Fermented marinade of artichoke and rapid fermentation method of fermented marinade of artichoke

Abstract

The invention relates to a fermented marinade of artichoke. The fermented marinade of artichoke is made by the following materials of such parts by weight. Artichoke buds are of 70 to 90 parts by weight. Chopped hot peppers are of 8 to 12 parts by weight. White sugar is of 1 to 3 parts by weight. Salt is of 1 to 3 parts by weight also. Gourmet powder is of 0.1 to 0.3 parts by weight. By adding the chopped hot peppers, which have been fermented for logarithmic phase, to the artichoke buds, the fermentation time needed by the fermented marinade of artichoke can be greatly reduced. The fermented marinade of artichoke is unique in flavor, abundant in nutrition and suitable for the old and the young. The fermentation method not only enriches the flavor of the fermented marinade of artichoke, but also reduces time costs and reserves the crispness of the artichoke to a large extent.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented pickled artichoke product and a rapid fermentation method thereof. Background technique

[0002] Artichoke is rich in nutrition and contains polyphenolic compounds, including catechins, flavonoids, terpenoids, etc., which have health functions such as protecting the liver, promoting digestion, and lowering blood fat. It is a natural health-care vegetable. , Artichoke leaves are also rich in polyphenolic compounds, cynarin and more significant physiological functions. At present, there are a small amount of cultivation mainly in Shanghai, Zhejiang, Hunan, Yunnan and other places in China. Among them, the West Dongting Management District of Changde, Hunan is one of the key development areas. Artichokes in this area are mainly made into canned artichokes for export, and a very small amount is supplied to the domestic market for fresh food , the prod...

Examples

Embodiment 1

[0016] Weigh 70g of artichoke buds, 8g of chopped peppers, 1g of white sugar, 1g of salt, and 0.1g of monosodium glutamate, mix well, and seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. edible.

Embodiment 2

[0018] Weigh 80g of artichoke buds, 10g of chopped peppers, 2g of white sugar, 2g of salt, and 0.2g of monosodium glutamate. After mixing evenly, seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. .

Embodiment 3

[0020] Weigh 90g of artichoke buds, 12g of chopped peppers, 3g of white sugar, 3g of salt, and 0.3g of monosodium glutamate, mix them evenly, and seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. edible.

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented pickled artichoke product and a rapid fermentation method thereof. Background technique

[0002] Artichoke is rich in nutrition and contains polyphenolic compounds, including catechins, flavonoids, terpenoids, etc., which have health functions such as protecting the liver, promoting digestion, and lowering blood fat. It is a natural health-care vegetable. , Artichoke leaves are also rich in polyphenolic compounds, cynarin and more significant physiological functions. At present, there are a small amount of cultivation mainly in Shanghai, Zhejiang, Hunan, Yunnan and other places in China. Among them, the West Dongting Management District of Changde, Hunan is one of the key development areas. Artichokes in this area are mainly made into canned artichokes for export, and a very small amount is supplied to the domestic market for fresh food , the prod...

Examples

Embodiment 1

[0016] Weigh 70g of artichoke buds, 8g of chopped peppers, 1g of white sugar, 1g of salt, and 0.1g of monosodium glutamate, mix well, and seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. edible.

Embodiment 2

[0018] Weigh 80g of artichoke buds, 10g of chopped peppers, 2g of white sugar, 2g of salt, and 0.2g of monosodium glutamate. After mixing evenly, seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. .

Embodiment 3

[0020] Weigh 90g of artichoke buds, 12g of chopped peppers, 3g of white sugar, 3g of salt, and 0.3g of monosodium glutamate, mix them evenly, and seal and ferment for 1-3 days at a fermentation temperature of 25°C-30°C. edible.