Edible pickled dasheen petiole product and processing method thereof

Abstract

The invention relates to an edible pickled dasheen petiole product and a processing method thereof. The pickled product is prepared from the following raw materials in parts by weight: 80-120 parts ofdasheen petiole, 3-4 parts of salt, 4-10 parts of chilies and 1-3 parts of garlic. The salted dasheen petiole product is prepared by the following steps of cleaning, airing, fermentation, pickling and packaging. The method has simple manufacturing process, can effectively control the moisture and acidity of the dasheen petiole in pickling process and prevent the dasheen petiole from rotting or souring in fermentation process, and can add different auxiliary pickling materials according to different tastes in different regions. The product contains no preservative, is nutritious and healthy, and has a long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an edible taro lotus stem pickled product and a processing method thereof. Background technique [0002] Taro lotus stalk is the petiole of the taro stem of the southern star family plant, which is rich in protein, plant cellulose, carotene, iron and calcium and other nutrients necessary for human body. , spinach, cabbage, rape, eggplant, carrot, tomato and other 13 kinds of vegetables compared, in 14 kinds of nutrients, protein, fat, calories, cellulose carbohydrates, calcium, iron, phosphorus, carotene, vitamin C, B 1 , B 2 , niacin and other 13 items, taro and lotus stems all rank first. [0003] In recent years, it has been discovered that taro lotus stalks can also be a delicacy when cooked or pickled. Taro and lotus stalk pickled products are sour, crisp and delicious, and are deeply loved by people, but the difference is that there are different pickling method...

AI Technical Summary

Problems solved by technology

Taro lotus stalk pickled products are sour, crisp and delicious, and are deeply loved by people, but the difference is that there are different pickling methods in different places. At present, there is no written unified pickling method

The traditional pickling of taro and lotus stems mainly includes the following steps: selection, cleaning, cutting into pieces, loading into an altar and fermenting auxiliary materials for fermentation. This traditional pickling method has some defects: 1. The taro and lotus stems will not be dried in the air before fermentation. The moisture content in the taro lotus stalk is too high, which causes the taro lotus stalk to rot or change flavor during the fermentation process; 2. During the fermentation process of the taro lotus stalk, the pickling temperature is generally controlled manually, which consumes a lot of energy; 3. The taro lotus stalk The color and smell of pickled stems are poor, and the taste is monotonous

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