CN108450896A - A kind of radish fermentation baste and preparation method thereof - Google Patents
A kind of radish fermentation baste and preparation method thereof Download PDFInfo
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- CN108450896A CN108450896A CN201810154933.4A CN201810154933A CN108450896A CN 108450896 A CN108450896 A CN 108450896A CN 201810154933 A CN201810154933 A CN 201810154933A CN 108450896 A CN108450896 A CN 108450896A
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- 241000220259 Raphanus Species 0.000 title claims abstract description 88
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 88
- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 240000002234 Allium sativum Species 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 29
- 235000008397 ginger Nutrition 0.000 claims abstract description 29
- 235000020097 white wine Nutrition 0.000 claims abstract description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 241000186660 Lactobacillus Species 0.000 claims abstract description 13
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 13
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- 241000234314 Zingiber Species 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 13
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 238000005360 mashing Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 28
- 235000019634 flavors Nutrition 0.000 abstract description 28
- 235000012976 tarts Nutrition 0.000 abstract description 11
- 238000010411 cooking Methods 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 235000021110 pickles Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
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- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
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- 239000003205 fragrance Substances 0.000 description 2
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- 208000019901 Anxiety disease Diseases 0.000 description 1
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- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 235000013351 cheese Nutrition 0.000 description 1
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- 239000000356 contaminant Substances 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of radish fermentation baste and preparation method thereof, radish fermentation baste includes the component of following weight mass percent：Red skin radish 27.50%~40%, garlic 2%~5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%, surplus is water, the above mass percent total amount is 100%, and radish fermentation baste further includes lactobacillus inoculation, and the lactobacillus inoculation accounts for the 0.2%~0.3% of above-mentioned each component quality total amount.Radish that the present invention is prepared is fermented the light powder of sauce product color, and tart flavour is sufficient, with rich flavor, room temperature circulation, can be very convenient be used for the flavor of home cooking meat and fish dishes and adjust.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of radish fermentation baste and its preparation side
Method.
Background technology
Radish also known as " radish ", Chinese medicine " radish seed " is exactly Radish seed.Radish life acrid flavour, cold in nature, ripe sweet in flavor, slightly cool in nature,
With higher nutritive value and medical value, the civil laudatory title for having " glabrousleaf asiabell root " to radish.In radish except containing glucose, sucrose,
Outside fructose, crude fibre, vitamin C, minerals and a small amount of thick protein, also contain a variety of amino acid, it is direct-edible, or be fabricated to
Radish, pickled radish, pickled radish etc. are stewed, is the regular guest on people's dining table.Red skin radish is crisp in taste, and crust is scarlet, brewed rear pickles water
Light red is presented, is one of most common vegetables in Pickles, Sichuan Style.
Lactic acid bacteria is fermentable sugars to be utilized to generate Gram-positive bacillus or the coccus of a large amount of lactic acid, do not formed gemma,
It does not move, anaerobism or amphimicrobian, the general name of a kind of bacterium of nitrate cannot be restored.It has just been opened early in prehuman in 5000
Begin to make food using lactic acid bacteria.For example, the sauerkraut of our daily consumptions, Yoghourt, cheese, pickles etc., are when initial
It is formed using the lactic acid bacteria in nature is natural fermented.Lactic acid bacteria can improve nutritive value of food, improve flavour of food products, improve
The keeping quality and added value of food.
For a long time, people are mainly directly edible to the utilization of radish, or are fabricated to the dishes such as stewed radish, pickled radish, pickled radish
Meat and fish dishes.In Sichuan, certain masses like adding pickled radish or pickles water in the dish such as beef, duck of cooking, can not only obtain
The refreshing mouthfeel of acid, moreover it is possible to play the effect that deodorization is rendered palatable.The major product form of radish fermentation at present is pickled radish, and it is to adopt that fermentation is mostly
With spontaneous fermentation, micro organism quantity is more in fermentation process and there are a certain number of miscellaneous bacterias, unstable product qualities, in some instances it may even be possible to
Influence edible safety.When circulating on the market, pickled radish is arbitrarily spacious to be placed on stand, and sanitary condition causes anxiety, and microorganism is also in addition
In continuation activity, its quality is caused to fluctuate always.And pickles water is then voluntarily prepared for every household, is marketed one's own products, in market
On do not circulate completely.
