CN101147557A - Method for preparing salted vegetable product - Google Patents
Method for preparing salted vegetable product Download PDFInfo
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- CN101147557A CN101147557A CNA2006100157770A CN200610015777A CN101147557A CN 101147557 A CN101147557 A CN 101147557A CN A2006100157770 A CNA2006100157770 A CN A2006100157770A CN 200610015777 A CN200610015777 A CN 200610015777A CN 101147557 A CN101147557 A CN 101147557A
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Abstract
The present invention relates to a preparation method of salted vegetable product. Said preparation method includes the following steps: (1), selecting fresh vegetable, cleaning and draining; (2), pickling by adding salt and removing water content; (3), preparing salt water; (4), making closed fermentation; (5), obtaining required lactic acid fermented liquor; (6), drying surface water content so as to obtain main material vegetable semi-finished product; (7), preparing lactic acid fermented liquor containing sugar; (8), pouring the sugar-containing lactic acid fermented liquor into a container in which the main material vegetable semi-finished product is placed, closely-pickling; and (9), making the pickled salted vegetable undergo the process of sterilization treatment and vacuum packaging so as to obtain the invented finished product.
Description
(1) technical field:
The present invention relates to a kind of food, especially a kind of preparation method of salted vegetable product.
(2) background technology:
Salted vegetables are one of food of liking of consumer, but its preparation method complexity, time-consuming, effort; At present, have many salted vegetable products to sell on the market, but taste is heavier mostly, need soak unnecessary salinity with clear water when edible; And taste is single, and nutritive value is not high, many salted vegetable products is especially arranged because fermentation is bad often with a kind of stink, and should not preserve for a long time.
(3) summary of the invention:
Goal of the invention of the present invention is to design a kind of preparation method of salted vegetable product, and it can overcome the deficiencies in the prior art, the salted vegetables of preparing be a kind ofly be of high nutritive value, delicious flavour, preparation technology are simple, the food being convenient to preserve.
Technical scheme of the present invention: a kind of preparation method of salted vegetable product is characterized in that its key step comprises:
1. choose dense structure, tender and crisp, the plump and difficult softening fresh vegetables of meat of quality, remove its fibrous root, clear water soaked 15-20 minute, cleaned, and draining is cut into chunks, sheet, bar, bulk;
2. in holding the container of vegetables, add salt, pickled 36～48 hours, leach moisture too much in the vegetables;
3. be 10～25% salt solution with cold boiling water and salt compound concentration, add the old salt solution of pickles, make the pickles mixed liquor;
4. in step mixed liquor 3., add old ginger, Chinese prickly ash, garlic, very light blue, chilli, fresh vegetables, sealed fermenting 15～25 hours;
5. elimination old ginger, garlic, chilli, Chinese prickly ash, very light blue, fresh vegetables promptly get desired lactic acid fermentation liquid, and its pH value is 3.8～4.2.
6. take out pickled good vegetables, dry surface moisture, be major ingredient dish base;
7. will add clear water in the sugar to being mixed with the pulpous state that can flow, and be heated to boiling, stop heating, be cooled to room temperature, drop in the lactic fermentation liquid of step in 5.;
8. the saccharolactic acid zymotic fluid that contains that 7. configures in the step is poured in the container of placing major ingredient dish base, sealing was pickled 10～35 days;
9. the salted vegetables that step is pickled in 8. carry out sterilization treatment, and vacuum seal dresses up can, are finished product.
Above-mentioned said dense structure, quality are tender and crisp, the plump and difficult softening fresh vegetables of meat comprises lotus root, cauliflower, celery, potato, cucumber, the West Lake, bamboo shoot, mushroom and green cucumber.
The salt of above-mentioned said step in 2. is according to the ratio input of the vegetables of every 1000g step in 1. with salt 50～100g.
Above-mentioned said step in 3. the old salt solution of pickles and cold food salt solution 1～2: 3.
The weight of the old ginger of above-mentioned said step in 4., Chinese prickly ash, garlic, very light blue, chilli and fresh vegetables adds old ginger 20～30g, Chinese prickly ash 5～10g, garlic 15～20g, very light blue 15～20g, chilli 10～15g according to every 100g fresh vegetables.
