Method using rice wine to pickle Jerusalem artichoke-mixed radish strips

A technology of radish strips and rice wine is applied in the preparation of alcoholic beverages, the function of food ingredients, and food ingredients as taste modifiers, etc. 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, let it dry in natural light, and you will get it.

[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 fe...

Embodiment 2

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

[0056] 2. Drain the water and rinse 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, let it dry in natural light, and you will get it.

[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 fermentat...

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PUM

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Abstract

The invention discloses a method using rice wine to pickle Jerusalem artichoke-mixed radish strips. The method includes: mixing the rice wine, salt, chopped peppers, garlic, Jerusalem artichoke and dried radish strips with the water content being 10-15%, and sealing and pickling. The Jerusalem artichoke pickled by the rice wine prepared by special distiller's yeast is crispy and tasty, good in appearance color, long in preservation time, appetizing and refreshing, rich in nutritional components such as vitamins and amino acid and high in edible value, does not need to add corrigent and preservatives and has effects such as avoiding inflammation, eliminating fatigue, promoting digestion and relieving stasis and clearing away heat and toxic materials.

Description

technical field [0001] The invention relates to a method for pickling radish strips mixed with artichokes with rice wine, belonging to the field of food pickling. Background technique [0002] Radishes are sweet, crisp, tender, and juicy. "Cooked food is as sweet as taro, and raw food is as crisp as pears." Throughout the ages, many celebrities are also good at eating radishes. [0003] There are many pickled vegetable products made from radish, but most of the pickled vegetable products add a large amount of flavoring agents and preservatives for taste and storage in pickled vegetables. Long-term consumption poses a threat to human health; , there is mouthfeel not good again, the problem that storage time is short. [0004] In the prior art, there is a large amount of rice wine brewed from medicinal wine koji, but it is generally eaten directly or used as a condiment. For example, adding a small amount of wine during the meat curing process can make the meat more tender. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10C12G3/02
CPCA23V2002/00C12G3/02A23V2200/14A23V2200/30A23V2200/32
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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