CN101347147A - Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique - Google Patents
Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique Download PDFInfo
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- CN101347147A CN101347147A CNA2008100460870A CN200810046087A CN101347147A CN 101347147 A CN101347147 A CN 101347147A CN A2008100460870 A CNA2008100460870 A CN A2008100460870A CN 200810046087 A CN200810046087 A CN 200810046087A CN 101347147 A CN101347147 A CN 101347147A
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Abstract
The present invention provides a process technology which takes salted pickles as the research object, utilizes the ultra-high pressure sterilization, maintains the nutrient components of pickle products and extends the value period, pertaining to the technical field of farm product vegetable food preservation. The technology is characterized in that 0.08 to 0.09MPa vacuum packaged salted pickles (100 to 300g/bag) are sterilized under the pressure of 100 to 300MPa for 5 to 20min. With simple operation, high efficiency and low energy consumption as well as the operation at normal temperature, the present invention can maintain the nutrient components of the salted pickles and also extend the value period.
Description
Technical field:
The present invention be a kind of be the sterilization treatment object with pickle curing pickled, (super-pressure, 〉=100Mpa) sterilizing methods keeps the nutrition of product pickles and the technology that prolongs its commodity price phase, belongs to agricultural product vegetable food preservation technique field to use UHP.
Background technology:
Pickle curing pickled is the traditional biofermentation food of China, sell well over the past thousands of years, but the commodity price phase is short, is one of limiting factor that influences China's pickles industry development.For prolonging its commodity price phase, adopt traditional hot-working sterilization, destroyed or run off but changed nutritional labeling vitamin in taste, local flavor and vegetable food distinctive other characteristic, particularly vegetable food of vegetable food the hot-working sterilization time.So, the present invention is a kind of cold sterilization-food super-pressure method (ultra-high pressureprocessing is called for short UHP) technology supporting with it of utilizing, reach the color and the nutritional labeling thereof that keep pickle curing pickled food to greatest extent, reach the purpose of its commodity price phase of prolongation simultaneously.
Foreign study goes out some novel cold sterilization technologies in recent years, caused showing great attention to of food researcher as cold sterilization technologies such as ultrahigh-pressure sterilization, ultrahigh voltage pulse electric field sterilization, the sterilization of pulse high light, radioactive ray sterilization, ultraviolet-sterilizations, a lot of countries just drop into research and the application that a large amount of manpower, material resources and financial resources are carried out high pressure processing of food.At present, American-European countries has some high pressure food such as jam, and fruit juice etc. are put on market in succession and gained great popularity, and still blank at China's high pressure food, pickle curing pickled UHP (super-pressure) sterilization technology be nobody shows any interest in especially.Because the advance of ultra high pressure treatment method is so present technique is a kind of brand-new change to the pickle curing pickled food heat sterilization of tradition!
Summary of the invention:
The present invention provides cover pickle curing pickled UHP (super-pressure) sterilization technology, realizes by following technical step:
1, pickle curing pickled preparation
With meeting polybag or the complex pocket that food hygiene requires, 0.08-0.09Mpa down vacuum-packed fresh pickle curing pickled (100g-300g/ bag).
2, pickle curing pickled UHP sterilization process
Pickle curing pickled (the 100g-300g/ bag) got ready carried out bailing with big polybag to be handled, insert in the high pressure cylinder (still) of UHP sterilizing installation, airtight good cylinder (still) lid boosts then until required pressure (as follows), keeps required time (as follows) under this pressure.Be depressurized to normal pressure afterwards, the cylinder of mobile UHP sterilizing installation (still) lid carefully takes out product, promptly finishes a UHP sterilization process operation.
3, pickle curing pickled UHP sterilization process parameter
Sterilization pressure 〉=100Mpa-300Mpa
Sterilization time≤5-20mim.
The present invention is easy and simple to handle, the efficient height.
