CN109329819A - A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof - Google Patents
A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof Download PDFInfo
- Publication number
- CN109329819A CN109329819A CN201811479426.4A CN201811479426A CN109329819A CN 109329819 A CN109329819 A CN 109329819A CN 201811479426 A CN201811479426 A CN 201811479426A CN 109329819 A CN109329819 A CN 109329819A
- Authority
- CN
- China
- Prior art keywords
- lotus stem
- parts
- taro lotus
- selenium
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 121
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 121
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 115
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 115
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 115
- 239000011669 selenium Substances 0.000 title claims abstract description 90
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 77
- 235000019634 flavors Nutrition 0.000 title claims abstract description 77
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 63
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 235000021110 pickles Nutrition 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 125000003748 selenium group Chemical group *[Se]* 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 239000003755 preservative agent Substances 0.000 claims description 21
- 230000002335 preservative effect Effects 0.000 claims description 21
- 235000020097 white wine Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 16
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 7
- 239000002773 nucleotide Substances 0.000 claims description 7
- 125000003729 nucleotide group Chemical group 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 24
- 235000019606 astringent taste Nutrition 0.000 abstract description 21
- 206010057371 Hypoaesthesia oral Diseases 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 6
- 230000009758 senescence Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000011649 selenium Nutrition 0.000 abstract 6
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 150000002148 esters Chemical class 0.000 description 18
- 239000013078 crystal Substances 0.000 description 17
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 16
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 14
- NIDHFQDUBOVBKZ-NSCUHMNNSA-N trans-hex-4-enoic acid Chemical compound C\C=C\CCC(O)=O NIDHFQDUBOVBKZ-NSCUHMNNSA-N 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 238000003672 processing method Methods 0.000 description 6
- CYIFVRUOHKNECG-UHFFFAOYSA-N tridecan-2-one Chemical compound CCCCCCCCCCCC(C)=O CYIFVRUOHKNECG-UHFFFAOYSA-N 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000007794 irritation Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 206010039921 Selenium deficiency Diseases 0.000 description 2
- 230000001413 cellular effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- CBVWMGCJNPPAAR-HJWRWDBZSA-N (nz)-n-(5-methylheptan-3-ylidene)hydroxylamine Chemical compound CCC(C)C\C(CC)=N/O CBVWMGCJNPPAAR-HJWRWDBZSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical group [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- 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)
Abstract
The present invention provides a kind of selenium-rich taro lotus stem local flavor pickled vegetables and preparation method thereof.The preparation method of selenium-rich taro lotus stem local flavor pickled vegetable of the invention, comprising the following steps: 1) take taro lotus stem to cut segment, cooling drains after heat treatment；2) seasoning is added in the segment taro lotus stem after step 1) heat treatment, is uniformly mixed post-fermentation；3) food additives are added in the taro lotus stem after step 2) fermentation, are uniformly mixed, obtain the selenium-rich taro lotus stem local flavor pickled vegetable.Preparation method of the invention, processing front and back is small to the loss of selenium in taro lotus stem, selenium-rich taro lotus stem local flavor pickled vegetable obtained is without numb mouth astringent taste, it is bright in colour, it is with rich flavor, it is fresh and crisp, contain a large amount of organic seleniums simultaneously, have effects that delay senescence, improve immunity, effectively extends the storage time of taro lotus stem pickles.
Description
Technical field
The invention belongs to pickles technical field, it is related to a kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof, especially relates to
And a kind of taro lotus stem local flavor pickled vegetable and preparation method thereof of selenium-rich without numb mouth astringent taste.
Background technique
There are about 2/3 areas to belong to selenium deficiency area in China, wherein about 1/3 belongs to serious selenium deficiency area.And bestowing favour, selenium
Resource relative abundance and concentration, belong to Se-rich rice, are known as " the first in the world natural selenium-rich biosphere ", are also global unique acquisitions
The city of " world's selenium is all " title.
Selenium is a kind of the essential trace elements of the human body, and organic selenium, which has, to delay senescence, is anti-radiation etc., to cardiovascular disease,
Cirrhosis, diabetes, hypertension, hepatitis etc. have preventive and therapeutic effect.Because of selenium element rareness, be otherwise known as rare element.Human body cannot
Selenium is synthesized, and does not have the ability of long term storage selenium.Therefore, selenium is absorbed from food becomes the first choice of public selenium-supply.
Taro lotus stem nutriment beneficial to human body containing there are many, is excellent dietary fiber resource.In China, taro lotus stem
Yield is big, but because it is with irritation fiber crops mouth astringent taste, and only a small amount of for eating, a large amount of taro lotus stem abandoned not only wastes
Resource and pollution environment.So taro lotus stem processing technology need to be studied, make its increment, with reach economize on resources, waste recycle
Purpose, also the processing and utilization for taro lotus stem develops new field.
