CN100534326C - Method for pickling leaf mustard - Google Patents
Method for pickling leaf mustard Download PDFInfo
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- CN100534326C CN100534326C CNB200610172227XA CN200610172227A CN100534326C CN 100534326 C CN100534326 C CN 100534326C CN B200610172227X A CNB200610172227X A CN B200610172227XA CN 200610172227 A CN200610172227 A CN 200610172227A CN 100534326 C CN100534326 C CN 100534326C
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- salting
- leaf mustard
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- fermentation
- caraway
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Abstract
A method for salting leaf-type mustard with short period decreased from 2-3 months to 12 days or less includes such steps as dewatering fresh mustard, proportionally adding edible salt, kneading, adding the liquid containing lactobacillus plantarum and cheese lactobacillus, mixing, and laying aside.
Description
Technical field
The present invention relates to vegetables processing, especially relate to a kind of method for salting of leaf mustard.
Background technology
Leaf mustard is called for short leaf mustard, claims potherb mustard, spring vegetable, potherb mustard or hot food again, and the local popular name spring is not old, frost is not old, potherb mustard, formal name used at school Brassica juncea coss, Sinapis juncea L., department are that Cruciferae, rape belong to, one biennial herb, its quality is tender and crisp, the meat plumpness, dense structure, be difficult for softening, mineral matter, vitamin content height contain a large amount of food fibers simultaneously, it is relatively poor to eat mouthfeel raw, generally is to be processed into pickles to eat.Existing method for salting is the half-dried method for salting that adopts high salinity, high infiltration, earlier fresh vegetable is shone to half-dried, be that 14%～18% salt reaches 2 months～3 months pickle with content then, the problem that exists is: the rainy air dry time in season is long, the untimely easy generation of raw material drying is rotted, and causes bigger waste; The too high taste of salt content is too salty; Fermentation time is long, the quality instability.
Summary of the invention
Technical problem to be solved by this invention is the defective that remedies above-mentioned prior art, proposes a kind of method for salting of leaf mustard.
Technical problem of the present invention is solved by the following technical programs.
The characteristics of the method for salting of this leaf mustard are:
Comprise less salt rubbing and inoculation bacterial classification step;
Described less salt rubbing step is with qualified dehydrated vegetable base, adds 3%～5% salt by weight and evenly crumples, and salt is fully dissolved in dish juice, and the final saliferous rate of control curing food is lower than 5%, has both reduced and has pickled cost, satisfies consumer demand again.
Described inoculation bacterial classification step is the pure lactobacillus inoculation of bacterization, after less salt rubbing step, add bacterium liquid inoculating lactic acid bacterial classification, continue to mix 1 minute～2 minutes, make strains'distribution even, described bacterium liquid lactobacillus inoculation is 1: 1 Lactobacillus plantarum and Lactobacillus casei mixed preparing by ratio, inoculum concentration is 4.5%～5.5%, to impel a large amount of fast breedings of beneficial microbe such as lactic acid bacteria, acetic acid bacteria, saccharomycete, metabolism, the metabolite lactic acid, acetic acid, the ethanol that produce can be given the local flavor of salted vegetables uniqueness, and the growth of mould fungus inhibition effectively.
Technical problem of the present invention is solved by following further technical scheme.
Described less salt rubbing step is qualified dehydrated vegetable base to be sent into add 3%～5% salt in the mechanical rubbing equipment by weight and evenly crumple.
Before with salt rubbing step, be provided with the fresh vegetable treatment step, described fresh vegetable treatment step is to adopt low humidity high wind fast dewatering to handle, comprise the fresh vegetable of results is in time cleared up earth, mashed leaf, Lao Ye and foreign material, send after cleaning, drain the water with clear water again in the dehydration equipment with low humidity keen draft fast dewatering, air velocity is 2 meter per seconds～3 meter per seconds, and air humidity is 10%～15%, and air themperature is 30 ℃～40 ℃, dewatering time 3 hours ± 10 minutes, dehydration rate is 45%～55%.The health of pickling early stage is guaranteed, the more important thing is the color and luster that guarantees salted vegetables, keep vitamins nutrition, reduce fresh vegetable water activity coefficient, fresh vegetable after the partial desiccation is softening loose, help the infiltration, low-salt pickled fresh-keeping of salt and lactic acid bacteria in the later stage curing process, and the control bacterial classification speed of turning sour.
