CN110432476A - A kind of method for salting of Antimicrobial preservative leek flower sauce - Google Patents
A kind of method for salting of Antimicrobial preservative leek flower sauce Download PDFInfo
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- CN110432476A CN110432476A CN201910645411.9A CN201910645411A CN110432476A CN 110432476 A CN110432476 A CN 110432476A CN 201910645411 A CN201910645411 A CN 201910645411A CN 110432476 A CN110432476 A CN 110432476A
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- parts
- leek
- flower sauce
- salting
- cloves
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Abstract
The present invention is a kind of method for salting of Antimicrobial preservative leek flower sauce, the following steps are included: preparing the materials such as leek, cloves, seafood mushroom and Chinese herbal medicine powder first, then some materials are cleaned and is cooked simultaneously and crushes, then raw material is mixed, finally mixture sealed packaging ferments.It joined cloves and purple perilla in the present invention, and contain natural Antibacterial Constituents in cloves and purple perilla, and there is certain thermal stability, be good natural antiseptic agent, conducive to the storage of leek flower sauce；The seafood mushroom added in the present invention simultaneously makes leek flower sauce not only remain traditional leek flower sauce nutritional ingredient abundant and pure and sweet flavor, but also highlights the delicious flavor and nutritive value of seafood mushroom；The addition of last Chinese herbal medicine increases appetite, deodorization, invigorating the spleen and promoting blood circulation and other effects so that leek flower sauce has.
Description
Technical field
The present invention relates to leek flower sauce technical field more particularly to a kind of method for salting of Antimicrobial preservative leek flower sauce.
Background technique
Leek is the vegetables that we often eat, and the edible part of leek is more, in addition to young chives, fragrant-flowered garlic known to us are white,
Outside hotbed chives, the leek of leek extraction flower tongue is the good merchantable brand of very unique deliciousness, in China's culinary art tradition, leek is direct
Edible or pickling is had it long ago at leek flower sauce is edible.In northern China and southwest, harvesting is soft beyond leek blade
Tender leek scape is processed into sauce based food, and tender and crisp no slag, the fragrance assailed one's nostrils, has appetizing of promoting the production of body fluid, improves a poor appetite and other effects.Leek
It is acrid flavour, warm-natured, can warm kidney sun, strong waist and knee, there are also scattered silt of invigorating blood circulation, except stomach energy, solution poisoning of drug the effect of.Cellulose in leek contains
It measures relatively high, treats constipation beneficial to anti-, the allicin contained in leek is there are also certain bactericidal effect, the other volatility in leek
Sulfur-containing compound also has the food therapy functions such as good killing acarus and bacteria anti-inflammatory, anticancer, reducing blood lipid and prevention cardiovascular disease.
In daily life, people are gone with rice with pickles with regard to dish, but existing commercially available pickles taste list
One, while the effect of lack other, and as the improvement of people's living standards, the adjustment of dietary structure, focus on it is natural green
More focus on its flavour and whether beneficial to body while color food.
Summary of the invention
Present invention seek to address that the deficiencies in the prior art, and a kind of method for salting of Antimicrobial preservative leek flower sauce is provided.
The present invention to achieve the above object, using following technical scheme:
A kind of method for salting of Antimicrobial preservative leek flower sauce, comprising the following steps:
(1) preparation of raw material
500~1000 parts of leek, 20~40 parts of salt, 10~20 parts of ginger, 10~20 parts of zanthoxylum powder, white is weighed by weight
15~30 parts of wine, 10~20 parts of honey, 0.4~2 part of cloves, 6~10 parts of purple perilla powder, 8~20 parts of light violet perilla leaf, seafood mushroom 20~
30 parts, 5~12 parts of Chinese herbal medicine powder and 5~10 parts of lactobacillus inoculum liquid；
(2) it cleans and crush
Leek, fresh perilla leaf, cloves, seafood mushroom are cleaned to clarification of water, then by fresh perilla leaf, cloves, seafood mushroom
Cooked drain is respectively fed to be crushed in pulverizer, and leek and ginger are equally crushed；
(3) it is stirred
The smashed various raw materials of step (2) are sent into blender and are first stirred at low speed, while surplus stock being added
Enter in blender and mixed, then carry out high-speed stirred, until the mixture in blender is in pureed；
(4) fermentation saves
Mixture in step (3) is dispensed into dry container, is sealed by fermentation under the conditions of shady and cool to get leek
Sauce.
Particularly, Chinese herbal medicine powder is by 3 parts of 8 parts of Radix Glycyrrhizae, cortex cinnamomi by weight, 5 parts of fructus amomi and Rhizoma Chuanxiong in step (1)
15 parts are pulverized and mixed and are made.
Particularly, lactobacillus inoculum liquid is by suitable sucrose, sodium chloride and albumen are added in big thin rice gruel in step (1)
Lactobacillus plantarum is accessed after the mixing such as matter again and Leuconostoc mesenteroides carries out constant temperature expansion culture and is made.