CN102349635B discloses a kind of processing method of harsh-taste-free taro leaf stalk pickle, is to take the growth time to be
10~20 days fresh taro petioles, clean up, are cut into segment；And it is by a certain percentage that lactic acid bacteria fermenting agent and salt is molten
Solution stirs evenly in drinking water；Fresh taro petiole segment is immersed in the lysate again, seals, is given birth at normal temperature
Material fermentation；The taro petiole segment fermented is finally taken out vacuum sealed package, sterilization and cooling to form.This method uses
Raw material anaerobic respiration and the taro petiole pickles of lactic acid bacteria anaerobic fermentation theory production are without numb taste, and flavor is dense, and quality is tender and crisp,
It is easy to long term storage.But the Se content of taro petiole pickles made from the invention is without reference to flavor taste needs further
It improves.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of selenium-rich taro lotus stem local flavor pickled vegetable and its preparations
Method, for selenium-rich taro lotus stem local flavor pickled vegetable obtained without numb mouth astringent taste, lovely luster is with rich flavor, fresh and crisp, simultaneously containing big
Organic selenium is measured, has effects that delay senescence, improve immunity.
The purpose of the present invention is to provide a kind of preparation methods of selenium-rich taro lotus stem local flavor pickled vegetable, for this purpose, this hair
It is bright to use following technical scheme:
The preparation method of selenium-rich taro lotus stem local flavor pickled vegetable of the invention, comprising the following steps:
1) taro lotus stem is taken to cut segment, cooling drains after heat treatment；
2) seasoning is added in the segment taro lotus stem after step 1) heat treatment, is uniformly mixed post-fermentation；
3) food additives are added in the taro lotus stem after step 2) fermentation, are uniformly mixed, obtain the selenium-rich taro lotus stem
Local flavor pickled vegetable.
The preparation method of selenium-rich taro lotus stem local flavor pickled vegetable of the invention, heat treatment destroy the institutional framework of taro lotus stem, make
Cellular content is precipitated, and so that microorganism is can make full use of the more volatilization esters of generation, can also kill micro- life on taro lotus stem surface
Object reduces enzymes activity, to prevent brown stain and inhibit lignification, plays the role of color protection, keeps brittleness and mouthfeel；Add
Entering seasoning fermentation, the lactic acid and other materials of generation are conducive to the flavor for promoting pickles, in the lactic acid of generation and alkaloid,
Numb taste is set to disappear；Food additives are added, can inhibit the fermentation of late lactic bacterium, to control the acidity of pickles, improve bubble
The taste and flavor of dish, prevented also from the pollution of miscellaneous bacteria.Compared with traditional handicraft, selenium-rich taro lotus stem local flavor pickled vegetable of the invention
Preparation method, the taro lotus stem pickles of production are rich in selenium, and processing front and back is small to the loss of taro lotus stem raw material selenium, with storage time
Extension color, flavor and in terms of preferably.
In step 1), the fresh taro lotus stem is cut into the uniform segment that length is 1~2cm.
Preferably, in step 1), the heat treatment is that the taro lotus stem segment that will be segmented is put into heat in 90~100 DEG C of water
Scald 2~10min.The ester that volatilizees is flavor substance important in pickled products, and the important indicator of reflection pickles.Blanching treatment is broken
It is broken the institutional framework of taro lotus stem, cellular content is precipitated, and so that microorganism is can make full use of the more volatilization esters of generation, may be used also
The microorganism on taro lotus stem surface is killed, enzymes activity is reduced, to prevent brown stain and inhibit lignification, color protection is played, protects
Hold the effect of brittleness and mouthfeel.
Taro lotus stem nutriment beneficial to human body containing there are many, is excellent dietary fiber resource, but because it has thorn
Swash property fiber crops mouth astringent taste and abandoned.Needle-like calcium oxalate crystal be taro lotus stem one of main pungent component, have it is heat-resisting, be not readily dissolved in
The content of the characteristics such as water, needle-like calcium oxalate crystal is bigger, and numb mouth astringent taste irritation is more obvious, and uses the strong acid of certain pH range, highly basic
Processing, amount of crystals sharply declines, and the irritation of taro lotus stem obviously weakens or disappears, and can provide strong acid environment by pickling and makes taro
Lotus stem astringent taste, which weakens, even to disappear.
In the present invention, the taro lotus stem is selenium-rich taro lotus stem；Preferably, total Se content of the selenium-rich taro lotus stem be 35~
60 μ g/100g, such as total Se content of the selenium-rich taro lotus stem is 35 μ g/100g, 40 μ g/100g, 45 μ g/100g, 50 μ g/
100g、55μg/100g、60μg/100g。
In step 2), the seasoning includes garlic, salt, white granulated sugar, white wine and pimiento.
