Method for producing fresh potato leaf tasty pickled vegetables

Abstract

The invention discloses a method for producing fresh potato leaf tasty pickled vegetables. The method comprises the following steps: (1) adding fresh potato leaves and lactic acid bacteria into a salt solution, soaking and fermenting at the temperature of 26-37 DEG C in an airtight way; (2) cleaning and desalting the soaked and fermented fresh potato leaves by using clean water, draining, blanching in a salt solution with the pH value of 7.5-9 and the temperature of 95-100 DEG C, and cooling; (3) uniformly mixing the ground condiments such as anise, old ginger, clove, cinnamon, white pepper, monosodium glutamate and fennel with chili oil, ethyl lactate, ethyl acetate and the drained fresh potato leaves; and (4) filling the uniformly mixed materials into a compound bag, performing vacuum sealing, and sterilizing. According to the method for producing the tasty pickled vegetables disclosed by the invention, the lactic acid bacteria are added to assist fermentation, the taste and preservation time of the tasty pickled vegetables are increased, the salting cycle is shortened, the beneficial components in the fresh potato leaves are effectively maintained, and the salted raw materials can be preserved and used for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing fresh potato leaves and vegetables. Background technique [0002] Pickled vegetables can be used as a delicious side dish. During the pickling and fermentation process, the most important thing is the fermentation of lactic acid bacteria, and it is also accompanied by weak alcoholic fermentation and acetic acid fermentation. Organic acids such as propionic acid not only endow kimchi with a sour taste, but also interact with alcohols, aldehydes, ketones and other substances produced in the fermentation process to form a variety of new flavor substances. Secondly, the peptidase secreted by lactic acid bacteria can produce a variety of amino acids, which can not only improve the umami taste of food but also have certain nutritional value. Moreover, lactic acid bacteria can maintain the integrity of plant cell tissue because they cannot decompose cellulose, and ...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, in the patent document CN104187514A "a production process of pickled vegetables", the basic process is material selection, cleaning, draining, pickling, sorting, crushing, stirring, inner packaging, outer packaging, inspection, boxing , warehousing and other links to produce products, but there are some problems, such as the long pickling cycle, which affects the production process, and at the same time, the salt content in the pickling process is not well controlled, resulting in a decline in the taste and quality of the next meal. , in the patent document CN103689491A "A Production Method for Side Meals", the processing methods adopted are pickling, processing, shaking, and packaging. In this patent, a relatively extensive method is adopted, and the produced side dishes are not sterilized. Processing, it is easy to shorten the shelf life of the next meal

[0004] Fresh potato leaves are generally used for fresh frying or processed cold salad as a side dish. Most of them are open-ended production, simple processing, and belong to primary processing; there are also purple potato soy sauces produced by steaming, beating, and fermenting purple potato leaves, but the production cycle longer

During the processing of purple sweet potato leaves, there are technical problems such as easy discoloration (that is, easy loss of anthocyanins), easy change of taste, poor taste, insufficient soy sauce flavor and sauce aroma, poor stability, short shelf life, and long fermentation period.