in this salting period, meanwhile, salting period is controlled, mouthfeel is both can guarantee that, Asia can also be reduced
The content of nitrate.
It is appreciated that preferably to be pickled to lotus rhizome, in curing process, leavening is added in curing container.
The leavening includes each component of following mass parts：3~4 parts of cape jasmine, 5~7 parts of pepper, 4~5 parts of radix glycyrrhizae, active dry yeasr 5~
8 parts, 3~5 parts of Radix Paeoniae Alba, 7~10 parts of oligosaccharides.By leavening made from said components, it can ferment to lotus rhizome, by leavening
Pour into curing container, be sealed by fermentation, other adding ingredients in leavening, for example, Radix Paeoniae Alba has beauty, antibacterial analgesic, dredges
Liver and qi and other effects, radix glycyrrhizae have effects that clearing heat and detoxicating, expelling phlegm and arresting coughing, and cape jasmine has the effect such as protect liver cholagogic, hemostasia and detumescence,
It also contains safran glycosides base, has good bacteriostasis.
To reduce the content of nitrite, inhibitor is also added in curing container, the inhibitor includes following matter
Measure each component of part：3~4 parts of citric acid, 3~4 parts of garlic powder, 2~4 parts of Tabasco, 0.03~0.04 part of brass, caffeic acid
0.10~0.40 part, 0.30~0.40 part of ginger powder.The sulfide that garlic powder contains can block the shape of nitroso compound and nitrosamine
Into ginger powder, which contains heptane class compound, has inoxidizability, and the synthesis to N-nitrosodimethylamine has certain blocking effect, coffee
Acid can suppress the reduction of nitrate and accelerate the biochemical process of dehydrogenation, so as to suppress the generation of nitrite, citric acid has
The effect of antiseptic and inhibiting bacteria function.By using the inhibitor of said components, the generation of lotus rhizome curing process nitrite can inhibit.
（5）To the lotus rhizome high temperature sterilization after pickling.
Lotus rhizome after marinated is put into packing jar, then vacuum seal, input disinfection equipment is heated to 80~90 degree, protects
Room temperature is rapidly cooled to after holding 30 minutes, marinated lotus rhizome is finally made.
The method for salting of above-mentioned lotus rhizome, can improve the flavor of lotus rhizome well, have additional nutrients, and can reduce nitrous
The content of hydrochlorate, effectively suppresses the generation of nitrite, edible safety health.
Embodiment described above only expresses the several embodiments of the present invention, its description is more specific and detailed, but simultaneously
Cannot therefore it be construed as limiting the scope of the patent.It should be pointed out that come for those of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (5)
1. a kind of method for salting of lotus rhizome, it is characterised in that include the following steps：
（1）Feedstock treating, is preserved using antistaling agent；
（2）Clean lotus rhizome, immersion or the pesticide that lotus rhizome remained on surface is removed using remover；
（3）Seasoning is handled, and lotus rhizome is overlayed in curing container, is handled using pickling liquid seasoning；
（4）Fermentation is marinated, is sealed by fermentation, and pickles 15~25 days at normal temperatures, and leavening and inhibitor are added in curing container；
（5）To the lotus rhizome high temperature sterilization after pickling.
2. the method for salting of lotus rhizome according to claim 1, it is characterised in that the leavening includes following mass parts
Each component：3~4 parts of cape jasmine, 5~7 parts of pepper, 4~5 parts of radix glycyrrhizae, 5~8 parts of active dry yeasr, 3~5 parts of Radix Paeoniae Alba, oligosaccharides 7~10
Part.
3. the method for salting of lotus rhizome according to claim 1, it is characterised in that the inhibitor includes following mass parts
Each component：3~4 parts of citric acid, 3~4 parts of garlic powder, 2~4 parts of Tabasco, 0.03~0.04 part of brass, caffeic acid 0.10~
0.40 part, 0.30~0.40 part of ginger powder.
4. the method for salting of lotus rhizome according to claim 1, it is characterised in that in the lotus rhizome input disinfection equipment after marinated
Heating sterilization.
5. the method for salting of lotus rhizome according to claim 1, it is characterised in that the time of high-temperature sterilization is 30 minutes, temperature
Degree is kept for 80~90 degree.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813464A (en) * | 2018-07-02 | 2018-11-16 | 舒城圣桂食品有限公司 | A kind of seasoning sliced carrot with invigorating the spleen qi-regulating function |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813464A (en) * | 2018-07-02 | 2018-11-16 | 舒城圣桂食品有限公司 | A kind of seasoning sliced carrot with invigorating the spleen qi-regulating function |
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Application publication date: 20180413 |