The present invention does not heat in sterilization process, and operation can keep pickle curing pickled nutrition at normal temperatures, can prolong its commodity price phase again.
The present invention is lower, safer than heat treated energy consumption, the HIGH PRESSURE TREATMENT instantaneous transmission pressure of high-pressure pump, and keep-uping pressure need not energize, so the HIGH PRESSURE TREATMENT consuming little energy is in heating.
The present invention can also process half conditioning or conditioning food, improves its quality.
The technology of the present invention effect is obvious, represents its effect with the variation of sense organ, total plate count and Escherichia coli (pressing GB2714-2003, GB/T4789.2-2003, GB/T4789.3-2003 standard test) before and after the pickle curing pickled product treatment, sees the following form:
Pickle curing pickled product UHP sterilization treatment effect table
The specific embodiment:
Embodiment 1:
Equal portions weigh 3 Lee 200g and remember the chilli oil hot pickled mustard tube in 3 food plastic bags or complex pocket, and vacuum-packed respectively, vacuum is 0.09Mpa.With big slightly polybag 3 packaged products are carried out shrink-wrap again and handle, insert in the autoclave of UHP sterilizing installation, airtight kettle cover boosts then until 130Mpa, keeps 5min under this pressure.Be depressurized to normal pressure afterwards, the kettle cover of mobile UHP sterilizing installation takes out product, promptly finishes the operation of UHP sterilization process.Carry out the analyses of sensory evaluation, total plate count and Escherichia coli at last, effect is obvious.
Embodiment 2:
Equal portions weigh 4 Lee 280g and remember the Fish with Chinese Sauerkraut seasoning matter in 4 food plastic bags or complex pocket, and vacuum-packed respectively, vacuum is 0.08Mpa.With big polybag 4 packaged products are carried out shrink-wrap again and handle, insert in the autoclave of UHP sterilizing installation, airtight kettle cover boosts then until 150Mpa, keeps 10min under this pressure.Be depressurized to normal pressure afterwards, the kettle cover of mobile UHP sterilizing installation takes out product, promptly finishes the operation of UHP sterilization process.Carry out the analyses of sensory evaluation, total plate count and Escherichia coli at last, effect is obvious.
Claims (4)
1, a kind of super-high-pressure sterilizing method that utilizes, its feature is being to handle 5-20min under the pickle curing pickled 100-300Mpa of the placing pressure with Vacuum Package under the 0.08-0.09Mpa.
2, according to claim 1, the vacuum that it is characterized in that being used for the pickle curing pickled Vacuum Package of sterilization is 0.08-0.09Mpa.
3,, it is characterized in that to vacuum-packed pickle curing pickled processing pressure be 100-300Mpa according to claim 1.
4, according to claim 1, it is characterized in that to the vacuum-packed pickle curing pickled processing time be 5-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100460870A CN101347147A (en) | 2008-09-17 | 2008-09-17 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100460870A CN101347147A (en) | 2008-09-17 | 2008-09-17 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101347147A true CN101347147A (en) | 2009-01-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100460870A Pending CN101347147A (en) | 2008-09-17 | 2008-09-17 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
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| CN (1) | CN101347147A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN105661425A (en) * | 2016-03-30 | 2016-06-15 | 潘见 | Method for regulating and controlling mature period of Korean pickles |
| CN106579171A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled hard vegetables |
| CN106579172A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled red and white radishes |
-
2008
- 2008-09-17 CN CNA2008100460870A patent/CN101347147A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651744A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Fresh-keeping method of leaf vegetable |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN104839599B (en) * | 2015-05-15 | 2018-02-02 | 中国农业大学 | A kind of preparation method of low-salt kimchi |
| CN105661425A (en) * | 2016-03-30 | 2016-06-15 | 潘见 | Method for regulating and controlling mature period of Korean pickles |
| CN106579171A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled hard vegetables |
| CN106579172A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled red and white radishes |
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Open date: 20090121 |