Pickling method and application of allium mongolicum regel

Abstract

The invention provides a pickling method and application of allium mongolicum regel, and belongs to the technical field of food processing. The invention provides a pickling method for increasing the protein content of allium mongolicum regel and / or improving the nutritional quality of allium mongolicum regel, which comprises the following steps: mixing allium mongolicum regel with oil, and stir-frying to obtain oil-fried allium mongolicum regel; the oil comprises heated oil; the temperature of the heated oil is 170 to 180 DEG C; the stir-frying temperature is 150 to 200 DEG C; the stir-frying time is 1 to 2 minutes; mixing the oil-fried allium mongolicum regel, salt and seasoning, and pickling; the mass ratio of the allium mongolicum regel to the salt is 50: (2.5-10). The allium mongolicum regel is mixed with oil, the mixture is fried with oil, and then the allium mongolicum regel is pickled, so that the content of protein in the pickled allium mongolicum regel can be remarkably increased by frying with oil, the content of soluble sugar and the content of free amino acid in the pickling process of the allium mongolicum regel can be maintained at a relatively high level, the sweet taste of the allium mongolicum regel can be reserved, and the delicate flavor of the allium mongolicum regel can be improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a pickling method and application of Allium mongolicum Regel. Background Art

[0002] Allium mongolicum Regel is rich in various nutritional components, has a unique flavor and health care effects. Pickling is an important means to extend the shelf life of Allium mongolicum Regel and expand its eating methods. However, different pretreatment methods and salt concentrations may have some adverse effects on the nutritional quality of pickled Allium mongolicum Regel. At present, the research on the optimal production process of pickled Allium mongolicum Regel is not perfect. How to provide a pickling method of Allium mongolicum Regel, which can not only extend the storage time of Allium mongolicum Regel, but also improve its nutritional quality, is of great significance for the industrial production of Allium mongolicum Regel. Summary of the Invention

[0003] The purpose of the present invention is to provide a pickling method of Allium mongolicum Regel, which can not only extend the storage time of Allium mongolicum Regel, but also increase the protein content of Allium mongolicum Regel and improve its nutritional quality.

[0004] The purpose of the present invention is achieved by the following technical solutions: The present invention provides a pickling method for increasing the protein content of Allium mongolicum Regel and / or improving its nutritional quality, comprising the following steps: Mix Allium mongolicum Regel with oil and stir-fry to obtain stir-fried Allium mongolicum Regel with oil; The oil includes heated oil; the temperature of the heated oil is 170-180°C; the mass-volume ratio of Allium mongolicum Regel to oil when mixing is (300-500) g:(30-50) mL; When stir-frying, stir-fry until Allium mongolicum Regel becomes slightly soft; the temperature of stir-frying is 150-200°C; the time of stir-frying is 1-2 min; Mix the stir-fried Allium mongolicum Regel with oil, salt and seasonings, and then pickle; The mass ratio of Allium mongolicum Regel to salt is 50:(2.5-10).

[0005] Preferably, by mass, the seasonings include: 0.2-1 part of Chinese prickly ash, 5-10 parts of soy sauce, 2-10 parts of white wine, 5-10 parts of mature vinegar, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of white sugar and 1-5 parts of huadiao wine.

[0006] Preferably, the pickling temperature is 20-23°C.

[0007] Preferably, the pickling is carried out under sealed conditions.

[0008] Preferably, before mixing Allium mongolicum Regel with oil, pre-treat Allium mongolicum Regel; the pre-treatment includes washing Allium mongolicum Regel and draining the water.

[0009] The present invention provides the application of the pickling method described in the above technical solution in prolonging the storage time of Allium mongolicum Regel.

[0010] The present invention provides the application of the pickling method described in the above technical solution in improving the nutritional quality of Allium mongolicum Regel.

