CN107981282A - A kind of method for salting of broccoli stem - Google Patents
A kind of method for salting of broccoli stem Download PDFInfo
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- CN107981282A CN107981282A CN201711267000.8A CN201711267000A CN107981282A CN 107981282 A CN107981282 A CN 107981282A CN 201711267000 A CN201711267000 A CN 201711267000A CN 107981282 A CN107981282 A CN 107981282A
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- broccoli stem
- broccoli
- stem
- salting
- fermentation
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
Abstract
The invention mainly relates to food processing technology field, discloses a kind of method for salting of broccoli stem, including：Raw material preparation, drying, one time fermentation, secondary fermentation, packaging；Method is simple, and obtained marinated broccoli stem is soft crisp tasty, vinegar-pepper moderate, makes full use of broccoli stem, turns waste into wealth, economize on resources, increases the income of peasant household；Low temperature drying is carried out after the section of broccoli stem, first removes and sprays saline solution again after a small amount of moisture and infiltrated, be further continued for being dried, soften broccoli stem tissue, increase soft crisp mouthfeel；Lactic acid cold fermentation is carried out after drying, pH is reduced, produces abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keeps the soft crisp mouthfeel of broccoli stem；Flavoring is added after one time fermentation and continues hot fermentation, flavoring is uniformly penetrated into broccoli stem, makes broccoli stem aromatic flavour；It is vacuum-packed after secondary fermentation and radio sterilization, kills lactic acid bacteria, keep suitable attenuation degree, it is vinegar-pepper moderate.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of method for salting of broccoli stem.
Background technology
Broccoli stem, is exactly remaining stem tuber after broccoli harvest, epidermis is thick and stiff, typically directly throws away, but western
Orchid stem is rich in dietary fiber, vitamin and mineral element, and very big waste can be caused by directly throwing away；Pickle currently on the market
Pickles are various in style, but the broccoli stem do not pickled also.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of method for salting of broccoli stem.
A kind of method for salting of broccoli stem, comprises the following steps：
（1）Raw material prepares：Broccoli stem is cleaned, is removed the peel, section, obtains broccoli stem piece；
（2）It is dry：Broccoli stem piece is placed in baking oven, water content is dried in 49 ~ 51 DEG C and reduces 30 ~ 35%, softens broccoli
Stem tissue, increases soft crisp mouthfeel, obtains dry broccoli stem；
（3）One time fermentation：Lactosucrose solution is added into dry broccoli stem, accesses lactic acid bacteria, is turned uniformly, in 34 ~
36 DEG C ferment 3 ~ 4 days, reduce pH, produce abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keep broccoli stem
Color and luster and soft crisp mouthfeel, obtain one time fermentation broccoli stem；
（4）Secondary fermentation：Flavoring is added into one time fermentation broccoli stem, is uniformly mixed, continues fermentation 2 ~ 3 in 37 ~ 39 DEG C
My god, flavoring is uniformly penetrated into broccoli stem, make broccoli stem aromatic flavour, obtain secondary fermentation broccoli stem；
（5）Packaging：Secondary fermentation broccoli stem is vacuum-packed, radio sterilization, kills lactic acid bacteria, keep suitable fermentation
Degree, makes broccoli stem vinegar-pepper moderate, obtains marinated broccoli stem.
The step（2）Drying, be first dried to water content reduce 20 ~ 25%, sprinkling mass concentration be 1.4 ~ 1.6% food
Brine, fountain height are the 13 ~ 15% of broccoli stem weight, when room temperature infiltration 6 ~ 8 is small, continue to dry.
The step（3）Lactosucrose solution, mass concentration be 15 ~ 20%, additive amount be broccoli stem weight 18
~20%。
The step（3）Lactic acid bacteria, centrifuge after re-activation, take precipitation, additive amount is the 3 ~ 5% of broccoli stem weight,
It is made of the bacterial strain of following parts by weight：Lactobacillus acidophilus 14 ~ 16, Lactobacillus delbrueckii 10 ~ 12, lactobacillus bulgaricus 5 ~ 7.
