CN101366487A - Processing method for soaked, pickled product of vegetable - Google Patents
Processing method for soaked, pickled product of vegetable Download PDFInfo
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- CN101366487A CN101366487A CNA2008101971892A CN200810197189A CN101366487A CN 101366487 A CN101366487 A CN 101366487A CN A2008101971892 A CNA2008101971892 A CN A2008101971892A CN 200810197189 A CN200810197189 A CN 200810197189A CN 101366487 A CN101366487 A CN 101366487A
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Abstract
The invention provides a method for processing pickled and salted vegetables, which changes the prior pickle processing technique in which salt is added at one time into a method that the salt is added step by step: after the vegetables are placed in a cellar-typed fermentation vat for seven to ten days, adding three to five percent of salt according to the mixture ratio, thus pure lactic acid fermentation is made fully in early fermentation, which helps the generation of lactic acid, increases the acidity of saline liquid, prevents the heterolactic fermentation, and improves the quality of products; meanwhile, a refined manufacturing procedure is added, which follows the fermentation step so as to further improve the quality and class of the pickled and salted vegetables. The pickled and salted vegetables can not leave a plant without strict quality control and examination, thereby effectively ensuring the quality of products. The pickled and salted vegetables adopting the method are stable in quality and taste cool and crisp.
Description
Technical field
The present invention relates to the processing method of a kind of vegetable soaking, curing food.
Background technology
Bubble, salted vegetables are one of non-staple food of being liked of China people.Existing traditional zymotechnique of lactic acid vegetable for processing bubble, curing food are to adopt the soil pottery jar fermentation, and subject matter shows that the fermentation required time is longer, adds about 1-3 months of latter stage of ripening, and quality is stable inadequately, is prone to problems such as vegetables quality deliquescing.The disposable adding of used salt in the tradition pickles technology, because the salt of high concentration, have the above osmotic pressure of 6.18MPa, to the stronger inhibitory action of normal lactic acid bacteria tool, the homotype lactic fermentation is affected, lactic acid content does not reach desirable level in the pickling liquid, and work as the pickling liquid pH value and be higher than 4.5, other heterolactic fermentation (as alcoholic fermentation, acetic fermentation) is just easily had an effect, thereby influences the quality of pickles, make the local flavor of pickled vegetable product not good, the quality deliquescing.Traditional technology is after fermenting step is finished, just directly listing is edible, do not carry out links such as desalination, dehydration, filling halogen, sterilization, the pickles quality can not guarantee fully, such pickles salt content is higher, taste will be laid particular stress on, long term consumer eats such pickles, can cause diseases such as hypertension, is unfavorable for health.
Summary of the invention
The invention provides the processing method of a kind of vegetable soaking, curing food, can improve the acidity of salt marsh liquid, suppress the activity of heterolactic fermentation, improve the quality of goods.
In order to solve the problems of the technologies described above, technical scheme of the present invention is as follows: the processing method of described vegetable soaking, curing food, and concrete steps are as follows: a, to need to select the vegetables of steeping, salting down, go the coring finishing, after cleaning up, airing is to half-dried dish base; It is characterized in that: b, 3-5% salt is added to the water,, adds an amount of flavoring again, obtain pickles water after placing cooling then water boil according to the percentage by weight of water; C, the pickles water that obtains in the dish base that obtains in a step and the b step mixed in the cellar formula fermentation vat of packing into ferment, ferment after 7-10 days, add 3-5% salt again in cellar formula fermentation vat according to the percentage by weight of pickles water, after fermenting again 30-60 days, pull fermented-dish base out in the cellar formula fermentation vat and obtain semi-finished product; D, semi-finished product are put into the rinsing bath desalination that is soaked in water again, making half-finished salt content is 7% (percentage by weight); E, again with the semi-finished product centrifugal dehydration after the desalination, weigh, divide the bag of packing into, irritate thick gravy then, vacuum seal was sterilized 3-5 minutes under 90 ℃-110 ℃ temperature, placed cooling.
To improvement of the technical scheme: the time of the semi-finished product centrifugal dehydration in the described e step after the desalination is 10 minutes, and the rotating speed of the centrifuge of employing is 3000 rev/mins.
Further improvement to above-mentioned technology Fang An: be to pour into 4% thick gravy according to half-finished percentage by weight after the desalination in the described e step.
Further improvement to technique scheme: the constituting of thick gravy in the described e step: with water is a unit, according to percentage by weight, adds the aqueous solution that 8% salt, 60 ° of liquor of 0.08%, 0.05% potassium sorbate mix.