Preferably, by weight, the content of the taro lotus stem is 300~500 parts, and the content of the garlic is 3~5 parts,
The content of the salt is 9~15 parts, and the content of the white granulated sugar is 3~10 parts, and the content of the white wine is 3~5 parts, described
The content of pimiento is 6~10 parts.
Specifically, a kind of selenium-rich taro lotus stem local flavor pickled vegetable of the invention, by weight, including following components:
300~500 parts of taro lotus stem, for example, taro lotus stem parts by weight be 300 parts, 310 parts, 320 parts, 330 parts, 340 parts,
350 parts, 360 parts, 370 parts, 380 parts, 390 parts, 400 parts, 410 parts, 420 parts, 430 parts, 440 parts, 450 parts, 460 parts, 470
Part, 480 parts, 490 parts, 500 parts.
3~5 parts of garlic, such as the parts by weight of garlic are 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts.
9~15 parts of salt, such as the parts by weight of salt are 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts.
3~10 parts of white granulated sugar, such as the parts by weight of white granulated sugar are 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts.
3~5 parts of white wine, such as the parts by weight of white wine are 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts.
6~10 parts of pimiento, such as the parts by weight of pimiento are 6 parts, 7 parts, 8 parts, 9 parts, 10 parts.
The present invention is added garlic, salt, white granulated sugar, white wine and pimiento and ferments using taro lotus stem as raw material, makes obtained
Pickles are rich in selenium without numb mouth astringent taste, and the present invention keeps pickles obtained puckery without numb mouth by the composition and dosage of adjusting each component
It is taste, lovely luster, with rich flavor, fresh and crisp.
In the present invention, the alcoholic strength of the white wine is 58~60 °, such as the alcoholic strength of white wine is 58 °, 59 °, 60 °.
For pickle fermentation based on lactic fermentation, lactic acid bacteria generates ester using nutritional ingredients such as carbohydrate, protein, organic acids
The control of the flavor substances such as class, aldehydes, ketone, organic acid, fermentation temperature and fermentation time determines the flavor and mouth of pickles
Sense.Preferably, in step 2), the fermentation is that material after mixing is filled altar, compacting, sealing, in 20~40 DEG C of temperature
Degree lower fermentation 4~6 days, such as the temperature of fermentation is 20,21 DEG C, 22 DEG C, 23 DEG C, 24 DEG C, 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29
℃,30℃,31℃,32℃,33℃,34℃,35℃,36℃,37℃,38℃,39℃,40℃；The time of fermentation is 4 days, 5
It, 6 days.
In step 3), the food additives include preservative；Preferably, the preservative is potassium sorbate；
Preferably, the parts by weight of the preservative are 0.03~0.5 part, such as the parts by weight of the preservative are 0.03
Part, 0.04 part, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part, 0.1 part, 0.15 part, 0.2 part, 0.25 part, 0.3 part,
0.35 part, 0.4 part, 0.45 part, 0.5 part.It is highly preferred that being the weight of the preservative in terms of 100 parts by the parts by weight of taro lotus stem
Part is 0.01~0.1 part, such as the parts by weight of preservative are 0.01 part, 0.02 part, 0.03 part, 0.04 part, 0.05 part, 0.06
Part, 0.07 part, 0.08 part, 0.09 part, 0.1 part.
It is further preferred that be in terms of 100 parts by the parts by weight of taro lotus stem, the parts by weight of the preservative are 0.06~
0.067 part, such as the parts by weight of preservative are 0.06,0.061,0.062,0.063,0.064,0.065,0.066,0.067.
In the present invention, in step 3), the food additives also include flavor agent；Preferably, the flavor agent is in for 5'-
Flavor nucleotide disodium；It is highly preferred that the parts by weight of the flavor agent are 0.003~0.02 part, for example, the parts by weight of flavor agent are
0.003 part, 0.004 part, 0.005 part, 0.006 part, 0.007 part, 0.008 part, 0.009 part, 0.01 part, 0.011 part, 0.012
Part, 0.013 part, 0.014 part, 0.015 part, 0.016 part, 0.017 part, 0.018 part, 0.019 part, 0.02 part；Further preferably
Ground, in step 3), the parts by weight of the flavor agent are 0.006~0.015 part, for example, the parts by weight of flavor agent be 0.006 part,
0.007 part, 0.008 part, 0.009 part, 0.01 part, 0.011 part, 0.012 part, 0.013 part, 0.014 part, 0.015 part.
More specifically, being in terms of 100 parts by the parts by weight of taro lotus stem, the parts by weight of the flavor agent are 0.002~0.003
Part, for example, flavor agent parts by weight be 0.002 part, 0.0021 part, 0.0022 part, 0.0023 part, 0.0024 part, 0.0025 part,
0.0026 part, 0.0027 part, 0.0028 part, 0.0029 part, 0.003 part.
