CN107969661B - Sour mustard food and preparation method thereof - Google Patents
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Images
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of sour mustard food, which comprises the steps of mustard pretreatment, mustard fermentation, secondary dehydration, rice milk fermentation and food forming, wherein the secondary dehydration is to place mustard stem dices at the temperature of 70-80 ℃ for secondary drying for 40-50 hours to obtain sour mustard stem dices with the water content of 10-20%; the rice milk fermentation comprises adding 2-3 times of fermentation brine into washed rice, fermenting at 30-40 deg.C for 15-18 hr, and grinding into fermented rice milk; food forming: pouring 52-60% of fermented rice milk into a container according to the mass percentage, adding 30-40% of pickled mustard stem dices, 6-9% of dried trash fish dices and 1-3% of peanut oil, uniformly stirring, cutting into cubes after steaming, packaging and sterilizing to obtain the pickled mustard food. The sour mustard food prepared by the method effectively retains the nutrition and functional components of the mustard, has the typical flavor of fermented food, has low nitrate content, crisp and fragrant mouthfeel, is sour, smooth and fine, has rich nutrition, and prolongs the shelf life of the sour mustard food on the premise of not adding food additives.
Description
Technical Field
The invention relates to the field of food processing, in particular to a sour mustard food and a preparation method thereof.
Background
Mustard (Brassica juncea Coss.) is a herb belonging to Brassica genus of Brassicaceae family, commonly called as Gelidium and Brassica oleracea. The leaf mustard has the effects of removing heat and fire, resisting rheumatism, benefiting five internal organs, tonifying the sun and promoting blood circulation, and is widely popularized and eaten by people, but the leaf mustard is bitter and poor in taste when being directly eaten, so that people can pickle fresh leaf mustard into sour leaf mustard by using special seasonings, salt and the like, sugar in the leaf mustard serving as a raw material is decomposed under the action of biological fermentation to generate various organic acids and ester substances such as lactic acid, amino acid and the like, in addition, the sour leaf mustard is rich in dietary fibers and a large amount of vitamin C, and the substances are easily absorbed and utilized by human bodies, have the effects of cleaning intestinal bacteria, promoting gastrointestinal digestion and stimulating appetite, have the health-care functions of resisting tumors, resisting obesity, inhibiting aging and the like, and are beneficial to body health. Therefore, the sour mustard is a famous specialty vegetable in China, and is widely distributed in Hainan.
At present, the pickled mustard food is generally prepared from mustard, salt, ginger and the like, and for example, Chinese patent (CN201410057858.1) discloses pickled mustard and a preparation method thereof, wherein the pickled mustard is prepared by taking a semi-finished pickled and fermented pickled mustard product, cleaning the semi-finished pickled mustard product with brine and clear water and sealing the semi-finished pickled mustard product; taking out the cleaned semi-finished product of the pickled mustard leaf, uniformly mixing with ginger, adjusting the concentration of salt, sealing, carrying out secondary pickling fermentation, cooling to low temperature, taking out for cutting, mixing the cut material with clear water, adding additives such as disodium ethylene diamine tetraacetate and citric acid, sealing, and sterilizing at low temperature for a short time. Although the mustard contains rich dietary fiber, the mustard has relatively single nutrient components and lacks main energy substances such as starch, protein, fat and the like, and in addition, on the premise of keeping the flavor of the sour mustard, the nitrite content is easy to exceed the standard in the development process and food additives are required to be added to prolong the shelf life of the mustard.
Disclosure of Invention
In view of the above, the invention provides a preparation method of pickled mustard food, which solves the quality guarantee problems of the pickled mustard food in the prior art, such as single nutrient component, mouthfeel caused by adding animal protein and grease, and the like.