Beneficial effect:
The processing method of vegetable soaking of the present invention, curing food, its preliminary working with traditional pickled vegetable making technology once with the salt method, change substep into the salt method: promptly in the cellar formula fermentation vat of packing into vegetables, after 7-10 days, by charge ratio, add 3-5% salt again.Can carry out sufficient homolactic fermentation in early days in fermentation like this, help the generation of lactic acid, improve the acidity of salt marsh liquid, suppress the activity of heterolactic fermentation, improve the quality of goods;
And, increased fine finishining links such as desalination, dehydration, filling halogen, sterilization, can effectively further promote product quality, effectively guaranteed the quality of product.
Adopt cellar formula fermentation vat when bubble, salted vegetables, it has the following advantages:
(1) be beneficial to temperature control: because the growth preference temperature of lactic acid bacteria is 26-30 ℃, in this scope, fermentation is fast, product acid is many, and is early ripe, can effectively enhance productivity.Therefore characteristics that make a clear distinction between the four seasons according to south, temperature Change is big, changes ceramic jar fermentation on the ground and is cellar formula fermentation vat, just can make in the pond temperature long-term constant between 25-28 ℃, helps the homotype lactic fermentation.
(2) better tightness: cellar formula fermentation vat, adopt reinforced concrete structure, inwall brush ring epoxy resins coating, 50 centimetres above ground level of pond mouth is used for reference the mode of ceramic jar along water, and therefore, sealing property is better.Because lactic fermentation is the anaerobies fermentation, requires round to have stronger sealing, this pickles pond can effectively promote lactic fermentation.And harmful mushrooms such as mould, butyric and saccharomycete belong to the aerobe class, need oxygen condition, so this pickles pond can suppress the growth of these mushrooms, thereby the local flavor and the quality of raising pickles improve the percentage of A-class goods, increase economic benefit of enterprises.
Description of drawings
Fig. 1 is the process chart of preliminary working of the present invention.
Fig. 2 is the accurately machined process chart of the present invention.
The specific embodiment
Below describe the present invention in detail by Fig. 1, process chart shown in Figure 2:
At first, carry out preliminary working: need to select earlier the vegetables of steeping, salting down, go the coring finishing, clean up the back airing to half-dried dish base; Percentage by weight according to water is added to the water 3-5% salt simultaneously, then water boil, adds an amount of flavoring again, obtains pickles water after the placement cooling; The dish base mixed with pickles water in the cellar formula fermentation vat of packing into ferment, ferment after 7-10 days, add 3-5% salt again in cellar formula fermentation vat according to the percentage by weight of pickles water, after fermenting 30-60 days again, pull fermented-dish base out in the cellar formula fermentation vat and obtain semi-finished product;
Secondly, carry out fine finishining: the semi-finished product that preliminary working is obtained are put into the rinsing bath desalination that is soaked in water, making half-finished salt content is 7% (percentage by weight), again with the semi-finished product centrifugal dehydration after the desalination, the time of centrifugal dehydration is 10 minutes, the rotating speed of the centrifuge that is adopted is 3000 rev/mins, weigh then, divide the bag of packing into, pour into 4% thick gravy again according to half-finished percentage by weight after the desalination, constituting of thick gravy: with water is a unit, after the cold of drying in the air behind the water boil, according to percentage by weight, add 8% salt, 60 ° of liquor of 0.08%, the aqueous solution that 0.05% potassium sorbate mixes, last vacuum seal, under 90 ℃-110 ℃ temperature, sterilized 3-5 minutes, placement cooling back.
Claims (4)
1. the processing method of vegetable soaking, curing food, concrete steps are as follows:
A, to need to select the vegetables of steeping, salting down, go the coring finishing, after cleaning up, airing is to half-dried dish base; It is characterized in that:
B, 3-5% salt is added to the water,, adds an amount of flavoring again, obtain pickles water after placing cooling then water boil according to the percentage by weight of water;
C, the pickles water that obtains in the dish base that obtains in a step and the b step mixed in the cellar formula fermentation vat of packing into ferment, ferment after 7-10 days, add 3-5% salt again in cellar formula fermentation vat according to the percentage by weight of pickles water, after fermenting again 30-60 days, pull fermented-dish base out in the cellar formula fermentation vat and obtain semi-finished product;
D, semi-finished product are put into the rinsing bath desalination that is soaked in water again, making half-finished salt content is 7% (percentage by weight);
E, again with the semi-finished product centrifugal dehydration after the desalination, weigh, divide the bag of packing into, irritate thick gravy then, vacuum seal was sterilized 3-5 minutes under 90 ℃-110 ℃ temperature, placed cooling.
