CN112890143A

CN112890143A - Preparation method of vinasse dish

Info

Publication number: CN112890143A
Application number: CN202110183628.XA
Authority: CN
Inventors: 李井德
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-02-10
Filing date: 2021-02-10
Publication date: 2021-06-04

Abstract

The invention relates to the technical field of food processing and production, in particular to a preparation method of a vinasse dish; in the invention, the cleaned and aired raw materials are pickled by using the vinasse after brewing, the pickled raw materials are cut and cut into short pieces, and the vinasse vegetable is formed after secondary pickling by adding the auxiliary materials for flavoring, so that the vinasse vegetable is good in sour and sweet taste and excellent in taste, and is not added with any food additive and chemical preservative, green, safe and environment-friendly, and the quality guarantee period can reach 6 to 12 months.

Description

Preparation method of vinasse dish

Technical Field

The invention relates to the technical field of food processing and production, in particular to a preparation method of a vinasse dish.

Background

The pickled vegetable is a fermented food which preserves vegetables by fermenting high-concentration salt solution and lactic acid bacteria and enhances the flavor of the vegetables through pickling, and the pickled vegetable and the preserved szechuan pickle belong to the pickled vegetable series; the pickled vegetables mainly comprise: 1. salting the pickled vegetables (directly ripening after salting), 2, pickling the pickled vegetables (ripening after adding seasonings), and 3, pickling the pickled vegetables (fermenting by lactic acid, and making the pickled vegetables sour and crisp).

At present, the quality guarantee period of pickled vegetables is short, so that the shelf life of products is short and the products are seriously rotten, and in order to prolong the quality guarantee period, the traditional processing method is to add a chemical preservative into the pickled vegetable foods, so that more or less potential harm is generated to human bodies.

The traditional pickled vegetable production mainly adopts extensive processing, and has the defects of preservative addition, high salt content, low nutrition, poor processing sanitation, easy growth and propagation of harmful bacteria, accumulation of a large amount of nitrite and the like.

Disclosure of Invention

In order to overcome the defects, the invention aims to provide the preparation method of the vinasse dish, which is characterized in that the cleaned and aired raw materials are pickled by using vinasse after brewing, the pickled raw materials are cut into short pieces, and the vinasse dish is formed after secondary pickling for flavoring by adding the auxiliary materials, so that the vinasse dish is good in sour and sweet taste and excellent in mouthfeel, is not added with any food additive and chemical preservative, and is green, safe and environment-friendly.

The technical scheme for solving the technical problem is as follows:

a preparation method of a vinasse dish comprises the following steps:

step S1, selecting raw materials;

step S2, soaking and washing the raw materials;

step S3, airing the raw materials;

s4, putting the raw materials into a pickling cylinder, and adding vinasse into the pickling cylinder to pickle the raw materials;

step S5, taking out raw materials from the pickling tank, finely cutting the raw materials to form fine vegetables, and putting the fine vegetables into a fermentation tank for dry fermentation;

step S6, making a material;

step S7, adding the auxiliary materials into a fermentation tank for stirring, uniformly mixing the auxiliary materials in the fine vegetables, and performing secondary pickling;

and step S8, taking out the pickles, sealing, packaging and packaging.

As a modification of the present invention, in step S1, the raw material may be mustard or the core of mustard or potherb mustard.

As a further improvement of the present invention, in step S3, the raw material is air-dried for 1 to 3 days.

As a further improvement of the invention, in step S4, the wine lees brewed by sorghum, rice or grains is added into a pickling jar to pickle the raw materials.

As a further improvement of the present invention, in step S5, the raw material is shredded to form a fine dish, which is then dried.

As a further improvement of the present invention, in step S6, the salt, the chili powder and the garlic powder are mixed and stirred to form the accompanying material.

As a further improvement of the present invention, in step S7, the fermenter is hermetically preserved for 7 to 10 days.

As a further improvement of the invention, in step S8, the thin dish is taken out from the fermentation vat, so that the water content of the thin dish reaches 45% -50%.

As a further improvement of the present invention, in step S8, hollow bagging or sealed canning packaging is performed.

As a further improvement of the present invention, in step S2, the raw material is subjected to a soaking flush using groundwater.

In the invention, the cleaned and aired raw materials are pickled by utilizing the vinasse after brewing, the pickled raw materials are cut and cut into short pieces, and the vinasse vegetable is formed after secondary pickling by adding the auxiliary materials for flavoring, so that the vinasse vegetable is good in sour and sweet taste and excellent in mouthfeel, and is green, safe and environment-friendly because no food additive or chemical preservative is added.

