CN109123529A - A kind of wizened bacterium salts down the production method of leek - Google Patents
A kind of wizened bacterium salts down the production method of leek Download PDFInfo
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- CN109123529A CN109123529A CN201811025603.1A CN201811025603A CN109123529A CN 109123529 A CN109123529 A CN 109123529A CN 201811025603 A CN201811025603 A CN 201811025603A CN 109123529 A CN109123529 A CN 109123529A
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- wizened bacterium
- leek
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of wizened bacterium salts down the production method of leek, weighs 6~8 parts of new fresh edible mushroom by mass fraction, fresh leek spends 18~22 parts, 22~28 parts of fresh chilli, 6~8 parts of fresh ginger, 8~12 parts of brown sugar, 7~9 parts of salt, 2~5 parts of honey, wizened bacterium steep in wine 2~4 parts；After new fresh edible mushroom is cleaned air dry, honey is first added and stirs shinny to wizened bacterium, is then mixed together and mixes thoroughly with fresh leek flower, fresh chilli, fresh ginger, brown sugar, salt, is eventually adding wizened bacterium and steeps in wine and mix thoroughly, in loading tank, sealed pickling 30 days or more.Using the method for the present invention, it can be significantly increased the additive amount of wizened bacterium, bacterium is aromatic strongly fragrant and wizened bacterium will not soften, be always maintained at wizened bacterium delicious and crisp mouthfeel, marinated to obtain the wizened bacterium leek of bacterium fragrance beauty.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of salted white.
Background technique
Wizened bacterium is the peculiar rare wild edible fungus of Yunnan Province of China, is grown between the mountain forest pine tree of the middle regions of the Yunnan Province and the western regions of the Yunnan Province, taste
It is fresh fragrant incomparable, it is the top grade in wild edible fungus.Wizened bacterium rich in multivitamin, high-quality protein, selenium, antioxidant and its
He is beneficial to the ingredient of human body, full of nutrition, unique flavor.People are usually used as food ingredient Titian.
Leek is the white flowers that Jiu Baishang is born, and is had rich in calcium, phosphorus, iron, carrotene, riboflavin, ascorbic acid etc.
The ingredient of beneficial health, the appetizing of promoting the production of body fluid of food are whetted the appetite, and digestion is promoted.Leek is fresh-keeping extremely difficult, even if in frozen state
Under also easily rot.Therefore civil usually to be pickled preservation.Such as the common food method of the Northeast of China is to wash leek
Upper fine grinding, mixes the seasonings such as capsicum after net, then seals altar and pickles, and the marinated leek of this method can keep one section
Time never degenerates, but can not keep for a long time, and more pungent, and northeasterner more likes, and southerner less adapts to this
Taste.The foremost marinated leek in China is Qujing of Yunnan leek, when production, the leek of half seed, half flower is chopped carefully, is added
Enter salt, white wine, stir evenly, be put into tank, so that leek meat is saccharified with the time of half a year, then mix dry kohlrabi silk,
Capsicum, brown sugar, white wine are marinated.This so-called leek, major ingredient are kohlrabis, but because leek taste is prominent, therefore are named as fragrant-flowered garlic
Cauliflower.It is civil in Yunnan, there is the way for pickling pure leek always, i.e., other than seasoning, major ingredient all uses leek,
Also a small amount of wizened bacterium Titian is added in marinated leek in someone, referred to as wizened bacterium leek, but its be will dry it is dry
Bar bacterium is applied directly in leek and mixes with capsicum, salt, sugar, wine etc., since wizened bacterium is to belong to meet the perishable mushroom of water,
This traditional method for directly adding wizened bacterium, after pickling a period of time, wizened bacterium can soften, or even rot, seriously
The whole mouthfeel of influence leek, therefore, for a long time, people only dare to add few do in marinated wizened bacterium leek
Bar bacterium Titian, Titian have little effect, and entire wizened bacterium leek, which is tasted, almost can not eat the fragrance for bacterium of drying up, and leek rushes
Taste is also very prominent, and a part of crowd is caused not like eating.
