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A low-salt ready-to-eat wax gourd and eggplant fermented vegetable

A technology of eggplant and wax gourd, which is applied in the field of low-salt ready-to-eat wax gourd and eggplant fermented vegetables, can solve the problems of rare products, impossibility of industrialized production, high nitrite content, increase nutritional value and health function, reduce the risk of bacterial contamination, The effect of low nitrite content

Active Publication Date: 2015-08-12
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the above-mentioned patents all only utilize wax gourd or eggplant, and the products that utilize wax gourd and eggplant in large quantities are rare
[0004] Every summer and autumn, when winter melons and eggplants are on the market in large quantities, it is easy to cause a backlog of waste, resulting in cheap vegetables and hurting farmers.
Although folks also have the practice of cutting eggplant or winter melon into small pieces, drying them in the sun, and then mixing them with salt to make dried eggplant or winter melon skins, but the products contain high nitrite content, high salt content, and unstable quality. The bad weather in the middle of the day will easily cause a large amount of raw materials to rot and waste, making it impossible to carry out industrial production
There is no report on the compound instant product of pure fermented eggplant and wax gourd

Method used

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  • A low-salt ready-to-eat wax gourd and eggplant fermented vegetable

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Choose fresh and ripe wax gourd and eggplant. Scrape off the skin of the wax gourd, wash and drain, cut into 5-10mm thick slices, remove the eggplant cap from the eggplant, wash and drain, cut into eight slices vertically and then cut from the middle horizontally ; Select fresh red peppers without rot and insect bites, wash and dry the surface moisture, and cut into cubes.

[0028] (2) Wax gourd is dehydrated in a hot air drying oven at 70°C until the water content is lower than 16%; eggplant is first dried in a hot air drying oven at 70°C to a semi-dry state, then steamed, and then dried in a hot air drying oven at 70°C Dehydrate and dry until the water content is lower than 16%, shred or cut into 2-4cm long after drying, store for later use.

[0029] (3) By weight percentage, take 25% of dried wax gourd, 55% of dried eggplant and 20% of diced pepper and mix them into a mixed raw material, adjust the water content to 25%, add 3% salt of the total weight of the mixe...

Embodiment 2

[0035] The process flow is the same as in Example 1, except that the wax gourd and the steamed eggplant are dried in a drying room at 80°C until the water content is lower than 16%; the weight ratio of the mixed raw materials is 30% of the dried wax gourd , dried eggplant 40% and capsicum diced 30%, adjust water content to 30%, salt addition is 4% of mixed raw material gross weight, and the inoculation amount of lactic acid bacteria preparation is 3% of mixed raw material gross weight. The sterilization condition is to sterilize at a temperature of 95° C. for 10 minutes.

Embodiment 3

[0037] (1) Select fresh and ripe wax gourd and eggplant. Scrape off the skin of wax gourd, wash and drain, and cut into 5-10mm thick slices; remove the eggplant cap, wash and drain the eggplant, cut into four to eight slices vertically and then horizontally from the middle Cut off; select fresh red peppers without rot and insect bites, wash and dry the surface moisture, and cut into cubes.

[0038] (2) Winter melon is dehydrated in a hot air drying oven at 90°C until the water content is lower than 16%; eggplant is first dried in a hot air drying oven at 90°C until the water content is 50%, then steamed, and then dried in hot air at 90°C Dehydrate and dry in the box until the water content is lower than 16%, cut into 2-4cm long after drying, and store for later use.

[0039] (3) Add salt with 6% weight of diced peppers in the chopped fresh diced peppers, inoculate with lactic acid bacteria preparation with 4% weight of diced peppers, seal in jars, ferment for 4 days, pickle an...

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Abstract

The invention provides a low-salt instant white gourd and eggplant pickle. White gourds are dried until the water content is lower than 16%, and eggplants are first dried to be in a semi-dry state and steamed, and then dewatered and dried until the water content is lower than 16%. Then, the dried white gourds, the dried eggplants and peppers are uniformly mixed according to a certain ratio, the water content is regulated to be 25-40%, salt accounting for 3-4% of the total weight of the mixed raw materials is added, and a lactobacillus preparation accounting for 3-5% of the mixed raw materials is innoculated to carry out fermentation. Fermentation is stopped when the pH reaches 3.5-4.5, and a finished product is prepared after seasoning, packaging and sterilizing. The obtained product is tart and refreshing, the shelf life is long, and annual industrial production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a low-salt instant wax gourd and eggplant fermented vegetables. Background technique [0002] Winter melon and eggplant are common vegetables. Winter melon is sweet and light in taste, slightly cold in nature, rich in protein, sugar, carotene, multivitamins, crude fiber, calcium, phosphorus and iron, and has high potassium salt content and low sodium salt content. It has the effects of clearing away heat and detoxification, diuresis and phlegm, relieving restlessness and quenching thirst, dispelling dampness and relieving heat; it is suitable for people with dysphoria in the heart and chest, difficulty in urination, lung abscess, cough and asthma, liver cirrhosis, ascites and high blood pressure. Eggplant is a popular food that people like, and it can prevent and treat many diseases, and has high medicinal value. [0003] At present, in addition to being a daily vegetab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 李清明苏小军周江容李文佳
Owner HUNAN AGRICULTURAL UNIV
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