The step（4）Flavoring, be made of the raw material of following parts by weight：Soup-stock 90 ~ 100, shelled peanut 10 ~ 12, melon
Sub- benevolence 10 ~ 12, spice 6 ~ 8, vegetable oil 12 ~ 14, add shelled peanut, shelled melon seed and spice after vegetable oil is heated, fry extremely
It is raw fragrant, soup-stock is added, infusion to volume is original 1/2, obtains flavoring.
The soup-stock, is pig cylinder bone soup.
The spice, is made of the raw material of following parts by weight：Chive 23 ~ 25, ginger 16 ~ 18, Chinese prickly ash 13 ~ 15, Hu
Green pepper 10 ~ 12, illiciumverum 10 ~ 12, tsaoko 10 ~ 12, nutmeg 7 ~ 9.
The vegetable oil, is made of the raw material of following parts by weight：Corn oil 31 ~ 33, peanut oil 22 ~ 24, sesame oil 4 ~
6。
The marinated broccoli stem that the method for salting of the broccoli stem obtains.
It is an advantage of the invention that：The method for salting of broccoli stem provided by the invention, method is simple, and obtained marinated west is blue
Scape is soft crisp tasty, vinegar-pepper moderate, makes full use of broccoli stem, turns waste into wealth, economizes on resources, and increases the income of peasant household；
Low temperature drying is carried out after the section of broccoli stem, first removes and sprays saline solution again after a small amount of moisture and infiltrated, be further continued for being dried
It is dry, soften broccoli stem tissue, increase soft crisp mouthfeel；Lactic acid cold fermentation is carried out after drying, pH is reduced, produces abundant small point
Sub- nutritional ingredient, tarts up and nutritional ingredient, keeps the color and luster of broccoli stem and soft crisp mouthfeel；Seasoning is added after one time fermentation
Material continues hot fermentation, flavoring is uniformly penetrated into broccoli stem, makes broccoli stem aromatic flavour；Carried out after secondary fermentation
Vacuum packaging and radio sterilization, kill lactic acid bacteria, keep suitable attenuation degree, make broccoli stem vinegar-pepper moderate.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of method for salting of broccoli stem, comprises the following steps：
（1）Raw material prepares：Broccoli stem is cleaned, is removed the peel, section, obtains broccoli stem piece；
（2）It is dry：Broccoli stem piece is placed in baking oven, water content is dried in 49 DEG C and reduces 30 ~ 35%, softens broccoli stem
Tissue, increases soft crisp mouthfeel, obtains dry broccoli stem；The drying, is first dried to water content and reduces 20 ~ 25%, spray quality
Concentration is 1.4% saline solution, and fountain height is the 13% of broccoli stem weight, when room temperature infiltration 6 is small, continues to dry；
（3）One time fermentation：Lactosucrose solution is added into dry broccoli stem, accesses lactic acid bacteria, is turned uniformly, in 34 DEG C
Fermentation 3 days, reduces pH, produces abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keeps the color and luster of broccoli stem
With soft crisp mouthfeel, one time fermentation broccoli stem is obtained；The lactosucrose solution, mass concentration 15%, additive amount are blue for west
The 18% of scape weight；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, and additive amount is the 3% of broccoli stem weight, by
The bacterial strain composition of following parts by weight：Lactobacillus acidophilus 14, Lactobacillus delbrueckii 10, lactobacillus bulgaricus 5；
（4）Secondary fermentation：Flavoring is added into one time fermentation broccoli stem, is uniformly mixed, continues fermentation 2 days in 37 DEG C, makes
Flavoring uniformly penetrates into broccoli stem, makes broccoli stem aromatic flavour, obtains secondary fermentation broccoli stem；The flavoring, by
The raw material composition of following parts by weight：Soup-stock 90, shelled peanut 10, shelled melon seed 10, spice 6, vegetable oil 12, after vegetable oil is heated
Shelled peanut, shelled melon seed and spice are added, is fried to raw perfume, adds soup-stock, infusion to volume is original 1/2, obtains flavoring；Institute
The soup-stock stated, is pig cylinder bone soup；The spice, is made of the raw material of following parts by weight：Chive 23, ginger 16, Chinese prickly ash 13,
Pepper 10, illiciumverum 10, tsaoko 10, nutmeg 7；The vegetable oil, is made of the raw material of following parts by weight：Corn oil 31, peanut
Oil 22, sesame oil 4；
（5）Packaging：Secondary fermentation broccoli stem is vacuum-packed, radio sterilization, kills lactic acid bacteria, keep suitable fermentation
Degree, makes broccoli stem vinegar-pepper moderate, obtains marinated broccoli stem.
