CN108634252A - A kind of preparation method of dual fermentation Fried three slices - Google Patents
A kind of preparation method of dual fermentation Fried three slices Download PDFInfo
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- CN108634252A CN108634252A CN201810460963.8A CN201810460963A CN108634252A CN 108634252 A CN108634252 A CN 108634252A CN 201810460963 A CN201810460963 A CN 201810460963A CN 108634252 A CN108634252 A CN 108634252A
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- fermentation
- radish
- bamboo shoot
- pickled mustard
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- 238000000855 fermentation Methods 0.000 title claims abstract description 44
- 230000004151 fermentation Effects 0.000 title claims abstract description 44
- 230000009977 dual effect Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000235395 Mucor Species 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 241000220259 Raphanus Species 0.000 claims description 33
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 29
- 241001330002 Bambuseae Species 0.000 claims description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 29
- 239000011425 bamboo Substances 0.000 claims description 29
- 241000219198 Brassica Species 0.000 claims description 25
- 235000003351 Brassica cretica Nutrition 0.000 claims description 25
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 25
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 25
- 235000010460 mustard Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 4
- 239000012362 glacial acetic acid Substances 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000306281 Mucor ambiguus Species 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 229930182830 galactose Natural products 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010000496 acne Diseases 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
- 230000002146 bilateral effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005660 chlorination reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/065—Microorganisms
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to food technology fields, specifically disclose a kind of preparation method of dual fermentation Fried three slices, and this method includes mainly that raw and auxiliary material is chosen, impregnates, cut, product prepared by dual fermentation, frying, seasoning, packaging, pasteurize.The dual fermentation of Mucor and lactic acid is taken while being inoculated in fermentation, and fermentation leading portion is semisolid fermentation, and back segment is liquid fermentation, not only shortens fermentation period, also increases product nutrition.Then pass through frying and add potpourri Fried three slices ferment local-flavor it is stronger and soft, pure color, tender and crisp agreeable to the taste, unique flavor, nutrient health.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of preparation method of dual fermentation Fried three slices.
Background technology
The present invention be using radish, shredded hot pickled mustard tuber, bamboo shoot silk as major ingredient, by Mucor and the bilateral solid-liquid combined ferment of lactic acid bacteria, then
In addition dispensing is completed by frying.This new eating method does not promote three nutrition merely with bilateral combined ferment
Value, flavor, brittleness etc. have consolidated three tastes also by dispensing frying, extend its shelf-life.So that three not single
Single is that one on table arrives dish again, more allows three to be added to leisure snacks etc.Currently, general crisp three are only merely simple ample
Water, then the material such as red oil are admixed, do not play any change former material material nutrient or flavor etc..Therefore, the present invention compensates for fermentation
With frying processing for the blank of three technology this blocks.
Find that there is presently no using radish, shredded hot pickled mustard tuber, bamboo shoot silk as the lactic acid of major ingredient by retrieving the domestic and international prior art
Fermentation Fried three slices (being commonly called as red oil three delicacies silk) relevant report.
Invention content
The object of the present invention is to provide a kind of preparation method of dual fermentation Fried three slices, this method is taken in fermentation
It is inoculated with the dual fermentation of Mucor and lactic acid bacteria simultaneously, fermentation leading portion is semisolid fermentation, and back segment is liquid fermentation, not only shortens hair
The ferment period also increases product nutrition.Then pass through frying and add potpourri Fried three slices ferment local-flavor it is stronger and soft
With pure color, tender and crisp agreeable to the taste, unique flavor, nutrient health.