The technical scheme of the invention is as follows: in one aspect, the invention provides a preparation method of pickled mustard food, which comprises the following steps:
s101, mustard pretreatment: cleaning stem of caulis et folium Brassicae Junceae, drying and dehydrating to water content of 50-70%, and dicing;
s102, fermentation of mustard: adding 2 times of salt water by weight into the mustard stem dices, wherein the mass concentration of the salt water is 3-6%, inoculating lactobacillus solution, and fermenting at 20-40 deg.C for 2-3 days to obtain mustard stem dices and fermentation brine respectively;
s103, secondary dehydration: drying the fished mustard tuber dices for 40-50 hours at 70-80 ℃ for the second time to obtain acid mustard tuber dices with water content of 10-20%;
s104, fermenting rice milk: adding 2-3 times of fermented brine into washed rice, fermenting at 30-40 deg.C for 15-18 hr, and grinding into fermented rice milk;
s105, food forming: pouring 52-60% of fermented rice milk into a container, adding 30-40% of pickled mustard stem dices, 6-9% of dried trash fish dices and 1-3% of peanut oil, uniformly stirring, pouring into a mold, steaming, cutting into cubes, packaging, and pasteurizing to obtain the pickled mustard food.
Preferably, in the S102 mustard fermentation step, the lactic acid bacteria solution is inoculated at a strain density of 1 x 10 in an amount of 0.1-0.3% by weight based on the total weight of the mustard stem dices and the salt solution6cfu/ml。
Preferably, in the S104 rice milk fermentation step, the average particle size of the fermented rice milk is 100-200 μm.
Preferably, in the S104 rice milk fermentation step, the pH of the fermented rice milk is 3.0-4.0.
Preferably, in the S105 food forming step, pasteurization is carried out at 80-85 ℃ for 8-10 minutes. The nutritional components of the pickled mustard are destroyed at an excessively high temperature.
On the other hand, the invention also provides a sour mustard food which comprises the following components in percentage by mass: 52-60% of fermented rice milk, 30-40% of pickled mustard stem dices, 6-9% of dried trash fish dices and 1-3% of peanut oil.
According to the preparation method of the sour mustard food, the sour mustard food is prepared through the steps of primary dehydration pretreatment of the mustard, lactobacillus fermentation of the mustard pieces, secondary dehydration, rice milk fermentation, processing and forming of food materials according to a certain proportion and the like, on one hand, the nutritional ingredients of the mustard are matched with grains and fishes for use by taking the pickled mustard stem pieces, the fermented rice milk and the dry fish pieces as main raw materials, and the effect of nutrition matching and complementation can be achieved; on the other hand, after the fermented mustard dices are dehydrated for the second time, the fermented mustard dices are mixed with prepared acidic fermented rice milk, fine granular rice milk can permeate into the inside of the acidic mustard, the brittleness, the acidity and the fine taste of the acidic mustard are improved, the rice milk and the peanut oil are mixed to form an emulsifier, the peroxide value of the emulsifier is reduced, and the shelf life is prolonged on the premise of not using food additives.
The sour mustard food prepared by the invention effectively retains the nutrition and functional components of the mustard, has the typical flavor of fermented food, has low nitrate content, is crisp and fragrant in taste, sour, refreshing and fine, is rich in nutrition, has good conditioning and health-care effects on human bodies by adopting lactobacillus fermentation, and is a good health-care food.
Drawings
FIG. 1 is a flow chart of a method of preparing a pickled mustard food of the present invention.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
The first embodiment is as follows:
referring to fig. 1, a method for preparing pickled mustard food comprises the following steps:
s101, mustard pretreatment: cleaning stem of mustard, sun drying under the sun for the first time, and dehydrating to make water content be 70%, dicing for use;
s102, fermentation of mustard: adding 2 times of salt solution with mass concentration of 3% into caulis et folium Brassicae Junceae, and inoculating direct-administration lactobacillus solution with strain density of 1 x 10 according to the weight ratio of caulis et folium Brassicae Junceae and salt solution of 0.2%6cfu/ml, fermenting at 20 deg.C for 3 days, and taking out the solution of caulis et folium Brassicae Junceae as fermentation brine;
s103, secondary dehydration: drying the fished mustard stem dices for 40 hours at the temperature of 80 ℃ for the second time to obtain the pickled mustard stem dices with the water content of 20%;
s104, fermenting rice milk: inoculating 2 times of fermented brine into the washed rice, fermenting at 40 deg.C for 15 hr, and grinding into rice milk with average particle size of 100 μm and pH of 4.0;
s105, food forming: according to the mass percentage, 60% of fermented rice milk is poured into a clean container, 30% of pickled mustard tuber dices, 7% of dried trash fish dices and 3% of peanut oil are uniformly mixed and poured into the container, uniformly stirred, then uniformly poured into a mold, steamed for 10 minutes by normal pressure steam, then cut into small cubes, vacuum-packaged, pasteurized for 10 minutes at 80 ℃, and cooled to obtain the pickled mustard food.