Embodiment 2
A kind of method for salting of broccoli stem, comprises the following steps：
（1）Raw material prepares：Broccoli stem is cleaned, is removed the peel, section, obtains broccoli stem piece；
（2）It is dry：Broccoli stem piece is placed in baking oven, water content is dried in 50 DEG C and reduces 30 ~ 35%, softens broccoli stem
Tissue, increases soft crisp mouthfeel, obtains dry broccoli stem；The drying, is first dried to water content and reduces 20 ~ 25%, spray quality
Concentration is 1.5% saline solution, and fountain height is the 14% of broccoli stem weight, when room temperature infiltration 7 is small, continues to dry；
（3）One time fermentation：Lactosucrose solution is added into dry broccoli stem, accesses lactic acid bacteria, is turned uniformly, in 35 DEG C
Fermentation 3 days, reduces pH, produces abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keeps the color and luster of broccoli stem
With soft crisp mouthfeel, one time fermentation broccoli stem is obtained；The lactosucrose solution, mass concentration 18%, additive amount are blue for west
The 19% of scape weight；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, and additive amount is the 4% of broccoli stem weight, by
The bacterial strain composition of following parts by weight：Lactobacillus acidophilus 15, Lactobacillus delbrueckii 11, lactobacillus bulgaricus 6；
（4）Secondary fermentation：Flavoring is added into one time fermentation broccoli stem, is uniformly mixed, continues fermentation 2 days in 38 DEG C, makes
Flavoring uniformly penetrates into broccoli stem, makes broccoli stem aromatic flavour, obtains secondary fermentation broccoli stem；The flavoring, by
The raw material composition of following parts by weight：Soup-stock 95, shelled peanut 11, shelled melon seed 11, spice 7, vegetable oil 13, after vegetable oil is heated
Shelled peanut, shelled melon seed and spice are added, is fried to raw perfume, adds soup-stock, infusion to volume is original 1/2, obtains flavoring；Institute
The soup-stock stated, is pig cylinder bone soup；The spice, is made of the raw material of following parts by weight：Chive 24, ginger 17, Chinese prickly ash 14,
Pepper 11, illiciumverum 11, tsaoko 11, nutmeg 8；The vegetable oil, is made of the raw material of following parts by weight：Corn oil 32, peanut
Oil 23, sesame oil 5；
（5）Packaging：Secondary fermentation broccoli stem is vacuum-packed, radio sterilization, kills lactic acid bacteria, keep suitable fermentation
Degree, makes broccoli stem vinegar-pepper moderate, obtains marinated broccoli stem.
