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Neocaridina denticulata meat low-salt fragrant and crispy pickled mustard tuber and preparation method thereof

A technology for supplementing calcium and rice and shrimp, applied in the field of food processing, can solve the problems of high nitrite, waste of resources, and excessively long pickling time, and achieve the effect of good taste and taste, and improved sleep.

Inactive Publication Date: 2015-09-23
合肥市韩林家庭农场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A low-salt crispy mustard with rice and shrimp supplemented with calcium, which is made from the following raw materials in parts by weight:

[0019] Fresh vegetable head 400, bean curd residue 4, rice shrimp 7, kiwi fruit 6, purple potato powder 10, yellow tube flower 2, rhodiola rosea 4, celery seed 2, coriander powder 8, minced garlic 5, white pepper powder 8, white vinegar Appropriate amount, appropriate amount of lactic acid bacteria, appropriate amount of salt, and appropriate amount of water.

[0020] The preparation method of the described a kind of rice and shrimp supplementing calcium and low-salt crispy pickled mustard comprises the following steps:

[0021] (1) Mix yellow tuber flower, rhodiola rosea, and celery seed, and extract with water 3 times, and the amount of water extracted each time is 8 times that of the mixed material, to obtain a traditional Chinese medicine liquid;

[0022] (2) Peel the kiwi fruit and cut it into cubes; soak the bean curd resi...

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PUM

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Abstract

The present invention discloses a neocaridina denticulata meat low-salt fragrant and crispy pickled mustard tuber which is prepared by using the following raw materials in parts by weight: fresh mustard tubers 300-400 parts, tofu dregs 3-4 parts, neocaridina denticulata meat 5-7 parts, kiwi fruits 5-6 parts, purple sweet potato flour 8-10 parts, phacellanthus tubiflorus 1-2 parts, rhodiola rosea 2-4 parts, celery seeds 1-2 parts, coriandrum sativum powder 7-8 parts, minced garlic 3-5 parts, white pepper 8-10 parts, and an appropriate amount of white vinegar, lactic acid bacteria, salt and water. The preparation method of the neocaridina denticulata meat low-salt fragrant and crispy pickled mustard tuber is as follows: firstly the fresh mustard tubers are placed and soaked in the white vinegar solution to conduct a crisp promoting treatment, then the lactic acid bacteria are inoculated twice to achieve the fragrance promoting and low-salt effect, the specially-made neocaridina denticulata meat compound powder and seasonings are added in the second of fermentation, thus the flavor and mouthfeel are both excellent, the added neocaridina denticulata meat has the effects of supplementing calcium and kidney, and strengthening yang, and the added rhodiola rosea and other varieties of Chinese herbal medicines have the effects of improving sleep and preventing against cerebral anoxia.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a crispy pickled mustard with calcium supplementation of dried rice and shrimp and a preparation method thereof. Background technique [0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to produce high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources. Lactic acid bacteria are the main strains in the pickling and fermentation process of pickled mustard. Its safety has been widely recognized, and the technology of artificially inoculating lactic acid bacteria to pickle vegetables is becoming more and more mature. The crispness of mustard mustard, inoculation of lactic acid bacteria in stages, and low-salt fermentation are carried out to meet people's requirements for crispness, fragrance, safety and health of mustard mustard. Contents of the invention [0003] The...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/30A23L1/218A23L1/33A23L17/40A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 韩兵瞿贤云阮玉权
Owner 合肥市韩林家庭农场有限公司