Old-jar sweet potato leaves based on slight fermentation and making method of prefabricated dish of old-jar sweet potato leaves

Abstract

The invention relates to the technical field of food processing, and particularly discloses an old-jar sweet potato leaf based on slight fermentation and a making method of a prefabricated dish thereof, and the making method of the old-jar sweet potato leaf based on slight fermentation comprises the following steps: laying a layer of pretreated ginger, garlic, chili and salt at the bottom of an old jar, paving a layer of pretreated sweet potato leaves on the old jar after the old jar is fully paved, continuously paving a layer of pretreated ginger, garlic, pepper and salt on the old jar after the old jar is fully paved, and then continuously paving according to the sequence until the volume of the old jar is 2 / 3 of that of the old jar; the sweet potato leaves are slightly fermented, so that the flavor is improved, the taste is improved, the nutritional value is improved, the storage life is prolonged, meanwhile, the slightly fermented old jar sweet potato leaves are used for preparing the prepared dish, the flavor of the dish is improved, the storage life of the prepared dish is prolonged, and the market competitiveness of the prepared dish is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of slightly fermented old-tan sweet potato leaves and pre-made dishes thereof. Background Art

[0002] Sweet potato leaves were originally used primarily as livestock feed, but as scientific research progressed, people gradually discovered their rich nutritional and health benefits. Rich in vitamins A, C, K, and B6, as well as minerals like calcium, iron, potassium, and magnesium, sweet potato leaves provide vital nutritional support. Furthermore, they contain antioxidants like flavonoids and carotenoids, which have antioxidant properties and can protect our cells from free radical damage. Some compounds in sweet potato leaves also possess anti-inflammatory properties, which can help alleviate the symptoms of inflammatory diseases. Consequently, people began to incorporate them into their daily diets.

[0003] However, sweet potato leaves are relatively difficult to cook because of their thick leaves, rough texture and bland taste. Therefore, people in Hunan Province have discovered after a long period of exploration that they can enhance the aroma of sweet potato leaves through fermentation, while also making their texture softer and tougher. Thus, they created the classic Hunan dish "Laotan Sweet Potato Leaves".

[0004] However, the fermentation and production of old-style sweet potato leaves are relatively complicated, and the unique flavor and aroma after fermentation are relatively strong, which some people cannot accept, resulting in its inability to be widely popularized.

[0005] Therefore, it is necessary to design a lightly fermented old-tan sweet potato leaf to solve the problem that the fermentation and production of the old-tan sweet potato leaf are relatively complicated, and the unique flavor and aroma after fermentation are relatively strong, which is unacceptable to some people and prevents it from being widely popularized. Summary of the Invention

[0006] In view of this, the present invention proposes a lightly fermented old-tan sweet potato leaf, aiming to solve the problem that the fermentation and production of the old-tan sweet potato leaf are relatively complicated, and the unique flavor and aroma after fermentation are relatively strong, which is unacceptable to some people and leads to its inability to be widely popularized.

[0007] In one aspect, the present invention provides a slightly fermented sweet potato leaf, comprising the following components in parts by weight:

[0008] 5-15 parts sweet potato leaves, 1-5 parts chili peppers, 1-3 parts garlic, 1-3 parts ginger, 0.5-2 parts white wine, 2-3 parts rice washing water and 1-5 parts salt.

[0009] Furthermore, the specific preparation method of the rice washing water is: put 1 part of rice into 2 parts of water, stir for 2 minutes and then pour out the water, add 2 parts of water again, stir for 1 minute and then filter out the rice to obtain the rice washing water.

[0010] In one aspect, the present invention provides a method for preparing slightly fermented old-style sweet potato leaves, comprising the following steps:

[0011] Pre-treat each component and set aside;

[0012] Place a layer of pre-processed ginger, garlic, chili pepper and salt on the bottom of the old pot. When it is full, place a layer of pre-processed sweet potato leaves on top. When it is full, continue to place a layer of pre-processed ginger, garlic, chili pepper and salt on top. Continue to place them in this order until the pot is filled to two-thirds of its volume.

