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Fermented crystal allium chinense and preparation method thereof

A technology of scallions and crystals, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems of easy browning of scallions, poor flavor of scallions, and yellowing of color, so as to avoid browning Effects of yellowing, reduction of salt consumption, and quality improvement

Inactive Publication Date: 2015-04-01
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing process of this method, the onion is prone to browning, and the color turns yellow, and the flavor of the onion is poor.

Method used

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  • Fermented crystal allium chinense and preparation method thereof
  • Fermented crystal allium chinense and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 A kind of fermented crystal oyster and preparation method thereof, concrete steps are as follows:

[0023] (1) Take 1 kg of good-quality scallions, remove impurities, then wash them with clean water and shape them;

[0024] (2) Add 2 kg of lactic acid with a concentration of 2% (v / v) to the onion obtained in step (1), and soak for 4 hours at room temperature;

[0025] (3) Take the onion head obtained in step (2), drain it, and then quickly freeze it at -18°C for 18 hours;

[0026] (4) Based on the quality of the frozen onion obtained in step (3), add 1% (w / w) L-cysteine, 4% (w / w) salt, 1% (w / w) lactic acid, 1% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 1:1:1, after mixing, ferment at 15°C for 30 days;

[0027] (5) Take out the scallions obtained in step (4), add seasoning, pack and sterilize to obtain fermented crystal scallions.

Embodiment 2

[0028] Embodiment 2 A kind of fermented crystal oyster and preparation method thereof, concrete steps are as follows:

[0029] (1) Take 1 kg of good-quality scallions, remove impurities, then wash them with water, and shape them;

[0030] (2) Add 2 kg of lactic acid at a concentration of 6% (v / v) to the onions obtained in step (1) and soak for 24 hours at room temperature;

[0031] (3) Take the onion head obtained in step (2), drain it, and then freeze it at -18°C for 36 hours;

[0032] (4) Based on the quality of the frozen onion obtained in step (3), add 1% (w / w) L-cysteine, 8% (w / w) salt, 3% (w / w) lactic acid, 4% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 2:2:1, after mixing, ferment at 25°C for 6 days;

[0033] (5) Take out the scallions obtained in step (4), add seasoning, pack and sterilize to obtain fermented crystal scallions.

Embodiment 3

[0034] Embodiment 3 A fermented crystal scallop and a preparation method thereof, the specific steps are as follows:

[0035] (1) Take 1 kg of good-quality scallions, remove impurities, then wash them with water, and shape them;

[0036] (2) Add 4% (v / v) lactic acid to the onions obtained in step (1) and soak for 14 hours at room temperature;

[0037] (3) Take the onion head obtained in step (2), drain it, and then freeze it at -18°C for 27 hours;

[0038] (4) Based on the quality of the frozen onion obtained in step (3), add 1% (w / w) L-cysteine, 6% (w / w) salt, 2% (w / w) lactic acid, 2.5% (w / w) mixed live bacteria, the CFU ratio of Lactobacillus plantarum, Lactobacillus brevis and Lactococcus lactis in the mixed live bacteria is 1:1.5:1, after mixing, ferment at 20°C for 18 days;

[0039] (5) Take out the scallions obtained in step (4), add seasoning, pack and sterilize to obtain fermented crystal scallions.

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Abstract

The invention discloses fermented crystal allium chinense and a preparation method thereof. The preparation method is mainly characterized in that a certain proportion of mixedlactic acid bacteria are used for fermenting processed allium chinense, and a product is obtained after seasoning, packaging and sterilizing. Quantitative mixed viable bacteria such as lactobacillus plantarum, lactococcuslact is and lactobacillus brev is are added to allium chinense so as to ferment allium chinense, so that the preparation period of a fermented allium chinense product is shortened, the quality is improved, the salt use amount is reduced simultaneously, a desalination process is omitted, and the cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing fermented crystal scallions with scallions as raw materials. Background technique [0002] Allium chinensis G.Don. (syn.Rakkyo). Also known as buckwheat and scallion, modern scientific research shows that scallion is rich in nutrition and has various health care effects. In addition to being eaten fresh and dried for medicinal purposes, the scallions are mostly used for pickling, as processed fruit and vegetable products or for export. Secondly, the onion has the functions of invigorating the spleen and appetizing, removing greasy, and increasing appetite. The taste is tender, crisp, sour, sweet, and slightly spicy, which is very refreshing. It can be eaten alone or as an ingredient to make a variety of delicious dishes. Scallops have a bitter and warm nature and flavor, and have the effects of regulating qi, broadening the chest...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23V2400/121A23V2400/169
Inventor 汪超丁城李冬生卢忠诚高冰石勇徐宁胡勇周明全何建军王金华胡中立
Owner HUBEI UNIV OF TECH
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