CN109105830A - A kind of lotus flower stalk pickles and preparation method thereof - Google Patents
A kind of lotus flower stalk pickles and preparation method thereof Download PDFInfo
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 35
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 241000209490 Nymphaea Species 0.000 claims abstract description 16
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 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 14
- 239000006041 probiotic Substances 0.000 claims abstract description 14
- 235000018291 probiotics Nutrition 0.000 claims abstract description 14
- 240000002373 Ficus pumila Species 0.000 claims abstract description 13
- 235000006718 Ficus pumila Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 10
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000020224 almond Nutrition 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 235000020334 white tea Nutrition 0.000 claims abstract description 10
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 230000008901 benefit Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 235000019658 bitter taste Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000002224 dissection Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 244000183278 Nephelium litchi Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229920001410 Microfiber Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- -1 and VC rich in Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000003658 microfiber Substances 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention proposes a kind of lotus flower stalk pickles and preparation method thereof, and comprise the following components in parts by weight: the bennet or leaf of water lily obstruct 40-60 parts, 1-3 parts of ginger, 1-3 parts of garlic; it is 0.2-0.3 parts of Chinese prickly ash, 0.2-0.3 parts octagonal, 3-5 parts of salt; 4-6 parts of shelled peanut, 1-2 parts of the tuber of dwarf lilyturf, 0.2-0.3 parts of climbing fig; 1-2 parts of white tea, 0.8-1.5 parts of monosodium glutamate, 2-3 parts of edible oil; 1-2 parts of almond, 0.8-1.5 parts of shelled sesame, 10-30 parts of soy sauce; 2-4 parts of white sugar, 1-3 parts of bubble green pepper, 0.2-0.3 parts and white wine 1-3 parts of probiotics.Lotus flower proposed by the present invention stalk pickles have the advantages that long shelf-life, nutritive value are high, content of nitrite is low, and unique flavor, have sour-sweet peppery tropical island flavor, emerald green fragrant palatable, wide application of the crowd.
Description
Technical field
The present invention relates to field of food, it is related specifically to a kind of lotus flower stalk pickles and preparation method thereof.
Background technique
Pickles are to be pickled through salt into salted vegetables base with fresh vegetables, then impregnate with squeezing or with clear water to reduce into degree
Method, the extra salt water (salinity) in salted vegetables base is extracted, the salinity decrease of dish base is made into, then again with different sauce (Huang
Sauce, sweet fermented flour sauce etc.) or soy sauce progress sauced, it penetrates into the sugar in sauce, amino acid, aroma etc. in salted vegetables base, becomes taste
Road is delicious, full of nutrition, whetting appetite, is easy the pickles saved.
Water lily (scientific name: Nymphaea spp.) is a kind of perennial aquatic and herbaceous, and rhizomes plumpness can be used.According to right
The Analysis of Nutritive Composition of water lily shows that water lily is rich in 17 kinds of amino acid, and VC rich in, glycosides displayed, trace element zinc,
With very strong lead-expelling function, water lily albumen category high-quality protein.Animal acute toxicity experiment, micronucleus test and semen teraogenesis test
All show that water lily is a kind of safe and reliable substance without any side effects.
Summary of the invention
For mirror with this, it is an object of the invention to propose that a kind of lotus flower obstructs pickles and preparation method thereof.
The technical scheme of the present invention is realized as follows:
A kind of lotus flower stalk pickles, comprise the following components in parts by weight: 40-60 parts of bennet or the leaf stalk of water lily, and 1-3 parts of ginger,
It is 1-3 parts of garlic, 0.2-0.3 parts of Chinese prickly ash, 0.2-0.3 parts octagonal, 3-5 parts of salt, 4-6 parts of shelled peanut, 1-2 parts of the tuber of dwarf lilyturf, climbing fig 0.2-
0.3 part, 1-2 parts of white tea, 0.8-1.5 parts of monosodium glutamate, 2-3 parts of edible oil, 1-2 parts of almond, 0.8-1.5 parts of shelled sesame, soy sauce 10-30
Part, 2-4 parts of white sugar, 1-3 parts of bubble green pepper, 0.2-0.3 parts and white wine 1-3 parts of probiotics.
