Making method of pickled leek

A production method and buckwheat head technology are applied in the production field of sour buckwheat head, which can solve the problems of poor taste, insufficient crispness, heavy taste, etc., and achieve the effects of white and tender appearance, long shelf life and easy production.

Inactive Publication Date: 2017-01-11
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Buckwheat head soaked in vinegar or soy sauce for a long time will lose its taste, the taste is too strong, not crisp enough, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] A kind of preparation method of sour buckwheat head, comprises the steps:

[0021] (1) Making glutinous rice: Wash the glutinous rice and soak it for 9 hours, so that the huge molecular chains of the starch granules will expand due to hydration, so that it can be gelatinized thoroughly after cooking under normal pressure for a short time, and will not cause a white center in the center of the rice grains. The soaked glutinous rice is steamed and cooled to room temperature to prepare glutinous rice.

[0022] (2) Fermentation preparation of sour grains: spread the cooled glutinous rice evenly, according to the mass ratio of wine cake and glutinous rice as 0.1:90, grind the wine cake and sprinkle it on the glutinous rice, stir and mix evenly and put it into the fermentation container In the middle, compact while loading, and make glutinous rice balls after packing, sprinkle the wine cake powder on the upper surface of the glutinous rice balls, leave several holes in the lo...

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PUM

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Abstract

The invention discloses a making method of pickled leek, belonging to the field of food processing technology. The invention comprises the steps of (1) making glutinous rice; (2) preparing acid rice fermentation, mixing glutinous rice with yeast and putting into fermentation container; (3) fermenting acid rice, with the fermentation temperature of 30-35 degree centigrade and fermentation time of 4-5 days; (4) acid rice processing, putting the semi-finished product of acid rice into the burning water to boil 2-4minutes; and (5) preparing allium chinensis; (6) making pickled leek, determining the quality rate as acid rice: allium chinensis =1: 1-3, enclosing into acid tank, and after 7-10 days, pickled leek will be finished. The making method of pickled leek is easy to operate, and easy to be achieved in the production. Pickled leek of the invention is made from acid rice from glutinous rice fermentation, no need of adding any additives, natural and of no harm, and the finished pickled leek has delicious and crisp flavor, excellent taste, and the storage time can reach one year or above.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making sour buckwheat head. Background technique [0002] Buckwheat head, also known as scallion head, is the underground bulb of the perennial herb Liliaceae, with slender leaves and small purple flowers, and the young leaves are also edible. Mature scallions are big and thick, white and crystal clear, spicy and tender, and contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are good condiments and tableware. Buckwheat has the effects of digesting food, warming the stomach, invigorating the spleen and calming the nerves. [0003] There are many hot, humid, and hot weather in Guangxi. Sour can help to whet the appetite. It is most suitable to eat when the appetite is low in summer, so sour has become a special folk snack in Guangxi. The production method of sour is pickled with brewed vinegar, or soak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 赵青娇
Owner 赵青娇
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