CN104705615A - Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia - Google Patents
Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia Download PDFInfo
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- CN104705615A CN104705615A CN201510117208.6A CN201510117208A CN104705615A CN 104705615 A CN104705615 A CN 104705615A CN 201510117208 A CN201510117208 A CN 201510117208A CN 104705615 A CN104705615 A CN 104705615A
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- leaf mustard
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- almonds
- leaf
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- 244000178993 Brassica juncea Species 0.000 title claims abstract description 66
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 title claims abstract description 66
- 244000144725 Amygdalus communis Species 0.000 title claims abstract description 43
- 235000020224 almond Nutrition 0.000 title claims abstract description 43
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000005554 pickling Methods 0.000 title claims abstract description 11
- 208000031226 Hyperlipidaemia Diseases 0.000 title abstract 4
- 206010020772 Hypertension Diseases 0.000 title abstract 4
- 201000001421 hyperglycemia Diseases 0.000 title abstract 4
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract 2
- 235000021110 pickles Nutrition 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 4
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 4
- 240000000233 Melia azedarach Species 0.000 claims description 4
- 244000062730 Melissa officinalis Species 0.000 claims description 4
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000865 liniment Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229940026314 red yeast rice Drugs 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 4
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 5
- 235000003351 Brassica cretica Nutrition 0.000 description 5
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 description 5
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 5
- 235000003343 Brassica rupestris Nutrition 0.000 description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 5
- 235000010460 mustard Nutrition 0.000 description 5
- 238000007654 immersion Methods 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021268 hot food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
- 241001290610 Abildgaardia Species 0.000 description 1
- 235000011297 Brassica napobrassica Nutrition 0.000 description 1
- 241000219192 Brassica napus subsp. rapifera Species 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to an almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia. The pickling method comprises the following steps: cleaning main stems of leaf mustard, peeling off the outer skin, and cutting the main stems into long strips; placing the long strips into wine to be soaked; uniformly spraying a layer of edible salt on the outer sides of the main stems of leaf mustard for pickling; roasting almonds, removing seed coats, boiling the soaked almonds and spices with water, taking out the boiled almonds, and soaking the boiled almonds in a mixed liquid of table vinegar and baking soda; enabling the main stems of leaf mustard to be inoculated with bifidobacterium species, meanwhile adding aroma-producing yeast to naturally ferment the main stems of leaf mustard, then squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard with compound seasoning; finally uniformly mixing the almonds with the pickled leaf mustard, performing high temperature sterilization, and bagging the sterilized leaf mustard to obtain the finished product. The almond leaf mustard prepared by the pickling method is crisp in mouth feeling, sour and hot to help appetite, rich in nutrition, short in pickling time, capable of reducing hyperlipaemia, hypertension and hyperglycemia, more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia, remarkable in antibacterial effect, and capable of being preserved for a long time without addition of preservatives.
Description
Technical field
The present invention relates to a kind of homely salted & preserved vegetable, be specifically related to a kind of method for salting falling three high almond leaf mustard.
Background technology
Leaf mustard is through our people's Long-term selection and cultivation, cultivate root, stem, leaf, a kind of sedge, bud, son waits leaf mustard mutation, root mustard, also rutabaga is, be used for salted white, Here it is the root-mustard that everyone knows about it, leaf mustard is then divided into great Ye mustard, floral leaf mustard, be commonly called as potherb mustard, the salted-and-sun-dried Chinese cabbage of enjoying endless aftertastes can be made into, and stem mustard, people are used for making hot pickled mustard tube, now be famous in both at home and abroad, leaf mustard head is a mutation of leaf mustard, for root-mustard, its quality is tight, moisture is few, dietary fiber is many, there is strong mustard pungent also honorable bitter, leaf mustard head is exactly root-mustard, also known as root-mustard, crucifer, leaf mustard head portrait radish is equally long in underground, but its shape is ball, under grown a long fibrous root, like radish, an appearance picture pimple, and one pungent of having tasted, therefore named hot food, the most general eating method is eaten with salted salted vegetables of making, also some places are made hot food, peppery silk etc., the mustard food made in the market is all eat for consumer as the little food of appetizing, do not have health-care treatment.
Summary of the invention
The object of the present invention is to provide a kind of method for salting falling three high almond leaf mustard.
