Pickled okra and preparation method thereof

Abstract

The invention discloses pickled okra and a preparation method thereof. The method comprises the following steps of thoroughly cleaning okra, trimming the cleaned okra, adding calcium L-lactate for keeping the trimmed okra crisp, then placing the treated okra in water of 80-100 DEG C, and performing blanching for 2-4 minutes; taking out the blanched okra, splitting the taken-out okra, and adding auxiliary materials and vitamin C; and adding lactobacillus plantarum and aroma-producing yeast, and loading the okra together with the lactobacillus plantarum and the aroma-producing yeast into a jar, performing direct vat set fermentation at room temperature so as to obtain the pickled okra. The pickled okra comprises the following raw materials in parts by weight: 100 parts of okra, 1-10 parts of table salt, 1-10 parts of white granulated sugar, 0.1-1 part of calcium chloride, 1-10 parts of cooking wine, 0.02-0.2 part of star anises, 0.02-0.2 part of fennel seeds, 0.1-1 part of chilies, 0.01-0.05 part of vitamin C and 80-150 parts of purified water. According to the method disclosed by the invention, the pickled okra is prepared through fermentation with the aroma-producing yeast and the lactobacillus plantarum, the fermentation period can be shortened, the content of nitrite can be reduced, and the pickled okra is high in eating safety and stable in product quality.

Description

technical field [0001] The invention belongs to the field of production methods of pickles, and more particularly relates to a kind of okra pickles and a preparation method thereof. Background technique [0002] In 2013, Korean kimchi was successfully applied for World Heritage List. There are many types of Korean kimchi, each with different tastes, each with its own characteristics, and suitable for different groups of people. It is difficult to realize industrial production by using the bacteria carried by the plant itself to ferment. In the process of brewing, it is also prone to excessive nitrite. Most of the auxiliary materials used in the pickling process of Korean kimchi are medicinal plants, which contain different functions and ingredients, and there are many health-care ingredients. The kimchi on the market basically uses sodium glutamate, sorbitol, xanthan gum, etc. to adjust the kimchi. Taste. And in the kimchi production process, there is also a technical pro...

AI Technical Summary

Problems solved by technology

[0002] In 2013, Korean kimchi was successfully applied for World Heritage List. There are many types of Korean kimchi, each with different tastes, each with its own characteristics, and suitable for different groups of people. It is difficult to realize industrial production by using the bacteria carried by the plant itself to ferment

Studies have shown that there are many kinds of microorganisms naturally attached to the surface of vegetables, and the number and population are very unstable. There are not only Lactobacillus plantarum and yeast that are required for fermentation, but also pathogenic bacteria such as coliforms, Salmonella, and Staphylococcus aureus. This leads to product quality. Difficult to guarantee, difficult to scale production

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