[0011] Advantages of the present invention: The present invention provides a pickling method for increasing the protein content of Allium mongolicum Regel and / or improving the nutritional quality of Allium mongolicum Regel, comprising the following steps: stir-frying Allium mongolicum Regel after mixing it with oil to obtain stir-fried Allium mongolicum Regel with oil; the oil includes heated oil; the temperature of the heated oil is 170-180°C; the mass-volume ratio of Allium mongolicum Regel to oil when mixing is (300-500) g:(30-50) mL; when stir-frying, stir-fry until Allium mongolicum Regel becomes slightly soft; the temperature of the stir-frying is 150-200°C; the time of the stir-frying is 1-2 min; after mixing the stir-fried Allium mongolicum Regel with oil, salt and seasonings, carry out pickling; the mass ratio of Allium mongolicum Regel to salt is 50:(2.5-10). The present invention pickles Allium mongolicum Regel after mixing it with oil and stir-frying. The stir-frying with oil can significantly increase the protein content in pickled Allium mongolicum Regel, and at the same time can keep the soluble sugar content in Allium mongolicum Regel at a relatively high level during the pickling process, which is beneficial to retaining the sweet taste of Allium mongolicum Regel. Further, the pickling method can also keep the free amino acids in Allium mongolicum Regel at a stable level during the pickling process, which can enhance the umami taste of Allium mongolicum Regel. The contents of nitrate and nitrite in the pickled Allium mongolicum Regel obtained by the pickling method are both at relatively low levels, improving the safety of pickled Allium mongolicum Regel. In summary, the pickling method provided by the present invention can prolong the storage time of Allium mongolicum Regel and at the same time improve the nutritional quality of Allium mongolicum Regel, thereby providing a scientific basis for the industrial production of Allium mongolicum Regel. Description of the drawings

[0012] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0013] Figure 1 It is the bottle-filling effect diagram on the day of pickling treatment when pickling Allium mongolicum Regel by using the corresponding methods of Examples 1-3 and Comparative Examples 1-6; Figure 2 It is the photo of fresh Allium mongolicum Regel during growth; Figure 3 It is the photo of fresh Allium mongolicum Regel after harvesting; Figure 4 It is the detailed photo of fresh Allium mongolicum Regel during growth; Figure 5Photographs of Allium mongolicum Regel pickled by the pickling methods of Examples 1-3 and Comparative Examples 1-6 for 1 month. Detailed implementation manners

[0014] The present invention provides a pickling method for Allium mongolicum Regel to increase the protein content and / or improve the nutritional quality of Allium mongolicum Regel, comprising the following steps: stir-frying Allium mongolicum Regel after mixing it with oil to obtain stir-fried Allium mongolicum Regel with oil; the oil includes heated oil; the temperature of the heated oil is 170-180 °C; the mass-volume ratio of Allium mongolicum Regel to oil during mixing is (300-500) g:(30-50) mL; during stir-frying, stir-fry until Allium mongolicum Regel becomes slightly soft; the temperature of the stir-frying is 150-200 °C; the time of the stir-frying is 1-2 min; after mixing the stir-fried Allium mongolicum Regel with oil, salt and seasonings, perform pickling; the mass ratio of Allium mongolicum Regel to salt is 50:(2.5-10).

[0015] As an optional implementation manner of the present invention, the Allium mongolicum Regel may be fresh Allium mongolicum Regel; the fresh Allium mongolicum Regel is preferably free from diseases and pests and has had its withered and yellow leaves and impurities removed. After obtaining the fresh Allium mongolicum Regel, the present invention preferably pre-treats the Allium mongolicum Regel before mixing it with oil; the pre-treatment includes washing the Allium mongolicum Regel and then draining the water. The present invention has no special limitation on the washing method of the Allium mongolicum Regel, and any conventional washing method in the art can be used. As an optional implementation manner of the present invention, the washing method may be rinsing with clean water. After washing, the present invention drains the water from the washed Allium mongolicum Regel.