Drawings

For ease of illustration, the present invention is described in detail by the following preferred embodiments and the accompanying drawings.

FIG. 1 is a schematic flow chart of the steps of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

As shown in figure 1, the preparation method of the vinasse dish comprises the following steps:

step S1, selecting raw materials;

step S2, soaking and washing the raw materials;

step S3, airing the raw materials;

step S6, making a material;

and step S8, taking out the pickles, sealing, packaging and packaging.

In step S1, the raw material may be mustard or the core of mustard or potherb mustard; mustard, brassica annual or biennial herb in brassicaceae, famous special vegetable in China, rarely cultivated in European and American countries, originated from Asia, has main side roots distributed in soil layer of about 30 cm, shortened stem, and oval, inverted oval, or other shapes. Green, dark green, light green, yellow green, green purple or purple red, smooth or shriveled leaf surface, sawtooth or wavy leaf edge, and all edges or splinters with different depths and sizes. The corolla is cross-shaped, yellow, four-strong stamen and different flower pollination, but the selfing can also be fruited, the seeds are round or oval, and the color is reddish brown or red; the Chinese mustard mainly comprises 6 types of mustard, leaf mustard, stem mustard, leaf mustard, bud mustard and root mustard, the mustard prefers cold and wet, is hot and dry, is slightly frost-resistant, is most suitable for edible organ growth at the temperature of 8-15 ℃, the temperature requirement of the common leaf mustard is less strict, bud pregnancy, bolting and flowering fructification need to be carried out under the conditions of low-temperature vernalization and long day, the southern and northern areas of China are mainly sowed in autumn, the Yangtze river basin and the southwest and southern areas of China are harvested in winter or spring, the northern area is harvested before frost, the mustard contains glucosides, and volatile isothiocyanato compounds, thiocyanic acid compounds and derivatives thereof are produced after hydrolysis, so that the Chinese mustard has special flavor and pungent taste and can be eaten fresh or processed.

Potherb mustard, annual herbaceous plant and mustard variety are prepared by pickling leaf and stem of mustard, also called radix Clerodenri Cyrtophylli, commonly called peppery dish, with deep-cracked leaf, edge-shrunken, and bright yellow flower, wherein the stem and leaf are common vegetables, and are usually pickled and eaten.

In step S2, the raw material is soaked and washed with groundwater to reduce water contamination of the raw material.

In the present invention, in step S3, the raw material is air-dried for 1 to 3 days.

Further, in step S4, selecting vinasse brewed from sorghum or rice or five cereals (rice, wheat, soybean, corn and potatoes) and adding the vinasse into a pickling jar to pickle the raw materials; specifically, the weight ratio of the vinasse to the raw materials is as follows: the weight of the vinasse is more than or equal to 1:1 and less than or equal to 2:1, the vinasse is very sour if the weight of the vinasse exceeds twice that of the raw materials, the vinasse is not sour and has a shorter shelf life if the weight of the vinasse is less than that of the raw materials, and when the step is carried out, the vinasse which is just brewed with wine is taken out and added into a pickling cylinder to pickle the raw materials, the raw materials are sterilized by using the high temperature of the vinasse, and the raw materials are sterilized by using ethanol in the vinasse, so that the shelf life of the vinasse is longer; in the step S4, the curing temperature is kept at 45-55 ℃, so that the raw materials are cured, bacteria in the raw materials can be killed continuously, and preferably, the temperature in the step S4 is 50 ℃, so that the taste of the pickled vegetables can be kept, and the quality guarantee period of the pickled vegetables can be guaranteed.

Specifically, if the mustard is selected as the raw material, in step S4, the mustard needs to be pickled with vinasse for 16 to 18 hours, and if the time exceeds 18 hours, the sour taste is too strong; if the mustard core is selected as the raw material, pickling the mustard core for 20-24 hours by using vinasse, and if the pickling time exceeds 24 hours, causing the sour taste to be too strong; if potherb mustard is selected as the raw material, the potherb mustard needs to be pickled by vinasse for 12-14 hours, which can not exceed 14 hours, otherwise, the taste of the potherb mustard is changed.

In step S5, the raw material is shredded to form a thin dish, the thin dish is dried, the length and width of the thin dish are less than 2 mm, the thin dish is dried to make the water content of the thin dish be 45% -50%, then the thin dish is subjected to dry fermentation, no matter can be added, especially no salt can be added, otherwise the thin dish is blackened, the appearance and color of the thin dish are greatly influenced, the thin dish is subjected to dry fermentation for 3 to 5 days, if the water content is less than 3 days, the taste and acidity are insufficient, if the water content is more than 5 days, the taste and acidity are too strong, and the thin dish is pale yellow and bright in color after the dry fermentation.