Summary of the invention
Present invention aim to address the shortcomings of the prior art, provide a kind of addition that wizened bacterium can be significantly increased
The wizened bacterium for wizened bacterium delicious and crisp mouthfeel that amount, bacterium be aromatic strongly fragrant and wizened bacterium will not soften, be always maintained at salts down the production side of leek
Method.
The purpose of the present invention is achieved through the following technical solutions:
A kind of production method of wizened bacterium leek weighs 6~8 parts of new fresh edible mushroom, fresh leek flower by mass fraction
18~22 parts, 22~28 parts of fresh chilli, 6~8 parts of fresh ginger, 8~12 parts of brown sugar, 7~9 parts of salt, 1~5 part of honey, wizened bacterium bubble
2~4 parts；After new fresh edible mushroom is cleaned air dry, first addition honey is stirred shinny to wizened bacterium, then colored, new with fresh leek
Fresh capsicum, fresh ginger, brown sugar, salt, which are mixed together, to be mixed thoroughly, is eventually adding wizened bacterium and is steep in wine and mixes thoroughly, is packed into tank, sealed pickling 30 days
It is above.
The production method that wizened bacterium of the present invention is steep in wine is the wizened bacterium for cleaning 15~20 parts by mass fraction dehydration
It is added in 200~280 parts 50 °~65 ° of white wine, after processing 150 days~300 days, is separated by solid-liquid separation, obtain wizened bacterium and steep in wine.
Great advantage of the invention is exactly to use first to mix wizened bacterium to shinny Particular craft with honey thoroughly, wizened
Bacterium surface forms one layer of natural beeswax protective film, prevents the pickling bubble generated in leek curing process after wizened bacterium is marinated
Soft change is even rotted.Solve the problems, such as that traditional pickling process method is all unsolved for a long time, sufficiently the fragrance body of wizened bacterium
Reveal and.After solving the problems, such as that wizened bacterium softens, the additional amount of wizened bacterium can be significantly increased, make wizened bacterium leek
Aromatic flavour, crisp taste, and substantially reduce leek rushes taste.Salt down in addition, curing process of the present invention selects wizened bacterium to steep in wine
System, changes the traditional pickling process formula of pure white wine, pickled products are dissolved in the nutrition and fragrance wizened bacterium to greatest extent, whole
The melanin of a wizened bacterium is released to completely on capsicum and leek, substantially increases the battalion of marinated obtained wizened bacterium leek
Feeding and quality enriches mouthfeel.By the verification experimental verification of many years, even if wizened bacterium of the invention salts down, leek salting period is very long all
It will not spoiled and change mouthfeel.
Specific embodiment
The content that the present invention is further explained combined with specific embodiments below.
Embodiment 1
A kind of production method of wizened bacterium leek weighs 15 parts of new fresh edible mushroom by mass fraction, fresh leek spends 20
Part, 25 parts of fresh chilli, 10 parts of fresh ginger, 10 parts of brown sugar, 15 parts of salt, 3 parts of honey, wizened bacterium are steep in wine 3 parts.By new fresh edible mushroom point
It picks, is torn into fritter, after cleaning air dry, first addition honey is stirred shinny to wizened bacterium.By the fresh leek flower cleaning of half seed, half flower
Completely, surface moisture is dried, removing trunk is spent bright.Fresh pimiento is cleaned, is minced after drying surface moisture.Then it will mix
The wizened bacterium and fresh leek flower, the fresh ginger of the fresh chilli, chopping or the simple stage property that mince, brown sugar, salt for wrapping honey are mixed together
It mixes thoroughly, is eventually adding wizened bacterium and steeps in wine and mix thoroughly, be packed into tank, sealed pickling 30 days or more.The system that the wizened bacterium is steep in wine
Make method, is that the wizened bacterium that 20 parts are cleaned dehydration is added in 280 parts 65 ° of white wine by mass fraction, after processing 250 days, Gu
Liquid separation obtains wizened bacterium and steeps in wine.