[0016] After draining the water from the Allium mongolicum Regel, the Allium mongolicum Regel is mixed with oil and stir-fried to obtain stir-fried Allium mongolicum Regel with oil. As an optional implementation manner of the present invention, the oil can be edible oil. The present invention has no special limitation on the source of the edible oil, and conventional commercially available products in the art can be used. As an optional implementation manner of the present invention, the oil includes heated oil; the temperature of the heated oil can be 170-180 °C, or can be 170, 171, 172, 173, 174, 175, 176, 177, 178, 179 or 180 °C. As an optional implementation manner of the present invention, when heating the oil, the heating temperature can be 170-180 °C, or can be 170, 171, 172, 173, 174, 175, 176, 177, 178, 179 or 180 °C; the heating time can be 20-40 s, or can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 s. After obtaining the heated oil, the present invention mixes the Allium mongolicum Regel with the oil. As an optional implementation manner of the present invention, the mass-volume ratio when the Allium mongolicum Regel is mixed with the oil can be (300-500) g:(30-50) mL, or can be 50 g:5 mL. After mixing the Allium mongolicum Regel with the oil, the present invention conducts stir-frying. The stir-frying in the present invention preferably stir-fries until the Allium mongolicum Regel becomes slightly soft; the stir-frying preferably stir-fries until the color of the Allium mongolicum Regel still remains bright green. As an optional implementation manner of the present invention, the temperature of the stir-frying can be 150-200 °C, or can be 150-180 °C, or can be 150, 160, 170, 180, 190 or 200 °C; the time of the stir-frying can be 1-2 min. After the stir-frying is completed, the present invention preferably fishes out the stir-fried Allium mongolicum Regel, drains the oil, and obtains stir-fried Allium mongolicum Regel with oil.

[0017] After obtaining stir-fried Allium mongolicum Regel, the present invention mixes the stir-fried Allium mongolicum Regel, salt and seasonings and then performs pickling. As an optional implementation manner of the present invention, when mixing the stir-fried Allium mongolicum Regel with salt, it is preferably mixed with salt according to a certain mass ratio based on the mass portion of the un-stir-fried Allium mongolicum Regel; the mass ratio of the Allium mongolicum Regel to salt can be 50:(2.5-10), or can be 50:2.5, 50:5 or 50:10. As an optional implementation manner of the present invention, by mass portion, the seasonings include: 0.2-1 portion of Chinese prickly ash, 5-10 portions of soy sauce, 2-10 portions of white wine, 5-10 portions of mature vinegar, 1-5 portions of ginger, 1-5 portions of garlic, 1-5 portions of white sugar and 1-5 portions of huadiao wine. As an optional implementation manner of the present invention, by mass portion, the mass portion of Chinese prickly ash in the seasonings can be 0.2-1 portion, or can be 0.5 portion. Based on the mass portion of Chinese prickly ash, the mass portion of soy sauce in the seasonings can be 5-10 portions, or can be 7 portions. Based on the mass portion of Chinese prickly ash, the mass portion of white wine in the seasonings can be 2-10 portions, or can be 5 portions. Based on the mass portion of Chinese prickly ash, the mass portion of mature vinegar in the seasonings can be 5-10 portions, or can be 10 portions. Based on the mass portion of Chinese prickly ash, the mass portion of ginger in the seasonings can be 1-5 portions, or can be 3 portions. Based on the mass portion of Chinese prickly ash, the mass portion of garlic in the seasonings can be 1-5 portions, or can be 3 portions. Based on the mass portion of Chinese prickly ash, the mass portion of white sugar in the seasonings can be 1-5 portions, or can be 3 portions. Based on the mass portion of Chinese prickly ash, the mass portion of huadiao wine in the seasonings can be 1-5 portions, or can be 2 portions.In the present invention, Chinese prickly ash in the seasoning can endow pickles with a special and strong numbing aroma, stimulate taste buds and enhance appetite. The volatile oil and other components it contains also have a certain antibacterial effect, which can, to a certain extent, prevent pickles from spoiling, extend the shelf life, and neutralize the fishy and strange smells of some ingredients themselves, making the taste of pickles more pure. Soy sauce is an important coloring agent for pickles, which can make pickles present an attractive color and increase appetite. At the same time, components such as amino acids and sugars in soy sauce endow pickles with a mellow salty and umami taste, enrich the taste, and can also interact with other seasonings to produce more complex flavors. Baijiu has a bactericidal and antiseptic effect, inhibiting the growth of harmful microorganisms and preventing pickles from rotting and spoiling during the pickling process. Its alcohol component can penetrate into the interior of the ingredients, making the pickles more crispy and tender in taste, and can also remove the fishy smell of the ingredients, increase the aroma of pickles, and endow them with a unique flavor. Mature vinegar can bring a sour and refreshing taste to pickles, adjust the taste, and increase the flavor level. The acetic acid in it has a certain antibacterial effect, which helps the preservation of pickles, and can also promote the dissolution of nutrients in the ingredients, enhancing the nutritional value of pickles. Ginger can remove the fishy and strange smells of the ingredients, play a role in enhancing freshness and aroma, and add a unique spicy flavor to pickles. Components such as gingerol contained in ginger have a certain antibacterial effect, which can inhibit the growth of microorganisms in pickles and is also beneficial to human health. Garlic provides a strong garlic aroma, which can add a unique flavor to pickles and enhance the overall taste. Sulfur-containing compounds and other components in garlic have strong antibacterial and anti-inflammatory effects, which can prevent pickles from spoiling, extend the shelf life, and can also interact with other seasonings during the pickling process to produce more abundant flavor substances. White sugar can adjust the saltiness of pickles, make the taste more mellow, and play a role in enhancing freshness. Sugar can also be used as a nutrient for microorganisms during the pickling process, promoting the growth and fermentation of beneficial microorganisms, helping to form the unique flavor of pickles, and at the same time increasing the color and gloss of pickles. Huadiao wine is similar to Baijiu, having the effect of removing fishy and muttony smells, removing the bad smells of ingredients. At the same time, its rich fragrance components can add a mellow wine aroma to pickles, enhancing the flavor, and can also promote the better penetration of seasonings into the interior of the ingredients during the pickling process, making the taste of pickles more uniform and strong.