Described dehydration equipment is an airtight dehydration equipment of carrying the low humidity keen draft with heat pump, can reclaim the latent heat of moisture, adds hot-air, and constantly circulation is carried out processed to fresh vegetable.
After inoculation bacterial classification step, following steps are arranged successively: go into that cylinder is pickled, fermentation produce fragrant, add flavor boiling, dry packing, high temperature sterilization, describedly add that to distinguish the flavor of be seasoning, toning.
Technical problem of the present invention is solved by following further again technical scheme.
Describedly go into that cylinder is pickled, to produce fragrant step be after postvaccinal dish base is carried out the strip arrangement in fermentation, send into the interior layering of pickled jar fermenter and compress tamping, after cylinder is full, skim salt is spread on the surface, wrap up the cylinder mouth again after compressing with the plastic foil veneer, tightly sealing fermentation and producing fragrantly, fermentation temperature is 28 ℃～32 ℃, reaching acidity pH value is 4.4～4.6, ends to pickle.Take low-salt pickledly, fermentation does not need to carry out desalting processing after producing perfume (or spice) again, can not produce the contaminated wastewater environment of a large amount of saliferous.
The described flavor boiling step that adds is that fragrant caraway is produced in fermentation, sends into after taking-up seasoning, the toning and carries out boiling in the steamer to well-done.Pickling juice pH value is 4.4～4.6, can effectively suppress the harmful microbe activity.
Described dry packing step is that earlier well-done caraway to be sent into drying equipment inner drying to water content be 14%～16%, then with the caraway vacuum packaging of drying.
Described high temperature sterilization step is that sterilizing time is 2 minutes～5 minutes, decides on bale capacity with vacuum-packed caraway high-temperature instantaneous sterilization in temperature is 115 ℃～125 ℃ wet sterilization equipment.To guarantee the fragility of curing food, make its mouthfeel better.
The beneficial effect that the present invention is compared with the prior art is:
The present invention adopts 3%～5% salt content and adds the acid of the pure lactobacillus inoculation product of microorganism and guarantees the quality, and the auxiliary processing of low humidity high wind fast dewatering, mechanical tumbling stranding salt, the inoculation fermentation technology used, shortened the cycle of pickling, improved and pickled quality and stability thereof, the industrialization degree height, the fresh vegetable dewatering time foreshortened to about 3 hours by 2,3 days, and salting period foreshortened to below 12 days by 1,2 month, and was not subjected to ambient influnences such as rainy day, dirt scholar, insect pest.The good to eat nutrition of curing food of the present invention, moderately salted, instant, safe and sanitary, steady quality, water content is lower than 15%, and the shelf-life reaches 1 year.
The specific embodiment
The method for salting of Jiangxi Province's BoYang County local characteristic product-" spring is not old " caraway, following steps are arranged successively: fresh vegetable handles, with the salt rubbing, inoculate bacterial classification, go into that cylinder is pickled, fermentation produce fragrant, add flavor boiling, dry packing, high temperature sterilization, it is described that to add flavor be seasoning, toning.
The fresh vegetable treatment step is to adopt low humidity high wind fast dewatering to handle, comprise the fresh vegetable of results is in time cleared up earth, mashed leaf, Lao Ye and foreign material, send after cleaning, drain the water with clear water again in the dehydration equipment with low humidity keen draft fast dewatering, air velocity is 2.5 meter per seconds, air humidity is 12%, air themperature is 35 ℃, dewatering time 3 hours, and dehydration rate is 50%.
Less salt rubbing step is qualified dehydrated vegetable base to be sent into add 4% salt in the mechanical rubbing equipment by weight and evenly crumple, and salt is fully dissolved in dish juice.
Inoculation bacterial classification step is the pure lactobacillus inoculation of bacterization, after less salt rubbing step, adds bacterium liquid inoculating lactic acid bacterial classification, continue to mix 1.5 minutes, make strains'distribution even, described bacterium liquid lactobacillus inoculation is 1: 1 Lactobacillus plantarum and a Lactobacillus casei mixed preparing by ratio, and inoculum concentration is 5%.
