Preparation method of lotus root pickled vegetable

Abstract

The invention discloses a preparation method of a lotus root pickled vegetable. The preparation method comprises the following steps: (1) cleaning up fresh lotus roots, removing rhizoma nelumbinis, peeling and cutting into slices; (2) carrying out color protecting on the lotus root slices; (3) placing into boiling water for blanching; (4) carrying out hardening treatment; (5) cooling the hardened lotus root slices at normal temperature and draining; (6) adding seasoner liquid, wherein the seasoner liquid is prepared by adding white sugar calcium chloride, ginger, peppers and pickled peppers into salt water with the mass fraction of 2-8%; the mass ratio of the lotus root slices to the seasoner liquid is 1:(0.3-0.9); (7) carrying out ultrahigh pressure sterilization treatment after filling, namely after filling the lotus root slices with the seasoner liquid, placing in an ultrahigh-pressure container with 300-400MPa, standing for 10-30 minutes; and (8) refrigerating after the filled lotus root slices which are subjected to external packing are air-dried. The lotus root slice pickled vegetable prepared by adopting the preparation method is good in taste, health, safe, complete in color, aroma and taste, scientific and reliable in production process and beneficial to large-scale production.

Description

[0001] technical field [0002] The invention relates to a method for preparing lotus root pickles, in particular to a method for preparing lotus root pickles with low salt content and adopting ultra-high pressure sterilization. [0003] Background technique [0004] As a traditional fermented vegetable product in my country, kimchi is rich in vitamins, calcium, phosphorus and other inorganic substances, and is deeply loved by people. Among them, kimchi with low salt content has low salt content and low nitrite content. Green healthy pickle food. [0005] The fermented kimchi in our country has always been using the traditional natural bacterial fermentation method. The fermentation method adopts a workshop-style simple kimchi jar or a small salt pond for sealed fermentation. This method of producing kimchi is difficult to produce on a large scale. No heat preservation is used, there is no constant ambient temperature, and the fermentation cycle is long; second, natural ino...

AI Technical Summary

Problems solved by technology

[0007] Traditionally, the raw materials used to make kimchi are radishes, vegetables, etc. It is not common to use lotus root to make kimchi in the market. Due to the special substance content of lotus root, if the production method is wrong, it will cause the lotus root to turn black and change color, and affect the flavor and taste of the finished product. In the production process, the added materials are not strictly controlled, which will cause poor taste and do not meet the needs of modern people's healthy diet; in the production process, the sterilization control will cause the finished product to contain harmful bacteria, which constitutes a safety hazard to food quality Hidden danger

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