In order to achieve the above object, the present invention takes following technical measures：
A kind of preparation method of dual fermentation Fried three slices, includes the following steps：
(1) supplementary material selects：Choose lucky/dry radish of the Liao Dynasty, fresh pickle, fresh bamboo shoot；
(2) just bubble, cutting：Preserved radish strip, hot pickled mustard tuber, fresh bamboo shoot block pattern row pattern are soaked, material-water ratio 1:3-4；The water surface is higher by
Material 10-15cm, be added 0.05%~0.1% (W/W) calcium chloride, 0.05%~0.1% (W/W) citric acid, 0.05%~
0.1% (W/W) glacial acetic acid impregnates 6h~8h；It cleans, drain and cut into radish, shredded hot pickled mustard tuber, bamboo shoot silk；
(3) dual fermentation：Radish, shredded hot pickled mustard tuber, the bamboo shoot silk cut, which mixes, admixes 0.3%~0.5% (W/W) Mucor circinelloides
Powder and 8%~10% (W/W) lactobacillus suspension, ferment 16h~20h at a temperature of 25 DEG C~30 DEG C；Then material water (W/W) ratio 1 is pressed:
2~3 addition water, 0.03%~0.05% (W/W) calcium chloride, 0.02%~0.05% (W/W) citric acid, 0.02%~0.05%
(W/W) lactic acid is sealed by fermentation 36h~72h at a temperature of 25 DEG C~30 DEG C；
(4) squeeze：It takes out radish, shredded hot pickled mustard tuber, the bamboo shoot silk fermented to squeeze by 80% (W/W) press ratio, drain the water；
(5) pack, sterilize：Fermentation is completed squeezing radish, shredded hot pickled mustard tuber, bamboo shoot silk and is seasoned with flavoring for mixture after frying, packet
After dress dual fermentation Fried three slices product is can be obtained through pasteurization.
In the process described above, it is preferred that the proportioning of the parts by weight of each component is in step (5)：Radish 320~350
Part, 240~260 parts of shredded hot pickled mustard tuber, bamboo shoot silk 240~260,10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt,
5~10 parts of vegetable oil, 1~2 part of chili oil slag, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, Sucralose 0.005~0.01
Part, 0.005~0.01 part of the sapidity nucleotide disodium, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium.
In the process described above, it is preferred that the volume branch Mucor described in step (3) is volume branch Mucor CICC2632, is had
Imitating bacterial content is：1.07×1011~1.41 × 1011cfu/g；The lactic acid bacteria is lactobacillus plantarum plant subspecies
CICC20764, effective bacterial content are:1.24×1010~1.46 × 1010cfu/g。
Compared with existent technique, the present invention has the following advantages：
The dual fermentation of Mucor and lactic acid bacteria is taken before frying while being inoculated with to radish, shredded hot pickled mustard tuber, bamboo shoot silk, and ferment leading portion
For semisolid fermentation, back segment is liquid fermentation, not only shortens fermentation period, also increases product nutrition and generates the antibacterial factor simultaneously,
The formation for preventing nitrite, improves product quality.Then the obtained Fried three slices of potpourri is added in frying makes
Product ferment local-flavor is stronger and soft, pure color, tender and crisp agreeable to the taste, unique flavor, nutrient health.
Specific implementation mode：
Technical solution of the present invention is if not otherwise specified technical solution commonly used in the art, and the raw material is not such as special
Do not mentionlet alone it is bright, it is commercially available can be used.But protection scope of the present invention is not limited to these examples.As long as without departing substantially from this hair
The change of bright design or equivalent substitute are included within protection scope of the present invention.
Embodiment 1：
A kind of preparation method of dual fermentation Fried three slices, includes the following steps：
(1) lucky/dry preserved radish strip 500g (moisture content is 15%) of the Liao Dynasty is chosen, it is miscellaneous to remove blackhead, the end of a thread, radish, the dish leaf of going rotten etc.
Matter, fresh pickle 375g, fresh bamboo shoot 375g remove the end of a thread, the soft impurity such as rotten.
(2) it will soak that (material-water ratio is 1 in preserved radish strip, hot pickled mustard tuber, fresh bamboo shoot block pattern row pattern fermentation vat：3), the water surface is higher by material
Calcium chloride 1.2g, citric acid 1.2g, glacial acetic acid 1.2g is added in 10cm, impregnates 8h.Radish, shredded hot pickled mustard tuber, bamboo shoot are cut into after cleaning
Silk, the 1250g that weighs are spare.
