CN102771744A - Chinese herbal medicine low-salt health-care kimchi and preparation method thereof - Google Patents
Chinese herbal medicine low-salt health-care kimchi and preparation method thereof Download PDFInfo
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Abstract
The invention discloses Chinese herbal medicine low-salt health-care kimchi and a preparation method thereof. The kimchi comprises the following components in parts by weight: 100 parts of fresh vegetables, 2-4 parts of accessories, 3-5 parts of Chinese herbal medicines, 6-9 parts of condiments, 3-6 parts of sauce and 0.4-0.8 part of lactobacillus. The preparation method comprises the following steps: 1) washing and reshaping the fresh vegetables; 2) impregnating the fresh vegetables in salt water; 3) washing the fresh vegetables to remove salt, and then smearing the accessories, ingredients, sauce and Chinese herbal medicines on the surfaces of the vegetables uniformly; 4) putting the vegetables in a pickle jar to be compacted, and adding the lactobacillus for fermentation; and 5) after fermentation, carrying out draining, vacuum packaging and refrigeration. The lactobacillus is added for fermentation in the preparation process of the kimchi disclosed by the invention, so that the content of nitrites in the prepared kimchi is reduced, the fermentation speed is high and the nutritional ingredients are also maintained. Meanwhile, the Chinese herbal medicines are also added, so that the prepared kimchi has the health-care functions of diminishing inflammation and removing toxic materials, activating blood and diminishing swelling, prompting appetite and the like.
Description
Technical field the present invention relates to Korea Spro's formula pickles, relates in particular to Korea Spro's formula pickles of a kind of Chinese medicine less salt health care and preparation method thereof.
Background technology
Korea Spro's formula pickles have acid embrittlement tasty and refreshing, and the characteristics of refrigerant appetizing receive liking of consumers in general deeply.The manufacturing process of Korea Spro's formula pickles is a lot of to be particular about, and cuts in half Chinese cabbage is endways earlier, and batchings such as thick chilli sauce, garlic, green onion are added that the shrimp smashed to pieces, ocean fish juice etc. evenly spread upon above the every Chinese cabbage, yard puts in the kimchi refrigerator well layer by layer then and stores.The Pickles the selection of material is extensively made special again, can select for use prevailing vegetables such as Chinese cabbage, radish, cucumber, eggplant, green vegetables, cabbage etc. and various seafood can be used for making the different pickles of taste.Condiment is main with capsicum, is equipped with salt, shrimp paste, sesame, ginger, green onion, sugar, mashed garlic, all kinds of small fish and shrimp, apple silk, pears bar etc.Mainly there is following shortcoming in existing Pickles: one, major ingredient, auxiliary material, batching kind too much, too assorted.Two, mouthfeel is good at salty, is prone to softening, variable color, gives birth to phenomenons such as film, stickness, with organoleptic indicators such as less salt, low sugar, this flavor, primary colors gap is arranged with current international popular pickles.Three, the sweat of pickles does not add Bacillus acidi lactici, only relies on spontaneous fermentation, and vegetables are prone to enrichment nitrate, and the nitrate in the vegetables is when the oxygen free condition bottom fermentation, because the effect of nitrate reductase generates nitrite.Nitrite accumulates in human body too much, can cause the toxic reaction of blood anoxic on the one hand, the opposing party, and nitrite can combine to form the strong carcinogen inferior ammonium nitrate with secondary amine.
Because Bacillus acidi lactici do not possess cytochrome oxidase system and amino acid decarboxylases, thereby can not to make nitrate reduction be nitrite, can not produce ammonia.During the fermentation, Bacillus acidi lactici is bred rapidly, makes the acidity fast rise of zymotic fluid, and the growth of other harmful bacterium is suppressed, and the nitrate reductase ability weakens.Bacillus acidi lactici can also produce nitrite reductase, reduces the content of nitrite of product, and the carcinogen aspergillus flavus is have extremely strong degradation effect.In addition, Chinese actinidia root has the following function that cures mainly: clearing heat and detoxicating, clearing heat and promoting diuresis is dispelled rheumatism, diuresis hemostasis, removing toxicity for detumescence, diseases such as hemostasis.The grey seed root in mountain can dispersing wind and cold, and regulating qi-flowing for relieving pain helps digestion, and to cure mainly that arthralgia due to wind-dampness, pain in the back, back are sprained, belly expands vexed, stomachache, indigestion, traumatic injury; The Chinese sumac root is used to dispel the wind wet, and inducing diuresis for removing edema, the poison that looses of invigorating blood circulation cure mainly arthralgia due to wind-dampness, oedema, cough, treating swelling and pain by traumatic injury, acute mastitis, tinea sore etc.The wild bayverry root have regulate the flow of vital energy, hemostasis, stagnation resolvation; Treat for stomachache, the vomiting of diaphragm food, hernia, haematemesis, metrorrhagia, hemorrhoid blood, traumatism and bleeding, traumatic injury, toothache, burn, evil sore, scabies leprosy etc. cure mainly function.