Go into that cylinder is pickled, to produce fragrant step be after postvaccinal dish base is carried out the strip arrangement in fermentation, send into the interior layering of pickled jar fermenter and compress tamping, after cylinder is full, skim salt is spread on the surface, wrap up the cylinder mouth again after compressing with the plastic foil veneer, tightly sealing fermentation and producing fragrantly, fermentation temperature is 30 ℃, reaching acidity pH value is 4.5, ends to pickle.
Adding flavor boiling step is that fragrant caraway is produced in fermentation, sends into after taking-up seasoning, the toning and carries out boiling in the steamer to well-done.
The dry packing step is that earlier well-done caraway to be sent into drying equipment inner drying to water content be 15%, then with the caraway vacuum packaging of drying.
The high temperature sterilization step is that sterilizing time is 4 minutes with vacuum-packed caraway high-temperature instantaneous sterilization in temperature is 120 ℃ wet sterilization equipment.
The key technical indexes such as the following table of " spring is not old " caraway after measured.
| Main component and performance | Technical parameter |
| (1) organoleptic indicator | |
| Color and luster | Dark brown or black brown, glossy |
| Smell | Have distinctive fragrance and smell, free from extraneous odour |
| Mouthfeel | Delicious, not sour not bitter, salinity is suitable |
| Impurity | No foreign matter, impurity |
| (2) physical and chemical index | |
| Moisture (g/100g) | ≤13 |
| Salt content (in sodium chloride) | ≤5 |
| Arsenic is (in arsenic, mg/kg) | ≤0.5 |
| Plumbous (in lead, mg/kg) | ≤1.0 |
| (3) microbiological indicator | |
| The coliform approximation (individual/100g) | ≤30 |
| Pathogenic bacteria | Do not detect |
Above content be in conjunction with concrete preferred implementation to further describing that the present invention makes, can not assert concrete enforcement of the present invention, just be limited to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of patent protection that the present invention is determined by claims of being submitted to.
Claims (9)
1. the method for salting of a leaf mustard is characterized in that:
Comprise less salt rubbing and inoculation bacterial classification step;
Described less salt rubbing step is with qualified dehydrated vegetable base, adds 3%～5% salt by weight and evenly crumples, and salt is fully dissolved in dish juice;
Described inoculation bacterial classification step is the pure lactobacillus inoculation of bacterization, after less salt rubbing step, add bacterium liquid inoculating lactic acid bacterial classification, continue to mix 1 minute～2 minutes, make strains'distribution even, described bacterium liquid lactobacillus inoculation is 1: 1 Lactobacillus plantarum and a Lactobacillus casei mixed preparing by ratio, and inoculum concentration is 4.5%～5.5%.
2. the method for salting of leaf mustard as claimed in claim 1 is characterized in that:
Described less salt rubbing step is qualified dehydrated vegetable base to be sent into add 3%～5% salt in the mechanical rubbing equipment by weight and evenly crumple.
3. the method for salting of leaf mustard as claimed in claim 1 or 2 is characterized in that:
Before with salt rubbing step, be provided with the fresh vegetable treatment step, described fresh vegetable treatment step is to adopt low humidity high wind fast dewatering to handle, comprise the fresh vegetable of results is in time cleared up earth, mashed leaf, Lao Ye and foreign material, send after cleaning, drain the water with clear water again in the dehydration equipment with low humidity keen draft fast dewatering, air velocity is 2 meter per seconds～3 meter per seconds, and air humidity is 10%～15%, and air themperature is 25 ℃～35 ℃, dewatering time 3 hours ± 10 minutes, dehydration rate is 45%～55%.
4. the method for salting of leaf mustard as claimed in claim 3 is characterized in that:
Described dehydration equipment is an airtight dehydration equipment of carrying the low humidity keen draft with heat pump.
5. the method for salting of leaf mustard as claimed in claim 4 is characterized in that:
After inoculation bacterial classification step, following steps are arranged successively: go into that cylinder is pickled, fermentation produce fragrant, add flavor boiling, dry packing, high temperature sterilization, describedly add that to distinguish the flavor of be seasoning, toning.