[0018] The present invention has no special limitation on the dosage of the seasoning, and conventional dosages in the art can be adopted. As an optional embodiment of the present invention, the seasoning is preferably added based on the mass portion of the uncooked Allium mongolicum Regel; the mass ratio of the Allium mongolicum Regel to the seasoning can be 50:(32-34), or can also be 50:32, 50:32.5, 50:33, 50:33.5 or 50:34. As an optional embodiment of the present invention, the pickling temperature can be 20-23°C, or can also be 20, 21, 22 or 23°C. As an optional embodiment of the present invention, the pickling time can be ≤2 months, or can also be 1 month. In the present invention, the pickling is preferably carried out under ventilation and light avoidance conditions; the pickling is preferably carried out under sealed conditions. After pickling is completed, pickled Allium mongolicum Regel is obtained.

[0019] During the pickling process of Allium mongolicum Regel, only adding salt to inhibit microorganisms through a high-salt environment can extend the shelf life, but the flavor is relatively single. And only pickling with salt, the nutrient components of Allium mongolicum Regel are reduced due to cell water loss and partial loss of water-soluble vitamins during the salting process.

[0020] During the pickling process of Allium mongolicum Regel by using the pickling method of the present invention, the addition of the seasoning can not only inhibit the growth of microorganisms, but also promote the formation of flavor substances during the pickling process of Allium mongolicum Regel, improve the sensory evaluation result of pickled Allium mongolicum Regel, enhance the conversion of nutrients in Allium mongolicum Regel, and increase the content of nutrient components in pickled Allium mongolicum Regel. For example, in terms of pickling effect, the alcohol in white liquor and huadiao wine has a bactericidal effect, can inhibit harmful microorganisms, and helps to extend the shelf life of Allium mongolicum Regel; the acidic environment of mature vinegar can also inhibit some microorganisms and reduce the risk of spoilage of Allium mongolicum Regel; seasonings such as Chinese prickly ash, ginger, garlic, and soy sauce can endow Allium mongolicum Regel with a unique flavor. White sugar can increase the sweetness, enrich the taste, and also provide a substrate for microbial fermentation to promote the generation of flavor substances. In terms of nutrient components, components such as amino acids and sugars in soy sauce may undergo Maillard reaction with substances in Allium mongolicum Regel, consuming some sugars and amino acids; mature vinegar may affect the activity of enzymes in Allium mongolicum Regel cells, thereby affecting the conversion of nutrient components; white liquor and huadiao wine may affect microbial activities and indirectly affect the change of nutrient components in Allium mongolicum Regel; soy sauce contains certain amino acids, vitamins, minerals, etc., which can increase the content of nutrient components in Allium mongolicum Regel. In terms of sensory evaluation, soy sauce may make the color of Allium mongolicum Regel darker, and the pigment in mature vinegar or the chemical reaction under its acidic condition may have a certain impact on the color of Allium mongolicum Regel. White sugar can make the surface of Allium mongolicum Regel more shiny to a certain extent; Chinese prickly ash, ginger, garlic, white liquor, huadiao wine, etc. all have their own unique aromas, which can add rich aroma levels to Allium mongolicum Regel; mature vinegar makes Allium mongolicum Regel have a sour taste and increases the refreshing feeling; white sugar can relieve the sour and salty tastes and make the taste more mellow. White liquor and huadiao wine may make the texture of Allium mongolicum Regel more crispy and tender.

