Pickled allium chinensis and preparation method thereof

Abstract

The invention provides pickled allium chinensis and a preparation method thereof. The pickled allium chinensis is formed by pickling the main material allium chinensis in brine. The brine comprises the components of pepper, Chinese prickly ash, rock candy, citric acid, water and mixed salt. The mixed salt comprises, by mass, 15-30 parts of sodium chloride, 5-10 parts of sodium gluconate, 20-25 parts of potassium chloride and 5-10 parts of magnesium sulfate. According to the pickled allium chinensis and the preparation method thereof, the mixed salt is adopted as the auxiliary material, and the three types of salt including the sodium chloride, the magnesim sulfate and the potassium chloride are mixed for generating the salty flavor and increasing the osmotic pressure of a solution; since the sodion content and the total dosage of the salt are low, a nitrite product is unlikely generated, the nitrite content in the prepared pickled allium chinensis is only 3 mg / kg, accordingly long-time pickling is not needed, and the original tasty and refreshing taste of the vegetable is guaranteed; and the sodion content in the mixed salt is low, the health threat hypertension to the human body is reduced, and the safety is high.

Description

technical field [0001] The invention belongs to the technical field of pickled vegetables, and in particular relates to pickled scallions and a preparation method thereof. Background technique [0002] Pickled vegetables are a food intensive processing method that uses high-concentration salt solution to ferment vegetables, give vegetables special flavors by pickling, and prolong the shelf life of vegetables. The scientific name of scallion is scallion, which is an annual perennial herb of Allium genus Liliaceae. The mature scallion is spicy, tender and waxy, and contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It has the functions of increasing appetite, Helps digestion, relieves epidemic qi, strengthens the spleen and stomach and other functions. At present, the processing method of pickled scallions is mainly to use high-concentration salt water to preserve embryos. However, eating a large amount of sodium chloride, the main co...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: in view of the deficiencies that the existing production method of pickled scallions cannot simultaneously satisfy the deficiencies of good taste, good safety performance and low nitrite content of the prepared pickled vegetables To provide a pickled scallion with low nitrite content, excellent safety performance, and can maintain the original crisp taste of vegetables and its preparation method

[0006] The present invention uses salt as a pickling auxiliary material for the existing pickled scallions, and the main component of the salt, sodium chloride, will make the prepared pickled scallops high in nitrite content and easily bring hidden dangers of high blood pressure to consumers In particular, the method of pickling scallions with compound salt is proposed. The compound salt of the present invention reduces the usage of sodium chloride, and adopts three kinds of salts of sodium chloride, magnesium sulfate and potassium chloride to present a salty taste and improve the solution The osmotic pressure, and through the study found that sodium gluconate has the effect of promoting the absorption of sodium, potassium and magnesium ions by sodium ion channels, so that sodium, potassium and magnesium ions can be more sensed by sodium ion channels, causing sodium ions Larger current changes in the channel cause more neurotransmitters to be released, resulting in nerve signal conduction, so that the human body can perceive more salty taste, making the salty taste of pickled scallions suitable, and then used in the pickling process volume reduction