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Method for producing smelly thick gravy fermented asparagus

A production method and technology of asparagus, applied in food preparation, climate change adaptation, application, etc., can solve problems such as unhygienic, long fermentation cycle, unstable product quality, etc., and achieve the effect of delicate taste and strong flavor

Inactive Publication Date: 2009-01-21
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose an asparagus stem-based product for the defects of asparagus stem-based fiber that cannot be directly eaten and is discarded in large quantities, and the defects of long fermentation period, unhygienic, and unstable product quality in traditional stinky brine fermented food. A method for making as raw material, fast, hygienic and industrialized fermented asparagus with bright green color and delicious taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: (Isolation, Screening, Identification and Preservation of Fermentation Bacteria)

[0022] (1) Selection of traditional stinky tofu brine: select stinky tofu brine from old stinky tofu stalls with strong flavor and good taste recognized by consumers from major farmers’ markets in the region as the mother liquor;

[0023] (2) Separation of strains: absorb 25 mL of soaking solution from the mother liquid brine with aseptic method, add it into a blue cap bottle filled with 225 mL of sterile normal saline (0.85%), and shake vigorously for 10 minutes to fully disperse the bacteria. Then serially dilute with sterile normal saline, take 10 of them -4 、10 -5 、10 -6 The diluted solution was coated on PDA and nutrient agar culture dishes, and aerobic and microaerobic cultures were carried out at 28°C respectively, and the growth status was checked for 72 hours, and then separated by streaking to purify the main strains;

[0024] (3) Strain screening: inoculate the is...

Embodiment 2

[0030] Embodiment 2: (making 1 of smelly bittern fermented asparagus)

[0031] (1) Pretreatment of asparagus stem base: wash and drain the asparagus stem base (the lower end of the asparagus stem, the hard tissue part) with relatively firm tissue, and then roll it to the crack with machinery or manually But not broken, then cut into 3 ~ 5cm long, set aside;

[0032] (2) Preparation of asparagus juice: take fresh and tender asparagus stem tips, grind them into a slurry, boil them for 5 minutes, and filter them with a 100-mesh filter cloth to reserve the juice;

[0033] (3) Preparation of brine slurry: asparagus juice, fresh tofu, salt and water are mixed according to the ratio of 30 (L volume): 8 (kg weight): 2 (kg weight): 60 (L volume) after stirring and high-speed colloid mill After homogenization and pasteurization, it becomes a brine slurry for later use;

[0034] (4) the bacterial classification preserved with embodiment 1 is the fermentation bacterial classification; ...

Embodiment 3

[0037] Embodiment 3: (making 2 of smelly bittern fermented asparagus)

[0038] In the method, asparagus juice, fresh tofu, salt and water are formulated into brine slurry according to the ratio of 20 (L volume): 3 (kg weight): 1 (kg weight): 76 (L volume); The pickled juice is put into the fermentation tank according to the ratio of 1:1, and is taken out after 15 days of fermentation under the condition of 20 DEG C, and the finished product is bottled; all the other processes and steps are the same as in Example 2.

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PUM

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Abstract

The invention discloses a production method of an asparagus fermented by an odorous bittern, and belongs to the technical field of food production. The method comprises the steps as follows: (1) pretreatment of asparagus stem base; (2) preparation of asparagus juice; (3) bittern pulp is prepared by mixing the asparagus juice, fresh bean curd, common salt and water according to a proportion of 20-30 (L volume):3-8 (kg weight):1-2 (kg weight):60-76 (L volume); (4) separation, selection, identification and storage of ferment flora; (5) preparation of marinade; and (6) fermentation, package, and the like, of the asparagus stem base. The production method comprehensively utilizes the asparagus stem base resource, has sanitary process, obviously quickens the process of odorous bittern fermentation, ensures consistent quality of each batch; and the product has dark green color, smelly but sweet smell, delicate taste which is tender, soft, crisp and chewy and has strong flavor. The production method can be popularized for application to food processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production method of asparagus stewed fermented food. Background technique [0002] Asparagus is a vegetable with high nutritional value and medicinal value. It is internationally recognized as the first of the top ten famous dishes. , "beauty food", "selenium-enriched food" and other titles, the nutritional elements contained in asparagus are very comprehensive and in an appropriate proportion, and the medicinal value is extensive and has been used for a long time. Recent studies have shown that asparagus is surprisingly rich in antioxidants, immune cell activators, and trace "BRM" substances such as growth regulators of normal cells. These ingredients belong to saponins, sterols, flavone glycosides, isoflavones, sulfur-containing amino acids, histones, nucleic acid and enzyme macromolecules, vitamin C, E, B vitamins, rutin, folic acid and other carbohydrate immune ac...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/03A23L19/20A23L29/00
CPCY02A40/90
Inventor 郜海燕陈杭君毛金林施渭尧杨颖
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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