[0021] The present invention provides an application of the pickling method described in the above technical solution in prolonging the storage time of Allium mongolicum Regel. The pickling method provided by the present invention can prolong the storage time of Allium mongolicum Regel.

[0022] The present invention provides an application of the pickling method described in the above technical solution in improving the nutritional quality of Allium mongolicum Regel. The pickling method provided by the present invention can significantly increase the protein content in Allium mongolicum Regel, which is beneficial to improving the nutrition of Allium mongolicum Regel; the pickling method can keep the soluble sugar and free amino acids at a relatively stable level, thereby being beneficial to improving the taste of Allium mongolicum Regel. Further, the pickling method can also keep nitrates and nitrites at a low level during the pickling process. In summary, the pickling method provided by the present invention is beneficial to improving the nutritional quality of Allium mongolicum Regel.

[0023] In order to further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below with reference to the drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0024] The Allium mongolicum Regel used in the following examples of the present invention is fresh Allium mongolicum Regel, as Figures 2 to 4 shown.

[0025] The Allium mongolicum Regel used in the following technical solutions is fresh Allium mongolicum Regel from which withered and yellow leaves and impurities are removed, and after being rinsed clean with clear water, it is placed in a ventilated place to drain the surface moisture.

[0026] The cooking oil used in the following solutions is soybean cooking oil.

[0027] The glass bottles used in the following solutions are 240 mL glass bottles.

[0028] Example 1 A pickling method for increasing the protein content of Allium mongolicum Regel and / or improving the nutritional quality of Allium mongolicum Regel, the steps are as follows: Take 50 g of Allium mongolicum Regel and 5 mL of cooking oil. Heat the cooking oil in a pan to 180 °C, then add the Allium mongolicum Regel to the pan and stir-fry at 180 °C for 2 min. When the Allium mongolicum Regel becomes slightly soft and still keeps its fresh green color, take it out and drain the oil to obtain stir-fried Allium mongolicum Regel.

[0029] Mix the stir-fried Allium mongolicum Regel with seasonings and 10.0 g of table salt, then place them in a glass bottle. Then seal the glass bottle and carry out pickling at 20 - 23 °C. The pickling environment needs to be ventilated and light-proof. The seasonings are: 0.5 g of Chinese prickly ash, 7 g of soy sauce, 5 g of white wine, 10 g of mature vinegar, 3 g of ginger, 3 g of garlic, 3 g of white sugar, and 2 g of Huadiao wine. This treatment is abbreviated as "stir-fry 10".

[0030] Example 2 A pickling method for increasing the protein content of Allium mongolicum Regel and / or improving the nutritional quality of Allium mongolicum Regel, with the steps the same as those in Example 1, and the only difference being that the addition amount of table salt is 5.0 g. This treatment is abbreviated as "Fried 5.0".

[0031] Example 3 A pickling method for increasing the protein content of Allium mongolicum Regel and / or improving the nutritional quality of Allium mongolicum Regel, with the steps the same as those in Example 1, and the only difference being that the addition amount of table salt is 2.5 g. This treatment is abbreviated as "Fried 2.5".

[0032] Control Example 1 A pickling method for Allium mongolicum Regel is as follows: Take 50 g of Allium mongolicum Regel and put it into 500 mL of boiling water for blanching for 2 min, then take it out and drain the water to obtain blanched Allium mongolicum Regel.

[0033] Mix the blanched Allium mongolicum Regel, seasonings and 10.0 g of table salt, then place them in a glass bottle. After sealing the glass bottle, carry out pickling at 20 - 23 °C, and the pickling environment needs to be ventilated and light-proof. The seasonings are: 0.5 g of Chinese prickly ash, 7 g of soy sauce, 5 g of white wine, 10 g of mature vinegar, 3 g of ginger, 3 g of garlic, 3 g of white sugar and 2 g of Huadiao wine. This treatment is abbreviated as "Blanched 10".

[0034] Control Example 2 A pickling method for Allium mongolicum Regel, with the steps the same as those in Control Example 1, and the only difference being that the addition amount of table salt is 5.0 g. This treatment is abbreviated as "Blanched 5.0".