(3) the radish cut, shredded hot pickled mustard tuber, bamboo shoot silk 1250g are all put into plastic barrel or cylinder, volume branch Mucor is admixed in mixing
Bacterium powder 6.25g and lactobacillus suspension 125g, ferment 16h at a temperature of 30 DEG C；Then add water 2500g, chlorination into plastic barrel or cylinder
Calcium 2g, citric acid 2g, lactic acid 2g are sealed by fermentation 36h at a temperature of 30 DEG C；
The volume branch Mucor is volume branch Mucor CICC2632, and effective bacterial content is：1.07×1011~1.41 ×
1011cfu/g；The lactic acid bacteria is lactobacillus plantarum CICC20764, and effective bacterial content is：1.24×1010~1.46 ×
1010cfu/g。
(4) take out the radish fermented, shredded hot pickled mustard tuber, bamboo shoot silk to squeeze by 80% press ratio (mass ratio), drain the water title three
Weight 1000g, each index of fermented product at this time：Total reducing sugar 1.0%, galactose content 2mg/100g, protein content 3.2/100g,
Free amino acid (in terms of amino-acid nitrogen) 0.3/100g.Lactic acid second fat 10mg/1000g, Calcium Pectate 15mg/100g, Vc
10mg/100g, Fe3+2.8mg/100g, Zn2+0.7mg/100g, dietary fiber 2.6g/100g, Edible qualified 100%.
(5) (it is mixed that cylinder heats frying through 110 DEG C of frying 15min by the radish of completion fermentation squeezing, shredded hot pickled mustard tuber, bamboo shoot silk 1000g
Conjunction machine 30r/min), afterwards with thick chilli sauce 25g, soya sauce 20g, edible salt 20g, vegetable oil 20g, chili oil slag 4g, monosodium glutamate 4g, lemon
Lemon acid 0.04g, Sucralose 0.04g, the sapidity nucleotide disodium 0.04g, sodium benzoate 0.05g, dehydroactic acid sodium 0.05g mixing
It seasons, through pasteurization, vacuum packaging, you can obtain dual fermentation Fried three slices product, 36 months shelf-lifves after packaging.
(6) dual fermentation Fried three slices product index, wherein salinity 3.0%, total reducing sugar 1.2%, galactose content 2mg/ are detected
100g, protein content 3.0g/100g, free amino acid (in terms of amino-acid nitrogen) 0.2g/100g.
Sense organ judges：Color and luster, golden yellow white are alternate；The tart flavour of smell, fragrant and zymolysis radish, and cover distinctive
Bent fragrance and pungent；Mouthfeel, it is tender and crisp palatable, it is salty peppery moderate.
Embodiment 2：
(1) lucky/dry preserved radish strip 500g (moisture content is 15%) of the Liao Dynasty is chosen, it is miscellaneous to remove blackhead, the end of a thread, radish, the dish leaf of going rotten etc.
Matter, fresh pickle 375g, fresh bamboo shoot 375g remove the end of a thread, the soft impurity such as rotten.
(2) it will soak that (material-water ratio is 1 in preserved radish strip, hot pickled mustard tuber, fresh bamboo shoot block pattern row pattern fermentation vat：3), the water surface is higher by material
Calcium chloride 1.2g, citric acid 1.2g, glacial acetic acid 1.2g is added in 10cm, impregnates 8h.Radish, shredded hot pickled mustard tuber, bamboo shoot are cut into after cleaning
The silk 1250g that weighs is spare.
(3) the radish cut, shredded hot pickled mustard tuber, bamboo shoot silk 1250g are all put into plastic barrel or cylinder, volume branch Mucor is admixed in mixing
Bacterium powder 6.25g and lactobacillus suspension 125g, ferment 20h at a temperature of 25 DEG C；Then add water 2500g, chlorination into plastic barrel or cylinder
Calcium 2g, citric acid 2g, lactic acid 2g are sealed by fermentation 72h at a temperature of 25 DEG C.
The volume branch Mucor is volume branch Mucor CICC2632, and effective bacterial content is：1.07×1011~1.41 ×
1011cfu/g；The lactic acid bacteria is lactobacillus plantarum CICC20764, and effective bacterial content is：1.24×1010~1.46 ×
1010cfu/g。
(4) take out the radish fermented, shredded hot pickled mustard tuber, bamboo shoot silk to squeeze by 80% press ratio (mass ratio), drain the water title three
Weight 1000g, each index of fermented product at this time：Total reducing sugar 1.1%, galactose content 3mg/100g, protein content 3.1/100g,
Free amino acid (in terms of amino-acid nitrogen) 0.3/100g.Lactic acid second fat 11mg/1000g, Calcium Pectate 16mg/100g,
Vc11mg/100g, Fe3+2.7mg/100g, Zn2+0.7mg/100g, dietary fiber 2.7g/100g, Edible qualified 100%.
