CN104336569A

CN104336569A - Preparation method of low-salt nutritional pickled vegetable

Info

Publication number: CN104336569A
Application number: CN201410573358.3A
Authority: CN
Inventors: 王小兵
Original assignee: NANJING SUXIN PICKLES PRODUCTS Co Ltd
Current assignee: NANJING SUXIN PICKLES PRODUCTS Co Ltd
Priority date: 2014-10-23
Filing date: 2014-10-23
Publication date: 2015-02-11

Abstract

The invention discloses a preparation method of a low-salt nutritional pickled vegetable. The preparation method comprises the following steps: a, preparing pickling brine, namely putting an appropriate amount of anise, rhizoma kaempferiae, perilla leaf, aniseed, amomum tsao-ko, myrcia, cinnamon, old ginger, pepper and rod chilli into water, adding edible salt, heating until boiling for 10-60 minutes, thoroughly cooling the cooked brine before pouring into a clean pickle jar, adding an appropriate amount of citric acid, malic acid, white vinegar, garlic juice, granulated sugar and sorghum white spirit, and stirring evenly to obtain the pickling brine; and b, cleaning and thoroughly drying the raw materials of the pickled vegetable, chopping into slices, strips or in other shapes, putting the chopped raw materials in the pickling brine, closing the cover, supplementing enough water at the neck of the jar, and pickling for 7-10 days to obtain the low-salt nutritional pickled vegetable. The preparation method of the low-salt nutritional pickled vegetable is simple and convenient to operate; the prepared pickled vegetable is good in taste, excellent in flavor, and sour, crisp, tasty and refreshing; the pickled vegetable is low in salt content, short in pickling time and not high in nitrite content; besides, the pickled vegetable is not fermented so that the nutritive elements can be locked efficiently, and therefore, the pickled vegetable has relatively high nutritive value.

Description

A kind of preparation method of low-salt nutritious type pickles

Technical field

The present invention relates to a kind of preparation method of low-salt nutritious type pickles, belong to field of food.

Background technology

Pickles mainly generate a large amount of lactic acid by the fermentation of lactic acid bacteria instead of by the osmotic pressure of salt to suppress putrefactive microorganisms.Pickles use the salt solution of low concentration, or carry out pickled various fresh and tender vegetables with a small amount of salt, then through lactobacillus-fermented, make a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and make product completely cut off air, just can reach the object of storage for a long time.The vegetables of various Ying Ji, as scleroid of Chinese cabbage, wild cabbage (cabbage), carrot, capsicum, celery, cucumber, Kidney bean, asparagus lettuce etc., stem, leaf, fruit all can as the raw materials making Chinese pickle, Chinese pickle is all generally that bubble is in canned Chinese prickly ash salt solution, do not admix too much flavouring, taste clear and bright merely completely, certainly also can according to personal like, add other seasoning matter, Chinese pickle not only keeps the original color and luster of fresh vegetables, more sharp and clear than fresh vegetables in mouthfeel, also according to personal like, peppery degree can be regulated.And the romaine lettuce after lactobacillus-fermented, micro-acid, was both fond of eating, aid digestion again.Be 26 ~ 35 DEG C in lactic acid fermented optimum temperature, thus will add the salinity of 6 ~ 8%, but salt be too high serious to harm; Then nutrition leak is serious for the pickles soaked for the mode of usual one deck pickles raw material one deck salt, makes vegetables greatly lose original value.

Summary of the invention

Goal of the invention: the defect existed for prior art, the invention provides a kind of mouthfeel good, salt content is low, and brew time is short, has the preparation method of the low-salt nutritious type pickles of nutritive value.

For achieving the above object, a kind of preparation method of low-salt nutritious type pickles, by the following technical solutions: the preparation of a, pickles bittern: get appropriate anise, kaempferia galamga, perilla leaf, anise seed, tsaoko, spiceleaf, cassia bark, old ginger, Chinese prickly ash, rod chilli, insert in water, add salt, heating boils 10 ~ 60 minutes, cooling, well-done salt solution is thoroughly dried in the air cool, pour in clean pickle jar, add appropriate citric acid, malic acid, light-coloured vinegar, garlic juice, granulated sugar, sorghum liquor, stir, obtain pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.