[0013] Pour the soaking liquid into the old pot until it covers the pre-treated sweet potato leaves, then add rice washing water and white wine, cover the pot, fill the sealing groove with water, and ferment for 2-3 days to obtain the slightly fermented old pot sweet potato leaves.

[0014] Furthermore, the specific preparation method of the impregnation liquid is: heating 15 parts of water to boiling, then adding 3 parts of salt and stirring until the salt is dissolved, then stopping heating, waiting for the salt water to cool to 30°C, adding 1.5 parts of rock sugar, stirring until the rock sugar is dissolved, and then cooling to room temperature to obtain the impregnation liquid.

[0015] Furthermore, the pretreatment is specifically as follows: rinse the sweet potato leaves with water three times and then leave them for three hours; peel the ginger and garlic and cut them into 0.3 cm thin slices; wash and dry the peppers, and then cut them into 2 cm long segments; let the rice washing water stand for 15 minutes, and then filter it once with gauze.

[0016] Furthermore, the old jar is rinsed with boiling water for 1 minute before use and then dried before use.

[0017] In one aspect, the present invention further provides a method for preparing a pre-prepared dish based on slightly fermented old-tan sweet potato leaves, comprising the following preparation steps:

[0018] Rinse the old sweet potato leaves for 2-5 minutes, squeeze them 3-5 times, and cut them into 2 cm small segments for later use; rinse the cowpeas for 2-5 minutes, cut them into 1-2 cm small segments for later use; cut the peppers into 2-3 cm long segments;

[0019] Heat soybean oil to 120-140°C, add minced garlic, minced ginger, and chili segments and stir-fry for 30-40 seconds, add cowpea segments and continue stir-frying for 4-6 minutes, then add light soy sauce, oyster sauce, sugar, and chicken bouillon, continue stir-frying for 1 minute, then add chopped sweet potato leaves, stir-fry for 2-3 minutes, and stop heating to obtain a first mixture;

[0020] When the first mixing temperature is lowered to 45° C., the mixture is placed in a packaging bag for post-processing to obtain the prefabricated dish.

[0021] Furthermore, the mass fractions of the raw materials used in the preparation method are as follows:

[0022] 40-50 parts of old-style sweet potato leaves, 20-40 parts of cowpeas, 1-10 parts of chili peppers, 1-5 parts of minced garlic, 1-3 parts of minced ginger, 6-10 parts of soybean oil, 1-3 parts of light soy sauce, 1-3 parts of oyster sauce, 0.1-1 part of sugar and 0.1-0.5 part of chicken essence.

[0023] Furthermore, the post-processing specifically includes: extracting the air in the packaging bag, then heat-sealing it, and then sterilizing it with high-temperature steam.

[0024] Furthermore, the heat sealing temperature is 120° C.-230° C., the time is 0.5-2 seconds, and the pressure is 0.05-0.7 MPa; the high-temperature steam sterilization temperature is 121° C., the pressure is 0.1 MPa, and the time is 15 minutes.

[0025] Compared with the prior art, the beneficial effects of the present invention are: by using rice washing water, white wine and a special soaking liquid to slightly ferment the sweet potato leaves for a short time, the strong sour taste brought by deep fermentation is reduced, while ensuring the softening of the texture of the sweet potato leaves, improving the taste of the sweet potato leaves, making them more suitable for the taste of the public, and at the same time, by preparing them into prefabricated dishes, the problem of complicated production of old-style sweet potato leaves is effectively solved, which is more conducive to promotion and popularization. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Various other advantages and benefits will become apparent to those skilled in the art upon reading the detailed description of the preferred embodiment below. The accompanying drawings are for illustration purposes only and are not to be considered as limiting the present invention. The same reference symbols are used throughout the drawings to represent the same components. In the drawings:

[0027] Figure 1 Flow chart of the preparation method of slightly fermented old altar sweet potato leaves provided by the embodiment of the present invention

[0028] Figure 2 The present invention provides a flowchart of a method for preparing a pre-prepared dish based on slightly fermented old-tan sweet potato leaves. DETAILED DESCRIPTION

[0029] Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, unless there is a conflict, the embodiments of the present disclosure and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with the embodiments.