Embodiment 2
A kind of production method of wizened bacterium leek weighs 6 parts of new fresh edible mushroom by mass fraction, fresh leek spends 22
Part, 22 parts of fresh chilli, 8 parts of fresh ginger, 12 parts of brown sugar, 16 parts of salt, 4 parts of honey, wizened bacterium are steep in wine 2 parts.By new fresh edible mushroom point
It picks, is torn into fritter, after cleaning air dry, first addition honey is stirred shinny to wizened bacterium.By the fresh leek flower cleaning of half seed, half flower
Completely, surface moisture is dried, removing trunk is spent bright.Fresh pimiento is cleaned, is minced after drying surface moisture.Then it will mix
The wizened bacterium and fresh leek flower, the fresh ginger of the fresh chilli, chopping or the simple stage property that mince, brown sugar, salt for wrapping honey are mixed together
It mixes thoroughly, is eventually adding wizened bacterium and steeps in wine and mix thoroughly, be packed into tank, sealed pickling 30 days or more.The system that the wizened bacterium is steep in wine
Make method, is that the wizened bacterium that 15 parts are cleaned dehydration is added in 250 parts 50 ° of white wine by mass fraction, after processing 300 days, Gu
Liquid separation obtains wizened bacterium and steeps in wine.
Embodiment 3
A kind of production method of wizened bacterium leek weighs 6 parts of new fresh edible mushroom by mass fraction, fresh leek spends 18
Part, 28 parts of fresh chilli, 12 parts of fresh ginger, 8 parts of brown sugar, 12 parts of salt, 6 parts of honey, wizened bacterium are steep in wine 4 parts.By new fresh edible mushroom point
It picks, is torn into fritter, after cleaning air dry, first addition honey is stirred shinny to wizened bacterium.By the fresh leek flower cleaning of half seed, half flower
Completely, surface moisture is dried, removing trunk is spent bright.Fresh pimiento is cleaned, is minced after drying surface moisture.Then it will mix
The wizened bacterium and fresh leek flower, the fresh ginger of the fresh chilli, chopping or the simple stage property that mince, brown sugar, salt for wrapping honey are mixed together
It mixes thoroughly, is eventually adding wizened bacterium and steeps in wine and mix thoroughly, be packed into tank, sealed pickling 30 days or more.The system that the wizened bacterium is steep in wine
Make method, is that the wizened bacterium that 18 parts are cleaned dehydration is added in 200 parts 60 ° of white wine by mass fraction, after processing 150 days, Gu
Liquid separation obtains wizened bacterium and steeps in wine.
Embodiment 4
A kind of production method of wizened bacterium leek weighs 15 parts of new fresh edible mushroom by mass fraction, fresh leek spends 22
Part, 25 parts of fresh chilli, 12 parts of fresh ginger, 12 parts of brown sugar, 16 parts of salt, 5 parts of honey, wizened bacterium are steep in wine 3.5 parts.By new fresh edible mushroom
Sorting is torn into fritter, and after cleaning air dry, first addition honey is stirred shinny to wizened bacterium.The fresh leek of half seed, half flower is spent clearly
Wash clean, dries surface moisture, and removing trunk is spent bright.Fresh pimiento is cleaned, is minced after drying surface moisture.Then will
It mixes and wraps the wizened bacterium of honey and mixed together with fresh leek flower, the fresh ginger of the fresh chilli, chopping or the simple stage property that mince, brown sugar, salt
Conjunction is mixed thoroughly, is eventually adding wizened bacterium and is steep in wine and mixes thoroughly, is packed into tank, sealed pickling 30 days or more.What the wizened bacterium was steep in wine
Production method is that the wizened bacterium that 20 parts are cleaned dehydration is added in 300 parts 65 ° of white wine by mass fraction, after processing 250 days,
It is separated by solid-liquid separation, obtains wizened bacterium and steep in wine.