The fresh vegetables of above-mentioned said step in 4. comprises Chinese cabbage, rape, spinach, mushroom, pumpkin, carrot, tomato and cucumber.
The sugar of above-mentioned said step in 7. is a kind of in brown sugar, white sugar or the rock sugar, and throws in the ratio of sugar 6～12Kg according to every 10Kg lactic fermentation liquid.
The method of pouring into that above-mentioned said step contains the saccharolactic acid zymotic fluid in 8. comprises: the zymotic fluid of getting weight and be lactic fermentation liquid gross weight 20～25% arrives first in the empty, as end sugar, again the lactic fermentation liquid of dish base and 50～60% is together put into this container, pour remaining zymotic fluid into container at last and cover the dish base.
Superiority of the present invention is: sweet acid appropriateness, taste sweet-smelling, mouthfeel is crisp, pleasant impression is bright feels well; Nutritious, do not contain chemical addition agent; And contain compositions such as garlic, green onion and capsicum in the prepared composition, make himself to possess certain antibacterial ability, goods are easy to preservation; Preparation technology is simple, health, and product is easy to carry.
(4) specific embodiment:
Embodiment: a kind of preparation method of salted vegetable product is characterized in that its key step comprises:
1. choose dense structure, tender and crisp, the plump and difficult softening fresh vegetables of meat of quality, remove its fibrous root, clear water soaked 15-20 minute, cleaned, and draining is cut into chunks, sheet, bar, bulk;
2. in holding the container of vegetables, add salt, pickled 45 hours, leach moisture too much in the vegetables;
3. be 20% salt solution with cold boiling water and salt compound concentration, add the old salt solution of pickles, make the pickles mixed liquor;
4. in step mixed liquor 3., add old ginger, Chinese prickly ash, garlic, very light blue, chilli, fresh vegetables, sealed fermenting 24 hours;
5. elimination old ginger, garlic, chilli, Chinese prickly ash, very light blue, fresh vegetables promptly get desired lactic acid fermentation liquid, and its pH value is 3.8～4.2.
6. take out pickled good vegetables, dry surface moisture, be major ingredient dish base;
7. will add clear water in the sugar to being mixed with the pulpous state that can flow, and be heated to boiling, stop heating, be cooled to room temperature, drop in the lactic fermentation liquid of step in 5.;
8. the saccharolactic acid zymotic fluid that contains that 7. configures in the step is poured in the container of placing major ingredient dish base, sealing was pickled 20 days;
9. the salted vegetables that step is pickled in 8. carry out sterilization treatment, and vacuum seal dresses up can, are finished product.
Above-mentioned said dense structure, quality are tender and crisp, the plump and difficult softening fresh vegetables of meat comprises lotus root, cauliflower, celery, potato, cucumber, the West Lake, bamboo shoot, mushroom and green cucumber.
The salt of above-mentioned said step in 2. is according to the ratio input of the vegetables of every 1000g step in 1. with salt 80g.
Above-mentioned said step in 3. the old salt solution of pickles and 1.5: 3 of cold food salt solution.
The weight of the old ginger of above-mentioned said step in 4., Chinese prickly ash, garlic, very light blue, chilli and fresh vegetables adds old ginger 25g, Chinese prickly ash 8g, garlic 17g, very light blue 16g, chilli 12g according to every 100g fresh vegetables.
The fresh vegetables of above-mentioned said step in 4. comprises Chinese cabbage, rape, spinach, mushroom, pumpkin, carrot, tomato and cucumber.
The sugar of above-mentioned said step in 7. is white sugar, and throws in the ratio of sugared 8.5Kg according to every 10Kg lactic fermentation liquid.
The method of pouring into that above-mentioned said step contains the saccharolactic acid zymotic fluid in 8. comprises: the zymotic fluid of getting weight and be lactic fermentation liquid gross weight 23% arrives first in the empty, as end sugar, again the lactic fermentation liquid of dish base and 57% is together put into this container, pour remaining zymotic fluid into container at last and cover the dish base.
