CN112869089B - Cassava tender bud olive dish and preparation method thereof - Google Patents

Cassava tender bud olive dish and preparation method thereof Download PDF

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CN112869089B
CN112869089B CN202110115439.9A CN202110115439A CN112869089B CN 112869089 B CN112869089 B CN 112869089B CN 202110115439 A CN202110115439 A CN 202110115439A CN 112869089 B CN112869089 B CN 112869089B
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cassava
olive
tender
parts
shoots
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CN112869089A (en
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张保良
张振文
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Haikou Qiaoai Catering Management Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • 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 invention provides a cassava bud olive dish and a preparation method thereof, wherein the cassava bud olive dish comprises the following raw materials in parts by weight: 1-2 parts of tender shoots of cassava, 0.3-1.5 parts of bamboo shoots and 0.4-1.3 parts of green olives, and the preparation method comprises the steps of raw material pretreatment, olive crushing preparation, pickling of the tender shoots of cassava and oil frying, so that various fragrances are reasonably mixed, the flavor is unique, the nutrition of the product is effectively improved, the product has good health care effect, the health of human bodies is facilitated, and the flavor of food is enhanced and improved.

Description

Cassava tender bud olive dish and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to cassava tender bud olive dish and a preparation method thereof.
Background
Olive dish (kale borecole) is a local flavor side dish in the Chaoshan region of Guangdong, belonging to Chaozhou dish in the Guangdong cuisine. The food is prepared by decocting leaves of a food prepared from olive sweet taste and mustard. The olive dish is a characteristic variety of the extension of salted vegetables in Chaoshan regions, is an important component of Chaoshan food culture, and has long history and wide flow in Shanshan Longhu region, chenghai region and surrounding villages. Qingjia qing, chenghai county records: the mustard, also called big vegetable, is planted in a lot of fields after autumn harvest in this county, is salted after harvest, has very good taste, and is prepared by finely cooking the local product olive and the salted mustard into the black olive dish by women with skillful sea-clarifying skills, so that the black olive dish is appetizing and digestion is promoted. "Qing dynasty middle period, cheng hai county outside sand village has" qian heng vegetable gallery "," Tiansheng vegetable gallery "and" shunchang tai vegetable gallery "etc. workshops, can see the prevalence of olive vegetable production;
cassava (academic name: manihot esculenta Crantz) is a plant of the genus cassava of the family Euphorbiaceae, is drought-tolerant and barren-resistant, is widely planted in more than 100 countries or regions such as Africa, america and Asia, and is one of three tuber crops.
The existing olive dish is obtained by pickling olive and leaf mustard, the leaf mustard has residual bitter taste and the olive residual astringent taste, the pickling method is still on the basis of natural fermentation, only simple raw material fermentation is relied on, a large amount of nitrate is gradually reduced into nitrite by nitrate reductase in the fermentation process, so that accumulation of nitrite is unavoidable, the nitrite enters blood to react with hemoglobin to form methemoglobin, methemoglobin and the like are caused, cancerogenesis is also a potential hazard of nitrite, and the nitrite can react with the amine of a decomposition product of protein in food to generate a compound with cancerogenicity; and the pickling method is simple, each seasoning is difficult to tasty, and a large amount of nutrient components are lost, so that the taste is affected.
Disclosure of Invention
In view of the above, the present invention provides a tapioca tender bud olive dish and a preparation method thereof, which solves the above problems.
The technical scheme of the invention is realized as follows: the cassava tender bud olive vegetable comprises the following raw materials in parts by weight: 1 to 2 parts of tender shoots of cassava, 0.3 to 1.5 parts of bamboo shoots and 0.4 to 1.3 parts of green olive.
Further, the cassava tender bud olive dish comprises the following raw materials in parts by weight: 1.5 parts of tender shoots of cassava, 1.0 part of bamboo shoots and 0.8 part of green olive.
Further, the preparation method of the cassava bud olive dish comprises the following steps:
s1, pretreatment of raw materials: placing the screened tender shoots of cassava and bamboo shoots into a water tank, soaking and rinsing for 3-5min with clear water, placing into a sieve bucket, and filtering to remove water;
s2, olive crushing preparation: removing core of green olive, and cutting to obtain olive pieces;
s3, pickling tender buds of cassava: placing the tender shoots of the cassava into a barrel, adding the crushed olives, controlling the temperature at 22-30 ℃ and the fermentation time at 15-20 days to obtain the pickled tender shoots of the cassava;
s4, frying: cutting up the tender shoots of the cassava obtained in the step S3, adding salt and soy sauce, and stir-frying for 1-2 hours to obtain the tender shoot olive dish of the cassava.
Further, the number of grinding meshes in S2 is 15 to 25 mesh.
Further, the frying power in the step S4 is 500-800W, and the temperature is 150-200 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the invention scientifically mixes the tender shoots of cassava, the bamboo shoots and the green olives, the tender shoots of the cassava are pickled in the green olives sauce by a specific process, the resistant starch, the crude fiber, the fructo-oligosaccharide and the acid in the tender shoots of the cassava are mixed and decomposed to obtain short chain fatty acid, the short chain fatty acid has positive effects of improving intestinal functions, improving the level of probiotics, enhancing the immunity of human bodies, removing trace toxins in the tender shoots of the cassava, releasing beneficial components in the tender shoots of the cassava, reducing the content of nitrite components generated by the fermentation of the bamboo shoots, removing the bitter taste of the product, improving the mouthfeel, finally blending each seasoning into the product, frying by oil, controlling the temperature, power and time of the frying by oil, reasonably mixing various flavors, and being unique in flavor, effectively improving the nutrition of the product, promoting the intestinal peristalsis, so that the product has good health care effect, is an ideal food for special crowd such as hypertension, hyperglycemia and slimming people, and is beneficial to the health of human body, and the flavor of the food is enhanced and improved.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
Example 1
The cassava tender bud olive vegetable comprises the following raw materials in parts by weight: 1 part of tender shoots of cassava, 0.3 part of bamboo shoots and 0.4 part of green olives.
Example 2
The cassava tender bud olive vegetable comprises the following raw materials in parts by weight: 2 parts of tender shoots of cassava, 1.5 parts of bamboo shoots and 1.3 parts of green olive.
Example 3
The cassava tender bud olive vegetable comprises the following raw materials in parts by weight: 1.5 parts of tender shoots of cassava, 1.0 part of bamboo shoots and 0.8 part of green olive.
The preparation method of the cassava bud olive dishes in the above examples 1-3 is as follows:
s1, pretreatment of raw materials: placing the screened tender shoots of cassava and bamboo shoots into a water tank, soaking and rinsing for 4min with clear water, placing into a sieve bucket, and filtering to remove water;
s2, olive crushing preparation: removing core of radix Canarii albi, and cutting into 20 mesh to obtain crushed fructus Canarii albi;
s3, pickling tender buds of cassava: placing the tender shoots of the cassava into a barrel, adding the crushed olives, controlling the temperature at 26 ℃ and the fermentation time at 16 days to obtain the pickled tender shoots of the cassava;
s4, frying: cutting the tender shoots of the cassava obtained in the step S3, adding salt and soy sauce, and parching at 180 ℃ under 600W for 1.5h to obtain the tender shoot olive dish.
Example 4
The difference between this example and example 3 is that a method for preparing cassava bud olive: the method comprises the following steps:
s1, pretreatment of raw materials: placing the screened tender shoots of cassava and bamboo shoots into a water tank, soaking and rinsing for 3min with clear water, placing into a sieve bucket, and filtering to remove water;
s2, olive crushing preparation: removing the core of green olive, and grinding to 15 meshes to obtain crushed olive;
s3, pickling tender buds of cassava: placing the tender shoots of the cassava into a barrel, adding the crushed olives, controlling the temperature at 22 ℃ and the fermentation time at 12 days to obtain the pickled tender shoots of the cassava;
s4, frying: cutting the tender shoots of the cassava obtained in the step S3, adding salt and soy sauce, and parching at power of 500W and temperature of 150 ℃ for 1h to obtain the tender shoot olive dish of the cassava.
Example 5
The difference between this example and example 3 is that a method for preparing cassava bud olive: the method comprises the following steps:
s1, pretreatment of raw materials: placing the screened tender shoots of cassava and bamboo shoots into a water tank, soaking and rinsing for 3-5min with clear water, placing into a sieve bucket, and filtering to remove water;
s2, olive crushing preparation: removing the core of green olive, and grinding to 25 meshes to obtain crushed olive;
s3, pickling tender buds of cassava: placing the tender shoots of the cassava into a barrel, adding the crushed olives, controlling the temperature at 30 ℃ and the fermentation time at 20 days to obtain the pickled tender shoots of the cassava;
s4, frying: cutting the tender shoots of the cassava obtained in the step S3, adding salt and soy sauce, and parching at the power of 800W and the temperature of 200 ℃ for 2 hours to obtain the tender shoot olive dish of the cassava.
Example 6
The difference between this example and example 3 is that a method for preparing cassava bud olive: the tender shoots of the cassava are not put into the olive pieces for curing.
Comparative example 1
The comparison example is different from the example 3 in that the cassava tender bud olive vegetable comprises the following raw materials in parts by weight: 3 parts of cassava tender shoots, 3 parts of bamboo shoots and 0.3 part of green olive.
Comparative example 2
The difference between this comparative example and example 3 is that a cassava shoot olive does not contain green olives.
Comparative example 3
The difference between this comparative example and example 3 is that a cassava shoot olive dish does not contain cassava shoots.
1. Quality inspection
The contents of nitrite, potassium and crude fiber in the cassava tender shoot olive dishes prepared in examples 1 to 6 and comparative examples 1 to 3 were detected as follows:
group of Nitrite content (mg/kg) Potassium content (mg/100 g) Crude fiber (g/100 g)
Example 1 2.3 2221 2.36
Example 2 2.5 2233 2.16
Example 3 2.3 2240 2.53
Example 4 3.1 2211 2.14
Example 5 3.0 2230 2.11
Example 6 3.5 2169 2.03
Comparative example 1 4.2 1925 1.81
Comparative example 2 3.6 1936 1.88
Comparative example 3 4.6 1930 1.78
As can be seen from the table, the raw material preparation and preparation method can effectively reduce the content of nitrite, improve the content of potassium and crude fiber, and compared with the comparative examples 1-6 and 2, the raw materials are reasonably matched, each component acts synergistically, the content of nitrite is reduced, the content of potassium and crude fiber is reserved and not lost, and the bitter and astringent feeling can be reduced; compared with the comparative example 3, the embodiment 1-6 can effectively reduce the nitrite content of the bamboo shoots in the fermentation process and inhibit the growth of miscellaneous bacteria by adding the tender shoots of the cassava; compared with the examples 1-5 and the example 6, the olive paste prepared by the green olive is used for pickling the tender buds of the cassava, so that toxic components in the cassava are effectively removed; examples 1-3 and examples 4, 5 compare, can only keep the nutrient composition of the products effectively under the specific preparation technology, and reduce the content of nitrite.
2. Sensory evaluation
90 persons are randomly selected and divided into 9 groups, each group consists of 10 persons and comprises a sensory evaluation group, and 4 indexes of morphology, smell, organization and color are subjected to sensory evaluation before other indexes are measured, wherein the evaluation standards are shown in the table.
Figure BDA0002920260570000061
The quality test results of the cassava bud olives of examples 1 to 6 and comparative examples 1 to 3 are shown in the following table:
group of Morphology of the product Smell of Tissue of Color Total score
Example 1 29 28 18 18 93
Example 2 29 27 18 19 93
Example 3 30 30 20 19 99
Example 4 29 26 19 19 93
Example 5 29 25 20 20 94
Example 6 23 24 14 18 79
Comparative example 1 19 20 14 14 67
Comparative example 2 20 19 14 15 68
Comparative example 3 22 19 15 14 70
From the table, the tender buds and vegetable leaves of the cassava tender buds and the olive vegetable are clear, the mildew-free floating film and the sediment are not formed, the cassava tender buds and the vegetable leaves have rich olive flavor, no bad smell and other abnormal flavor are generated, the soup is clear, no turbidity phenomenon is generated, the appearance is green, the luster is realized, and the soup is clear.
3. Verification experiment
1. Verification data: 200 sub-healthy volunteers with symptoms of hyperlipidemia, hypertension, hyperglycemia and the like are collected in total and divided into 10 groups of 20 people each.
2. The eating method comprises the following steps: each group of the olive dishes with tender shoots of cassava prepared in the examples 1 to 6 and the comparative examples 1 to 2 is taken together with dinner, and then compared with the commercial food of the Suaeda salsa Cheng Ganlan, and the olive dishes with tender shoots of cassava are continuously used for 30 days.
3. Standard of edible effect:
the effect is shown: the subject has obvious blood pressure reducing effect, and blood sugar and blood fat are reduced.
The method is effective: the blood pressure, blood sugar and blood fat of the subject are reduced.
Invalidation: the main symptoms do not change much.
4. The edible effect is as follows:
Figure BDA0002920260570000071
the invention scientifically mixes the raw materials, combines the tender shoots of the cassava, the bamboo shoots and the olives according to the proportion, can achieve the best health care effect, can effectively reduce three highs, achieves better effect by adopting a reasonable mixing ratio and scientific preparation method, has the obvious efficiency of 90 percent in the embodiment 3 and has the total effective rate of 95 percent.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims (3)