Example two:
a preparation method of pickled mustard leaf food comprises the following steps:
s101, mustard pretreatment: cleaning stem of mustard, sun drying under the sun for the first time, and dehydrating to water content of 60%, dicing for use;
s102, fermentation of mustard: adding 2 times of salt solution with mass concentration of 4% into caulis et folium Brassicae Junceae, and inoculating direct-administration lactobacillus solution with strain density of 1 x 10 according to the weight ratio of caulis et folium Brassicae Junceae and salt solution of 0.1%6cfu/ml, fermenting at 30 deg.C for 3 days, and taking out the solution of caulis et folium Brassicae Junceae as fermentation brine;
s103, secondary dehydration: drying the fished mustard tuber dices for 50 hours at the temperature of 70 ℃ for the second time to obtain acid mustard tuber dices with the water content of 10%;
s104, fermenting rice milk: adding 2.5 times of fermented brine into washed rice, fermenting at 30 deg.C for 18 hr, and grinding into fermented rice milk with average particle diameter of 150 μm and pH of 3.5;
s105, food forming: pouring 52% of fermented rice milk into a clean container, uniformly mixing 40% of pickled mustard stem dices, 6% of dried trash fish dices and 2% of peanut oil, uniformly pouring into the container, uniformly stirring, uniformly pouring into a mold, steaming for 10 minutes by using normal-pressure steam, cutting into small cubes, carrying out vacuum packaging, carrying out pasteurization at 85 ℃ for 8 minutes, and cooling to obtain the pickled mustard food.
Example three:
a preparation method of pickled mustard leaf food comprises the following steps:
s101, mustard pretreatment: cleaning stem of mustard, sun drying under the sun for the first time, and dehydrating to make water content reach 50%, dicing for use;
s102, fermentation of mustard: adding 2 times of salt solution with mass concentration of 6% into caulis et folium Brassicae Junceae, and inoculating direct-administration lactobacillus solution with strain density of 1 x 10 according to the weight ratio of caulis et folium Brassicae Junceae and salt solution of 0.3%6cfu/ml, fermenting at 40 deg.C for 2 days, and taking out the solution of caulis et folium Brassicae Junceae as fermentation brine;
s103, secondary dehydration: drying the fished mustard tuber dices for 50 hours at the temperature of 70 ℃ for the second time to obtain acid mustard tuber dices with the water content of 20%;
s104, fermenting rice milk: inoculating 3 times of fermented brine into washed rice, fermenting at 30 deg.C for 18 hr, and grinding into fermented rice milk with average particle size of about 200 μm and pH of 3.0;
s105, food forming: according to the mass percent, 52 percent of fermented rice milk is poured into a clean container, 38 percent of mustard tuber dices, 9 percent of dried trash fish dices and 1 percent of peanut oil are mixed and evenly poured into the container, evenly stirred and then evenly poured into a mold, steamed for 10 minutes by normal pressure steam, then cut into small cubes, vacuum-packaged, pasteurized at 85 ℃ for 8 minutes, and cooled to obtain the sour mustard food.
Comparative example one: the difference between the first comparative example and the first example is that the second dehydration step of S103 is omitted and pure water is used to replace fermented brine to soak rice in the fermentation process of S104 rice milk.
Comparative example two: the difference between the second comparative example and the first example is that in S105 food forming, the food materials are evenly mixed and poured into a container according to the following mass percentage of 30% of fermented rice milk, 50% of mustard green stem dices, 7% of dried hybrid fish dices and 3% of peanut oil.
