CN109105759A - One kind is instant to kill pig dish and preparation method thereof - Google Patents
One kind is instant to kill pig dish and preparation method thereof Download PDFInfo
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- CN109105759A CN109105759A CN201811308267.1A CN201811308267A CN109105759A CN 109105759 A CN109105759 A CN 109105759A CN 201811308267 A CN201811308267 A CN 201811308267A CN 109105759 A CN109105759 A CN 109105759A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 48
- 235000015277 pork Nutrition 0.000 claims abstract description 42
- 235000013527 bean curd Nutrition 0.000 claims abstract description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000015249 blood sausages Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 235000013409 condiments Nutrition 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 15
- 210000004185 liver Anatomy 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 241000186660 Lactobacillus Species 0.000 claims description 69
- 229940039696 lactobacillus Drugs 0.000 claims description 69
- 239000001963 growth medium Substances 0.000 claims description 58
- 239000000725 suspension Substances 0.000 claims description 51
- 241000234282 Allium Species 0.000 claims description 46
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 29
- 238000009417 prefabrication Methods 0.000 claims description 23
- 230000001580 bacterial effect Effects 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 20
- 238000011534 incubation Methods 0.000 claims description 20
- 235000005979 Citrus limon Nutrition 0.000 claims description 18
- 244000131522 Citrus pyriformis Species 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 13
- 238000010304 firing Methods 0.000 claims description 13
- 240000007232 Illicium verum Species 0.000 claims description 11
- 235000008227 Illicium verum Nutrition 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 10
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 229940073490 sodium glutamate Drugs 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- SWLVFNYSXGMGBS-UHFFFAOYSA-N ammonium bromide Chemical compound [NH4+].[Br-] SWLVFNYSXGMGBS-UHFFFAOYSA-N 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 238000007792 addition Methods 0.000 claims 2
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 210000000936 intestine Anatomy 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 22
- 239000002054 inoculum Substances 0.000 description 18
- 241000722363 Piper Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- MNKRTDOUBUSQHX-UHFFFAOYSA-N 2,4-dihydroxy-2-methyl-3-oxopentanoic acid Chemical compound CC(O)C(=O)C(C)(O)C(O)=O MNKRTDOUBUSQHX-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
Abstract
The present invention, which provides, a kind of instant kills pig dish and preparation method thereof, the instant pig green vegetable bun that kills includes foodstuff packet and condiment packet, the foodstuff packet is mainly by pork, blood sausage, pork liver, Radix Polygalae Crotalarioidis, bean curd, sauerkraut, edible salt, ginger, green onion, lard and water composition, the condiment packet is by onion parts, pepper powder, soy sauce and paste paprika composition, the pig dish provided by the invention that kills is after everfermentation, filling sterilization, it is heated when use, this is instant to kill pig dish and is able to maintain northeast and kill the distinctive mouthfeel of pig dish and deliciousness, it is convenient, eliminate the trouble that consumer prepares vegetable, save preparation and cooking time before the meal, and this kills pig dish with the very long shelf-life.
Description
Technical field
It is the invention belongs to food and manufacture field, in particular to a kind of instant to kill pig dish and preparation method thereof.
Background technique
The main food materials for killing pig dish include sauerkraut, pork, blood sausage and bean curd etc., are deep favorite together by numerous northerners
Delicious food.Traditional edible way is to eat immediately after cooking, but do not have the time oneself to cook in the northeasterner of urban work
Prepare food or stranger and not understanding how cook it is genuine kill pig dish, therefore preparing can be filling, eats immediately after heating
With holding entrance to a tunncl sense and suitable shelf-life, are the current technical issues that need to address.
Summary of the invention
In order to solve the above technical problem, the present invention provides it is a kind of it is instant kill pig dish, which is not only able to protect
Hold distinctive delicious and mouthfeel, and long shelf-life.
Specific technical solution of the present invention is as follows:
The present invention provide it is a kind of it is instant kill pig dish, which includes foodstuff packet, and the foodstuff packet is mainly by as follows
Parts by weight at being grouped as:
Further to improve, the foodstuff packet mainly comprises the following components in parts by weight:
Further to improve, the instant pig dish that kills further includes condiment packet, the condiment packet by following parts by weight ingredient
Composition:
Onion parts 1-3 pepper powder 1-3 soy sauce 5-10 pastes paprika 1-3.