Summary of the invention is in order to overcome the deficiency of prior art, the object of the present invention is to provide that a kind of making is simple, mouthfeel is good, Korea Spro's formula pickles with health role and preparation method thereof.
Technical scheme of the present invention is: a kind of Korea Spro's formula pickles of Chinese medicine less salt health care, and the component and the parts by weight proportioning thereof of described Korea Spro's formula pickles are:
100 parts of fresh vegetables;
Auxiliary material 2-4 part;
Chinese medicine 3-5 part;
Condiment 6-9 part;
Sauce 3-6 part;
Bacillus acidi lactici 0.5-2 part.
Among the present invention, said fresh vegetables is that broccoli or purple reflect broccoli.
Said auxiliary material is a carrot.
The component of said Chinese medicine and parts by weight proportioning thereof are:
Chinese actinidia root 2-3 part;
Mountain grey seed root 1-2 part.
Among the present invention, the component of said Chinese medicine and parts by weight proportioning thereof can also for:
Chinese sumac root 2-3 part;
Wild bayverry limit 1-2 part.
The component of said condiment and parts by weight proportioning thereof are:
Capsicum annum fasciculatum 4.5-6 part;
Ginger 0.5-1 part;
Mashed garlic 0.5-1 part;
Green onion 0.5-1 part;
The component of said condiment and parts by weight proportioning thereof can also for:
Capsicum annum fasciculatum 4.4-5 part;
Ginger 0.4-1 part;
Mashed garlic 0.4-1 part;
Green onion 0.4-1 part;
Zanthoxylum powder 0.4-1 part.
The component of said sauce and parts by weight thereof are:
Bright shrimp paste 2-3 part;
Puree 1-3 part.
The component of said sauce and parts by weight thereof can also for:
Crab sauce 2-3 part;
Puree 1-3 part.
The preparation method of Korea Spro's formula pickles of Chinese medicine less salt health care of the present invention may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 10-15% salt solution dipping 10-12 hour that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and Bacillus acidi lactici is made in the aqueous solution adding Pickles jar that concentration is 0.4-0.8%, fermenting became pickles in 5-7 days;
5) fermentation finishes, with the pickles draining, vacuumize packing, refrigerate down at 0-4 ℃.
Bacillus acidi lactici of the present invention is commercial product, buys in Changzhou benefit bacterium to add bio tech ltd, and its product grade is TCH7496096, and active bacteria content is greater than 1,000 hundred million CFU/g.
Among the present invention, in the manufacturing process of Korea Spro's formula pickles, add Bacillus acidi lactici and ferment; The fermentation of Bacillus acidi lactici amphimicrobian type is different from existing Pickles without lactic acid bacteria, only relies on the preparation method of spontaneous fermentation; Also be different from Pickles, Sichuan Style and use Chen Paocaishui, the fermentation of pure anaerobic type, it has following advantage: pickle fermentation speed is accelerated in (1); Bacillus acidi lactici combines with the enzyme of generation in the pickles, makes the pickles mouthfeel better, and is delicious more.(2) Bacillus acidi lactici has antioxidation, improves the vigor of the superoxide dismutase (SOD) in the human body, is convenient to bring into play superoxide dismutase and improves body immunity, delays senility, and effectively reduces effects such as blood fat, cholesterol, blood pressure.(3) Bacillus acidi lactici has anti-corrosion function, and during the fermentation, Bacillus acidi lactici is bred rapidly, makes the acidity fast rise of zymotic fluid, makes the generation of other harmful bacterium receive inhibition, and the nitrate reductase ability weakens.Bacillus acidi lactici can also produce nitrite reductase, reduces the content of nitrite of product, makes product reach green food standard NY/T437-2000.(4) help protecting vegetable nutrient composition in the pickles, make product have good organoleptic quality.Also added special sauce in Korea Spro's formula pickles of the present invention, i.e. crab sauce and puree sauce or bright shrimp paste and puree sauce, thus make the pickles of preparation have the new delicate flavour of seafood and the fragrance of fruit.
