Flatfish low-salt fragrant and crispy preserved vegetable and preparation method thereof

Abstract

The invention discloses flatfish low-salt fragrant and crispy preserved vegetable which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh vegetable heads, 8-10 parts of cashew nuts, 5-7 parts of dried flatfish, 10-15 parts of red tea juice, 5-8 parts of fresh goat milk, 1-3 parts of Chinese photinia leaves, 1-2 parts of cortex acanthopanacis, 3-4 parts of broadleaf holly leaves, 20-30 parts of chilli powder, 10-15 parts of seed powder of Chinese prickly ash and a proper amount of white vinegar, lactic acid bacteria, salt and water. According to the preparation method for the flatfish low-salt fragrant and crispy preserved vegetable, the fresh vegetable heads are soaked in a white vinegar solution for crispiness extraction treatment; the lactic acid bacteria are inoculated for two times, so that the effects of fragrance extraction and low salt are achieved; the specially prepared dried flatfish powder and seasonings are added while fermentation is carried out for the second time, so that both the taste and the mouth feel are good; the added cashew nuts have the effects of nourishing brain and blood, tonifying kidney and spleen, and relaxing bowels; the added various Chinese herbal medicines such as the broadleaf holly leaves and the like have the effects of improving eyesight and intelligence, producing saliva to relieve thirst, promoting urination, strengthening heart, lowering blood pressure and losing weight.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to low-salt crispy pickled mustard of flounder 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 invention is...

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