[0030] Sweet potato leaves were originally used primarily as livestock feed, but with the advancement of scientific research, people gradually discovered their rich nutritional and health benefits. Rich in vitamins A, C, K, and B6, as well as minerals such as calcium, iron, potassium, and magnesium, sweet potato leaves provide vital nutritional support. Furthermore, sweet potato leaves contain antioxidants such as flavonoids and carotenoids, which have antioxidant properties and protect our cells from free radical damage. Some compounds in sweet potato leaves also have anti-inflammatory properties, helping to alleviate the symptoms of inflammatory diseases. This led to their inclusion in daily diets. However, due to their thick leaves, rough texture, and bland flavor, sweet potato leaves are relatively difficult to cook. Therefore, people in Hunan Province, after much exploration, discovered that fermentation could enhance the sweet potato leaves' aroma while making them softer and more chewy. This led to the creation of the classic Hunan dish, "Laotan Sweet Potato Leaves." However, the fermentation and preparation of "Laotan Sweet Potato Leaves" is complex, and the unique flavor and aroma after fermentation are quite strong, which some people find unpalatable, hindering its widespread popularity.

[0031] Therefore, it is necessary to design a lightly fermented old-tan sweet potato leaf to solve the problem that the fermentation and production of the old-tan sweet potato leaf are relatively complicated, and the unique flavor and aroma after fermentation are relatively strong, which is unacceptable to some people and prevents it from being widely popularized.

[0032] On the one hand, in some embodiments of the present invention, the slightly fermented old altar sweet potato leaves include the following components in parts by weight:

[0033] 5-15 parts sweet potato leaves, 1-5 parts chili peppers, 1-3 parts garlic, 1-3 parts ginger, 0.5-2 parts white wine, 2-3 parts rice washing water and 1-5 parts salt.

[0034] The slightly fermented old-style sweet potato leaves in the present invention preferably include the following components in parts by mass: 10-15 parts of sweet potato leaves, 3-5 parts of chili peppers, 2-3 parts of garlic, 2-3 parts of ginger, 1-2 parts of white wine, 2.5-3 parts of rice water and 3-5 parts of salt.

[0035] The lightly fermented sweet potato leaves of the present invention preferably include the following components in parts by weight: 10 parts sweet potato leaves, 3 parts chili peppers, 2-3 parts garlic, 2-3 parts ginger, 1-2 parts white wine, 2.5-3 parts rice water, and 3-5 parts salt. The white wine is any commercially available 56% alcohol white wine.

[0036] As is understandable, rice water contains a variety of microorganisms, such as probiotics like lactic acid bacteria. Using rice water instead of a typical fermentation broth can impart a moderate sourness to the sweet potato leaves, improving their texture and adding depth to their flavor. Furthermore, rice water itself is slightly acidic, and its addition can regulate the pH of the fermentation environment within the jar, promoting the metabolic activity of beneficial microorganisms like lactic acid bacteria, ensuring the desired fermentation process and contributing to its smooth progress.

[0037] In some embodiments of the present invention, the specific preparation method of the rice washing water is: put 1 part of rice into 2 parts of water, stir for 2 minutes and then pour out the water, add 2 parts of water again, stir for 1 minute and then filter out the rice to obtain the rice washing water.

[0038] Specifically, the rice is any commercially available rice, and the water is purified water purified by a purifier.

[0039] It is understandable that the first time the rice is washed, the main purpose is to remove impurities such as dust, insects, bran powder, etc. on the surface of the rice grains. These impurities will make the rice washing water turbid and dirty, which will affect the fermentation effect. Moreover, when the rice is washed for the second time, the remaining nutrients in the rice grains are relatively stable. At this time, the rice washing water still contains a certain amount of nutrients such as protein, vitamins and trace elements. These nutrients can be used by microorganisms during the fermentation process, providing additional nutritional support for the fermentation of sweet potato leaves, which helps to enrich the taste and flavor of the fermented sweet potato leaves, and may also have a certain effect on improving their nutritional value.

