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Processing method of spicy and crispy product, and spicy and crispy product prepared by method

A processing method and a spicy technology, applied in the direction of bacteria used in food preparation, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc., can solve the problems of low processing utilization rate, perishable deterioration, etc. Low production cost, reduced decay loss, long shelf life effect

Inactive Publication Date: 2016-11-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: in view of the problems that vegetables such as mustard stems, beans, lettuce, lentils, and peppers have strong seasonality and regional characteristics, are easy to rot and deteriorate, and have low processing and utilization rates, to provide a method of using vegetable milk The method of Bacillus fermentation to produce spicy and crispy, the produced spicy and crispy has the characteristics of high crispness, good flavor, long shelf life and low cost

Method used

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  • Processing method of spicy and crispy product, and spicy and crispy product prepared by method
  • Processing method of spicy and crispy product, and spicy and crispy product prepared by method
  • Processing method of spicy and crispy product, and spicy and crispy product prepared by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of Lactobacillus plantarum starter is as follows:

[0047] Inoculate Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 on the slant of MRS solid medium respectively, live at 37°C

[0048] After cultured for 24h-48h, they were transferred to skim milk medium respectively, and expanded for 24h-48h at 30°C-37°C, and the concentration of bacteria was controlled at 10 9 cfu / ml, and then mix Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 culture fluids at a volume ratio of 1:1 to obtain Lactobacillus plantarum starter.

[0049] Use the by-products of mustard greens processing—mustard stems, peeled, diced, rinsed and desalted, centrifuged and dehydrated for later use; select fresh lentils with no pests and diseases and medium maturity, remove stalks and old tendons, and store them at a temperature of 90°C blanched in hot water for 3 minutes, dried on the concrete floor covered with plastic film, then covered with plastic film, blanched, added...

Embodiment 2

[0051] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0052] Use the by-products of mustard greens processing—mustard stems, peeled, diced, rinsed and desalted, centrifuged and dehydrated for later use; select fresh lentils with no pests and diseases and medium maturity, remove the stalks and old tendons, and store them at a temperature of 100°C blanched in hot water for 1 minute, dried on the concrete floor covered with plastic film, covered with plastic film, blanched, added 10% salt and 0.1% calcium chloride to the lentils after blanching, mixed well, bagged, Sealed and fermented naturally for more than 1 month, it is lentil lentils. Take out lentil lentils, add water to desalt, centrifuge, dehydrate, chop, and set aside; % calcium chloride, mixed well, bagged, sealed, fermented naturally for more than 1 month, it is fermented crisp lettuce, take out the fermented crisp lettuce, cut it into 0.3cm thick slices, add water for desalination...

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Abstract

The invention discloses a processing method of a spicy and crispy product, and the spicy and crispy product prepared by the method. The processing method comprises the following steps: pretreating a leaf mustard processing by-product-mustard stems, lentils, lettuce stems, beans and red peppers, mixing the following raw materials in parts by weight: 100 parts of mustard processing by-product, 10 to 20 parts of lentils, 30 to 40 parts of lettuce stems, 20 to 40 parts of beans, 20 to 40 parts of red pepper, inoculating Lactobacillus plantarum Lact. Chili. 6 and Lactobacillus plantarum Lact. Chili. 8, fermenting at room temperature, mixing materials, frying, bottling, sealing, sterilizing and carrying out inspection processing. The spicy and crisp product prepared by the method has the characteristics of good nutrition, high brittleness, good flavor, long shelf life, low cost and the like.

Description

technical field [0001] The invention relates to a spicy and crispy food, in particular to a method for processing the spicy and crispy food by fermentation with lactic acid bacteria. Background technique [0002] China is one of the world's largest producers of fruit and vegetable raw materials. In 2015, China's annual fruit and vegetable production was about 900 million tons, exceeding 40% of the world's total production. Hunan is a major vegetable planting province. In 2015, the planting area of ​​vegetables in Hunan Province was 1.33 million hm 2 , with a total output of 40 million tons and a total output value of 140 billion yuan. The vegetable industry surpassed grain and live pigs to become the largest agricultural industry for three consecutive years. Leaf mustard is a major vegetable in Hunan, with an annual output of about 1.5 million tons. It is mainly used for processing kimchi. During the kimchi processing, a large number of by-products—mustard stems are produce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00
CPCA23V2002/00A23V2400/169A23V2200/10A23V2200/14
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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