Further to improve, the foodstuff packet further includes each ingredient of following parts by weight:
Hamposyl S 0.8-1.7 sodium lactate 0.3-0.5
Cetyldimethylethylambromide bromide ammonium 1-2.
Further to improve, the foodstuff packet further includes each ingredient of following parts by weight:
Apple 0.5-1 illiciumverum 1-2 radix aucklandiae 3-5.
Further to improve, the foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: being 5-15 parts of pork, 5-15 parts of blood sausage, 2-10 parts of pork liver, 2-10 parts of pig by parts by weight
Large intestine and 5-15 parts of bean curd are cut into slices, and 10-20 parts of sauerkrauts are cut into chunks, and 1-3 parts of ginger is cut into silk, and 1-3 parts of green onion is cut into 1-
The onion parts of 2cm, it is spare；
S2: the lard that parts by weight are 1-3 parts is put into pot, after firing 300-350 DEG C, is put into shredded ginger and onion parts, is stir-fried
After 30-60s, the pork and Radix Polygalae Crotalarioidis by step S1 processing is added, stir-fry 5-10min, and stir-frying temperature is 200-300 DEG C, adds
The water and 0.2-0.5 portions of edible salts for entering 5-10 parts, boil, and keep boiling 20-30min, are added and pass through the pretreated acid of step S1
Dish, blood sausage, bean curd, boil, and keep boiling 1-2min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactic acid that parts by weight are 5-10 parts be added into fermentor
The first fermentation liquid is made after 27 DEG C ferment 1 month in bacterium solution；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid that parts by weight are 5-10 parts, 0.5-1 parts is added
Apple, 1-2 parts of illiciumverum and 3-5 parts of radix aucklandiae, filling after 30 DEG C ferment 10 days, foodstuff packet is made in sterilization.
Another aspect of the present invention provides a kind of instant preparation method for killing pig dish, which includes preparing foodstuff packet,
The preparation method of the foodstuff packet includes the following steps:
S1 pretreatment: being 5-15 parts of pork, 5-15 parts of blood sausage, 2-10 parts of pork liver, 2-10 parts of pig by parts by weight
Large intestine and 5-15 parts of bean curd are cut into slices, and 10-20 parts of sauerkrauts are cut into chunks, and 1-3 parts of ginger is cut into silk, and 1-3 parts of green onion is cut into 1-
The onion parts of 2cm, it is spare；
S2: the lard that parts by weight are 1-3 parts is put into pot, after firing 300-350 DEG C, is put into shredded ginger and onion parts, is stir-fried
After 30-60s, the pork and Radix Polygalae Crotalarioidis by step S1 processing is added, stir-fry 5-10min, and stir-frying temperature is 200-300 DEG C, adds
The water and 0.2-0.5 portions of edible salts for entering 5-10 parts, boil, and keep boiling 20-30min, are added and pass through the pretreated acid of step S1
Dish, blood sausage, bean curd, boil, and keep boiling 1-2min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactic acid that parts by weight are 5-10 parts be added into fermentor
The first fermentation liquid is made after 27 DEG C ferment 1 month in bacterium solution；
S4: the first fermentation liquid is added in fermentor, and the second lactobacillus suspension that parts by weight are 5-10 parts, 0.5-1 parts is added
Apple, 1-2 parts of illiciumverum and 3-5 parts of radix aucklandiaes, in 30 DEG C ferment 10 days after, it is filling, sterilization, be made foodstuff packet.
It is further to improve, first lactobacillus suspension the preparation method comprises the following steps: by lactobacillus inoculum in the first culture medium,
25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105The first lactobacillus suspension is made in a/the first culture medium of mL；It is described
First culture medium comprises the following components in parts by weight:
Lemon juice 5-10 edible salt 2-3 sodium glutamate 1-2
Sorbierite 1-3 peptone 1-3.
It is further to improve, second lactobacillus suspension the preparation method comprises the following steps: by lactobacillus inoculum in the second culture medium,
25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105The second lactobacillus suspension is made in a/the second culture medium of mL；It is described
Second culture medium comprises the following components in parts by weight:
Lemon juice 5-10 sorbierite 1-3 agar 1-3
Starch 1-3 dipotassium hydrogen phosphate 1-2.
The present invention provide it is a kind of it is instant kill pig dish, this is instant to kill pig dish and is able to maintain northeast and kill the distinctive mouthfeel of pig dish and beauty
Taste, it is convenient, the trouble that consumer prepares vegetable is eliminated, saves preparation and cooking time before the meal, and this kills pig dish tool
There is the very long shelf-life.
