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Sweet potato leaf kale borecole and making method thereof

A sweet potato leaf and olive vegetable technology, applied in the field of food processing, can solve the problems of long fermentation time, unstable quality and long desalination time of olive vegetable, and achieve the effects of shortening the fermentation period, stabilizing product quality and reducing the amount of salt used.

Inactive Publication Date: 2018-04-13
湖南轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problems of long fermentation time, large salt consumption, long desalination time, large water consumption, easy to rot, lack of flavor and unstable quality of the above-mentioned olive vegetables, the invention provides a sweet potato leaf olive vegetable and a preparation method thereof. Sweet potato leaf olive vegetables and preparation method thereof The olive vegetables prepared from sweet potato leaves and olives are rich in nutrition and have a unique flavor, and can greatly enrich the types of olive vegetables; at the same time, they can effectively shorten the fermentation cycle of olive vegetables, improve product quality, and reduce consumption. Salt amount, stable product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In this embodiment, the sweet potato leaf olive vegetable is made of the following raw materials in proportion by weight: 100 parts of sweet potato leaves, 35 parts of olives, 35 parts of sesame oil, 60 parts of soy sauce and 20 parts of garlic oil.

[0026] The preparation method is as follows:

[0027] Take fresh sweet potato leaves, remove impurities, wash, dry the surface moisture, cut into thin strips with a length of 3-4 cm and a width of 2-3 cm, and set aside;

[0028] The sweet potato leaves after the strips are mixed with salt in a ratio of 100:14 by weight and then squeezed to remove 65% of the water in the sweet potato leaves;

[0029] Spray 500 ml of lactic acid bacteria solution per 100 kilograms of sweet potato leaves into the sweet potato leaves with a mass fraction of 2% lactic acid bacteria solution, mix well and put it in a container for airtight fermentation for more than 20 days at a fermentation temperature of 25-30°C;

[0030] Take fresh olives, r...

Embodiment 2

[0037] In this embodiment, the sweet potato leaf olive dish is made of the following raw materials in proportion by weight: 100 parts of sweet potato leaves, 45 parts of olives, 45 parts of sesame oil, 50 parts of soy sauce and 15 parts of garlic oil.

[0038] The preparation method is as follows:

[0039] Take fresh sweet potato leaves, remove impurities, wash, dry the surface moisture, cut into thin strips with a length of 3-4 cm and a width of 2-3 cm, and set aside;

[0040] The sweet potato leaves after the strips are mixed with salt in a ratio of 100:15 by weight and then squeezed to remove 65% of the water in the sweet potato leaves;

[0041] Spray 500 ml of lactic acid bacteria solution per 100 kilograms of sweet potato leaves into the sweet potato leaves with a mass fraction of 2% lactic acid bacteria solution, mix well and put it in a container for airtight fermentation for more than 20 days at a fermentation temperature of 25-30°C;

[0042] Take fresh olives, remove...

Embodiment 3

[0049] In this embodiment, the sweet potato leaf olive vegetable is made of the following raw materials in proportion by weight: 100 parts of sweet potato leaves, 55 parts of olives, 55 parts of sesame oil, 40 parts of soy sauce and 10 parts of garlic oil.

[0050] The preparation method is as follows:

[0051] Take fresh sweet potato leaves, remove impurities, wash, dry the surface moisture, cut into thin strips with a length of 3-4 cm and a width of 2-3 cm, and set aside;

[0052] The sweet potato leaves after the strips and the salt are mixed in a ratio of 100:16 by weight and then squeezed to remove 65% of the water in the sweet potato leaves;

[0053]Spray 500 ml of lactic acid bacteria solution per 100 kilograms of sweet potato leaves into the sweet potato leaves with a mass fraction of 2% lactic acid bacteria solution, mix well and put it in a container for airtight fermentation for more than 20 days at a fermentation temperature of 25-30°C;

[0054] Take fresh olives,...

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Abstract

The invention discloses sweet potato leaf kale borecole. The sweet potato leaf kale borecole is made from the following raw materials in parts by weight: 100 parts of sweet potato leaves, 35-55 partsof olive, 35-55 parts of sesame oil, 40-60 parts of a soy sauce and 10-20 parts of garlic oil. The invention further discloses a making method of the sweet potato leaf kale borecole. According to thesweet potato leaf kale borecole and the making method thereof, provided by the invention, the sweet potato leaves and the olive are used as the raw materials for making the kale borecole, the sweet potato leaf kale borecole is rich in nutrition and unique in flavor, and the kinds of the kale borecole can be greatly enriched; and besides, the fermentation period of the kale borecole can be effectively shortened, the product quality is improved, the salt consumption is reduced, and the product quality is stabilized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet potato leaf olive vegetable and a preparation method thereof. Background technique [0002] Sweet potato leaves are not only rich in mucus protein, chlorophyll, potassium and flavonoids, but also rich in vitamin A, polyphenols and dietary fiber, which have antioxidant effects, can promote metabolism, and have an auxiliary therapeutic effect on many chronic diseases , the sweet potato leaves are processed through a certain technology to produce seasoning food with excellent color, fragrance, taste and nutrition, which can not only expand the effective utilization of resources, but also meet the needs of the market and enrich people's material life. [0003] In the prior art, the preparation process of olive vegetables is usually pickling mustard greens and other ingredients together, which has the disadvantages of long fermentation time, large amount of salt, long ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00
CPCA23L19/07A23L19/20
Inventor 谢元季家举
Owner 湖南轻工研究院有限责任公司
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