Invention content
In view of this, the present invention provides a kind of radish fermentation baste and preparation method thereof, the present invention makes full use of radish
Nutritive value, the beneficial effect of lactic acid bacteria combines the two, then is aided with the seasonings such as ginger garlic, develops a kind of novel
Tart flavour baste.By artificial infection, living contaminants are avoided, greatly improve the stability of product, have ensured the matter of product
Amount and safety.Simultaneously by sterilization processing, can room temperature circulation, breach the territory restriction of its circulation, can not only enrich
The type of tart flavour condiment, moreover it is possible to benefit all masses in need, be conveniently used for dish cooking.
In order to solve the above-mentioned technical problem, the invention discloses a kind of radish fermentation bastes, including following mass percent
Component：Red skin radish 27.50%~40%, garlic 2%~5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%,
Salt 5%~7%, surplus are water, and the above mass percent total amount is 100%, and radish fermentation baste further includes lactic acid bacteria
Kind, the lactobacillus inoculation accounts for the 0.2%~0.3% of above-mentioned each component quality total amount.
Optionally, the lactobacillus inoculation is that high good fortune remembers lactobacillus plantarum 550.
Optionally, the alcoholic strength of the white wine is 45 °.
Optionally, the water is sterilizing cold water or pure water.
The invention also discloses a kind of preparation methods of radish fermentation baste, include the following steps：
Step 1 selects supplementary material, is cleaned, draining, for use；
Step 2 weighs：Following components is weighed according to mass percent：Red skin radish 27.50%~40%, garlic 2%~
5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%, surplus is water, with percentage of improving quality
It is 100% than total amount；
Step 3, to red skin radish, garlic and ginger respectively carry out slice or mashing processing, by the red skin radish handled well, garlic, ginger,
White sugar, white wine and salt are put into sterilizing cold water or pure water；
Step 4, inoculating lactic acid strain, then ferment；
Step 5 centrifuges after fermentation, and it is fermented juice to collect clear liquid；
Step 6 carries out sterilization processing to fermented juice, packs, through examining qualified as radish fermentation baste.
Optionally, the alcoholic strength of the white wine is 45 °.
Optionally, the red skin radish slice thickness is 0.2~0.8cm, and ginger, garlic slice thickness are 0.2cm.
Optionally, the inoculative proportion in the step 4 is 0.2%~0.3%, and fermentation temperature is 28~30 DEG C, lactic acid bacteria
Kind is that high good fortune remembers lactobacillus plantarum 550.
Optionally, the sterilization conditions heat for heating power：75~85 DEG C, 30~20min.
Optionally, the sterilization conditions are microwave disinfection：Microwave 750W, 60 DEG C, 8min.
Compared with prior art, the present invention can be obtained including following technique effect：
The present invention delivers directly strain by addition lactobacillus plantarum and ferments to red skin radish, while being added to multiple auxiliary materials,
So that material can obtain strong flavor at 2 weeks or so, the nutritional ingredient in fermentation process can be made adequately to be retained in hair
In ferment juice, while by sterilization processing, baste room temperature being enable to circulate, breaches the territory restriction of its circulation, can not only enrich
The type of tart flavour condiment, moreover it is possible to benefit all masses in need, can be convenient to use as condiment and work as in daily culinary art
In.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technique effect.
Specific implementation mode
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of radish fermentation bastes, include the component of following weight mass percent：Red skin radish
27.50%~40%, garlic 2%~5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%,
Surplus is water, and the above mass percent total amount is 100%.