Particularly, the time that stirs at low speed in step (3) is 10~20 minutes, and the high-speed stirred time is 10~25 minutes.
Particularly, fermentation time is 5~10 days in step (3).
The beneficial effects of the present invention are: joined cloves and purple perilla in the present invention, and contain naturally in cloves and purple perilla
Antibacterial Constituents, and there is certain thermal stability, it is good natural antiseptic agent, conducive to the storage of leek flower sauce；Simultaneously
The seafood mushroom added in the present invention makes leek flower sauce both remain traditional leek flower sauce nutritional ingredient abundant and pure and sweet flavor,
The delicious flavor and nutritive value of seafood mushroom are highlighted again；The addition of last Chinese herbal medicine so that leek flower sauce have increase appetite,
Deodorization, invigorating the spleen and promoting blood circulation and other effects.
Specific embodiment
Below with reference to embodiment, the invention will be further described:
A kind of method for salting of Antimicrobial preservative leek flower sauce, comprising the following steps:
(1) preparation of raw material
500~1000 parts of leek, 20~40 parts of salt, 10~20 parts of ginger, 10~20 parts of zanthoxylum powder, white is weighed by weight
15~30 parts of wine, 10~20 parts of honey, 0.4~2 part of cloves, 6~10 parts of purple perilla powder, 8~20 parts of light violet perilla leaf, seafood mushroom 20~
30 parts, 5~12 parts of Chinese herbal medicine powder and 5~10 parts of lactobacillus inoculum liquid；
(2) it cleans and crush
Leek, light violet perilla leaf, cloves, seafood mushroom are cleaned to clarification of water, then by light violet perilla leaf, cloves, seafood mushroom
Cooked drain is respectively fed to be crushed in pulverizer, and leek and ginger are equally crushed；
(3) it is stirred
The smashed various raw materials of step (2) are sent into blender and are first stirred at low speed, while surplus stock being added
Enter in blender and mixed, then carry out high-speed stirred, until the mixture in blender is in pureed；
(4) fermentation saves
Mixture in step (3) is dispensed into dry container, is sealed by fermentation under the conditions of shady and cool to get leek
Sauce.
Particularly, Chinese herbal medicine powder is by 3 parts of 8 parts of Radix Glycyrrhizae, cortex cinnamomi by weight, 5 parts of fructus amomi and Rhizoma Chuanxiong in step (1)
15 parts are pulverized and mixed and are made.
Particularly, lactobacillus inoculum liquid is by suitable sucrose, sodium chloride and albumen are added in big thin rice gruel in step (1)
Lactobacillus plantarum is accessed after the mixing such as matter again and Leuconostoc mesenteroides carries out constant temperature expansion culture and is made.
Particularly, the time that stirs at low speed in step (3) is 10~20 minutes, and the high-speed stirred time is 10~25 minutes.
Particularly, fermentation time is 5~10 days in step (3).
Embodiment one
A kind of method for salting of Antimicrobial preservative leek flower sauce, comprising the following steps:
(1) preparation of raw material
500 parts of leek, 20 parts of salt, 10 parts of ginger, 10 parts of zanthoxylum powder, 15 parts of white wine, 10 parts of honey, fourth are weighed by weight
0.4 part fragrant, 6 parts of purple perilla powder, 8 parts of light violet perilla leaf, 20 parts of seafood mushroom, 5 parts of Chinese herbal medicine powder and 5 parts of lactobacillus inoculum liquid；
(2) it cleans and crush
Leek, light violet perilla leaf, cloves, seafood mushroom are cleaned to clarification of water, then by light violet perilla leaf, cloves, seafood mushroom
Cooked drain is respectively fed to be crushed in pulverizer, and leek and ginger are equally crushed；
(3) it is stirred
The smashed various raw materials of step (2) are sent into blender and are first stirred at low speed, while surplus stock being added
Enter in blender and mixed, then carry out high-speed stirred, until the mixture in blender is in pureed；
(4) fermentation saves
Mixture in step (3) is dispensed into dry container, is sealed by fermentation under the conditions of shady and cool to get leek
Sauce.
Particularly, Chinese herbal medicine powder is by 3 parts of 8 parts of Radix Glycyrrhizae, cortex cinnamomi by weight, 5 parts of fructus amomi and Rhizoma Chuanxiong in step (1)
15 parts are pulverized and mixed and are made.
Particularly, lactobacillus inoculum liquid is by suitable sucrose, sodium chloride and albumen are added in big thin rice gruel in step (1)
Lactobacillus plantarum is accessed after the mixing such as matter again and Leuconostoc mesenteroides carries out constant temperature expansion culture and is made.
Particularly, the time that stirs at low speed in step (3) is 10 minutes, and the high-speed stirred time is 10 minutes.