In step S6, mixing and stirring salt, chili powder and garlic powder to form a mixture, specifically, selecting millet pepper as chili, cutting the millet pepper into fine pieces, filtering the fine pieces through a filter screen of 260-350 meshes, and airing the fine pieces for more than 3 days to obtain chili powder; cutting garlic powder into small pieces, filtering the small pieces through a filter screen of 260-350 meshes, airing the small pieces for 2 days, and frying the small pieces through peanut oil to obtain the garlic powder; monosodium glutamate can be added into the auxiliary materials for seasoning; further, the weight ratio of the raw materials to the accompanying materials is as follows: salt: chili powder, garlic powder and monosodium glutamate =100:5:2:1: 1.

In step S7, the fermenter is hermetically stored at 25 to 30 ℃ for 7 to 10 days.

In step S8, the fine vegetables are taken out from the fermentation vat, the water content of the fine vegetables is 45% -50%, the fine vegetables can be hermetically packaged, and the packaging can be selected from hollow bagging or sealed canning packaging.

In the prior art, pickled vegetables in old jars are pickled firstly and then pickled, mustard is pickled for 3 months by using salt to remove the taste of water, and then the pickled vegetables are put into a pickle jar to be fermented for the second time together with pickled ginger and pickled pepper brine, which is also a traditional local flavor in Sichuan; the invention uses the vinasse after brewing to pickle the cleaned and aired raw materials, then cuts off and cuts the pickled raw materials, adds the auxiliary materials to pickle for the second time, thereby forming the vinasse vegetable, which has good sour and sweet taste and excellent mouthfeel, is different from the traditional preparation method of the old jar pickled vegetable, does not pickle with salt first, but pickle with vinasse first, thereby ensuring that the prepared vinasse vegetable has bright color and luster, and the quality guarantee period can reach 6 to 12 months.

The invention provides the following embodiments:

1. selecting leaf mustard;

2. soaking and washing the mustard by adopting underground water;

3. sun-drying mustard for 2 days;

4. placing the leaf mustard into a pickling tank, adding the wine lees after sorghum brewing into the pickling tank according to the proportion of 1:1, and pickling the leaf mustard for 18 hours at the temperature of 50 ℃;

5. taking out the leaf mustard from the pickling tank, finely cutting to form fine vegetables, putting the fine vegetables into a fermentation tank, and performing dry fermentation for 4 days at normal temperature, wherein the length and the width of the fine vegetables are both less than 2 mm;

6. mixing and stirring salt, chili powder and garlic powder to form a seasoning, wherein the mustard and the seasoning are in the following weight ratio: salt: chili powder, garlic powder and monosodium glutamate =100:5:2:1: 1;

7. adding the auxiliary materials into a fermentation tank, stirring to uniformly mix the auxiliary materials in the mustard, and pickling for 9 days for the second time;

8. taking out the thin dish, sealing, packaging and packaging.

The invention provides the second embodiment:

1. selecting leaf mustard;

2. soaking and washing the mustard by adopting underground water;

3. sun-drying mustard for 2 days;

4. placing the mustard into a pickling jar, adding the vinasse fermented by the rice into the pickling jar according to the proportion of 2:1, and pickling the mustard for 16 hours at the temperature of 50 ℃;

5. taking out the leaf mustard from the pickling tank, finely cutting to form fine vegetables, putting the fine vegetables into a fermentation tank, and performing dry fermentation for 3 days at normal temperature, wherein the length and the width of the fine vegetables are both less than 2 mm;

7. adding the auxiliary materials into a fermentation tank, stirring to uniformly mix the auxiliary materials in the mustard, and pickling for 8 days;

8. taking out the thin dish, sealing, packaging and packaging.

The invention provides a third embodiment:

1. selecting mustard cores;

2. soaking and washing the mustard cores by adopting underground water;

3. airing the mustard core for 3 days;

4. putting the mustard core into a pickling jar, adding the vinasse brewed from the five cereals into the pickling jar according to the proportion of 1:1, and pickling the mustard core for 24 hours at the temperature of 50 ℃;

5. taking out the mustard core from the pickling tank, finely cutting to form fine vegetables, putting the fine vegetables into a fermentation tank, and performing dry fermentation for 5 days at normal temperature, wherein the length and the width of the fine vegetables are both less than 2 mm;

6. mixing and stirring salt, chili powder and garlic powder to form a seasoning, wherein the mustard core and the seasoning are mixed according to the weight ratio of the mustard core: salt: chili powder, garlic powder and monosodium glutamate =100:5:2:1: 1;

7. adding the auxiliary materials into a fermentation tank, stirring to uniformly mix the auxiliary materials in the fine mustard with the mustard core, and pickling for 10 days;

8. taking out the thin dish, sealing, packaging and packaging.