Claims (2)
1. a kind of production method of wizened bacterium leek, which is characterized in that weigh 6~8 parts of new fresh edible mushroom, new by mass fraction
Fresh chives spend 18~22 parts, 22~28 parts of fresh chilli, 6~8 parts of fresh ginger, 8~12 parts of brown sugar, 7~9 parts of salt, 2~5 parts of honey,
Wizened bacterium is steep in wine 2~4 parts；By new fresh edible mushroom clean air dry after, first be added honey stir it is shinny to wizened bacterium, then with it is fresh
Leek, fresh chilli, fresh ginger, brown sugar, salt, which are mixed together, to be mixed thoroughly, is eventually adding wizened bacterium and is steep in wine and mixes thoroughly, is packed into tank, sealing
It is 30 days or more marinated.
2. a kind of production method of wizened bacterium leek according to claim 1, which is characterized in that the wizened bacterium is steep in wine
Production method, be that 200~280 parts 50 °~65 ° of white wine is added in the wizened bacterium that 15~20 parts are cleaned dehydration by mass fraction
In, it after processing 150 days~300 days, is separated by solid-liquid separation, obtains wizened bacterium and steep in wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811025603.1A CN109123529A (en) | 2018-09-04 | 2018-09-04 | A kind of wizened bacterium salts down the production method of leek |
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| CN201811025603.1A CN109123529A (en) | 2018-09-04 | 2018-09-04 | A kind of wizened bacterium salts down the production method of leek |
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| CN109123529A true CN109123529A (en) | 2019-01-04 |
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| CN201811025603.1A Pending CN109123529A (en) | 2018-09-04 | 2018-09-04 | A kind of wizened bacterium salts down the production method of leek |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353215A (en) * | 2019-08-02 | 2019-10-22 | 曲靖市麒麟蔬菜集团有限责任公司 | A kind of production method of wizened bacterium leek |
Citations (5)
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| JP2000189050A (en) * | 1998-12-18 | 2000-07-11 | Shoko Gen | Matsutake mushroom korean pickles, production thereof, and matsutake mushroom and chinese cabbage korean pickles, matsutake mushroom chonggar type korean pickles, matsutake mushroom kakutegi type korean pickles and matsutake white type korean pickles |
| CN103082251A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Method for making spicy leek flower |
| CN104957266A (en) * | 2015-06-05 | 2015-10-07 | 建水县建辉食用菌产销农民专业合作社 | A method of producing sparassis crispa oil fermented bean curd |
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| CN107484990A (en) * | 2017-08-24 | 2017-12-19 | 通海县秀湖食品工业有限公司 | The preparation method of wizened bacterium leek |
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2018
- 2018-09-04 CN CN201811025603.1A patent/CN109123529A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| JP2000189050A (en) * | 1998-12-18 | 2000-07-11 | Shoko Gen | Matsutake mushroom korean pickles, production thereof, and matsutake mushroom and chinese cabbage korean pickles, matsutake mushroom chonggar type korean pickles, matsutake mushroom kakutegi type korean pickles and matsutake white type korean pickles |
| CN103082251A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Method for making spicy leek flower |
| CN104957266A (en) * | 2015-06-05 | 2015-10-07 | 建水县建辉食用菌产销农民专业合作社 | A method of producing sparassis crispa oil fermented bean curd |
| CN104982911A (en) * | 2015-07-02 | 2015-10-21 | 天津市秦柳食品科技有限公司 | Leek flower sauce and making method thereof |
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Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353215A (en) * | 2019-08-02 | 2019-10-22 | 曲靖市麒麟蔬菜集团有限责任公司 | A kind of production method of wizened bacterium leek |
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Application publication date: 20190104 |