Specific embodiment
Embodiment 1
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
Embodiment 2
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet and condiment packet, and the foodstuff packet is by following weight
At being grouped as:
The condiment packet is by following weight at being grouped as:
Onion parts 1g pepper powder 1g soy sauce 5g pastes paprika 1g.
Embodiment 3
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 5g pork, 5g blood sausage, 2g pork liver, 2g Radix Polygalae Crotalarioidis and 5g bean curd are cut into slices, 10g sauerkraut is cut into
Section, 1g ginger are cut into silk, and 1g green onion is cut into the onion parts of 2cm, spare；
S2: 1g lard is put into pot, after firing 300 DEG C, is put into shredded ginger and onion parts, after the 30s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 5min, and stir-frying temperature is 200 DEG C, and 5g water and 0.2g edible salt is added, boils, and keeps
Boil 20min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 5g be added into fermentor, ferments in 27 DEG C
After 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made first
Lactobacillus suspension；First culture medium comprises the following components in parts by weight:
5 edible salt of lemon juice, 2 sodium glutamate 1
1 peptone 1 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 5g is added, filling after 30 DEG C ferment 10 days, is killed
Foodstuff packet is made in bacterium, and second lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in the second culture medium
It is interior, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105The second lactobacillus suspension is made in a/the second culture medium of mL；
Second culture medium comprises the following components in parts by weight:
5 sorbierite of lemon juice, 1 agar 1
1 dipotassium hydrogen phosphate 1 of starch.
Embodiment 4
It is a kind of it is instant kill pig dish, the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at being grouped as:
Embodiment 5
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet and condiment packet, and the foodstuff packet is by following weight
At being grouped as:
The condiment packet is by following weight at being grouped as:
Onion parts 3g pepper powder 3g soy sauce 10g pastes paprika 3g.
Embodiment 6
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 12g pork, 12g blood sausage, 8g pork liver, 8g Radix Polygalae Crotalarioidis and 13g bean curd are cut into slices, 17g sauerkraut is cut
At section, 2.5g ginger is cut into silk, and 2.5g green onion is cut into the onion parts of 1cm, spare；
S2: 2.5g lard is put into pot, after firing 350 DEG C, is put into shredded ginger and onion parts, after the 60s that stir-fries, is added by step
The pork and Radix Polygalae Crotalarioidis of rapid S1 processing, stir-fry 10min, and stir-frying temperature is 300 DEG C, and 8g water and 0.4g edible salt is added, boils, and protects
Boiling 30min is held, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boil, boiling 2min is kept, is made prefabricated
Product；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 10g be added into fermentor, is sent out in 27 DEG C
After ferment 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum
In in the first culture medium, 25 DEG C are cultivated, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made the
One lactobacillus suspension；First culture medium comprises the following components in parts by weight:
10 edible salt of lemon juice, 3 sodium glutamate 2
3 peptone 3 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 10g, 1.7g Hamposyl S, 0.5g cream is added
Sour sodium and 2g cetyldimethylethylambromide bromide ammonium, filling after 30 DEG C ferment 10 days, sterilization are made foodstuff packet, and described the
Lactyl-lactic acid bacterium solution is prepared by the following method: by lactobacillus inoculum in the second culture medium, 25 DEG C are cultivated, incubation time
For 48h, until bacterial concentration reaches 105The second lactobacillus suspension is made in a/the second culture medium of mL；Second culture medium is by as follows
Parts by weight at being grouped as:
10 sorbierite of lemon juice, 3 agar 3
3 dipotassium hydrogen phosphate 2 of starch.
Embodiment 7
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
Embodiment 8
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet and condiment packet, and the foodstuff packet is by following weight
At being grouped as:
The condiment packet is by following weight at being grouped as:
Onion parts 2g pepper powder 2g soy sauce 7g pastes paprika 2g.
