Production method of cardamine bean sprouts

Abstract

The invention discloses a production method of cardamine bean sprouts, relating to the technical field of production methods of bean sprouts. The production method comprises the following steps: (a) strip cutting: cutting green vegetable leaf stalks of mature green vegetables into uniform strips; (b) airing: building a greenhouse, and airing the strips in the sun until the evaporation amount of moisture is 50%-70% of percentage by mass of the bean sprouts; (c) pickling: alternately putting the aired bean sprout strips and salt into a fermenting device layer by layer, and fermenting; (d) desalination: cleaning and desalinating the pickled bean sprout strips until reaching a low salt state; (e) dehydration: squeezing so as to control the moisture of the bean sprouts to be 60%-80% of percentage by mass of the squeezed bean sprouts; (f) dicing: chopping the bean sprout strips to a required thickness degree; (g) seasoning mixing: putting the qualified bean sprouts into a stirring pot, adding monosodium glutamate, vegetable oil, star anises, kaempferiae and lithospermum, and uniformly stirring; and (h) encapsulation, sterilization, examination and packaging. The production method has the beneficial effects that the fermenting time of the cardamine bean sprouts is shortened, and the cardamine bean sprouts have relatively plump taste and relatively strong fragrance.

Description

technical field [0001] The present invention relates to the technical field of preparation methods of bean sprouts, in particular, to a method for preparation of broken rice bean sprouts. Background technique [0002] "Yibin Sprouts" was founded in the 18th century and has a history of more than 200 years. Yibin Sprouts is a traditional specialty product of Yibin and one of the "Four Pickled Vegetables" in Sichuan. Yibin Sprouts are fermented as a typical traditional vegetable The product is made of high-quality vegetables, mixed with various precious natural spices, and fermented. Because of its unique flavor and rich nutrition, it contains amino acids, proteins, vitamins, fats and other nutrients. It has "fragrant, sweet, Therefore, it is widely eaten and suitable for both meat and vegetables. It is not only an auxiliary material for all kinds of steamed, fried, soup dishes and noodle foods, but also fried rice and porridge. The essential raw materials in "Yibin Burning N...

AI Technical Summary

Problems solved by technology

Although the Yibin sprouts prepared by this method have good aroma, fresh and sweet taste, and crisp and tender texture, the fermentation time is long, and the fermentation temperature fluctuates due to weather changes, especially in autumn and winter when the temperature is low. long

If the temperature is too high, the bacteria in the bean sprouts will multiply rapidly during the fermentation process, which will destroy the nutritional content of the bean sprouts and seriously affect the aroma and taste of Yibin bean sprouts

Simultaneously, the Yibin bean sprouts that this method prepares is because of its fermentation period grows to 0.9-1 year, then needs to occupy a large amount of production sites as industrialized large-scale production, increases production cost, is unfavorable for improving the market competitiveness of product

In addition, harmful substances such as nitrite, nitrosamines, and nitroso compounds are easily accumulated during the long-term fermentation of sprouts, which brings great food safety problems to the product