Particularly, fermentation time is 5 days in step (3).
Embodiment two
A kind of method for salting of Antimicrobial preservative leek flower sauce, comprising the following steps:
(1) preparation of raw material
Weigh by weight 1000 parts of leek, 40 parts of salt, 20 parts of ginger, 20 parts of zanthoxylum powder, 30 parts of white wine, 20 parts of honey,
2 parts of cloves, 10 parts of purple perilla powder, 20 parts of light violet perilla leaf, 30 parts of seafood mushroom, 12 parts of Chinese herbal medicine powder and 10 parts of lactobacillus inoculum liquid；
(2) it cleans and crush
Leek, light violet perilla leaf, cloves, seafood mushroom are cleaned to clarification of water, then by light violet perilla leaf, cloves, seafood mushroom
Cooked drain is respectively fed to be crushed in pulverizer, and leek and ginger are equally crushed；
(3) it is stirred
The smashed various raw materials of step (2) are sent into blender and are first stirred at low speed, while surplus stock being added
Enter in blender and mixed, then carry out high-speed stirred, until the mixture in blender is in pureed；
(4) fermentation saves
Mixture in step (3) is dispensed into dry container, is sealed by fermentation under the conditions of shady and cool to get leek
Sauce.
Particularly, Chinese herbal medicine powder is by 3 parts of 8 parts of Radix Glycyrrhizae, cortex cinnamomi by weight, 5 parts of fructus amomi and Rhizoma Chuanxiong in step (1)
15 parts are pulverized and mixed and are made.
Particularly, lactobacillus inoculum liquid is by suitable sucrose, sodium chloride and albumen are added in big thin rice gruel in step (1)
Lactobacillus plantarum is accessed after the mixing such as matter again and Leuconostoc mesenteroides carries out constant temperature expansion culture and is made.
Particularly, the time that stirs at low speed in step (3) is 20 minutes, and the high-speed stirred time is 25 minutes.
Particularly, fermentation time is 10 days in step (3).
The present invention is exemplarily described above in conjunction with embodiment, it is clear that the present invention implements not by above-mentioned side
The limitation of formula as long as using the various improvement that the inventive concept and technical scheme of the present invention carry out, or not improved is directly answered
It is within the scope of the present invention for other occasions.
Claims (5)
1. a kind of method for salting of Antimicrobial preservative leek flower sauce, which comprises the following steps:
(1) preparation of raw material
500~1000 parts of leek, 20~40 parts of salt, 10~20 parts of ginger, 10~20 parts of zanthoxylum powder, white wine 15 are weighed by weight
~30 parts, 10~20 parts of honey, 0.4~2 part of cloves, 6~10 parts of purple perilla powder, 8~20 parts of light violet perilla leaf, seafood mushroom 20~30
Part, 5~12 parts of Chinese herbal medicine powder and 5~10 parts of lactobacillus inoculum liquid；
(2) it cleans and crush
Leek, light violet perilla leaf, cloves, seafood mushroom are cleaned to clarification of water, then light violet perilla leaf, cloves, seafood mushroom are cooked
It drains and is respectively fed to be crushed in pulverizer, leek and ginger are equally crushed；
(3) it is stirred
The smashed various raw materials of step (2) are sent into blender and are first stirred at low speed, while surplus stock addition being stirred
It mixes in machine and is mixed, then carry out high-speed stirred, until the mixture in blender is in pureed；
(4) fermentation saves
Mixture in step (3) is dispensed into dry container, is sealed by fermentation under the conditions of shady and cool to get leek flower sauce.
2. a kind of method for salting of Antimicrobial preservative leek flower sauce according to claim 1, which is characterized in that in step (1)
Chinese herbal medicine powder is pulverized and mixed by 3 parts of 8 parts of Radix Glycyrrhizae, cortex cinnamomi by weight, 5 parts of fructus amomi and 15 parts of Rhizoma Chuanxiong and is made.
3. a kind of method for salting of Antimicrobial preservative leek flower sauce according to claim 1, which is characterized in that in step (1)
Lactobacillus inoculum liquid is by accessing plant cream bar again after the mixing such as suitable sucrose, sodium chloride and protein is added in big thin rice gruel
Bacterium and Leuconostoc mesenteroides carry out constant temperature expansion culture and are made.
4. a kind of method for salting of Antimicrobial preservative leek flower sauce according to claim 1, which is characterized in that in step (3)
Stir at low speed the time be 10~20 minutes, the high-speed stirred time be 10~25 minutes.
5. a kind of method for salting of Antimicrobial preservative leek flower sauce according to claim 1, which is characterized in that in step (3)
Fermentation time is 5~10 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515130A (en) * | 2020-11-20 | 2021-03-19 | 安徽靳氏食品有限公司 | Processing method of low-salt oil yellow salted eggs |
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Application publication date: 20191112 |