CN104982869A - Lotus leaf incensed pickled root mustard - Google Patents
Lotus leaf incensed pickled root mustard Download PDFInfo
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- CN104982869A CN104982869A CN201510244934.4A CN201510244934A CN104982869A CN 104982869 A CN104982869 A CN 104982869A CN 201510244934 A CN201510244934 A CN 201510244934A CN 104982869 A CN104982869 A CN 104982869A
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- 239000004615 ingredient Substances 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
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- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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Classifications
-
- 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a lotus leaf incensed pickled root mustard. The lotus leaf incensed pickled root mustard is prepared from, by weight, 350-360 parts of root mustard, 40-50 parts of beetroot, 10-12 parts of lotus leaf, 55-60 parts of rice water, 30-35 parts of pumpkin, 5-6 parts of white sugar, 2-2.4 parts of bran vinegar, 10-12 parts of rice wine, 2-2.5 parts of corn silk, 2.2-2.7 parts of Plantaginis Semen, 2-2.5 parts of all-grass of Matsumura Leafflower, 7-8 parts of red hot chili sauce, 10-11 parts of pod pepper, 1-1.2 parts of Semen Trichosanthis, 4-4.5 parts of monosodium glutamate, 27-29 parts of salt and a proper amount of water. The pickled root mustard has the special lotus leaf incensing fragrance and delicate flavor, and can be eaten to enhance the appetite; the main material in the lotus leaf incensed pickled root mustard is rich in abundant vitamins, carotenes and a large amount of edible celluloses, and can promote stomach digestion; and raw materials of the pickled root mustard have many kinds, have good health preserving and health caring efficacies, and can clear liver and improve eyesight.
Description
Technical field
The present invention relates to kimchi foodstuffs manufacture field, mainly a kind of lotus leaf stacte root-mustard pickles.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.
Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, but conventional Kimchi fragrance be mostly the taste of spice, there is no the pickles of special fruital mouthfeel or flowery odour, and having a lot of people not like this spice taste, this just needs the pickles of various tastes.The raw material of existing pickles only has major ingredient mostly in addition, and not comprehensive nutrition is balanced, needs in pickles raw material, to add plurality of raw materials, to improve nutrition.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.
It is very abundant that root-mustard contains vitamin A, vitamin B complex, vitamin C and vitamin D, also containing a large amount of ascorbic acid, it is active very strong reducing substances, participate in the oxidation-reduction process that body is important, oxygen content in brain can be increased, excite brain to the utilization of oxygen, produce refreshing effect to the mind, the effect of relieving fatigue.Secondly also have the effect of appetite-stimulating indigestion-relieving, finally can also improving eyesight profit diaphragm, wide intestines defaecation, be because of its organize more thick and stiff, containing carrotene and a large amount of edible cellulose.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of lotus leaf stacte root-mustard pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of lotus leaf stacte root-mustard pickles, is characterized in that, be made up of the raw material of following weight portion:
Root-mustard 350-360, root garden beet 40-50, lotus leaf 10-12, thin rice gruel 55-60, pumpkin 30-35, white sugar 5-6, bran vinegar 2-2.4, rice wine 10-12, corn stigma 2-2.5, plantain seed 2.2-2.7, matsumura leafflower herb 2-2.5, red thick chilli sauce 7-8, capsicum annum fasciculatum 10-11, Snakegourd Seed 1-1.2, monosodium glutamate 4-4.5, salt 27-29 and water are appropriate.
