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Method for pickling jerusalem artichokes by rice wine

A technology of rice wine and Jerusalem artichoke, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of not seeing, and achieve improved color, mild conditions, and wine dregs full grain effect

Inactive Publication Date: 2017-04-26
湖南一有味农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, also do not see the related report that adopts rice wine to pickle vegetables, be used for improving the mouthfeel, color and luster and local flavor of pickled vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1. Soak glutinous rice in water for 2-3 hours;

[0046] 2. Drain the water and rinse it with clean water;

[0047] 3. Steam until cooked, then cool to 30-40°C;

[0048] 4. Preparation of distiller's yeast; add 200g of saffron, 200g of chicken vine, 200g of bupleurum, 220g of light bamboo leaves, 200g of white horse bone, and 210g into 8L of water. 2h, filter and remove the herbal raw materials, get about 6.5L of boiled water, add 13kg of freshly ground rice flour to the boiled water, stir well, knead into balls, cover the balls with cloth, put them in a cool place (temperature about 30 degrees Celsius), and let them ferment naturally After 2 days, dry in the sun under natural light.

[0049] 5. Mix the koji with cold boiled water; mix the koji and glutinous rice according to the mass ratio of 0.8:100, and stir evenly;

[0050] 6. Dig a hole in the middle, seal and ferment.

[0051] 7. Keep the temperature at 30°C for fermentation. By controlling the fermentation tim...

Embodiment 2

[0055] 1. Soak glutinous rice in water for 2-3 hours;

[0056] 2. Drain the water and rinse it with clean water;

[0057] 3. Steam until cooked, then cool to 30-40°C;

[0058] 4. Preparation of distiller's yeast; add 180g of saffron, 180g of chicken vine, 180g of bupleurum, 250g of light bamboo leaves, 200g of white horse bone, and 200g into 8L of water. 2h, filter and remove the herbal raw materials, get about 6.5L of boiled water, add 13kg of freshly ground rice flour to the boiled water, stir well, knead into balls, cover the balls with cloth, put them in a cool place (temperature about 30 degrees Celsius), and let them ferment naturally After 2 days, dry in the sun under natural light.

[0059] 5. Mix the koji with cold boiled water; mix the koji and glutinous rice according to the mass ratio of 1:100, and stir evenly;

[0060] 6. Dig a hole in the middle, seal and ferment.

[0061]7. Keep the temperature at 30°C for fermentation. By controlling the fermentation time, ...

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PUM

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Abstract

The invention discloses a method for pickling jerusalem artichokes by rice wine. The method comprises the following steps: mixing the rice wine, table salt, chopped chilies, garlic and the jerusalem artichokes; sealing and pickling. The jerusalem artichokes, which are pickled by the rice wine prepared by special yeast, have a crispy taste and good appearance, good color and luster and long preservation time, have an appetizing effect and are tasty and refreshing and contain rich nutrient components including vitamins, amino acids and the like; the jerusalem artichokes have high edible value and any flavoring agent or any preservative are not needed. Meanwhile, the pickled jerusalem artichokes have the effects of not causing internal heat, relieving fatigues, promoting digestion and relieving stasis, clearing away heat and detoxifying and the like.

Description

technical field [0001] The invention relates to a method for pickling artichokes with rice wine, which belongs to the field of food pickling. Background technique [0002] The underground tubers of Jerusalem artichoke are rich in starch, inulin and other fructose polymers, which can be eaten, cooked or porridge, pickled pickles, dried Jerusalem artichoke in the sun, or used as raw materials for starch and alcohol production. [0003] There are many pickled vegetable products made from Jerusalem artichoke, but most of the pickled vegetable products add a lot of flavoring agents, preservatives and preservatives for the taste and storage of pickled vegetables. Long-term consumption poses a threat to human health; without adding flavoring agents , antistaling agent and preservative, there is mouthfeel not good again, the problem of short storage time. [0004] In the prior art, there is a large amount of rice wine brewed from medicinal wine koji, but it is generally eaten direc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2200/31A23V2250/21
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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