Radish fermentation baste further includes lactobacillus inoculation, and the lactobacillus inoculation accounts for the 0.2% of above-mentioned each component quality total amount
~0.3%.
Optionally, the radish is fermented baste, and can also add the acquisitions such as capsicum, fragrance has certain peppery degree and more
Strong fragrance.
Optionally, the lactobacillus inoculation is that high good fortune remembers lactobacillus plantarum 550.
Optionally, the water is sterilizing cold water or pure water.
Wherein, the content of red skin radish is 27.50%~40%, and if it is less than 27.50%, then flavor is on the weak side；If it is greater than
40%, output capacity is relatively low；When the content of ginger is less than 5%, and the content of garlic is less than 2%, flavor is insufficient；When the content of ginger is more than
10%, it is pungent overweight when the content of garlic is more than 5%；When white sugar content is less than 2%, production acid is weak, when white sugar content is more than 4%
When, produce acid amount greatly, tart flavour is dense.
White wine：Flavor can be increased in right amount, if content is more than 3%, vinosity can be caused excessively prominent, influence the synthesis of fermented juice
Flavor.
The invention also discloses a kind of preparation methods of radish fermentation baste, include the following steps：
Step 1 selects supplementary material, is cleaned, draining, for use；
Step 2 weighs：Following components is weighed according to mass percent：Red skin radish 27.50%~40%, garlic 2%~
5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%, surplus is water, with percentage of improving quality
It is 100% than total amount；The alcoholic strength of the white wine is 45 °.
Step 3, to red skin radish, garlic and ginger respectively carry out slice or mashing processing, by the red skin radish handled well, garlic, ginger,
White sugar, white wine and salt are put into sterilizing cold water or pure water；
Wherein, red skin radish slice thickness is 0.2~0.8cm, and ginger, garlic slice thickness are 0.2cm.
Step 4, inoculating lactic acid strain, inoculative proportion are 0.2%~0.3%, and constant temperature hair is then carried out at 28~30 DEG C
Ferment 2 weeks；Lactobacillus inoculation is that high good fortune remembers lactobacillus plantarum 550；
Step 5 centrifuges after fermentation, and it is fermented juice to collect clear liquid；
Step 6 carries out sterilization processing to fermented juice, packs, through examine it is qualified be radish fermentation baste at
Product；The sterilization conditions used heat for heating power：75~85 DEG C, 30~20min or microwave disinfection：Microwave 750W, 60 DEG C, 8min.
Use the acid content (with acetometer) for the radish fermentation baste that the above method is prepared in 0.21~0.42g/
100ml, pH are between 3.19~3.53, the light powder of product colour, and tart flavour is sufficient, with rich flavor, room temperature circulation, can be very convenient
Flavor for homely dish is adjusted.
Embodiment 1
A kind of radish fermentation baste, includes the component of following weight mass percent：Red skin radish 32.50%, garlic
2.5%, ginger 5%, white sugar 2%, white wine 2% (alcoholic strength is 45 °), salt 5%, remaining is water.
Its production method is as follows：
(1) supplementary material selected, cleaned, draining, for use；
(2) carrying out slicing treatment respectively to vegetable raw-material, (red skin radish is cut into 0.2~0.8cm thin slices, and ginger, garlic are cut into
0.2cm or so thin slices), it is then put into container with other components (white sugar, white wine, salt, water) by recipe ingredient.
(3) it is inoculated with high good fortune and remembers then lactobacillus plantarum 550, inoculative proportion 0.25% carry out ferment at constant temperature 2 at 30 DEG C
Or so week.
(4) solid matter is detached after fermentation, rest part is centrifuged, and collects clear liquid；
(5) 85 DEG C of sterilization 20min are used to clear liquid, through examining qualified as radish fermentation baste finished product.
The radish fermentation baste prepared through the above method：PH value is 3.34, and acid content (with acetometer) is 0.36g/
100ml, sugar content (with glucose meter) are 2.96%.With rich flavor, tart flavour is heavier, not peppery.