[0040] On the one hand, a preparation method of slightly fermented old altar sweet potato leaves comprises the following preparation steps:

[0041] Pre-treat each component and set aside;

[0042] Place a layer of pre-processed ginger, garlic, chili pepper and salt on the bottom of the old pot. When it is full, place a layer of pre-processed sweet potato leaves on top. When it is full, continue to place a layer of pre-processed ginger, garlic, chili pepper and salt on top. Continue to place them in this order until the pot is filled to two-thirds of its volume.

[0043] Pour the soaking liquid into the old pot until it covers the pre-treated sweet potato leaves, then add rice washing water and white wine, cover the pot, fill the sealing groove with water, and ferment for 2-3 days to obtain the slightly fermented old pot sweet potato leaves; the fermentation time is preferably 3 days.

[0044] Specifically, lay them strictly in the order of ginger, garlic, chili, salt - sweet potato leaves - ginger, garlic, chili, salt. When laying the ginger, garlic, chili, and salt, just sprinkle them evenly in one layer; the thickness of a layer of sweet potato leaves should be 1 cm.

[0045] Specifically, the lid of the jar should be opened once a day during fermentation to prevent excessive internal pressure. Each time it is opened and then reopened, the sealing tank should be refilled with water.

[0046] In some embodiments of the present invention, the specific preparation method of the impregnation liquid is: heating 15 parts of water to boiling, then adding 3 parts of salt and stirring until the salt is dissolved, then stopping heating, waiting for the salt water to cool to 30°C, adding 1.5 parts of rock sugar, stirring until the rock sugar is dissolved, and then cooling to room temperature to obtain the impregnation liquid.

[0047] It can be understood that the salt in the soaking liquid is mainly used to inhibit the growth of miscellaneous bacteria during fermentation, while the rock sugar is used to provide nutrition for the fermentation bacteria.

[0048] In some embodiments of the present invention, the pretreatment is specifically as follows: rinsing the sweet potato leaves with water three times and then leaving them for three hours; peeling the ginger and garlic and cutting them into 0.3 cm thin slices; washing and drying the peppers and cutting them into 2 cm long segments; letting the rice water stand for 15 minutes and then filtering it once with gauze.

[0049] Specifically, the rinsed sweet potato leaves should be evenly spread on a clean bamboo sieve or drying rack and placed in a cool and ventilated place to dry, avoiding direct sunlight.

[0050] It is understandable that filtering rice water with clean gauze can remove precipitated impurities and tiny particles that may be suspended in the water, which can effectively prevent the growth of miscellaneous bacteria during the fermentation process.

[0051] In some embodiments of the present invention, the old jar is rinsed with boiling water for 1 minute before use and then dried before use.

[0052] In one aspect, in some embodiments of the present invention, a method for preparing a pre-prepared dish based on slightly fermented old-tan sweet potato leaves comprises the following preparation steps:

[0053] Rinse the old sweet potato leaves for 2-5 minutes, squeeze them 3-5 times, and cut them into 2 cm small segments for later use; rinse the cowpeas for 2-5 minutes, cut them into 1-2 cm small segments for later use; cut the peppers into 2-3 cm long segments;

[0054] Heat soybean oil to 120-140°C, add minced garlic, minced ginger, and chili segments and stir-fry for 30-40 seconds, add cowpea segments and continue stir-frying for 4-6 minutes, then add light soy sauce, oyster sauce, sugar, and chicken bouillon, continue stir-frying for 1 minute, then add chopped sweet potato leaves, stir-fry for 2-3 minutes, and stop heating to obtain a first mixture;

[0055] When the first mixing temperature is lowered to 45° C., the mixture is placed in a packaging bag for post-processing to obtain the prefabricated dish.

[0056] The rinsing time is preferably 3 minutes, the squeezing times are preferably 4 times, the length of the cowpea is preferably 2 cm, and the length of the pepper is preferably 3 cm; the frying time of the minced garlic, minced ginger and pepper segments is preferably 50 seconds, the stir-frying time of the cowpea segments is preferably 5 minutes, and the stir-frying time of the old-style sweet potato leaves is preferably 3 minutes.