Further, the probiotics is lactobacillus plantarum, Bifidobacterium and saccharomycete, and the weight ratio of three kinds of bacterium is 1:
0.8-1:0.5-1。
A kind of lotus flower stalk pickles, comprise the following components in parts by weight: 50 parts of bennet or the leaf stalk of water lily, and 2 parts of ginger, 2 parts of garlic,
It is 0.25 part of Chinese prickly ash, 0.25 part octagonal, 4 parts of salt, 5 parts of shelled peanut, 1.5 parts of the tuber of dwarf lilyturf, 0.25 part of climbing fig, 1.5 parts of white tea, monosodium glutamate 1
Part, 2.5 parts of edible oil, 1.5 parts of almond, 1 part of shelled sesame, 20 parts of soy sauce, 3 parts of white sugar, 2 parts of bubble green pepper, 0.25 part of probiotics and white
2 parts of wine.
Further, the probiotics is lactobacillus plantarum, Bifidobacterium and saccharomycete, and the weight ratio of three kinds of bacterium is 1:
0.8:0.8。
A kind of preparation method of lotus flower stalk pickles, is prepared using following steps:
Step 1: choosing fresh, bennet or the leaf stalk of no bitter taste water lily, after sufficiently cleaning, addition 3-8%wt containing salt
With the solution of vinegar 0.8-2%wt, it is pickled 8-12h, peeling, dissection goes juice, draining spare；
Step 2: soy sauce is boiled, 40 DEG C are cooled to, white sugar is added, after stirring is thoroughly dissolved to white sugar, gauze is used in addition
The climbing fig wrapped pulls climbing fig out, soy sauce is cooled to room temperature after standing 20-48h, spare；
Step 3: shelled sesame being baked with micro-wave oven spare；Shelled peanut is soaked in water 10-16h, drains water, and again plus water is burnt
It opens, is cooked, goes water drained and standby；Ginger, garlic clean peeling chopping, and bubble green pepper, the tuber of dwarf lilyturf are washed and chopped spare；After edible oil heating,
It is put into Chinese prickly ash, is octagonal with pan-fried 10-20min, cooling is spare；
Step 4: choosing the clean cylinder that salts down, raw material obtained by step 1-3 is added, adds white tea, white wine, monosodium glutamate, almond, salt
And probiotics, it after stirring, seals, it is marinated to carry out fermentation；
Step 5: using high temperature sterilization and pasteurization to the resulting pickles sterilization of step 4, packaging.
Further, in the step 4, pickled fermented temperature is 30-40 DEG C, salting period 20-30h.
Further, in the step 4, when sealed pickling, every 8-10h opens sealing cover, after pickles stirring is stirred, then
It is secondary to seal.
Compared with prior art, the invention has the benefit that lotus flower proposed by the present invention stalk pickles have long shelf-life,
The advantage that nutritive value is high, content of nitrite is low, and unique flavor, have sour-sweet peppery tropical island flavor emerald green fragrant palatable, it fits
It is wide with crowd.
Specific embodiment
For the technical solution in the present invention is clearly and completely described in conjunction with the embodiments, it is clear that inventor says
It is bright, but it is only a part of the embodiment of the present invention that following embodiment is described, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
A kind of lotus flower stalk pickles, by the component of following parts by weight: 40-60 parts of bennet or the leaf stalk of water lily, 1-3 parts of ginger, garlic
It is 1-3 parts, 0.2-0.3 parts of Chinese prickly ash, 0.2-0.3 parts octagonal, 3-5 parts of salt, 4-6 parts of shelled peanut, 1-2 parts of the tuber of dwarf lilyturf, climbing fig 0.2-0.3
Part, 1-2 parts of white tea, 0.8-1.5 parts of monosodium glutamate, 2-3 parts of edible oil, 1-2 parts of almond, 0.8-1.5 parts of shelled sesame, 10-30 parts of soy sauce,
2-4 parts of white sugar, 1-3 parts of bubble green pepper, 0.2-0.3 parts and white wine 1-3 parts of probiotics.