The dosage and the control of addition time of preservative and flavor agent, determine taste and the holding time of pickles.Step
3) in, preservative is added in due course can inhibit the fermentation of late lactic bacterium, so that the acidity of pickles is controlled, prevented also from the dirt of miscellaneous bacteria
Dye；Flavor agent, which is added, can promote the delicate flavour of product.
As a preferred solution of the present invention, the selenium-rich taro lotus stem local flavor pickled vegetable preparation method the following steps are included:
1) taking total Se content is the fresh taro lotus stem of 35~60 μ g/100g, is cleaned up, is drained away the water with cold boiling water, cut
The uniform segment for being 1~2cm at length is put into 90~100 DEG C of water after 2~10min of blanching cooling with cold boiling water immediately, drip
It is dry；
2) 300~500 parts of segment taro lotus stem, 3~5 parts of garlic, salt 9 after by weight, weighing step 1) heat treatment
~15 parts, 3~10 parts of white granulated sugar, 3~5 parts of white wine, 6~10 parts of pimiento fill altar, compacting, sealing after mixing, 20~
It ferments 4~6 days at a temperature of 40 DEG C；
3) in the taro lotus stem that step 2) ferments, 0.03~0.5 part of preservative and flavor agent 0.003~0.02 is added
Part, it is uniformly mixed, obtains the selenium-rich taro lotus stem local flavor pickled vegetable.
The second object of the present invention is to provide selenium-rich taro lotus stem wind made from preparation method described in a kind of first purpose
Taste pickles.
Compared with prior art, the invention has the benefit that
(1) preparation method of selenium-rich taro lotus stem local flavor pickled vegetable of the invention, processing front and back is small to the loss of selenium in taro lotus stem,
The storage time of taro lotus stem pickles is effectively extended, and without astringent taste, quality is tender and crisp；Selenium-rich taro lotus stem local flavor pickled vegetable obtained,
Se content is high, and total Se content has anti-aging, radiation protection, raising resistance etc. are beneficial to make in 30~55 μ g/100g in product
With；The content of needle-like calcium oxalate crystal is 0.46% hereinafter, without astringent taste；The content of volatilization ester is 0.363~0.462%, 4- hexenoic acid
Content be 19.5~19.9%, the content of benzaldehyde is 4.3~4.6%, also contains micro methyl n-undecyl ketone, citric acid
Deng；The storage time of selenium-rich taro lotus stem local flavor pickled vegetable obtained is long, is 180 days.
(2) selenium-rich produced by the present invention can supplement the trace elements of selenium member of needed by human body without the taro lotus stem pickles of numb mouth astringent taste
Element achievees the effect that improve body.
Specific embodiment
The technical scheme of the invention is further explained by means of specific implementation.
Unless specific instructions, various raw materials of the invention are commercially available buys, or is prepared according to the conventional method of this field
It obtains.
Embodiment 1
Fresh intact selenium-rich taro lotus stem is taken, the Se content of selenium-rich taro lotus stem is 50 μ g/100g, it is cleaned up with cold boiling water,
It is cut into the uniform segment of 1-2cm, is put into blanching 5min in 95 DEG C of water, it is cooling with cold boiling water immediately later, it drains.
It takes garlic 3g, salt 12g, white granulated sugar 8g, white wine 3g, pimiento 6g to be added in 300g taro lotus stem, fills after mixing
Altar is fermented 5 days at room temperature until numb mouth astringent taste disappears, and brittleness is suitable for, without soft rotten phenomenon.The taro lotus stem fermented is taken out
100g is fitted into plastic vacuum bag, adds 0.063g potassium sorbate and 0.002g5'- the sapidity nucleotide disodium, is mixed, discharge
Air in bag, is sealed with sealing machine.
It is bright in colour without numb mouth astringent taste for this processing method is compared with traditional handicraft with the extension of storage time, quality
It is tender and crisp.Through detecting, in selenium-rich taro lotus stem local flavor pickled vegetable obtained, Se content is 46 μ g/100g, the content of needle-like calcium oxalate crystal by
2.88% becomes 0.42%, and the content that volatilization ester content reaches 0.389%, 4- hexenoic acid is 19.7%, and the content of benzaldehyde is
4.5%, also containing micro methyl n-undecyl ketone, citric acid etc., pure flavor is strong tasty and refreshing, and storage time is 180 days.
Embodiment 2
Fresh intact selenium-rich taro lotus stem is taken, the Se content of selenium-rich taro lotus stem is 45 μ g/100g, it is cleaned up with cold boiling water,
It is cut into the uniform segment of 1-2cm, is put into blanching 5min in 95 DEG C of water, it is cooling with cold boiling water immediately later, it drains.