Comparative example three: the pickled mustard food is prepared by the prior art, such as the procedure of CN201410057858.1 example one.
The pickled mustard foods of examples one to three and comparative examples one to three were subjected to quality inspection, as shown in table one. Watch 1
As can be seen from the results in table 1, the pickled mustard foods prepared in examples one to three contain the flavor of pickled mustard which is fish-flavored, have sour and refreshing mouthfeel, are fine and delicious, are balanced in nutrition, are rich in cereal protein, fish protein, fiber and fat, have low nitrous acid content and have long shelf life.
In conclusion, according to the preparation method of the sour mustard food provided by the invention, the sour mustard food is prepared through the steps of primary dehydration pretreatment of the mustard, lactobacillus fermentation of the mustard pieces, secondary dehydration, rice milk fermentation, processing and forming of food materials according to a certain proportion and the like, on one hand, the nutritional ingredients of the mustard are matched with grains and fishes to achieve the effect of nutrition complementation by taking the pickled mustard stem pieces, the fermented rice milk and the dry fish pieces as main raw materials; on the other hand, after the fermented mustard dices are dehydrated for the second time, the fermented mustard dices are mixed with prepared acidic fermented rice milk, fine granular rice milk can well permeate into the inside of the acidic mustard, the brittleness and the fine taste of the acidic mustard are improved, the rice milk and the peanut oil are mixed to form an emulsifier, the peroxide value of the emulsifier is reduced, and the shelf life is prolonged on the premise of not using food additives.
The sour mustard food prepared by the invention effectively retains the nutrition and functional components of the mustard, has the typical flavor of fermented food, has low nitrate content, is crisp and fragrant in taste, sour, smooth and fine, rich in nutrition, has good conditioning and health-care effects on human bodies, is a good health-care food, and has important practical significance for improving the value of agricultural and sideline products, enriching the variety of the health-care food, increasing the economic benefit of enterprises and the like.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. The preparation method of the pickled mustard leaf food is characterized by comprising the following steps:
s101, mustard pretreatment: cleaning stem of caulis et folium Brassicae Junceae, drying and dehydrating to water content of 50-70%, and dicing;
s102, fermentation of mustard: adding 2 times of salt water by weight into the mustard stem dices, wherein the mass concentration of the salt water is 3-6%, inoculating lactobacillus solution, and fermenting at 20-40 deg.C for 2-3 days to obtain mustard stem dices and fermentation brine respectively;
s103, secondary dehydration: drying the fished mustard tuber dices for 40-50 hours at 70-80 ℃ for the second time to obtain acid mustard tuber dices with water content of 10-20%;
s104, fermenting rice milk: adding 2-3 times of fermented brine into washed rice, fermenting at 30-40 deg.C for 15-18 hr, and grinding into fermented rice milk;
s105, food forming: pouring 52-60% of fermented rice milk into a container according to the mass percentage, adding 30-40% of pickled mustard stem dices, 6-9% of dried trash fish dices and 1-3% of peanut oil, uniformly stirring, pouring into a mold, steaming, cutting into cubes, packaging and sterilizing to obtain the pickled mustard food.
2. The method of claim 1, wherein in the step of fermenting the mustard at S102, the lactic acid bacteria solution is inoculated at 0.1-0.3 wt% of the total weight of the mustard tuber pieces and the salt solution, and the lactic acid bacteria solution has a strain density of 1 x 106cfu/ml。
3. The method as claimed in claim 1, wherein the fermented rice milk has an average particle size of 100-200 μm in the step of fermenting S104 rice milk.
4. The method of claim 1, wherein the pH of the fermented rice milk in the step of fermenting the S104 rice milk is 3.0-4.0.
5. The method of claim 1, wherein the step of forming the pickled mustard tuber food comprises pasteurizing at 80-85 deg.C for 8-10 min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711210202.9A CN107969661B (en) | 2017-11-28 | 2017-11-28 | Sour mustard food and preparation method thereof |
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