(5) (it is mixed that cylinder heats frying through 110 DEG C of frying 15min by the radish of completion fermentation squeezing, shredded hot pickled mustard tuber, bamboo shoot silk 1000g
Conjunction machine 30r/min), afterwards with thick chilli sauce 25g, soya sauce 20g, edible salt 20g, vegetable oil 20g, chili oil slag 4g, monosodium glutamate 4g, lemon
Lemon acid 0.04g, Sucralose 0.04g, the sapidity nucleotide disodium 0.04g, sodium benzoate 0.05g, dehydroactic acid sodium 0.05g mixing
It seasons, can be obtained dual fermentation Fried three slices product through pasteurization after packaging.
(6) dual fermentation Fried three slices product index, wherein salinity 2.9%, total reducing sugar 1.3%, galactose content 3mg/ are detected
100g, protein content 2.8g/100g, free amino acid (in terms of amino-acid nitrogen) 0.2g/100g.
Sense organ judges：Color and luster, golden yellow white are alternate；The tart flavour of smell, fragrant and zymolysis radish, and cover distinctive
Bent fragrance and pungent；Mouthfeel, it is tender and crisp palatable, it is salty peppery moderate.
Claims (3)
1. a kind of preparation method of dual fermentation Fried three slices, includes the following steps：
Supplementary material selects：Choose lucky/dry radish of the Liao Dynasty, fresh pickle, fresh bamboo shoot；
Just bubble, cutting：Preserved radish strip, hot pickled mustard tuber, fresh bamboo shoot block pattern row pattern are soaked, material-water ratio 1:3-4；The water surface is higher by material
10-15cm is added 0.05%~0.1% calcium chloride, 0.05%~0.1% citric acid, 0.05%~0.1% glacial acetic acid and impregnates, 6h~8h；
It cleans, drain and cut into radish, shredded hot pickled mustard tuber, bamboo shoot silk；
Dual fermentation：Radish, shredded hot pickled mustard tuber, the bamboo shoot silk cut, which mixes, admixes 0.3%~0.5% Mucor circinelloides powder and 8%~10%
Lactobacillus suspension, ferment 16h~20h at a temperature of 25 DEG C~30 DEG C；Then material water is pressed（W/W）Than 1:2 ~ 3 addition water, 0.03%~
0.05% calcium chloride, 0.02%~0.05% citric acid, 0.02%~0.05% lactic acid are sealed by fermentation 36h at a temperature of 25 DEG C~30 DEG C
~72h；
Squeezing：It takes out radish, shredded hot pickled mustard tuber, the bamboo shoot silk fermented to squeeze by 80% (W/W) press ratio, drain the water；
Packaging, sterilizing：Fermentation is completed squeezing radish, shredded hot pickled mustard tuber, bamboo shoot silk and is seasoned with flavoring for mixture after frying, after packaging
Dual fermentation Fried three slices product is can be obtained through pasteurization.
2. according to the method described in claim 1, it is characterized in that：Step（5）The proportioning of the parts by weight of middle each component is：Radish
320~350 parts of silk, bamboo shoot silk 240~260,10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, is eaten 240~260 parts of shredded hot pickled mustard tuber
5~10 parts of salt, 5~10 parts of vegetable oil, 1~2 part of chili oil slag, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, Sucralose
0.005~0.01 part, 0.005~0.01 part of the sapidity nucleotide disodium, 0.08~0.12 part of sodium benzoate, dehydroactic acid sodium 0.08
~0.12 part.
3. according to the method described in claim 1, step（3）Described in volume branch Mucor be volume branch Mucor CICC2632, effectively
Bacterial content is：1.07×1011~1. 41 × 1011cfu/g ；The lactic acid bacteria is lactobacillus plantarum plant subspecies
CICC20764, effective bacterial content are:1.24×1010~1.46 × 1010cfu/g。
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