It takes garlic 4g, salt 9g, white granulated sugar 10g, white wine 5g, pimiento 10g to be added in 500g taro lotus stem, fills after mixing
Altar is fermented 6 days at room temperature until numb mouth astringent taste disappears, and brittleness is suitable for, without soft rotten phenomenon.The taro lotus stem fermented is taken out
100g is fitted into plastic vacuum bag, adds 0.067g potassium sorbate and 0.0025g5'- the sapidity nucleotide disodium, is mixed, row
Air in output, is sealed with sealing machine.
It is bright in colour without numb mouth astringent taste for this processing method is compared with traditional handicraft with the extension of storage time, quality
It is tender and crisp.Through detecting, in selenium-rich taro lotus stem local flavor pickled vegetable obtained, Se content is 40 μ g/100g, the content of needle-like calcium oxalate crystal by
2.91% becomes 0.44%, and the content that volatilization ester content reaches 0.462%, 4- hexenoic acid is 19.9%, and the content of benzaldehyde is
4.6%, also containing micro methyl n-undecyl ketone, citric acid etc., pure flavor is strong tasty and refreshing, and storage time is 180 days.
Embodiment 3
Fresh intact selenium-rich taro lotus stem is taken, the Se content of selenium-rich taro lotus stem is 60 μ g/100g, it is cleaned up with cold boiling water,
It is cut into the uniform segment of 1-2cm, is put into blanching 5min in 95 DEG C of water, it is cooling with cold boiling water immediately later, it drains.
It takes garlic 5g, salt 15g, white granulated sugar 6g, white wine 4g, pimiento 8g to be added in 400g taro lotus stem, fills after mixing
Altar is fermented 4 days at room temperature until numb mouth astringent taste disappears, and brittleness is suitable for, without soft rotten phenomenon.The taro lotus stem fermented is taken out
100g is fitted into plastic vacuum bag, adds 0.067g potassium sorbate and 0.003g5'- the sapidity nucleotide disodium, is mixed, discharge
Air in bag, is sealed with sealing machine.
It is bright in colour without numb mouth astringent taste for this processing method is compared with traditional handicraft with the extension of storage time, quality
It is tender and crisp.Through detecting, in selenium-rich taro lotus stem local flavor pickled vegetable obtained, Se content is 55 μ g/100g, the content of needle-like calcium oxalate crystal by
2.86% becomes 0.40%, and the content that volatilization ester content reaches 0.363%, 4- hexenoic acid is 19.5%, and the content of benzaldehyde is
4.3%, also containing micro methyl n-undecyl ketone, citric acid etc., pure flavor is strong tasty and refreshing, and storage time is 180 days.
Embodiment 4
Fresh intact selenium-rich taro lotus stem is taken, the Se content of selenium-rich taro lotus stem is 60 μ g/100g, it is cleaned up with cold boiling water,
It is cut into the uniform segment of 1-2cm, is put into blanching 10min in 90 DEG C of water, it is cooling with cold boiling water immediately later, it drains.
It takes garlic 4g, salt 10g, white granulated sugar 6g, white wine 5g, pimiento 10g to be added in 400g taro lotus stem, fills after mixing
Altar is fermented 5 days at room temperature until numb mouth astringent taste disappears, and brittleness is suitable for, without soft rotten phenomenon.The taro lotus stem fermented is taken out
100g is fitted into plastic vacuum bag, adds 0.065g potassium sorbate and 0.002g5'- the sapidity nucleotide disodium, is mixed, discharge
Air in bag, is sealed with sealing machine.
It is bright in colour without numb mouth astringent taste for this processing method is compared with traditional handicraft with the extension of storage time, quality
It is tender and crisp.Through detecting, in selenium-rich taro lotus stem local flavor pickled vegetable obtained, Se content is 53 μ g/100g, the content of needle-like calcium oxalate crystal by
2.91% becomes 0.46%, and the content that volatilization ester content reaches 0.415%, 4- hexenoic acid is 19.6%, and the content of benzaldehyde is
4.4%, also containing micro methyl n-undecyl ketone, citric acid etc., pure flavor is strong tasty and refreshing, and storage time is 180 days.
Embodiment 5
Fresh intact selenium-rich taro lotus stem is taken, the Se content of selenium-rich taro lotus stem is 55 μ g/100g, it is cleaned up with cold boiling water,
It is cut into the uniform segment of 1-2cm, is put into blanching 4min in 95 DEG C of water, it is cooling with cold boiling water immediately later, it drains.