Claims (8)
1. the preparation method of a salted vegetable product is characterized in that its key step comprises:
1. choose dense structure, tender and crisp, the plump and difficult softening fresh vegetables of meat of quality, remove its fibrous root, clear water soaked 15-20 minute, cleaned, and draining is cut into chunks, sheet, bar, bulk;
2. in holding the container of vegetables, add salt, pickled 36～48 hours, leach moisture too much in the vegetables;
3. be 10～25% salt solution with cold boiling water and salt compound concentration, add the old salt solution of pickles, make the pickles mixed liquor;
4. in step mixed liquor 3., add old ginger, Chinese prickly ash, garlic, very light blue, chilli, fresh vegetables, sealed fermenting 15～25 hours;
5. elimination old ginger, garlic, chilli, Chinese prickly ash, very light blue, fresh vegetables promptly get desired lactic acid fermentation liquid, and its pH value is 3.8～4.2.
6. take out pickled good vegetables, dry surface moisture, be major ingredient dish base;
7. will add clear water in the sugar to being mixed with the pulpous state that can flow, and be heated to boiling, stop heating, be cooled to room temperature, drop in the lactic fermentation liquid of step in 5.;
8. the saccharolactic acid zymotic fluid that contains that 7. configures in the step is poured in the container of placing major ingredient dish base, sealing was pickled 10～35 days;
9. the salted vegetables that step is pickled in 8. carry out sterilization treatment, and vacuum seal dresses up can, are finished product.
2. according to the preparation method of a kind of salted vegetable product described in the claim 1, it is characterized in that said dense structure, quality are tender and crisp, the plump and difficult softening fresh vegetables of meat comprises lotus root, cauliflower, celery, potato, cucumber, the West Lake, bamboo shoot, mushroom and green cucumber.
3. according to the preparation method of a kind of salted vegetable product described in the claim 1, it is characterized in that during said step 2. salt according to every 1000g step 1. in vegetables with the ratio input of salt 50～100g.
4. according to the preparation method of a kind of salted vegetable product described in the claim 1, it is characterized in that 1～2: 3 of old salt solution of pickles during said step 3. and cold food salt solution.
5. according to the preparation method of a kind of salted vegetable product described in the claim 1, the weight that it is characterized in that the old ginger, Chinese prickly ash, garlic during said step 4., very light blue, chilli and fresh vegetables adds old ginger 20～30g according to every 100g fresh vegetables, Chinese prickly ash 5～10g, garlic 15～20g, very light blue 15～20g, chilli 10～15g.
6. according to the preparation method of a kind of salted vegetable product described in claim 1 and 5, it is characterized in that the fresh vegetables during said step 4. comprises Chinese cabbage, rape, spinach, mushroom, pumpkin, carrot, tomato and cucumber.
7. according to the preparation method of a kind of salted vegetable product described in the claim 1, it is characterized in that sugar during said step 7. is a kind of in brown sugar, white sugar or the rock sugar, and throw in the ratio of sugar 6～12Kg according to every 10Kg lactic fermentation liquid.