Further, the probiotics is lactobacillus plantarum, Bifidobacterium and saccharomycete, and the weight ratio of three kinds of bacterium is 1:
0.8-1:0.5-1。
A kind of preparation method of lotus flower stalk pickles, is prepared using following steps:
Step 1: choosing fresh, bennet or the leaf stalk of no bitter taste water lily, after sufficiently cleaning, addition 3-8%wt containing salt
With the solution of vinegar 0.8-2%wt, it is pickled 10h, peeling, dissection goes juice, draining spare；
Step 2: soy sauce is boiled, 40 DEG C are cooled to, white sugar is added, after stirring is thoroughly dissolved to white sugar, gauze is used in addition
The climbing fig wrapped pulls climbing fig out, soy sauce is cooled to room temperature after standing 30h, spare；
Step 3: shelled sesame being baked with micro-wave oven spare；Shelled peanut is soaked in water 10-16h, drains water, and again plus water is burnt
It opens, is cooked, goes water drained and standby；Ginger, garlic clean peeling chopping, and bubble green pepper, the tuber of dwarf lilyturf are washed and chopped spare；After edible oil heating,
It is put into Chinese prickly ash, is octagonal with pan-fried 15min, cooling is spare；
Step 4: choosing the clean cylinder that salts down, raw material obtained by step 1-3 is added, adds white tea, white wine, monosodium glutamate, almond, salt
And probiotics, it after stirring, seals, carries out pickled fermented；
Step 5: using high temperature sterilization and pasteurization to the resulting pickles sterilization of step 4, packaging；
Further, in the step 4, marinated temperature of fermenting is 35 DEG C, and salting period is for 24 hours.
Further, in the step 4, when sealed pickling, every 10h opens sealing cover, after pickles stirring is stirred, again
It seals.
According to the formula of table 1-2, above-mentioned preparation step, the pickles of preparation embodiment 1-5, comparative example 1-6.
Table 1:
Table 2:
Above embodiments and comparative example are analyzed, result is as shown in table 3-4:
Table 3:
Table 4:
As can be seen that the pickles prepared according to institute of the invention to formula are with sour-sweet taste, in peppery, micro- fiber crops, mouthfeel
More crisp, thicker, salinity is moderate.Total arsenic, contain, Escherichia coli amount is lower than national standard, content of nitrite is lower, and the shelf-life is 12
A month lotus flower obstructs pickles.The comparative example of formula is given beyond the present invention, mouthfeel is poor, and total arsenic, lead content are higher, Escherichia coli
Content is higher.
According to the formula of embodiment 4, following preparation method prepares embodiment 6-7, comparative example 7- in conjunction with the data in table 5
9 pickles, the results are shown in Table 6.
A kind of preparation method of lotus flower stalk pickles, is prepared using following steps:
Step 1: choosing fresh, bennet or the leaf stalk of no bitter taste water lily, after sufficiently cleaning, addition 3-8%wt containing salt
With the solution of vinegar 0.8-2%wt, it is pickled 8-12h, peeling, dissection goes juice, draining spare；
Step 2: soy sauce is boiled, 40 DEG C are cooled to, white sugar is added, after stirring is thoroughly dissolved to white sugar, gauze is used in addition
The climbing fig wrapped pulls climbing fig out, soy sauce is cooled to room temperature after standing 20-48h, spare；
Step 3: shelled sesame being baked with micro-wave oven spare；Shelled peanut is soaked in water 10-16h, drains water, and again plus water is burnt
It opens, is cooked, goes water drained and standby；Ginger, garlic clean peeling chopping, and bubble green pepper, the tuber of dwarf lilyturf are washed and chopped spare；After edible oil heating,
It is put into Chinese prickly ash, is octagonal with pan-fried 10-20min, cooling is spare；
Step 4: choosing the clean cylinder that salts down, raw material obtained by step 1-3 is added, adds white tea, white wine, monosodium glutamate, salt, almond
And probiotics, it after stirring, seals, carries out pickled fermented；
Step 5: using high temperature sterilization and pasteurization to the resulting pickles sterilization of step 4, packaging；
Further, in the step 4, marinated temperature of fermenting is 30-40 DEG C, salting period 20-30h.
Further, in the step 4, when sealed pickling, every 8-10h opens sealing cover, after pickles stirring is stirred, then
It is secondary to seal.
