Cumin freeze-dried lotus root pickled vegetable and preparation method thereof

Abstract

The invention discloses a cumin freeze-dried lotus root pickled vegetable, which is prepared from, by weight, 400-420 parts of lotus roots, 10-11 parts of fish roes, 8-9 parts of red wine, 2-3 parts of lucid ganoderma, 1-2 parts of rhizoma anemarrhenae, 3-4 parts of gynostemma pentaphylla, 16-18 parts of salt, 8-9 parts of white granular sugar, 4-5 parts of lactic acid bacteria, 8-10 parts of bone meal, 4-5 parts of salad oil, 10-11 parts of cumin powder, 0.5-0.6 parts of trehalose, 0.9-1 part of sodium glutamate, 1-1.2 parts of corn starch, and 0.3-0.4 parts of tea polyphenol. The freeze-dried lotus root pickled vegetable has good rehydration property and has beautiful color, has the special flavor of the lotus roots, has a good chewy sense and is crispy; in addition, the freeze-dried lotus root pickled vegetable contains various traditional Chinese medicines and has the function of reducing blood glucose.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a cumin freeze-dried lotus root pickle and a preparation method thereof. Background technique

[0002] Kimchi is a popular traditional lactic acid fermented vegetable product with a long history. It uses fresh vegetables as raw materials and uses low-concentration salt to infiltrate the interior of vegetable tissues to reduce its water activity and increase its osmotic pressure. As a unique fermented food, kimchi attracts many consumers at home and abroad with its fresh, tender, crisp, refreshing and appetizing qualities. Regular use can ingest a large amount of active lactic acid bacteria and lactic acid bacteria metabolites, which have the function of regulating Intestinal micro-ecological balance, lower cholesterol, improve immunity and other health functions. The kimchi products currently on the market, in order to prevent adverse changes such as continuous fermentat...