Making method of fermented eriosema chinense-lotus root pickled vegetables through extra-high-pressure sterilization treatment

Abstract

The invention discloses a making method of fermented eriosema chinense-lotus root pickled vegetables through extra-high-pressure sterilization treatment. The making method is characterized by comprising the following steps of selecting eriosema chinense of which the surface is not damaged, peeling the selected eriosema chinense, thoroughly cleaning the peeled eriosema chinense, cutting the cleanederiosema chinense into eriosema chinense blocks of which the sizes are uniform, draining the eriosema chinense blocks, adding water, the drained eriosema chinense, capsicum frutescens, table salt andcane sugar in the proportion of the water to the drained eriosema chinense to the capsicum frutescens to the table salt to the cane sugar in an earthen jar, adding lactic acid bacteria agent powder,adding water, performing sealing, and performing fermentation until the eriosema chinense is cooked; thoroughly cleaning fresh lotus roots, peeling the cleaned lotus roots, splitting the peeled lotusroots, adding the split lotus roots into a vegetable pickling earthen jar, loading white granulated sugar, garlic, fresh ginger, Chinese prickly ash and star aniseeds, then adding table salt, performing uniform stirring, performing pickling, inoculating the vegetable pickling earthen jar with fermentation strains, and performing fermentation until the lotus roots are cooked; and uniformly stirringthe obtained cooked inoculated fermented eriosema chinense with lotus root pickled vegetables to obtain a mixture, loading the mixture into a polyethylene bag, performing vacuumizing packaging, thenperforming pressure maintaining treatment under the extra-high-pressure condition, and finally performing storage under the cold storage condition of 4-5 DEG C.

Description

technical field [0001] The invention relates to the field of pickles, in particular to a method for preparing fermented jicama-lotus root pickles subjected to ultra-high pressure sterilization. Background technique [0002] Bean jicama is an annual herbaceous plant belonging to the family Fabaceae and is a herbaceous vine of the yam genus. Jicama is rich in mineral elements, such as calcium, iron, magnesium, zinc, etc. Jicama also contains a lot of vitamins, and is a good source of ascorbic acid, thiamine, riboflavin, and niacin. Jicama has the effect of traditional Chinese medicine and has the effect of promoting body fluid and quenching thirst. Through the research on the processing of jicama and kimchi, the commercial use of jicama is expanded. [0003] Lotus root is a kind of aquatic vegetable with high water content and crisp and tender tissue. Fresh lotus root has defects such as not easy to store, easy to lose water after picking, tissue softening, and easy to brow...

AI Technical Summary

Problems solved by technology

Fresh lotus root has defects such as not easy to store, easy to lose water after harvest, tissue softening, and easy to brown, which has a great impact on the production and circulation of lotus root