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Processing method of wild vegetable pickles

A processing method and technology of wild vegetables, applied in the directions of multi-step food processing, functions of food ingredients, bacteria used in food preparation, etc., can solve the problems of consumer health hazards, loss of nutrients, and high production costs, and increase Economical profit, less nutrient loss, low nitrite effect

Inactive Publication Date: 2014-02-05
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these processing methods are restricted due to the many processing links, the loss of nutrients in the raw materials, and the high production cost. At the same time, the excessive additives used will cause potential harm to the health of consumers, which is not in line with people's original ecological green food requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0027] The processing method of edible wild vegetable kimchi is as follows:

[0028] 1. Isolation and identification of lactic acid bacteria

[0029] Isolate lactic acid bacteria with strong nitrite degradation ability and high acid production from Northeast Korean Kimchi.

[0030] 2. Material selection

[0031] Take 500g of fresh and mildew-free wild wild vegetables (fern vegetable, thorn bud or thorn stick), wash it with water, and finally wash with cold water, drain and set aside.

[0032] 3. Prepare brine

[0033] Weigh 3g of Chinese pepper, 3g of star anise, 5g of red pepper, 20g of garlic, 20g of ginger, 50g of salt, and 50mL of white wine, add them to 1000mL of water, boil and cool for later use.

[0034] 4. Color protection and crispness

[0035] Under the premise that the concentration of zinc acetate solution is 300ppm and the concentration of copper acetate solution is 100ppm, treat it at 90°C for 2 minutes, and then soak in 0.6% calcium chloride solution for 2 minutes.

[0036] ...

experiment example

[0045] The selection of Northeast Korean kimchi as the selection of fermentation strains is mainly to take into account that the natural environmental conditions of the region and the Changbai Mountain wild vegetables are similar to ensure normal fermentation in the later stage.

[0046] Therefore, lactic acid bacteria were isolated from Kumgang mountain kimchi as raw materials (spicy cabbage and sour radish). In the experiment, 8 strains of lactic acid bacteria were isolated from Kumgang mountain Korean radish kimchi. They were identified by Gram staining and catalyst reaction, and they were named LB1. LB2, LB3, LB4, LB5, LB6, LB7, LB8; 8 strains of lactic acid bacteria were isolated from Kumgang Mountain Korean spicy cabbage kimchi, named BC1, BC2, BC3, BC4, BC5, BC6, BC7, BC8. The acid production capacity and nitrous acid degradation capacity of the isolated lactic acid bacteria were tested, and the excellent strains (LB5, LB6, LB7, BC3, BC6, BC8) were selected as the fermentat...

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Abstract

The invention relates to the field of vegetable processing, provides a processing method of wild vegetable pickles, and particularly relates to processing and products of pteridium aquilinum, aralia elata seem and acanthopanax senticosus pickles. The processing method comprises the following steps: (1) selecting materials; (2) preparing saline water; (3) protecting the color and keeping the crispness; (4) filling into a jar; (5) inoculating lactic acid bacteria; and (6) sealing and pickling. The invention relates to a processing process and a product research of the wild vegetable pickles; the storage period can be prolonged and the balance between seasons is promoted to meet the requirements of different regions and crowds; meanwhile, a novel product can be developed to increase economic profits of enterprises. The pickles prepared under the process condition are good in quality and have the main characteristics that the pickles are fermented by the pure lactic acid bacteria, are low in salt and nitrite, fresh and crispy in mouth feel, sour and delicious in taste and less in loss of nutritional ingredients, and have the typical characteristics of Sichuan pickles; the requirements of consumers are met and the disadvantages of salting of traditional wild vegetables are solved. The wild vegetable pickles can be stored for 8-12 months under pot storage and low temperature conditions.

Description

[0001] technical field [0002] The invention relates to the field of vegetable processing, in particular to a method for processing wild vegetable kimchi. Especially the processing and products of bracken, thorn sprouts and thorn stick pickles. Background technique [0003] Bracken is also called fist vegetable and ruyi vegetable. its scientific name Pteridium aquilinum (Linn.) Kuhnvar .latiusculum (Desv.) Underw.ex Heller, belonging to Pteridaceae. It is mostly distributed in sparse coniferous and broad-leaved mixed forests, understory with fertile humus, shrubs, etc. It is cold in nature, sweet in taste, slightly bitter, and non-toxic; its edible part is the unexpanded young leaf bud, which is a pure natural pollution-free green health-care vegetable with high nutritional value, and has both edible and medicinal value, so Known as "Mountain Treasures" and "King of Mountain Vegetables", it is a world-recognized healthy green food. Bracken is rich in protein, vitamin...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2200/30A23V2300/38A23V2400/11Y02A40/90
Inventor 何文兵朱俊义徐晶刘雪莲刘欢夏光辉
Owner TONGHUA NORMAL UNIV
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