6. the method for salting of leaf mustard as claimed in claim 5 is characterized in that:
Describedly go into that cylinder is pickled, to produce fragrant step be after postvaccinal dish base is carried out the strip arrangement in fermentation, send into the interior layering of pickled jar fermenter and compress tamping, after cylinder is full, skim salt is spread on the surface, wrap up the cylinder mouth again after compressing with the plastic foil veneer, tightly sealing fermentation and producing fragrantly, fermentation temperature is 28 ℃～32 ℃, reaching acidity pH value is 4.4～4.6, ends to pickle.
7. the method for salting of leaf mustard as claimed in claim 6 is characterized in that:
The described flavor boiling step that adds is fragrant caraway to be produced in fermentation take out to send into after seasoning, the toning and carry out boiling in the steamer to well-done.
8. the method for salting of leaf mustard as claimed in claim 7 is characterized in that:
Described dry packing step is that earlier well-done caraway to be sent into drying equipment inner drying to water content be 14%～16%, then with the caraway vacuum packaging of drying.
9. the method for salting of leaf mustard as claimed in claim 8 is characterized in that:
Described high temperature sterilization step is that sterilizing time is 2 minutes～5 minutes with vacuum-packed caraway high-temperature instantaneous sterilization in temperature is 115 ℃～125 ℃ wet sterilization equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610172227XA CN100534326C (en) | 2006-12-22 | 2006-12-22 | Method for pickling leaf mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610172227XA CN100534326C (en) | 2006-12-22 | 2006-12-22 | Method for pickling leaf mustard |
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| Publication Number | Publication Date |
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| CN100998395A CN100998395A (en) | 2007-07-18 |
| CN100534326C true CN100534326C (en) | 2009-09-02 |
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| CNB200610172227XA Expired - Fee Related CN100534326C (en) | 2006-12-22 | 2006-12-22 | Method for pickling leaf mustard |
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Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822354A (en) * | 2010-05-01 | 2010-09-08 | 宁海县城关翔鹰土特产加工厂 | Method for manufacturing pickled dried vegetable |
| CN102326755B (en) * | 2010-07-13 | 2013-06-05 | 浙江万里学院 | Processing method of lactic acid fermented mustard powder flavoring |
| CN102018192B (en) * | 2011-01-07 | 2013-04-03 | 安徽省临泉县书华果蔬有限公司 | Preserved manually cut leaf mustard and preparation method thereof |
| CN103750219A (en) * | 2011-11-28 | 2014-04-30 | 张宝春 | Leaf mustard preserving method |
| CN102948721B (en) * | 2011-12-16 | 2014-01-22 | 湖北山乡调味饮品有限公司 | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN103330174A (en) * | 2013-07-16 | 2013-10-02 | 洪满 | Cooking method of spicy leaf mustard |
| CN104621512A (en) * | 2013-11-12 | 2015-05-20 | 卢仁华 | Production method for fermented spicy vegetables |
| CN104305021B (en) * | 2014-09-19 | 2020-10-30 | 重庆倍精科技研发有限公司 | Kneading machine for making hot and spicy food |
| CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN105533571A (en) * | 2015-12-11 | 2016-05-04 | 浙江省农业科学院 | Vegetable pickling method for restraining generation of nitrite and pellicle in pickling process |
| CN106072198A (en) * | 2016-06-27 | 2016-11-09 | 安徽张士奎食品有限公司 | A kind of processing method of altar bubble blood sugar lowering Bulbus Allii |
| CN106235154A (en) * | 2016-07-29 | 2016-12-21 | 重庆市涪陵辣妹子集团有限公司 | Utilize the method that hot pickled mustard tube tender leaf makes Pickles |
| CN106722729A (en) * | 2017-03-01 | 2017-05-31 | 浙江省农业科学院 | A kind of new seasoning and preparation method thereof |
| CN110326763A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of method of moso bamboo shoot and leaf mustard collective effect processing acid bamboo shoot |
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
| CN112931824A (en) * | 2021-03-24 | 2021-06-11 | 浙江海洋大学 | Low-salt and low-nitrite mustard fermentation technology |
| CN114617242B (en) * | 2022-04-12 | 2024-03-08 | 湖南农业大学 | Processing technology of black pickled vegetables and products thereof |
| CN115777890A (en) * | 2022-10-27 | 2023-03-14 | 四川省食品发酵工业研究设计院有限公司 | Method for making aged jar low-salt dry-state fermented sauced bean sprouts |
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2006
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| CN100998395A (en) | 2007-07-18 |
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