Table 5:
| Unit | Embodiment 4 | Embodiment 6 | Embodiment 7 | Comparative example 7 | Comparative example 8 | Comparative example 9 | |
| It is pickled the time | h | 10 | 8 | 12 | 6 | 14 | 10 |
| Time of repose | h | 30 | 20 | 48 | 35 | 10 | 60 |
| Decocting time | min | 15 | 10 | 20 | 5 | 30 | 20 |
| Marinated temperature | ℃ | 35 | 30 | 40 | 20 | 40 | 30 |
| Salting period | h | 24 | 20 | 30 | 25 | 15 | 45 |
| Interval time | h | 10 | 8 | 9 | 10 | 6 | 12 |
Table 6:
As can be seen from Table 6, the range beyond the given preparation parameter of the application will affect the mouthfeel of the application pickles, protect
Matter phase, consistency and micro-flora content.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of lotus flower obstructs pickles, which is characterized in that comprise the following components in parts by weight: the bennet or leaf of water lily obstruct 40-60 parts,
It is 1-3 parts of ginger, 1-3 parts of garlic, 0.2-0.3 parts of Chinese prickly ash, 0.2-0.3 parts octagonal, 3-5 parts of salt, 4-6 parts of shelled peanut, 1-2 parts of the tuber of dwarf lilyturf,
0.2-0.3 parts of climbing fig, 1-2 parts of white tea, 0.8-1.5 parts of monosodium glutamate, 2-3 parts of edible oil, 1-2 parts of almond, 0.8-1.5 parts of shelled sesame,
10-30 parts of soy sauce, 2-4 parts of white sugar, 1-3 parts of bubble green pepper, 0.2-0.3 parts and white wine 1-3 parts of probiotics.
2. lotus flower according to claim 1 obstructs pickles, which is characterized in that the probiotics is lactobacillus plantarum, bifid bar
Bacterium and saccharomycete, the weight ratio of three kinds of bacterium are 1:0.8-1:0.5-1.
3. lotus flower according to claim 1 obstructs pickles, which is characterized in that comprise the following components in parts by weight: the flower of water lily
50 parts of stalk or leaf stalk, it is 2 parts of ginger, 2 parts of garlic, 0.25 part of Chinese prickly ash, 0.25 part octagonal, 4 parts of salt, 5 parts of shelled peanut, 1.5 parts of the tuber of dwarf lilyturf, Pi
0.25 part of litchi, 1.5 parts of white tea, 1 part of monosodium glutamate, 2.5 parts of edible oil, 1.5 parts of almond, 1 part of shelled sesame, 20 parts of soy sauce, 3 parts of white sugar,
2 parts of bubble green pepper, 0.25 part and 2 parts of white wine of probiotics.
4. lotus flower according to claim 3 obstructs pickles, which is characterized in that the probiotics is lactobacillus plantarum, bifid bar
Bacterium and saccharomycete, the weight ratio of three kinds of bacterium are 1:0.8:0.8.
5. the preparation method of lotus flower stalk pickles according to claim 1, which is characterized in that obtained using following steps preparation
:
Step 1: choosing fresh, bennet or the leaf stalk of no bitter taste water lily, after sufficiently cleaning, addition 3-8%wt containing salt and vinegar
The solution of 0.8-2%wt, is pickled 8-12h, peeling, and dissection goes juice, draining spare；
Step 2: soy sauce is boiled, 40 DEG C are cooled to, white sugar is added, after stirring is thoroughly dissolved to white sugar, addition is wrapped up with gauze
Good climbing fig pulls climbing fig out, soy sauce is cooled to room temperature after standing 20-48h, spare；
Step 3: shelled sesame being baked with micro-wave oven spare；Shelled peanut is soaked in water 10-16h, drains water, and again plus water is boiled,
It is cooked, go water drained and standby；Ginger, garlic clean peeling chopping, and bubble green pepper, the tuber of dwarf lilyturf are washed and chopped spare；After edible oil heating, it is put into
Chinese prickly ash, octagonal same pan-fried 10-20min, cooling are spare；
Step 4: choosing the clean cylinder that salts down, raw material obtained by step 1-3 is added, adds white tea, white wine, monosodium glutamate, almond, salt and benefit
Raw bacterium after stirring, seals, and it is marinated to carry out fermentation；
Step 5: using high temperature sterilization and pasteurization to the resulting pickles sterilization of step 4, packaging.
6. the preparation method of lotus flower stalk pickles according to claim 5, which is characterized in that pickled fermented in the step 4
Temperature be 30-40 DEG C, salting period 20-30h.
7. the preparation method of lotus flower stalk pickles according to claim 5, which is characterized in that in the step 4, sealed pickling
When every 8-10h open sealing cover, after pickles stirring is stirred, seal again.
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| CN201810971947.5A CN109105830A (en) | 2018-08-24 | 2018-08-24 | A kind of lotus flower stalk pickles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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