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Preparation method of bilaterally fermented stir-fried three kinds of shredded vegetables

A technology of bilateral fermentation and bamboo shoots, which is applied in the direction of bacteria used in food preparation, food ingredients as color, and food ingredients as taste modifiers, etc., to increase product nutrition, improve product quality, and enhance the effect of flavor.

Inactive Publication Date: 2018-10-12
湖北聚汇农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] By retrieving existing technologies at home and abroad, it is found that there is no relevant report on lactic acid-fermented fried three silks (commonly known as red oil three fresh silks) with radish shreds, pickled mustard shreds, and bamboo shoots as main ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method for double-sided fermented fried three silks, comprising the steps of:

[0019] ⑴Choose 500g of Ji / Liaodried radish strips (moisture content is 15%), remove impurities such as blackheads, threads, moldy rotten radish, vegetable leaves, etc., 375g of fresh mustard, 375g of fresh bamboo shoots, remove threads, soft rot and other impurities.

[0020] ⑵Put the radish strips, pickled mustard, and fresh bamboo shoots neatly in the soaking pool and soak them in water (the ratio of material to water is 1:3). 8h. After washing, cut into shredded radish, shredded mustard, and shredded bamboo shoots, and weigh 1250g for later use.

[0021] ⑶Put 1250g of shredded radish, shredded mustard, and shredded bamboo shoots into a plastic bucket or tank, mix and mix in 6.25g of Mucor volvulus powder and 125g of lactic acid bacteria liquid, and ferment at 30°C for 16 hours; then pour it into a plastic bucket or Add 2500g of water, 2g of calcium chloride, 2g of citric a...

Embodiment 2

[0028] ⑴Choose 500g of Ji / Liaodried radish strips (moisture content is 15%), remove impurities such as blackheads, threads, moldy rotten radish, vegetable leaves, etc., 375g of fresh mustard, 375g of fresh bamboo shoots, remove threads, soft rot and other impurities.

[0029] ⑵Put the radish strips, pickled mustard, and fresh bamboo shoots neatly in the soaking pool and soak them in water (the ratio of material to water is 1:3). The water surface is 10cm higher than the materials. 8h. After washing, cut into shredded radish, shredded mustard, and shredded bamboo shoots and weigh 1250g for later use.

[0030] (3) Put 1,250g of shredded radish, shredded mustard, and shredded bamboo shoots into a plastic bucket or jar, mix and mix in 6.25g of Mucor volvulus powder and 125g of lactic acid bacteria liquid, and ferment at 25°C for 20 hours; then pour it into a plastic bucket or Add 2500g of water, 2g of calcium chloride, 2g of citric acid, and 2g of lactic acid into the tank, and s...

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PUM

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Abstract

The invention belongs to the technical field of food and specifically discloses a preparation method of bilaterally fermented stir-fried three kinds of shredded vegetables. The preparation method mainly comprises the following steps: selecting of raw and auxiliary materials, soaking, shredding, bilateral fermentation, stir-frying, seasoning, packaging and pasteurizing to prepare a product. Bilateral fermentation of simultaneous inoculation with mucor and lactic acid is adopted, the front phase of fermentation is semisolid fermentation, and the back phase is liquid fermentation, thereby shortening the fermentation period and increasing product nutrients. The stir-fried three kinds of shredded vegetables subjected to stir-frying and addition of mixed spices are richer and softer in flavor, pure in color, crisp, tender and delicious in mouthfeel, unique in flavor, nutritious and healthy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of double-sided fermented fried three silk. Background technique [0002] The invention uses shredded radish, shredded pickled mustard and shredded bamboo shoots as the main ingredients, through bilateral solid-liquid joint fermentation of mucormyces and lactic acid bacteria, and frying the ingredients. This new eating method not only uses bilateral joint fermentation to enhance the nutritional value, flavor, and crispness of Sansi, but also strengthens the taste of Sansi by frying ingredients and prolongs its shelf life. This makes Sansi not only a one-time dish on the table, but also allows Sansi to be added to casual snacks and the like. At present, the general crispy three silks are simply dipped in water, and then mixed with red oil and other ingredients, without any change in the nutrition or flavor of the raw materials. Therefore, the presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/10A23L19/00A23L29/00
CPCA23L19/03A23L19/10A23L19/20A23L29/065A23V2002/00A23V2400/169A23V2200/16A23V2200/04A23V2250/042A23V2250/032A23V2250/022A23V2250/264
Inventor 高冰吴勇康祁勇刚吴勇超何敏柳志杰高泽鑫余敏娟熊巍
Owner 湖北聚汇农业开发有限公司