Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof

Abstract

The invention discloses a flavored leafy vegetable foodstuff pickled with grains and a preparation method thereof, in particular relates to the field of processing of pickled foods. The preparation method is characterized in that the proper unique mouthfeel and nutritional ingredient of leafy vegetable can be preserved furthest by virtue of utilizing young leafs or young stems which are pickled by a flavored salting solution, and meanwhile, the finished products are fresh delicious and have good flavor, and thus people can enjoy beneficial leafy vegetables and is free from the restrictions of seasons and areas, so that the requirement that people in different seasons and different areas eat the leafy vegetable foodstuff is met in market circulation link, and a new product is added for pickled dishes. The flavored leafy vegetable foodstuff pickled with grains is prepared through the following steps: raw material selecting, raw material handling, deactivating enzymes, protecting color, preparing the flavor salting solution, pickling, packing and sterilizing and the like, the preparation method is simple and economical, and the flavored leafy vegetable foodstuff pickled with grains is suitable for mass consumption, and has very good market prospect.

Description

technical field [0001] The invention belongs to the field of pickled food processing, and in particular relates to a pickled flavor leaf vegetable food and a preparation method thereof. Background technique [0002] Leafy vegetables contain a variety of nutrients. In addition to being rich in protein, cellulose, amino acids, vitamins, major and trace mineral elements, leafy vegetables also contain pigment substances, and many leafy vegetables also contain sugar (carbohydrate) and aroma substances. , Some leafy vegetables contain special functional nutrients such as flavonoids and polysaccharides that are not found in root yellow vegetables. For example, the protein content of pepper leaves is many times higher than that in peppers. Leafy vegetables are mostly seasonal and difficult to keep fresh. At present, most of the processing methods for leafy vegetables are dried. This kind of preservation method only loses the shape, flavor, color and texture of the leafy vegetables,...

AI Technical Summary

Problems solved by technology

Leafy vegetables are mostly seasonal and difficult to keep fresh. At present, most of the processing methods for leafy vegetables are dried. This kind of preservation method only loses the shape, flavor, color and texture of the leafy vegetables, and cannot be directly preserved. Edible dry products, and their nutritional content and taste will be greatly reduced. There are also side dishes made of salted pickles, pickles, and sauces. Although these products have better direct edible properties, they have a lack of flavor. Good taste, monotonous taste, bad color and unsatisfactory shape and many other defects, the taste of all pickled pickles will also lead to people's fear of food and feelings. Therefore, the existing pickling technology of leafy vegetables is improved. Satisfy people's pursuit of high-quality life, enrich the types of pickled side dishes and market demand, and increase the value of agricultural and sideline products