Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard

Abstract

The invention discloses low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose. The low-salt preserved shelled buckwheat crispy tuber mustard is prepared from the following raw materials in parts by weight: 300-400 parts of fresh tuber mustard, 5-8 parts of pinenut juice, 5-7 parts of glucose powder, 8-10 parts of indica rice, 9-10 parts of shelled buckwheat, 2-4 parts of buttonbush leaf, 1-2 parts of American ginseng, 1-3 parts of pomegranate leaves, 20-25 parts of paprika powder, 15-20 parts of star aniseed powder and a proper amount of white vinegar, lactobacillus, salt and water. According to the low-salt preserved shelled buckwheat crispy tuber mustard, the fresh tube mustard is soaked in the white vinegar solution for crispy improving treatment, and is inoculated with the lactobacillus in two rounds, so that the flavor-improving and low-salt effects can be achieved; the special shelled buckwheat fluid and seasonings are added in the second round of fermenting, so that flavor and taste are good; the added shelled buckwheat has the effects of reducing blood glucose, blood pressure and blood fat and protecting eyesight; and the added American ginseng and other traditional Chinese medicinal herbs have the effects of tonifying qi, nourishing yin, clearing heat and promoting production of body fluid.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a buckwheat kernel low-sugar and low-salt crispy pickled mustard 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 object of the pre...

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