[0057] It is understandable that preparing it into pre-prepared dishes can effectively solve the problems of fermentation and complex preparation of old-style sweet potato leaves, and is more conducive to promotion and popularization.

[0058] In some embodiments of the present invention, the mass fractions of the raw materials used in the preparation method are as follows:

[0059] 40-50 parts of old-style sweet potato leaves, 20-40 parts of cowpeas, 1-10 parts of chili peppers, 1-5 parts of garlic, 1-3 parts of ginger, 6-10 parts of soybean oil, 1-3 parts of light soy sauce, 1-3 parts of oyster sauce, 0.1-1 part of sugar and 0.1-0.5 part of chicken essence.

[0060] Preferably, the ingredients include 45-50 parts of old-style sweet potato leaves, 30-40 parts of cowpeas, 5-10 parts of chili peppers, 3-5 parts of garlic, 2-3 parts of ginger, 8-10 parts of soybean oil, 2-3 parts of light soy sauce, 2-3 parts of oyster sauce, 0.5-1 part of sugar and 0.3-0.5 part of chicken essence.

[0061] Further preferred is 45 grams of old-style sweet potato leaves, 30 grams of cowpea, 5 grams of chili pepper, 3 grams of garlic, 2 grams of ginger, 8 grams of soybean oil, 2 grams of light soy sauce, 2 grams of oyster sauce, 0.5 grams of sugar and 0.3 grams of chicken essence.

[0062] In some embodiments of the present invention, the post-processing specifically includes: extracting the air in the packaging bag, then heat-sealing it, and then performing high-temperature steam sterilization after heat-sealing.

[0063] It is understandable that vacuum packaging and high-temperature steam sterilization can greatly increase the shelf life of prepared dishes.

[0064] In some embodiments of the present invention, the heat sealing temperature is 120°C-230°C, the time is 0.5-2 seconds, and the pressure is 0.05-0.7 MPa; the high-temperature steam sterilization temperature is 121°C, the pressure is 0.1 MPa, and the time is 15 minutes; the heat sealing temperature is preferably 170°C, the heat sealing time is preferably 1 second, and the heat sealing pressure is preferably 0.3 MPa.

[0065] Example 1

[0066] S1. Put 1 part of rice into 2 parts of pure water, stir for 2 minutes and pour out the water, add 2 parts of pure water again and stir for 1 minute and then filter out the rice to obtain rice water; heat 15 parts of water to boiling, then add 3 parts of salt and stir until the salt is dissolved, then stop heating, wait for the brine to cool to 30°C, add 1.5 parts of rock sugar, stir until the rock sugar is dissolved, and then cool to room temperature to obtain the soaking liquid.

[0067] S2. Rinse 5 parts of sweet potato leaves with water for 3 times, then spread them on a clean bamboo sieve and place them in a cool and ventilated place for 3 hours; peel 1 part of ginger and 1 part of garlic, cut them into 0.3 cm thin slices for later use; wash and dry 1 part of chili pepper, cut it into 2 cm long sections for later use; take 2 parts of rice washing water and let it stand for 15 minutes, then filter it through gauze for later use.

[0068] S3: Rinse the old jar with boiling water for 1 minute and then dry it. Place a layer of ginger, garlic, chili pepper and salt on the bottom of the old jar. When it is full, place a layer of sweet potato leaves on top. When it is full, continue to place a layer of ginger, garlic, chili pepper and salt on top. Continue to place them in this order until the jar is filled to two-thirds of its volume. The total number of ginger, garlic, chili pepper, salt, and sweet potato leaves used during this period is 1 part, 1 part, 1 part, 1 part, and 5 parts respectively.

[0069] S4. Pour the prepared infusion solution into the old jar until it covers the laid sweet potato leaves, then add 2 parts of rice water and 0.5 parts of 56-degree white wine, cover the jar lid, fill the sealing groove with water, and ferment for 2 days to obtain the slightly fermented old jar sweet potato leaves.

