A kind of zinc-rich okra pickle and its preparation method

A pickle and zinc-rich technology, applied in the preparation of zinc-rich okra pickles, in the field of zinc-rich okra pickles, to achieve the effect of good flavor

Active Publication Date: 2018-05-18
湖北吉农沃尔特农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] By searching the existing technologies at home and abroad, it is found that there is no literature report on the preparation of zinc-enriched okra kimchi by fermenting Lactobacillus brevis and Hansenula anomaly with okra as the main ingredient.

Method used

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  • A kind of zinc-rich okra pickle and its preparation method
  • A kind of zinc-rich okra pickle and its preparation method
  • A kind of zinc-rich okra pickle and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A zinc-rich okra pickle, which is made from the following raw materials in parts by weight:

[0031]

[0032] The seasoning package: tangerine peel 0.8, dried red pepper 0.4, dried ginger slices 0.4, star anise 0.1, anise 0.1, fennel 0.1, Chinese prickly ash 0.08, pepper 0.05, put into a cloth bag and seal, and its total weight part is set as 1 .

[0033] A preparation method for zinc-rich okra pickles, the steps are:

[0034] 1. Fresh and tender okra fruits, destemmed and washed, weighed a certain proportion of clean okra, steamed at normal pressure for 20 minutes, and cooled to 25°C;

[0035] 2. Take a certain proportion of salt and white sugar, add a certain proportion of water, boil, wait for the salt to completely dissolve, cool to 30°C, add a certain proportion of cooking wine, seasoning package and food-grade zinc sulfate, stir well, and get seasoning brine ;

[0036] 3. Move the cooled okra into the kimchi jar, to a distance of 6cm from the mouth of the ja...

Embodiment 2

[0042] A zinc-rich okra pickle, which is made of the following raw and auxiliary materials in parts by weight:

[0043]

[0044] The seasoning package: tangerine peel 0.8, dried red pepper 0.4, dried ginger slices 0.4, star anise 0.1, anise 0.1, fennel 0.1, Chinese prickly ash 0.08, pepper 0.05, put into a cloth bag and seal, and its total weight part is set as 1 .

[0045] The preparation method is the same as that of Example 1, except that in "Step 3", the fermentation temperature of Hansenula abnormalis is changed to 28°C; the weight parts of raw materials in all steps in Example 1 are different. The zinc-enriched okra kimchi prepared by the above operations has heavier sour taste, total acid (calculated as lactic acid) content of 0.71g / 100g, reducing sugar (calculated as glucose) content of 0.70g / 100g, organic zinc content of 17.5g / kg, okra mucus The content of similar substances is 188g / kg.

Embodiment 3

[0047] A zinc-rich okra pickle, which is made of the following raw and auxiliary materials in parts by weight:

[0048]

[0049] The seasoning package: tangerine peel 0.8, dried red pepper 0.4, dried ginger slices 0.4, star anise 0.1, anise 0.1, fennel 0.1, Chinese prickly ash 0.08, pepper 0.05, put into a cloth bag and seal, and its total weight part is set as 1 .

[0050] The preparation method is the same as that of Example 1, except that in "step 3", the fermentation temperature of Lactobacillus brevis is changed to 18°C, and the fermentation temperature of Hansenula anomalous is changed to 28°C; the parts by weight of raw materials are different in all steps. Take the zinc-rich okra pickles prepared by the above operations, compared with Example 1, total acid (calculated as lactic acid) content 0.68g / 100g, reducing sugar (calculated as glucose) content 0.73g / 100g, organic zinc content 21.3g / kg, The mucus content of okra is 196g / kg.

[0051] The main indicators of abo...

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PUM

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Abstract

The invention discloses a zinc-rich okra pickle and a preparing method. The pickle is prepared from okra, water, salt, cooking wine, white granulated sugar, a seasoner bag, zinc sulfate, a lactic acid bacterium seed solution and a hansenula anomala seed solution according to certain proportions. The preparing method comprises the steps that firstly, stems of fresh okra fruits are removed, and the fresh okra fruits are cleaned, stewed at the ordinary pressure and cooled; secondly, the salt and the white granulated sugar are taken and added into water and boiled, the salt is dissolved, the cooking wine, the seasoner bag and the food-grade zinc sulfate are added after cooling and evenly stirred, and seasoning brine is obtained; thirdly, the cooled okra is transferred into a pickle jar, the seasoning brine is evenly scattered in the pickle jar, a lactobacillus brevis seed solution is added, a jar cover is arranged, salt water is used for sealing, fermentation is carried out under certain environment conditions, the hansenula anomala seed solution is added, sealing and fermentation are carried out, and the zinc-rich okra pickle is obtained after vacuum packaging and sterilization are carried out. The product is good in flavor and reasonable in formula and has the effects of sweet, sour, dainty crispy, tender, tasty, refreshing, thick in ester flavor and capable of promoting the appetite. The content of organic zinc is 15.6 g / kg or higher, and the content of okra mucus type matter is 172 g / kg or higher.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and more specifically relates to a zinc-rich okra pickle and a method for preparing the zinc-rich okra pickle. Background technique [0002] Okra, also known as okra, is vividly called okra because of its horn-like fruit shape. It belongs to the Malvaceae okra and is an annual herb. It is a new type of plant suitable for cultivation in a wide area and has great economic potential. Vegetables, people mainly eat by collecting tender fruit pods, are not only nutritious and delicious vegetables, but also have medicinal and health care effects. Okra has soft and lubricated tender pods, high nutritional value and unique flavor. The tender pods are rich in mucus substances. The main substances are a mixture of galactan, arabinan, soluble fiber pectin polysaccharides and glycoproteins. It has health functions such as anti-fatigue, invigorating the stomach and protecting the liver, reducing lung dam...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L5/10A23L29/00A23L33/00
CPCY02A40/90
Inventor 魏晓明汪超韩琴高冰祁勇刚刘宗裕魏晓东张艳艳何建军徐梅
Owner 湖北吉农沃尔特农业有限公司
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