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Method for preparing seasoning instant osmunda japonica thunb

A technology of scallops and weight, applied in the field of food processing, can solve the problems of difficult to reflect the true value of scallops, extensive processing methods, single processing varieties, etc., to shorten the fermentation cycle, improve food safety, and increase yield.

Inactive Publication Date: 2014-04-16
旺苍县青山农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its single processing variety, extensive processing methods, and extremely low added value, it is difficult to reflect the true value of Osmanthus cabbage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing seasoned instant weed, which comprises the following steps:

[0019] S1. After cleaning the fresh weeds picked within 10 hours after collection, put them into water at a temperature of 90°C for 3 minutes. The weight ratio of weeds to water is 1:4, cool to room temperature, and put them into marinade In the pool, add salt that accounts for 6% of the weight of Osmanthus japonica, and salt for 14 hours;

[0020] S2. Rinse the salted weed with 5% salt water, then drain the water, add 2% white granulated sugar accounting for the weight of the weed, put it into the fermentation tank, inoculate the compound bacterial agent, and mix the The weight ratio of vegetables is 0.06:1, sealed and fermented at room temperature for 40 days;

[0021] S3. Cut the fermented cabbage into 2-3cm pieces, then soak it in water for 30 minutes to desalinate, remove part of the salt, the weight ratio of cabbage to water is 1:2, desalinate and drain, then season with Zhanwei ...

Embodiment 2

[0024] A method for preparing seasoned instant weed, which comprises the following steps:

[0025] S1. After cleaning the fresh weeds picked within 10 hours after collection, put them into water at a temperature of 95°C for 3 minutes. The weight ratio of weeds to water is 1:4, cool to room temperature, and put them into marinade In the pool, add the salt that accounts for 8% of the weight of Osmanthus japonica, and salt for 10h;

[0026] S2. Rinse the salted weed with 5% salt water, then drain the water, add 3% white granulated sugar accounting for the weight of the weed, put it into the fermentation tank, inoculate the compound bacterial agent, and mix the compound bacterial agent with the weed. The weight ratio of vegetables is 0.05:1, sealed and fermented at room temperature for 42 days;

[0027] S3. Cut the fermented cabbage into 2-3cm pieces, then soak it in water for 40 minutes to desalinate, remove part of the salt, the weight ratio of cabbage to water is 1:3, desalt a...

Embodiment 3

[0030] A method for preparing seasoned instant weed, which comprises the following steps:

[0031] S1. After cleaning the fresh weeds picked within 10 hours after collection, put them in water with a temperature of 92°C to blanch for 4 minutes. The weight ratio of weeds to water is 1:4, cool to room temperature, and put them in pickling In the pool, add the salt that accounts for 10% of the weight of Osmanthus japonica, and salt for 12 hours;

[0032] S2. Rinse the salted weed with 5% salt water, then drain the water, add white granulated sugar accounting for 4% of the weight of the weed, put it into the fermentation tank, inoculate the compound bacterial agent, and mix the The weight ratio of vegetables is 0.05:1, sealed and fermented at room temperature for 45 days;

[0033] S3. Cut the fermented cabbage into 2-3cm pieces, then soak it in water for 60 minutes to desalinate, remove part of the salt, the weight ratio of cabbage to water is 1:4, desalt and drain, then season w...

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PUM

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Abstract

The invention discloses a method for preparing seasoning instant osmunda japonica thumb. The method comprises the following steps of: S1, washing fresh osmunda japonica thumb, blanching, cooling to room temperature and salting; S2, elutriating the salted osmunda japonica thumb, draining water, adding white granulated sugar, filling in a fermenting tank, inoculating a complex microbial inoculant, and fermenting; and S3, removing part of salinity of the fermented osmunda japonica thumb, seasoning, vacuum packaging and bagging by adopting an aluminum foil compound pocket, and sterilizing. The method has the beneficial effects that alcoholic fermentation is carried out by utilizing acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus unique taste and flavor of the instant osmunda japonica thumb are obtained, and the nutritive value of the instant osmunda japonica thumb is improved; the complex microbial inoculant can reduce the pH of the environment, inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; the fermentation period is greatly shortened, the yield is increased, and the agriculture efficiency and income of farmers are increased; and the method is simple, the technology is mature, the method is easy to popularize, and industrial production is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing seasoned instant weed. Background technique [0002] Weicai is the tender petiole of the fern Osmanthus japonica, also known as Ziji, commonly known as big nest vegetables, pheasant heads, and broom vegetables, and belongs to the perennial herbaceous plant of Zijiceae. Collect female plants (oblate or ear-shaped) to remove curly heads, leaves and down. It can be eaten fresh, or blanch in a boiling water pot for 3-4 minutes, then turn it over the sun and knead it to make a dry product, and soak it in warm water before eating. It is rich in nutrition and is regarded as a "mountain delicacy". Weicai is fed with the young leaves of unexpanded sporophytes. It is rich in nutrition, delicious in taste, and has high edible value. It has the effects of promoting blood circulation, calming the stomach, and improving eyesight. It is a natural wild herb. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 谭武德康建平岳敏黄静任元元邹育
Owner 旺苍县青山农业科技开发有限公司
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