1. The utility model provides a cassava bud olive dish which characterized in that: the material comprises the following raw materials in parts by weight: 1 to 2 parts of tender shoots of cassava, 0.3 to 1.5 parts of bamboo shoots and 0.4 to 1.3 parts of green olive;
the preparation method of the cassava bud olive dish comprises the following steps:
s1, pretreatment of raw materials: placing the screened tender shoots of cassava and bamboo shoots into a water tank, soaking and rinsing for 3-5min with clear water, placing into a sieve bucket, and filtering to remove water;
s2, olive crushing preparation: removing core of green olive, and cutting to obtain olive pieces;
s3, pickling tender buds of cassava: placing the tender shoots of the cassava into a barrel, adding the crushed olives, controlling the temperature at 22-30 ℃ and the fermentation time at 15-20 days to obtain the pickled tender shoots of the cassava;
s4, frying: cutting up the tender shoots of the cassava obtained in the step S3, adding salt and soy sauce, and stir-frying for 1-2 hours to obtain the tender shoot olive dish of the cassava; the frying power is 500-800W, and the temperature is 150-200 ℃.
2. A cassava bud olive dish as in claim 1 wherein: the material comprises the following raw materials in parts by weight: 1.5 parts of tender shoots of cassava, 1.0 part of bamboo shoots and 0.8 part of green olive.
3. A cassava bud olive dish as in claim 1 wherein: the grinding mesh number in the step S2 is 15-25 meshes.
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