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

A technology of reducing blood sugar with buckwheat kernels, which is applied in the field of buckwheat kernels to reduce blood sugar, low-salt, crispy pickled mustard and its preparation, which can solve problems such as excessive pickling time, high nitrite, waste of resources, etc., to protect eyesight and taste Excellent effect

Inactive Publication Date: 2015-11-11
ANHUI XIAOCAIYIDIE FOOD
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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 buckwheat kernels, which is made from the following raw materials in parts by weight:

[0019] Fresh vegetable head 400, pine nut dew 8, glucose powder 7, indica rice 10, buckwheat kernel 10, bellows leaves 4, American ginseng 2, pomegranate leaves 3, pepper powder 25, star anise powder 20, white vinegar, lactic acid bacteria, salt, water .

[0020] A method for preparing buckwheat kernels for reducing blood sugar and low-salt crispy pickled mustard comprises the following steps:

[0021] (1) Mix bellows leaves, American ginseng, and pomegranate leaves, and extract 3 times with water, and the amount of water extracted each time is 8 times that of the mixed materials to obtain a Chinese medicinal liquid;

[0022] (2) Put the buckwheat kernels in the pot and dry fry them for 8 minutes, discharge the material, mix them with pine nut dew, glucose powder, indica rice, and Chinese medicine liquid, put them into the pot, boil them for 60 minute...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/10A23L1/29A23L19/20A23L7/10A23L33/00
CPCA23V2002/00A23V2200/328A23V2200/30
Inventor 王兵
Owner ANHUI XIAOCAIYIDIE FOOD
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