Garlic 5g, salt 15g, white granulated sugar 10g, white wine 5g, pimiento 10g is taken to be added in 500g taro lotus stem, after mixing
Altar is filled, is fermented 6 days at room temperature until numb mouth astringent taste disappears, brittleness is suitable for, without soft rotten phenomenon.The taro lotus stem fermented is taken out
100g is fitted into plastic vacuum bag, adds 0.1g potassium sorbate and 0.004g5'- the sapidity nucleotide disodium, is mixed, and bag is discharged
Middle air, is sealed with sealing machine.
It is bright in colour without numb mouth astringent taste for this processing method is compared with traditional handicraft with the extension of storage time, quality
It is tender and crisp.Through detecting, in selenium-rich taro lotus stem local flavor pickled vegetable obtained, Se content is 49 μ g/100g, the content of needle-like calcium oxalate crystal by
2.84% becomes 0.44%, and the content that volatilization ester content reaches 0.458%, 4- hexenoic acid is 19.7%, and the content of benzaldehyde is
4.5%, also containing micro methyl n-undecyl ketone, citric acid etc., pure flavor is strong tasty and refreshing, and storage time is 180 days.
Comparative example 1
It is that the dosage of raw material is different in place of this comparative example and the difference for implementing 1, by weight, including following components:
Further include preservative and flavor agent, is in terms of 100 parts by the parts by weight of taro lotus stem, the parts by weight of the preservative are
0.03 part, the parts by weight of flavor agent are 0.001 part, and the preparation method of the pickles of the comparative example is identical as embodiment 1.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 55 μ g/100g, needle-like calcium oxalate crystal
Content becomes 1.81% from 2.93%, and the content that volatilization ester content reaches 0.176%, 4- hexenoic acid is 9.8%, and benzaldehyde contains
Amount is 1.8%, and storage time is 50 days.
Comparative example 2
This comparative example with implement to be in place of 1 difference, do not contain preservative and flavor agent, the step of preparation method with
It is all the same to implement 1.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 47 μ g/100g, needle-like calcium oxalate crystal
Content becomes 0.39% from 2.87%, and the content that volatilization ester content reaches 0.321%, 4- hexenoic acid is 16.8%, benzaldehyde
Content is 3.7%, and storage time is 60 days.
Comparative example 3
The raw material of this comparative example is identical as embodiment 1, is with the difference place for implementing 1, without heat in preparation method
Processing is scalded, other steps and implementation 1 are all the same.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 49 μ g/100g, needle-like calcium oxalate crystal
Content becomes 0.79% from 2.91%, and the content that volatilization ester content reaches 0.421%, 4- hexenoic acid is 19.2%, benzaldehyde
Content is 4.2%, and storage time is 180 days.
Comparative example 4
The raw material of this comparative example is identical as embodiment 1, is with the difference place for implementing 1, ferments in preparation method
Time is 1 day, other steps and implementation 1 are all the same.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 45 μ g/100g, needle-like calcium oxalate crystal
Content becomes 2.49% from 2.97%, and the content that volatilization ester content reaches 0.169%, 4- hexenoic acid is 8.7%, and benzaldehyde contains
Amount is 1.5%, and storage time is 150 days.
Comparative example 5
The raw material of this comparative example is identical as embodiment 1, is with the difference place for implementing 1, ferments in preparation method
Time is 10 days, other steps and implementation 1 are all the same.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 45 μ g/100g, needle-like calcium oxalate crystal
Content becomes 0.35% from 2.88%, and the content that volatilization ester content reaches 0.304%, 4- hexenoic acid is 14.9%, benzaldehyde
Content is 1.7%, and storage time is 150 days.
Comparative example 6
The raw material of this comparative example is identical as embodiment 1, is with the difference place for implementing 1, preservative in preparation method
It with flavor agent is added simultaneously with taro lotus stem, garlic, salt, white granulated sugar, white wine and pimiento, other steps and implementation 1 are homogeneous
Together.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 46 μ g/100g, needle-like calcium oxalate crystal
Content becomes 2.69% from 2.89%, and the content that volatilization ester content reaches 0.105%, 4- hexenoic acid is 6.8%, and benzaldehyde contains
Amount is 1.7%, and storage time is 150 days.
Comparative example 7
This comparative example is that the preservative is dehydroactic acid sodium, other steps and implementation 1 with the difference place for implementing 1
It is all the same.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 48 μ g/100g, needle-like calcium oxalate crystal
Content becomes 0.41% from 2.91%, and the content that volatilization ester content reaches 0.403%, 4- hexenoic acid is 19.6%, benzaldehyde
Content is 4.3%, and storage time is 150 days.
Comparative example 8
This comparative example is that the flavor agent is monosodium glutamate with the difference place for implementing 1, other steps and implementation 1 are all the same.