Embodiment 9
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 15g pork, 15g blood sausage, 10g pork liver, 10g Radix Polygalae Crotalarioidis and 15g bean curd are cut into slices, by 20g sauerkraut
It cuts into chunks, 3g ginger is cut into silk, and 3g green onion is cut into the onion parts of 1.5cm, spare；
S2: 3g lard is put into pot, after firing 330 DEG C, is put into shredded ginger and onion parts, after the 40s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 7.5min, and stir-frying temperature is 250 DEG C, and 10g water and 0.5g edible salt is added, boils, and protects
Boiling 25min is held, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boil, boiling 1.5min is kept, is made prefabricated
Product；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 7.5g be added into fermentor, is sent out in 27 DEG C
After ferment 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum
In in the first culture medium, 25 DEG C are cultivated, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made the
One lactobacillus suspension；First culture medium comprises the following components in parts by weight:
7.5 edible salt of lemon juice, 2 sodium glutamate 2
2 peptone 2 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 7.5g, 1g apple, 2g illiciumverum and 5g radix aucklandiae is added,
Filling after 30 DEG C ferment 10 days, foodstuff packet is made in sterilization, and second lactobacillus suspension is prepared by the following method:
By lactobacillus inoculum in the second culture medium, 25 DEG C are cultivated, incubation time 48h, until bacterial concentration reaches 105A/mL second
The second lactobacillus suspension is made in culture medium；Second culture medium comprises the following components in parts by weight:
8 sorbierite of lemon juice, 2 agar 2
2 dipotassium hydrogen phosphate 2 of starch.
Embodiment 10
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 10g pork, 10g blood sausage, 5g pork liver, 5g Radix Polygalae Crotalarioidis and 10g bean curd are cut into slices, 15g sauerkraut is cut
At section, 1.5g ginger is cut into silk, and 1.5g green onion is cut into the onion parts of 1cm, spare；
S2: 2g lard is put into pot, after firing 320 DEG C, is put into shredded ginger and onion parts, after the 50s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 8min, and stir-frying temperature is 270 DEG C, and 7g water and 0.3g edible salt is added, boils, and keeps
Boil 22min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 8g be added into fermentor, ferments in 27 DEG C
After 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made first
Lactobacillus suspension；First culture medium comprises the following components in parts by weight:
6 edible salt of lemon juice, 1.5 sodium glutamate 1.5
1.5 peptone 1.5 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 8g, 0.7g apple, 1.5g illiciumverum, 4g wood is added
Perfume, 1.2g Hamposyl S, 0.4g sodium lactate and 1.5g cetyldimethylethylambromide bromide ammonium ferment 10 days in 30 DEG C
Afterwards, filling, foodstuff packet is made in sterilization, and second lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In second culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the second culture medium of mL is made second
Lactobacillus suspension；Second culture medium comprises the following components in parts by weight:
7 sorbierite of lemon juice, 2.5 agar 2.5
2.5 dipotassium hydrogen phosphate 2.5 of starch.
Embodiment 11
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet and condiment packet, and the foodstuff packet is by following weight
At being grouped as:
The condiment packet includes each ingredient of following weight:
Onion parts 1.5g pepper powder 1.5g soy sauce 6g pastes paprika 1.5g；
The condiment packet is prepared via a method which to obtain:
1.5g onion parts, 1.5g pepper powder, 6g soy sauce and 1.5g paste paprika are mixed directly, packed to obtain the final product.
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 10g pork, 10g blood sausage, 5g pork liver, 5g Radix Polygalae Crotalarioidis and 10g bean curd are cut into slices, 15g sauerkraut is cut
At section, 1.5g ginger is cut into silk, and 1.5g green onion is cut into the onion parts of 1cm, spare；
S2: 2g lard is put into pot, after firing 320 DEG C, is put into shredded ginger and onion parts, after the 50s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 8min, and stir-frying temperature is 270 DEG C, and 7g water and 0.3g edible salt is added, boils, and keeps
Boil 22min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 8g be added into fermentor, ferments in 27 DEG C
After 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made first
Lactobacillus suspension；First culture medium comprises the following components in parts by weight:
6 edible salt of lemon juice, 1.5 sodium glutamate 1.5
1.5 peptone 1.5 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 8g, 0.7g apple, 1.5g illiciumverum, 4g wood is added
Perfume, 1.2g Hamposyl S, 0.4g sodium lactate and 1.5g cetyldimethylethylambromide bromide ammonium ferment 10 days in 30 DEG C
Afterwards, filling, foodstuff packet is made in sterilization, and second lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In second culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the second culture medium of mL is made second
Lactobacillus suspension；Second culture medium comprises the following components in parts by weight:
7 sorbierite of lemon juice, 2.5 agar 2.5
2.5 dipotassium hydrogen phosphate 2.5 of starch.