[0070] Example 2

[0071] S1. Put 1 part of rice into 2 parts of pure water, stir for 2 minutes and pour out the water, add 2 parts of pure water again and stir for 1 minute and then filter out the rice to obtain rice water; heat 15 parts of water to boiling, then add 3 parts of salt and stir until the salt is dissolved, then stop heating, wait for the brine to cool to 30°C, add 1.5 parts of rock sugar, stir until the rock sugar is dissolved, and then cool to room temperature to obtain the soaking liquid.

[0072] S2. Rinse 10 parts of sweet potato leaves with water for 3 times, then spread them on a clean bamboo sieve and place them in a cool and ventilated place for 3 hours; peel 2 parts of ginger and 2 parts of garlic, cut them into 0.3 cm thin slices for later use; wash and dry 3 parts of chili peppers, cut them into 2 cm long sections for later use; take 2.5 parts of rice washing water and let it stand for 15 minutes, then filter it through gauze once for later use.

[0073] S3: Rinse the old jar with boiling water for 1 minute and then dry it. Place a layer of ginger, garlic, chili pepper and salt on the bottom of the old jar. When it is full, place a layer of sweet potato leaves on top. When it is full, continue to place a layer of ginger, garlic, chili pepper and salt on top. Continue to place them in this order until the jar is filled to two-thirds of its volume. The total number of ginger, garlic, chili pepper and salt used during this period is 2 parts, the total number of peppers used is 3 parts, the total number of salt used is 3 parts, and the total number of sweet potato leaves used is 10 parts.

[0074] S4. Pour the prepared infusion solution into the old jar until it covers the laid sweet potato leaves, then add 2.5 parts of rice water and 1 part of 56-degree white wine, cover the jar lid, fill the sealing groove with water, and ferment for 3 days to obtain the slightly fermented old jar sweet potato leaves.

[0075] Example 3

[0076] S1. Put 1 part of rice into 2 parts of pure water, stir for 2 minutes and pour out the water, add 2 parts of pure water again and stir for 1 minute and then filter out the rice to obtain rice water; heat 15 parts of water to boiling, then add 3 parts of salt and stir until the salt is dissolved, then stop heating, wait for the brine to cool to 30°C, add 1.5 parts of rock sugar, stir until the rock sugar is dissolved, and then cool to room temperature to obtain the soaking liquid.

[0077] S2. Rinse 15 parts of sweet potato leaves with water for 3 times, then spread them on a clean bamboo sieve and place them in a cool and ventilated place for 3 hours; peel 3 parts of ginger and 3 parts of garlic, cut them into 0.3 cm thin slices for later use; wash and dry 5 parts of chili peppers, cut them into 2 cm long sections for later use; take 3 parts of rice washing water and let it stand for 15 minutes, then filter it through gauze once for later use.

[0078] S3: Rinse the old jar with boiling water for 1 minute and then dry it. Place a layer of ginger, garlic, chili pepper and salt on the bottom of the old jar. After it is full, place a layer of sweet potato leaves on top. After it is full, continue to place a layer of ginger, garlic, chili pepper and salt on top. Then continue to place them in this order until the jar is filled to two-thirds of its volume. The total number of ginger, garlic, chili pepper and salt used during this period is 3 parts, the total number of chili peppers used is 3 parts, the total number of salt used is 5 parts, and the total number of sweet potato leaves used is 15 parts.

[0079] S4. Pour the prepared infusion solution into the old jar until it covers the laid sweet potato leaves, then add 3 parts of rice water and 2 parts of 56-degree white wine, cover the jar lid, fill the sealing groove with water, and ferment for 3 days to obtain the slightly fermented old jar sweet potato leaves.

