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Method for pickling sword beans and radish strips with rice wine

A technology of radish strips and rice wine, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not being seen, and achieve the effect of improving color, sweet and mellow taste, and crisp taste

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 sword beans and radish strips with rice wine. The rice wine, table salt, chopped chili pepper, garlic, sword beans, and the radish strips dried to the moisture content of 10-15% are mixed, and the mixture is sealed and pickled. The sword beans and radish strips pickled by the rice wine prepared by specially prepared koji are crisp and tasty in mouthfeel, good in appearance color and luster, long in retention time, capable of appetizing and refreshing, rich in vitamins, amino acids and other nutrition components, and high in edible value, has no addition of any flavoring agents and preservatives, and also has the efficacies of getting no internal heat, eliminating fatigue, promoting digestion and relieving stasis, clearing away heat and toxic materials and the like.

Description

technical field [0001] The invention relates to a method for pickling sword beans and radish sticks 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. It is...

Claims

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Application Information

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