Before use, foodstuff packet is first heated, in use, being used using condiment packet as dip.
Embodiment 12
A kind of instant preparation method for killing pig dish, the preparation method include preparing foodstuff packet, the preparation of the foodstuff packet
Method includes the following steps:
S1 pretreatment: 15g pork, 15g blood sausage, 10g pork liver, 10g Radix Polygalae Crotalarioidis and 15g bean curd are cut into slices, by 20g sauerkraut
It cuts into chunks, 3g ginger is cut into silk, and 3g green onion is cut into the onion parts of 1.5cm, spare；
S2: 3g lard is put into pot, after firing 330 DEG C, is put into shredded ginger and onion parts, after the 40s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 7.5min, and stir-frying temperature is 250 DEG C, and 10g water and 0.5g edible salt is added, boils, and protects
Boiling 25min is held, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boil, boiling 1.5min is kept, is made prefabricated
Product；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 7.5g be added into fermentor, is sent out in 27 DEG C
After ferment 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum
In in the first culture medium, 25 DEG C are cultivated, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made the
One lactobacillus suspension；First culture medium comprises the following components in parts by weight:
7.5 edible salt of lemon juice, 2 sodium glutamate 2
2 peptone 2 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 7.5g, 1g apple, 2g illiciumverum and 5g radix aucklandiae is added,
Filling after 30 DEG C ferment 10 days, foodstuff packet is made in sterilization, and second lactobacillus suspension is prepared by the following method:
By lactobacillus inoculum in the second culture medium, 25 DEG C are cultivated, incubation time 48h, until bacterial concentration reaches 105A/mL second
The second lactobacillus suspension is made in culture medium；Second culture medium comprises the following components in parts by weight:
8 sorbierite of lemon juice, 2 agar 2
2 dipotassium hydrogen phosphate 2 of starch.
Embodiment 13
A kind of instant preparation method for killing pig dish, the preparation method include preparing foodstuff packet, the preparation of the foodstuff packet
Method includes the following steps:
S1 pretreatment: 10g pork, 10g blood sausage, 5g pork liver, 5g Radix Polygalae Crotalarioidis and 10g bean curd are cut into slices, 15g sauerkraut is cut
At section, 1.5g ginger is cut into silk, and 1.5g green onion is cut into the onion parts of 1cm, spare；
S2: 2g lard is put into pot, after firing 320 DEG C, is put into shredded ginger and onion parts, after the 50s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 8min, and stir-frying temperature is 270 DEG C, and 7g water and 0.3g edible salt is added, boils, and keeps
Boil 22min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 8g be added into fermentor, ferments in 27 DEG C
After 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made first
Lactobacillus suspension；First culture medium comprises the following components in parts by weight:
6 edible salt of lemon juice, 1.5 sodium glutamate 1.5
1.5 peptone 1.5 of sorbierite；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 8g, 0.7g apple, 1.5g illiciumverum, 4g wood is added
Perfume, 1.2g Hamposyl S, 0.4g sodium lactate and 1.5g cetyldimethylethylambromide bromide ammonium ferment 10 days in 30 DEG C
Afterwards, filling, foodstuff packet is made in sterilization, and second lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In second culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the second culture medium of mL is made second
Lactobacillus suspension；Second culture medium comprises the following components in parts by weight:
7 sorbierite of lemon juice, 2.5 agar 2.5
2.5 dipotassium hydrogen phosphate 2.5 of starch.
Reference examples 1
It is a kind of it is instant kill pig dish, the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at being grouped as:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 5g pork, 5g blood sausage, 2g pork liver, 2g Radix Polygalae Crotalarioidis and 5g bean curd are cut into slices, 10g sauerkraut is cut into
Section, 1g ginger are cut into silk, and 1g green onion is cut into the onion parts of 2cm, spare；
S2: 1g lard is put into pot, after firing 300 DEG C, is put into shredded ginger and onion parts, after the 30s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 5min, and stir-frying temperature is 200 DEG C, and 5g water and 0.2g edible salt is added, boils, and keeps
Boil 20min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: will be put into fermentor after prefabrication cooling, lactic acid bacteria be added into fermentor, after 27 DEG C ferment 1 month,
It is filling, sterilization.