Through detecting, in taro lotus stem local flavor pickled vegetable made from this comparative example, Se content is 49 μ g/100g, needle-like calcium oxalate crystal
Content becomes 0.38% from 2.93%, and the content that volatilization ester content reaches 0.367%, 4- hexenoic acid is 17.9%, benzaldehyde
Content is 4%, and storage time is 180 days.
Detailed process equipment and process flow of the invention that the present invention is explained by the above embodiments, but the present invention is not
It is confined to above-mentioned detailed process equipment and process flow, that is, does not mean that the present invention must rely on above-mentioned detailed process equipment and work
Skill process could be implemented.It should be clear to those skilled in the art, any improvement in the present invention, to product of the present invention
The equivalence replacement of each raw material and addition, the selection of concrete mode of auxiliary element etc., all fall within protection scope of the present invention and public affairs
Within the scope of opening.
Claims (10)
1. a kind of preparation method of selenium-rich taro lotus stem local flavor pickled vegetable, which is characterized in that the preparation method comprises the following steps:
1) taro lotus stem is taken to cut segment, cooling drains after heat treatment；
2) seasoning is added in the segment taro lotus stem after step 1) heat treatment, is uniformly mixed post-fermentation；
3) food additives are added in the taro lotus stem after step 2) fermentation, are uniformly mixed, obtain the selenium-rich taro lotus stem flavor
Pickles.
2. preparation method according to claim 1, which is characterized in that in step 1), the segment of cutting is by fresh taro lotus
Stalk is cut into the uniform segment that length is 1~2cm；
Preferably, in step 1), the heat treatment is that the taro lotus stem segment that will be segmented is put into blanching 2 in 90~100 DEG C of water
~10min.
3. preparation method according to claim 1 or 2, which is characterized in that the taro lotus stem is selenium-rich taro lotus stem；
Preferably, total Se content of the selenium-rich taro lotus stem is 35~60 μ g/100g.
4. preparation method described in one of -3 according to claim 1, which is characterized in that in step 2), the seasoning include garlic,
Salt, white granulated sugar, white wine and pimiento；
Preferably, by weight, the content of the taro lotus stem is 300~500 parts, and the content of the garlic is 3~5 parts, described
The content of salt is 9~15 parts, and the content of the white granulated sugar is 3~10 parts, and the content of the white wine is 3~5 parts, described red peppery
The content of green pepper is 6~10 parts；
Preferably, the alcoholic strength of the white wine is 58~60 °.
5. preparation method described in one of -4 according to claim 1, which is characterized in that in step 2), the fermentation is will to mix
Uniformly after material fill altar, compacting, sealing, 20~40 DEG C at a temperature of ferment 4~6 days.
6. preparation method described in one of -5 according to claim 1, which is characterized in that in step 3), the food additives packet
Containing preservative；
Preferably, the preservative is potassium sorbate；
Preferably, the parts by weight of the preservative are 0.03~0.5 part.
7. preparation method described in one of -6 according to claim 1, which is characterized in that in step 3), the weight of the preservative
Part is 0.18~0.35 part.
8. preparation method described in one of -7 according to claim 1, which is characterized in that in step 3), the food additives are also
Include flavor agent；
Preferably, the flavor agent is 5'- the sapidity nucleotide disodium；
Preferably, the parts by weight of the flavor agent are 0.003~0.02 part；
Preferably, in step 3), the parts by weight of the flavor agent are 0.006~0.015 part.
9. preparation method described in one of -8 according to claim 1, which is characterized in that the preparation method comprises the following steps:
1) taking total Se content is the fresh taro lotus stem of 35~60 μ g/100g, is cleaned up, is drained away the water with cold boiling water, is cut into length
Degree is the uniform segment of 1~2cm, is put into 90~100 DEG C of water after 2~10min of blanching immediately with cold boiling water cooling, drains；
2) 300~500 parts of segment taro lotus stem, 3~5 parts of garlic, salt 9~15 after by weight, weighing step 1) heat treatment
Part, 3~10 parts of white granulated sugar, 3~5 parts of white wine, 6~10 parts of pimiento fill altar, compacting, sealing, at 20~40 DEG C after mixing
At a temperature of ferment 4~6 days；
3) in the taro lotus stem that step 2) ferments, it is added 0.03~0.5 part and 0.003~0.02 part of flavor agent of preservative, is mixed
It closes uniformly, obtains the selenium-rich taro lotus stem local flavor pickled vegetable.