Described a kind of lotus leaf stacte root-mustard pickles, is characterized in that, comprise the following steps:
(1) corn stigma, plantain seed, matsumura leafflower herb are mixed, by 3-4 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after being cleaned by root-mustard, then they are cut into bulk, and then by the blanching 1 minute in 83 DEG C of-86 DEG C of water of the block root-mustard that is cut into, then use a little salt pickled again;
(3) add water after being minced by root garden beet defibrination, crosses leaching slurries, then pumpkin is minced the water proof boiling together of mixed serum, thin rice gruel, cook rear stirring and mash, and crosses leaching filtrate;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the filtrate of rice wine, bran vinegar, salt, monosodium glutamate, white sugar and step 3 is poured into after boiling 3-5 minute again, continue after stirring evenly to pour red thick chilli sauce, capsicum annum fasciculatum and Snakegourd Seed into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well formation soak after being put into thoroughly cooling;
(5) air-dry after lotus leaf being cleaned, be placed on above the frame that fire-cures stand-by with charcoal fire sootiness 8-10 minute;
(6) soak of step 4 is first poured in pickle jar, again by block root-mustard wash clean salinity that step 2 is finally pickled, put into layer by layer after being filtered dry water in pickle jar and compress, often be equipped with one deck, then separate with the lotus leaf layering of step 5 sootiness, finally apart from till during 2 cun, altar mouth, and warm up stone with relatively large goose the root-mustard of device compressed, cover tightly sealing of lid seal after by about In Shade for pickle jar one week of fermentation.
Corn stigma, also known as " dragon palpus " in Chinese medicine, property is put down, and has prevention and health care purposes widely.Keep must corn put in pot and boil, ripely rear soup being poured out, is exactly " dragon must tea "." dragon palpus tea " mouthfeel is pretty good, drinks pleasantly sweet, economical and practical again, can do the health protection tea of the whole family.The patient of high fat of blood, hypertension, hyperglycaemia has drunk, can reducing blood lipid, blood pressure, blood sugar.Summer summer heat weight, dragon must tea effect of having cool blood, purging heat, can remove the damp and hot gas in body.It can also Li Shui, detumescence.
Plantain seed, sweet in flavor and cold in property, enter kidney, bladder, liver, lung channel, function promoting diuresis for stranguria, excreting dampness antidiarrheal, clear liver and improve vision, clearing heat and eliminating phlegm.
Root-mustard pickles of the present invention first have employed before pickled processing protects crisp technique, is that the crisp mode of this guarantor makes root-mustard pickles of the present invention when edible, have crisp strength first by root-mustard blanching 1 minute in 83 DEG C of-86 DEG C of water.
Advantage of the present invention is:
Root-mustard pickles of the present invention, it has fragrance and the delicate flavour of special lotus leaf stacte, ediblely can improve a poor appetite, and can be used to appetizing; And in the present invention, major ingredient root-mustard contains abundant vitamin and carrotene and a large amount of edible cellulose, can promote stomach, help digest; The raw material type of root-mustard pickles of the present invention is many in addition, has the extract of thin rice gruel, pumpkin and corn stigma, these Chinese herbal medicines of plantain seed, has good health-care effect, can clear liver and improve vision.
Detailed description of the invention
A kind of lotus leaf stacte root-mustard pickles, be made up of the raw material of following weight portion:
Root-mustard 350-360, root garden beet 40-50, lotus leaf 10-12, thin rice gruel 55-60, pumpkin 30-35, white sugar 5-6, bran vinegar 2-2.4, rice wine 10-12, corn stigma 2-2.5, plantain seed 2.2-2.7, matsumura leafflower herb 2-2.5, red thick chilli sauce 7-8, capsicum annum fasciculatum 10-11, Snakegourd Seed 1-1.2, monosodium glutamate 4-4.5, salt 27-29 and water are appropriate.