[0035] Control Example 3 A pickling method for Allium mongolicum Regel, with the steps the same as those in Control Example 1, and the only difference being that the addition amount of table salt is 2.5 g. This treatment is abbreviated as "Blanched 2.5".

[0036] Control Example 4 A pickling method for Allium mongolicum Regel is as follows: Take 50 g of Allium mongolicum Regel directly and mix it with seasonings and 10.0 g of table salt, then place them in a glass bottle. After sealing the glass bottle, carry out pickling at 20 - 23 °C, and the pickling environment needs to be ventilated and light-proof. The seasonings are: 0.5 g of Chinese prickly ash, 7 g of soy sauce, 5 g of white wine, 10 g of mature vinegar, 3 g of ginger, 3 g of garlic, 3 g of white sugar and 2 g of Huadiao wine. This treatment is abbreviated as "Fresh 10".

[0037] Control Example 5 A pickling method for Allium mongolicum Regel, with the steps the same as those in Control Example 4, and the only difference being that the addition amount of table salt is 5.0 g. This treatment is abbreviated as "Fresh 5.0".

[0038] Control Example 6 A method for pickling shallots is provided, wherein the steps are the same as those in Comparative Example 4, except that 2.5 g of salt is added. This process is referred to as "Fresh 2.5".

[0039] Application Example 1 Relevant indicators of the pickled shallots of Examples 1 to 3 and Comparative Examples 1 to 6 were tested.

[0040] The corresponding methods of Examples 1 to 3 and Comparative Examples 1 to 6 were used to pickle allium mongolicum. The bottling effect on the day of pickling was as follows: Figure 1 shown. Figure 1 From right to left in the middle are the bottling renderings of the pickled shallots of Examples 1 to 3 and Comparative Examples 1 to 6 on the same day.

[0041] The dry matter, soluble sugar, protein, free amino acids (FAA), nitrate (NO3 - ), nitrite (NO2 - ) and other nutrient content.

[0042] Among them, the dry matter content was tested by drying method; the soluble sugar content was tested by anthrone colorimetry; the protein content was determined by Kjeldahl method; the FAA content was determined by ninhydrin colorimetry; nitrate (NO3 - ) content was determined by UV spectrophotometry; nitrite (NO2 - ) content was determined using the naphthylethylenediamine hydrochloride method.

[0043] The dry matter test results of the pickled shallots at different pickling times in Examples 1 to 3 and Comparative Examples 1 to 6 are shown in Table 1.

[0044] Table 1 Dry matter test results of pickled shallots in Examples 1 to 3 and Comparative Examples 1 to 6

[0045] Note: In the table where the weight is recorded, the weight recorded in the front is the weight of the shallots taken out from the pickling container, or the weight of the shallots and the culture dish, and the weight recorded in the back is the weight of the shallots after the corresponding amount (the mass corresponding to the previous value) of shallots are taken out and the corresponding shallots are dried, or the weight of the shallots and the culture dish after drying.

[0046] As can be seen from Table 1, the dry matter content of each treatment showed fluctuating changes during storage. Initially, the differences in dry matter content among different treatments were relatively small. After 1 month of pickling, the dry matter content of the high-salt concentration treatment was relatively high, which may be because the high-salt environment inhibited the growth of microorganisms and reduced the decomposition and loss of dry matter. When stored for 2 months, the dry matter content of the "Fried 10" treatment group, which was pickled after frying and had a salt concentration of 10.0 g, was relatively stable and at a high level. Overall, pickling after oil frying helped to maintain the dry matter content to a certain extent, indicating that a high-salt concentration had a positive effect on the preservation of dry matter.

[0047] The nutrient contents of pickled Allium mongolicum Regel with different pickling times in Examples 1 to 3 and Comparative Examples 1 to 6 are shown in Table 2. Among them, the protein contents of each treatment group with different pickling times are shown in Table 3; the soluble sugar contents of each treatment group with different pickling times are shown in Table 4; the FAA contents of each treatment group with different pickling times are shown in Table 5; the NO3 - contents of each treatment group with different pickling times are shown in Table 6; the NO2 - contents of each treatment group with different pickling times are shown in Table 7.