10. a kind of selenium-rich taro lotus stem local flavor pickled vegetable that preparation method as claimed in one of claims 1 to 9 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811479426.4A CN109329819A (en) | 2018-12-05 | 2018-12-05 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811479426.4A CN109329819A (en) | 2018-12-05 | 2018-12-05 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329819A true CN109329819A (en) | 2019-02-15 |
Family
ID=65319780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811479426.4A Pending CN109329819A (en) | 2018-12-05 | 2018-12-05 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329819A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800951A (en) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | Selenium-rich nourishing pickled vegetables |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349635A (en) * | 2011-10-11 | 2012-02-15 | 湖南农业大学 | Processing method for harsh-taste-free taro leaf stalk pickle |
| CN103829193A (en) * | 2014-03-14 | 2014-06-04 | 湖北工业大学 | Preparation method of fermented lotus sprout rich in active small peptides |
| CN105192644A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Preparation process of fresh pickled tuber mustards |
| CN105231344A (en) * | 2015-09-29 | 2016-01-13 | 重庆市汀来绿色食品开发有限公司 | Processing method of root mustard |
| CN105454801A (en) * | 2014-09-04 | 2016-04-06 | 湖北高原红生态农业有限公司 | Making method of selenium-rich Tujia pickled vegetable series products |
| CN105707789A (en) * | 2016-03-15 | 2016-06-29 | 池州市贵池区吉亮山野菜开发有限公司 | Bamboo shoot slice pickle and preparation method thereof |
| CN107927662A (en) * | 2017-12-12 | 2018-04-20 | 建始县好硒奇农产品开发有限公司 | A kind of eddo lotus stem curing food and its processing method |
| CN108208671A (en) * | 2018-02-01 | 2018-06-29 | 四川省吉香居食品有限公司 | A kind of preparation method of the modern pickles of shallow fermentation |
-
2018
- 2018-12-05 CN CN201811479426.4A patent/CN109329819A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349635A (en) * | 2011-10-11 | 2012-02-15 | 湖南农业大学 | Processing method for harsh-taste-free taro leaf stalk pickle |
| CN103829193A (en) * | 2014-03-14 | 2014-06-04 | 湖北工业大学 | Preparation method of fermented lotus sprout rich in active small peptides |
| CN105454801A (en) * | 2014-09-04 | 2016-04-06 | 湖北高原红生态农业有限公司 | Making method of selenium-rich Tujia pickled vegetable series products |
| CN105231344A (en) * | 2015-09-29 | 2016-01-13 | 重庆市汀来绿色食品开发有限公司 | Processing method of root mustard |
| CN105192644A (en) * | 2015-11-09 | 2015-12-30 | 四川高福记生物科技有限公司 | Preparation process of fresh pickled tuber mustards |
| CN105707789A (en) * | 2016-03-15 | 2016-06-29 | 池州市贵池区吉亮山野菜开发有限公司 | Bamboo shoot slice pickle and preparation method thereof |
| CN107927662A (en) * | 2017-12-12 | 2018-04-20 | 建始县好硒奇农产品开发有限公司 | A kind of eddo lotus stem curing food and its processing method |
| CN108208671A (en) * | 2018-02-01 | 2018-06-29 | 四川省吉香居食品有限公司 | A kind of preparation method of the modern pickles of shallow fermentation |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家，等: "《食品加工技术、工艺和配方大全续集1（中）》", 30 June 1993, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800951A (en) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | Selenium-rich nourishing pickled vegetables |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN107518379A (en) | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria | |
| CN101912099B (en) | Preparation method of pickles without flowering in fermentation process | |
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN103704646B (en) | The seasoning preparation method of lactic acid bacteria fermentation pickled vegetable liquid | |
| CN100536688C (en) | Non-fermented pickled vegetable processing method and its soaking liquid | |
| CN105029461A (en) | Spiced Moslem fermented air-dried yak meat and preparation method thereof | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| CN106722548A (en) | The preliminary working method of bamboo shoots | |
| KR101339861B1 (en) | Five-colored citrus-vinegar and preparation method thereof | |
| CN104012906A (en) | Formula and preparation method for pickled snake melon | |
| CN103627593A (en) | Wine yeast and method for producing rice wine by using same | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof | |
| KR100495949B1 (en) | Watery plain kimchi using extract from schisandra chinensis | |
| CN109329819A (en) | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof | |
| CN107981219A (en) | A kind of broad bean paste preparation method | |
| CN110358694A (en) | A kind of low temperature pickle fermentation packet and preparation method thereof | |
| CN104946472A (en) | Glutinous rice sweet wine convenient to prepare and preparation method thereof | |
| CN1618299A (en) | Technique for making pickled eggs without use of mud or water | |
| CN105505722A (en) | Processing technology of persimmon white spirit | |
| CN105685897B (en) | A kind of tamarind bud and its new process for producing | |
| CN105124545A (en) | Edible wild herb paste and making method thereof | |
| KR101949991B1 (en) | Production method of low salt picking using sweet potato and plum enzymes | |
| CN110973558A (en) | Fermented beer melon seeds and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |
|
| RJ01 | Rejection of invention patent application after publication |