Fresh kidney bean pickled vegetables and preparation method thereof

Abstract

The invention discloses fresh kidney bean pickled vegetables. The fresh kidney bean pickled vegetables are prepared from the following raw materials in parts by weight: 300-310 parts of fresh kidney bean, 35-40 parts of peanuts, 50-55 parts of vinegar, 10-11 parts of red jujubes, 2-3 parts of Chinese angelica, 1-2 parts of colla corii asini, 3-4 parts of ligusticum wallichii, 2-3 parts of prepared rhizomes of rehmannia, 12-13 parts of table salt, 6-7 parts of white sugar, 1.5-1.6 parts of soybean peptide, 5-6 parts of propolis, 15-16 parts of lactobacillus plantarum, an appropriate amount of edible alcohol, and 350-360 parts of a calcium chloride solution of 0.5%. The fresh kidney bean is cleaned with the edible alcohol, so that residual agricultural chemicals on the surface of the fresh kidney bean can be removed; the soybean peptide which is added in a prickling process can promote the fermentation of lactobacillus plantarum; besides, the soybean peptide is an antioxidant which can directly reduce nitrite into ammonia ions, so that the eliminating effect of the antioxidant to the nitrite can be strengthened; the propolis which is added not only can increase the nutrient value of the fresh kidney bean pickled vegetables but also can restrain the growth of other bacteria. In addition, the fresh kidney bean pickled vegetables disclosed by the invention have the efficacy of replenishing blood.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bean pickle and a preparation method thereof. Background technique [0002] Vegetables are an indispensable food in people's life, but because of their seasonal and regional growth, people have studied many methods of processing and storing vegetables in long-term life practice, such as pickling, drying, refrigeration, canning Wait. Pickles are an acidic food made by fermenting one or more fresh vegetables, adding salt and spices, etc., and marinating with water. From ancient times to the present, pickles are deeply loved by consumers. Pickles contain lactic acid bacteria and other healthy substances, and have special fragrances. They have health functions such as helping digestion, regulating gastrointestinal function, lowering cholesterol, and improving immunity. It is a cold processed food, so the loss of vitamins, minerals, dietary fiber and other nutrients in veg...

AI Technical Summary

Problems solved by technology

From ancient times to the present, pickles are deeply loved by consumers. Pickles contain lactic acid bacteria and other healthy substances, and have special fragrances. They have health functions such as helping digestion, regulating gastrointestinal function, lowering cholesterol, and improving immunity. It is a cold processed food, so the loss of vitamins, minerals, dietary fiber and other nutrients in vegetables is very small, which is very beneficial to human health, but it is easy to accumulate nitrite during the pickling process, which brings serious safety hazards to the product sexual problems, which has become a hidden danger for consumers