High protein low salt crisp preserved szechuan pickle and preparation method thereof

Abstract

The invention discloses high protein low salt crisp preserved szechuan pickle which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh brussels spouts, 6-7 parts of dried persimmons, 14-16 parts of uncooked dove eggs, 8-10 parts of cherries, 2-3 parts of beautiful millettia root, 2-3 parts of humifuse euphorbia herb, 3-4 parts of lotus plumule, 10-15 parts of five spice powder, 10-15 parts of ginger juice, 10-12 parts of fistular onion stalk powder, an appropriate amount of white vinegar, an appropriate amount of lactic acid bacteria, an appropriate amount of salt and appropriate water. According to the preparation method of the high protein low salt crisp preserved szechuan pickle, fresh brussels spouts are steeped in a white vinegar solution for carrying out crisp increasing processing, the lactic acid bacteria are inoculated with two rounds, the effects of fragrant increase and low salt are realized, specially-prepared traditional Chinese medicine nutrition powder and seasoning are added simultaneously in the second round, flavor and taste are good, the added uncooked dove eggs are rich in protein, the cherries have effects of protecting eyesight, beautifying and halting appearance, and a plurality of Chinese herbal medicines, such as the added beautiful millettia root, have the effects of tonifying deficiency, moistening lung, strengthening bones and activating collaterals.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a high-protein, low-salt crispy pickled mustard and a preparation method thereof. Background technique [0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to produce high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources. Lactic acid bacteria are the main strains in the pickling and fermentation process of pickled mustard. Its safety has been widely recognized, and the technology of artificially inoculating lactic acid bacteria to pickle vegetables is becoming more and more mature. The crispness of mustard mustard, inoculation of lactic acid bacteria in stages, and low-salt fermentation are carried out to meet people's requirements for crispness, fragrance, safety and health of mustard mustard. Contents of the invention [0003] The object of the present inventio...

AI Technical Summary

Problems solved by technology

[0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources