CN108685067A - A kind of gumbo pickles and preparation method thereof - Google Patents
A kind of gumbo pickles and preparation method thereof Download PDFInfo
- Publication number
- CN108685067A CN108685067A CN201810531148.6A CN201810531148A CN108685067A CN 108685067 A CN108685067 A CN 108685067A CN 201810531148 A CN201810531148 A CN 201810531148A CN 108685067 A CN108685067 A CN 108685067A
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- Prior art keywords
- gumbo
- pickles
- fruit pod
- water
- pickled vegetable
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 74
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 60
- 235000021110 pickles Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 230000000717 retained effect Effects 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of gumbo pickles and preparation method thereof, it is related to gumbo pickles technical field, the gumbo pickles carry out hot water blanching water-removing using low concentration salt boiling water using gumbo fruit pod as raw material to gumbo fruit pod, then by the gumbo fruit pod surface sprinkling low concentration CaCl after water-removing2Solution, to gumbo fruit pod protect green lands, it is crisp to protect, finally gumbo fruit pod is placed in the pickled vegetable liquid mixed by pure water, lemon juice, edible salt, white granulated sugar, gumbo honey and auxiliary material and carries out brewed storing sth. in a cellar fermentation, the present invention retains the nutritional ingredient of gumbo to greatest extent, and during kiln is hidden and ferments, many bioactive enzymes are generated under the action of profitable strain, not only stomach strengthening and digestion promoting is good for one's health, and excellent taste, smell is aromatic, is rare cuisines in people's life.
Description
Technical field
The invention belongs to snack food technical fields, are related to gumbo pickles technical field, and in particular to a kind of gumbo pickles
And preparation method thereof.
Background technology
Okra abbreviation gumbo, Malvaceae belong to annual herb plant, and American is called " plant vigour ", Japanese
Referred to as " Green Ginseng ", rich in the emplastic that pectin and polysaccharide form, wherein soluble dietary fiber can promote to digest
And gastrointestinal motility, improve constipation;Zinc, selenium and other trace elements, there is the effect of antioxidant and anti-aging, are also advantageous for antitumor.It is long
Phase eats okra, there is a skin care, stomach invigorating, liver protection, strong kidney and other effects, smooth in taste, and blade, bud such as spend at the also edible, are one
The high-grade green health vegetables of the compound modern nutrition theory of kind.Okra is developed into novel okra pickles snack food,
Not only low processing cost, simple for process, can also enrich okra product type, meet need of the consumer to Speciality Foods
It asks, further improves okra added value of product.If China Patent Publication No. CN106962854A is original with okra okra fruit
Material, and add the okra pickles that auxiliary material uses traditional fermentation process to prepare, equally, Chinese patent application publication No.
Gumbo after water-removing is added lactobacillus plantarum and aroma-producing yeasts carries out fermentation preparation by CN107410990A using okra as raw material
Okra pickles, but okra during the fermentation easily turn to be yellow brown stain, it is soft go rotten etc. influence product appearance quality, therefore how
It keeps the original color and luster of gumbo, brittleness and covers the key point that its bad mouthfeel has become exploitation gumbo pickles.
Invention content
According to the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to propose a kind of gumbo fruit pickles and
Its production method, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is:
A kind of production method of gumbo pickles, the production method are as follows:
1) sorting and cleaning:The fresh completely gumbo fruit pod without lesion is chosen, fruit pod handle is retained, is cleaned;
2) it finishes:It is that after 3-8% clear water boils, clean gumbo fruit pod is put into that brine concentration, which will be added with, retains 50-
60s takes out cooling, and the uniformly CaCl of spray concentration 0.3-0.6%2Solution;
3) pickled vegetable making:Gumbo fruit pod after water-removing is put into pickled vegetable liquid, and pickle jar is sealed immediately, then
It is placed in kiln under 10-15 DEG C of environment and hides fermentation 110-120 days, gumbo fruit pod after fermentation is pulled out, machinery slice, vacuum packet
Dress is to get gumbo pickles.
Preferably, the pickled vegetable liquid includes the ingredient of following mass fraction:Pure water 88-94%, lemon juice 1.5-
2.5%, edible salt 2-5%, white granulated sugar 1.5-2.5%, gumbo honey 0.8-1.3%.
Preferably, the pickled vegetable liquid includes the ingredient of following mass fraction:Pure water 91%, lemon juice 2%, edible salt
4%, white granulated sugar 2%, gumbo honey 1%.
Preferably, further include the auxiliary material mixed by ginger, garlic and capsicum according to taste in the pickled vegetable liquid.
Compared with prior art, beneficial effects of the present invention:
1. gumbo pickles of the present invention pickles made of brewing method kiln hides fermentation, retain the battalion of gumbo to greatest extent
It forms point, during kiln is hidden and ferments, generates many bioactive enzymes under the action of profitable strain, not only stomach strengthening and digestion promoting is beneficial
In health, and excellent taste, smell is aromatic, is cuisines rare in people's life.
2. the present invention using the progress hot water blanching water-removing of low concentration brine, has, enzyme deactivation effect is more thorough, water-removing is uniform
Feature, while uniformly spraying low concentration CaCl in the gumbo fruit pod after water-removing2, having the function of protecting green lands, it is crisp to protect, and operates letter
Single health.
Specific implementation mode
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
Pickled vegetable liquid includes the ingredient of following mass fraction in the present embodiment:Pure water 91%, lemon juice 2%, edible salt
4%, white granulated sugar 2%, gumbo honey 1%.
The production method of gumbo pickles, the production method are as follows:
1) sorting and cleaning:The fresh completely gumbo fruit pod without lesion is chosen, fruit pod length retains fruit pod in 15-20cmm
Handle cleans up gumbo fruit pod, is put into a small amount of starch in water during cleaning, is on the one hand conducive to remove gumbo
Surface is dirty, on the other hand forms protective film on the surface of gumbo, is conducive to the protection of color;
2) it finishes:It is after 5% clear water boils, clean gumbo fruit pod to be put into, boiling water blanching that brine concentration, which will be added with,
60s takes out the cold water cooling of 4 DEG C of excess temperature at once, after drying gumbo fruit pod surface moisture, is uniformly sprayed to gumbo fruit pod surface
The CaCl of concentration 0.4%2Solution;
3) pickled vegetable making:Step (3) water-removing will be passed through, and treated that gumbo fruit pod is put by mass percent pure water
91%, in the sweet 1% deployed pickled vegetable liquid of lemon juice 2%, edible salt 4%, white granulated sugar 2% and gumbo, and immediately to pickle jar
It is sealed, is subsequently placed in kiln under 10 DEG C of environment and hides fermentation 120 days, gumbo fruit pod after fermentation is pulled out, machinery slice,
Vacuum packaging is to get gumbo pickles.
The gumbo pickles prepared in this embodiment, crisp texture and do not stick, the fragrant with okra, and bright in colour
It is glossy.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that pickled vegetable liquid includes the ingredient of following mass fraction in the present embodiment:It is pure
Water 88%, lemon juice 1.5%, edible salt 2%, white granulated sugar 1.5%, gumbo honey 0.8%, auxiliary material surplus, wherein auxiliary material is by matter
Amount is than being 0.5:1:0.5 ginger, garlic and capsicum is constituted, and is ground into powder, is wrapped up with sterile gauze.
The gumbo pickles prepared in this embodiment, crisp texture is micro- peppery and do not stick, fragrant and ginger garlic with okra
Fragrance, and it is bright in colour glossy.
Embodiment 3
The present embodiment is with embodiment 1, the difference is that pickled vegetable liquid includes the ingredient of following mass fraction in the present embodiment:It is pure
Water 91.7%, lemon juice 2.5%, edible salt 2%, white granulated sugar 2.5%, gumbo honey 1.3%, wherein step (3) kiln hide fermentation
Temperature is 15 DEG C, is fermented 110 days.
The gumbo pickles prepared in this embodiment, crisp texture, taste is partially light, does not stick, with okra fragrant and
It is bright in colour glossy.
The pickles made of brewing method kiln hides fermentation, retain the nutritional ingredient of gumbo to greatest extent, hide and send out in kiln
Many bioactive enzymes are generated during ferment, under the action of profitable strain, not only stomach strengthening and digestion promoting is good for one's health, but also mouthfeel
Splendid, smell is aromatic, is rare cuisines in people's life.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress is used, or
It is not improved by the present invention design and technical solution directly apply to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (4)
1. a kind of production method of gumbo pickles, which is characterized in that the production method is as follows:
1) sorting and cleaning:The fresh completely gumbo fruit pod without lesion is chosen, fruit pod handle is retained, is cleaned;
2) it finishes:It is that after 3-8% clear water boils, clean gumbo fruit pod is put into that brine concentration, which will be added with, retains 50-60s
Take out cooling, and the uniformly CaCl of spray concentration 0.3-0.6%2Solution;
3) pickled vegetable making:Gumbo fruit pod after water-removing is put into pickled vegetable liquid, and pickle jar is sealed immediately, is subsequently placed in
Kiln hides fermentation 110-120 days under 10-15 DEG C of environment, and gumbo fruit pod after fermentation is pulled out, machinery slice, vacuum packaging,
Up to gumbo pickles.
2. the production method of gumbo pickles according to claim 1, which is characterized in that the pickled vegetable liquid includes following quality
The ingredient of score:Pure water 88-94%, lemon juice 1.5-2.5%, edible salt 2-5%, white granulated sugar 1.5-2.5%, gumbo honey
0.8-1.3%.
3. the production method of gumbo pickles according to claim 1, which is characterized in that the pickled vegetable liquid includes following quality
The ingredient of score:Pure water 91%, lemon juice 2%, edible salt 4%, white granulated sugar 2%, gumbo honey 1%.
4. the production method of gumbo pickles according to claim 1, which is characterized in that in the pickled vegetable liquid also according to taste
It include the auxiliary material mixed by ginger, garlic and capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810531148.6A CN108685067A (en) | 2018-05-29 | 2018-05-29 | A kind of gumbo pickles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810531148.6A CN108685067A (en) | 2018-05-29 | 2018-05-29 | A kind of gumbo pickles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685067A true CN108685067A (en) | 2018-10-23 |
Family
ID=63848323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810531148.6A Withdrawn CN108685067A (en) | 2018-05-29 | 2018-05-29 | A kind of gumbo pickles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685067A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042906A (en) * | 2020-10-13 | 2020-12-08 | 武汉轻工大学 | Selenium-rich okra pickle and preparation method thereof |
| CN112617070A (en) * | 2021-01-12 | 2021-04-09 | 广东金海康医学营养品股份有限公司 | Preparation method of grapefruit beverage |
-
2018
- 2018-05-29 CN CN201810531148.6A patent/CN108685067A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042906A (en) * | 2020-10-13 | 2020-12-08 | 武汉轻工大学 | Selenium-rich okra pickle and preparation method thereof |
| CN112617070A (en) * | 2021-01-12 | 2021-04-09 | 广东金海康医学营养品股份有限公司 | Preparation method of grapefruit beverage |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181023 |
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| WW01 | Invention patent application withdrawn after publication |