Reference examples 2
It is a kind of it is instant kill pig dish, the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at being grouped as:
The foodstuff packet is prepared via a method which to obtain:
S1 pretreatment: 5g pork, 5g blood sausage, 2g pork liver, 2g Radix Polygalae Crotalarioidis and 5g bean curd are cut into slices, 10g sauerkraut is cut into
Section, 1g ginger are cut into silk, and 1g green onion is cut into the onion parts of 2cm, spare；
S2: 1g lard is put into pot, after firing 300 DEG C, is put into shredded ginger and onion parts, after the 30s that stir-fries, is added and is passed through step
The pork and Radix Polygalae Crotalarioidis of S1 processing, stir-fry 5min, and stir-frying temperature is 200 DEG C, and 5g water and 0.2g edible salt is added, boils, and keeps
Boil 20min, is added and passes through the pretreated sauerkraut of step S1, blood sausage, bean curd, boils, and keeps boiling 1min, prefabrication is made；
S3: it will be put into fermentor after prefabrication cooling, the first lactobacillus suspension of 5g be added into fermentor, ferments in 27 DEG C
After 1 month, the first fermentation liquid is made, first lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in
In first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/the first culture medium of mL is made first
Lactobacillus suspension；First culture medium comprises the following components in parts by weight:
1 agar of sorbierite, 1 starch, 1 dipotassium hydrogen phosphate 1；
S4: the first fermentation liquid is added in fermentor, and the second fermentation liquid of 5g is added, filling after 30 DEG C ferment 10 days, is killed
Foodstuff packet is made in bacterium, and second lactobacillus suspension is prepared by the following method: by lactobacillus inoculum in the second culture medium
It is interior, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105The second lactobacillus suspension is made in a/the second culture medium of mL；
Second culture medium comprises the following components in parts by weight:
2 sodium glutamate of edible salt, 1 sorbierite, 1 peptone 1.
Reference examples 3
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The preparation method of the foodstuff packet is the same as embodiment 9.
Reference examples 4
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The preparation method of the foodstuff packet is the same as embodiment 9.
Reference examples 5
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The preparation method of the foodstuff packet is the same as embodiment 6.
Reference examples 6
One kind is instant to kill pig dish, and the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is by following weight at grouping
At:
The preparation method of the foodstuff packet is the same as embodiment 6.
1 organoleptic test of experimental example
Subject 48 of 18-65 years old of random selection, to embodiment and reference examples it is instant kill pig dish sense organ (mouthfeel,
Smell) it is evaluated, and give a mark, each full marks is 10 points, is averaged, the results are shown in Table 1.
Each embodiment of table 1 and reference examples sensory score result
As can be seen from the table, the instant mouthfeel and beauty killed pig dish and existing culinary art can be kept to kill pig dish provided by the invention
Taste obtains the approval of user.
The experiment of 2 shelf-life of experimental example
The instant pig dish that kills is placed 12 months, is investigated the instant sense organ for killing pig dish and be the results are shown in Table 2.
Each embodiment of table 2 and reference examples shelf-life sensory score result
As can be seen from the table, the instant mouthfeel killed pig dish and existing culinary art can be kept to kill pig dish for a long time provided by the invention
And deliciousness, obtain the approval of user.
Claims (9)
1. one kind is instant to kill pig dish, which is characterized in that the instant pig green vegetable bun that kills includes foodstuff packet, and the foodstuff packet is mainly by as follows
Parts by weight at being grouped as:
2. instant as described in claim 1 kill pig dish, which is characterized in that the foodstuff packet is mainly by the ingredient of following parts by weight
Composition:
3. even if kill pig dish as described in claim 1, which is characterized in that the instant pig dish that kills further includes condiment packet, described
Condiment packet comprises the following components in parts by weight:
Onion parts 1-3 pepper powder 1-3 soy sauce 5-10 pastes paprika 1-3.
Instant kill pig dish 4. as described in claim 1, which is characterized in that the foodstuff packet further include following parts by weight it is each at
Point:
Hamposyl S 0.8-1.7 sodium lactate 0.3-0.5
Cetyldimethylethylambromide bromide ammonium 1-2.
Instant kill pig dish 5. as described in claim 1, which is characterized in that the foodstuff packet further include following parts by weight it is each at
Point:
Apple 0.5-1 illiciumverum 1-2 radix aucklandiae 3-5.