2. the processing method of vegetable soaking according to claim 1, curing food is characterized in that: the time of the semi-finished product centrifugal dehydration in the described e step after the desalination is 10 minutes, and the rotating speed of the centrifuge of employing is 3000 rev/mins.
3. the processing method of vegetable soaking according to claim 1, curing food is characterized in that: be to pour into 4% thick gravy according to half-finished percentage by weight after the desalination in the described e step.
4. the processing method of vegetable soaking according to claim 1, curing food, it is characterized in that: the constituting of thick gravy in the described e step: with water is a unit, according to percentage by weight, add the aqueous solution that 8% salt, 60 ° of liquor of 0.08%, 0.05% potassium sorbate mix.
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| CN101366487A true CN101366487A (en) | 2009-02-18 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101810291A (en) * | 2010-04-21 | 2010-08-25 | 十堰渝川食品有限公司 | Method for preparing packaged fermentative pickling wild pepper |
| CN101518320B (en) * | 2009-03-26 | 2011-06-15 | 浙江省农业科学院 | Preparation method of long shelf life fermented pickled vegetable |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN104605300A (en) * | 2015-02-03 | 2015-05-13 | 四川理工学院 | Cellar type bean sprout fermentation method |
| CN104738481A (en) * | 2015-03-11 | 2015-07-01 | 徐州工程学院 | Non-fermentation flavor pickled needle mushroom and preparation method thereof |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN105962207A (en) * | 2016-03-04 | 2016-09-28 | 龙岩学院 | A processing method of radish leaf sour pickles |
| CN107594435A (en) * | 2017-11-06 | 2018-01-19 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of tubers instant pickled vegetable and combinations thereof |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN114698808A (en) * | 2022-03-14 | 2022-07-05 | 广东广中皇食品有限公司 | Method for producing pickled vegetables by vacuum rolling and kneading combined ultrahigh pressure technology |
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| CN103229973A (en) * | 2013-04-20 | 2013-08-07 | 罗琼兰 | Method for salting pungent litse fruit |
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| CN1168767A (en) * | 1996-06-14 | 1997-12-31 | 贵州省贵定县国营酱菜厂 | Art for preserving fresh fiddlehead and prescription therefor |
| CN1500407A (en) * | 2002-11-18 | 2004-06-02 | 周崇伟 | California burclover production method |
| CN1317976C (en) * | 2003-04-21 | 2007-05-30 | 章传华 | Hot pickled mustard tuber pickling process |
| CN1947574A (en) * | 2006-10-31 | 2007-04-18 | 宋岗山 | Method for producing soy sauce picled vegetables |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518320B (en) * | 2009-03-26 | 2011-06-15 | 浙江省农业科学院 | Preparation method of long shelf life fermented pickled vegetable |
| CN101810291A (en) * | 2010-04-21 | 2010-08-25 | 十堰渝川食品有限公司 | Method for preparing packaged fermentative pickling wild pepper |
| CN101810291B (en) * | 2010-04-21 | 2013-01-30 | 十堰渝川食品有限公司 | Method for preparing packaged fermentative pickling wild pepper |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN104605300B (en) * | 2015-02-03 | 2018-03-27 | 四川理工学院 | Cellar type bean sprout fermentation process |
| CN104605300A (en) * | 2015-02-03 | 2015-05-13 | 四川理工学院 | Cellar type bean sprout fermentation method |
| CN104738481A (en) * | 2015-03-11 | 2015-07-01 | 徐州工程学院 | Non-fermentation flavor pickled needle mushroom and preparation method thereof |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN105962207A (en) * | 2016-03-04 | 2016-09-28 | 龙岩学院 | A processing method of radish leaf sour pickles |
| CN107594435A (en) * | 2017-11-06 | 2018-01-19 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of tubers instant pickled vegetable and combinations thereof |
| CN107594435B (en) * | 2017-11-06 | 2021-02-02 | 四川东坡中国泡菜产业技术研究院 | Preparation method and composition of tuber instant pickled vegetables |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN111165764B (en) * | 2020-03-27 | 2022-12-09 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN114698808A (en) * | 2022-03-14 | 2022-07-05 | 广东广中皇食品有限公司 | Method for producing pickled vegetables by vacuum rolling and kneading combined ultrahigh pressure technology |
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| CN101366487B (en) | 2011-08-31 |
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Address after: 442000 Tan Jia Wan Town, Yunyang District, Shiyan, Hubei Patentee after: Hubei Yu Chuan Food Limited by Share Ltd. Address before: 442500 Yunxian private industrial park in Shiyan, Hubei Patentee before: SHIYAN YUCHUAN FOOD Co.,Ltd. |
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Granted publication date: 20110831 Termination date: 20210928 |