A kind of lotus leaf stacte root-mustard pickles, comprise the following steps:
(1) corn stigma, plantain seed, matsumura leafflower herb are mixed, by 3-4 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after being cleaned by root-mustard, then they are cut into bulk, and then by the blanching 1 minute in 83 DEG C of-86 DEG C of water of the block root-mustard that is cut into, then use a little salt pickled again;
(3) add water after being minced by root garden beet defibrination, crosses leaching slurries, then pumpkin is minced the water proof boiling together of mixed serum, thin rice gruel, cook rear stirring and mash, and crosses leaching filtrate;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the filtrate of rice wine, bran vinegar, salt, monosodium glutamate, white sugar and step 3 is poured into after boiling 3-5 minute again, continue after stirring evenly to pour red thick chilli sauce, capsicum annum fasciculatum and Snakegourd Seed into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well formation soak after being put into thoroughly cooling;
(5) air-dry after lotus leaf being cleaned, be placed on above the frame that fire-cures stand-by with charcoal fire sootiness 8-10 minute;
(6) soak of step 4 is first poured in pickle jar, then by block root-mustard wash clean salinity finally pickled for step 2,
Put into layer by layer after being filtered dry water in pickle jar and compress, often be equipped with one deck, then separate with the lotus leaf layering of step 5 sootiness, till finally when 2 cun, distance altar mouth, and warm up stone with relatively large goose the root-mustard of device is compressed, cover tightly about In Shade for pickle jar one week of fermentation after sealing of lid sealing.
Claims (2)
1. lotus leaf stacte root-mustard pickles, is characterized in that, are made up of the raw material of following weight portion:
Root-mustard 350-360, root garden beet 40-50, lotus leaf 10-12, thin rice gruel 55-60, pumpkin 30-35, white sugar 5-6, bran vinegar 2-2.4, rice wine 10-12, corn stigma 2-2.5, plantain seed 2.2-2.7, matsumura leafflower herb 2-2.5, red thick chilli sauce 7-8, capsicum annum fasciculatum 10-11, Snakegourd Seed 1-1.2, monosodium glutamate 4-4.5, salt 27-29 and water are appropriate.
2. a kind of lotus leaf stacte root-mustard pickles according to claim 1, is characterized in that, comprise the following steps:
(1) corn stigma, plantain seed, matsumura leafflower herb are mixed, by 3-4 water water extraction doubly, cross leaching Chinese traditional medicine water extract;
(2) reject inedible part after being cleaned by root-mustard, then they are cut into bulk, and then by the blanching 1 minute in 83 DEG C of-86 DEG C of water of the block root-mustard that is cut into, then use a little salt pickled again;
(3) add water after being minced by root garden beet defibrination, crosses leaching slurries, then pumpkin is minced the water proof boiling together of mixed serum, thin rice gruel, cook rear stirring and mash, and crosses leaching filtrate;
(4) in the pot without oil, appropriate water (depending on pickle jar size) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the filtrate of rice wine, bran vinegar, salt, monosodium glutamate, white sugar and step 3 is poured into after boiling 3-5 minute again, continue after stirring evenly to pour red thick chilli sauce, capsicum annum fasciculatum and Snakegourd Seed into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well formation soak after being put into thoroughly cooling;
(5) air-dry after lotus leaf being cleaned, be placed on above the frame that fire-cures stand-by with charcoal fire sootiness 8-10 minute;
(6) soak of step 4 is first poured in pickle jar, again by block root-mustard wash clean salinity that step 2 is finally pickled, put into layer by layer after being filtered dry water in pickle jar and compress, often be equipped with one deck, then separate with the lotus leaf layering of step 5 sootiness, finally apart from till during 2 cun, altar mouth, and warm up stone with relatively large goose the root-mustard of device compressed, cover tightly sealing of lid seal after by about In Shade for pickle jar one week of fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244934.4A CN104982869A (en) | 2015-05-14 | 2015-05-14 | Lotus leaf incensed pickled root mustard |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244934.4A CN104982869A (en) | 2015-05-14 | 2015-05-14 | Lotus leaf incensed pickled root mustard |
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| Publication Number | Publication Date |
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| CN104982869A true CN104982869A (en) | 2015-10-21 |
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| CN201510244934.4A Withdrawn CN104982869A (en) | 2015-05-14 | 2015-05-14 | Lotus leaf incensed pickled root mustard |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
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2015
- 2015-05-14 CN CN201510244934.4A patent/CN104982869A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
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Application publication date: 20151021 |