6. instant as claimed in claim 5 kill pig dish, which is characterized in that the foodstuff packet is to be prepared via a method which to obtain
:
S1 pretreatment: being 5-15 parts of pork, 5-15 parts of blood sausage, 2-10 parts of pork liver, 2-10 parts of Radix Polygalae Crotalarioidis by parts by weight
Bean curd with 5-15 parts is cut into slices, and 10-20 parts of sauerkrauts are cut into chunks, and 1-3 parts of ginger is cut into silk, and 1-3 parts of green onion is cut into 1-2cm's
Onion parts, it is spare；
S2: the lard that parts by weight are 1-3 parts is put into pot, after firing 300-350 DEG C, is put into shredded ginger and onion parts, and stir-fry 30-
After 60s, the pork and Radix Polygalae Crotalarioidis by step S1 processing is added, stir-fry 5-10min, and stir-frying temperature is 200-300 DEG C, and 5- is added
10 parts of water and 0.2-0.5 portion edible salt, boils, and keeps boiling 20-30min, is added and passes through the pretreated sauerkraut of step S1, blood
Intestines, bean curd, boil, and keep boiling 1-2min, prefabrication is made；
S3: will be put into fermentor after prefabrication cooling, the first lactobacillus suspension that parts by weight are 5-10 parts be added into fermentor,
After 27 DEG C ferment 1 month, the first fermentation liquid is made；
S4: by the first fermentation liquid be added fermentor in, additions parts by weight be 5-10 parts of the second fermentation liquid, 0.5-1 parts of apple,
1-2 parts of illiciumverum and 3-5 parts of radix aucklandiae, filling after 30 DEG C ferment 10 days, foodstuff packet is made in sterilization.
7. a kind of instant preparation method for killing pig dish described in claim 1, which is characterized in that the preparation method includes preparation
The preparation method of foodstuff packet, the foodstuff packet includes the following steps:
S1 pretreatment: being 5-15 parts of pork, 5-15 parts of blood sausage, 2-10 parts of pork liver, 2-10 parts of Radix Polygalae Crotalarioidis by parts by weight
Bean curd with 5-15 parts is cut into slices, and 10-20 parts of sauerkrauts are cut into chunks, and 1-3 parts of ginger is cut into silk, and 1-3 parts of green onion is cut into 1-2cm's
Onion parts, it is spare；
S2: the lard that parts by weight are 1-3 parts is put into pot, after firing 300-350 DEG C, is put into shredded ginger and onion parts, and stir-fry 30-
After 60s, the pork and Radix Polygalae Crotalarioidis handled by step S 1 is added, stir-fry 5-10min, and stir-frying temperature is 200-300 DEG C, is added
5-10 parts of water and 0.2-0.5 portion edible salt, boils, keep boiling 20-30min, be added by the pretreated sauerkraut of step S1,
Blood sausage, bean curd, boil, and keep boiling 1-2min, prefabrication is made；
S3: will be put into fermentor after prefabrication cooling, the first lactobacillus suspension that parts by weight are 5-10 parts be added into fermentor,
After 27 DEG C ferment 1 month, the first fermentation liquid is made；
S4: the first fermentation liquid is added in fermentor, and addition parts by weight are 5-10 parts of the second lactobacillus suspension, 0.5-1 parts of apple
Fruit, 1-2 parts of illiciumverum and 3-5 parts of radix aucklandiaes, filling after 30 DEG C ferment 10 days, foodstuff packet is made in sterilization.
8. preparation method as claimed in claim 7, which is characterized in that first lactobacillus suspension the preparation method comprises the following steps: by newborn
Sour bacterium is inoculated in the first culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/mL first is cultivated
The first lactobacillus suspension is made in base；First culture medium comprises the following components in parts by weight:
Lemon juice 5-10 edible salt 2-3 sodium glutamate 1-2
Sorbierite 1-3 peptone 1-3.
9. preparation method as claimed in claim 7, which is characterized in that second lactobacillus suspension the preparation method comprises the following steps: by newborn
Sour bacterium is inoculated in the second culture medium, 25 DEG C of cultures, incubation time 48h, until bacterial concentration reaches 105A/mL second is cultivated
The second lactobacillus suspension is made in base；Second culture medium comprises the following components in parts by weight:
Lemon juice 5-10 sorbierite 1-3 agar 1-3
Starch 1-3 dipotassium hydrogen phosphate 1-2.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110169553A (en) * | 2019-07-04 | 2019-08-27 | 胡学泽 | A kind of Tujia plane soup and preparation method thereof |
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