[0080] Application Example 1

[0081] S1. Take 40 parts of the old altar sweet potato leaves prepared in Example 2, rinse them for 2 minutes, squeeze them 3 times, and cut them into 2 cm small segments for later use; take 20 parts of cowpeas, rinse them for 2 minutes, cut them into 1 cm small segments for later use; take 1 part of pepper and cut it into 2 cm long small segments for later use;

[0082] S2. Heat 6 parts of soybean oil to 120°C, add 1 part of minced garlic, 1 part of minced ginger and 1 part of chili segment and stir-fry for 30 seconds, add 20 parts of cowpea segment and continue to stir-fry for 4 minutes, then add 1 part of light soy sauce, 1 part of cooking oil, 0.1 part of sugar and 0.1 part of chicken essence, continue to stir-fry for 1 minute, then add 40 parts of chopped old altar sweet potato leaves, stir-fry for 2 minutes and stop heating;

[0083] S3. When the temperature drops to 45°C, put it into a packaging bag and evacuate the air in the packaging bag, then heat seal it at a temperature of 120°C and a pressure of 0.05 MPa for 0.5 seconds, and then sterilize it with high-temperature steam at a temperature of 121°C and a pressure of 0.1 MPa for 15 minutes to obtain a pre-prepared dish based on slightly fermented old-tan sweet potato leaves.

[0084] Application Example 2

[0085] S1, take 45 parts of the old altar sweet potato leaves prepared in Example 2, rinse for 3 minutes, squeeze 4 times, and cut into 2 cm small segments for standby; take 30 parts of cowpeas, rinse for 3 minutes, cut into 2 cm small segments for standby; take 5 parts of peppers and cut into 3 cm long small segments for standby;

[0086] S2. Heat 8 parts of soybean oil to 130°C, add 3 parts of minced garlic, 2 parts of minced ginger and 5 parts of chili segments and stir-fry for 35 seconds, add 30 parts of cowpea segments and continue to stir-fry for 5 minutes, then add 2 parts of light soy sauce, 2 parts of cooking oil, 0.5 parts of sugar and 0.3 parts of chicken essence, continue to stir-fry for 1 minute, then add 45 parts of chopped old altar sweet potato leaves, stir-fry for 3 minutes and stop heating;

[0087] S3. When the temperature drops to 45°C, put it into a packaging bag and evacuate the air in the packaging bag, then heat seal it at a temperature of 170°C and a pressure of 0.3 MPa for 1 second, and then sterilize it with high-temperature steam at a temperature of 121°C and a pressure of 0.1 MPa for 15 minutes to obtain a pre-prepared dish based on slightly fermented old-tan sweet potato leaves.

[0088] Application Example 3

[0089] S1. Take 50 parts of the old altar sweet potato leaves prepared in Example 2, rinse them for 5 minutes, squeeze them 5 times, and cut them into 2 cm small segments for later use; take 40 parts of cowpeas, rinse them for 3 minutes, cut them into 2 cm small segments for later use; take 5 parts of peppers and cut them into 3 cm long small segments for later use;

[0090] S2, heat 10 parts of soybean oil to 140 ° C, add 5 parts of minced garlic, 3 parts of minced ginger and 10 parts of chili segments and stir-fry for 40 seconds, add 40 parts of cowpea segments and continue to stir-fry for 6 minutes, then add 3 parts of light soy sauce, 3 parts of cooking oil, 1 part of sugar and 0.5 parts of chicken essence, continue to stir-fry for 1 minute, then add 50 parts of chopped old altar sweet potato leaves, stir-fry for 3 minutes and stop heating;

[0091] S3. When the temperature drops to 45°C, put it into a packaging bag and evacuate the air in the packaging bag, then heat seal it at a temperature of 230°C and a pressure of 0.7 MPa for 2 seconds, and then sterilize it with high-temperature steam at a temperature of 121°C and a pressure of 0.1 MPa for 15 minutes to obtain a pre-prepared dish based on slightly fermented old-tan sweet potato leaves.

[0092] Those skilled in the art should understand that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents, and any modifications or equivalent replacements that do not depart from the spirit and scope of the present invention should be included in the scope of protection of the claims of the present invention.

Claims

1. A slightly fermented old-style sweet potato leaf, characterized in that: The composition includes the following parts by weight: 5-15 parts sweet potato leaves, 1-5 parts chili peppers, 1-3 parts garlic, 1-3 parts ginger, 0.5-2 parts white wine, 2-3 parts rice washing water and 1-5 parts salt.

2. The slightly fermented old altar sweet potato leaves according to claim 1, characterized in that The specific preparation method of the rice washing water is as follows: put 1 part of rice into 2 parts of water, stir for 2 minutes and then pour out the water, add 2 parts of water again and stir for 1 minute and then filter out the rice to obtain the rice washing water.