Embodiment 2
A kind of radish fermentation baste, includes the component of following weight mass percent：Red skin radish 32.50%, garlic
2.5%, ginger 5%, white sugar 4%, white wine 2% (alcoholic strength is 45 °), salt 5%, remaining is water.
Its production method is as follows：
(1) supplementary material selected, cleaned, draining, for use；
(2) slicing treatment is carried out respectively to vegetable raw-material：Red skin radish is cut into 0.2~0.8cm thin slices, and ginger, garlic are cut into
0.2cm or so thin slices；Then it is put into container with other components (white sugar, white wine, salt, water) by recipe ingredient.
(3) it is inoculated with high good fortune and remembers then lactobacillus plantarum 550, inoculative proportion 0.25% carry out ferment at constant temperature 2 at 30 DEG C
Or so week.
(4) solid matter is detached after fermentation, rest part is centrifuged, and collects clear liquid；
(5) to clear liquid using 75 DEG C of sterilization 30min, filling while hot, processing is poured in down a chimney in sealing, is radish through examine qualification
Ferment baste finished product.
The radish fermentation baste prepared through method as above：PH value is 3.19, and acid content (with acetometer) is 0.42g/
100ml, sugar content (with glucose meter) are 4.75%.With rich flavor, tart flavour is heavier.
Embodiment 3
A kind of radish fermentation baste, includes the component of following weight mass percent：Red skin radish 32.50% is (at mashing
Reason), garlic 2.5%, ginger 5%, white sugar 4%, white wine (alcoholic strength be 45 °) 2%, salt 5%, remaining is water.
Its production method is as follows：
(1) supplementary material selected, cleaned, draining, for use；
(2) mashing processing is carried out respectively to vegetable raw-material (to be directly added into after thinly slicing red skin radish, ginger, garlic a certain amount of
Moisture is broken into homogenate), then container is put by formula rate with other components (white sugar, white wine, salt, water).
(3) it is inoculated with high good fortune and remembers then lactobacillus plantarum 550, inoculative proportion 0.25% carry out ferment at constant temperature 2 at 30 DEG C
Or so week.
(4) zymotic fluid is centrifuged after fermentation, collects clear liquid；
(5) filling to clear liquid, microwave disinfection processing is carried out after sealing：750W, 60 DEG C of processing 8min are through examine qualification
For radish fermentation baste finished product.
The radish fermentation baste prepared through method as above：PH value is 3.53, and acid content (with acetometer) is 0.21g/
100ml, sugar content (with glucose meter) are 4.39%.With rich flavor, tart flavour is suitable, not peppery.
Embodiment 4
A kind of radish fermentation baste, includes the component of following weight mass percent：Red skin radish 27.50% is (at mashing
Reason), garlic 2%, ginger 10%, white sugar 2%, white wine 2% (alcoholic strength be 45 °), salt 7%, remaining is water.
Its production method is as follows：
(1) supplementary material selected, cleaned, draining, for use；
(2) mashing processing is carried out respectively to vegetable raw-material, is directly added into after red skin radish, ginger, garlic are thinly sliced a certain amount of
Moisture is broken into homogenate, is then put into container by formula rate with other components (white sugar, white wine, salt, water).
(3) it is inoculated with high good fortune and remembers then lactobacillus plantarum 550, inoculative proportion 0.2% carry out ferment at constant temperature 2 at 28 DEG C
Week.
(4) zymotic fluid is centrifuged after fermentation, collects clear liquid；
(5) filling to clear liquid, microwave disinfection processing is carried out after sealing：750W, 60 DEG C of processing 8min are through examine qualification
For radish fermentation baste finished product.
The radish fermentation baste prepared through method as above：With rich flavor, tart flavour is heavier, slightly peppery, and taste is more salty.
Embodiment 5
A kind of radish fermentation baste, includes the component of following weight mass percent：Red skin radish 40% (mashing processing),
Garlic 5%, ginger 10%, white sugar 4%, white wine 3% (alcoholic strength is 45 °), salt 5%, remaining is water.