[0048] [[ID=I0]]Table 2 Nutrient Contents of Pickled Allium mongolicum Regel with Different Pickling Times in Examples 1 to 3 and Comparative Examples 1 to 6

[0049] From Table 2, it can be obtained that for the soluble sugar content, when stored for 0 months, the soluble sugar contents of different treatment groups were significantly different. After 1 month of storage, the soluble sugar contents of some samples increased, indicating that pickling promoted the destruction of cell structure and the decomposition of polysaccharides into soluble sugars. After 2 months of storage, the overall trend was downward, which may be because microorganisms utilized and chemical reactions consumed the soluble sugars. Among them, the soluble sugar content of the "Fried 5.0" treatment group was relatively high at 126.88 mg / g when stored for 1 month, which ensured the sweet taste of pickled Allium mongolicum Regel to a certain extent.

[0050] Protein content: The protein content changed significantly during storage. When stored for 0 months, the content range was relatively wide. After 1 month of storage, the content of some samples increased, indicating that the dissolution and denaturation of proteins during pickling were more easily detected. After 2 months of storage, the change trends were different. The protein content of the "Fried 10" treatment group was 141.27 mg / g when stored for 2 months, which was at a relatively good level, indicating that high-salt pickling after oil frying helped to retain proteins.

[0051] Free amino acid (FAA) content: The FAA content fluctuates under different treatments and storage times. At 0 months of storage, the content varies greatly. After 1 month of storage, the content of some samples increases, which is caused by the decomposition of proteins to produce more FAA. After 2 months of storage, it shows both increases and decreases. The FAA content of the stir-fried 2.5 treatment group is relatively high at 59.82 mg / kg when stored for 1 month, which can enhance the umami taste of pickled Allium mongolicum Regel.

[0052] Nitrate (NO3 - ) content: During the whole storage process, the nitrate content changes relatively smoothly, and there are no significant differences among different treatments, indicating that the pickling method and storage time have little effect on the nitrate content.

[0053] Nitrite (NO2 - ) content: The nitrite content is a key indicator to measure the safety of pickled foods. At 0 months of storage, there is a certain content. After 1 month of storage, the content of some samples increases, which is due to the production of nitrite by the action of microorganisms in the initial stage of pickling. After 2 months of storage, the overall content decreases. The nitrite content of the fresh 10 treatment group is 0.043 mg / kg when stored for 2 months, which is at a relatively low level and has relatively high safety.

[0054] Table 3 Protein content of each treatment group at different pickling times (unit: mg / g)

[0055] As can be seen from Table 3, for the treatment groups of pickling after stir-frying, namely "stir-fried 2.5", "stir-fried 5.0" and "stir-fried 10", compared with directly pickling fresh Allium mongolicum Regel and pickling after blanching, the protein content of Allium mongolicum Regel can be significantly increased, and the protein content in Allium mongolicum Regel shows an upward trend with the prolongation of pickling time. This indicates that pickling Allium mongolicum Regel after stir-frying is beneficial to increasing the protein content of Allium mongolicum Regel, and thus beneficial to improving the nutritional value of Allium mongolicum Regel.

[0056] Table 4 Soluble sugar content of each treatment group at different pickling times (unit: mg / g)

[0057] As can be seen from Table 4, the soluble sugar content of the treatment groups pickled after stir-frying is significantly higher than that of the treatment groups of directly pickling fresh Allium mongolicum Regel and pickling after blanching at 0 months, indicating that pickling fresh Allium mongolicum Regel after stir-frying can increase the soluble sugar content of fresh Allium mongolicum Regel. At the same time, for the treatment groups pickled after stir-frying, the soluble sugar content is at a relatively high level during 1 month and 2 months of pickling, especially within 1 month, indicating that pickling after stir-frying is beneficial to maintaining the sweet taste of Allium mongolicum Regel.

[0058] Table 5 FAA content of each treatment group at different pickling times (unit: mg / kg)

[0059] As can be seen from Table 5, pickling after stir-frying the oil can keep the FAA content of Allium mongolicum Regel at a relatively stable level and will not have an adverse effect on the umami taste of Allium mongolicum Regel.

[0060] Table 6 NO3 in each treatment group at different pickling times - Content (unit: mg / kg)

[0061] Table 7 NO2 in each treatment group at different pickling times - Content (unit: mg / kg)

[0062] As can be seen from Tables 6 - 7, pickling Allium mongolicum Regel after stir-frying can keep the nitrate content and nitrite content of Allium mongolicum Regel at a low level within 0 - 2 months of pickling time, and the safety is relatively high.

