The invention relates to a low-salt compound flavored pickle of
jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of
food processing. The method comprises the following steps: with certain quality of
jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a
pickling liquid from water, salt, white
sugar, chilli, pricklyash peels and ginger slices; adding a
brittleness-keeping agent prepared from CaCl2,
gelatin and
pectinase, inoculating a
leavening agent prepared from
lactobacillus pentosus and
lactobacillus plantarum, and producing the low-salt compound flavored pickle of the
jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color
retention agent or a
preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-
oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional
terpene compounds are generated by
fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in
flavor, and has the healthcare efficacies of appetizing, helping
digestion, improving
digestion, preventing decayed tooth, preventing
obesity, lowering blood glucose and improving the
immunity.