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Cumin freeze-dried lotus root pickled vegetable and preparation method thereof

A technology of dried lotus root and kimchi, applied in the field of food processing, which can solve the problems of large specific surface area, easy to be oxidized, and rapid pH drop, and achieve the effects of beautiful color, delaying the drop of pH, and increasing the production of lactic acid

Inactive Publication Date: 2017-04-26
ANHUI SIPING FOOD DEV
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Problems solved by technology

In the article "Research on Freeze-dried Kimchi Technology to Maintain the Activity of Lactic Acid Bacteria", the author used cowpea as raw material to produce pickled cowpea containing a sufficient amount of viable lactic acid bacteria after pickling and freeze-drying, but there is still a pH drop during the pickling process. Fast, large specific surface area after drying and easy to be oxidized

Method used

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Embodiment Construction

[0013] A kind of cumin freeze-dried lotus root kimchi is made of the following raw materials in parts by weight (kg):

[0014] Lotus root 400, fish roe 10, red wine 8, Ganoderma lucidum 2, Anemarrhena 1, Gynostemma 3, salt 16, white sugar 8, lactic acid bacteria 4, bone meal 8, salad oil 4, cumin powder 10, trehalose 0.5, sodium glutamate 0.9, corn starch 1, tea polyphenols 0.3.

[0015] The preparation method of described cumin freeze-dried lotus root pickles comprises the following steps:

[0016] (1) Decoct Ganoderma lucidum, Anemarrhena, and Gynostemma with 5 times the water and fire for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0017] (2) Prepare salt water with a concentration of 4% to obtain salt water and set aside; wash, peel and slice the lotus root, and microwave the lotus root slices at a microwave power of 450W for 20 seconds, then put them into a kimchi jar Add white sugar and b...

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Abstract

The invention discloses a cumin freeze-dried lotus root pickled vegetable, which is prepared from, by weight, 400-420 parts of lotus roots, 10-11 parts of fish roes, 8-9 parts of red wine, 2-3 parts of lucid ganoderma, 1-2 parts of rhizoma anemarrhenae, 3-4 parts of gynostemma pentaphylla, 16-18 parts of salt, 8-9 parts of white granular sugar, 4-5 parts of lactic acid bacteria, 8-10 parts of bone meal, 4-5 parts of salad oil, 10-11 parts of cumin powder, 0.5-0.6 parts of trehalose, 0.9-1 part of sodium glutamate, 1-1.2 parts of corn starch, and 0.3-0.4 parts of tea polyphenol. The freeze-dried lotus root pickled vegetable has good rehydration property and has beautiful color, has the special flavor of the lotus roots, has a good chewy sense and is crispy; in addition, the freeze-dried lotus root pickled vegetable contains various traditional Chinese medicines and has the function of reducing blood glucose.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cumin freeze-dried lotus root pickle and a preparation method thereof. Background technique [0002] Kimchi is a popular traditional lactic acid fermented vegetable product with a long history. It uses fresh vegetables as raw materials and uses low-concentration salt to infiltrate the interior of vegetable tissues to reduce its water activity and increase its osmotic pressure. As a unique fermented food, kimchi attracts many consumers at home and abroad with its fresh, tender, crisp, refreshing and appetizing qualities. Regular use can ingest a large amount of active lactic acid bacteria and lactic acid bacteria metabolites, which have the function of regulating Intestinal micro-ecological balance, lower cholesterol, improve immunity and other health functions. The kimchi products currently on the market, in order to prevent adverse changes such as continuous fermentat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10A23L33/105
CPCA23V2002/00A23V2200/328A23V2250/2132A23V2250/214
Inventor 孙静吴军洪曙光郜四羊刘和平
Owner ANHUI SIPING FOOD DEV
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