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Processing method of wild vegetable pickles

A processing method, the technology of wild vegetables, applied in the direction of multi-step food processing, the function of food ingredients, bacteria used in food preparation, etc., can solve the problems of high loss of nutrients, health hazards of consumers, high production costs, etc., to achieve nutritional Less component loss, increased economic profit, and low nitrite effects

Inactive Publication Date: 2015-04-22
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
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Effect test

Embodiment

[0027] The processing method of wild vegetable pickles, the steps are as follows:

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

[0029] Lactic acid bacteria with strong nitrite degradation ability and high acid production were isolated from northeast Korean kimchi.

[0030] 2. Material selection

[0031] Take 500g of fresh and tender mountain wild vegetables (bracken, thorn sprouts or thorn sticks) and wash them with water, then wash them with cold boiled water for the last time, and drain them for later use.

[0032] 3. Prepare salt water

[0033] Weigh 3g of Chinese prickly ash, 3g of star anise, 5g of red tree pepper, 20g of garlic, 20g of ginger, 50g of salt, and 50mL of white wine into 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, when the concentration of copper acetate solution is 100ppm, treat at 90°C for 2 minutes, an...

experiment example

[0045] Northeast Korean kimchi was selected as the selection of fermentation strains mainly because of the similarity between the region and the natural environment of Changbai Mountain wild vegetables, so as to ensure the normal fermentation in the later stage.

[0046] Therefore, lactic acid bacteria were isolated from Mt. Kumgang kimchi (spicy cabbage and sour radish) as raw materials. In the experiment, 8 strains of lactic acid bacteria were isolated from Korean radish kimchi on Mt. LB2, LB3, LB4, LB5, LB6, LB7, LB8; 8 strains of lactic acid bacteria were isolated from Korean spicy cabbage kimchi in Mt. And test the acid production ability and nitrous acid degradation ability of the isolated lactic acid bacteria, and select excellent strains (LB5, LB6, LB7, BC3, BC6, BC8) as fermentation strains, and compound them for use. Fermentation test of wild vegetable kimchi.

[0047] 1. Isolation, purification and preservation of lactic acid bacteria

[0048]Take each pickle juic...

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PUM

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Abstract

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. The steps are as follows: (1) Selection of materials. (2) Prepare brine. (3) Protect color and keep crisp. (4) Install the altar. (5) Inoculation of lactic acid bacteria. (6) Sealed brewing. The invention relates to the processing technology and product research of wild mountain vegetable kimchi, which can prolong the storage period, ease the balance between seasons, meet the needs of different regions and people, and can also develop a new product for enterprises to increase their economic profits. The quality of the kimchi prepared under this technological condition is good, and its main features are the fermentation of pure lactic acid bacteria, low salt, low nitrite, crisp taste, sour aroma, and less loss of nutrients. It has the typical characteristics of Sichuan kimchi and meets the needs of consumers. It solves the disadvantages of traditional wild vegetable salting. It can be preserved for 8-12 months under jar storage and low temperature conditions.

Description

technical field [0001] 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 [0002] 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, vitamins, sug...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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