In the preparation of described pickles bittern, each constituent mass percentage is: anistree: 0.1 ~ 0.3%; Kaempferia galamga: 0.1 ~ 0.2%; Perilla leaf: 0.1 ~ 0.5%; Anise seed: 0.01 ~ 0.05%; Tsaoko: 0.01 ~ 0.03%; Spiceleaf: 0.01 ~ 0.03%; Cassia bark: 0.05 ~ 0.2%, old ginger: 0.3 ~ 1.2%, Chinese prickly ash: 0.1 ~ 0.5%, rod chilli: 0.2 ~ 1.6%, salt: 1 ~ 2%, citric acid 0.2 ~ 0.6%, malic acid 0.2 ~ 0.6%, light-coloured vinegar 6 ~ 8%, garlic juice 0.01 ~ 0.05%, granulated sugar 6 ~ 8%, sorghum liquor: 0.5 ~ 2%.

The preparation method of a kind of low-salt nutritious type pickles of the present invention, relative to prior art, having following Advantageous Effects is:

The present invention is easy and simple to handle, and made pickles mouthfeel is good, and local flavor is good, acid embrittlement tasty and refreshing;

Salt content is low, and brew time is short, and the content of nitrite is not high, and without fermentation, nutrient efficiently pins, and has better nutritivity and is worth.

Specific embodiment

By the following examples the present invention is further explained:

Embodiment 1

The preparation of a, pickles bittern: get anise: 0.1kg; Kaempferia galamga: 0.1kg; Perilla leaf: 0.1kg; Anise seed: 0.01kg; Tsaoko: 0.01kg; Spiceleaf: 0.01kg; Cassia bark: 0.05kg; Old ginger: 0.3kg, Chinese prickly ash: 0.1kg, rod chilli: 0.2kg, salt: 1kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.3kg, malic acid 0.25kg, light-coloured vinegar 7kg, garlic juice 0.02kg, granulated sugar 7kg, sorghum liquor: 0.8kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.

Embodiment 2

The preparation of a, pickles bittern: get anise: 0.2kg; Kaempferia galamga: 0.2kg; Perilla leaf: 0.5kg; Anise seed: 0.05kg; Tsaoko: 0.03kg; Spiceleaf: 0.03kg; Cassia bark: 0.2kg; Old ginger: 1.2kg, Chinese prickly ash: 0.5kg, rod chilli: 1.6kg, salt: 2kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.6kg, malic acid 0.5kg, light-coloured vinegar 8kg, garlic juice 0.03kg, granulated sugar 8kg, sorghum liquor: 1.8kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.

Embodiment 2

The preparation of a, pickles bittern: get anise: 0.3kg; Kaempferia galamga: 0.3kg; Perilla leaf: 0.3kg; Anise seed: 0.03kg; Tsaoko: 0.02kg; Spiceleaf: 0.02kg; Cassia bark: 0.1kg; Old ginger: 1.0kg, Chinese prickly ash: 0.4kg, rod chilli: 1.0kg, salt: 1.5kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.5kg, malic acid 0.4kg, light-coloured vinegar 8kg, garlic juice 0.02kg, granulated sugar 8kg, sorghum liquor: 1.6kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.

In the present invention, pickles raw material is various answers season vegetables, carnivorous material; Altar need be divided brewed when soaking carnivorous material.

The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims

1. a preparation method for low-salt nutritious type, is characterized in that, by the following technical solutions: the preparation of a, pickles bittern: get appropriate anise, kaempferia galamga, perilla leaf, anise seed, tsaoko, spiceleaf, cassia bark, old ginger, Chinese prickly ash, rod chilli, inserts in water, add salt, heating boils 10 ~ 60 minutes, and cooling, thoroughly dries in the air cool by well-done salt solution, pour in clean pickle jar, add appropriate citric acid, malic acid, light-coloured vinegar, garlic juice, granulated sugar, sorghum liquor, stirs, and obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.

2. a kind of preparation method of low-salt nutritious type is characterized in that in the preparation of pickles bittern, each constituent mass percentage is as claimed in claim 1: anistree: 0.1 ~ 0.3%; Kaempferia galamga: 0.1 ~ 0.2%; Perilla leaf: 0.1 ~ 0.5%; Anise seed: 0.01 ~ 0.05%; Tsaoko: 0.01 ~ 0.03%; Spiceleaf: 0.01 ~ 0.03%; Cassia bark: 0.05 ~ 0.2%, old ginger: 0.3 ~ 1.2%, Chinese prickly ash: 0.1 ~ 0.5%, rod chilli: 0.2 ~ 1.6%, salt: 1 ~ 2%, citric acid 0.2 ~ 0.6%, malic acid 0.2 ~ 0.6%, light-coloured vinegar 6 ~ 8%, garlic juice 0.01 ~ 0.05%, granulated sugar 6 ~ 8%, sorghum liquor: 0.5 ~ 2%.