3. A method for preparing slightly fermented old-style sweet potato leaves according to claim 1, characterized in that: The method comprises the following preparation steps: Pre-treat each component and set aside; Place a layer of pre-processed ginger, garlic, chili pepper and salt on the bottom of the old pot. When it is full, place a layer of pre-processed sweet potato leaves on top. When it is full, continue to place a layer of pre-processed ginger, garlic, chili pepper and salt on top. Continue to place them in this order until the pot is filled to two-thirds of its volume. Pour the soaking liquid into the old pot until it covers the pre-treated sweet potato leaves, then add rice washing water and white wine, cover the pot, fill the sealing groove with water, and ferment for 2-3 days to obtain the slightly fermented old pot sweet potato leaves.

4. The method for preparing slightly fermented old altar sweet potato leaves according to claim 3, characterized in that: The specific preparation method of the impregnation liquid is as follows: heating 15 parts of water to boiling, then adding 3 parts of salt and stirring until the salt is dissolved, then stopping heating, waiting for the salt water to cool to 30°C, adding 1.5 parts of rock sugar, stirring until the rock sugar is dissolved, and then cooling to room temperature to obtain the impregnation liquid.

5. The method for preparing slightly fermented old altar sweet potato leaves according to claim 3, wherein: The pretreatment is specifically as follows: rinsing the sweet potato leaves with water for 3 times and then leaving them for 3 hours; peeling the ginger and garlic and cutting them into 0.3 cm thin slices; washing and drying the peppers and then cutting them into 2 cm long segments; leaving the rice washing water to stand for 15 minutes and then filtering it once with gauze.

6. The method for preparing slightly fermented old altar sweet potato leaves according to claim 3, characterized in that: The old jar is rinsed with boiling water for 1 minute before use and then dried before use.

7. A method for preparing a pre-prepared dish based on slightly fermented old-style sweet potato leaves as claimed in claim 1, characterized in that: The method comprises the following preparation steps: Rinse the old sweet potato leaves for 2-5 minutes, squeeze them 3-5 times, and cut them into 2 cm small segments for later use; rinse the cowpeas for 2-5 minutes, cut them into 1-2 cm small segments for later use; cut the peppers into 2-3 cm long segments; Heat soybean oil to 120-140°C, add minced garlic, minced ginger, and chili segments and stir-fry for 30-40 seconds, add cowpea segments and continue stir-frying for 4-6 minutes, then add light soy sauce, oyster sauce, sugar, and chicken bouillon, continue stir-frying for 1 minute, then add chopped sweet potato leaves, stir-fry for 2-3 minutes, and stop heating to obtain a first mixture; When the first mixing temperature is lowered to 45° C., the mixture is placed in a packaging bag for post-processing to obtain the prefabricated dish.

8. The method for preparing a pre-prepared dish based on slightly fermented old-style sweet potato leaves according to claim 7, characterized in that: The mass fractions of the raw materials used in the preparation method are as follows: 40-50 parts of old-style sweet potato leaves, 20-40 parts of cowpeas, 1-10 parts of chili peppers, 1-5 parts of minced garlic, 1-3 parts of minced ginger, 6-10 parts of soybean oil, 1-3 parts of light soy sauce, 1-3 parts of oyster sauce, 0.1-1 part of sugar and 0.1-0.5 part of chicken essence.

9. The method for preparing a pre-prepared dish based on slightly fermented old-style sweet potato leaves according to claim 7, characterized in that: The post-processing specifically includes: extracting the air in the packaging bag, then heat-sealing it, and then sterilizing it with high-temperature steam.

10. The method for preparing a pre-prepared dish based on slightly fermented old-style sweet potato leaves according to claim 9, characterized in that: The heat sealing temperature is 120° C.-230° C., the time is 0.5-2 seconds, and the pressure is 0.05-0.7 MPa; the high-temperature steam sterilization temperature is 121° C., the pressure is 0.1 MPa, and the time is 15 minutes.

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