Its production method is as follows：
(1) pickles selected with supplementary material, cleaned, draining, for use；
(2) mashing processing is carried out respectively to vegetable raw-material in pickles, is directly added into after red skin radish, ginger, garlic are thinly sliced
A certain amount of moisture is broken into homogenate, is then put into container by formula rate with other components (white sugar, white wine, salt, water).
(3) it is inoculated with high good fortune and remembers then lactobacillus plantarum 550, inoculative proportion 0.3% carry out ferment at constant temperature at 30 DEG C.
(4) zymotic fluid is centrifuged after fermentation, collects clear liquid；
(5) filling to clear liquid, microwave disinfection processing is carried out after sealing：750W, 60 DEG C of processing 8min are through examine qualification
For radish fermentation baste finished product.
The radish fermentation baste prepared through method as above：With rich flavor, tart flavour is heavier, pungent.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, is not to be taken as excluding other embodiments, and can be used for various other combinations, modification
And environment, and can be carried out by the above teachings or related fields of technology or knowledge in the scope of the invention is set forth herein
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then should all be weighed appended by invention
In the protection domain that profit requires.
Claims (9)
- The baste 1. a kind of radish is fermented, which is characterized in that include the component of following mass percent：Red skin radish 27.50%~ 40%, garlic 2%~5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%, surplus is water, The above mass percent total amount is 100%；Radish fermentation baste further includes lactobacillus inoculation, and the lactobacillus inoculation accounts for above-mentioned each The 0.2%~0.3% of constituent mass total amount.
- The baste 2. radish according to claim 1 is fermented, which is characterized in that the lactobacillus inoculation is that high good fortune remembers plant Lactobacillus 550.
- The baste 3. radish according to claim 1 is fermented, which is characterized in that the alcoholic strength of the white wine is 45 °.
- The baste 4. radish according to claim 1 is fermented, which is characterized in that the water is sterilizing cold water or pure water.
- 5. a kind of preparation method of radish fermentation baste, which is characterized in that include the following steps：Step 1 selects supplementary material, is cleaned, draining, for use；Step 2 weighs：Following components is weighed according to mass percent：Red skin radish 27.50%~40%, garlic 2%~5%, ginger 5%~10%, white sugar 2%~4%, white wine 2%~3%, salt 5%~7%, surplus is water, the above mass percent total amount It is 100%；Step 3 carries out red skin radish, garlic and ginger slice or mashing processing respectively, by the red skin radish handled well, garlic, ginger, white Sugar, white wine and salt are put into sterilizing cold water or pure water；Step 4, inoculating lactic acid strain, then ferment；Step 5 centrifuges after fermentation, and it is fermented juice to collect clear liquid；Step 6 carries out sterilization processing to fermented juice, packs, through examining qualified as radish fermentation baste.
- 6. preparation method according to claim 5, which is characterized in that the red skin radish slice thickness is 0.2~0.8cm, Ginger, garlic slice thickness are 0.2cm.
- 7. preparation method according to claim 5, which is characterized in that inoculative proportion in the step 4 is 0.2%~ 0.3%, fermentation temperature is 28~30 DEG C, and lactobacillus inoculation is that high good fortune remembers lactobacillus plantarum 550.
- 8. preparation method according to claim 5, which is characterized in that the sterilization conditions heat for heating power：75~85 DEG C, 30~20min.
- 9. preparation method according to claim 5, which is characterized in that the sterilization conditions are microwave disinfection：Microwave 750W, 60 DEG C, 8min.
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| CN1596724A (en) * | 2004-08-20 | 2005-03-23 | 汪丽平 | Concentrated pickled vegetable juice and its preparation method |
| CN103120294A (en) * | 2013-02-27 | 2013-05-29 | 合肥学院 | Quick preparation method for pickled vegetable containing biodiasmin |
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Application publication date: 20180828 |