Yam pickled vegetable sauce and method for making same

A production method and kimchi sauce technology are applied in the directions of food preparation, bacteria used in food preparation, functions of food ingredients, etc., which can solve problems such as the limitation of edible methods, the development and utilization of yam and other problems, so as to maintain the micro-ecological environment, improve the The effect of the body's blood lipid metabolism and normal color

Inactive Publication Date: 2015-06-17
PANZHIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As the most commonly used medicinal and edible plant in people's life, yam is loved by people, but its eating method is still very limited. The development and utilization of yam only stays on the traditional diet

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0035] The preparation process of the above-mentioned yam kimchi sauce is as follows: fresh yam→cleaning→peeling, protecting color and crushing→adding chili, bean paste, condiments and mixing→adding mother water→sealing→fermenting→finished product.

[0036] The invention cuts the Chinese yam into 0.4-0.6 cm cylindrical flakes. One is for the yam to absorb various components in the surrounding watercress pepper mother water environment more easily during the pickling process of the yam; Easy to operate. At the same time, it has been verified that the yam slices of this size have the best fermentation state during the kimchi sauce pickling process.

[0037] Although the optimal temperature for the growth and metabolism of lactic acid bacteria is 37°C, for the convenience of operation, the present invention controls the fermentation temperature at 15-45°C, and the fermentation time can be determined by the temperature. The temperature is about 37°C. If the growth and metabolism ...

Embodiment 1

[0041] Pretreatment of yam: take the yam and wash it, wash the yam skin with high-pressure water, try to avoid damage to the yam skin during this process, soak it in a sodium hydroxide solution with a mass fraction of 10% at 95-100°C for 5 minutes, and then immediately wash it with running water to ensure the quality of the yam. The fraction is 0.01% citric acid solution to neutralize, and then the yam is immediately put into the composition of 0.2% citric acid, 0.2% calcium chloride solution and 0.5% sodium chloride solution, and the volume ratio is 1:1:1. Soak in the mixed solution for 6 hours, then rinse with running water, cut into 0.5±0.1cm thick yam slices with a slicer, and set aside;

[0042]Prepare mother's water: add 1 part by weight of salt to 100 parts by weight of cold boiled water, mix well, add washed and drained green vegetables and radishes, then add Zhanyam slices, bean paste, red pepper and condiments with a total weight of 0.9~ 1% salt, just leave it.

[0...

Embodiment 2

[0045] Prepare yam and mother's water according to the method of Example 1, get prepared 5.5kg of yam, 1.5kg of bean paste, 1kg of red pepper and condiments and mix, add 1kg of mother's water, seal, and ferment at room temperature to obtain the finished product.

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a yam pickle sauce and a preparation method thereof. The invention provides a yam kimchi sauce, the raw materials of which are composed of the following components by weight: 55-60 parts of yam, 15-20 parts of bean paste, 10-15 parts of red pepper, 10-15 parts of mother water, Just the right amount of seasoning. The invention also provides a preparation method of the above-mentioned yam kimchi sauce: the yam is cleaned, peeled, color-protected, sliced, mixed with other raw materials and condiments, and put into mother water for fermentation. The invention broadens the preparation direction of the yam food and makes the food with the yam as the main raw material develop in diversification.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a yam pickle sauce and a preparation method thereof. Background technique [0002] Yam (Dioscorea Opposita Thunb.) is a plant of Liliales (Liliales), Dioscoreaceae (Dioscoreaceae), and the genus Dioscorea (D.L.). It is an annual or perennial winding vine and the tuber of Dioscorea. There are cylindrical fleshy tubers underground, and the stems are edible and can be used as medicine. The content of resistant starch in yam starch is relatively high, and it has strong resistance to acid and enzymatic hydrolysis. Resistant starch has the functions of reducing serum cholesterol and increasing the content of short-chain fatty acids in the large intestine; yam polysaccharides contain various components. There are α-2 glycosidic bonds or β-2 glycosidic bonds in the secondary structure, and the monosaccharide composition contains glucose, galactose, mannose, fructose, arabinose...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/272A23L27/60A23L5/41A23L33/00
CPCA23L19/10A23L19/20A23L27/60A23L33/135A23V2002/00A23V2400/143A23V2200/30A23V2250/042
Inventor 黄德毅唐维辰刘云洋郭建峰
Owner PANZHIHUA UNIV
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