Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata

A technology for sour beans and raw materials, which is applied in the field of food engineering, can solve the problems of high nitrite content, easy contamination of miscellaneous bacteria, long fermentation period, etc., and achieves the effects of low nitrite content, shortening the fermentation period and prolonging the preservation period.

Inactive Publication Date: 2017-04-26
JIANGHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The capers produced by the traditional natural fermentation process are dark in color, not crisp in taste, not good in aroma, high in nitrite content, low in food safety, long in fermentation cycle, easy to pollute with bacteria, and unstable in product quality
However, although the fermentation period of the capers produced by the modern purebred fermentation process is shortened, calcium chloride is added, and the color is not bright yellow, the taste is not crisp, the aroma is not correct, and the flavor is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Sour beans 1 natural fermentation process, specifically comprises the following steps:

[0027] 1) Selection and pretreatment of beans: select fresh and tender beans 10 days after flowering, light green, with small rice grains, wash and dry naturally;

[0028] 2) Take by weight 1% rock sugar, 6% pickling salt, 2% edible salt, 2% ginger, 2% garlic, 0.3% wolfberry, 0.5% dried red pepper, 0.3% Zanthoxylum bungeanum, 0.5% star anise, 0.5% cinnamon, 0.1% panax notoginseng powder, 0.1% fragrant leaves, 0.3% soybean polypeptide powder;

[0029] 3) Cut the ginger into ginger slices with a thickness of 1-3mm;

[0030] 4) Boil the water and cool it naturally to 70°C, add white rock sugar, cool the water temperature to 60°C, add pickling salt, cool the water temperature to 50°C, add edible salt, cool the water temperature to 35°C, add ginger slices, garlic in turn , Chinese wolfberry, dried red pepper, Chinese prickly ash, fragrant star anise, cinnamon bark, notoginseng powder, ...

Embodiment 2

[0034] Capers 2 natural fermentation process, specifically comprises the following steps:

[0035] 1) Selection and pretreatment of beans: select fresh and tender beans 12 days after flowering, light green, with small rice grains, wash and dry naturally;

[0036] 2) take by weight percentage the white rock sugar of 1.2%, the cured salt of 6.8%, the edible salt of 2.5%, the ginger of 2.5%, the garlic of 2.8%, the wolfberry of 0.35%, the dry red pepper of 0.6%, the dried red pepper of 0.38% Zanthoxylum bungeanum, 0.6% star anise, 0.55% cinnamon, 0.15% Panax notoginseng powder, 0.12% fragrant leaves, 0.35% soybean polypeptide powder;

[0037] 3) Cut the ginger into ginger slices with a thickness of 1-3 mm;

[0038] 4) Boil the water and cool it down to 73°C, add white rock sugar, cool the water temperature to 62°C, add pickling salt, cool the water temperature to 52°C, add edible salt, cool the water temperature to 37°C, add ginger slices, garlic in turn , Chinese wolfberry, dr...

Embodiment 3

[0042] Capers 3 natural fermentation process, specifically comprises the following steps:

[0043] 1) Selection and pretreatment of beans: select fresh and tender beans 13 days after flowering, light green, with small rice grains, wash and dry naturally;

[0044] 2) Take by weight percentage 2% white rock sugar, 7% curing salt, 3% edible salt, 3% ginger, 2.5% garlic, 0.4% wolfberry, 0.7% dry red pepper, 0.4% Zanthoxylum bungeanum, 0.7% star anise, 0.6% cinnamon, 0.15% panax notoginseng powder, 0.14% fragrant leaves, 0.35% soybean polypeptide powder;

[0045] 3) Cut the ginger into ginger slices with a thickness of 1-3mm;

[0046] 4) Boil the water and cool it down to 75°C, add rock sugar, cool the water to 65°C, add pickling salt, cool the water to 55°C, add edible salt, cool the water to 40°C, add sliced ​​ginger and garlic in turn , Chinese wolfberry, dried red pepper, Chinese prickly ash, fragrant star anise, cinnamon bark, notoginseng powder, fragrant leaves and soybean po...

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PUM

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Abstract

The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a fermentation ingredient for preparing capers and a natural fermentation process of capers. Background technique [0002] Capers are a product formed after fermentation mainly by lactic acid bacteria. It has the unique quality of salty and sour, fresh, tender and crisp, and has become a delicacy for people. The nutritional value and health function of soaked capers are attracting the attention of more and more researchers. The yield of snap beans is high, perishable, difficult to preserve, and farmers suffer serious losses. Developing snap beans into capers can effectively increase the added value of snap beans and increase farmers' income. The capers produced by the traditional natural fermentation process are dark in color, not crisp in taste, not good in aroma, high in nitrite content, low in food safety, long in fermentation cycle, easy to pollute with bacteria, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 王红波陈禅友陈菡刘琴陈伟达郭瑞
Owner JIANGHAN UNIVERSITY
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