8. according to the preparation method of a kind of salted vegetable product described in the claim 1, it is characterized in that the method for pouring into that contains the saccharolactic acid zymotic fluid during said step 8. comprises: the zymotic fluid of getting weight and be lactic fermentation liquid gross weight 20～25% arrives first in the empty, as end sugar, again the lactic fermentation liquid of dish base and 50～60% is together put into this container, pour remaining zymotic fluid into container at last and cover the dish base.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100157770A CN101147557A (en) | 2006-09-22 | 2006-09-22 | Method for preparing salted vegetable product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100157770A CN101147557A (en) | 2006-09-22 | 2006-09-22 | Method for preparing salted vegetable product |
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| CN101147557A true CN101147557A (en) | 2008-03-26 |
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| CNA2006100157770A Pending CN101147557A (en) | 2006-09-22 | 2006-09-22 | Method for preparing salted vegetable product |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878887A (en) * | 2010-06-24 | 2010-11-10 | 徐峰 | Making method of iced pickled radishes |
| CN102187997A (en) * | 2011-05-24 | 2011-09-21 | 华中农业大学 | Pickled oyster mushrooms and preparation method thereof |
| CN103039926A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented spiced black pickles and preparation method thereof |
| CN103039918A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Method for preparing leaf vegetable black pickle |
| CN103039919A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Rooted vegetable black pickles and preparation method thereof |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103211188A (en) * | 2013-04-16 | 2013-07-24 | 宋伟 | Industrial production method of lactate Chinese sauerkraut |
| CN103798705A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of pumpkin pickle |
| CN103989154A (en) * | 2014-06-03 | 2014-08-20 | 潘杰 | Novel soaked dry mushrooms in water as well as novel preparation method thereof |
| CN104082701A (en) * | 2014-06-17 | 2014-10-08 | 徐州美新制罐食品有限公司 | Making technology of pickled vegetable can |
| CN104222930A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Viscera balancing pickled Chinese cabbage and production method thereof |
| CN104921035A (en) * | 2015-06-29 | 2015-09-23 | 广西田林县农富康农副产品综合食品加工厂 | Pickled vegetable taking mustard as raw material and preparation method thereof |
| CN105053931A (en) * | 2015-09-14 | 2015-11-18 | 安徽省农业科学院农产品加工研究所 | Pickling method for preventing Taiping parsley from being subjected to sundry fungus pollution |
| CN105166795A (en) * | 2015-09-06 | 2015-12-23 | 曹光旭 | Pickling method of wild rapes |
| CN105995777A (en) * | 2016-06-16 | 2016-10-12 | 贵州省石阡和记绿色食品开发有限公司 | Rapid chili fermentation method |
| CN106722541A (en) * | 2016-11-22 | 2017-05-31 | 广西大学 | The method that radish is pickled using cereal fermentation liquor |
| CN108094982A (en) * | 2018-01-08 | 2018-06-01 | 胡金平 | A kind of method for making fruit juice pickles |
-
2006
- 2006-09-22 CN CNA2006100157770A patent/CN101147557A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878887A (en) * | 2010-06-24 | 2010-11-10 | 徐峰 | Making method of iced pickled radishes |
| CN102187997A (en) * | 2011-05-24 | 2011-09-21 | 华中农业大学 | Pickled oyster mushrooms and preparation method thereof |
| CN103039926A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented spiced black pickles and preparation method thereof |
| CN103039918A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Method for preparing leaf vegetable black pickle |
| CN103039919A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Rooted vegetable black pickles and preparation method thereof |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103211188A (en) * | 2013-04-16 | 2013-07-24 | 宋伟 | Industrial production method of lactate Chinese sauerkraut |
| CN103798705A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of pumpkin pickle |
| CN103989154A (en) * | 2014-06-03 | 2014-08-20 | 潘杰 | Novel soaked dry mushrooms in water as well as novel preparation method thereof |
| CN104082701A (en) * | 2014-06-17 | 2014-10-08 | 徐州美新制罐食品有限公司 | Making technology of pickled vegetable can |
| CN104222930A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Viscera balancing pickled Chinese cabbage and production method thereof |
| CN104921035A (en) * | 2015-06-29 | 2015-09-23 | 广西田林县农富康农副产品综合食品加工厂 | Pickled vegetable taking mustard as raw material and preparation method thereof |
| CN105166795A (en) * | 2015-09-06 | 2015-12-23 | 曹光旭 | Pickling method of wild rapes |
| CN105053931A (en) * | 2015-09-14 | 2015-11-18 | 安徽省农业科学院农产品加工研究所 | Pickling method for preventing Taiping parsley from being subjected to sundry fungus pollution |
| CN105995777A (en) * | 2016-06-16 | 2016-10-12 | 贵州省石阡和记绿色食品开发有限公司 | Rapid chili fermentation method |
| CN106722541A (en) * | 2016-11-22 | 2017-05-31 | 广西大学 | The method that radish is pickled using cereal fermentation liquor |
| CN108094982A (en) * | 2018-01-08 | 2018-06-01 | 胡金平 | A kind of method for making fruit juice pickles |
| CN108094982B (en) * | 2018-01-08 | 2021-07-09 | 胡金平 | Method for preparing fruit juice pickle |
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Application publication date: 20080326 |