[0063] The pickled Allium mongolicum Regel of Examples 1 - 3 and Comparative Examples 1 - 6 was subjected to sensory evaluation at 1 month of pickling. The sensory evaluation criteria are shown in Table 8; the sensory evaluation results are shown in Table 9. Photographs of the pickled Allium mongolicum Regel pickled by the pickling methods of Examples 1 - 3 and Comparative Examples 1 - 6 at 1 month are as Figure 5 shown. Figure 5 In 1 is the pickled Allium mongolicum Regel pickled for 1 month in the "Fresh 2.5" experimental group; 2 is the pickled Allium mongolicum Regel pickled for 1 month in the "Fresh 5.0" experimental group; 3 is the pickled Allium mongolicum Regel pickled for 1 month in the "Fresh 10" experimental group; 4 is the pickled Allium mongolicum Regel pickled for 1 month in the "Blanched 2.5" experimental group; 5 is the pickled Allium mongolicum Regel pickled for 1 month in the "Blanched 5.0" experimental group; 6 is the pickled Allium mongolicum Regel pickled for 1 month in the "Blanched 10" experimental group; 7 is the pickled Allium mongolicum Regel pickled for 1 month in the "Stir-fried 2.5" experimental group; 5 is the pickled Allium mongolicum Regel pickled for 1 month in the "Stir-fried 5.0" experimental group; 6 is the pickled Allium mongolicum Regel pickled for 1 month in the "Stir-fried 10" experimental group.

[0064] Table 8 Sensory evaluation criteria

[0065] Table 9 Sensory evaluation results of the pickled Allium mongolicum Regel of Examples 1 - 3 and Comparative Examples 1 - 6 at 1 month of pickling

[0066] As can be seen from Table 9, the methods for preparing pickled Allium mongolicum Regel in Examples 1 - 3 can significantly improve the sensory evaluation results of Allium mongolicum Regel compared with Comparative Examples 1 - 3 and Comparative Examples 4 - 6.

[0067] In summary, the pickling method of Allium mongolicum Regel provided by the present invention can extend the storage time of Allium mongolicum Regel, and at the same time, can significantly improve the nutritional quality of Allium mongolicum Regel and improve the sensory evaluation of pickled Allium mongolicum Regel.

[0068] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on this embodiment without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A pickling method for increasing the protein content of Allium mongolicum Regel and / or improving the nutritional quality of Allium mongolicum Regel, characterized in that, It includes the following steps: Mix Allium mongolicum Regel with oil and stir-fry to obtain stir-fried Allium mongolicum Regel with oil; The oil includes heated oil; the temperature of the heated oil is 170 - 180°C; the mass-volume ratio when the Allium mongolicum Regel is mixed with the oil is (300 - 500) g : (30 - 50) mL; When stir-frying, stir-fry until the Allium mongolicum Regel becomes slightly soft; the temperature of the stir-frying is 150 - 200°C; the time of the stir-frying is 1 - 2 min; Mix the stir-fried Allium mongolicum Regel with oil, salt and seasonings, and then marinate; The mass ratio of the Allium mongolicum Regel to the salt is 50 : (2.5 - 10).

2. The pickling method according to claim 1, wherein By mass, the seasonings include: 0.2 - 1 part of Chinese prickly ash, 5 - 10 parts of soy sauce, 2 - 10 parts of white liquor, 5 - 10 parts of mature vinegar, 1 - 5 parts of ginger, 1 - 5 parts of garlic, 1 - 5 parts of white sugar and 1 - 5 parts of huadiao wine.

3. The pickling method according to claim 1, characterized in that, The temperature of the marinating is 20 - 23°C.

4. The pickling method according to claim 1, wherein The marinating is carried out under sealed conditions.

5. The pickling method according to claim 1, characterized in that Before mixing the Allium mongolicum Regel with the oil, pre-treat the Allium mongolicum Regel; the pre-treatment includes washing the Allium mongolicum Regel and draining the water.

6. Application of the marinating method according to any one of claims 1 - 5 in prolonging the storage time of Allium mongolicum Regel.

7. Application of the marinating method according to any one of claims 1 - 5 in improving the nutritional quality of Allium mongolicum Regel.

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