Embodiment 3
A kind of method for salting of broccoli stem, comprises the following steps：
（1）Raw material prepares：Broccoli stem is cleaned, is removed the peel, section, obtains broccoli stem piece；
（2）It is dry：Broccoli stem piece is placed in baking oven, water content is dried in 51 DEG C and reduces 30 ~ 35%, softens broccoli stem
Tissue, increases soft crisp mouthfeel, obtains dry broccoli stem；The drying, is first dried to water content and reduces 20 ~ 25%, spray quality
Concentration is 1.6% saline solution, and fountain height is the 15% of broccoli stem weight, when room temperature infiltration 8 is small, continues to dry；
（3）One time fermentation：Lactosucrose solution is added into dry broccoli stem, accesses lactic acid bacteria, is turned uniformly, in 36 DEG C
Fermentation 4 days, reduces pH, produces abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keeps the color and luster of broccoli stem
With soft crisp mouthfeel, one time fermentation broccoli stem is obtained；The lactosucrose solution, mass concentration 20%, additive amount are blue for west
The 20% of scape weight；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, and additive amount is the 5% of broccoli stem weight, by
The bacterial strain composition of following parts by weight：Lactobacillus acidophilus 16, Lactobacillus delbrueckii 12, lactobacillus bulgaricus 7；
（4）Secondary fermentation：Flavoring is added into one time fermentation broccoli stem, is uniformly mixed, continues fermentation 3 days in 39 DEG C, makes
Flavoring uniformly penetrates into broccoli stem, makes broccoli stem aromatic flavour, obtains secondary fermentation broccoli stem；The flavoring, by
The raw material composition of following parts by weight：Soup-stock 100, shelled peanut 12, shelled melon seed 12, spice 8, vegetable oil 14, vegetable oil is heated
Shelled peanut, shelled melon seed and spice are added afterwards, is fried to raw perfume, adds soup-stock, and infusion to volume is original 1/2, obtains flavoring；
The soup-stock, is pig cylinder bone soup；The spice, is made of the raw material of following parts by weight：Chive 25, ginger 18, Chinese prickly ash
15th, pepper 12, illiciumverum 12, tsaoko 12, nutmeg 9；The vegetable oil, is made of the raw material of following parts by weight：Corn oil 33, flower
Oil generation 24, sesame oil 6；
（5）Packaging：Secondary fermentation broccoli stem is vacuum-packed, radio sterilization, kills lactic acid bacteria, keep suitable fermentation
Degree, makes broccoli stem vinegar-pepper moderate, obtains marinated broccoli stem.
Comparative example 1
Removal step（2）In drying, remaining method, with embodiment 1.
Comparative example 2
Removal step（3）In one time fermentation, remaining method, with embodiment 1.
Comparative example 3
Removal step（4）In flavoring, remaining method, with embodiment 1.
Comparative example 4
Removal step（4）In continue ferment, remaining method, with embodiment 1.
Comparative example 5
Removal step（5）In radio sterilization, remaining method, with embodiment 1.
Embodiment and comparative example pickle nutrition and the flavor of broccoli stem：
The preparation of raw material is carried out according to the raw material of embodiment and comparative example respectively, embodiment is respectively adopted and comparative example pickles west
The preparation method of orchid stem prepares marinated broccoli stem, and randomly chooses 40 health volunteers, and the age is 18 ~ 60 years old, to each
The marinated broccoli stem of group carries out subjective appreciation, needs to be gargled with mineral water before every kind of product sensory evaluation, embodiment and comparative example
The nutrition of marinated broccoli stem and flavor are shown in Table 1.
Table 1：Embodiment and comparative example pickle nutrition and the flavor of broccoli stem
| Project | Vitamin C/(mg/100g) | Nitrite/(mg/kg) | Flavor |
| Embodiment 1 | 36.9 | 6.5 | It is soft crisp tasty, it is vinegar-pepper moderate |
| Embodiment 2 | 37.6 | 6.2 | It is soft crisp tasty, it is vinegar-pepper moderate |
| Embodiment 3 | 37.3 | 6.4 | It is soft crisp tasty, it is vinegar-pepper moderate |
| Comparative example 1 | 38.8 | 9.6 | It is hard crisp |
| Comparative example 2 | 24.7 | 11.3 | Flavor is light |
| Comparative example 3 | 36.8 | 8.9 | Mouthfeel is boring |
| Comparative example 4 | 27.6 | 10.2 | Flavor is light |
| Comparative example 5 | 11.3 | 14.4 | It is too sour |
From table 1 the result shows that, the marinated broccoli stem of embodiment, Vitamin C content is substantially high compared with comparative example, and nitrite contains
Amount is substantially low compared with comparative example, soft crisp tasty well below national standard 20mg/kg, vinegar-pepper moderate, illustrates provided by the invention salt down
Broccoli stem processed has good nutrition and flavor.
