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Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables

A technology for fresh pepper tempeh and pickles, which is applied in the field of food processing, can solve problems such as waste of pomelo peel resources, and achieve the effects of low cost, delicious taste and simple preparation method.

Inactive Publication Date: 2015-04-22
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that, in order to solve the waste of pomelo peel resources, a kind of pickle with fresh pepper, fermented soybeans and pomelo peel is provided

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] Example 1 Preparation of Fresh Pepper Douchi Pomelo Pickles

[0026] (1) Preparation of scented tempeh: Choose soybeans that are large, plump, basically the same size, fully mature, wrinkle-free, and shiny. Clean the selected soybeans and add water to soak them at a ratio of 1:2. The water temperature is controlled at Soak at 40°C for 6 hours, soak the beans until they swell without wrinkles, then remove. Change the water into the pot (the degree is to submerge the soybeans), steam and simmer for 5 hours in a normal pressure pot, the boiled beans are cooked but not rotten, and there is no heart inside. The water content of steamed beans is about 48%, remove and drain. Take out the steamed beans and spread them out to dry. When the temperature of the product drops to about 35°C, add Aspergillus oryzae. Mix the seed koji with 0.5% sterilized flour before inoculating. Stir the seed koji and cooked beans evenly and put them in a pad with wild tempeh leaves. ferment natura...

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PUM

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Abstract

The invention belongs to the food processing field and particularly relates to pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and a preparation method for pickled vegetables. The pickled vegetables are prepared from the following raw materials in percentage by weight: 60-70% of shaddock peels, 15-25% of fermented soya beans, 0.2-0.5% of pricklyash peels, 0.2-0.5% of aniseed, 2.5-5% of fresh gingers, 2.5-5% of mashed garlic, 0.1-0.3% of monosodium glutamate, 2.5-5% of chopped red peppers, 0.2-0.5% of white sugar and 2-4% of salt. The pickled vegetables with fresh peppers, fermented soya beans and shaddock peel prepared by the preparation method disclosed by the invention are delicious in taste and fluffy, have the special scent flavor and functional components of the haddock peel. The pickled vegetables with fresh peppers, fermented soya beans and shaddock peel are brand-new pickled vegetables with fruit peels, so that not only can the variety of the existing pickled vegetables be enriched, but also the shaddock peel resources can be sufficiently utilized.

Description

[0001] technical field [0002] The invention relates to the field of food processing, in particular to a pickle with fresh pepper, tempeh, pomelo peel and a preparation method thereof. Background technique [0003] Grapefruit is a subtropical fruit. Among the many autumn fruits, grapefruit is the largest, generally weighing more than 1,000 grams, and its skin is thick and durable, so it is called "natural canned fruit". Hard and astringent, so most people tend to throw away grapefruit after eating grapefruit pulp. In fact, this is a pity. Grapefruit peel is a loose spongy fiber structure, which is very rich in protein, organic acid, Vitamins, calcium, phosphorus, magnesium, sodium and other essential elements for the human body, each 100 grams contain 0.7 grams of protein, 0.6 grams of fat, and 57 kCarl calories, which is unmatched by other fruits. Grapefruit peel not only has high nutritional value, but also has stomachic properties , lungs, blood, laxative and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 于立梅白卫东曾晓房陈海光冯卫华黄桂颖汪薇
Owner ZHONGKAI UNIV OF AGRI & ENG
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