In addition, also introduced the Chinese herbal medicine that Chinese actinidia root, camellia seed root, Chinese sumac root and wild bayverry root have the medicine-food two-purpose effect in Korea Spro's formula pickles of the present invention.Be introduced in the pickles and make batching and use, thereby make the pickles of preparation have eliminating inflammation and expelling toxin, the dissipating bind of regulating the flow of vital energy, activating blood circulation and reducing swelling, appetizing, anticancer (gastrointestinal cancer), diuresis effects such as (urethral calculus).
In a word, Korea Spro's formula pickles of the present invention ferment owing in the preparation process, added Bacillus acidi lactici, thereby the pickles content of nitrite of preparation is reduced, and fermenting speed is fast, keeps the nutritional labeling of vegetables again; Simultaneously, pickles of the present invention add crab sauce and puree sauce or bright shrimp paste and puree sauce, make the pickles mouthfeel of preparation better, and taste is more delicious; Also introduced the Chinese herbal medicine that Chinese actinidia root, camellia seed root, Chinese sumac root and wild bayverry root have the medicine-food two-purpose effect in Korea Spro's formula pickles of the present invention, made the pickles of preparation have eliminating inflammation and expelling toxin, health-care effect such as the dissipating bind of regulating the flow of vital energy, activating blood circulation and reducing swelling, appetizing, anticancer, diuresis.
The specific embodiment is done further detailed explanation below in conjunction with the specific embodiment to the present invention.
Korea Spro's formula pickles of a kind of Chinese medicine less salt health care of the present invention, the component and the parts by weight proportioning thereof of described Korea Spro's formula pickles are:
100 parts of fresh vegetables;
Auxiliary material 2-4 part;
Chinese medicine 3-5 part;
Condiment 6-9 part;
Sauce 3-6 part;
Bacillus acidi lactici 0.4-0.8 part.
When Bacillus acidi lactici uses, be mixed with the aqueous solution that lactic acid bacteria number is 104cfu/g earlier.The preparation method of Korea Spro's formula pickles of Chinese medicine less salt health care of the present invention may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 10-15% salt solution dipping 10-12 hour that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and add Bacillus acidi lactici, fermenting became pickles in 5-7 days;
5) fermentation finishes, with the pickles draining, vacuumize packing, refrigerate down at 0-4 ℃.
Embodiment 1
Raw material and weight thereof that Korea Spro's formula pickles of seafood taste are selected for use are:
Broccoli 10kg;
Carrot 0.4kg;
Chinese actinidia root 0.2kg;
Mountain grey seed root 0.1kg;
Capsicum annum fasciculatum 0.45kg;
Ginger 0.05kg;
Mashed garlic 0.05kg;
Green onion 0.05kg;
Bright shrimp paste 0.2kg;
Puree 0.1kg;
Bacillus acidi lactici 0.04kg.
The preparation method of Korea Spro's formula pickles of described Chinese medicine less salt health care may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 10% salt solution dipping 12 hours that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, smears uniform auxiliary materials, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and add Bacillus acidi lactici, fermenting became pickles in 6 days;
5) fermentation finishes, with the pickles draining, vacuumize packing, 0-4 ℃ of refrigeration.
Embodiment 2
Raw material and weight thereof that Korea Spro's formula pickles of seafood taste are selected for use are:
Purple reflects broccoli 10kg;
Carrot 0.3kg;
Chinese actinidia root 0.3kg;
Mountain grey seed root 0.2kg;
Capsicum annum fasciculatum 0.6kg;
Ginger 0.1kg;
Mashed garlic 0.1kg;
Green onion 0.1kg;
Bright shrimp paste 0.3kg;
Puree 0.3kg;
Bacillus acidi lactici 0.08kg.
The preparation method of Korea Spro's formula pickles of described Chinese medicine less salt health care may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 15% salt solution dipping 10 hours that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and add Bacillus acidi lactici, fermenting became pickles in 6 days;
5) fermentation finishes, with the pickles draining, vacuumize packing, 0-4 ℃ of refrigeration.