The invention provides the fourth embodiment:

1. selecting mustard cores;

2. soaking and washing the mustard cores by adopting underground water;

3. airing the mustard core for 2 days;

4. putting the mustard core into a pickling tank, adding the sorghum vinasse after wine brewing into the pickling tank according to the proportion of 2:1, and pickling the mustard core for 20 hours at the temperature of 50 ℃;

5. taking out the mustard core from the pickling tank, finely cutting to form fine vegetables, putting the fine vegetables into a fermentation tank, and performing dry fermentation for 3 days at normal temperature, wherein the length and the width of the fine vegetables are both less than 2 mm;

7. adding the auxiliary materials into a fermentation tank, stirring to uniformly mix the auxiliary materials in the fine mustard with the mustard core, and pickling for a second time for 7 days;

8. taking out the thin dish, sealing, packaging and packaging.

The invention provides embodiment five:

1. selecting potherb mustard;

2. adopting underground water to soak and flush potherb mustard;

3. airing potherb mustard for 1 day;

4. putting potherb mustard into a pickling cylinder, adding the wine lees after sorghum brewing into the pickling cylinder according to the proportion of 1:1, and pickling the potherb mustard for 14 hours at the temperature of 50 ℃;

5. taking potherb mustards out of the pickling tank, chopping to form potherb mustard, putting the potherb mustard into a fermentation tank, and performing dry fermentation for 5 days at normal temperature, wherein the length and the width of the potherb mustard are less than 2 mm;

6. mixing and stirring salt, chili powder and minced garlic to form accessory materials, wherein the potherb mustard and the accessory materials are mixed according to the weight ratio of the potherb mustard: salt: chili powder, garlic powder and monosodium glutamate =100:5:2:1: 1;

7. adding the auxiliary materials into a fermentation vat, stirring, uniformly mixing the auxiliary materials in potherb mustard, and pickling for 8 days for the second time;

8. taking out the thin dish, sealing, packaging and packaging.

The invention provides the sixth embodiment:

1. selecting potherb mustard;

2. adopting underground water to soak and flush potherb mustard;

3. airing potherb mustard for 1.5 days;

4. putting potherb mustard into a pickling cylinder, adding the vinasse fermented with rice into the pickling cylinder according to the proportion of 2:1, and pickling the potherb mustard for 12 hours at the temperature of 50 ℃;

5. taking potherb mustards out of the pickling tank, chopping to form potherb mustard, putting the potherb mustard into a fermentation tank, and performing dry fermentation for 3 days at normal temperature, wherein the length and the width of the potherb mustard are less than 2 mm;

7. adding the auxiliary materials into a fermentation vat, stirring, uniformly mixing the auxiliary materials in potherb mustard, and pickling for 7 days;

8. taking out the thin dish, sealing, packaging and packaging.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims

1. The preparation method of the vinasse dish is characterized by comprising the following steps of:

step S1, selecting raw materials;

step S2, soaking and washing the raw materials;

step S3, airing the raw materials;

step S6, making a material;

and step S8, taking out the pickles, sealing, packaging and packaging.

2. The method of claim 1, wherein in step S1, the raw material is mustard or its core or potherb mustard.

3. The method of claim 2, wherein the raw material is air-dried for 1 to 3 days in step S3.

4. The method for preparing the pickled vegetables with wine lees as claimed in claim 3, wherein in step S4, the wine lees brewed from jowar, rice or cereals are added into a pickling jar to pickle the raw materials.

5. The method of claim 4, wherein in step S5, the raw material is shredded to form fine vegetables, and then the fine vegetables are dried.

6. The method for preparing the pickled vegetables according to claim 5, wherein in step S6, the salt, the chilli powder and the garlic powder are mixed and stirred to form the auxiliary material.

7. The method for preparing pickled mustard tuber according to claim 6, wherein in step S7, the fermentation tank is sealed for 7 to 10 days.

8. The method for preparing the pickled vegetable as claimed in claim 7, wherein in step S8, the fine vegetable is taken out from the fermentation tank, so that the water content of the fine vegetable is 45-50%.

9. The method for preparing the pickled vegetables according to claim 8, wherein the step S8 is carried out by hollow bagging or sealed canning.

10. The method for preparing the pickled vegetable as claimed in claim 1, wherein the raw material is soaked and washed with groundwater in step S2.