Claims (9)
1. a kind of method for salting of broccoli stem, it is characterised in that comprise the following steps：
（1）Raw material prepares：Broccoli stem is cleaned, is removed the peel, section, obtains broccoli stem piece；
（2）It is dry：Broccoli stem piece is placed in baking oven, water content is dried in 49 ~ 51 DEG C and reduces 30 ~ 35%, western orchid must be dried
Scape；
（3）One time fermentation：Lactosucrose solution is added into dry broccoli stem, accesses lactic acid bacteria, is turned uniformly, in 34 ~
36 DEG C ferment 3 ~ 4 days, obtain one time fermentation broccoli stem；
（4）Secondary fermentation：Flavoring is added into one time fermentation broccoli stem, is uniformly mixed, continues fermentation 2 ~ 3 in 37 ~ 39 DEG C
My god, obtain secondary fermentation broccoli stem；
（5）Packaging：Secondary fermentation broccoli stem is vacuum-packed, radio sterilization, obtains marinated broccoli stem.
2. the method for salting of broccoli stem according to claim 1, it is characterised in that the step（2）Drying, first dry
To water content reduce 20 ~ 25%, sprinkling mass concentration be 1.4 ~ 1.6% saline solution, fountain height for broccoli stem weight 13 ~
15%, when room temperature infiltration 6 ~ 8 is small, continue to dry.
3. the method for salting of broccoli stem according to claim 1, it is characterised in that the step（3）Lactosucrose
Solution, mass concentration are 15 ~ 20%, and additive amount is the 18 ~ 20% of broccoli stem weight.
4. the method for salting of broccoli stem according to claim 1, it is characterised in that the step（3）Lactic acid bacteria, it is secondary
Centrifuged after activation, take precipitation, additive amount is the 3 ~ 5% of broccoli stem weight, is made of the bacterial strain of following parts by weight：Acidophilus breast bar
Bacterium 14 ~ 16, Lactobacillus delbrueckii 10 ~ 12, lactobacillus bulgaricus 5 ~ 7.
5. the method for salting of broccoli stem according to claim 1, it is characterised in that the step（4）Flavoring, by with
The raw material composition of lower parts by weight：Soup-stock 90 ~ 100, shelled peanut 10 ~ 12, shelled melon seed 10 ~ 12, spice 6 ~ 8, vegetable oil 12 ~ 14,
Shelled peanut, shelled melon seed and spice are added after vegetable oil is heated, is fried to raw perfume, adds soup-stock, infusion to volume is original
1/2, obtain flavoring.
6. the method for salting of broccoli stem according to claim 5, it is characterised in that the soup-stock, is pig cylinder bone soup.
7. the method for salting of broccoli stem according to claim 5, it is characterised in that the spice, by following weight
The raw material composition of part：Chive 23 ~ 25, ginger 16 ~ 18, Chinese prickly ash 13 ~ 15, pepper 10 ~ 12, illiciumverum 10 ~ 12, tsaoko 10 ~ 12, nutmeg
7~9。
8. the method for salting of broccoli stem according to claim 5, it is characterised in that the vegetable oil, by following weight
The raw material composition of part：Corn oil 31 ~ 33, peanut oil 22 ~ 24, sesame oil 4 ~ 6.
9. the marinated broccoli stem that a kind of method for salting of any one of claim 1 ~ 8 broccoli stem obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711267000.8A CN107981282A (en) | 2017-12-05 | 2017-12-05 | A kind of method for salting of broccoli stem |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711267000.8A CN107981282A (en) | 2017-12-05 | 2017-12-05 | A kind of method for salting of broccoli stem |
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| Publication Number | Publication Date |
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| CN107981282A true CN107981282A (en) | 2018-05-04 |
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ID=62035643
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850368A (en) * | 2018-08-23 | 2018-11-23 | 董建芬 | A kind of production method of the blue jasmine tea in west |
| CN112471466A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Method for preparing pickled vegetables by using vegetable wastes |
-
2017
- 2017-12-05 CN CN201711267000.8A patent/CN107981282A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850368A (en) * | 2018-08-23 | 2018-11-23 | 董建芬 | A kind of production method of the blue jasmine tea in west |
| CN112471466A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Method for preparing pickled vegetables by using vegetable wastes |
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Application publication date: 20180504 |
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