Embodiment 3
Raw material and weight thereof that Korea Spro's formula pickles of spicy flavor are selected for use are:
Broccoli 10kg;
Carrot 0.4kg;
Chinese sumac root 0.2kg;
Wild bayverry root 0.1kg;
Capsicum annum fasciculatum 0.5kg;
Ginger 0.1kg;
Mashed garlic 0.1kg;
Green onion 0.1kg;
Zanthoxylum powder 0.1kg;
Crab sauce 0.3kg;
Puree 0.2kg;
Bacillus acidi lactici 0.06kg.
The preparation method of Korea Spro's formula pickles of described Chinese medicine less salt health care may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 12% salt solution dipping 11 hours that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and add Bacillus acidi lactici, fermenting became pickles in 7 days;
5) fermentation finish, with the pickles draining, vacuumize packing, 0-4 ℃ of refrigeration.
Embodiment 4
Raw material and weight thereof that Korea Spro's formula pickles of spicy flavor are selected for use are:
Purple reflects broccoli 10kg;
Carrot 0.2kg;
Chinese sumac root 0.3kg;
Wild bayverry root 0.2kg;
Capsicum annum fasciculatum 0.44kg;
Ginger 0.04kg;
Mashed garlic 0.04kg;
Green onion 0.04kg;
Zanthoxylum powder 0.04kg;
Crab sauce 0.2kg;
Puree 0.2kg;
Bacillus acidi lactici 0.05kg.
The preparation method of Korea Spro's formula pickles of described Chinese medicine less salt health care may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 13% salt solution dipping 11 hours that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and add Bacillus acidi lactici, fermenting became pickles in 5 days;
5) fermentation finish, with the pickles draining, vacuumize packing, 0-4 ℃ of refrigeration.
Claims (10)
1. Korea Spro's formula pickles of Chinese medicine less salt health care and preparation method thereof, tool is characterised in that: the component and the parts by weight proportioning thereof of described Korea Spro's formula pickles are:
100 parts of fresh vegetables;
Auxiliary material 2-4 part;
Chinese medicine 3-5 part;
Condiment 6-9 part;
Sauce 3-6 part;
Bacillus acidi lactici 0.5-2 part.
2. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: said fresh vegetables is that broccoli or purple reflect broccoli.
3. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: said auxiliary material is a carrot.
4. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said Chinese medicine and parts by weight proportioning thereof are:
Chinese actinidia root 2-3 part;
Mountain grey seed root 1-2 part.
5. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said Chinese medicine and parts by weight proportioning thereof are:
Chinese sumac root 2-3 part;
Wild bayverry root 1-2 part.
6. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said condiment and parts by weight proportioning thereof are:
Capsicum annum fasciculatum 4.5-6 part;
Ginger 0.5-1 part;
Mashed garlic 0.5-1 part;
Green onion 0.5-1 part;
7. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said condiment and parts by weight proportioning thereof are:
Capsicum annum fasciculatum 4.4-5 part;
Ginger 0.4-1 part;
Mashed garlic 0.4-1 part;
Green onion 0.4-1 part;
Zanthoxylum powder 0.4-1 part.
8. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said sauce and parts by weight thereof are:
Bright shrimp paste 2-3 part;
Puree 1-3 part.
9. Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: the component of said sauce and parts by weight thereof are:
Crab sauce 2-3 part;
Puree 1-3 part.
10. the preparation method of Korea Spro's formula pickles of Chinese medicine less salt health care according to claim 1, it is characterized in that: said preparation method may further comprise the steps:
1) with fresh vegetables cleaning, shaping;
2) it is 10-15% salt solution dipping 10-12 hour that the fresh vegetables that shaping is finished is put into concentration;
3) dipping finishes, and vegetables are washed desalination, and keeping the salt content in the vegetables is 2-4%, on vegetable surface, evenly smears auxiliary material, batching, sauce and Chinese medicine then;
4) will put into the Pickles jar compacting through the vegetables that step 3) is handled, and Bacillus acidi lactici is made in the aqueous solution adding Pickles jar that concentration is 0.4-0.8%, fermenting became pickles in 5-7 days;
5) fermentation finishes, with the pickles draining, vacuumize packing, refrigerate down at 0-4 ℃.
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