The technical solution used in the present invention is: a kind of method for salting falling three high almond leaf mustard, and it comprises following steps:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.5-0.8cm, after be cut into the strip that width is 0.3-0.5cm, put into after grape wine soaks 1-2 days and take out;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36-38 hour;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8-10 minute in the baking oven that temperature is 95-100 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 25-30 minute, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6-8 hour, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35-38 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-85%, spontaneous fermentation 3-5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 2-3 time under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 10-11 hour, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Through the almond leaf mustard that the present invention obtains, mouthfeel is clear and melodious, vinegar-pepper appetizing, nutritious, salting period is short, and curing process does not add any anticorrisive agent and toner, and content of nitrite is extremely low, long-term eating can not damage human body, almond leaf mustard after the present invention pickles, also has the effect of step-down, lipopenicillinase, hypoglycemic, and the three high crowds that are more suitable for go with rice or bread edible, fungistatic effect is obvious, can keep for a long time without the need to adding anticorrisive agent.
Detailed description of the invention
Embodiment 1:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.5cm, after be cut into the strip that width is 0.3cm, put into grape wine soak 1 day;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36 hours;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8 minutes in the baking oven that temperature is 95 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 25 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-, spontaneous fermentation 3 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 2 times under the pressure of 1.5mpa, be placed in compound seasoner and pickle 10 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Embodiment 2:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.8cm, after be cut into the strip that width is 0.5cm, put into grape wine soak 2 days;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 38 hours;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8-10 minute in the baking oven that temperature is 100 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 30 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 8 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 38 DEG C in temperature simultaneously, and relative humidity is under the environment of 85%, spontaneous fermentation 5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 3 times under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 11 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Claims (4)
1. fall a method for salting for three high almond leaf mustard, it is characterized in that, it comprises following steps:
A, by leaf mustard head clean after scrape off crust, rinse well under being placed on flowing water;
B, by peeling after leaf mustard head be cut into the sheet that thickness is 0.5-0.8cm, after be cut into the strip that width is 0.3-0.5cm, put into after grape wine soaks 1-2 days and take out;
C, to uniform broadcasting one deck salt outside leaf mustard head, put into jar for picking vegetable, sealed pickling 36-38 hour;
D, the salt of leaf mustard head surface to be rinsed well;
E, almond is toasted 8-10 minute in the baking oven that temperature is 95-100 DEG C, remove almond seed coat;
F, almond and the spice after soaking was put into water boiling after 25-30 minute, take out almond, reservation boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6-8 hour, filtering residue, makes spice water;
G, almond put into vinegar and soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
H, by leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35-38 DEG C in temperature, relative humidity is under the environment of 80%-85%, spontaneous fermentation 3-5 days simultaneously, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
I, by fermentation after leaf mustard under the pressure of 1.5-2mpa, repeatedly squeeze 2-3 time after, be placed in compound seasoner and pickle 10-11 hour;
J, by almond with pickle after leaf mustard mix by a certain percentage, pack after high-temperature sterilization.
2. the method for salting of a kind of almond leaf mustard according to claim 1, is characterized in that, in step j, the part by weight adding almond and leaf mustard head is 1:5.
3. the method for salting of a kind of almond leaf mustard according to claim 1, is characterized in that, described compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water.
4. the method for salting of a kind of almond leaf mustard according to claim 1 or 3, is characterized in that, spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510117208.6A CN104705615A (en) | 2015-03-18 | 2015-03-18 | Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510117208.6A CN104705615A (en) | 2015-03-18 | 2015-03-18 | Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia |
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| Publication Number | Publication Date |
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| CN104705615A true CN104705615A (en) | 2015-06-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510117208.6A Pending CN104705615A (en) | 2015-03-18 | 2015-03-18 | Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616659A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sweet, crispy and refreshing lotus root slices and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102018192A (en) * | 2011-01-07 | 2011-04-20 | 安徽省临泉县书华果蔬有限公司 | Preserved manually cut leaf mustard and preparation method thereof |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
-
2015
- 2015-03-18 CN CN201510117208.6A patent/CN104705615A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102018192A (en) * | 2011-01-07 | 2011-04-20 | 安徽省临泉县书华果蔬有限公司 | Preserved manually cut leaf mustard and preparation method thereof |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 柴瑞震: "《糖尿病饮食宜忌慎随身查》", 30 November 2013, 黑龙江科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616659A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sweet, crispy and refreshing lotus root slices and preparation method thereof |
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